I've been making fudge all month.
Thus, you've heard remarkably less from me in recent days.
And you're going to hear just as little today.
Because, well... I am absolutely exhausted.
I've been up to my eyeballs in fudge and I can't even stomach the idea of talking about fudge.
Literally, can't stomach it. A stomach ache will actually ensue.
Too. Much. Food.
Ok, promise me one thing. Actually, two things.
One, promise that you will make fudge. It's actually fun in small increments.
And two, don't make all of these at once. Like I did.
Too much.
Ten Holiday Fudges
Base:
2 cups sugar
1 stick butter
1/2 cup milk
1/2 tsp vanilla
Pinch of salt
1. Apple Pie Fudge
1 cup applesauce
2 cups white chocolate chips
2 tsp Apple Pie Spice
2. Pumpkin Pie Fudge
1 cup pumpkin puree
2 cups white chocolate chips
2 tsp Pumpkin Pie Spice
3. Batter Fudge
2 cups white chocolate chips
1/2 cup marshmallow fluff
1/3 cup boxed cake mix
Spinkles (optional)
4. Penuche Fudge
Substitute 1 cup of white sugar with 1 cup brown sugar
5. Key Lime Pie Fudge
2 cups white chocolate chips
2 tsp key lime zest
1/3 cup key lime juice
6. Cookies & Cream Fudge
2 cups white chocolate chips
1 cup crushed Oreos
1/2 cup marshmallow fluff
7. Christmas Buttercream Fudge
2 cups white chocolate chips
1/4 tsp Butter extract
8. Eggnog Fudge
Substitute 1/2 cup milk with 1/2 cup Eggnog
2 cups white chocolate chips
1/2 cup marshmallow fluff
1/4 tsp Rum extract
9. Bailey's Irish Cream Fudge
2 cups white chocolate chips
1 cup Bailey's Irish Cream
1/2 cup marshmallow fluff
10. Creme Brulee Fudge
2 cups white chocolate chips
1/2 cup marshmallow fluff
Sprinkle white sugar on the top after fudge sets. Use blow-torch to caramelize.
Grease a 8x8 pan.
Combine the sugar, milk, salt and butter in a sauce pan over medium heat. Bring to a boil. Use a candy thermometer to obtain a temperature of 235F, ensuring that the mixture reaches the soft-ball stage.
Add vanilla and remove from heat.
Add the rest of the flavor ingredients and stir until mixture is smooth. Pour into pan and let cool.
Friday, November 30, 2012
Tuesday, November 27, 2012
Steak & Horseradish Scalloped Potatoes
Here's a challenge:
Yep.
This is the kind of kitchen dilemma that occurs far too frequently in my house.
And, when a holiday like Thanksgiving comes around, where food is critiqued more than any other day, making the perfect side dishes is critical to my ego. The Hubbs doesn't want mashed potatoes.
Apparently, he doesn't like them.
Apparently, this is a factoid that I've been tuning out during our yearly holiday menu conversations.
I've been making mashed potatoes for every holiday get-together, and not once did I notice his distaste for the mushy stuff. Now, I have been informed that scalloped potatoes are the only acceptable potato-filled side dish, and that's only if it includes ham.
...
Is my frustration visible in print?
I mean, I love the guy, but come on! Seriously??
Ok, I'm letting go. I'm venting to you, my lovely internet friends, and then moving on with my life.
Starting with scalloped potatoes.
My way, Without ham.
Since steak and horseradish are kind of big deals in my house, I thought I'd give it a try here, too.
Adding the beef added texture and meatiness without making me touch ham. And, the horseradish offers up a nice kick to the creamy sauce. This is definitely the kind of side dish I'd set down on the table during the holidays, And, as fate would have it, the Hubbs thought it was spectacular, too.
I used a family recipe for the scalloped potatoes because, well, it's my favorite version and full of flavor all on its own. If you're not a fan of beef and horseradish, eating this plain or with ham (ick...) is still equally soul-satisfying,
This dish will be making an appearance at my Thanksgiving... how about you??
Beef & Horseradish Scalloped Potatoes
1/2 lb. flank steak, cut into bite-sized pieces
Make scalloped potatoes, a recipe that is apparently only acceptable in my household if it includes the addition of ham, and make it something that both the Hubbs and I can enjoy. You know, since I don't eat ham and whatnot...
Yep.
This is the kind of kitchen dilemma that occurs far too frequently in my house.
And, when a holiday like Thanksgiving comes around, where food is critiqued more than any other day, making the perfect side dishes is critical to my ego. The Hubbs doesn't want mashed potatoes.
Apparently, he doesn't like them.
Apparently, this is a factoid that I've been tuning out during our yearly holiday menu conversations.
I've been making mashed potatoes for every holiday get-together, and not once did I notice his distaste for the mushy stuff. Now, I have been informed that scalloped potatoes are the only acceptable potato-filled side dish, and that's only if it includes ham.
...
Is my frustration visible in print?
I mean, I love the guy, but come on! Seriously??
Ok, I'm letting go. I'm venting to you, my lovely internet friends, and then moving on with my life.
Starting with scalloped potatoes.
My way, Without ham.
Since steak and horseradish are kind of big deals in my house, I thought I'd give it a try here, too.
Adding the beef added texture and meatiness without making me touch ham. And, the horseradish offers up a nice kick to the creamy sauce. This is definitely the kind of side dish I'd set down on the table during the holidays, And, as fate would have it, the Hubbs thought it was spectacular, too.
I used a family recipe for the scalloped potatoes because, well, it's my favorite version and full of flavor all on its own. If you're not a fan of beef and horseradish, eating this plain or with ham (ick...) is still equally soul-satisfying,
This dish will be making an appearance at my Thanksgiving... how about you??
Beef & Horseradish Scalloped Potatoes
1/2 lb. flank steak, cut into bite-sized pieces
1/2 white onion, diced
2 tbsp butter
2 tbsp flour
4 cups potato slices
1 cup milk
1 1/2 cups sharp cheddar cheese
1 tbsp prepared horseradish
1/4 tsp nutmeg
Salt & Pepper to taste
1/2 cup panko bread crumbs
Preheat oven 350F.
In a saute pan, cook onions over medium heat in 1 tbsp oil for 10 minutes.
Add the flank steak and cook an additional 5-6 minutes, turning the meat over halfway through.
In a pot, combine butter and flour to form a roux. Add the milk and stir until thick. Add the sharp cheddar, nutmeg, seasoning and horseradish and stir until smooth.
Set 1/2 of the sliced potatoes in the bottom of a greased casserole dish. Top with 1/2 the steak and onion mixture. Repeat with the second 1/2 of potatoes and steak. Pour the cheese mixture slowly over the top, using a wooden spoon to disturb the potatoes and steak layers slightly, letting the cheese ooze into all the spaces.
Top with a sprinkling of bread crumbs.
Bake 50-55 minutes.
Listening to: Justin Bieber & Nicki Minaj - Beauty And The Beat
Red Velvet Cookies
So...
I don't normally bake cookies.
But it takes so very little for me to become obsessive that merely digging my cookie sheet out of hibernation yesterday made me desperate for more cookies.
That, and I've finally filled my cookie jar. That empty, lonely, ceramic cookie jar that sits on my countertop each and every day, making visitors believe that I'm domesticated enough to bake cookies on a whim. With no purpose. Simply, because I love baking.
