Friday, November 10, 2017

Baked Apple with Salted Caramel Sauce

Individually wrapped apples in dough

We went apple-picking in October and like everyone else I know, we picked way too many.

So, when I saw the idea for wrapping apples in Lisa Caponigri's "Whatever Happened to Sunday Dinner?" cookbook, I thought, we'll that sounds interesting. Maybe I can use up a few more apples...

But when I got to the store, I couldn't remember if she had said phyllo dough or puff pastry.  I came home with puff and of course, that was wrong.

So, I googled the idea and found out there are oodles of recipes for apples wrapped in dough.  The oldest version being an apple dumpling, which uses pie crust, but  there are lots of recipes for apples wrapped in all kinds of doughs, including Pillsbury crescent rolls, as well as puff pastry.  Many are called apple bombs.

The one I ended up using is from a food blog called A Spicy Perspective.

Sommer's recipe incorporates a salted caramel in the middle of the apple, which we did not have, but we DID  have some store-bought sauce, so that became my theme.

Well, mine weren't pretty but they were indeed tasty.  You can see, if you click, how nice they should look if you go to Sommer's blog.  https://www.aspicyperspective.com/baked-apple-recipe/

Tom and David really liked them, so I will try again.  And not use so much puff pastry.  It seems ridiculous to me that each apple takes a half of sheet.

B

Wednesday, November 8, 2017

Easy Beef Stroganoff

Flank steak is used in this version

Our weather has turned rainy and colder, so I was looking for something hearty and comforting for our Sunday dinner this past weekend.  David was coming over after running a half-marathon, so I knew he would be hungry.

We recently received a cookbook by Mary Berry (of British Baking Show fame) as a gift, and this was the first recipe I made from it.  The book has a wide variety of simple, straightforward recipes.

Stroganoff has basically four components:  beef, onions and mushrooms, finished in sour cream.  We served ours over rice but it is also frequently served with buttered noodles.  Parsley for a garnish.

It was easy, and fast, to use flank steak for the beef.  Yes, it is an expensive cut of beef, but it was worth it.

In advance,  I sliced the beef, sliced the shallots, opened the large tub of pre-cut mushrooms and the tub of sour cream.  Washed and chopped up the parsley, too. 

So, while Tom made the rice (he used beef culinary stock instead of water which was a great idea), I made the stroganoff.  We finished at the same time. About 1/2 hour.  Pretty fast!  I started by browning the beef, then sauteeing the shallots and the mushrooms until dark and golden, and returning the beef to the skillet and stirring in the sour cream.  Adding parsley on top. 


Served it with a nice salad, roasted carrots and an apple bomb for dessert (more on that later.)

Here is Mary Berry's recipe and the way I interpreted it. 

Beef Stroganoff
(Cooking with Mary Berry)

Serves 4 (generously) 

2 T. butter
1 T. safflower oil (I used olive)
1 1/4 pound flank stead, trimmed and cut into strips (see note below)
8 shallots, quartered  (I sliced mine) (small onions would work, too)
10 oz. button mushrooms, halved ( I used 14 oz.  pre-sliced)
salt and black pepper
1 1/4 cups sour cream
chopped parsley to garnish

Note about the beef:  Slice it across the grain into thin strips, 1/4 inch thick and then cut into 2-inch lengths.  Be sure to use a very sharp knife.  The meat will slice better when the meat is very cold.  Then, you can let it warm up for sauteeing. 

Melt the butter with the oil in a large frying pan.  When the butter is foaming, add the steak strips, in batches if necessary, and cook over high heat for 5 minutes or until browned all over.  Remove from the pan with a slotted spoon.

Add the shallots and mushrooms and cook about 5 minutes until browned.  (Mine took longer, more like 10 minutes.)

Return the steak strips to the pan and season with salt and pepper.  Stir in the sour cream and heat gently.  Garnish with the chopped parsley and serve at once with boiled rice.

B

Friday, November 3, 2017

Red Curry with Sweet Potato, and Onions by Tom

Hot and Spicy

We recently had returned from a trip to Ireland where I did have a couple of curry dishes, but we never ventured out to a real curry restaurant.  Hence, my desire for curry dishes remained.  With the new cookbook Barbara brought home from the library book sale,  I thought I could give a couple of the recipes a try.

This was the cookbook that I found this recipe.  If you notice, there are many orange tabs protruding from the top of the cookbook.  These are all recipes I want to try.


