Tuesday, March 9, 2010
TWD - Thumbprints for Us Big Guys
Let's just set the record straight. Of all the things I am, I'm not a big guy. But I still loved these cookies.
I refer to the recipe of the week for Tuesdays with Dorie, Thumbprints for Us Big Guys. Mike of Ugly Food for an Ugly Dude is hosting this week, and I'm so glad he picked this one. I was feeling somewhat worn out from this cake, and couldn't muster the enthusiasm to go to the store for hazelnuts, so I used what I had on hand: almond meal. I also decided that these wanted to be made with salted caramel ganache (adapted from Heavenly Cakes, recipe below), which I made several months ago. This was the first time I used frozen ganache and it won't be the last.
I loved Dorie's tip of using the end of a wooden spoon to poke holes. I usually use my big guy-sized thumb for thumbprint cookies, and I often smash the poor little cookie. Not this time. Just poke the end of the wooden spoon almost to the bottom of the cookie and pull it out. Once the cookies have baked, cool slightly before applying the jam (or ganache).
These were wonderful with the bitter chocolate of the ganache, and the crumbly texture was a little like a sable, but they were a snap to make. They're definitely going in the rotation.
If you'd like the recipe for the cookies, Mike has it here. Here is my adaptation of RLB's caramel ganache.
Salted Caramel Ganache - adapted from Heavenly Cakes by Rose Levy Beranbaum
Printable Recipe
3 ounces fine-quality unsweetened chocolate, chopped
2 ounces fine-quality 70% bittersweet chocolate, chopped
3 tablespoons water
3/4 cup sugar
1 1/2 cups heavy cream, heated
1 1/2 tablespoons unsalted butter, at room temperature
1 teaspoon pure vanilla extract
3/4 teaspoon kosher salt (or more to taste)
In a food processor fitted with the metal blade, process the chocolate until very fine.
Spray a heatproof 2 cup measuring cup with cooking spray and set aside.
To make the caramel, stir together the sugar and water in a medium heavy saucepan until the sugar is moistened. Heat on medium-high, stirring constantly, until the sugar dissolves and the syrup is bubbling. Stop stirring and allow the syrup to boil undisturbed until it turns deep amber (370 degrees Fahrenheit on an instant read thermometer.) Remove it from the heat and slowly and carefully stir in the hot cream. It will bubble up furiously.
Use a silicone spatula or wooden spoon to stir the mixture gently, scraping down to the bottom of the pan. Return the pan to very low heat, continuing to stir gently for 1 minute, or until the mixture is uniform in color and the caramel is fully dissolved. Remove pan from the heat and gently stir in the butter until incorporated. Pour into prepared measuring cup.
With the food processor running, pour the hot caramel sauce onto the grated chocolate. By the time all of the caramel has been added, the chocolate will be melted and the mixture will be smooth and shiny. Add the vanilla and the salt and pulse 2-3 times.
Scrape ganache into a bowl and let stand uncovered for 1 hour then cover with plastic wrap and let sit at room temperature for two more hours, until firm enough to spread as a filling and frosting.
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41 comments:
Ooo, that salted-caramel ganache sounds really delicious!! Your thumbprints look perfect to me :)
Salted caramel ganache sounds so rich and wonderful in these cookies. I love jam, but that sounds even better than jam. And the wooden spoon looks like it was perfect for making the "thumbprint" because your thumbprints look so perfect.
WOW! How far can one go to make great cookies, even better... as far as Leslie I guess! LOL ...Caramel ganache... it is my death you want? LOL Amazing Leslie, simply amazing.
I didn't know you could freeze ganache! Your cookies look great
They look wonderful. A chocolate ganache thumbprint sounds delightful.
Salted caramel ganache...oh. my.
Great idea with the ganache. Your cookies look lovely.
Mimi
I'm DROOLING for that salted caramel ganache. Sounds amazing. Your cookies turned out really nice!
Oh MY! These look AMAZING...way beyond anything I would have ever thought of! Goodness, you just made me want to bake something right now!!!!!
holy moly caramel ganache. i want some of this so badly.
We all have ganache envy! This is a great variation. I hope your recipe rotation isn't as long as mine. Since Dorie, I almost never get back to things.
Good call on using almonds (I love almonds; one of very few nuts I can eat). Love your pairing with the caramel ganache.
Great filling and great idea to use the almonds..Im glad the recipe title didn't say Thumbprints of us BIG women..hee hee!
Great combination of almonds, chocolate and caramel! That ganache is a great bit of insurance to have in the freezer:)
Ooh, the caramel ganache sounds de-lish! And that photo there looks like the perfect cookie!
Oh my oh my oh my. The caramel ganache sounds amazing!
Perfection. I wasn't sure how much color to get on them, so I left the pans in varying times just to see what I liked best. I like them like yours are...barely a whisper of color. You are so fancy with your ganache! I strive...
Oh my! Over the top with the ganache. I bet these cookies are un-be-liev-a-able!
Wow, your cookies sound and look amazing. You did a marvelous job-seriuosly!
Salted Caramel Ganache! Wow. May I please try one?
Filling with ganache.
I. Am. THERE!!!!!
They look lovely.
These look heavenly.
Oh my! Those look fabulous! I would much rather make your version then Dorie's! :)
Hmm, I guess I can blame the cake for not getting around to the thumbprints. They look super-yummy and the ganache sounds divine.
Now here's a beautiful thumbprint cookie! The caramal ganache sounds absolutely divine.
The ganache sounds wonderful! I used ground almonds, but I think I would have liked the texture of almond meal better.
Oooh salted caramel ganache!? That sounds amazing!
your cookies look amazing and I am loving the idea of having them with salter caramel!! YUM!! I have the Heavenly Cakes book and I definitely want to give that caramel a try!
Oh, that ganache recipe sounds divine!
Your variations sounds delicious! Thank you for sharing the caramel ganache recipe - sounds yummy!
You had me at salted caramel ganache. yu-um.
Your Thumbprints are perfect. I'm so impressed, mine came out like melted blobs.
I love your salted caramel ganache. Frozen ganache is one of the best tricks there is. It's right up there with having a stash of buttercream in the freezer ready to go at a moment’s notice.
Now all I can think about is salted caramel ganache! Lovely cookies.
Salted caramel ganache? Um, YES PLEASE. Sounds awesome!
I love the wooden spoon trick as well--it works great! I've been eyeing that ganache recipe, and I think I'm going to have to try it soon.
Thanks so much for sharing the salted ganache idea Leslie. I didn't love these cookies but I bet I could find another place to use the ganache! Lovely cookie!
LOL - I am not a big guy either (or at least, I don't think so ...) These cookies were good, and yours turned out ever so well.
Am I missing something? I would love to try your Salted Caramel Ganache recipe, but the sugar amount is not indicated.
Thanks,
Vicki
Vicki, I am so sorry! It's 3/4 of a cup. I hope you like it and thanks for pointing out that omission!
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