by Coyle, Cleo
Chocolate Espresso Saucers (Flourless Mocha Almond Cookies)
Why are these flourless cookies called Espresso Saucers? Because these strange and amazing mocha-almond cookies bake up as round and flat as the saucer of a demitasse in which an espresso is traditionally served. Sweet, crispy, chewy, and chocolaty, these treats are an exotic edible—perfect for a murder mystery. They are also made without one bit of flour so their texture is unique. They’ll practically melt in your mouth.
Makes 18–20 large, flat cookies4 cups confectioners’ sugar
½ cup unsweetened cocoa powder
½ teaspoon salt
1 tablespoon espresso powder
4 large egg whites, room temperature
1 tablespoon vanilla extract
1 cup slivered almonds, toasted (see toasting tip on page 334)
Step 1—Prep the oven and pan: Preheat the oven to 325°F. These cookies will stick to your pan so make sure to line a baking sheet with parchment paper and coat the paper with nonstick spray.
Step 2—Make the batter: In a large mixing bowl, whisk together the sugar, cocoa powder, salt, and espresso powder. Stir in the egg whites and vanilla to create a batter. Fold in the almonds (be sure to toast first for better flavor).
Step 3—Bake: The cookie batter will expand and flatten quite a bit so keep plenty of room between each mound of batter. Drop by heaping tablespoons onto the parchment lined baking sheet. Bake for about 15 minutes. You’re looking for the cookie to expand and the surface to firm up and crack. Important: These cookies will break apart easily while still warm. To cool, carefully slide the parchment paper off the hot baking sheet and onto a cooling rack (or use a spatula to carefully transfer one cookie at a time). Once cool, these cookies will harden up nicely.
(No-Bake) Ganache-Dipped Chocolate-Chip Cookie Dough Bites
Made without eggs, this “raw” chocolate-chip cookie dough is not only safe to eat but heaven on your tongue. Dipped in chocolate ganache and rolled in finely chopped nuts, each little ball of dough becomes a tiny ice cream sundae on a toothpick. A fun, retro dessert for a party and an adorable treat for any coffee or tea tray.
Makes about 30 cookies
For Cookie Dough Bites:4 tablespoons (½ stick) butter, softened
¼ cup light brown sugar, packed
2 tablespoons white granulated sugar
1 teaspoon vanilla extract
⅛ teaspoon salt
2 tablespoons brewed coffee
½ cup sweetened condensed milk
1 cup all-purpose flour
1 cup (about 6 ounces) mini semisweet chocolate chips
30 toothpicks
For Double Dipping (optional):1½ cups walnuts, toasted and very finely chopped
(see toasting tip on page 334)
¾ cup Chocolate Ganache (recipe follows)
Step 1—Make dough: In a large bowl, cream the butter and sugars with an electric mixer. Beat in the vanilla, salt, coffee, and condensed milk. Add in the flour and chocolate chips, mixing until the dough comes together and is well blended (do not overmix).
Step 2—Chill, roll, and freeze: At this stage, the dough is too sticky to roll. Cover your mixing bowl with foil and chill in the refrigerator 15–30 minutes (or wrap dough in plastic or foil and chill overnight). Pinch off pieces of dough and roll into bite-size balls (about 1 inch in diameter). Set balls on a baking sheet lined with parchment or wax paper (be sure to line the baking sheet or the dough will stick to the pan). Sink a toothpick into each of the dough balls. (Warning: If serving to young children, do not use toothpicks.) Freeze until firm, 1–2 hours.
Step 3—Double dipping (optional): Place toasted walnuts in a sealed plastic bag and hammer with a rolling pin or large spoon until the nuts are very finely chopped. Or grind the nuts in a blade grinder or food processor. Place them in a shallow bowl and set aside. Make the Chocolate Ganache (recipe follows). Remove cookie dough balls from the freezer. Pick up each dough ball by its toothpick, dip top half of each ball into the chocolate ganache, followed by a dip in the bowl of finely chopped walnuts. Place the double-dipped balls back on your lined baking sheet. When the sheet is full, return it to the freezer for another 20 minutes or until the ganache hardens into a delicious chocolate shell. Store your finished Chocolate-Chip Cookie Dough Bites in the refrigerator or freezer in a plastic container or sealable plastic bag.
