Broccoli Cheddar Chicken Pot Pie

This recipe from How Sweet Eats caught my eye and made its ways into my kitchen shortly thereafter. It is delicious, though my version ended up more runny like a soup than a thick pot pie. That just means I want to make it again as a soup with some crusty bread.

It's fantastic and was a family favorite. It's so flavorful and a great way to incorporate veggies because they're always better with cheese. The chicken adds a filling boost of protein and puff pastry is always amazing!

Broccoli Cheddar Chicken Pot Pie

6 Tbsp. butter

1 onion, diced

1 cup chopped carrots

1 cup chopped celery

4 garlic cloves, minced

Salt and pepper

1/2 tsp. thyme

1/2 tsp. oregano

1/3 cup flour

4 cups chopped broccoli florets
1 1/2 cups chicken, chopped

4 cups chicken stock

2/3 cup heavy cream

8 oz. sharp cheddar, freshly grated

1 sheet puff pastry, thawed if frozen

1 large egg, plus 1 Tbsp water, for egg wash

Preheat oven to 425°F. Heat butter over medium heat, and add onions, carrots, celery and garlic with a big pinch of salt and pepper. Add herbs, and cook, stirring often until the veggies soften (about 5 to 6 minutes). 

Stir in the flour to create a roux. Cook 3 to 4 minutes, stirring often. Add in the chicken and broccoli, and slowly stream in 4 cups of chicken stock while stirring. Doing this slowly will help the mixture thicken. 

Bring the mixture to a boil. Reduce it to a simmer, and cook for 5 more minutes to thicken. Stir in the heavy cream, and cook for another few minutes. Turn off the heat, and stir in the cheese, and stir until it melts completely. Season more if needed. 

Ladle or carefully pour the mixture into a 9 x 13 baking dish. Top with the sheet of puff pastry, and cut a few slits for vents. Bake 25 to 30 minutes or until the puff pastry is golden and puffed. Remove and let cool slightly before serving. Serves 6 to 8 people.

Small Batch Thick & Chunky Chocolate Chip Cookies

Sometimes you want a cookie. But the the thought of making a whole batch of cookies is too much work or too much baking. Or you want a delicious dessert without all the leftovers. This recipe from Buttermilk by Sam is your new go-to.

It comes together quickly, even though it requires a bit of resting time. Supposedly it makes 4 cookies. I added some extra biscoff spread and cookies, and I made 6 very large and satisfying cookies. So I think it really makes 6 large cookies. 

I whipped these together after supper when I wanted to surprise AJ and his friend with a homemade treat (since my reputation as a baker precedes me). They definitely hit the spot. 

Small Batch Thick & Chunky Chocolate Chip Cookies

6 Tbsp. butter
100 grams or 1/2 cup brown sugar
50 grams or 1/4 cup sugar

1 tsp. vanilla

1/2 tsp. baking soda

1/2 tsp. salt

1/2 tsp. baking powder

1 large egg

190 grams or 1 1/2 cups flour

1 cup chocolate chips

Melt butter in heatproof bowl, and whisk in sugars. Add egg, vanilla, baking soda, salt and baking powder, and whisk well. Fold in the flour, and add in chocolate chips when almost fully combined, folding until well mixed. Cover with plastic wrap and let stand 1 hour at room temperature.

Preheat oven to 375°F. Divide dough into 4 to 6 equal parts, spread evenly on a cookie sheet lined with parchment paper. Bake 5 minutes, and then lower temperature to 350°F for another 10 to 12 minutes. Makes 6 large cookies or 4 giant cookies. 

Triple Chocolate Cookies

These are a treat. A splurge. A recipe so rich that I almost omitted 1/3 of the chocolate by accident because I felt like I had already added all the chocolate and nearly missed another line in the recipe. And they are good. They're worth it.

Thanks to Blue Bowl for this incredible recipe, which was a fan favorite for my Cookie of the Month club.

Triple Chocolate Cookies
4 oz. unsweetened chocolate
2 cups semi-sweet chocolate chips (365 grams)
6 Tbsp. salted butter
3 large eggs, room temperature
1/2 cup plus 1 Tbsp. sugar (118 grams)

1 1/2 tsp. vanilla

1/2 cup plus 2 Tbsp. flour (81 grams)

2 Tbsp. cocoa powder (12 grams)

1/4 tsp. baking soda

1/4 tsp. salt

7 oz. chopped chocolate, mix of milk, semi-sweet & dark (198 grams) *
*this is what I almost missed because technically it's like a Quadruple Chocolate Cookie

Melt unsweetened chocolate and semi-sweet chocolate chips together with butter in the microwave, stirring every 30 seconds until melted. Set aside to cool slightly.

Bat eggs and sugar 2 to 4 minutes with an electric mixer until frothy. Mix in vanilla and slightly cooled chocolate. Add in flour, cocoa, baking soda, salt, and mix just until combined. Mix in chocolate chunks into the thick batter, reserving some for the top of cookies if desired.

