Butter Pecan Chocolate Chip Cookies

I had these cookies at a party and they were mouth watering, to be sure.

INGREDIENTS

1 Cup unsalted butter
2 Cups all purpose flour
1 tsp baking soda
1 tsp salt
1/2 tsp cinnamon
1 Cup dark brown sugar0, packed
1/2 Cup granulated sugar
1tbsp molasses
2 large eggs
2 tsp; vanilla extract
1 1/2 Cups dark chocolate (chips or chopped) + more for topping
1 cup pecan halves, roughly chopped = more for topping
Flakey Sea Salt

INSTRUCTIONS

1. First, brown the butter. Add 1 cup of butter to a saucepan over medium heat.  Melt and continue to stir until it turns a rich amber color and gives off a nutty scent.

2. Pour into a large mixing bow, (make sure to scrape in the browned bits at the bottom of the pot.) and set aside to cool.

3. In a smaller bowl, whisk together the flour, baking soda, salt, and cinnamon.  Set aside.

4. Once the brown butter is no longer hot add the brown sugar, sugar, and molasses to the bowl.  Whisk to combine.  You can either do so by hand or with an electric mixer.  it should resemble the texture of a slushy.

5. Whisk in the eggs and vanilla until fully combined.

6. Pour in all of the dry ingredients and mix to incorporate.  Switch to a rubber spatula to fold in the ingredients once the dough starts to thicken.

7. Fold in the dark chocolate and pecans.  At this point, the dough should be sticky and be able to hold its shape when scooped.  If it's too thin, place it in the refrigerator uncovered for about 30 minutes to cool.

8. But if its already at the right consistency, scoop out the cookie dough using a 2 oz. scoop or a 1/4 measuring cup.  Place the scoops side by side on a plate or small baking sheet lined with wax or parchment paper.

9. Place extra chocolate chips and pecans on top of each cookie and chill for at least 30 minutes, or overnight.

10. When ready, place 5-6 large cookies on a large baking sheet lined with parchment paper and bake at 350 degrees for 13 - 15 minutes.  If your cookies are smaller than 2 oz., bake for 10 - 12 minutes.  The cookies are ready when the edges are golden and the middle looks puffed, pale, and a bit underdone.

11. When they are hot from the oven, sprinkle the tops with a bit of sea salt and transfer to a cooling rack.  If the cookies are too soft to move, let them sit on the cookie sheet for about 5 minutes and then try again.

12. Bake the remaining cookie dough and dig in!

This recipe comes from butternut bakery blog 

Cherry Pie Bars

 “The recipe makes a lovely, buttery pound cake intertwined with cherry pie filling.”

Makes one - 9 x 13 -inch pan (about 18 servings)

INGREDIENTS

2 sticks unsalted butter, softened
2 cups granulated sugar
4 large eggs
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon fine sea salt
One 21-ounce can cherry pie filling
Confectioners’ sugar, for glazing (optional; see note)

DIRECTIONS

1. Preheat oven to 350°F. Line a 9-by-13-inch pan with parchment paper.

2. In the bowl of a stand mixer, cream the butter and sugar together until light and fluffy, about 5 minutes. Add the eggs one at a time, beating until just combined. Add the flour, baking powder, and salt, and mix to combine. Spread a little over half the cake batter into the pan. Evenly spread the cherries over top, then spoon the rest of the cake batter over the cherries. (It’s fine if the cherries show through.)

3. Bake until the top has turned slightly golden, 30 to 35 minutes. (Do not over-bake.) Cool before slicing into squares.

Note: Optionally, you can finish the cherry pie bars with a glaze made from confectioners’ sugar. Combine about ¼ cup confectioners’ sugar with enough water to make a drizzly consistency, then drizzle over the bars before cutting and serving.

CARBONARA WITH PAN SEARED SCALLOPS

Ingredients for Carbonara

8 slices of Harter House thick cut bacon diced

1 shallot finely sliced

1 clove garlic (leave whole)

4 green onions

2 egg yolks

½ cup cream

1 cup parmigiano reggiano grated

fresh ground pepper

pasta of your choice (I used Linguine, but most recipes use Spaghetti)

Instructions

Pasta Carbonara

Start cooking pasta in large stainless steel pot.