CHOCOLATE GANACHE
Makes about ¾ cup1½ cups semisweet chocolate chips
6 tablespoons heavy whipping cream
Method: Place the chocolate chips into a microwave-safe container. Heat in the microwave for 30 seconds. Stop and stir. Repeat again until the chips are completely melted. Add the cream and stir continually until smooth and shiny. If vigorous stirring does not produce smooth results or if the ganache begins to harden, return the bowl to the microwave for another 30 seconds and stir again.
Note: When making large batches, note this ratio for double dipping. For every dozen Chocolate-Chip Cookie Dough Bites, you’ll need ½ cup of finely chopped and toasted nuts plus ¼ cup of ganache—which can be made with ½ cup semisweet chocolate chips and 2 tablespoons heavy cream.
Chicken Mole with Guinness Stout (for Mike Quinn)
Based on a recipe from Punch, who claimed every mama in Spanish Harlem had a secret combination of ingredients that made the mole her own, so it is with Clare’s version.
The name for mole, the rich Mexican sauce often served with chicken, came from the Aztec word molli meaning “concoction.” Clare’s version, heavily influenced by New York City’s melting pot of cultures, truly lives up to that Aztec etymology. She plumbed her Italian heritage for ingredients like fennel but gave the biggest nod to Mike’s Celtic heritage with the addition of the dark and malty Guinness stout.
Mole is an acquired taste and certainly not for everyone. The key to making this wild range of ingredients work as a whole is to keep the blend balanced. Not too spicy but not too bland, either, and always tempering the bitter with the sweet.
Makes 6 servings4 chicken breasts (skin on, bone in) or 1 pound cooked and
shredded chicken (about 3 cups)
2½ cups Guinness stout
Salt and freshly ground black pepper, to taste
2 tablespoons canola or corn oil
water
½ pound bacon, chopped
2 large red onions, chopped
2 large yellow onions, chopped
1 Spanish onion, chopped
6 garlic cloves, smashed
2 bell peppers, chopped (approximately 1 cup)
½ jalapeño pepper, seeds and veins removed, chopped (for a hotter
mole, use 1 jalapeño, or leave it out completely for no heat)
2 tablespoons chili powder
1 teaspoon dried oregano
1 teaspoon dried thyme
½ teaspoon ground cumin
½ teaspoon ground cinnamon
½ teaspoon ground coriander
½ teaspoon fennel seeds
2 tablespoons ground almonds (or 1¼ teaspoons almond extract)
1 ounce semisweet chocolate, chopped
2 tablespoons sesame seeds, for garnish, optional
Step 1—Poach the chicken: You can poach the chicken just before making the mole or a day in advance. Place the 4 chicken breasts in a large pot or Dutch oven, skin side up. Ideally, they will sit in a single layer or overlap only a bit. Pour 1½ cups of the Guinness, the salt and pepper, and the oil into the pot and fill the rest of the way with water. The liquid level should be high enough to cover your chicken by 1 full inch. Bring the pot to a boil, and then turn the heat down to a simmer. Half cover the pot, cooking for about 15 minutes. Then turn off the heat and cover the pot fully, leaving the chicken to finish cooking in the hot water for another 15 minutes. Remove chicken from the poaching liquid. When cool enough to handle, discard the skin and shred the meat into pieces (discard bones). Set aside the shredded chicken. (If making a day in advance, place in a plastic container
and refrigerate.)
Step 2—Cook the bacon and prep the veggies: Take out a separate, large pan, and slowly cook the fat out of the chopped bacon. Do this over low heat, about 15 minutes, stirring occasionally. Cook only until the fat is rendered; the bacon should not be crispy.
Step 3—Cook the veggies: When the bacon fat is rendered, add the chopped onions, garlic, bell peppers, and jalapeño. Cook slowly over medium heat until the onions are translucent and the peppers soft, for 10–15 minutes.
