Chanteuse Designs

Trifecta Cookies

It was Tracy’s birthday and I wanted to make her some cookies. Actually I think I had promised them sometime this past summer and never seemed to have the ingredients when I wanted them. So for her birthday last week I found this perfect little ditty on The Novice Chef blog that absolutely fit the bill.

One thing I didn’t do was read the recipe all the way through before diving into making these. The “refrigerate overnight” portion I didn’t get a chance to do. What a great idea. Even better to just make the night before you need.  But they were fabulous. And the portions on this recipe are ideal for a birthday gift. I got to try three of them, but the rest went to Tracy. The oatmeal was just a perfect added touch, gave it some body and fooled you into thinking these were actually healthy. I mean really!

One last thing, Oh ok two. I don’t believe in creamy peanut butter. Never will. So the crunchy worked just great. I made them again, but this time I added close to a cup. I mean reeeeallly, who are you kidding with half a cup!? I used chocolate chips too. Who’s gonna know!? ;-)

A Happy Birthday to you!

Trifecta Cookies
www.thenovicechefblog.com

You will need:

Ingredients

1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 stick unsalted butter, softened
1/2 creamy natural peanut butter
1/2 cup granulated sugar
1/3 cup light brown sugar
1/2 teaspoon vanilla extract
1 egg
1/2 cup old fashioned oats
1 cup semisweet chocolate bar, chopped coarsely

Preheat oven to 350 degrees. Line baking sheet with parchment paper or silpat.

Whisk together flour, baking soda and salt in a small bowl and set aside.

Cookie Dough

Cream together butter, peanut butter, granulated sugar, brown sugar and vanilla extract on medium speed for about 3 minutes.  Add the egg and beat to combine. Reduce the speed to low and gradually add in the flour and mix until combined.  Stir in the oats and the chocolate chunks.
Refrigerate the dough overnight or up to 24 hours. Allow dough to sit at room temperature for 30 minutes prior to baking.

Scoop the dough with a medium cookie scoop (about two tablespoons) onto lined baking sheet about two inches apart.  Bake for 10 minutes until golden brown.  Let cool for a few minutes on baking sheet then move to a wire rack.  Serve immediately or store in an airtight container. Mine baked perfectly for 15 minutes both times. ;-)
Makes 22-24 cookies.

Adapted from Brown Eyed Baker

Bon Appetit!

Broccoli Casserole

For Thanksgiving this year I was bringing a hot veggie dish. I had hoped to find some really nice cauliflower but since I couldn’t I decided broccoli would have to suffice. I found this recipe on the blog “babble” The Family Kitchen (http://blogs.babble.com) website. It looked really yummy and I had all of the ingredients.  So I broke one of my rules for never bringing a recipe you haven’t tried before. It passed with flying colors. I didn’t even get seconds. But that was OK too!

In my haste to get to all the activities, I forgot to take the final picture of this dish. It looked just wonderful and smelled even better. Trust me on this one, it’s a keeper!

Broccoli Casserole Recipe
Ingredients
1/2 cup or 1 stick butter
1/2 cup flour
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
2 cups milk (Actually, I didn’t have milk but I substituted half & half and I used more onions because I just love onions)
2 heads fresh broccoli, chopped
1/2 cup onion, diced
1 cup mayonnaise
1/2 cup milk
2 cups cheddar cheese
2 eggs
2 cups crushed crackers or panko

Method
1. In a small saucepan, melt butter. Add flour and whisk well. Add salt, pepper, garlic powder and onion powder. Whisk in 2 cups milk and bring to a boil over medium heat. When sauce thickens, remove from heat and let come to room temperature before using.

Broccoli Casserole

2. Preheat oven to 350 degrees. Combine the cooled sauce you prepared earlier with the mayonnaise, 1/2 cup milk, cheese and eggs. Mix well. Add chopped broccoli and onion. Mix well and pour into a 9 x 13 casserole dish. Bake for 40 minutes.

One last thing, OK two last things. I used more broccoli. 2 heads wasn’t enough for all of that sauce (but not that much more). And I had plenty.  I didn’t have the panko, but I had made some brioche bread two days before, so I toasted and buttered two slices, chopped into croutons and placed on top of the casserole before baking. YES! I will write about that brioche bread recipe soon. Until then, I hope you all had a beautiful and joyous Thanksgiving.

Bon Appetit!

Mushroom Red Pepper Frittata

We all know how much I love to make quiche, but I was just short on time last week and thought a good Frittata would fit the bill. Boy, I felt like I hit the jackpot.

This is so easy to put together and so elegant I will make these more often from now on. You can substitute any of the veggies I used for some of your own favorite ones. Or you can add meat as well. So there are no hard rules on this. The time to throw this together is literally maybe 15 minutes start to finish.

