Simple Yummy Dessert

Sometimes a heavy dinner calls for a simple, light and yummy dessert.  I came across this recipe, mostly because I had heard of it, and also because we had some extra wine that was a day or two older than I wanted to keep around for drinking. It can also be served as a brunch dish.
Wine Poached Pears

• 4-6 Peeled, Cored and Sliced Pears (recommend Bosc or Anjou)
• 1 1/2 cups of red wine (recommend Zinfandel, Shiraz or Merlot)
• 3/4 cups of granulated sugar
• 2 Tablespoons of lemon juice (can also add lemon zest if desired)
• 2 teaspoons vanilla
• 2 teaspoons of cinnamon 

Preparation
Combine all ingredients, except pears, and bring to a boil. Once the wine mixture is boiling, turn heat down to a simmer and add the pears. Simmer pears for 10-12 minutes and then turn pears and simmer for an additional 8-10 minutes - until they are tender and are easily poked through with a fork. Remove pears and let them cool. Boil wine sauce until the liquid has been reduced by half. Pour sauce over pears and serve with either marscapone, crème fraiche or homemade whip cream. 

Goes really well with coffee ice cream and whip cream together.

 

Best Chocolate Chip Cookie. Ever!

OK.  So I am a little late to hop on the bandwagon.  Someone should have told me what this Pinterest was all about muuuuuch sooner.

In the past seven days, I have found a recipe and a children's activity for every single day.  Nearly all of them were delicious or fun, but one of them was most definitely off the charts!

Over time, I have made endless amounts of cookies, bars, and baked goods- recipes from my great grandmothers passed down... none of them have ever compared to this cookie.  It is seriously the Best Chocolate Chip Cookie.  Ever!

Ingredients

• 2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
• 1 2/3 cups (8 1/2 ounces) bread flour
  (I used all purpose for the entire thing)
• 1 1/4 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons coarse salt
• 2 1/2 sticks (1 1/4 cups) unsalted butter
• 1 1/4 cups (10 ounces) light brown sugar
• 1 cup plus 2 tablespoons (8 ounces) granulated sugar
• 2 large eggs
• 2 teaspoons natural vanilla extract
• 1 1/4 pounds bittersweet chocolate (I used Ghirardelli chocolate chips )
• Sea salt
  (I used Kosher salt)

Instructions

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours
3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

Notes

Recipe from Jacque Torres and The New York Times

*NOTE CHILL TIME of 24-72 hours- it WILL yield a better cookie