Today is National Macaroon Day!

In honor of today being National Macaroon Day I wanted to tell you about a cookie I recently had an opportunity to try, Klara's Gourmet Coconut Macaroons.

Based out of New England Klara's sweet & chewy macaroons has been named a finalist in the Outstanding Cookie category in the Specialty Food Association's 2014 Award Competition.  A well deserved honor for these scrumptious coconut macaroons.

Klara's Gourmet Cookies prides themselves in producing cookies from recipes that have been in the family for generations. Along with the Coconut Macaroons they also make: Chocolate Macaroons, Chocolate Sea Salt Shortbread & Lemon Poppy Shortbread. 

For more information visit: Klarasgourmet.com



In order for me to support my knowledge-sharing/writing/blogging activities, I occasionally may receive monetary compensation and or product in exchange for my recommendation, and/or testimonial. However, I only recommend products or services I have personally used myself and trust.    

Goat Cheese 101...The Milk

Guest Post By: David Heininger

David is a former chef/pastry chef/executive chef, and culinary school graduate. He is currently the cheese maker (and candy maker) at Black Mesa Ranch. Black Mesa Ranch is a small, sustainably-oriented, off-grid farmstead goat cheese dairy near Snowflake Arizona. www.BlackMesaRanch.com, d@blackmesaranch.com 


Goat cheeses are one of the most sought-after and appreciated classes of cheese by people interested in food, eating and cooking. Why? Because they are tremendously divergent in style, highly versatile in form, function & use and, (last but not least) they taste great, too.

Despite goat cheese being both an ancient traditional food and a rising star of the modern food scene, there are a lot of misconceptions and mysteries about the subject. I would be remiss to talk about goat cheese without talking about goats milk and it would be incomplete to talk about goats milk without talking a little about the goats. So, here are some key, and I hope interesting, facts about all three.

This will be a 3 part series over the next few weeks.

About The Milk

The Importance of quality milk in cheese making: Cheese is the process of concentrating milk, with it taking around 8 lbs of goat milk to make one pound of a firm cheese. Therefore the milk used for cheesemaking must be of the highest quality. It is easy to see how even minor flaws in the milk can result in major flaws in the cheese.

What makes great (and not-so-great) goats milk?: In addition to freshness, goats milk's flavor is influenced by the health (and to some extent the genetics) of the animals it comes from, the cleanliness of the milking environment, the speed at which it is chilled, and the gentleness with which it is handled. Besides the normal concerns for hygiene practices and food safety issues that make these factors important, goats milk also contains caproic, capric and caprolic acids in relatively large quantities that, with improper handling, can taint the flavor with an excessive "goatiness".

What's a "lactation curve"?: The variations in the quantity of milk given and quality of the milk components found throughout the lactation can be plotted on a graph and is called the "lactation curve" . Goat have a very interesting "lactation curve" and understanding it is crucial to being able to make good, consistent cheese from the milk on a home/farmstead/micro commercial scale.

Normalized Milk: "So, if the milk changes so much during the lactation, why does Kraft cheese always look and taste exactly the same?" (I hear you ask). Simple. They "normalize" every drop of milk they bring in before it starts the cheese making process. When the milk arrives at a cheese factory it is first analyzed for a variety of component ratios including milk solids, fat, protein, calcium, bacterial counts, somatic cells, inhibitors (antibiotics) etc. It is then "normalized" to meet the milk specifications needed. As a simple example for one component, if the milk is higher in butterfat than is desired they can add skim milk to dilute it down. It is too low in butterfat they can add heavy cream to bring it up. They will do this for all the different components until the milk is exactly as they want it, then the cheese making can begin. Milk can be "naturally normalized" to a certain extent on a farmstead or small commercial scale by staggering the breeding dates of the milking animals so the lactation curves off-set each other. This is more practical with cows than goats as goats are considered seasonal breeders and cannot usually be bred year 'round without special circumstances or medical intervention.

