Hazelnut Chocolate Shortbread

Ever since I saw CountryCleaver’s recipe for Shortbread, I was dying to make some.

When I got the chance to play with Bob’s Red Mill products, I knew exactly what I’d make first.

I doctored the recipe a little bit, adding chocolate chips.

My friend teases me because she’ll offer me candy, and I reply “I only eat chocolate.”

You think I’m kidding? *wink*

 

Which makes this my last Bob’s Red Mill post, y’all! Number three of three.

Of course more will be coming, and I’ve scoured their site for other recipes to use these same ingredients for. They got thousands of recipes, and they are spot on.

I’ve made S’mores cookies, Corn Cookies, and now Hazelnut Chocolate Shortbread.

Start by creaming that butter and sugar…

Adding in hazelnut flour.

GOOD.

And of course, my own addition.

Then forming a disk and refrigerating to firm up.

Roll them out, and cut into your desired shape.

I wanted to use the new biscuit cutters I got for Christmas.

~Peace, Love, and Shortbread Y’all

Hazelnut Shortbread

from Bob's Red Mill, courtesy of Jean at DelightfulRepast.com

Ingredients:

1/2 cup Unsalted Butter, room temperature
1/4 cup Granulated Sugar
1 tsp Vanilla Extract
1/8 tsp Sea Salt
1/2 cup Hazelnut Flour/Meal
1 cup packed Unbleached White Flour (about 5 oz)
(Chocolate Chips, optional)

Directions:

Step 1
With electric mixer, cream butter well. Add sugar, vanilla extract and salt; continue creaming. Beat in hazelnut meal, then beat in flour. Scrape out onto a piece of waxed paper or plastic wrap, shape into a disk, wrap and chill for about 30 minutes.
Step 2
Preheat oven to 350°F. On a very lightly floured surface, roll or pat dough into 1/4-inch-thick 7 1/2 inch square. Cut into 25 - 1 1/2 inch squares. Place on parchment-lined baking sheet.
Step 3
Bake at 350 degrees for about 16 to 18 minutes; edges will be just barely starting to brown.

3 bean and spinach soup ~ and a LE CREUSET giveaway!

It’s January, and it’s cold y’all.

Even in Texas, where we probably have an average yearly temperature of 75 (that includes extreme highs and lows!), we can get our fair share of cold weather and ice storms.

Now yes, mind you, after talking to my Northern friends like Kirsten of Comfortably Domestic, we don’t have BELOW ZERO weather, but it can get to a wet, blistery 36 degrees.

I’ve even experienced 7 degrees at the deer lease in West Texas!

As I discussed with Kirsten, I don’t even OWN clothes for this kind of weather.

Imagine jeans, with long underwear underneath, then sweat pants OVER the jeans, then tall socks, then boots. *not cute award*

All weather talk aside, when it’s this cold, I like soup! I like BEAN SOUP! I like ALL THE SOUPS!

Which makes this the perfect time to do a (Griswold drum roll please…) SOUP WEEK!!!!!!

Oh wait! ANOTHER drum roll, and a LE CREUSET GIVEAWAY!

That’s right! Lucky you!! One winner is going to receive a Le Creuset 3 1/2 qt Chef’s Pan!

I have always wanted a Chef’s Pan, and Le Creuset knows how to do it right. The 3 1/2 qt size is perfect for a meal for two, side dishes, or reheating leftovers. It’s versatile shape and size make this your go-to pan! I’ve already used mine three times.

As Le Creuset says:

“From side dishes to sauces to reheating leftovers, Le Creuset stainless steel chef’s pans are designed for lasting performance and a host of uses. The sloping sides of the chef’s pan promote rapid evaporation, making it perfect for reducing sauces, while the pan’s rounded base ensures that ingredients do not become trapped in hard-to-reach corners.”

 

I’m so glad my favorite ladies have teamed up for this Soup Week, and I am excited for the opportunity to provide you with a Le Creuset Pan! We’ve got quite a few talented ladies and their delicious, cozy recipes coming up. I hope this cold weather holds up so I have time to make all these!

Monday:

Me!
Kirsten of Comfortably Domestic: Broccoli Cheddar with Bread Bowls
Haley of Girly Girl Cooks: Hearty Vegetable Mexican Soup and Jalapeño Cheddar Cornbread

Tuesday:

Madeline of Munching in the Mitten: Garbage Soup
Mads of La Petite Pancake: Gnocci Pesto Soup 

Wednesday:

Lauren of Climbing Grier Mountain: Sunchoke Soup with Gorgonzola and Honey Crostini

Megan of Wanna Be A Country Cleaver: 40 Clove Garlic Chicken Soup with Parmesan Croutons

Thursday:

Monica of The GromMom: Coconut Curry with a lot of Aloha
Carrie of Bakeaholic Mama: Beef Bourguignon

Friday:

Kat of Tenaciously Yours: Eat Live Run’s White Chicken Chili
Allison of Decadent Philistines: Arizona Mountain Soup with Cornbread

Saturday:

Anne of My Sweet Heart: Pink Prosecco Soup

Jeanne of Inside NanaBread’s Head: Shrimp Bisque and Mayo Biscuits

Beka of Kvetchin’ Kitchen: Creamy Mushroom Soup

Without further ado, let’s show you this soup! I adapted this soup from Smitten Kitchen, and I make it a little different every time.

