Yummy, chewy, salty, good ol' fashioned chocolate chips cookies. I made these for my grandpas for Father's Day and they quite enjoyed them!
1/3 cup butter, softened
1/3 cup shortening
1/2 cup brown sugar, packed
1/2 cup sugar
1 teaspoon vanilla
1 egg
1 1/2 cup flour
1 teaspoon baking soda
1 scant teaspoon kosher salt
1-2 cups semi-sweet chocolate chips
1. Preheat oven to 350 degrees.
2. Cream together butter, shortening, and sugars (by hand always makes for a better cookie!)
3. Add in the egg and vanilla and stir until combined
4. Add the dry ingredients and mix. Add chocolate chips
5. Bake on a lightly greased cookie sheet for 8-10 minutes.
source: recipe from here
Have any questions about this recipe? email me at me@amandaabby.com
Sunday, June 17, 2012
Thursday, June 23, 2011
Stuffed Chicken Roulade
Everyone (including myself) was impressed at the fact that chicken could taste this good! Maybe it was a good day- but the chicken was not dry at all. A rarity for me. Mascarpone is a sweet italian cheese- somewhat similar to the texture of cream cheese- although that taste is much different. It isn't as tangy as cream cheese. Mascarpone is a bit more expensive than cream cheese $5 versus $2 for 8 ounces, but it is oh so goooood. Next time I'm going to try cream cheese to see if it'll work. I also added the juice of the lemon (I read the recipe wrong) and I used 2 teaspoons dried thyme instead of fresh thyme. Still tasted great! The tang from the lemon was probably my favorite part of this recipe.
8 ounces mascarpone cheese (about 1 cup)
3 garlic cloves, minced
2 tablespoons fresh thyme, minced (or 2 teaspoons dried)
1/4 cup grated parmesan cheese
Zest and juice from 1 lemon
salt and pepper
4 boneless, skinless chicken breasts (about 1/2 pound each)
extra virgin olive oil
Preheat oven to 350 degrees.
In a bowl, combine mascarpone, garlic, thyme, parmesan, lemon juice and zest. Season with salt and pepper.
Butterfly each chicken breast (slice through the middle of the breast, keeping one side in tact). Place chicken breast in between two layers of plastic wrap and using a meat mallet or a heavy pan, pound the chicken until it is 1/4 inch thick.
Lay the chicken breast flat and season it with salt and pepper. Divide the mascarpone filling over each of the breasts. Starting at the shortest end of the chicken breast, roll up tightly, tucking in ends to secure. Secure with one toothpick each.Season once again with salt and pepper.
Heat some olive oil in an oven-safe saute pan (or if yours is not oven safe you can transfer the chicken to a 13 x 9) over medium-high heat. Add the roulades and sear on all sides until golden brown, about 3-4 minutes per side (I did about 7.5 minutes total and that seemed to work perfectly). Transfer the pan to the oven and bake until the internal temperature is 165 degrees and juices run clear, about 10 minutes.
Let chicken rest 5 minutes before serving (don't skip this step!). Remove toothpick, slice and serve.
source: recipe adapted from Kelsey's Kitchen
Have any questions about this recipe? Leave a comment!
8 ounces mascarpone cheese (about 1 cup)
3 garlic cloves, minced
2 tablespoons fresh thyme, minced (or 2 teaspoons dried)
1/4 cup grated parmesan cheese
Zest and juice from 1 lemon
salt and pepper
4 boneless, skinless chicken breasts (about 1/2 pound each)
extra virgin olive oil
Preheat oven to 350 degrees.
In a bowl, combine mascarpone, garlic, thyme, parmesan, lemon juice and zest. Season with salt and pepper.
Butterfly each chicken breast (slice through the middle of the breast, keeping one side in tact). Place chicken breast in between two layers of plastic wrap and using a meat mallet or a heavy pan, pound the chicken until it is 1/4 inch thick.
Lay the chicken breast flat and season it with salt and pepper. Divide the mascarpone filling over each of the breasts. Starting at the shortest end of the chicken breast, roll up tightly, tucking in ends to secure. Secure with one toothpick each.Season once again with salt and pepper.
