We Even Talked About the Book

I hosted book club at my house on Thursday. So I tried out a bunch of new recipes on my unsuspecting ladies. They were an overwhelming success. We ate and laughed and even talked about The Girl with the Dragon Tattoo (which I very much enjoyed, by the by).

Salted Toffee-Chocolate Squares (from EveryDay Food magazine)

13 graham crackers
1 bag (8 oz) toffee bits
1 1/2 C coarsely chopped toasted natural almonds
1/2 C sugar
1 C (2 sticks) unsalted butter
3/4 C (4 oz) bittersweet chocolate chopped or chocolate chips
3/4 tsp coarse salt

1. Preheat oven to 350. Line a rimmed baking sheet with foil. Place graham crackers in a single layer on sheet, edges touching. Sprinkle toffee bits and almonds over graham crackers.

2. In a small saucepan, bring sugar and butter to a boil over medium-high. Reduce heat and cook at a rapid simmer, swirling pan occasionally, until mixture is syrupy, 2 minutes. Immediately pour over graham crackers. Bake until sugar topping is bubbling, 12 minutes. Remove from oven and immediately sprinkle chocolate and salt over graham crackers. With a sharp knife or pizza cutter, cut into 2 inch squares. Let cool completely on sheet on wire rack. (Store in an airtight container, up to one week.)

This one was the biggest hit. It's very simple to make delicious. I was only able to fit 12 crackers onto my cookie sheet. I used slivered almonds that I toasted a bit in the oven before using. I also used Hersey's Special Dark chocolate chips. I would sprinkle the salt by hand so it is fairly even.

Mexican Hot Chocolate Cookies (from EveryDay food magazine)

2 1/4 C all-purpose flour
1/2 C unsweetened cocoa powder
2 teaspoons cream of tartar
1 tsp baking soda
1/2 tsp coarse salt
1 C (2 sticks) unsalted butter, room temperature
1 3/4 C sugar
2 large eggs
2 tsp cinnamon
1/2 tsp chili powder (optional)

1. Preheat oven to 400, with racks in the upper and lower thirds. Line two baking sheets with parchment paper. In a medium bowl sift together flour, cocoa powder, cream of tartar, baking soda and salt. In a large bowl, using an electric mixer, beat butter and 1 1/2 C of sugar on medium speed until light a fluffy, about 2 minutes. Scrape down sides of bowl. Add eggs and beat to combine. With mixer on low, gradually add flour mixture and beat until combined.

2. In a small bowl, combine 1/4 C sugar, cinnamon and chili powder, if using. Using heaping tablespoons, form balls, of dough and roll in cinnamon-sugar mixture. Place about three inches apart on baking sheets. Bake until cookies are set in center and begin to crack, about 10 minutes, rotating sheets halfway through. Let cookies cool on sheets on wire racks 5 minutes, then transfer cookies to racks to cool completely. (Store in an airtight container, up to one week)

These were also terrific. They make really big cookies, so limit yourself to 8 to a sheet. It makes 32. I used the chili powder and it is very subtle, but adds a great balance. My son loved these. A word of warning, the dough was stickier than I expected. Roll lightly between your palms and get them into the cinnamon-sugar quickly.

White Bean Dip (from EveryDay Food magazine)

2 cans (15.5 oz each) cannellini beans, rinsed and drained
3 TBSP extra-virgin olive oil
1-2 TBSP red wine vinegar
1/4 C water
2 tsp finely chopped fresh rosemary
coarse salt and ground pepper to taste

In a food processor, combine beans, olive oil, vinegar, and water. Process until smooth, adding more water if necessary. Add rosemary and pulse until combined. Season with salt and pepper. Transfer to serving bowl and drizzle with a little oil.

This was very tasty, though no match for the toffee bars. I served it with french bread.

Chili-Lime Cashews (from EveryDay Food magazine)

2 1/2 tsp coarse salt
1 tsp finely grated lime zest
2 TBSP dark brown sugar
1/2 tsp red pepper flakes
1 large egg white
3 C raw cashews

1. Preheat oven to 350. Line rimmed baking sheet with parchment paper. In a medium bowl, using the back of a wooden spoon, grind salt and lime zest. Add brown sugar , red pepper flakes and egg white and whisk until frothy. Add cashews and toss to coat.

2. Spread cashew mixture in a single layer on baking sheet. Bake until golden, 20 minutes. Let cool completely.

These were delicious. Spicy and salty and citrusy. So yummy. Perfect for all of your noshing needs. I got my cashews at Trader Joe's, but I'm sure you could find them at Whole Foods or other upscale market. I couldn't find raw ones at my regular grocery store. The bag I bought was one pound and it was just more than 3 cups. Perfect.