tag:blogger.com,1999:blog-33132533018275819222024-02-18T20:34:39.246-07:00simply sweet justicesweets over subpoenas, tarts from torts, and good eatsSimply Sweet Justicehttp://www.blogger.com/profile/00102612248674769901noreply@blogger.comBlogger244125tag:blogger.com,1999:blog-3313253301827581922.post-13342841495581749442019-01-05T20:30:00.001-07:002019-01-05T20:30:12.269-07:00Galette des Rois<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxItbsA-kAdFjR2vJxXTdSFY1uVf7sY63EEb11g3iTSp7uD6Yr2a6g6heU7RyIDY_WTVzU7vmEPnFcikBHZzg0RTRZyvyBJDk9ij4X4keYu2Uww3HUOWpWNIN9MkwI-u6-sMv7cMcKPx8/s1600/2D959F6B-B08D-4557-A31D-404DC06906FF.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" data-original-height="1063" data-original-width="1600" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxItbsA-kAdFjR2vJxXTdSFY1uVf7sY63EEb11g3iTSp7uD6Yr2a6g6heU7RyIDY_WTVzU7vmEPnFcikBHZzg0RTRZyvyBJDk9ij4X4keYu2Uww3HUOWpWNIN9MkwI-u6-sMv7cMcKPx8/s640/2D959F6B-B08D-4557-A31D-404DC06906FF.jpeg" width="640" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwtZyOlXhmNMrt6sQvCiG1jPMsPar17axshdrMKLrw5_i4ARFC9UUW3UFSi2H8TWXELF74VIchyphenhyphenhEMoOw8J_ygq6M1Uq8k56vjBFtFYc0_NfNBbCxXkWT2dIacm7f2OhkvqsdsTNxjMsA/s1600/8B724AD2-BCD1-48E3-A5D4-A880A26C217F.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: inherit;"><img border="0" data-original-height="1063" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwtZyOlXhmNMrt6sQvCiG1jPMsPar17axshdrMKLrw5_i4ARFC9UUW3UFSi2H8TWXELF74VIchyphenhyphenhEMoOw8J_ygq6M1Uq8k56vjBFtFYc0_NfNBbCxXkWT2dIacm7f2OhkvqsdsTNxjMsA/s320/8B724AD2-BCD1-48E3-A5D4-A880A26C217F.jpeg" width="320" /></span></a><br />
Happy New Year! <br />
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In France, the Galette des Rois is served on the Epiphany, the day the three kings (les rois) visited infant Jesus, on January 6th. This galette is comprised of an almond filling sandwiched by buttery pastry dough...with a feve hidden in the dough. <br />
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The feve is typically a bean, but I used an almond. Sometimes, fancy little trinkets are baked into the pastry, and bakeries will compete with the feve. In French bakeries, each galette comes with a crown. Who gets to wear the crown? Whoever bites into the feve!<br />
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There are two basic types of galette des rois. In North France, it is made of puff pastry and stuffed with a dense, creamy almond paste, known as frangipane. In South France, it is a brioche cake covered with candied fruit. In Western France, there are berry and chocolate fillings.<br />
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When serving the galette, it should be divided so that each person receives a slice, along with an extra slice. The extra slice has been known as the share of a god, share of the Virgin Mary. And the share of the poor. The idea with slicing the entire pastry is to ensure that everyone has a fair shot to “tirer les rois,” or draw the kings, from the cake. The feve represents the king. Whoever discovers the feve is declared king or queen for the day and gets to wear the crown! <br />
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For a French pastry, this is simple to make. Instead of making pastry dough, you could use premade puff pastry. I tried a unique pastry dough recipe from King Arthur Flour that uses sour cream. It turned out great! <br />
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As I learned from pastry classes in Paris, the key to flaky pastry involves folding the dough, and this dough yielded "tres bon" flakiness. After making the dough, it needs to be refrigerated to chill. When ready to bake, you’ll make an almond filling for it. Roll the dough out, top it with the filling, add the feve of choice, and glaze the pastry, and bake!<br />
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The galette des rois reminds me a little of an almond croissant: buttery flaky goodness with a not too sweet almond filling. This is a lovely pastry that is the perfect accompaniment for a morning cup of tea...or coffee ( I don't drink coffee!). <br />
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Happy New Year! Here's to a sweet year ahead!<br />
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<b>Galette des Rois</b><br />
<b><br /></b>
<i>Ingredients</i>:<br />
Crust:<br />180 grams all-purpose flour <br />1/4 tsp. salt<br />1/4 tsp. baking powder<br />16 tbsp. (2 sticks) cold butter<br />1/2 cup sour cream <br />
<br />
Filling:<br />2/3 cup almond paste<br />6 tbsp. butter<br />1/2 cup granulated sugar <br />1/2 teaspoon salt2 large egg yolks<br />1 tsp. pure vanilla extract <br />40 grams all-purpose flour <br />1/2 cup almond flour <br />
<br />
Glaze:<br />1 large egg yolk<br />1 teaspoon cold water<br />
<br />
1 almond <br />
<br />
<i>Directions</i>:<br />
To make the crust: Whisk together the flour, salt, and baking powder. Cut the butter into pats, and work it into the flour mixture until unevenly crumbly. Then, stir in the sour cream. The dough will be craggy in texture. Turn the dough out onto a well-floured surface and knead until the dough feels a little smoother.<br />
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Next, pat the dough into a square and roll it into a 8" x 10" rectangle. Make sure the area is well dusted with flour that you can move it around easily.<br />
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Starting with one of the shorter ends, fold the dough into thirds like a letter. Flip it over (so the open flap is on the bottom), and turn it 90°. Roll the dough into an 8" x 10" rectangle again. Fold it into thirds again. Wrap the dough in plastic, and refrigerate for at least 30 minutes (or overnight).<br />When ready to bake, preheat the oven to 400°F. Lightly grease a baking sheet, line with a silicone liner, or line with parchment.<br />
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To make the filling, combine the almond paste, butter, sugar, and salt in a mixing bowl or in the bowl of a stand mixer with the paddle attachment, until thoroughly combined. Add the egg yolks and vanilla extract, and mix until combined. Next, mix in the flours. Once combined, set aside.<br />
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Next, make the glaze. Whisk the egg yolk and water together in a small bowl and set aside.<br />
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Divide the pastry dough in half. Roll one half into a 10" square. Using a 10"-round template (a dinner plate or a cake pan), cut a 10" circle. Set the circle onto the prepared baking sheet.<br />
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Roll the other piece of dough into an 11" square. Cut an 11" circle.<br />
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Next, spread the filling over the smaller circle, leaving a 1" rim around the edge of the pastry. Place a whole almond in a random spot on top of the filling.<br />
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Brush some glaze over the uncovered edge of the pastry. Then, center the larger round of dough over the filled bottom crust, and smooth it over the filling. Using a fork, press and crimp the edge of the galette to seal.<br />
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Decorate the pastry by using the back of a knife to trace a pattern on the surface. Poke a vent hole in the center, and four additional small slits at other random spots, hiding the slits in the pattern you've drawn. <br />
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Brush an even coat of the glaze over the surface of the galette then bake it for 30 to 35 minutes, or until golden. Remove the galette from the oven, and cool it slightly right on the baking sheet. Serve galette warm or at room temperature. <br />
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<i>Source</i>: King Arthur Flour<b><span style="background-color: rgba(255, 255, 255, 0);"></span></b>Simply Sweet Justicehttp://www.blogger.com/profile/00102612248674769901noreply@blogger.com3tag:blogger.com,1999:blog-3313253301827581922.post-5707474457459338572018-12-19T22:33:00.000-07:002018-12-19T22:42:22.354-07:00Pasta Aglio e Olio<div class="separator" style="clear: both; text-align: center;">
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Pasta Aglio e Olio - the one pasta sauce that everyone should know--and keep in the back pocket for a crazy week night. <br />
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My company shuts down over Christmas week and New Year's, which is great, but it means that this week is crunch time before we all turn into Christmas pumpkins on Friday. After a long work day, I wanted to cook away the craziness of the day, even though it was tempting to just pick something up. I didn't have much food--well, besides Christmas cookies--in the house (as I'm getting ready to head to California for Christmas). It has been so long since I made pasta aglio e olio, and since it requires pantry staples that I had, I was all set!<br />
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This pasta dish is simple - angel hair pasta is tossed in a light sauce of extra virgin olive oil with garlic and chili flakes. It comes together in less than a half hour. The pasta cooks while the garlic sizzles. Before the pasta becomes al dente, transfer it to the skillet with the garlic and oil Add pasta water, and cook it over medium heat, stirring and tossing quickly. This will emulsify the oil with the pasta water. If you over reduce it, and it feels too oily, add more pasta water. You'll notice below that I recommend adding only 1/4 cup of the pasta water to start.<br />
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With the red pepper flakes and some parsley, it makes a festive dish. I was jonesing for some Oregon Pinot Noir when I made this, but this would go really well with a Pinot Grigio. (PS - My favorite wine toy is now the <a href="https://www.coravin.com/">Coravin</a>. It is a cool gadget that will pierce the cork and allow you to dispense a glass of wine, and the cork reseals. Enjoy a glass of wine without opening the bottle!)<br />
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Add a salad (or not - depending on lettuce recalls), and dinner is served!<br />
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<b>Pasta Aglio e Olio</b><br />
Yields 4 servings<br />
<i><br /></i>
<i>Ingredients</i>:<br />
8 oz. dried angel hair or spaghetti<br />
1/4 cup extra virgin olive oil<br />
5 garlic cloves, cut into thin slices<br />
1/2 tsp. crushed red pepper flakes<br />
1 cup freshly shredded Parmesan Reggiano cheese<br />
2 tbsp. fresh Italian parsley, chopped<br />
Salt, to taste<br />
<br />
<i>Directions</i>:<br />
Bring a large pot of water to a boil over high heat. Add the pasta and some salt, and allow the pasta to cook until just al dente.<br />
<br />
While the pasta cooks, combine the garlic, extra virgin olive oil, and red pepper flakes in a large skillet over medium-low heat. Stir until the garlic turns golden and fragrant, about 5 minutes. <br />
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Drain the pasta, and reserve about 1/2 cup of the pasta water. Add the pasta and 1/4 cup of the water to the garlic skillet, and mix well. Add salt, and mix in the cheese. Serve with parsley on top. <br />
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<i>Source</i>: Inspired from manySimply Sweet Justicehttp://www.blogger.com/profile/00102612248674769901noreply@blogger.com1tag:blogger.com,1999:blog-3313253301827581922.post-76282581282625529082018-12-16T21:31:00.000-07:002018-12-19T22:06:36.993-07:00Millionaire Bars<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaVwixqJo0Y2aFvHi-w5QOco9vS3_BPoC3HfQzQ7Ut3uNtADdvPvIaZGeD5rNFDRTNrrPM1_BDsEfLP1dQlDNz6cBJgC0_KQfubHuxCckknsQLDtvx1sYleSKsW-wosuJxH_sHrIWUQsU/s1600/BD1039B3-FC11-4EEE-A91F-5460B668E1CC.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaVwixqJo0Y2aFvHi-w5QOco9vS3_BPoC3HfQzQ7Ut3uNtADdvPvIaZGeD5rNFDRTNrrPM1_BDsEfLP1dQlDNz6cBJgC0_KQfubHuxCckknsQLDtvx1sYleSKsW-wosuJxH_sHrIWUQsU/s640/BD1039B3-FC11-4EEE-A91F-5460B668E1CC.jpeg" width="640" /></a></div>
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It was a fun, happy week end with my annual Christmas cookie exchange party this week end. I will have a post later this week about it. It’s hard to believe that Christmas Eve is a week away!<br />
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Are you looking for a treat that will get devoured fast? Try these millionaire’s shortbread!<br />
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These are called millionaire’s shortbread because they are rich - literally. This is a cookie made of shortbread with a filling of homemade caramel and topped with chocolate. It’s like a gourmet Twix bar!<br />
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<span style="background-color: rgba(255, 255, 255, 0);"><b>Millionaire's Shortbread </b></span><br />
Makes 3 dozen<br />
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<i>Ingredients</i>:<br />
For the crust:<br />
<span style="background-color: rgba(255, 255, 255, 0);">2 1/2 cups (300 grams) all-purpose flour</span><br />
<span style="background-color: rgba(255, 255, 255, 0);">1/2 cup granulated sugar</span><br />
<span style="background-color: rgba(255, 255, 255, 0);">3/4 tsp salt</span><br />
<span style="background-color: rgba(255, 255, 255, 0);">1 cup butter, melted</span><br />
<span style="background-color: rgba(255, 255, 255, 0);"><br /></span><span style="background-color: rgba(255, 255, 255, 0);">For the filling:</span><br />
<span style="background-color: rgba(255, 255, 255, 0);">1 14 oz. can sweetened condensed milk</span><br />
<span style="background-color: rgba(255, 255, 255, 0);">1 cup packed brown sugar</span><br />
<span style="background-color: rgba(255, 255, 255, 0);">1/2 cup heavy cream</span><br />
<span style="background-color: rgba(255, 255, 255, 0);">1/2 cup light corn syrup</span><br />
<span style="background-color: rgba(255, 255, 255, 0);">1/2 cup butter</span><span style="background-color: rgba(255, 255, 255, 0);">1/2 tsp. salt </span><br />
<span style="background-color: rgba(255, 255, 255, 0);"><br /></span><span style="background-color: rgba(255, 255, 255, 0);">For the topping:</span><br />
<span style="background-color: rgba(255, 255, 255, 0);">8 oz. bittersweet chocolate (6 ounces chopped fine, 2 ounces finely grated)</span><span style="background-color: rgba(255, 255, 255, 0);">Salt, for sprinkling </span><br />
<span style="background-color: rgba(255, 255, 255, 0);"><br /></span><span style="background-color: rgba(255, 255, 255, 0);"><i>Directions</i>:</span><br />