This was actually the second curry recipe I tried.  And, if I do say so myself, this one was quite good.  It had a very good red curry flavoring, which also added some heat to the dish.  But not too much.

This recipe was very easy to make.  I will definitely make this one again.

---Tom


Red Curry with Beef, Sweet Potato, Onions
(from New Curries)

Serves 4

~2 pounds flank or skirt steak, cut into 1 1/4" pieces
2 cups beef stock
5 cardamom pods, bruised
1/4 teaspoon ground cloves
2 star anise
1 1/2 tablespoons grated palm sugar or dark brown sugar
3 tablespoons fish sauce
3 tablespoons tamarind concentrate - I could not find this so I substituted Worcestershire sauce
27 ounces (2 cans) coconut milk
3 tablespoons red curry
8 baby onions, halved
1 medium to large sweet potato, chopped coarsely
1/4 cup roasted unsalted peanuts
2 green onions thinly sliced

This is a two step cooking process.  The first step of the process is flavoring of the beef.  The second step is actually creating the curry and combining the majority of the ingredients.

Step 1: place the beef, 1 1/2 cups of the beef stock, the cardamom pods, cloves, star anise, sugar, fish sauce, 1 1/2 tablespoons of the tamarind, and one can of the coconut milk into a large sauce pan.  Bring the mixture to a boil and then simmer for 1 1/2 hours uncovered.  The beef should be tender.

A note about cardamom pods.  I found them in a bag in the Asian section of the grocery store.  They are about the size of a pistachio.  To bruise them, I used the flat side of a knife and gently pushed down on the cardamom pod.  This cracks the soft shell without removing it.
Step 2:  Strain the beef over a large bowl.  Reserve the braising liquid and throw out the solids.  This will be the cardamom pods and the star anise.

Cook the red curry paste until it is fragrant in the same saucepan that you cooked the beef, stirring to prevent burning and sticking.  This only take a minute or two.  Now add the remaining can of coconut milk, the rest of the tamarind, and beef stock.  Bring to a boil constantly stirring, and cook for about one minute.  The mixture should be smooth.  Return the beef to the sauce pan, and add the onions, sweet potato and one cup of the braising liquid.  Simmer uncovered for about 30 minutes or until both the beef and the vegetables are tender.

During this last step, I cooked basmati rice to serve with the curry dish.

For plating, I put down a bed of the basmati rice in a shallow bowl and then added the beef curry mixture.  Sprinkle the peanuts and green onion slices over the top of the curry.

Start to finish took about 2 1/2 hours.  About 20 minutes preparation time, and a little over 2 hours of actual cooking.  There was lots of time to do other things while this dish was cooking.

I really enjoyed making and eating this red curry dish.  The aromas from the braising step created by the cardamom pods and the star anise were really appetizing.  And the taste satisfied my desire for a good curry dish.

This one is a keeper!

---Tom

Wednesday, November 1, 2017

Vietnamese Beef and Green Bean Curry by Tom

Aromatic from Cardamom and Star Anise

From the new cookbook that Barbara brought home from our recent library book sale titled "New Curries", this was the first recipe that I made from it.

This recipe did not really have the flavors that I would call an actual curry.  As the cookbook itself says "Vietnamese food is influenced by both French and Chinese cuisines."  I would agree that both influences can be found in this dish.  A stir-fry predominantly versus a long simmering curry-based concoction.

It was very mild but had good taste.  It was quite aromatic from the cardamom and star anise, so perhaps that is why it is included in a curry cookbook.

In any case, the dish, served with rice, was good and not hard to make.


---Tom

Vietnamese Beef and Green Bean Curry
(from New Curries)

Serves 4

3 tablespoons peanut oil
1 3/4 pounds beef strips - I used a strip steak trimmed of excess fat
1 medium onion, chopped finely
3 cloves garlic, crushed
1 long red chili chopped finely
4 inch stick of fresh lemongrass chopped finely
1 star anise
1 cinnamon stick
4 cardamom pods bruised
12 ounces green beans cut into 1 1/2 inch lengths
3 tablespoons Thai or Chinese bean sauce
3 tablespoons fish sauce
1/2 cup coarsely chopped fresh cilantro
1/2 cup almond flakes


Heat half of the peanut oil in a wok or shallow skillet.  Stir fry the beef until browned.
Remove the beef from the pan and cover to keep warm.
Heat the remaining oil in the skillet and stir fry the onion until it is soft.

