5 star desserts by Good company

GOOD COMPANY

5 S TA R D E S S E R T S

R O U N D TA B L E 3.3 5 STAR DESSERTS

Oh, the Good Company girls are getting a little spacey! What do stars and chocolate chips cookies have in common, you might ask? Well, as Carl Sagan famously said, “We are all made of star stuff.” If we make your day a little brighter with a recipe or a little inspiration, then we’ve done our part in that great cosmic plan. We’re grateful that the stars have aligned to bring us all of the amazing people we’ve worked with, past and present. For this issue, 3.3, we were so inspired by Erin McDowell and Derek Laughren’s Sunken Chocolate Cake, (recipe on pg 7) that we just had to create a whole story around it: 5 star desserts. We think these recipes are so great that they transcend time, space, and galaxies! Some are so easy, they feel like magic. Some so good, you’ll see (shooting) stars. And some are so decadently delicious, they’ll appear and then vaporize. If Mr. Sagan were here, you can bet we’d want him at our round table.

May you always be in Good Company, Bobbi + Debi

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DEBI KOGAN Creative Direction + Design BOBBI LIN Creative Direction + Content CONTRIBUTORS Photo: Rocky Luten (pages 6 and 16) all other images Bobbi Lin. Styling: Alexis Anthony (pages 5,6,16) Original recipes & food styling: Erin Mc Dowell + Derrick Laughren (pages 6, 14-15)

Good Company is published by GC media. 6 times a year or whenever we deem the next issue good enough to go out! Advertising inquiries: debi@goodcompanymagazine.com We are looking for writers & editors. If you love to write, have a smart voicewith just a little sass, and want to join our editorial team of contributors, email: debi@goodcompanymagazine.com We are looking for interns! You’ll be perfect if you’re a fast learner, highly organized and detail oriented, able to prioritize tasks and have a great sense of humor. This is a part-time unpaid position for a trial of 3 months, with hopes to grow. Please send resume and a little bit about yourself to: debi@goodcompanymagazine.com

MOONSTRUCK

nooks, craters & a gooey chocolate center

PHOTO

Rocky Luten RECIPE Erin Mcdowell and Derek Laughren PROP STYLING Alexis Anthony

PERFECTLY IMPERFECT

This is a great cake for anyone to make because it’s perfectly imperfect – it’s impossible to truly mess it up. It rises gorgeously in the oven, then falls after baking, creating nooks and crannies of chocolatey goodness plus a to-die-for, melty interior.-E.M. SUNKEN CHOCOLATE CAKE Makes 1- 9 inch cake 10 TBSP (5 OZ) UNSALTED BUTTER, CUBED, PLUS MORE FOR PAN 12 OZ BITTERSWEET CHOCOLATE, CHOPPED 3/4 CUP GRANULATED SUGAR, PLUS MORE FOR PAN 6 LARGE EGGS, SEPARATED 1 TSP VANILLA ½ TSP SALT ¼ CUP COCOA POWDER POWDERED SUGAR AND COCOA POWDER, FOR FINISHING

1. Preheat the oven to 350º F. Butter a 9 inch cake pan (springform is best), then coat completely with granulated sugar. 2. In a medium heat safe bowl, combine the butter and chocolate. Place over a small pot of simmering water and heat until fully melted. Set aside to cool slightly. 3. In a large bowl, whisk the egg yolks with ¼ cup of sugar, vanilla, and salt. Whisk vigorously until it’s thick and slightly pale in color. 4. In the bowl of an electric mixer fitted with the whisk attachment, whip the egg whites with the remaining sugar to medium peaks. 5. Combine the cooled chocolate mixture with the egg yolk mixture. Gently fold in the egg whites, mixing just until fully incorporated. Gently fold in the cocoa powder. 6. Pour the batter into the prepared pan, and bake until the cake begins to pull away from the edge of the pan, 30-35 minutes. It may not look sunken yet; it will continue to fall as it cools. Cool completely before serving, and garnish with cocoa powder and sugar as desired.

