Top Chef University

Recently Groupon had an offer for Top Chef University which is series of online cooking classes taught by former contestants on the Top Chef show.  Now I love culinary classes but prefer a live instructor and class.  But since it was a crazy price and the fact that I had credit in my Groupon account from a local spa experience that went terribly awry, I decided what the heck.  I’m of the mind that if there is an opportunity to learn one nugget of information, then it is worthwhile.  And while I think I’m pretty well versed in the kitchen, I’m well versed as a ”home cook”, certainly not a chef!  I have plenty of nuggets to learn.

The site has a professional feel complete with a report card, a tattletale report to track your frequency of logins (hello accountability!), as well as a certification upon completion.  It appears there are well over 200 videos and lessons.  Oh, and tests too.  So this is definitely not something I’m going to sit down with and blaze thru in an afternoon. 

A couple of days ago I started the coursework.  The first session is on the basics.  There are 19 videos on the basics.  Nineteen!  Carla Hall, one of the instructors and a finalist from Top Chef New York, is very pleasant and fun in her presentation.  Oh, and she’s a Southern girl as she likes to say, so we have that in common.  And she loves peas.  Carla, you and I are going to get along fabulously!

In one of the basic lessons Carla covers the julienne cut.  Now I’ve cut julienne carrots before, but she made it look super easy and didn’t include all those extra little cuts I have to make to get them into those perfect little matchsticks.  I’m intrigued!  At the end of the lesson she said, “Now go grab a bag of carrots and start cutting”.  I’ve never been so excited about a freaking bag of carrots! 

So last night I played with my carrots and made beautiful little matchsticks and some little carrot cubes.  I was so inspired and excited I created a yummy and gorgeous side dish to complement last night’s dinner-Fresh Steamed Green Beans with Meyer Lemon Olive Oil and Julienned Carrots.  I went to bed excited about the improvement on my skill.  Yep this is going to be worth the investment!

Fresh Steamed Green Beans with Meyer Lemon Olive Oil and Julienned Carrots

1 lb. Fresh Green Beans

2 Cloves of Garlic, minced

Meyer Lemon Olive Oil

1 Carrot, julienned

Kosher Salt

Wash beans and remove ends.  Place in a steamer basket and steam for 8 minutes.  Heat Meyer lemon olive oil over medium heat and add garlic.  Sweat garlic for 2 minutes then add green beans, carrots and salt.  Cook over medium heat for 3 minutes tossing occasionally with tongs.  

Oh Baloney!

Last week my husband and I went to Memphis to see Eddie Vedder of Pearl Jam and Glen Hansard of Swell Season.  While it was my birthday, I still insist the gift was more for him and have joked with him that it was his present for my birthday. 

Anyway, it was an awesome evening in the ornately beautiful Orpheum Theatre.  Each man and an instrument.  No band.  No full set.  Just a guitar, or ukulele, or mandolin, or the cigar box guitar that some fan on the front row handed Vedder, and vocals.  Wow!  It really was an impressive, emotionally charged show.  I really hate to call it a show.  It felt more like we were simply peering into a private session with each musician.   Second row tickets made it even more surreal.  Eddie Vedder, always been a fan.  Glen Hansard, yes, I’m a fan now for sure! 

So how does this relate to baloney?  And yes, I mean baloney, not the proper bologna.  I know a Southern staple in Memphis is the bbq bologna sandwich but we didn’t have any of that while we were there.  Instead, we uncovered a whole new way to use the word baloney.  When I was a kid I remember it being referred to as “dear old baloney”.  And for the longest time thought that bologna was made from deer meat.  But now, I have good reason to think of baloney in a fond, new way. 

We ventured out early the morning of the show so that my husband could take some great downtown shots with his camera.  Now Memphis does have quite a few homeless folks that aren't shy about asking for money.  I usually have a pretty good eye for them and can easily avoid them while moving along on a sidewalk.  However, when you stop for more than 5 seconds to take some photos as we were doing, you get quickly approached and cornered.  It’s always at that moment that I wish I were bilingual.  With my luck, though, they would probably know French.  Or German.  Or whatever language I was pretending to speak.