Now add the garlic, red chili, lemongrass, star anise, cinnamon stick, and cardamom pods to the onions.
Next add the green beans.  Stir fry until the beans are tender.  This will only take a couple of minutes.
Now add the beef with its juices from the plate, the bean sauce and the fish sauce.  Stir fry until thoroughly heated through.
Turn off the heat.  Stir in the chopped cilantro and the almond flakes.  Remove the star anise and cardamom pods before serving. 

Plate the beef stir fry over a bed of rice, and enjoy!

Total preparation time is about 15 minutes, and cooking time is only about 20 minutes.  So this meal can be prepared pretty quickly.

---Tom

Sunday, October 29, 2017

Cinnamon Sugar Pumpkin Seeds by Colleen


Not a Hungarian tradition

Hey Barb,

We hosted our Hungarian "family", Andras and his wife and two boys yesterday.  Steve had the brilliant idea to have them carve pumpkins - as that is a very traditional American experience that is not practiced around the world.  
The boys grew tired of the project pretty quickly, but Andras and his wife, Eszter, enjoyed it and Eszter turned out to be something of a pro carver. We used some stencils from a booklet from Target, but let me say that you need a lot of skill to actually get the sort of results she did with these crazy little tools that come with the stencils.  

While they were busy with the pumpkin carving I set to work on the seeds.  Andras was stunned that I would pick through all the pumpkin guts to get the seeds, but I enjoy mindless (maybe meditative is a better word) tasks.  

Anyway, I ended up with about 5 cups of seeds and decided to try something new.  I did a little browsing on the Internet and here is my recipe for Cinnamon Sugar Pumpkin Seeds.  

---Colleen
 
Cinnamon Sugar Pumpkin Seeds 

4-5 cups pumpkin seeds, rinsed
salt
¼ cup butter
2-3 Tablespoons brown sugar
1-2 teaspoons cinnamon

 After you have rinsed all the pumpkin fibers off the seeds, boil them in salted water for about 10 minutes.  Use about 2 Tablespoons of salt (although you can adjust downward if you are avoiding salt.)

Strain the seeds and allow to dry on paper towels.  Then melt butter and add sugar and cinnamon to the butter.  Pour over seeds in a bowl and stir.  Spread seeds out on cookie sheets (I used three sheets for 5 cups of seeds) and bake for 10 minutes at 300 degrees.  Remove and stir and bake for another 10 minutes.  Remove and stir and sprinkle with a bit more brown sugar.  Bake for 10 more minutes.  Taste the seeds and bake again if needed.  It should take 30-40 minutes total.  Let cool and enjoy.

---Colleen

Monday, October 2, 2017

Gluten Free Chocolate Chip Cookies

No one needs to know that these cookies are gluten free.  Soooooo good!

This was already one of our best recipe "finds" on Feast Everyday. It comes from King Arthur Flour and was their cookie of the year for 2015.  (To see original recipe, click here.)

But now it is even better because you can make it gluten free by substituting regular flour with a gluten free mix of rice and tapioca flour plus potato starch which is easily pulled together.  I also added xanthan gum, which seems to help gluten free baked goods. I also increased the eggs.

I do want to mention, though, that I recommend you use the best chocolate chips you can find, because the dough has 3 cups of chips in it, and the quality of the chocolate chips really affects how good the cookie tastes.

Here is the modified recipe:


Gluten Free Chocolate Chip Oatmeal Cookies
(from King Arthur)

Makes 36 large cookies

2 sticks unsalted butter at room temperature
1 cup light brown sugar, packed
1/2 cup granulated sugar
2 large eggs, at room temperature
1 tablespoon pure vanilla extract
2 cups gluten free mix flour (see below)
1 cup rolled oats
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons xanthan gum
1/2 teaspoon salt
3 cups (18 ounces) semi-sweet chocolate chips
 
Gluten free flour mix:
5 1/2 - 6 cups (24 ounces) brown rice flour
2 cups (10 3/4 ounces) potato starch
1 cup (4 ounces) tapioca flour
Use the whole bag of brown rice flour, than add 2 cups of potato starch (which may be the entire box) and 1 cup of tapioca flour.  Whisk it all together very well, then store in an air-tight container.  Fluff the mixture before measuring it out in recipes.


