Yum!

Chocolate Coconut squares
Okay okay, so maybe I like posting about food right now because most of this is forbidden for a bit longer!! I found this really cool site where this guy shows you step by step how to make fun recipes. So these are compliments of Pete Bakes!

chocolate coconut squares
from Gourmet Magazines favorite cookies of the 1990s. makes 36 squares.

13 small (2-inch) wheatmeal biscuits such as Carr’s or ten 5- by 2 1/2-inch graham crackers
3/4 stick (6 Tbsp) unsalted butter
2 cups sweetened flaked coconut (about 5 oz)
1/4 tsp salt
12 oz fine-quality bittersweet chocolate (not unsweetened)
2 large egg yolks
1 cup heavy cream
confectioners’ sugar for dusting

1. preheat oven to 350° F. in a food processor pulse biscuits or crackers until finely ground. melt butter and in large bowl stir together with crumbs, coconut, and salt until combined. firmly press crumb mixture evenly onto bottom of a 9-inch square baking pan and bake in middle of oven until golden, about 15 minutes. cool crust completely in pan on a rack.

2. chop chocolate. in a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate, stirring until smooth. remove top of double boiler or bowl from heat and cool chocolate 15 minutes.

3. in a small bowl lightly beat yolks. in a saucepan heat cream over moderate heat until it just boils and whisk 1/2 cup into yolks, whisking constantly. add mixture to remaining cream and cook over moderate heat, whisking, until an instant-read thermometer registers 160F. whisk custard into chocolate until just smooth and pour evenly over crust, smoothing top with a small metal offset spatula or rubber spatula.

4. chill confection, covered, at least 4 hours, or until firm. with a sharp thin knife cut confection into 36 squares. squares keep, layered between sheets of wax paper in an airtight container and chilled, 1 week.
using star shapes cut out of parchment paper as a stencil, dust squares with confectioners’ sugar.

Gougere

gougère
from Great Bar Food at Home. makes 15 1 1/2″ puffs.

1/2 cup water
1/2 stick (4 Tbsp) butter
1/8 tsp white pepper
1/2 cup flour
2 eggs
1/2 tsp dijon mustard
2 oz gruyère cheese, finely grated

1. preheat the oven to 375F. line a baking sheet with parchment paper or grease it.

2. heat the water, butter and whie pepper in a medium saucepan over medium-high heat. when the butter is melted and mixture simmers, dump in the flour all at once and stir. reduce the heat to medium and stir until the mixture pulls away from the sides of the pan, 1 to 2 minutes. remove the pan from the heat and let the mixture cool slightly, for a few seconds.

3. add the eggs one at a time, beating well, one at a time. beat in the mustard and all but 2-3 Tbsp of the cheese. drop by teaspoons or pipe through a pastry bag. i poured the batter into a baggie and cut one of the corners so i could pipe it. sprinkle with the remaining cheese.

4. bake for about 25 minutes, until puffed and golden brown. serve warm. these will keep for 2 days in the fridge in a sealed airtight container, or frozen for up to 2 weeks. reheat at 350F for 10-15 minutes.

Spinach Artichoke Dip

spinach artichoke dip

2 cups parmesan cheese
10oz box frozen spinach, thawed
14oz can artichoke hearts, drained
2/3 cup sour cream
1 cup cream cheese
1/3 cup mayonnaise
2 tsp garlic, minced

1. Thaw the spinach in the microwave and mix with the drained artichoke hearts in a casserole dish. mix in the cheese.

2. Soften the cream cheese in the microwave and combine with the sour cream, mayo and garlic. stir the cream mixture into the spinach and artichokes until everything is coated.

3. bake at 375 F for 20-30 minutes.