Soup Buttons Recipes

SUPER CHOCOLATEY BUTTONS

Super Chocolatey Buttons image

Tiny chocolate cookies with a gooey center (even when cooled!) make decadent one-bite treats.

Provided by Food Network Kitchen

Categories dessert

Time 3h30m

Yield 60 to 65 cookies

Number Of Ingredients 12

Ingredients

1 stick (8 tablespoons) unsalted butter
4 ounces unsweetened chocolate, chopped
8 ounces semisweet chocolate, chopped in chip-size pieces
1 1/2 cups granulated sugar
1 cup light brown sugar
1 teaspoon pure vanilla extract
4 large eggs
2 tablespoons buttermilk
1 cup all-purpose flour (see Cook's Note)
1/2 cup cocoa powder, plus 1/2 cup for rolling
1/2 teaspoon kosher salt
1/4 cup confectioners' sugar, for rolling

Steps:

Position racks in the lower and upper third of the oven. Line 3 baking sheets with parchment or silicone mats. (If you don't have 3 pans, simply cool the pan between batches.)
Put the butter, unsweetened chocolate and 4 ounces semisweet chocolate in a medium microwave-safe bowl. Heat at 75 percent power in the microwave until soft, about 2 minutes. Stir and heat again until melted, up to 2 minutes more. (Alternatively, put the chocolates and butter in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching the water, and stir occasionally until melted and smooth.)
Stir the granulated and light brown sugars and vanilla into the chocolate mixture with a wooden spoon. Add the eggs and buttermilk and beat vigorously until thick and glossy.
Whisk together the flour, 1/2 cup cocoa and the salt in another bowl. Add them to the egg mixture and stir until just mixed. Stir in the remaining chip-size semisweet chocolate. Cover and refrigerate the dough until firm enough to scoop, about 1 hour.
Roll the dough into scant 1 tablespoon (about 3/4 inch) balls and place 1 inch apart on the baking sheets. Refrigerate until firm, about 1 hour.
Preheat oven to 350 degrees F.
Put the remaining 1/2 cup cocoa powder and the confectioners' sugar in two separate bowls for rolling. Roll the dough balls in the confectioners' sugar, then in the cocoa powder and place on the baking sheets. Bake until the cookies set but are soft and fudgy on the inside, 10 to 12 minutes.
Cool the cookies on the baking sheets for 5 minutes, and then transfer to a rack to cool completely.

MICHAEL'S BEST BUTTON MUSHROOMS

Michael's Best Button Mushrooms image

Provided by Michael Chiarello : Food Network

Categories side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 9

Ingredients

6 tablespoons extra-virgin olive oil
1 1/2 pounds whole small button mushrooms, wiped clean
3 tablespoons butter
Gray sea salt
1 tablespoon minced garlic
1 1/2 teaspoons fresh thyme leaves, chopped
2 tablespoons lemon juice
1/2 cup white wine
1 tablespoon chopped parsley leaves

Steps:

In a large skillet, heat the oil over high heat. Add the mushrooms. Do not move the mushrooms until they have caramelized on the bottom. If you toss them too soon, they will release their liquid and begin to steam. When the bottoms are caramelized, toss them and continue to cook for about 5 minutes.
Add the butter. Cook and toss for 5 minutes, until beautifully browned.
Season with salt and add the garlic. Saute another 2 minutes, and add the thyme, lemon juice, and white wine. Cook to evaporate the liquid.
Toss in the parsley and serve immediately.

SOUP BUTTONS

Soup Buttons image

Make and share this Soup Buttons recipe from Food.com.

Provided by Dona England

Categories Breads

Time 20m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup finely chopped leek
4 tablespoons butter
1/2 cup cold milk
1 egg
1/2 teaspoon salt
1 teaspoon sugar
1/2 cup all-purpose flour
1/2 cup oatmeal
1 teaspoon baking powder

Steps:

Preheat oven to 425°F.
Butter a mini muffin pan.
In a large Pyrex cup, put a half cup finely chopped leeks and 4 Tablespoons butter.
Nuke them until the butter melts and add 1/2 cup cold milk.
Allow the mixture to cool to room temperature.
With a fork, beat in an egg, 1/2 teaspoon salt and 1 teaspoon sugar.
Then mix in 1/2 cup A/P flour, 1/2 cup oakmeal flakes and 1 teaspoon baking powder.
Fill 12 minu cups and bake for 10 minutes.
Turn out and serve warm.

Nutrition Facts : Calories 164.6, Fat 9.8, SaturatedFat 5.7, Cholesterol 58.5, Sodium 332.4, Carbohydrate 15.4, Fiber 1.1, Sugar 1.2, Protein 4.1

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