Step 4—Create a spice mix: Pour the remaining cup of Guinness into a mixing bowl and add the chili powder, oregano, thyme, cumin, cinnamon, coriander, fennel, and ground almonds. Pour this aromatic mixture into the pan with the bacon and vegetables. Stir well to blend. Using a hand immersion blender, chop and blend the ingredients into a smooth sauce. When well blended, add the chocolate, stirring until melted and velvety smooth.
Step 5—Add the chicken and finish: Add the chicken to the sauce and continuing cooking until thick, for 25–30 minutes. Plate the chicken mole and sprinkle sesame seeds, if using, over the finished dish. Serve hot with plenty of warm flour or corn tortillas for dipping in this amazingly flavorful sauce!
Peanut Butter Surprises ( Peanut Butter Cookies with Ooey-Gooey Chocolate Hearts)
Sergeant Franco rivals Elvis in his love of peanut butter. (This Clare knew from the Five-Borough Bake Sale that took place in Roast Mortem.) With her promo bag of chocolate chips from the ICE show, she decided to create this “surprise” treat for him—a sweet and tender peanut butter cookie with the kind of ooey-gooey chocolate heart that grown men swoon for—and the perfect, home- baked thank-you for body-slamming that scumbag Sun God.
Makes 18–20 big, stuffed cookies1 cup (2 sticks) butter, softened
1¼ cups peanut butter (standard creamy, not sugarless)
1 cup granulated sugar plus ½ cup, for dusting
1 cup light brown sugar, firmly packed
2 large eggs, lightly beaten
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 cup semisweet (or bittersweet) chocolate chips (6–8 ounces)
Confectioners’ sugar, optional
Step 1—Make the dough: Using an electric mixer, cream the butter, peanut butter, and sugars in a bowl until light and fluffy. Add in the eggs and vanilla and blend well. Finally, add in the flour, baking powder, baking soda, and salt, and mix only enough until a soft dough forms.
Step 2—Form and stuff: Pinch off generous pieces of dough and roll into big, golf-ball-sized rounds. Cradle the cookie ball in one hand. Use the thumb of your opposite hand to make a deep indentation in the center of each cookie ball. Fill the hole with about a teaspoon of chocolate chips and then seal the chocolate inside the dough ball. Gently roll the balls in white, granulated sugar for a finished look.
Step 3—Freeze: Place the cookie balls on a wax-paper-covered plate in the freezer for 30 minutes. (The wax paper will prevent the dough from adhering to the plate.) Do not skip this freezing step. This is the key to a successful cookie. If you don’t freeze the cookie dough before baking, the cookie may break while baking and the chocolate may ooze out instead of staying in the center of the cookie.
Step 4—Bake: Preheat the oven to 350°F. Place chilled cookie balls on baking sheets lined with parchment paper, keeping the balls a few inches apart to allow for spreading. Bake 20–30 minutes. The cookies are not done until they flatten out, so be patient and wait for this to happen. The chocolate should stay inside. A nice “cover” for a cookie with oozing chocolate is to gently dust with confectioners’ sugar. (Yes, a bit of sweetness and light once again rescues the day—and the cookie.)
Note: Hot cookies are fragile. Allow them to cool before picking them up or they’ll break on you. And allow your baking sheets to cool before putting more dough on them.
“Fudge Factor” Cupcake Tops
“What I can’t swallow is fudging,” Mike told Clare, “as in fudging statistics, fudging results, fudging the truth. Mathematicians call it a fudge factor—putting an extra calculation into an equation just so it will work out as expected . . . It’s what we law- enforcement types call a scam.”
After Clare finally discovered the “fudge factor” in Alicia’s Mocha Magic powder, she contemplated a “fudge factor” goodie, one that was packed with chocolate flavor but without an excessive amount of butter in the ingredient list.
These fudge brownie–like rounds are the result. They’ll delight your taste buds with the sultry flavor and aroma of chocolate, and when frosted, you’ll think you’re eating the top of an old-fashioned fudge cupcake. But here’s the best part—with Clare’s “fudge factor” in place, these treats use far less butter than similar recipes. Can you find the “fudge factor” in Clare’s ingredient list?
