Praline Cookies with Browned Butter Frosting

Posted on February 17, 2012 by

A traditional New Orleans treat for Mardi Gras are rich and nutty pralines.  I absolutely love pralines, those little melt in your mouth nutty candies are super addicting. Last year for Mardi Gras I made some Pralines that my family went crazy for. This year I wanted to try out a praline cookie and remembered that I bookmarked this recipe over a year ago. Christy over at The Girl Who Ate Everything featured this recipe and I knew I had to make them. She was given the recipe by one of her readers that called them Slap ‘Yo Momma Good Praline Cookies. With a name like that they just had to be good! ;) And trust me…they are! As if a browned butter pecan cookie isn’t good enough, it is smeared with an incredible browned butter frosting and topped with toasted pecans. These cookies are great anytime of year, but especially for Mardi Gras! Laissez Les Bon Temps Rouler!

One Year Ago: Farfalle Pasta with Sausage, Tomatoes, and Cream 

Praline Cookies with Browned Butter Frosting

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For the Cookies:

  • 1 cup (2 sticks) unsalted butter, cut into 1-inch cubes
  • 1 ½ cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 cup dark brown sugar
  • 1/4 teaspoon salt
  • 1 egg
  • 1 teaspoon vanilla
  • 1/2 cup toasted pecans, chopped and divided

For the Frosting:

  • 1/4 cup reserved brown butter
  • 1 teaspoons vanilla
  • 1 ½ cups powdered sugar
  • 2 tablespoons milk

Directions:

  1. Adjust oven rack to middle position and heat oven to 350 degrees F. Line 2 baking sheets with parchment paper.
  2. In 10-inch skillet over medium-high heat, heat butter until melted, about 2 minutes. Continue to cook, stirring constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and transfer browned butter to the heat-proof bowl of a stand mixer (Reserve ¼ cup of browned butter for frosting); set aside to cool for 15 minutes. In medium bowl, whisk together flour, baking soda, and baking powder; set aside.
  3. Add brown sugar and salt to bowl with cooled browned butter; attach paddle and mix on medium-low speed until no sugar lumps remain, about 30 seconds. Scrape down sides of bowl with rubber spatula; add egg, and vanilla and mix on medium-low speed until fully incorporated, about 30 seconds. Scrape down bowl. Add flour mixture and mix until just combined, about 1 minute. Fold in 1/3 cup chopped pecans.
  4. Drop by rounded tablespoons onto prepared baking sheets, spacing 2 inches apart. Bake for 10-12 minutes. Transfer the baking sheet to a wire rack and let the cookies cool on the sheet for 2 minutes then using a wide metal spatula, transfer the cookies to the rack to cool completely.
  5. To make the frosting, beat reserved browned butter, vanilla, powdered sugar, and milk in the bowl of a stand mixer fitted with the paddle attachment until thoroughly combined. If frosting is very thick add a splash of milk until correct consistency. Spread over cooled cookies and sprinkle remaining chopped pecans.

Yields: 2 dozen cookies
Prep Time: 20 minutes
Bake Time: 10 minutes

Source: adapted from The Girl Who Ate Everything

Posted in Cookies, Dessert | Tagged , , , , | 7 Comments

Parmesan and Asiago Cheese Garlic Bread

Posted on February 16, 2012 by

This easy, cheesy garlic bread is the perfect addition to your next meal. Yesterday I posted a delicious homemade Pasta Bolognese recipe that I made for our Valentine’s Day dinner. In my mind, no pasta dish is complete without a big slice of garlic bread. Usually I make my favorite garlic bread recipe, but this time I wanted to try something new. I was drawn to this recipe because it has Dijon mustard in the garlic spread. I love the taste of Dijon mustard, but I have never had it in bread before. The results were wonderful… garlicky, cheesy perfection! :) The best part about this recipe is how quick it comes together. In less than 25 minutes you have a delicious accompaniment to your next pasta dish or soup. This bread is best served piping hot right out of the oven, so make sure you have everything else ready to serve before you pull the bread out of the oven.

