Trisha's Brownie Batter Cookies

I was watching Trisha Yearwood's cooking show the other day when she made these Brownie Batter Cookies.  They sounded so good that I waisted no time and headed straight to the kitchen to whip up a batch.  They're crispy on the outside and soft and chewy on the inside - just perfect when you need a chocolate fix.  Thanks Trisha!

Items used to make this recipe:

(affiliate links)

• #50 scoop https://amzn.to/3KNMsmJ

• beaterblade attachment (order based on model) https://amzn.to/2LaNlbF

• half sheet pan https://amzn.to/2xRyxf0

• high quality cocoa powder https://amzn.to/2SRjaKC

• cookie spatula https://amzn.to/2zs44UY

• pure vanilla extract https://amzn.to/3bgz9s7

• dutch processed cocoa powder https://amzn.to/3KLARVs

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Trisha's Brownie Batter Cookies

makes 24 cookies

Printable Recipe

Ingredients

• 16 tablespoons unsalted butter, softened

• 1 1/4 cups granulated sugar

• 3/4 cup dark brown sugar

• 1 ounce semisweet or bittersweet chocolate, melted

• 3 large eggs

• 1 tablespoon pure vanilla extract

• 2 1/2 cups all purpose flour

• 1/2 cup dutch processed cocoa powder, sifted

• 1 1/4 teaspoons baking powder

• 1 1/4 teaspoons fine salt

• 1 1/2 cups semisweet or bittersweet chocolate chips

Directions

1. Preheat oven to 350F and line 2 sheet pans with parchment or silpat liners.

2. In the bowl of a stand mixer fitted with a BeaterBlade attachment, cream the butter, sugars, and chocolate until smooth.  

3. Add eggs and vanilla; mix until smooth.  

4. Sift together the flour, cocoa powder, baking powder, and salt.  

5. Add dry ingredients to the batter and mix until combined; fold in the chocolate chips.

6. Use a #50 cookie scoop to portion 12 cookies per sheet pan and bake for 10-15 minutes.  

7. Cool for 5 minutes before transferring from sheet pan to cooling rack to cool completely.  

Note

• Store in an airtight container.

adapted from a recipe by Trisha Yearwood

Tagliatelle with Kielbasa Onions and Tomatoes

I'm so happy to be able to share this accidental family-favorite pasta dish with you.  It came about in the usual way - I had no idea what to make for dinner, but I needed to get something on the table and the only thing I had in the fridge was a ring of Kielbasa.  I honestly didn't expect us to like it as much as we did, but we devoured it so I quickly jotted down the recipe so I could make it again and again. The sauteed Kielbasa adds a bit of smoky flavor to the sauce while the caramelized onions add a little sweetness - throw in a little garlic and tomato, boil up some pasta, and you've got yourself one fabulous meal.  If you don't try any other recipe on my blog, try this one - I don't think you'll be disappointed.

Tagliatelle w/Kielbasa Onions and Tomatoes

serves 4-6

Printable Recipe

Ingredients

• 1 pound Polish Kielbasa, cut into coins

• 1 medium onion, "frenched" (sliced from pole to pole)

• 2 large cloves of garlic, minced

• 28 ounce can crushed tomatoes (chopped, diced, pureed all work too - I've even used Ro-tel tomatoes)

• salt and pepper to taste (careful - Kielbasa can be salty)

• 1 pound tagliatelle pasta, cooked al dente in well salted water

Directions

1. Heat a very large skillet over medium-high heat.

2. Saute Kielbasa in batches until well caramelized on both sides (we like lots of brown color); remove from pan and reserve fat.

3. Lower the heat to medium and in the same skillet, saute the onions in the rendered Kielbasa fat (my Kielbasa didn't render a lot of fat so I had to add a touch of olive oil to my pan), stirring frequently until they're translucent and begin to caramelize, about 15 minutes.

4. Add the minced garlic and stir for a minute, then add the tomatoes and return the sauteed kielbasa to the pan.

5. Simmer uncovered for about 20 minutes, stirring occasionally. Serve over pasta.

Note

• Alternate slow cooker instructions (to feed a crowd, double the recipe):  place sauteed kielbasa, caramelized onions, garlic, and tomatoes in slow cooker; cook on high for 1 hour or low for 2-3 hours.  Stir in pasta just before serving.  Hint: I cook my pasta in advance, drizzle with a little olive oil and toss it well so each piece is coated, then let it cool completely and transfer it to a large zip-top bag until I need it.