chocolate caramel kiss surprise cookies

So you are going on vacation in 10 days and you have to wear a bathing suit.  I should be cutting carbs and outside running.  Instead I am standing in my kitchen stuffing double chocolate chip cookie dough with caramel hershey kisses.   Curse this raging sweet tooth of mine.  I am always drawn to the holiday version of candies.  I bought the Valentine M&Ms and a bag of the caramel hershey kisses.  I had no idea what I was going to do with them but, I could not resist.  Holiday candies and sprinkles seem to jump into my cart.  Valentines day has passed and I still had a bag of kisses.   I was thinking of a thumbprint style cookie but, I love gooey caramel so I decided to hide the kiss inside the cookie so it melts into the dough.  I had a bit of trouble getting the kiss in the middle of the dough ball but, after various attempts I got the hang of it toward the end.  Flouring my hands helped get the dough balls rolled with the kiss in the center. These are soft chocolate cookies with a gooey caramel center. 

chocolate caramel kiss surprise cookies

source: sweetflours

Ingredients

• 2 cups all-purpose flour
• 2/3 cup baking cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) butter (room temperature)
• 2/3 cup granulated sugar
• 2/3 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 cup semi sweet chocolate chips
• 30 caramel hershey kisses; unwrapped

PREHEAT oven to 325° F.

COMBINE flour, cocoa, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chips. (Refrigerate dough for ~1hour).  Scoop dough and press kiss into dough. Mold dough around the kiss so, the kiss is covered.  Roll the ball to completely cover kiss and give dough a round ball shape.  May need to flour your hands a bit as dough gets a little sticky.  Place onto ungreased baking sheets lined with silpat.

BAKE for 11 to 13 minutes or until cookies are puffed. Cool on baking sheets for 2-4 minutes; remove to wire racks to cool completely.

swiss fondue

Fondue is fun.  Fondue is yummy.  Fondue is great with a big group when it is cold outside.  All of these facts logically lead us to host our first annual February Family Fundue night.  We invited my family up from San Diego on a rainy February night for a fondue feast.  We roasted up a ton of vegetables, roasted some chicken and cut up crusty bread and tucked into one plus pound of melted gooey cheesy delight.  This fondue is very flavorful but, mild in the sense that kids can enjoy the cheese as well as adults.  After the pot of cheese was devoured we tackled a pound of wonderful chocolate fondue.  Fun family night.

swiss fondue
adapted: bhg

1 garlic clove halved
1 1/2 cup dry white wine (sauvignon blanc)
13 oz gruyere cheese, grated (~4 cups)
13 oz emmental cheese, grated (~4 cups)
2 tablespoons flour
2 tablespoons kirsch
ground black or white pepper

Rub cut side of garlic on inside of fondue pot.  Pour in wine and bring to a boil on top of the stove.  Reduce the heat to a simmer. 

Put grated cheese in a bowl and toss with flour. Gradually add the cheese to the wine, stirring constantly, letting each addition melt into the wine.  When the mixture is creamy and smooth add kirsch and pepper to taste.  Transfer pot to tabletop and enjoy immediately.

Dip ideas: crusty bread, chicken, fingerling potatoes, green apples and roasted vegetables (broccoli, asparagus, cauliflower, brussel sprouts, carrots, mushrooms and zucchini).

sticky toffee pudding

There are very few foods that I literally remember my first bite but, my first encounter with sticky toffee pudding is a very fond memory.  I used to travel to the UK for work and many nights I would spend alone in my hotel.  I was staying in the oh so posh Balmoral hotel in Scotland and I went downstairs in the late afternoon for some tea and a sweet.  I brought my book with me and I looked over the menu was not all that familiar with many of the items listed but, I like toffee so, I gave this sticky toffee pudding a go.  When this moist little cake arrived sitting in a puddle of toffee sauce and smothered with more all over the top and sides I was intrigued.  I cut open the warm cake and put the fork into my mouth.  I think the entire dining room may have heard my audible "mmmm oh my god mmmm yum"!  It was that good.  I basically was licking the plate.  I was so sad I shared this moment alone because I wanted to talk about it, relive it and do it all over again.  At this point in my life I had no interest in cooking or baking so, I left my fond memory behind.  Years later Brad and I were in Vail and there on the menu sticky toffee pudding.  I was so excited.  I talked up the dessert and was hoping that I would not over hype it and then it would disappoint.  It arrived and we immediately tucked into it and boy it did not disappoint.  We were now both in love with sticky toffee pudding.  This dessert will always have my heart and as of now it is in my top three desserts of all time.  I can't imagine what will push this piece of heaven on a plate off my list.  I always scan dessert menus in hopes that sticky toffee pudding and I will meet again.