"Raw" milk: Milk that has not been heat treated (pasteurized) to kill bacteria is called "raw" or "natural" milk. The debate continues as to the values/dangers of drinking raw milk and eating cheeses made from raw milk. Cheeses made from raw milk are undeniably different than those made from pasteurized milk. They have more natural enzymes and a wider range of living cultures in them. There is no debate that heat treating the milk alters the flavor and damages the calcium and proteins in the milk which, at a minimum impairs some of their ability to properly hold the structure of the cheese together (calcium chloride is often recommended as an additional ingredient for cheeses made from ultra pasteurized milk to aid help with this problem).

Pasteurization: Pasteurization is the process of heating a food to kill bacteria. The process was first developed in the 1860's by the French chemist Louis Pasteur who was studying the spoilage of wine and beer and developed a moderate heat treatment that preserved them while minimizing changes in their flavor. Pasteurization also helps extend the shelf life of milk by killing spoilage microbes and by inactivating milk enzymes whose activity causes rancid favors.


What is "Homogenized"?: When you buy cow milk at the store, chances are that it is "pasteurized" and "homogenized". Homogenization is the process of breaking up the fat molecules in the milk so they don't float to the top as readily. It is generally done by forcing milk under pressure through small orifices. While homogenization is designed to make the milk more easily digestible, more "user friendly", and is generally recognized as a safe practice... recent concerns have arisen regarding homogenized milk causing free radicals, and the increased risk of heart disease.

Naturally Homogenized!: Goats milk is considered naturally homogenized because its much smaller fat molecules (compared to cows) mostly stay in suspension without any processing. As a matter of fact, if you want to get heavy cream out of goats milk you can't just skim it off the top, you have to use a centrifugal-type separator.

Digestibility: A newborn goat kid usually weighs in the 6 to 10 lb range - very similar to a human newborn. A newborn cow calf generally weighs 80 to 100 lbs (ouch!). Goats milk has significantly smaller fat and protein molecules compared to cow milk because of this. Think about it. Goats milk is "designed and built" to feed a more human-scale animal so it's really no surprise that most people find it much more digestible than cow milk.

What about lactose?: Goats milk has virtually the same amount of lactose as cows milk. This surprises many people who have had trouble digesting cow milk and, thinking it must be a lactose intolerance issue, switched to goat milk and their problems have stopped. This is usually because of the greatly increased general digestibility of goats milk due to its smaller fat and protein molecule sizes. Truly lactose intolerant? The good news is that goat cheese has much less lactose than the milk it's made from. A key part of the cheese making process is the conversion of lactose to lactic acid. The firmer and more aged the cheese, the less lactose it will have remaining in it.

White milk, Yellow Cheese, Green milk: Milk owes its white color to fat globules and protein bundles, which are just large enough to deflect light rays as they pass through the liquid. The butterfat in milk carries the colorless vitamin A and the yellow-orange carotenes from which it is made. Carotenes give milk and un-dyed butter and cheese what little color they have. Different animal species and breeds within those species differ in the amount of carotene they convert into vitamin A. Guernsey and Jersey cows convert little and give especially golden milk, while sheep, goats, and water buffalo process nearly all of their carotene, so their dairy products are naturally almost pure white. Butter and some cheeses are regularly dyed to varying shades of yellow and orange, usually with a natural food dye annatto made from the seeds of the achiote tree. There is no such thing as a naturally orange colored cheese.  Riboflavin (vitamin B2) is also found in milk and can sometimes be seen in skim milk and cheese or yogurt whey by its greenish color.

Part 2: The Cheese...coming soon.

Poached Eggs on Spicy Lentils & A Slow Cooker Giveaway!