Silly, because I totally hate baking for no reason. It's probably tied into my self-esteem or something.
Like, I need for people to eat my baked goods and tell me how amazing they are so I can feel good about myself. Making cookies just to make cookies seems like a total waste of time. People can't know
what a culinary genius I am if I make cookies just for the sake of filling a sad, little cookie jar!
How lame.
I think I totally redeemed myself this week, though, Cookie jar is full. The household is happy. And, I'm learning that hoarding your homemade cookies makes it way easier to eat them all yourself.
That won't be a great thing down the road... but right now, it's absolutely fantastic.
And, since I'm a cream cheese frosting nut, adding cream cheese to the mix just about made my day.
Let's just say there was a fair amount of dancing and other assorted varieties of hyperactive activity in my kitchen during the batter-eating and cookie-eating phases of this recipe's development.
If you love red velvet with cream cheese frosting, these cookies will give you a chewier and more easily transportable option.
Plus, no one will judge you for eating with your hands like they do when you're chowing down on cake.
Cream Cheese Filling/Frosting:
1/2 brick cream cheese
2 cups powdered sugar
1/4 tsp vanilla extract
In a stand mixer, combine all of the ingredients for the cake mix until smooth, starting with the dry ingredients. Form the dough into a log and wrap in plastic. Refrigerate for 2-3 hours.
For the cream cheese frosting, beat together cream cheese, sugar and vanilla. Use a spoon and scoop out a 1 tsp of the mixture. Place the ball of frosting on a plate and form into a small disc as much as possible. Try to keep a little left over for frosting. Freeze the discs for 2-3 hours.
Preheat oven 350F.
Take 1/4 cup of the red velvet mixture and flatten out. Place a cream cheese disc in the summer and wrap the cookie dough around the disc until it's completely covered. Repeat with the rest of the dough.
Bake for 10-12 minutes. Let cool completely.
With any frosting you have left over, add milk 1/2 tsp at a time until you get a creamy consistency. Drizzle the frosting over the cooled cookies.
If you don't feel like doing the cream cheese frosting as a filling, you can use it just as a frosting after the cookies have cooled.
Listening to: Kelly Osbourne - Papa Don't Preach
I don't normally bake cookies.
But it takes so very little for me to become obsessive that merely digging my cookie sheet out of hibernation yesterday made me desperate for more cookies.
That, and I've finally filled my cookie jar. That empty, lonely, ceramic cookie jar that sits on my countertop each and every day, making visitors believe that I'm domesticated enough to bake cookies on a whim. With no purpose. Simply, because I love baking.
Silly, because I totally hate baking for no reason. It's probably tied into my self-esteem or something.
Like, I need for people to eat my baked goods and tell me how amazing they are so I can feel good about myself. Making cookies just to make cookies seems like a total waste of time. People can't know
what a culinary genius I am if I make cookies just for the sake of filling a sad, little cookie jar!
How lame.
I think I totally redeemed myself this week, though, Cookie jar is full. The household is happy. And, I'm learning that hoarding your homemade cookies makes it way easier to eat them all yourself.
That won't be a great thing down the road... but right now, it's absolutely fantastic.
And, since I'm a cream cheese frosting nut, adding cream cheese to the mix just about made my day.
Let's just say there was a fair amount of dancing and other assorted varieties of hyperactive activity in my kitchen during the batter-eating and cookie-eating phases of this recipe's development.
If you love red velvet with cream cheese frosting, these cookies will give you a chewier and more easily transportable option.
Plus, no one will judge you for eating with your hands like they do when you're chowing down on cake.
Enjoy!
Red Velvet Cookies
(adapted from Two Peas & Their Pod)
1 boxed red velvet cake mix
2 eggs
1/3 cup canola oil
1/4 tsp vanilla extract
Cream Cheese Filling/Frosting:
2 cups powdered sugar
1/4 tsp vanilla extract
In a stand mixer, combine all of the ingredients for the cake mix until smooth, starting with the dry ingredients. Form the dough into a log and wrap in plastic. Refrigerate for 2-3 hours.
For the cream cheese frosting, beat together cream cheese, sugar and vanilla. Use a spoon and scoop out a 1 tsp of the mixture. Place the ball of frosting on a plate and form into a small disc as much as possible. Try to keep a little left over for frosting. Freeze the discs for 2-3 hours.
Preheat oven 350F.
Take 1/4 cup of the red velvet mixture and flatten out. Place a cream cheese disc in the summer and wrap the cookie dough around the disc until it's completely covered. Repeat with the rest of the dough.
Bake for 10-12 minutes. Let cool completely.
With any frosting you have left over, add milk 1/2 tsp at a time until you get a creamy consistency. Drizzle the frosting over the cooled cookies.
If you don't feel like doing the cream cheese frosting as a filling, you can use it just as a frosting after the cookies have cooled.
Listening to: Kelly Osbourne - Papa Don't Preach
Sunday, November 25, 2012
Baked Onion Rings
I'm not one to rain on someone's parade for eating junk.
I've eaten my share of bad news food. And, that's just today.
I'm the kind of person who eats leftover dessert for breakfast, lunch and dinner until it's gone. I can survive for days on any bag of flavored tortilla chips. At least one meal everyday consists of "a handful
of this" and "a couple of those". That's my diet.
That being said, my tastebuds do have some redeeming qualities. With the exception of dairy, I hate most fat-laden foods, like marbled steak or fried chicken. In fact, deep fried anything is a no-go on my list. The same can be said about skin-on or bone-in. I know that's not very appealing to most, but I'd rather flavor my food with a delicious sauce and spices than with oil and fat.
To get my fried fix, I very often turn to "pretend-fried", otherwise known as breaded and baked.
Take these onions for example. I wanted onion rings. But, it really pained me to have to coat and fry a batch of perfectly good onion slices and turn a vegetable into a guilty pleasure. So, yesterday, I finally resolved to making baked onion rings. I wanted them to be crispy and crunchy and full of flavor, minus the grease and the extra calories. I've never been particularly good at frying anyway, so nailing this challenge would keep me away from grease all-together.
I can't lie. These are not identical twins to the fried kind. They lack the same moisture and the deep flavor the frying offers. But, the bread crumbs are actually crispier, and offer a more satisfying crunch. And, the onion flavor is intensified because there are less flavors competing for attention. If you're looking for a true onion flavor, these can't be beat.
Now that I've mastered onion rings, there's a few sauces I've been wanting to try...
Baked Onion Rings
2 onions, sliced into 1/2" rings
2 cups crushed baked potato chips
1/2 cup flour
1/2 cup skim milk
1/2 tsp cayenne pepper
Butter-flavored cooking spray
Lay out three shallow bowls. In the first, mix together flour and cayenne. In the second, pour milk, and place the potato chips in the third bowl.
Spray the onion rings lightly with cooking spray. Dredge each onion ring in the flour, shaking off the excess. Then, dip in the milk, again shaking off the excess. Finish with a coating of potato chips.
Place on a greased cookie sheet. Give the rings one more coat of cooking spray.
Bake 10 minutes. Flip onion rings over and bake an additional five minutes. Remove from heat and place on a serving dish lined with paper towel.
Serve with your choice of dipping sauces.
Listening to: Kelly Clarkson - Catch My Breath
I've eaten my share of bad news food. And, that's just today.
