Delish Dish Editor

Dorie Greenspan: Behind the Scenes with our February Recipes

Written on February 5, 2013 at 7:30 am , by

Hi, I’m Dorie Greenspan, cookbook author, baker, and owner of a small-batch cookie shop in New York City called, Beurre & Sel (French for “butter and salt”). I’m also the creator of the recipes for the delicious chocolate treats featured in the February issue of Better Homes and Gardens.

Photos: Claudia Ficca from beurreandsel.com

Chocolate + Valentine’s Day have been sweethearts for so long that it was a tricky – but very delicious – challenge to come up with new treats for the celebration of love. I’m crazy about all my meant-to-share desserts, but I was so excited about the Smoky Chocolate Crackers that I made them part of Beurre & Sel’s cocktail cookie collection.

I’m like a little kid when it comes to cookies – I can’t be reasonable; I can’t have just one; and I can’t understand why you’re supposed to wait until dessert to eat them. It’s because I want cookies all the time that I wanted to create cocktail cookies, a legitimate reason to eat cookies before dinner. And when I came up with the idea for Smoky Chocolate Crackers, I hit the jackpot: these are great as a nibble with wine before a meal and just as great with cheese and wine après dinner.

Photos: Claudia Ficca from beurreandsel.com

I’ve always liked chocolate with a little heat, but knowing that I was creating these crackers for Valentine’s Day, I wanted something even more surprising.  I wanted something mysterious and when I thought of smoke, I knew I’d found it.  The haunting flavor is from smoked paprika, just enough of it to keep you coming back for more.  I use mild paprika, but if you really want to heat things up, you can go for the hot variety.  And if you want a little more mystery, go for smoked almonds.

The dough for these crackers is easiest to roll as soon as it’s mixed and easiest to cut when it’s frozen, which is a terrific bonus: you can roll the dough out, wrap it well and keep it in the freezer, at the ready, for up to 2 months. Because you cut and bake the crackers straight from the freezer, this means you can have these treats on the spur-of-the-moment. And, since you never know when love might come calling, it’s good to be prepared. Get the recipe here!

4 Responses to “Dorie Greenspan: Behind the Scenes with our February Recipes”

  1. I was just thinking about making a cracker like this, so it’s great to have a recipe to try. The smoke flavor with the chocolate is ingenious!

  2. [...] Trail Mix (a yum), teensy Chocolate-Chip Cookies, a Chocolate-Yogurt Parfait and these beautiful Smoky Chocolate Crackers, so good with wine and [...]

  3. [...] Trail Mix (a yum), teensy Chocolate-Chip Cookies, a Chocolate-Yogurt Parfait and these beautiful Smoky Chocolate Crackers, so good with wine and [...]

  4. [...] SMOKY CHOCOLATE HEARTS: The new sweetheart in our Cocktail Cookie Collection.  Valrhona Cocoa, smoked almonds and sweet smoked paprika.  So good with Bin 27 Port.  (Did you see them in Better Homes and Gardens?)  [...]