Kardeas Kitchen Sink Cookies Food

ULTIMATE CHOCOLATE CHIP COOKIES

Steps:

• Whisk together the all-purpose flour, cake flour, baking powder, baking soda and salt in a medium bowl.
• Use a stand mixer or an electric hand mixer to beat the butter, granulated sugar and brown sugar on low speed, about 30 seconds. Add in the eggs one at a time. Add the dry ingredients a little at time and beat to combine. Set aside about 1/4 cup of the dark chocolate chips for the topping, then mix in the remaining dark chocolate chips and semi-sweet chocolate chunks.
• Portion extra-large balls of dough with a 1-cup ice cream scoop on two baking sheets lined with parchment paper. With the reserved dark chocolate chips, press a few chips right on top of each ball. This will help to get little pools of chocolate. Place 4 to 5 balls of dough on each prepared baking sheet and place in the freezer for at least an hour and up to overnight.
• When ready to bake, preheat the oven to 375 degrees F. Bake one sheet of cookies at a time, until the edges and spots on top are golden but the insides are still slightly doughy, 15 to 18 minutes.

KARDEA'S EASY ENTREMET

Steps:

• Thinly slice the pound cake horizontally into 3 equal layers. Set aside.
• Make the blackberry mascarpone mousse: Beat the heavy cream, confectioners' sugar and vanilla in the bowl of a stand mixer at high speed until soft peaks form. Add the mascarpone and beat until stiff peaks form. (Do not overmix.) Fold in the blackberry preserves. Cover and refrigerate until ready to assemble.
• Make the pecan praline: Combine the brown sugar, butter and heavy cream in a medium saucepan over medium-low heat. Cook, stirring occasionally, until the butter melts and the mixture begins to boil, about 5 minutes. Cook, stirring frequently, for 1 minute, being careful not to scorch the mixture. Remove the pan from the heat and whisk in the confectioners' sugar, vanilla and salt. Beat with a hand mixer on low speed until the mixture thickens to spreading consistency, about 3 minutes. Fold in the pecans and set aside until ready to assemble.
• Line a 9-by-5-inch loaf pan with plastic wrap. Place one layer of cake on the bottom of the plastic wrap. Top with the pecan praline, spreading into an even layer. Top with another slice of pound cake, followed by the blackberry mascarpone mousse, spreading into an even layer. Top with the remaining slice of pound cake. Wrap tightly with plastic wrap and refrigerate for 8 hours or up to overnight, or freeze until set, for at least 2 hours or up to overnight.
• Remove the cake from the loaf pan, unwrap and place on a wire rack over a piece of parchment paper.
• Make the glaze: Combine the candy melts and coconut oil in a heatproof glass measuring cup. Microwave on high in 30-second intervals until the mixture is melted. Drizzle the glaze over the cake. Let stand until set, about 20 minutes. Slice the cake and serve.

"KITCHEN SINK" CHOCOLATE CHUNK COOKIES

Steps:

• Cream butter in an upright mixer until fluffy. Add dark brown and white sugar and mix until thoroughly blended with butter, scraping sides and bottom of bowl from time to time.
• Add eggs, l at a time, and mix until thoroughly blended, scraping sides and bottom of bowl from time to time.
• Add vanilla extract and mix at low speed (to avoid splashing) to combine well. In a separate bowl, mix flour, salt, and baking soda. Add flour mixture to butter/sugar mixture and mix at low speed, until thoroughly blended, scraping sides and bottom of bowl from time to time. Mix briefly at medium speed until completely combined.
• Add peanut butter chips and mix on low speed until thoroughly combined. Add toffee ships and mix on low speed until thoroughly combined. Add mini-marshmallows and mix on low speed until thoroughly combined. Add chocolate chunks and mix on low speed until thoroughly combined. Refrigerate batter for a few hours or overnight until cold.
• Preheat oven to 350 degrees F (300 degrees F if using convection oven). Line baking sheet with parchment paper and drop heaping teaspoonfuls of batter 2 inches apart. Bake for approximately 12 to 18 minutes (depending on type of oven), turning tray once during baking. Cookies are done when they are golden brown around edges and soft (not bubbly) on top. Let cool on wire rack.
• Serving Suggestions: Fill 2 cookies with your favorite ice cream or gelato and freeze for the "perfect" ice cream sandwich or fill with chocolate butter for an utterly divine sandwich cookie. Serve with a cold glass of milk.

KARDEA'S REUBENS

Steps:

• For the Sea Island dressing: Combine the mayonnaise, ketchup, relish, sriracha, House Seasoning and Worcestershire sauce in a small bowl. Set aside.
• For the Reubens: Melt 1 tablespoon butter with the oil in a large skillet over medium-high heat. Add the onion and sprinkle with a little salt. Cook until the onion begins to soften, about 5 minutes. Stir in the sauerkraut and cook until the mixture begins to brown, about 5 more minutes. Remove the onion and sauerkraut from the skillet to a medium bowl, and set aside. Wipe out the skillet, if necessary, for cooking the sandwiches.
• Spread some Sea Island dressing on each of 6 slices of bread, then top each with 1 slice of the cheese, some corned beef, fried sauerkraut and onions and another slice of cheese. Top each with the remaining slices of bread.
• Melt 3 tablespoons butter in the same skillet. Add three sandwiches. Cook until each side is golden and crispy, 3 to 4 minutes per side. Repeat with the remaining butter and sandwiches.
• Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.