After a surprise attack from behind while he was photographing an Elvis statue, I suggested that we have a code phrase I could use if I saw anyone approaching while my husband was preoccupied with picture taking.  My husband suggested “baloney”.  He said, “Just say baloney if you see someone coming who looks like they are going to ask for money”.  Needless to say, I got pretty good at using the phrase.  “Baloney on the right.  Baloney approaching from the left.  That restaurant serves bbq baloney.  Oh baloney!”

I’ve always said that I’m passionate about food because it evokes an emotion or a memory.  And thanks to the beggars on the streets of Memphis and my husband’s creative wit, I’ll now love baloney.  Not because I’m reminded of the beggars, but because baloney will always be attached to that wonderful birthday trip and the amazing experience from the second row of the Orpheum Theatre.  Oh, dear old baloney!

Meyer Lemons, O How I Love Thee

We all know the saying, “When life hands you lemons”.  Last week a friend literally handed me some lemons-right off the lemon tree in her backyard.  Who knew you could grow lemons in Alabama?  And not just any lemons.  These were Meyer lemons.  I was first introduced to the Meyer lemon about two years ago when Dove Chocolate Discoveries introduced a White Chocolate Meyer Lemon Baking Mix.  Meyer lemons are a cross between a standard lemon and an orange (something similar to either a tangerine or mandarin orange).  They have a unique sweet, tart taste and make the most amazing desserts.

So this weekend I got busy and started baking for the holidays.  First up, were Cream Cheese Lemon Tea Loaves from one of my favorite Southern Living cookbooks.  These are similar to pound cakes but not quite as thick.  It was a very simple recipe with cream cheese, butter, flour, etc. and pecans.  There was no lemon in the cake but just a lemon glaze you poured over the hot cake.  I wasn’t sure if it would be lemony enough, so I made extra glaze.  It was all I could do not to drink the lemon glaze with a straw.  I was so excited to try them, I didn’t even wait for them to cool.  As I suspected-warm, homemade cake with Meyer lemon glaze, how could it not be good?  Yum!

Next up was lemon curd.  I LOVE lemon curd.  The first time I had it was in the UK while on a college trip.  One of our host families served it with toast one morning.  From that first bite, I was smitten with lemon curd.  It was like lemon pie in a jar!  So I could only imagine what it would be like made with these homegrown Meyers.  These were the juiciest, plumpest lemons I had ever seen.  Again as suspected, those lemons took it over the top.  My lemon curd is intended for some lemon cookie cups.  After the first taste, not sure those cookie cups for serving the curd are even going to be necessary.  A bowl, a spoon, and a quiet corner to myself.  Yep, pretty sure that’s all that’s needed. 

Lastly, I made up some filling for one of my favorite Christmas candies-Lemon Cream Bonbons.  These have a creamy, sweet, lemony center with a delicious dipping of chocolate on the outside.  The Meyer lemons really took the filling over the top!  Wow!  It was a sweet explosion right in my mouth.  I can only imagine what they will be like once I actually dip them in chocolate.  White?  Milk? Dark?  Maybe all three!

All of these morsels are safely tucked away in the depths of my freezer awaiting a wonderful holiday celebration at which to share them.  Well, I use that term “safely” rather loosely.  These were some of the best lemon desserts I’ve ever made. 

I have lemons left so next up, I’m trying these: 

http://www.foodnetwork.com/recipes/melissa-darabian/ginger-lemon-oatmeal-cookies-recipe/index.html

Spiced White Chocolate Chunk Cookies

For the second time in a row, I’ve created a new recipe using a key ingredient that would surprise those who know me best-a store bought cake mix.  The shame!  The horror!  I know, I know.  I’m in disbelief as well.  But alas, even I couldn’t pass up the crazy good savings recently and grabbed a few boxes for some kitchen experiments.  Plus I figured once I doctored them up with Dove®, they would be so good, nobody could tell.  Except me.  Because I’m just like that when it comes to boxed cake mix. 