<span style="background-color: rgba(255, 255, 255, 0);">For the crust: Adjust oven rack to lower-middle position and heat oven to 350°F. Make foil sling for 13 by 9-inch baking pan by folding 2 long sheets of aluminum foil; first sheet should be 13 inches wide and second sheet should be 9 inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. </span><br />
<span style="background-color: rgba(255, 255, 255, 0);"><br /></span><span style="background-color: rgba(255, 255, 255, 0);">Mix flour, sugar, and salt in medium bowl. Add melted butter and stir with rubber spatula until mixture is evenly moistened. Crumble dough evenly over bottom of prepared pan. Using fingertips and palm of your hand, press and smooth dough into even thickness. Using fork, pierce dough at 1-inch intervals. </span><br />
<span style="background-color: rgba(255, 255, 255, 0);"><br /></span><span style="background-color: rgba(255, 255, 255, 0);">Bake until light golden brown and firm to touch, 25 to 30 minutes. Transfer pan to wire rack. Using a metal spatula, press on entire surface of warm crust to compress. Let crust cool until it is just warm, at least 20 minutes.</span><br />
<span style="background-color: rgba(255, 255, 255, 0);"><br /></span><span style="background-color: rgba(255, 255, 255, 0);">For the filling: Mix all ingredients together in large saucepan. Cook over medium heat, stirring often, until mixture registers between 236 and 240°F, around 16 to 20 minutes. Pour over crust and spread to even thickness (mixture will be very hot). Let cool completely, about 1 1/2 hours. </span><br />
<span style="background-color: rgba(255, 255, 255, 0);"><br /></span><span style="background-color: rgba(255, 255, 255, 0);">For the chocolate: Microwave chopped chocolate in bowl at 50 percent power, stirring every 15 seconds, until melted, 1 to 2 minutes. Add grated chocolate and stir until smooth, returning to microwave for no more than 5 seconds at a time to finish melting if necessary. Spread chocolate evenly over surface of filling. Sprinkle with salt, if desired. Refrigerate shortbread until chocolate is just set, about 10-15 minutes.</span><br />
<span style="background-color: rgba(255, 255, 255, 0);"><br /></span><span style="background-color: rgba(255, 255, 255, 0);">Using foil overhang, lift shortbread out of pan and transfer to cutting board; you can discard foil. Cut shortbread into pieces.</span><br />
<span style="background-color: rgba(255, 255, 255, 0);"><br /></span><span style="background-color: rgba(255, 255, 255, 0);"><i>Source</i>: <i>Cook’s Illustrated </i></span>Simply Sweet Justicehttp://www.blogger.com/profile/00102612248674769901noreply@blogger.com1tag:blogger.com,1999:blog-3313253301827581922.post-67729977467704953602018-12-15T22:15:00.002-07:002018-12-15T22:15:26.891-07:00Onion Dip<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfobhm7EF5bwxtQFvbtHOAc3qdph_vtHbX7mLgf0FocW2dBVsANInrATrOTUBp1mAtjYZ8DVQkZzEw4CugsdXX3JbkTRsw6nRIfm75G1z6g14kl4tEgV8r-3jb_9-M6XlU_ERGwMB2gnI/s1600/77695C30-2965-47FF-992F-444F5DBCCC44.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1063" data-original-width="1600" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfobhm7EF5bwxtQFvbtHOAc3qdph_vtHbX7mLgf0FocW2dBVsANInrATrOTUBp1mAtjYZ8DVQkZzEw4CugsdXX3JbkTRsw6nRIfm75G1z6g14kl4tEgV8r-3jb_9-M6XlU_ERGwMB2gnI/s640/77695C30-2965-47FF-992F-444F5DBCCC44.jpeg" width="640" /></a></div>
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See the chip bowl and the dip with it (in the silver bowl and in the bowl in front of the chip bowl)? <br />
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You NEED this dip in your life, my friends. I made this for my Christmas cookie party and had rave reviews. It is insanely good.<br />
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Onions are caramelized for about an hour (if you have more time to caramelizr them, go for it!). After the onions are caramelized, you mix them into a combination of sour cream, mayonnaise, and cream cheese (AKA the trifecta for a great dip). The dip is seasoned with salt and pepper, and just a bit of cayenne.<br />
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Serve this with some great chips, and you’ll be the hit of the party. The leftover dip will be perfect over a steak sandwich. After you try this dip, you’ll never want to buy a premade onion dip again.<br />
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<b>Onion Dip</b><br />
Yields 3 cups<br />
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<i>Ingredients:</i><br />
1/4 cup or half a stick of butter<br />
1/4 cup extra virgin olive oil<br />
3 large sweet onions<br />
1/2 cup sour cream<br />
1/2 cup mayonnaise<br />
4 oz. cream cheese, room temperature<br />
1 tsp. salt<br />
1/2 tsp. cayenne pepper<br />
More salt and black pepper, to taste<br />
<br />
<i>Directions:</i><br />
Cut the onions in half and slice them into thin 1/8 inch half rounds. In a large sauté pan, heat the butter and oil over medium heat. Add the onions and salt, and sauté for 10 minutes. Reduce the heat to medium low and continue to cook for about an hour until the onions become more brown and caramelized. Remove from heat and allow to cool.<br />
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In a large bowl, add the cream cheese, sour cream, and mayonnaise, and using an electric hand mixer, beat until smooth. (Alternatively, you can use a stand mixer with the paddle attachment.) Add the onions and the seasonings. Serve at room temperature.<br />
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<i>Source: </i>Ina Garten’s <i>Barefoot Contessa </i>Simply Sweet Justicehttp://www.blogger.com/profile/00102612248674769901noreply@blogger.com1tag:blogger.com,1999:blog-3313253301827581922.post-87827412537201181042018-12-14T22:57:00.001-07:002018-12-14T22:57:09.439-07:00Mascarpone Banana Bread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEyspHRBgsqyYWb8miXSK8CblTDpylwt8Z0s43Dfl1V6Oae-Ah2SkFsTW9qpCDyUI7hcz7DqkXGOI-uwHLiV3nIgMiIFgpgH4LAGyPRzG1bQ741AoYVC6dYdvJX7aXlVw2GLFQDX5xD6Q/s1600/AD23C0CF-7405-45F1-9D0B-A9D0211F6586.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEyspHRBgsqyYWb8miXSK8CblTDpylwt8Z0s43Dfl1V6Oae-Ah2SkFsTW9qpCDyUI7hcz7DqkXGOI-uwHLiV3nIgMiIFgpgH4LAGyPRzG1bQ741AoYVC6dYdvJX7aXlVw2GLFQDX5xD6Q/s640/AD23C0CF-7405-45F1-9D0B-A9D0211F6586.jpeg" width="640" /></a></div>
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Can one ever have enough banana bread recipes? Nope! Banana bread always makes the house smell awesome, and it makes for happy tummies.<br />
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I think banana bread is very versatile. You can eat it at breakfast as a French toast or with some cream cheese or butter. It’s a great office snack just plain. Add some peanut butter, and you’ve got a nice post workout treat. It goes well for an afternoon sweet with tea. Spread some Nutella, and say “hello” to dessert.<br />
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This banana bread stays moist for a good five days, thanks to the creamy mascarpone. The dark brown sugar sounds odd the flavor of the ripe, sweet bananas.<br />
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<br />
<b>Mascarpone Banana Bread</b><br />
Yields 1 loaf<br />
<b><br /></b>
<i>Ingredients</i>:<br />
1 1/2 cups or 180 grams all-purpose flour<br />
1 1/3 tsp. baking soda<br />
3/4 tsp. salt<br />
1 cup packed dark brown sugar<br />
1/3 cup mascarpone cheese<br />
1/4 cup or 4 tbsp. buttwr<br />
2 eggs<br />
4 ripe bananas<br />
1/2 cup chopped walnuts<br />
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<i>Directions</i>:<br />
<span style="background-color: rgba(255, 255, 255, 0); font-size: 17px;"><span style="font-family: inherit;">Preheat oven to 350°. Cots a loaf pan with nonstick spray. Whisk flour, baking soda, and salt in a medium bowl, and set aside. </span></span><br />
<span style="background-color: rgba(255, 255, 255, 0); font-family: inherit; font-size: 17px;"><br /></span>
<span style="background-color: rgba(255, 255, 255, 0); font-family: inherit; font-size: 17px;">Using an electric mixer on medium-high speed or a stand mixer with the paddle attachment, beat brown sugar, mascarpone, and butter in a large bowl until light and fluffy, about 3-5 minutes. Add eggs one at a time, beating to blend.</span><br />
<span style="background-color: rgba(255, 255, 255, 0); font-family: inherit; font-size: 17px;"><br /></span>
<span style="background-color: rgba(255, 255, 255, 0); font-family: inherit; font-size: 17px;">Reduce speed to low, add flour mixture and vanilla, and mix until combined. Add bananas and mix until combined. Fold in walnuts. Scrape batter into prepared pan; smooth top.</span><br />
<span style="background-color: rgba(255, 255, 255, 0); font-family: inherit; font-size: 17px;"><br /></span>
<span style="background-color: rgba(255, 255, 255, 0); font-family: inherit; font-size: 17px;">Bake bread until golden brown, about 60 minutes. Transfer pan to a wire rack and let bread cool in pan 1 hour. Turn out bread and let cool completely.</span><br />
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<i>Source</i>: <a href="https://www.bonappetit.com/recipe/banana-bread">Bon Appetit </a>Simply Sweet Justicehttp://www.blogger.com/profile/00102612248674769901noreply@blogger.com1tag:blogger.com,1999:blog-3313253301827581922.post-48962774965939128882018-12-13T22:41:00.000-07:002018-12-13T22:41:00.362-07:00Aunt Colleen’s Chocolate Chip Cookies<div class="separator" style="clear: both; text-align: center;">
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My Aunt Colleen makes these incredible chocolate chip cookies. They are everything a chocolate chip cookie recipe should be: big, chewy and crispy, slightly doughy yet fully baked, and buttery and sweet. Any time that my family would visit in Chicago, Aunt Colleen would have the entire counter full of insanely delicious homemade pastries and sweets. My first pick was, and still remains, always the chocolate chip cookie that she makes. These are like a shortbread cookie, and they just melt in your mouth. It’s impossible not to feel love and happiness when eating these cookies! (Make sure to try <a href="http://www.simplysweetjustice.com/2014/12/toffee-bars.html">Aunt Colleen’s toffee bars.</a>)<br />
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Years ago, Aunt Colleen wrote out her recipe for my mom. It seems only fitting that my mom taped it the “Joy of Cooking” cookbook. There is something special about a handwritten recipe. It makes you feel like the person is with you. During Christmas, I always look forward to making passed down recipes because traditions are what makes everything so merry and happy! I am grateful that I have so many great cooks in my family to learn from.<br />
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My dear friend Katherine came over this evening, and we baked these cookies while drinking bubbles in Waterford Crystal champagne flutes with the Hallmark Christmas station on. We used Christmas M&M’s to make them festive! We had so much fun baking together.<br />
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Celebrate life with all the sweetness and special people around you!<br />
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<b>Aunt Colleen’s Chocolate Chip Cookies</b><br />
Yields 3 dozen<br />
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<i>Ingredients</i>:<br />
2 cups or 140 grams all-purpose flour<br />
1 1/2 cups granulated sugar<br />
1 cup or 2 sticks butter<br />
1 egg<br />
1 tsp. pure vanilla extract<br />
1 tsp. salt<br />
1 tsp. baking soda<br />
2 cups chocolate chips<br />
<br />
<i>Directions</i>:<br />
Preheat oven to 350°F. Line 2 baking sheets with parchment paper or silicone liners and set aside.<br />
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In the bowl of a stand mixer, cream the butter and sugar on medium speed. Add the egg and vanilla, and mix until combined on low speed. Then, add the flour, salt, and baking soda. Mix until combined. Then, add the chocolate chips and mix until evenly dispersed.<br />
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Roll cookies into balls the size of golf balls, and bake for about 15-18 minutes or until lightly golden. Remove from oven and allow to cool on baking sheet for 5 minutes before transferring to cooling rack. Repeat with remaining dough.<br />
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<i>Source</i>: Aunt Colleen<br />
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<br />Simply Sweet Justicehttp://www.blogger.com/profile/00102612248674769901noreply@blogger.com0tag:blogger.com,1999:blog-3313253301827581922.post-42744523941611409312018-12-12T22:29:00.003-07:002018-12-12T22:30:07.259-07:00Spicy Skillet Lasagna<div class="separator" style="clear: both; text-align: center;">
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Easy, quick, and good weeknight dinner recipes are not always easy to find. This skillet lasagna can be on the table in an hour. It would be a great dinner to make when you have last minute dinner guests. Bonus: only one pan required!<br />
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This skillet lasagna has a few twists from other skillet lasagnas: no ricotta, broccoli rabe, lemon zest, and pepper flakes. The ricotta is swapped out with Gruyere. Gruyere melts so beautifully, and it really went well with the broccoli rabe and other ingredients. By adding broccoli rabe, you not only get veggies in, but this also brings a new dimension with some spice to the lasagna. The lemon zest sounded strange to me, but trust me, it works. It makes the other flavors pop! I love adding red pepper flakes to Italian dishes, and it added a good kick to this dish.<br />
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Hope you enjoy this!<br />
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<b>Spicy Skillet Lasagna</b><br />
Yields 6 servings<br />
<br />
<i>Ingredients</i>:<br />
2 tbsp. extra virgin olive oil<br />
1.5 lbs. spicy Italian sausage, casings removed<br />
3 shallots, minced<br />
2 cloves garlic, minced<br />
2 small lemons, zested<br />
1 tsp. red pepper flakes<br />
1 bunch broccoli rabe, trimmed and cut into 1-inch pieces<br />
1 1/2 tsp. salt<br />
8 oz. no boil lasagna noodles<br />
1 25 oz. jar tomato marinara sauce (suggested Rao’s)<br />
1 1/2 cups shredded Parmesan Reggiano<br />
1/2 cup Gruyere<br />
1 lb. fresh mozzarella, dried well and torn into pieces<br />
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<i>Directions:</i><br />
Preheat oven to 375°F. <br />