By: Lynn Stevens

In a recent article in the New York Times entitled, The ‘Busy’ Trap, Tim Kreider states, “Busyness serves as a kind of existential reassurance, a hedge against emptiness.” True. We like to “be” busy, don’t we? We feel like we have accomplished something when, by the end of the day, those idle moments have been kept to a minimum and each moment packed without “wasted” relaxation or laziness. Astonishingly, Kreider takes a different approach: “I am not busy,” he says. “I am the laziest ambitious person I know.” Defending that, he claims “the space and quiet that idleness provides is a necessary condition for standing back from life and seeing it whole… it is, paradoxically, necessary to getting any work done.” Deep thoughts; but, rather than just sit around and think about that, I’ll think about it while I stay busy in the meantime.


So, how busy are you? Just last week, I attended 6 baseball games and 4 practices, as well as another three piano practices after the kids finished school, most of which occurred during the ‘normal’ dinner hours. Despite our ‘busyness’, we didn’t miss a meal. Food requires and demands our attention regardless of life’s circumstances. So, we welcome the slow cooker into our chaotic lives. But, will that slow cooker meal deliver the nutritional punch with ease that will overcome the temptation to grab dinner out? Well, it takes two things: (1) some good recipes and (2) a good slow cooker. I believe I may have found both.

The Healthy Slow Cooker cookbook, 135 Gluten-Free Recipes for Health and Wellness, by Judith Finlayson, is a cookbook that highlights nutrient dense foods in easy to follow recipes. Finlayson pinpoints fundamental nutritional truths, balancing macronutrients (protein, fat, and carbohydrate) in the recipes and including a variety of micronutrients from various nutritional powerhouse foods to contribute to long-term health. Each recipe includes a nutritional analysis, as well as a “Natural Wonders” section that highlights recent research related to a star recipe ingredient. Perhaps the best part of this book is that you actually learn to understand and use your slow cooker appropriately. The recipes utilize different slow cooker sizes depending on what is being prepared and the finished products were creative, tasty, and nutritious. One that was a big hit with my family was the Poached Eggs on Spicy Lentils.(recipe below)

For the slow cooker, I tried the new Hamilton Beach, Set & Forget 6 Qt. Programmable Slow Cooker to achieve great results from these recipes. Keep in mind, the slow cooker should be half full to avoid overcooking, so if you don’t already own a slow cooker, be sure to choose a size appropriate for your family. The technology in the Set and Forget allows for three different settings for cooking: program, probe, and manual mode. The program mode allows it to automatically shift to a warm setting when the cooking time is up. This holds your food at a safe temperature, without continuing to cook it, which is perfect for those days when you want to turn it on in the morning and eat when you come home in the evening. The meat probe allows you to insert the probe into the meat and set the desired temperature and it will automatically shift to warm when the temperature is reached. An added benefit to this remarkable slow cooker is the clip-locked, secure lid that allows you to travel without a mess. This slow cooker was a big improvement over my previous one. I highly recommend it.

If you’re like me, the rest of your life is busy, so the food experience should not be rushed, but rather a necessary indulgence. The slow cooker can be the star of the show on those busy days when you don’t have the time to be in the kitchen; or, maybe even, as Kreider would say, on those lazy days, when idleness is a necessity to our souls and the kitchen a hindrance.


Poached Eggs on Spicy Lentils
(printable recipe)

Medium (approx. 4 quart) slow cooker
1 tbsp olive oil
2 onions, finely chopped
1 tbsp minced garlic
1 tbsp minced ginger root
1 tsp ground coriander
1 tsp ground cumin
1 tsp cracked black peppercorns
1 cup red lentils, rinsed
1 can (28 oz) no-salt-added tomatoes with juice, coarsely chopped
2 cups vegetable stock
1 cup coconut milk
Salt
1 long green chile pepper or 2 Thai bird’s-eye chiles, finely chopped, optional
6 eggs
1⁄4 cup finely chopped parsley leaves

1. In a large skillet, heat oil over medium heat. Add onions and cook, stirring, until softened, about 3 minutes. Add garlic, ginger, coriander, cumin and peppercorns and cook, stirring, for 1 minute. Add lentils, tomatoes with juice and vegetable stock and bring to a boil. Transfer to slow cooker stoneware.

