Chocolate Caramel Cookie Bars + A Dream Come True

 

About a month ago, I nonchalantly checked my email as I went about my normal daily routine.  Only this time, I couldn't resist letting out a squeal of excitement as I read the first email that popped through.  It was from the Producer at our local Fox 6 News station, and she was asking if I might be interested in appearing on Good Day Alabama as a part of their morning cooking segment.  

I couldn't believe it. 

After I got past my initial shock, I sent her an email to confirm that I would absolutely love the chance!  The segment usually runs about 5 minutes long, so I got to work trying to figure out just what I wanted to make in that time frame.  There had been a recipe in the back of my mind for quite some time that I wanted to develop.  This was the perfect opportunity.  I pictured a dessert bar, which was sort of a combination of a Snickers candy bar and a chocolate chip cookie...a "Snookie" Bar, if you will (no...NOT the Jersey Shore kind!).  It sounded delicious, so I put on my apron and started experimenting that night.  

The results were quite scrumptious, and I knew that I had my recipe ready.  When the big weekend came, my sisters came up from Dothan to be here for the excitement.  Fortunately, the segment would be pre-recorded, so that helped me not be AS nervous.  But, I have to admit that the days leading up to the segment were filled with nervous anticipation.  I was SO incredibly excited!  I've dreamed of doing something like this, but never thought I'd EVER actually get the chance.

That morning, we loaded up the car and headed to the studio.  As I put my apron on and watched that morning's live newscast being filmed, I realized that it was really happening!  Soon thereafter, I was in the kitchen getting the chocolate and caramel melted and making the final preparations.

It was over in a flash, and the entire experience was a lot of fun.  Janice Rogers was the anchor that morning helping me along, and she was fantastic.

A BIG, BIG thank you to Suzanne Cornett and Janice Rogers at Fox 6!

I really hope that you enjoy this recipe.  The chocolate chip cookie dough is very, very easy to whip together in minutes.  The sweet-salty combination of the creamy caramel and chopped peanuts is divine, and there's no better way to top it all off than with milk chocolate!

Just be warned...these dessert bars are entirely way too addictive!  :)

Bon Appetit, my friends!

The Fox 6 studio...

Ready to go!

Setting up...

Showtime!

I'm so glad my sisters got to go!

Yumminess...

Chocolate Caramel Cookie Bars (aka "Snookie" Bars)

Ingredients:

1 Box Duncan Hines "Butter Recipe Golden" cake mix

2 eggs

1/3 cup + 2 tsp. vegetable oil

1 cup semi-sweet chocolate chips

2 cups Kraft Premium Caramel Bits

3 tbsp. heavy cream

1 cup roasted, lightly salted peanuts, roughly chopped

2 cups milk chocolate morsels

Directions:

Pre-heat oven to 365 degrees F.

Pour cake mix into the bowl of an electric stand mixer fitted with the paddle attachment.  Turn the mixer on low speed for 30 seconds, to break up any large chunks of cake mix.

With the mixer still on low speed, slowly pour the vegetable oil into the cake mix, and then quickly add the eggs. Increase speed to medium and mix for about 1 minute, just until the ingredients come together.  Next, add the semi-sweet chocolate chips to the batter and mix on low for an additional 30 seconds to combine well.

Coat a 9x13" baking dish with cooking spray.  Pour the cookie batter into the dish and smooth into an even layer in the bottom of the dish.

Bake in the preheated oven for 23-24 minutes, or until the cookie layer is nice and golden brown and a toothpick inserted into the cookie dough comes out clean.  (Be careful not to over-bake.  You want the cookie layer to remain a little soft.)  Set to the side to cool, while you prepare the caramel and chocolate layers.

Next, pour the Caramel Bits and heavy cream into a small saucepan.  Over low heat, slowly melt the caramel and cream mixture, stirring often.  Keep an eye on it, because caramel has a tendency to burn quickly.  Once it reaches a very smooth consistency, pour the melted caramel over the cookie layer.  Using a spatula, smooth the caramel into an even layer. 

Now, sprinkle the chopped peanuts over the caramel. 

Using a double boiler, melt together the milk chocolate morsels and 2 tsp. of vegetable oil, stirring often.  Once melted, pour the milk chocolate over the peanuts and caramel and smooth into an even layer.

Place the dish in the refrigerator and allow to cool for approximately 2-3 hours, or until the chocolate and caramel harden enough so that you can easily cut the dessert into bars.

Enjoy!

Notes:

• This dessert is best kept at room temperature.