Heat some olive oil in an oven-safe saute pan (or if yours is not oven safe you can transfer the chicken to a 13 x 9) over medium-high heat. Add the roulades and sear on all sides until golden brown, about 3-4 minutes per side (I did about 7.5 minutes total and that seemed to work perfectly). Transfer the pan to the oven and bake until the internal temperature is 165 degrees and juices run clear, about 10 minutes.
Let chicken rest 5 minutes before serving (don't skip this step!). Remove toothpick, slice and serve.
source: recipe adapted from Kelsey's Kitchen
Have any questions about this recipe? Leave a comment!
Tuesday, June 14, 2011
Homemade Almond Roca
I know it's nearly summer and it's not really time for "Christmas" treats, but you must make this! It is so delicious- one of the best things I have ever made (besides my Grandma Rhea's eclairs of course!). The trick is knowing when the toffee is done. Here are some great pictures explaining the process. The toffee is done when the caramel is a rich, orangey caramel color.
Update: I tried this recipe with walnuts as well and it was equally delicious. I poured the toffee (without nuts) onto a sheet pan, added the chocolate chips and spread them all over the toffee and then sprinkled on finely chopped walnuts. Delicious!
Update: I tried this recipe with walnuts as well and it was equally delicious. I poured the toffee (without nuts) onto a sheet pan, added the chocolate chips and spread them all over the toffee and then sprinkled on finely chopped walnuts. Delicious!
36 servings
4 sticks salted butter
2 cups sugar
4 tablespoons water
2 cups sliced almonds
1+ cups chocolate chips
1/2 cup sliced almonds, lightly crushed with hands
Combine the first 3 ingredients and cook on high, stirring constantly through 3 stages:
1. Runny
2. “Cheesy”—it will look like melted white cheese
3. Runny and smooth, caramel brown color
When it is runny, smooth and caramel brown in color, remove it from the heat and add the almonds. Stir until combined and pour the mixture onto a parchment paper lined cookie sheet. Spread it into an even layer. It will harden as it cools.
While it is still warm, sprinkle chocolate chips on top and let them melt enough to get soft. Spread the chocolate in an even layer across the candy with a rubber spatula or mini offset spatula. Sprinkle the crushed sliced almonds on top of the chocolate.
You can leave the almond roca on the counter to cool, or place it in the freezer for 10 minutes or so and break apart into rustic pieces using a butter knife.
source: recipe from Tasty Kitchen
Thursday, March 24, 2011
Mexican Rice
This is my favorite Mexican rice recipes and is so quick and easy! I use basmati rice, so I adjust the amount of chicken broth. To make this recipe easier, I will often use chicken bullion cubes plus water and use canned, diced tomatoes instead of the fresh ones.
2 tablespoons olive oil
1/2 onion, diced
2-4 garlic cloves, chopped
2 cups long-grain white rice
4 cups chicken broth
1 packet sazon seasoning with coriander and annatto (Goya brand- found in Mexican food aisle)
2 small plum tomatoes, seeded and diced
salt and pepper
Heat the oil in a saucepan over medium heat. Add the onion and garlic and saute until tender and translucent. Add the chicken broth, rice and sazon packet packet and stir. Stir in the tomatoes and season with salt and pepper. Reduce the heat to low and cover with a lid. Cook until the rice is tender and all of the liquid is absorbed, about 15-20 minutes. Remove the lid and fluff with fork.
source: recipe adapted from here
2 tablespoons olive oil
1/2 onion, diced
2-4 garlic cloves, chopped
2 cups long-grain white rice
4 cups chicken broth
1 packet sazon seasoning with coriander and annatto (Goya brand- found in Mexican food aisle)
2 small plum tomatoes, seeded and diced
salt and pepper
Heat the oil in a saucepan over medium heat. Add the onion and garlic and saute until tender and translucent. Add the chicken broth, rice and sazon packet packet and stir. Stir in the tomatoes and season with salt and pepper. Reduce the heat to low and cover with a lid. Cook until the rice is tender and all of the liquid is absorbed, about 15-20 minutes. Remove the lid and fluff with fork.
source: recipe adapted from here
Wednesday, March 23, 2011
Sticky Buns
Boy, were these goooood. They took about 4 hours from start to finish. Traditionally, sticky buns contain pecans, but I used walnuts because that's what we had in the freezer. The brioche dough is from Artisan Bread in 5 Minutes a Day and the "goo" (caramel sauce) is from this recipe. I actually prefer this dough recipe over Pioneer Woman's cinnamon roll recipe (I know-I was surprised!).