2. Cover and cook on Low for 6 hours or on High for 4 hours, until lentils are tender and mixture is bubbly. Stir in coconut milk, salt, to taste, and chile pepper, if using. Cover and cook for 20 to 30 minutes until heated through.

3. When ready to serve, ladle into soup bowls and top each serving with a poached egg (see Tip). Garnish with parsley.

Tip
To poach eggs: In a deep skillet, bring about 2 inches (5 cm) lightly salted water to a boil over medium heat. Reduce heat to low. Break eggs into a measuring cup and, holding the cup close to the surface of the water, slip the eggs into the pan. Cook until whites are set and centers are still soft, 3 to 4 minutes. Remove with a slotted spoon.

Makes 6 servings

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In order for me to support my knowledge-sharing/writing/blogging activities, I occasionally may receive monetary compensation and or product in exchange for my recommendation, and/or testimonial. However, I only recommend products or services I have personally used myself and trust.    

Throwback Thursday: Not Your Typical Memorial Day BBQ

"Throwback Thursday: Taking you back through the past 6 years by highlighting some of my favorite blog posts"

Let me start by saying I know it's been several days since Memorial Day but hey sometimes blogging has got to take a back seat to other things in your life. For instance the fact that we've been bailing water out of our dishwasher for the past 3 days has not left me much time for blogging.

Anyway, this year instead of the traditional hot dog and hamburger BBQ we usually have on Memorial Day we decided to try something new. Part of that was due to the fact that my husband and I decided to spend Memorial Day alone this year. No pool party, no out of town guests. Just the two of us with a lot, and I mean a lot, of time on our hands.

So we did what we do best and cooked or I should say grilled. We started out with a pear, walnut, feta salad topped with a honey lemon vinaigrette. We make this salad a lot in our house switching out apples for the pear or blue cheese for the feta depending on our mood.

Pear, Walnut, & Feta Salad
(printable recipe)
3 tbs lemon juice
1 tsp honey
1/2 tsp Dijon mustard
1 tsp thyme
1/3 cup olive oil
1 head of Boston lettuce
1 pear sliced thin
1/2 cup of toasted walnuts
2 ounces Feta cheese crumbled

Mix together first 4 ingredients. Slowly add oil while whisking. Top lettuce with pear slices, cheese and nuts. Pour dressing over top.



We followed the salad with a 7 lb maple bourbon chicken. I'm not sure where I got this chicken recipe but it's something we've been making for a few years now. It's such an easy recipe and the chicken always comes out very moist and flavorful.

Maple Bourbon Chicken
(printable recipe)
Glaze Ingredients
1/3 cup bourbon
2 tablespoons maple syrup
1 tablespoon Dijon mustard
To make the glaze:
In a small bowl, combine all glaze ingredients. Set aside.
 
Additional Ingredients
1 7 lb chicken
2 tablespoons olive oil
3 large cloves garlic, minced
2 teaspoons Kosher salt
1/2 teaspoon cracked black pepper

Rinse chicken and pat dry. With poultry shears or knife, split chicken length ways along one side of backbone. With breast side up, pull up on two sides of back and press down firmly on breast until bones begin to crack and chicken is reasonably flat. Thread two sturdy metal skewers crosswise through flattened chicken; skewers should run perpendicular to thigh bones, through the breasts, and through the middle of the large wing joints.

Combine oil, garlic, salt, and pepper; brush evenly on both sides of chicken. Place chicken, skin side up, in center of cooking grate. Grill 1-1/2 to 1-3/4 hours or until meat thermometer inserted into center of thigh meat (but not touching bone) reaches 180°F/82°C (170°F/77°C for breast) or until juices run clear and skin is well-browned, brushing occasionally with glaze during last 20 minutes.

Let stand 10 minutes before carving.



