Chocolate Chip Cookies on Crack


Yes that’s right – I said it – chocolate chip cookies on crack.  When this amazing recipe ran in the Washington Post back in 2009 I thought I had died and gone to heaven.  Kim O’Donnell was, I believe, the first food chat on and had a genius way of making accessible food seem fancy and special.  I tucked this one away immediately and met my husband-to-be only two months later.  I can still remember the first time I made this for him and his BFF – not only did I secure his heart but got his buddies to think I was the. best. girlfriend. ever.  Even better?  It is stupid easy, you probably have all the ingredients on hand, and its ideal for making ahead of time.  Quite simply the best dessert recipe.  This was confirmed when my friend Matt asked to come over so I could teach him how to make CCConC- his first time baking and it was a smashing sucess.  Any dessert that is so good it gets a single guy to go out and buy ramekins is a winner in my book.

Chocolate Chip Cookies on Crack or CCConC 

  • 1 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 tablespoons (1/2 stick) unsalted butter, room temp
  • ½ cup light or dark brown sugar
  • 6 tablespoons granulated sugar
  • 1 large egg
  • 2 tablespoons milk (original specifies whole but I never have that on hand so I use skim and it works fine – just use what you have)
  • 1 teaspoon vanilla extract
  • 1 cup chocolate chips (I like the classic semisweet here but you could do dark or milk chocolate to mix it up)
  • 1 pint of vanilla ice cream (coffee is also good here – really any kind but please don’t skip the ice cream!)

Mix flour, baking soda and salt together in a bowl and set aside.  Beat butter and sugars together with a stand mixer with paddle attachment (regular hand mixer is ok as well) on medium speed until well mixed, about 1 minute. Beat in egg and milk until absorbed, then mix in the vanilla.  Mixture might look a little chunky but don’t worry.

Slow the speed (please do this otherwise you will end up wearing the flour) and add in the flour mixture.  Stir in the chocolate chips and you are done with the dough.  From here you can proceed and make the CCConC or scoop into a plastic container and freeze (or store in the fridge for a couple of days).  Just defrost in the fridge overnight if you want to serve (or cheat and just take it out before making dinner and leave on the counter).  The recipe makes enough for 6 people so pull out as many ramekins as you need.  Spray with cooking spray lightly and fill about ½ full.

Preheat the oven to 325 degrees and place the ramekins on a cookie sheet (this isn’t necessary but makes life much easier when trying to get them out of the oven).  Bake for about 15-20 minutes, more so if the dough is really cold or semi frozen.  Basically you want a golden yummy cookie looking top.  Do not insert a tester cause it will come out all gooey – and that’s how you want it.  This is basically a molten cookie.  Let them cool a bit, then top with a scoop of ice cream.

Nutty’s French Toast


I am not sure when brunch became synonymous with Mother’s Day but every year I get an avalanche of special menus or deals from restaurants trying to get me to over pay for eggs to celebrate Mom.  Do dads not like bubbly drinks and high calorie food?  I say celebrate Father’s Day this Sunday with a brunch in his honor and what better way to do that then with Nutella stuffed french toast??  My dad is a Nutella fan – in fact we had a hamster when I was a kid that I named after Nutella (RIP Nutty).  When I saw this recipe in House Beautiful of all places, I knew it was a must make item.  Usually I am not a huge french toast person, as I think the syrup ends up competing with the doughy toast so this is the perfect solution as it requires no syrup at all.  The recipe comes from John Besh, an unbelievable chef with a small restaurant empire down in New Orleans.  Last time Patrick and I were in NOLA we managed to eat in two of his restaurants in one day and his jalapeno grits are something I still dream about.  He says you can stuff these with peanut butter or jam if you prefer, but I think the Nutella is really perfect.  When you punch out the toast rounds don’t worry if they don’t look perfect.  As you can see mine weren’t but once they get a dunk in the egg mixture and fried up they look just fine.  Also sometimes the sandwich got a little stuck in the glass, just poke it up from the bottom and it will come lose.  I decreased the egg mixture and nixed the oj as I didn’t feel it added anything and I ended up throwing a ton of egg away.  If your bread really soaks up a ton then you can just beat in another egg and some milk.  One note – french toast is a pretty tough thing to make for a crowd but you can at least make some of these elements in advance so you don’t spend all your time with your guests in the kitchen.  I made the sandwiches and the egg mixture hours before and just dunked and fried them when ready which takes about 5 minutes.  You definitely want to serve them right away while the Nutella is nice and melty.  Happy Fathers Day to my dad and all the dads!