Makes about 20 rounds4 tablespoons (½ stick) butter
2 tablespoons cocoa powder
4 ounces semisweet chocolate, chopped
¼ cup hot brewed coffee
1 cup ricotta cheese (whole milk)
1 cup light brown sugar, lightly packed
½ cup granulated sugar
1 large egg, lightly beaten
1 teaspoon vanilla extract
1 cup all-purpose flour
Pinch salt
½ teaspoon baking powder
Fast Mocha Frosting (recipe follows)
Step 1—Create the mocha paste: In a small saucepan, combine the butter, cocoa powder, chocolate, and coffee. Over low heat, melt everything together into a mocha paste, stirring constantly to prevent scorching. At no time should this liquid boil, or you’ll get a terrible burnt taste to the chocolate. If that happens, discard and begin again. (You can also microwave these ingredients. Use a microwave-safe bowl and heat in 30-second bursts, stirring between each burst to avoid burning the chocolate.) Set aside to cool.
Step 2—Mix up the dough and chill: Using an electric mixer, beat ricotta cheese and sugars a minute or so. Add in the mocha paste, egg, and vanilla. Blend until smooth. With the mixer set to low, mix in flour, salt, and baking powder. Do not overmix or you’ll produce gluten in the flour, and your rounds will be tough instead of tender. Chill dough at least 1 hour in the refrigerator before baking. You must do this to harden up the dough and also to allow the flavors to develop. (During this hour of chilling, the chocolate will richly penetrate the ricotta cheese).
Step 3—Bake, cool, and frost: Preheat the oven to 375°F. Line a baking sheet with parchment paper and spray with nonstick cooking spray. (Yes, spray the paper! These “cupcake tops” are lower in fat than cookies and cakes with lots of butter and will have a greater tendency to stick. The parchment will also protect the bottom of your rounds from browning too much.) Drop a heaping tablespoon of dough per round onto your the baking sheet and cook for 10–13 minutes. Do not overbake. The finished round will feel spongy to the touch on the outside but with a somewhat firm structure. The inside should be fudgy, moist, and a little underbaked. The rounds will be too soft to pick up when they first come out of the oven. Slide the entire sheet of parchment onto a wire rack and allow rounds to cool before lifting or moving. They will harden as they cool—and they’ll taste deliciously fudgy, filling your mouth as you chew with the sultry flavor and aroma of chocolate. Once cool, frost with Fast Mocha Frosting (see below).
How to Make Fast Mocha Frosting: In a nonstick saucepan, melt 4 tablespoons butter over medium-low heat. Add 4 tablespoons cold brewed coffee, 4 tablespoons unsweetened cocoa, and 1 teaspoon vanilla extract. (Do not boil or you may get a scorched taste.) While stirring, add 2–2½ cups confectioners’ sugar, a little at a time, until mixture is melted and smooth. (You be the judge on the consistency you prefer. The amount you need may vary depending on the humidity or your altitude.) Remove from heat and work quickly to frost the cooled cupcake tops. The frosting hardens fast. You can always reheat, stir, and a
dd a bit more coffee to soften again.
Phoebe Themis’s Mini Chocolate-Chip Scones
The scone is the UK equivalent of an American biscuit. They’re delicious with tea or coffee, slathered with butter while still warm, or split and served with clotted (or unsweetened whipped) cream and fruit preserves. The scone originated as a Scottish quick bread. According to Madame’s new favorite librarian, “The name came from the original Stone of Destiny, known as Scone, which was the place where Scottish kings were once crowned.” For further reading, Phoebe Themis suggests The Stone of Destiny: Symbol of Nationhood by David Breeze, Chief Inspector of Ancient Monuments, and Graeme Munro, Chief Executive, Historic Scotland, published by Historic Scotland, 1997.
Makes 12 scones, of 2 to 2½ inches in diameter2 cups self-rising flour
1 teaspoon baking powder (yes, with the self-rising flour!)
½ cup (1 stick) butter, well softened
⅓ cup granulated sugar
¾ cup mini semisweet chocolate chips