All That Leftover Candy!!!

Have leftover Halloween candy calling your name?  I like to keep a reasonable amount for the kids to enjoy, and then, take the remaining chocolate bars and make cookies with them.  Simply put the chocolate candy bars (all of them...Snickers, 3 Musketeers, Mounds, Whoppers, Reese's Peanut Butter Cups) in the freezer.  When they are frozen, remove the wrappers and either chop them up or pulse them all together in a food processor.  Then make the cookie recipe below and use the chopped candy bars as a substitute for the chocolate chips.  You can ball and freeze the dough and then just bake as you need them.  A DELICIOUS way to use up those small size bars!

For the ultimate chocolate chip cookie recipe, click here!

Eggs Benedict for a crowd!

I love Eggs Benedict for brunch, however the egg poaching for a crowd can seem overwhelming.  Try this great tip for "poaching" eggs in a muffin tin in your oven!  Then see below for our delicious Hollandaise Sauce recipe!

I tried this tip from carolinaheartstrings.com today, testing it before my brunch tomorrow, and it worked great.  I liked the eggs at about 8 minutes in the oven.  Also, I used a slotted spoon to get the eggs out so that the water could run off.  Be gentle though, so the bottom doesn't stay in the pan!  

MUFFIN TIN POACHED EGGS

BY ALESSA, ON MARCH 5TH, 2012

Here’s a way to have poached eggs come out perfectly and it is ideal for when you have several to feed.  When I saw this idea I knew I wanted to do it for one of our March egg postings.

Since everyone has a muffin tin no special equipment is required!  Simply grease as many spots as eggs that you plan to cook and heat the oven to 400 degrees.  While the oven is preheating boil a small pot of water.  When the oven is ready put 2 tablespoons of boiling water into each muffin spot and crack one egg per spot into the tin.

Bake for 8-10 minutes depending on how firm you like your eggs and then remove each gently by sliding a flexible plastic spatula around the edge and lifting out.  Let water run off for a minute before putting onto your final serving plate.

I served with English muffins and breakfast sausage.  You could also serve some cheese or additional fillings for build-your-own Egg M*Muffins.

Enjoy!

Top with our...

"Stocked" Hollandaise Sauce!

• 2 egg yolks
• 1 T lemon juice
• 1/4 t salt
• 1/2 stick unsalted butter

1. Place egg yolks, lemon juice, and salt in a blender or food processor.  Blend at top speed for 2 minutes.
2. Melt butter in a saucepan over medium heat until foaming.
3. With blender or food processor running, pour the hot butter in a thin stream into the egg yolk mixture.  By the time 2/3 of the butter is in the blender, the sauce will be thick.
4. Drizzle over poached eggs and serve.

Click here to print recipe

Toasted Bread Cups

I procrastinated yesterday about making an appetizer for a "Mom's back to school" cocktail party.  I always like to bring a bite size munchie if possible, but soon realized that I didn't have any puff pastry which usually acts as the perfect liner to stuffed mini muffin cups.  I was forced to be a bit creative, and the results were delicious!

I started with a regular loaf of bread and mini muffin tin. The bread was wheat, but not the real whole grain healthy kind. That probably wouldn't work as well! ;)

I used a juice glass and cut two holes in each slice of bread. I left the scraps of bread out overnight to dry out and pulsed them in the food processor to make bread crumbs.

Now I rolled each circle flat up and down and side to side. You should have 24 flat little pancakes.

I melted 2T of butter and mixed in 1/4t of garlic powder. I brushed each circle with butter on one side...

and pressed the circle butter side down into the mini muffin tin. I filled the cups with about 1/2 t of pesto, sprinkled with a little mozarella, and topped with 1/2 of a cherry tomato. You can fill with anything similar. We have some great filling options in The Stocked Kitchen Cookbook under puff pastry bites.

I baked them at 350 degrees F for about 12 - 15 minutes or until cheese is melted and bubbly, and the bottoms of the cups are toasted. (Sorry, I forgot to take a pic of the end result! They were yummy!)

Delicious, fun, and easy! ENJOY!

Tomatoes Tomatoes Everywhere!

Tomatoes are abundant right now, and if you are growing your own or are a member of a CSA you may be a little overwhelmed. Here is a recipe for a delicious side dish that will be a great addition to your tomato recipes!

Enjoy!






