Chocolate Chip Dalmatian Cookies. New Music From Freedom Fry.

Chocolate Chip Dalmatian Cookies
dalmatia_style_amimal
Again with the chocolate chip cookies. I know….it’s a major obsession of mine.

These Chocolate Chip Dalmatian Cookies are majorly different in that they have melted white chocolate in the dough. It adds a “I can’t put my finger on it” quality to them. The texture of the dough is smooth and sturdy. Tons of mini chips add chocolate crunch to every bite. My kids couldn’t get enough of these cookies.

Oh, and one note: do not confuse pounds of butter for cups. My first attempt had me stymied because the dough was so crumbly that rolling into balls was near impossible.
Chocolate Chip Dalmatian Cookies

Yep, I finally figured out what I did wrong.

3/4 pound butter ≠ 3/4 cups butter.

The recipe is so good that even that disastrous looking pile of cookies that were missing 6 ounces of butter (low fat version!) were pretty darn tasty.
Chocolate Chip Dalmatian Cookies

Chocolate Chip Dalmatian Cookies

Ingredients:

4 ounces white chocolate, melted
3/4 pound unsalted butter, softened
1 cup sugar
2 teaspoons pure vanilla extract
4 cups flour
1/2 teaspoon salt
8 ounces semisweet chocolate mini-chips, plus extra to top cookies with

Directions:

1. Preheat oven to 325℉.

2. In a mixing bowl, combine butter and sugar and beat on medium until light.

3. Add the vanilla extract and melted white chocolate and beat on medium for 1 minute.

4. Slowly add flour and salt. Mix until well combined then stir in the mini chips.

5. Roll tablespoons of the cookie dough into balls and place at least 2 inches apart onto parchment lined cookie sheets. Press some more mini chips on top.

6. Bake for 14 to 16 minutes. Remove from oven and allow cookies to cool.

Makes about 4 dozen cookies

Recipe from Death By Chocolate Cookies by Marcel Desaulniers
Chocolate Chip Dalmatian Cookies
They are also perfectly delicious without the extra chips pressed on top.
Chocolate Chip Dalmatian Cookies
Freedom Fry covers this familiar hit in a lovely, raw manner.

Check out Freedom Fry on the band’s Website where you can buy their music.

Cheers!

Posted in Cookies | Tagged | 1 Comment

Farro With Brie And Squash. New Music From The Satin Cowboy & The Seven Deadly Sins.

Farro With Brie And Squash
Q: Who does a pharaoh talk to when he’s sad?
A: His mummy.
groan

I have never eaten farro before. I’d heard of it since reading about food (books, magazines, internet) is almost a full time job for me. But, being that it is described as “a food composed of the grains of certain wheat species” I was in no hurry to try it.

Then I saw this recipe for Farro With Brie And Squash. The brie was what sold me. Melted into the farro and served atop the dish as well….Yum. The creamy farro and roasted squash and onions are a wonderful match.

Farro With Brie And Squash
Farro With Brie And Squash

Ingredients:

2 red onions
3 tablespoons extra-virgin olive oil, plus more for drizzling
8 ounces sliced cremini mushrooms
2 teaspoons chopped fresh thyme
Kosher salt and freshly ground pepper
1 1/3 cups farro
1/4 cup dry white wine
1 pound cubed peeled butternut squash (about 4 cups)
3 ounces brie cheese, rind removed and cubed, plus thin slices for topping
1/2 cup chopped fresh parsley

Directions:

1. Preheat the oven to 450℉.

2. Mince 1/2 of one red onion. Cut the remaining 1 1/2 onions into 1/2-inch-thick wedges and set aside.

3. Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Add the minced onion, mushrooms and 1 teaspoon thyme then season with salt and pepper. Cook, stirring, until the vegetables are tender, about 5 minutes.

4. Add the farro to the pot and cook, stirring, until toasted, about 1 minute. Add the wine and cook, stirring, until evaporated, 1 to 2 minutes. Add 5 cups water; bring to a boil. Reduce the heat and simmer until the farro is tender and the liquid is mostly absorbed, 25 to 30 minutes.

