A summer sweet |

NO KID HUNGRY

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Recipe of the Month
with
Kevin Scharpf

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Kevin Scharpf is the Chef and Owner of Brazen Open Kitchen & Bar in
Dubuque, Iowa. Born and Raised in Galena, Illinois, Kevin worked at
Hotel Sofitel's fine dining restaurant, La Fougasse, Restaurant Daniel
in New York City, and held a 6-year stint as the Executive Sous of
Diamond Jo before arriving in Dubuque in 2015. Kevin competed in
season 16 of Bravo's Top Chef and was awarded the 2019 Iowa Restaurant
Association's Chef of the Year.

In addition to participating in several Taste of the Nation events,
Kevin recently joined 15 other culinary professionals on Capitol Hill
in Washington, DC to advocate for strengthening SNAP benefits on
behalf of Share Our Strength's No Kid Hungry campaign.

 

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Scotch-a-rookie
By Kevin Scharpf

Ingredients

* 1 1/4 cup all purpose flour
* 3/4 tsp baking soda
* 1/2 tsp baking powder
* 1/2 tsp salt
* 10 tbsp margarine or butter
* 1/2 cup peanut butter
* 1/2 cup brown sugar
* 1 egg
* 1 tsp butterscotch extract
* 2/3 cup butterscotch chips, melted, cooled
* 1 cup crisped rice cereal, divided
* 1 cup milk chocolate or semi sweet chips
* 1 cup heavy cream

Equipment

* hand mixer, nonstick cookie sheet

Technique tips

* For a softer cookie, freeze cookie dough in balls prior to
baking. This will produce a less-flat, more gooey cookie.
* If you would like to travel with your cookies and don't
want the chocolate to smudge, you can use 1 cup melted chocolate
and 1 tbsp refined coconut oil, then refrigerate. The chocolate
will become a hard shell.

Instructions
1. Preheat oven to 350 degrees, and prepare a cookie sheet,
either with parchment paper, or a nonstick silicone mat.

2. Begin by melting 2/3 cup butterscotch chips in a microwave
safe bowl, or melt over a double boiler until smooth. Set
chocolate aside to cool.

3. In a medium bowl combine flour, baking powder, baking soda,
and salt. Whisk to incorporate and set aside.

4. In a standing mixer, or large bowl with a hand mixer, combine
margarine, peanut butter, egg, brown sugar, and butterscotch
extract. Whip until fluffy and light in color, about 2
minutes.

5. Add your dry ingredients you set aside into your peanut
butter mixture and mix until ingredients are fully
incorporated.

6. With a spatula, slowly mix in cup of the crisped rice cereal
and cooled butterscotch chips. (The butterscotch should still
be melted, but closer to the consistency of peanut butter.)
Fold these two ingredients into the batter.

7. Form your cookie dough into balls with approximately 2 Tbsp
of batter. Then with the remaining crisped rice cereal roll
these balls through the cereal and arrange on your tray 3
inches apart.

8. Bake at 350 for 7 minutes, then rotate the pan, and bake for
another 7 minutes until the edges are brown.

9. While cookies cool, begin your ganache by heating heavy cream
to a simmer and pouring over semi sweet chips.

10. Allow the chocolate mixture to cool for 5 minutes, then
slowly whisk cream and chocolate together. It will start to
form a shiny chocolate sauce.

11. Once cookies have cooled, drizzle chocolate over cookies.
Enjoy!

 

 

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