Chocolate Chip Coconut Cookies

Here's another recipe I found on someone else's blog not too long ago. Her photos are lovely (she's not going through a white balance problem like I am!), so make sure you stop by her blog.

I admit that I only made these cookies because I had been wanting to get rid of the rest of my coconut since I made the Nanaimo Bars for the DB challenge (yes, that long!), so I just gave in and used them in these. As the originator of this recipe stated, the coconut does not stand out much in this cookie, but it does contribute to the texture.
If you're not crazy about coconut but are trying to get rid of it, these cookies may be for you! The cookies were very soft even after my overheating oven made them too dark. There is a subtle hint of salt in each bite as well. These cookies are best warm, so just nuke them in the microwave for about 20-30 seconds and dip them in ice-cold milk haha!
Tips: I halved this recipe easily, and I still ended up with a lot of cookies. These cookies do not spread much, so I had to smash them down either with my hand of the back of a glass. Also, I refrigerated the dough for about 24 hours to enhance the flavor.

Coconut Chocolate Chip Cookies
adapted from The Little Red House

2 sticks of butter (1 cup), room temperature
1/2 c white sugar
1 1/2 c brown sugar
2 eggs, room temperature
2 tsp vanilla extract
3 c all-purpose flour
1 1/2 tsp baking soda
3/4 tsp salt (I always use Kosher)
3 cups shredded sweetened coconut
1 lb chocolate chips/chunks

Preheat oven at 350°F. Cream the butter and the sugars until light. Continue mixing the butter/sugar mixture while adding the eggs one at time. Make sure each egg is incorporated before adding the next. Then, add the vanilla. Combine the flour, soda and salt in the mixer bowl. Then, mix until just combined, taking care not to over-mix (I stop as soon as I can see the batter again even with lots of flour here and there because I will be mixing some more with the add-ins). Add the coconut and chocolate chips, and mix a 30-60 seconds more.
Drop by spoonful (I used my ice cream scoop for big, thick cookies) onto parchment-lined or Silpat cookie sheet. Bake at 350° for 11-13 minutes. They should be lightly golden on the outside but still look gooey on the inside.

Jerk Chicken with Rice and "Peas"

When I make international dishes, I try to be as authentic and traditional as I can possibly be as I was with the Murgh Makhani, Tamales, and Lasagne al Ragù. However, there are times when I work so hard one part of a recipe, that some component of the side dish fails a bit in authenticity. Such is the case with this Jerk Chicken with Rice and "Peas".

The first time I ever tried Jerk Chicken was in New York City (is that right, mom?) a few years ago when my mom was attending NYU for her grad degree. We went to a small Jamaican restaurant in the outskirts of the major city. I had heard of the dish before but had never tried it before. After my first bite, I fell in love instantly and never forgot about that experience.
Unfortunately, I never had the opportunity to eat the dish again until I made it a few days ago. So, this is my second time tasting this flavorful, spicy chicken dish that originated in Jamaica. Once the marinade is mixed together, everything else is very easy. So, the key to Jerk Chicken is the marinade. It is comprised of many ingredients that vary from recipe to recipe. However, the universal ingredients are Scotch Bonnet or Habañero (don't forget the "ñ"! Without it, the pronunciation changes) peppers and pimiento or allspice berries.

I did research on Youtube and did a regular search as I always do when I look for an authentic recipe, if I don't have a traditional cookbook. I looked for Jamaicans preparing the meal to see how they did it and then compared their methods with others found online and other sources. I finally settled on a recipe from a website called Jamaica Travel and Culture.
Okay, here is how I broke the code of authenticity: First, I grilled the chicken in the oven instead of on the grill. Second, I didn't play reggae as I cooked :). Third, for the rice and "peas" (the recipe calls for "red peas", which are really kidney beans), I used black beans instead of kidney beans because I didn't have the latter. Fourth, I did add in coconut milk. I just couldn't. I already don't like coconut very much, so I just couldn't pour 1/2 cup of the stuff in my rice and beans. I just couldn't....and I didn't. Lastly, I didn't have 1/2 cup worth of soy sauce, so I used what I had.
Nevertheless, everything tasted really good. The chicken was still too spicy even though I used only half of the marinade. I reserved some of the marinade, and used it as a sauce. If you use all of your marinade in with the chicken, be sure to boil the sauce before using it. I just kept some of the marinade separate from the raw chicken. The rice and peas dish was really flavorful and helped cool the tongue down from the spicy chicken. Okay, I'll shut up now and give you all the recipe. Please visit the cook's website to see process photos or watch the video of her in action.
GIVEAWAY REMINDER: If you haven't already, don't forget to enter in my giveaway! The deadline is at midnight! If the number of questions is deterring you from entering, just tell me which cookbook you would like in order to qualify.

