Recipes

Sea Salt Chocolate Chip Cookies

Sea Salt Chocolate Chip Cookies

via Smitten Kitten
Recipe for 18-24 cookies

What you’ll need:

  • Baking sheet
  • Parchment paper
  • 1/2 cup unsalted butter, at room temp
  • 2 tablespoons granulated sugar
  • 2 tablespoons turbinado sugar (think Sugar in the Raw)
  • 3/4 cup + 2 tablespoons packed light or brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon baking soda
  • Heaped 1/4 teaspoon fine sea salt or table salt
  • 1 3/4 cups all-purpose flour
  • 1/2 pound semi or bittersweet chocolate – chips or flaked/cut up bar (use a serrated knife)
  • Flaky or course sea salt

What to do:

Preheat oven 350° F.

In a large bowl, cream the  butter and sugars together.

Beat in egg and vanilla.

Beat in the heaped 1/4 teaspoon of salt and baking soda

Beat in the flour. It should look a little crumbly at this point. If not, add a little bit of flour and mix again.

Fold in the chocolate with a spatula.

Make balls of cookies about 1 1/2 tablespoons in size.

Bake until you see hints of brown on the top (7-12 minutes).

Remove from the oven, let cool, and then smile.

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Thankful Thanksgiving Dinner Calzone

Thankful Thanksgiving Dinner Calzone

Thanksgiving Day. One of the most epic FCK experiences an individual can have. It’s when family and friends get together and harmoniously indulge in of of the most icon meals of the year. But what if you can’t wait until Thanksgiving day for that amazing blend of flavor crystals to hit your taste buds. Well, what we did was invite our friends Katie and Cynthia (creators of The Violet Fog) over and jammed all those nostalgic flavors into a calzone the size of a UFO.

Care to know how this was all done, worry no more! Here is the short list of ingredients you’ll need

Ingredients:

  • 1 Pizza Dough Ball
  • 2 Russet Potatoes
  • 2 Sweet Potatoes
  • 1 Roasted Chicken – got ours from the local grocer
  • 1 package Stouffer’s Stuffing
  • 16oz Chicken Stock
  • 1 package Jimmy Dean’s Ground Sausage
  • Frozen Cranberries
  • Chicken Stock
  • Granulated Sugar
  • Orange Zest
  • Butter
  • Garlic
  • Shallot
  • Sage
  • Thyme
  • Cinnamon
  • 1 large Egg
  • flour
  • salt and pepper to taste

What to do:
Start out by making mashing both kinds of potatoes separately. Season the russets with garlic and the sweet potatoes with cinnamon and brown sugar. Next, cook up some Stouffer’s stove top stuffing using chicken stock as your flavoring liquid. Whisk up a gravy with the sausage and season with garlic, shallot, sage and thyme. Cook some frozen cranberries down in water with enough sugar to add some sweetness and add a touch of orange zest. Pick the meat from the roasted chicken. Let all the finished ingredients cool. Roll out the dough and start to layer the ingredient on half of the dough circle. Beat an egg in a bowl to create an egg wash. Lightly bush where the calzone will be sealed with the wash. Crimp the calzone closed using the prongs of a fork. Brush the outside lightly with egg wash, cut three slit in top to release. Bake at 375 degrees until crusty and golden brown (about 8-12 minutes). Rotate half way through cooking to ensure even cooking. Let rest for 5 minutes and slice up with serrated knife. Serve with left over cranberry sauce and gravy on the side. Enjoy your food coma.

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Gluten Free Gingersnap Blueberry Chocolate Chip Pancakes

Gluten Free Gingersnap Blueberry Chocolate Chip Pancakes

Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients:

  • 1 small package of fresh blueberries
  • 1/2 cup semi-sweet chocolate chips
  • Maple syrup
  • 4 tbsp butter, melted
  • 2 eggs
  • 2 tbsp sugar
  • 2 ½ cups Bob’s Red Mill all purpose gluten-free flour
  • 1/4 tsp Bob’s Red Mill xanthan gum
  • 2 tsp gluten-free baking powder
  • ½ tsp baking soda
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp allspice
  • 1 pinch salt
  • 1/2 tsp vanilla
  • 1 cup milk
  • 2 tbsp butter / oil for pan

To Prepare:
In a medium bowl, mix the melted butter, eggs, vanilla and sugar.

In separate bowl, whisk flour, xanthan gum, baking powder, baking soda, ginger, cinnamon, cloves, allspice, salt until blended nicely.

Slowly add the dry ingredients to the butter mixture stirring as you go. Add the milk and continue stirring until all lumps have been removed and the mixture is smooth.