Tomato Provencal

• 4 tomatoes
• 3/4 C bread crumbs
• 2 green onions, minced
• 1/4 C fresh basil. minced
• 2 t herbes de Provence
• 2 cloves garlic, minced
• 1 t salt
• 1/4 t pepper
• 1/2 C Parmesan cheese
• 2 T olive oil

1. Preheat oven to 400 degrees F.
2. Spray a 9x13 baking dish with non-stick spray.
3. Remove stem ends from tomatoes and cut them in half crosswise. Gently core interior with a spoon.
4. Lay end down in baking dish.
5. Mix together bread crumbs, green onions, basil, herbes de Provence, garlic, salt, pepper, and Parmesan cheese.
6. Fill tomato halves evenly with mixture. Drizzle with olive oil over tops of tomatoes.
7. Bake for 15 - 20 or until tomatoes are softened and browned on top.

Click here to print recipe.


Also, this is a great technique for using fresh tomatoes in recipes like marinara sauce. It is simple, works great, and adds a freshness to your favorite sauces.


Step 1 - Removing the tomato skins

Here's a trick you may not know: put the tomatoes, a few at a time in a large pot of boiling water for no more than 1 minute (30 - 45 seconds is usually enough)



then....



Plunge them into a waiting bowl of ice water.

This makes the skins slide right off of the tomatoes! If you leave the skins in, they become tough and chewy in the sauce, not very pleasant.




Step 2 - Removing the skins, bruises and tough parts

The skins should practically slide off the tomatoes. Then you can cut the tomatoes in quarters and remove the tough part around the stem and any bruised or soft parts.

Why remove the skins? They become tough when you cook them! Some people use a juicer and then cook the resultant juice down. It takes more time, but there's nothing wrong with that approach.


Step 3 - Removing seeds and water

After you have peeled the skins off the tomatoes, cut the tomatoes in half. Now we need to remove the seeds and excess water.




Step 4 - Squeeze of the seeds and water

Just like it sounds: wash your hands then squeeze each tomato and use your finger or a spoon to scoop and shake out most of the seeds. You don't need to get fanatical about it; removing just most will do. Another way to do it is to cut each tomato in half, across it, instead of lengthwise. Then just shake the seeds and juice out.




Step 5 - Chop or puree.

With a knife or food processor, either dice up the tomatoes or puree in the processor. Use as a substitution for diced tomatoes in your favorite recipes.

Thanks for the tips and photos from Pickyourown.org!Enjoy!

Homemade Elephant Ears

Summer just isn't summer without the annual carnival.  (In Grand Haven, MI it is our Coast Guard Fest which is currently captivating our little town.)  Even though summer is speeding toward back to school time, it doesn't mean that you have to say goodbye to carnival treats, namely the Elephant Ear.  So, no, this one is not deep fried, will most likely not burn your tongue off, and does not come in proportions the size of your head.  It is, however, a sweet little homage to the warm summer nights and the flashing lights of carnivals everywhere.  Enjoy!

Cinnamon Sugar Puff Pastry Triangles

• 1/2 sheet puff pastry, thawed
• 1 egg
• 1 T milk
• 2 t cinnamon
• 1/3 C sugar 

1. Preheat oven to 350℉.
2. Cut pastry with pizza cutter into 6 triangles.  Place on parchment paper lined jelly roll pan.  Beat egg lightly and mix in milk.  Brush egg mixture over triangles.
3. Stir together sugar and cinnamon and sprinkle over pastry.
4. Bake for 10 minutes or until golden.

For an extra treat, try with some vanilla ice cream and caramel sauce in a martini glass!

Print this recipe here.

Vanilla Ice Cream Versatility

In the summer, having ice cream "stocked" goes without saying.  Some might say it is plain and boring, however, vanilla ice cream, in its simplicity, can be perfect.  Add a few modifications, and it can be extraordinary.  Having it around all the time, can be the perfect dessert solution for drop in guests.  Let's all scream for Vanilla Ice Cream!


Here are two recipes that are simple and delicious, and then take a look below for some great options that need no recipes at all.


Coffee Ice Cream

Serves 4

• 1 C Coffee, brewed 
• 2 C Vanilla Ice Cream, softened

1. In a saucepan, bring Coffee to a boil.  Boil for 15 minutes to reduce to 1/4 C.  Let cool.
2. Mix Coffee with Ice Cream.
3. Refreeze if necessary.

Click here to print recipe.




