Friday, February 29, 2008

A Meme and a Nice Bowl of Soup

There's that meme bug going around and I was really surprised to be tagged by both Amy of Eggs on Sunday and Aimée of Under the High Chair. I had such a hard time trying to think of things to say about me that would be interesting to you guys who come by and read this little blog of mine once in a while. In any case, here goes (in no particular order…):

1. I know a lot of people out there don’t like the big bad Starbucks coffee, but I love it! Even before I ever tasted their coffee, I really like their designs. See, I used to work for a company that made signs and menus for them. I was in charge of layout and production drawings, so I got to see first hand what new designs would go into their stores. Eventually I even went to Seattle to visit their head office and meet all the nice people I had been working with via phone, email and fax. It was a big deal for me as I had only been out of Universtity for a few years and this was one of the company’s biggest clients. These days my life is still pretty hectic but not in the same way! Now that there are Starbucks Coffees in Quebec, I can go and relax with a nice cup of Caramel Macchiato!

2. I love to knit, sew and make some of my own jewelry. I only knit scarves mind you, I’m no expert! Sewing is not what I do best either, but I love to hand sew tiny pouches, I find the repetition of the stitches relaxing. As for the jewelry, I’ve been beading for as long as I can remember. The style of jewelry I make (and wear) has evolved over the years but one constant remains, no matter how many pieces I make, my stash of beads only gets bigger! And though I don’t have much time to do these things, they are some of my favorite things to do just the same.

3. I am not an organized person. For that reason I make lists, many, many lists. From recipes I want to try to things I have to buy, I write everything down. I have notepads, notebooks, pens and pencils all over the place, but most the time I struggle to remember which notepad I used to write down this or that recipe… Go figure!

4. My first year at University, living on my own, I ate plain rice with green peas for dinner, a LOT. What’s worse, I actually liked it!

5. When I was 8 years old my parents moved us from Montreal, Quebec to rural New Brunswick and bought a diner-style restaurant. By the age of 10 I was waiting tables and working in the kitchen. Not because I had to, because I wanted to. This love of food doesn’t come from nowhere!

6. MacGyver is my favorite TV show of all time. In high school I had posters of Richard Dean Anderson all over my bedroom walls. When the first season came out on DVD, I did a little happy dance in the middle of the living room. The kids thought I’d gone nuts!

7. I gave birth to my third child, Olivia, on my birthday. Yes, I spent my birthday last year in labor. Not exactly the way I had pictured spending my birthday but on the other hand, I got the best birthday present ever.

“7 Things” Meme How To:
1. Link to your tagger and post these rules.
2. Share 7 random facts about yourself
3. Tag 5 people at the end of your post and list their names (linking to them).
4. Let them know they’ve been tagged by leaving a comment at their Blogs
5. Have fun!

I am tagging:
Ginny of Just Get Floury
Lynn of Cookie Baker Lynn
Patricia of Technicolor Kitchen
Nic of Cherrapeno
Brilynn of Jumbo Empanadas

I hope you guys don't mind, I'm looking forward to learning new things about you!

And now for your trouble, I offer this wonderful Salmon Chowder by Ricardo. If you can get your hands on his magazine, you should, it’s gorgeous and full of wonderful recipes.

Salmon Chowder
Adapted from Ricardo, Volume 6, Number 2

2 carrots, peeled and sliced
½ of a red bell pepper, diced
1 red onion, thinly sliced
3 tbsp butter
3 tbsp flour
5 cups chicken broth
1 lb of potatoes, peeled and diced
1 cup of frozen corn kernels
1 lb of fresh salmon, without the skin, diced
½ cup of flat leaf parsley, chopped
salt and pepper to taste

In a large pot, cook carrots, bell pepper and onion in the butter. Add salt, pepper and flour, and mix well.

Add 2 cups of the chicken broth and bring to a boil stirring constantly. Add the rest of the broth, the potatoes and the corn kernels.