On the side we had some grilled asparagus wrapped in prosciutto and speck; topped with a citronette sauce. This was adapted from a Mario Batalli recipe that called for the asparagus to be wrapped in pancetta. We just happened to have prosciutto and speck in the house so we figured why not. All 3 meats go very well with the asparagus and the citron sauce really pulls it all together.

Also on the side we made Alton Brown's recipe for creamy garlic mashed potatoes; which turned out really good.

So although not traditional BBQ fare we still had a great meal made primarily on the grill.

Eating Whole Foods: Mediterranean Chicken

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By: The Food Hunter

After a long day at the office I'm not interested in cooking a labor intensive meal for dinner. I want something that comes together quick and requires little effort. For the most part, chicken breast cutlets tend to fit the bill. Sauteing approximately 3-4 minutes per side in a grill pan, allows me just enough time to pull together the rest of the meal while I wait.

Plain grilled chicken can get boring fast, but it's easy to spice it up with a few of your favorite ingredients. In the recipe below I used a mix of artichoke hearts, chopped olives, feta cheese and sweet bell peppers giving what could've been boring cutlets a Mediterranean flair.



Mediterranean Chicken
(printable recipe)
serves two

1 tablespoon olive oil
1 garlic clove, thinly sliced
1 red bell pepper
handful cherry tomatoes, cut in half
4 artichoke hearts (canned or jarred), quartered
3-4 large green olives, chopped
2 chicken breast cutlets, 4oz each
feta cheese, crumbled.

Heat olive oil in a large saucepan over medium heat. Add garlic and saute 1 minute or until fragrant. Add bell peppers, artichoke hearts, tomatoes and olives, cook 2 minutes. Remove from pan.

Add chicken to pan and grill about 3-4 minutes per side until temperature reaches 165 remove from pan and plate.

Put artichoke mixture back into pan to warm up about 1 minute. Divide mixture and place on top of chicken. Finish off with crumbled feta cheese.

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In order for me to support my knowledge-sharing/writing/blogging activities, I occasionally may receive monetary compensation and or product in exchange for my recommendation, and/or testimonial. However, I only recommend products or services I have personally used myself and trust.    

Healthy Yogurt Carrot Dip; Perfect For A Picnic

By: The Food Hunter

There are a lot of ways to prepare carrots, some of which are more intense than others. The dip below comes together fairly easily and provides a nice robust carrot taste with just a hint of tang from the yogurt. It makes a great healthy appetizer or when served with pita makes a nice light lunch. This is my favorite dish to bring to summer picnics because it travels well, tastes great and it's good for me!

When choosing carrots look for ones that are firm and smooth, avoid any that are cracked or limp as they won't taste as delicious. Carrots are a hardy vegetable that will keep a long time if properly stored. Inside a plastic bag and in the coolest part of your refrigerator is usually best. Both regular and Greek yogurt would work well in this recipe and both are nutritious and healthy. But if you’re looking to add more protein and fewer carbs to your diet, then Greek yogurt is the way to go. Garnishing with feta and olives provides a nice salty-sweet contrast, so be sure not to skimp.



Carrot Yogurt Dip
(printable recipe)
6-7 large carrots
2 Tbsp. olive oil
1 clove garlic, smashed
crushed red pepper, to taste
10 ounces of Stonyfield Greek yogurt
Pinch of salt
Black olives, chopped
feta cheese, crumbled
extra-virgin olive oil for garnish

Coarsely grate the carrots. Heat olive oil in a skillet. Cook garlic until fragrant. Add grated carrots and cook until just softened (about 5-7 minutes). Remove from heat and set aside to cool. Meanwhile, add salt, and crushed red pepper to the yogurt and mix well. Add cooked carrot mixture and stir to combine. Garnish with chopped olives, crumbled feta and a little drizzle of extra-virgin olive oil.

My Favorite Caesar Salad Recipe & A Giveaway!