Yes I love to cook everything what I call “the real way”, aka scratch.  But I’m also practical, and for the next few weeks, short on kitchen time.  So practical is kinda winning out.  And no mouths are complaining, so it’s a good thing.  Wait, “it’s a good thing”?  I thought by shortcutting this recipe I could channel my inner Betty Crocker, but I sound more like Martha Stewart.

I’m not quite sure where the idea for this recipe came from but it just popped into my head.  Kinda like the Martha quote.  Spooky.  Anyway, these were quite simple and they just taste like Fall-not like a boxed cake mix at all.  Yes I said that.  So thank you Betty, you brought out the Martha in me.  It’s a good thing! 

Spiced White Chocolate Chunk Cookies

1 Box White Chocolate Cake Mix

2 Eggs

½ Cup Vegetable Oil

¾ Cup Dove Chocolate Discoveries™ Spiced White Sipping Chocolate

2 Bars Dove Chocolate Discoveries™ Chef Series, Chopped

On low speed of mixer, combine cake mix, eggs, oil and sipping chocolate just until mixed.  Fold in chips.  Chill dough 30 minutes.  Drop by rounded spoonfuls (I use a small ice cream scoop) onto non-stick cookie sheet or parchment lined sheet.  Bake at 350 for 8-12 minutes (depending on size) until firm and just starting to brown slightly.  Cool on sheet five minutes before transferring to a cooling rack.

Makes about 2 ½ dozen 3-inch cookies.

Hello Pound Cake!

Well it has been a bit since I’ve blogged.  Not that I haven’t been traveling, cooking and eating new things.  I’ve got lots of new recipes I’ve tried and some reviews of our recent vacation to Pittsburgh, Ohio, Niagara Falls and beautiful Cooperstown, New York.  Ah, Cooperstown.  Beautiful.  But I digress.  Today, it’s all about the pound cake!

Those who know me well know that my passion is scratch, homemade, good food-especially cake!  But I know that a lot of folks don’t always have the time and patience for a scratch-made dessert so I created this one just for those people.  It is quick, easy and pretty tasty. 

Sugar Cookie Pound Cake

1 Box White Cake Mix

1 ½ Envelopes Dove Chocolate Discoveries Frosty White Chocolate Smoothie Mix

4 Eggs

1/3 Cup Oil

1 Cup Sour Cream

4 Tbsp. Butter Softened and Cut Into Small Pieces

1/3 Cup Flour

1/3 Cup Sugar

Preheat oven to 350.  Add cake mix, one envelope smoothie mix (reserving ½ envelope for sugar cookie topping), eggs, oil and sour cream.  Mix on low for 30 seconds until incorporated.  Scrape down sides of bowl.  Beat for 2 minutes at medium speed.  Spray mini-loaf pans with baking spray.  Fill pans ½ full.  Top with sugar cookie topping.  Bake at 350 for 15-18 minutes or until a toothpick in center comes out clean.

Sugar Cookie Topping

Using fork tines (or your fingers) mix together remaining ½ packet of smoothie mix, butter, flour and sugar until crumbly.  Sprinkle evenly over cake batter. 

Makes approximately 10 mini pound cakes

I Left My Heart

Okay, so there’s an old song about someone leaving their heart in San Francisco.  Well I haven’t been to San Francisco recently but I was in Baltimore (also on the water) and I did leave a part of me.  Some skin, thanks to a running accident along the brick-paved harbor.

Several have asked, “How did it happen?”  Not quite sure other than I was running one second and the next I was up close and personal with the brick sidewalk.  I’m guessing I tripped.  At any rate I did a number on my right hand.  And my left hand.  And right and left knees too.  But I digress.

Baltimore is beautiful and I have so enjoyed visiting there the last two years for our National Conference.  This year was special and I had been looking forward to our “Evening of Stars Gala” for a good couple months.  Spent hours looking for just the right dress and tried on about three dozen before finding “the one” that I couldn’t wait to wear across that stage!  I also had invitation to sit at the company president’s table that night.  I rarely get so excited about an event but the anticipation had built for weeks leading up to this one big night.

