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7.12.2012

Halfway Cookies...and a Bloggiversary!

One year!


We're celebrating one year over here.  One year of crazy cooking, picture snapping, list making, and stream of consciousness!

Do blogs have birthdays?  Anniversaries?  Both I think. 

It's a Bloggiversary!  And what a year it's been.

Type A Kitchen started off with a zucchini bang!  Remember?  A recipe to make a dent in the ridiculous amount of zucchini yielded by our cute but overflowing beginner's garden.  I also broke in my brand new Nikon D-SLR, which felt more confusing and unwieldy than having two left hands.  Imagine?

And break in I did.

But my shutter skills have improved!  I mean, check out this beauty.  I think it's my favorite so far.  (Humor me, people, I need to know that a photography class and endless amounts of food getting cold while I click away have paid off.)

And let's not forget all the healthy cooking we've done!  By the way, do you know how much you liked this?  And this?  Well, you did.  Stats don't lie!  There've been quite a few winners.  (And some clear non-winners.  Oopsy.) 

We also partnered up with Cooking Light Magazine!  You know my obsession with the magazine and its recipes is no secret.  So when they chose Type A Kitchen as the SuperFast Fan of the Month for making this, and then asked me to be part of their Bloggers' Connection community, things got tingly!

So, to celebrate one year of fun in the kitchen, I made you Halfway Cookies.  A layer of delicious cookie dough slathered with melty chocolate, and topped with a layer of crunchy but soft, brown-sugary meringue.  Baked until toasted and gooey, these cookies are all-the-way amazing.

Halfway...why wouldn't you make them all the way?
                          -Clever, clever husband.  So cute.  Not at all cheesy.

Truth be told, I have no idea where the name of these cookies comes from.  I'm thinking it's related to the halfway cookie-halfway marshmallow-y texture of these babies.  But does it really matter?  Nope!  Too delicious.

Truth be told, these are only semi-healthy, and they took a little bit of man power...but so do all the good things in life.  And we've eaten healthy all year, so this Bloggiversary calls for a treat!

(I'll stop saying Bloggiversary now.  I'm annoying myself.)

Thank you, loyal friends, for a year of  feedback, comments, questions, ideas, and support.  Here's to another year of healthy, easy, and delicious recipes!  Enjoy!



Halfway Cookies
Adapted from TheKitchn
Yields 15-30 squares, depending on size

Ingredients:
2 c flour
1 tsp salt
1/4 tsp baking soda
1 tsp baking powder
1/2 c unsalted butter, softened
1/2 c granulated sugar
1 1/2 c brown sugar, divided
2 eggs, separated
1 tbs water
1 tsp vanilla extract
12 oz semi-sweet chocolate chips or chunks

Preparation:
Preheat the oven to 350 degrees F.  Cut two pieces of aluminum foil.  Press one piece into the pan lengthwise and the other into the pan crosswise with the ends hanging over the sides of the pan.  This makes it easy to lift the bars out of the pan once they're cooled.  Spray the foil with cooking spray.

a small bowl, whisk together the flour, salt, baking soda, and baking powder.  Set aside.

Using a stand or hand mixer, cream together the butter, sugar, and 1/2 c of the brown sugar until the mixture looks like smooth frosting.


Separate the eggs and reserve the egg whites.  Mix the yolks into the butter-sugar mixture one at a time, until they are completely absorbed.


Mix in the water and vanilla.  Slowly mix in the flour mixture, and beat gently until all the flour has been absorbed and the dough looks crumbly.

Press the cookie dough gently into the pan with your hands, making sure the surface is even.


Sprinkle the chocolate chips on top and use your palms to press them slightly into the dough.


Using a clean stand or hand mixer, start whisking the egg whites.  Gradually increase your speed to medium-high.  When the egg whites are frothy and look like loose foam, start adding the remaining cup of brown sugar a little at a time.  Continue increasing speed to the highest setting.  When all the sugar has been added, continue whipping the meringue until it holds a soft peak and is glossy.

Scoop the meringue down the middle of the pan over the chocolate.  It will be sticky!!  Use a spatula to gently spread the meringue from the middle to the edges.



Lightly press a piece of parchment paper on top of the meringue.  This makes an even layer and protects the meringue from scorching.  Bake for 20 minutes, then remove the parchment.  Continue baking for an additional 5-10 minutes, until the edges look toasted.


Wait until the pan is completely cool before lifting the bars out and cutting them into pieces.


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