By: The Food Hunter

It goes without saying that Caesar Salad is one of the most popular salads around. Found on restaurant menus everywhere, the combination of romaine lettuce, croutons, Parmesan cheese & tangy dressing is loved by millions.

Recipes for Caesar salad vary widely, and often times include using a raw or coddled egg and anchovies. Don't let these ingredients deter you from making this wonderful salad at home. My favorite recipe, the one I've been making for years, uses a hard-boiled egg and it comes out perfect ever time.

In honor of National Salad month I've partnered with BigKitchen.com, an online one stop shop for aspiring chefs, and will be giving away a glass salad bowl and four mini bowls from Artland. Crafted from clear, hand blown glass, the cylinder salad serving bowl and mini bowls redefine simple elegance. They are great for any occasion, whether formal or casual, and are dishwasher safe. Though they are ideal for serving salads, they can also be used to serve pastas, side dishes, desserts, and more.



Caesar Salad

(adapted from Lidia Bastianich)

2 cups 1/2-inch firm textured white bread, cubed
3 heads of romaine
2 tablespoons red wine vinegar, plus more for dressing the salad
2 tablespoons fresh lemon juice
4 garlic cloves
4 anchovy fillets
⅓ cup extra-virgin olive oil, or as needed
1 tablespoons Dijon mustard
1 hard boiled egg yolk
½ teaspoon salt
½ teaspoon worcestershire sauce
freshly ground black pepper
1 cup Parmigiano-Reggiano, grated, plus a block for shaving

Heat the oven to 350 degrees F. spread the bread cubes out on a baking sheet and bake, tossing them once or twice so they cook evenly, until golden brown, about 12 minutes. Remove and cool (The croutons may be prepared up to a day in advance. If necessary, recrisp them in a 350 degree F oven for a few minutes.)

If using whole heads of romaine lettuce, remove the darker outer leaves to expose the pale-green center. Reserve the outer leaves for another use, if you like. Cut out the core and separate the hearts of romaine into individual leaves. Wash the leaves in a sink of cool water and drain them well, preferably in a salad spinner. Place the leaves in a large bowl, cover them loosely with damp paper towels, and store in the refrigerator for up to 8 hours.

Combine 2 tablespoons vinegar, the lemon juice, garlic, and anchovies in a blender or the work bowl of a food processor. Blend until smooth, adding some of the 1/3 cup olive oil if there isn't enough liquid to move the mixture around the blender jar. Add the mustard, hard-boiled egg yolk, salt, Worcestershire sauce, pepper, and remaining, olive oil if any. Blend until smooth and creamy. Taste the dressing; if it's a little too tangy, pour in a splash or two of olive oil and blend until it's incorporated.

Cut the lettuce leaves into 1-inch pieces, and place inside your bowl. Pour the dressing over the salad, add a splash of vinegar and a healthy splash of olive oil, and toss until all the leaves are coated with dressing. Toss in the croutons and ground black peppers to taste. Lastly (so it doesn't clump), sprinkle the grated cheese over the salad, tossing as you add. Serve in bowls and, with a vegetable peeler, shave some of the block of Parmigiano-Reggiano over each serving.

 

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Bartolotta: A Seafood Mecca In The Desert

By: The Food Hunter

Along the shopping promenade within the Las Vegas Wynn Casino is where you'll find Paul Bartolotta's name sake restaurant, Bartolotta. A seafood mecca in the middle of the desert is how I would describe this modern contemporary multilevel restaurant.

Semi-private balcony tables and alfresco seating overlooking a private lagoon set the scene for the high end romantic meal you are guaranteed to encounter at Bartolotta. Adding to the restaurant's charm, and proving just how serious they are about fish, is a large chandelier dramatically constructed of gold fish to represent the Mediterranean seafood cuisine served here.

Dinner at Bartolotta is an experience from start to finish. Fresh Italian Mediterranean fish with exotic names like, orata, scorfano and gallinella are flown in regularly and presented to diners in large rolling carts. Servers go to great lengths pointing out each fish and describing its preparation.