• If you do not like peanuts, you can simply omit them from the recipe, or substitute with chopped pecans, walnuts, hazelnuts, pistachios, etc.

• This recipe for cookie dough is a wonderful, easy way to make cookies, also.  If making cookies, simply spoon the dough onto a greased cookie sheet (an ice cream scoop makes this easier and will ensure all the cookies are the same size).  Bake in a 365 degree F oven and adjust baking time to 12-13 minutes.

• When making cookies, be creative with this recipe! You can substitute almost any flavor cake mix or any flavor chocolate chips (ex: use M&Ms or chocolate/vanilla swirl morsels instead of chocolate chips). You can also add shredded coconut, a few tablespoons of chunky peanut butter or even unsweetened cocoa right to the batter!

For examples of different cookie recipes, please visit my other blog posts here:

Peanut Butter Chocolate Chip Cookies

Double Chocolate Chip Cookies

Chocolate Chip Pecan Cookies

Coq Au Vin - Julia Child

With a little imagination, "Mademoiselle de Paris" softly playing on the radio, and a glass of red wine in hand, my kitchen can be transformed into a Parisian  pied-à-terre near the Champs-Élysées any day of the week...

Okay, maybe with A LOT of imagination!

No, seriously...I love to get into the kitchen, put a little Juliette Greco or Edith Piaf on the radio and cook a classically delicious French meal.  There's something amazing about all those layers of flavor that go into a meal cooked slowly with red wine like Coq Au Vin or Boeuf Bourguignon.  And, if you've never made one of these, you are missing out on two of the best dishes you'll ever eat.  I blogged about Julia's Boeuf Bourguignon HERE, and her recipe below for Coq Au Vin is equally as life-changing. 

When I'm in the mood for classic French cuisine, I undoubtedly always turn to Julia Child's Mastering the Art of French Cooking.  I only made a few minor adjustments:  I did not use the cognac.  The idea of lighting it on fire with a match makes me incredibly nervous!  I'll get over that one day, but not just yet.  Also, I couldn't find fresh pearl onions, so I left those out.  However, I partially made up for that by using regular onions in the following marinade technique:

Some recipes for Coq Au Vin, like THIS ONE, call for marinating the chicken pieces in the red wine overnight, along with carrots, onions and celery.  I really loved that idea, so I added this extra step to Julia's version, using the quantities in the recipe from Epicurious included above.  I simply removed the chicken from the marinade (reserving the marinade!) and dried it well with paper towels before browning it in the bacon fat.  I also left the vegetables in the marinade while it simmered with the chicken, but strained the veggies out after the chicken was removed (see notes below).  


This dish was amazing, and Brad gave it 2 BIG thumbs up as well.


Bon Appetit, my friends!

Ingredients:

• See my notes above about marinating the chicken overnight!  If you do this, extra ingredients will be needed.
• 3 to 4-ounce chunk lean bacon
• 2 tablespoons unsalted butter
• 2 1/2 to 3 pounds frying chicken, cut into pieces
• 1/2 teaspoon salt, plus additional for seasoning
• 1/8 teaspoon pepper, plus additional for seasoning
• 1/4 cup cognac
• 3 cups young, full-bodied red wine, such as Burgundy, Beaujolais, Cotes du Rhone, or Chianti
• 1 to 2 cups brown chicken stock, brown stock or canned beef bouillon
• 1/2 tablespoon tomato paste
• 2 cloves mashed garlic
• 1/4 teaspoon thyme leaves
• 1 bay leaf
• 12 to 24 Brown-Braised Onions, recipe follows
• 1/2 pound Sauteed Mushrooms, recipe follows
• 3 tablespoons all-purpose flour
• 2 tablespoons softened butter
• Fresh parsley leaves

Directions:

Remove the rind and cut the bacon into lardons (rectangles 1/4-inch across and 1-inch long). Simmer for 10 minutes in 2 quarts of water. Rinse in cold water. Dry.

In a heavy large heavy bottomed casserole or Dutch oven, saute the bacon slowly in hot butter until it is very lightly browned (temperature of 260 degrees F for an electric skillet). Remove to a side dish.

Dry the chicken thoroughly. Brown it in the hot fat in the casserole. (360 degrees F for the electric skillet.)

Season the chicken with salt and pepper. Return the bacon to the casserole with the chicken. Cover and cook slowly (300 degrees F) for 10 minutes, turning the chicken once.

Uncover, and pour in the cognac. Averting your face, ignite the cognac with a lighted match. Shake the casserole back and forth for several seconds until the flames subside.

