Thursday, December 27, 2012
Do y’all love asparagus?
Even when it makes my pee smell.
But, it’s not like Brie cheese is the best smelling stuff either.
In fact, that’s why my husband won’t eat it.
But it’s soooo gooooowwwd!
Plus, it’s like Winter, and it’s time to start roasting veggies, and it’s a time (RARE) that I actually want to heat up the house by turning the oven on.
AND P.P.S. it’s so easy to roast veggies, and requires minimal ingredients.
All you gotta do, is rinse your asparagus, chop off the old ends, lightly drizzle some olive oil, and sea salt!
Roast for some 15 minutes or so… then add some slices of brie.
As long as you don’t have a picky smell palate, which is OKAAAAY if you do, no judging here….!!
But it’s pretty stinkin’ good.
Oh muh gawsh, no pun intended there. #palmtoforehead
What’s your favorite roasted veggie? Sweet potatoes? Mmmmm….
~Peace, Love, and Roasted Veggies Y’all
Roasted Asparagus and Brie
Yield: serves 4-6
Total Time: 30 minutes
1 bundle of asparagus
2 tablespoons olive oil
3 - 4 slices of Brie cheese
Kosher salt and coarse ground pepper
1. Rinse the asparagus and lop off the white ends, and any rotten tops.
2. Lay in a single flat layer on a cookie sheet, toss with olive oil until coated. Sprinkle with salt and pepper.
3. Roast the asparagus in a middle rack of the oven at 375 degrees, turning once, until tender - between 10-15 minutes.
4. Lay the slices of Brie cheese across the spears, return to oven for an additional 5 minutes to melt. Serve.
Saturday, December 22, 2012
AHHHH!!!!! These are the coolest cookies ever!!
THEY’RE PERFECT FOR SANTA!!
It was the funniest thing ever. I had seen a recipe in a cookbook while I was at the library – so I took a picture of it because I wanted to research it and make them later.
THEN, I was looking through all my old recipes, and I found THREE recipes for these cookies in my Ole Grandma’s stash!
So, Ms. Oleta Pfeiffer, thank you very much for this sweet treat! She, my great Aunt Dorothy, and my Ole Grandma were a hoot!
Real firecrackers, those girls!
This is a real old-timey recipe, y’all. After supper, they’d pop those suckers in the oven, turn it off, and let ‘em sit for a few hours!
I’ve seen some recipes that said you can eat them in as few as 2 hours, and some let them sit overnight, or as long as 12 hours.
I’ll tell you this – the sooner you eat them the better, they get pretty crumbly.
Oh yeah, I gotta tell y’all this other stuff too -
My aunt got me the coolest rain boots EV-AAAHHH that I’ve wanted for like, ever.
It’s an early thirtieth present. OHMYGODIMGOINGTOBETHIRTY in like two weeks.
PAAANNIICCCCCC. Ugh. Like, do I have a real job? Do I have kids? Not yet.
At least I’m married and can cross that off the list.
Ugh, palms sweating. Thirty. *sigh*
You know, because I got lots of pastures and stuff to walk through all the time.
Not really. But when Texas gets our big ol’ rains, I’m going to be ALL ready!
See? It says NATURE, and HAPPY and FREE, and PEACE!
It’s like SO ME!
My aunt knows me well!
Everybody say “HAAAAY AUNT RENEE!”
Then I did this. Remember that whole Hostess fiasco last month? Sad.
Well, I did us all a favor. I just HAD to buy some Ding-Dongs, you know, for posterity.
And, they were all out of Twinkies. Which is good, because I really hate Twinkies.
I was going to save them in a box and save them forever.
But instead, I bought Ding-Dongs, and now they’re gone. Ha.
Ok, back to the cookies.
Yeah, it’s a basically a meringue. You whip up just 2 egg whites, JUST TWO EGGS! That’s nothin’ y’all.
And then you slowly add in the sugar, just like a meringue for a pie, till it’s stiff peaks.
Then fold in chocolate chips and pecans.
Pop ‘em in your oven, turn off the oven, and let them sit for 2-12 hours!
Line that pan with foil, easy clean-up.
Put them in the oven, and leave a note for Santa, tell him his cookies are waiting in the oven for him!