Bring to a boil and simmer for about 20 minutes or until potatoes are tender.

Turn off the heat, add salmon and parsley. Cover and let rest for 5 minutes, or just enough time for the salmon to cook. Add salt and pepper to taste.

Serve with a nice slice of no-knead bread.

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Sunday, February 24, 2008

Ma Cabane À Sucre

Maple season is upon us and the best way I could think of to honour those hard working maple trees out there was to make maple taffy, “tire d’érable”. Maple taffy is, for me, the best part of going to a sugar shack, a “cabane à sucre”.

The rest, I can live without. The food is usually too salty and too fatty for my taste, there are usually too many people and with three kids (one of which is 9 months old), it’s really more of a work out than a fun activity. So this year instead of telling ourselves that we should make an effort, try to find a place where we could take the kids, not too far out of the way, etc, etc, I decided to bring the sugar shack to my backyard.

We took some nice clean snow and made a nice little block on the back porch. Then, following Ricardo’s instructions, I boiled some maple syrup until the temperature reached 238F. I took it outside and we poured it onto the snow. Using some spoons, though I wish we’d had some Popsicle sticks, we scooped up the taffy and headed for the best sugar rush ever. I mean EVER. Maple syrup is good, but maple taffy is maple syrup times 10. For a caramel addict such as me, it is the perfect dessert.

The only thing I would do differently is to boil the syrup to just shy of the 238F required as the syrup keeps cooking when you take it from the stove to the snow. The taffy got just a bit harder than I would have liked but still, for a first try, it was better than I could have hoped. So if the snow is getting to you, as it is beginning to get to me, make yourself some maple taffy and reconcile with Winter for a little while longer; Spring is coming, I can feel it.

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Friday, February 22, 2008

Chocolate Chips Love Walnuts

I believe everyone should have at least a few good chocolate chip cookie recipes in their repertoire. Of course they are a classic cookie, but also they’re incredibly versatile. You can change the kind of chocolate used, use chunks instead of chips, add nuts or dried fruit, oats or use different kinds of flours.

I used to be of those that liked only chocolate in their cookies. Nuts or whatever were just distracting from the main attraction.

Until I decided to use up a bag of walnuts I had lying around. I cracked them open, worked at getting the nuts out, it was soooo much work! Kidding! It was a little more work than opening a packet of shelled walnuts and dumping it in with the rest of the ingredients, but the flavor!

I had never thought of using whole walnuts and cracking them myself to use in a recipe, so I almost never used walnuts as they were too bitter for my taste. But now, now that I have discovered how well chocolate and walnuts go together, I might have to explore other possibilities. Imagine rediscovering a favorite recipe and making it even better! Have fun!


Chocolate Chip Walnut Cookies
Adapted from Felicia Sullivan

This is my most recent “favorite” chocolate chip cookie recipe. They are crisp on the outside and chewy inside. The instant espresso powder makes these incredibly addictive. You’ve been warned!

3 cups all-purpose flour
2 ¼ tsp baking soda
1 ½ tsp salt
1 cup unsalted butter, room temperature
1 ½ cups granulated sugar
1 cup packed brown sugar

3 large eggs
3 tsp vanilla extract
2 tsp instant espresso powder
1 ½ cups chocolate chips
1 cup chopped walnuts

Preheat oven to 375F.

In a medium bowl whisk together flour, baking soda and salt; set aside. In a large bowl, with an electric mixer, or in a stand mixer, beat butter and sugars until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla and espresso powder. With a wooden spoon, mix in flour mixture. Stir in chocolate chips and walnuts.

On a parchment paper lined baking sheet, drop tablespoonfuls of the dough about 1 inch apart. Bake for 10 to 12 minutes. Cool 1 to 2 minutes on baking sheet then transfer to wire rack to cool completely.