<span style="background-color: rgba(255, 255, 255, 0); font-style: inherit; font-variant-caps: inherit;"><br /></span><span style="background-color: rgba(255, 255, 255, 0); font-style: inherit; font-variant-caps: inherit;">In a 12-inch skillet, heat the extra virgin olive oil over medium heat. Add the sausage and cook, breaking it into small size pieces with a spoon, until cooked through, about 8-10 minutes. Add shallots and garlic and cook until translucent, another 3 minutes. Add the lemon zest and red pepper flakes and cook for additional 2 minutes. </span><br />
<span style="background-color: rgba(255, 255, 255, 0); font-style: inherit; font-variant-caps: inherit;"><br /></span>
<span style="background-color: rgba(255, 255, 255, 0); font-style: inherit; font-variant-caps: inherit;">Stir in the broccoli rabe and salt; cook until wilted, 2 minutes. Remove the mixture to a medium bowl, and return the pan to the stove over low heat.</span><br />
<span style="background-color: rgba(255, 255, 255, 0); font-style: inherit; font-variant-caps: inherit;"><br /></span><span style="background-color: rgba(255, 255, 255, 0); font-style: inherit; font-variant-caps: inherit;">Add a small amount (around 1/4 cup) of tomato sauce in the bottom of the skillet. Add the remaining sauce to the sausage mixture. Layer half of the lasagna noodles in the skillet.</span><br />
<span style="background-color: rgba(255, 255, 255, 0); font-style: inherit; font-variant-caps: inherit;"><br /></span><span style="background-color: rgba(255, 255, 255, 0);">Cover with half of the sausage mixture. Add 3/4 cup of the Parmesan and half the mozzarella. Layer with the remaining noodles. Cover with the remaining sausage mixture and top with the rest of the Parmesan, mozzarella, and Gruyere. </span><br />
<span style="background-color: rgba(255, 255, 255, 0);"><br /></span>
<span style="background-color: rgba(255, 255, 255, 0);">Bake for 40 minutes in oven or until golden bubbly.</span><br />
<span style="background-color: rgba(255, 255, 255, 0);"><br /></span><span style="background-color: rgba(255, 255, 255, 0);"><i>Source</i>: Giadzy</span><br />
<br class="Apple-interchange-newline" style="-webkit-text-size-adjust: auto;" />Simply Sweet Justicehttp://www.blogger.com/profile/00102612248674769901noreply@blogger.com0tag:blogger.com,1999:blog-3313253301827581922.post-15683640469852372492018-12-11T23:13:00.001-07:002018-12-11T23:13:54.484-07:00Peanut Butter Blossoms<div class="separator" style="clear: both; text-align: center;">
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Peanut Butter Blossoms are a Christmas cookie platter classic! Peanut butter and chocolate is one of my favorite combinations, and I always enjoyed making these growing up. (I feel these are a childhood baking staple for many people!) They don’t require much in terms of decoration, but they turn out looking great—and most importantly, they taste divine.<br />
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The Hershey kiss on top of the peanut butter cookie reminds me of a Christmas tree. I roll the peanut butter cookie dough in sugar before baking because it gives an extra shimmer to the cookie. <br />
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I’ve tinkered around with a peanut butter blossom recipe for the last few years. I found that some recipes had too much flour, and others didn’t have enough peanut butter flavor for me. In this version, I reduced the flour and added in some almond flour. I find that using almond flour helps lighten pastry texture. The almond flour helped boost the nut flavor, too. The dark brown sugar adds a little more molasses taste, which goes well win the peanut butter. This cookie had that nostalgic peanut butter cookie flavor that I was looking for. <br />
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I froze the Hershey Kisses before sticking them on the cookies. After I removed the cookies from the oven, I placed them back into the oven for about a minute or two. By sticking the cookies briefly back into the oven after placing the Hershey Kiss on the cookies, the Hershey Kiss gets cemented onto the cookie. You don’t need the Hershey Kisses falling off the cookies!<br />
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Do not use natural peanut butters for these cookies. It has too much oil and will make the dough too runny. I like Jif for baking cookies.<br />
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This dough also makes a ton of cookies, making it a perfect choice for a cookie exchange.<br />
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<b>Peanut Butter Blossoms </b><br />
Yields 6 dozen cookies<br />
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<i>Ingredients</i>:<br />
2 1/2 cups or 300 grams unbleached all-purpose flour<br />
1 cup or 120 grams almond flour<br />
1/2 teaspoon baking soda<br />
1/2 teaspoon baking powder<br />
1/2 teaspoon salt<br />
1/2 pound butter (2 sticks)<br />
1 cup packed dark brown sugar<br />
1 cup granulated sugar<br />
1 cup smooth peanut butter<br />
2 large eggs<br />
2 teaspoons pure vanilla extract<br />
2 bags Hershey Kisses, unwrapped<br />
1/2 cup granulated sugar, for rolling the dough<br />
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<i>Directions</i>:<br />
In a large bowl, add both flours, baking soda, baking powder, and salt. Set aside.<br />
In the bowl of a stand mixer, add the butter, vanilla, and both sugars (2 cups total). With the paddle attachment, mix until combined and creamy for about five minutes. Next, add the peanut butter. Then, add the eggs, one at a time, beating until incorporated.<br />
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Add half of the flour mixture, and mix until incorporated. Then, add the remaining half of flour. Cover the bowl with plastic wrap and refrigerate for at least an hour or overnight.<br />
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When ready to bake, preheat the oven to 350°F. Line the baking sheets with parchment paper or silicone liner. Roll the dough into 1-inch balls and roll the dough all in the remaining 1/2 cup sugar. <br />
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Bake the cookies for 8-10 minutes, or until the outsides are set and the edges begin to crack. Remove from oven. Working quickly, press one Hershey Kiss into the center of each cookie. Return to oven and bake for another 2 minutes, until the cookies are lightly golden. <br />
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Let the cookies cool on the baking sheet for 5 minutes before transferring to a rack to cool completely. Repeat with remaining dough and Hershey Kisses.<br />
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<i>Source</i>: Adapted from Land of Lakes, Betty Crocker, and Hershey’s <br />
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Simply Sweet Justicehttp://www.blogger.com/profile/00102612248674769901noreply@blogger.com0tag:blogger.com,1999:blog-3313253301827581922.post-49061466755709813442018-12-10T20:09:00.001-07:002018-12-10T20:09:32.333-07:00Feuerzangenbowle<div class="separator" style="clear: both; text-align: center;">
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<span style="background-color: rgba(255 , 255 , 255 , 0); font-family: inherit; font-style: inherit;">Feuerzangenbowle and Glühwein are German traditions that long have been a part of my family’s Christmas celebrations. Glühwein is warmed mulled wine. Feuerzangbowle is an amped up version of glühwein, where a rum-soaked sugar cone is set on fire and dips into mulled wine. </span><br />
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<span style="background-color: rgba(255, 255, 255, 0); font-style: inherit; font-variant-caps: inherit;"><span style="font-family: inherit;">People are always drawn to sit around the Feuerzangenbowle because it is spectacular. It brings people together to talk, laugh, and enjoy one another’s company. That’s what this season is all about!</span></span></div>
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<span style="background-color: rgba(255, 255, 255, 0);"><span style="font-family: inherit;"><span style="background-image: none; border: 0px; font-stretch: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span lang="de" style="background-image: none; border: 0px; font-stretch: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;" title="German language text">Feuerzangenbowle</span></span><span style="font-style: inherit;"> is prepared in a bowl </span><span style="font-style: inherit;">suspended over a small burner</span><span style="font-style: inherit;">. The bowl is filled with dry red wine, mulling spices, orange quarters, and juice from a lemon. A metal grate sits on top of the bowl to hold the sugar cone. The sugar come is soaked with rum and then lit, which results in melting and caramelizing. </span>The burner keeps the wine warm.</span></span></div>
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<span style="background-color: rgba(255, 255, 255, 0); font-style: inherit; font-variant-caps: inherit;"><span style="font-family: inherit;">The rum needs to be at least 151 proof to burn properly. Make sure to use a dry red wine. You can sometimes find Glühwein at wine stores during the Christmas season; the bottled Glühwein makes a great base for this, but I still like to add the other spices and ingredients to boost the flavor. (Try to find the Nuremburg bottled one; there are many with German labels made in Italy, which are not as good.)</span></span></div>
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<span style="font-family: inherit;">Nothing </span><span style="font-family: inherit;">can compare to the mulling spices from <a href="https://www.williams-sonoma.com/products/mulling-spice/?pkey=s%7Cmulling%20spices%7C3%7Cnewcore%2Basc%7C1%7C72%7CWilliams%20Sonoma%20Mulling%20Spices">Williams-Sonoma</a>. They have such a wonderful aroma. (For a non-alcholic drink, add a jug of apple cider to your crock pot with these mulled spices, </span><span style="font-family: inherit;">and your home will smell like a cozy Christmas heaven! Add mulling spices to a sachet or mulling space ball so that you do not need to use a strainer.)</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);"><span style="font-style: inherit;"><span style="font-family: inherit;">I found the Feurzangenbowle online through a specialty German seller on Amazon. It is made of a special glass. If you don’t have the Feurzangenbowle bowl and heater, you could also use a big pot over the stove. If you can’t find a grate and sugar cone, you will still have a delicious mulled wine without it.</span></span></span></div>
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<span style="background-color: rgba(255, 255, 255, 0);"><span style="font-style: inherit;"><span style="font-family: inherit;">I am happy that Feuezangenbowle is now part of my annual Christmas party. I look forward to enjoying the festive magic of this special tradition. Get [the sugar cone] lit, and get merry!</span></span></span></div>
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<span style="font-family: inherit;"><b>Feuerzangenbowle</b></span><br />
<span style="font-family: inherit;">Yields 8-10 servings</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><i>Ingredients</i>:</span><br />
<span style="font-family: inherit;">2 bottles (750 ml) dry red wine</span><br />
<span style="font-family: inherit;">One large orange, quartered with peel </span><br />
<span style="font-family: inherit;">Juice of one lemon</span><br />
<span style="font-family: inherit;">1/4 cup dried mulled spices </span><br />
<span style="font-family: inherit;">500 ml rum, at least 151 proof </span><br />
<span style="font-family: inherit;">1 sugar cone </span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><i>Directions</i>:</span><br />
<span style="font-family: inherit;">Pour the wine into the bowl. Add the orange peel, lemon juice, and the mulled spices. Light the burner and place the bowl over the burner. Allow the mixture to heat up but do not bring to a boil.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Once the wine is warm, add the grate over the bowl and place the sugar cone on top. Pour rum over the sugar cone and light it. The melting sugar is dropped directly into the bowl. Pour enough rum over the sugar cone so that it is all melted while burning, repeat if necessary. As soon as the sugar is melted and burned, the Feurzangenbowle is ready to serve.</span><br />
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<span style="font-family: inherit;"><i>Source</i>: Family Tradition!</span><br />
<br />Simply Sweet Justicehttp://www.blogger.com/profile/00102612248674769901noreply@blogger.com0tag:blogger.com,1999:blog-3313253301827581922.post-53329029108252479662018-12-09T19:11:00.000-07:002018-12-09T19:11:24.626-07:00Cinnamon Chocolate Fudge<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMTeHMzsEXw9cb_10PPEDKW-yo3Wsa_GFe7TEp52Ji_FRQZhYsG0IZaBmB7D0GBOuCawhZeRJ9QksvGMZWGJ1uKNnC4ETHH12nG5ZzBdpz-jDBop2g-QUlpIVSqTSO1klIBTfNAhNqWJg/s1600/3FF271A9-FB65-4FF3-BA56-0F1FF6DC7DB3.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1063" data-original-width="1600" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMTeHMzsEXw9cb_10PPEDKW-yo3Wsa_GFe7TEp52Ji_FRQZhYsG0IZaBmB7D0GBOuCawhZeRJ9QksvGMZWGJ1uKNnC4ETHH12nG5ZzBdpz-jDBop2g-QUlpIVSqTSO1klIBTfNAhNqWJg/s640/3FF271A9-FB65-4FF3-BA56-0F1FF6DC7DB3.jpeg" width="640" /></a></div>
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Fudge is a Christmas season must! If you are not a baker, give fudge making a try. It is easy and always a hit. You could make up a variety of different fudges and put together tins for gift giving. Check out my recipes for <a href="http://www.simplysweetjustice.com/2015/12/grammys-christmas-fudge.html">Grammy’s Christmas Fudge</a> (my favorite) and <a href="http://www.simplysweetjustice.com/2012/12/peanut-butter-fudge.html">peanut butter fudge</a>.<br />
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This creamy fudge only has 7 ingredients, which are likely in your pantry. The addition of cinnamon gives a nice spicy contrast to the richness of the chocolate. Eating cinnamon is supposed to lower blood pressure and cholesterol, and dark chocolate had anti-oxidants, so this is basically health food.<br />
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<b>Cinnamon Chocolate Fudge</b><br />
Yields about 40 pieces (depending on size)<br />
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<i>Ingredients</i>:<br />
1 14 oz. can of sweetened condensed milk<br />
1 lb. bittersweet chocolate chips (60% cacao)<br />
2 tsp. pure vanilla extract<br />
2 tsp. ground cinnamon<br />
3 tbs. butter<br />
1/2 tsp. salt<br />
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<i>Directions</i>:<br />
