Sunday, December 21, 2014

Caramel snickerdoodle bars

I was so incredibly excited to make these. The flavors were totally there and I definitely need to try this again. The dulce de leche just didn't set and made a complete mess. This was #2 of my absolute failures for the weekend. Someone else, please try these so I can have the courage to try again!

Caramel snickerdoodle bars-adapted from Taste of Home
Total time: 1 hour, plus chilling
Serves 48

  • 1 cup butter, softened
  • 2 cups brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 cup sugar
  • 3 teaspoons cinnamon
  • 2 (13.4 ounce) cans dulce de leche
  • 12 ounces white chocolate chips
  • 1/3 cup heavy whipping cream
  • 1 teaspoon light corn syrup
Preheat oven to 350 degrees. Grease a 9x13 inch baking sheet with cooking spray.

In a large bowl, beat butter and brown sugar until light and fluffy. Add in eggs and vanilla. Whisk in flour, baking powder and salt until blended. Pour into the prepared baking dish. 

In a small bowl, mix the sugar and cinnamon and sprinkle 2 tablespoons over the batter. Bake for 25 minutes or until edges are light brown. Allow to cool on a wire rack.

Spread dulce de leche over crust. In a small saucepan, heat white chocolate chips, whipping cream and corn syrup over medium low heat, stirring frequently until smooth. Pour over dulce de leche. Refrigerate for at least one hour.

Crack pie

I was super excited for this recipe. I mean, read the name. Crack. Pie. But I didn't even take a picutre of it because I took one bite and threw it out. I know there's an entire stick of butter in the recipe, but that's all I tasted when it was done. I have no clue what went wrong. If anyone has any thoughts, I'd be happy to try again!

Crack pie-adapted from Savory Simple
Total time: 1 hour, 30 minutes, plus chilling time overnight
Serves 8
Crust

  • 9 tablespoons butter, softened and divided
  • 5 1/2 tablespoons brown sugar, divided
  • 2 tablespoons sugar
  • 1 large egg
  • 3/4 cup plus two tablespoons old fashioned oats
  • 1/2 cup all-purpose flour
  • 1/8 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/4 teaspoon sea salt
Filling
  • 3/4 cup sugar
  • 1/2 cup brown sugar
  • 1 tablespoon nonfat milk powder
  • 1/4 teaspoon salt
  • 1/2 cup butter, melted, slightly
  • 6 1/2 teaspoons heavy whipping cream
  • 4 egg yolks
  • 1 teaspoon vanilla extract
  • Powdered sugar, for dusting
Preheat oven to 350 degrees. Coat a 9x9 inch baking dish with cooking spray. Combine 6 tablespoons butter with 4 tablespoons brown sugar and sugar in a medium bowl. With an electric mixer, mix until light and fluffy, about two minutes. Add egg and mix until pale and fluffy. Add in oats, flour, baking powder, baking soda and sea salt until well blended. Turn out into greased baking dish and bake for 18 minutes or until top is golden brown. Let cool completely on a wire rack.

Once cookie is cooled, crumble into a medium bowl with the remaining brown sugar and butter until moist enough to stick together. Press into a 9-inch pie pan that has been greased with cooking spray. Be sure to press the cookie up the sides of the pie dish. Set aside.

For the filling, whisk the sugars, milk powder and salt until well blended. Add the butter and whisk until well blended. Add the cream, egg yolks and vanilla extract and whick until well blended. Pour into crust and place pie dish on a rimmed baking sheet before placing in the oven and baking at 350 degrees for 30 minutes. Reduce heat to 325 degrees and cook for another 20 minutes or until filling starts to brown and is set. Cool pie for 2 hours on wire rack. Chill overnight. Sprinkle with powdered sugar.

Carrot and cumin dip

Last Christmas, my cousin bought us cookbooks, and I've finally gotten around to making a recipe out of one! The Cooking with Beer cookbook sounds awesome, but I have to say the first recipe was one I wouldn't make again. There wasn't anything wrong with it, but it just wasn't anything special. This dip was relatively easy to make and gave me a great excuse to use my new, super awesome food processor! Definitely serve with hard bread.


Carrot and cumin dip-adapted from Cooking with Beer by Paul Mercurio
Total Time: 30 minutes
Makes 2 cups

  • 2 pounds carrots, peeled
  • 6 tablespoons vegetable oil, divided
  • 2 tablespoons honey
  • 1 teaspoon cumin seeds
  • 4 garlic cloves, minced
  • 1/2 teaspoon dried cilantro
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup lemon juice
  • 1 tablespoon heavy whipping cream
  • Crunchy bread, chips or crackers
Preheat oven to 350 degrees. Cut the carrots in half lengthwise and then crosswise. Place into a 9x13 inch baking dish and toss with 4 tablespoons oil, honey, cumin seeds and garlic. Bake for 20 minutes or until carrots are softened.

Add the carrot mixture and remaining ingredients to a large food processor. Pulse until blended-it will be a bit chunky. Serve with  crunchy bread, chips or crackers.

Wednesday, December 17, 2014

Huevos rancheros

I've never made or had huevos rancheros before. Now that I've had them, unless someone tells me they are the best thing ever, I don't know that I would ever order them. There wasn't anything wrong with this recipe, there just wasn't anything that was stand out about it. I'd make it again, but it's nothing I think I'll crave. I also feel like you could just warmed up jarred salsa with some additional spices if you want to save even more time (not that this takes long anyway). Additional plus side-this dish can be gluten free if you use corn tortillas!


Huevos rancheros-adapted from Comfort Food by Cooking Light
Total time: 15 minutes
Serves 4

  • 4 (6-inch) flour tortillas
  • 1 red onion, diced
  • 3 garlic cloves, minced
  • 1 can chopped green chiles
  • 2 teaspoons chile powder
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1/2 teaspoon tabasco sauce
  • 1 can diced tomatoes, undrained
  • 4 large eggs
  • 1/4 cup shredded Mexican cheese
Preheat oven to 350 degrees. Coat tortillas with cooking spray and place on a baking sheet. Bake tortillas for about 12 minutes or until crispy.

Meanwhile, heat a large skillet over medium high heat and spray with cooking spray and saute onion and garlic for about 3 minutes. Add green chiles, chile powder, cumin, oregano, tabasco sauce, and diced tomatoes. Cook, for 3 minutes or until thickened. Reduce heat and simmer until eggs are cooked.

In a large skillet, heat cooking spray over medium heat. Cook eggs to your preferred method (I used over easy), about 3 minutes or until cooked through.

Top each individual tortilla with about 1/4 cup tomato mixture. Place egg on top and sprinkle with cheese. Repeat with remaining tortillas.

Monday, December 15, 2014

Cheesy Biscuits

These were very quick and easy to make. Less than 15 minutes and you have some yummy dinner rolls!


Cheesy Biscuits-adapted from Taste of Home Cooking School
Total Time: 15 Minutes
Serves 10

  • 2 cups Bisquick mix
  • 2/3 cup milk
  • 1/2 cup shredded cheddar cheese
Preheat oven to 450 degrees. Stir Bisquick, milk and cheese in a large bowl until a dough forms. Spoon 10 balls of the dough onto a parchment paper lined baking sheet. Bake for 10 minutes or until golden brown.

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