One Year Ago: Peanut Butter Cookies 

Parmesan and Asiago Cheese Garlic Bread

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Ingredients:

  • 9 – 10 garlic cloves (about the size of a plump cashew nut), skins left on
  • 1/4 cup grated Asiago cheese, plus more for garnish
  • 2 teaspoons Dijon mustard
  • 6 tablespoons unsalted butter, softened
  • 1/4 cups grated Parmesan cheese, plus more for garnish
  • 1/4 teaspoon table salt
  • 1 loaf Italian bread (about 1 pound, football-shaped)
  • Ground black pepper to taste
  • Garlic powder to taste
  • 2 tablespoons chopped parsley

Directions:

  1. Adjust oven rack to middle position and heat oven to 500 degrees.
  2. Meanwhile, in a small skillet over medium heat toast unpeeled garlic cloves, shaking pan occasionally, until fragrant and color of cloves deepens slightly, about 8 minutes. When cool enough to handle, skin and mince cloves (you should have about 3 tablespoons). Using dinner fork, mash garlic, Asiago cheese, Dijon, butter, Parmesan cheese, and salt in small bowl until thoroughly combined.
  3. Using a long serrated knife, slice the bread in half lengthwise. Spread cut sides of loaf evenly with garlic butter mixture; season to taste with pepper and garlic powder. Garnish with additional Asiago and Parmesan cheese if desired. Sprinkle with parsley. Transfer loaf halves, buttered side up, onto baking sheet; bake, reversing position of baking sheet in oven from front to back halfway through baking time, until surface of bread is golden brown and toasted, 8 to 10 minutes. Cut each half into 2-inch slices; serve immediately.

Yields: 6 to 8 servings
Prep Time: 15 minutes
Bake Time: 10 minutes

Source: adapted from Cook’s Illustrated, September 1999

Posted in Appetizers, Breads & Muffins | Tagged , , , , , , | 14 Comments

Pasta Bolognese with Pancetta and Red Wine

Posted on February 15, 2012 by

Rich and hearty pasta Bolognese slow simmered with pancetta and red wine. The ultimate comfort food! I hope everyone had a wonderful Valentine’s Day yesterday. Andrew and I celebrated Valentine’s Day early on Friday night with reservations at the amazing June restaurant in Peoria Heights. Even though we had already celebrated, I just couldn’t let the day go by without making a delicious dinner for the two of us. One of my favorite comfort foods is spaghetti and meat sauce, however, creating a delicious sauce is sometimes a labor of love. I thought what better day to make this glorious slow simmered dinner than for Valentines Day! Despite the long simmering time, this recipe is actually really easy, requiring very little actual hands on time. The result is definitely worth the wait-a rich, thick, and complex flavored meat sauce worthy of a special occasion.

One Year Ago: Steak Tips with Peppered Mushroom Gravy 

Pasta Bolognese with Pancetta and Red Wine

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Ingredients:

  • 5 tablespoons unsalted butter, divided
  • 2 tablespoons minced onion
  • 2 tablespoons minced carrot
  • 2 tablespoons minced celery
  • 1 tablespoon minced garlic
  • 2 ounces pancetta, minced
  • 3/4 pound ground beef chuck
  • Table salt
  • 1 cup whole milk
  • 1 cup red wine
  • 1 (28 ounces) can diced tomatoes, juice reserved
  • 1 pound fettuccine pasta dried
  • Parmesan cheese , grated, for serving

Directions:

  1. In a large, heavy-bottomed Dutch oven over medium heat melt butter; add onion, carrot, celery, garlic, and pancetta and sautè until softened but not browned, about 6 minutes. Add ground meat and 1/2 teaspoon salt;
  2. Crumble the meat with the edge of a wooden spoon to break apart into tiny pieces so no clumps remain. Cook, continuing to crumble meat, just until it loses its raw color but has not yet browned, about 3 minutes.
  3. Add milk and bring to simmer; continue to simmer until milk evaporates and only clear fat remains, 10 to 15 minutes.
  4. Add wine and bring to simmer; continue to simmer until wine evaporates, 10 to 15 minutes longer.
  5. Add tomatoes and their juice and bring to simmer; reduce heat to low so that sauce continues to simmer just barely, with an occasional bubble or two at the surface, until liquid has evaporated (wooden spoon should leave trail when dragged through sauce), about 3 hours. Adjust seasonings with extra salt to taste. Keep sauce warm.
  6. Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring occasionally, until al dente. Drain pasta, leaving some water dripping from noodles. Toss with sauce and remaining 2 tablespoons butter. Distribute among individual bowls and serve immediately, passing Parmesan cheese separately.
Yields: 4 servings
Prep Time: 15 minutes
Cook Time: 3 hours and 45 minutes