Flashback to my morning run (yes it was the morning of the Gala) and the first thought upon rolling over and seeing the damage was , “How am I going to cover all this up for the Gala?”  Second thought was, “My hotel is how far from here?”  It was a long walk back to the hotel.  Long.  

I grabbed the first two gentlemen that I saw in the lobby and asked if they had first-aid supplies.  One ran off to grab a tackle-box size first-aid kit while the other winced as he looked at my wounds and asked if I was ok.  Anyway, they had me go sit in the lobby to bandage my wounds.  Sweaty, stinky, covered in blood and sitting in the lobby of the very nice Marriott Baltimore Waterfront, all I could think about was making it to the Gala and that hoped no one I knew saw me!

I really didn’t want to show them my hand.  But when the guy bandaging me said he had done combat field rescue in the Army, I politely thanked him for his service and felt confident he could handle seeing my hand.  I don’t recall if it was before or after he saw my hand that he asked if I would like a cab to go to the hospital.  I said, “No, our Gala is tonight and I’m sitting with the president and I tried on three dozen dresses looking for just the right one”.  Ok, I’m sure at that point they probably thought I had hit my head too.

Needless to say, the guy at the hotel was fabulous.  He brought ice and pain meds.  Turns out he worked security for the hotel.  He was back working that evening and I went up to him to let him know I was ok.  He said, “Oh I didn’t recognize you”.   I thought yes, showered, make-up, lack of sweat and blood, I can see why.  Well I wasn’t exactly ok, but I had made it to the Gala and enjoyed my moment in the spotlight.  I also learned that you can strategically pose for photos to block out most bandages.  Most.

Napa #3

So I decided I could call this post Napa #3 as I had refrained from calling either of my first two posts Napa #1 and Napa #2.  For obvious reasons.

The official title of my 3^rd Napa experiment was “Steamed Organic Eggs with Green Garlic, Asparagus, and Spinach with Pain de Mie Croutons”.   If they had simply added “Salt and Pepper” in the title you would pretty much have the entire ingredient list.  But I guess they wanted to save something for a surprise.  Hehe.

Anyway, I went on a quest for green garlic and was not able to find any before the asparagus and spinach I had purchased were nearing their expiration.  I did the unthinkable-I substituted plain old garlic.  I’m making a list of elusive spices and veggies and going to add them to next year’s garden. 

The recipe was pretty simple-sweat the garlic, add the asparagus and the spinach.  Wilt the spinach.  Add some salt.  Brown the croutons.  Cool the spinach.  Wait, cooling wasn’t mentioned in the title!  Dang it!  That was the surprise they threw on me.  Hmmm…..guess I’ll cool the spinach and this will be lunch tomorrow. 

Tomorrow lunch rolls around and finally I’m so close to tasting the fruits of my labor that I can smell it!  Actually I think it was the strong aroma of all the garlic. 

I toasted up a fresh batch of croutons while the eggs steamed because the ones I made the night before were eaten.  Right out of the skillet.  I’ve been making homemade croutons for years.  Whenever I serve them they come with a warning-once you eat a homemade crouton, you will forever be a crouton snob.  If you eat a homemade crouton, do not hate me.  I did not force feed you.  You willingly ate them after you were warned.  I serve homemade caramel with the same warning. 

Finally!  The dish which has taken as long to make as it has to type the title, is ready.  It was ok and there were certain elements I loved.  The croutons of course.  And yes the asparagus and spinach with garlic was delicious and would make a great side dish on its own.  Somehow though, when I put it all together, it just didn’t take any of it over the top.  So I rated it a 3.  My husband wouldn’t even try it and the fact that it had asparagus, it was already starting at below zero for him. 

Now, to find some fava beans for the next recipe.  

