Blood and Glory: Blood Orange Cocktail
Here it is:
The first Blood Orange Cocktail dreamed up by my incredibly talented (and incredibly sexy) husband.
It’s really beautiful cocktail with a citrusy sweetness that’s perfectly balanced. It’s prefect for a Ladies Night, a Dinner Party Night, or just a Netflix Night.
I’m already starting to grieve the end of the Blood Orange season, which usually ends in March. If you can’t get your hands on these, or when the season ends, muddle some raspberries and naval orange juice in a cocktail shaker to get close to these great flavors and the amazing color.
Chocolate Chip Stout Cookies
- 2 cups dark stout beer (I strongly recommend Old Rasputin)
- 1/3 cup unsweetened cocoa powder
- 1 cup cake flour
- 3/4 cup bread flour
- 1/2 tsp corn starch
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 12 tbs (1 1/2 sticks) unsalted butter
- 2/3 cup brown sugar
- 2/3 cup white sugar
- 1 egg
- 1 tsp vanilla extract
- 1 1/2 cups dark chocolate chips
- (makes about 16)
- In a pot over medium high heat, cook the beer until reduced to 1/4 cup, about 10-15 minutes. Place in the refrigerator in order to chill to room temperature, about 15 minutes.
- In a large bowl, combine cocoa powder, both types of flour, corn starch, baking soda, baking powder, and salt. All types of flour have different properties and will produce difference results, the combination of these two different types gives you cookies that are both soft and chewy. You won't get these results if you just use one type or if you use all-purpose flour.
- In the bowl of a stand mixer, fitted with a paddle attachment, cream the butter with both types of sugar, scraping the bottom of the bowl periodically to ensure the ingredients are well combined. Add the egg and vanilla, beat until light and fluffy, scraping the bowl at least once. Add the reduced and cooled beer, beating until it is combined.
- Reduce speed on the stand mixer to low and add the dry ingredients until just barely combined, making sure to scrape the bottom of the bowl to ensure that the butter and flour are all combined. Add the chocolate chips and stir until incorporated. You don't want to over mix or your cookies will be tough.
- Line a cookie sheet with parchment paper and using a cookie scoop, or an ice cream scoop, make balls of dough that are a bit larger than a golf ball. Place on a baking sheet, with ample space between each cookie. Only about 6 cookies will fit on each sheet.
- Place the cookies in the refrigerator to chill for at least 4 hours, and up to 12. This is important, don't skip this step or the cookies will spread and become dry and crispy. The butter needs to reconstitute as a solid in order for the cookies to bake properly.
- Preheat oven to 350. Bake each cookie sheet one at a time for 21-23 minutes or until the cookies are just starting to look dry on top. Don't over bake, the cookies will continue to bake about an additional 10 percent after being removed from the oven. Immediately transfer to a wire rack or a row of paper towels.
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