Source: adapted from Cook’s Illustrated, January 1999

Posted in Beef, Main Dish, Pasta | Tagged , , , , , , , , , , | 13 Comments

Caramel Flan

Posted on February 14, 2012 by

Andrew and I love hosting dinner parties for our friends and family, however, since we moved to Peoria we haven’t planned one. This past weekend changed all that! We had a few of our friends for a delicious Mexican feast featuring chicken enchiladas, Mexican rice, refried beans, guacamole, and a caramel flan for dessert. We had plenty of classic margaritas, raspberry margaritas, and sangria to accompany the delicious food. Everyone had so much fun and we can’t wait to host another dinner party. My husband Andrew made the dessert entirely by himself and it turned out amazing. If you remember from January when he made my birthday cake, Andrew is not a baker. In fact, that carrot cake was the first thing I have ever seen him bake and we have been together for almost 10 years. This past weekend when we were planning the menu for our dinner party, Andrew insisted that he wanted to make the dessert. We decided on this recipe for a caramel flan and I am so glad that we did. It turned out wonderful! Making the caramel topping was the only problem that Andrew ran into. He was stirring the sugar-water mixture to dissolve the sugar but it kept recrystallizing in the pan. He tried making the topping three separate times before I had to step in and show him how to do it. When making the caramel topping it is very important not to stir the sugar-water mixture, you only want to gently swirl the pan. It is also very important to use a candy thermometer to cook the topping to the correct temperature. After showing him how to make the caramel topping, it was smooth sailing. This thick and creamy flan was the perfect ending to a wonderful meal.

One Year Ago: Red Velvet Cupcakes 

Caramel Flan

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Ingredients:

  • 1 cup sugar
  • 1/4 cup water
  • 4 large eggs
  • 6 large egg yolks
  • 1/2 teaspoon grated zest from 1 lemon
  • 2 (14-ounce) cans sweetened condensed milk
  • 3 cups low-fat 2% milk

Directions:

  1. Adjust an oven rack to the middle position and heat the oven to 350 degrees. Place a kitchen towel in the bottom of a large baking dish or roasting pan and place 8 7-ounce ramekins in the pan.
  2. In a small saucepan over high heat, bring the sugar and water to a boil swirling the pan gently, until the sugar has dissolved. Cook, gently swirling the pan occasionally, until it has the color of straw and measures 300 degrees on a candy thermometer. After the sugar syrup reaches 300 degrees, turn the heat down to medium and continue to cook, gently swirling the pan occasionally, until the caramel turns a deep amber color and registers 350 degrees on the thermometer. Do not stir.
  3. Carefully and slowly divide caramel among the ramekins, being careful not to splash caramel onto yourself or outside of the ramekins, and cool slightly until hardened.
  4. Bring a large saucepan of water to a boil over high heat.
  5. Meanwhile, whisk the whole eggs and egg yolks together in a medium bowl until thoroughly combined, about 1 minute. Whisk in the zest, sweetened condensed milk, and low-fat milk. Pour the mixture evenly among the ramekins.
  6. Being careful not to splash any water inside the ramekins, pour the boiling water into the roasting pan until the water reaches halfway up the side of the ramekins. Bake until the center of the custard is just barely set, is no longer sloshy, and an instant-read thermometer inserted in the center registers 170 to 175 degrees, 20 to 25 minutes (start checking the temperature after 15 minutes).
  7. Carefully remove the roasting pan from the oven and carefully transfer the ramekins  to a wire rack and let cool to room temperature, about 2 hours. Wrap the ramekins with plastic wrap and refrigerate the custard until completely chilled, at least 2 hours and up to 24 hours.
  8. Run a knife around the ramekins to loosen the custard. Invert a plate  over the top of the ramekin, and grasping both the ramekin and plate, gently flip the custard onto the plate, drizzling any extra caramel sauce over the top (some caramel will remain stuck in the pan). Repeat with remaining ramekins. Serve immediately.

