27 December 2012

A Winter Wonderland...Sort Of....

 

We don't get much snow here in Arkansas.  Maybe once a year, we'll get an inch or so.  Every few years we get a little more, but not much.  This year we got the more than we've gotten at one time in about 25 years.  We also had our state's first ever blizzard warning.  Because this sort of weather is so very, very rare, we are not at all prepared for it.  There's no salt or sand on the road, there's no plows, people don't know how to drive on it at all.  Basically we're shut in until the snow and ice go away.  This storm also has the particular downside of there being tons and tons of trees and branches down all over the place.  We lost 5 trees in our backyard alone.  Most people in town don't have power.  It's chaos. 

We are one of the fortunate few that kept our power during the storm.  I can't tell you how thankful we are, since we have already lost power for two days on two separate occasions already this year.  Since we still had heat, the boys and I got to got out and play in the snow today.  Our two and a half year old has only seen snow once in his life, and he wasn't walking yet, so this is really his first snowfall.  My almost-six-year-old has only seen snow a couple of times.  We were totally psyched to get out and run around.  They threw snowballs at me and made snow angels.  It was total awesomeness and almost worth being completely trapped in the house.


Even though I had all day at home, I am still recovering from the Christmas cooking, so all I managed to make was some slice and bake cookies and three cups of coffee with my new coffee maker I got for Christmas. 

We had a wonderful holiday around here and I hope you all did, too.  I'll be back with more recipes soon.  I promise.


21 December 2012

Merry Christmas!



I'm taking a couple of posting days off (sort of).  The glory of the holiday season is upon me.  I work in retail, so you can imagine what work is like right now.  I am also preparing my annual Christmas Buffet for the 16 people who are coming over on Christmas Day.  You can imagine the planning required to have all that food ready before the kids wake up to open presents.  So, have a great holiday with your families and loved ones!  I'll catch you after Christmas with some yummy new treats.

19 December 2012

Retha's Spice Bars

 

Retha was one of my grandmother's best friends.  Her husband, Sam, and my grandfather were fishing buddies.  Apparently, Retha was also one heckuva cook.  I found this recipe in my grandmother's recipe stash a few days ago and I knew I had to make it.  It's perfect for the season, since it is really a spice cake, rather than bars.  I almost always love a really good spice cake.  This is a really, really exceptional one, too.  It also has a brown butter glaze.  If you read the blog, then you know I am almost fanatical in my love for brown butter.  This is almost perfect.  If Retha were still around, I would totally give her a big high five for this one.  Thanks, Retha.

if you look closely, you can see the little brown butter speckles.
it's practically overflowing with raisins, too.
 
 

17 December 2012

Best. Fries. Ever.


Warning -- these fries are addictive.  They are also one of my go-to easy dinner concoctions.  I got the idea for these from a local restaurant called Big Orange.  It's a locally owned joint that serves Black Truffle Garlic Herb Fries.  These things are the things my dreams are made of...so good that my husband and I were fighting over who got to dig the crumbs out of the bottom of the bowl.  I had to come up with my own version at home, since I can't justify spending $5 on an order of French Fries all the time.

The fries at Big Orange are handcut, but since I usually make these after work and when I am short on time, I use frozen french fries and bake them until they are really crispy.  You can use any cut of potato.  My husband is partial to shoestring cut fries, but I have made these with other cuts, too, since I am partial to thicker cut fries.  Be sure to not get in such a rush that you take the fries out of the oven before they are crispy, though.  Since you are going to drizzle them with out, you'll want that crisp. 

This is not so much of a recipe as it is a list of ingredients.  You can adjust them to your preferences.  I have listed how I make them for us, but feel free to experiment.  You won't be disappointed.  I know that truffle oil is expensive, but this is totally worth it.  Plus, a bottle of it will last for a really, really long time since it doesn't take much oil to add that yummy truffle flavor.


14 December 2012

Cinnamon Sugar Quick Bread


The weather has finally turned cold this week.  Yippee!  The cold snap got me to thinking about what we used to eat when I was a kid and it turned cold.  The thing that immediately sprang to mind was cinnamon toast.  Maybe it's just my memory, but I don't think there could be anything better in the universe than my mom's cinnamon toast on a chilly morning.  This bread kinda reminds me of that cinnamon toast.

I got some cinnamon chips at the grocery store a couple of weeks ago and have been percolating on what to do with them since.  The cold snap inspired me to come up with the bread.  It's like a cross between a pound cake and bread.  It's definitely as moist as a cake, but it's still technically a quick bread since it doesn't have any frosting.  It's also a quick bread because it takes all of five minutes to throw together and you don't have any yeast to fuss with.