The Best Grilled Zucchini

I love grilling during the summer months.  With the scorching temps we’ve had it is nice to not turn on the stove and heat up the house.  Side dishes are one of those things that I always forget about making on the grill.  But not tonight.  I had a huge zucchini that I got at the Farmer’s Market and used it to make, quite possibly, some of the best grilled zucchini I’ve made.

When my husband bit into it and said, “It tastes like the grill”, I knew it what he meant and that it must be good.  It had that perfect grilled flavor and while it was cooked, it still had some texture and was not mushy.  They were the perfect complement to my herb marinated grilled chops and were the star of the meal!

The Best Grilled Zucchini

1 Large Zucchini (I used a Green Tiger)

1/3 Cup Olive Oil

Fresh Cracked Pepper

Smoked Sea Salt

Fresh Grated Parmesan Cheese

Preheat grill to 350 degrees.  While grill preheats, slice zucchini into ¼” thick discs.  When grill is ready place zucchini on grill and brush each with olive oil.  Sprinkle with pepper and smoked sea salt.  Close grill and cook for 5 minutes. 

Flip zucchini and sprinkle each disc with approximately 2 tsp. fresh grated parmesan.  Close lid and cook until cheese is bubbly-about 2 minutes.  Serve warm.

National Sugar Cookie Day

I can’t think of many desserts more basic than the sugar cookie.  And yet with all their simplicity, a hot, fresh from the oven sugar cookie, is simply irresistible. 

One of the first cookies I remember making with my grandmother is a sugar cookie.  More specifically, we made “tea cakes” which contain the same basic ingredients as a sugar cookie.  The tea cakes we made were always soft whereas sugar cookies may be soft or crunchy depending on the recipe.  There are many different variations of the sugar cookie but they all start with the basics-flour, sugar, eggs, butter and vanilla.  Basic.  Simple.  Delicious.

When working on recipes for taking a plain sugar cookie to the next level, I didn’t want to make it complicated.  After all, the main appeal of the sugar cookie is the simplicity.  So I’ve kept my variation to the addition of just one ingredient-Chai tea. 

There are three ways to get that yummy Chai tea flavor into your sugar cookie.

1.       When making up your dough, simply add a packet of Dove Chocolate Discoveries™ Spiced Chai Tea to your dough. 

2.       Or, stir a packet of Dove Chocolate Discoveries™ Spiced Chai Tea into ½ cup sugar and sprinkle on cookies before baking.

3.       And for the ultimate Chai tea flavor, add a packet to your dough and sprinkle them with Chai tea sugar.

I also created a filling for cooled Chai tea cookies.  But, um, did I mention that fresh, hot from the oven thing?  Chai Tea Sugar Cookies take irresistible to a whole new level…….

Napa Lesson 2

Ok, so one thing I’ve noticed with gourmet cookbooks is that recipes tend to be called by more elaborate names utilizing the recipe ingredients in their title.  For example, this recipe could have simply been called “Fried Artichokes and Onion Rings”.  But was instead named “Chickpea-Encrusted Fried Artichokes and Sweet Onions with Soft-Boiled Egg Tartar Sauce”.   I have to admit, the latter does sound more appealing.  At least to me anyway.  If my husband were to see that on the menu, he would immediately start questioning whether or not he would eat anything with a chickpea on it.  Me?  Well I see it and immediately think, “I’ve never had a chickpea encrusted anything so I have to try it".  Yep, this cookbook is definitely the right one for me to cook cover to cover! 

First up was the soft-boiled egg tartar sauce as it needed chill time.  I’ve never soft boiled eggs-only hard boiled.  It reminded me of a fried egg-nice firm white with a runny center which I cracked into my food processor.  After adding a little mustard and some evoo (extra-virgin olive oil), I then folded in the other ingredients for a typical tartar sauce with the exception of capers.  I’ve never used capers in tartar sauce.  The recipe did call for either tarragon or dill and since I’m not overly crazy about tarragon and had a choice, I went with fresh dill from my herb garden.  Can I just say I love the smell of fresh chopped dill? 

