Chocolate Covered Strawberries

HAPPY VALENTINES DAY!!!!!

I have never actually made chocolate covered strawberries but I figured with two ingredients, how could you possibly go wrong?!!?  Moe LOVES strawberries so I figured that this was a thoughtful gift that he'd enjoy since we really weren't going to exchange presents this year (as are most years because we are on a tight budget).  I didn't really have a recipe but again, two ingredients so I thought I'd wing it.  It turned out pretty well.  The only complaint was that the chocolate was a bit lumpy so I'd recommend using double broiler next time instead of the microwave AND chopping the chocolate before heating.

Chocolate Covered Strawberries
Source:  Miss J Original
Serves: 2 servings

10 strawberries, rinsed but stems left on
1 cup of semi sweet chocolate chips (probably better if chopped up)
1 tsp of water (if necessary to thin out the chocolate)

In a microwave safe bowl or a double broiler, melt chocolate.  Dip each strawberry into the melted chocolate and place on wax paper (or parchment paper). Place in fridge for 20 minutes while chocolate sets.  Serve slightly chilled.

Ratings:
Miss J, 9 out of 10
Moe, 9 out of 10

- Miss J

Sand Tarts - Part 2

In the spirit of Christmas, I hosted a cookie exchange here in Saint Louis.  We enjoyed wine, pizza, and good company at my place!  When I debated what cookie to make, Moe had a melt down that sand tarts were not top of list.  He LOVES these cookies.  In fact, the rules were I had to make an entire tin just for him  (which he ate in less than a few days).  I gave in and called this a part of his "Christmas present" because of how time intensive these cookies are.  I have blogged this recipe in the past.  The only small modification to the recipe is that I used 1/2 dark brown sugar and 1/2 light brown sugar. The flavor of the cookie slightly changes due to the molasses. As always they turned out great.

Sand Tarts Recipe

Pecan Cookies

Some people enjoy to bake.  Unfortunately, I am not one of those people.  Majority of people love the preciseness of baking.  The need to measure and add everything at just the right time which would be exactly when the recipe tells you to.  This is exactly why I don't enjoy it.  I like to be creative.  I like to read a recipe, file it in my brain, and then a week later try to recreate it with minor (or sometimes major) adjustments.  If I took this mentality with baking, it would be a disaster.  Regardless, I take up the hobby around the holidays.  I am in two cookie exchanges this year so I thought for one of them I'd try a new recipe.  This recipe is from Cooking Light which is ironic because there is next to nothing that is cooking light about it :)  Either way, the cookies were great.  They were light and crisp.  They could be served after dinner or as a snack with coffee in the morning.  I highly recommend if you need a break from the heavy chocolate cookies that seems to take over the holiday season.

Pecan Cookies
Source:  Cooking Light Magazine, December 2011
Serves:  40 cookies

2 cups of all purpose flour
1/2 tsp salt
1/4 teaspoon baking powder
10 tablespoons of butter
2/4 cup granulated sugar
1 large egg
1 1/2 tsp vanilla extract
1/3 cup of powdered sugar
3/4 cup of toasted and chopped pecans
1-2 tablespoons of flour to use on surface to roll out dough

Preheat oven to 350 degrees.  Using a dry measuring cups and spoons to measure ingredients, combine flour, 1/2 tsp salt, and baking powder in bowl and stir with a whisk. 

In a large mixing bowl, place butter (softened to room temperature) and granulated sugar.  Beat with a mixer on high until light and fluffy.  Add egg, and beat until well blended. 

Beat in vanilla extract.  Reduce mixer speed to low.  Add the flour mixture to butter mixture slowly until combined.  Mix in pecans. Shape dough into a 4 inch round and cover with plastic wrap.  Chill for 1 hour.  Roll dough on a lightly floured surface to 1/4 inch thickness.  Using cookie cutters, cut out cookies (2 x 3 inch each).  You will need to re-roll the scraps multiple times to get 40 cookies.  Place cookies 1 inch apart on a baking sheet lined with parchment paper.  Bake at 350 degrees for 9 minutes.  Cool on a wire rack. 

