Double Chocolate M&M Cookies.

 

Double Chocolate M&M Cookies
adapted from Mel's Kitchen Cafe


*Makes between 2 and 3 dozen cookies (depending on how big you make them)
INGREDIENTS:
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4 ounces semisweet or milk chocolate, coarsely chopped
1/2 cup (1 stick) butter, cut into eight pieces
3/4 cup M&M’s
1 1/2 cups sugar
2 large eggs
1 teaspoon vanilla

Preheat oven to 325 degrees. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.

In a medium microwave-safe bowl, place the chopped chocolate and the butter. Microwave for one minute at 50% power. Stir. Microwave again for one minute at 50% power and stir well. If the chocolate is not fully melted, continue microwaving in 30 second intervals at 50% power until the chocolate and butter are well combined (don’t overheat the chocolate or it can seize and turn hard and unusable). Let the mixture cool slightly, about 2-3 minutes until it is at room temperature or just slightly warm (but not hot).
In a large bowl (or in the bowl of an electric stand mixer), combine the chocolate mixture, sugar, eggs, and vanilla. Mix on medium speed until combined. Gradually mix in flour mixture on low speed. Fold in M&M’s with a wooden spoon (don’t use a mixer as the M&M’s will break into pieces and not stay whole).
Line baking sheets with parchment paper, silpat liners or lightly grease them with cooking spray. Drop dough onto baking sheets by tablespoonfuls (or use a cookie scoop) spacing them about 1 1/2 inches apart. If desired, place five or six M&M’s on top of the cookie dough balls (even perched slightly on the rounded sides). Bake the cookies until they have slightly flattened and there are a few cracks on the surface, about 13-14 minutes. The cookies will still be soft. Let the cookies sit for 2-3 minutes on the baking sheet before removing them to a wire rack to cool completely. These cookies will stay fresh in an airtight container for about 2 days. I freeze them between sheets of wax paper in a large tupperware container and they defrost beautifully at room temperature or for a few seconds in the microwave.

Red Velvet Cheesecake Brownies

 

Red Velvet Cheesecake Brownies
from Baking Bites

Brownies
1/2 cup (1 stick) unsalted butter
2 oz bittersweet (or semisweet) chocolate, coarsely chopped
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 teaspoons red food coloring
2/3 cup all-purpose flour
1/4 teaspoon salt

Cheesecake
8 oz cream cheese (1 package), at room temperature
1/3 cup sugar
1 large egg
1/2 teaspoon vanilla extract

Preheat oven to 350 F. Line an 8-inch baking pan with aluminum foil, leaving an overhang on opposing sides to lift the brownies out afterward. Spray the foil/pan with nonstick cooking spray.

To make the brownies: Add the butter and chocolate to a small heatproof bowl and set over a pan of simmering water. Stir occasionally until the mixture is melted and smooth. Set aside to cool slightly. Whisk the sugar, eggs, vanilla, and red food coloring together in a medium bowl. Add the chocolate/butter mixture and whisk until well combined. You can adjust the color here - if you want a more vibrant red, add up to an additional 1/2 teaspoon food coloring. Sprinkle the flour and salt onto the batter and fold with a rubber spatula until just barely combined. Pour the batter into the prepared pan, then spread in an even layer.

To make the cheesecake layer: In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, sugar, egg, and vanilla until smooth. Drop dollops of the cheesecake batter onto the brownie batter then swirl the two gently with the tip of a butter knife.

Bake for 35-40 minutes, or until a thin knife inserted in the center comes out clean (the edges of the cheesecake will brown slightly). Transfer the pan to a wire rack and let the brownies cool to room temperature then chill them thoroughly in the refrigerator before slicing into squares. Store in an airtight container in the refrigerator.

Tandoori Chicken

 

Tandoori Chicken

adapted from: I can't remember. I have had this recipe a long time.

FOR THE MARINADE:
2-inch piece ginger, peeled
4 large cloves garlic
1/4 tsp. turmeric
1 tsp. chili powder
1-1/2 tsp. salt
1/2 tsp. cumin seeds, ground
3/4 cup plain low-fat yogurt
1 Tbs. fresh lime juice
A few drops red food coloring or tandoori coloring (optional)

FOR THE CHICKEN:
2 to 3 lb. boneless chicken thighs and breasts
1/4 cup melted butter or olive oil

FOR THE GARNISH:
1/2 mild onion, thinly sliced
1/2 cup chopped cilantro leaves
1 or 2 fresh green chiles, thinly sliced
1 lime, cut in wedges
To make the marinade -- In a blender or food processor, blend the ginger and garlic to a fine paste (you may need to add a little water to make a paste). Add the turmeric, chili powder, salt, cumin, yogurt, lime  juice, and food coloring; process until combined.

To prepare the chicken -- Remove the skin from the chicken, leaving some fat. Make a few slits in each piece and transfer to a nonreactive dish large enough for the pieces to lie flat. Pour the marinade over the chicken and stir to coat the chicken thoroughly. Seal with plastic, refrigerate, and marinate for at least 4 to no more than 12 hours, turning the chicken once. 

To grill the chicken-Ready a charcoal grill with an even layer of coals. While the grill is heating up, take the chicken out of the refrigerator. When the charcoal is red-hot, lay the chicken pieces on the grill about 2 inches apart. Baste with any remaining marinade. Cover the grill, leaving the vents half-open. After about 5 minutes, remove the grill lid and turn over the chicken pieces; they should look slightly charred. Replace the lid and continue cooking for another 5 to 7 minutes. Uncover the chicken, baste it with the melted butter, turn it over, and leave it uncovered for the rest of the cooking time. Baste after 2 or 3 minutes and test for doneness: the meat should feel firm when you press it. 

Transfer the chicken to a large platter. Arrange the onion, cilantro, chiles, and lime wedges over the chicken and seal the platter with foil. Let the chicken rest for 10 minutes to absorb the garnish flavors.