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Sunday, February 17, 2008

Cooking Guru

Yes, I have a cooking Guru. His name is Daniel Pinard and it is because of him that I love to cook. About ten years ago he was hosting a television show (Ciel! Mon Pinard) and he was the first person I ever saw on TV who was absolutely at ease in his kitchen and absolutely did not use a recipe.

He would get letters and emails asking him to give the measurements and cooking times and he would always say to experiment and discover what was right for us. Eventually his recipes found their way on the show’s website but his recommendation to just experiment stuck with me. I got both his cookbooks, which are more stories than recipes, and read them like you read a novel. All the advice he has ever given me (because he spoke to me and me alone, don’t you know) has never failed. When he told me that parchment paper was a must have in the kitchen, I ran out and got some and I have never looked back. When he used a hand held mixer to make the easiest mayonnaise ever, I went to the store and bought the exact same one. Ten years later, I’m still making mayonnaise with it, and countless other things.

When he told me to make French fries using olive oil, I thought he’d gone nuts! But his fries were gorgeous and looked so delicious, well, I just had to try. They were the first fries I had ever made and they were the best I’d ever eaten, by far! I’ve never made fries any other way but I hadn’t made any in a few years. Why? I don’t know exactly. But all this talk about frying and donuts of the past week or so got me thinking that I had never been scared of making those fries, because I made them following my Guru’s recommendation. He has recently started hosting another television show after many years of not being on TV. I’m thrilled to see him again on a weekly basis and even though I’m learning from many others these days, it is because of him that I’m so passionate about food, cooking and kitchen stuff. Do any of you have a cooking Guru?

Olive Oil French Fries
Russet Potatoes, as many as you need
Olive Oil

Peel the potatoes and cut them into thick or thin fries, depending on how you like them. Put the potatoes in cold water to remove the starch that would make them stick together. Drain and dry the potatoes and put them in a large pot. Cover them with olive oil. Now this is important, do not use your best olive oil for this, any olive oil will do. Turn the heat on high and don’t turn it down until the fries are golden brown. That should take 20 to 30 minutes, depending on the size of your fries. Remove the fries from the oil and drain them on a paper towel. Salt to taste.

Homemade Mayonnaise
1 egg
1 ½ cups canola oil
1 tbsp mustard
1 tbsp of vinegar or lemon juice
salt to taste

In a tall container combine all the ingredients. Using a hand held mixer, start mixing at the bottom of the container and pull the mixer up as the emulsion begins to form. Keep in the refrigerator for up to 10 days, with plastic wrap directly on the surface of the mayo.

Variations:
For a sun dried tomato mayo: chop up a few sun dried tomatoes, in oil, and add to the ingredients along with a tbsp or 2 of their oil.

For a roasted garlic mayo: add a few cloves of roasted garlic to the ingredients.

For a pesto mayo: well, you get the idea ;)

If you’re freaked out by using raw eggs: don’t make your own mayo!

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Friday, February 15, 2008

Au Naturel

What kind of food blogger would I be if I didn’t at least once talk about the wonder that is THE No-Knead Bread?

More than a year and a half ago, the NY Times published an article about a “truly minimalist breadmaking technique” thought up by Jim Lahey of Sullivan Street Bakery in Manhattan. I wonder if Mr. Lahey ever imagined that his recipe (and baking process) would create such a buzz around bread baking? Did he ever think that people would buy Dutch ovens for the sole purpose of baking his no-knead bread? Could he have known that countless blog posts would be flooded with comments and questions about this “revolutionary process” and turn non-bakers into bread baking gods? I’m exaggerating, ever so slightly, here but you all know what I’m talking about.