In small bowl mix together cream, egg yolks and ¾ of cheese.

In large skillet cook bacon until crisp, add shallots and ½ green Onions.

Smash down garlic clove a bit, add to bacon. (remove prior to adding pasta)

When pasta is finished cooking, drain well, then add to skillet of bacon.

Toss well, then transfer to large bowl.

Add cream mixture to pasta and combined well. Make sure pasta is still hot in order to cook the eggs and melt the cheese.

Arrange pasta on plate, top with seared scallops, add some fresh ground pepper, grated parmesan, and green onions.

Perfect Pan Seared Scallops

Blot scallops with paper towel to remove any water. Salt and pepper.

Heat large non-stick frying pan, add 2 tablespoons olive oil.

Make sure frying pan is hot before adding scallops but not smoking.

Add scallops leaving plenty of space between. Overcrowding the pan will drop the pan temperature and cause scallops to steam rather than sear. (may have to do in batches)

Sear for about 2-4 minutes or when bottom is a nice golden brown. Don't move them around in the pan or you will prevent them from forming that nice brown crust. After a couple of minutes have peek under to see if golden brown.

Turn to sear other side. (about 1-3 more minutes)

Add 2 tablespoons of butter to pan now.

Spoon the melted butter over the scallops as the other side finishes cooking.

Transfer to paper towel covered plate.

Keep warm in oven, if making in batches.

Sex in a Pan (?) CAKE

I have not yet tried this cake, but I thought it looked really good, so I'm going to share it.
It comes from a blog called JoCooks.com.

Sex in a pan is a layered dessert. The bottom layer is the crust made with pecans, flour and butter. The next layer is a layer of cream cheese sweetened with powdered sugar and made fluffier with whipped cream. Then you have a layer of chocolate pudding, then another layer of vanilla pudding and top it off with whipping cream and then lastly you sprinkle it with chocolate. Does that not sound good?

Ingredients

Crust
1 cup pecans chopped
3 tbsp granulated sugar
½ cup unsalted butter melted
1 cup all-purpose flour

Cream cheese layer
8 oz cream cheese
1 cup powdered sugar also known as confectioner's sugar, use 1/2 cup for less sweetness
1 cup cool whip or whipped cream

Vanilla pudding
5.1 oz instant vanilla pudding
2 cups milk

Chocolate Pudding
5.1 oz instant chocolate pudding
2 cups milk

Toppings
2 cups cool whip or whipped cream
shaved chocolate optional

Instructions

• Preheat oven to 350 F degrees.
  
• Spray a 9×13 inch baking dish with cooking spray.
  
• In a mixer, mix all the crust ingredients together and press the mixture into the prepared baking dish.
  
• Bake it for about 20 minutes.
• Prepare the vanilla pudding as per the instructions on the package. As noted I used 2 cups of milk instead of the 3 cups on the package instructions to get a firmer pudding. 
• Prepare the chocolate pudding as per the instructions on the package. As noted I used 2 cups of milk instead of the 3 cups on the package instructions to get a firmer pudding.
• In a mixer add the cream cheese, powdered sugar and the cup of whipped cream. Mix until light and fluffy.
• Let the crust cool. Spread the cream cheese mixture over the crust evenly. Spread the vanilla pudding over the cream cheese layer, then the chocolate pudding. Spread the whipped cream as the last layer then top with shaved chocolate if preferred.
• Refrigerate for a couple hours until it sets before serving.
  
  

Recipe Notes

1. I used 2 cups of milk for my pudding, because I wanted a firmer pudding for the layers here, but feel free to use 3 cups of milk just as the instructions say.
   
   
2. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
   
   
3. This recipe can be frozen also.   Just thaw in the fridge overnight.

Chef John's Stuffed Peppers

When was the last time you had a great stuffed bell pepper?

"This recipe's roots can be traced back to the Great Depression, when farmers first began selling the unripe peppers out of necessity. Of course, we did what Americans always do when faced with a new variety of food, we stuffed meat in it."

