Brown Eyed Baker

Nutella-Hazelnut Cookies

Michelle — Tue, 07 Feb 2012 05:01:46 +0000

I’m not sure if you’ve noticed it or not, but there is a serious lack of recipes that include Nutella on this site. Maybe it’s never something you thought about, or maybe you’ve been asking yourself why in the world I don’t have any Nutella recipes. Well, it almost shames my foodie heart to tell you that up until very recently (read: last week) I really wasn’t sure I even liked Nutella. I felt very ambivalent about it. I could take it or leave it, and honestly couldn’t understand what all the hubbub was about. Sure, I had tried it once or twice, and it was okay, but I guess I just didn’t get it. Heck, even my 91-year-old Grandma was on the Nutella train last year. It was a staple of her diet – every morning, on a piece of toast, with a layer of peanut butter underneath. She was clearly more hip than her food blogger granddaughter. These cookies, however, may be a game-changer for me. As in, I could have eaten the entire batch in one sitting without looking back. They have a fudge-like texture and the flavor is the most amazing combination of chocolate and nutty. Throw in some sugar, espresso powder and more chopped nuts, and you have Nutella cookie nirvana.

It’s a good thing that my Chief Culinary Consultant’s dad’s birthday rolled around or I might still be mucking it up in “I don’t think I like Nutella” land. He looooooves hazelnuts and is a big fan of Nutella, so when I ran across these cookies in a magazine a couple of months ago I doggy-eared the page with a note to make them for his birthday. Last week I made them happen in my kitchen and after packing up a box of them to ship down to Florida for his birthday, I took my first bite of one of the leftovers. And I was in heaven. The remaining leftovers were polished off before bedtime. Now I know why my Chief Culinary Consultant was enamored with the Nutella and strawberry/banana crepes when we’d order from Crepes-a-Go-Go.

I was so wrapped up in Super Bowl prep last week that I didn’t even realize World Nutella Day was this past Sunday. Perhaps it was divine intervention that I had my eyes opened to Nutella just a few days before. In celebration of the holiday and of my new-found affinity for it, tell me – do you love Nutella? Are you indifferent? If you do, what’s your favorite way to eat it?

One year ago: Sausage Dip
Two years ago: Cappuccino Cinnamon Squares
Four years ago: Black and White Chocolate Cake

Nutella-Hazelnut Cookies

Yield: About 3 dozen cookies

Prep Time: 15 minutes active + 2 hours inactive | Bake Time: 10 minutes

3 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1¼ cups Nutella
4 tablespoons unsalted butter, at room temperature
1-1/3 cups granulated sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1 teaspoon instant espresso powder
1/3 cup milk
2 cups hazelnuts, toasted and finely chopped
1 cup powdered sugar

1. Combine the flour, baking powder, and salt in a medium bowl; set aside. With an electric mixer on medium-high speed, beat the Nutella, butter, and granulated sugar until light and fluffy, about 2 minutes. Add the eggs, vanilla, and espresso powder and mix until incorporated. Reduce the speed to low and alternate additions of flour mixture and milk, starting and ending with the flour, and mixing until just combined after each addition. Fold in ½ cup of the hazelnuts. Refrigerate the dough until firm, at least 2 hours and up to 24 hours.

2. Preheat oven to 375 degrees F. Line baking sheets with parchment paper. Place the remaining hazelnuts and the powdered sugar in two separate bowls. Using a medium cookie scoop (or about 2 tablespoonfuls), roll the dough into balls, roll in the hazelnuts, then roll in the powdered sugar. Place the balls 2 inches apart on the baking sheets. Bake until the edges are set and the middle still looks a tad soft, about 10 minutes. Cool for 5 minutes on the baking sheet, and then transfer to a wire rack to cool completely. Store cookies in an airtight container at room temperature.

(Recipe adapted from America’s Test Kitchen Holiday Cookies)

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Tags: Cookies

75 Valentine’s Day Recipes

Michelle — Mon, 06 Feb 2012 05:01:09 +0000

The Super Bowl is now behind us, so as Jay and Grant say at the end of almost every episode of Ghost Hunters, “On to the next.” Which, in the world of foodie holidays, is of course Valentine’s Day. I feel like it sneaks up on me every year – coming not too long after the Christmas holidays and immediately following the Super Bowl, sometimes it feels like the holiday that jumps out of the dark closet and yells, “Boo!” This year, however, I got my ducks in a row and am giving you plenty of time to plan your Valentine’s Day goodies. Whether it’s a work party, a girl’s night in, a school party for your kids, or celebrating with your significant other, I’ve got you covered. From fun breakfasts to dinner ideas if you’re eating in, and of course a wide variety of desserts and sweet snacks appropriate for pretty much any Valentine’s-related occasion you can think of. This roundup will get you off to a great start, and I’ll be sharing more Valentine’s recipes with you over the next week, so keep an eye out! Enjoy!

Do you have a favorite Valentine’s Day tradition or sweet?

Tags: Roundups, Valentine's Day

The Weekend Dish: 2/4/2012

Michelle — Sat, 04 Feb 2012 05:01:51 +0000

As I mentioned earlier this week, the days prior to the Super Bowl are some of my favorite in terms of finding new and delicious recipes to try. I love appetizers and dips almost as much as I love dessert and sweets, so an excuse to make a ton of them always gets a thumbs up from me. I hope you’ve enjoyed the parade of dips (and mac n’ cheese!) this week, and maybe found a new recipe or two to add to your game day menu. What are your plans for tomorrow – are you hosting a party, going somewhere to watch the game, or are you ignoring football altogether? If you’re watching and eating, what’s on your menu? And finally, who are you rooting for? Here we’ll be hoping that the Giants come away with another Super Bowl upset!

As always, you’ll find a recap of what was posted to the site this week as well as some bookmarked recipes from other blogs. Enjoy!

On Brown Eyed Baker This Week

75 Super Bowl Recipes for Super Bowl XLVI – A roundup of game day food perfect for your Super Bowl party tomorrow.

Loaded Baked Potato Dip – Four ingredients, and hopelessly addictive. I approve.

Pizza Dip – Everything awesome about pizza without having to fuss with dough. I love it!

Stovetop Macaroni and Cheese – Easy mac n’ cheese that brings back childhood memories of the blue box… homemade is so much better!

Baked Asiago and Caramelized Onion Hummus – An upgrade to your everyday hummus that I think you’ll love!

Most Viewed Post This Week: Irish Car Bomb Cupcakes

What I Bookmarked This Week

Recipes from other blogs that I thought looked especially delicious and that I thought you would like too:

Cheesy Jalapeño Pull Bread (Simply Recipes)
I have seen so many versions of this type of pull-apart bread around the web lately, but this is the first one with the jalapeño twist to it. I love it, and it would be perfect game day food.

Homemade Snickers Bars (How Sweet It Is)
Oh dear Lord, I need to have made this yesterday. Going straight to the top of my to-do list.

Mini Pretzel Dogs (Joy the Baker)
Sometimes when we’re rocking the outlet mall shopping, there is nothing better than a stop in the food court for a pretzel and/or a pretzel dog. I’ve been meaning to try them at home, love these!

No-Bake Chocolate Chip Granola Bars (Lauren’s Latest)
I used to keep a stash of Quaker chocolate chip granola bars at my desk when I worked in a cubicle jungle. These look about a thousand times better, and I can’t wait to whip them up.

Peanut Butter Cup Brownie Torte (Culinary Conconctions by Peabody)
I stumbled upon this recipe on Pinterest, and don’t know how I could have missed it. Everything about this recipe screams me!

Have a delicious weekend!

Tags: The Weekend Dish

Baked Asiago and Caramelized Onion Hummus Dip

Michelle — Fri, 03 Feb 2012 05:01:57 +0000

It’s the Friday before the Super Bowl, which means the finalization of menus and the making of grocery lists for the big game. Without the Steelers in the Super Bowl we don’t have any big party plans, but it’s still a great excuse to enjoy some favorite snack food. I hope you’ve enjoyed some of the new dips that I’ve showcased here this week; I wanted to close out the week with a fabulous spin on what is a delicious, but sometimes boring, dip – hummus. With a few different ingredients and a short time in the oven, everyday hummus is transformed into a sophisticated-tasting dip that’s casual enough for the Super Bowl but elegant enough to serve for a shower or dinner party.

For the most part this is created like any other basic hummus recipe – garbanzo beans, garlic and olive oil are pureed together in a food processor. This version adds a bit of sesame oil along with the olive oil for a punch of flavor, and a little bit of rosemary and Asiago cheese. The kicker, though, is that you put the hummus into a small casserole dish and then top with gorgeous caramelized onion and more Asiago cheese, and pop it into the oven. Warm, a little cheesy, and popping with flavor. I love it! I have a soft spot for pita chips with my hummus, but you could serve anything you’d like – tortilla chips, toasted baguette, carrots, celery, etc. This is the perfect snack for a party of two, whether it be for the Super Bowl, movie night, or catching up on your favorite shows!

Do you have a favorite version of hummus?

One year ago: Hot Reuben Dip
Two years ago: Cranberry-White Chocolate Almond Biscotti
Three years ago: Sugar Cookies for the Super Bowl
Four years ago: Spaghetti & Meatballs

Baked Asiago and Caramelized Onion Hummus Dip

Yield: 2 to 4 servings

Prep Time: 35 minutes | Bake Time: 10 minutes

1 tablespoon unsalted butter
1 onion, thinly sliced
½ teaspoon granulated sugar
1 (15-ounce) can garbanzo beans, drained and rinsed
1 tablespoon olive oil
1 tablespoon sesame oil
1 clove garlic
½ teaspoon minced fresh rosemary
2 tablespoons water
½ teaspoon salt
¼ teaspoon ground black pepper
6 tablespoons shredded Asiago cheese, divided

1. Preheat oven to 450 degrees F.

2. In a large skillet over medium heat, melt the butter. Add the onion and sugar; reduce the heat to medium-low. Cook and stir for 20 to 25 minutes or until the onions are very tender and caramelized. Coarsely chop and set aside.

3. In a food processor combine the garbanzo beans, olive oil, sesame oil, garlic, rosemary, water, salt, and pepper. Process until smooth. Stir in 2 tablespoons of the shredded Asiago cheese. Transfer mixture to a 12- to 16-ounce individual casserole dish.

4. Top with the caramelized onions and remaining cheese. Bake for 8 to 10 minutes or until the cheese is browned and the hummus is heated through. Garnish with rosemary. Serve with baguette slices, pita chips, carrots or celery sticks.

