Whole Wheat Chocolate Chip Skillet Cookies

Let’s steep in these words for a moment here: whole wheat. chocolate chip. skillet. cookies. And now a deep sigh ... how can you not instantly love this one? I’ve had Heidi Swanson’s recipe for Whole Wheat Chocolate Chip Skillet Cookies tucked away to try, and this past week emerged as the time to make it. I am happy that I did!

I am drawn to anything with whole wheat flour – I love its wholesome, hearty flavor and texture - and when paired with chocolate it’s always a winning combination. Plus, patting the dough into my cast iron skillet and baking it couldn’t have been quicker or easier. For the cookie, I used a combination of dark and milk chopped chocolate plus bourbon vanilla, and before baking I sprinkled the top with coarse sea salt.

When I pulled the skillet out of the oven, I inhaled the aromas of chocolate and vanilla – pure baked goodness. I let it cool, and when I couldn’t stand waiting any longer I cut a thick wedge. Crisp edges, dense, soft interior, gooey chocolate ... these were my thoughts as I nibbled contentedly. The sea salt added a little crunch and balanced the sweetness out nicely.

You need nothing more than a napkin to enjoy - my sons were happy to dive in to this perfect after-school treat. As it cooled, it firmed up so if you’d like to have the softer texture I recommend serving it warm.

Over the weekend, I sipped steaming cups of tea (and a couple hot toddies that did the trick for my cold) while savoring little bites of the skillet cookie. Dangerous to have sitting on the kitchen counter! My boys helped me out and polished off the remainder in sundae form with strawberry ice cream and chocolate sauce.

Bake up a pan when you’re in the mood for a cozy, satisfying sweet.

Blackberry Compote

Blackberries are still in abundance, ripening and available at the farmer’s markets (as well as on bushes by the roadside, in parking lots and along sidewalks...I’m seeing them everywhere!). These blackberries call out to me and the desire to make something with them is strong.

I recall seeing a recipe of Heidi Swanson’s (of 101 Cookbooks) for a blackberry compote sweetened with maple syrup. Anything involving maple syrup sticks in my memory. I think this must be due to my New England roots, plus its distinct sweetness adds such a depth of flavor to both sweet and savory dishes. I prefer to use Grade B syrup for its darker color and more concentrated taste. With a flat of blackberries and jug of maple syrup in hand, I head to the kitchen.

These gorgeous berries are huge! I chop them roughly in half, just enough so that they blend into more of a sauce but retain some texture. A word of caution, when cutting them they will splatter juice everywhere! I hardly went crazy chopping, but ended up wiping drips and dribbles of juice off the counter, from the sides of the cabinets and up on shelves. A worthwhile endeavor, though!

As the blackberries and maple syrup simmer together, my kitchen fills with a fabulous aroma. After stirring in some lemon zest and freshly grated ginger, I begin sampling. Is it tart? Is it sweet? Just one more taste...totally addictive.

The compote is a delightful mix of summer and fall flavors. It is perfect to eat straight from the jar, stir into oatmeal, top pancakes or add to a cheese plate. I plan to serve it for dessert this week alongside homemade honey thyme ice cream. Enjoy some blackberry bliss!

Blackberry Compote
Inspired by Heidi Swanson
Makes 1 1/2 pints

4 very full pints of blackberries, cut in half
4 tablespoons pure maple syrup (Grade B if possible)
2 tablespoons turbinado sugar
1 lemon, zested
2 teaspoons freshly grated ginger
3/4 teaspoons salt

In a medium size sauce pan, bring 2 cups of the berries, the maple syrup and sugar to a simmer. Let cook for 10 minutes. Remove pan from the heat and stir in the remaining fresh berries, lemon zest, ginger and salt. Let cool.

Ladle into jars or a sealed container. Spoon out as desired! It will keep in the fridge for a week.

Crumble and Kale

Have you checked out Heidi Swanson's latest cookbook, Super Natural Every Day? It is a treat. First of all, the photos are lovely and inspire me to make every recipe in the book. Also, the ingredients she uses are fresh and simple.

When exploring a new cookbook, I usually begin with a sweet and a savory from it. The sweet I chose was the Tutti-Frutti Crumble and it did not disappoint. The poppy seeds are an innovative addition to the crumble topping. I doubled the recipe and baked it in a 9x13 which worked out well. I did not double the sugar, though, since I've been cutting sugar down or out since reading this article. I was drinking sparkling wine while baking so that replaced the Beaujolais wine.

Served with softly whipped cream, the crumble was a hit at the Shabbat dinner we shared with friends.

Tutti-Frutti Crumble from Super Natural Every Day (serves 8)

3/4 cup spelt or whole wheat pastry flour
2 tablespoons poppy seeds
1/2 cup rolled oats
1/2 cup natural cane sugar
1/2 teaspoon fine grain sea salt
1/3 cup unsalted butter, melted

1 tablespoon cornstarch
1/3 cup natural cane sugar
1 1/2 cups raspberries
1 1/2 cups strawberries, hulled and quartered
1 1/2 cups cherries, pitted
1/4 cup dried currants
1/4 cup Beaujolais wine

Preheat the oven to 375 degrees. Butter an 8 inch square baking dish.

To make the crumble, mix together the flour, poppy seeds, oats, sugar and salt in a bowl. Use a fork to stir in the melted butter. Divide the mixture into three portions and use your hands to form three patties. Place the patties in the bowl and freeze for at least 10 minutes, or until ready to bake.

Make the filling by whisking together the cornstarch and sugar in a large bowl. Ad the raspberries, strawberries, cherries and currants and toss until evenly coated. Wait 3 minutes, add the Beaujolais and toss again.

Transfer the filling to the prepared baking dish. Remove the topping from the freezer and crumble it over the filling, making sure you have both big and small pieces.

Bake for 35 to 40 minutes, until the topping is deeply golden and the fruit juices are vigorously bubbling. Let cool a little before serving.

Now for the savory! I am a huge fan of kale and always looking for new ways to feed it to my sometimes skeptical family (ask them about my fennel phase...). Heidi Swanson's Kale Salad looked promising since it is basically kale chips tossed with coconut and soy sauce. So simple, yet unique and tasty.

I left out the sesame oil she calls for since one of my family members is not a fan. The result? The whole family chomping kale and saying, "This is the best kale ever!" between bites. Thank you, Heidi!

Kale Salad from Super Natural Every Day (serves 4)

1/3 cup extra virgin olive oil
1 teaspoon toasted sesame oil
2 tablespoons shoyu or soy sauce
3 1/2 lightly packed cups chopped kale, stems trimmed and large ribs removed
1 1/2 cups unsweetened large flake coconut
2 cups cooked farro or other whole grain (optional)

Preheat the oven to 350 degrees.

In a small bowl, whisk together olive oil, sesame oil and shoyu. Put the kale and coconut in a large bowl and toss well with about two-thirds of the olive oil mixture.

Spread the kale evenly across a baking sheet. Bake for 12-18 minutes, until the coconut is deeply golden brown, tossing once or twice along the way.

Remove from the oven and transer kale mixture to a bowl. Taste. If you feel it needs a bit more dressing, add some and toss. If using farro, place on a serving platter and top with the tossed kale. Serve warm.