This stuff is straight up delicious with the crackly cinnamon sugar top and the crazy-moist cakey middle.  It's heady with tons of cinnamon and the sweetness the balanced out by the subtle tang of the yogurt.  You gotta try it.  Maybe it can take you back to a little piece of your childhood, too.


12 December 2012

Fudge Pudding Cake


This dessert has a split personality -- it can't decide if it wants to be pudding or cake.  It's my favorite kind of dessert because it's magic.  This one is magic because you do very little mixing or prep and it turns into amazing chocolate cake on top and gooey chocolate pudding sauce on the bottom.  You just scoop some out and flip it over into a bowl while it's still warm.  Voila!  Serve it up with some ice cream or whipped cream and you've got yourself one heck of a yummy treat.


I can't claim credit for this one, though.  All the credit has to go to my grandma.  I found this in one of her recipe stashes.  I remember having this one as a kid, so she didn't keep this one all to herself.  So, please share this with the ones you love.  My grandmother would have loved that.  Hopefully you'll love it, too.


10 December 2012

Goo Goo Clusters Cookies


Goo Goo Clusters are definitely a Southern thing.  If you aren't familiar, Goo Goo Clusters are a candy.  They are composed of nougat (which is remarkably marshmallow-y), peanuts, and caramel all coated in chocolate.  They are made in Tennessee and pretty tough to find outside of very, very Southern places, like little country stores.  I love them.  I get one whenever I have the chance.

These cookies are my ode to the Goo Goo Cluster.  They are brown sugar cookies and are chock full of chocolate chips, peanuts, and marshmallows.  They're pretty darn tasty.  They are, however, not the prettiest cookies you're ever gonna make.  Blame it on the marshmallows.  When you bake these, some of the marshmallows melt and go a little crazy.  That's also why I didn't add caramel.  When the marshmallows melt, they make little crispy, caramel spots all around the cookies.  They're my favorite part.

I have to apologize for the lack of pictures to accompany these cookies.  I had my usual repertoire all ready to go, and while I wasn't looking, my two year old took the memory card out of the camera.  Now the memory card and those pictures are nowhere to be found.  I'll post some of them later if we find what he did with the card....


07 December 2012

Possum Pie


This pie does not contain any possum, opossum, or any other sort of animal.  I have to put that out there immediately.  Don't let the name scare you away, because this pie is deee-licious.  No kidding.  All the folks I shared this with made all manner of sounds and noises.  They wouldn't stop eating long enough to actually form words.

I had never heard of this pie until about a year ago.  The Arkansas Times, a local paper, ran a story by Kat Robinson (who has since written an entire book all about Arkansas pie) about the best pies in the state.  There was a little inset in the article about Possum Pie.  They talked about how it's a local delicacy made in pie shops all over.  I had to find out what I had been missing.  I finally got around to making one this week.  I can understand the why people like it so much, but it takes everything I have to actually call this homemade.  Other than the fact that you mix the components together, everything in this pie is pre-made or from a box.  I don't shy away from using these things, but I almost always use them sparingly and not as the entire composition of a recipe.

So, forgive me, but this one is just too good to keep to myself.


05 December 2012

How to Make Meringue (and put it on a Pineapple Pie)


Meringue can be intimidating.  I think I must have a little meringue in my DNA.  I've been making it since I could walk (literally).  My grandmother almost always had a chocolate meringue pie on her kitchen counter.  My mom's boss asks for those same pies every year as his Christmas present.  My mom makes hers filling a littler richer that my grandmother did, but the meringue remains the same.

There's a really simple formula for making a practically perfect meringue -- use one tablesppon for sugar for each egg white.  I typically use 4 egg whites and 4 tablespoons of sugar.  I think it makes the perfect amount for an 8 or 9" pie.  In little cafes all over the South you see them bragging on how tall their meringue is -- I don't find that to be a selling point.  In my opinion, it's quality over quantity.

There are a couple more tips for making great meringue.  Number one is to let your egg whites come to room temperature.  You get more volume out of a room temperature egg white than you do from one straight out of the refrigerator.  Number two is to not overbeat the egg whites.  It is a tendency to overbeat, when really you can underbeat meringue and it will all work out okay.  You want the whites to reach stiff peaks, which means that the meringue pulls out to a point that does not fall over when you pull the beaters out.  If the tip of the point droops a little and you are afraid of over beating, then go ahead and stop.  Dry meringue tends to shrink down to practically nothing and it loses that light-as-a-cloud dreaminess you're after.