A note on how to rise the brioche dough: rise it in the oven to reduce rising time! I preheat my oven for about 1 minute until it is about 100-105 degrees. Then I place the dough (covered with a towel) on the middle rack and quickly close the oven door.
Makes 12 sticky buns
For the Brioche:
3/4 cup lukewarm water
2 1/4 teaspoon instant yeast (1 packet)
2 1/4 teaspoon kosher salt
4 eggs, lightly beaten
1/4 cup honey
3/4 cup unsalted butter, melted and cooled to room temperature
3 3/4 cup unbleached all-purpose flour
Mix the yeast, salt,eggs, honey, and melted butter with the water in a large mixing bowl. Mix in the flour until all of the flour is incorporated. Cover and allow to rise for 2-3 hours (see note above on rising dough in the oven). This dough is very wet and will not look like a traditional dough- don't worry! It all turns out good in the end :) Also, for better handling of the dough, I placed the bowl of dough in the fridge for the last half of the rising time. Otherwise, the dough would have been an absolute pain to roll out. You can leave the dough in the fridge for a few days if need be.
For the "goo" (caramel sauce):
3/4 cup unsalted butter
1 1/2 cups light brown sugar
1/3 cup honey
1/3 cup heavy cream (I used skim milk- worked just great!)
1/3 cup water
1/4 teaspoon salt
1 cup nuts, chopped
Melt butter in saucepan. Whisk in sugar until dissolved. Remove from heat and whisk in the other ingredients. Pour into a 13 x 9 pan. Let cool for at least 30 minutes. Before placing rolls on the "goo," sprinkle on the chopped nuts.
For the filling of the Sticky Buns:
1/4 cup light brown sugar
1/4 cup sugar
1 teaspoon cinnamon
1/2 cup nuts, chopped
2 tablespoons melted butter
Stir together.
To assemble the Sticky Buns:
On a heavily (seriously) floured surface, roll out dough until it is roughly the size of a sheet pan. Sprinkle on the filling and spread it to the sides of the dough. It may look like there's not enough filling, but be still, and know that the goo will make up for it.
Tightly roll up the dough and with a pastry scrapper, and cut into 12 evenly sized pieces. Place rolls on top of the goo and lightly cover with plastic wrap and rise for 1-2 hours in the oven (see note above picture).
Remove the plastic wrap and with the rolls still in the oven, preheat to 350 degrees and immediately set the timer for 35 minutes. You may need to place a piece of aluminum foil over the sticky buns if they become too browned. Let cool for 20 minutes on a wire rack (I used a trivet). Serve sticky buns by flipping over the bun so the caramel (goo) and nut side is facing up.
A note on how to rise the brioche dough: rise it in the oven to reduce rising time! I preheat my oven for about 1 minute until it is about 100-105 degrees. Then I place the dough (covered with a towel) on the middle rack and quickly close the oven door.
Makes 12 sticky buns
For the Brioche:
3/4 cup lukewarm water
2 1/4 teaspoon instant yeast (1 packet)
2 1/4 teaspoon kosher salt
4 eggs, lightly beaten
1/4 cup honey
3/4 cup unsalted butter, melted and cooled to room temperature
3 3/4 cup unbleached all-purpose flour
Mix the yeast, salt,eggs, honey, and melted butter with the water in a large mixing bowl. Mix in the flour until all of the flour is incorporated. Cover and allow to rise for 2-3 hours (see note above on rising dough in the oven). This dough is very wet and will not look like a traditional dough- don't worry! It all turns out good in the end :) Also, for better handling of the dough, I placed the bowl of dough in the fridge for the last half of the rising time. Otherwise, the dough would have been an absolute pain to roll out. You can leave the dough in the fridge for a few days if need be.
