Turtle Thumbprint Cookies

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Turtles — although slightly misleading in name — have always been one of my favorite chocolates, but I haven’t had one in years. I’m a huge fan of caramel, chocolate, and pecans, and turtles have all of these wrapped in one delicious bite. So when I found this recipe for turtle thumbprint cookies on Handle the Heat (an AWESOME food blog — seriously, go check it out), I knew I had to try it.

Although there are a lot of steps in the recipe, it’s actually pretty easy: the cookies have a bunch of components, but all are super simple to make: the dough comes together fast, and the caramel filling uses pre-made caramels, so it’s just a matter of combing with cream and melting. The only change I would recommend is the method for piping the chocolate drizzle on top: you don’t need to use a pastry bag of any kind — just dip a fork in the melted chocolate and shake it over the cookies (on a parchment paper, of course). It sounds like a weird method on paper, but, trust me, it works.

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The result is delicious, and these disappeared right away. Despite having a lot of sweet components, the recipe is well-balanced and not overwhelming. The cookie is actually pretty neutral (in terms of sweetness), so it’s a good base for the gooey caramel and chocolate drizzle, as well as the crunchy pecans. If you’re a fan of turtles — or just plain awesome cookies — give these a try! If I can make them (and I’m terrible at baking cookies), these are pretty much foolproof.

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Here’s the recipe, slightly modified, via Handle the Heat:

Ingredients

For the Cookies:

  • 1 stick unsalted butter, at room temperature
  • 2/3 cup granulated sugar
  • 1 large egg, separated
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/3 cup cocoa powder
  • 1/4 teaspoon salt
  • 1 cup pecans, finely chopped (NB: I found that I needed a little extra, so keep that in mind)

For the Caramel Thumbprint:

  • 16 unwrapped caramel squares
  • 3 tablespoons whipping cream
  • Fleur de sel, or other flaked sea salt, for sprinkling, optional

For the Chocolate Drizzle:

  • 1/2 cup semi-sweet chocolate chips
  • 1 teaspoon coconut oil or shortening

 

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Directions

For the cookies:

  1. In a large bowl, use an electric mixer to beat the butter and sugar on medium-high speed until well combined and fluffy. Add in the egg yolk, milk, and vanilla extract. Reserve the egg white in a separate container, cover, and refrigerate until ready to bake.
  2. In a medium bowl whisk together the flour, cocoa powder, and salt. Gradually add the flour mixture to the butter mixture and beat just until combined. Cover the dough and refrigerate for 1 hour or overnight, or until the dough is chilled and firm.
  3. Preheat the oven to 350°F. Line a baking sheet with a silicone baking mat or parchment paper.
  4. Lightly beat the reserved egg white. Shape the dough into 1-inch balls. Dip each ball in the egg white, then roll in the pecans, pressing lightly to coat well. Place on the prepared baking sheet. Lightly press down the center of each ball with your thumb.
  5. Bake for 12 to 13 minutes, or until set. Set the baking sheet on a cooling rack and let cool until just warm.

For the caramel:

  1. While the cookies are baking, combine the caramel squares and cream in a small saucepan set over low heat. Cook, stirring often, until the caramels are melted and the mixture is smooth.
  2. When the cookies are warm, press down the center of each cookie again with your thumb or the opposite end of a wooden spatula. Spoon about a 1/2 teaspoon of caramel into each thumbprint. Sprinkle the caramel with Fleur de sel to taste. Let cool completely.

For the chocolate drizzle:

  1. In a small heat-safe bowl, heat the chocolate chips and oil in the microwave for 1 minute. Stir until smooth. Using a fork, dip the tips of the fork into the chocolate and shake the chocolate out over the cookies. Make sure to use a layer of parchment paper to catch the excess chocolate. Let the chocolate set before serving or storing in an airtight container for up to 3 days.

White Chocolate-Dipped Biscotti

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This post is a little overdue, given that I’ve been hoarding these photos since Christmas….but I figured they’re just as appropriate now, given my current location in Italy (which, actually, has been rather lacking in biscotti…)

Honestly, these biscotti are delicious any time of year, and the white chocolate gives them that extra kick of sweetness. I’m not even a huge fan of biscotti (seeing as I have a major sweet tooth), but these are killer. And so easy to make!

This recipe is from Giada and is a version of her traditional biscotti with a Christmas spin. If you don’t have white chocolate on hand or prefer your biscotti plain, you can easily skip the dipping part of the recipe. See below!