Ingredients

1 cup uncooked long grain white rice
2 cups water
Sauce:
1 onion, diced
1 tablespoon olive oil
2 cups marinara sauce or pasta sauce
1 cup beef broth
1 tablespoon balsamic vinegar
1/4 teaspoon crushed red pepper flakes

Peppers:

1 pound lean ground beef
1/4 pound hot Italian pork sausage, casing removed
1 (10 ounce) can diced tomatoes
1/4 cup chopped fresh Italian parsley
4 cloves garlic, minced
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 pinch ground cayenne pepper
4 large green bell peppers, halved lengthwise and seeded
1 cup finely grated Parmigiano-Reggiano cheese, plus more for topping

Directions

1. Preheat the oven to 375 degrees F (190 degrees C).
2. Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set the cooked rice aside.
3. Cook onion and olive oil over medium heat until onion begins to soften, about 5 minutes. Transfer half of cooked onion to a large bowl and set aside.
4. Stir marinara sauce, beef broth, balsamic vinegar, and red pepper flakes into the skillet; cook and stir for 1 minute.
5. Pour sauce mixture into a 9x13-inch baking dish and set aside.
6. Combine ground beef, Italian sausage, diced tomatoes, Italian parsley, garlic, salt, black pepper, and cayenne pepper into bowl with reserved onions; mix well. Stir in cooked rice and Parmigiano Reggiano. Stuff green bell peppers with beef and sausage mixture.
7. Place stuffed green bell pepper halves in the baking dish over tomato sauce; sprinkle with remaining Parmigiano-Reggiano, cover baking dish with aluminum foil, and bake in the preheated oven for 45 minutes.
8. Remove aluminum foil and bake until the meat is no longer pink, the green peppers are tender and the cheese is browned on top, an addition 20 to 25 minutes.

Printed From Allrecipes.com

MARINATED CUCUMBERS ONIONS AND TOMATOES

 

INGREDIENTS
3 Medium cucumbers, peeled and sliced 1/4 inch thick
1 Medium Onion, sliced and separated into rings
3 Medium Tomatoes, cut into wedges
1/2 cup vinegar
1/4 cup sugar
2 teaspoons salt
1 teaspoon fresh coarse black pepper
1/4 cup oil

DIRECTIONS
Peel and slice the cucumber 1/4 inch thick, slice onion and separate into rings, then cut tomatoes into wedges and toss into a large mixing bowl.

Add in 1/2 cup vinegar, 1/4 cup sugar, 1 cup of water, 2 teaspoons salt, ground pepper, and oil.

Stir to combine and let chill for 1-2 hours.  Serve and enjoy.

Garlic Aioli Sauce

 

Classic Homemade Aioli

INGREDIENTS

• 4 cloves garlic
• 1 teaspoon kosher salt
• 1 teaspoon lemon zest
• 2 tablespoons + 2 teaspoons fresh lemon juice
• 1/2 teaspoon Dijon mustard, optional
• 1 large egg
• 1 egg yolk
• 1/2 cup olive oil
• 1/2 cup light-tasting olive oil or vegetable oil
• parsley, to garnish, optional           

Instructions

How to make Classic Homemade Aioli:

1. Use a chef's knife to smash 4 cloves of garlic. Remove the peels and mince the garlic finely.
2. Top the garlic with 1 teaspoon kosher salt. Use the side of the chef's knife to smash the salt into the garlic, over and over, making a paste. See photos.
3. Add the salt and garlic to a blender, or if you plan to use an immersion blender, add it to a mason jar or whatever to want to blend in.* (See note if you are not using a blender!) Add about 1 teaspoon lemon zest to the garlic and salt. 
4. Add 2 tablespoons + 2 teaspoons lemon juice to the garlic. Add about 1/2 teaspoon of Dijon mustard. Stir it together with a spoon and let the mixture sit for about 15 minutes, to let all the flavors get nice and friendly.
5. At this point if you are garlic shy, you can use a spoon to strain out some of the garlic. The garlic has already worked a lot of magic on the lemon juice just from the 15 minute marinade. I left it all in because I am a garlic freak. But if you plan on kissing anyone soon, you might want to remove some (up to half or more) of the minced garlic, being careful to strain it well so you don't lose any lemon juice.
6. Add 1 large egg and 1 egg yolk. If you are using a regular blender or making this in a bowl, slowly drizzle 1/2 cup olive oil and 1/2 cup light tasting olive oil or vegetable oil into the bowl while whisking constantly*, or drizzle the oil into the blender while it is running. Blend or whisk until smooth.
7. If you are using an immersion blender, add all the oil at once and place your immersion blender all the way at the bottom of your container. Blend on low, slowly moving the blender up higher and high, until it is all emulsified.
   