I loved the salty Pecorino cheese that I use and highly recommend it. You can cut back on adding salt this way as well. Ewe will love it. ;-)

Veggie Frittata

12 eggs

1/2 cup half and half

1/2 cup red bell pepper

1/2 cup chopped onion

1 cup sliced mushrooms

1 cup grated cheese – I like the pecorino for this dish

1 cup shredded cheddar – I like sharp

Salt & Pepper to taste

Lightly beat all eggs in a med to large mixing bowl. Next add the milk and salt and pepper. Add all of your chopped veggies. Butter a pie pan or you can use a cast iron skillet.  Line about half of your cheeses on the bottom of the pie plate. Next, pour your egg mixture in. I like to add the remaining cheese on top as this helps keep the mushrooms from floating up. If you like a different texture to your mushrooms you can always saute them along with your onions and cooling before mixing with the eggs. Place foil over the dish and place in oven.

Bake in a 350˚ for 35 minutes or until it lightly starts to turn golden. The center should be firm.

Great to serve with home made hash browns and a tossed salad. Serve some jazz and orange juice on the side and go out and conquer the day!

Bon Appetit!

Magical Oat Bars

Just as I had finished passing around those lovely magic bars to friends and family, I found another recipe from Can You Stay For Dinner Blog (http://canyoustayfordinner.com) and how she had added some wonderful oats, a smaller pan lined with aluminum foil (slightly oiled) and pouring the Sweetened Condensed Milk on last!! Wow, we are almost close to Magic Bar Perfection!I kept the 1 1/2 cups of coconut and put that on top so that when the milk drizzled down to the bottom layers, you could still get that wonderful toasty coconut look on the top!! Plus, I didn’t have butterscotch chips (Not a fan) but I did have the 2 cups of Chocolate Chips. Which was just super chocolate-ty! Much as I love peanut butter, not sure of the coconut combo, so for now I am keeping this one handy. Just so easy to “literally” throw together!

Chocolate Toffee Almond Bars (adapted from SevenSpoons)

Ingredients
1 1/2 cups (375 ml) rolled oats
1/2 cup (125 ml) graham cracker crumbs (about 6 full cracker sheets, crushed)
1/2 tsp (1 ml) fine salt
1/2 cup (125 ml) unsalted butter, melted
1 cup (250 ml) butterscotch chips
1 cup (250 ml) chocolate chips
1 cup (250 ml) sliced almonds
1 can sweetened condensed milk

New Base

Crush your graham crackers like a barbarian. Or use a food processor.

Preheat the oven to 350°F (180°C). Line an 8-inch (2 L) square pan with aluminum foil so that the paper hangs over the sides of the pan. Coat with nonstick cooking spray.

Stir the oats, graham crumbs and salt in a bowl to combine. Stir in the melted butter. Press the crumbly oat mixture into the prepared pan. Sprinkle butterscotch chips evenly on top, followed by chocolate chips and sliced almonds. Pour condensed milk evenly over pan (it will sink in as it bakes).

Line your Pan

Bake for 30 to 40 minutes, or until the top is golden brown and the edges are bubbling. Cool to room temperature in the pan, then chill for at least 4 hours before slicing into bars.

Store toffee bars in the refrigerator for up to a week.

I had a great 11×7 inch glass pan that I like to use because it has a wonderful tupperware lid that keeps it nicely fresh. It is a great size and was perfect for this new recipe.

My local Postal Center stayed open after 7 pm to let me get some very important documents out in the mail last week!! When does THAT ever happen? So, my new favorite Post Man Glenn, with two N’s, was the honorary recipient of the New Magical Bars. Nothing like living near one of the latest closing Post Offices in the country!! Good to keep some handy recipes nearby. :-)

Wore whatever I was wearing since I Threwwwww these together!! So easy, so fail proof!! Sooooo good!!

Bon Appetit!

White Peach and Blueberry Galette

Before the summer left us completely I was bound and determined to make my first Galette. They looked like a pie simplified. Or so I thought.  Actually it was easier in many ways than a real pie, but I found the texture of the crust heavier. And it should have been since I never put an egg  yolk in my pie crusts. I wasn’t sure what to expect but it was a beautiful crust, albeit heavier. The juices from the blueberries and lemon juice made it slightly messy to serve and take off the rack, but it was so wonderfully healthy tasting and almost all organic.

You owe yourself to try this dessert at least once and I am going to be making it much more often with other fruits and berries. Great for a beginner or for baking with children. They would get a real kick out of the accomplishment and it is free form. So, go ahead. Make a Galette tonight. They can even be made with mushrooms and veggies. Yum!

