Graham Cracker Toffee Crunch

Good evening friends!

Hoping this finds you all enjoying your Monday evening, healthy and happy!  It has been a crazy day for me, and at 3pm on Monday I just not getting this typed up for you! 

As most of you know my parents have been needing us to be with them more (us as in my siblings and I) as they have increasing health needs.  Well my sister Anne was there a couple of weeks ago.  My mom is always having us text or FB message each other with things she MUST tell us.  Well she is always asking me about what I have been cooking and she cuts out recipes she thinks I need to try.  Often she will say, "I would try this one, but I would take out this, and I would precook that, and I would etc....".  She always has an opinion that one!  I am SO glad I don't take after her! (what?!!??!?!)  Anyway she was so adamant I get this recipe she had my sister photograph the newspaper clipping so I could get it made.  I don't recall what the name of the recipe was on there, but, I am sure this isn't the first time some of you have heard of this or perhaps it is a staple at your house.  I had never heard of it or eaten it so I gave it a try. 

This was undeniably a hit with my family.  In fact, it was SUCH a hit, that the first time I made it, I didn't get to photograph it, because when I got around to doing it, it was GONE! HA!  If it wasn't so easy to make, I might have minded more, but instead I just chuckled and made a second batch.  I did a couple of things different the second time and liked it better.  Nothing major, just, well......just keep reading!!

Here is what you need:
15 graham crackers.  (enough to cover a cookie sheet, standard-ish size)
1 cup of butter
1 cup brown sugar
1 cup peanuts (you can use whatever kind of nut you like but this is one thing I changed and liked better the second time)

Preheat your oven to 350 degrees F.  Line your crackers up on your cookie sheet.  My recipe says to fill in the edges with crackers you have broken apart.  Forget about it.  Just leave the space.  Otherwise trying to even spread the topping on is a bit annoying.  In a saucepan place butter, and brown sugar, heat until melted.  Here is the next thing I changed.  It says to add the nuts to the brown sugar and butter, however, I just sprinkled them on top the second time and like them better.  SO....do as you wish but if covered by the toffee layer, they don't have much dimension to me.  Perhaps I am particularly ridiculous, perhaps.  They will get partially covered up anyway to be honest.  So add them in or don't, but pour evenly and then spread to cover your graham crackers.  If you didn't add them sprinkle nuts on while the top is hot.  Place in the oven and bake 10 minutes.  Let cool completely, break apart and devour!

This is dangerous stuff friends.   Put on a safety vest, you are going to need saved, and I want you visible to your rescuer. 

ENJOY!

White Chocolate Pumpkin Nut Muffins

Pumpkin season is in full force and I tried, so hard, not to jump in with both feet, but I did.  Well, actually I didn't.  I bought one can of pumpkin and used it for 2 recipes.  Fair enough?  You know I let nothing go to waste, and it just burns me when I write or make a recipe that calls for half of a can of pumpkin. This year, instead of getting mad, I am getting even.

I was sent a few awesome products by Yolli, a confectionery supplier. Oh my gosh...CUTEST stuff ever! I picked out these tiny, mini cardboard loaf form, called, "Mini-Backform". They come in a pack of 10 and are just about in between the size of a jumbo muffin and regular muffin, just in a loaf shape.  I simply adore the print, and it stays so vibrant after baking, which is a huge plus for me. I am grateful they sent these and wanted to use the rest of that pumpkin for some cozy deliciousness!  You can also find Yolli on Facebook as well!

This recipe will make 10 of these  mini forms, and I would guess 10 jumbo muffins as well. I can't even tell you how good these turned out, I just had to make my husband hide the rest, I keep picking at them.

So let's get our hands dirty, and make these delightful bites of pumpkin sweetness!  Get the coffee on!

You will need:
3/4 cup granulated sugar
1/4 cup brown sugar
1/3 cup butter (softened)
2 large eggs
3/4 cup pumpkin puree
1/4 tsp. salt
1/3 cup sour cream
1 tsp. baking soda
1 tsp. ground cinnamon
1 1/2 cups all purpose flour
1/2 cup sliced/slivered almonds (or nut of your choice)
3/4 cup white chocolate chips

Preheat your oven to 375 degrees F.  Line muffin tins with liners or get your little mini loaf forms put together. 

Cream together, sugars and butter.  When it is nice and creamed together, add in one egg at a time and mix until smooth.  Add in pumpkin, salt and sour cream and mix again.  When it is well incorporated add in baking soda and cinnamon, and flour and mix until the flour is just absorbed.  Don't over mix.  Next toss in the nuts and chips and fold in or give them a quick whirl in your stand mixer.  Fill your forms or liners.  This should make 1 dozen cupcakes or 10 mini loaves.  Bake for 20-25 minutes.  A toothpick inserted in the center should come out clean. 

Sit back and enjoy, because there are one of the best things I have ever tasted!

ENJOY!  You will be seeing a couple of other products from Yolli coming up in holiday blogs.  I can't get enough!!