I'm the kind of person who eats leftover dessert for breakfast, lunch and dinner until it's gone. I can survive for days on any bag of flavored tortilla chips. At least one meal everyday consists of "a handful
of this" and "a couple of those". That's my diet.
That being said, my tastebuds do have some redeeming qualities. With the exception of dairy, I hate most fat-laden foods, like marbled steak or fried chicken. In fact, deep fried anything is a no-go on my list. The same can be said about skin-on or bone-in. I know that's not very appealing to most, but I'd rather flavor my food with a delicious sauce and spices than with oil and fat.
To get my fried fix, I very often turn to "pretend-fried", otherwise known as breaded and baked.
Take these onions for example. I wanted onion rings. But, it really pained me to have to coat and fry a batch of perfectly good onion slices and turn a vegetable into a guilty pleasure. So, yesterday, I finally resolved to making baked onion rings. I wanted them to be crispy and crunchy and full of flavor, minus the grease and the extra calories. I've never been particularly good at frying anyway, so nailing this challenge would keep me away from grease all-together.
I can't lie. These are not identical twins to the fried kind. They lack the same moisture and the deep flavor the frying offers. But, the bread crumbs are actually crispier, and offer a more satisfying crunch. And, the onion flavor is intensified because there are less flavors competing for attention. If you're looking for a true onion flavor, these can't be beat.
Now that I've mastered onion rings, there's a few sauces I've been wanting to try...
Baked Onion Rings
2 onions, sliced into 1/2" rings
2 cups crushed baked potato chips
1/2 cup flour
1/2 cup skim milk
1/2 tsp cayenne pepper
Butter-flavored cooking spray
Lay out three shallow bowls. In the first, mix together flour and cayenne. In the second, pour milk, and place the potato chips in the third bowl.
Spray the onion rings lightly with cooking spray. Dredge each onion ring in the flour, shaking off the excess. Then, dip in the milk, again shaking off the excess. Finish with a coating of potato chips.
Place on a greased cookie sheet. Give the rings one more coat of cooking spray.
Bake 10 minutes. Flip onion rings over and bake an additional five minutes. Remove from heat and place on a serving dish lined with paper towel.
Serve with your choice of dipping sauces.
Listening to: Kelly Clarkson - Catch My Breath
Monday, November 19, 2012
Roasted Red Pepper & Feta Dip
Ok.
So, this is a dip that I would not necessarily associate with Thanksgiving. In fact, I didn't even make it for Thanksgiving. I made it because I was trying to make something else entirely. I failed, but still somehow managed to make lemonade of lemons.
Or, dip from whatever that mess I tried to create was.
See, here's what happened: I tried making fritters. Even though I rarely like fritters. I generally find them over-fried. A nice, crisp coating is one thing, but a deep, thick layer of solidified oil is not appetizing to me. In the least, thank you very much.
So, here's me, trying to lightly fry fritters made with roasted red peppers and feta cheese. And, here's also me, being so anal about the lightly fried part, that I play with in the pan until they essentially fall apart. A mess, I tell you.
After the third try failed, I gave up. Better to live to fight another day than get agitated and burned out with the fritter business for good. But, I still had some of the fritter mix left.
What's a girl to do, right?
I mean, other than break out a sleeve of buttery crackers and go to town.
So, I invented a dip out of my failure and called it a day. The fritters will come eventually, when I have regained the patience to try for frying perfection.
Until then, believe me when I say that this dip will not disappoint, or make you wish you had fritters.
Unless you want fritters for dessert.
That, I completely understand.
Roasted Red Pepper & Feta Dip
1 roasted red bell pepper, drained and chopped into small pieces
1 cup crumbled feta cheese
1 tbsp roasted garlic
1 tsp lemon juice
1 tsp diced jalapeno
Salt & Pepper to taste
Combine all of the ingredients using a food processor.
Variation:
For a baked version, spread dip into a small casserole dish or ramikin. Top with 1/4 cup panko bread crumbs. Bake at 350F for 10 minutes, or until cheese bubbles. You may need to double the recipe if you don't have a small enough baking pan.
So, this is a dip that I would not necessarily associate with Thanksgiving. In fact, I didn't even make it for Thanksgiving. I made it because I was trying to make something else entirely. I failed, but still somehow managed to make lemonade of lemons.
Or, dip from whatever that mess I tried to create was.
See, here's what happened: I tried making fritters. Even though I rarely like fritters. I generally find them over-fried. A nice, crisp coating is one thing, but a deep, thick layer of solidified oil is not appetizing to me. In the least, thank you very much.
So, here's me, trying to lightly fry fritters made with roasted red peppers and feta cheese. And, here's also me, being so anal about the lightly fried part, that I play with in the pan until they essentially fall apart. A mess, I tell you.
After the third try failed, I gave up. Better to live to fight another day than get agitated and burned out with the fritter business for good. But, I still had some of the fritter mix left.
What's a girl to do, right?
I mean, other than break out a sleeve of buttery crackers and go to town.
So, I invented a dip out of my failure and called it a day. The fritters will come eventually, when I have regained the patience to try for frying perfection.
Until then, believe me when I say that this dip will not disappoint, or make you wish you had fritters.
Unless you want fritters for dessert.
That, I completely understand.
Roasted Red Pepper & Feta Dip
1 roasted red bell pepper, drained and chopped into small pieces
1 cup crumbled feta cheese
1 tbsp roasted garlic
1 tsp lemon juice
1 tsp diced jalapeno
Salt & Pepper to taste
Combine all of the ingredients using a food processor.
Variation:
For a baked version, spread dip into a small casserole dish or ramikin. Top with 1/4 cup panko bread crumbs. Bake at 350F for 10 minutes, or until cheese bubbles. You may need to double the recipe if you don't have a small enough baking pan.
Beef With Broccoli
I did it again.
I went totally Americanized "Chinese" on you again.
But, as I'm sure you are aware, beef with broccoli? It's amazing. Tangy and well-rounded, the restaurant version can be so very satisfying, though usually, also very unhealthy.
So bad, but so very good.
I don't know where this sudden urge to coat meat in every sauce imaginable came from, but I'm definitely loving every second of it. My dinner table is never the same. I feel like a world-class chef dazzling guests with my culinary skill.
It's definitely not reality I'm living in.
Whatever.
I can still feel like a million dollar cook even if I have no million dollars to speak of. This beef no doubt helps boost my ego even further.
The first time I made this, it came out... less than stellar. In fact, this was my first adventure into Chinese food, and it was an epic failure. This led me to try some other recipes first. I'll admit, the chewy, not tender beef and overcooked broccoli left me a bit jaded, but determined to continueon nonetheless.
After a few successful rounds in the Chinese-style chicken department, I gave it another try. This time, I altered the recipe in the hopes that it would turn out better.
And viola!
The results speak for themselves. It's tender and flavorful with the familiar tang of chinese food.
It's restaurant style, but so much better!
Try for yourself and see!
Beef With Broccoli
(adapted from Rainy Day Gal)
Beef:
1 lb. flank steak
2 tbsp low-sodium soy sauce
1 tbsp water
1 tsp sugar
Sauce:
2 tbsp butter
2 tbsp flour
1/2 cup low-sodium soy sauce
2 tbsp brown sugar
1 tbsp minced garlic
1 tbsp sherry
2 cups broccoli florets
Cut the flank steak into bite-size pieces.
Marinate overnight in the soy sauce, water and sugar.
In a saute pan, cook flank steak on medium heat with a pat of butter until cooked completely.