Dust cooled cookies with 1/3 cup of powdered sugar. This is most easily done by putting the powdered sugar into a sieve and tapping it above the cookies (this also works with a regular small hand held fine strainer). 

Ratings:
Miss J, 9 out of 10
Moe, 8 out of 10 (he doesn't really like pecans)

Country Apple Dumplings

If you are looking for a quick dessert that everyone will love, this is it!  I originally decided to try this because of the unique use of Mountain Dew.  My neighbor, Becca, was ranting and raving about it so I had to give it a try for myself.  It was a dream :)

Country Apple Dumplings
Serves: 8 dumplingsSource:  Allrecipes.com



1 large Granny Smith Apples, peeled and cored
1 can of crescent rolls, refrigerated
1/2 cup of butter
3/4 cup of sugar, white
1/2 tsp cinnamon
1/2 can of mountain dew

Preheat oven to 350 degrees.  Spray a 9 x 13 baking dish with cooking spray.  Cut apple into 8 wedges and set aside.  Break apart crescent roll into triangles.  Place 1 apple in each crescent roll and roll together pinching the edge together to seal it closed.  Place in baking dish.  Melt butter in a saucepan.  Stir in cinnamon and sugar.  Pour over apple dumplings.  Pour mountain dew over the dumplings as well. 

Bake for 35-45 minutes in the oven until golden brown.  Serve immediately.

Notes:  I made this several hours before I put it in the oven.  I did everything up until pouring the sugar mixture over the dumplings and the mountain dew.  I was worried the apples would brown but because they were wrapped up in the crescent roll, it wasn't an issue.

Ratings:
Miss J, 8 out of 10
Moe, 9 out of 10
- Miss J

Pretzel Rolos

This past weekend, Moe and I hosted a 60th surprise birthday party for my mom at our house.  The guest list slowly grew to over 35 people and the fear took over as I tried to imagine all these people crammed in our little home.  We have hosted parties in the past, but this one was a bit more upscale than getting a keg and setting up beer pong in the garage :)  However, after an entire week of running around with our heads cut off, the party came together perfectly.  The look on my mom's face was priceless and made all the hard work pay off in the end. 

Pretzel Rolos
Source:  Jill C.
Serves: Approximately 100 (50 rolos in each bag)

1 large bag of tiny pretzels
2 bags of rolos
1 bag of peanut MMs (or regular)

Preheat oven to 450 degrees.  On a baking sheet, arrange pretzels.  Place one rolo on top of each pretzel.  Bake for 5 minutes in the oven.  Remove from oven and press a MM in the top.  Allow pretzel rolo to cool and chocolate to set before removing from cooking sheet.  This may take up to 4 hours.  

Notes:  You can also use reese cups instead of rolos or cashews instead of MMs. 

- Miss J

Sand Tarts and Wine!

Two years ago, my family started a tradition where my two sister's and mom get together for a cookie exchange and a sand tart making marathon.  Sand tarts are a family recipe that came from my Nana.  She used to make them for my Papa, as they were his favorite cookie.  As a tribute to my Papa (who passed three years ago), we decided to start up this tradition.  They are a very difficult cookie to make so putting three people together to try to pull it off is a bit interesting.  My mom was nice enough to make the cookie dough ahead of time; however, we were all on point for the rolling and baking of the sand tarts.  This year required wine consumption as somehow I ended up making 90% of the cookies :)

Sand Tarts
Serves:  4 dozen

1 lb brown sugar
1/2 lb butter
2 eggs (keep one set to the side for brushing tops of cookies)
1 lb flour (less than 4 cups)

Mix all ingredients together.  Allow to chill for at least 1 hour.  Roll dough out on a a slightly floured surface. Roll the dough as thin as possible without breaking it.  Use cookie cutters and remove access dough.  When you are not working with the dough, place in the fridge to keep chilled.  This is very important to the success of these cookies.  Place cut out of dough on a non stick baking sheet.  With your finger, flatten out the cookie even more on the pan. These are not cookies that need to keep their shape.  Making them as thin as possible is what makes them super crispy when you are all done.  Once flatted out on pan, brush with egg and sprinkle with cinnamon sugar and sprinkles.  Only use a tiny bit of egg on the top (enough to make sugar and sprinkles stick).  Bake for 8-10 minutes at 325 degrees.  When they are slightly browned and crisp, remove from baking dish and place on drying rack.  When 100% cooled, place in a cookie tin for storage.  Do NOT store in a tin with any other type of cookies as they will absorb the moisture from them and ruin the cookie. 