Disclaimer:  All products were sent to me complimentary.  All opinions are my own, and I was not, and never will be reimbursed for a favorable review of any product. 

Cherries In The Snow, Cherry Almond Popsicles

I love garage sales.  I love makeup.  I love things that bring back happy childhood memories.  Do any of these things relate to each other?  Relate to food?  Well let me explain how they do.

I was out at garage sales with my daughter in law the other day.  We did a few "drive-byes" and found one that looked promising.  I sent my daughter in law to scope it out as we had one screaming twin in tote.  She yelled back at me that there was a ton of Tupperware, like new.  Well, Tupperware is a complete blast from the past for me.  I mean haven't a lot of us moved on to Rubbermaid and Glad disposable storage bowls?  I had to go check it out.  As I was moving toward the boxes of Tupperware, I had eyeballed something that looked familiar right away.  I couldn't be sure if it was, in fact, what I thought it was.  As I got closer, my blood pressure rose, and I started to get the shivers, I had, at that moment, in fact, laid my eyes on none other than a  "vintage" Tupperware Popsicle Set!!  WHAT?  This was like my childhood  all wrapped in a Ziploc!  I was thrilled!  I snagged those babies up.  I wouldn't have cared if they were 20.00, I was going to leave with them in my hand! 

I got home, washed them up and sat contemplating what my first flavor would be.  I knew I had cherries to use up.  I didn't want to go with chocolate and cherries, it just seemed, not the right thing.  As I sat, I was thinking that I needed to do my makeup for an outing later and so I got to it.  When I put on my favorite red lipstick, it all came rushing to me.  YES!  Cherries and almond!  I would keep them looking white, with cherries in them and I would call them none other than, "Cherries In The Snow"! (Thanks Revlon!)  Many things I love rolled into one, Tupperware, garage sales, lipstick and food.  . 

My life is now complete.

1/2 cup sweetened condensed milk
3/4 cup evaporated milk
1/2 cup cherries, pitted and chopped
1/8 tsp. almond extract
1/8 tsp. cherry extract

Combine all ingredients, pour mixture into popsicle molds and freeze until completely frozen overnight is best!!  While I am not exactly sure how many ounces each of these hold, this will make 6 popsicles using this set!  Very easy to double or triple! 

Enjoy these simple, but delicious summer treats!  But, be prepared because..... I'm in a popsicle state of mind!

Cranberry Almond Muffins

These poor muffins, have been waiting and waiting for my attention.  I made these weeks ago, the next day I was due to spend a few day at my parents.  I took my written recipe, because I was going to get this post written while I was there.  Yeah, RIGHT.  Didn't happen.  I returned home, only to find, the recipe didn't make it home with me.  I frantically called my mom who had the recipe and for 2 weeks, DID NOT send it to me. GAH!  Well, I am back at my parents, I have my recipe safely in hand and now I can finally share it!

These muffins are so good.  Not to sweet, but sweet enough and perfect served slightly warmed with a little, or a lot, of butter!  Don't forget the coffee!!

As usual, change out my cranberries and almonds if you choose.  Maybe you like other things better, so go ahead, make them exactly how YOU would love them!

These freeze like a dream, I had some here at my parents and just took them out of the freezer, warmed one up and ate with my coffee.  I mean, it was a job related snack as far as I am concerned, I forgot how good they were, I needed reminded.

 Heeeeeeeeere we go!

1/2 cup all purpose flour
1 1/2 cup whole wheat flour
1/4 cup PACKED brown sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 cup salt
2 eggs, lightly beaten
3/4 cup applesauce
3/4 cup dried cranberries
3/4 cup slivered almonds (divided)

Preheat oven to 400 degrees F.  Grease your muffin pan, or line it with liners.  Set aside.

In a large mixing bowl, or bowl of your stand mixer, combine, flours, brown sugar, baking powder, baking soda, and salt.  Mix until combined.  Add in eggs, applesauce, cranberries and 1/2 cup of slivered almonds.  Mix until JUST combined. 

Fill muffin pans with batter.  This should make 12-15 muffins.  It all depends on how full you fill them. Using the remaining 1/4 cup almonds, sprinkle them over the tops.   Bake for 15-18 minutes. When a toothpick inserted into the middle comes out clean of wet batter, they are ready to nosh on!

Enjoy these, for brunch, breakfast, a snack, or the meal after dinner!

Cinnamon Sugar Roasted Almonds

Yes, they are.  Oh?  I thought I heard you say, "are these as good as they sound" and my reply of course was, "yes, they are". 

I have been on an almond kick.  Nuts in general.  So, if you aren't a nut lover, the next week or so might be difficult for you.  I had these back around the holidays and I am just now getting to recreate them, (2nd time is a charm for the record). 