(Recipe adapted from Better Homes and Gardens, January 2012)

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Tags: Hot Dips, Super Bowl

Stovetop Macaroni and Cheese

Michelle — Thu, 02 Feb 2012 05:01:02 +0000

The 30 days of macaroni and cheese are back! Every January for the last few years I have teamed up with the Wisconsin Milk Marketing Board to share a new macaroni and cheese recipe with you in conjunction with their blog, 30 Days, 30 Ways with Macaroni and Cheese. No one needs to twist my arm to try new macaroni and cheese recipes and this year was no exception. I am typically a big fan of baked macaroni and cheese – the combination of ooey gooey mac and cheese and the crusty pieces on top and around the edges really is phenomenal. That being said, I realized recently that I was still lacking a recipe for a quick stove-top version. Up until this recipe, if I was craving mac & cheese and wasn’t up to putting together a whole baked recipe, I would run to the store for a box of the blue stuff to get my fix (hanging my foodie head in shame). No more!

Much like any other macaroni and cheese recipe, you can customize these cheeses to suit your tastes, but I really like the combination of mild cheeses here. I’ve played around with other cheese varieties in dishes such as Grown Up Mac and Cheese and Mushroom-Herb Macaroni and Cheese, but for this quick stove-top version I stuck with a mix of mild cheeses that created a familiar taste and texture to what most of us grew up eating as kids. When it comes to comfort food, simple is most often best You could always use all of one cheese if you’d like, or adjust the ratios. Enjoy and be creative!

What’s your favorite macaroni and cheese recipe?

Head over to the Macaroni and Cheese Blog and spend an entire month drooling over macaroni and cheese recipes. That’s my plan!

One year ago: Caramelized Onion, Mushroom & Gruyere Tartlets
Two years ago: English Muffins
Three years ago: Classic Vanilla Ice Cream

Stovetop Macaroni and Cheese

Yield: 4 servings

Prep Time: 20 minutes | Cook Time: 20 minutes

2 eggs
1 (12-ounce) can evaporated milk, divided
1 teaspoon dry mustard
1 teaspoon water
½ teaspoon salt, plus additional 1½ teaspoons for pasta water
¼ teaspoon ground black pepper
8 ounces (2 cups) elbow macaroni
4 tablespoons unsalted butter
4 ounces mild Cheddar cheese, shredded (about 1 cup)
4 ounces American cheese, shredded (about 1 cup)
4 ounces Monterey Jack cheese, shredded (about 1 cup)

1. In a small cup, dissolve the dry mustard in the water; set aside.

2. In a medium bowl, whisk together the eggs, 1 cup of the evaporated milk, dry mustard mixture, salt, and pepper; set aside.

3. Bring 2 quarts of water to a boil in a large Dutch oven. Add the pasta and 1½ teaspoons salt and cook, stirring often, until al dente. Drain the pasta and return to the pot over low heat. Add the butter and stir until completely melted.

4. Add the egg mixture and three-quarters of the cheese mixture to the pasta and toss until thoroughly combined and the cheese starts to melt. Gradually add the remaining evaporated milk and remaining cheese mixture, stirring constantly, until the mixture is hot and creamy, about 5 minutes. Serve immediately.

(Recipe adapted from The Cook’s Illustrated Cookbook)

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Tags: Macaroni & Cheese, Vegetarian

Pizza Dip

Michelle — Wed, 01 Feb 2012 05:01:48 +0000

One of my favorite weeks of the year (aside from the week before Christmas) is the week before the Super Bowl. At no other point in time is it possible to find so many amazing appetizer and dip recipes. And as I’ve shared before, right behind my love of desserts comes my love of appetizers, specifically dips. It is totally doable for me to skip a main course entirely and make a meal out of an appetizer (or two) and a dessert. Which naturally means that on a day like Super Bowl Sunday I am in a state of food nirvana. I love the excuse to try out new recipes and declare new favorites. This pizza dip is super simple and combines all of the crave-worthy flavors of a pizza without the need to toss dough, preheat a pizza stone, or bust out the pizza peel. An awesome compromise for the sake of dip.

Bust out your pie plate and slather the bottom with a layer of cream cheese, and top that cream cheese with shredded mozzarella and Parmesan cheese. Then add a layer of your favorite pizza sauce, top with more shredded cheese, and then finish it off with your favorite pizza toppings. I am definitely a purist when it comes to pizza – I am a pepperoni pizza girl pretty much 100% of the time, but I do love the combination of pepperoni, black olives and green pepper for a variety of flavors here. Feel free to switch it up though, whatever you like – mushrooms, sausage, bacon, veggies – possibilities are endless!

You could certainly serve this with other things, but I really like very lightly toasted baguette slices. They hold up well to the sauce and melted cheese, and they mimic a crust beautifully.

Happy pizza dipping, everyone! What would your ideal toppings be?

One year ago: Buffalo Chicken Dip
Two years ago: French Onion Soup

Pizza Dip

Yield: 8 to 10 servings

Prep Time: 15 minutes | Bake Time: 20 minutes

8 ounces cream cheese, at room temperature
1 cup shredded mozzarella cheese, divided
1 cup Parmesan cheese, divided
1 cup pizza sauce
2 ounces sliced pepperoni
2 tablespoons chopped green pepper
2 tablespoons sliced black olives

1. Preheat oven to 400 degrees F.

2. Spread the cream cheese over the bottom of a 9-inch pie plate. Top with ½ cup of the shredded mozzarella and ½ cup of the Parmesan cheese.

3. Spread the pizza sauce on top of the cheeses, and then top with the remaining ½ cup of mozzarella cheese and ½ cup of Parmesan cheese.

4. Top with pepperoni slices, chopped green pepper and sliced black olives.

5. Bake until the cheese is melted and bubbly, about 20 minutes. Serve with toasted baguette slices.

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Tags: Hot Dips, Super Bowl

Loaded Baked Potato Dip

Michelle — Tue, 31 Jan 2012 05:01:32 +0000

My Chief Culinary Consultant and I have been on a pretty substantial baked potato kick over the last few months. Up until recently the only way I ever made a baked potato was in the microwave. Sometimes you just can’t argue with quick and easy, right? Well, we started baking them in the oven, brushed with a little olive oil, and I don’t think there is any turning back for me. They are a gazillion times better in the oven. We typically keep it on the easy/healthy/simple side when we make baked potatoes and just top them with some butter, salt and pepper. However, there really is nothing better than a loaded baked potato when you’re feeling the urge to splurge. A steaming hot baked potato topped with mounds of sour cream, bacon, cheese, and chives. Heaven for most of us carbaholics (and cheese and bacon fanatics) – so much goodness! Now imagine everything that is awesome about a loaded baked potato and throw it into a dip that you can scoop up with potato chips. A favorite meal/side dish just became one of my favorite appetizers.

While it takes a little bit of patience to wait for a baked potato in the oven, this dip definitely satisfies my quick and easy soft spot for microwave baked potatoes. This loaded baked potato dip contains only four ingredients, and it can easily be made in less than 15 minutes. And it’s one of the most outstanding dips I’ve ever chowed down on. Supremely addictive. I’m keeping this well-hidden in the back of the refrigerator until the Super Bowl; I cannot be trusted with a bowl of this dip and a bag of potato chips. Sadly enough, I’m an awful food criminal and would likely leave a trail of crumbs. Oh, but how worth it it would be

One year ago: Seven Layer Dip
Two years ago: How to Stock and Organize Your Freezer

Loaded Baked Potato Dip

Yield: About 4 cups

Prep Time: 10 minutes

16 ounces sour cream
16 slices (12-ounce package) bacon, cooked and crumbled
8 ounces sharp cheddar cheese, shredded (about 2 cups)
1/3 cup thinly sliced scallions or chives

Combine all ingredients in a medium bowl and refrigerate for at least one hour before serving to allow flavors to meld together. Garnish with extra shredded cheese, crumbled bacon, and chopped chives. Serve with your favorite potato chips or pretzel crisps. Dip can be stored in an airtight container in the refrigerator for up to 1 week.

(Recipe adapted from MyRecipes.com)

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Tags: Cold Dips/Spreads

75 Super Bowl Recipes for Super Bowl XLVI

Michelle — Mon, 30 Jan 2012 14:53:03 +0000

Next Sunday the Super Bowl rolls around again, and unfortunately the Steelers won’t be making a repeat trip back. Although that makes watching the game a tad bittersweet, it’s still a great excuse to whip up some favorite foods and enjoy time with friends. Plus, it always helps to have rooting interest in the game. As a Steelers fan, I must do my best to make sure that Tom Brady and the Patriots don’t win another Super Bowl. So I’ll definitely be watching and cheering on the Giants this year, hoping they can repeat that magical upset of four years ago.

To get you ready for the big game, I have put together 75 of what I think are the best game day menu items on the site. There are dips, appetizers, decorated sugar cookies, some main dishes and sides, and of course crowd-pleasing sweets. Each day this week I will also feature a new dip or comfort food as a potential to add to your menu. I love party food! Enjoy perusing the recipes and… GO GIANTS!