In a sauce pan, combine butter and flour to create a roux. Add the soy sauce, brown sugar, garlic and sherry. Bring to a boil, then reduce to simmer for 10 minutes.
Add the beef to the sauce and cook the sauce another 5 minutes. While this is simmering, add the broccoli to the hot saute pan with a pat of butter. Cook for 5 minutes, tossing broccoli occasionally.
Place broccoli on a large serving plate. Pour the beef and sauce over the broccoli.
Listening to: Psy - Gangham Style
I went totally Americanized "Chinese" on you again.
But, as I'm sure you are aware, beef with broccoli? It's amazing. Tangy and well-rounded, the restaurant version can be so very satisfying, though usually, also very unhealthy.
So bad, but so very good.
I don't know where this sudden urge to coat meat in every sauce imaginable came from, but I'm definitely loving every second of it. My dinner table is never the same. I feel like a world-class chef dazzling guests with my culinary skill.
It's definitely not reality I'm living in.
Whatever.
I can still feel like a million dollar cook even if I have no million dollars to speak of. This beef no doubt helps boost my ego even further.
The first time I made this, it came out... less than stellar. In fact, this was my first adventure into Chinese food, and it was an epic failure. This led me to try some other recipes first. I'll admit, the chewy, not tender beef and overcooked broccoli left me a bit jaded, but determined to continueon nonetheless.
After a few successful rounds in the Chinese-style chicken department, I gave it another try. This time, I altered the recipe in the hopes that it would turn out better.
And viola!
The results speak for themselves. It's tender and flavorful with the familiar tang of chinese food.
It's restaurant style, but so much better!
Try for yourself and see!
Beef With Broccoli
(adapted from Rainy Day Gal)
Beef:
1 lb. flank steak
2 tbsp low-sodium soy sauce
1 tbsp water
1 tsp sugar
Sauce:
2 tbsp butter
2 tbsp flour
1/2 cup low-sodium soy sauce
2 tbsp brown sugar
1 tbsp minced garlic
1 tbsp sherry
2 cups broccoli florets
Cut the flank steak into bite-size pieces.
Marinate overnight in the soy sauce, water and sugar.
In a saute pan, cook flank steak on medium heat with a pat of butter until cooked completely.
In a sauce pan, combine butter and flour to create a roux. Add the soy sauce, brown sugar, garlic and sherry. Bring to a boil, then reduce to simmer for 10 minutes.
Add the beef to the sauce and cook the sauce another 5 minutes. While this is simmering, add the broccoli to the hot saute pan with a pat of butter. Cook for 5 minutes, tossing broccoli occasionally.
Place broccoli on a large serving plate. Pour the beef and sauce over the broccoli.
Listening to: Psy - Gangham Style
Friday, November 16, 2012
Horseradish Smashed Potato Bake
I'm on the prowl.
For holiday side dishes, that is.
This year, I'm disappointed to say that my big new house won't be complete for Thanksgiving. Maybe Christmas, but who knows? I'm so engrossed in the holiday spirit that it's just about killing me not to be able to decorate or kill a week slaving over the stove for a big family get-together.
But, I will not be defeated. Instead, I'm getting an arsenal together the next couple months to prepare for my own holiday. A combination of Christmas, Thanksgiving, New Year's Eve and any other event that requires family and friends to unite for a whole day.
I'm starting with this potato bake. This painfully amazing potato bake. With a few more than a couple of my favorite ingredients, like cheddar and horseradish. Hot and cheesy with a very familiar heat, this dish is chunky and full of flavor.
Not to mention, the perfect potato side for my big holiday party. Next to a big turkey, this little dish packs enough of a punch to stand on its own.
Now, onto the rest of my menu....
Any ideas??
Horseradish Smashed Potato Bake
2 lbs. new potatoes, cut in large cubes
1/2 cup sour cream
1/2 cup cheddar cheese
1 tbsp prepared horseradish
1/4 cup panko bread crumbs
2 tbsp fresh chopped chives
Salt & Pepper to taste
Preheat oven 350F.
Boil the potato cubes in boiling water until fork tender. Drain and transfer to a large bowl.
Combine potatoes with sour cream cheddar cheese and horseradish. Use a masher to smash the potatoes to your desired consistency. I leave mine pretty chunky.
Transfer to a greased casserole dish.
In a separate bowl, combine bread crumbs and chives. Sprinkle over the top of the potato mixture.
Bake 20 minutes.
Listening to: Miranda Lambert - Gunpowder And Lead
For holiday side dishes, that is.
This year, I'm disappointed to say that my big new house won't be complete for Thanksgiving. Maybe Christmas, but who knows? I'm so engrossed in the holiday spirit that it's just about killing me not to be able to decorate or kill a week slaving over the stove for a big family get-together.
But, I will not be defeated. Instead, I'm getting an arsenal together the next couple months to prepare for my own holiday. A combination of Christmas, Thanksgiving, New Year's Eve and any other event that requires family and friends to unite for a whole day.
I'm starting with this potato bake. This painfully amazing potato bake. With a few more than a couple of my favorite ingredients, like cheddar and horseradish. Hot and cheesy with a very familiar heat, this dish is chunky and full of flavor.
Not to mention, the perfect potato side for my big holiday party. Next to a big turkey, this little dish packs enough of a punch to stand on its own.
Now, onto the rest of my menu....
Any ideas??
Horseradish Smashed Potato Bake
2 lbs. new potatoes, cut in large cubes
1/2 cup sour cream
1/2 cup cheddar cheese
1 tbsp prepared horseradish
1/4 cup panko bread crumbs
2 tbsp fresh chopped chives
Salt & Pepper to taste
Preheat oven 350F.
Boil the potato cubes in boiling water until fork tender. Drain and transfer to a large bowl.
Combine potatoes with sour cream cheddar cheese and horseradish. Use a masher to smash the potatoes to your desired consistency. I leave mine pretty chunky.
Transfer to a greased casserole dish.
In a separate bowl, combine bread crumbs and chives. Sprinkle over the top of the potato mixture.
Bake 20 minutes.
Listening to: Miranda Lambert - Gunpowder And Lead
Wednesday, November 14, 2012
Chocolate Chip Hazelnut Cookies
So, I think we can all safely agree that I'm obsessed with Nutella.
Yes, I need help.
But until there is an anonymous group where I can vent about my addiction with like-minded individuals, I am going to keep bombarding you with hazelnutty brilliance.
These cookies are no exception.
Why?
Simply because... they're so simple. Six ingredients. Bake and done. No sifting. No frills. No wet and dry ingredients in separate bowls.
One bowl. One cookie sheet. One spatula.
One sitting to eat all of them?
Mmmm... I wish.
Chocolate Chip Hazelnut Cookies
1 cup Nutella
1 cup flour
1 egg
2 tbsp sugar
1/4 cup mini chocolate chips
1/4 cup chopped toasted hazelnuts
Preheat oven 350F.
Combine all ingredients in a large bowl.
Use a spoon to dollop cookies onto a greased cookie sheet. Number depends on size preference. Press flat.
Bake for 8-10 minutes.
Listening to: We The Kings - August Is Over
Yes, I need help.
But until there is an anonymous group where I can vent about my addiction with like-minded individuals, I am going to keep bombarding you with hazelnutty brilliance.
These cookies are no exception.
Why?
Simply because... they're so simple. Six ingredients. Bake and done. No sifting. No frills. No wet and dry ingredients in separate bowls.