I get so many ideas and recipe ideas when I try to recreate things I have eaten.  Even better when I make my own twisted up versions of things I have eaten.  Some of you all through anything in a crock pot, I add anything to pasta! HA!  I have a sister, #2 to be exact who I mentioned previously adds peas to every damn dish under the sun.  Worse yet is #5 who adds peppers and onions to every dang thing.  I have given up on helping these people.  We all know someone who is the one ingredient wonder, they add that baby to everything!  What does your one ingredient wonder add? 

My ingredient this month has been nuts.  What can ya do, we all go through phases right? 

Now you will need roasted almonds.  IF you do not buy or have access to already roasted almonds, just toss those babies on a baking sheet into a 325 oven for about 15 minutes. 
Wa-LA.  Got me?

These are a perfect "picky" food.  Game night, game day, party food, you name it, these are delish!

You will need
3 cups whole almonds
1 cup sugar
1/3 cup water
2 tsps. cinnamon

In a large skillet OFF of the heat, add sugar, water and cinnamon.  Whisk or stir until all ingredients are combined.  Add in your almonds and stir until they are well coated.  Now is where the patience comes in.  It took me 8 minutes on a med-med/high burner, constantly stirring to get these babies done.  The mixture will become very syrupy.  No worries, at some point, maybe 6 or 7 minutes in, there will be much less syrup, if any at all, and the almonds will almost look furry.  HA!  Who says that about their food?  At least we aren't cooking chicken, right?  Furry chicken?
Anyway, when this happens remove immediately from the heat.  Dump them out on a baking sheet, separate them well.  You know, ya gotta keep em' separated.  Let them cool completely, and then hit it.  Nosh on these babies until the cows come up. 

Enjoy friends!  I know we did!

Your "feeling nutty" Chefwannabe

No Bake Almond Joy Bars

I love that phrase "no bake".  Do you?  Although in the dead of summer I love it more, but it always makes me feel invincible when I tackle something no bake.  It is like fool proof, a child could make it.  I am always thinking to myself, "YES, girl you GOT this".  No bake, baking.  Genius.

I am STILL using up what I overbought for Christmas.  Seriously, ridiculous.  I am not a coconut fan, but my husband is and since he just had surgery I am out to make him smile.   We all know if we feed the tummy, we feed the soul right?   Almond Joy is the candy bar someone who hated me would buy me.  It is the opposite for my husband.  Now almonds, definitely, chocolate, absolutely, coconut, bleh.  People either love it or hate it don't they?  Not many fence riders on the subject of coconut.  I KNEW he was going to love these.  And he did. 

Since it is so easy, let's get with it.  Here is what you will need, not many ingredients at all!

2-3 cups milk chocolate chips (please use dark, semi sweet, whatever kind of chocolate you enjoy)
1 14oz. can of sweetened condensed milk
2 cups sweetened coconut
2 cups whole almonds (roasted or not)

Line an 8x8 or 9x9 square dish with half of your chocolate chips in the microwave.  30 seconds at a time and stir until melted.  Spread into the bottom evenly.  Set aside while you combine the condensed milk, and coconut in a bowl.  Make sure they are completely mixed.  Spread this mixture on top of the chocolate.  Sprinkle your almonds on top (or you can add them to your top chocolate layer. Set in the fridge for 20 minutes.  Now, melt the remaining chocolate and spread it on top.  Refrigerate for at least 3 hours.  Longer or overnight is even better.

See how easy?  I told you!

Your "nono on the coco" Chefwannabe

Couscous Almondine

O. M. GOSH.  It is SO cold, I swear I will never get warm.  I always confess, while I must have snow and cold at Christmas, I could leave the snow and just take the cold any day.  But folks, this is taking it a bit to far. -20 wind-chill?  No, this isn't going to work for me.   I just keep thinking to myself, "in 4 months things will be getting green again and spring will be near". (my favorite season)

Now with that whining out of the way, lets talk couscous.  I seriously only ate it for the first time about a month ago.  When my father in law passed away a lovely friend of my mother in laws brought dinner one night and it included couscous.  I dove lips first into the bowl and never looked back.  I picked a bag of couscous up at the Amish Market (funny right?) and almost forgot I had it in the cupboard.  I came across it yesterday as I opened the cupboard and it tumbled out on to my head.   So now that we are home and things have settled down, and holidays are over,  I had to write something up. 

I wasn't sure of the liquid to couscous ratio.  I read all over the place everything from 1 1/2 cup liquid to 1 cup pasta, to an equal ration of 1:1.  Since I had never made it I just picked one.  I mean, why not, right?  I picked the 1 to 1 ratio and it was perfect.  It came out awesome, first time, and that my friends, is what I call "luck".  It was delish!  Perfect for an easy side dish, I mean, what's not to like?!

NOTE: My husband doesn't like almonds in this.  When I explained that, while I appreciated his opinion, I WAS out to make an "almondine" style couscous.  He asked me to put the word, "optional" behind almonds, on my ingredient list.  I told him I would, and technically they ARE, but I am not putting optional behind ALMONDS on a recipe that includes the word ALMONDINE.  If you do it, just don't tell me, I can't take that kind of pressure. 