Decorated Sugar Cookies

Football Sugar Cookies
Football Jersey Sugar Cookies

Dips

Artichoke Spinach Dip
Buffalo Chicken Dip
Cheddar Ale Spread
Chicken Spread
Chocolate Chip Cookie Dough Dip
Guacamole
Homemade Restaurant-Style Salsa
Hot Reuben Dip
Jalapeño Popper Dip
Pan-Fried Onion Dip
Pimento Cheese Ball
Sausage Dip
Seven Layer Dip
Taco Dip
Traditional Hummus

Finger Foods, Snacks & Appetizers

Chocolate and Peanut Butter-Covered Popcorn (Poppy Chow)
Cream Cheese-Stuffed, Bacon-Wrapped Jalapenos
Fontina-Stuffed, Bacon-Wrapped Dates
Homemade Cracker Jack (Caramel Peanut Popcorn)
Maple-Bacon Kettle Popcorn
Oven Fried Onion Rings with Dipping Sauce
Pepperoni Bread
Perfect Homemade Popcorn
Polenta Pizza
Soft Pretzels
Sweet and Spicy Mixed Nuts
Zucchini Squares

Main Dishes and Sides

Baked Mac n’ Cheese
Barbecued Beans
Basic Pizza Dough
Beer and Brown Sugar Kielbasa & Sauerkraut
Best Ever Potato Salad
Cheddar and Ale Soup with Potato & Bacon
Cheesy Baked Ziti with Sausage
Chicken Fajita Enchiladas
Chipped Ham BBQ Sandwiches
Favorite (Hardcore) Chili
Grilled Fish Tacos
Grown Up Mac and Cheese
Homemade Primanti Bros. Sandwich
Macaroni and Cheese Casserole
Mushroom-Herb Macaroni and Cheese
Pepperoni Pizza
Polenta Pizza
Portobello Pesto Pizza
Spaghetti & Meatballs
Three-Cheese Baked Macaroni and Cheese

Sweets

Ale and Pretzel Soft Caramels
Baked Brownies
Chocolate Chip & Pretzel Cookie Bars
Chocolate Chip Cookie and Oreo Fudge Brownie Bars
Chocolate Chip Cookie Dough Cheesecake Bars
Chubby Hubby Rice Krispies Treats
Chunky Pecan Pie Bars
Cream Cheese Brownies
Goody Goody Bars
Homemade Caramel Apples
Marshmallow Crunch Brownie Bars
Oatmeal Carmelia Bars
Peanut Butter Brownies
Peanut Butter and Jelly Pie Bars
Peanut Butter Cup Bars
Peanut Butter Cup Crunch Brownies Bars
Peanut Butter Cup Rice Krispies Treats
Salted Caramel Brownies
Salted Caramel Popcorn, Pretzel & Peanut Bars
Scotcharoos
Seven-Layer Bars
S’more Nut Bars
Snickerdoodle Blondies
Snickery Squares
Sweet and Salty Brownies
Thick and Chewy Chocolate Chip Cookies

And now, most importantly… GO GIANTS!! (again)

Tags: Roundups, Super Bowl

The Weekend Dish: 1/28/2012

Michelle — Sat, 28 Jan 2012 05:01:16 +0000

I don’t know about you, but this week seems to have flown by in a flash for me! I broke up my typical work week and squeezed in a couple of fun days this week. My Chief Culinary Consultant and I caught a matinee on Tuesday afternoon (Tinker Tailor Soldier Spy – good movie!), and my mom and I had a lunch and shopping date on Thursday afternoon. Sometimes it’s really nice to break up the routine every now and again and enjoy some time away from the computer. Now I need to get back to the theater so we can see the latest Mission Impossible movie before it’s gone! And given that my nearly-full bottle of shampoo spilled all over the inside of my overnight bag and I bought the wrong shade of tinted moisturizer, it looks like I’ll be in need of another trip to the mall as well. Perhaps I’ll have a take two on the movies and the mall next week. Have you seen any good movies lately? I’m always looking for recommendations – theater, Netflix, OnDemand, whatever! We’ve been catching up on the second season of Boardwalk Empire on demand… so addicting! A word of warning though – don’t watch multiple episodes right before bed unless you want crazy dreams!

As always, you’ll find a recap of what was posted to the site this week as well as some bookmarked recipes from other blogs. Enjoy!

On Brown Eyed Baker This Week

Chipped Ham BBQ Sandwiches – Definitely a Pittsburgh tradition – regional comfort food for sure!

Fig Cookie Bars – These taste just like homemade Fig Newton cookies. Love them!

Cherry Coke Float Cupcakes – Chocolate and cola cupcakes filled with cherries and topped with a Coke glaze and then freshly whipped cream and a cherry.

Cheddar and Ale Soup with Potato & Bacon – A wonderful creamy soup that includes tons of different flavors.

White Russian Winter Milkshake – A wintertime milkshake that’s guaranteed to keep you warm!

Most Viewed Post This Week: Irish Car Bomb Cupcakes

What I Bookmarked This Week

Recipes from other blogs that I thought looked especially delicious and that I thought you would like too:

Chocolate Chip Salted Caramel Cookie Bars (Two Peas and Their Pod)
I love me chocolate chip cookie bars (I have a fav peanut butter version), and I can only imagine how awesome this salted caramel version must be.

Dulce de Leche Pound Cake (Technicolor Kitchen)
Such a pretty cake; gorgeous, actually. This would be a perfect dessert for a light lunch – great balance and subtle flavors.

Hasselback Garlic Cheesy Bread (Lauren’s Latest)
Garlic bread, with cheese, and herbs, in an easy-to-pull-apart loaf? Count me in!

Salted Caramel Pudding (Portuguese Girl Cooks)
Oh goodness, I want to eat all.of.this. Right now. Must be delicious, and such a pretty presentation!

Toasted Marshmallow Ice Cream S’morewiches (Tracey’s Culinary Adventures)
I need to get on the toasted marshmallow ice cream bandwagon. So many possibilities! Like these awesome ice cream sandwiches. I wish I had some in my freezer right now.

Have a delicious weekend!

Tags: The Weekend Dish

White Russian Winter Milkshake

Michelle — Fri, 27 Jan 2012 05:29:04 +0000

I told you when I made the Cherry Coke Float Cupcakes earlier this week that I had something fun and spiked up my sleeve for the end of the week. No better day than Friday (happy hour at home, anyone?) to share this milkshake with you. Most milkshakes are reserved for summertime consumption (except, of course, the Shamrock Shake, which makes an appearance prior to St. Patrick’s Day), but when you include ingredients that are guaranteed to warm you up, I say winter is the perfect time for indulging. A week or so ago my Chief Culinary Consultant found a book that lost its home during his recent move and asked if I wanted to check it out for potential recipes. The book was full of hard milkshakes, mixed drinks, and all sorts of fun concoctions. There was a set of White Russian milkshakes, with four variations for each season. Seeing how this is winter, after all, I thought it would be more than appropriate to whip up the winter version. It’s delicious, and it will certainly keep you warm, whew!

I’ve never been one to make milkshakes often at home. My fondest memories of homemade milkshakes are from being in high school and spending many days (and nights) at my best friend Beth’s house. Her mom used to make us the best milkshakes. To this day I still don’t know how she made them or what she used, but they were always amazing and hit the spot.

There is a relatively new (last year) burger place in Pittsburgh called Burgatory that has some of the best burgers I have ever eaten. Also on their menu are some of the most creative milkshakes I’ve ever heard of – check them out here. They have a menu of “hard shakes” (alcoholic) and a menu of “classic shakes” (no alcohol). I still haven’t gotten my hands on one because I’m always so darn full from the awesome burger I stuff myself with. I need to work on a strategic plan for the next time I’m headed there so I can enjoy both. The menu is so creative and inspiring; after seeing those, browsing through the fun party drink recipe book, and remembering how much I loved Beth’s mom’s milkshakes, I definitely see much more homemade milkshake-making in my future!

Do you have a favorite type of milkshake?

One year ago: Three-Cheese Baked Macaroni and Cheese
Two years ago: Mushroom-Herb Macaroni and Cheese
Four years ago: Orange Berry Muffins

White Russian Winter Milkshake

Yield: 1 drink

Prep Time: 5 minutes

1 cup ice
½ cup coffee ice cream, softened
¼ cup milk
2 ounces Kahlúa (or other coffee-flavored liquor)
1 ounce vodka

Combine all ingredients in a blender. Cover and pulse on and off until the mixture starts to swirl evenly. Blend on high for 20 seconds, or until the drink is completely smooth.

(Recipe adapted from The Ultimate Party Drink Book)

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Tags: Cold Drinks

Cheddar and Ale Soup with Potato & Bacon

Michelle — Thu, 26 Jan 2012 05:01:29 +0000

The soup parade continues! I’ve kept up with my New Year’s resolution of making a new pot of soup every week, and up until now they’ve all been fairly healthy varieties – Chicken Noodle Soup, New England Clam Chowder, and Minestrone. So you had to figure that it was only a matter of time before I laid something a little heavier at your feet. For the most part, I have gotten away from eating very heavy or cream-laden soups since much of the beauty I find in eating soup is that it’s a pretty light meal and doesn’t leave you feeling weighed down. That being said, sometimes a bowl of creamy decadence can be just what the doctor ordered, especially during a cold and blustery day in the winter. And this creamy potato cheese soup will certainly fit the bill.

I’ve been wanting to try a creamy potato soup for seemingly ever, and finally went about a search with my first stop being my favorite soup resource, the The Best Soups and Stews, which is written by the editors of Cook’s Illustrated magazine. They had a basic cheddar cheese soup in the book, with a couple of different variations – one that included bacon and another that included potato and beer. It’s no secret that I’m a carbaholic (hello, potatoes!), that bacon makes everything better, and that beer in food is usually always awesome, so I went about combining each of the elements I liked from all of the variations into one utterly amazing soup.

This soup is definitely best as soon as you make it, but I feasted on leftovers for a couple of days. Due to the cheese and dairy in the soup it can separate a little and become slightly grainy when you re-heat it, but don’t worry, it still tastes fabulous, it just doesn’t look as pretty.

I love all the flavors going on here and how chunky the soup is. This recipe is definitely going to be stashed away for many chilly days to come!

One year ago: Cream Cheese-Stuffed, Bacon-Wrapped Jalapeños
Two years ago: Quiche Lorraine Scones
Four years ago: Lemon Meringue Pie

Cheddar and Ale Soup with Potato & Bacon

Yield: 4 to 6 servings

Prep Time: 20 minutes | Bake Time: 35 minutes

4 slices thick-cut bacon, diced
1 medium onion, minced
1 small shallot, minced
1 medium Yukon Gold potato, peeled and cut into ¼-inch dice
1 medium carrot, minced
1 small stalk celery, minced
1 garlic clove, minced
2 tablespoons all-purpose flour
1½ cups (one 12-ounce bottle) light-colored ale
1 cup chicken stock
2½ cups half-and-half
1 bay leaf
Pinch cayenne pepper
2 tablespoons dry sherry
12 ounces sharp white cheddar cheese, shredded (about 3 cups)
1 tablespoon minced fresh thyme leaves
Salt and ground black pepper, to taste

1. Fry the bacon in a large stockpot or Dutch oven over medium-high heat until crisp, 5 to 10 minutes. With a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside.

2. Add the onion and shallot to the pot containing the bacon drippings and cook, stirring occasionally, until softened, about 4 minutes. Add the potato, carrot, celery, and garlic and cook until the garlic is fragrant, about 1 minute. Add the flour and cook, stirring to coat the vegetables, until the mixture begins to brown on the bottom of the pot, about 2 minutes.