5. Meanwhile, combine the onion wedges, butternut squash and the remaining 2 tablespoons olive oil and 1 teaspoon thyme in a large bowl. Season with 1/2 teaspoon salt and some pepper. Mix well then spread on a rimmed baking sheet. Roast until the vegetables are tender and browned, about 25 minutes.

6. Add the cubed brie to the faro and stir until creamy. Stir in the parsley.

7. Top each serving of farro with the vegetables and a slice of brie.

Serves 4

Recipe from Food Network Magazine
Farro With Brie And Squash

“Too Long” is flat out gorgeous. It’s a new old-style ballad from The Satin Cowboy & The Seven Deadly Sins. Silas Hite’s vocals just nail the emotion.

“Love never ends it just fades
I can’t think of anything sadder to say”

Check out The Satin Cowboy & The Seven Deadly Sins on the band’s Website where you can buy their music.

Cheers!

Posted in Main Courses | Tagged | Leave a comment

Broccoli Soup With Crispy Croutons & Goat’s Cheese. New Music From The WINTYR.

Broccoli Soup With Crispy Croutons & Goat's Cheese
broccoli-cat

This quick and easy soup really highlights the broccoli flavor. It’s light with some added richness and texture from the creamy goat’s cheese and crunchy bread cubes.

Broccoli Soup With Crispy Croutons & Goat's Cheese
Broccoli Soup With Crispy Croutons & Goat’s Cheese

Ingredients:

2 thick, crustless slices of bread, cubed
1 Tbs olive oil
900g broccoli
50g butter
1 large onion, finely chopped
¼ tsp nutmeg
1 liter vegetable or chicken stock
600ml milk
100g soft goat’s cheese, chopped

Directions:

1. Preheat the oven to 200℃/400℉.

2. Put bread cubes in a bowl. Add the oil and a little salt. Mix well to coat the bread, then spread out on a baking tray. Bake for 10-12 minutes until crisp and golden.

3. Meanwhile, chop the broccoli stalks and florets, but keep them separate.

4. Melt the butter in a large saucepan. Add the onion, broccoli stalks and nutmeg. Cook for 5 minutes until softened. Add the broccoli florets, stock and milk. Cover and simmer gently for 8 minutes until the broccoli is tender.

5. Remove about four ladles of broccoli and set aside. Blend the rest in a food processor or with a hand blender, until smooth.

6. Return the reserved broccoli to the soup and check for seasoning. (The soup will keep in the fridge for 2 days).

7. To serve, reheat soup if necessary and top with the croutons and goat’s cheese.

Serves 4

Recipe from BBC Good Food Magazine
Broccoli Soup With Crispy Croutons & Goat's Cheese
Broccoli Soup With Crispy Croutons & Goat's Cheese

It’s Friday! This epic new tune from The WINTYR is going to start the weekend off just perfectly.

Check out The WINTYR on Facebook and the band’s Website. You can buy their music here.

Cheers!

Posted in Soup | Tagged | Leave a comment

Short And Sweet. Bite-Size Apple Pies.

Bite-Size Apple Pies
carl-sagan-funny-quotes-on-apple-pie-eating-scratch-universe

Get an apple pie fix with far less effort than making the real deal and no universe creation required. Just roll up apple slices in strips of pie dough sprinkled with cinnamon sugar. They bake up all crisp and caramelized on the outside and tender within. Salted caramel is delicious to dip the mini pies in.

Bite-Size Apple Pies
Bite-Size Apple Pies

Ingredients:

1/2 cup sugar
2 teaspoons cinnamon
1 package (14.1 ounces) refrigerated pie crusts
3 tablespoons butter, melted, divided
2 Granny Smith apples, sliced into 8 wedges
Caramel topping sprinkled with sea salt, to serve, optional

Directions:

1. Preheat oven to 425°F.

2. In a small bowl, mix sugar and cinnamon.

3. On a lightly floured surface, unroll pie crusts. Use a rolling pin to flatten slightly then trim each to an 8-inch square.

4. Brush pie crusts with 2 tablespoons of the butter. Sprinkle with all but 1 tablespoon of the sugar mixture. Cut each square into eight 1-inch strips.