One bowl. One cookie sheet. One spatula.
One sitting to eat all of them?
Mmmm... I wish.
Chocolate Chip Hazelnut Cookies
1 cup Nutella
1 cup flour
1 egg
2 tbsp sugar
1/4 cup mini chocolate chips
1/4 cup chopped toasted hazelnuts
Preheat oven 350F.
Combine all ingredients in a large bowl.
Use a spoon to dollop cookies onto a greased cookie sheet. Number depends on size preference. Press flat.
Bake for 8-10 minutes.
Listening to: We The Kings - August Is Over
Tuesday, November 13, 2012
Butternut Squash Gratin
This... is not me.
I am not one of those people who can pick up a vegetable and instantly know a bajillion different recipes to use it with. I do not do that. Perhaps, that is why I always have a weird fruit or vegetable in my house that I stare at and stare at until it finally turns to mush and rots away. I always by them with the intention of trying something new, and then ultimately, never do.
Laziness.
This blog has undoubtedly changed a lot of that for the better. Nowadays, I find a ton of recipes I want to try first, then hit the grocery store for veggies. Butternut squash was one of those veggies.
I'm seeing tons of it being used around and truthfully, I'm quite the newbie when it comes to this gourd. I've tried other squash varieties, but I am bound and determined to give this orange baby a try.
I wanted to start with something relatively easy. Something that didn't involve a total of thirty-seven different pieces of kitchen equipment. Something that didn't have the recipe steps separated in chapter form. Something I could get done easy and fast. Because as you know, if it's not easy and fast, it's likely to deter me from ever trying again.
I'm just that kind of girl.
So, I set out to make this with one singular piece of equipment: a skillet. Something that I don't often do, but for the sake of efficiency, really need to start doing a lot more. I mean, how easy is it to transfer a skillet from the stovetop into the oven and be done with it?
After this, I can definitely tell you that I'm on the butternut squash train. Full speed ahead, my friends. I'm in love with this skillet dish and energized with the need to try more.
Will you come along for the ride with me?
Butternut Squash Gratin
1 butternut squash, cubed
1 red onion, minced
2 tbsp olive oil
1 cup mushrooms, roughly chopped
1 tbsp sage leaves, minced
1 1/2 cups grated swiss cheese
1/4 cup parmesan cheese
1/4 cup panko bread crumbs
Salt & Pepper to taste
Preheat oven 400F.
In a small bowl, combine parmesan and bread crumbs. Set aside.
In a skillet over medium-low heat, cook onions in olive oil for 10 minutes. Add the squash and cook until soft, stirring occasionally. Add mushrooms and cook an additional 1-2 minutes.
Stir in sage, swiss cheese and seasoning. Once the swiss begins to melt between the vegetables, remove from heat. Sprinkle the bread crumb mixture onto the top of the skillet.
Bake 15-20 minutes.
Listening to: Eric Clapton - Layla
I am not one of those people who can pick up a vegetable and instantly know a bajillion different recipes to use it with. I do not do that. Perhaps, that is why I always have a weird fruit or vegetable in my house that I stare at and stare at until it finally turns to mush and rots away. I always by them with the intention of trying something new, and then ultimately, never do.
Laziness.
This blog has undoubtedly changed a lot of that for the better. Nowadays, I find a ton of recipes I want to try first, then hit the grocery store for veggies. Butternut squash was one of those veggies.
I'm seeing tons of it being used around and truthfully, I'm quite the newbie when it comes to this gourd. I've tried other squash varieties, but I am bound and determined to give this orange baby a try.
I wanted to start with something relatively easy. Something that didn't involve a total of thirty-seven different pieces of kitchen equipment. Something that didn't have the recipe steps separated in chapter form. Something I could get done easy and fast. Because as you know, if it's not easy and fast, it's likely to deter me from ever trying again.
I'm just that kind of girl.
So, I set out to make this with one singular piece of equipment: a skillet. Something that I don't often do, but for the sake of efficiency, really need to start doing a lot more. I mean, how easy is it to transfer a skillet from the stovetop into the oven and be done with it?
After this, I can definitely tell you that I'm on the butternut squash train. Full speed ahead, my friends. I'm in love with this skillet dish and energized with the need to try more.
Will you come along for the ride with me?
Butternut Squash Gratin
1 butternut squash, cubed
1 red onion, minced
2 tbsp olive oil
1 cup mushrooms, roughly chopped
1 tbsp sage leaves, minced
1 1/2 cups grated swiss cheese
1/4 cup parmesan cheese
1/4 cup panko bread crumbs
Salt & Pepper to taste
Preheat oven 400F.
In a small bowl, combine parmesan and bread crumbs. Set aside.
In a skillet over medium-low heat, cook onions in olive oil for 10 minutes. Add the squash and cook until soft, stirring occasionally. Add mushrooms and cook an additional 1-2 minutes.
Stir in sage, swiss cheese and seasoning. Once the swiss begins to melt between the vegetables, remove from heat. Sprinkle the bread crumb mixture onto the top of the skillet.
Bake 15-20 minutes.
Listening to: Eric Clapton - Layla
Pretzel Bread Bowls
There are soups that yearn for this kind of thing.
I mean, think about it. When you lovingly pour your heart and soul into a pot of hearty soup, you don't want to subject that extension of your being to the cold, hard life that awaits them in ceramic bowls. Bowls like that are essentially a soup prison. Cold, depressing walls with no give, no texture, and no escape.
Do you want to live in prison?
Well, neither does your soup.
Enter these bad boys. Essentially, these are pretzels molded into giant rolls that can be scooped open to create a pocket for your handcrafted dinners. And pretzel bowls? They are warm. And soft. And moist. And, full of little nooks. Nothing like prison and everything like a warm, delicious cloud from Heaven.
Have I gotten the point across yet?
These are absolutely fantastic with a cheese-based soup. But, I'm pretty sure they would work for just about anything else, too.
It's too cold not to make these right now!
Pretzel Bread Bowls
(adapted from Une Bonne Vie)
7 cups flour
1/2 stick butter
2 tsp salt
2 tsp active dry yeast
2 1/2 cups milk, approximately 105F
1 cup lukewarm water
In a large bowl, combine milk and yeast. Let sit 5 minutes. Make sure the mixture has bubbles on the surface before continuing.
Add the flour, butter, salt and water to the yeast mixture and form a dough. Cover with a warm dish towel and let rise one hour.
Punch dough and form a ball with the dough. Cut into pieces to desired size. I cut 18 out of mine for small bowls. Roll each piece into a ball and place on a greased cookie sheet. Cover with a warm dish towel and let rise for an additional hour.
Preheat oven 400F.
Start a pot of 6 cups boiling water with 4 tablespoons of baking soda. Using three balls at a time, submerge into boiling water for 1 minute. Repeat with the rest of the dough balls. Return to the greased surface.
Cut a slit in the top of each bread ball and sprinkle with coarse salt. Bake in oven for 20 minutes, or until golden brown.
When ready to use, hollow out the inside of the bread bowl like you would a pumpkin, starting with a large hole in the top. Pour desired soup into the bowl. Serve with bread bowl filling on the side.
Listening to: AC/DC - Back In Black
I mean, think about it. When you lovingly pour your heart and soul into a pot of hearty soup, you don't want to subject that extension of your being to the cold, hard life that awaits them in ceramic bowls. Bowls like that are essentially a soup prison. Cold, depressing walls with no give, no texture, and no escape.
