Double-Chocolate Brownie Cookies (Martha Stewart Baking Handbook)

I made these cookies just to see how they compared to the yummy brownies also from Martha Stewart. The name is true- they are very brownie-esque and just eating one cookie will fill the chocolate craving you had. Enjoy! I used Ghiardelli chocolate and did not use any nuts in my version. 

Makes about 30: Like brownies, these cookies are dense and fudgy beneath their crackly exteriors. Use your favorite nuts in place of the walnuts, or omit them altogether. They dough can be shaped into balls and refrigerated for up to two days or frozen for up to three weeks; freeze on a baking sheet until firm, then transfer to a resealable plastic bag.

9 oz semisweet chocolate chopped into 1/4 inch chunks 

3 oz unsweetened chocolate- coarsely chopped

6 tablespoons unsalted butter

1 cup sugar

3 large eggs

1/2 teaspoon pure vanilla extract

1 cup sifted all-purpose flour

1/4 teaspoon salt

3/4 cup (about 3 oz) chopped walnuts (optional)

Preheat the oven to 375F. Line two large baking sheets with parchment paper; set aside. In a heatproof bowl set over (but not touching) simmering water, melt 5 oz semisweet chocolate, the unsweetened chocolate, and the butter. Stir until smooth. Set mixture aside to cool slightly, about 5 minutes.

In the bowl of an electric mixer fitted with the paddle attachment, beat chocolate mixture and sugar on medium speed until well combined, about 3 minutes, scraping down the sides of the bowl as needed. Add eggs, and mix until completely combined. Beat in vanilla. Add the flour and salt, and beat until just incorporated. Stir in remaining 4 oz semisweet chocolate and the nuts (if using).

Shape 2 tablespoons of dough at a time into 1 1/2 inch balls and place about 1 1/2 inches apart on prepared baking sheets. Bake, rotating sheets halfway through, until edges are set and centers are still a bit soft, 9 to 11 minutes. Transfer parchment and cookies to a wire rack to cool completely. Cookies can be kept in an airtight container at room temperature for up to 4 days.

Super Nachos (Rachel Ray)

I made this for the Super Bowl and it was my first Rachel Ray dish. It was unbelievable! I can't wait to have another reason to make this!

2 bags corn tortilla chips (different colors, different flavors, all the same- your pick). Arrange a mixture of the corn chips on a very large platter or use your broiler pan as a platter (I got a disposable roasting pan).

Pico de Gallo Salsa:
4 vine ripe tomatoes, seeded and chopped
1 jalapeno pepper, seeded and finely chopped, for medium to hot heat level
1 small white onion, chopped
1/4 cup, 2 handfulls, cilantro leaves, finely chopped
salt

Combine salsa ingredients in a bowl and set aside for the flavors to marry.

Beef and Beans Topping:
1 tablespoon extra-virgin olive oil
1lb ground sirloin
2 cloves garlic, chopped
1 small onion, chopped
1 jalapeno pepper, seeded & chopped
1 teaspoon salt
1 1/2 teaspoons dark chili powder
1 1/2 ground cumin, half a palmful
1 to 2 teaspoons cayenne pepper sauce, giving you medium to hot heat level
1 can black beans (15 oz) drained

Heat a medium nonstick skillet over medium high heat. Add oil, garlic, onion and peppers to the pan and saute 2 minutes, then add meat and crumble with wooden spoon. Season meat with salt, chili powder, cumin and cayenne pepper sauce. Cook meat 5 minutes, then stir in beans and reduce heat to low.

Cheese Sauce:
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
3/4lb pepper jack cheese, shredded (about 2 1/2 cups)

In a medium sauce pot, melt butter and add flour to it. Cook flour and butter 1 to 2 minutes over moderate heat, then whisk in milk. When milk comes to a bubble, stir in cheese with a wooden spoon. Remove cheese sauce from the heat. Pour the cheese sauce evenly over the chips and top evenly with beef and beans and the salsa. Serve immediately or garnish with additional toppings (sour cream, avocado, etc).