Pour the wine (or reserved marinade in my case) into the casserole. Add just enough stock or bouillon to cover the chicken. Stir in the tomato paste, garlic and herbs. Bring to a simmer. Cover and simmer slowly for 20 to 25 minutes (I simmered mine for closer to 45 minutes), or until the chicken is tender and its juices run a clear yellow when the meat is pricked with a fork. Remove the chicken to a side dish.

(Note:  This is where I strained the extra veggies out of the cooking liquid.  See my notes in the headnote above.)

While the chicken is cooking, prepare the onions and mushrooms.

Simmer the chicken cooking liquid in the casserole for 1 to 2 minutes, skimming off fat. Then raise the heat and boil rapidly, reducing the liquid to about 2 1/4 cups. Correct seasoning. Remove from heat, and discard bay leaf.

Blend the butter and flour together into a smooth paste (beurre manie). Beat the paste into the hot liquid with a wire whip. Bring to the simmer, stirring and simmer for 1 to 2 minutes. The sauce should be thick enough to coat a spoon lightly.

Arrange the chicken in a casserole, place the mushrooms and onions around it and baste with the sauce. If the dish is not to be served immediately, film the top of the sauce with stock or dot with small pieces of butter. Set aside uncovered for no longer than 1 hour or cool, cover and refrigerate until needed.

Shortly before serving, bring the casserole to a simmer, basting the chicken with the sauce. Cover and simmer slowly for 4 to 5 minutes, until the chicken is heated through.

Serve from the casserole, or arrange on a hot platter. Decorate with sprigs of parsley. 

Brown-Braised Onions:

• 1 1/2 tablespoons butter
• 1 1/2 tablespoons oil
• 18 to 24 peeled white onions, about 1-inch in diameter
• 1/2 cup brown stock, canned beef bouillon, dry white wine, red wine, or water
• Salt and pepper
• Medium herb bouquet: 4 parsley sprigs, 1/2 bay leaf and 1/4 teaspoon thyme tied in cheesecloth

When the butter and oil are bubbling in the skillet, add the onions and saute over moderate heat for 10 minutes, rolling the onions about so they will brown as evenly as possible. Be careful not to break their skins. You cannot expect to brown them uniformly.

Braise them as follows: Pour in the stock, season to taste, and add the herb bouquet. Cover and simmer slowly for 15 to 20 minutes until the onions are perfectly tender but retain their shape, and the liquid has evaporated. Remove herb bouquet. Serve them as they are.

Bake them as follows: Transfer the onions and their sauteing fat to a shallow baking dish or casserole just large enough to hold them in 1 layer. Set uncovered in upper third of a preheated 350 degree F oven for 40 to 50 minutes, turning them over once or twice. They should be very tender, retain their shape and be a nice golden brown. Remove herb bouquet. Serve them as they are.

Sauteed Mushrooms:

• 2 tablespoons butter
• 1 tablespoon oil
• 1/2 pound fresh mushrooms, washed, well dried, left whole if small, sliced or quartered if large
• 1 to 2 tablespoons minced shallots or green onions, optional
• Salt and pepper

Place the skillet over high heat with the butter and oil. As soon as you see that the butter foam has begun to subside, indicating it is hot enough, add the mushrooms. Toss and shake the pan for 4 to 5 minutes. During their saute the mushrooms will at first absorb the fat. In 2 to 3 minutes the fat will reappear on their surface, and the mushrooms will begin to brown. As soon as they have browned lightly, remove from heat.

Toss the shallots or green onions, if using, with the mushrooms. Saute over moderate heat for 2 minutes. Sauteed mushrooms may be cooked in advance, set aside, then reheated when needed. Season to taste just before serving. 

Dreamy Coconut Pecan Brownies

Have you ever stopped to think what life would be like without chocolate?

Wait...who am kidding??  That thought is just too unbearable, and I don't want to even think of that sort of craziness.  Craziness!  After all, then we wouldn't be able to indulge in the wonderfulness that are these brownies!

I mean, straight up perfectly fudgy, nutty, chocolate-coma-inducing, chocolatey goodness on a plate, folks. 

I've tried quite a few brownie recipes in the past...What can I say, they are my weakness.  Thomas Keller's Brownies from the Ad Hoc at Home cookbook are quite incredible and are among one of my favorites that I've made.  And now, ladies and gentlemen, this recipe from Dorie Greenspan has found a special place in my recipe collection as another HUGE favorite.