A proper meringue will also develop some little sugar beads a little while after you bake it.  It's okay. You didn't do anything wrong.  In my house, it just meant that your meringue was gonna be extra good.

I picked pineapple filling for my meringue pie.  I wanted something a little different and I like that little hint of tart to contrast the sugary-meringue.  This filling doesn't have much tart left -- it tastes like you scraped off the top of a pineapple upside down cake and spooned it into a pie.  I think it's a glorious thing, that combination of pineapple and brown sugar.  You can also make this without the meringue.  It would be just as heavenly.


03 December 2012

Fire Snack Mix


Until a couple of months ago, there was a grocery store next door to my work.  It had been around for almost 100 years.  They almost always had "Fire Crackers" in plastic containers by the cash register.  Those crackers were super additctive.  They were made with saltines coated with oil, red pepper, and ranch seasoning.  I decided to put my own spin on their crackers with my own mixture.  You know they had to be on to something if you can charge $5 for 20 saltines and sell out almost every day.  These are so addictive.  I could make some bad jokes like "These put the crack in crackers", but I will try to restrain myself.

You could make this with any crackers, or snacky food.  Just adjust the time in the oven accordingly and also to your own taste.  I like things pretty well-toasted, so I cooked mine a little longer than some might like it.  It must be okay, though, since mine are almost gone in just a few hours, too.  These are a really great snacking food, so you might want to make some for all the big football games coming up....


 

30 November 2012

Apple Brown Sugar Cookies



So, I'm going to keep this really short and sweet.  My typing ability is greatly impaired right now due to the splint that is currently on the middle finger of my left hand.  I managed to cut myself with a really large chef's knife yesterday evening while breaking down a head of cabbage.  I spent last night in the emergency room waiting to be seen.  Now I have this brace over the cut to keep it from opening up again.  My husband recommended that I go back and re-read the book on knife skills he got me for Christmas a few years ago....

when i say roughly chopped, i mean it.

So, I did manage to make some cookies in my slightly handicapped state.  They're chock full of brown sugar, apple pie spice, and real apples.  I used dried apples, then did a really rough chop on them.  The brown sugar crust also makes a really pretty and tasty crunchy topping.  It pushes these cookies over the top.  Some super fall deliciousness is happening around here.  Hope you have some super fall deliciousness happening at your place, too.



28 November 2012

Eggnog Popcorn


Eggnog was always our big Christmas indulgence when I was a kid.  My mom bought one quart every year.  We drank our cup on Christmas morning while we opened our presents.  Now that I'm a grown up and everything I do the same thing.  We get one quart per year.  Since it's too early to by my carton this year, I decided to think outside the box to get my eggnog fix.

I'm usually a major grinch this time of year thanks to my years of working retail during the holidays.  I don't know what it is this year, maybe it's the spirit of blog-writing, but I am totally full of the Christmas spirit this year.  This snack is my way of getting into the sprint a little early.

The eggnog gelatin I use in this recipe might be a little difficult to find if you aren't in a major city.  Sorry about that.  I got mine at my favorite Hispanic grocery store, La Regional, but from what I understand this brand is pretty easily found at Hispanic markets all over the place.  If you haven't visited your local Hispanic market, than consider this treat your chance to go out and have a new experience.


26 November 2012

Best. Cake. Ever.


Seriously.  Best.  Cake.  Ever.  That's the only way I can describe this.  I was already a big fan of Tres Leches Cake, which I pick up fairly regularly at the local Hispanic Bakery.  If you aren't familiar, Tres Leches Cake, or Three Milks Cake, is a really popular cake in parts of Latin America.  It is a very dense sponge cake, which is baked, then soaked in three kinds of milk: evaporated milk, sweetened condensed milk, and regular white milk.  I had the idea that the regular milk needed to be replaced with coconut milk.  I love coconut milk, so I figured I couldn't go wrong.  It's like Tres Leches Cake and Coconut Cream Pie had a love child.  A love child that is so much better as a sum of those two parts than each one on their own.  I think I'm in love.

You also have to cover the cake with some sort of topping to cover up all the holes you poke in it for the milks to soak in.  I used whipped topping, which you know I love if you read regularly, but feel free to cover it with real whipped cream.  Also, don't let the density of the cake scare you, it's gotta be dense to stand up to all that liquid being poured over it.