Jerk Chicken
halved & adapted from Jamaica Culture and Travel (full version)

One 3 1/2 lb chicken (3lb of chicken breasts may be used if preferred)
6 sliced scotch bonnet peppers (I used 2 habañeros in my halved version, & it was still hot.)
2 Tbsp. thyme (I used a few sprigs of fresh thyme, roughly chopped)
2 Tbsp. ground allspice (I crushed allspice berries in a mortar and pestle)
8 cloves garlic, finely chopped (I used 1 Tbsp of leftover ginger/garlic paste)
3 medium onions, finely chopped
2 Tbsp. sugar
2 Tbsp. salt
2 tsp. ground black pepper
1 to 2 tsp ground cinnamon
1-2 tsp nutmeg
1-2 tsp ginger (I used 1 Tbsp of leftover ginger/garlic paste)
1/2 cup olive oil
1/2 cup soy sauce
Juice of one lime
1 cup orange juice (I used 2-3 fresh oranges)
1 cup white vinegar

Chop the onions, garlic and peppers. These do not need to be chopped too fine as they will be liquidized by the blender or food processor. Blend all of the ingredients (excluding the chicken) in a blender to make the jerk sauce.

The marinade added to the raw chicken.

Cut the chicken up in to 4 pieces. Rub the sauce in to the meat, saving some for basting and dipping later (I made slits in the chicken like I did with the murgh makhani). Leave the chicken in the fridge to marinade overnight up to 2 days.

OVEN: Bake in the oven for 30 minutes, turn the meat then bake for a further 30 minutes. OR Slow cook the meat at 212 degrees (100 degrees C) for 45-60 minutes per side.

GRILL: Grill the meat slowly until cooked, turning regularly. Baste with some of the remaining marinade while cooking. For best results, cook over a charcoal barbecue (ideally over a rack of pimento wood).

Chop each quarter chicken portion in to 5 or 6 smaller pieces using a heavy cleaver. Use a wooden spoon (or something similar) to hold the chicken in place whilst chopping and NOT YOUR HAND (you will be chopping with enough pressure to cut through bone!!!). (This step is not necessary if you're using chicken parts or drumsticks, like I did). While chicken is baking, make the rice and peas.

Rice and Peas
adapted from Jamaica Culture and Travel

3 cups of rice (I used regular, long grain rice; however, I assume you could use brown rice)
1 can of tinned or 1 cup of fresh red peas (use kidney beans or pigeon peas; I used black beans)
5 cloves of garlic (finely chopped)
1 uncut scotch bonnet pepper (1 habañero or jalapeño pepper. I didn't have any more peppers)
3 Scallion (spring onions may be used as a substitute)
1 tin (or one cup) of coconut milk (if you dare! hahaha)
1 teaspoon of salt
1 teaspoon of black pepper
2 sprigs of fresh thyme (2 teaspoons of dried thyme may be used as a substitute)

FRESH PEAS/BEANS: If you are using fresh peas or beans, then wash them. Pour on three cups of water and leave to soak overnight.

CANNED PEAS/BEANS: Skip this step.

Crush the garlic and add to seven cups of boiling water. If you are using FRESH peas add them now and boil for 45 minutes. Test to see if the peas are cooked by crushing a few of them. If they crush easily, you are ready to move on to the next step.

Add your CANNED beans (if using), coconut milk, rice, salt, black pepper and thyme to the mix. Crush the scallion (do not chop), and add to mixture. Also add the UNCUT scotch bonnet pepper, to give it a subtle peppery flavor.

The rice and peas should be ready after about 40 minutes (exact cooking time will depend on the brand of rice used).