Almond Ice Cream (Pistachio)
Serves 4

•  2 C Vanilla Ice Cream, softened
• 1/4 t Almond Extract
• 1/4 C Almonds, chopped
• Green Food Coloring (optional) 

1. Mix together ingredients well.
2. Refreeze if necessary.

Click here to print recipe.

Other ideas for Vanilla Ice Cream

• Anything a la mode!
• Ice cream sandwiches.  (Great with leftover graham crackers from S'mores or chocolate chip cookies.)
• Over warm brownies, bread pudding, or fruit crisps...yum!
• Milkshakes
• In martini glasses with homemade caramel sauce and cinnamon sugar puff pastry triangles
• Check out our recipe next week for a delicious vanilla ice cream terrine!

Olive Tapenade

The great olive debate.  There is absolutely no middle ground, that I have found, when discussing olives.  They are either something you love or hate.  I happen to LOVE olives, always have.  I was that weird kid though that thought spinach was delicious and could have eaten beets right out of the can.  That being said, I love this olive dip.  I think this is delicious, and especially love that something with this depth of flavor can be made from items right off of the Stocked list.  I love this recipe, also, because it was a tricky one to come up with.  I was struggling to find a substitute for capers off of the Stocked list.  One day I was watching Lidia's Italian on PBS, and she mentioned that capers had an almondy flavor to them.  The rest is history.  I hope you olive lovers enjoy, and I challenge the non-olive population to give it a try.  It just might surprise you!

• 1/4 C almonds
• 2 T lemon juice
• 1 C pitted green or kalamata olives
• 1 T Worcestershire sauce
• 1/4 C olive oil
• 1 T herbes de Provence
• 1/4 t pepper

1. In a food processor, combine all the ingredients and pulse until a paste forms.
2. Serve with crackers, carrot sticks, pita chips, or as a pizza sauce.

Click here to print the recipe!

Mac and Cheese Muffins

My sister-in-law made these for my sweet little niece's 1st birthday!  Happy Birthday Viv!  They were yummy, super fun, and perfect for a more picnicy version of this All-American classic.  Enjoy!

• 1/3 C bread crumbs
• 1/4 C parmesan cheese
• 1 T olive oil
• 1/4 t salt
• 2 C uncooked egg noodles or penne pasta
• 1 egg
• 3/4 C sour cream or plain yogurt
• 1 T unsalted butter
• 1/4 C milk
• 1 t salt
• black pepper, to taste
• 2 1/2 C shredded cheddar cheese

1. Preheat the oven to 350 degrees F. Grease a (12) muffin tin with nonstick cooking spray. In a small bowl, stir together the bread crumbs, parmesan, olive oil and salt; set aside.
2. Bring a large pot of lightly salted water to a boil. Add the noodles/pasta and cook so that the noodles/pasta are still a little bit firm. Remove from the heat, drain and return to the pan; stir in the butter and egg until pasta is evenly coated. Stir the Cheddar cheese, sour cream/yogurt, and milk into the pasta. Spoon into the prepared muffin tin. Sprinkle the bread crumb mixture over the tops.
3. Bake for 30 minutes in the preheated oven, or until the topping is nicely browned. Allow the muffins to cool for a few minutes before removing from the pan, to let the cheese set and hold their muffin shape.

Click here to print recipe.

The Best Chocolate Chip Cookies!

These cookies are SO unbelievably good!  I have made them a few times and everyone has gone crazy.  I do think that making them big adds to the effect!  I found this recipe on Debbie Koenig's blog, and I highly recommend!  Thanks Debbie!

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch pieces
• 3/4 cup tightly packed light brown sugar
• 1/2 cup granulated sugar
• 1 1/2 teaspoons vanilla extract
• 1 large egg, at room temperature, lightly beaten
• 6 to 7 ounces bittersweet chocolate chunks (one generous cup; it’s fine to just use half a 12-oz bag)