The first no-knead bread I baked was a year ago, in January 2007, after seeing Deb’s post about the bread at Smitten Kitchen. As many a person had done before me, I hesitated to make the bread because of the “put room temperature dough in a really hot pot” direction; I was afraid my pot would crack because of the temperature variation. But then I decided to try it anyway since the only Dutch oven I have is an old 4-quart oval Vision Ware my mom gave me. You know, those brown Pyrex dishes that were all the rage in the 90’s, well, my Mom got a whole set. If it did break during the cooking process, that could be my excuse to get a new Dutch oven (woohoo!). But, it didn’t break and what I got, instead of a brand new Dutch oven, was the most incredible loaf of bread I had ever baked in my life. I couldn’t believe the crust was so crunchy, it actually crackled while cooling (I am aware a number of other bloggers have noted this but I don’t care, I’m late with this post anyway)! The crumb’s texture was incredible, it was moist and flavorful.

After that first loaf, I went a little nuts and tried “a few” variations: Cranberry-Orange, Chocolate-Raisin, Multi-Grain, different types of flour… I’m telling you, this recipe is so adaptable, you could do pretty much anything you want with it except mess it up! I have to admit though, my favorite “variation” is closest to the original as possible, “au naturel” you might say, strait out of the oven, with steam coming out of the moist, warm bread. I still use the no-knead recipe regularly, especially when I need something to bring to a dinner party. I always get the same reaction: “You MADE that bread yourself!?”. So, if you’ve been on another planet for the last year and a half, or just afraid to ruin your only Dutch oven, here’s your chance to try this recipe! Better late than never…

And since this month's CLICK event theme is flour, the photo at the top of this post is my entry! Head on over to jugalbandi to see the other entries.

No-Knead Bread
Adapted from Jim Lahey, Sullivan Street Bakery

Time: About 1½ hours plus 14 to 20 hours’ rising

3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1 1/2 teaspoons salt
Flour, wheat bran or cornmeal for dusting, as needed

In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a sheet of parchment paper with flour, wheat bran or cornmeal; put dough seam side down on parchment paper and dust with more flour, bran or cornmeal. Cover with a kitchen towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 4- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under parchment paper and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 30 minutes, until loaf is beautifully browned. Cool on a rack.

Yield: One 1½-pound loaf.

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Thursday, February 14, 2008

Heart-Shaped Chocolate Craving

Last year for Valentine’s Day, I made a heart-shaped chocolate cake. This year, I wanted to make something different but as we were talking about Valentine’s Day with the kids, my 4 year old son looked at me and said: “Mommy, you HAVE to make a heart-shaped cake for Valentine’s Day!”. Well, now I just HAD to, didn’t I? The tiny little man in my life gets what he wants on Valentine’s Day, though I must tell you, the little lady and the “taller” man in my life didn’t mind either.

Chocolate makes everyone in this family happy! And after all, isn’t that what this day is all about, making the ones we love happy? Plus, this chocolate cake makes ME happy, heart-shaped or not! It’s incredibly easy, I always have the ingredients on hand and the fact that it’s a one-bowl recipe means less dishes for me!

And even though it is the easiest chocolate cake I’ve ever made, it’s anything but plain, especially with a decadent chocolate icing! Even if you don’t make this cake for Valentine’s Day, keep the recipe in your files, it’s a great one to have on those days when you can’t say no to a chocolate craving. It’s not too late yet, go, make cake!


One Bowl Chocolate Cake
Allrecipes

2 cups white sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans (or 2 heart-shaped pans).

In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.

Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.

“Fluffy” Chocolate Icing
To make the icing “fluffy”, I put all the ingredients in my stand mixer, set it at high speed, started doing other things and forgot about the icing. When I checked on it, it was so fluffy and full of bubbles I thought I’d ruined it! It doesn’t make for a neat icing job but man is it ever good! If you want it thicker and less fluffy, add less milk and check the mixer once in a while!

4 cups sifted confectioner’s sugar
1 cup butter, at room temperature
2 tsp pure vanilla extract
4 to 6 tbsp milk, depending on the consistency you want
5 tbsp unsweetened cocoa powder

Cream butter, sugar and vanilla. Add a small amount of milk to reach desired spreading consistency. Add cocoa powder and beat well. Spread on cooled cake.