Line a 8 x 8” baking pan with parchment paper and set aside.<br />
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In a medium glass bowl or stainless steel bowl, add all ingredients. Place the bowl over a pot of simmering hot water. Mix until the ingredients all melt. <br />
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Pour the melted mixture into the lined pan and refrigerate overnight. Cut into pieces the next day.<br />
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<i>Source</i>: Giada Di LaurentiisSimply Sweet Justicehttp://www.blogger.com/profile/00102612248674769901noreply@blogger.com0tag:blogger.com,1999:blog-3313253301827581922.post-1693499778694005162018-12-08T22:53:00.001-07:002018-12-08T22:53:46.016-07:00Stollenkonfekt (Bite Size Stollen)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhErQeX2F9POAhLl1IlduE7HWv92B0jMtfQBh5KdaJXsViIquf0k8xKdIJO14iILfxvydFsR5GyFX-G_16Yq2BXR-tkHfDsbFAF0sP-bWEnmfvD1ruUeD3GNc1fFnOWC7UL1Us_Zv2ZRwA/s1600/9EA2180E-7A6B-4070-8E1E-05D6480B042E.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1063" data-original-width="1600" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhErQeX2F9POAhLl1IlduE7HWv92B0jMtfQBh5KdaJXsViIquf0k8xKdIJO14iILfxvydFsR5GyFX-G_16Yq2BXR-tkHfDsbFAF0sP-bWEnmfvD1ruUeD3GNc1fFnOWC7UL1Us_Zv2ZRwA/s640/9EA2180E-7A6B-4070-8E1E-05D6480B042E.jpeg" width="640" /></a></div>
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<span style="text-align: center;">Stollenkonfekt is the cookie version of stollen, and I think it is even more delicious than stollen! </span><br />
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Stollen is a fruit bread with almonds, dried fruit, and often marzipan, though I think the marzipan makes it too sweet. The outside of the bread is coated in confectioner’s sugar. These cookies bring in those same ingredients (minus the marzipan). Blanched chopped almonds, dried fruit, and classic stollen spices are mixed into a butter cookie dough. After baking, the stollen cookies are dipped in butter and then coated in confectioner’s sugar.<br />
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The spices make the cookies’ flavor more bold the next day. This is a great cookie to go with afternoon tea. It will also be easier to plate on a cookie platter compared to a loaf of stollen.<br />
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To blanch whole almonds, place them in a small pot of boiling water. Let them sit for about five minutes, and then remove them from the water. The almond skin will be very loose and can be pushed off easily by your fingers.<br />
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I will have a recipe for stollen coming soon!<br />
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<b>Stollenkonfekt (Bite Size Stollen)</b><br />
Yields 36 cookies<br />
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<i>Ingredients</i>:<br />
7 tablespoons/100g butter, at room temperature<br />
1/3 cup plus 1 tablespoon/80g granulated sugar<br />
1 cup/250g quark or Greek yogurt<br />
Grated peel of 1 lemon<br />
1/2 teaspoon vanilla extract<br />
1 tablespoon dark rum<br />
2 1/3 cups, scooped and leveled, plus 1 tablespoon/ 300g all-purpose flour<br />
1/4 teaspoon salt<br />
3/4 teaspoon ground cinnamon<br />
1/2 teaspoon ground cloves<br />
1/8 teaspoon ground cardamom<br />
1 1/2 teaspoons baking powder<br />
1/2 cup/75g blanched whole almonds, chopped<br />
1 cup/150g dried fruit (raisins, cranberries, etc.)<br />
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For the topping:<br />
7 tablespoons/100g unsalted butter<br />
13 tablespoons/100g confectioners’ sugar<br />
3 tablespoons vanilla sugar <br />
<br />
<i>Directions</i>:<br />
Preheat the oven to 350°F/180°C. Line two baking sheets with parchment paper or silpats, and set aside.<br />
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In a medium bowl, whisk together the flour, salt, cinnamon, cloves, cardamom, and baking powder. Place the butter and sugar in the bowl of a stand mixer fitted with the whisk attachment and cream together until fluffy. Add the quark, grated lemon peel, vanilla extract, and rum; beat until well combined. <br />
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Add to the quark mixture and beat together until just combined. Stir in the almonds and raisins. <br />
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Form the dough into 2-inch balls. Place them on the prepared baking sheets, leaving 1 inch between them. Bake for 30 minutes, or until the stollen bites are a pale golden brown.<br />
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While the stolen bites bakes, make the topping. Melt the butter in a small saucepan. Place the confectioners’ sugar and vanilla sugar in a small bowl and whisk to combine.<br />
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Let the finished bites cool about three minutes, so they aren’t too hot to touch. Dip each bite into the melted butter, and then toss in the confectioners’ sugar mixture and place back on the baking sheet to set. <br />
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They are best if allowed to rest for 3 to 4 days before serving. Just before serving, dust the bites again with a fresh layer of sifted confectioners’ sugar. <br />
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<i>Source</i>: Luisa Weiss’ Classic German BakingSimply Sweet Justicehttp://www.blogger.com/profile/00102612248674769901noreply@blogger.com1tag:blogger.com,1999:blog-3313253301827581922.post-12877655426998537792018-12-07T23:17:00.002-07:002018-12-07T23:17:08.345-07:00Gedeckter Apfelkuchen (Glazed Apple Cake)<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT6XiyU1c7YfvmQUl0iU8uqpaUjrRQh87U9h_fzOiuhpDnusLmuXwtKt9pSFOUgpLZypPKxrWHnoVD1mXrK_cYg4DldArbTJRG9p2h3_aexCL16shn9kP6ziByrJTjw71HTOWdoPN7uOE/s1600/114A36DB-BB8A-447E-9ED7-68BDEB46AC99.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT6XiyU1c7YfvmQUl0iU8uqpaUjrRQh87U9h_fzOiuhpDnusLmuXwtKt9pSFOUgpLZypPKxrWHnoVD1mXrK_cYg4DldArbTJRG9p2h3_aexCL16shn9kP6ziByrJTjw71HTOWdoPN7uOE/s640/114A36DB-BB8A-447E-9ED7-68BDEB46AC99.jpeg" width="640" /></a></div>
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Gedeckter Apfelkuchen is a popular German glazed apple cake. It has a shortbread-like pastry crust and is filled with a chunky cinnamon apple filling, and then topped with the same shortbread crust. After baking, the cake is glazed.<br />
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I used a mix of apples for it, Granny Smith, Crisp, and Honeycrisp, to keep a sweet, tart flavor. Boiled apple cider extract amps up the apple flavor, so I put a spoonful of that in, too. You can find boiled apple cider extract from King Arthur Flour. <span style="background-color: rgba(255, 255, 255, 0);">I added vanilla to the crust because I love the subtle sweetness vanilla brings. </span><br />
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This cake does remind me a little of apple pie. Add some whipped cream, ice cream, and or a glass of milk to go with it, and you are set!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn_l3fjwJ6hmmhi-DybWAbaa4ACmXztVvzb1FAeAJp8xr19_Vq-G1wvYKoE3txsKSqMo45Ju619BZJd-ViHi7SQBPdYwAUDVHCk1QjyfnVlf0pivwTp19O_k0o9rNRjqcY7aI6_chwSQo/s1600/75DAC6F1-E97E-4C31-9133-EF290E6E36E5.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn_l3fjwJ6hmmhi-DybWAbaa4ACmXztVvzb1FAeAJp8xr19_Vq-G1wvYKoE3txsKSqMo45Ju619BZJd-ViHi7SQBPdYwAUDVHCk1QjyfnVlf0pivwTp19O_k0o9rNRjqcY7aI6_chwSQo/s320/75DAC6F1-E97E-4C31-9133-EF290E6E36E5.jpeg" width="320" /></a></div>
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<b>Gedeckter Apfelkuchen (Glazed Apple Cake)</b><br />
Yields 1 9-inch cake<br />
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<span style="background-color: rgba(255, 255, 255, 0);"><i>Ingredients</i>:</span><br />
<span style="background-color: rgba(255, 255, 255, 0);">2 1⁄3 cups, scooped and leveled, plus 1 tablespoon/300g all-purpose flour</span><br />
<span style="background-color: rgba(255, 255, 255, 0);">1 tsp. pure vanilla extract</span><br />
<span style="background-color: rgba(255, 255, 255, 0);">3⁄4 cup/150g granulated sugar</span><br />
<span style="background-color: rgba(255, 255, 255, 0);">1 teaspoon baking powder</span><br />
<span style="background-color: rgba(255, 255, 255, 0);">Pinch of salt</span><br />
<span style="background-color: rgba(255, 255, 255, 0);">11 tablespoons/150g butter, softened </span><br />
<span style="background-color: rgba(255, 255, 255, 0);">1 egg</span><br />
<span style="background-color: rgba(255, 255, 255, 0);">6 apples (2 pounds 10 ounces/1.2kg)</span><br />
<span style="background-color: rgba(255, 255, 255, 0);">1/44 cup lemon juice plus 2 teaspoons freshly squeezed lemon juice</span><br />
<span style="background-color: rgba(255, 255, 255, 0);">1 teaspoon ground cinnamon</span><br />
<span style="background-color: rgba(255, 255, 255, 0);">1/2 cup/75g raisins</span><br />
<span style="background-color: rgba(255, 255, 255, 0);">1⁄4 cup/60ml plus 2 teaspoons water</span><br />
<span style="background-color: rgba(255, 255, 255, 0);">3⁄4 cup/75g confectioners’ sugar</span><br />
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<i>Directions</i>:<br />
<span style="background-color: rgba(255, 255, 255, 0);">Combine the flour, granulated sugar, baking powder, and salt together in a large bowl. Slice the butter into cubes and add it into the flour mixture. Using a pastry cutter or your hands, combine the butter into the flour until the butter is no longer visible. Add the egg and vanilla, and knead the dough until smooth. Alternatively, you can combine all of the items in the bowl of a stand mixer with the paddle attachment. After the dough is done, remove from the bowl, and wrap it tightly in plastic wrap and refrigerate for at least an hour or up to a day.</span><br />
<span style="background-color: rgba(255, 255, 255, 0);"><br /></span><span style="background-color: rgba(255, 255, 255, 0);">Next, peel, core, and quarter the apples. Cut them into slices 1⁄8 to 1⁄4 inch thick and put into in a large pot. Add the 1/4 cup lemon juice with the cinnamon, raisins, and the 1⁄4 cup of water. Cover and bring to a simmer over medium heat, stirring periodically. Cook the apples for 15 to 20 minutes, or until soft and relatively broken down. Remove then pot from the heat.</span><br />
<span style="background-color: rgba(255, 255, 255, 0);"><br /></span><span style="background-color: rgba(255, 255, 255, 0);">Now, preheat the oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper. Take two-thirds of the dough, pat it evenly into the springform pan, and form</span><span style="background-color: rgba(255, 255, 255, 0);"> a 1-inch rim at the edges. Return the remaining dough to the refrigerator. Prick the dough in the pan evenly all over with a fork. Line the dough with a sheet of aluminum foil and fill the pan with pie weights, rice, or dried beans. This is to help the crust stay flat. Bake for 20 minutes, or until the crust starts to firm up but is not yet brown. Remove from the oven and remove the aluminum foil and pie weights; leave the oven temperature.</span><br />
<span style="background-color: rgba(255, 255, 255, 0);"><br /></span><span style="background-color: rgba(255, 255, 255, 0);">Then, add the apple mixture evenly into the shell and smooth the top. Roll out the remaining one-third of the dough between two pieces of plastic wrap until slightly larger than the pan. Trim the edges of the circle and gently transfer the circle to the top of the cake, laying it over the apple filling. Tuck in the top crust and cut off any excess. Put the pan back in the oven and bake for 35 to 40 minutes, or until the top is golden brown and slightly puffed.</span><span style="background-color: rgba(255, 255, 255, 0);"><br /></span><span style="background-color: rgba(255, 255, 255, 0);">Remove the pan from the oven and let cool for 10 minutes while you prepare the glaze. Mix the confectioners’ sugar with 2 teaspoons of water and 2 teaspoons of lemon juice until smooth. Brush the glaze over the still-warm cake and then let the cake cool completely before serving. </span><span style="background-color: rgba(255, 255, 255, 0);"><br /></span><span style="background-color: rgba(255, 255, 255, 0);">Source: Luisa Weiss’ <i>Classic German Baking </i></span>Simply Sweet Justicehttp://www.blogger.com/profile/00102612248674769901noreply@blogger.com0tag:blogger.com,1999:blog-3313253301827581922.post-12046312424964087832018-12-06T22:52:00.001-07:002018-12-06T22:52:06.392-07:00Creamy Cheesy Polenta<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDlL6Xr3A9dypyztZJt-6eycIBLxFwxz-4U5GfZMj9kkw7WeYKtVabwZWEmeWwoMZCZI-ajk3U9-IhysUXbmDyTCsHS87VO-7sPuyeYGLmQP1YbAZwsLupCM7PBsuV8-YevT4ZaLG4zoo/s1600/BFE980D5-DE7F-406D-AD3D-CD06611008C7.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDlL6Xr3A9dypyztZJt-6eycIBLxFwxz-4U5GfZMj9kkw7WeYKtVabwZWEmeWwoMZCZI-ajk3U9-IhysUXbmDyTCsHS87VO-7sPuyeYGLmQP1YbAZwsLupCM7PBsuV8-YevT4ZaLG4zoo/s640/BFE980D5-DE7F-406D-AD3D-CD06611008C7.jpeg" width="640" /></a></div>
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Creamy cheesy polenta is a perfect side dish for any saucy meat or ragu. Polenta can often turn out like cornmeal mush, but this recipe is quite the opposite. This will enhance your main course with the combination of cheese, richness from mascarpone, and garlic spinach. <br />
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You know how you can get those stretchy strands of cheese when a dish is full of melted cheese? Yeah, this polenta does that with the combination of parm and pecorino romano. Winner winner!<br />
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<b>Creamy</b> <b>Cheesy</b> <b>Polenta</b><br />
Yields 6-8 servings<br />
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<span style="font-family: "uictfonttextstyletallbody"; font-size: 17px;"><i>Ingredients</i>:</span><br />
<div style="font-family: UICTFontTextStyleTallBody; font-size: 17px;">
<div class="recipe-title" style="box-sizing: border-box;">
<span style="background-color: rgba(255, 255, 255, 0);">4 cups broth or stock (veggie or chicken)</span><br />
<span style="background-color: rgba(255, 255, 255, 0);">3 cups water </span><br />
<span style="background-color: rgba(255, 255, 255, 0);">2 tablespoons extra virgin olive oil </span><br />
<span style="background-color: rgba(255, 255, 255, 0);">2 cloves garlic, minced </span><br />
<span style="background-color: rgba(255, 255, 255, 0);">1½ cups polenta </span><br />
<span style="background-color: rgba(255, 255, 255, 0);">1 teaspoon salt </span><br />
<span style="background-color: rgba(255, 255, 255, 0);">1½ cups freshly grated Parmesan Reggiano cheese </span><br />