2 cups good chicken stock (if you think yours is weak toss in a bouillon cube or 2 to amp it up)
2 cups couscous
1/4 tsp. pepper
2 tbsp. butter
1 tsp. dried parsley
1/4 tsp. salt (if needed)
1/4 cup sliced or thin sliced almonds (toasted)
1/4 cup finely grated parmesan cheese

Using a medium to large bowl, place your couscous in it.  Get some saran wrap, or press and seal ready too!

In a small pot, add in chicken stock, pepper, butter, parsley, and salt.  Bring this liquid to a boil and pour it over the couscous and give it a quick stir.  Cover as soon as possible with saran wrap or press and seal.  Let sit for 10 minutes.  Remove cover and add in almonds and grated cheese.  Using a fork and fluff it!! Serve!  This will easily feed 4-6 people.

I hope you enjoy this quick and easy side dish!  Get brave and do your own experimenting too!

Your "cuckoo for couscous" Chefwannabe

Warm Chicken Salad (giveaway closed) NEW WINNER PICKED

Good evening foodie family!  First things first.  50,000 Facebook fans?!?!  Are you KIDDING?  Awesomeness.  Thank you!  I thank you for your kind and positive comments, sharing the recipes you think look great, telling your friends about Chefwannabe, and just being great friends.  Yes, I consider all of you friends, like my foodie family!  I can't tell you enough, how important you are.  So keep reading for some fun at the end of this post.  Now, for the recipe......

Quite possibly one of the most VERSATILE dishes you could have in your recipe collection!  Undoubtedly so actually. 

When I thought up this recipe, it was completely from memory.  I ate this once, literally 12 years ago and never got the recipe.  I didn't figure it could be to hard to replicate so I went for it and came out with this fantastic dish.  You could serve this as an appetizer OR as a main dish and here is how. 

Appetizer, serve with crackers or crostini, keep knives nearby, cut the chicken VERY small and use as a hot dip.  DELISH. 

Main Dish, serve with bigger chunks of chicken, and put it over some rice, or egg noodles, a side salad and a veggie.   Leave out the breadcrumbs and serve it hot on a crusty roll!

See what I mean?  It is rich, I won't lie, but that is why I suggested serving with noodles, rice, or crackers, etc.  I love a good versatile recipe and I think I have given you one with this dish.  Let's get started.  It will take you only a few minutes to put together.

2 lbs cooked chicken, cubed
1/2 cup of celery, diced small
1 small can water chestnuts, chopped
1/4-1/2 cup slivered or sliced almonds
6 ounces cream cheese, room temp
1/2 cup sour cream
1/4 cup mayo/salad dressing
1 cup shredded cheese of choice (I used cheddar) divided
/4 cup breadcrumbs
salt and pepper to taste

Preheat your oven to 350 degrees.  In a large mixing bowl, mix together, chicken, celery, water chestnuts, almonds, cream cheese, sour cream, mayo/salad dressing, 1/4 cup of shredded cheese and salt and pepper.  Combine all ingredients well and place into a casserole dish you have sprayed with nonstick cooking spray.  I used a deep dish round casserole, just use what you think will work for you.  Top with the rest of the cheese and breadcrumbs.  Bake for 25-35 minutes depending on your casserole size.  You are looking for melty cheese and completely heated all the way through. 

 

50,000 GIVEAWAY!

Now for my surprise.  As you all know I spent a few weeks with family in NJ and PA. I had time to do some shopping at a couple of my favorite stores, Ikea, and The Christmas Tree Shoppe.  Before Facebook made recent changes I expected to hit 50k early in December so some of my shopping included a few Christmas items.  Well, as luck would have it we didn't get there until recently.  So I am giving away a little box of goodies from both stores.  Just a little thank you for all of your support.  I am not telling you what it is it, because they were to be little surprise Christmas gifts so I am keeping that part the same!  I wish it were a huge luxurious gift package, instead it is some of my favorite things, that make cooking fun for me and I hope they do for you as well. The entry form is below, you have 5 ways to enter, so get all 5 of your entries!!  You have until Friday at 9pm CST to enter!

Your "love to share" Chefwannabe

 

DANIELLE TAFT-WINNER 

I just emailed you. Please respond within 48 hours!

Entry-Form

Mexican Chocolate Macaroons

Please tell me I am not the only one who completely overbought supplies for Christmas baking.  It is like losing touch with reality or something.  So I have been scurrying around, with my leftover ingredients sitting out, just waiting to be blown over with a great idea.  This never happened.  Well it happened for a few other ingredients but not these almonds.  Don't get me wrong I would just eat them plain, and forget I ever wanted to use them for anything else but, I felt like I had to put them to better use than that!

I cam across this Mexican Chocolate Macaroon recipe in some little grocery story publication my mom had sent me.  It was the answer to my prayers.  You know, when in doubt, listen to your parents kind of a deal.  These turned out awesome but, I did change a few things.