For the "goo" (caramel sauce):
3/4 cup unsalted butter
1 1/2 cups light brown sugar
1/3 cup honey
1/3 cup heavy cream (I used skim milk- worked just great!)
1/3 cup water
1/4 teaspoon salt
1 cup nuts, chopped
Melt butter in saucepan. Whisk in sugar until dissolved. Remove from heat and whisk in the other ingredients. Pour into a 13 x 9 pan. Let cool for at least 30 minutes. Before placing rolls on the "goo," sprinkle on the chopped nuts.
For the filling of the Sticky Buns:
1/4 cup light brown sugar
1/4 cup sugar
1 teaspoon cinnamon
1/2 cup nuts, chopped
2 tablespoons melted butter
Stir together.
To assemble the Sticky Buns:
On a heavily (seriously) floured surface, roll out dough until it is roughly the size of a sheet pan. Sprinkle on the filling and spread it to the sides of the dough. It may look like there's not enough filling, but be still, and know that the goo will make up for it.
Tightly roll up the dough and with a pastry scrapper, and cut into 12 evenly sized pieces. Place rolls on top of the goo and lightly cover with plastic wrap and rise for 1-2 hours in the oven (see note above picture).
Remove the plastic wrap and with the rolls still in the oven, preheat to 350 degrees and immediately set the timer for 35 minutes. You may need to place a piece of aluminum foil over the sticky buns if they become too browned. Let cool for 20 minutes on a wire rack (I used a trivet). Serve sticky buns by flipping over the bun so the caramel (goo) and nut side is facing up.
Monday, March 14, 2011
Creme Brulee French Toast
The title is definitely a disguise. This is nothing like traditional French toast and will certainly fulfill one's daily calorie allotment (and then some). But it is worth it. I received this recipe from a sweet religion class teacher from church.
1/2 cup butter
1 cup brown sugar, packed
2 tablespoons light corn syrup
Melt the above ingredients in a saucepan on low heat and pour on a sheet pan.
5 eggs
1/2 teaspoon ground cinnamon
1 1/2 cups half and half
1/4 teaspoon salt
1 teaspoon salt
pinch of nutmeg
good-quality bread (white bread is the best in this recipe!)
Whisk together the above ingredients and dip your bread into the egg mixture and set bread slices on top of the caramel in the sheet pan. Cover with plasticwrap and place in fridge for 1-2 hours.
Bake for 20 minutes at 350. Pull the sheet pan out of the oven and filp bread slices over. Cook for another 15 minutes.
If you really want to make this french toast even more unhealthy, add a dollop of freshly whipped cream and serve, but know that this is PLENTLY rich on its own. We served ours with strawberries as well.
Friday, March 11, 2011
Almond Poppy Seed Cookies
I just love the combination of almond and poppy seeds. These are the cookie equivalent to these delicious Costco-esque Poppy Seed muffins.
makes two dozen cookies
2/3 cup sugar
1/2 cup salted butter, softened
1 egg
1 teaspoon almond extract
1 1/4 cup flour
1/2 teaspoon baking soda
pinch of salt
2 teaspoons poppy seeds
Cream together the butter and sugar until light and fluffy.
Add the egg and the almond extract, mix.
Add flour, salt, and baking soda. Stir in the poppy seeds.
Scoop cookie dough onto a parchment lined baking sheet and bake at 350 for 10-12 minutes or until just turning golden around the edges.
makes about two dozen
source: recipe adapted from here
Have any questions about this recipe? Email me at me@amandaabby.com
makes two dozen cookies
2/3 cup sugar
1/2 cup salted butter, softened
1 egg
1 teaspoon almond extract
1 1/4 cup flour
1/2 teaspoon baking soda
pinch of salt
2 teaspoons poppy seeds
Cream together the butter and sugar until light and fluffy.
Add the egg and the almond extract, mix.
Add flour, salt, and baking soda. Stir in the poppy seeds.
Scoop cookie dough onto a parchment lined baking sheet and bake at 350 for 10-12 minutes or until just turning golden around the edges.
makes about two dozen
source: recipe adapted from here
Have any questions about this recipe? Email me at me@amandaabby.com
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