3. Gradually whisk in the ale, chicken stock, and half-and-half. Add the bay leaf and increase the heat to medium-high. Bring to a boil, reduce the heat to medium-low, and simmer until the vegetables soften, about 3 minutes.

4. Remove the pot from the heat. Stir in the cayenne and sherry and allow to cool slightly, about 2 minutes. Slowly whisk in the cheese and thyme until the cheese melts. Stir in the fried bacon, season with salt and pepper to taste, and serve immediately.

(Recipe adapted from The Best Soups and Stews)

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Tags: Fall, Hot Soups, Winter

Cherry Coke Float Cupcakes

Michelle — Wed, 25 Jan 2012 05:46:19 +0000

Nothing says fun quite like turning one of your favorite drinks into cupcakes. So far I’ve introduced you to Irish Car Bomb Cupcakes, Limoncello Cupcakes, and Margarita Cupcakes. This time I decided to leave the alcohol behind (for a couple of days anyway, stay tuned for a fun treat later this week!) and create a cupcake tribute to one of my favorite sodas as a kid. I mentioned yesterday when talking about the Fig Bars that my parents didn’t routinely keep sweets or pop in the house while we were growing up, so we really only got them when it was a special occasion (birthday party/sleepover) or we were eating away from home. I always remember getting a Cherry Coke when we’d find ourselves at Eat n’ Park grabbing dinner. I don’t know why I associate my Cherry Coke consumption with that particular restaurant, but I don’t remember having it anywhere else. Needless to say, when I saw this rendition of a childhood favorite in cupcake form I knew they would be gracing my kitchen before long.

This recipe begins with a chocolate-cola cake, is filled with cherry pie filling, topped with a sugar-cola glaze, then finally topped off with fresh sweetened whipped cream and a cherry, of course. What’s a float without some whipped cream and a cherry?! Although there are multiple components, I was surprised at how relatively quickly these came together.

The combination of chocolate, the faint Coke flavor, the cherry filling, and then the light whipped cream on top is a sensational combination of flavors and textures. It’s a fun treat, it makes you feel like a kid again, and it’s something that I guarantee all adults will enjoy.

These would be a fun cupcake option for someone who is a fan of black forest cake. Although it’s not traditional, it’s definitely a modern twist on the chocolate/cherry combination. I also think that these cupcakes would be great for summer picnics, much like the Root Beer Float Cake that I made last year. Whether you cozy up to these now during the winter or save them, you are definitely going to want to make these cupcakes – so much fun to eat, and absolutely delicious!

Cherry Coke Float Cupcakes

Yield: 12 cupcakes

Prep Time: 45 minutes | Bake Time: 18 to 20 minutes

For the Cupcakes:
1½ cups all-purpose flour
3 tablespoons cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
¾ cup granulated sugar
½ cup unsalted butter, at room temperature
1 egg
½ cup buttermilk
¾ cup Coke (don’t use diet)
1½ teaspoons vanilla extract
1 (21-ounce) can cherry pie filling

For the Glaze:
¾ cup powdered sugar
2 tablespoons Coke

For the Icing:
1 cup heavy whipped cream
4 tablespoons powdered sugar
Maraschino Cherries, for garnish

1. Make the Cupcakes: Preheat the oven to 350 degrees F and line a standard muffin pan with paper liners; set aside.

2. Sift together flour, cocoa powder, baking soda, and salt in a small bowl and set aside.

3. In a mixing bowl, combine the sugar and butter and beat on medium-high until light and creamy, about 3 minutes. Add the egg and beating for an additional minute. In a large mixing cup or small bowl, combine the buttermilk, Coke and vanilla extract. (Make sure you wait for the foam to go down when measuring the Coke and don’t worry if your mixture looks curdled when you add the buttermilk.)

4. Beginning with the flour mixture, add in 4 parts to the butter mixture, alternating with the Coke mixture. Beat each addition just until incorporated. Give the final mixture a good mix with a rubber spatula to make sure it is thoroughly combined.

5. Divide the batter evenly between the muffins tins. Bake for 18-20 minutes, or until the tops spring back when touched lightly and a toothpick inserted in the center cupcake comes out clean. Cool for 5 minutes in the pan and then transfer to a wire rack to cool completely.

6. Fill the Cupcakes: Once cooled, use a paring knife to cut out a cone shape in the middle of each cupcake. Add a spoonful of cherry mixture (2 to 3 cherries) to the well.

7. Glaze the Cupcakes: In a small bowl whisk together the powdered sugar and coke. Let sit 5 to 10 minutes to thicken. It should drip off of a soon very slowly. Using a small offset spatula, drizzle a little of the glaze onto the middle of each cupcake and then gently spread it over the top.

8. Frost the Cupcakes: Beat the heavy whipping cream in a chilled bowl with whisk attachment (or hand mixer), beginning on low speed. Once the cream gets frothy begin adding the powdered sugar, 1 tablespoon at a time, increasing speed as the cream comes together until you reach medium-high speed. Whip the cream until it holds stiff peaks (if you dip a spoon in it, the whipped cream should stay on the spoon when you turn it upside down). Pipe the whipped cream onto cupcakes as desired and top with maraschino cherries for garnish.

(Recipe adapted from The Novice Chef)

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Tags: Cupcakes

Fig Cookie Bars

Michelle — Tue, 24 Jan 2012 05:01:39 +0000

When I was a kid my parents were pretty strict about not keeping “junk food” in the house. We never had things like potato chips, packaged cookies, or pop readily available to us. They were all reserved for a treat – a birthday party, eating out, sleepovers, etc. The only snack I remember being in the house pretty much all the time was pretzels, but forget it when it came to anything else. It wasn’t really until high school that I started trying different types of packaged cookies, and through four years of hanging out at friends’ houses, weekend retreats, and bus trips, I emerged with three loves: soft-baked chocolate chip cookies, pink-iced animal cookies, and Fig Newtons. Only one still tugs at my heart strings today – my beloved Fig Newtons. I can do without any other store-bought treat, but any time I see those in the store I immediately want to buy a box and then sit down and eat the entire thing. It’s the one treat that I never thought could be properly replicated at home. I really should know better. You can make anything homemade. And it’s guaranteed to taste a thousand times better than what you buy in the store. All hail Fig Bars!

No one in my family seems to like figs, but my mom has told me on a number of occasions that my grandpap LOVED figs and, as a result, their house was always stocked with Fig Newtons. Now I know it’s in my blood

These fig bars require a few steps, but can still be completed in less than 2 hours. I was astonished at how similar to Fig Newtons they actually taste. The filling is spot-on, and the cookie base and topping has the same type of soft, sponge-like texture that the cookies have. There is one key to these bars being a perfect replication – make sure that you use Turkish or Calimyrna figs. These are lighter on the outside than the more typical Mission figs. I found the Calimyrna dried figs right next to the Mission figs at the grocery store, so I believe they are readily available in most locations. Now if you’ll excuse me, I have an entire pan of cookies to eat!

What are your favorite store-bought treats that you enjoy recreating at home?

One year ago: Cookies for the Super Bowl
Four years ago: Chewy Chocolate-White Chocolate Chunk Cookies

Fig Bars

Yield: 16 bars

Prep Time: 40 minutes | Bake Time: 50 minutes

¾ cup all-purpose flour
½ cup whole wheat flour
½ teaspoon baking powder
¼ teaspoon salt + Pinch of salt, divided
6 tablespoons unsalted butter, softened
¾ cup light brown sugar
1 egg, at room temperature
2 teaspoons vanilla extract
8 ounces dried Turkish or Calimyrna figs, stemmed and quartered
2 cups apple juice
2 teaspoons lemon juice

1. Preheat oven to 350 degrees F. Line an 8-inch square baking pan with aluminum foil, allowing excess to hang over the pan edges. Grease the foil; set pan aside.

2. Combine the flours, baking powder, and ¼ teaspoon of salt in a small bowl. With an electric mixer on medium-high speed, beat the butter and sugar until light and fluffy, about 2 minutes. Beat in the egg and vanilla until combined. Stir in the flour mixture until just incorporated. Place all but ¾ cup dough into the prepared pan and spread into an even layer. Bake until just golden, about 20 minutes. After you put the bottom crust in the oven, roll the remaining dough into an 8-inch square between two sheets of greased parchment paper, then place in the freezer until firm, about 30 minutes.

3. Meanwhile, cook the figs, apple juice, and the remaining pinch of salt in a saucepan over medium heat, stirring occasionally, until very soft and syrupy, 15 to 20 minutes; cool slightly. Process the mixture with the lemon juice in a food processor until jam-like.

4. Spread the fig mixture evenly over the baked crust. Top with the frozen dough square and press lightly on the dough to adhere. Bake until the top is golden brown, 25 to 30 minutes. Cool completely on a wire rack, about 2 hours. Using the foil overhang, lift bars from pan and cut into squares. Store leftovers in an airtight container at room temperature.

(Recipe adapted from America’s Test Kitchen Holiday Cookies)

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Tags: Bar Desserts

Chipped Ham BBQ Sandwiches

Michelle — Mon, 23 Jan 2012 05:01:13 +0000

This is my notion of comfort food at its finest: an old family recipe, not-so-good-for-you ingredients, and something that I crave approximately once a year, usually always during the winter. This past weekend the craving set in, after not having these since last January. The recipe for these sandwiches comes from a family member on my mom’s side, Sara, although I am unsure of how we are related. My mom just always referred to these as “Sara’s Ham BBQ Sandwiches”; she made them fairly frequently when we were kids, but then they disappeared out of her rotation. Last winter they suddenly popped into my head and I immediately had to have them, so I had my mom dig out the recipe. The craving was instantly satisfied and I was taken back to my childhood. They’re great for a Saturday or Sunday lunch, and especially good when you’re sitting down to watch sports, which might be why I’m always craving them smack dab in the middle of hockey season, right near the Super Bowl. My inner foodie/sports intuition at work, for sure

Now, “chipped ham” is a very Pittsburgh thing, but I have found that in other areas of the country it is known as “chopped ham” or “chip-chop ham”. Basically, it’s deli ham meat that is almost shaved it’s so thin and in pieces. I usually always give it another coarse chop when I get it home since this sandwich is best when all of the pieces (ham, egg, and cheese) are cut into smaller, uniform pieces.

These are easy to throw together, which makes them perfect for serving a hungry crowd. Just mix together the sandwich ingredients, assemble them on the buns, wrap each one in foil and pop in the oven for 30 minutes. They come out warm, gooey thanks to the melted cheese, and with the buns having just a touch of crunch. They would be great for the Super Bowl, or any time you’re having some friends over and want something warm, but easy and casual.