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Monday, February 11, 2008

Overcoming The Fear Of Doughnuts

Ahhh, doughnuts! When I first read Helen's post on her blog, Tartelette about her and Peabody’s Time To Make The Doughnuts event, I loved the idea of an all-doughnut event, but I wasn’t so sure I would participate. Don’t get me wrong, I like doughnuts as much as the next guy. It’s just I never fry anything as I don’t have a deep fryer and I’m scared stiff of a big pot of oil heating away on my stove.


But (Isn’t there always a but!) I kept going back to Tartelette’s post about the event, trying to convince myself that I shouldn’t even be thinking about it and only succeeding in wanting to make doughnuts even more. So off I went in search of the perfect debut recipe, not too complicated but interesting enough so that I would want to make some again. The recipe I chose seemed easy enough, no need to shape the dough, and it reminded me of something I had tasted before so I would have something to compare it to. I gathered my ingredients and started on my dough. After the one hour rising period I removed the dough from the oven and realised my bowl wasn’t big enough, it was overflowing! I quickly grabbed a bigger bowl and dumped the dough in it. Then I started to mix the apples and raisins into the dough. At that point I realised maybe I should have added them to the dough BEFORE the rising time as the dough was incredibly stiff and sticky. So much so that I broke one of my wooden spoons stirring in the fruit!


I managed to mix the fruit in as best I could all the while keeping a watchful eye on the dreaded pot of oil. After frying a couple of batches I started to relax a bit and everything went relatively well. I do wish I’d had an extra pair of hands though when came time to sugar, glaze and start
another batch of doughnuts all at the same time! It was my own fault for deciding to maple-glaze half of the doughnuts anyway! Bottom line? All who tasted them loved them so I was pleased. Will I make doughnuts again? Probably, but I’ll have to wait for the Roundup to get some inspiration!

Olie Bollen (Dutch Doughnuts)
Allrecipes.com

2 (.25 ounce) packages active dry yeast
1/2 cup lukewarm water (110 degrees F to 115 degrees F)
4 1/2 cups all-purpose flour
1/4 cup white sugar
1 teaspoon salt
2 eggs, beaten
1 1/2 cups milk
1 1/2 cups chopped apple
1 cup raisins (optional)
1 quart vegetable oil for frying
white sugar for decoration

Warm oven on lowest possible temperature setting.

Dissolve the yeast in the warm water in a small mixing bowl. In a large mixing bowl, combine flour, sugar, and salt. Add the eggs, yeast mixture, and milk; beat with an electric mixer until blended.

Turn off the oven. Cover the prepared dough with a greased piece of plastic wrap, and place the bowl of dough on the lowest rack of the warmed oven. Allow to rest and rise for 1 hour.

Heat the oil for frying to 350 degrees F (175 degrees C) in a heavy bottomed, deep skillet.

Mix the apples and raisins into the dough. Then, carefully slide the dough by heaping teaspoons into the preheated oil. Do not crowd the pan. Fry the fritters until they are golden brown, about 2 minutes per side. They should turn over on their own when they are ready to brown on the other side, but keep an eye on them and flip them as necessary. Remove them to a paper towel lined plate and repeat with the remaining dough. Dust with sugar while warm.

Maple Glaze
1 cup confectioner's sugar
1/3 to 1/2 cup maple syrup

Combine confectioner’s sugar and maple syrup. Dip warm doughnuts in glaze while they’re still warm.

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Wednesday, February 6, 2008

Lemon Envy

There are so many incredible lemon recipes out there on the internet lately, I’ve been craving lemon.

I tried my hand at a lemon roll cake last week but it wasn’t much of a looker and the taste was nothing to get excited about either. So I kept looking for a recipe with a lemony twist I would like. And then I found it.


A risotto cake. A baked risotto of sorts but that holds its shape when cut into wedges. I served it with some Italian sausages and sliced tomatoes and it was gorgeous. I might just try other flavors of risotto baked this way, it’s much less complicated and it can wait a little bit in the oven while I make the rest of the meal. That’s a good thing when three kids are running around the kitchen and I have ten things to do at once!

