Susan Feniger is wonderfully multitalented and likes to use her gifts to add some spice to life.
An expert on Mexican cuisine, she is known as half of the famous team Too Hot Tamales (along with collaborator Mary Sue Milliken). Together they’ve hosted series on the Food Network and participated in cooking shows with the legendary Julia Child. Individual appearances on Top Chef Masters, on Cutthroat Kitchen, and even on Sabrina, The Teenage Witch have helped to season Ms. Feniger’s resume.
She has collaborated on five cookbooks and is the owner of several popular restaurants; last December, she opened Mud Hen Tavern in Los Angeles, serving upscale pub food. And she regularly supports charities, raising awareness of causes — from animal welfare to health issues — which are dear to her.
Ms. Feniger is proudly from Toledo and visits as often as possible. And so, it’s with great pride that we showcase one of her favorite cookie recipes here in our Holiday Cookie Exchange.
Spice up your baking traditions with these Deep Chocolate Scooters that feature not one ... not two ... but three types of chocolate for extra decadence. A little brandy and some espresso only serve to make these more indulgent.
Clearly, one of Ms. Feniger’s many talents is baking delicious cookies.
Deep Chocolate Scooters
1/2 cup raisins
2 tablespoons brandy
2 ounces unsweetened chocolate, coarsely chopped
4 ounces bittersweet chocolate, coarsely chopped
3 tablespoons unsalted butter
1/4 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
3/4 cup sugar
1 teaspoon vanilla extract
2 1/4 teaspoons finely ground espresso beans
2/3 cups semisweet chocolate chips
Preheat the oven to 350 degrees. Line cookie sheets with parchment paper.
Combine the raisins and brandy in a small saucepan and warm over low heat. Set aside to cool.
Combine the unsweetened and bittersweet chocolates with the butter in a heavy saucepan and place over low heat, stirring occasionally, until melted and smooth. Set aside to cool.
Stir together the flour, baking powder, and salt in a bowl and set aside. Beat the eggs and sugar until pale and thick, about 5 minutes. Beat in the vanilla and espresso.
Pour in the melted chocolate and fold to combine. Then fold in the dry ingredients. Stir in the chocolate chips and raisins. The dough will be quite loose.
Spoon about a tablespoon of batter for each cookie onto the lined cookie sheets. Bake 6 to 8 minutes, until the tops are cracked and shiny and the cookies slightly puffed. Let cool on the cookie sheet and then transfer to racks.
Yield: 26 cookies
First Published November 30, 2014, 5:00 a.m.
