First spring break

It has been three years since we spoiled Dylan during his last spring break with Blueberry Tart, beef tacos, and Loaded Carrot Cake, among other things. Last week, it was already time for Brad's first spring break. I made him Linguine with Butter, Cheese, and Pepper, Baked Ziti, and he tried (and liked) Rice, Beans, Tofu, and Greens for the first time. Brad also requested Lentil Stew, but we didn't get to that because he ditched us to go visit Cassie in Florida for a few days, which was a good thing as we had some cold, wet (snowy even) days while he was gone. And Cassie even pitched in by making Brad some Katherine Redford's Chocolate Chip Cookies.

Since Cass took care of the chocolate chippers, I reached back into the archives for something I hadn't made in a while—Alice Medrich's Saucepan Fudge Drops. These are like the chocolate crinkle cookies Cassie used to make out of her Williams-Sonoma Kids Baking cookbook, but these are even easier (and better, I think) because you mix everything together right in the saucepan you melt the butter in. If you eat them the day you make them, once they're cool, they have a really good texture, crunchy on the outside and fudgy in the middle. They were a big hit with everyone, including your "gluten-free" mother.

Saucepan Fudge Drops

Adapted from Bittersweet (2003) by Alice Medrich

Time from start to finish: 32 minutes till the cookies are out of the oven

130 grams (~1 cup) all-purpose flour
¼ teaspoon baking soda
⅛ teaspoon fine sea salt
5 tablespoons (70 grams) butter
50 grams (½ cup + 1 tablespoon) unsweetened cocoa powder (natural or Dutch-process)
133 grams (⅔ cup) granulated sugar
67 grams (⅓ cup) packed light brown sugar
80 grams (⅓ cup) plain yogurt (any amount of fat)
1 teaspoon vanilla extract
~1 tablespoon confectioners sugar

    1. Place the racks in the middle rungs of the oven, and heat to 350 degrees. Line two 18-by-13-inch baking sheets with parchment paper or silicone liners.
    2. In a small bowl, whisk together the flour, baking soda, and salt.
    3. In a medium saucepan, heat the butter until it is melted and sizzling. Take the pan off the heat, then stir in the cocoa until smooth. Stir in the sugars until they are completely incorporated; the mixture will be stiff and sandy. Stir in the yogurt and vanilla. Add the dry ingredients and stir just until the flour is incorporated.
    4. Using a greased tablespoon or #60 (2 teaspoon) cookie scoop, scoop the batter onto the prepared baking sheets about 2 inches apart. (Be careful not to scrape the sides if you’re using a nonstick saucepan.) Using a fine strainer or powdered sugar shaker, sift the confectioners sugar over the tops of the cookies.
    5. Bake until the cookies look cracked and dry on top, about 10–11 minutes, rotating the sheets from top to bottom and front to back after 5 minutes. The cookies will still feel a little soft in the middle, but they’ll firm up some as they cool. Cool completely, still in the pans, on wire racks. Makes about 25 cookies. Eaten fresh, the cookies have crunchy edges and chewy, fudgy centers. The cookies will keep for a few days in an airtight container, but they will soften and lose their crunchy edges.