On medium heat, melt 1 tbsp of butter on a 12″ skillet and proceed to spoon 1/3 of the pancake mixture onto the hot buttery pan puddle. The pancake batter may need to be smoothed out and flattened into a circle on the pan. You can use the spoon and flatten it by making a circular motion from the inside out. Once flattened, sprinkle blueberries and chocolate chips evenly across the batter. Cook until golden and then flip.

Repeat until you have no more batter. Serve with warm maple syrup and enjoy your food coma!

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Gluten Free Chocolate Chip Cookie Bombs

Gluten Free Chocolate Chip Cookie Bombs

I wish I could claim this recipe as my own, however I found it on www.bojourgourmet.com here while trying out a few gluten free recipes. There are easily THE BEST cookies I’ve ever made. For a while, I have scoffed at the idea of gluten free foods, but having tried them for a little while, I feel better and actually can probably eat more in a sitting as my body is able to break down what I am eating more efficiently. Let me know how yours turn out! I even tried added bacon to mine for a little saltier flavor.

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Asian Chicken Lettuce Wraps

Asian Chicken Lettuce Wraps

Cook Time: 40 minutes

Ingredients:

  • 1 head butter lettuce
  • 1 large red bell pepper
  • 1 cup of sliced water chestnuts
  • ½ yellow onion
  • ¼ cup Soy Vay hoisin garlic sauce
  • 1 large boneless, skinless chicken breast
  • ½ cup olive oil
  • 1 tbsp scallions
  • Salt, black pepper, cayenne pepper as desired

To Prepare:
After rinsing the chicken, lightly season both sides with salt, black pepper and cayenne pepper to your liking.

In a medium skillet, add ¼ cup of olive oil until pan on medium/high. Once the pan has warmed up, place the chicken breast in the pan and sear both sides until medium brown (about 2-3 minutes on each).

Proceed by placing seared chicken on a baking sheet/pan in the preheated oven at 350 degrees. Chicken can roast for 18 minutes.

While chicken is baking, continue by dicing half of a yellow onion, and large red bell pepper. Place vegetables and ¼ of olive oil in a stove-warmed pan and season with salt and pepper.

After five or so minutes, add 1 cup water chestnuts to the stove and continue to sauté vegetables until lightly browned. Then transfer the vegetables from the stove into a large mixing bowl, and add ¼ cup hoisin, garlic sauce and let cool.

Rinse lettuce and dry each leaf as it’s pulled from the head.

Let chicken sit for several minutes after baking to retain moisture. Then cut into small cubes, and serve atop garlic/hoisin mixture on the bed of 1-2 large pieces of butter lettuce.

Lightly drizzle additional sauce for presentation and extra flavor and enjoy.

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Homemade Ice Cream Sandos

Homemade Ice Cream Sandos

For the party:

  • 1/2 cup unsalted butter
  • 1/2 cup white sugar
  • 1 egg
  • 1 tap vanilla extract
  • 1/4 tsp salt
  • 1/4 cup unsweetened cocoa powder
  • Smiles. You need smiles.
  • 1 pint of your favorite ice cream, or more if you dare

Cookware:

  • 10″x15″ baking sheet (rimmed helps)
  • Parchment paper
  • Medium mixing bowl

What to do:

Preheat the oven to 350 degrees F.

Now melt the butter and mix all of the ingredients with the exception of the ice cream, in the mixing bowl. Mix it hard. Mix it good. Make that ish creamy awesome.

Once creamy chocolate mixture status has been reached, take your baking sheet and cover it with a layer of parchment paper.

Pour the chocolatey goodness onto the parchment paper and spread it evenly with a spatula making sure to leave a 1-2″ buffer from the sides. Feel free to use your tongue if you are going to be making the batch for yourself.

Throw the sheet in the oven for 5-10 minutes (time will vary depending on oven size – if this is your first time doing this, it doesn’t hurt to check the brownies occasionally – nobody likes a burnt brownie ).

Once the brownie is cooked, pull out of the oven and place another piece of parchment paper on top of the brownie. The idea here is to flatten the brownie to make it harder and more solid for the sando shell. Find a nice flat surface (i.e kitchen table) and place the brownie on it (between the parchment paper still). Take the cookie sheet and place it on top and press down to flatten the brownie.

Place brownie in freezer to cool a bit more – we don’t want the ice cream to melt on contact so a cold brownie will be better.

After a couple minutes, take the brownie out of the freezer, cut in half and spread the entire pint on one half. Take the other half and place on top of the ice cream and press down to help even out the ice cream. If the ice cream is melting at all, place the cake back in the freezer to cool it back down.

