Gail found this recipe. I reprint it to be able to find it. Please visit Iowa Girl Eats for a fantastic list of recipes and stunning pictures.
And I am NOT going to list instructions, this is a salad! Put it in a big bowl and mix it up.
6 cups chopped romaine lettuce
3 slices bacon, cooked to crisp and chopped (optional)
1 pear, chopped
1 apple, chopped
1/4 cup walnuts, chopped
1/4 cup dried cranberries
1/4 cup crumbled feta
1/4 cup Poppy Seed Dressing
2 Tbsp. balsamic vinegar
Serves 2, generously
Well maybe a little direction – Serve immediately after adding the dressing. If you want the bacon to remain crisp don’t add it until you are ready to serve.
Adapted from Cook’s Illustrated. Cook’s has intricate directions and an explanation of why these steps works. Please see their website for full information.
Makes 22 large or 40 smaller cookies / 325F one tray at a time
1 cup flour
1/2 cup unsweetened cocoa powder
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 1/2 cups packed brown sugar
3 large eggs
4 tsp. instant espresso powder (optional)
1 tsp. vanilla extract
4 ounces unsweetened chocolate, broken up
4 Tbsp. butter
For rolling – place in separate bowls:
1/2 cup granulated sugar
1/2 cup confectioner’s sugar
Preheat oven to 325 with rack in middle. Line 2 baking sheets with parchment.
Whisk flour, cocoa powder, baking powder, baking soda and salt together in medium bowl.
Whisk brown sugar, eggs, espresso powder, and vanilla together in a large bowl.
Combine chocolate and butter in microwave safe bowl and microwave (at 50% power) until melted, stirring occasionally about 2-3 minutes.
Whisk melted chocolate into egg mixture until combined. Fold in flour mixture until no dry streaks remain. Let sit at room temp. for 10 minutes.
Scoop about 2 Tbsp. batter at a time (these were too big for us so we used about 1 Tbsp.) Form into balls (a joke, just drop them). Drop into granulated sugar, roll into a ball and coat evenly with sugar. Then place in confectioner’s and roll to coat. Evenly space half (11 of the large size) on baking sheet.
Bake cookies one tray at a time, until puffed and cracked and edges begin to set but centers are still soft – about 12 minutes.
Let cool completely on sheet.