Preheat the oven to 325 degrees F.  Lightly grease several baking sheets, or line them with parchment paper.  (I recommend parchment paper.)

In a stand mixer using the wire whisk attachment, beat the butter and sugars until smooth.  Add the egg, egg yolk and vanilla one at a time, beating well after each addition.  Beat until light and airy and fluffy.

Whisk in a separate bowl whisk together the dry ingredients except the chocolate chips - the flour, oats, baking powder, baking soda, xanthan gum and salt. 

Change the attachment on the stand mixer to the paddle, or just use a large spatula and do this step by hand.  Add the dry ingredients to the butter mixture.  Mix until everything is thoroughly incorporated.  Be sure to scrape down the sides of the bowl.

Now stir in the chocolate chips so that they are pretty evenly distributed in the cookie batter.

Scoop the dough onto the prepared baking sheets leaving an 1 1/2" to 2" in between.  12 scoops per baking sheet.  Slightly flatten each cookie by pressing it down on the top.
The original recipe said to bake for 12-15 minutes.   These need at least 16 minutes to get the cookies brown on the edges and still gooey in the middle.  Once cooled that made for a chewy cookie.

Once baked, remove from the oven and let cool on the baking sheet for about 5 minutes.  Then transfer once the cookies have set to a cooling rack.

These are really good and worth making.

B

Friday, September 29, 2017

Gluten Free Pumpkin Bread

Surprisingly Good

Our niece, Emily, will be visiting next weekend and is allergic to wheat, so I thought I would try making gluten free pumpkin bread .  I made two loaves.
One for us to try now, and one to freeze for her visit.  The one I made with Libbey's pumpkin turned out better than the one I made with organic Wegman's pumpkin.  Not sure why.
The texture isn't like a regular pumpkin bread, but more like a pudding cake.  Very moist and very pumpkin-y.

For a recipe, I checked out my go-to resource for baking, King Arthur Flour on their website:

AT A GLANCE

PREP
15 mins.
BAKE
60 mins. to 1 hrs 5 mins.
TOTAL
1 hrs 15 mins. to 1 hrs 20 mins.
YIELD
one 9" loaf, about 18 servings
Baker's Hotline
This moist, nicely spicy pumpkin loaf is so good, you'd never suspect it's both gluten-free and dairy-free.

  • 4 large eggs
  • 2 tablespoons molasses
  • 1 can (15-ounce) pumpkin purée
  • 1/3 cup vegetable oil
  • 1 3/4 cups King Arthur Gluten-Free Flour or brown rice flour blend*
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice, or substitute 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, and 1/4 teaspoon ground cloves.
  • up to 1 cup chopped nuts, chocolate chips, or other add-ins
  • *See recipe for this blend below.

Directions

  1. Preheat the oven to 350°F. Grease a 9" x 5" loaf inch pan.
  2. Whisk together the eggs, molasses, pumpkin purée and oil. Set aside.
  3. Whisk together the gluten-free flour or brown rice flour blend, sugar, baking powder, xanthan gum, salt, and pumpkin pie spice.
  4. Add the egg mixture about half at a time, whisking until combined after each addition. Stir in any desired add-ins.
  5. Scoop the batter into the prepared pan, and let it rest for 10 minutes. Sprinkle with sparkling sugar, if desired.
  6. Bake the bread for 60 to 65 minutes, until the middle springs back when lightly touched and a toothpick inserted into the top-center comes out clean. Remove it from the oven and let it rest for 10 minutes before removing from the pan. Cool completely for easiest slicing.
  7. Store, well-wrapped, at room temperature for several days; freeze for longer storage.
  8. Yield: 1 loaf, about 18 servings.
  9. *Make your own blend
    Many of our gluten-free recipes use our King Arthur Gluten-Free Flour, which includes ingredients that reduce the grittiness sometimes found in gluten-free baked goods. Our flour also increases the shelf life of your treats, keeping them fresh longer.

    The following make-at-home blend, featuring stabilized brown rice flour, works pretty well when substituted; and it tastes better than a blend using regular brown rice flour.

    Whisk together 6 cups (28 1/2 ounces) King Arthur stabilized brown rice flour; 2 cups (10 3/4 ounces) potato starch; and 1 cup (4 ounces) tapioca flour or tapioca starch. Store airtight at room temperature. Note: You can substitute white rice flour for the brown rice flour if you like; it'll make your baked goods grittier (unless you manage to find a finely ground version).
I started by making the blend of flour recommended, because I couldn't find the King Arthur gluten free flour.

