MIA due to baking craziness

I haven't written in a bit - but I've been going absolutely nuts baking for this holiday season. I'll post some today, and some over the weekend as the baking continues

First up: Mandelbrot (also known as Jewish Biscotti)


This is a Passover recipe that I make all year round - including taking it on Easter to my Italian in-laws.


Bowl 1:

• 1.5 cups matzo cake meal
• 6 tbsp potato starch
• 1/4 tsp salt
• 1/2 cup slivered almonds or chocolate chips

bowl 2:

• 3 large eggs
• zest of 1 orange
• 1 cup sugar
• 1/2 cup vegetable oil

1. Mix both together until combined. Cover and chill for 1 hour.
2. Line a baking tray with parchment
3. Roll half of dough in cake meal and roll into logs. Transfer to a plan and flatten to 1/4-1/2 inch, sprinkle with sugar and cinnamon. Repeat for second half.
4. Bake at 350 until golden, 20-25 minutes. Let cool for 10 minutes and cut into 3/4" pieces. Place cut side down and bake for 8-10 minutes. Flip and repeat.

 

Next up: Rocky Road Bars

• 3/4 cup (175 mL) butter, melted
• 1 1/2 cups (375 mL) graham wafer crumbs
• 1 1/2 cups (375 mL) flaked coconut
• 1 1/2 cups (375 mL) chopped nuts
• 1 pkg (300 g) semi-sweet chocolate chips
• 1 1/2 cups (375 mL) miniature marshmallows
• 1 can (300 mL) Regular or Low Fat Eagle Brand® sweetened condensed milk
• 2 oz (57 g) semi-sweet chocolate, melted

1. Combine butter and crumbs; press onto parchment paper-lined 13 x 9 inch (3.5 L) baking pan. 
2. Layer coconut, nuts, chocolate chips and marshmallows over crust. Drizzle Eagle Brand evenly over all.
3. Bake at 350°F (180°C) 25 to 30 minutes or until golden brown.
4. Remove from oven; drizzle with melted chocolate.
5. Cool completely. Remove parchment paper and cut into squares

*Note: Due to my nut allergy I opt out of the chopped nuts but it's still melt in your mouth amazing!

A gift from the heart - for the stomach: Chocolate Raspberry Truffle Bars

• 1 pound semisweet chocolate
• 2 sticks (8 ounces) plus 1-1/2 tablespoons unsalted butter
• 1-1/4 cups sugar
• 5 large eggs
• 1 cup flour
• 2 half-pints fresh raspberries

1. Preheat the oven to 350°. Butter and flour a 9-inch square baking pan. In a microwave oven or double boiler, melt half of the chocolate and the 2 sticks butter; stir to combine. Set aside. 
2. In a large bowl, using a whisk, beat the sugar with the eggs until bubbly, about 1 minute. Gradually whisk in the melted chocolate, then the flour. Using a spatula, scrape the batter into the prepared pan, smooth the top and bake until a toothpick inserted in the center comes out with moist crumbs, about 35 minutes. Let cool on a rack. 

3. In a microwave oven or double boiler, melt the remaining chocolate and 1-1/2 tablespoons butter; stir to combine. Pour the glaze onto the cooled truffle cake and tilt the pan to coat the top. Refrigerate to partially set the glaze, about 30 minutes. While the chocolate is still tacky, scatter the raspberries in a single layer on top, then refrigerate for a few more minutes to set the glaze completely. Cut the cake into 3-inch squares. 

More to come!

Who turns down anything in cupcake form?

Today is the last day of my staycation.  I don't personally like cheesecake but I had to try these out for hubby.  Today's task: Cookies & Cream Cheesecake Cupcakes a la Handle the Heat, who originally got the recipe from Martha Stewart Cupcakes.

Cookies & Cream Cheesecake Cupcakes

• 42 cream-filled sandwich cookies, such as Oreos, 30 left whole, and 12 coarsely chopped
• 2 pounds cream cheese, room temperature (4 packages)
• 1 cup sugar
• 1 tsp vanilla extract
• 4 large eggs, room temperature, lightly beaten
• 1 cup sour cream
• Pinch of salt

1. Preheat oven to 275 degrees. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup.

2. With your hand or stand mixer on medium-high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla.

3. Drizzle in eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand.

4. Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving. 

Thank you Foodgawker for helping me find these!

Time off work = time to cook

So, I've been off work for a week now, which has given me great opportunities to cook.  The unfortunate part is I didn't take pictures of some of the items I made so far, such as pretzel bites, so I will add them as I make them again.

Tonight's dinner consisted of crock pot chili and white chocolate brownies.  Details below!



Crock Pot Chili - Recipe courtesy of MightyPurdue22 @ AllRecipes.com
I made a few adjustments, so here's my version (excuse the image in a ziploc - I had started to bag this to freeze a whole bunch.  My crock pot was crammed full!!)

• 2 pounds lean ground beef
• 3 sausages, removed from casing (I used honey garlic, only because I didn't have any hot)
• 4 cans chili beans, drained and rinsed - I chose red kidney, black, mixed low sodium and romano
• 1 can chili beans in spicy sauce (PC brand "Smokin' Stampede" bean mix)
• 2 (28 ounce) cans diced tomatoes with juice
• 1 (6 ounce) can tomato paste
• 1 large yellow onion, chopped
• 1 green bell pepper, seeded and chopped
• 1 red bell pepper, seeded and chopped
• 2 jalapeno peppers, seeded and chopped
• 4 cubes beef bouillon
• 1/2 cup beer
• 1/4 cup chili powder
• 1 tablespoon Worcestershire sauce
• 1 tablespoon minced garlic
• 1 tablespoon dried oregano
• 2 teaspoons ground cumin
• 2 teaspoons Sriracha sauce or other hot pepper sauce 
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon cayenne pepper
• 1 teaspoon paprika
• 1 teaspoon white sugar

1. Brown all of the meat together until fully cooked
2. Toss all ingredients into your crock pot
3. Cook on low from 2-6 hours.  I did mine for 6 hours - the longer it simmers the better it is.
4. I served it with ciabatta buns.  My hubby said it was more like a stew than a chili but loved it!

Now onto DESSERT!
I had been searching high and low for a recipe that depicted Moxie's White Chocolate Brownie and boy did I find it here at Buttercream Barbie's Blog.

• 8 ounces white chocolate, chopped (1/2 lb or 1 cup)
• 1 tablespoon vanilla extract
• 1/2 cup butter, softened
• 1 1/4 cups all-purpose flour
• 2 eggs
• 3/4 teaspoon salt
• 1/3 cup white sugar
• 1 cup semisweet chocolate chips 

1. Preheat oven to 350 degrees F (175 degrees C). 
2. Grease a 8x8 or 9x9 pan. 
3. Melt white chocolate and butter in the top of a double boiler, over barely simmering water until smooth, stirring occasionally. Set aside to cool.
4. In a large bowl, beat eggs until foamy. Gradually add the sugar and vanilla, mixing constantly. Drizzle in the melted white chocolate mixture. Combine the flour and salt; fold into the white chocolate mixture. Fold in chocolate chips. Spread the batter evenly into the prepared pan.
5. Bake for 30 minutes or until a toothpick comes out clean. Cool then cut into bars.
6. Serve heated (if it cools zap it in the microwave for 40 seconds). I topped mine with cookies and cream ice cream, SO GOOD!!