Then it was time to whip-up the chickpea batter.  I ordered chickpea flour online as you can’t just run to Kroger and buy it.  It has a nutty aroma that reminds me a little of green peanuts.  After chilling the batter, it was time to dip and fry the chokes and rings.  I loved how the thick batter clung nicely to the veggies. 

Finally, it was time to taste!  I looked forward to this all day.  The chickpea batter didn’t have any distinguishing flavor after frying that would make me think it was different from any other flour.  But, like I said, a chickpea encrusted onion ring sounds so much fancier!  The chokes and rings were really good and I loved the crunch of the chickpea batter.

The soft-boiled egg tartar sauce had a very unique flavor that I just couldn’t quite put my taste buds on.  It was definitely a familiar flavor but what the heck was it?  Then my husband tried it and he’s never one to hold back.  He said, “It tastes like potato salad”.  I took another bite and sure enough-it had a very distinct potato salad note!  I think it was the combination of soft-boiled eggs, onion and sweet pickles that gave it the potato salad flavor.

So overall I rated this a 3 because I really enjoyed the crunchy batter and while the tartar sauce was not bad, I wasn’t crazy about it as a sauce.  My husband, who of course, doesn’t hold back, gave it a solid 2.

I’ve been on a quest for the ingredients for recipe number 3, but so far, green garlic has eluded me!  

Eating Our Way Thru Napa

I enjoy reading cookbooks.  Better yet I enjoy “cooking” them.  I’ve started many cookbooks with every intention of cooking my way from beginning to end only to get sidetracked a few pages in (kinda reminds me of the way I tend to “read” books too).  I think it’s because I find too many other recipes that catch my eye and distract me.  They are my “shiny” moments as my husband likes to say. 

So I decided to give it a go and again and went about the selection process from my stash of 100+ cookbooks.  After perusing one entitled Seasons in the Wine Country by Cate Conniff I decided I had met my match.  Why?  Well because there were recipes and ingredients with which I had never worked, and some, quite possibly, had never even heard of.  The book was a gift from my company two years ago while attending a conference at the CIA (Culinary Institute of America) in Napa where I earned a cooking class in the CIA kitchens.  So each time I pick up that book I’m reminded of the amazing job I now have and that wonderful trip to Napa.

A few days ago, I began my culinary excursion (and education) thru Napa.  The very first recipe in the book was quite simple actually-Prosciutto, Parmesan and Honey Mustard Palmiers.  It was basically puff pastry filled with mustard, prosciutto and parmesan cheese.  Nothing new here.  But, had I appeared on Jeopardy and been given the answer, “Thought to have originated in France, this is a rolled pastry that resembles an elephant ear”, my first reply would not have been, “What is a palmier?”  So first lesson learned was how to make palmiers.  The next time I make anything rolled in puff pastry, even if it is plain old ham and cheese, I won’t simply make pinwheels.  I will make palmiers!    

As we typically do when I make new dishes, we rated the recipe.  I use a simple scale of 1-4 as follows:

1-really bad and would need work to even be palatable

2-could have potential with a couple changes

3-good recipe and likely to be made again but just needed a little “jazz”

4-it’s good enough for dinner guests and I can’t wait to make it again

My husband and I collectively agreed (and we never collectively agree) the palmiers were a 3.  They were good.  You really can’t go wrong with pastry, meat and cheese.

I’m already looking forward to the next recipe which uses chickpea flour.  Who knew there was such a thing?  It’s not something readily stocked on the shelves at Kroger but luckily, I found some online with quick shipping.  As soon as my chickpea flour arrives, it’s on to lesson number two!

Dutch Oven Cake

So my parents got into camping and bought a camper a few years ago.  The one thing my dad seems to enjoy most about camping is outdoor Dutch oven cooking.  He enjoys it so much that he frequently uses his cast iron Dutch oven to cook even when not camping.