Do you want to live in prison?
Well, neither does your soup.
Enter these bad boys. Essentially, these are pretzels molded into giant rolls that can be scooped open to create a pocket for your handcrafted dinners. And pretzel bowls? They are warm. And soft. And moist. And, full of little nooks. Nothing like prison and everything like a warm, delicious cloud from Heaven.
Have I gotten the point across yet?
These are absolutely fantastic with a cheese-based soup. But, I'm pretty sure they would work for just about anything else, too.
It's too cold not to make these right now!
Pretzel Bread Bowls
(adapted from Une Bonne Vie)
7 cups flour
1/2 stick butter
2 tsp salt
2 tsp active dry yeast
2 1/2 cups milk, approximately 105F
1 cup lukewarm water
In a large bowl, combine milk and yeast. Let sit 5 minutes. Make sure the mixture has bubbles on the surface before continuing.
Add the flour, butter, salt and water to the yeast mixture and form a dough. Cover with a warm dish towel and let rise one hour.
Punch dough and form a ball with the dough. Cut into pieces to desired size. I cut 18 out of mine for small bowls. Roll each piece into a ball and place on a greased cookie sheet. Cover with a warm dish towel and let rise for an additional hour.
Preheat oven 400F.
Start a pot of 6 cups boiling water with 4 tablespoons of baking soda. Using three balls at a time, submerge into boiling water for 1 minute. Repeat with the rest of the dough balls. Return to the greased surface.
Cut a slit in the top of each bread ball and sprinkle with coarse salt. Bake in oven for 20 minutes, or until golden brown.
When ready to use, hollow out the inside of the bread bowl like you would a pumpkin, starting with a large hole in the top. Pour desired soup into the bowl. Serve with bread bowl filling on the side.
Listening to: AC/DC - Back In Black
Tuesday, November 6, 2012
Chocolate Cream Cheese Brownies
Shut the front door.
Do these really exist?
These, the ooey-est, gooey-est, fudgiest brownies ever witnessed by mankind, do exist.
And they are right in front of you.
Not literally.
They are, however, in front of me. And while I've never used this computer-trendy phrase before...
Nom nom nom.
That's what these are. That's what I feel when I eat these. Even when I look at these.
I have nothing else to say. No anecdotes. No witty stories. Not even a general guideline to baking.
These are too easy.
Too easy not to be made. Or, eaten.
No more words. Except...
Make these, then EAT THESE!
Chocolate Cream Cheese Brownies
(adapted from The Recipe Girl)
1 cup butter
1/2 cup semi-sweet chocolate chips
1/2 cocoa powder
1/3 cup flour
1 cup sugar
1/2 brick of cream cheese
3 eggs
1 tsp vanilla
1/4 tsp salt
Ganache:
1 cup semi-sweet chocolate chips
3/4 cup heavy cream
1/2 tsp vanilla
Preheat oven 350F.
Melt chocolate and butter in microwave at 15 second increments until melted. Add the rest of the ingredients to the chocolate, starting with wet ingredients and ending with dry.
Pour into a greased 8x8 pan.
Bake 35-40 minutes.
In a double boiler, melt chocolate for ganache. Once melted, remove from heat and add milk and vanilla. Pour over warm brownies and let completely cool.
Listening to: Alicia Keys - New York
Do these really exist?
These, the ooey-est, gooey-est, fudgiest brownies ever witnessed by mankind, do exist.
And they are right in front of you.
Not literally.
They are, however, in front of me. And while I've never used this computer-trendy phrase before...
Nom nom nom.
That's what these are. That's what I feel when I eat these. Even when I look at these.
I have nothing else to say. No anecdotes. No witty stories. Not even a general guideline to baking.
These are too easy.
Too easy not to be made. Or, eaten.
No more words. Except...
Make these, then EAT THESE!
Chocolate Cream Cheese Brownies
(adapted from The Recipe Girl)
1 cup butter
1/2 cup semi-sweet chocolate chips
1/2 cocoa powder
1/3 cup flour
1 cup sugar
1/2 brick of cream cheese
3 eggs
1 tsp vanilla
1/4 tsp salt
Ganache:
1 cup semi-sweet chocolate chips
3/4 cup heavy cream
1/2 tsp vanilla
Preheat oven 350F.
Melt chocolate and butter in microwave at 15 second increments until melted. Add the rest of the ingredients to the chocolate, starting with wet ingredients and ending with dry.
Pour into a greased 8x8 pan.
Bake 35-40 minutes.
In a double boiler, melt chocolate for ganache. Once melted, remove from heat and add milk and vanilla. Pour over warm brownies and let completely cool.
Listening to: Alicia Keys - New York
Banana Bread Dip
Interesting.
That was the first word that came to my head when I thought about this recipe.
I've been downright obsessed with all things Thanksgiving. As I've said a million times before, the Hubbs is not a true Holiday fan like me. He doesn't even like holiday food. And, while this should have been a dealbreaker all those years ago, I'm still with him and trying desperately to make a Thanksgiving feast that even he can appreciate.
Not easy, but I'm up for the challenge.
The goal, for me, is to take some of those famous Turkey Day side dishes, and remake them with the Hubbalubb's favorite flavors. No mashed potatoes? We'll do scalloped. No green bean casserole? Alright, how about some roasted green beans with a tangy balsamic glaze? No stuffing?
...
Ok, I can't help you there. There will be stuffing.
Everything else is debatable.
But, as you well know, I'm a big fan of throwing a brick of cream cheese into anything and calling it dip. It's fast. It's easy. And, it's almost always delicious. Plus, what a conversation starter...
"Oh my, I love this dip! What's in it? Where did you find it?... Blah blah blah"...
And so on and so forth.
Banana Bread Dip is yet another of these easy-peasy dips that really tastes like the real thing, only creamier. Almost like banana bread batter. And, you know how I love all things batter.
This is yet another option for my Thanksgiving day feast.
Oh, so many to choose from!
Banana Bread Dip
1 over-ripe banana, mashed
1/2 brick cream cheese, softened
1/4 cup brown sugar
1/4 cup chopped walnuts
1 tsp ground cinnamon
1 tsp vanilla
Mix all of the ingredients together in a bowl.
Serve with Vanilla Wafers or shortbread cookies.
Listening to: Jake Owens - Alone With You
That was the first word that came to my head when I thought about this recipe.
I've been downright obsessed with all things Thanksgiving. As I've said a million times before, the Hubbs is not a true Holiday fan like me. He doesn't even like holiday food. And, while this should have been a dealbreaker all those years ago, I'm still with him and trying desperately to make a Thanksgiving feast that even he can appreciate.
Not easy, but I'm up for the challenge.
The goal, for me, is to take some of those famous Turkey Day side dishes, and remake them with the Hubbalubb's favorite flavors. No mashed potatoes? We'll do scalloped. No green bean casserole? Alright, how about some roasted green beans with a tangy balsamic glaze? No stuffing?
...
Ok, I can't help you there. There will be stuffing.
Everything else is debatable.
But, as you well know, I'm a big fan of throwing a brick of cream cheese into anything and calling it dip. It's fast. It's easy. And, it's almost always delicious. Plus, what a conversation starter...
"Oh my, I love this dip! What's in it? Where did you find it?... Blah blah blah"...
And so on and so forth.