5. Wrap one strip of pastry around each apple wedge with the sugared side against the apple.

6. Place the wrapped apples on a parchment paper-lined baking sheet. Brush tops with remaining butter sprinkle with reserved 1 tablespoon of the sugar mixture.

7. Bake 12-15 minutes or until golden brown. Serve warm with salted caramel sauce if you like.

Makes 16

Recipe from Mrs. Happy Homemaker
Bite-Size Apple Pies
Bite-Size Apple Pies
Bite-Size Apple Pies
Time for a short song.

And a sweet song.

“I am undone by your presence,
and I don’t want this moment to end”

Check out Nervous Twitch on Facebook. You can buy their music on Bandcamp.

Learn more about Of Good Cheer on the band’s Website where you can buy their music.

Cheers!

Posted in Dessert, Short And Sweet | Tagged , | Leave a comment

Mini Burger Puffs. New Music From Calling All Astronauts.

Mini Burger Puffs
funny-cute-cats-monday-box-of-kittens-pics
These puffy little burgers are so good. The beef is flavored with ranch dressing which goes surprisingly well with the melted Havarti cheese. Tucked inside puff pastry, these burgers are perfect for parties, snacks or as a light dinner.

Mini Burger Puffs
Mini Burger Puffs

Ingredients:

1/2 pound ground beef
1 (1 oz) envelope ranch salad dressing mix
1 large egg
1 teaspoon water
1 sheet frozen puff pastry, thawed
4 slices Havarti cheese (about 4 ounces), quartered

Directions:

1. Preheat oven to 400°F.

2. Mix beef with the dressing mix. Shape into eight 1/2-inch thick patties.

3. In a large skillet, cook burgers over medium heat 3-4 minutes on each side until well browned.

4. In a small bowl, whisk egg with water.

5. On a lightly floured surface, unfold puff pastry then roll into a 12-inch square. Cut pastry into four 6-inch squares then cut squares in half to make eight rectangles.

6. Place a burger on one end of each pastry rectangle and top with cheese. Brush edges of pastry with egg mixture. Fold pastry over burger to enclose and press edges with a fork to seal.

7. Transfer to a parchment paper-lined baking sheet. Brush tops with egg mixture.

8. Bake 15-20 minutes or until golden brown.

Serves 8

Recipe from Taste Of Home
Mini Burger Puffs
Mini Burger Puffs

Step into Monday with this retro-goth sounding electro goodness from London-based band Calling All Astronauts.

Check out Calling All Astronauts on the band’s Website where you can buy their music.

Cheers!

Posted in Beef | Tagged | Leave a comment

Broccolini And Olive Skillet Pizza. Listening To Justin DiFebbo.

Broccolini And Olive Skillet Pizza

Q: Why didn’t the hills want to play hide-and-seek with the mountains?
A: Because the mountains peak.

Almost a year ago I made a skillet Deep Dish Sausage Pizza and really loved the technique. Today’s very veggie recipe for Broccolini And Olive Skillet Pizza differs in that it starts off by cooking the dough on the stovetop before transferring to the oven for the final cooking. This allows the crust to get even crisper.

Broccolini And Olive Skillet Pizza
Broccolini And Olive Skillet Pizza

Ingredients:

1 tablespoon yellow cornmeal
12 ounces store-bought pizza dough, at room temperature
1 (14.5-oz) can diced tomatoes, drained
2 teaspoons sliced garlic
1 teaspoon kosher salt, divided
1 teaspoon black pepper, divided
6 ounces sliced mozzarella cheese
8 ounces broccolini, trimmed
1 tablespoon extra-virgin olive oil
¼ cup pitted black olives, halved lengthwise
1 teaspoon crushed red pepper

Directions:

1. Preheat oven to 450°F.

2. Sprinkle the cornmeal in a 10-inch cast-iron skillet. Place the dough in the skillet then press to cover the bottom and 1 inch up the side.

3. Cook dough over medium heat about 8 minutes 
until it bubbles and the bottom begins to brown.

4. Top the dough while it cooks with the tomatoes and garlic. Sprinkle with ½ teaspoon 
each of the salt and pepper. Top evenly with the mozzarella.