You will need whole almonds since you need them for the center.  Or at least you are going to need enough whole almonds to fill the centers of your cookies, the rest will be processed so it won't matter for those. This recipe is supposed to make 3 dozen cookies, but I used a larger scoop and got 18.  I guess it depends on what you are using them for.

You will need:
1 cup milk chocolate chips (divided)
1 3/4 cups almonds (slivered, whole, sliced, etc)
1/3 cup WHOLE almonds
3/4 cup sugar
2 egg whites
1 tsp ground cinnamon
1 tsp vanilla

Preheat your oven to 400 degrees.  Line your cookie sheets with parchment or spray/grease.  Set aside.

Place 3/4 cup chocolate chips into a food processor, process until they are small chunks.  Add 1 3/4 cup almonds and sugar.  Process using the pulse button until the mixture is fine crumbs.  If you don't use pulse, you risk heating your processor to the point of melting the chocolate.   When the mixture is finely ground, add in egg whites, cinnamon and vanilla.  Process until it just come together to form a dough.  The dough will be sticky. 

Scoop your cookies to your desired size, or roll them into balls.  Place about 2 inches apart.  Press one whole almond in the middle of each cookie.  Bake 8-10 minutes.  I did mine twice as big as recommended and they were done at 8 minutes.  Let them cool on the cookie sheets.  When cooled, remove.

Melt remaining chocolate in a small Ziploc bag, and cut the TINIEST bit off the tip.  Drizzle cookies with the chocolate and let sit long enough to let the chocolate set up. 

These ROCK.  If you love almonds, or chocolate, you have met your perfect match.

Your "feeling like I need coffee with these babies" Chefwannabe

Wedding Cake Bites

Yes, you TO can have wedding cake without having to get dressed up, get a wife, get a husband, pay for an open bar, or an expensive dress!

Everyone (OK most people I know) are wedding cake fanatics.  I asked you all on Facebook what flavor immediately came to your mind when I said, "wedding cake".  You had lots of cool responses for sure!  When I think of wedding cake I think of white cake, with almond flavor.  Pretty old school eh?  But for some reason that is what comes to me first.

I could have easily gotten these flavors with a cake mix.  But instead...........  I did it from SCRATCH!  Love that, dontcha?  I do bake from scratch, sometimes, so be nice!   I wanted the true wedding cake experience in one bite.  So tweaking some flavors, I think I accomplished what in MY mind is a bite of wedding cake heaven, WITHOUT having to buy a gift.  Just sayin'...

I made mini cupcakes, thus, ya know, the "bite" part.  You are welcome to make regular size cupcakes.   This recipe yields approx. 5-6 dozen mini cupcakes.

Wedding Cake:
2 cups flour
2 tsp baking soda
1/2 tsp salt
1/2 cup shortening
2 eggs
1 1/2 cups sugar
1/2 tsp almond extract
1 1/4 cup milk

Preheat your oven to 350 degrees F.  In a small bowl combine, flour, baking soda, and salt.  Set aside.  In a larger bowl or the bowl of your stand mixer combine, shortening, eggs, sugar, almond extract and milk.  Mix until completely combined.  Add in flour mixture and mix just until flour is incorporated.  Line a mini cupcake pan and fill 3/4 of the way full.  bake 13-15 minutes.  Cool for 10 minutes and remove from pan. 

Almond Wedding Cake Icing:
1 cup shortening
4 cups powdered sugar (confectioners, icing)
1 tsp almond extract
4 tbsp. milk

Combine all ingredients until smooth and creamy!  Ice your cupcakes by piping or spreading on with a knife.  Garnish with sprinkles or colored sugar or leave plain!

I hope you love these as much as we do!  It makes a ton, so be prepared to share!

 

Your "eats wedding cake in pajamas" Chefwannabe

Easy Chocolate Nut Cookies

Happy Wednesday before Christmas everyone!  I trust you are all prepared for the holidays?!?

I thought I had done all the baking I was going to do.  However, I decided I needed to use up this Jif Chocolate Hazelnut spread I had in the cupboard.  I was sorely bummed that it was terrible, (in my opinion) but wanted to find something to do with it.  So using an easy Nutella Cookie recipe I have as a base, I really changed up this recipe using the Jif and a few half bags of chips, nuts, etc laying around and went for it.  You could literally mix in anything you want from dried fruit to any flavors of chips, or nuts. 

If you follow me on Facebook, you will see the near disaster in which almost yielded my family zero cookies. My furry nephew Gus (aka Gusy Bear) sat by this plate of cookies while I took photos for nearly 15 minutes, like a statue.  I started to get up and decided to take his picture as he sat so nice and bam, LICKED the cookies.  Anyway he smiled so big when I told him "NO".  He could be in the doggy denture commercials.  I grabbed him and smooched his face and told him he wasn't in bad trouble, but it wasn't nice to "wick da tookies" (using a lisp of course)  Yea, that's my dog language, what of it?!?! If you have a dog, you have a language, and don't pretend you don't.