Chocolate Truffles: The Alton Brown Way

I don't know why I took so long to post about these truffles. I made these for Valentine's Day! Since my Valentine/on-and-off girlfriend of more than 10 years lives in another state, I made these truffles for my two good friends/colleagues/neighbors.
We ate brunch at a Mexican restaurant, and then I gave them the truffles. They loved them! I made two kinds: one enrobed in cocoa powder dusted with powdered sugar and another with coconut flakes. I also poured a bit of espresso mixed with hot water into the ganache instead of using alcohol.
Many people say that making truffles is so easy. I agree that they require only very few ingredients and thus seem easy in theory, but when you have hot hands or reside in a hot area like I do, making truffles can be messy and hard to do.
So, this time around, I tried a recipe from Alton Brown because it is perfect for hot-handed folks like me. It takes a bit longer than most recipes, but it's worth that extra refrigeration time. I'm so happy that I can make truffles now without melting the ganache while attempting to shape them into balls. These things are amazing and are much cheaper to make yourself than to buy them. Thanks, Alton Brown! hah!

Chocolate Truffles
adapted from Alton Brown on Food Network
PRINTABLE VERSION

10 ounces bittersweet chocolate, chopped fine (I used Callebaut semi-sweet)
3 tablespoons unsalted butter
1/2 cup heavy cream
1 tablespoon light corn syrup
1/4 cup brandy (I used mixture of 1 tsp espresso with 2 tsps hot water)

OPTIONAL TOPPINGS:
1/2 cup Dutch process cocoa powder, finely chopped nuts, and/or toasted coconut, for coating truffles
8 ounces semisweet or bittersweet chocolate, chopped fine (for tempered coating)

Place the 10 ounces of chocolate and butter in a medium-sized glass mixing bowl. Microwave for 30 seconds. Remove and stir, and repeat this process 1 more time. Set aside. (I did the bain-marie or water-bath-on-stove method to ensure I didn't burn the chocolate.)

Heat the heavy cream and corn syrup in a small saucepan over medium heat until simmering. Remove from the heat and pour the mixture over the melted chocolate mixture; let stand for 2 minutes. Using a rubber spatula, stir gently, starting in the middle of bowl and working in concentric circles until all chocolate is melted and mixture is smooth and creamy. Gently stir in the brandy or espresso mixture, if using. Pour the mixture into an 8 by 8-inch glass baking dish and place in the refrigerator for 1 hour.
Using a melon baller, scoop chocolate onto a sheet pan lined with parchment paper, and return to the refrigerator for 30 minutes. Place the cocoa powder, nuts, and/or toasted coconut each in its own pie pan and set aside.

Remove the truffles from the refrigerator and shape into balls by rolling between the palms of your hands. Use powder-free vinyl or latex gloves, if desired.
Then place the truffle into the dish with either the cocoa powder, nuts or coconut. Move the truffle around to coat; leave truffle in the coating for 10 to 15 seconds before removing. In the meantime, continue placing the truffles in the cocoa or other coating. After 10 to 15 seconds, remove the truffle to a parchment lined sheet pan. Repeat until all truffles are coated. Allow to set in a cool dry place for at least 1 hour; or store in an airtight container in the refrigerator. Truffles are best when served at room temperature; however, they will melt in hot conditions.
IF USING TEMPERED CHOCOLATE:
In the meantime, place the 8 ounces of chocolate into a medium mixing bowl which is sitting on top of a heating pad lined bowl, with the heating pad set to medium. Depending on the heating pad, you may need to adjust the heat up or down. Stirring the chocolate occasionally, test the temperature of the chocolate and continue heating until it reaches 90 to 92 degrees F; do not allow the chocolate to go above 94 degrees F. If you do, the coating will not have a nice snap to it when you bite into the chocolate. Once you have reached the optimal temperature, adjust the heat to maintain it.

Dip an ice cream scoop into the chocolate and turn upside down to remove excess chocolate. Place truffles 1 at time into the scoop and roll around until coated.Then place the truffle into the dish with either the cocoa powder, nuts or coconut. Move the truffle around to coat; leave truffle in the coating for 10 to 15 seconds before removing. In the meantime, continue placing the chocolate-coated truffles in the cocoa or other secondary coating. After 10 to 15 seconds, remove the truffle to a parchment lined sheet pan. Repeat until all truffles are coated. Allow to set in a cool dry place for at least 1 hour; or store in an airtight container in the refrigerator. Truffles are best when served at room temperature; however, they will melt in hot conditions.