 The Italian inspired menu is set up in courses allowing guests to get a taste of several appropriately portioned items in one meal; with the grand finale being the chosen fish. With this in mind my husband and I decided to share the octopus salad, the linguini & clams and a salt encrusted branzino.

  

I've had octopus salad in the past but have never tasted one quite this good. Lightly dressed in olive oil and lemon juice the Ligurian octopus was so tender it melted in your mouth. Served with two small potatoes and some arugula it was the perfect introduction to what was yet to come.



As I mentioned above our pasta course was linguini with clams; also tasty and delicious. The pasta was cooked to a perfect al dente and sauced just right for my taste.



The main course Branzino was encased in 2lbs of salt, seasoned with fennel and citrus. Our server expertly removed the crust and filleted the fish table side as he described the low and slow cooking method that was used.



Plated with some new potatoes and sautéed zucchini it was the perfect portion for two. Common in Sicily this cooking method produces a moist almost creamy fish with just a hint of salt. It's a remarkably simple fool proof way to cook delicious fish.



The dessert menu was simple and to the point including a few Italian standards; semifreddo, Liguarian lemon cake, gelato and a chocolate almond cake. We shared the chocolate almond cake and couldn't be happier. Topped with homemade vanilla bean gelato it was a great way to end our meal.



I can't say enough good things about Bartolotta. The quality and preparation of the food and the knowledge and service provided by the staff was exceptional. If you make it to Vegas, love seafood, and have a few extra dollars to spend I would highly recommend a dinner at Bartolotta.

Bartolotta Ristorante Di Mare

3131 S Las Vegas Blvd, Las Vegas, NV 89109
(702) 770-3298

Dark Chocolate Pistachio Chocolate Chip Cookies & A Giveaway!

By: The Food Hunter

May 15th is National Chocolate Chip Cookie Day and what better way to celebrate than with a recipe and a giveaway (see below for details). But let's be honest, most of us don't really need a reason to make chocolate chip cookies. If you love them as much as I do, everyday seems to be chocolate chip cookie day!

One of the most versatile cookies around, chocolate chips can easily be changed up depending on what you have on hand. The key is to start with a good base recipe and to use quality ingredients. One ingredient that I never skimp on is vanilla. My favorite is the Nielsen-Massey brand Madagascar Pure Bourbon Vanilla and I try to always have it in my house. The sweet, creamy vanilla flavor makes even the basic cookie extra special.



The next time you make a batch of chocolate chip cookies try incorporating a few of the ideas below to make your recipe stand out from the crowd:

• Switch the chips: Instead of using all semisweet chocolate chips, try using white chocolate chips, dark chocolate chips, or a combination of all three. Using coarsely chopped baking chocolate instead of chips will add a gourmet feel to the recipe.
• Make it nutty: Try adding 1 cup of coarsely chopped nuts to the batter. Pecans or walnuts are a classic addition, while macadamia nuts or pistachios add a bit of a nontraditional flair. 
• Salt the tops: Baked goods aren’t just about the sugar; salt amplifies the flavors in even the sweetest recipes. Sprinkle the tops of your cookies with coarse sea salt just before baking to bring out the flavors of the brown sugar and chocolate in this recipe. Try using a smoked sea salt for an extra-special touch. 
• Build a sandwich: Pair your recipe with your favorite ice cream flavor for the perfect ice cream sandwich, or spread them with buttercream frosting for a cookie sandwich treat. Use a peanut butter frosting for that classic chocolate and peanut butter combination that everyone loves.

Dark Chocolate & Pistachio Chocolate Chip Cookies
(printable recipe)
1 stick unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 large egg
1 teaspoon Nielsen-Massey Madagascar Bourbon vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup dark chocolate chips
1 cup shelled pistachios, coarsely chopped

Place rack in the upper third of the oven and preheat oven to 300 degrees F. Line baking sheets with parchment paper and set aside.