Do you have any old favorite family recipes like this one? Maybe not the best for you, but one you crave every once and a great while?

Four years ago: Perfection Pound Cake

Chipped Ham BBQ Sandwiches

Yield: 12 sandwiches

Prep Time: 15 minutes | Bake Time: 30 minutes

2 pounds chipped ham, chopped
4 hard boiled eggs, peeled and chopped small
8 ounces Velveeta cheese, diced small
1 (12-ounce) bottle chili sauce
12 sandwich buns

1. Preheat oven to 350 degrees F.

2. In a large bowl mix together the chipped ham, eggs, cheese, and chili sauce, ensuring that the sauce evenly coats all of the other ingredients.

3. Divide the chipped ham mixture evenly between all of the buns. Wrap each one in foil, place on a tray and bake in the oven for 30 minutes, until hot in the middle and the cheese is melted. Serve with your favorite chips.

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Tags: Sandwiches, Super Bowl

The Weekend Dish: 1/21/2012

Michelle — Sat, 21 Jan 2012 05:01:30 +0000

I hope that everyone has had a good week, and that your weekend is off to a great weekend! The last two days have been snowy here, which, as you know, is right up my alley. I took advantage of a break in the snow yesterday to meet a friend for lunch and then get a tour of the new Giant Eagle Market District up in Pine Twp (for those of you from Pittsburgh). Basically, this store is a foodie’s paradise. I felt like a little kid in a candy store! It’s the 3rd one in the Pittsburgh area and I’m so glad there’s finally one in my neck of the woods. Their cheese area is massive, you can buy fresh pasta, mozzarella that is made right there in the store, bottle your own olive oil and vinegar, or mix them for a vinaigrette, there is every type of bread imaginable, a deli kiosk so you can put in your order and then pick it up when you’re done shopping – no more waiting in deli lines! And this is all only in one area of the store. There is a bulk foods section, which is similar to what you find at Whole Foods, where you can buy grains in bulk, as much as you need, as well as nuts, seeds, oats, salts, peppercorns, etc. In that same area is also different types of flours, including spelt, pastry, rye – perfect for trying out a new recipe and not needing a whole 5-pound bag. I could seriously go on and on, I had so much fun shopping and exploring the store, and the folks that showed me around could not have been nicer. If you’re a Pittsburgher, definitely plan to hit it up when you’re in the area – an awesome grocery shopping experience!

As always, you’ll find a recap of what was posted to the site this week as well as some bookmarked recipes from other blogs. Enjoy!

On Brown Eyed Baker This Week

Beef and Cheddar Dog Biscuits {Happy 5th Birthday, Einstein!} – I made homemade dog treats to celebrate my golden retriever’s birthday last weekend.

Peanut Butter Blondies – A peanut butter lover’s dream!

Focaccia Bread – Quite possibly the best homemade bread that has ever come out of my kitchen.

Minestrone Soup – One of my favorite quick meals in college, I love this homemade version.

Chubby Hubby Rice Krispies Treats – Peanut butter and pretzel Rice Krispies treats that are topped with chocolate. Yummm!

Most Viewed Post This Week: Irish Car Bomb Cupcakes

What I Bookmarked This Week

Recipes from other blogs that I thought looked especially delicious and that I thought you would like too:

Cacio e Pepe (Ezra Pound Cake)
A simple, classic recipe for pasta with Parmesan cheese and cracked black pepper. It’s one of my favorite things to eat; definitely Italian comfort food.

Chinese Dumplings (Closet Cooking)
These are one of my favorite appetizers when I eat at an Asian restaurant, and I can’t wait to try making them at home.

Chunky Apple Cinnamon Muffins with Crumb Topping (How To: Simplify)
These muffins remind me of the apple-cinnamon bread that I made last year; love this combination of flavors – a great way to start the morning!

Raspberry Crumble Tart (Technicolor Kitchen)
An absolutely gorgeous raspberry tart with crumb topping that has me yearning for summer fruit!

Reese’s Peanut Butter Popcorn (Two Peas and Their Pod)
Naturally, I love this spin on caramel corn or homemade Cracker Jack – instead of a caramel coating, the popcorn gets a peanut butter and honey coating, and instead of peanuts, chopped miniature peanut butter cups! I’ve died and gone to heaven.

Have a delicious weekend!

Tags: The Weekend Dish

Chubby Hubby Rice Krispies Treats

Michelle — Fri, 20 Jan 2012 05:01:07 +0000

Do you remember the amazing Chubby Hubby Truffles from a month or so ago? The truffles that I fashioned after my favorite ice cream of all time – Ben & Jerry’s Chubby Hubby? For those of you who may not have heard of it, Chubby Hubby consists of vanilla ice cream chock full of peanut butter-filled, chocolate-covered pretzels. It got me through college, and I still can’t get enough of that flavor combination to this day. Given how much I loved the truffles, and how much you all said you loved the truffles, I started brainstorming about other things that I could put a chubby hubby spin on and came up with these peanut butter-pretzel Rice Krispies treats topped with chocolate. Talk about addicting!

Regular Rice Krispies treats get some peanut butter added to the melted marshmallows, and then in place of some of the Rice Krispies, you add pieces of crushed up pretzels, and I threw in some peanut butter chips for even more peanut butter flavor. Then, of course, they are topped with chocolate. If you want to up the chocolate factor, you could always throw some chocolate chips in with the peanut butter chips (or swap them). I think these have an awesome balance of all three flavors, and can’t stop eating them. Although that’s not necessarily surprising since I am a huge fan for Rice Krispies treats and am always a sucker for any fun variation on the classic recipe.

Do you have a favorite version of Rice Krispies treats? I always love finding new varieties!

One year ago: Banana Cupcakes with Vanilla Pastry Cream
Four years ago: Homemade Gnocchi

Chubby Hubby Rice Krispies Treats

Yield: 24 treats

Prep Time: 15 minutes

3 tablespoons unsalted butter
1 (10.5 ounce) bag miniature marshmallows
½ cup creamy peanut butter
4 cups Rice Krispies cereal
2 cups crushed pretzel pieces
½ cup peanut butter chips
2 cups semisweet chocolate chips

1. Grease a 9×13-inch baking dish; set aside.

2. Melt the butter in a large saucepan over low heat. Add the marshmallows and stir until completely melted. Remove from heat.

3. Off the heat, add the peanut butter and stir until completely melted and smooth. Add the Rice Krispies cereal, pretzel pieces and peanut butter chips, stirring gently until all dry ingredients are coated. Turn the mixture into the prepared baking dish and press it into the pan, creating an even top.

4. Microwave the chocolate chips on 50% power in 30-second intervals, stirring after each, until completely melted and smooth. Pour the chocolate over the treats and spread in an even layer with an offset spatula. Let cool at room temperature until set, about 1 hour. (You can also refrigerate the treats for about 30 minutes to speed up the process.) Store leftovers at room temperature in an airtight container.

(Recipe adapted from Cookies and Cups)

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Tags: Bar Desserts

Minestrone Soup

Michelle — Thu, 19 Jan 2012 05:01:52 +0000

Back in the day (the way-back day) when I was in college, I had a brief love affair with minestrone soup. I can’t remember my mom ever making it at home, nor do I remember having it from a can at any point, so I had already spent about 20 years on this earth without minestrone being on my radar. Enter night class. One particular semester I had a night class in a building that was on the outskirts of campus. (As outskirted as you could be up on the bluff!) I would always wander over to Fisher Hall a little early and stop at the little cafe that was nestled in the bottom floor of the building to grab something to eat before class. On a particularly chilly night when I was craving something warm I decided to try the minestrone soup. Not being a vegetable lover, I was shocked at how much I adored that little bowl of soup. I loved the warmth, the heartiness, the beans, and it made me feel at home. From that night on, the minestrone soup was my Monday night ritual before class, and I loved it each and every time. I haven’t eaten it much since college, but always think about how I need to wrangle a recipe that I love, and I’ve finally done so. And it’s every bit as wonderful as I remembered.

This is one of the simplest soups I have ever made, but it does contain one key ingredient – a piece of Parmesan cheese rind. The rind simmers away with the soup and helps to create more of a stock, with an intensified and more developed flavor than if you leave it out. I highly recommend not skipping this!

One of the best things about this recipe is that it is easily customizable to suit your tastes (and what’s currently in your refrigerator). Mix and match flavors, different vegetables, and even types of beans. Want to use kale instead of spinach? Go for it! This is a great formula for a completely customizable vegetable and bean soup.

I also highly recommend eating a bowl with a nice big chunk of homemade focaccia bread

One year ago: S’more Nut Bars

Minestrone Soup

Yield: 6 to 8 servings

Prep Time: 20 minutes | Bake Time: 1 hour 20 minutes

2 small leeks (or 1 large), white and light green parts sliced thin crosswise (about ¾ cup)
2 medium carrots, peeled and chopped small (about ¾ cup)
2 small onions, peeled and chopped small (about ¾ cup)
2 medium stalks celery, trimmed and chopped small (about ¾ cup)
1 medium baking potato, peeled and cut into ½-inch dice (about 1¼ cups)
1 medium zucchini, trimmed and chopped medium (about 1¼ cups)
3 cups stemmed spinach leaves, cut into thin strips
1 (28-ounce) can whole tomatoes packed in juice, drained and chopped
8 cups water
1 Parmesan cheese rind, about 5 by 2 inches
1 teaspoon salt
1 (15-ounce) can cannellini beans, drained and rinsed
¼ cup pesto (homemade or store-bought)

1. Bring the leeks, carrots, onion, celery, potato, zucchini, spinach, tomatoes, water, cheese rind, and salt to a boil in a large stockpot or Dutch oven. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the vegetables are tender but still hold their shape, about 1 hour. Remove and discard the cheese rind.

2. Add the beans and cook just until heated through, about 5 minutes. Remove the pot from the heat. Stir in the pesto. Adjust the seasonings, adding pepper and more salt, if necessary. Serve immediately.

(Recipe adapted from The Best Soups and Stews)

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Tags: Hot Soups, Vegetarian

Focaccia Bread

Michelle — Wed, 18 Jan 2012 05:12:00 +0000

One of my favorite store-bought (or, I suppose, bakery-bought) splurges is focaccia bread. The crusty outside, chewy interior, and all of the flavors from herbs and garlic. When there’s a loaf in the house I’m guilty of cutting off a piece (just a little piece!), and then another piece, and then another, and then of course I have to even the row and eat another one. I just can’t stop myself; focaccia might the worst of my savory vices. Next to pizza, of course Who can stop at just one piece?! So needless to say, it was high-time that I made focaccia myself and kick the store-bought loaves to the curb.