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Ingredients

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 3/4 cup sugar
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 teaspoon grated lemon zest
  • 1/4 teaspoon salt
  • 2 large eggs
  • 3/4 cup pistachios, coarsely chopped
  • 2/3 cup dried cranberries
  • 12 ounces good-quality white chocolate, chopped
  • Sugar crystals, for garnish

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Directions

  1. Preheat the oven to 350 degrees F.
  2. Line a heavy large baking sheet with parchment paper. Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.
  3. Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes.
  4. Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely.
  5. Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 35 minutes.

Enjoy!

The Chocolatier of Venice

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It’s been about two weeks in Venice, and so far the biggest surprise has been this: the food in Venice is mediocre at best. Much of this, I believe, can be attributed to the rampant tourism industry, and tourist menus abound on almost every street, unless you wander far away from the crowds. Even then, you’re going to be paying a lot for a so-so meal, unless you’re careful. This is not to be pessimistic though — there are some great places to eat if you take the time to seek them out! They’re just hidden from the daily crowds or cost a small fortune.

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candies

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But even though Venice is not known for its food in the way that Rome and Florence are, the desserts are still spectacular. I think I average about two gelatos a day, sometimes more (and I’m really not picky about ice cream, so it’s relatively easy for me to find a gelato place I’m happy with). So, naturally, when I repeatedly read about “the best chocolate shop” in Venice, I had to go. Immediately. Vizio Virtù is easy to find and absolutely fantastic — if you’re ever in Venice (or Italy, for that matter), do not miss this place!

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Simply put, this place is divine. It’s nestled in the neighborhood of San Polo, right by the San Tomà vaporetto (waterbus) stop. The façade is quaint and unassuming, and the shop is small but pristine. When I was in France a few years ago the chocolate was amazing, but I don’t think even that could compare to this.

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Of course, it’s ridiculously expensive. I tried the chocolate-dipped candied oranges (about 1 euro each) and the caramel chocolate bar (7 euros apiece). It’s definitely worth a stop though, even just to try a few of the by-the-kilo candies, and I can’t recommend this place enough — everything is exquisite. This place is a gem in Venice (a place where the food scene pales in comparison to the rest of Italy).

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In addition to chocolates and jellies from the case, they also offer gelato, mousse, freshly baked brownies (which I have yet to try), and pre-wrapped chocolates, which are great for taking home — if you can make it that far.

Directions: Take the vaporetto to the San Tomà stop. Walk until you reach a T-shaped intersection and turn left; the shop is on the right. Open from 10am-7:30pm, closed Sundays.

Triple Fudge Brownies

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This is a recipe (from Brownie Lover’s Diary…where else?) that I tried a little while back for triple fudge brownies. These are absolutely perfect when you have a chocolate craving, and are the perfect fudgy brownie, topped with fudge icing and mini chocolate chips (optional, but awesome). Definitely try these at home, or just make the frosting for your favorite brownie recipe/mix.

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Ingredients

Brownies:

  • 2 cups brown sugar
  • 1 cup butter, softened
  • 1 cup all-purpose flour
  • 1 cup chopped walnuts (optional)
  • 1/2 cup cocoa
  • 4 eggs
  • 2 teaspoons vanilla

Icing:

  • 1/2 cup butter
  • 5 tablespoons cocoa
  • 1/8 teaspoon salt
  • 2 teaspoons vanilla
  • 2 cups icing sugar
  • Hot water
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Directions
Brownies
Combine brown sugar, butter, flour, walnuts (if using), cocoa, eggs and vanilla in a bowl. With electric mixer, beat at medium speed until smooth and creamy. Spread evenly into a buttered 9 x 13 in baking pan. Bake at 300F until a toothpick inserted in the centre of the brownies comes out with a few crumbs clinging to it, about 30 minutes. Remove from oven and let cool.

Icing
Melt butter in a saucepan; stir in cocoa, salt and vanilla. Heat mixture, stirring frequently, until boiling. Remove from heat and stir in icing sugar. (Mixture will be thick.) Add small amounts (1 to 2 teaspoons) of hot water at a time and beat with a whisk until mixture is just thin enough to spread over brownies.

Be sure to let the brownies cool before frosting and topping! (I know, this requires a lot of restraint. Deal with it.)

Enjoy!