<span style="background-color: rgba(255, 255, 255, 0);">1 cup freshly grated Pecorino Romano cheese</span><br />
<span style="background-color: rgba(255, 255, 255, 0);">8 ounces mascarpone cheese </span><br />
<span style="background-color: rgba(255, 255, 255, 0);">3 tablespoons butter </span><br />
<span style="background-color: rgba(255, 255, 255, 0);">5 ounces baby spinach</span></div>
<ul style="box-sizing: border-box; list-style: none; margin: 1em 0px; padding: 0px;">
<li><i>Directions</i>:</li>
<li><span style="background-color: rgba(255, 255, 255, 0);">In a Dutch oven or large saucepan, bring the broth, water, extra virgin olive oil, and garlic to a boil over medium high heat. Bring the heat to medium low, and add in the polenta. Whisk so it doesn’t clump. Add salt and cook for 5 minutes; stirring occasionally (switch to a spoon for stirring).</span></li>
</ul>
<ul style="box-sizing: border-box; list-style: none; margin: 1em 0px; padding: 0px;">
<li><div style="box-sizing: border-box; margin-bottom: 1em; margin-top: 1em;">
<span style="background-color: rgba(255, 255, 255, 0);">Mix in the three cheeses and butter. Cook for 3 minutes stirring often. Then, fold </span><span style="background-color: rgba(255, 255, 255, 0);">in the spinach and cook until wilted, about 3 minutes longer. Remove from the heat and serve immediately.</span><br />
<span style="background-color: rgba(255, 255, 255, 0);"><br /></span>
<span style="background-color: rgba(255, 255, 255, 0);">Source: <i>Giada’s</i> Italy by Giada Di Laurentiis</span></div>
</li>
</ul>
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<br />Simply Sweet Justicehttp://www.blogger.com/profile/00102612248674769901noreply@blogger.com0tag:blogger.com,1999:blog-3313253301827581922.post-35754486687398836522018-12-05T22:00:00.002-07:002018-12-05T22:00:23.006-07:00Sweet Potato French “Toast” Bake Casserole<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF_tfTFy4SfEdU9jPivPSRcLccSH1GsmL7yhjlbFkJ0AnyGtQoHgyH4uewneH7LNScXM3U36jkDvvq-2uU0eOx_o4dRQ1s2522Vcxtj71ftH3xOhF0IlAgD1XtcfWljetA5-4v3uYRu7E/s1600/88C4B8FD-2987-4200-B02B-9F45B6B2F75E.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF_tfTFy4SfEdU9jPivPSRcLccSH1GsmL7yhjlbFkJ0AnyGtQoHgyH4uewneH7LNScXM3U36jkDvvq-2uU0eOx_o4dRQ1s2522Vcxtj71ftH3xOhF0IlAgD1XtcfWljetA5-4v3uYRu7E/s640/88C4B8FD-2987-4200-B02B-9F45B6B2F75E.jpeg" width="640" /></a></div>
<span style="background-color: rgba(255, 255, 255, 0);"><br /></span>
<span style="background-color: rgba(255, 255, 255, 0);">In the morning, I often have the Today Show on; they usually have good food segments. Joy Bauer is their nutritionist, and she has some creative healthy twists. French toast is one of my favorite breakfast dishes, but I don’t make it very often. Her twist on French toast with sweet potatoes was different, and since I was craving French toast, it seemed worth a try!</span><br />
<span style="background-color: rgba(255, 255, 255, 0);"><br /></span>
Sweet potatoes have a first bake, and then a variant on the traditional egg-milk soak with pumpkin is added to the sweet potatoes. The pan goes back in the oven. When it’s done, you have a twist on a French toast casserole! I don’t like pumpkin, but the pumpkin flavor was very mild. This was a filling and yummy breakfast to start the day - eggs for protein, sweet potatoes for veggies, and pumpkin for added fiber. Win, win!<br />
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<span style="background-color: rgba(255, 255, 255, 0);"><b>Sweet Potato French “Toast” Bake Casserole</b></span><br />
<span style="background-color: rgba(255, 255, 255, 0);">Yields 4 servings </span><br />
<span style="background-color: rgba(255, 255, 255, 0);"><br /></span><span style="background-color: rgba(255, 255, 255, 0);"><i>Ingredients</i>:</span><br />
<span style="background-color: rgba(255, 255, 255, 0);">4 to 5 sweet potatoes, cut into 1-inch cubes (about 6 cups)</span><br />
<ul style="box-sizing: inherit; margin: 0px; padding: 0px;">
<li style="box-sizing: inherit; list-style-type: none;"><span style="background-color: rgba(255, 255, 255, 0);">4 large eggs</span></li>
</ul>
<ul style="box-sizing: inherit; margin: 0px; padding: 0px;">
<li style="box-sizing: inherit; list-style-type: none;"><span style="background-color: rgba(255, 255, 255, 0);">6 egg whites</span></li>
</ul>
<ul style="box-sizing: inherit; margin: 0px; padding: 0px;">
<li style="box-sizing: inherit; list-style-type: none;"><span style="background-color: rgba(255, 255, 255, 0);">2 cups unsweetened almond milk </span></li>
</ul>
<ul style="box-sizing: inherit; margin: 0px; padding: 0px;">
<li style="box-sizing: inherit; list-style-type: none;"><span style="background-color: rgba(255, 255, 255, 0);">1 teaspoon vanilla extract</span></li>
</ul>
<ul style="box-sizing: inherit; margin: 0px; padding: 0px;">
<li style="box-sizing: inherit; list-style-type: none;"><span style="background-color: rgba(255, 255, 255, 0);">2 teaspoons pumpkin pie spice</span></li>
</ul>
<ul style="box-sizing: inherit; margin: 0px; padding: 0px;">
<li style="box-sizing: inherit; list-style-type: none;"><span style="background-color: rgba(255, 255, 255, 0);">½ cup 100% canned pumpkin puree</span></li>
</ul>
<ul style="box-sizing: inherit; margin: 0px; padding: 0px;">
<li style="box-sizing: inherit; list-style-type: none;"><span style="background-color: rgba(255, 255, 255, 0);">4 tablespoons maple syrup, divided</span></li>
</ul>
<ul style="box-sizing: inherit; margin: 0px; padding: 0px;">
<li style="box-sizing: inherit; list-style-type: none;"><span style="background-color: rgba(255, 255, 255, 0);">1 tablespoon honey</span></li>
</ul>
<ul style="box-sizing: inherit; margin: 0px; padding: 0px;">
<li style="box-sizing: inherit; list-style-type: none;"><span style="background-color: rgba(255, 255, 255, 0);">3 tablespoons chopped nuts (like pecans or walnuts)</span></li>
</ul>
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<li style="box-sizing: inherit; list-style-type: none;"><span style="background-color: rgba(255, 255, 255, 0);"><br /></span></li>
</ul>
<ul style="box-sizing: inherit; margin: 0px; padding: 0px;">
<li style="box-sizing: inherit; list-style-type: none;"><span style="background-color: rgba(255, 255, 255, 0);"><i>Directions</i>:</span></li>
</ul>
<span style="background-color: rgba(255, 255, 255, 0);">Preheat oven to 350˚. Place sweet potatoes in 9-inch x 13-inch baking pan and cook for about 25 minutes until soft. Remove from oven and leave in pan.</span><br />
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<ul style="box-sizing: inherit; margin: 0px; padding: 0px;">
<li style="box-sizing: inherit; list-style-type: none;"><div style="box-sizing: inherit; margin-bottom: 28px; padding: 0px;">
<span style="background-color: rgba(255, 255, 255, 0);">In a large bowl, whisk together eggs, egg whites, almond milk, vanilla, pumpkin puree, honey, pumpkin pie spice, and 1 tablespoon of maple syrup until well combined. Pour over sweet potato in pan and push down with a spatula until the potato cubes are all soaked and mostly covered.</span></div>
<div style="box-sizing: inherit; margin-bottom: 28px; padding: 0px;">
<span style="background-color: rgba(255, 255, 255, 0);">Top with remaining maple syrup, additional pumpkin pie spice, and nuts. Bake for 35 to 45 minutes or golden brown and firm.</span></div>
</li>
<li style="box-sizing: inherit; list-style-type: none;"><div style="box-sizing: inherit; margin-bottom: 28px; padding: 0px;">
<span style="background-color: rgba(255, 255, 255, 0);">Serve immediately. Store leftovers in the refrigerator covered for up to a couple days.</span></div>
<div style="box-sizing: inherit; margin-bottom: 28px; padding: 0px;">
<span style="background-color: rgba(255, 255, 255, 0);"><i>Source</i>: <a href="https://joybauer.com/healthy-recipes/pumpkin-pie-french-toast-bake/">Joy Bauer</a></span></div>
</li>
</ul>
</header>
Simply Sweet Justicehttp://www.blogger.com/profile/00102612248674769901noreply@blogger.com0tag:blogger.com,1999:blog-3313253301827581922.post-29341995879795736912018-12-04T22:13:00.001-07:002018-12-05T22:01:10.340-07:00French Chocolate Chip Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaSoZUuOTAetl5I0x01KnzX4UjSCm30BySpwsDU_XWEE9bfEcXIHSEYZadu6gvGF4jr4Da4GpI64mbftmigJJBpOMY6bF1EjA5QxFwWzoQ0Jwkpfy-oc1XjT4KDT0r9pwDbDwKgTo3IQE/s1600/DCA2C2F7-F1B2-40C8-AEC6-9B396FE4DE7E.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaSoZUuOTAetl5I0x01KnzX4UjSCm30BySpwsDU_XWEE9bfEcXIHSEYZadu6gvGF4jr4Da4GpI64mbftmigJJBpOMY6bF1EjA5QxFwWzoQ0Jwkpfy-oc1XjT4KDT0r9pwDbDwKgTo3IQE/s640/DCA2C2F7-F1B2-40C8-AEC6-9B396FE4DE7E.jpeg" width="640" /></a></div>
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Le Pantruche is a darling bistro in Paris, complete with the chalkboard menus, copper footrests, and domed lamps with some Art Deco. One of the chefs has a French twist on the classic chocolate chip cookie. They are petite and oh so good!<br />
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Can one ever have enough chocolate chip cookie recipes? The answer is “NO!”<br />
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These chocolate chip cookies are made with almond flour, so they have an added nutty flavor. The almond flour also makes the cookies a little chewier but they have a sandier texture that reminded me a little of shortbread. They end up very consistent in shape since they get flattened halfway through the baking process.<br />
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If you can wait, make the cookie dough a day ahead, and then bake the following day or second day. As crazy as it sounds, I swear the flavors marinate more in the fridge and result in an even yummier cookie.<br />
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By the way, you could substitute the chocolate for chocolate chips or M&M’s. For a Christmas cookie, you could even throw in the red and green M&M’s. I sprinkled some fleur de sel on prior to baking because the salt just brings out the flavor even more!<br />
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<b>French</b> <b>Chocolate</b> <b>Chip</b> <b>Cookies</b><br />
Yields<i> </i>5<i> </i>dozen<i> </i><br />
<i><br /></i>
<span style="font-size: small;"><span style="background-color: rgba(255, 255, 255, 0);"><i>Ingredients</i>:</span></span><br />
<span style="background-color: rgba(255, 255, 255, 0);">3</span><span style="background-color: rgba(255, 255, 255, 0);"> </span><sup style="background-color: rgba(255, 255, 255, 0); bottom: 0px; line-height: 0; position: relative; top: 0px;">1</sup><span style="background-color: rgba(255, 255, 255, 0);">⁄</span><sub style="background-color: rgba(255, 255, 255, 0); bottom: 0px; line-height: 0; position: relative; top: 0px;">2</sub><span style="background-color: rgba(255, 255, 255, 0);"> </span><span style="background-color: rgba(255, 255, 255, 0);">cups flour</span><br />
<span style="background-color: rgba(255, 255, 255, 0);">1</span><span style="background-color: rgba(255, 255, 255, 0);"> </span><sup style="background-color: rgba(255, 255, 255, 0); bottom: 0px; line-height: 0; position: relative; top: 0px;">1</sup><span style="background-color: rgba(255, 255, 255, 0);">⁄</span><sub style="background-color: rgba(255, 255, 255, 0); bottom: 0px; line-height: 0; position: relative; top: 0px;">4</sub><span style="background-color: rgba(255, 255, 255, 0);"> </span><span style="background-color: rgba(255, 255, 255, 0);">tsp. fine sea sal</span><span style="background-color: rgba(255, 255, 255, 0);">t</span><br />
<sup style="background-color: rgba(255, 255, 255, 0); bottom: 0px; line-height: 0; position: relative; top: 0px;">3</sup><span style="background-color: rgba(255 , 255 , 255 , 0); font-size: small;">⁄</span><sub style="background-color: rgba(255, 255, 255, 0); bottom: 0px; line-height: 0; position: relative; top: 0px;">4</sub><span style="background-color: rgba(255 , 255 , 255 , 0); font-size: small;"> </span><span style="background-color: rgba(255 , 255 , 255 , 0); font-size: small;">tsp. baking soda</span><br />
<sup style="background-color: rgba(255, 255, 255, 0); bottom: 0px; line-height: 0; position: relative; top: 0px;">1</sup><span style="background-color: rgba(255 , 255 , 255 , 0); font-size: small;">⁄</span><sub style="background-color: rgba(255, 255, 255, 0); bottom: 0px; line-height: 0; position: relative; top: 0px;">2</sub><span style="background-color: rgba(255 , 255 , 255 , 0); font-size: small;"> </span><span style="background-color: rgba(255 , 255 , 255 , 0); font-size: small;">tsp. baking powder</span><br />
<span style="background-color: rgba(255, 255, 255, 0);"><span style="font-size: small;">2 sticks/</span>16 tbsp. butter, at room temperature</span><br />
<span style="background-color: rgba(255, 255, 255, 0);">1 cup granulated sugar</span><br />
<span style="background-color: rgba(255, 255, 255, 0);">1 cup packed brown sugar</span><br />
<span style="background-color: rgba(255, 255, 255, 0);">1</span><span style="background-color: rgba(255, 255, 255, 0);"> </span><sup style="background-color: rgba(255, 255, 255, 0); bottom: 0px; line-height: 0; position: relative; top: 0px;">1</sup><span style="background-color: rgba(255, 255, 255, 0);">⁄</span><sub style="background-color: rgba(255, 255, 255, 0); bottom: 0px; line-height: 0; position: relative; top: 0px;">2</sub><span style="background-color: rgba(255, 255, 255, 0);"> </span><span style="background-color: rgba(255, 255, 255, 0);">tsp. pure vanilla extract</span><span style="background-color: rgba(255, 255, 255, 0);"></span><br />
<span style="background-color: rgba(255, 255, 255, 0);">2 egg yolks</span><br />
<span style="background-color: rgba(255, 255, 255, 0);">12 oz. semisweet chocolate, coarsely chopped</span><br />
<span style="background-color: rgba(255, 255, 255, 0);">1</span><span style="background-color: rgba(255, 255, 255, 0);"> </span><sup style="background-color: rgba(255, 255, 255, 0); bottom: 0px; line-height: 0; position: relative; top: 0px;">1</sup><span style="background-color: rgba(255, 255, 255, 0);">⁄</span><sub style="background-color: rgba(255, 255, 255, 0); bottom: 0px; line-height: 0; position: relative; top: 0px;">2</sub><span style="background-color: rgba(255, 255, 255, 0);"> </span><span style="background-color: rgba(255, 255, 255, 0);">cups almond flour</span><br />
<span style="font-size: small;"><span style="background-color: rgba(255, 255, 255, 0);"><br /></span></span><span style="font-size: small;"><span style="background-color: rgba(255, 255, 255, 0);"><i>Directions</i>:</span></span><br />
<span style="background-color: rgba(255, 255, 255, 0);">Preheat oven to 350° and line two baking sheets with parchment paper, and set aside.</span><br />