It’s really a neat concept.  I’ve read several recipes for outdoor Dutch oven cooking and I think a more appropriate name might be “cowboy cooking”.  Although I don’t see many cowboys whipping up a cake out on the range.  Unlike what I initially thought, you don’t place the pot in or over a fire but instead sit it atop hot coals and top the lid with more hot coals.  A typical outdoor recipe will call for a specific number of hot coals to create the desired temperature at which to bake.  The hot coals are then placed under the pot and on the lid. 

When we stopped in for an early Memorial Day dinner with them recently, I wasn’t surprised that he was making dessert outside in his big black cast iron pot-a Black Forest Cake.  And yes, it was just like a black forest cake from the oven.

Since it was a new recipe, he and my mom were both concerned whether or not the recipe would come out ok.  By the time it was done, we were all on pins and needles worried about this monstrosity of a cake.  Of course I had a plan for them if it didn’t bake up just right.  We’d just dump it in a bowl and layer the frosting and cherries over it and have a Black Forest Trifle.  I’ve saved many recipes that have gone awry by dumping them in a bowl and calling them trifle!  And all the makings of a delicious one were in place here- fudge cake with a cream cheese layer baked in, chocolate frosting and cherry pie filling. 

We brought the monstrous pot inside to bake for 10 last minutes in the oven as the coals had cooled off and it still wasn’t quite done.  After letting it cool a few, we dumped it out and held our breath.  It was a huge cake (reminiscent of my Thanksgiving Cherdumple)  and I wasn’t quite sure it would support its own weight.  But it did!  So after cooling we (well rather, I)frosted it and dumped on the cherries.  I’m not sure how I got the job of frosting but I didn’t mind.  Whoever frosts gets to lick the spoon when they’re done.  So it’s not a job without perks! 

After all that, we sliced into it and enjoyed the delicious fruit of our labor!  It had baked up just perfect with a wonderful ribbon of cream cheese baked inside.  The frosting and cherries were, well, just the icing on the cake!

Coconut Peach Parfaits

I’m so excited the Madison Farmers Market is back in full swing for the summer.  I went this past Saturday and got fresh peaches, strawberries, some crazy turnip I had never seen, and a lime basil plant. 

We invited our parents over for coffee and dessert on Sunday afternoon and I definitely wanted  the peaches and strawberries on the menu.  So after a trip out to the freezer, I knew what treat we would be having-Coconut Peach Parfaits!  I love making up recipes on the fly with leftover ingredients. 

I always freeze leftover cake.  There are so many good uses-cake balls, trifle and now, Coconut Peach Parfaits.  Since I didn’t have enough cake to fill my big trifle bowl, I opted for tall, individual martini glasses.  After all, dessert is more fun when eaten from a glass! 

The bottom layer was crumbled coconut chocolate chip cake.  Next I drizzled it with a little leftover pastry cream (also from the freezer) just to moisten the cake a bit.  Next were the diced fresh peaches followed by some real whipped cream.  I garnished each with a fresh strawberry fan and toasted coconut.  As a kid, I wasn’t a big fan of coconut.  But I think that’s because I had never had it toasted.  Toasting not only changes the taste, it actually changes the texture slightly too which I think is what I never enjoyed.   

The weather was perfect so we sat on the patio and sipped our coffee and enjoyed our delicious Coconut Peach Parfaits. 

I put together my cedar raised garden in which the lime basil will soon reside.  Now I just need to decide what to do with this crazy turnip!

White Chocolate Peanut Butter Pretzel Bark

As a kid I always looked forward to Easter and the wonderful candy treats I would find waiting in my Easter basket.  A chocolate bunny was a must, some pastel speckled eggs, some malted milk eggs, and those marshmallow chicks and bunnies.  Can’t forget those. 

When I became a little too old for the Easter Bunny, we would just head out as a family and pick-up Easter treats to fill my basket.  But honestly, I think it was a great excuse for my parents to pick out the candy they wanted because my dad was always insistent on me needing a bag of marshmallow eggs.  Those always got opened and eaten on the way home and few of them ever made it to the basket. 