Our grocery store now has a gluten free section so it was easy to find all three ingredients. The xanthan gum, a thickening agent, was also easy to find among the Red Mill brand.

It is an easy recipe.  I prepared the wet ingredients in one bowl and the dry ingredients in another, larger bowl and chose to add dark chocolate chips as my add-in.
Then, the wet ingredients are mixed into the dry, and the chips stirred in.  Pour into a well-greased pan and bake for 60-65 minutes in a 350 degree oven.  (I wish I had let mine bake another 5 minutes.)

I would normally make Fanny Farmer's pumpkin bread which is now featured on the home page of Feast Everyday, click here.  Or Laddie's Pumpkin Bread, click here, which was sent in by Colleen in 2010.  Or I make Pumpkin Chocolate Chip Muffins when we have guests, click here.

But I must say, this is a fine pumpkin bread recipe, gluten free and all.

B

Wednesday, September 27, 2017

Windflowers


I have been asked what the flower is on the masthead of Feast Everyday. It is my favorite fall flower, the windflower, or anemone.

If you just get my emails and don't visit the actual Feast Everyday website, then you might not be seeing them.

Windflowers bloom profusely in the fall, and are a welcome sight, when everything else is starting to die back.

My favorite, and the one shown here, is Anemone 'Honorine Jobert'

It grows tall, between 3 and 4 ft, on thin, but strong, stems among large, dark-green leafy clumps.
Windflowers (anemones) in our backyard
Even in our recent, dry hot conditions ---we've gone 2 weeks now without rain and temperatures above 80 degrees---they are holding their own in our garden. 

I first saw them in the beautiful gardens behind the George Eastman Museum (of Kodak photography fame) in Rochester, and learned that they are a traditional English garden flower, in cultivation since it was discovered in 1858 by M. Jobert in Verdun, France.

As with most perennials, it takes about 3 years for them to become well-established, but they are well worth the wait. 

BHB

Sunday, September 24, 2017

Grape Pie

Grape pies are popular in our area, the Finger Lakes region of New York state, during the late summer and early fall.   They are sold at farm stands and in local bakeries.  We found ours at Indian Pines Farm Market in Penn Yan.  
They are made with Concord grapes, the kind of grape that is used in grape jelly and grape juice here in the U.S.   
We chose one with a crumb crust, but you can also get them with a traditional double pie crust.

Yes, it tastes a little like grape jelly but it is also tart like cranberries.  And this particular pie has a good ratio of filling to crust so it isn't overly sweet and cloying as some grape pies can be.  

This is a Jeni's Pie from nearby Naples and she says she uses pastry flour, soybean oil, butter, sugar, Concord grapes, and flour.  

I asked the woman running the farm stand if she had made a grape pie and she said only one and that was enough!  

And that she said to her husband,  "I hope you are enjoying that grape pie, because it is the only one that I am ever going to make."  I asked her why and she said that it was too much work.  You have to separate the skins, boil down the grapes, remove all the seeds, etc, etc, etc.  

But in case you do decide to try making a grape pie, the recipe from the late Irene Bouchard, who died in 2015 at age 98, known as the Grape Pie Queen of Naples is featured here on Saveur's website.  

B

Friday, September 22, 2017

Irish Shortbread

Irish Shortbread
Hi Barb--

Irish shortbread is really just a substitution of cornstarch for about 1/4 -1/3 of the flour you would normally use in a recipe. Otherwise it is just butter, powdered sugar and flour. 

It does give a different texture. Less crunchy, more like a pastry. It was a nice variation. 
The Irish secret ingredient

It might also work well where shortbread is the base of a recipe. I often find that they are hard to cut, and the knife just slides through the cornstarch version. "

The recipe I used was from Just a Pinch recipes by Laura Broyles.  https://www.justapinch.com/recipes/dessert/cookies/real-deal-irish-shortbread-cookies.html

But when I was looking for a recipe I noticed that the ratio varied between flour and cornstarch.  Here it is 2:1.  But I think you could do a little less; 3:1. 

I have noticed that when I make shortbread that uses cocoa, the texture really changes and is softer. I’m guessing it is because cocoa powder acts much like the cornstarch and absorbs more moisture.  

