Recipes

Friday Foodie Funnies, ep. 2

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Episode 2!!!  So exciting!!!  Now this is a dilemma that I always have.  Is it just me?

I think trial mix recipes should just be candy.
I think trial mix recipes should just be candy.

A friend of mine did just recently let me know that there is a such thing as Pumpkin Spice M&Ms.  Have not seen any around; I will still be hunting around for them.  Anyone else try them before?

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Chocolate Caramel Bars

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I love these cookies.  Or bars.  Or whatever.  It’s not important what they are — I still love them.  These are one of the cookies that I like to make for parties, then someone always remarks that these are essentially fancy Twix bars.  I kinda get annoyed, until I taste one and remind myself that these really do taste like Twix, which isn’t a bad thing at all cuz Twix are awesome!  And these are even better (in my opinion); just give me the pan and a fork and I’ll be happy.

Caramel Bars 1

Now these are relatively simple to make.  There’s a shortbread base, a “caramel” filling, and a multi-chocolate topping.  Easy-Peezy!  Plus, this is easy to convert to a gluten-free recipe.  I have done a switch out with some coconut flour and everything tasted great!  Here’s what you need:

Caramel Bars 3

For the shortbread:

  • 2 1/4 c. all-purpose flour
  • 1/2 c. superfine sugar
  • 3/4 c. unsalted butter

1.  Preheat the oven to 350 degrees F.  Spray a 13×9 pan with cooking spray and line with parchment.

2.  In a large bowl, whisk together the flour and sugar to combine.  Using a pastry knife, cut in the butter until the mixture looks like fine sand.  Now work with your hands until the dough comes together.

3.  Press the dough into the pan and smooth it out with a spatula.  Dock the dough with a fork and bake for about 20 minutes, until lightly browned around the edges.

4.  Cool in the pan and set aside.

For the “caramel”:

  • 7 T. unsalted butter, diced
  • 1/2 c. brown sugar
  • 2 14-oz. cans sweetened condensed milk

1.  In a medium pan, place the butter, sugar, and condensed milk.  Heat on low until the sugar has dissolved.  Stirring constantly, bring the mixture to a boil.

2.  Reduce the heat to simmer, again stirring constantly for another 5-10 minutes.  The mixture is done when it has thickened and turned light brown in color.  Be careful not to burn.  Remove from heat and allow to cool slightly.

3.  Pour the caramel over the shortbread base and smooth out with a spatula.  Cool completely and set aside.

For the topping:

  • 3 oz. dark chocolate
  • 3 oz. milk chocolate
  • 3 oz. white chocolate

1.  Melt each chocolate in separate heat proof bowls.  You can do this in a microwave or over a double boiler.

2.  Spoon the chocolate in an alternating pattern.  Using a toothpick or a skewer, swirl the chocolate to create a marbled pattern.   Chill until set.

3.  Slice and serve!

Caramel Bars 2

Notes — As you can see from the pictures, I did not take time to temper the chocolate.  They still tasted fine. . . I have a tendency to add too much chocolate for these because I just can’t help myself.  You could thin out and soften the chocolates by melting in a little bit of butter or shortening.  In theory, that should help with keeping the sheen of the chocolate.

Gluten-Free Caramel Nut Brownies (a.k.a. Failed Rocky Road Brownies)

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Who doesn’t like a good brownie?  I know I do.  This is my take on a good brownie recipe with a little twist.  Originally I had wanted to do a Rocky Road recipe but it didn’t quite work out.  So this really turned out to be more of a Caramel Nut Brownie, which is still good and tasty!  See, what had happened was I had added the marshmallows to the recipe, but in the process of baking they had melted down to form a caramel-ly nugget in the brownie.  It tasted great, but not exactly the intent.  But that’s how we got penicillin, right?  Well, not really but same principle.

Caramel Nut Brownies!
Caramel Nut Brownies!