sticky toffee pudding

source: sticky chewy messy gooey

Cake:
2 cups pitted dates (about 12 ounces), preferably medjool, chopped
1½ cups water
1¼ teaspoons baking soda, divided
2 cups all-purpose fl our
½ teaspoon salt
1 teaspoon baking powder
¾ cup (1½ sticks) unsalted butter, at room temperature
1½ cups firmly packed light brown sugar
3 large eggs
1 teaspoon pure vanilla extract

Toffee Sauce:
1 cup (2 sticks) unsalted butter
3 cups firmly packed dark brown sugar
2 cups heavy cream
1 teaspoon pure vanilla extract
¼ teaspoon salt

Vanilla ice cream for serving

Lightly butter a standard 12-cup muffin tin or spray with nonstick cooking spray. Position a rack in the middle of the oven and preheat to 350°F.

Combine the dates and water in a heavy-bottomed saucepan. Bring to a gentle boil. Reduce the heat to a simmer, and cook, uncovered, until the dates are softened and have absorbed the water. Remove from the heat and stir in 1 teaspoon of the baking soda. Let stand for about 20 minutes.

While the dates are soaking, sift together the flour, salt, remaining ¼ teaspoon baking soda, and the baking powder into a bowl. Set aside.

In another bowl, beat together the butter and brown sugar until light and fluffy. Beat in the eggs, one at a time, beating well after each addition, and then beat in the vanilla. Stir the dates and any soaking liquid into the batter. Gently fold the dry ingredients into the wet batter just until combined.

Fill the muffin cups two-thirds full. Bake until a wooden skewer inserted in the center of a cake comes out clean, 22 to 28 minutes.

Meanwhile, make the toffee sauce: Combine the butter and brown sugar in a saucepan over medium heat. Cook until the sugar and butter melt together. Add the cream, vanilla, and salt. Increase the heat to high and bring to a boil. Reduce the heat to a simmer and cook, stirring frequently, until the sauce thickens, 6 to 8 minutes.

Remove the cakes from the oven and poke the top of each a few times with a wooden skewer. Drizzle 1 tablespoon of the warm sauce over each cake and allow it to sink in completely.
** Cakes can be made up to 24 hours in advance.  If making cakes ahead of time.  Preheat over to 350.  Put 1 tablespoon of sauce in the bottom of each muffin cup and place the cake back in.  Put muffin tin back in the over for 5 minutes.  While the cakes are heating place a tablespoon of warm sauce on each plate.  When the cakes are reheated turn them out muffin top down so, the reheated toffee sauce runs down the sides of the cake. 
** Serve with ice cream.

queso de cabra al horno

Spanish supper club.  Think sangria, empanadas, paella, potatoes, mushrooms, almond cake and more and more sangria.  My neighbor Erin hosted this month and as expected she made the night so special and her decor was over the top.  She has this amazing ability to truly transform a room into the theme of the evening.  She sent us some links to spanish tapas menus and I originally thought I wanted to do a dish with manchengo and serrano ham but, then when I saw this bubbling, gooey goat cheese mound surrounded by tomatoes I was hooked.  This appetizer is so easy to throw together and really is delicious.  I am a sucker for melted cheese and crusty bread.  Tapas are my type of meal because I love lots of bites of little dishes.  Everything was really good and some how the meal came together perfectly again.   The sangria got us a bit rowdy and of course the conversation got crazy and loud. We had some really exciting things to celebrate and it was so fun to be with this group of friends.  They all really embrace life.   I am fairly certain we may have traumatized Erin's kids and husband with our silly antics and banter.  I walked home well after 2:00 in the morning with Erin laughing and chasing me down the street ... fairly certain that is a sign of way too much fun had.

queso de cabra al horno (baked goat cheese)

1 tablespoon chopped garlic (~2-3 cloves)
1 tablespoon extra virgin olive oil
1 lbs crushed ripe tomatoes (canned)
1 tablespoon dried italian seasoning
1 teaspoon sherry vinegar
1 teaspoon sugar
½ teaspoon salt
1/4 tsp black pepper
8 oz goat cheese, room temperature
fresh parsley for garnish

crusty baguette (warmed and slice) 

In a medium sauce pan, over low heat, saute the garlic in olive oil. Add the sherry vinegar and the crushed tomatoes.
Bring the tomato mixture to a simmer and add the sugar and dried italian seasoning.
Simmer the tomato sauce about 5 minutes and season it with the salt and pepper.  Set aside.

Form the goat’s cheese into an even sized disk shape.  Put the disk of cheese in the center of souffle dish.
Spoon the sauce around the disk of cheese careful not to cover the cheese.
Bake at 425 degrees (~25-30) until the sauce is bubbling hot and the goat’s cheese in browned and softened.  Last 10 minutes warm bread in oven.
Serve with sliced crusty baguettes or your favorite dipping bread. 