MAKE SATURN JEALOUS

The greatest thing since, uh… chocolate.

N O L O N G E R A P L A N E T, B U T N O T F O R G O T T E N

THE PLUTO DINNER PLATE abchome.com

STARRY-EYED

We’ve made these cookies a million times, and they always knock it out of the galaxy. With the addition of toffee, we like to cut the sugar a little as well. You won’t be able to fight their gravitational pull. Recipe adapted from Williams-Sonoma Lifestyles Series, After Dinner, by Kristine Kidd TINY CHOCOLATE CHUNK AND TOFFEE COOKIES Makes about 40 cookies

1 ¼ CUPS ALL-PURPOSE FLOUR ½ TSP BAKING SODA ¼ TSP SALT ¼ CUP FIRMLY PACKED BROWN SUGAR 8 TBSP (1 STICK) UNSALTED BUTTER, AT ROOM TEMPERATURE 1 TSP VANILLA EXTRACT 1 EGG 6 OZ. SEMISWEET CHOCOLATE, CUT INTO 1/3” PIECES 1 CUP (5 OZ) CHOPPED CHOCOLATE-COVERED TOFFEE

1. Preheat oven to 375°F. In a bowl, sift together the flour, baking soda and salt. Set aside. 2. In a separate large bowl, combine the brown sugar, butter and vanilla. Using an electric mixer set on high speed, beat until light and fluffy. Beat in the egg. 3. Reduce the speed to low, add the flour mixture and mix just until incorporated. Then mix in the chocolate and toffee. 4. Spoon the batter by heaping teaspoonfuls onto ungreased baking sheets, spacing the cookies about 2 inches apart. 5. Bake until golden brown, about 10 minutes, switching the pans and rotating a half turn halfway through baking. 6. Transfer the cookies to racks to cool. Store in an airtight container at room temperature for up to 4 days. 13

“When it is dark enough, you can see the stars.” Ralph Waldo Emerson

WIN OVER ANY CHOCOLATE LOVER

with the richest, darkest chocolate ice cream. This one has a gorgeous color and silky-smooth texture, and nothing holds it better than a homemade waffle cone. To make them, you’ll need a pizzelle iron, but the investment is worth it. -E.M.

DARK CHOCOLATE ICE CREAM Makes about 1 quart 1 ½ CUPS MILK 1 ½ CUPS HEAVY CREAM 1 TBSP CORNSTARCH 2/3 CUP SUGAR PINCH SALT ½ CUP COCOA POWDER ½ CUP BREWED COFFEE ½ CUP SUGAR 2 OZ DARK CHOCOLATE, CHOPPED

1. Whisk the milk and cream to combine. Remove about ¼ cup of the mixture and combine thoroughly with the cornstarch in a small bowl. Set aside. 2. In a medium pot, bring the remaining milk and cream to a simmer with the sugar and salt. Whisk in the cornstarch mixture and simmer until thickened slightly, 3-4 minutes. Set aside. 3. In a small pot, bring the cocoa, coffee and sugar to a boil over medium heat. Whisk in the chocolate and stir until melted. Whisk the chocolate mixture into the milk mixture. Refrigerate overnight. 4. Churn the ice cream in an ice cream maker according to the manufacturer’s instructions. Keep frozen until ready to serve.