On another good note, these are actually gluten-free.  Brownies are one of those things that are easier to make GF since the ratio of flour in the recipe is quite low when compared to a cake.  So you could just swap out the flour with anything that you have on hand, like bean or coconut flour.  I had some GF flour and some xanthan gum on hand so that’s what I used.  Yay me!

Breakfast of champions!
Breakfast of champions!

This recipe was adapted from Ina Garten / Barefoot Contessa and you’ll need a half sheet pan.  Here’s what else you will need:

  • 4 sticks unsalted butter
  • 1 lb., plus 12 oz. semisweet chocolate chips
  • 6 oz. unsweetened chocolate, chopped
  • 7 large eggs
  • 3 T. instant coffee granules
  • 2 T. vanilla extract
  • 2 1/4 c. sugar
  • 1 c. gluten-free flour
  • 1/4 t. xanthan gum
  • 1 T. baking powder
  • 1 t. salt
  • 2 c. chopped walnuts
  • 2 c. mini marshmallows
  • 2 T. cornstarch

1.  Preheat your oven to 350  degrees F.  Now butter and flour your half sheet pan and set aside.

2.  In a heatproof bowl, melt the butter, 1 lb. of the chocolate chips, and the unsweetened chocolate in a double-boiler.  Allow to cool.

3.  While the chocolate is cooling, in a large bowl mix the eggs, instant coffee, vanilla, and sugar.  Once combined, gradually add the cooled chocolate mixture.  Let cool to room temperature.

4.  In a medium mixing bowl, sift together your flour, xanthan gum, baking powder, and salt.  Add this to the chocolate mixture and stir to combine.  In a small bowl, toss together the walnuts, marshmallows, and cornstarch.  Add them to the batter and incorporate.  Pour into the prepared baking sheet.

5.  Bake for 20 minutes, then gently drop the baking sheet onto the oven shelf to help any excess air escape from the pan.  Finish baking for about another 15 minutes, until done (test with a cake tester).

6.  Allow to cool completely.  Cut and serve.  You could dust with a little powdered sugar if you like.

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Here you can see what I mean about the marshmallows melting down into a caramel nugget, right in the center of the picture.
Here you can see what I mean about the marshmallows melting down into a caramel nugget, right in the center of the picture.

Watermelon Punch

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It’s August and Summer is in full swing here in Michigan.  Actually, with the weather we’ve been having here the past few weeks, it feels like Fall.  Not that I mind the cooler temperatures; I’m just hope the mild summer is not going to translate into a brutal winter.  But enough about that — nothing says summer quite like a nice boozy watermelon punch.

DSC_1426
Ready for summer!

I did just have my summer shindig recently and made this again.  I usually have 4 big get-togethers each year when I invite my close friends (actually I consider these guys to be family) and treat them to some free food and booze.  Sure this explanation is a little simplistic, but y’all don’t need to get into my big bag of crazy when it comes to planning and prep.  I actually don’t remember what else I made, other than stuff on the grill.  But I did remember this!  Making this concoction this time seemed a lot easier, but last time I was face down in my backyard all afternoon so who knows what my recollection can actually count for.  And, of course, I could not find my old recipe no matter how much I looked around for it.  So this is a whole new deal.

Here's a better shot to get a feel of the size of the watermelon.  Just a "regular" size I guess
Here’s a better shot to get a feel of the size of the watermelon. Just a “regular” size I guess

Now I really like this recipe.  I didn’t think it was overly sweet and you could still pick up on all the ingredients.  And if you are like me, you may just have a couple of portions of mint syrup just hanging out in the freezer for emergencies.

Yummy!  It's difficult to see, but this glass has my name etched into it!  Thanks to the in-laws for the gift!
Yummy! It’s difficult to see, but this glass has my name etched into it! Thanks to the in-laws for the gift!