Banana Bread Dip is yet another of these easy-peasy dips that really tastes like the real thing, only creamier. Almost like banana bread batter. And, you know how I love all things batter.
This is yet another option for my Thanksgiving day feast.
Oh, so many to choose from!
Banana Bread Dip
1 over-ripe banana, mashed
1/2 brick cream cheese, softened
1/4 cup brown sugar
1/4 cup chopped walnuts
1 tsp ground cinnamon
1 tsp vanilla
Mix all of the ingredients together in a bowl.
Serve with Vanilla Wafers or shortbread cookies.
Listening to: Jake Owens - Alone With You
Monday, November 5, 2012
Caramel Apple Bread
Are you sick of it yet?
The constant nagging on my part? Where I make you eat apples and pumpkins, like, everday?
No?
Ok, good.
I've got a ton of recipes left with these exquisite fall flavors. So many, in fact, that I know I'll never get through them all in one fall season. But, since I've got a crazy obsession with going to the grocery store on the daily for a bag of apples and a can or two of pumpkin puree, you're probably going to have to sit through at least a few more.
I tried apple bread for the first time last year at the Hubba's work party last winter. Truthfully, I'd never heard of it until then. But, I'm glad I'm familiar now. I was waiting for fall to come to try my hand at a loaf or two.
As I do often, I like to start off a round of recipe development by scouring the internet and hardcover cookbooks for inspiration. I usually try to find a few recipes that seem popular with the general public and compare them. I also take into consideration the time and difficulty, as well as the price of ingredients. Mostly, because I know that the chance of me enjoying the experience is dependent on those three factors. I like quick, easy and affordable, but I don't believe that I should go so extreme as to sacrifice flavor.
After I select a few prototypes, I go to work and experiment with flavors and measurements. I think I've been able to identify my favorite flavors well enough to estimate the amount of herbs and spices in a recipe to adjust to my tastes. It may take a few times, but usually I come out with a recipe that suits my palate perfectly.
This apple bread was no different. I found a recipe I like and tried some variations until I hit the jackpot. Plus, as a bonus, I found a caramel glaze to take this recipe over the top.
This will be a familiar bread in my home for sure!
Caramel Apple Bread
(adapted from Pass The Sushi)
2 apples
1 cup packed light brown sugar
1 cup milk
4 eggs
3 cups flour
3/4 cup pecans, chopped
1 tbsp ground cinnamon
2 tsp baking soda
1 tsp salt
Caramel Drizzle:
2 tbsp butter
1 tbsp milk
1/4 cup packed light brown sugar
1/2 cup powdered sugar
Preheat oven 350F.
In a large bowl, combine all of the ingredients for the bread, starting with wet ingredients and adding the dry in increments. Pour into 2 greased loaf pans.
Bake 45-50 minutes.
While apple bread bakes, melt butter and brown sugar in a saucepan over medium heat. Bring to a boil for 1 minute while stirring to prevent burning. Add milk and bring to a boil again. Remove from heat.
Add the powdered sugar to the glaze after it has cooled, preferably right before applying it to the bread. Drizzle glaze slowly over the top of the bread.
Garnish with additional chopped pecans, if desired.
Listening to: Seven Mary Three - Cumbersome
The constant nagging on my part? Where I make you eat apples and pumpkins, like, everday?
No?
Ok, good.
I've got a ton of recipes left with these exquisite fall flavors. So many, in fact, that I know I'll never get through them all in one fall season. But, since I've got a crazy obsession with going to the grocery store on the daily for a bag of apples and a can or two of pumpkin puree, you're probably going to have to sit through at least a few more.
I tried apple bread for the first time last year at the Hubba's work party last winter. Truthfully, I'd never heard of it until then. But, I'm glad I'm familiar now. I was waiting for fall to come to try my hand at a loaf or two.
As I do often, I like to start off a round of recipe development by scouring the internet and hardcover cookbooks for inspiration. I usually try to find a few recipes that seem popular with the general public and compare them. I also take into consideration the time and difficulty, as well as the price of ingredients. Mostly, because I know that the chance of me enjoying the experience is dependent on those three factors. I like quick, easy and affordable, but I don't believe that I should go so extreme as to sacrifice flavor.
After I select a few prototypes, I go to work and experiment with flavors and measurements. I think I've been able to identify my favorite flavors well enough to estimate the amount of herbs and spices in a recipe to adjust to my tastes. It may take a few times, but usually I come out with a recipe that suits my palate perfectly.
This apple bread was no different. I found a recipe I like and tried some variations until I hit the jackpot. Plus, as a bonus, I found a caramel glaze to take this recipe over the top.
This will be a familiar bread in my home for sure!
Caramel Apple Bread
(adapted from Pass The Sushi)
2 apples
1 cup packed light brown sugar
1 cup milk
4 eggs
3 cups flour
3/4 cup pecans, chopped
1 tbsp ground cinnamon
2 tsp baking soda
1 tsp salt
Caramel Drizzle:
2 tbsp butter
1 tbsp milk
1/4 cup packed light brown sugar
1/2 cup powdered sugar
Preheat oven 350F.
In a large bowl, combine all of the ingredients for the bread, starting with wet ingredients and adding the dry in increments. Pour into 2 greased loaf pans.
Bake 45-50 minutes.
While apple bread bakes, melt butter and brown sugar in a saucepan over medium heat. Bring to a boil for 1 minute while stirring to prevent burning. Add milk and bring to a boil again. Remove from heat.
Add the powdered sugar to the glaze after it has cooled, preferably right before applying it to the bread. Drizzle glaze slowly over the top of the bread.
Garnish with additional chopped pecans, if desired.
Listening to: Seven Mary Three - Cumbersome
Pumpkin Spice No Bake Cookies
Mmmm.
That's all I can say.
This is the first time I've come across this Hershey kisses, and I jumped at the opportunity to use them. A perfect combination of pumpkin spice and creamy white chocolate, these were easily substituted into my favorite No-Bake recipe.
Then I ate one.
Then I said... Mmmm.
Mmmm.
Ok, I'm done.
Make these please!
Pumpkin Spice No Bake Cookies
(adapted from My Fabulous Recipes)
2 cups sugar
1 stick butter
1/2 cup milk
1 cup chopped pumpkin spice-flavored Hershey Kisses
1 tsp vanilla
3 cups oatmeal
Bring sugar, butter and milk to a boil in a large saucepan. Continue to boil for 1-2 minutes. If you're a fan of making fudge, boil this to the soft ball stage.
Take off heat and stir in the vanilla, pumpkin spice Kisses and oatmeal.
Use a spoon and drop dollops of the cookie mixture onto a piece of waxed paper. Let cool and harden.
Listening to: Blake Shelton - Win You Over
That's all I can say.
This is the first time I've come across this Hershey kisses, and I jumped at the opportunity to use them. A perfect combination of pumpkin spice and creamy white chocolate, these were easily substituted into my favorite No-Bake recipe.
Then I ate one.
Then I said... Mmmm.
Mmmm.
Ok, I'm done.
Make these please!
Pumpkin Spice No Bake Cookies
(adapted from My Fabulous Recipes)
2 cups sugar
1 stick butter
1/2 cup milk
1 cup chopped pumpkin spice-flavored Hershey Kisses
1 tsp vanilla
3 cups oatmeal
Bring sugar, butter and milk to a boil in a large saucepan. Continue to boil for 1-2 minutes. If you're a fan of making fudge, boil this to the soft ball stage.