8. Taste it and add salt and pepper as needed, or a bit more lemon or Dijon if you want.
9. Garnish with chopped parsley.
   
   Eat with french fries. It's also great with a fresh relish tray: carrots, celery, broccoli, cauliflower, snap peas, etc. Try dipping roasted brussels sprouts in aioli. Slap it on a sandwich. It's also really great on a burger The options are endless!
   
   

   Recipe Notes

   Variation: Aioli reaches a whole different level when you roast the garlic first. Spread 4-5 cloves of unpeeled garlic on some foil, drizzle with olive oil, and wrap up. Roast at 400 for about 30-40 minutes until a fork slides in easily. Let cool. Prepare aioli with the garlic as usual. 

   *If you do not have a blender or immersion blender, you can do all this in a bowl. Whisk all the ingredients together up until the eggs, then SLOWLY whisk in the oil in a gradual stream. Whisk constantly while slowly adding oil to make sure it emulsifies. 

   The flavor of olive oil is kind of strong, which is why we are toning that flavor down with a lighter flavored oil. (But if you only have one kind or the other, it's still going to taste great!)

FROM: The Food Harlatan

See step by step directions and other dipping sauce ideas here.

Lemon Sheet Cake

 

INGREDIENTS
FOR THE CAKE

1 1/4 cups (2 1/2 sticks) salted butter
1 cup water
1/2 cup fresh lemon juice
2 1/2 cups all-purpose flour
1 1/2 cups sugar
2/3 cup sour cream
2 tablespoons lemon zest
2 eggs
1 teaspoon pure vanilla extract
1 1/4 teaspoon baking soda
1/2 teaspoon salt

FOR THE GLAZE

3 1/2 cups powdered sugar
6 tablespoons fresh lemon juice
1 tablespoon lemon zest

INSTRUCTIONS

Preheat oven to 375 degrees
Grease a rimmed 18x13x1-inch half sheet pan with softened butter

In a large pot set over medium heat, melt the butter.  Add the water and the lemon juice, increase the heat, and bring to a boil.  Remove pot from the heat and allow to cool at least 5 minutes.  Then briskly stir in the flour until smooth, followed by the sugar, sour cream and lemon zest.  Stir in the eggs until fully incorporated.  Mix in the vanilla and lemon extract.  Then sprinkle the baking soda and salt over the top of the batter.  (Make sure there are no lumps) and stir them in until all ingredients are well blended.

Pour the batter into the prepared sheet pan and smooth the top.  Bake for 15 - 18 minutes or until a toothpick inserted in the center of the cakes comes out clean.  Cool the cake completely before glazing.

FOR THE GLAZE, measure the powdered sugar into a bowl and stir in the lemon juice until completely smooth.  Add a bit more lemon juice if the glaze is too thick. or a little more powdered sugar if it is too thin.  Pour the glaze over the cooled cake and immediately spread a thin, even layer.  

Chill uncovered for at least 30 minutes to allow the glaze to set before slicing.  Cover tightly and refrigerate any leftovers.

Beef Tenderloin (in the oven)

INGREDIENTS

1 Harter House, trimmed, Beef Tenderloin

Kosher Salt
1/4 cup olive oil
1 tsp black pepper
2 tbsp minced fresh parsley
1 tsp minced fresh thyme 

2 cloves minced garlic

Instructions

Preheat oven to 225 degrees F

Preheat cast iron skillet on the stove
Add 2 Tbsp oil

Sear the tenderloin on all sides until well browned.  About 2 minutes per 4 sides.
Then rub the tenderloin all over with the paste made of oil, parsley, thyme, & garlic.
Place meat in the oven until the internal temperature reaches 125 - 130 degrees.
Remove from oven and allow to rest for about 15 minutes. 

Careful monitoring of your internal temperature is key.

Pineapple, Coconut, Almond Smoothie

Tastes like a fruity beach drink...but it is a little bit better for you.