<span style="background-color: rgba(255, 255, 255, 0);"><br /></span><span style="background-color: rgba(255, 255, 255, 0);">Combine both flours, salt, baking soda, and baking powder in a bowl and set aside. Mix butter, both sugars, and vanilla in the bowl of a stand mixer with a paddle attachment on medium-high speed until smooth and fluffy, about 3 minutes. Add yolks, one at a time, beating after each addition. Next, add dry ingredients; beat on low speed until just combined. </span><br />
<span style="background-color: rgba(255, 255, 255, 0);"><br /></span><span style="background-color: rgba(255, 255, 255, 0);">Add chocolate and mix until combined. Roll dough into 1 <sup style="bottom: 0px; line-height: 0; position: relative; top: 0px;">1</sup>⁄<sub style="bottom: 0px; line-height: 0; position: relative; top: 0px;">2</sub>tbsp. sized balls and place on baking sheet about 2” apart. Bake for 8 minutes. Using a metal spatula, gently press cookie down slightly. </span><br />
<span style="background-color: rgba(255, 255, 255, 0);"><br /></span>
<span style="background-color: rgba(255, 255, 255, 0);">Bake 7 minutes more and cool slightly before serving.</span><br />
<span style="background-color: rgba(255, 255, 255, 0);"><br /></span>
<span style="background-color: rgba(255, 255, 255, 0);"><i>Source</i>: <a href="https://www.saveur.com/article/recipes/edouards-chocolate-chip-cookies">Chef Edouard Bobin and Dorie Greenspan </a></span>Simply Sweet Justicehttp://www.blogger.com/profile/00102612248674769901noreply@blogger.com0tag:blogger.com,1999:blog-3313253301827581922.post-1479891103267342862018-12-03T21:32:00.002-07:002018-12-03T21:32:28.342-07:00Mini Lasagna Cupcakes<div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4ZZntliRjvjiYfggkpNfRjnDmB9uIMnHoBJLsOmFys6w4jwbvh6yl8Ns53bOssMLH7jUWa8w3yPofPPNcoQ9NUriiRb0-C0huYQ_Cikw1lO28a_SnJZGeoI_KO4NNjXOFUkMLYDExwDM/s1600/94FE88CA-2840-415E-8136-2CDB21E18860.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="362" data-original-width="638" height="362" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4ZZntliRjvjiYfggkpNfRjnDmB9uIMnHoBJLsOmFys6w4jwbvh6yl8Ns53bOssMLH7jUWa8w3yPofPPNcoQ9NUriiRb0-C0huYQ_Cikw1lO28a_SnJZGeoI_KO4NNjXOFUkMLYDExwDM/s640/94FE88CA-2840-415E-8136-2CDB21E18860.jpeg" width="640" /></a></div>
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<br />
Food shows are my background noise when I'm home. They're happy, and it's always interesting to which to listen. Though, right now my background noise is the Hallmark Channel - I love the Christmas movies! Last year, I caught an old episode of Rachael Ray where these mini lasagna cupcakes were featured, and they were an appetizer at my party. </div>
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<br /></div>
<div>
When I have my Christmas party, I always try to find appetizers that work as finger food. It's harder for people to stand around and mingle if they have to balance a plate with forks and knives. I had no leftovers when I made these - a sign of a successful appetizer in my book!</div>
<div>
<br /></div>
<div>
For these lasagna bites, pull out your mini muffin tin! Instead of lasagna noodles, won ton wrappers are used. I took a small jar lid and placed it on top of the won ton wrappers to cut them to fit the muffin tins. After that, you make up a traditional lasagna cheese base with ricotta, mozzarella, and parmesan. Then, just layer between the cheese mixture and tomato sauce. You can prep these a day ahead and bake right before your guests come over.</div>
<div>
<br /></div>
<div>
The hardest thing about making these? Finding won ton wrappers! It took four stores to find them!</div>
<div>
<br /></div>
<div>
<b>Mini Lasagna Cupcakes</b></div>
<div>
Yields 48 cupcakes</div>
<div>
<br /></div>
<div>
<i><b></b><b></b>Ingredients</i>:</div>
<div>
1 package won ton wrappers</div>
<div>
1 /2 grated Parmesan Reggiano cheese</div>
<div>
1/2 cup mozzarella cheese, shredded</div>
<div>
1/2 cup ricotta </div>
<div>
1 egg</div>
<div>
1 tomato sauce jar (32 oz.)</div>
<div>
1 tbsp. salt</div>
<div>
1 tbsp. pepper</div>
<div>
<br /></div>
<div>
<i>Directions:</i></div>
Spray a mini muffin tin with non-stick spray or grease with butter, and set aside. Preheat oven to 350<span style="background-color: transparent; color: black; display: inline; float: none; font-family: "calibre regular" , "calibre" , sans-serif; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">°</span>F. <br />
<div>
<br /></div>
<div>
In a medium bowl, mix the three cheeses egg, salt, and pepper, and set aside.</div>
<div>
<br /></div>
<div>
<span style="background-color: transparent; color: black; display: inline; float: none; font-family: "times new roman"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">Cut the won ton wrappers with a small cookie cutter so that they will fit into the muffin cups. Set aside, and cover with a damp paper towel so they don't dry out.</span></div>
<div>
<span style="background-color: transparent; color: black; display: inline; float: none; font-family: "times new roman"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><br /></span></div>
<div>
Add a heaping teaspoon of sauce to the bottoms of a greased muffin tin. Place a won ton wrapper over the sauce, then add some cheese, and then add another won ton wrapper. Repeat and top with some of the cheese.</div>
<div>
<br /></div>
<div>
Bake for 20 minutes or until golden brown. </div>
<div>
<br /></div>
<div>
<i>Source: </i><a href="https://www.rachaelrayshow.com/recipes/26094_mary_giuliani_lasagna_cupcakes">Rachael Ray Show</a></div>
Simply Sweet Justicehttp://www.blogger.com/profile/00102612248674769901noreply@blogger.com0tag:blogger.com,1999:blog-3313253301827581922.post-8415746031173765342018-12-02T20:51:00.002-07:002018-12-02T20:51:33.578-07:00Caramelized Onion and Apple Gruyere Tarts<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzgcJNdhphpVujpRPlFCR_lBhzBeImmkHFxrr8Gvcp7xKJhlywF5EN67QOkBXdCq_yImOrdfEfUB7lOHEoBUX47SSDHYoWsxcitTRRSjdw95JydEVrn6i9fv0CxEGKHNQse-ascwBrYx4/s1600/A02F651D-1915-4232-9D39-62E60D510A04.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzgcJNdhphpVujpRPlFCR_lBhzBeImmkHFxrr8Gvcp7xKJhlywF5EN67QOkBXdCq_yImOrdfEfUB7lOHEoBUX47SSDHYoWsxcitTRRSjdw95JydEVrn6i9fv0CxEGKHNQse-ascwBrYx4/s640/A02F651D-1915-4232-9D39-62E60D510A04.jpeg" width="480" /></a></div>
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<br />
These caramelized onion and apple tarts are topped with gruyere, thyme, and chives, and all of this goes on top of puff pastry for the tart. This is an easy yet elegant appetizer. These appear nearly every year at my Christmas party and pair quite well with sparkling wine!<br />
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The longer you caramelize onions, the better they are. Using tart apples really makes the caramelized onions pop in flavor, and the nutty Gruyere only enhances it! If you have more time and can caramelize the onions for closer to an hour, your taste buds will be rewarded. :) These can be made ahead and can be served at room temperature.<br />
<br />
<b>Caramelized Onion and Apple Gruyere Tarts</b><br />
Yields 36 tarts<br />
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<span style="font-size: small;"><span style="background-color: rgba(255, 255, 255, 0);"><i>Ingredients</i>: </span></span><br />
<span style="background-color: rgba(255, 255, 255, 0); font-style: inherit; font-variant-caps: inherit;"><span style="font-size: small;">2 tbsp. extra virgin olive oil</span></span><span style="background-color: rgba(255, 255, 255, 0); font-style: inherit; font-variant-caps: inherit;"><span style="font-size: small;">1 1/2 lb. (750 g) sweet onions, halved and thinly sliced</span></span><span style="background-color: rgba(255, 255, 255, 0); font-style: inherit; font-variant-caps: inherit;">2 tbsp. unsalted butter</span><br />
1 lb. Granny Smith apples, peeled and sliced 1/8 inch thick<br />
1 tsp. granulated sugar<br />
1 1/2 oz. Gruyere cheese, grated<br />
2 tbsp. Minced fr sh chices<br />
1 tsp. Chopped fresh thyme<br />
1 package 1 lb. frozen puff pastry dough, thawed<br />
1 egg beaten with 2 tbsp. Water<br />
Salt and ground pepper, to taste<br />
<br />
<i>Directions</i>:<br />
<span style="background-color: rgba(255, 255, 255, 0);">Position 1 rack in the upper third and 1 rack in the lower third of an oven. Preheat to 400°F. Line 2 baking sheets with parchment paper.</span><br />
<span style="background-color: rgba(255, 255, 255, 0);"><br /></span><span style="background-color: rgba(255, 255, 255, 0);">In a large fry pan over medium heat, warm the oil. Add the onions and a few sprinkles of salt and cook, stirring occasionally, until the onions are golden brown, about 30 minutes. Transfer to a large bowl and let the filling cool to room temperature.</span><br />
<span style="background-color: rgba(255, 255, 255, 0);"><br /></span><span style="background-color: rgba(255, 255, 255, 0);">In the same pan over medium heat, melt the butter. Add apples and sugar, and stir to coat the apples. Stir and cook, until the apples are just starting to caramelize and have softened, about 10 minutes. Transfer to the bowl with the onions and stir in the cheese, chives, thyme, and a few sprinkles of pepper.</span><br />
<span style="background-color: rgba(255, 255, 255, 0);"><br /></span><span style="background-color: rgba(255, 255, 255, 0);">Cut the puff pastry into 2-inch squares and place on the prepared baking sheets, spacing the squares about 1 inch apart. Brush the pastry squares with the egg mixture and place a heaping 1 tbsp. topping in the center of each square. Season with salt and pepper.</span><br />
<span style="background-color: rgba(255, 255, 255, 0);"><br /></span><span style="background-color: rgba(255, 255, 255, 0);">Bake, rotating the baking sheets from top to bottom and front to back halfway through baking, until the pastry is crisp underneath and golden brown, about 25 minutes. Transfer the baking sheets to wire racks. Let the tarts cool to room temperature. Serve at room temperature. </span><br />
<span style="background-color: rgba(255, 255, 255, 0);"><br /></span><span style="background-color: rgba(255, 255, 255, 0);">Source: Williams-Sonoma Wine Club</span>Simply Sweet Justicehttp://www.blogger.com/profile/00102612248674769901noreply@blogger.com0tag:blogger.com,1999:blog-3313253301827581922.post-24632778269787939292018-12-01T21:04:00.000-07:002018-12-01T21:04:06.399-07:00Apple Pie Bars<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTwAc4UoZ0y-88b7TqCE44T2wzwhQjYjfeJ10F7Ho6kHBbNZUZ_IZS_2MtM7GYOux5kSb485Gkw2G12rDxVXbiRLZCaD9l7i8LgBECpI644m8ouhvfGpRao0XLuH574aC9LpB9WWUw_Jw/s1600/3DF8C396-A5D8-4A6C-A8C3-B17C3A73D2AD.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTwAc4UoZ0y-88b7TqCE44T2wzwhQjYjfeJ10F7Ho6kHBbNZUZ_IZS_2MtM7GYOux5kSb485Gkw2G12rDxVXbiRLZCaD9l7i8LgBECpI644m8ouhvfGpRao0XLuH574aC9LpB9WWUw_Jw/s640/3DF8C396-A5D8-4A6C-A8C3-B17C3A73D2AD.jpeg" width="640" /></a></div>
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Cookies get all the attention at Christmas. I mean, have you ever seen a plate of cookies for Santa with bars? A cooking magazine once described bars as the red-headed stepchild of the cookie family.<br />
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My annual cookie exchange is about two weeks away. Yes, I have rules for the party (it's the attorney, German, and type-A in me). The rules do permit bar cookies, and in fact, I encourage them!Bars are easier to make than cookies, and they travel well.<br />
<br />
These apple pie bars are much easier than making apple pie. Think buttery shortbread topped with the classic cinnamon apple filling with a walnut crumble on top. Yes, please. Right??<br />
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Instead of making pie for a holiday gathering, try these apple pie bars...and make sure to add a scoop of vanilla ice cream or gelato, because that just goes hand-in-hand with apple pie!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNkqZrm1OlxBrmWqtGesEBjxLctI7cjuFQGsC6108hDAQ4lTeISu5PkxOvKjU7FzWecz8juNMtRLkVtjhJbD38kVFNcmYM9EClEbpUXFcsdaX86USuS0DnxX9HNJpDzL0vlHzN47QgwkM/s1600/641DFD05-AE81-4D68-8E76-62E2475A6D1A.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNkqZrm1OlxBrmWqtGesEBjxLctI7cjuFQGsC6108hDAQ4lTeISu5PkxOvKjU7FzWecz8juNMtRLkVtjhJbD38kVFNcmYM9EClEbpUXFcsdaX86USuS0DnxX9HNJpDzL0vlHzN47QgwkM/s320/641DFD05-AE81-4D68-8E76-62E2475A6D1A.jpeg" width="320" /></a></div>
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<b>Apple Pie Bars</b><br />
Yields 16 bars<br />
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<i>Ingredients</i>:<br />
For the crust:<br />
1 pound (4 sticks) butter<br />
¾ cup granulated sugar<br />
½ cup light brown sugar, lightly packed<br />
2 teaspoons pure vanilla extract<br />
480 grams (4 cups) all-purpose flour<br />
1½ teaspoons salt<br />
½ cup chopped walnuts<br />
1 teaspoon ground cinnamon<br />
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For the filling:<br />
3 pounds apples, peeled, quarter, cored, and sliced<br />
2 tbsp. lemon juice<br />
¼ cup granulated sugar<br />
1 teaspoon ground cinnamon<br />
1/8 teaspoon ground nutmeg<br />
4 tablespoons (½ stick) butter<br />
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<i>Directions</i>:<br />
Preheat the oven to 375 degrees F. <br />
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For the crust:<br />
Add the butter, granulated sugar, brown sugar, and vanilla extract in the bowl of an stand mixer with the paddle attachment and beat on medium speed for 2 minutes until light and creamy. Add the flour and salt to the butter mixture, and beat until combine. Place two-thirds of the dough in a 9 × 13-inch baking pan. Press it lightly with floured hands on the bottom and ½ inch up the sides. Refrigerate for 20 minutes. Bake for 18 to 20 minutes, golden brown, and set aside to cool.<br />
Put the bowl with the remaining dough back on the mixer, add the walnuts and cinnamon, and mix on low speed to combine. Set aside.<br />
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Reduce the oven to 350 degrees F.<br />
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For the filling:<br />
Place the apples in a large bowl and toss with lemon juice. Add the granulated sugar, cinnamon, and nutmeg and mix well. Melt the butter in a large pot, add the apples, and simmer over medium to medium-low heat, stirring often, until the apples are tender, and the liquid has mostly evaporated (about 15 minutes). Place the apples evenly over the crust, leaving a ½-inch border.<br />
Pinch medium pieces of the remaining dough with your fingers and drop them evenly on top of the apples (they will not be covered). Bake for 25 to 30 minutes, browned. Cool completely and cut into bars.<br />