Anyway, we are about 2 hours away from the start of a big snow storm.  I can't wait to post you all some photos later!  SNOW ANGELS!  Wait, BLOODY MARY'S and then SNOW ANGELS.  You think I won't, do ya?  HA!

This is one of the easiest recipes you will find. 

2 cups Nutella or Jif Choco-Hazelnut Spread
1 cup sugar
2 cups flour
2 eggs
1 tbsp vanilla extract
1/2 cup slivered almonds
1 cup white chocolate chips

Preheat your oven to 350 degrees.  Combine all ingredients.  Line cookie sheets with silpat or parchment paper.  Roll into approximately 1 inch balls.  Using the palm of your hand flatten them out a bit.  They will hardly spread so no worries about that.  Bake 8 min, or until set.  I did 8 and they are perfect, still soft and SO chewy!  I am afraid 9 will make them cool and be hard.  If you like hard, crunchy cookies, 9 it is my friends!

This made about 4 dozen cookies!  These are almost like a cross between a chewy brownie and a cookies.  My gosh, they are SO good!

Hurry, get this one made up!  It is quick, easy and CHOOOCOOLATTEEEE.  I sang that, in an opera voice. 

Your "bring on the blizzard conditions baby"chefwannabe

PS. If you don't follow me on Face Book, THIS is what happened when my furry nephew was COLD BUSTED licking the cookies....

Chocolate Amaretti Trifle

Tonight's post is brought to you by......my new camera!

You guys have no idea how excited I am.  OK a few of you MIGHT.  My husband gave me an early anniversary gift, a new camera!  I was using a cheapo digital, which was OK and sometimes you just have to work with what you have for as long as you need too.  I did.  But now, I am obsessed with my food photos.  I think you will notice a difference.  I hope you do!

I have had this recipe on the shelf for a bit.  I wanted to wait for the new camera so this could be my first blog with it.  These freeze perfectly, and can be made in advance and then allowed to thaw while you are eating dinner!  I made them in the jars for easy storing.  I am always freaky about fridge smells and worrying if their are any, they might get into other food.  Besides, lids just make for less chances of spills or anything else.  That being said, I would guess you could easily keep these frozen for a month.  Take them out and let come to room temp for a couple of hours or put in the fridge to thaw overnight.  Perfect for those with kids or adults into pre-portioned meals and desserts and they look so sweet in these jars.  Take one to work with a spoon tied with a ribbon around the neck or a note wishing someone you love a great day!

Now, you will need a pan of brownies.  However you like em', just do it. I will link a delicious brownie recipe from a fellow blogger, and trust me when I tell you, if she makes it, it HAS to be amazeballs.  At the same time, if you want to make a pan of brownies from a box, go forth and do it with pride! 

You can use any small cups, custard dishes, ramekins, sundae glasses, wine glasses, etc.  You can also make this as one big trifle.  This will make 6 individual trifles.

You will need:

1 pan of brownies (try Danielle's over at (Hugs & Cookies XOXO)
1- 7oz container of marshmallow fluff
1- 8oz container of cool whip
2 cups of crushed up Amaretti Cookies or you can purchase them! (Don't completely make them into dust!  You want some chunks for crunch and texture!)

In a bowl combine your cool whip and marshmallow fluff with a hand mixer.  Mix until smooth and creamy. 

Set this aside.  Make sure your jars are clean and completely dry.  You will only need half of your pan of brownies for individual trifles.  You can use them all if you are making one large trifle.  I find it easiest to do them all at once.  Cookies in all the bottoms, cream, etc....  This way you can adjust as needed as opposed to getting to the last one and not having enough. 


Layer:
Cookies
Cream
Brownies (make this the thickest layer)
Cream
Cookies

The truth is you can layer them however you like.  This is just how I did it and how I felt it looked best!  Since you will have extra brownies, you might want to start with a small layer of brownies first and then the cookies, making your middle brownie layer a bit smaller.

I didn't over fill these, as it would defeat the purpose of putting lids on for storage or freezing!

 

I hope you enjoy them, they are delicious little sweet treats! 

 

Love to you all!  Thank you for being part of Chefwannabe!

Your "38 and still love having my own" chefwannabe

Amaretti Cookies!

Have you ever eaten Amaretti Cookies?  If not, get to the store, probably your local Italian market, but sometimes in regular grocery stores, and get some!  They are little crunchy bites of almond HEAVEN!

I have the hardest time finding them here in Omaha.  I find them on occasion but that just isn't gonna cut it.  I need them when I need them.  I use them for crusts, to crumble over ice cream, or just alone.  They are the only ALMOND flavored thing I love.  I never was a huge almond flavor fan until these.  This is one cookie I had  to learn to make and I did.  I found every single recipe I looked up was the same.  I decided it was ok that I didn't change it or write my own, or concoct a special formula. 