In the bowl of an electric mixer fitted with a paddle attachment, beat butter and sugars together until pale and fluffy, about 4 minutes. Add the egg and beat for about 1 minute more. Add vanilla extract and beat to incorporate.

In a medium bowl, whisk together flour, baking soda, and salt. Add the flour mixture to the butter mixture. Mix on low speed until just incorporated. Finally stir in the chocolate chips and nuts.

Scoop cookie dough by the tablespoonful onto prepared baking sheets. Leave about 2 inches of room between each cookie.

Bake cookies for 18 minutes, or until just golden brown. Remove from the oven and allow to cool on the pan for 5 minutes before removing to a wire rack to cool completely.


a Rafflecopter giveaway In order for me to support my knowledge-sharing/writing/blogging activities, I occasionally may receive monetary compensation and or product in exchange for my recommendation, and/or testimonial. However, I only recommend products or services I have personally used myself and trust.

Impress Your Mom This Mother's Day With Heart Shaped Waffles

By: Brandi O'Neil

Do you want to be your mother’s favorite child this Mother's Day? If so, these heart shaped waffles are the way to go. Impress the entire family and effortlessly dress up your breakfast/brunch table with these love inspiring waffles.

I recently had the opportunity to try out the Chef’s Choice WafflePro (Taste/Texture Select 830) and I loved it! The heart shaped design is clever and inspiring, adding an extra touch that is sure to make my mom say “aww.”

There are two settings for pleasing even the pickiest waffle fans. The first produces a waffle with a crisp exterior and a moist interior; while the second creates a more uniform texture. I tried both and had great results.

The iron is simple to use and a breeze to clean up. The color control and beeping timer take the guess-work out of when your waffles are ready. And the non-stick surface guarantees you never have to oil the pan after the very first waffle has been made.

After trying a bunch of waffle recipes around the web, I found the basic recipe included with the machine to make the best tasting waffles. I used the crisp exterior/moist interior setting, and the waffles were perfect. They had a great texture, and weren't too sweet or soft inside. I preferred the color setting at 5 or 6 but as I mentioned above it's easily adaptable.

Although they are delicious on their own I spruced up the waffles with some homemade whipped cream and fresh strawberries. A filling breakfast that will sustain you throughout the day these waffles are perfect for Mother's Day or any occasion really.



Basic Waffle Recipe
Makes 6 waffles

2 cups all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
2 eggs
1/4 cup melted butter
11/4 - 11⁄2 cups milk, as needed

Place the flour, sugar, baking powder and salt in a small bowl. Stir with a wire whisk to evenly
distribute the ingredients. Add the melted butter, eggs and about 11⁄4 cups of milk. Blend with a
wire whisk until smooth and free from lumps.

Batter should be thick but still pour slowly from a ladle or measuring cup. Add more milk as needed to obtain a thick but pourable consistency. If the batter becomes too thin, stir in a teaspoon or two of additional flour.

Preheat the WafflePro® at: “Crisp Exterior/Moist Interior” @ Color Control 4 or “Uniform Texture” @ Color Control 31⁄2. If using a different brand maker preheat according to directions.

Pour a level 1⁄2 cup of batter onto preheated waffle grid. Close the lid, press it down lightly to level
batter. Bake until the signals indicate waffle is done.

Remove waffle and place on a wire rack for about 30 seconds. Serve immediately topped with homemade whipped cream and berries of your choice.

Whipped Cream
(courtesy of Alton Brown)

 

2 tablespoons sugar
1 cup heavy whipping cream

Place a metal mixing bowl and metal whisk into the freezer for 10 to 15 minutes.

Place the sugar into the mixing bowl and add the whipping cream. Whisk just until the cream reaches stiff peaks. Store any unused portion in an airtight container for up to 10 hours. When ready to use, rewhisk for 10 to 15 seconds.

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