* Can warm bread with olive oil and garlic. 

 

candy bar shortbread cookie bites

I wanted to make a small festive Valentine's Day treat for the kids tonight.  I had some Valentine's M&Ms left and sadly some snickers bars from ummm ... gulp Halloween.  The shortbread base is really sturdy and very tasty.  In my mind you can't go wrong with butter and brown sugar.  The snickers bars stuck much better to the base and actually looked better as well.  The M&Ms were festive and the kids gravitated toward that flavor but, they seemed to fall apart a bit easier.  I cut these into small bite size pieces and they the perfect size because these are very sweet.  I am always looking for good ways to use up left over candy and this definitely works as it can be customized to what you have on hand. My extremely talented in all ways neighbor delivered some Valentine's baked goods left from her daughters 6th vintage Valentine birthday party (swoon) which made my sweet treat plate look over the top special tonight.  Happy heart day.  XOXO

candy bar shortbread cookie bites

source: everyday food

2 sticks salted butter, softened
3/4 cup light brown sugar
2 cups flour
1 cup semi-sweet chocolate chips
12 oz favorite candy bars, chopped (~2 cups)


Preheat oven to 350. Prepare an 8 inch baking pan. Cream butter and light brown sugar and salt about 3 minutes. Once creamed, add in flour in 3 additions, blending well in between each addition. (It will be a bit crumbly).

Add to prepared pan by pressing down and spreading out dough.  Bake for 30-35 minutes (until golden brown and firm). Add chocolate chips on top and place back into oven for one more minute. Take out of oven and with an offset spatula, smooth out the melted chocolate chips. Add candy bar pieces and let cool on wire rack for 30 minutes. Then pop into fridge to firm up chocolate and candy for about 5 minutes.  Cut into bite size pieces.

frozen honey cream

I love going to the farmers market on the weekends but, my family does not seem to enjoy this quite as much.  Boo.  I have found that I can entice or possibly bribe my 4 year old with a visit to the honey stand.  He can taste honey, get a honey stick and get a cute little bear filled with the honey flavor of his choice.  He is a true honey fan.  He recently picked out orange blossom honey in which I used in this beyond easy frozen honey cream.   My kids absolutely LOVED this and it is a great use of extra egg yolks which I always seem to have on hand.   It was gone in a few days.  It has an extremely intense honey flavor which was too much for the hubby but, not either kid.  I like these kind of frozen desserts because a very small portion goes a long way and it is hard to over indulge when it is so sweet and creamy.

frozen honey cream

source: everyday food

• 1 3/4 cups cold heavy cream
• 2/3 cup wildflower or orange blossom honey
• 4 large egg yolks

Directions

1. In a medium bowl, using an electric mixer, beat heavy cream to stiff peaks, then refrigerate. In a small pot, bring honey to a boil over medium-high and cook 2 minutes. In another medium bowl, using mixer, beat egg yolks until pale yellow. With mixer running, add hot honey in a slow, steady stream. Beat on high until mixture has cooled to room temperature, about 5 minutes. With a rubber spatula, fold in whipped cream. Transfer mixture to a 5-by-10-inch loaf pan. Cover with plastic wrap. Freeze until set, 2 hours (or up to 1 week).

carrot cake oatmeal

Carrot cake is one of my favorite desserts and as you know oatmeal is a breakfast ritual so, when my basket arrived with a bunch of beautiful nantes carrots I knew I had to combine the my two loves and the carrot cake lovechild was born.  The combination of carrot and coconut mixed with pie spices is the perfect way to start off a cold morning.  If you like carrot cake you will love no seriously go nuts for this bowl of oats.  This is a good base which I think can be jazzed or changed up with banana, mangos, walnuts or even a little oatmeal "icing" made out of greek yogurt and maple syrup.  I hope I get more nantes this week because I am going to have fun playing around with this combination.

 

carrot cake oatmeal

1/2 cup oats

1/2 cup water

1/2 cup unsweetened coconut milk
1 egg white

2 small or 1 large carrot; grated

1 teaspoons of brown sugar

1/4 tsp pumpkin pie spice

good sprinkle of ground flax seed meal
1 tablespoon shredded coconut

Combine the oats, water and coconut milk.  Cover the bowl with plastic wrap and put in the refrigerator over night.  If you don't have time to do over night then do it in the morning and let it sit.  This allows the oats to soak up the liquid and produce the most voluminous and creamy bowl of oatmeal.  Remove wrap and add egg white, grated carrot, brown sugar, pumpkin pie and flax meal and give a good stir.  Either cook bowl or stove top or put in microwave for ~4 minutes stirring half way through.  Top with shredded coconut.  Enjoy!