Day 19

Chocolate Chip Cookie Dough Sandwiches

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So I said next time that I made a dessert it would be ice cream but I lied. After eating tons of food with Erin and Marley we finally made a dessert, but it was past midnight. Since it was technically Monday I figured that I would use it as my recipe for today.

This is a pretty brilliant recipe if you ask me. I love cookie sandwiches, and just simply adding cookie batter is a perfect idea. They’ve done a good job at making the recipe for the cookie dough more healthy to eat but also still very similar tasting to regular cookie dough.

It’s an easy recipe, a little extreme, and really tasty.

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Two Peas in a Pod Recipe

Ingredients

For Cookies:

3/4 cup unsalted butter, room temperature
2/3 cup granulated sugar
2/3 cup light brown sugar, packed
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 cups mini semisweet chocolate chips

For Cookie Dough:

1/2 cup unsalted butter, room temperature
1/2 cup light brown sugar, packed
1/4 cup all-purpose flour
1/2 cup powdered sugar
1/4 teaspoon salt
1/4 cup heavy cream
1 teaspoon vanilla extract
1/2 cup mini semisweet chocolate chips

Directions:

1. In a large mixing bowl, beat together butter and sugars until no lumps remain, 1-2 minutes. Beat in eggs and vanilla extract, scraping the sides of the bowl to make sure all of the ingredients are incorporated. Add flour, baking soda, salt, and mix until smooth. Stir in mini chocolate chips. Cover and refrigerate dough for at least 1 hour or overnight.

2. Preheat oven to 350 degrees F. Roll chilled dough into smooth, tablespoon-size balls, about 1 inch in diameter. Flatten balls slightly into 3/4-inch disks. Place disks about 2 inches apart on parchment or Silpat lined baking sheets. Bake for 9-11 minutes, or until cookie edges are slightly golden brown. Let cookies cool on baking sheet for about 5 minutes. Transfer to a wire rack and cool completely.

3. To prepare the cookie dough filling, beat together butter and brown sugar in a large bowl with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Mix in flour, powdered sugar, and salt on low speed until incorporated. Slowly add heavy cream and vanilla extract and beat until fluffy, about 2 minutes. Stir in mini chocolate chips.

4. To assemble, sandwich 1 heaping tablespoon of filling between two cookies. Press cookies lightly until filling spreads to the edges. Repeat with remaining cookies.

Note: Sandwiches can be stored refrigerated in an airtight container, for up to 3 days. Let them sit at room temperature for 30 minutes before serving.

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Day 17

Blackened Salmon Sandwich with Homemade Aeoil and Arugula on Garlic Tuscan Bread

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So for those who know me, I have never been into seafood or fish. I figured it was about time I try to face my fear and make something for the blog. I guess if I want to keep working on my cooking, I’m going to need to like fish.

This salmon was… SO SO SO SO SO SO SO good. I’ve always loved a good aioli so drenching the salmon with it definitely helped. I was also surprised how spicy this blackened seasoning was, but it ended up being great. I used a homemade recipe for creole seasoning, which worked perfect.

There’s something fun about cooking salmon because it’s so pink and also really fragile. Once you cut into the salmon it flakes so nicely and you can really see how moist it is.

I’m going to have to try salmon again and explore seafood/fish more.

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Use Real Butter Recipe:

Ingredients

3 tbsps cajun or creole seasoning
1/2 tsp dried thyme
1 tbsp paprika
dash of ground pepper
4 tbsps melted butter
4 pieces of salmon (about 3-4 ounces each)
sandwich buns (something soft)
arugula
aioli

Directions

Prepare your grill on high heat. Combine the cajun or creole seasoning with the thyme, paprika, and ground pepper in a shallow bowl. Place the butter in another shallow bowl. Pat the salmon dry with a paper towel and dip each piece in the melted butter to coat completely. Then dredge each piece through the spices, making sure to press the spices to any bare spots. Grill the salmon for 6-8 minutes over high flame, flipping once half-way through the cooking time (nominally around 3 minutes). Remove from heat. Set one piece of salmon on the bottom of a sandwich bun. Top with aioli, arugula, and the top of the sandwich bun. Serves 4.

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creole seasoning
1/2 cup paprika
1/2 cup granulated garlic
1/4 cup granulated onion
3 tbsps black pepper
2 tsps white pepper
2 tsps cayenne pepper
1/4 cup dried oregano
1/4 cup dried thyme
2 tsps ground cumin
2 tbsps sugar

aioli
3 cloves garlic
1/2 -1 tsp salt
2 egg yolks
3/4 cup olive oil
juice of 1 lemon

Make the aioli: Peel the garlic cloves and mince. Gather the garlic into a little pile and pour the salt over it. With the flat of a sturdy knife blade, crush the salt into the garlic until you get a nice paste. Combine the paste in a bowl with the egg yolks. Whisk or beat the egg yolks together (you can also use a food processor), adding a few drops of olive oil at the start. Keep whisking and adding a little oil until it begins to thicken. While whisking/beating, pour half of the oil into the mixture in a slow and thin stream. Add a tablespoon of lemon juice and continue whisking in the remaining oil until it reaches the desired consistency. Add more lemon juice and or salt to taste.