Nutty’s French Toast 

  • 1/2 cup Nutella (or other yummy filling)
  • 16 slices white bread – approximately 1 loaf (I used Arnold’s Country Bread – basically something with a little more texture than Wonder bread – also I used the heels of the loaf to no ill effect)
  • 4 eggs
  • 3/4 cup milk
  • 1/3 cup sugar
  • 3 tablespoons butter, melted
  • 1/2 teaspoon vanilla extract
  • 1 pinch of salt
  • 2 to 3 tablespoons canola oil

Lay out all 16 slices of bread and then spread approximately 1 tablespoon of Nutella in the middle of 8 of the slices.  Top those slices with the non Nutella slices to create a sandwich.  Using a pint glass, cut a round sandwich out from the middle, pulling the excess crusts off before lifting the glass.  This step can be done ahead several hours or the day before (if so store sandwiches in a tupperware).

Whisk together eggs, milk, sugar, butter, vanilla, and salt in a large shallow bowl.  Again, this can be done in advance just let it come up to roomish temperature before dipping.  Heat 2 tablespoons of canola oil in a large skillet over medium high heat.  Depending on the size of your skillet you may be able to do all the sandwiches at once (I did) if not fry them in batches of 4.  Dunk the sandwiches untill they are fully coated in the egg mixture.   Add sandwiches to the pan and cook until browned on both sides – about 2 to 3 minutes per side.

Crusted Pork Tenderloin


I honestly don’t know what I used to do before I found this recipe.  We must have it at least once every two weeks for dinner because it’s so easy, healthy and versatile.  Pork tenderloin is the king of weeknight meals as its quick cooking, portion controlled and cheap – but don’t sleep on it for a nice dinner party either.  It’s the perfect main protein when you really want to fancy up the sides or appetizers.  It’s also incredibly easy to scale up if you want to make 3 or 4 tenderloins for a crowd.

Everyone can get their hands on djion mustard, salt, pepper and olive oil – I bet the only thing that would trip folks up here is having to grind your own coriander seeds.  I realize most people don’t even have ground coriander in their spice drawer let alone the whole seeds but this is definitely worth some real estate in your kitchen.  First off ground coriander will not work here – all it will do is burn and leave a bitter taste to the pork.  But secondly the seeds are so much more fragrant and delicate than the ground powder or horrors of all horrors the coriander plant better known to some as cilantro.  Such a controversial herb – my best friend Karin is a cilantro hater so I basically removed it from my repertoire for years – but coriander and coriander seeds have no “soapy” or cilantroy flavor.  If you are really adverse then I would recommend using fennel seeds which I do on occasion just to mix it up.  However that still leaves us with the dilemma of having seeds we need to crush!  How is that making your life easy?  Well if you have a spice grinder it’s incredibly easy.  I have this one and love it.  Cheap and small it does the job.  If you have a mortar and pestle old school style that will work too.  Dont want to buy special equipment?  Just throw the coriander seeds into a plastic baggie and wack away with the bottom of a pot to crush them.  This pork is so delicious and easy you will be glad you made space for these seeds and I will hazard a guess you will find other uses for them like these insanely good looking fries from Bon Appetit.  This time around I served the pork with some roasted asparagus and my favorite whole grain mustard on the side but this pork can go with practically anything.  Roasted veggies just make a good side because you can throw them in the same oven.

Crusted Pork Tenderloin

  • 1 pork tenderloin
  • 2 teaspoons dijon mustard
  • 1 tablespoon coriander seeds
  • 1 teaspoon black peppercorns
  • 1 teaspoon kosher salt
  • 1 teaspoon olive oil

Preheat the over to 450 degrees.  Grind the coriander seeds onto a plate (I like to throw the peppercorns into the spice grinder and do them together but by all means just grind pepper directly onto the plate, as much as you want).  Grind pepper as well if you havent already and add salt.  Toss spice mixture around to mix (this can be made in bulk and kept in a baggie so you can use it anytime).  Rub the mustard onto the pork and then roll it on the plate with the spices making sure they stick all over.  You can do this in advance as well and just store it in the fridge for up to 24 hours before but honestly this process is so easy I usually just do it right before cooking.