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<i>Source</i>: Ina GartenSimply Sweet Justicehttp://www.blogger.com/profile/00102612248674769901noreply@blogger.com0tag:blogger.com,1999:blog-3313253301827581922.post-19396147568846370472018-11-30T22:23:00.003-07:002018-12-01T18:21:43.620-07:00Great Grandmother’s Christmas Bread<div class="separator" style="clear: both; text-align: left;">
Hello! Hope this finds you doing well and enjoying a festive start to the Christmas season. My hiatus from blogging was not planned, but it has been a great year full of travel and fun with family and friends. I’m so excited for the Christmas season and will try to share a recipe a day for this month. After all, it is the sweetest time of the year!</div>
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My great grandmother used to make this Christmas sweet bread recipe every year. She made around 75 loaves a year for her friends, neighbors, sick people in her parish, and family. My grandmother would make the bread at Christmas time, and I started making it for my friends in Denver.</div>
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It’s a white bread that has a hint of sweetness and is studded with nuts and dried fruit. You could certainly leave the nuts and fruit out. It makes a great French toast, and I’ve made Ina Garfen’s bread pudding recipe with it. I hope you enjoy it and give it a try!</div>
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PS - sorry for the bad picture! I will update soon with a better picture. Gotta love tech issues. ;)</div>
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<b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwKSDRnuUvaKRKkmCIkR9gK4bxtwAZFSGhoCm8dBFHJW0O5kwESvqMw6BtlV7hCTkwFkb7QL_VI1RpYRGvVPr8isgTvoQgIHLfNAKOyLpdntJXoBSCYdZsMzCuO8y8r5UfnwrsGF1a5Dk/s1600/6AE83228-3A6A-464D-A4BF-FFCA9EFEE26B.jpeg" imageanchor="1" style="font-family: -webkit-standard; font-weight: normal; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwKSDRnuUvaKRKkmCIkR9gK4bxtwAZFSGhoCm8dBFHJW0O5kwESvqMw6BtlV7hCTkwFkb7QL_VI1RpYRGvVPr8isgTvoQgIHLfNAKOyLpdntJXoBSCYdZsMzCuO8y8r5UfnwrsGF1a5Dk/s640/6AE83228-3A6A-464D-A4BF-FFCA9EFEE26B.jpeg" width="640" /></a></b></div>
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<b>Christmas </b><b>Sweet </b><b>Bread</b>
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2 Tbsp. sugar</div>
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1/2 cup butter softened</div>
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2 tsp. salt</div>
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1/4 cup sugar</div>
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Directions:<br />
Crumble yeast, or sprinkle, add 2 tablespoons of sugar and stir until liquefied in 1/4 cup warm water. Add cooled milk and about 2 cups flour (240 grams). Mix well and let stand until light and bubbly, about 1/2 hour in a warm spot, covered.<br />
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In a large bowl or in the bowl of a stand mixer, cream butter; add sugar and beat until light. Beat in eggs and salt. Add this to sponge mixture. Fruit may be added to sponge mixture.<br />
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Turn out on a lightly floured board and knead until satiny. Place in a greased bowl, cover and let rise until doubled, about 2 hours. Punch down and form into shapes desired.<br />
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Let rise again for an hour. Bake at 350 degrees about 40 minutes or until browned nicely. I frost the loaves while warm with a white frosting and decorate them with candied fruit to look like poinsettias. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGZKlhGIWPjcIuszEQcYmG4FlmVDgI9Yk7cY8g7Y0tRb-VGLuOW9fsTpTgx_o9Xz3pMRf7Ce3SuP5146i4IFOQButA01QhnuzBNghJvD3vAMSlr6g8p0xqpYilwZaLotgMIKQN6WdhG4Y/s1600/BF6A1975-63F4-43E5-AC33-C4B9BEC454D4.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGZKlhGIWPjcIuszEQcYmG4FlmVDgI9Yk7cY8g7Y0tRb-VGLuOW9fsTpTgx_o9Xz3pMRf7Ce3SuP5146i4IFOQButA01QhnuzBNghJvD3vAMSlr6g8p0xqpYilwZaLotgMIKQN6WdhG4Y/s320/BF6A1975-63F4-43E5-AC33-C4B9BEC454D4.jpeg" width="320" /></a></div>
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<br />Simply Sweet Justicehttp://www.blogger.com/profile/00102612248674769901noreply@blogger.com0tag:blogger.com,1999:blog-3313253301827581922.post-20880866844022540822018-02-11T22:26:00.002-07:002018-02-11T22:26:17.398-07:00Beef and Butternut Squash (or Kabocha Squash) Stew<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGq8rArkBfcAwaC_PlXGMQJQFha_vNnoECRu5K_MHHcLatxiwNKQp6QJqbXYwSjVCIHWZMxTyI9MT90UoiO5SrLwBuxURctQFnPEe_jwVLXFoFG44YKWr-NE4Pjxm1wXKX4nDCjFQWMbY/s1600/IMG_4233.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGq8rArkBfcAwaC_PlXGMQJQFha_vNnoECRu5K_MHHcLatxiwNKQp6QJqbXYwSjVCIHWZMxTyI9MT90UoiO5SrLwBuxURctQFnPEe_jwVLXFoFG44YKWr-NE4Pjxm1wXKX4nDCjFQWMbY/s640/IMG_4233.JPG" width="640" /></a></div>
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Sunday afternoons typically involve meal prep for the week. This afternoon of cooking is always fun for me while also being a great way to stay organized and on track with healthy and yummy meals for the week ahead. Since I'm typically prepping a few different things, I usually enlist the help of my kitchen gadgets, such as my electric steamer, pressure cooker, and slow cooker, to make it a little easier.<br />
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This stew is a snap to put together, and you can simplify the prep by taking advantage of some finds at Trader Joe's (or likely your preferred market). Trader Joe's has one pound bags of organic cubed kabocha squash in their frozen foods section, and they also have julienned sun-dried tomatoes. If you don't like kabocha squash, you can use butternut squash, which is also available pre-cubed in Trader Joe's fresh produce section I've also seen it at Whole Foods and at Costco. Chopped stew meat is available in the Trader Joe's meat section, or you can also get this from your butcher at another market.<br />
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The usual beef-and-potato stews are bland, in my opinion. This stew is dressed up with sun-dried tomatoes, fresh herbs, sweet and nutty squash, and some Marsala wine. Before everything goes into the slow cooker, there's some sautéing to be done; searing the meat keeps it from turning mushy, and sautéing the onions, garlic, and herbs just pops their flavor. After the sautéing is done, you add the Marsala wine to the pan, and this helps gets those brown bits that will add so much more richness to the stew. Then, everything goes in the slow cooker, and voila - you've got one yummy meal! <br />
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<b>Beef and Butternut Squash Stew / Beef and Kabocha Squash Stew</b><br />
Yields 4 servings<br />
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<i>Ingredients</i>:<br />
2 tbsp. oil of your choice<br />
1 large onion, diced<br />
3 garlic cloves, finely chopped<br />
1 tbsp. chopped fresh rosemary leaves<br />
1 tbsp. chopped fresh thyme<br />
2 tbsp. all-purpose flour<br />
1 tsp. Kosher salt<br />
1/2 tsp. freshly ground black pepper<br />
2 lbs. stew beef, trimmed and cut into 2-inch cubes<br />
1/2 cup Marsala wine<br />
1 lb. butternut squash or kabocha squash, peeled, seeded, and cut into 1-inch cubes<br />
1/3 cup chopped sun-dried tomatoes (or one 3-oz. bag of Trader Joe's julienned sun-dried tomatoes)<br />
3 cups beef or chicken broth<br />
2 tbsp. chopped fresh flat-parsley leaves<br />
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<i>Directions</i>:<br />
In a large mixing bowl, add the flour, salt, and pepper, and whisk to combine. Then, add the beef cubes and toss gently to coat. Set aside.<br />
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In a large saute pan, heat the oil over medium-high heat. Add the onion, garlic, rosemary, and thyme, and cook for about 5 minutes until it becomes tender. Add the beef cubes to the pan in batches and cook, turning occasionally, until the beef is browned on all sides (about 5 minutes). As the beef cubes batch finish, transfer them to the slow cooker. While the final batch of beef cubes cooks, add the Marsala wine and use a spatula to scrape up the browned bits from the pan.<br />
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Transfer the remaining beef cubes, onion, and pan juices to the slow cooker. Add the squash cubes, sun-dried tomatoes, and broth, and stir to combine. Cover and cook on high for 4 to 5 hours, or on low for 8 hours, until the beef and squash are tender. Serve with a sprinkle of parsley.<br />
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<i>Source</i>: Giada De Laurentiis' <i>Happy Cooking</i><br />
<br />Simply Sweet Justicehttp://www.blogger.com/profile/00102612248674769901noreply@blogger.com1tag:blogger.com,1999:blog-3313253301827581922.post-50092040950184284892018-02-05T19:59:00.001-07:002018-02-05T19:59:14.369-07:00Flourless Blondies with Chocolate Chips <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRrtXcVPYS_rpxfV9gAx9valG_6Dt1pCNv7US_rVVeV8rMZAENoSg8I6D02cXkNehbKz9KTUt2RHKGkWgxcjA3Xe7SJF0JQ6c6nAdoBFCOnW2so7joZHrY2LxA2x-i71vcPGXUrg8mvSQ/s1600/IMG_4200.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRrtXcVPYS_rpxfV9gAx9valG_6Dt1pCNv7US_rVVeV8rMZAENoSg8I6D02cXkNehbKz9KTUt2RHKGkWgxcjA3Xe7SJF0JQ6c6nAdoBFCOnW2so7joZHrY2LxA2x-i71vcPGXUrg8mvSQ/s640/IMG_4200.JPG" width="640" /></a></div>
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We're still early in the new year, so many are still trying to stick with the healthy eating and new year's detox after all the sweetness of Christmas. Today's recipe is a healthy-ish sweet treat to try and keep with that theme.<br />
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I was always one of those people who scoffed at the idea of using a can of beans in baked goods. It just seemed wrong--and kind of disgusting. It also seemed like a direct insult to butter!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidw8GfqlbJD-734942OmFF6p644cLTFYK12vKpWZz0RxSaHlp3eipxMfRYJ0WyEiGQTdoDqf69TumviH1-mD6h89vbzhrimOGopRMqRUNtMu-jb_hdRjK8yZVGBJnYHV1iyf0ep1zBVog/s1600/IMG_4203.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidw8GfqlbJD-734942OmFF6p644cLTFYK12vKpWZz0RxSaHlp3eipxMfRYJ0WyEiGQTdoDqf69TumviH1-mD6h89vbzhrimOGopRMqRUNtMu-jb_hdRjK8yZVGBJnYHV1iyf0ep1zBVog/s400/IMG_4203.JPG" width="400" /></a>Well, when I saw a few different pictures of garbanzo bean blondies, I was intrigued. The pictures looked like legit blondies. I spent time googling and couldn't find any comments describing these as inedible, disgusting, or a waste of ingredients. In fact, I was shocked to see people write that they couldn't taste the beans and that these tasted like real blondies! Multiple people wrote about devouring the entire pan. Yikes, but it certainly intrigued me.<br />
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So, I gave these a try. In my food processor, I added a can of drained garbanzo beans, some cashew butter, maple syrup, salt, and vanilla. I pureed it for a about 3 minutes so that it was really smooth. I did a taste test, thinking that I would be tasting maple flavored hummus. Au contraire! It tasted like a blondie batter, and it did have decent sweetness from the maple syrup.<br />
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While it may seem like baking blasphemy, I added in some dark chocolate chips that I brought back from France and then sprinkled with sea salt.<br />
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The result? A delicious blondie that satisfies the sweet craving but is still healthy with fiber and protein...and the dark chocolate chips give some anti-oxidants! ;-) <br />
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<b>Flourless Blondies with Chocolate Chips</b><br />
Yields 1 pan<br />
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<i>Ingredients</i>:<br />
1 15 oz. can of garbanzo beans, rinsed and drained<br />
1/2 cup natural nut butter, your choice (I used cashew butter)<br />
1/3 cup pure maple syrup<br />
2 tsp. pure vanilla extract<br />
1/2 tsp. baking powder<br />
1/2 tsp. baking soda<br />
1/3 cup plus 2 tbsp. dark chocolate chips<br />
Sea salt, for sprinkling<br />
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<i>Directions</i>:<br />
Preheat oven to 350ºF. Spray or grease a 9x9 baking pan and set aside.<br />
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In the bowl of the food processor, add all ingredients except the chocolate chips and sea salt. Process until smooth. (I ran the food processor for about 3 minutes.) Then, stir in 1/3 cup of the chocolate chips. <br />
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Transfer the batter to the prepared pan. Sprinkle the remaining 2 tbsp. chocolate chips on top<br />
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Bake for 25-30 minutes until light golden brown or a toothpick comes out clean when inserted. Remove from oven and sprinkle with sea salt. <br />
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<i>Source</i>: <a href="http://www.thecomfortofcooking.com/2014/04/flourless-chocolate-chip-chickpea-blondies-with-sea-salt.html">The Comfort of Cooking</a>Simply Sweet Justicehttp://www.blogger.com/profile/00102612248674769901noreply@blogger.com1tag:blogger.com,1999:blog-3313253301827581922.post-52679629358560739202017-12-11T21:22:00.000-07:002017-12-11T21:22:24.328-07:00Cookie Butter Cookies<div class="separator" style="clear: both; text-align: center;">
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How many of you have tried cookie butter? I mean, it's a brilliant idea - spreadable cookie yumminess, and quite tasty, right? But, I often feel that the usage of cookie butter is somewhat limited beyond a spoon into the jar. Haha! The idea of using cookie butter in place of peanut butter sound good, but I can never bring myself to make a cookie butter sandwich. ;-) <br />
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When shopping at Trader Joe's, I am always amazed at how many different cookie butter products I see: cookie butter cheesecake, cookie butter chocolate, cookie butter sandwich cookies, and the list goes on. It was time to get creative with that jar of cookie butter sitting in the far back of the cabinet (purposely hidden to avoid temptation). </div>
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So, here comes cookie butter cookies. These soft, chewy cookies are rich and buttery with caramel and vanilla flavors and a hint of almond. They just taste comforting, even though they are addicting! </div>