Chill cookie dough for 20 minutes to make it easier to scoop as it is sticky. Scoop into 95 gram balls, and chill for 20 minutes (or up to 2 days as long as airtight) in the fridge. Preheat oven to 400°F while dough is chilling.

Line baking sheets with parchment paper. Bake 5 to 6 cookies on a sheet, keeping extras chilled until baking. Bake for 9 to 11 minutes, even though they will seem a tad underdone in the center especially. Makes 12 large cookies.

Chocolate Monster Cookies

These chocolate monster cookies from Buttermilk by Sam are dynamite. (Who says that any more? Me, apparently.) They are fudgy, full of chocolate, hint of peanut butter and have the added health bonus of being whole grain made with oat flour (which can make them gluten free as well).

So I like to say they have antioxidants (chocolate), protein (peanut butter) and whole grains (oats), so they are a perfectly acceptable breakfast cookie. And, sadly, they've always been devoured before they've been photographed.

Chocolate Monster Cookies 
1 stick unsalted butter
1 cup granulated sugar
1/4 cup creamy peanut butter
1/4 tsp. sea salt
1 tsp. vanilla
1 egg
1/4 tsp. baking soda
1/4 tsp. baking powder
1/2 cup Dutch process cocoa powder
120 grams oat flour
100 grams chopped milk (or dark) chocolate
1/2 cup M & Ms (or Reese's Pieces)
Peanut butter cups, chopped

In a large microwave-safe bowl, melt butter. Add the sugar, and whisk well, at least a minute. Add the salt, vanilla and peanut butter, and whisk to combine. Whisk in the egg.

Stir in cocoa, baking soda, baking powder and oat flour until mixed. Fold in chocolate and candy pieces. Leave the dough rest, covered with a tea towel, about 30 minutes.

Preheat oven to 350°F. Line 2 cookie sheets with parchment paper. Scoop dough into 1.5 to 2 Tbsp. amounts onto the cookie sheet. Top with extra candy pieces and peanut butter cups. Bake 10 to 12 minutes until the cookies look dry on top and have set edges. Makes 16 cookies.

Mini Chocolate Basque Cheesecake

 This cheesecake from Joy the Baker is perfect in so many ways:

1. I typically have all the ingredients on hand. (OK, it does help that I have the bakery because I can borrow espresso powder from there, but that's the only specialty ingredient.)
2. It's easy. It's about 30 minutes of hands on time ... if that. (OK, I'm illustrating this in the point above and the next 2 points.)
3. There's no crust to pre-bake, so you mix everything together and pop it into the oven.
4. No water bath, plus a high temperature means it's done baking in less than 30 minutes, with only 15 minutes to cool before refrigerating. I can't tell you the number of times that someone is up way too late in our household to finish baking and cooling cheesecake before it can be refrigerated. 
5. It's mini. Normally this wouldn't be a plus for me, but it's the perfect size for this cheesecake especially if you don't want a ton of leftovers.
6. It's so rich and decadent that a small slice is satisfying. Honestly, cutting this into 8 slices is darn near perfect portions despite the smaller size, which says a lot coming from me. But I still douse it with whipped topping and ideally fresh raspberries.
7. It feels fancy, and cheesecake is impressive. And delicious.

So, I made it for New Year's Eve ... and I made it again tonight. Twice in one week. Maybe I really did want more leftovers of it. ;-)

Mini Chocolate Basque Cheesecake

200 grams dark chocolate, melted and slightly cooled

16 oz. cream cheese softened

100 grams sugar

1 Tbsp. dark cocoa powder

1 tsp. espresso powder

Pinch of sea salt

3 eggs, room temperature

1 tsp. vanilla

1 cup heavy cream

Whipped Cream

1 cup heavy cream

2 tsp. sugar

1 tsp. vanilla

Preheat oven to 450°.  Prepare a 6-inch cake pan by lining it with parchment paper, including going up the sides.

Beat cream cheese until smooth, several minutes. Then beat in sugar, beating until smooth. Beat in cocoa powder, espresso and sea salt. Beat in eggs, one at a time, scraping sides of bowl between eggs. (Do this often to ensure everything is evenly mixed with no clumps.)

Beat in vanilla and then heavy cream, adding 1/2 cup of cream at a time. Scrape into prepared pan, and bake 25 to 28 minutes until the cheesecake is slightly burnt looking on top and jiggles in the center only with the edges set. Turn off the oven, and crack the door slightly. Let it remain in there another 15 to 20 minutes. Pull from the oven, and place immediately in the refrigerator for at least 8 hours.

To make the whipped cream, beat the heavy cream with a whisk until peaks start to form. Add the sugar and vanilla and beat until stiff peaks form. Use to top the cheesecake, and add any berries, fruit or other desired toppings. Serves 8.