23 November 2012

Mock Pumpkin Custard


I have said it before and I will say it again -- I am getting so tired of all things pumpkin.  They're everywhere.  If you looked at Pinterest, you would think that half of the American diet consists of pumpkin-based foods.  It is really out of hand.  I read somewhere last week that someone (The New York Times, maybe?) declared that pumpkin is the next Nutella.  Don't get me wrong -- I really like pumpkin, but I like the spices usually combined with pumpkin as much as the gourd itself.

This is a dessert I have wanted to try out for a while.  It's one of those ideas that I love, since it makes something truly delightful out of nearly nothing.  I expected it to be full of those Fall flavors like ginger and cinnamon, but I didn't expect it to taste just like a pumpkin pie without the crust.  It looks eerily like pumpkin pie, too.  I had to put some whipped topping on it just as I do with pumpkin pie.  It's what I had for my Thanksgiving dessert.  None of the dreaded pumpkin was anywhere near my plate.  I'll bet you could even fool your friends.

This is actually a traditional Southern recipe called Indian Pudding or, sometimes, Ozark Pudding.  I had to change the name, though, since I feel a little duped after all these years.  So, if you make it you know what to expect.  You will be amazed by this simple, but so deceptive dessert.  I promise.


21 November 2012

Keepin It Classy for Thanksgiving



Some of the desserts you find at holiday tables are not what you would call classy.  I think this may be one of those, so the title of this post is a little tongue in cheek.  Any recipe that has word "stuff" in the name, and "stuff" is used as a noun, rather than a verb, you might be in trouble.  This "stuff", however, is one of my guilty pleasures at the holiday buffet.  Don't tell anyone, but I have been known to go back for seconds.  I won't hang my head in shame, though, because this is really tasty.  I did sprinkle some pistachios on top to fancy it up a little.  Plus, they look pretty against the pink color.

Magical things happen when you combine sweetened condensed milk and whipped topping.  Together they set up into a light, fluffy, and mousse-like cloud.  The two combined act like they have had gelatin added, though, and they will hold their shape a little.  It doesn't really make since that adding a liquid to whipped topping makes a semi-solid, but it does.  In my post on on kitchen tips, I threw in a recipe for Kool Aid pie.  The combination of sweetened condensed milk and whipped topping is the basis for that pie.

The food-snob in me says that I should be looking to replace the whipped topping with actual whipped cream.  Deep down I know that it's the right thing to do.  If doing it is wrong, though, I don't wanna be right.  Maybe it's my country roots, but I love the stuff and I will keep using it.  So, embrace the whipped topping and join me on the dark side.


19 November 2012

No Bake Gingerbread Balls


The Christmas season is almost upon us.  It has really crept up on me this year.  I am usually all prepared for my Thanksgiving desserts weeks before it gets here.  This year I have no idea what I am going to make.  I guess I'm going to have to figure it out pretty soon.

These no bake, easy desserts are really starting to get out of hand.  I was going to move on today and start making some more complex desserts, like cakes and pies, for holiday gatherings, but I came across a vague idea for these cookies and I just had to make them.  These are still a cookie, I guess, since they are flour-based, but they are sort of a cookie crossed with a truffle.  Like my last few posts, these also are super-duper simple to whip up.  They do require the use of the stove, but no candy thermometer.  They are require digging in and getting your hands dirty -- literally.

These combine all the holiday flavors in a simple little ball even though, unlike many holiday recipes the list of ingredients is remarkably short.  These use their ingredients to maximum efficiency, creating much more complexity and depth without having to haul out the entire pantry.  That fact alone might make these my new favorite.  At the very least, I'm adding them to my yearly gifting repertoire.  Maybe you'll add them to yours, too.
yummy honey
the secret complex ingredient -- unsulphured molasses

16 November 2012

Sweets That Must Not Be Named


My inner geek ended up coming out in the naming of this post (I heart Harry Potter).  I have had this recipe for years, but could never bring myself to make it for a couple of reasons.  First reason is that it's just weird.  Second reason is the original name.  I unearthed this in my grandmother's recipes about ten years ago and have always remembered it by name.  I can't remember the name of someone I had a conversation with this afternoon, but I can remember the name of this recipe.  It's that ridiculous.

Is that enough suspense?  This recipe, which dates from somewhere in the depths of the sixties, is Fritos Fruckies.  Really.  I promise.  My husband and I sat and laughed about it for about an hour last night once I announced that I was finally going to make them.  I told him about the recipe ages ago.  It has lived in infamy for years.

