Somoa Bars

I don't know about you but every year the Girl Sout Cookies are gone way too fast.One of my favorites are the Samoas. Luckily I found this yummy recipe. Although I don't know that anyone can exactly duplicate the real Somaos they are good and I would for sure make them again. It's a combination of a shortbread crust, toasted coconut mixed with caramel and to finish them off a dipping and drizzle of chocolate. I put mine in the fridge to keep the chocolate on the bottom from melting but then they were too hard to eat so I would suggest taking them out and letting them soften for a few minutes before serving.



Somoas Bars
The Crepes of Wrath


Cookie Base:
1/2 cup sugar
3/4 cup butter, softened
1 large egg
1/2 tsp vanilla extract
2 cups all purpose flour
1/4 tsp salt

1. Preheat oven to 350 degrees F. Lightly grease and/or line a 9×13-inch baking pan.2. In a large bowl, cream together the sugar and butter, until fluffy, about 3-5 minutes. Beat in the egg and vanilla extract. Gradually beat in the flour and salt until the mixture is crumbly, like wet sand. The dough does not need to come together. Pour the crumbly dough into preared pan and press into an even layer, using your hands.3. Bake for 20-25 minutes, until the base is set and edges are lightly browned. Cool completely on a wire rack before topping.

Topping:
3 cups shredded coconut (sweetened or unsweetened; I used sweetened)
12-oz good-quality chewy caramels
1/4 teaspoon salt
3 tablespoons milk
10 oz. dark or semisweet chocolate (I used chocolate chips

1. Preheat the oven to 300 degrees F while the cookie base cools. Spread the coconut evenly on a parchment-lined baking sheet and toast for 20 minutes, stirring every 5 minutes, until the coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.
2. Unwrap the caramels and place in a large microwave-safe bowl with the milk and salt. Microwave on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a greased spatula.
3. Put dollops of the topping all over the shortbread base. Using the greased spatula (this is important so everything spreads smoothly), spread the topping into an even layer. Let topping set until cooled.
4. When cooled, cut into 30 or so bars with a large knife or a pizza cutter
5. Once the bars are cut, melt half of the chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each bar into the chocolate and place on a clean piece of parchment or wax paper. Melt more chocolate, little by little, if needed. Transfer all remaining chocolate (or melt more) into a piping bag or a Ziploc bag with a tiny corner snipped off and the drizzle bars with chocolate to finish.
6. Let chocolate set completely before storing in an airtight container. I recommend keeping them in the fridge. Makes roughly 30 bar cookies.

Note: You can simply drizzle chocolate on top of the bars before slicing them up if you’re looking for yet an easier way to finish these off. You won’t need quite as much chocolate as noted above, and you won’t quite get the Samoas look, but the results will still be tasty.

Spicy Honey Chicken

This was a perfect weeknight meal. Grilled chicken, no marinating required. Just a simple rub and then a glaze that you put on the chicken the last few minutes of grilling. I really liked all the smoky flavors with the sweet of the honey. The spice was really mild so if you're not a big fan of spice don't let this recipe scare you. I served it as suggested with lime cilantro rice.

Spicy Honey Chicken
from Our Best Bites & Leigh Anne

Rub:
2 t Garlic Powder

2 t Chili Powder

1 t Salt

1 t Ground Cumin

1 t paprika

1/4-1/2 t Cayenne pepper (depending on how hot you like it. I used 1/4)
8 boneless skinless chicken thighs

Glaze:

6 T Honey

2 t Cider Vinegar

Combine first 6 ingredients (all the spices) in bowl and mix well. Use kitchen shears (or a pair of clean scissors) to trim off any excess fat from the chicken pieces. Toss chicken with spice rub to coat all sides well. Brush grill surface lightly with oil. Grill chicken a few minutes on each side, until cooked through.Combine honey and vinegar in a small bowl, stirring well until combined. Brush mixture on chicken (both sides) in the final moments of grilling. Because the glaze is sugar-based, you’ll want to turn the heat down so it doesn’t burn, but let it cook for a few minutes to caramelize. You can also cook this under the broiler if you don’t have a BBQ or the weather is bad.

Peanut Butter Cookies

These are some truly delicious peanut butter cookies. I had to laugh because I got the recipe awhile ago from Sister's Cafe and loved it. Then today I decided to try Smitten Kitchen's Peanut Butter Cookies. I was trying to decide which I liked better when I realized they are the same recipe! The problem I usually have with peanut butter cookies is that they're not sweet enough. These are sweet, have great peanut butter flavor ,and are soft and chewy. I love the addition of peanut butter and chocolate chips and to make it even more delicious-- rolling them in sugar.One of my all time favorites. The recipe calls for flattening them slightly with a spatula but I think they look perfect as is so I just leave them alone.