When I made this recipe I used a large 11 x 16 pan and spread out the dough evenly.  It took about 18-20 minutes to bake.  

If you used a smaller pan (9x13) you would need to increase the baking time.  The recipe describes making round dough balls but doesn’t specify the size.  Then she notes that she used a 10 x3 pan and baked for 25 minutes, but that seems like a misprint to me.  

One, I don’t know anyone who has a 10x3 pan, and even if you did, I don’t think the dough would bake through in 25 minutes as it would be so thick.   I based my baking time on other shortbread that I have made.  You just need to check as you go and not let the shortbread get too brown.  Mine was just beginning to turn brown at the edges, but remained pale in the center.

Be sure to use salted butter.  If you don’t have, add a little bit of salt to the dough.  Also, when I took the pan out to cool, I let it sit about 20-25 minutes and then cut the shortbread while still warm with a sharp knife.
I also sprinkled the top with sanding sugar before baking.  You can use colored sanding sugar to make the cookies match a holiday theme.  

I suppose you could also roll the dough and do cut outs, but I find that to be very time consuming as you generally need to refrigerate your dough prior to rolling and then again after you’ve cut out the cookies so they don’t spread too much while baking.  With this dough I just mixed it up and pressed it into the pan and baked.  

Ready, set, BAAAAAAKE!  (I miss Mel!)

---Colleen

Friday, July 21, 2017

Locksmith (Chocolate Hazelnut) Biscotti by Colleen

Chocolate Hazelnut Biscotti

Last night Buddy informed me that the lock on the front door was “spinning.”  

Sure enough the mortise lock screw had come loose and the whole unit was turning when you put in your key.  The solution was embarrassingly simple (remove the plate and tighten a screw) but I didn’t know that until the locksmith showed up this morning and fixed it in literally less than a minute.  

But while I was waiting for him to arrive (three hour window) I decided to make biscotti.  As one does, when one has to be stuck in the house.  

I have used the David Lebovitz recipe a few times before, but wasn’t really happy with it - and it was a PAIN to mix together.  

So I scouted around and found a recipe that looked easier and then of course modified it to give it more flavor and crunch - hazelnuts, espresso powder, and drizzled chocolates.  You could use almonds instead of hazelnuts (which are expensive and difficult to find) and leave out the espresso powder or use almond extract for a different flavor profile (if you used almonds).  

If you do use hazelnuts, be sure to roast them first.  Put on a cookie sheet and bake for 15 minutes at about 275 degrees.  Turn into a dish towel while warm and rub the hazelnuts together to remove the skins.  If this seems annoying, buy blanched almonds.

Be sure to use bar chocolate and NOT chips for the drizzled chocolate.  White chocolate chips in particular refuse to melt smoothly.  I use Ghirardelli bars.

I did a lot of tasting along the way and the flavor is satisfyingly chocolate and the cookies are crunchy, but not too dry.

---Colleen



Locksmith (Chocolate Hazelnut) Biscotti

3 ½ cups flour
¾ cups Hershey’s cocoa powder
1 ½ teaspoons salt  (½ teaspoon less if using salted butter)
2 sticks unsalted butter, room temp
1 ¾ cups sugar
4 large eggs
4 teaspoons vanilla extract
1 bag chocolate chips (semisweet or dark)
4 teaspoons espresso powder (optional)
1 ½ cups roasted hazelnuts, skinned and coarsely chopped
four ounces white chocolate, melted
four ounces dark chocolate, melted

Sift all the dry ingredients together in a bowl and set aside.  Cream the butter with the sugar and then add eggs, one at a time and mix well.  Add the vanilla and then add the dry ingredients and mix well.  Add the chocolate chips and hazelnuts.

Form four logs on floured board.  Logs should be about 2-3 inches wide, ¾ -1 inch high and about 12-13 inches long.  Use floured hands to shape logs as needed.  Put parchment on two  baking sheets and place two logs lengthwise on each sheet.  Bake at 350 for 35 minutes.  Remove from oven and after 5 minutes, cut diagonally about 1 inch thick pieces.  Place pieces back on parchment on their sides and bake another 10 minutes.

Let cool.  Microwave chocolates separately in large glass measuring cups.  When smooth, use a spoon to drizzle chocolates over the top of the cooled cookies using a quick back and forth motion.  Chill or allow chocolate to set.

---Colleen