Yields: 8 individual flans
Prep Time: 45 minutes
Bake Time: 25 minutes
Ready In: 3 hours and 10 minutes

Source: adapted from Cook’s Illustrated

Posted in Dessert | Tagged , , , , | 8 Comments

Red Velvet White Chocolate Chip Cookies

Posted on February 13, 2012 by

With Valentines Day only one day away, do you have any plans to celebrate? These thick and chewy red velvet white chocolate chip cookies would make the perfect homemade gift! I am a huge fan of anything red velvet, I just love the bright and cheery color and the decadent chocolate flavor. Although Valentines Day is one of the most popular times to make red velvet desserts I can eat them anytime of the year. Since Valentines day falls on a Tuesday this year, my husband Andrew and I celebrated on Friday night. Every year Andrew surprises me on where we go to dinner. The only thing he tells me about the reservation is the time. This year he made reservations at June in Peoria Heights. Bon Appétit Magazine named June one of the top 10 new romantic getaways and I can definitely see why. Chef and owner Josh Adams takes straight-from-the-farm organic products to prepare modern american cuisine. The menu is constantly changing depending on the season and the best available ingredients. We enjoyed a 5 course tasting with wine pairings that was absolutely incredible. The creativity of each course and the wine pairings left me speechless. If you live anywhere near the Peoria area you should really give June a try. It was definitely a dining event to remember.

One Year Ago: Red Velvet Cake Balls 

Red Velvet White Chocolate Chip Cookies

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Ingredients:

  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup cocoa powder
  • 1/2 cup unsalted butter, softened
  • 1/2 cup sugar
  • 1/2 cup light brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 teaspoon liquid red food coloring
  • 3/4 cup white chocolate chips, divided

Directions:

  1. Preheat oven to 375 F. Line two baking sheets with parchment paper.
  2. In a small bowl, whisk together the flour, baking soda, salt, and cocoa powder; set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat together butter and sugars until fluffy, about 3 minutes. Add the egg and vanilla and beat until combined. Beat in red food coloring. Reduce speed to low and add flour mixture, beat to combine. Fold in 1/2 cup white chocolate chips.
  4. Roll a heaping tablespoon of dough into a 1½-inch ball, roll the ball and place on the prepared baking sheet. Repeat with the remaining dough, spacing the balls about 2 inches apart.
  5. Bake, rotating sheets halfway through, until cookies are set in center and begin to crack, 10 to 12 minutes. Let cookies cool on sheets for 3 minutes before transferring cookies to wire racks to cool completely.
  6. In a microwave safe bowl melt remaining 1/4 cup of white chocolate chips. Drizzle the white chocolate over the cooled cookies. Let the cookies set until the chocolate hardens. Store in airtight container.

Yields: 2 dozen cookies
Prep Time: 10 minutes
Bake Time: 12 minutes

Source: adapted from How Sweet It Is

Looking for more Red Velvet recipes? Check out a few of my favorites! :D

 Red Velvet Cheesecake Brownies 

 Red Velvet Cupcakes with Cream Cheese Frosting

 Red Velvet Cake Balls

 Red Velvet Cake Roll

 Red Velvet Whoopie Pies

Posted in Cookies, Dessert | Tagged , , , , , | 8 Comments

Mexican Rice

Posted on February 12, 2012 by

Looking for the perfect side dish to serve with your favorite Mexican meal? This one pot Mexican rice rivals my favorite Mexican restaurant and is so easy to make right in your own kitchen. The rice is sautéed until golden brown then simmered in a chicken broth to perfection. It is a delicious and flavorful side dish to accompany any Mexican dish. Spice up your next taco night by making this mexican rice and you will have everyone at your dinner table shouting Ole! ;)

One Year Ago: Cranberry Bliss Bars 

Mexican Rice

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Ingredients:

  • 2 ripe tomatoes (about 12 ounces), cored and quartered
  • 1 medium white onion, peeled, trimmed of root end, and quartered
  • 3 medium jalapeño chiles, divided
  • 2 cups long grain white rice
  • 1/3 cup canola oil
  • 4 cloves garlic, minced (about 4 teaspoons)
  • 2 cups low-sodium chicken broth
  • 1 tablespoon tomato paste
  • 1 ½ teaspoons table salt
  • 1/2 cup minced fresh cilantro leaves
  • 1 lime, cut into wedges for serving

Directions:

