Homemade Whippet (Mallows or Chocolate Covered Marshmallow Cookies)

Source - http://sugarforthebrain.com/2012/05/05/homemade-whippet-mallows-or-chocolate-covered-marshmallow-cookies/

Recipe from Daring Bakers July 2009 (see Tartelette’s)
For the Cookies:
3 cups all purpose flour
1/2 cup white sugar
1/2 teaspoon salt
3/4 teaspoon baking powder
3/8 teaspoon baking soda
1/2 teaspoon ground cinnamon
12 tablespoons unsalted butter
3 eggs, whisked together

For the marshmallows:
1/4 cup water
1/4 cup light corn syrup
3/4 cup sugar
1 tablespoon powdered gelatin
2 tablespoons cold water
2 egg whites, room temperature
1 whole vanilla bean, split open and seeded

For the chocolate glaze:
12 ounces semisweet chocolate
2 ounces cocoa butter or vegetable oil

Prepare the cookies
In a mixer with the paddle attachment, blend the dry ingredients. On low speed, add the butter and mix until sandy. Add the eggs and mix until combine. Form the dough into a disk, wrap with clingfilm or parchment and refrigerate at least 1 hour and up to 3 days. When ready to bake, grease a cookie sheet or line it with parchment paper or a silicon mat. Preheat the oven to 375 degrees F. Roll out the dough to 1/8-inch thickness, on a lightly floured surface.
** They double in height when you bake them so keep it in mind when you choose the thickness of the dough.
Use a 1 to 1 1/2 inches cookie cutter to cut out small rounds of dough. Transfer to the prepared pan and bake for 10 minutes or until light golden brown. Let cool to room temperature.

Prepare the marshmallows: In a medium saucepan, combine the water, corn syrup, and sugar, bring to a boil until “soft-ball” stage, or 235 degrees on a candy thermometer.

** Here I have 2 little advices if you don’t want to end up like me with a brownish marshmallow (I had to do another batch!).
First: do not stir the mixture. You can stir it when you combine the ingredients, but once it boils do not stir.
Second, use a thermometer (I didn’t have a candy thermometer, but I used my meat thermometer to know the temperature approximately).
Oh and let’s go with another one, if you see your mixture turning slightly brown remove from heat immediately (but normally it won’t happen if you followed the previous advice)!
You can listen to this video from Joy of Baking, it helped me understand what I did wrong the first time!

Sprinkle the gelatin over the cold water and let dissolve. Remove the syrup from the heat, add the gelatin, and mix. Whip the whites until soft peaks form and pour the syrup into the whites. Add the vanilla seeds and continue whipping until stiff. Transfer to a pastry bag.

Prepare the chocolate glaze: Melt the chocolate and shortening together in the top of a double boiler or a bowl set over barely simmering water.

To assemble: Pipe a “kiss” of marshmallow onto each cookie. Let set at room temperature for 2 hours. Line a cookie sheet with parchment. One at a time, gently drop the marshmallow-topped cookies into the warm chocolate glaze. Lift out with a fork and let excess chocolate drip back into the bowl. Place on the prepared pan and let set at room temperature until the coating is firm, about 1 to 2 hours.

Eggplant Parmesan with Homemade Creamy Garlic Basil Marinara

Source - http://forbiddenriceblog.wordpress.com/2012/02/17/eggplant-parmesan-with-homemade-creamy-garlic-basil-marinara/

Ingredients:

For the sauce:

1- 28 oz. can crushed tomatoes with basil

1- 14.5 oz. can fire roasted diced tomatoes

10 cloves garlic, peeled and roughly chopped

½ cup fresh basil, chopped

¼-½ tsp. red chili pepper flakes

½ tsp. sea salt

½ tsp. fresh ground pepper

¼ cup + 2 tbsp. grated parmesan cheese

2 tbsp. heavy cream

1 tbsp. olive oil

For the eggplant parmesan:

2 medium sized eggplants

1½ cups panko (Japanese style) breadcrumbs

2 eggs

1 cup milk

1 cup all-purpose flour

3 tsp. granulated garlic

3 tsp. sea salt

3 tsp. ground black pepper

¾ tsp. dried basil

¾ tsp. dried oregano

¾ tsp. dried thyme

¼ cup grated parmesan cheese

enough oil to fry the eggplant

sea salt

1 lb. mozzarella cheese, grated

1 recipe of creamy garlic basil marinara sauce

Directions:

Prepare the eggplant: Slice the eggplant into rounds as thin as possible (about 1/8-inch thick). Place the sliced eggplant in a single layer on baking sheets, then generously sprinkle with sea salt. Allow the eggplant to sit for about an hour. The salt will draw out the bitterness of the eggplant and will also keep it from absorbing too much oil. Once an hour passes, rinse each slice of eggplant in cold water. Pat dry with paper towels.