I did hollow out the watermelon and use it as a serving utensil, which is completely optional.  I like the presentation.  If you were interested in serving it this way but don’t know where to get a spigot like this, you could check out your local brewer’s supply shop.  Here’s what you’ll need:

  • 1 watermelon (medium-sized, I guess.  Use the pictures as a reference)
  • 1/2 – 1 c. vodka
  • 1 c. cachaça
  • 1 1/2 c. rum (I used a dark 8-year-old rum)
  • 4 oz. Midori
  • 6 limes, juiced
  • 2 c. mint syrup

1.  Take your watermelon and see if it’s able to stand on its end.  If not, just cut off a small slice to level it off, making sure not to expose any of the inner flesh.

2.  Cut off the top couple of inches of the watermelon to expose some of the red flesh inside (wow that sounds a little macabre).  Using an ice cream scoop, start scooping out the fruit (berry?) and place it in a food processor.  Pulse it in batches until smooth and run the purée through a fine sieve set over a large bowl.

3.  In a large pitcher or jug, combine the vodka, cachaça, rum, Midori, lime juice, and mint syrup.  Stir to blend.

4.  Add the strained watermelon juice and stir to combine.  You can refrigerate this overnight, just be sure to mix it before hand.

5.  Pour yourself a little happy.  Add some ice if you like!

Here's the impaled watermelon!
Here’s the impaled watermelon!

Notes — you may want to run the watermelon through a very fine sieve.  you could just line a sieve with some paper towel, but that sounds like a long process. . .  if you cut off too much on the bottom to level the watermelon, it’s not the end of the world.  just be sure not to hollow out the watermelon too much or you will have a boozy, leaky mess on your hands. . . also, be careful not to take out too much of the pulp (is that the right term?).  if you are overzealous with your scraping, the hollowed out shell might crack and there’s another boozy, leaky mess. . .

Steamed Mussels with Andouille and White Wine

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Wow.  It is definitely weird how much having a new full-time job affects your life.  There’s a whole new schedule to figure out, there are weeks of intense training, there’s tests, new policies and procedures, new people, new office. . . well, you get the point.  So my mind has been preoccupied lately, which explains the dearth of postings lately.  Sometimes you just have to make a paid gig a priority!  But I am sad that I’m probably gonna have to close up the bakery at this point.  Just a sign o’ the times!  Maybe I’ll just go super-super small-scale, although there is a limit to the amount of downsizing that you can do, especially if your workforce consists of one.

I could eat this everyday!

So this is my attempt at achieving some sense of normalcy — a return to blogging, a return to working out, a return to volleyball (that is, if my injuries would stop lingering).  I would like to stress the word “attempt”.  It may take me some time to really figure out how to balance everything.  What makes it more challenging is that my work schedule isn’t exactly always set in stone.  Eh, it’s a work in progress, much like everything else in life.

Anyhoo. . . on to the recipe!  Now mussels are one of my most favorite things to eat.  Just throw them into a pan with some white wine and dinner is ready in like 5 minutes!  Really.  It’s not the most user-friendly, mainly because you have a whole bunch of shells to deal with when your done.  Which is why I try to schedule meals like this the day before trash day.  I don’t need bits of shellfish lingering in the trash for several days.

Now that I’ve gotten that lovely image out of the way we can get back to the recipe.  It’s relatively simple and it’s easily changed to fit whatever ingredients you have around.  This time around I had some onions, garlic, celery, Roma tomatoes, and some basil.  Throw in the little bit of Andouille that I had bought specifically for this and you get one of my most favoritest dishes.  Here’s what you need:

  • 1 1/2 lbs mussels, cleaned and beards removed
  • 1/4 lb. andouille sausage
  • 1 rib of celery, 1/4 in. diagonal slice
  • 1 medium onion, diced
  • 2-3 cloves of garlic, sliced thin
  • 2 Roma tomatoes, chopped
  • 1/4 c. basil, chopped
  • 1-2 c. white wine
  • salt and pepper, to taste

1.  In a large pan, sauté the Andouille for about 3 minutes.  Add the celery and onion and sauté for about 2 minutes.

2.  Add the tomatoes, garlic, and half of the basil.  Cook for another 2 minutes.

3.  Throw in the mussels and white wine and cover.  Cook for 2-3 minutes.  Then remove the cover, stir the mussels, and return the lid.  Cook for another 2-3 minutes.