5. Toss the broccolini with the oil and the remaining salt and pepper then arrange over the mozzarella. Top with the olives.

6. Bake in oven until the crust 
is golden and the cheese begins to brown, about 18 
minutes. Let stand 5 minutes before slicing. Sprinkle with the red pepper.

Serves 4

Recipe from Real Simple
Broccolini And Olive Skillet Pizza
Broccolini And Olive Skillet Pizza

How can you not smile when a song starts out with these lyrics over jaunty piano?

“If we find that in the middle of a sunny afternoon
That everything is feeling right
Gonna put on our favorite song
Gonna get it on”

‘Sons And Daughters’ is an end of summer tune from Philadelphia-based singer Justin DiFebbo. I only found it today as I work at catching up with the tons of unopened emails in my inbox. Now I am feeling the summer warmth in my cold kitchen. I’ve had ‘Sons And Daughters’ on constant repeat today because it is so freakin’ uplifting.

Check out Justin DiFebbo on his Website where you can buy the music.

Cheers!

Posted in Main Courses | Tagged | Leave a comment

Toffee Meringue With Caramel Shards. New Music From Lionfly Secrets.

Toffee Meringue With Caramel Shards
404-page-not-found
My youngest son loves meringue and always requests some sort of meringue cake/Pavlova for his birthday. This version is out of this world.

The meringue is made with brown sugar. The crisp layers are covered with whipped cream and a sweet toffee sauce. Crackly shards of caramel add crunch and a fun decorative touch. The PC on the cake are for my boy’s first and middle name, but it could stand for ‘Perfect Cake’.

Toffee Meringue With Caramel Shards
Toffee Meringue With Caramel Shards

Ingredients:

4 egg whites
1 cup light brown sugar
300ml softly whipped cream
Toffee Filling (recipe follows)
Caramel Shards (recipe follows)
Berries, to serve (optional but such a good pairing)

Directions:

1. Preheat oven to 300℉. Line 2 baking sheets with parchment paper.

2. Whisk egg whites and brown sugar at full speed of an electric mixer until mixture forms stiff peaks.

3. Form a large circle of meringue on one of the prepared sheets using about 1/2 of the egg mixture. Form a medium sized circle and a small circle on the second prepared sheet using the remaining egg mixture.

4. Bake for 45 to 60 minutes or until crisp. The meringues should peel off the paper easily. Allow to cool.

5. Place large meringue circle on a serving platter. Spread a generous layer of whipped cream over the meringue circle. Spoon some toffee filling on top. Cover with medium meringue circle. Add some more whipped cream and toffee sauce. Top with the remaining meringue circle.

6. Transfer whipped cream to a pastry bag fitted with a star tip. Decorate Meringue with rosettes of whipped cream and the caramel shards.

Serves 6

Toffee Filling

Ingredients:

1 oz butter
1/4 cup light brown sugar
1/8 cup sugar
2 oz golden syrup
60ml cream
1/4 tsp vanilla extract

Directions:

1. Melt the butter with the sugars and golden syrup. Simmer for 2 minutes.

2. Stir in the cream and the vanilla and cook on low heat until smooth. Remove and allow to cool.

Caramel Shards

Ingredients:

1/2 cup sugar

Directions:

1. Line a baking tray with a Silpat liner or parchment paper.

2. Put sugar in a small saucepan. Stir over medium heat until the sugar is melted. Allow to caramelize briefly until a pale chestnut color. Remove from the heat and cool for about 4 minutes.

3. Drizzle the caramel over the prepared baking sheet in squiggles, shapes or letters…whatever you feel like.

4. Allow the caramel to harden then peel off and use to decorate.

Recipes from Darina Allen’s Ballymaloe Cookery Course by Darina Allen
Toffee Meringue With Caramel Shards
Toffee Meringue With Caramel Shards

Upbeat. Uplifting.

“Epiphany” is exactly what you want to be listening to when eating something as divine as meringue. It’s new from Sweden-based band Lionfly Secrets.

Check out Lionfly Secrets on Facebook. You can buy their music here.

Cheers!

Posted in Dessert | Tagged | 1 Comment