Heat the olive oil in a ovenproof skillet large enough to hold the tenderloin over medium-high heat. Cook the pork on one side for 2-3 minutes until brown, turn it over and then put the skillet into the oven.  The original recipe called for browning on all sides but the bottom gets really crusty in the oven so the double browning seemed like overkill.  Cook until the pork registers 155 degrees on a meat thermometer  about 18 to 20 minutes. Cover with tin foil and let rest for  5 minutes before slicing thinly.

Welcome to a Capitol Contessa! Grab a margarita


I am so excited to get this thing going – what started as a slightly boozy idea at the Fainting Goat on New Years Day, is finally a published product.  The minute I mentioned I was thinking about doing a blog my husband Patrick told me to take 60 days to conceptualize and 60 days to execute which roughly takes us to today.  I would not have even imagined starting this journey without him and his incredible support.  He will always be my number one guinea pig but I am glad that this forum will give me the opportunity to try out new ideas and recipes on a larger universe. My friend Ben brilliantly pointed out that if one is launching an entertainment blog there should be a party involved!  With Cinco de Mayo right around the corner we decided a fiesta with plenty of margaritas were in order.  I was so glad to have my friends and family to celebrate with me. OLYMPUS DIGITAL CAMERA I tried to keep it pretty simple by grilling tacos and we got super lucky to have a beautiful D.C. spring day.  The cookies, margarita mix, and most of the taco fillings were prepped in advance so all I had to do day of was make the cornbread, guacamole and guacamole salad and have Patrick grill the steak and chicken for tacos.  This kind of party is great for a crowd because everyone can find something they like.


Cornbread by Martha Stewart

Guacamole Salad  by the Barefoot Contessa

Steak and Chicken Soft Tacos

Homemade Guacamole and store-bought salsa

Alfajores Cookies by Fine Cooking

Grate some cheese, chop some onion and plop sour cream into bowls and you officially have a taco bar.  Aided by the dozen or so hot sauces Patrick keeps on hand we had quite the spread and plenty of leftovers for Sunday.

DSC04510 It’s not a party without a cocktail and for this one we went with a household favorite – Spicy Margaritas with Salt Air.  If you have ever been lucky enough to go to Oyamel in D.C. you will be familiar with Jose Andres’ amazing salt air – it’s the perfect solution to getting a salty little touch with each sip of your margarita without ending up with salt crystals all over the front of your shirt.  I was so happy to learn you don’t have to be a gastronomic genius to figure this out – thank you Washingtonian Mag for sharing this with the masses.  I also gave out the tequilla as a favor because you never get too old for goodie bags right?  People just love getting to take a bit of the party back home with them. DSC04513

Spicy Margaritas with Salt Air

– 1 habanero pepper, stemmed and cut in half
– 2 cups silver tequila (or the whole bottle if you want to infuse it all)
– 3 cups freshly squeezed lime juice, divided
– 4 cups water, divided
– 1 tablespoon kosher salt
– 1/2 teaspoon soy lecithin powder (get this at a nutrition store or online, I got mine on amazon)
– 2 cups sugar
– 1 cup triple sec or Grand Marnier (which I prefer)

First you want to infuse the tequila – I suggest go ahead and do the whole bottle as it lasts forever in the fridge and is great to have on hand. If you don’t want to go whole hog just pour out 2 cups which is what you will need for 8 margaritas. Place the cut habanero in the tequila carefully as these little peppers are HOT. I use disposable gloves whenever handling hot peppers so taking out my contacts later doesn’t become a painful event. Let the pepper infuse into the tequila for 3 hours or more depending on how much heat you want (if you want less you could also use a jalapeno instead). At this point you toss the pepper and keep the tequila in the fridge indefinitely for when you want to use it.

For the margaritas first make a simple syrup by combining 2 cups of water and 2 cups of sugar in a saucepan over medium heat. Bring it to a simmer and stir until all of the sugar has dissolved. Let cool (this is a good thing to make in advance as well as it lasts forever in the fridge and simple syrup is great in lots of cocktails and iced coffee). Combine the simple syrup, 2 cups of the lime juice, 2 cups of the spicy tequila, and the Grand Marnier in a large pitcher. Stir and taste – if it’s too hot you can add lime juice or water to dilute.

To make the salt air combine 1 cup of the lime juice, 2 cups of the water, the salt and the soy lecithin in a large bowl. Tilt the bowl so the liquid is at the bottom away from you and use an immersion blender until you create a good layer of foam. Pour the margaritas into chilled glasses and top with a scoop of foam. If you run out of foam no worries, just blend again to create more. Enjoy!

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