Here are some recipes we’ve tried to fill the shelves recently vacated by the sweet treats, salty snacks and cardboard breakfasts. If you have recipes for your favorite junk foods that you’d like to share, please place a comment on this blog or drop me a line on the City Social Food page on Facebook.
Read the full article and more at www.citysocial.com or pick up an issue in stores later this week.
Chocolate Wafer Cookies
1 cup unsalted butter
1 cup sugar
8 ounces semisweet chocolate
1 teaspoon vanilla extract
1 1/4 cups all purpose flour
1 cup cocoa powder
1 teaspoon salt
1/2 tsp baking soda
1/2 cup coconut oil
1 2/3 cups powdered sugar
1 teaspoon clear vanilla extract
1 tablespoon milk
Pinch of kosher salt
In a medium saucepan, melt the butter, sugar and chocolate until well combined. Turn off the heat and whisk in the vanilla. Let the chocolate mixture cool for a few minutes then whisk in the egg.
In another bowl, whisk flour, cocoa powder, salt and baking soda until combined. Stir the chocolate mixture into the flour mixture with a spatula. The batter will be stiff. Chill the dough for about 30 minutes or until firm.
Roll the dough onto a surface dusted with more cocoa powder until 1/4-inch thick. Cut with a 2 1/2 –inch round cutter.
Heat oven to 325 degrees Fahrenheit. Line a baking sheet with parchment paper. Bake the cookies for about 20 minutes. Cool on racks while you make the filling.
Beat the coconut oil, powdered sugar and vanilla on medium speed until smooth and creamy. Gradually mix in milk and salt. Place about a tablespoon of filling on the bottom of a cookie and top with another. Repeat with remaining cookies until you’re out of filling or cookies, whatever comes first. Serve with milk for dunking.
1 pound baking potatoes
1/4 cup Steen’s Cane Syrup Vinegar
Sea salt or Kosher salt
2 cups olive and canola oil blend
Wash the potatoes. Peel them if you like, then slice them as thinly as you can with a knife, mandolin or food processor. Place the slices in a bowl and cover them with cold water and the vinegar. Let them soak for 30 minutes. Drain the slices and pat them dry with paper towels. Pour at least 1/2 inch of olive and canola blend oil in a deep, heavy pot or fryer. Heat the oil to 350 degrees Fahrenheit. Cook the potato slices about one layer at a time for three to five minutes or until golden brown. Drain and cool on a rack over paper towels or a baking pan and season with the salt while warm.
1 cup all-purpose flour
2 tablespoons brown sugar
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water
Cinnamon Butter Filling
4 tablespoons butter, softened
1 tablespoon sugar
1 tablespoon cinnamon
Heat oven to 475 degrees Fahrenheit. Stir flour and salt in medium bowl. Cut in shortening with a pastry blender (or pull two table knives through dough in opposite directions), until shortening forms particles the size of small peas. Sprinkle cold water over the dough, 1 tablespoon at a time, and blend with a fork or pastry blender until all the flour is moistened and the dough almost leaves the side of the bowl. Add 1 to 2 teaspoons more water if necessary.
Roll out the dough, into a rectangle or square, until about 1/8 inch thick. Cut the dough into rectangles. Mix the butter, cinnamon and granulated sugar together with a fork or small food processor. Spread the mixture on a rectangle of dough then place another rectangle on top. Crimp the edges with a fork dipped in flour. Brush on a little egg wash if needed to help the edges stick. Bake for 8 to 10 minutes or until golden.
Variations: Replace brown sugar with white sugar in the pastry and replace cinnamon butter filling with peanut butter, chocolate hazelnut spread, or fruit preserves for the filling.