Cinnamon S’mores Graham Cracker Cookies

Posted on May 31, 2012 by Lattes and Leggings

Today is our 4 year anniversary. So I thought I’d leave you with something sweet and the fact I could have been Cookie Monster in a different lifetime. My favorite cookies in the world are from Levain Bakery which happens to be in my neighborhood, the Upper West Side. It’s this tiny hole-in-the-wall place with the most amazing cookies. They are big, crunchy on the outside, and chewy in the middle which is how I like my cookies. I created these cinnamon s’mores graham cracker cookies to be the same way. They are just like a traditional s’mores, but the graham cracker is in the form of a cookie with melted chocolate chips, a hint of cinnamon, and the best part: marshmallows! Not sure what led to the whole s’mores craving over Memorial Day weekend, but these cookies definitely made me very happy.

Please note some photos were updated 12/9/12 to accurately reflect the cookies. The old photo wasn’t so hot.

Cinnamon S’mores Graham Cracker Cookies

makes 12 to 14 cookies

Ingredients
2 cups graham cracker crumbs
1/2 cup whole wheat pastry flour
1/2 teaspoon cinnamon
1/2 teaspoon baking powder
1/4 teaspoon salt
5 tablespoons butter, at room temperature
3/4 cup packed light brown sugar
1 large egg
1/2 teaspoon pure vanilla extract
1 cup bittersweet chocolate chips
6 to 7 large marshmallows, halved

Directions
Preheat oven to 350 degree F. Line a baking sheet with parchment paper.

Place the graham crackers in a food processor, and process until the graham crackers look like fine crumbs. Transfer the graham cracker crumbs to a medium bowl. Add the flour, cinnamon, baking powder, and salt. Whisk together. Set aside.

In a large bowl, add the butter and brown sugar. Using a hand mixer, cream the butter and sugar together. Add the egg and vanilla and beat until combined. Slowly add the graham cracker mixture, mixing on low speed until all the ingredients are combined. The dough will be slightly crumbly. Don’t worry. This will help to form the dough balls easily. Stir in the chocolate chips.

Form the dough into balls (about 2 tablespoons for each cookie). Flatten the balls slightly on top. Place the dough balls evenly apart on a baking sheet. Place a marshmallow-half on top of each dough ball.

Bake for about 15 minutes until marshmallows are slightly brown on top. Place cookies on a wire rack to cool or eat immediately for that warm chocolate goodness!

Note: Cookies can be reheated in the microwave for 15 to 20 seconds to fluff up the marshmallows.

Prosciutto & Spicy Sausage Pizza Baguettes

Posted on May 30, 2012 by Lattes and Leggings

Do you remember Stouffer’s french bread pizzas? The cheese and pepperoni ones were a staple in college. In fact, I made them until the time I got married. I had no idea how to cook. Fast forward to now, I’ve tried making homemade pizza with store-bought dough. The pizza turns out great, but it’s nothing like a coal or brick oven pizza from a hundred year old, family ran pizza shop in Manhattan.

Then I had an idea. Why not keep it simple and use a baguette to make pizza? I was inspired by 2 recipes in Giada’s cookbook to create my own versions of yummy, simple pizzas. The prosciutto pizza with arugula was inspired by a Venetian rolled pizza, and the spicy sausage pizza with smoked mozzarella was inspired by a mushroom and pancetta crostata.

Prosciutto Pizza Baguette with Arugula

serves 4

Ingredients
1 baguette, cut in half lengthwise
olive oil, for drizzling
2 cups shredded mozzarella cheese
1/4 pound of prosciutto, thinly sliced
2 cups arugula

Directions
Preheat the oven to 350 degree F. Line a baking sheet with parchment paper. Arrange the 2 baguette halves on the baking sheet and drizzle with olive oil.

Sprinkle the cheese over the bread. Arrange the prosciutto over the cheese in a single layer. Bake for 20 minutes or until golden. Cut the baguette into equal squares and top with arugula.

Spicy Sausage Pizza Baguette with Smoked Mozzarella

serves 4

Ingredients
1 baguette, cut in half lengthwise
1 tablespoon olive oil, plus more for drizzling
1/2 pound spicy pork sausage
1 small onion, diced
1/4 pound cremini mushrooms, sliced
1 teaspoon dried thyme
kosher salt and freshly ground black pepper
2 cups shredded smoked mozzarella cheese
2 tablespoons freshly grated parmesan cheese

Directions
Preheat the oven to 350 degree F. Line a baking sheet with parchment paper. Arrange the 2 baguette halves on the baking sheet and drizzle with olive oil.

In a large saute pan, heat 1 tablespoon of olive oil over medium-high heat. Add the sausage and onion and cook for about 4 minutes, breaking the sausage into small pieces with a wooden spoon. Stir in the mushrooms, thyme, and a pinch of salt and pepper. Cook for about 8 minutes until mushrooms are softened. Remove pan from the heat and allow to cool for 5 minutes.

Sprinkle the smoked mozzarella cheese over the bread. Spread the sausage mixture over the cheese. Bake for 20 minutes or until golden. Cut the baguette into equal squares and top with parmesan cheese.

Swordfish Spiedini

Posted on May 29, 2012 by Lattes and Leggings

Memorial day weekend was fantastic! I did a little shopping in Soho, watched an insane amount of Mad Men, walked through Central Park, and grilled out burgers..that is on my stove-top grill pan. It got a little smoky in my apartment, but it was totally worth it for a good burger. I know this post isn’t about a big, juicy burger with cheese oozing out, but I thought swordfish spiedini would be just as a good since it has bacon and all. I made this dish last week when wild-caught swordfish was on sale at Whole Foods. The guy at the seafood counter was so generous and gave me a huge stack of wooden skewers. I have a feeling I will be using these quite a bit this summer. Perhaps some toasted marshmallows on the stove burner?

Swordfish Spiedini
adapted from Giada’s Family Dinners

4 servings

Ingredients
2 tablespoons extra virgin olive oil
2 teaspoons herbes de provence
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 pound swordfish, cut into 1-inch pieces
4 thin slices bacon
4 metal or wooden skewers
4 lemon wedges

Directions
In a medium bowl, whisk together the oil, herbes de Provence, salt, and pepper. Add the swordfish cubes and gently toss to coat. Add the swordfish cubes to the skewers, wrapping 1 slice of bacon around and between the swordfish cubes onto each skewer.

Heat a grill pan over medium-high heat. Grill the skewers for about 8 minutes, rotating often until the swordfish is cooked in the center and the bacon is crisp.

Transfer the skewers to a plate and serve with lemon wedges.