Tuesday, November 27, 2012

Peanut Butter Marshmallow Cream Cookies

3 Cups Unsalted Butter – Room Temperature
3 Cups Brown Sugar – ½ light, ½ dark
2 ¼ Cups Sugar
3 Cups Peanut Butter
6 Eggs –Room Temperature - Beaten
4 ½ Cups Flour
3 Cups Quick Cooking Oats
6 tsp Baking Soda
3 tsp Salt
3 tsp Unsweetened Coco Powder
4 7oz. containers of Marshmallow Fluff

In a large bowl mix together butter, brown sugar, sugar, peanut butter.  Add in eggs in 3rds.  In a medium sized bowl combine flour, baking soda, salt, coco powder.  Mix the dry ingredients into the wet in 3rds.  Using a large spoon or spatula, stir in the oats to combine.

Preheat oven to 350 degrees.  Using a small cookie / ice cream scoop (or a teaspoon) drop cookie dough onto cookie sheets lined with parchment paper.  Bake about 10-15 minutes depending on your oven.  You’re looking for a nice golden brown.

Let cookies cool completely then match up cookies in like sizes.  Scoop about 1 tbsp marshmallow fluff (or more if you like) onto the bottom of a cookie.  Then take the 2nd cookie and, rotating back and forth to spread out the marshmallow fluff, top the 1st cookie.  Lay cookies on a flat surface to set up.  They may slide a bit if on an angle.

* This makes a large batch of cookies so it’s perfect for a group party but feel free to cut the recipe in ½ for smaller batches.

Monday, November 12, 2012

Pommes De Terre a la Boulangere


4 Onions (2 red, 2 yellow) – Cut in ½ and then sliced paper thin
3 ½ tbsp Butter
1 ½ tsp Bacon Fat (or EVOO)
2 Large Garlic Cloves – Peeled, smashed into a paste
3 Large Russet Potatoes – Peeled and sliced about 1/8” (I use a Mandolin)
1 tsp Salt
¾  tsp Pepper
1 tsp Fresh Thyme (or ½ tsp dried)
2 tbsp Parmesan Cheese
2 Cups Beef Broth

In large pan over med. heat, add 1 ½ tbsp butter, the bacon fat and add onions.  Sautee for about 25 minutes or until translucent and starting to caramelize.  Add in garlic and sautee for about another 5-10 minutes.

Butter a baking dish, bottom and sides with 1 tbsp butter (I used one that was about 10x7 but you can use any similar size).  Take 1/3 of the onions and add a layer to the dish.  Take potatoes and create 2 layers with each slice overlapping the previous one.  Sprinkle 1/3 salt, 1/3 pepper, 1/3 parm cheese and 1/3 thyme over potatoes.  Repeat onions, potatoes and seasoning 2 more times.  Add 2 cups beef broth.  Break 1 tbsp butter over the top of the potatoes.

Cover dish with aluminum foil and place in preheated 350 degree oven for 2 hours.  (I put my dish on a cookie sheet just in cast there was any spill over.)  Take foil off and cook another ½ hour to let the top layer of potatoes brown and crisp.  Test with a knife to make sure potatoes are fully cooked.  Let rest for at least 15 minutes before you cut into it to let the beef broth soak into the potatoes.

* You could add shredded cheese in between the layers and on top for a variation.

Sunday, November 4, 2012

Homemade Pretzels

1 ½ tbsp dry active yeast
1 ½ Water
1 tbsp Agave Nectar
2 ½ cups Whole Wheat Flour
2 Cups Flour (plus about ½ cup for dusting)
1 tsp sea salt
2 large Eggs
(toppings)

Mix 1 1/2 cups warm water (110 degrees F to 115 degrees F), the yeast and agave in a bowl. Set aside 5 minutes.

In a food processor fitted with the dough blade, pulse the whole-wheat flour, 2 cups all-purpose flour and the sea salt. Add 1 egg and the yeast mixture and pulse in 10-second intervals until the dough comes together, about 3 pulses. Turn out onto a floured board. Knead 10 to 12 times, adding up to 1/2 cup more flour if the dough is too sticky. Cut the dough into 4 equal portions; cover with a clean towel.

On a floured board, roll out one piece of dough into a 9 x 12-inch rectangle, 1/2 inch thick, with a shorter side facing you.

Cut the dough into three 12 x 3-inch strips.

Roll each strip into a rope. Transfer the rope to a baking sheet lined with parchment paper. Grab the ends and twist them 3x and fold over to make a pretzel shape. Space the pretzels 1 inch apart. Set aside for 10 to 15 minutes; preheat the oven to 475 degrees F.

Beat the remaining egg in a bowl. Brush the pretzels with the egg; sprinkle with salt or other toppings. Bake until browned, 16 to 18 minutes.