I've been lazy. I was making a fresh loaf of bread every weekend and then i started to slack off! So this weekend i thought i would change it up a bit and add freshly toasted walnuts to the mix. I followed the tried and true No Knead Bread recipe and added about a cup of coarsely chopped toasted walnuts to the dough. This bread is so good! I can't stop cutting off little pieces and eating it... The outside is very crusty and crisp with a nice crackle, the inside is soft and airy with lots of walnuts throughout. This bread needs no cheese or butter or anything, its really that good! Enjoy!
I've been wanting to bake some muffins for awhile now and since there was a big ol' bag of frozen berries from Costco in the freezer, i thought i'd use them in this recipe even though it actually calls for fresh blueberries. I just substituted with the same amount of the frozen mixed berries (black berries, raspberries and blueberries) and they baked up great! Nice and moist with lots of delicious berries throughout. To top these off, i used a sprinkling of raw sugar for a little extra crunch! Enjoy!
My bff's youngest daughter Molly works part-time at the local Red Lobster. Now, i am not a big fan of the Red Lobster per se, but i've gone a few times so that Molly could "wait" on us and she always brings lots & lots of these delicious Cheese Biscuits to our table. If you haven't tried these biscuits you are in for a treat. Filled with cheddar cheese, some garlic powder and butter these make a perfect addition to any fall dinner or just a tasty snack! The recipe is super easy and you can whip them up in no time, you probably already have all the ingredients in your pantry. The main thing to remember is to have your butter and milk cold and not to mix the dough too much or they will become hard biscuits instead of light and crumbly biscuits! Try them for yourself! Enjoy!
These Cashew Butterscotch Bars by famed baker Dorie Greenspan, were the perfect weekend baking project. My dad had picked up one of those gigantic containers of delicious salted cashews from Costco so I wanted to try something that highlighted the cashews and this recipe seems to fit the bill. These bars are basically made up of a sweet crust with a sticky butterscotch topping finished off with salted cashew pieces. The bars are very sweet and buttery with a nice salty-nutty crunch on top. This recipe will make up around 36 bars, plenty to go around! Although I was supposed to use a 13"x18" jelly roll pan, I ended up using a 12"x17" pan because that's all I had on hand and I still was able to get the same yield. These bars hold their shape well and are perfect for bagging up and distributing to others for fun treats! Enjoy!
My friend Tim took the buyout at work so i wanted to make something to bring in as a "goodbye goodie". Tim and his wife Eve have always been terrific testers! This interesting recipe caught my eye because of the the layers of flavors and textures: Two Chocolates, Some Salted Butter Caramel Mousse. This dessert starts out with a dark chocolate walnut brownie base, the next layer is a Milk Chocolate and Salted Butter Caramel Mousse and the top is a Dark Chocolate Gananche. I've gotta be honest and tell you this dessert took me forever to make! The brownie part was easy, but it has to cool completely before you can layer on the mousse. The first attempt at the mousse turned out bad, my chocolate seized up when i put the caramel into it–not good. So the second time around i mixed some hot cream into my chocolate when i melted it up and then the caramel mixed in smoothly. Yah! But then i had to wait for the caramel chocolate mixture to cool down before i could fold in the whipped cream that i had whipped up ahead of time and place in the fridge (are you still with me here? lol!). After the mousse cooled completely i layered it onto the brownie and placed in to the fridge to set up. A few hours later i made the ganache, let it cool down for around 30 minutes and then layered it on top of the mousse. Then the whole thing went back into the fridge overnight to completely set up. The next day i took it out and my dad cut it into little 2x2 squares for me (thanks dad!), you must use a hot, dry knife to successfully cut through all the layers without squishing the whole thing! This dessert needs to stay refrigerated until very close to serving time otherwise the mousse starts to get very soft. We'll have to wait and see what Tim thinks of his dessert!
My dad decided to have a little Labor Day B-BQ and i was in charge of appetizers! The main course was grilled oysters and grilled marinated shrimp so i decided on some rustic bruschetta with in-season tomatoes and a tapenade with figs and toasted walnuts. The Fresh Tomato Bruschetta is so delicious but to add a little extra flavor i topped each piece of toasted baguette with a layer of freshly made pesto (we made the pesto with toasted walnuts instead of pine nuts) and then scooped on the tomato mixture. For the Fig & Walnut Tapenade with Goat Cheese i used dried Mission figs instead of Calimyrna just because Mission figs are more commonly grown in this area of California. This tapenade is so easy, i ground all the ingredients in the food processor! Each slice of toasted baguette was topped with a creamy layer of goat cheese, then the tapenade and a little sprinkle of toasted chopped walnuts for garnish. The flavor of the tapenade is both sweet from the fig and salty from the olives, a bit of crunch and flavor from the toasted walnuts and the creamy goat cheese creates a delicious tangy combination. Both the Tomato Bruschetta and the Fig & Walnut Tapenade can be made a few days in advance, they actually taste better after they've been marinating for a few days! Make your toasted baguette slices about an hour before your guests arrive so they are nice and crunchy. I slice the bread and then brush olive oil on both sides and sprinkle with sea salt. Toast the bread on cookie sheets under the broiler until really brown (watch carefully because they burn quickly!). Flip the bread over and toast the other side to a nice golden brown. Let cool for a few minutes then plate up your appetizers. We served the appetizers with a nice sparkling italian prosecco, Enjoy!
Found this great recipe for a Caramel Pound Cake with a delicious caramel flavored icing. The taste of this moist bundt style cake is remminiscent of a maple donut bar! This cake is really easy to make but be forwarned: there are three sticks of butter and six eggs in the batter alone! I baked the cake for 45 minutes and then placed a sheet of aluminum foil over the top then baked for another 25 minutes. Make sure you grease AND flour your pan before pouring in your batter. I only used PAM on my pan and parts of my cake stuck when i un-molded! Let me tell ya, the broken pieces were a great little snack! Enjoy!