Back to reason number one for not having made this recipe before today -- the weirdness.  This can't really decide if it's a cookie or a candy.  It's spread out in a baking dish like a bar cookie, but it yearns to be mixed together and dropped in mounds like a no-bake cookie instead.  If I ever make them again, I think I'll try it that way instead.

I might just make these again, too.  They're pretty gosh darn tasty.  They're essentially peanut butter fudge poured over Fritos and covered with chocolate.  The Fritos turn sort of rice cereal-ish once it's all melded together.  My husband has issues with the Fritos, but it's just because they're Fritos, not because they don't taste good.

I guess these just boil down to whether you're brave enough to try it out.....


14 November 2012

Cinnamon Toast Cobbler


We had a really good blast of wintry air on Sunday night, so I really needed some good cold weather comfort food.  I think it's in my DNA, since my mom does the same thing.  As soon as it turns cold she makes chili, chicken and dumplings, or cobbler.  I found a version of this recipe on a scrap of paper in one of my grandmother's cookbooks.  It's in her handwriting, but I don't know if it was her recipe or someone else's that she jotted down.  If she liked it enough to write it down, though, I knew it had to be good.

hubby dipping and arranging the bread slices
This cobbler requires getting a couple of extra dishes dirty, but it really is terrifically simple and I bet you have just about everything to make it already in your pantry.  I had to go out and buy some canned peaches, but I already had everything else.  I wish I had found this recipe earlier.  I was missing outr.  My grandmother never made this for me, either.  I think it was so good she just kept it all to herself.

My hubby helped out with the cooking this time, too.  Usually my 5 year old is the kitchen helper, but today my husband came in and helped out.  The words Cinnamon Toast Cobbler were enough to keep him close to the action.  Or maybe he just wanted to make sure the kids didn't eat his share.  You could substitute other fruits if you can find them canned in syrup, but I really do think peaches work the best.  Be sure the get them in heavy syrup.  You need that syrup to make the sauce.

12 November 2012

Double Chocolate Peppermint Crinkles

Christmas is a holiday filled with lots of mixed emotions for me.  One one hand, I am a total grinch.  I've worked retail for nearly 20 years, so hearing Christmas songs on a loop 50 hours a week, 6 weeks in a row tends to suck out the holiday spirit.  On the other hand, I love everything else about Christmas.  I love the food, the smells, the tree, spending time with the family, the presents, etc, etc, etc....

As I mentioned a couple of weeks ago, I make big boxes of goodies for all my loved ones at Christmas.  These cookies are definitely gonna get added to the boxes this year.  I saw these Christmas M&Ms at Target a few days ago and knew I had to do something with them.  They're filled with peppermint flavored white chocolate instead of the usual milk chocolate.  Can you say yum?  The main problem I have with white chocolate is that it's not actually chocolate.  So I figured I could take care of that problem by mixing the M&Ms into a chocolate cookies.  I get the best of all worlds with a yummy chocolate cookie chock full of white chocolate, peppermint candy.  They made me pretty darn happy.  Hopefully they will make you happy, too.

09 November 2012

Crack Snack Mix


The name doesn't do this stuff justice.  I have made two batches in the last two days.  There is about one bite left.  A generous hunk of it was eaten by your truly.  These quick and easy snacks could be the death of me.  Or at least the death of pants that will still button....If you don't believe me about how addictive this stuff is, just check out this picture.  I think the only reason there's any left is because no one wanted to be the one to take the last of it from the container.  I took care of that about 30 seconds after this picture was taken.


I went back and forth about what to call this concoction.  I was tempted to call it redneck snack mix, since it is a combination of some good ol' southern snackin' food -- Bugles and dry roasted peanuts.  Every decent Southerner has made a snack of one or both of these items at some point.  At least every one I know has.  I figured I could take these two delicious snack foods, cover them with caramel and end up with something delicious.  I was right, since it is truly quite delicious, but is also so addictive it's pretty unbelievable.  You might have to hide it from yourself.  

I'm also back on the microwave kick with this recipe.  The caramel for this is made in the microwave and takes no time at all.  It's a good thing this stuff is easy, since you might have to make it pretty often when the cravings kick in.  I'm currently resisting the urge to make another batch right now.  I only wish I were kidding about that.  I am going to have to force myself to kick the caramel habit for at least a few more hours.  I did make two batches of this stuff and I made one change between the two batches -- one batch had some ground chipotle chile pepper in it and the other did not.  There was some debate as to which is the better of the two.  The vote was pretty much split down the middle, so you can decide for yourself whether to add it or you can make two batches and conduct your own survey.  