THE KIDS WILL LOVE IT!! I JUST KNOW IT!
MERRY CHRISTMAS Y’ALL! I LOVE YOU!!!
~Peace, Love, and Forget about the cookies Y’all!
Yield: about 2 dozen
2 egg whites
2/3 cup sugar
1 cup chopped nuts
1 cup chocolate chips
1/2 teaspoon vanilla
Preheat oven to 350 degrees. Beat 2 egg whites lightly, slowly add in sugar. Beat with hand mixer until stiff peaks. Gently fold in nuts and chocolate. Line a cookie sheet with foil, drop by teaspoonful onto the pan. Place in oven, turn off the oven, and let cookies sit overnight. As Oleta says: GOOD!
Monday, December 17, 2012
Perfect Christmas candy.
Yup, it’s one of those salty/sweet combo things. Like bacon and chocolate.
Which, by the way, all of a sudden I like bacon now. Haven’t liked it since I was 7, and now at magically 29 turning 30 in two weeks, I love the stuff.
My tastebuds have matured.
WHAT? Have I turned to the salty/sweet dark side?
Don’t expect any crazy bacon combos from me anytime soon. Except these. I may try Haley’s Pig Out Cookies. Chocolate Chip Cookies with bacon. Pretty clever if you ask me.
We’re going to start with a shortbread crust. Cut your butter, COLD butter, into your flour, until it resembles coarse peas.
Press it into a pan. I need to make shortbread.
Like this one.
Because, I could eat this dough by itself. Mmm.
Oh yeah, see how I lined the bottom with parchment paper? Genius!
That way you can sorta wiggle the whole pan out and cut with a large chef’s knife.
While the crust is baking, you’ll start the caramel in a pan.
Cream, butter, more butta’, sugar, calories, glucose, etc.
Use a candy thermometer and turn off the heat a degree or two before 130, because it will heat up and you can lose your whole pan in seconds.
I speak from experience. *whimper, sniff*
Take out your gorgeous golden shortbread.
Pour your gorgeous, golden caramel on top.
Don’t taste test.
Do Not. As in, if you appreciate your taste buds, you don’t want to burn them off with this hot sugar mixture.
I speak from experience. *cough.*
Then you put it in the fridge to firm up.
Make your chocolate ganache, pour it over, and return to the fridge again. Sprinkle with sea salt.
Cut it into super tiny pieces because it is insanely rich.
In fact, we’re moving so I had to use a smaller pan because my 9×13 was packed. So a 9×13 will be perfect and thinner and not so crazy intense.
But if you’re into that sort of thing, I won’t tell.
I don’t judge.
Merry, merry, merry, merry merry Christmas y’all, what’s your favorite Christmas candy?
Mine is peanut butter balls, and one year I tried to be good and made peanut better balls. Good too, but the original, sigh, is heavenly.
~Peace, Love, and Salty/Sweet Y’all
Chocolate Salted Caramel Shortbread
Yield: serves 15-20
1 2/3 cup flour
10 tablespoons butter
1/2 cup sugar
1/2 teaspoon salt
1 egg yolk
1 cup butter
1 cup brown sugar
3/4 cup light corn syrup
2 teaspoons sea salt or kosher salt
1/4 cup heavy cream
1 teaspoon vanilla
8 ounces dark chocolate
1 teaspoon light corn syrup
1/2 cup butter
For the shortbread, in a bowl, add flour, sugar and salt. Cut the butter into the flour using a fork or pastry cutter. Once the mixture resembles coarse peas, lightly stir in egg yolk. Line an 9x13 pan with parchment paper, and press the shortbread into the pan. Bake at 350 for 20-25 minutes, until golden. Set aside to cool.
For the caramel, in a pan, melt butter, brown sugar, corn syrup, salt, and cream. Using a candy thermometer, bring the mixture to a boil, and cook to soft ball stage, around 235 degrees. Remove from heat, and add vanilla. Pour the caramel over the shortbread and place in fridge for 3 hours to firm up.
To make the chocolate layer, melt chocolate, corn syrup, and butter over low heat. Pour the chocolate over cooled caramel. Sprinkle with sea salt and refrigerate. Remove candy from pan and cut into squares or strips.