 

First, I am proud to say I have overcome my *problem* of chopping vegetables.

You see, previously, I would always leave my veggies in huge chunks.

Major complaints from the husband.

So, I finally learned to chop even, small veggies.

Don’t get me started on onions. I have NOT mastered onions yet.

I don’t even care! I just close my eyes, chop, and hope I don’t lose a finger.

Seriously, onions + me = PAIN and SUFFERING. Huge, crocodile tears!

First, cut the carrot in half.

Then slice each half, lengthwise

Then into thirds…

THEN chop. And tuck your fingers under.

When y’all make this soup, use whatever you’ve got in the fridge! Instead of spinach, I tried Bok Choy! Instead of 3 beans, I used two!
The greens could be substituted with kale, collard greens, chard, spinach or any other green you wish. If you’re using a tougher green, such as collard greens, I’d recommend you cooked it prior to making the soup.

Tell me your favorite additions to this soup, and hope it keeps you warm.

 

To enter the giveaway, leave a comment for each step you have completed below. Multiple entries are possible! (5 entries = 5 separate comments)

1. Leave a comment telling me your favorite soup, and subscribe to my site via email! (1 entry)

2. Like The Hill Country Cook on Facebook, and post a link to this blog post on your timeline! (1 entry)

3. Like Le Creuset on Facebook! (1 entry)

4. Follow Le Creuset on Twitter! (1 entry)

5. Tweet this link! (1 entry)

 

 

I’ll close this contest Saturday January 26 at 11:59 PM CST.
Winner will be announced Sunday, winner will be contacted via email, and have 48 hours to respond.

Good LUUUCKKK.

And the winner is…..

 

Elena Istomina, contact me for your prize!

~ Peace, Love, and Beans Y’all

3 Bean and Spinach Soup

Adapted from Smitten Kitchen

Ingredients:

4 cups greens (bok choy)
2 tablespoons olive oil
1 cup chopped carrots
1 cup chopped celery
4 chopped shallots
5 garlic cloves, finely chopped
3 15-ounce cans beans, drained and rinsed (your choice)
2 cups (or more to taste) beef broth
1 cup pureed tomatoes
1 T Salt and freshly ground black pepper
3 fresh thyme sprigs

Directions:

Heat olive oil over medium. Add carrots, celery, shallots and garlic and saute for 5-10 minutes, until soft. Add beans, broth, tomatoes, a few pinches of salt, freshly ground black pepper, and thyme and bring to a boil. Reduce heat to medium-low and simmer for 30 minutes. Add bok choy and cook for 10 minutes more. Remove thyme.
*I used a bag of frozen tomatoes I had saved from the summer garden. Because of their extra water content, I let my soup cook down a considerable time longer.

Brazilian Corn Cookies

I have another post from Bob’s Red Mill, y’all!

Meet –  Brazilian Corn Cookies.

So, if you’re child is doing a report on Brazil, make these cookies.

If you like corn, make these cookies.

If you like corn meal mush (ME!!!), make these cookies.

If you have brown hair, ma- okay, okay. 

They alsooo happen to be GLUTEN FREE!

 

I’m not on the gluten-free bandwagon, but do know that gluten-free stuff is good for you!

 

They’re pretty good too. Not too sweet, and made with wholesome, high quality ingredients.

Ingredients you can trust.

No, I was not paid to say that. I just really like Bob’s Red Mill products.

Last week I made the S’more Cookies, and next week I’ll showcase Hazelnut Shortbread.

Look at that gorgeous dough! Made in my new favorite OXO mixing bowl with a rubber bottom.

Wedding gift #31 I’m just now discovering.

I LOVE OXO! Seriously, well designed products.

Aren’t they pretty little things?

I didn’t add the coconut because I was out… that means another batch will be in the works!

They totally remind me of old timey cookies my grandma would have made. They were often made by Sioux Indians because of the abundance of corn in that area, did ya know that?

So…. if your child is doing a report on Sioux Indians….

~ Peace, Love, and Old Timey Cookies Y’all

Brazilian Corn Cookies

Yield: 24 cookies

from Bob's Red Mill

Ingredients:

1 cup Gluten Free Corn Flour
1/2 cup White Rice Flour
1/2 cup Corn Starch
1 tsp Baking Powder
1/2 cup Shredded Coconut
1/2 cup Evaporated Cane Juice
1 Egg
1/2 cup Butter

Directions:

Mix dry ingredients together; set aside. In a separate bowl, cream together the butter, egg and sugar. Add the dry ingredients and blend until smooth. Make 1 ½ inch balls with the dough and place on greased baking sheet. Flatten the balls gently with the palm of your hand. Bake at 350°F for 12 minutes, or until golden brown.