Ingredients

• ½ cup blanched and peeled almonds
• ½ cup coconut water
• 1 banana
• ¾ cup pineapple chunks
• ½ cup orange juice
• 1½ cups ice

Instructions

1. Place the almonds and the coconut water in the blender and process for 2 minutes, occasionally stopping it and scraping down the sides of the pitcher with a rubber spatula. When the almonds have broken down considerably and the liquid is the texture of chunky milk, add the banana, pineapple, orange juice and ice.
2. Blend until the drink is frothy and smooth, an additional minute or so. If you have a VitaMix, run it through the smoothie cycle two times. Perfect.

From Kelly at

The Meaning of Pie

Blue Cheese Salad Wedge

 

I first ordered a Blue Cheese Salad Wedge at Jimm's Steakhouse and I thought it was delicious.
 And I also thought, "this would be easy to prepare at home."  And it truly is.

Ingredients

¾ cup sour cream
1 small garlic clove minced
3 ounces blue cheese crumbled and divided
1 tablespoon fresh lemon juice
1 tablespoon minced fresh chives
milk for thinning dressing
salt and freshly ground black pepper to taste

1 head iceberg lettuce
4 slices bacon cooked and crumbled

Tomatoes, chopped

Additional Blue Cheese crumbles

** For the Creamy Blue Cheese Dressing:

• To make the dressing, add sour cream, garlic, two ounces of the blue cheese, and lemon juice to a small bowl. Use a fork to combine the ingredients, smashing the blue cheese crumbles against the side of the bowl to infuse the sour cream with flavor.
• Add chives to dressing and stir to combine. Add milk a teaspoon at a time until the dressing reaches your desired consistency. Season dressing to taste with salt and freshly ground black pepper.

To Assemble Wedge Salad:

• Remove any wilted or brown leaves from the head of lettuce. 
• Cut the head in half starting from the top and slicing down through the core. Then cut each half in half again so that each wedge has ¼ of the core. Rinse each wedge and pat dry with paper towels. Carefully cut core from each keeping wedge intact and place on separate salad plates.
• Spoon desired amount of dressing over each wedge. Sprinkle each wedge with ¼ of the bacon crumbles and ¼ of the remaining blue cheese. Serve.

 

**  Use a Premium Prepared Blue Cheese Dressing such as Marzetti Brand.
Found in the Refrigerated case, in the Produce section.

Pineapple Bundt Cake

 

Pineapple Cake
1 yellow Cake Mix
1 small box vanilla pudding mix  (regular or instant)
4 eggs
1/3 Cup Oil
20 oz. Can Crushed Pineapple, divided  (Do not drain.)

Glaze
1/4 cup butter
3/4 cup crushed pineapple
2 cups powdered sugar

Preheat oven to 350 degrees.  Grease and flour bundt pan or angel food cake pan.  Set aside 3/4 cup of pineapple for glaze.
In a large mixing bowl combine cake mix, pudding mix, eggs, oil, and remailing pineapple.
Mix on medium speed for 3 minutes.  Pour into prepared pan.  Bake for 45 to 55 minutes or until toothpick inserted in center comes out clean.

Allow to rest about 10 minutes before flipping onto cake plate.

For Glaze
In a small saucepan, melt butter, add the 3/4 cup crushed pineapple and powder sugar.  Stir until sugar is dissolved.  Spoon glaze over cooled cake.

If glaze is too thin, you can poke small holes in the cake to absorb the glaze.

Grilled-Pineapple Salsa

I do love Pork topped with a fresh fruit salsa.

This Grilled Pineapple Salsa is one of my favorites. It's super simple and healthy! Hope you enjoy!

Ingredients

5 (1-inch) slices fresh pineapple (about 4 1/2 pounds)

1 red bell pepper

1 yellow bell pepper

Cooking spray

1/2 cup finely chopped red onion

1/2 cup chopped fresh cilantro

3 tablespoons fresh lime juice

1 tablespoon brown sugar

1 1/2 teaspoons minced crystallized ginger

2 jalapeño peppers, seeded and minced

1 drained canned chipotle chile in adobo sauce, minced

Preparation

Preheat grill.

Place first 3 ingredients on a grill rack coated with cooking spray; grill 3 minutes on each side. Discard stems and seeds from bell peppers; then dice pineapple and bell peppers. Combine pineapple, bell pepper, onion, and remaining ingredients; toss gently.