1. Using a stand mixer fitted with a paddle attachment or a hand mixer, cream the butter and sugars on low speed until it is smooth and lump free, about 3 minutes. Stop the mixer and scrape down the sides of the bowl and the paddle.
2. Add the vanilla and egg and beat on low speed for 15 seconds, or until fully incorporated. Do not overbeat. Stop the machine and scrape down the sides of the bowl and the paddle.
3. Sift together the flour, baking soda, and salt into the bowl.
4. On low speed, add the flour mixture. Beat until just incorporated. Scrape down the sides of the bowl. Add the chocolate chunks and mix until they are just incorporated. If using a hand mixer, use a wooden spoon to stir them in. Refrigerate dough for at least an hour, and preferably 24-36 hours.
5. Preheat oven to 350°F. Adjust racks to lower and upper thirds of the oven. Line two baking sheets with parchment paper. Spoon the dough, using an ice cream scooper, 2 inches apart onto the prepared baking sheets.
6. Bake for 11-13 minutes or until golden brown around the edges but still soft, almost underdone-looking, in the center. To ensure even baking, turn the sheets front to back and switch racks halfway through.
7. Remove the sheets from the oven.  When cookies are set, remove them to a cooling rack. Wait at least 5 minutes before serving or 20 minutes before storing in an airtight container for up to 3 days at room temperature.

Click here to print the recipe.

I use my KitchenAid about 2-3 times a week.  I love it.  The key to a machine like this, though, is to have it on your countertop all the time.  If you don't have the space, don't bother.  It is just too heavy to pull it out and put it away all the time!

I love this simple strainer that I use to sift in the dry ingredients.  In expensive, and also perfect for draining canned goods, like beans, crab meat, and corn!

I am obsessed with these chocolate chips.  I love me some dark chocolate, and it makes these cookies taste just a bit more sophisticated!

The spatula part was not cutting it, so I started stirring with the handle.

Refrigeration time.  I tested these by baking after 1 hour, and although delicious, the closer you get to 24 hours the better they get.

One of these didn't even make it to picture time!  Enjoy!

Peanut Butter Cream Cheese Frosting Recipe

I am using this recipe to frost a chocolate cake for tonight's after dance recital dessert party.  This recipe is so versatile.  Try it on brownies, in Smore's, or even as a filling in our Pate a Choux recipe.

Some tips I love are, any time you are measuring out peanut butter, use Pam to spray the inside of the measuring cup, it slides right out.

Also, to create a smoother look with a sheen, microwave the frosting for 25 to 30 seconds or until it is a ganache consistency.  This makes the cake smooth, shiny, and so much easier to frost.  I would always recommend frosting a cold cake.

(Now I am no Cake Boss, so cut me some slack! ) :) For the decoration, I melted some white chocolate chips and used a ziplock baggy.  Cut a very small hole in the corner to decorate.   Enjoy!

Peanut Butter Cream Cheese Frosting Recipe - Food.com - 88800

Corn and Tomato Salad

After this past Monday's Memorial Day BBQ, we found ourselves with some extra cooked corn on the cob. (This recipe will work great with a drained can of corn too). A light fresh salad is the perfect way to use it up!


Ingredients
1/4 t garlic powder
1/4 t salt
1/4 t sugar
2 T white wine vinegar
2 T olive oil
corn, sliced off of cob or from a drained can
tomatoes, diced
green onions, thinly sliced
english cucumber, diced

Mix together garlic powder, salt, and sugar.

Mix in white wine vinegar.  Then whisk mixture while drizzling in olive oil.  Mix well until emulsified.

Our left over corn on the cob from Memorial Day weekend.

Corn on the cob no more.  Perfect for denture wearers, babies, or a lovely summer salad!

Sliced up green onions.  I used mainly the white parts.  The green parts were a little...peaked.

Dice the English cucumber.

Dice the tomatoes.  I had grape tomatoes so I quartered them.  Roma tomatoes would be great for this salad.  If you are going to use the big beefsteak tomatoes, I would squeeze out the seeds and extra juice before dicing.

Delicious, fresh, healthy.  Perfect for a summer side.  Enjoy!

Click here to print this recipe.

Carrot Cake Whoopie Pies

These are SO good.  My kids and dinner guests were all enjoying them, and I love to sneak in a few extra vegetables wherever I can.  I also love making individual desserts, whether they are cupcakes or fancy cookies, because you can send some home and the togo box doesn't just look like a hacked up cake...not that there were any of these left to give away!  :)  Enjoy!