Prepare the sauce: Heat the olive oil in a medium sized pot, over medium heat. Add the garlic and chili pepper flakes. Sauté for a few minutes. Add in the basil, salt, pepper, and canned tomatoes, stirring to combine all the ingredients. Allow the mixture to cook for about 5 minutes, then transfer to a high powered blender or food processor. Blend until you have a smooth sauce (1 – 2 minutes). Return the sauce to your pot on the stove, over medium-high heat. Stir in the parmesan cheese and heavy cream, mixing until everything is well combined. Taste and add more salt or pepper to your liking. Cook over medium heat for about 10 minutes, then cover and set aside until it’s time to put the eggplant parmesan together.

Preheat the oven to 375˚ F. You need three shallow dishes. In one, mix together the flour, 1 tsp. granulated garlic, 1 tsp. salt, 1 tsp. black pepper. In another shallow dish, whisk together the eggs, milk, 1 tsp. granulated garlic, 1 tsp. salt, 1 tsp. pepper, ½ tsp. dried basil, ½ tsp. dried oregano, and ½ tsp. thyme. In the third shallow dish, combine the panko breadcrumbs, 1 tsp. granulated garlic, 1 tsp. salt, 1 tsp. pepper, ¼ cup grated parmesan, and ¼ tsp. each of dried basil, oregano, and thyme. Mix well.

Dip each slice of eggplant (both sides) in the flour mixture, then the egg bath, then the panko. I like to gently press the eggplant into the panko mixture, to make sure it gets a good coating. Do this with each slice of eggplant. You can set each the breaded slices on a cooling rack or dry baking sheet until ready to fry.

Fill a large pan (I prefer cast iron) with oil about a ½-inch deep. Heat over medium-high. When you drop a breadcrumb into the oil and it immediately bubbles back up to the surface, the oil is hot enough to begin frying your eggplant.

Fry the eggplant until golden brown on both sides (about 1½ – 2 minutes on each side). Drain on paper towels (or coffee filters if you’re lacking paper towels, or brown paper bags).

Once all the eggplant is cooked, you’re ready to start layering the eggplant parmesan. In a 9×13 inch baking pan, spread about a ½ cup of marinara on the bottom. Layer one fourth of all the fried eggplant over the sauce, overlapping slightly. Spoon on a quarter of the marinara, then top with a quarter of the grated mozzarella. Continue layering with: eggplant, sauce, cheese, eggplant, sauce, cheese, eggplant, sauce, cheese.

Bake for 30 – 40 minutes. If you want, you can broil the top until it gets toasty and brown. Allow the eggplant parmesan to sit for about five minutes before cutting and serving.

Enjoy!

Homemade Lofthouse Cookies

Source - http://www.thegalleygourmet.net/2012/04/happy-easter.html

makes about 5 1/2 dozen

For the Cookies

5 1/2 to 6 cups unbleached all-purpose flour, plus more for rolling

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon kosher salt

1 cup (16 Tablespoons) unsalted butter, softened

2 cups granulated sugar

3 extra large eggs at room temperature

1 Tablespoon pure vanilla extract

1 1/2 cups sour cream

For the Frosting

1 cup (16 Tablespoons) unsalted butter, softened

1/8 teaspoon kosher salt

1 Tablespoon pure vanilla extract

5 cups confectioners’ sugar

4-6 Tablespoons milk

Food coloring

Sprinkles

For the Cookies

In a large bowl whisk 5 1/2 cups of the flour, baking soda, baking powder and salt; set aside. 

In the bowl of a stand mixer fitted with the paddle attachment cream the butter and sugar until light and fluffy, about 3 minutes.  Add the vanilla and eggs; scrape down the sides of the bowl with a rubber spatula.   Mix in the sour cream until well blended.  With the mixer on low, gradually add the flour mixture until a sticky dough forms.  Add up to an additional 1/2 cup of flour to achieve a soft, but still slightly sticky dough.  Transfer the dough to a lightly floured surface.  Divide the dough in half and shape into rectangles about 1 1/2 inches thick.  Wrap each rectangle in plastic wrap and refrigerate overnight.