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And, to make you feel less guilty, there's no added butter in these cookies, so they are technically butter free. Cookie butter is different from regular cookie butter, after all.</div>
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<b>Cookie Butter Cookies</b></div>
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Yields 2 dozen</div>
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<i>Ingredients</i>:</div>
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1 egg</div>
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1 cup cookie butter</div>
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3/4 cup brown sugar</div>
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1 tbsp. pure vanilla extract</div>
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2 tsp. almond extract</div>
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3/4 cup plus 2 tbsp. all purpose flour (108 grams)</div>
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2 tsp. cinnamon</div>
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1 tsp. baking soda</div>
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1/2 tsp. salt</div>
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2 tsp. cornstarch</div>
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<i>Directions</i>:</div>
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Prepare two large baking sheets with a silpat or parchment paper and set aside. (You will need to stick these in the refrigerator, so if you don't have space, use two large plates, and you can prepare the baking sheets right before you bake.)</div>
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In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), cream together the cookie butter, egg, brown sugar, and vanilla and almond extracts. Beat until light and fluffy for about five minutes. Then, add the flour, cinnamon, baking soda, salt, and cornstarch. Continue mixing on medium-low until just incorporated. </div>
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Using a medium cookie scoop or a spoon (you want about 2 tbsp. of dough in each cookie dough ball), form cookie dough balls. Place the dough onto the prepared baking sheets or onto the large plate. Refrigerate for a minimum of five hours (overnight preferred). </div>
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When ready to bake, preheat oven to 350ºF. Remove the cookie dough balls from the fridge and flatten slightly. Place the baking sheets into the oven and bake for 8-9 minutes or until the cookies have set. The cookies may seem "doughy" when you remove from the oven, but that's okay--they will firm up and be soft and chewy. Do not over bake. </div>
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Allow the cookies to cool on the baking sheet for about 5 minutes before transferring to a cooling rack. Enjoy!</div>
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<i>Source</i>: Adapted from <a href="https://www.averiecooks.com/2013/09/softbatch-cookie-butter-brown-sugar-cookies.html#">AverieCooks</a></div>
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Simply Sweet Justicehttp://www.blogger.com/profile/00102612248674769901noreply@blogger.com1tag:blogger.com,1999:blog-3313253301827581922.post-65360285064921019592017-12-05T21:54:00.001-07:002017-12-05T21:54:23.102-07:00Pork Ragout<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPzcEtfQ7D95ufY1svpWlx9b8D0Jk6uWi-pwKoLV8jB9gxbQGWQ2xl3zY42Rekgn9uskbnjudgDik35HHiGCcguQ_-K81RDckZWr5upeSuyPfEdEtNhTxmgI2b-Tg1WqemDYesoiwRnTg/s1600/IMG_3455.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPzcEtfQ7D95ufY1svpWlx9b8D0Jk6uWi-pwKoLV8jB9gxbQGWQ2xl3zY42Rekgn9uskbnjudgDik35HHiGCcguQ_-K81RDckZWr5upeSuyPfEdEtNhTxmgI2b-Tg1WqemDYesoiwRnTg/s640/IMG_3455.JPG" width="640" /></a></div>
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This dish requires your patience, but you will be very well rewarded. This is big flavor, simple ingredients, and all-around comfort food.<br />
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This dish isn't complicated, but it requires about two hours for the pork to cook and become tender. Basically, you brown the pork and cook some onions and garlic. Then, you add some white wine to deglaze the pot. You could add red wine, but I think white wine keeps it a little lighter. After, you add some tomatoes, herbs, and chicken broth, and you let the pork cook in an sauce of amazingness. The pasta doesn't get cooked completely in the water because it will finish cooking when you add it to the sauce. At the end, you add some parm, some olive oil, and some arugula. Finally, bon appetit!<br />
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You could make it in the slow cooker, but if you do, make sure you brown the pork before adding it into the slow cooker.<br />
<br />
Instead of using forks to shred meat, use your stand mixer. Yes, you read that right! Add warm meat (with any bones removed) to the bowl of your stand mixer. Put on the paddle attachment, and turn on your stand mixer to medium-low speed. In about three minutes, you'll have perfectly shredded meat. It's much faster and easier than using the two fork method.<br />
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Next time you are looking for a hearty, insanely good, and tasty pasta dish for dinner--and have some time, give this one a try.<br />
<br />
<b>Pork Ragout</b><br />
Yields 10 servings<br />
<br />
<i>Ingredients</i>:<br />
3 pound pork shoulder roast, cut into 3-inch chunks<br />
1 1/2 tbsp. Kosher salt<br />
1/4 tsp. ground black pepper<br />
3 tbsp. cooking oil (vegetable oil or grapeseed oil)<br />
8 sprigs thyme<br />
2 sprigs rosemary<br />
1 bay leaf<br />
2 medium onions, thinly sliced<br />
5 cloves garlic, minced<br />
1 cup white wine<br />
1/2 cup chicken broth<br />
1 28-ounce can crushed tomatoes<br />
Pinch red chili flakes<br />
1/4 cup extra virgin olive oil, plus more for drizzling<br />
1 lb. rigatoni or penne pasta<br />
1 Parmesan cheese rind<br />
6 tbsp. freshly grated Parmesan, plus more as a desired<br />
Arugula, if desired<br />
<br />
<i>Directions</i>:<br />
Use paper towels to dry the pork well and sprinkle on all sides with 1 tbsp. of the kosher salt and the pepper. Heat 2 tbsp. of the cooking oil in a Dutch oven over high heat. Working in batches, brown the pork on all sides, about 3-5 minutes per side. Remove the pork to a plate and set aside. <br />
<br />
Once the pork has been browned, reduce the heat to medium. Add the remaining 1 tbsp. cooking oil. Then, add the onions and the remaining Kosher salt. Cook for about 8-10 minutes, stirring and scraping any brown bits. Then, add the garlic and cook for another 2 to 3 minutes. Deglaze with the white wine and cook until nearly dry, 8 to 10 minutes.<br />
<br />
Then, add the chicken broth, crushed tomatoes, Parmesan rind, chili flakes, and herbs and bring to a simmer. Return the pork to the pot and tuck it under the sauce. Reduce the heat to low and simmer, covered, for about 2 hours until the pork is fork tender. <br />
<br />
Remove the pork and shred it. Remove the herbs from the sauce and add the pork back to the pot. Stir in the olive oil and half of the grated Parmesan. Keep warm over low heat.<br />
<br />
Bring a large pot of salted water to a boil and cook the pasta for about 1 or 2 minutes less than the package instructions. Drain and add the pasta to the sauce, tossing to cook. Finish cooking the pasta in the sauce and add a ladle of pasta water as needed. <br />
<br />
Serve with the remaining Parmesan and a drizzle of olive oil, and garnish with baby arugula.<br />
<br />
<i>Source</i>: <a href="https://giadzy.com/posts/449493/rigatoni-with-pork-ragout"><span id="goog_293277192"></span>The Giadzy<span id="goog_293277193"></span></a>Simply Sweet Justicehttp://www.blogger.com/profile/00102612248674769901noreply@blogger.com3tag:blogger.com,1999:blog-3313253301827581922.post-21024458229467675622017-12-03T22:58:00.002-07:002017-12-03T22:58:53.994-07:00Bread Pudding<div class="separator" style="clear: both; text-align: center;">
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Over the last few years, I have made different Christmas breads at Christmas time. I've made panettone, stollen, and my great grandmother's Christmas bread. These breads all share some commonalities: they contain dry fruit, are slightly sweet, and make a fabulous French toast. French toast with these types of bread is tastier since there are more flavors and textures! If you are gifted with one of these breads at Christmas (and secretly or not-so-secretly hate it), save it for bread pudding or French toast!<br />
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Bread pudding reminds me of a richer French toast, so it seemed like a no brainer to try making bread pudding with a Christmas bread. This would make a wonderful dessert for your Christmas dinner, and it would also be divine for a Christmas brunch. I've also made this in a cupcake pan, which makes this easy for individual servings.<br />
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You could also prep it ahead. After pouring the custard mixture over the bread, wrap tightly and refrigerate for a few hours or overnight. The next day, sprinkle the almonds over and bake away!<br />
<br />
This is a luscious, creamy bread pudding that will be a hit with everyone.<br />
<br />
<b>Bread Pudding</b><br />
<i>Ingredients</i>:<br />
1 lb. bread of your choice (panettone or another bread with dry fruit recommended)<br />
3 whole eggs<br />
8 egg yolks<br />
5 cups half-and-half<br />
1 tbsp. pure vanilla extract<br />
1 tsp. pure almond extract<br />
1 tsp. cinnamon<br />
1/2 tsp. nutmeg<br />
1/2 cup granulated sugar<br />
1/3 cup sliced almonds<br />
Butter, for greasing the dish<br />
<br />
<i>Directions:</i><br />
Preheat the oven to 350ºF. <br />
Cut the bread into 1-inch cubes and place onto a sheet pan in a single layer. Toast the bread for about 10 minutes or so until lightly browned.<br />
<br />
Grease a 9x12x2" baking dish with the butter. Place the toasted bread cubes into the baking dish.<br />
<br />
In a large bowl, whisk the whole eggs, egg yolks, half-and-half, vanilla and almond extracts, sugar, and spices. Pour this mixture over the bread cubes in the baking dish. Allow the dish to sit for 15 minutes for the bread to soak up the custard. Then, scatter the sliced almonds over the top of the bread-custard mixture.<br />
<br />
Place the baking dish into a larger pan and add hot tap water to the larger pan until the water is halfway up the side of the baking dish. Cover the larger pan with aluminum foil and tent the foil so that it does not touch the pudding. Poke a few holes in the foil so that steam can escape.<br />
<br />
Bake the bread pudding for 45 minutes. Then, uncover and bake for an additional 45 minutes or until the custard is set and the top of the pudding is light golden brown.<br />
<br />
Serve warm or at room temperature. <br />
<i><br /></i>
<i>Source</i>: Adapted from Ina GartenSimply Sweet Justicehttp://www.blogger.com/profile/00102612248674769901noreply@blogger.com0tag:blogger.com,1999:blog-3313253301827581922.post-21016716458145507532017-11-19T21:39:00.000-07:002017-11-19T21:39:07.287-07:00Zimsterne (Cinnamon-Almond Meringue Stars)<div class="separator" style="clear: both; text-align: center;">
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<br />
It's Christmas cookie season, and I couldn't be more excited. I love Christmas -- it's such a happy time of the year!<br />
<br />
Today's recipe is for a classic German cookie, zimsterne. They are cinnamon almond star cookies painted with meringue. The cookies are chewy with a crunchy meringue topping. They aren't super sweet, so these are a good cookie for your cookie trays as they will balance the other sweet Christmas cookies out there.<br />
<br />
These cookies have simple ingredients, with the primary ingredients being just ground almonds and cinnamon. There is no butter in these cookies!<br />
<br />
These cookies are often found at German Christmas markets and appear at specialty stores during the Christmas season. Back in the 1700s, cinnamon was an expensive and rare spice in Europe, and almonds were considered a food for royalty since they had to be imported. So, these cookies typically only made an appearance at Christmas.<br />
<br />
The dough is very sticky. If you have a hard time with the cookie cutters, just use a spoon instead and make little moons. ;-) Your efforts will be rewarded with one yummy Christmas cookie!
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<br />
<b>Zimsterne (Cinnamon-Almond Meringue Stars)</b><br />
Yields 40 cookies<br />
<br />
<i>Ingredients</i>:<br />
3 egg whites<br />
1/8 tsp. salt<br />
200 grams (1 1/2 cups and 2 tbsp.) confectioners' sugar<br />
300 grams (3 cups) finely ground raw almonds<br />
2 tsp. ground cinnamon<br />
<br />
<i>Directions</i>:<br />
In the bowl of a stand mixer fitted with the whisk attachment, add the egg whites and salt. Turn the mixer onto medium-high speed and gradually add the confectioners' sugar. Continue mixing for 7-10 minutes or until the mixture is glossy and stiff.<br />
<br />
Measure out 3/4 cup of the glossy meringue into a small bowl to reserve for later; you will use it for frosting the cookies. Back in the bowl of the stand mixer, begin to gradually fold the ground almonds and the cinnamon into the egg whites. Fold until the mixture becomes firm and slightly sticky.<br />
<br />
Remove the dough from the bowl and wrap it in plastic wrap. Refrigerate for at least 30 minutes or up to 2 hours.<br />
<br />
When ready to make the cookies, line two baking sheets with parchment paper or a silpat. Unwrap the dough, and leave the plastic wrap underneath it. Place a second piece of plastic wrap on top of the tough and row it out to 1/4 inch thickness. Discard the top piece of plastic wrap. Using a small star cookie cutter (about 1 1/2 inch in diameter), cut out the cookies. Dip the cutter in cold water every 2-3 cookies to keep the dough from sticking. Place the cookies on the prepared baking sheets.<br />
<br />
Using a pastry push or a knife, spread the reserved meringue evenly over each star. Allow the cookies to sit at room temperature for 12-24 hours. This allows the meringue to dry.<br />
<br />
Preheat the oven to 350ºF. Position the baking rack at the bottom of the oven. Bake the cookie sheets individually for 3-4 minutes, or until the meringue is set but snowy white.<br />
<br />
Remove the baking sheet from the oven and allow the cookies to cool completely on the baking sheet. Store in an airtight container.<br />
<br />
<i>Source</i>: Classic German BakingSimply Sweet Justicehttp://www.blogger.com/profile/00102612248674769901noreply@blogger.com0