I have had this page doggie-eared in The Bread Baker’s Apprentice since I bought the book nearly 5 years ago. I have no idea what took me so darn long to make this bread, but I could kick myself for not making it 5 years sooner. There is a lot of inactive time when making this bread – stretching, folding, and resting, then more stretching, folding and resting. Then there is an overnight rise in the refrigerator. Then a 3-hour rise the day you are baking the bread. A lot of waiting. But oh is it worth the wait. The smell of this bread baking was simply intoxicating. Bread dough, herbs, garlic… amazing.

Making the bread itself is not very complicated at all. A short mix of ingredients to form the dough, then kneading, and then as I mentioned above, some stretching and folding, but it takes just a few minutes each time. It’s totally doable and a very forgiving recipe. You’ll feel like an Italian artisan bread maker when this comes out of the oven!

You’ll notice that my focaccia looks a little high compared to the usual loaves that you see. The reason for that is the largest pan I have that can fit into my oven is a 10×15-inch, which is a bit smaller than the 12×17-inch pan that the recipes calls for. Since the dough couldn’t spread out horizontally anymore, it naturally went up. Which turned out to be wonderful, actually. The interior crumb was light and spongy, soft and delicious. And a bonus – you can slice the bread in half horizontally and use it to make a sandwich! I can only imagine what an insanely delicious panini this could make with a pesto spread, Asiago cheese and some type of Italian lunchmeat.

It took me until the middle of January, but now I’m rolling on another one of my resolutions for 2012 – more homemade bread! Mixing the dough, the smell of yeast, the soft dough in my hands, watching it rise and bubble, and then that priceless smell. Homemade bread in the oven – it can transform a kitchen. I’m happy to be back on the wagon and plan to make bread baking a weekly practice in the kitchen, so stay tuned for more fun recipes!

One year ago: Maple-Bacon Kettle Popcorn

Focaccia Bread

Yield: One 12×17-inch loaf

Active Prep Time: 1 hour Inactive Prep Time: 11 hours | Bake Time: 20 minutes

For the Bread:
5 cups high-gluten or bread flour
2 teaspoons salt
2 teaspoons instant yeast
6 tablespoons olive oil
2 cups water, at room temperature
½ cup Herb Oil
Extra olive oil for the pan

For the Herb Oil:
2 cups olive oil
1 cup chopped fresh herbs (any combination of basil, parsley, oregano, tarragon, rosemary, thyme, cilantro, savory, and sage) - OR - 1/3 cup dried herbs or a blend such as herbes de Provence
1 tablespoon coarse (kosher) salt
1 teaspoon ground black pepper
1 tablespoon granulated garlic or 5 to 6 fresh cloves, minced

1. To Make the Herb Oil: Warm 2 cups of olive oil to about 100 degrees F. Add 1 cup of chopped fresh herbs or 1/3 cup dried herbs. Add the salt, pepper, and garlic. Stir together and allow to steep while you prepare the dough. You can keep any leftover herb oil in the refrigerator for up to 2 weeks (it makes a fabulous dipping oil!).

2. Stir together the flour, salt, and yeast in a large mixing bowl. Add the oil and water and mix on low speed with the paddle attachment until all the ingredients form a wet, sticky ball. Switch to the dough hook and mix on medium speed for 5 to 7 minutes, or as long as it takes to create a smooth, sticky dough. The dough should clear the sides of the bowl but stick to the bottom of the bowl. You may need to add additional flour to firm up the dough enough to clear the sides of the bowl, but the dough should still be quite soft and sticky.

3. Sprinkle enough flour on the counter to make a bed about 6 inches square. Using a scraper or spatula dippedi n water, transfer the sticky dough to the bed of flour and dust liberally with flour, patting the dough into a rectangle. Wait 5 minutes for the dough to relax.

4. Coat your hands with flour and stretch the dough from each end to twice its size. Fold it, letter style, over itself to return it to a rectangular shape. Mist the top of the dough with spray oil, again dust with flour, and loosely cover with plastic wrap.

5. Let rest for 30 minutes. Stretch and fold the dough again; mist with spray oil, dust with flour, and cover. After 30 minutes, repeat this one more time.

6. Allow the covered dough to ferment on the counter for 1 hour. It should swell but not necessarily double in size.

7. Line a 17 by 12-inch sheet pan with baking parchment and drizzle ¼ olive oil over the paper, and spread it with y our hands or a brush to cover the surface. Lightly oil your hands and, using a plastic or metal pastry scraper, lift the dough off teh counter and transfer it to the sheet pan, maintaining the rectangular shape as much as possible.

8. Spoon half of the herb oil over the dough. Use your fingertips to dimple the dough and spread it to fill the pan simultaneously. Do not use the flat of your hands – only the fingertips – to avoid tearing or ripping the dough. Try to keep the thickness as uniform as possible across the surface. Dimpling allows you to degas only part of the dough while preserving gas in the non-dimpled sections. If the dough becomes too springy, let it rest for about 15 minutes and then continue dimpling. Don’t worry if you are unable to fill the pan 100 perfect, especially the corners. As the dough relaxes and proofs, it will spread out naturally. Use more herb oil as needed to ensure that the entire surface is coated with oil.

9. Loosely cover the pan with plastic wrap. Refrigerate the dough overnight (or for up to 3 days).

10.Remove the pan from the refrigerator 3 hours before baking. Drizzle additional herb oil over the surface and dimple it in. This should allow you to fill the pan completely with the dough to a thickness of about ½-inch. Cover the pan with plastic and proof the dough at room temperature for 3 hours, or until the dough doubles in size, rising to a thickness of nearly 1 inch.

11. Preheat the oven to 500 degrees F.

12. Place the pan in the oven. Lower the oven setting to 450 degrees F and bake for 10 minutes. Rotate the pan 180 degrees and continue baking the focaccia for 5 to 10 minutes, or until it begins to turn a light golden brown. The internal temperature of the dough should register above 200 degrees F (measured in the center).

13. Remove the pan from the oven and immediately transfer the focaccia out of the pan onto a cooling rack.

14. Allow the focaccia to cool for at least 20 minutes before slicing or serving.

(Recipe adapted from The Bread Baker’s Apprentice)

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Tags: Yeast Breads & Rolls

Peanut Butter Blondies

Michelle — Tue, 17 Jan 2012 05:01:41 +0000

My second peanut butter recipe in a week’s time, and yet it seems like it’s been so long! I guess that’s life when you’re a teensy bit of a peanut butter-holic. The good news is that if you share my peanut butter affliction, you’ll certainly be in peanut butter heaven as soon as you take one bite of these. Using a traditional blondie base, crunchy peanut butter is added, and then chopped peanuts, and then (we’re not done yet) – peanut butter chips. A great big mouthful of soft, chewy, peanut butter goodness in each and every bite. These are absolutely a peanut butter lover’s dream.

Like all blondie (and most brownie) recipes, one of the best things about this recipe is how quick and easy it is to make. You don’t need to haul out the big mixer, nor do you need any special equipment. Just two bowls, a whisk, a spatula, and you’re set!

If you’d like to break up all of peanut butter-y-ness with another flavor, feel free to throw in 1 cup of chocolate chips along with the peanut butter chips. I think any type of chocolate would be good – milk, semisweet or bittersweet. Customize to your liking!

One year ago: Cranberry White Chocolate Chip Cookies
Four years ago: Hidden Berry Cream Cheese Torte

Peanut Butter Blondies

Yield: 24 blondies

Prep Time: 15 minutes | Bake Time: 30 minutes

1½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
8 tablespoons (½ cup) unsalted butter, melted and cooled
1½ cups light brown sugar
2 eggs, at room temperature
4 teaspoons vanilla extract
½ cup crunchy peanut butter
½ cup peanut butter chips
¼ cup salted dry-roasted peanuts, chopped

1. Preheat oven to 350 degrees F. Line a 9×13-inch baking pan with foil, allowing excess foil to hang over pan edges. Grease foil.

2. Combine flour, baking powder, and salt in a small bowl; set aside.

3. In a separate large bowl, whisk the butter and brown sugar together until smooth. Add the eggs and vanilla and whisk until well incorporated. Whisk in the peanut butter until combined. Switch to a rubber spatula or wooden spoon, add the flour mixture and stir until just incorporated. Add the peanut butter chips and peanuts and mix until evenly distributed.

4. Scrape the batter into the prepared pan and smooth the top. Bake until a toothpick inserted into the center comes out with a few moist crumbs attached, 30 to 35 minutes, rotating the pan halfway through baking. Cool completely on a wire rack for at least 2 hours. Using the foil overhang, lift the blondies from the pan and transfer to a cutting board. Cut into squares. Store in an airtight container at room temperature.

(Recipe adapted from America’s Test Kitchen Holiday Cookies)

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Tags: Bar Desserts

Beef and Cheddar Dog Biscuits {Happy 5th Birthday, Einstein!}

Michelle — Mon, 16 Jan 2012 05:01:25 +0000

This past Saturday my golden retriever, Einstein, celebrated his 5th birthday. And boy, did he do it in style. Doing it in style in dog-speak means gorging on as many treats as you possibly can before passing out in a treat-coma. It helps, as a dog, to have an aunt that spoils you with extra treats on your birthday. He surely went to sleep a very happy, very well-fed, and very loved dog. As I do every year for his birthday, I whipped up a little something special in the kitchen for him. I always like to find something different and doggie-edible that I think he’ll enjoy. Sometimes it’s cake, sometimes cupcakes, and other times (including this year), it’s a dog-friendly treat. In the case of treats, it’s the gift that keeps on giving, since he can enjoy them for weeks after his birthday has passed. I have no doubt that he would have much rather eaten all of them, in one scarfing, yesterday

This is how the birthday boy spent part of his day while I was in the kitchen baking for him – relishing the second small snowfall of the season:

I would say he was relaxing while I was inside toiling away, but really, these homemade dog treats couldn’t be easier to make. After letting the oats soak for 10 minutes, you mix the rest of the ingredients together, dump out the dough, knead it for a minute or so, and then roll it out and cut away! You can cut them into whatever shapes you’d like, but since I have a dog bone cookie cutter I couldn’t think of a better reason for using it! (This cookie cutter is 4 inches across.)

