Double Trouble Cookies

I mentioned in my earlier post about this recipe. The cookies are really delicious and very easy to make. They are a two toned treat made with chocolate and toffee.  As the name suggests they are really double trouble.

 Preheat your oven to 375 degrees. In a mixer place 1/2 cup of room temperature butter with 1/2 cup of vegetable shortening. Mix until blended. Now add 3/4 cup of sugar and 3/4 cup of brown sugar to the mixer and mix until blended. Now add 1 teaspoon of kosher salt, 1/2 teaspoon of baking soda, 2 eggs, 1 teaspoon of vanilla, and 2 3/4 cup of flour. Mix and divide in two.

With one piece of the dough piece add 1 cup of toffee pieces and in the other 2/3 cup of melted dark chocolate and 2/3 cup of dark chocolate chips. (The better the chocolate the better the results.)

With a small scoop place 1/2 of each dough on to a parchment lined cookie sheet. Flatten to 1/4 inch and you have to use parchment because if you do not the toffee will stick to the cookie sheet.

Bake for 13 minutes and let cool before removing from parchment.

Pickled Pimento Peppers

It is getting to the end of the season for really fresh produce. At a farm stand I picked up some fresh red pimentos. They are similar to red peppers, but have a distinctive flavor.
They are marvelous added to all kinds of dishes.  

I removed the seeds and roasted them to add more flavor. To make the brine you will need to place in a sauce pan the following to warm through.

1 cup of sugar
4 smashed cloves of garlic
2 teaspoons of kosher salt
1 teaspoon of herbes de Provence
1/2 teaspoon of freshly cracked black pepper
1/8 teaspoon of saffron
1 teaspoon of Aleppo pepper
1 teaspoon of smoked paprika
1 1/2 cups of water
1 bottle (12 ounces) rice wine vinegar
2 tablespoons of good olive oil

Add you roasted peppers to the brine. Can and seal in boiling water for 10 minutes.