Chewy Granola Bars

This from (where else?) Smitten Kitchen. She advertises these as super chewy and they are. I usually am not a granola fan due to how hard and crunchy it can be, but this is just right. This recipe is amazingly adaptable and easy to substitute. I left out a lot and switched some things around. This is also a great "kid helper" recipe. Caroline helped pour and mix almost all of it and it was a lot of fun to make together! For the oat flour I used whole wheat and intended to mix some wheat germ or flax in but completely forgot. I also used a mix of honey and maple syrup because we were getting impatient waiting for the honey to pour out and I really think the corn syrup is completely optional. We used dried cherries, almonds and a handful of dark chocolate chips in ours.

1 2/3 cups quick rolled oats
1/2 to 3/4 cup granulated sugar (use more for a sweetness akin to most purchased bars; use less for a mildly sweet bar)
1/3 cup oat flour (or 1/3 cup oats, processed till finely ground in a food processor or blender)
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
2 to 3 cups dried fruits and nuts (total of 10 to 15 ounces)
1/3 cup peanut butter or another nut butter (I used almond butter) (optional)
1 teaspoon vanilla extract (optional, namely because I was not convinced that the flavor came through)
6 tablespoons melted butter
1/4 cup honey, maple syrup or corn syrup
2 tablespoons light corn syrup
1 tablespoon water

Preheat the oven to 350°F. Line an 8″ x 8″ x 2″ pan in one direction with parchment paper, allowing it to go up the opposing sides. Lightly grease the parchment paper and the exposed pan, or coat with a non-stick spray.

Stir together all the dry ingredients, including the fruit and nuts. In a separate bowl, whisk together the vanilla, melted butter or oil, liquid sweeteners and water. Toss the wet ingredients with the dry (and peanut butter, if you’re using it) until the mixture is evenly crumbly. Spread in the prepared pan, pressing them in firmly to ensure they are molded to the shape of the pan. (A piece of plastic wrap can help with this, as you press down on the back of it.)

Bake the bars for 30 to 40 minutes, until they’re brown around the edges — don’t be afraid to get a little color on the tops too. They’ll still seem soft and almost underbaked when you press into the center of the pan but do not worry, they’ll set completely once completely cool.

Cool the bars in their pan completely on a cooling rack. (Alternately, after about 20 minutes you can use your parchment “sling” to lift and remove the bars, and place them in their paper on the rack to cool the rest of the way. This can speed the process up.)

Once cool, a serrated knife (or bench knife) to cut the bars into squares. To store, wrap the bars individually in plastic or stack them in an airtight container. In humid weather, it’s best to store bars in the refrigerator. They also freeze well.

*Suggestions: Dried cranberries, apricots, pecans, sunflower seeds, coconut, walnuts, sesame seeds, pepitas, dried pples or even chocolate chips. Her mix: 1/2 cup wheat germ, 1 cup dried cherries, 1 cup walnuts, 1/2 cup pecans and 1/2 cup dried unsweetened coconut flakes. Because my pieces were all pretty coarse, I pulsed them in the food processor a few times to break it up a little, though this isn’t necessary if you don’t mind yours chunkier

When-Harry-Met-Sally Rolls

When Harry Met Sally is a classic in my book. From the quaint little vignettes of "well-seasoned" couples scattered throughout to "too much pepper on my paprikash," I could watch it again and again. Even if you haven't seen the movie, you may be familiar with the movie's most famous (and infamous) clip, the scene in the dinner where Sally takes Harry's sexual confidence down a notch or two over a few bites of pie. All of this to say, I've been a little deceptive. "When Harry Met Sally Rolls" is not, in fact, the name of this recipe, but more on that in a minute...

My first semester of college, a friend and I roadtripped down to San Marcos to visit friends at what was then Southwest Texas State, now Texas State University. We visited this area quite a lot. It's right on the Eastern edge of the beautiful Texas Hill Country, along the banks of the San Marcos river. While we were there, our friends introduced us to this wonderful, crazy-simple dessert. It wasn't "When Harry Met Sally Rolls," but ______ Rolls, where ________ is something that rhymes with schmorgasm. That's my way of being honest with the title, while attempting not to offend a mixed crowd, or myself for that matter. It must be the cradle Catholic in me. I can't even watch a movie with my mom if people start getting a little randy. I'll always find an excuse to leave the room. I. Just. Can't. Do. It.

Anyway, back to the rolls. These are incredibly simple, economic, and wonderful. They'd be great for Valentine's Day. They're rich and decadent, but also light and unassuming. "I'll have what she's having," indeed!

Here's what you'll need:

• 1 pint strawberries, washed, hulled and sliced
  2 T white sugar
• 6 croissants (or 12 mini ones) - don't try to pull a fast one and use cheaper Poppin' Fresh crescent rolls, or you may find them a little, ahem, "lackluster."
• 3 chocolate bars - we always used Hershey's because we were poor college students, but if you've got some Valrhona or Scharffen Berger burning a hole in your pantry (wha??), knock yourself out.
• Whipped Cream - again, we always used the canned stuff because we were on a college budget and most of us didn't have a Kitchenaid at that point in our lives, but by all means, whip yourself up homemade if you want

1. Combine the strawberries and sugar and set aside. Obviously, you want to macerate these puppies, so it can be done ahead of time.