I mention it in the recipe but don't go spend money on superfine sugar if you have a food processor.  Just process your sugar for 30 seconds and wa-la, superfine sugar!  The almond paste is hard for some to find but I always get it near the pie filling section of your grocery store.  When you open the can, you will need 5 minutes alone with it.  To huff, and smell, and dream of a better world, where umm....like, I don't know, where maybe unicorns poop almond paste?  I dont' really know where I was going with that, but the point it, you WILL need a moment of special ME time with this can of almond paste.

I also made my cookies a WEE bit bigger and as you can see.  They turned out fine.  Oh wait, I mean THIS pan turned out fine.  Just keep reading.......


Find this near the pie filling!!

8 ounce can of Almond Paste
1 cup superfine sugar
2 lg egg whites

This can be done all in the food processor or all with an electric mixer.  I used the food processor because we know, I use it at all possible moments!
First get your oven preheated to 375 degrees (190 C).  Prepare a pastry bag.  Cut the tip off so you have approximately a 1/2 inch opening.  This isn't rocket science and if you are a bit bigger or smaller, no sweat, just roll with it my friends!  Get your cookie sheets lined with parchment paper, ESPECIALLY for this one.  I swear by parchment paper and I am sure it is the reason for my successful baking in recent years.  It has turned my life AROUND!  You really need it for this recipe though! 

Put your sugar in first.  There is a reason for this.  The original recipe calls for SUPERFINE sugar.  This can be accomplished just by processing your regular sugar for 30 seconds in the food processor.  You can purchase superfine sugar as well, but I don't get all into special things when I can make it at home just by this easy method!  Then add in the entire can of Almond paste, you know after you get done huffing the most amazing smell EVER!  Process about 10 seconds, until almond paste is broken up and combine with the sugar.  Next add in your egg whites in 2 additions.  After the second addition process dough until smooth!!

Now fill up your pastry bag.  I just buy the disposable ones.  Drop batter from the pastry bag into 1 1/2 mounds about 1 inch apart.  If you get little spiky tips, use a damp paper towel to smooth them out!  You can sprinkle a little extra sugar on top!

Bake for 15 minutes or until cookies are golden brown, and have formed a few little cracks.  Mine barely cracked at all.  Makes no difference, they were AMAZEBALLS!  Seriously incredible.  Just keep an eye on them so you don't burn them.  Why you ask, do I remind you of this??  Yea, because I blackened one entire pan!  Happens to all of us I think, or maybe not, maybe just me and if that is the case, I OWN that burned pan of cookies people, I OWN IT!!

For me the longer these sit out and dry and cool, the CRUNCHIER they are.  And I feel like that is exactly how it should be.  The neighbor should be knocking on your door asking you to STOP CRUNCHING COOKIES, because they crunch so loud!

Happy Amaretti Cookie Baking guys!

Your "now, HOW do I make a candle this strong"chefwannabe

Witches Fingers!

Oh, I DO love this time of year!!  I love the changing leaves, I love the chilly temperatures and I love Halloween!

 

When I was a child, we had a costume box.  My siblings (if any read) will remember, in fact it is either still there or someone inherited it.  It had dance costumes, little bo peep, numerous clown costumes, old cheerleader uniforms and a few other odds and ends to different costumes.  I guess 10 kids, with probably 10-12 costumes a piece warranted keeping anything possible that might resemble a piece of a future costume! Oh yea, we had little red riding hood too!

I remember dressing up for school, we would have a pumpkin decorating contest because Mr. Murray the P.E. teacher had a farm and would bring the entire school pumpkins!  Then we would walk downtown to the Halloween parade with our class and walk in the parade.  I can remember being a clown numerous times, I guess it was easiest for my mom!  I was a referee once and wore my dads uniform stuffed with pillows.  I was a punk rocker, and oh yea, did I mention a clown?  Oh I was little bo peep once too.  After the parade we would go home, or go to a friends house and wait for dinner and then trick or treating.  I am realizing a few places, my former home in New Jersey has trick or treat on a weekend before Halloween.  I just don't get that.  Part of the fun was being up to late, and bouncing off the walls with excitment waiting until we could break into the bags full of candy!   I can remember being on emotional overload while trick or treating.  Excited to be trick or treating and terrified when someone in a mask would approach me.  I STILL hate that, it just FREAKS me out and I am not responsible for the damage or bodily harm that it causes me to inflict!  We always watched the Charlie Brown Halloween specials and once my dad let me watch some of Amityville Horror.  My mom almost killed him.  I thought I was so lucky because MY dad let me watch some of it.  Probably it was 10 minutes before my mom busted him but it was 10 minutes my friends weren't allowed to watch! HA! 

When Cody was little, we would make some dinner and call it something gross.  Spaghetti and meatballs was brains and eyeballs on Halloween, and all that kind of stuff.  We would make cookies or treats, and these witches fingers were part of our Halloween "thing". 

So here is the very easy and fun recipe for....