07 November 2012

Cinnamon Sugar Snack Mix


I'm gonna keep this one pretty short and sweet, much like this recipe.  This does involve the oven, rather than the microwave, but requires so little hands-on time that it's even easier than my last few posts.  I do say this hesitantly, because I do love the Sucre a la Creme dearly, but this one may also be my favorite.  Just stir it, bake it, and eat it up.  How much easier could it be?  I have to keep this short, though, because I really wanna make some more, but I've already eaten enough for about ten people in the last couple of days.  I must move on.....


Holiday Snack Mix

Print me, Please!!!

5 cups salted pretzels (any shape)
1 1/2 to 2 cups mixed nuts with dried cranberries (I got mine at Target.  It was a blend of almonds, cashews, and dried cranberries)
3/4 cup vegetable oil
1/2 cup granulated sugar
1 1/2 tsp cinnamon

Preheat the oven to 300°.  Pour the pretzels nuts, and cranberries in a big bowl.  Pour the remaining ingredients over the top.  Stir until well coated and combined.  Put the snack mix in the oven for 40 minutes, stirring just a little every ten minutes or so to make sure that everything is evenly toasted and coated.  Remove from oven.  Let cool.  Store in an airtight container.

05 November 2012

Almond Sucre a la Creme


Warning!  This recipe is most decidedly not Southern!  This my spin on the traditional fudge of Quebec.  It's so good, I had to share it, though.  And it fits in with my super quick goody series.  I have some super-duper love in my heart for Quebec.  I used to travel there with work, so I got to spend a little time there.  I also have some friends up there from my days of booking bands.  You gotta love a place that embraces anything resembling this fudge.

I must admit that is fudge is pretty darn ugly.  It's not smooth and creamy, which is typically the goal in fudge texture.  It's crumbly with well-defined sugar crystals.  It also breaks apart into chunks rather than slicing into neat little squares.  Don't let the appearance fool you, though, because it's crazy-delicious.  It's a mix of those luscious, deep brown sugar flavors crossed with a wallop of almond.   I have made two batches in the last couple of weeks.  Every last crumb of it is gone and all of us at work have been running on an incredible sugar high.

02 November 2012

Easy Salted Dulce de Leche


I am breaking my streak here, since this Dulce de Leche does take more than 10 minutes, but considering all the "easy" variations that are floating around out there, this one is really darn quick and terrifically easy.  Most of the homemade versions you find around take anywhere from 90 minutes to 8 hours, depending on the cooking method.  This one takes 30 minutes.

I haven't made any Dulce de Leche before because I am all for instant gratification.  I also don't like to make anything that requires my oven to be on for hours on end.  I'm not the "greenest" person around, but I think it's just wasteful.  I have made homemade caramel plenty of times on my stovetop and it takes about the same amount of time as this one, but it is definitely more hands on.  It also breaks one of my holiday treats rules -- you have to use a candy thermometer.  For this caramel you need a can opener (unless your can has a tab top), a bowl, a spoon, and a microwave.

Since salted caramel is all the rage, and just because I like it, I added salt to mine.  The addition definitely elevates this to another level from the stuff you buy in a can at the grocery store.  You gotta love that depth of flavor and the salty/sweet combination.  It's what my dreams are made of.

Use this in any recipe calling for Dulce de Leche.  You can also sandwich it between cookies, heat it up and pour it over ice cream, or just eat it.


31 October 2012

10 Minute Peanut Brittle



i didn't  really use a hammer, but it does look pretty cool.

My friend Sarah has been asking me to write a blog post about peanut brittle for a while now.  I have been saving it, though, since I like to make it for the holidays.  It was also peanut brittle that gave the me idea for this series of quick and easy treats.  Thanks, Sarah.  I always make my peanut brittle in the microwave.  Just like the fudge recipes I posted on Monday, this requires only 2 dishes and about 10 minutes of your time.  It sets up faster than the fudge, too, so it's practically instant gratification.
I used honey roasted peanuts to make this brittle, which added an extra hint of flavor to the brittle.  You can use any nut you would like -- peanuts, pecans, pistachios, etc....  You can also use salted or unsalted, roasted or unroasted.  It's sort of fun figuring out the combination you like the best.  If you use honey roasted or any other type of nut with any sugar added to it, add them after the second 4 minute round of microwaving or they might burn.  Otherwise, this recipe is pretty darn foolproof.

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