Peach and Blueberry Galette

Galette Ingredients

Ingredients

Pastry:

• 2 cups all-purpose flour, plus more for dusting
• 3 tablespoons sugar
• 1/4 teaspoon salt
• 1 lemon, zest finely grated
• 3/4 cup (1 1/2 sticks) unsalted butter, cold and cut into small chunks
• 1 large egg yolk
• 2 tablespoons ice water, plus more if needed

Filling:

Fruit

• 4 large ripe peaches, pitted and sliced
• 1 pint fresh blueberries
• 1/2 lemon, juiced
• 2 tablespoons sugar
• 2 teaspoons all-purpose flour

Glaze:

• 1 large egg, beaten with 1 tablespoon water, for egg wash
• 2 tablespoons sugar
• Vanilla ice cream, for serving

Directions

Galette Dough

To make the pastry: combine the flour, sugar, salt, and lemon zest in a large mixing bowl. Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs. Add the egg yolk and pour in the ice water; work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 teaspoon at a time. Form the dough into a disk and wrap in plastic wrap; refrigerate for at least 30 minutes.

To make the filling: combine the peaches, blueberries, lemon juice, sugar, and flour in a large mixing bowl. Toss the mixture gently to coat the fruit.

Prepare your wooden burning brick oven according to manufacturer’s directions or place a pizza stone in a conventional oven and preheat to 375 degrees F.

Dough

Sprinkle the counter and a rolling pin lightly with flour. Roll the dough out into a 14-inch circle, about 1/4-inch thick; it doesn’t have to be perfect, free-form is the look you want for this rustic tart. Transfer the dough to a lightly floured pizza paddle. Spoon the fruit mixture into the center of the dough, leaving a 2-inch border all around;

brush the border with the egg wash. Lift the edge of crust over the filling, leaving the fruit exposed in center. Gently fold and pinch the dough to seal any cracks. Brush the crust with the remaining egg wash and sprinkle with sugar. Bake the crostata directly on the brick oven floor towards the front or on the preheated pizza stone for 30 to 40 minutes or until the crust is golden brown and fruit is bubbly and tender. Slide a pizza paddle under the tart to remove it from the oven. Serve warm or at room temperature with vanilla ice cream.

Peach and Blueberry Galette

It was pouring out when we made this, so it was hardly feeling like summer anymore. We listened to some Aaron Copeland, let the rain wash all of our plants and herbs, and the wonderful aroma’s permeated the house.

Wore my Hydrangea Apron and put lots of TLC into my Galette! This can be made in advance but it was so quick to put together that I don’t think you would want to marinate your fruit too much in the lemon juice. The dough can be made the day before. This was so good that many more to come, that’s for sure.

Bon Appetit!

Magic Cookie Bars

I had one of those cans of sweetened condensed  milk in my cupboard and wasn’t sure what to make with it. So oddly enough I had googled sweetened condensed milk but wasn’t seeing anything that rang my bell. Then on the can I found a recipe that looked pretty interesting. So I had to try it and low and behold, had I known how SSSSimple this recipe was I wouldn’t have waited so long.

Magic Cookie Ingredients

It is beyond simple. At first when it came out of the oven I thought I should have doubled the graham cracker crust, and doubled the walnuts. However, upon letting these bars set and waiting another day for it’s mighty sweetness to subside on my palate, I can say that maybe (and only maybe) up the nuts if you are a nut freak like myself. Or if you are a fudge connoisseur, this recipe is just what the doctor ordered as is.

MAGIC COOKIE BARS

1 1/2 cups Graham Cracker crumbs

1/2  cup butter melted (I used unsalted)

1 – 14 ounce can of Sweetened Condensed Milk

Sweet Drizzle

2 cups of semi sweet chocolate chips

1 1/3 cups flaked coconut (I used 1 1/2 because I couldn’t read)

1 cup chopped nuts (I used walnuts but I am going to use almonds next time!)

1. Preheat oven to 350˚ or 325˚ for a glass dish. In a small bowl, combine graham cracker crumbs and butter, mix well. Press crumb mixture firmly on bottom of 13×9 inch baking pan.
2. Pour Eagle Brand Sweetened Condensed Milk evenly over crumbs. Layer evenly with remaining ingredients; press down firmly with a fork.
   

   Magic Cookie Bars Raw

3. Bake 25 minutes or until lightly browned. (Mine took a bit longer to toast up the coconut) Chill if desired. Cut into bars. Store covered at room temperature.

There are some suggestions for substituting the semi sweet chocolate chips. Such as: Use the second cup for butterscotch flavored chips, peanut butter chips or white chocolate chips. They all sound great to me!

Wore my Hydrangea apron, and we listened to the rain drops!

Most Magical

Bon Appetit!