I adapted the recipe just a bit in order to add my own little flair.  See, I have this thing for anything that involves chocolate and coconut together.  They are a match made in culinary heaven, and I just can't help but add a little coconut extract here and there to chocolate desserts any chance that I get.  Can you blame me?  If coconut just isn't your thing, simply substitute vanilla extract instead.

These brownies are fudgy and dense, without being too heavy.  They are rich and decadent and would of course be wonderful with a scoop of vanilla bean ice cream melting over the top.  

Bon Appetit, my friends!

Dreamy Coconut Pecan Brownies

Adapted from Dorie Greenspan's recipe for Classic Brownies in  Baking: From my Home to Yours

Ingredients:

5 tablespoons unsalted butter, cut into 5 pieces
4 ounces bittersweet chocolate, coarsely chopped (I used Semisweet instead)
2 ounces unsweetened chocolate, coarsely chopped
3/4 cup sugar
2 large eggs
1 teaspoon coconut extract (OR vanilla)
1/2 teaspoon instant espresso powder (optional, but really good)

1/4-1/2 teaspoon salt (according to taste)
1/3 cup all-purpose flour
1 cup chopped pecans (OR walnuts)

Directions:

Getting Ready: Center a rack in the oven and preheat the oven to 325 degrees F. Line an 8-inch square pan with foil, butter the foil and place the pan on a baking sheet.

Set a heatproof bowl over a saucepan of simmering water. Put the butter in the bowl, top with the chopped chocolates and stir occasionally until the ingredients are just melted - you don't want them to get so hot that the butter separates. Remove the bowl from the pan of water.

With a whisk, stir in the sugar. Don't be concerned when your smooth mixture turns grainy. One by one, whisk in the eggs. Add the vanilla and give the ingredients a vigorous whisking before gently stirring the espresso, if you are using it, salt and flour; stir only until incorporated. Switch to a rubber spatula and fold in the chopped walnuts.

Scrape the batter into the pan and smooth the top with the spatula.

Bake the brownies for 30 to 33 minutes, or until the top is dull and a thin knife inserted into the center come out clean. Transfer the pan to a rack and cool the brownies to room temperature.
When the brownies are completely cool, turn out onto a rack, peel away the foil and invert onto a cutting board. Cut into 16 squares, each a scant 2 inches on a side.

Serving: Like all great brownies, these are good eaten out of hang without a bit of embellishment or topped off with whipped or ice cream (coffee ice cream is really good with these), offered either way at room temperature or a bit chilled.

Storing recommendations: These are best served within 2 days of baking. If you're going to keep them at room temperature, just cut what you need and keep the remainder wrapped tightly in plastic wrap. To freeze for up to 2 months, wrap the brownies airtight. 

Burgundy Mushrooms - The Pioneer Woman

"These are excellent.  These just might be the best thing I've EVER eaten!"

These were the words that came rushing out of Brad's mouth as he tasted these mushrooms for the first time.  Let me remind you, that this is also the same man that wouldn't touch mushrooms with a ten foot pole just a few years ago.  

Folks, these mushrooms are a.m.a.z.i.n.g...Seriously.

They are slowly simmered in red wine for a total of 9 hours, and yes...you read that correctly.  It seems like an incredibly long amount of time to simmer mushrooms, but it's worth the long wait in the end.  They come out still a little firm, but packed with intense flavor from the chicken and beef bouillon cubes, Worcestershire sauce (which I've never been able to pronounce correctly!), butter and garlic.

And don't even get me started about the delicious smell that fills the entire house while these babies cook!

Next time, I may even try making these in a crock pot because of the long cooking time.  I can imagine they would simmer away all nice and cozy in a crock pot just perfectly.  They are so easy to put together.  You literally just wash the mushrooms, throw them in a stock pot along with the other ingredients and let it all cook for hours.  I garnished them with a little minced parsley before serving.  How easy is that?

Just don't be like me and forget to put them in the fridge overnight.  Yes...it was a horrible, horrible mistake.  Brad and I were both disappointed the next morning when we saw them sitting on the counter...all lonely and abandoned.  Because of the beef and chicken bouillon, it wouldn't have been safe to eat them.  I guess I learned that lesson the hard way.  What can you do, though?  We just laughed and went about our day.

Make these soon...You'll be in love!

Bon Appetit!

Burgundy Mushrooms

Source:  The Pioneer Woman

Ingredients:

• 4 pounds White Button Mushrooms
• 2 sticks Butter
• 1-1/2 teaspoon Worcestershire Sauce
• 1 liter Burgundy Wine (other Reds Will Work)
• 1 teaspoon Freshly Ground Black Pepper
• 2 cups Boiling Water
• 4 whole Chicken Bouillon Cubes
• 4 whole Beef Bouillon Cubes
• 1 teaspoon Dill Seed
• 5 cloves Garlic, Peeled
• 2 teaspoons Salt

Directions: 

Thoroughly wash the mushrooms and throw them into a large stockpot. Add all the remaining ingredients except the salt. Stir to combine.