Once the treats were baked and cooled Einstein had to endure watching me taking photos before he got one, which I suppose could be considered cruel and unusual punishment, but he was a good sport about it. At least I think he was…

“Seriously, whyyyyyy do you have to take pictures?!” (sad, pleading)

“Ahem, you are STILL taking pictures… I can SEE you!” (general annoyance at this point)

“Ah yes, much better. Give me that treat!” (very excited and happy)

Once you are done letting your pup have his treat (or multiple treats if he’s a particularly greedy birthday boy), simply store them in your favorite treat jar so he can enjoy them in the coming days and weeks. (You could also store these in a Ziploc bag, and I imagine that they would freeze well too.)

I hope your favorite furry friend enjoys these as much as Einstein did!

Here are a few of my favorite pictures of him over the last year….

And finally, he is definitely my buddy in the kitchen

Happy Birthday buddy! You rock!

One year ago: Apple & Cheddar Pupcakes for Einstein’s 4th Birthday!
Two years ago: Doggie Birthday Cake
Four years ago: Happy 1st Birthday Einstein!

Beef and Cheddar Dog Biscuits

Yield: About 24 four-inch biscuits

Prep Time: 20 minutes | Bake Time: 40 minutes

1 cup rolled oats
1/3 cup unsalted butter (about 5 and 1/3 tablespoons), cut into pieces
1 cup boiling water
¾ cup cornmeal
2 teaspoons granulated sugar
2 teaspoons beef bouillon granules
½ cup milk
1 cup shredded cheddar cheese
1 egg, beaten
3 cups whole wheat flour

1. Preheat oven to 325 degrees F and line two baking sheets with parchment paper or silicone mats; set aside.

2. In a large bowl, pour the boiling water over the oats and butter. Stir briefly and let stand for 10 minutes.

3. Add the cornmeal, sugar, beef bouillon, milk, cheese, and egg to the bowl; mix well. Stir in the whole wheat flour, one cup at a time, until a stiff dough as formed.

4. Transfer the dough to a lightly floured surface and knead, adding additional flour if necessary, until the dough is smooth and no longer sticky.

5. Divide the dough in half. Working with one half at a time, roll the dough out with a rolling pin to ½-inch thickness. Cut with a cookie cutter and space evenly on the prepared baking sheets. Re-roll the remaining dough scraps and continue cutting until all the dough as been used.

6. Bake 35-45 minutes, until golden brown. Remove to wire racks to cool completely.

(Recipe adapted from Pennies on a Platter)

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Tags: Dog Treats

The Weekend Dish: 1/14/2012

Michelle — Sat, 14 Jan 2012 05:01:09 +0000

After beginning the week full of delicious kitchen experiments, and then suffering through a few days of some not-so-fun flu-like symptoms, I was more than happy to usher in the weekend with a perfectly cozy, snowy and blustery Friday. I’m glad that ol’ man winter didn’t forget about Pittsburgh and decided to show up after all. I can still see blades of grass, so it’s not winter’s best showing, but it’s better than nothing. Today is also Einstein’s 5th birthday! Happy Birthday buddy! Stay tuned for some great homemade dog treats on Monday to commemorate the occasion

As always, you’ll find a recap of what was posted to the site this week as well as some bookmarked recipes from other blogs. Enjoy!

On Brown Eyed Baker This Week

A Roundup of Best Recipes – A roundup of all of the “best of” recipes from 2011 all in one place.

Goody Goody Bars – A recreation of a Baby Ruth bar – chewy nougat and tons of peanut flavor! Plus, it’s a no-bake recipe!

Greek Custard Pie (Galaktoboureko) – A traditional Greek dessert – a citrus custard enveloped in phyllo dough and then soaked in a citrus syrup. Ah-mazing!

New England Clam Chowder – My favorite soup as a kid; I finally have an awesome homemade version.

Granola Cookies – LOVE these cookies – full of clumps of oats, dried fruit, nuts and coconut. They’re on the verge of being healthy!

Most Viewed Post This Week: Irish Car Bomb Cupcakes

What I Bookmarked This Week

Recipes from other blogs that I thought looked especially delicious and that I thought you would like too:

Frozen Hot Chocolate, Serendipity Style (Picky Palate)
I’ve never had the famed frozen hot chocolate at Serendipity in NYC, but I hear glorious things about it. Since hot chocolate is one of my favorite cold-weather drinks, I can’t wait to try this!

Guacamole Grilled Cheese Sandwich (Two Peas and Their Pod)
I love grilled cheese sandwiches and I love guacamole; awesome idea to put the two together!

Light Mushroom Lasagna (Ezra Pound Cake)
Mushrooms and pasta together are a secret love of mine. Throw in cheese? I’m all in!

S’mores Truffles (My Baking Addiction)
Everything I love about s’mores in a cute little ball. Perfect for summer picnics.

Twice Baked Potato Casserole (Sippity Sup)
Oh I could absolutely see this becoming a crowd favorite at holidays. Can’t wait to try it!

Have a delicious weekend!

Tags: The Weekend Dish

Granola Cookies

Michelle — Fri, 13 Jan 2012 05:01:54 +0000

These cookies are an absolutely brilliant invention – you take a relatively “plain” cookie base and then throw in chunks of granola, nuts, dried fruit and coconut. It’s one, big, cookie-sized hunk of granola that you can walk around and eat. Genius, I tell you. I have always been a huge fan of granola but didn’t start really going crazy over it until I came up with my hands-down, favorite homemade recipe earlier this year. Now I’m a certified granola junkie. (Tip: that granola recipes makes a kick-butt car trip snack. We munched away on it all the way from Pittsburgh to Florida!) So when I saw a cookie that was wholly based on granola as the main ingredient and then threw in all sorts of other delicious add-ins, I knew I was in for an amazing treat.

Dare I say you could even eat these babies for breakfast. I mean, it might be a stretch, but not by much. Loads of granola and they have a healthy dose of wheat germ in there which, hello! That totally makes these a wholesome meal, snack, whatever. In moderation, of course I think the best thing about these is how versatile the recipe is. Once you have your granola ready to go, you can switch up the other ingredients for different flavor combinations to suit your tastes. In place of raisins use your favorite dried fruit, substitute another nut for the peanuts or almonds, whatever you’d like! This is one of those “endless possibility” recipes, and those are always my favorite.

When you make these be sure to keep an eye on them, you never know when a cookie monster will move in for the grab!

One year ago: Cashew Chicken
Two years ago: Chocolate-Chocolate Chunk Muffins

Granola Cookies

Yield: 24 cookies

Prep Time: 10 minutes | Bake Time: 12 minutes

3 cups granola, without the fruit or nuts
¾ cup raisins (regular or golden)
½ cup peanuts
½ cup slivered almonds
½ cup sweetened shredded coconut
1/3 cup wheat germ
14 tablespoons (7 ounces) unsalted butter, at room temperature
¾ cup packed light brown sugar
¼ cup granulated sugar
1 egg
¼ teaspoon salt
1 cup all-purpose flour

1. Preheat oven to 375 degrees F. Line baking sheets with parchment paper or silicone mats; set aside.

2. Put the granola in a large bowl and break up any clumps with your fingers. Add the raisins, peanuts, almonds, coconut and wheat germ and mix together.

3. With an electric mixer, beat the butter at medium speed until smooth, about 2 minutes. Add the sugars and beat for another 3 minutes, or until creamy. Add the egg and salt and beat until well blended. Reduce the mixer speed to low and add the flour, mixing only until it is incorporated, then steadily add the granola mixture. Stop the mixer when most of the granola mixture is blended into the batter and finish the job with a sturdy rubber spatula, making sure to get up any bits of dry ingredients left in the bottom of the bowl.

4. Scoop out about two tablespoonfuls of dough, pack the scoops between your palms and arrange the mounds on the baking sheets. Flatten the mounds lightly with your fingertips.

5. Bake for 10 to 12 minutes. The cookies should be golden brown but not firm. Allow them to rest on the sheets for 1 to 2 minutes before transferring them to racks to cool to room temperature. Store cookies in an airtight container at room temperature.

(Recipe adapted from Baking: From My Home to Yours by Dorie Greenspan)

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Tags: Cookies

New England Clam Chowder

Michelle — Thu, 12 Jan 2012 05:01:13 +0000

When I was a kid my taste in soup was sort of an aberration compared to my other culinary preferences. I had a pretty typical kid palate when it came to most things; I lived on peanut butter and jelly (I seemingly haven’t evolved much in that area), loved grilled cheese sandwiches, chicken nuggets, and all of the stereotypical things that most kids don’t venture far from. Now soup was a different story. Sure, I would happily eat a bowl of chicken noodle or tomato soup, but my true love was New England clam chowder. What?! How?! I still don’t understand it to this day, other than maybe reasoning that it was the abundance of potatoes and the creamy texture that I adored, but this soup love certainly didn’t jive with my unwillingness to try most other things. I can remember my mom and grandma both keeping their pantries stocked with cans of this and (gasp!) if either of them dare try to throw in a Manhattan clam chowder in the event that they ran out of New England, take cover. That was completely unacceptable to me and I would not eat it. My young little foodie heart belonged to New England clam chowder. And it has only taken me 25+ years to make a homemade version, ha!

The key to my finding a good homemade recipe was that it could not require the use of fresh clams. Living in Pittsburgh, the ability to easily buy fresh clams and not spend an arm and a leg for a pot of soup really just isn’t there. So I was thrilled when I found a work-around with the canned, minced clams and bottled clam juice. I was amazed at how fantastic this tasted, how close to my early memories of clam chowder it came, and of course (though not surprisingly) how superior it is to what comes out of a can.

I’m enjoying keeping up with the soup portion of my 2012 resolutions, having made a fresh batch last week (Chicken Noodle) and this week. The best part? Both of them are incredibly warm and hearty soups, and can be made in less than an hour.

What was your favorite soup when you were a kid?

One year ago: Peanut Butter Cup Bars
Two years ago: Maple-Oatmeal Scones
Four years ago: Classic White Bread

New England Clam Chowder

Yield: 6 servings

Prep Time: 15 minutes | Cook Time: 30 minutes

4 slices center-cut, thick-cut bacon (about 4 ounces), cut into ¼-inch pieces
1 large Spanish onion, chopped
2 tablespoons all-purpose flour
4 cans (6½ ounces each) minced clams, drained and juice reserved
2 bottles (8 ounces each) clam juice
1 cup water
1½ pounds red potatoes (about 4 medium), scrubbed and cut into ½-inch dice
1 bay leaf
¼ teaspoon dried thyme
1 cup heavy cream
2 tablespoons minced fresh parsley leaves
Salt and fresh ground pepper, to taste

1. Fry the bacon in a large stockpot or Dutch oven over medium-low heat until the fat renders and the bacon crisps, 5 to 7 minutes.