Lemon and Herb Risotto Cake
Adapted from Allrecipes

1 leek, thinly sliced
3 cups chicken stock, divided
1 cup uncooked short-grain white rice
1 1/2 teaspoons grated lemon zest
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
1 cup shredded part-skim mozzarella cheese
salt and freshly ground black pepper to taste
2 sprigs fresh parsley, for garnish
1 lemon - cut into wedges, for garnish

Place the leek and ½ cup of the chicken stock in a large saucepan. Bring to a boil, and cook for about 5 minutes, until leek is tender. Add the rice, and the remaining chicken stock, and bring to a boil. Reduce heat to low, cover, and simmer for about 20 minutes, or until all of the liquid has been absorbed.

Meanwhile, preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9 inch springform pan.

When the rice is tender, remove the pan from the heat, and stir in the lemon zest, chives, parsley and mozzarella cheese. Season with salt and pepper. Spoon into the springform pan, and spread evenly. Cover the top of the pan with aluminum foil.

Bake for 30 to 35 minutes in the preheated oven, or until firm and lightly browned. Run a thin spatula or knife around the outer edge of the pan, and invert the cake onto a serving plate. Serve hot or cold, sliced into wedges. Garnish with parsley and lemon wedges.

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Sunday, February 3, 2008

Best Friends Forever

From my first bite of Easter Bunny ears, I have been hooked. When I think of a special occasion in my life, there has been chocolate involved. Chocolate birthday cakes, New Year’s Eve chocolate fondues, countless amounts of chocolate candy bars shared with a friend during an English Comedy Night marathon… I could go on and on.

Of course my taste in chocolate has evolved over the years. Eater Bunny was most certainly made out of milk chocolate and I still love milk chocolate in many recipes. But most often than not I reach for dark chocolate nowadays. I am not a connoisseur by any means and I don’t have a favorite brand of fancy chocolate but I love to try different things. The most unusual combination I’ve had is dark chocolate with pink peppercorns. Very surprising and wonderful.

Another chocolatey combination, this one very classic, involves hazelnuts. Add a little taste of coffee and you have a chocolate explosion. And these cookies deliver! Hazelnuts, roasted then ground, melted chocolate, dark chocolate chips with instant espresso powder thrown into the mix. POW! Dense brownie-like cookies that will remind you why chocolate is your Best Friend Forever.

Chocolate Hazelnut Espresso Cookies
125g dark chocolate, chopped
1/2 cup butter
1 1/2 to 3 tbsp instant espresso powder (I used 3 tbsp)
1 tsp vanilla extract
1 cup brown sugar
2 eggs
1/2 tsp fleur de sel
1/4 tsp baking powder
1/4 cup all purpose flour

1 cup ground hazelnuts
1/2 cup hazelnuts, toasted and chopped
3/4 cup dark chocolate chips

Preheat oven to 350F.

In a double boiler, melt together chocolate and butter. Remove from heat and add espresso powder, vanilla extract and brown sugar. Mix well. Add eggs, one at a time beating well after each one. Add fleur de sel, baking powder, flour and ground hazelnuts mixing until combined. Fold in chopped hazelnuts and chocolate chips.

Drop dough by tablespoonful, onto a parchment lined baking sheet and bake in preheated oven about 8 minutes. Be careful not to over-bake them, you want them brownie-like on the inside.

Note : If you are using whole hazelnuts, roast them for about 10 minutes in a 350F oven. Then put the hazelnuts onto a clean kitchen towel and rub them to remove the peel. You’ll need about ¾ cup of whole hazelnuts to get a cup of ground. I just ground them up in my mini food processor.

Death By Chocolate: I’m in! I’ve decided to enter this post in the Death By Chocolate contest over at Culinate! So, if you like what you see, you can click on the link and vote. There are cool prizes to win for readers too so click on! And more importantly, make these cookies!

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