Notes:  As I mentioned, these are very difficult cookies to make.  If you miss one step, they wont' turn our right.  Here are couple of things to keep in mind.  Use as little flour as possible.  I can't emphasize enough the need to make these cookies as thin as possible.  They should be very crisp after they are cooled.  Also use as little egg as possible when basting the tops of the cookies. 

- Miss J

Cookie Exchange

This year for the cookie exchange, there was a competition for best presentation.  I wasn't too thrilled when I first heard this, but I tried to pull something together quickly the night before.  I think they turned out pretty cute!

- Miss J

Cocoa Kiss Cookies

Since the oreo bars were a COMPLETE disaster, I decided to make my favorite Christmas cookie for my holiday cookie exchange.  Although these cookies are no necessarily "photogenic", they are a delightful!

Serves:  2 1/2 dozen
Source:  Miss J's Family Recipe


1 cup butter (softened, NOT melted)
1/2 cup cocoa powder
2/3 cup granulated sugar
1 2/3 cup flour
1 teaspoon vanilla
1 cup walnuts (or pecans) - chopped
1 package of Hershey milk chocolate kisses
3 Tablespoons of powdered sugar (approximately)


In a mixing bowl, cream butter, vanilla, and sugar.  In a separate mixing bowl, mix flour and cocoa powder.  Gradually mix in flour mixture.  Once completely mixed, add chopped nuts.  Chill for 30 minutes.  Unwrap Hershey Milk chocolate kisses and set in a bowl.  Shape a teaspoon of dough around each kiss.  Roll in your palms and pinch away excess to make a small ball.  Place a few inches apart on an ungreased cookie sheet.  Bake in a preheated oven at 375 degrees for 10-12 minutes.  When done, remove from baking sheet and set on drying rack to cool.  While still warm, sprinkle with powdered sugar.  Allow cookies to cool 100% before putting them in a storage container.  

- Miss J

Peppermint Oreo Cookie Bars

Christmas is just around the corner and it is time to break out the baking dishes and start the annual cookie marathon.  I always have to gear myself up for this as I am actually not a huge fan of baking. This year, I have to make 16 dozen cookies.  I normally stick to my favorite cookie recipe, cocoa kiss cookies.  This year, I was trying to mix things up and make something different.  I came across an Oreo Cookie Bar recipe on another cooking blog I read.  In my quest to find the perfect recipe for my cookie exchange, I decided to make these but use my favorite Candy Cane Joe-Joes to add another twist to the recipe. 


Peppermint Oreo Cookie Bars


Serves:  20 bars
Source:  Adapted from Lemons & Love


I package of Candy Cane Joe - Joes (Trader Joes version of Trader Joes)
1 can (14 oz) sweetened milk condensed milk (fat free)
1 cup semi sweet chocolate chips
1 stick unsalted butter


Preheat oven to 360 degrees.  Crush 1 1/2 cups of oreos and set aside.  The remaining oreos in package coarsely break up and place aside.  Line 9 x 13 glass dish with foil.  Place stick of butter in middle of dish and place in oven.  Once butter is melted, sprinkle crushed oreos in bottom of baking dish.  Pour condense milk over oreos.  Top with coarsely crushed oreos and chocolate chips.  Bake for 25 - 30 minutes (hot and bubbly).  Remove dish from oven and place on cooling rack to cool.  Once cool, place in refrigerator to harden.  This will make it easier to cut.  Cut into 32 bars and serve.   