Peanut Butter Cookies

Adapted from the Magnolia Bakery Cookbook (Smitten Kitchen & Sisters Cafe)

1 1/4 cups all-purpose flour

3/4 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup unsalted butter, softened
1 cup peanut butter at room temperature
3/4 cup sugar
1/2 cup firmly packed light brown sugar
1 large egg, at room temperature
1 tablespoon milk
1 teaspoon vanilla extract
1/2 cup peanut butter chips
1/2 cup chocolate chips
For sprinkling: 1 tablespoon sugar, regular or superfine


Preheat oven to 350 degrees.
In a large bowl, combine the flour, the baking soda, the baking powder, and the salt. Set aside.
In a large bowl, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix well. Add the milk and the vanilla extract. Add the flour mixture and beat thoroughly. Stir in the peanut butter and chocolate chips. Place sprinkling sugar — the remaining tablespoon — on a plate. Drop by rounded teaspoonfuls into the sugar, then onto ungreased cookie sheets, leaving several inches between for expansion. Bake for 10 to 12 minutes. Do not overbake. Cookies may appear to be underdone, but they are not.
Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely. Makes about 45 cookies.

Macaroni Grill Penne Rustica

I loved Leigh Anne's Sticky Coconut Chicken so much I decided to check out some of her other recipes. Today we tried Penne Rustica. It was fabulous. I've never had this dish at Macaroni Grill so I can't compare the two but this was really good. The cream sauce tasted different from traditional cream sauces because of the other flavors added in the with cream. It really added a lot to the dish. I loved the combination of the fresh rosemary and the garlicy grilled chicken. This made a lot (and I didn't feel like reducing it) so it would be great if you're feeding a crowd or to freeze for later.

Macaroni Grill Penne Rustica

from Leigh Anne

12 oz. grilled chicken breast (marinate in olive oil and garlic salt overnight, then grill on barbecue for best flavor)

½ pack thick bacon

48 oz. (3 boxes) penne pasta

2 large red bell peppers- diced

1 cup grated parmesan cheese

½ tsp paprika

Gratinata Sauce:

2 tsp butter

2 tsp chopped garlic

1 cup marsala wine OR 1/3 cup apple juice + 2 tbsp red wine vinegar +enough chicken broth to equal 1 cup

1 tsp dijon or dry mustard

1 tsp salt

1 tsp chopped rosemary

¼ tsp cayenne pepper

8 cups heavy cream (remember this makes a ton)

Directions:Sauté garlic in butter in large pan. Add marsala wine, mustard, salt, rosemary, cayenne pepper, and heavy cream.Cook pasta according to directions. Cook bacon. Slice chicken into medium-bite size pieces.Combine sauce, cooked pasta, diced chicken, cooked bacon, bell peppers, parmesan cheese, and paprika and mix thoroughly. Spread in pans. Top with chopped rosemary and mozzarella cheese.
Bake @ 475 for 10 minutes. If frozen, thaw in refrigerator the day of. Cover with foil and bake @ 375 for 1 hour. Remove foil during the last 15 minutes.Number Of Servings: Yields one 8×8 and two 9×13 casserole dishes.Preparation Time: More than an hour

Monkey Bread

If you've never made Monkey Bread before I suggest you do it. It is so good either for breakfast, brunch, or even dessert. Soft rolls dipped in butter and coated with brown sugar and cinnamon. Then while baking the cinnamon/sugar mixture turnes to gooey caramel You can also top with a drizzle of icing. It is well worth the effort. It's also something really fun to make with kids. One person to roll, one to dip in buter, and one to roll in the sugar mixture. How could you not like this stuff? Best served warm.

Monkey Bread
Serves 6 to 8

For the Dough:
2 tablespoons unsalted butter , softened, plus 2 tablespoons melted
1 cup warm milk (about 110 degrees)
1/3 cup warm water (about 110 degrees)
1/4 cup granulated sugar
1 pckage rapid-rise yeast or instant yeast (2 1/4 tsp.)
3 1/4 cups all-purpose flour , plus extra for work surface
2teaspoons table salt

For the Brown Sugar Coating:
1 cup packed light brown sugar
2 teaspoons ground cinnamon
8 tablespoons unsalted butter (1 stick), melted

For the Glaze
1 cup confectioners' sugar
2 tablespoons milk

For the Dough:
1. Adjust oven rack to medium-low position and heat oven to 200 degrees. When oven reaches 200 degrees, turn it off. Butter Bundt pan with 2 tablespoons softened butter. Set aside.
2. In large measuring cup, mix together milk, water, melted butter, sugar, and yeast. Mix flour and salt in standing mixer fitted with dough hook Turn machine to low and slowly add milk mixture. After dough comes together, increase speed to medium and mix until dough is shiny and smooth, 6 to 7 minutes. Turn dough onto lightly floured counter and knead briefly to form smooth, round ball. Coat large bowl with nonstick cooking spray. Place dough in bowl and coat surface of dough with cooking spray. Cover bowl with plastic wrap and place in warm oven until dough doubles in size, 50 to 60 minutes.