4.  Top with remaining basil.  Serve over pasta, or rice, or with crackers, or with a straw (or just slurp it out of the bowl).

Notes — If some of the mussels don’t open, throw those out and don’t eat them.  Bad things might happen if you don’t!. . .  Don’t forget to visit Jereme’s Kitchen and Daisy Cakes on Facebook. . .

An experiment with Honey, Raspberries, and Cream Cheese

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Alright so this isn’t all that much of an experiment, but I’m doing this in a different way.  But what I wanted to do is try to make some mini cheesecakes and clean out the pantry at the same time.  I had a bunch of cream cheese in the fridge, but not enough to make a whole cheesecake; I had some raspberry coulis left over from the Marquis Roulade I made a few weeks ago; and there was some honey that I was just tired of looking at.  Throw in some graham crackers and some frozen raspberries and it all made sense.

Definitely looked better with the pink liners

Actually there is a little bit of an experiment going on here.  Instead of making the filling using a stand mixer, I tried to make everything in the blender.  I was thinking to myself that this should work, in theory.  It actually didn’t work out too bad.  There was a little bit of work trying to get the blender going at first, but the batter was very smooth.  Doubt that I could do this for a full cheesecake recipe though — my blender is too small.

There were really stuck in there. So use liners!

It’s hard to figure out a recipe here.  Like I’ve said before, I do have a specific formula for cheesecakes that I like to follow, so I just used that as a guide.  I cut down a graham cracker crust recipe in half which I just sprinkled on the bottom of the tins or cupcake papers.  My serious recommendation that I have for a recipe like this is to definitely use paper liners.  One of the pans that I used is non-stick which I also generously sprayed with cooking spray — I still had to dig the cheesecakes out with a fork and spoon.  Here’s what you need:

For the crust:

  • 6 graham crackers
  • 1/4 c. sugar
  • 1/4 c. butter, melted

Pulse the crackers and sugar in a food processor until fine crumbs.  Mix in butter and set aside.

For the filling:

  • 3 8-oz. packages cream cheese
  • 3 eggs
  • 3/4 c. honey
  • about 4 oz. frozen raspberries
  • raspberry coulis

1.  Preheat oven to 350 degrees F.  Line standard cupcake pans with liners.

2.  Throw the cream cheese, eggs, and honey in a blender.  Or you could beat the cream cheese in a stand mixer until smooth.  Add the honey and combine.  Then add the eggs one at a time, scraping down the sides after each addition.  (See!  Using the blender is easier).

3.  Place a couple of tablespoons of the crust mixture on the bottom of each cupcake liner.  Lightly press down and place 1-2 of the frozen raspberries on the bottom.  Fill about halfway with the cheesecake batter.  Add about 1 t. of the coulis and carefully fill the liner about 2/3 full.

4.  Bake in the over for about 30 – 45 minutes, until the middle is set.  Allow to cool in the pan for about 10 minutes.  Remove from the pan and cool completely.

Random Foodie Funnies

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It could just be me, but I need a break from the Olympics.  So instead I’m up watching the NASA channel on updates about the Mars Rover, well that and reruns of Futurama.  I guess I need to feed my inner nerd.  Sure I could be studying up on Policies and Procedures, but science is important.

And as another break from the Olympics I thought I’d just post some random things that I find funny that are food related.  I was thinking about trying to make this a regular feature, but that requires extra work that is difficult right now with all the training and studying I have to do.  Hell, I can’t even keep up with my regular blogging duties.

Anyhoo, I thought this was funny.  It was making the rounds a little bit ago along all the Interwebs, so I’m a little late with this one.  I have no idea on the source, but if anyone knows, drop me a line.

You cannot argue with the accuracy and validity of this interpretation of data