Take off heat and stir in the vanilla, pumpkin spice Kisses and oatmeal.
Use a spoon and drop dollops of the cookie mixture onto a piece of waxed paper. Let cool and harden.
Listening to: Blake Shelton - Win You Over
Candy-Infused Vodka
Here's a leftover candy recipe I can definitely get behind.
Infused vodkas is an idea I've been playing around with ever since I made Limoncello. There are several really excellent ways to utilize liquor in the kitchen, and this is a great one specifically for Halloween.
I don't really enjoy sugary candy. I'm much more of a chocoholic, and the colorful candies that often come around on Halloween usually forgotten at the bottom of my trick-or-treating bag. From suckers to gummies, there are plenty of candies to choose from for a recipe like this. And none of them separate me from my beloved chocolate.
I first heard about this infusion idea when a friend separated a family sized bag of skittles by color into little groups and throwing each into a pint jar full of vodka. After a couple days, each jar was contained a hazy, brightly colored liquor with a sweet and fruity flavor.
I've added a couple other kinds of candy to try as well. It's a great way to utilize that leftover Halloween candy and give your cocktails and interesting twist!
Candy-Infused Vodka
2 cups vodka
1 cup candy
Place vodka in a pint jar. Add candy and let it infuse 2-3 days. For candy mixes with more than one flavor, you may want to separate the flavors into separate jars.
Remove candy and secure the jar with a lid.
Suggested Candy:
Candy Canes
Skittles
Lemon Heads
Candy Corn
Good & Plenty
Red Hots
Double Bubble
Sour Patch Kids
Infused vodkas is an idea I've been playing around with ever since I made Limoncello. There are several really excellent ways to utilize liquor in the kitchen, and this is a great one specifically for Halloween.
I don't really enjoy sugary candy. I'm much more of a chocoholic, and the colorful candies that often come around on Halloween usually forgotten at the bottom of my trick-or-treating bag. From suckers to gummies, there are plenty of candies to choose from for a recipe like this. And none of them separate me from my beloved chocolate.
I first heard about this infusion idea when a friend separated a family sized bag of skittles by color into little groups and throwing each into a pint jar full of vodka. After a couple days, each jar was contained a hazy, brightly colored liquor with a sweet and fruity flavor.
I've added a couple other kinds of candy to try as well. It's a great way to utilize that leftover Halloween candy and give your cocktails and interesting twist!
Candy-Infused Vodka
2 cups vodka
1 cup candy
Place vodka in a pint jar. Add candy and let it infuse 2-3 days. For candy mixes with more than one flavor, you may want to separate the flavors into separate jars.
Remove candy and secure the jar with a lid.
Suggested Candy:
Candy Canes
Skittles
Lemon Heads
Candy Corn
Good & Plenty
Red Hots
Double Bubble
Sour Patch Kids
Friday, November 2, 2012
Halloween Candy Cookies
Ahh, halloween is over.
Rest and relaxation is on the horizon, at least for a couple weeks.
Don't get me wrong. I love halloween. I love the spooky decorations, the trick-or-treating, the haunted houses, and all the scary movies that pop up on television for my viewing pleasure. I love dressing up with friends like a bunch of idiots and prancing around in public with absolutely no shame.
Halloween brings a lot of stress, too. What to wear? Costume: store-bought or homemade? What parties should we attend? Food? Drinks?
So many choices.
But, the biggest caveat, by far, is the candy.
And, the opposite of will power that comes with candy.
I buy candy for the sole purpose of distributing to all of the costume-clad children. It does not sit in my house before trick-or-treating. And, I don't keep it around after Halloween either. I don't have the ability to eat one mini candy bar. I have this absolutely wretched habit of trying to satisfy my sweet tooth cravings by estimating how many fun-sized candies would equal one standard sized bar. Which means, I always overcompensate, leading to eat six or seven minis instead of one regular candy bars.
Every day.
So, these cookies have been a true miracle for me.
It's a creative way to bake a tasty batch of cookies for friends and family while depleting your supply of unwanted and needed sweets.
Now, to be fair, this is generally the only time I buy store-bought cookie dough. It happens only once or twice a year, but I don't really see the need to go all out for the best cookie dough recipe when the candy bar is obviously going to be the shining star of the show. You can absolutely substitute your go-to cookie recipe from scratch, but I don't mind splurging on store-bought a couple times a year.
Either way, try this out and use up that mountain of candy today!
Halloween Candy Cookies
2 batches store-bought cookie dough.
Assorted fun-sized Halloween candy
Preheat 350F.
On a cookie sheet, lay out one batch of cookie dough. Flatten each cookie slightly so it's about 2-3" wide.
Take one fun-sized candy and cut into small pieces. Arrange the candy on top of the cookie dough. I used Snickers, Milky Ways, M&Ms and Reese's. You can use one candy bar for each cookie, or mix candy pieces if you prefer.
Take a square of the second batch of cookie dough and flatten it out on top of the candy. Press the edges of the two cookies together to enclose the candy pieces. Repeat with the rest of the candy and cookie dough.
Bake for 10-12 minutes.
Listening to: Guns 'N Roses - November Rain
Rest and relaxation is on the horizon, at least for a couple weeks.
Don't get me wrong. I love halloween. I love the spooky decorations, the trick-or-treating, the haunted houses, and all the scary movies that pop up on television for my viewing pleasure. I love dressing up with friends like a bunch of idiots and prancing around in public with absolutely no shame.
Halloween brings a lot of stress, too. What to wear? Costume: store-bought or homemade? What parties should we attend? Food? Drinks?
So many choices.
But, the biggest caveat, by far, is the candy.
And, the opposite of will power that comes with candy.
I buy candy for the sole purpose of distributing to all of the costume-clad children. It does not sit in my house before trick-or-treating. And, I don't keep it around after Halloween either. I don't have the ability to eat one mini candy bar. I have this absolutely wretched habit of trying to satisfy my sweet tooth cravings by estimating how many fun-sized candies would equal one standard sized bar. Which means, I always overcompensate, leading to eat six or seven minis instead of one regular candy bars.
Every day.
So, these cookies have been a true miracle for me.
It's a creative way to bake a tasty batch of cookies for friends and family while depleting your supply of unwanted and needed sweets.
Now, to be fair, this is generally the only time I buy store-bought cookie dough. It happens only once or twice a year, but I don't really see the need to go all out for the best cookie dough recipe when the candy bar is obviously going to be the shining star of the show. You can absolutely substitute your go-to cookie recipe from scratch, but I don't mind splurging on store-bought a couple times a year.
Either way, try this out and use up that mountain of candy today!
Halloween Candy Cookies
2 batches store-bought cookie dough.
Assorted fun-sized Halloween candy
Preheat 350F.
On a cookie sheet, lay out one batch of cookie dough. Flatten each cookie slightly so it's about 2-3" wide.
Take one fun-sized candy and cut into small pieces. Arrange the candy on top of the cookie dough. I used Snickers, Milky Ways, M&Ms and Reese's. You can use one candy bar for each cookie, or mix candy pieces if you prefer.
Take a square of the second batch of cookie dough and flatten it out on top of the candy. Press the edges of the two cookies together to enclose the candy pieces. Repeat with the rest of the candy and cookie dough.
Bake for 10-12 minutes.
Listening to: Guns 'N Roses - November Rain
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