Take a knife and put it under hot water (a warm knife will cut the cake better) and cut up into bite size pieces

Serve and enjoy your food coma!

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A Delicious Buttery Balls Party For Your Mouth

A Delicious Buttery Balls Party For Your Mouth

For the party:

  • 8oz unsalted butter
  • 10oz bag of marshmallows (mini melt easier)
  • 6 cups Reece’s Pieces Puffs
  • 1/3 cup milk chocolate morsels
  • 1/4 tsp sea salt
  • Smiles. You need smiles.

Cookware:

  • Large sauce pan
  • Cake pan – you decide the dimensions – smaller = thicker

What to do:

First, you need to brown that butter. Start by turning your favorite burner on the stove to a medium heat and melting the butter in the sauce pan.

Once the butter is melted, it’ll begin to foam and sizzle at you, like it’s cheering because you are awesome. Make sure to stir and don’t become too arrogant with how awesome the butter thinks you are as you need to pay attention. The butter will start to brown in color and smell “nutty.” You’ll notice little brown flakes floating up from the bottom of the pan because they wanna play. Say no and scrape the flakes from the bottom of the pan. Lower the heat to warm or off and mix in the marshmallows.

Stir until you have a nice creamy fluff.

Now it’s time for the real party to start. Mix in the puffs, chocolate chips, and salt until everything is coated with everything else.

Take the cake pan, lubricate it with butter, and dump the puff party into it. Spread evenly with a spatula. (I used a greased parchment paper to push the puff party into the corners of the pan).

Let cool for 30 minutes to an hour and then serve yourself a delicious food coma.

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Chocolate Chip + Marshmallow + Banana Bread Goblets

Chocolate Chip + Marshmallow + Banana Bread Goblets

This pulled pork is sticky, delicious and amazing.

For the goodness:

  • 2 cups all purpose flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup butter, melted
  • 3/4 brown sugar
  • 2 eggs, beaten
  • 1 cup mini marshmallows
  • 1/2 cup semi-sweet / dark chocolate morsels
  • 3-4 bananas, mashed
  • 3 Rolos

Cookware:

  • 12 cup muffin pan

What to do:

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, mash the bananas and mix in the butter and brown sugar and then eggs until well blended

Mix in flour, baking soda and salt.

Finally, dump in the goodness (the marshmallows, chocolate chips and 3 Rolos).

Mix well and then distribute into a well lubricated muffin pan.

Bake in the oven for 18-22 minutes or until the top of the muffins have browned.

When the muffins have browned, pull out and let sit for a lil’ bit and then let the food coma party begin!

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S’moreo Galoreo

S’moreo Galoreo

This is essentially the same thing as the S’more Cups” with one big addition: Oreos!
Recipe for each cup
What you’ll need:

  • 1 3-4″ sauce dish
  • 1 graham cracker square, crushed
  • Handful small marshmallows
  • 3 rectangles of Hershey’s chocolate or your favorite chocolate morsels
  • Hershey’s chocolate syrup
  • Sprinke of cinnamon
  • 1 Oreo, crushed
  • Butter or cooking spray

What to do:

20121210-124007.jpg20121210-124018.jpg20121210-124028.jpgPreheat oven 350° F.

Grease the sauce dish and fill the bottom with half of the crushed graham cracker and then top with the chocolate.

Dump the rest of the graham cracked on top of the chocolate

Cover with a layer of marshmallow and then sprinkle cinnamon on top.

Throw the dish in the oven for about 3 – 5 minutes or until the marshmallows are browned.

Pull out and let sit as the dish and contents will be hot.

Sprinkle the crushed Oreo on top of the marshmallow and drizzle chocolate syrup on top.

Enjoy your food coma!

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S’more Cups

S’more Cups

Otherwise known as a ramekin full of heaven, these are really easy to make are sure to be a hit whether it’s in your mouth or someone else’s.
Recipe for each cup
What you’ll need:

  • 1 3″ ramekin
  • 1 graham cracker square
  • 2 marshmallows, halved
  • 3 rectangles of Hershey’s chocolate
  • Hershey’s chocolate syrup

What to do:

Preheat oven 350° F.

Crush half of the graham cracker into little pieces in the bottom of the ramekin and then top with the chocolate bar pieces. Crush the rest of the graham cracker on top of the chocolate and then top that layer with the 4 pieces of marshmallow (try to make a four leaf clover with the mallows).

Throw the ramekin in the oven for about 3 – 5 minutes or until the marshmallows are browned.

Pull out and let sit as the ramekin and contents will be hot.

Drizzle chocolate syrup on top.

Enjoy your food coma!

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