2. Turn on your broiler

3. Slice each croissant lengthwise, as though you're going to make a sandwich, and place cut side up on a baking sheet.

4. Break up the chocolate bars and distribute evenly along the bottom part of each croissant.

5. Pop the croissants into the oven and broil until the choclate starts to melt/get shiny and the croissants start to brown and toast Be careful, as this can happen quickly. It usually takes mine anywhere from 1 - 3 minutes, depending on where my oven rack is set that day. This can be a tricky variable, so be vigilent...

6. Remove croissants from oven and top the chocolate covered bottom pieces with strawberries. I use a slotted spoon so I don't have crazy amounts of juice dripping everywhere.

7. Top the strawberries with whipped cream.

8. Place the top half of the croissant on top and enjoy.

Eat like a sandwich if you don't mind the mess (our friend in San Marcos said they're titled as such because they cause intense euphoria and can sometimes be messy - such a jokester!), or if you're a little more prim and proper, use a fork and a pretty dessert plate.

Happy Valentine's Day!

SuperAwesomeEasy(HEALTHY) French Toast

I just got "Deceptively Delicious" and tried the very first receipe in the book. It was so easy and delicious so I am passing it on to you.

The basic gist is that you puree something like banana, squash, sweet potato, carrot, pumpkin, etc. and just mix it in with your eggs when you dredge the bread. I used pumpkin because I had a can laying around from Thanksgiving. I made this for myself and Caroline and halved the recipe, which yielded 3 slices total. This is a great way to sneak in something healthy with stuff you already like, which benefits everyone!

4 large eggs

2 TBSP healthy puree of your choice

1/4 tsp cinnamon

4 slices whole wheat bread

nonstick spray

2 tsp margarine

maple syrup and powdered sugar (optional)

Whisk the eggs, puree and cinnamon together in a bowl. Add the bread turn them to soak up the mix, no longer than 30 seconds.

Coat a nonstick pan or griddle with the cooking spray, once it's hot add the margarine until it's sizzling (she recommends adding flaxseed too but we did not have that on hand-i bet wheat germ would work as well). Cook until golden brown on each side, about 2-3 minutes. Serve with syrup and sugar if desired. I also cut up some fresh fruit for the topping.

Crock pot Potato Soup

I got this from a friend, who got it from a friend, who got it from a friend...well, you get the idea. If it's been passed down among that many friends, it must be good!

This would be a great 'Lenten Friday' recipe - if you sub vegetable broth for the chicken broth (and skip adding bacon).

Crock Pot Potato Soup

6-8 Potatoes - peeled and cut into bite sized pieces - if they're really big, 3 is usually enough
1 Onion - Chopped
2-3 Carrots - peeled and chopped
2 Celery Stalks - sliced/chopped (optional, tastes fine without it)
4 Chicken Bouillon Cubes(for Fridays, use veg broth or just add extra salt & spices)
1 TBS Parsley flakes
4-5 cups of water
1 TBS Salt - (if you use sea salt, you can probably half the amount)
1/3 cup of butter
2-4 tsp pepper (to taste - 2 was fine for us; 3-4 is probably almost too much)
1-1.5 cup sour Cream

Toppings (optional):
Shredded cheddar
Bacon - cooked & chopped
Chives


Place everything, except the sour cream, in the crockpot.
Cook on low for 10-12 hours (or High for 3-4).
Add the sour cream about an hour before eating it.

Serve with toppings if desired.

Black Forest "Cake"

Anyone who lives, works, or grew up around Fort Worth is probably familiar with this dessert, which has become the signature creation of Fort Worth's Swiss Pastry Shop. A true cake it is not, but rather a delicious, cloud-like confection. Billowy whipped cream is paired with surprises of crisp, almond-tinged meringue and dressed with luscious chocolate curls. Although the image of a black forest cake conjures up images of deep cocoa and cherries, you will not find any cherries in this dessert.

Last fall, I went on a virtual quest to find a recipe similar to the Swiss Pastry Shop's version. Most everything I found consisted of enough flour to make it cakey, and I knew the SPS's dessert was anything but. Finally, I stumbled upon an archived Star-Telegram article detailing the recipe. It was relatively easy to make and the results were wonderful. My mother's birthday celebration is tomorrow, so I will be making it again today. The recipe states the yield as 10 servings, but it's an incredibly rich cake. I made as written and it easily served the 12 people at a family dinner last year, with a bit leftover.