CHOCOLATE PIZZELLE ICE CREAM CONES Makes about 2 dozen cones 1 CUP ALL-PURPOSE FLOUR ½ CUP EXTRA DARK COCOA POWDER 1 TSP BAKING POWDER ½ TSP SALT 3 EGGS, AT ROOM TEMPERATURE 1 CUP GRANULATED SUGAR 1 STICK (4 OZ) UNSALTED BUTTER, MELTED AND COOLED SLIGHTLY 1 TSP VANILLA

1. In a large bowl, whisk the flour, cocoa powder, baking powder, and salt to combine. 2. In a medium bowl, whisk the eggs, sugar, butter, and vanilla to combine. 3. Pour the egg mixture into the flour mixture, whisking well to thoroughly combine. 4. Heat a pizzelle iron according to manufacturer’s instructions. Spray lightly with nonstick spray, then ladle ¼ cup of batter into the iron. Press until the pizzelles are fully cooked, 2-3 minutes. 5. Working quickly, wrap the warm pizzelles to create a cone shape (you can eyeball this, or use a form). Cool completely.

MOO N SERVING PLATE abchome.com

PHOTO

Rocky Luten RECIPE & PROP STYLING Alexis Anthony

A RIFF ON A CLASSIC MANHATTAN

from dynamic photo+ styling duo, Alexis Anthony and Rocky Luten.

THE RED MOON Makes 1 cocktail

2 PARTS BOURBON 1 PART COFFEE OR CHOCOLATE LIQUEUR 2 DASHES CHERRY BITTERS

Stir together in a mixing glass with ice. Strain into a glass. Garnish with a Luxardo cherry. 19

YOU’LL LOVE THESE COOKIES TO THE MOON

and back.

REMEMBER THOSE SOFT SERVE CONES DIPPED IN CHOCOLATE?

Nothing made us happier as kids. Here is one that you can make at home, and why would you make your own? It takes no time at all, the 2 no-guilt ingredients are probably already in your pantry, and you can choose the kind of chocolate you use to control the flavor. We like 62% dark. This recipe is a basic 2:3 ratio. 2 parts coconut oil + 3 parts chocolate = pure magic. Recipe adapted from Serious Eats There are tons of recipes online, but we like Max Falkowitz’s for his cohesive explanations. MAGIC SHELL (PAGE 8) Makes 1 cup

¼ CUP COCONUT OIL 3/4 CUP DARK CHOCOLATE, CHOPPED

1. In a medium heat safe bowl, combine the chocolate and coconut oil. 2. Place over a small pot of simmering water and heat, stirring occasionally, until completely melted. 3. Put ingredients in a microwave safe bowl. Melt in microwave in1 5-second bursts (or intervals) until liquid. (Or heat ingredients together over double boiler until liquid). 4. Spoon over ice cream, let it harden for about 30 seconds, et voila! To make shapes: Transfer the chocolate mixture into a squeeze bottle. Lay piece of wax paper on a cookie sheet. Draw your shape on top. Transfer to freezer for about 5 minutes or until hard. Eat with ice cream. Store in an airtight container at room temperature. Reheat the mixture whenever you want to use again.

OVER THE MOON COOKIES Makes about 15 cookies

1 CUP ALL-PURPOSE FLOUR 1 ½ CUPS WALNUTS OR PECANS (FINELY GROUND IN FOOD PROCESSOR) 1 ½ CUPS POWDERED SUGAR (½ CUP FOR DOUGH, RESERVE 1 CUP FOR COATING) 1 TSP VANILLA EXTRACT 1 STICK OF BUTTER, CUT INTO CUBES PINCH OF SALT

1. Preheat the oven to 350°F and prepare a large cookie sheet. 2. Mix all the dry ingredients (flour, nuts, salt, sugar) in a large bowl. Add the vanilla extract. Add the butter in little pieces, and combine everything together with your CLEAN hands until the mixture looks like a coarse meal. 3. Form the dough into small balls no larger than a walnut and place on the cookie sheet, spaced at least 1” apart from each other. 4. Bake for 20 minutes. 5. When they are still warm, but cool enough to touch, cut 1/3 of cookie with large tablespoon for crescent moon shape. Or leave as whole balls. 6. Roll the cookies in powdered sugar. Set aside on a rack to cool completely. When cool, dust again in powdered sugar.

“We all shine on...like the moon and the stars and the sun...we all shine on...come on and on and on...” John Lenon

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