2. Add the onion and cook, stirring occasionally, until softened, about 5 minutes.

3. Add the flour and stir until lightly colored, about 1 minute. Gradually whisk in the reserved clam juice (from the cans), the bottled clam juice and the water.

4. Add the potatoes, bay leaf, and thyme and simmer until the potatoes are tender, about 10 to 15 minutes.

5. Add the clams, cream, parsley, salt and pepper to taste; bring to a simmer. Remove from the heat, discard the bay leaf, and serve immediately.

(Recipe adapted from The Best Soups and Stews)

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Tags: Hot Soups

Greek Custard Pie (Galaktoboureko)

Michelle — Wed, 11 Jan 2012 05:01:49 +0000

It’s funny, I do so much baking and have a never-ending list of recipes that I want to try and experiment with, but on some days it’s like I hit a total roadblock. I’m not sure what I want to make, nothing sounds good to me on that particular day, and I’m just sort of stuck. Enter my Chief Culinary Consultant. He’s awesome at thinking outside of the box and coming up with great ideas that often times elude me. So was the case right after New Year’s when I was doing some planning for the month of January and everything was just feeling “eh” to me. I was staring at a mile-long list of food ideas, but wasn’t feeling anything. He hopped on his phone, did some Googling, and started throwing out some new and fresh ideas. I could barely write them down fast enough. One of the ones he threw out was this Greek custard pie. He stumbled upon a recipe for it and after reading the ingredients, knew immediately we would love it. I couldn’t get to the kitchen fast enough for this one, and his intuition was definitely spot-on – we adored this!

In addition to the delicious factor, I was excited about my first-ever experiment with an authentic Greek dish in my kitchen. I have always enjoyed traditional Greek foods when eating out, especially spanakopita, moussaka and baklava, and had no doubt I would enjoy this. After checking out numerous recipes online, many of them being similar, I settled on this one because of the back story. The blogger actually ate this at the home of her in-laws in Greece and received the recipe from a cousin. Nothing warms my foodie heart quite like an old-fashioned family recipe.

As with any recipe that involves working with phyllo dough, the preparation takes some time but the end product is no doubt well worth it. Layers of crispy, buttery, flaky pastry that is light as air. Absolutely worth it. The custard in this dish actually has a very similar flavor to the filling of a sfogliatelle (the Italian pastry that I still have yet to master) – both use semolina as a thickening agent and have a faint citrus undertone. I always keep semolina on hand for dusting my pizza peel when I make homemade pizza; I usually find it at a local Italian grocery store.

All-in-all this is not a difficult recipe, but it includes a few steps and layering phyllo dough can be slightly time-consuming. Trust me, it’s a small price to pay for the the wow factor this dessert delivers. For some step-by-step photos of the assembly process, be sure to check out Whipped (link is below the recipe) – she did a great job.

Do you have a favorite Greek recipe (sweet or savory)?

One year ago: Nut Rolls
Four years ago: Banana Muffins

Greek Custard Pie (Galaktoboureko)

Yield: 12 servings

Prep Time: 1 hour | Bake Time: 45 minutes

Custard:
6 cups whole milk
1 cup fine semolina
¾ cup granulated sugar, divided
1 tablespoon unsalted butter
1 teaspoon vanilla extract
3 eggs
Zest of 1 orange

Pie Assembly:
1 package phyllo dough, about 12 to 16 sheets
1 cup unsalted butter

Citrus Syrup:
1½ cups granulated sugar
1 cup water
¼ cup orange juice
½ teaspoon vanilla extract

1. Preheat oven to 375 degrees F. Have your pan ready to go – either a 16-inch round cake pan or a 10×13-inch lasagna dish. The phyllo should be room temperature or slightly cooler. Open the package right before using it so the sheets do not dry out.

2. Stir the milk, semolina, ½ cup of the sugar, the butter, and vanilla in a large sauce pan over medium heat. Stir the mixture gently but constantly until it becomes thick like pudding. This may take up to 15 minutes or so. Remove the pan from the heat and cool for 5 to 10 minutes. Beat the eggs with the remaining ¼ cup of granulated sugar in a small bowl and then stir it into milk mixture. Stir in the orange zest.

3. Melt the butter and begin by brushing the the bottom of your pan with melted butter.

4. Layer the bottom of the pan with about half of the phyllo, liberally brushing with butter between each layer. Lightly press the sheets into the sides and corner and let the edges hang over the top; you will fold them over later. (Do not skimp on the butter! You should use half on the bottom layers and half on the top.)

5. Pour the slightly cooled custard over the bottom sheets and spread to the sides. Layer the remaining sheets of phyllo on top of the custard as you did the bottom, continuing to brush melted butter between layers until you have used all the phyllo. Then, brush butter on the overlapping sides and roll the edges down creating a “rim” around the edge of the pan. Liberally brush the top and the edge with the rest of your butter.

6. Bake until the top is golden brown all over, 30 to 45 minutes. (I suggest checking early and often, as you don’t want the phyllo to burn.)

7. While the pie is baking, make the syrup. Bring the sugar, water and orange juice to a boil in a small saucepan. Boil for 5 minutes then remove from the heat. Off the heat, stir in the vanilla extract; set aside.

8. When you remove the pie from the oven, let it cool for 15 minutes. Then, pour the syrup evenly over the entire pie. Allow the pie to sit for at least 1 hour before serving so the syrup can be absorbed. Store leftover pie in the refrigerator for up to 3 days.

(Recipe adapted from Whipped)

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Tags: Greek, Pies and Tarts

Goody Goody Bars

Michelle — Tue, 10 Jan 2012 05:01:51 +0000

No matter the time of year, no-bake goodies are welcome in just about every kitchen. It’s great to have a few recipes that require very few ingredients (and which are likely to already be in your pantry), and 15 minutes or less to throw together. They’re the perfect go-to for a surprise after-school treat, for guests who are about to arrive on short notice, and the best reason of all… which is, of course, just because. Or no reason at all These no-bake bars require just six ingredients, can be mixed together in about 10 minutes, and will be ready to eat in 35 minutes after that. Definitely a back-pocket type of recipe!

As if having a super easy, super fast, no-oven-required recipe wasn’t good enough, these are chock full of peanut goodness. The filling includes a healthy dose of peanut butter and chopped peanuts are mixed into the bars as well. The bars have a chewy, alllllmost nougat-type consistency, and are very reminiscent of a Baby Ruth candy bar.

The recipe as written below is how I followed it, however, when I make it again I think I’ll use 1½ to 2 cups of chocolate chips for the topping. I didn’t feel like the 1 cup was enough to adequately cover the bars. Aside from that, these are perfect – awesome consistency, great flavor, and easy – I can’t wait to whip them up again!

One year ago: Apple Cinnamon Bread
Two years ago: Cannoli
Four years ago: Quintuple Chocolate Brownies

Goody Goody Bars

Yield: 24 bars

Prep Time: 15 minutes | Cool Time: 45 minutes

1 cup packed light brown sugar
1 cup light corn syrup
1 cup creamy peanut butter
1 cup salted dry-roasted peanuts, chopped
6 cups cornflakes
1 cup semisweet chocolate chips

1. Line a 9×13-inch baking dish with foil, allowing excess to overhang pan edges. Spray foil with nonstick cooking spray.

2. Cook the brown sugar and corn syrup in a large saucepan over medium-low heat until sugar dissolves and the mixture is boiling, stirring constantly, about 5 minutes. Remove from heat.

3. Off the heat, add the peanut butter and peanuts, stirring until the peanut butter is incorporated and the mixture is smooth. Add the cornflakes to the pot and stir until coated.

4. Working quickly, scrape the mixture into the prepared pan. Using a greased spatula, press the mixture into the bottom and corners of the pan. Let cool completely at room temperature on a wire rack for about 1 hour or in the refrigerator for 30 minutes.

5. Microwave the chocolate chips in a bowl at 50% power in 30-second increments, stirring after each, until melted and smooth. Pour the chocolate over the cooled bars and spread into an even layer. Allow the chocolate to cool, about 15 minutes (or pop the pan back in the refrigerator to speed up the process, it’ll be set in 5-10 minutes). Using the foil overhang, lift the bars from the pan and transfer to a cutting board. Cut into squares.

Storage: Bars should be stored in an airtight container at room temperature.

(Recipe adapted from America’s Test Kitchen Holiday Cookies)

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Tags: Bar Desserts

Brown Eyed Baker

Nutella-Hazelnut Cookies

75 Valentine’s Day Recipes

Breakfast in Bed

Appetizers

Dinner In

Dessert – Brownies

Dessert – Cake

Dessert – Candy

Dessert – Cookies

Dessert – Cupcakes

Dessert – Ice Cream

Dessert – Miscalleous

The Weekend Dish: 2/4/2012

On Brown Eyed Baker This Week

What I Bookmarked This Week

Baked Asiago and Caramelized Onion Hummus Dip

Stovetop Macaroni and Cheese

Pizza Dip

Loaded Baked Potato Dip

75 Super Bowl Recipes for Super Bowl XLVI

Decorated Sugar Cookies

Dips

Finger Foods, Snacks & Appetizers

Main Dishes and Sides

Sweets

The Weekend Dish: 1/28/2012

On Brown Eyed Baker This Week

What I Bookmarked This Week

White Russian Winter Milkshake

Cheddar and Ale Soup with Potato & Bacon

Cherry Coke Float Cupcakes

Fig Cookie Bars

Chipped Ham BBQ Sandwiches

The Weekend Dish: 1/21/2012

On Brown Eyed Baker This Week

What I Bookmarked This Week

Chubby Hubby Rice Krispies Treats

Minestrone Soup

Focaccia Bread

Peanut Butter Blondies

Beef and Cheddar Dog Biscuits {Happy 5th Birthday, Einstein!}

The Weekend Dish: 1/14/2012

On Brown Eyed Baker This Week

What I Bookmarked This Week

Granola Cookies

New England Clam Chowder

Greek Custard Pie (Galaktoboureko)

Goody Goody Bars