For the Sugar Coating:
3. While dough is rising, mix brown sugar and cinnamon together in bowl. Place melted butter in second bowl. Set aside.

To Form the Bread:
4. Gently remove dough from bowl, and pat into rough 8-inch square. Using bench scraper or knife (or pizza cutter), cut dough into 64 pieces.

5. Roll each dough piece into a ball. Working one at a time, dip balls in melted butter, allowing excess butter to drip back into bowl. Roll in brown sugar mixture, then layer balls in Bundt pan, staggering seams where dough balls meet as you build layers.
6. Cover Bundt pan tightly with plastic wrap and place in turned-off oven until dough balls are puffy and have risen 1 to 2 inches from top of pan, 50 to 70 minutes.
7. Remove pan from oven and heat oven to 350 degrees. Unwrap pan and bake until top is deep brown and caramel begins to bubble around edges, 30 to 35 minutes. Cool in pan for 5 minutes, then turn out on platter and allow to cool slightly, about 10 minutes.

For the glaze:
8. While bread cools, whisk confectioners' sugar and milk in small bowl until lumps are gone. Using whisk, drizzle glaze over warm monkey bread, letting it run over top and sides of bread. Serve warm.

* The dough should be sticky but if it's not coming together add 2 tbsp. flour*

Lemon Ricotta Pancakes

I had a bunch of Ricotta Cheese leftover from my Skillet Lasagana and decided to try these pancakes. They were really tasty. Light and fluffy with a hint of lemon. I loved the combination of the lemon and nutmeg. You can top them with lemon curd (just a little goes a long way)and fresh fruit, or powdered sugar and butter, or just the old standby maple syrup.

Lemon Ricotta Pancakes

from Food Network

3/4 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons sugar
1 cup ricotta cheese
2 eggs
2/3 cup milk
1 lemon, zested and juiced
Butter, for griddle
1 (11-ounce) jar prepared lemon curd
Fresh raspberries, for garnish
Confectioners' sugar, for garnish

Directions
Preheat a nonstick griddle.
Combine flour, baking powder, nutmeg, salt, and sugar in a small bowl. Whisk together the cheese, eggs, milk, lemon juice and zest in a large bowl. Whisk the flour mixture into the wet ingredients until just combined. Brush the hot griddle with butter. For each pancake, pour approximately 1/4 cup measure of the batter on the griddle and cook on both sides until light golden brown. Repeat until no batter remains.

If topping with Lemon Curd : Empty the contents of the lemon curd into a small saucepan and warm over low heat. Alternatively, remove the lid and place in a microwave oven on 50 percent power for 2 minutes, stopping after 1 minute to stir the curd. Drizzle a few tablespoons of the curd over the pancakes, top with fresh raspberries or blueberries, and sprinkle with confectioners' sugar. Makes 6-8 pancakes depending on size.

Rosemary Carrots

Looking at all of my posts you might be shocked but I actually love vegetables and eat them quite frequently. Usually vegetables are just something thrown on the side to go with dinner but these veggies stole the show last night. My husband and I both loved them. They were perfectly cooked-- not too crunchy, not too mushy. They have a really mild rosemary taste. Most of the flavor comes from pan roasting the carrots which brings out their sweet flavor. My pictures turned out really bad (night time light) so this picture is courtesy of Cook's Country.

Rosemary Carrots

Adapted from Cook's Country

2 tablespoons Olive oil
2 pounds carrots , peeled and cut diagonally into 1/2-inch-thick pieces
1/2 cup low-sodium chicken broth
2 teaspoons brown sugar
1/2 teaspoon salt
1/4 teaspoon Pepper
1 sprig fresh rosemary
1/4 teaspoon pepper

1. BROWN CARROTS Heat oil in large skillet over medium-high heat until shimmering. Cook carrots until golden brown, 10 to 14 minutes, stirring occasionally.
2. SIMMER Stir in broth, sugar, salt, and pepper. Add rosemary and simmer, covered, stirring occasionally, over medium-low heat until carrots are tender and liquid is nearly evaporated, 8 to 12 minutes. Remove lid and discard rosemary. Continue to cook until all liquid has evaporated, about 1 minute. Serves 4-6.

*Be sure to stir gently after you have added the Rosemary. You don't want any of the sprigs to fall off in the pan*