As an adult, I still enjoy the fun, whimsical treats of Easter but instead of going for the store-bought, I prefer to make my own.  Since I’ve been on a recent kick of peanut butter, chocolate and pretzels, I decided the perfect treat for this Easter would be White Chocolate Peanut Butter Pretzel Bark.  It is super easy, whimsical, and most importantly-it’s delicious!  It has just that little bit of salt that pairs oh so perfectly with the creamy white chocolate and peanut butter.

This one will please both young and old alike.  And much like hiding those eggs, you may want to hide some of this just for yourself!

White Chocolate Peanut Butter Pretzel Bark

12 oz. Dove Chocolate Discoveries™ Chef Series White Chocolate

1 Cup Coarsely Crushed Peanut Butter Sandwich Cookies

½ Cup Coarsely Crushed Pretzel Pieces

¼ Cup Dove Chocolate Discoveries™ Peanut Butter Filled Baking Bits

Pretzel M&M’s in Pastel Colors

Heat chocolate in the microwave in 20-second intervals (stirring after each 20 seconds) until smooth.  Do not heat for more than 20 seconds at a time as it can scorch!  Line parchment paper with cookies and pretzel pieces making a roughly a 9x9 square.  Pour melted chocolate over cookie/pretzel mixture and using a small spatula, carefully spread until smooth.  Add M&M’s and peanut butter bits and lightly press them into the chocolate.  Chill for 10 minutes or until set.  Break into bark and enjoy!

National Peanut Butter Day

I love national “holidays” centered around food.  There’s one for just about every food-National Corn Chip Day, Cream Cheese Brownie Day, Tater Day (seriously), even a National Eat Beans Day.  Name a food, and there’s probably a national day set aside just for observing.

I don’t think we need a national holiday to celebrate peanut butter, especially when it is paired with chocolate.  If you ask me, any day of the year could be National Peanut Butter Day, but January 24^th is actually set aside for the reflection and celebration of the creamy, smooth treat.

At any rate, I’m not one to let a holiday go un-reflected or uncelebrated (except I might have to pass on Dog Biscuit Appreciation Day on Feburary 23^rd), so I decided to pull out one of my favorite recipes-Peanut Butter Pretzel Bars for this auspicious occasion. 

What do I love about these quick, 5 ingredient bars?  Well they start with a crunchy, salty pretzel crust so they are a little sweet and a little salty.  Then they’re topped with rich, decadent peanut butter filled bits and drenched in sweetened condensed milk.  Finish them off with the added sweet/salty crunch of honey roasted peanuts, and you’ve got sweet, salty, creamy, crunchy perfect!

Cheers to National Peanut Butter Day!

Peanut Butter Pretzel Bars

1 Stick Butter

1 ¼ Cups Crushed Pretzels

1 ¼ Cups DCD Peanut Butter Chips

1 Cup Honey Roasted Peanuts, Chopped

1 Can Sweetened Condensed Milk

Preheat oven to 350.  Slice butter into chunks and place in a 9-inch square baker.  Place in the oven to melt butter.  Top with pretzels, chips, peanuts and milk.  Bake at 350 for 30 minutes

Happy New Year!

It feels great to be blogging after a short hiatus.  I have a saying and that is, “Life Happens”.  Life happened to us recently during my father-in-law’s illness and passing.  Not that it is ever easy to lose someone, but the holidays make it especially difficult.  I am thankful that I have a career that allows me to work “my time” and be with family as much as needed.

I always look to the New Year as a time to reflect on the past year and the opportunity to achieve new things in the coming year.  I’m not one to make resolutions, but I do try and implement a few positive changes each year.  This year, I want to be more organized with all of my recipes.  My husband has a saying about “wanting”…….

Organizing anything in my house is always fun-I end up finding things I didn’t know I had.  Anytime I sort thru recipes, I end up with a stack of things I want to try.  Hey maybe that’s one of my positive changes, I’ll not only want to try more recipes, I will do it!

New Year + New Recipes = 1 Positive Change and Many Happy Bellies!