Tag: while

Dark Chocolate and Mint Chip Clouds

Easy light and airy cookies made with only 5 ingredients!

We’ve been making chocolate chip clouds for quite a long time in my house, my oldest daughter who is quite the baker, always makes, not because they are light (she’s too young to care about calories) but because they are so good. And, since her BFF has Celiac, these are the perfect gluten-free cookies to share.

They are light and airy and melt in your mouth. I think they even get better with time, and they last quite a while if stored in an airtight container.

When I saw these Dark Chocolate and Mint Morsels in Target, I knew I had to make these! They are the perfect addition to your Holiday Cookie Swaps.

If you like the combination of mint chocolate chip, then you’ll love these little clouds.

Helpful Tip: Always be sure your eggs are room temperature, and you use metal beaters and bowls for perfect meringues every time.


Dark Chocolate and Mint Chip Clouds

gordon-ramsay-recipe.com
Servings: 15 • Serving Size: 2 cookies • Old Points: 3 pts • Points+: 3 pts 
Calories: 130.5 • Fat: 5 g • Carb: 23 g Fiber: 0 g • Protein: 1 g • Sugar: 22 g
Sodium: 11 mg 

Ingredients:

  • 3 large egg whites (room temperature)
  • 1/8 tsp cream of tartar
  • 1/2 cup sugar
  • 1 tsp vanilla extract
  • 1 cup dark chocolate and mint morsels (Nestle)


Directions:

Heat oven to 300°F. Cover cookie sheet with nonstick silicone pad or parchment paper.

Using a mixer, beat the egg whites and cream of tartar together in large bowl at high speed until soft peaks form. Gradually add sugar a little at a time, then vanilla, beating well after each addition until you get stiff peaks, the sugar is dissolved and the mixture is glossy.

Fold in mint chocolate chips. Drop mixture by tablespoons onto cookie sheet.

Bake 35 to 45 minutes or just until dry. Cool slightly; remove from cookie sheet. Cool completely on wire rack. Store covered, at room temperature. Makes about 30 cookies.

Twice Baked Potatoes – They Take Longer, But At Least They’re More Complicated

I don’t do a lot of things in the kitchen purely for
esthetic reasons, but these twice baked potatoes are one of my more beautiful
exceptions to that rule. You can get almost the exact same flavors by just
adding stuff to a regular baked potato, but what you won’t get in that
scenario is the impressive, over-stuffed height, and gorgeous, golden-browned
crust seen here.


Is it worth it? Only you can answer that. For me, once in a
while, for those extra fancy dinners, the answer is a resounding yes. Taste is,
and always will be, the most important aspect of cooking, but when entertaining
guests on special occasions, don’t forget that you’re putting on a
show with the food. And when it comes to starchy side dishes, this is a great
way to express that flair for the dramatic.

Like I said in the video, this is a demonstration of
technique, and not necessarily a recipe I want you to follow verbatim. I will
list what I used below, since I’m required to by food blogger common law, but if there was ever a
recipe that you’d want to experiment with, this is the one.

By the way, since theres a certain amount of prep involved
here, you can make these ahead of time, up to the point of the second baking,
and then just finish when it gets closer to service. I hope you give this show
stopping side dish a try soon. Enjoy!


Ingredients for 4 Twice Baked Potatoes:
4 large russet potatoes
3 tbsp butter
1 or 2 tbsp minced green onion
salt, pepper, cayenne to taste
1/2 cup shredded white cheddar cheese
1/2 cup cream or milk
1 egg yolk
Bake at 400 degrees F. for an hour to cook potatoes, and
then 20-30 to brown after stuffing.

White Bean & Chicken Breast Chili – A Change of Pace, Change of Pace

I love a hearty beef chili as much as the next guy, but once
in a while there’s nothing wrong with going over to the light side, and
enjoying an equally comforting bowl of white bean and chicken chili. I’ve always used thighs for my chicken chili, which of
course have more fat and flavor, but after a bunch of requests for a chicken
breast version, I decided give it a go, and I was very happy with the results.


The key is to not overcook the chicken when you sear it.
You want it slightly undercooked, maybe about 150 degrees F. internal temp,
since it will cook all the way when we add it back in. You’ll notice when I
slice mine, there’s a little bit of opaqueness to the flesh, which is what you
want.

This is intended to be a relatively quick and simple
weeknight meal, so I didn’t add much in the way of extras, but things like
peppers, squash, and mushrooms are always welcomed additions. 

I know you’re probably missing those long, warm summer days
right about now, but one of the great things about this season’s cold, wet
weather is that it begs for recipes like this. I hope you pour yourself a
beer, grab a chunk of bread, and dig into a bowl of this soon. Enjoy!


Ingredients for 4 portions:
2 tsp vegetable oil
2 or 3 boneless skinless chicken breasts, about 1 1/4 lbs
salt and pepper to taste
1 large onion
4 cloves garlic
1 tbsp ancho chili powder
1 tsp cumin
1/2 tsp chipotle chili powder
1/4 tsp dried oregano
1 tsp flour
about 3 cups chicken broth or stock, divided
1 tsp fine cornmeal
2 cans (15oz) white beans
cayenne to taste
1/4 tsp sugar or to taste
1/3 cup chopped green onions
sour cream and cilantro to garnish

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