Carrot Cake Whoopie:

• 2 cups all-purpose flour
• 1 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, at room temperature
• 1/2 cup (packed) light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 medium carrots, grated (about 2 cups)
• 1 cup raisins or chopped pecans

Cream Cheese Frosting

• 1 8 ounce package cream cheese, at room temperature
• 1 stick (8 tablespoons) unsalted butter, at room temperature
• 2 cups confectioner’s (powdered) sugar
• 1-2 tablespoons heavy cream or milk
• 1/2 teaspoon pure vanilla extract
• 1/2 teaspoon pure almond extract

After you cream the butter and sugar together, add the eggs and vanilla extract.  Then add the dry ingredients.  I love a fine mesh strainer to sift the dry goods directly into the wet.  This way you aren't working with two different bowls.

The dough was a bit crumbly.  I grated the peeled carrots directly into the bowl and added the raisins.  Fold everything in together.  Use about 2 T of dough for each cookie.  I rolled the dough into little balls.  Next time I would press down the balls a bit before baking so that the sandwiches aren't too thick.

Sandwich together the cookies with a healthy dollop of cream cheese frosting, although the carrot cake cookies were delicious enough to stand alone.

Click here to print recipe.

Vegetarian Peanut Noodles

This peanut noodle recipe is delicious, and the sauce is super versatile.  Leave out the milk and water, and it is a great pizza sauce or satay marinade.  Coconut milk is delicious, and it is a very tasty non-dairy alternative for this meal.  

Ingredients:

• 1 lb. thin pasta (like spaghetti or linguini)
• 3/4 C peanut butter
• 1/3 C soy sauce
• 1/4 C honey
• 1 1/2 T lemon juice
• 1 T ginger
• 1 clove garlic, minced
• 1/4 t Tabasco
• 1/2 C warm water
• 1/2 C milk
• green onions, thinly sliced
• bell pepper, sliced into thin strips
• english cucumber, diced

Tip:  When measuring out peanut butter and/or honey, spray the measuring cup with Pam and it will slide out much easier!

Mix together the peanut butter, soy sauce, honey, lemon juice, ginger, garlic, and hot sauce.  (At this point you can use the sauce for pizza sauce or satay marinade.)

Mix in milk and water, and then stir in cooked noodles.  Noodles are best cooked "al dente" or cooked only to the point that there is still a bit of firmness to the texture.  This dish is pretty saucy and you don't want smushy pasta to go with it!

Chop up cucumbers, green onions, and red pepper, and sprinkle over top of plated pasta.

This dish is delicious as is, but you can obviously add a grilled chicken breast on top if you would prefer.  

Click here for a printable recipe.

Pâté a Choux

 Choux Paste is an incredibly versatile pastry dough that can be used for both savory (think popovers) or sweet (think cream puff or eclair).    This recipe has been derived from one of Julia Childs, and works really well.  Once cooked, these little morsels have a crisp outside and a soft, hollow interior.  Fill these as you like, but they are delicious filled with our Chocolate Mousse recipe and the tops dipped in our chocolate ganache.  YUM!

• 1/2 C milk
• 1/2 C water
• 7 T unsalted butter, cut into pieces
• 1 T sugar
• 1 t salt
• 1 1/2 C flour
• 5 to 6 eggs, at room temperature
• 1 egg beaten with 1 T water, for egg wash

Bring milk, water, butter, sugar, and salt to a full boil, stirring frequently with a wooden spoon.

While continuing to stir, add all of the flour all at once.  Keep stirring and cooking until the flour is completely incorporated and forms a ball, and a light crust forms on the bottom of the pan.

Right away, if you have a stand mixer, add the flour mixture to the bowl, if not, remove the saucepan from the heat and add the eggs to the pan. 

(With the stand mixture, use the paddle attachment and keep the speed low.)  Add the eggs one at a time making sure that they are incorporated before you add the next egg.  

Be sure to check the mixture before you add the last egg, because you may not need it.  The mixture will be ready when you pull up the paddle attachment or the wooden spoon and it pulls along with it some of the batter, then it detaches and forms a slowly bending peak.  If this does not happen, add the last egg.

Fill a Ziplock bag with the dough, and snip off the corner.

Pre-heat oven to 400 degrees F.  For Cream Puffs, while the dough is still warm, pipe 3 or 4 inch coins on a parchment paper covered jelly roll pan.

Wet your finger and gently press the little "tails" down gently.  Brush the egg wash over each of the puffs.

Bake for 15 minutes, and then reduce the heat to 350 degrees and cook for another 10 minutes or until the pastries are golden brown and sound hollow.  Once you take them out of the oven, poke a small hole in them with the tip of a sharp knife to let out the steam.

Click here to print the entire recipe!