Daring Bakers: Nanaimo Bars

The January 2010 Daring Bakers’ challenge was hosted by Lauren of Celiac Teen. Lauren chose Gluten-Free Graham Wafers and Nanaimo Bars as the challenge for the month. The sources she based her recipe on are 101 Cookbooks and www.nanaimo.ca.

Lauren stated the following: "Nanaimo Bars are a classic Canadian dessert created in none other than Nanaimo, British Colombia. In case you were wondering, it’s pronounced Nah-nye-Moh. These bars have 3 layers: a base containing graham crackers, cocoa, coconut and nuts, a middle custard layer, and a topping of chocolate. They are extremely rich and available almost everywhere across the country. I used to buy them at the grocery store before going gluten-free."Due to budgetary reasons and personal preferences, I opted to not make my graham wafers gluten-free. I did make them with regular flour, though, along with the Nanaimo Bars.

It took me three or four days to finish making the graham crackers because I prolonged the process (procrastinator am I). Nevertheless, they were pretty easy to do; there were just a lot of steps. With the exception of my last batch, which I burned due to my hot oven, the crackers came out beautifully. I was pretty proud of myself for making these crackers.

Homemade graham cracker crumbs. The burnt pieces made the crumbs look even prettier!

Nanaimo Bars: After making the graham crackers, everything moved along smoothly...until I reached the middle layer! I thought I had vanilla pudding mix, but I didn't. So, as I always do when I don't feel like going to the store, especially when the sunlight I need for my photos starts to go down, I searched for viable substitutions. I saw that cornstarch, sugar, and vanilla extract were deemed good enough depending on the recipe, so I used that, and it worked out perfectly.

The bottom layer is beautiful. Since I don't like nuts, I used extra graham cracker crumbs instead. I'm not crazy about coconut, but I used it anyway. I'm glad I did.

REFLECTION ON CHALLENGE: This is the first DB challenge dessert I've actually enjoyed eating. Sure, some of the other desserts we had to make were pretty good, but they weren't so good that I've wanted to make them again in the future. These bars made me moan with joy. I shared some with my friend, and I was later reluctant about giving them away haha. After eating them, he sent me a text message in Portuguese stating basically that they were "finger-licking good".

I'm surprised I liked them since I'm not a fan of coconut, but my favorite layers were the bottom and middle layers. I will be definitely making these again. Thanks, Lauren!! Make sure you check out what the other DBers did for this month's challenge.
Since I made a few changes to the recipe, I have posted the recipe with my modifications below. For the graham cracker recipe, visit my previous post.

Nanaimo Bars

adapted from the City of Nanaimo, BC

Bottom Layer

1/2 cup (115 g) (4 ounces) Unsalted Butter

1/4 cup (50 g) (1.8 ounces) Granulated Sugar

5 tablespoons (75 mL) Unsweetened Cocoa

1 Large Egg, Beaten

1 3/4 cups (300 mL) (160 g) (5.6 ounces) Graham Wafer Crumbs (recipe here; half that recipe)

1/2 cup (55 g) (1.9 ounces) Almonds (Any type, Finely chopped) (I used more graham cracker crumbs instead)

1 cup (130 g) (4.5 ounces) Coconut (Shredded, sweetened or unsweetened)

Melt unsalted butter, sugar and cocoa in top of a double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, nuts and coconut. Press firmly into an ungreased 8 by 8 inch pan.

Middle Layer

1/2 cup (115 g) (4 ounces) Unsalted Butter

2 tablespoons and 2 teaspoons (40 mL) Heavy Cream

2 tablespoons (30 mL) Vanilla pudding mix (I didn't have so subbed cornstarch, sugar, and vanilla extract)

2 cups (254 g) (8.9 ounces) Icing Sugar

Cream butter, cream, custard powder, and icing sugar together well. Beat until light in colour. Spread over bottom layer.

Top Layer

4 ounces (115 g) Semi-sweet chocolate (I doubled the amount of chocolate)

2 tablespoons (28 g) (1 ounce) Unsalted Butter

Melt chocolate and unsalted butter over low heat. Cool. Once cool, pour over middle layer and chill.

A side view of my very lame attempt at making Canadian-Olympic-themed-Nanaimo "Bars"! haha I told you that I'm not very creative. The overhead shots were too ugly to post.