Preheat the oven to 425º F.  Lightly flour a sheet of parchment or silicone pastry mat.  Working with one rectangle of dough at a time, roll each out to 1/4 inch thickness.  Using a 2 1/2-inch round cookie cutter, cut out the cookies and transfer them to a parchment lined baking sheet.  Reroll scraps and cut out.

Bake for 7 minutes until pale golden.  Transfer the cookies to a wire rack to cool completely before frosting.

For the Frosting

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, salt, and vanilla.  With the mixer on low, gradually add the confectioners’ sugar one cup at a time until smooth.  Add the milk one tablespoon at a time until desired consistency.  Add food coloring of your choice.

When the cookies are cool, frost the tops with the frosting and decorate with sprinkles.  Allow the cookies to set out until the frosting has set.  Store in an airtight container between sheets of parchment for several hours or overnight to allow the flavors to develop.  Enjoy!

Source: Adapted from recipesecrets.com via Amateur Suburban Gourmet

Homemade Kettle Chips with Onion Dill Dip

Source - http://www.laurenslatest.com/homemade-kettle-chips-with-onion-dill-dip-potato-chips/

yield: 4-6 appetizer servings

Ingredients:
for the chips-
4 large Idaho Potatoes {Russets}
2 pints peanut oil
sea salt

for the dip-
1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup finely diced yellow onion
1/2 teaspoon dried dill
salt & pepper, to taste

Directions:
Wash whole potatoes. Using a mandoline or food processor, slice potatoes to be very thin and place into cold water to soak for 30 minutes.

In the mean time, make the dip by stirring all ingredients together. Refrigerate.

Heat peanut oil in large pot or dutch oven over medium to medium high heat.

Dry potato slices well. Divide into 4 batches and fry 1 batch at a time, stirring occasionally to cook evenly. {*See recipe notes} After 3-5 minutes, potatoes should be brown and looking a lot like chips. Drain with a slotted spoon and place onto paper towels. Sprinkle with sea salt immediately and repeat with remaining batches. Serve with cold dip.

*Just to ensure the oil is at the correct temperature, place one potato slice into the hot oil. If nothing happens, it’s not hot enough. Increase temperature. If the potato slice sizzles violently, the oil is too hot. Reduce temperature. You want the potato slice to sizzle evenly and constantly but never violently.

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Why not try?:

Homemade Samoa Cookies

Source - http://www.thelittleepicurean.com/2012/01/homemade-samoa-cookies.html

Shortbread Cookie Dough, adapted from Bakers Royale

makes 36 cookies

Ingredients

1 cup unsalted butter, room temperature

1/2 cup granulated sugar

1 tsp vanilla paste

2 cup all-purpose flour

1/4 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1 1/2 Tbsp whole milk

Method

1.  Cream together butter, sugar, and vanilla paste in the bowl of a stand mixer.

2.  In another bowl, whisk together flour, baking powder, baking soda and salt.

3.  All flour mixture to butter mixture.  Add milk and mix until dough has formed.

4.  Divide the dough into two disks.  Wrap in plastic wrap and chill in the fridge for 30 minutes or freeze for 15 minutes.

5.  Preheat oven to 350 degrees F.  Prepare parchment lined sheet trays.

6.  Roll out chilled dough to 1/4 inch thick.  Cut out circles using a floured 2 1/2 inch cutter.  Punch out an inner with a smaller cutter of your choice. 

7.  Lay the cookie cutouts on the parchment lined sheet trays and bake for 12-15 minutes until firm and lightly golden.  Let rest on sheet tray until cool to the touch and then transfer to cooling racks.

Caramel

Ingredients

1 cup granulated sugar

6 Tbsp unsalted butter

1/2 cup heavy cream

pinch of salt

3 cups sweetened dried shredded coconut, toasted

Method

1.  Preheat oven to 325 degrees F.  Line sheet tray with parchment paper.

2.  Spread coconut into a thin and even layer on prepared sheet tray.  Bake for 10 minutes.  Rotate pan and stir coconut.  Continue to bake at 5 minute intervals, rotating the pan and stirring the coconut until golden in color.  Once toasted, let cool to room temperature.

3.  In a medium sauce pan, add sugar.  Cook over medium high heat until sugar begins to melt.  Once sugar begins in liquefy, reduce heat to medium or medium-low.  Do not over agitate the sugar, but swirl the pan once in a while to make sure sugar melts evenly.  Continue to melt the sugar until liquid is amber brown and aromatic.

