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Wordless Wednesday: on video

Grill On, Girl

One of our favorite accessories in summer months is the lasting perfume that could only come from barbecuing up a storm. Here are some of our favorite grilling tips and recipes. 6-16-Timeout-GrillTips TIPS STRAIGHT FROM T9ERS "I grill year 'round. I use one of our Title Nine Ultimate Night Lights for light in the darker months." - Ann ('Que Queen) "Stop your wooden kebab skewers from charring on the grill by soaking them for a few hours - or overnight - before you load 'em up with meat and veggies." - Jennifer (Grill Guru) "For a crispy crust, I love doing pizza on the grill. Dust the bottom of the crust with cornmeal before grilling to help the pizza dough slip on to the grill easily." - Larissa (Resident Chef) "Toss fresh veggies with olive oil and add a little salt and pepper. They'll be perfect on the grill." - Abby (Creative Foodie) "Bank hot coals by moving them to one side of the grill for searing and use the other side of the grill with the lid on for roasting." - Janis (BBQ Betty)  [Grab Janis' favorite BBQ recipe for Peruvian Grilled Chicken here. Bonus: we've successfully applied this to vegetarian grilling and it was delicious!]   What is YOUR best grilling tip, or favorite recipe come BBQ season? Share with us below!

Wordless Wednesday

Wordless Wednesday, 6.11.14

Wordless Wednesday

Wordless Wednesday, 06.04.14

Eats at T9HQ: Peter’s Triple Chocolate Cookies

T9HQ Eats: Peter's Triple Chocolate Cookie It's no secret that Peter, one of the three resident gents at T9HQ, has quickly grown a fan club. The explanation comes easily in three simple words: TRIPLE. CHOCOLATE. COOKIES. Eats at T9HQ: Kaleb & Peter making cookies Batches of both regular and gluten-free cookies show up in the kitchen at T9HQ and disappear faster than word can get out about them: they're that good! We knew we couldn't dare post a picture of such cookies online without being prepared to share the recipe, so keep scrolling and get your chocolate prepped; the complete recipe is at the bottom of this post. Thank you Peter and Kaleb (pictured at left) for baking up little gooey rounds of happiness for us here in the home office -- and for agreeing to share your recipe with the T9 community.     PETER'S TRIPLE CHOCOLATE COOKIES The key to maintaining a perfectly fudgy cookie is twofold: allowing them to cool directly on the baking sheet, and avoiding the use of bittersweet chocolate sold in bar form. The excess fat in the bar chocolate will make the cookies too rich and unable to hold their shape. Says Peter: "For the gluten-free cookies, we used 1/2 cup oat flour, 1/8 teaspoon xanthan gum, and an extra 2 tablespoons of butter.  They cooked an extra 2 minutes." Makes 24 cookies Ingredients: 1 1/2 cups (9 ounces) bittersweet chocolate chips 3 ounces unsweetened chocolate, chopped 7 tablespoons unsalted butter, cut into 7 pieces 2 tablespoons instant coffee powder 2 teaspoons vanilla extract 3 large eggs, room temperature 1 cup (7 ounces) sugar 1/2 cup ( 2 1/2 ounces) all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt 1 1/2 cups (9 ounces) semisweet chocolate chips) 1. Melt bittersweet chips, unsweetened chocolate, and butter in a heatproof bowl set over saucepan of simmering water, stirring frequently, until chocolates have melted and become completely smooth and glossy. Remove bowl from pan and set aside to cool slightly. 2. Stir coffee powder and vanilla together in small bowl until dissolved. Using stand mixer fitted with paddle, beat eggs and sugar on medium-high speed until mixture is very thick and pale, about 4 minutes. Add coffee mixture and beat until full incorporated, 20 seconds. Reduce speed to low, add chocolate mixture, and mix until thoroughly combined, about 30 seconds. 3. Whisk flour, baking powder, and salt together in medium bowl. Using large rubber spatula, fold flour mixture and semisweet chips into batter. Cover bowl with plastic wrap and let stand at room temperature for 20 to 30 minutes until batter firms up (it will more closely resemble thick brownie batter than cookie dough.) 4. Meanwhile, adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 large baking sheets with parchment paper. Using 1 heaping tablespoon batter per cookie, place cookies 2 inches apart on prepared baking sheets. Bake until cookies are shiny and cracked on top, 11 to 14 minutes, switching and rotating baking sheets halfway through baking. Transfer baking sheets to wire racks and let cookies cool completely on baking sheets before serving. (Cookies can be stored in airtight container for up to 3 days... if they last that long.)