Dessert for Lovers

  
Dessert for Lovers

This dessert to share is full of intoxicating flavors and easy to make! You can make the chocolate covered strawberries hours ahead of time and quickly assemble the rest in mere minutes when you are ready to serve.

Ingredients:

4 strawberries

8 ounces good quality chocolate chips

4 ounces chopped almonds

2 Tbsp sea salt

8 dried apricots, halved

1/4 cup almonds, whole

6 ounces blue cheese, crumbled

Honey for drizzling

Directions:

Melt the chocolate chips in a double boiler. If you do not have a double boiler just use a bowl over a pot of simmering water.

Dip the strawberries in the melted chocolate and immediately sprinkle the chopped almonds and sea salt on the chocolate. Allow to set on a wire rack until chocolate has hardened.

  
Just before serving, scatter the apricots, almonds and blue cheese on a plate. Drizzle with honey and place the chocolate covered strawberries on top. This dessert is enough for a couple to share.

  

Tryout Tuesday: Salty Oatmeal Chocolate Chunk Cookies

  
One of my most important jobs on the island is making sure the cookie jar stays fully stocked at all times. I am always trying to find a new, even more spectacular cookie recipe to wow the guests. This week I tried a new recipe from Barefoot Contessa: Salty Oatmeal Chocolate Chunk Cookies

  
These cookies turned out amazing! I really liked the combination of dried cranberries, bittersweet chocolate and old fashioned oats. The sea salt on top pushed it over the edge to downright dangerous levels of cookie addiction. I tried this recipe a bunch of different ways and in the end, I preferred a well chilled dough with a generous sprinkle of coarse ground sea salt. I used a 1 Tbsp disher and cooked in a 375 F oven on the top rack for 9 minutes and they came out crispy on the outside with a soft chewy center.

  
Salty Oatmeal Chocolate Chunk Cookies

Ingredients:

1/2 pound unsalted butter soft

3/4 cup light brown sugar

3/4 cup granulated sugar

2 tsp vanilla extract

2 XL eggs room temp

1 3/4 cups AP flour

1 tsp baking soda

1 tsp kosher salt

1 1/4 cups old fashioned oats

3/4 pound bittersweet chocolate (Lindt) chopped

3/4 cup dried cranberries

Sea salt

Directions:

Preheat the oven to 375 degrees. Line 3 sheet pans with parchment paper. 

In an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar on medium-high speed for 3 minutes, until light and fluffy. Scrape down the bowl with a rubber spatula. On low speed, add the vanilla, then the eggs, one at a time. Scrape down the bowl again. 

Meanwhile, sift the flour, baking soda, and salt into a medium bowl. Mix in the oats. With the mixer on low, slowly add the flour mixture to the butter-sugar mixture. Don’t overbeat it! With a rubber spatula, stir in the chocolate and cranberries until the dough is well mixed. With a 1¾-inch ice cream scoop (or two spoons), scoop round balls of dough onto the prepared sheet pans. Sprinkle lightly with fleur de sel. Bake for 10 to 12 minutes, until nicely browned. Serve warm or at room temperature. 

If you prefer cookies thin and crisp, bake them straight from the mixing bowl. If you prefer them chewy in the middle and crisp outside, chill the balls of dough.