  1. Heat oven to 350 degrees.
  2. In the bowl of a food processor fitted with the metal blade, process tomatoes and onion until smooth and thoroughly pureed, about 15 seconds. Transfer mixture to liquid measuring cup; you should have 2 cups (if necessary, spoon off excess so that volume equals 2 cups).
  3. Remove ribs and seeds from 2 jalapeños and discard; mince flesh and set aside. Mince remaining jalapeño, including ribs and seeds; set aside.
  4. Place rice in large fine-mesh strainer and rinse under cold running water until water runs clear, about 1 1/2 minutes. Shake rice vigorously in strainer to remove all excess water.
  5. Heat oil in heavy-bottomed ovensafe 12-inch straight-sided Dutch oven with tight-fitting lid over medium-high heat, 1 to 2 minutes. Drop 3 or 4 grains rice in oil; if grains sizzle, oil is ready. Add rice and fry, stirring frequently, until rice is light golden and translucent, 6 to 8 minutes. Reduce heat to medium, add garlic and seeded minced jalapeños; cook, stirring constantly, until fragrant, about 1 1/2 minutes. Stir in pureed tomatoes and onions, chicken broth, tomato paste, and salt; increase heat to medium-high and bring to boil. Cover pan and transfer to oven; bake until liquid is absorbed and rice is tender, 30 to 35 minutes, stirring well after 15 minutes.
  6. Stir in cilantro and reserved minced jalapeño with seeds to taste. Serve immediately, passing lime wedges separately.

Yields: 6 to 8 servings as a side dish
Prep Time: 10 minutes
Cook Time: 45 minutes

Source: Cook’s Illustrated, September 2004

Posted in Side Dish | Tagged , , , , , | 8 Comments

Peanut Butter-Pretzel Truffles

Posted on February 11, 2012 by

These truffles are truly Earth shattering! They will change your life, I guarantee it. :D  Peanut Butter-Pretzel Truffles, Chubby Hubby Truffles whatever you call them, I call them incredible! This little truffle has it all-sweet and salty, smooth and crunchy goodness! Not only do these candies satisfy cravings for peanut butter and chocolate it also satisfies your craving for something sweet and salty. The past few days I have been making batches of my favorite truffles to serve for Valentines Day. I went looking for a new recipe to try when Pinterest came to the rescue once again tempting me with these bits of heaven. Why not whip up a batch or two for your sweet valentine? :)

One Year Ago: Thick and Chewy Double Chocolate Cookies 

Peanut Butter-Pretzel Truffles

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Ingredients:

  • 1½ cups whole tiny twist pretzels
  • 1/2 cup creamy peanut butter
  • 1 tablespoon unsalted butter, at room temperature
  • 2 tablespoons light brown sugar
  • Pinch of salt
  • 3 tablespoons powdered sugar
  • 1 tablespoon vegetable shortening
  • 1 cup semisweet chocolate chips
  • 2 tablespoons peanut butter chips

Directions:

  1. Line a baking sheet with waxed paper; set aside.
  2. Place pretzels in a resealable plastic bag and run a rolling pin over the bag crushing the pretzels into small bits; set aside.
  3. In a small bowl, combine the peanut butter, butter, brown sugar and salt until completely blended and smooth. Add the pretzel bits and mix thoroughly. Add the powdered sugar and mix until completely combined. Chill in the freezer until firm, about 15 minutes.
  4. Shape into balls using 2 teaspoons of dough for each ball (use your fingertips to shape the balls-the mixture is sticky). Place on prepared pan and place in the freezer until firm, at least 15 minutes.
  5. Melt shortening and chocolate chips together in a metal bowl over a pan of lightly simmering water. Stir occasionally until smooth, and remove from heat.
  6. Working about 4 balls at a time, dip balls in chocolate using a spoon or a dipping fork and place on a waxed paper lined baking sheet. Keep the undipped balls in the freezer until ready to dip.
  7. Once you have covered all the balls in chocolate, place in the refrigerator until the chocolate coating is set. Once the coating is set melt the peanut butter chips and drizzle over each truffle. Return to refrigerator until drizzle is set. Store in an airtight container in the refrigerator.

Yields: About 18 truffles
Prep Time: 20 minutes
Ready In: 1 hour and 20 minutes

Source: adapted from Brown Eyed Baker, originally adapted from Make Happy

Posted in Candy, Dessert | Tagged , , , , , , , , | 17 Comments