WITCHES FIINGGERRSSSSSS!! Mwwaaaahahahaha!
1 cup sugar
1 egg
1 cup butter (softened)
2 tsps vanilla extract
2 2/3 cup flour
1/2 tsp salt
green food coloring
sliced almonds

Cream together, sugar, egg and butter, add in flour, salt, and vanilla.  When it is completely combined add in green food coloring.  Add as much or as little as it takes for you to achieve the witchy color of green you like!  Refrigerate for 45 minutes.  When dough is nice and firm, start molding fingers!  I used a cookie scoop so I could get the same amount each time.  Make the fingers skinnier than you think you should because they will spread a bit.  Using a skewer or toothpick, make the lines of the finger, and the knuckle.  Carefully press a sliced almond in at the end for the fingernail!  Remember these are old haggety witch fingers, they can be crooked and gnarly!  In fact they SHOULD be!

Place on a cookie sheet lined with parchment paper.  In a preheated 325 oven, bake for 15-20 minutes.  I baked mine 15 because I like to UNDERcook them a bit so they stay soft. 

I added a glaze to mine as well.  I just don't like a dry sugar type cookie no matter how tasty it is!  I just used 2 tbsp milk, 1/2 cup powdered sugar, and 1/2 tsp of vanilla.  I added green food coloring so it was the same color or close to the same.  I wanted to make sure you could still see the finger detail of the cookies!  I drizzled the cookies with the green drizzle.  You can barely even see it! 

Make sure to let the cookies cool ON the pan before drizzling and then let the drizzle set!

Enjoy a SPOOKY and FUN Halloween!

Your "yes, I even got married on Halloween" chefwannabe

Baklava, my way!

Hello everyone!  I am so sorry I haven't posted a blog for a few days.  Sometimes life gets busy and really cuts into my blogging time.  I will work on that, I swear!  

I feel kind of strange.  I have no funny stories about this recipe. I mean, usually something hilarious happens or there is a good history.   I forgot how hard it was to work with phyllo dough and just cussed alot.  I know, imagine it.  Anyway, I wanted, as usual to change things up.  I have never made baklava, only eaten it, and eaten it, oh and eaten it.  So here is what I came up with and I think it was dang good.   So get your baklava making pants on, you know the ones with a stretchy waist so you have room to grow as you pick and eat and pick and eat. Yeah!  Those are the ones.  You comfy now?

I had some serious camera issues during this experiment.  This is why the top cover photo, isn't just a piece, it is missing the glaze and the pistachio's on top.  Don't ask, just accept it.  It was a miserable camera day!  

Here is what you will need:
1 box Phyllo dough
3/4 cup roasted almonds
3/4 cup macadamia nuts-roasted
1 cup butter-melted
2 tsps cinnamon
1/3 cup brown sugar (can use splenda brown sugar)
3/4 cup pistachio's crushed (use a rolling pin to get them crushed)

Simple Syrup Mixture:
1/2 cup sugar
1/2 cup water
1/4 cup honey
2 tsps vanilla extract
Combine all ingredients in small saucepan.  Heat until it comes to a boil, only swirling the pan, and not stirring.  When it comes to a boil, shut it off and set it aside to cool, add vanilla at this time and stir!

Preheat oven to 350 degrees. Melt butter and using a pastry brush, brush the pan, bottom and sides LIBERALLY and set aside. In a food processor combine brown sugar, nuts, and cinnamon. Process until your mixture is in small bits, not completely mutilated, you still want SOME texture.

 

Use a damp CLEAN kitchen towel and roll out your phyllo dough on it.  Trim up the dough with a serrated knife if you need to, so it fits your pan.  Keep it covered it will dry out SO fast.  Using a pastry brush, brush butter on the top layer, cover the entire thing and then carefully place it in the baking dish.  

Do this with 10 sheets of dough.  Stacking them on top of each other.  Then sprinkle 1/3 of your nut mixture on top.  Layer 7 more sheets of dough in the same manner, brush with butter and place on top.  Then add another 1/3 of your nut mixture.  Layer 5 more sheets and then the rest of your nut mixture.  Add 3 sheets on top and you are done!

 

Make sure to cut your pieces before baking as it will be to brittle and crispy to cut nicely afterwards.  Bake for 25-35 minutes, when the top is nicely browned it is done.  Don't let it go to far, but make sure to let it get nice and brown, not just barely tan. 

 

You know what I mean?  I thought so.  

 

Now just as soon as you take it out, pour over the simple syrup mixture.  Cover the entire pan of baklava with it and here is the hard part.  Let it sit for at least 1 hour, 2 is better.  Let it cool COMPLETELY and the syrup to soak in well!  While the syrup is still sticky on top, sprinkle over crushed pistachio's.  *this particular photo, bombed, thus the top photo of the baked baklava with no syrup or pistachio's!  

I hope you enjoy it!!  We sure did!

Your "my husband loved it but called it MOCKlava" chefwannabe

Chris