BLACK FOREST CAKE
Serves 10
10 ounces egg whites (about 10 large egg whites)
3 cups minus 2 tablespoons sugar, divided
1 tablespoon cornstarch
1/2 pound blanched almonds, finely grated
1 envelope unflavored gelatin
2 tablespoons very hot water
3 cups heavy (whipping) cream
Vanilla extract, to taste
Dark sweet chocolate, shaved
Dark sweet chocolate, finely grated
Powdered sugar, for dusting

Beat egg whites in a large bowl until foamy. Gradually add 1 cup minus 2 tablespoons sugar, beating constantly, until mixture forms a mass that will stand in stiff peaks. Combine 1 cup sugar and cornstarch; carefully fold sugar mixture and almonds into beaten egg whites.
Spread mixture onto baking sheets lined with buttered parchment paper, forming three 10-inch circles. Bake at 250 degrees for 1 1/2 hours. Remove from pans; cool on wire racks.
Dissolve gelatin in hot water; cool slightly. Combine heavy cream and vanilla; beat until stiff. Add remaining 1 cup sugar and warm gelatin mixture, mixing carefully. Assemble cake, spreading whipped cream mixture between meringue layers. Frost top and sides of cake with remaining whipped cream mixture. Sprinkle shavings over top of cake. Cover sides of with finely grated chocolate. Sift powdered sugar over top. Keep in cool place.

This was originally printed in the Star-Telegram on September 27, 2006.

Here are a few tips I learned when I made this:

• Use a 10" springform pan base as a template for you circles. I trace the circles onto the parchment paper with a Sharpie, flip the paper over, butter it, then fill in the circle. Although the ink is on the backside, it will still show through the parchment paper. You can also make a shaped cake relatively easily (a square or heart instead of a circle) using a pastry bag to pipe the shape. It's crucial to use some kind of template to keep consistency in the layers. I'd imagine you could even make mini cakes, but it might be a lot of work.
• Make sure the gelatin is dissolved well, but still a little warm when you add it to the whipped cream. I think I let mine cool too much one time and ended up with strings of gelatin in the whipped cream. Gross.
• I've made the meringue layers several days ahead of time, wrapped them well, and frozen them until I was ready to assemble. When you defrost, be sure to leave them wrapped so the condensation occurs on the outside of the wrapping material, instead of on the meringue layers.

Pumkpin Mousse Parfait

I made this for a party this weekend and it served about 12 cups. This is amazingly easy and delicious. It's somehow light and rich at the same time. I layered each cup twice but think I may only do one layer the next time I make it. I think you could omit the rum if you wanted to, but it adds a nice flavor if you like that.

¼ c dark rum
1 packet (2 tsp) unflavored gelatin powder
1 15-oz can pumpkin
½ c granulated sugar
½ c light brown sugar, lightly packed
3 large eggs
1 tsp orange zest
½ tsp ground cinnamon
¼ tsp ground nutmeg
½ tsp kosher salt
1 c cold heavy cream
1 tsp vanilla extract

Sweetened whipped cream
Chopped ginger cookies

Place the rum in a heat proof bowl and sprinkle the gelatin over it. Set aside for 10 minutes for the gelatin to soften.

In a large bowl, whisk together the pumpkin, the sugars, egg yolks, orange zest, cinnamon, nutmeg, and salt.

Set the bowl of gelatin over a pan of simmering water and cook until the gelatin is clear. Immediately whisk the hot gelatin mixture into the pumpkin mixture. In a medium bowl, whip the cream and vanilla until soft peaks form. Fold whipped cream into the pumpkin mixture.

To assemble, spoon some of the pumpkin mixture into parfait glasses. Add a layer of whipped cream, followed by some chopped cookies. Repeat layers, ending with a pumpkin layer. Cover with plastic wrap and chill for 4 hours or overnight. To serve, decorate with whipped cream and cookies.

Source

Roast Chicken with Two Lemons

This is a staple in our house - always moist, simple, easy and delicious. It's self-basting so no oil or butter is required - it will not stick to the pan. Great for chicken salads and anything that requires cooked chicken without extra flavors interfering. This is a shortened version of the recipe from Marcella Hazan's Essentials of Classic Italian Cooking.

Whole Chicken (3-5 lbs), giblets removed

2 Small Lemons

Salt

Pepper

1. Preheat oven to 350 degrees.

2. Pierce the lemons 5 times with a fork. Pat the chicken dry.

3. Sprinkle the chicken with salt and pepper inside and out. I sometimes put s & p inside the skin of the breasts.

4. Stuff the bird with the lemons and close the cavity up with a toothpick to prevent the lemons from falling out (don't do it too tightly or the chicken will burst). Although, honestly sometimes the lemons are just too big so I go with one and a half or I leave the cavity open and hope for the best.

5. Place bird breast side down on roasting pan and roast for 30 minutes. Turn the bird over and cook for another 30 minutes (or leave it - the turning is just for color on the skin of the breasts which is nice for presentation).

6. Increase the oven temperature to 400 degrees and roast until the bird is done, about 20 minutes more. Allow for 20-25 minutes of total cooking time for each pound.

The juices from the bird are delicious - I spoon them over pieces of the chicken when serving.