Outcome:  DISASTER!  The bars were amazing; however, when I went to cut them the foil stuck to the bottom.  I spent 30 minutes hand picking off pieces of foil.  I was able to salvage about half of the bars before I got pissed and threw the other half away.  If it weren't for the foil disaster, these would have been a keeper.  However, I had no desire to repeat the foil drama for 12 dozen more.  Looks like I'll be making the cocoa kiss cookies again this year.     


In the future, I am going to skip the foil and just put them directly in a glass dish that is lightly coated with cooking spray.   I think this will yield a much better result in the end!


- Miss J

Pecan Pumpkin Roll

Although I don't love baking, I tend to pick this up as a hobby around the holidays.  For book club, I made a pumpkin role for the girls.  It would have been more of a success if I would have followed the directions; however, I think it still turned out alright!

Serves: 12

Source:  Taste of Home, Best Holiday Recipes 2006

3 eggs

1 cup sugar

3/4 cup all-purpose flour

3/4 cup canned pumpkin

1-1/2 teaspoon ground cinnamon

1 teaspoon baking powder

1 teaspoon ground ginger

1/2 teaspoon salt

1/2 teaspoon ground nutmeg

1 teaspoon lemon juice

1 cup finely chopped pecans

Confectioners' sugar

FILLING:

2 packages (3 oz each) cream cheese, softened

1/4 cup butter, softened

1 cup confectioners' sugar

1/2 teaspoon vanilla extract

Line a greased 15-in x 10-in x 1-in baking pan with waxed paper and grease the paper; set aside.  In a mixing bowl, beat eggs for 5 minutes.  Add the sugar, flour, pumpkin, cinnamon, baking powder, ginger, salt and nutmeg; mix well. Add lemon juice.  Spread batter evenly in prepared pan; sprinkle with pecans.

Bake at 375 degrees F for 15 minutes or until cake springs back when lightly touched.  Cool for 5 minutes.  Turn cake onto a kitchen towel dusted with confectioners' sugar.  Gently peel off waxed paper.  Roll up cake in towel, jelly-roll style, starting with the short side.  Cool completely on a wire rack. 

In a mixing bowl, combine the filling ingredients; beat until smooth.  Unroll cake; spread filling over cake to within 1/2 inch of edges.  Roll up again; place seam side down on a serving platter.  Cover and refrigerate for at least 1 hour before serving.

Notes:  I only put pecans on half of the roll in case someone doesn't like nuts.  I actually forgot to sprinkle the pecans on the pan before I baked it so i just sprinkled them on the filling and rolled it up.  Helps if you follow directions, but it worked out!

- Miss J



Walnut Apple Cake

Serves:  12-15
Source:  Taste of Home Magazine, Best Holiday Recipes 2006

2 eggs
2 cups sugar
1/2 cup vegetable oil
2 teaspoons vanilla extract
2 cups all-purpose flour
1-1/2 teaspoons ground cinnamon
2 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon ground nutmeg
4 cups chopped peeled tart apple
1 cup chopped walnuts

Butter Sauce:
3/4 cup sugar
3 tablespoons all-purpose flour
1 cup milk
2 tablespoons butter
1 teaspoon vanilla extract
Walnut halves, optional

In a mixing bowl, combine eggs, sugar, oil, and vanilla; mix well.  Combine dry ingredients; add to the egg mixture and mix well (batter will be stiff).  Stir in apples and walnuts.  Spread into a greased 13-in x 9-in x 2-in. baking pan.  Bake at 350 degrees for 45-50 minutes or until a tooth-pick inserted near the center comes out clean.  Cool on a wire rack.  For the sauce, combine sugar, flour, milk, and butter in saucepan.  Bring to a boil over medium heat; boil and stir for 2 minutes.  Remove from the heat; stir in vanilla.  Cut cake into squares; top with warm sauce.  Garnish with walnut halves if desired. 

Notes:  I have made this several times.  This last time I tried to cook it a bread pan and drizzled the sauce over the top.  The edges were a bit tough but the middle was nice and fluffy.  I finely chopped walnuts and apples so flavor was present in the bread, but it was light and fluffy.  When preparing the sauce, add the flour last and sift it into the mixture to avoid clumping. 

Ratings:
Moe, 8 out of 10
Miss J, 8 out of 10