4.  Add butter to sauce pan. Whisk until all the butter has melted. 

5.  Remove sauce pan from heat and slowly add the heavy cream.  Continue to whisk until cream and sugar mixture are homogeneous.  Be careful, once you add the cream, the sugar mixture will bubble and rise quite a bit.  Be sure the sauce pan is away from heat before you add the cream. 

6.  Continue to whisk until caramel is thick and smooth.  Let cool until slightly warm to the touch.  Reserve about 1/4-1/3 cup of the caramel in a separate bowl.  Then add the salt and toasted coconut.  Fold into the coconut until thoroughly distributed.

Dipping Chocolate

Ingredients

10 oz dark chocolate, chopped

Method

1. Slowly melt chocolate in the microwave.  Place chocolate in a microwave safe bowl and heat for 45 seconds on full power.  Stir chocolate and continue to heat at 30 second intervals at half power until chocolate is melted.  Make sure not to overheat the chocolate which will bring it out of temper.

Assembly

1.  Once shortbread cookies are cool, dip one side into reserved caramel sauce.  Then spread about 1-1 1/2 teaspoons of coconut caramel mixture on top of cookie.  Dipping the cookie first into the reserved caramel sauce helps the coconut mixture to adhere to the cookie.  Let cool on rack.

2.  Dip the bottoms of the cookies into the melted chocolate.  Let cool on rack upside down (coconut mixture side down) until chocolate has hardened and set.

3.  Once chocolate is set, turn cookie right side up.  Transfer remaining dipping chocolate into a small parchment bag or piping bag.  Cut a small tip and drizzle chocolate over the tops of the cookies.  Let cookies sit out until drizzled chocolate has set and then enjoy!

4.  Keep cookies in an airtight container for up to three days.

Homemade Fried Ice Cream

Source - http://sorumblyinmytumbly.blogspot.com/2012/01/homemade-fried-ice-cream.html

Cupcake Mixology

Source - http://abeautifulmess.typepad.com/my_weblog/2012/01/cupcake-mixology.html

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Homemade Italian Manicotti

Homemade Goldfish - gluten free

Source - http://vkreesphotography.com/homemade-goldfish/

Ingredients:

• 1 cup BOB’S RED MILL GLUTEN-FREE ALL-PURPOSE FLOUR, plus extra for work surface (you can use non-GF flour if you’re okay eating gluten)
• 2 tablespoons nutritional yeast
• ¼ teaspoon onion powder
• 1/8 teaspoon turmeric
• 1 teaspoon sea salt
• 5 tablespoons vegan margarine (I used EARTH BALANCE)
• 3 tablespoons cold water

Directions

1. Preheat the oven to 375 degrees F.
2. In a food processor, combine flour, nutritional yeast, salt, onion powder, and turmeric and process until just combined.
3. Add margarine and pulse until crumbly.
4. Add water and process until mixture just comes together.
5. On a lightly floured surface, roll out the dough until it is roughly 1/8-inch thick. It will be easier to roll if you work with half of the dough at a time.
6. Using a goldfish cookie cutter, or other small cookie cutter, cut out the fish and put them on a cookie sheet.
7. Using a toothpick, carve a face into each cracker.
8. Bake for 12 minutes or until golden and brown on the edges.
9. Let them cool before eating. Store in a airtight container.

Mozzarella Stuffed Homemade Meatballs

Source -  http://picky-palate.com/2011/03/07/mozzarella-stuffed-homemade-meatballs/

Ingredients

2 tablespoons extra virgin olive oil

1 pound lean ground beef

1 large egg

1/2 cup finely chopped white onion

1/2 cup Panko bread crumbs

1/2 cup fresh grated parmesan cheese

1/4 cup milk

2 tablespoons minced garlic

1 tablespoon Worcestershire sauce

1 tablespoon yellow mustard

1 teaspoon hot sauce, like Tabasco

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon garlic salt

Ten 1-inch Mozzarella balls

Directions

1.  Preheat oven to 35o degrees F. and grease 9×13-inch baking dish with oil.

2.  Place beef, egg, onion, bread crumbs, Parmesan, milk, garlic, Worcestershire, mustard, hot sauce, salt, pepper and garlic salt into a large mixing bowl, stirring until just combined.  Take 1/4 cup beef mixture and press into center with your thumb to make room for cheese ball.  Place cheese in middle then with hands enclose the cheese with the beef, making sure the cheese is completely covered.  Place meatballs into prepared baking dish and bake for 30 to 35 minutes, until cooked through.

3.  Serve over top your favorite pasta or inside a warm roll for delicious meatball sandwich.