Bring the mixture to a boil over medium-high heat. Reduce heat to low and simmer, covered, for six hours.

Remove the lid, then continue cooking, uncovered, for three hours. 

Add salt to taste at the end if desired. The mushrooms will be very dark in color. Simmer until needed. 

Serve straight from the pot or in a serving bowl. Dip crusty bread in the juice---yum!

Mushrooms keep for days in the fridge. You'll love 'em!

Martha Washington Candy - A Family Tradition

Merry Christmas to all my wonderful readers out there...I hope that you are all having an amazing holiday season so far.  

This time of year is so special to me.  Many of my very best memories from childhood were made during the Christmas season.  Christmas was such a magical time around our house.  When I was little, my grandmother would read "Twas the Night Before Christmas" to us, as we lay there filled with the excitement that only Christmas Eve can bring.  As we tried and tried unsuccessfully to go to sleep, there would always be some sort of noise on the roof, and she'd exclaim, "WAIT!  DID YOU HEAR THAT?!?  I think that I just heard Santa on the roof!"  She'd look at us with a twinkle in her eye and a huge smile on her face, and it's moments like those that make me still believe in Santa to this day.  ;-)

I can also remember going to visit family on Christmas Eve, and it would usually be dark outside on the drive back home.  My grandmother would look out the car window, see a red light in the sky, and excitedly exclaim, "LOOK, LOOK....I see Rudolph's red nose!!!  We better hurry home because Santa is getting close!"  I'd see that red light and be overcome with giddiness. 

On Christmas morning, me and my sisters would wake up and excitedly rush out of bed and wait at the top of the stairs until everyone was ready with cameras in-hand for us to come down.  It always seemed like we had to wait for 2 hours, while we actually probably only had to wait for 2 minutes.  Once we were given the okay, we'd rush down those stairs, making a b-line for the Christmas tree to see what Santa had brought.

In the days leading up to Christmas, my mom and grandmother would make mountains of candy, and I can remember standing on a chair up next to the counter so that I could help.  My grandmother would always put one of my granddaddy's undershirts on me over my clothes so that I wouldn't ruin them...haha.  Oh, the memories!  It brings such a smile to my face just writing this post.

We got to make some new memories last weekend, when my Aunt Julie, Uncle Hal and cousin William came to visit.  We had SUCH a wonderful time and stayed up late making delicious candies...One of which were these Martha Washington Candies!  This is the same recipe that my family has always used, so it's my favorite.  

Before last weekend, it had been such a long time since I had made this recipe.  I forgot how amazing they are!  The candy mixture comes together really quickly with the help of a food processor (for the pecans) and a stand mixer, and the fun part is dipping them in the chocolate.

Make these with your loved ones soon...you'll be guaranteed to make holiday memories that you'll cherish forever.

Bon Appetit!

Martha Washington Candy

Source:  Family Recipe

Ingredients:

1 stick butter

1 can sweetened condensed milk

2 cups sweetened, shredded coconut

2 cups pecans, finely chopped

2 lbs confectioner's sugar

1 pkg. chocolate squares

Directions:

Combine first four ingredients in the bowl of a stand mixer and mix until combined.  Gradually add powdered sugar.  Roll into balls and chill.  Melt chocolate squares.  Dip the balls in the chocolate with a toothpick, and place on waxed paper to cool.

Store in an airtight container in the refrigerator.

Yields 80 to 90 balls of candy.

***The traditional versions of this recipe incorporate paraffin wax in the dipping chocolate to yield a hard, shiny chocolate coating on the candies...That is how my grandmother used to make this candy.  To do this, you will need:

• 1 cake paraffin wax
• 12 ounces semisweet chocolate chips

Melt wax and milk chocolate chips together in double boiler. Dip candy in mixture then cool.

Dorie's All-In-One Holiday Bundt Cake

"Autumn on a fork"

That's the best way to describe this yummylicious bundt cake that's packed with pumpkin, spices, apple chunks, pecans and cranberries.  It was really hard not to drool while this cake was baking in the oven.  It made my entire house smell quite heavenly, so I couldn't wait to try a slice!  This cake would also make a beautiful addition to your holiday table this year.

I took Dorie's advice and added a maple glaze, but I used The Pioneer's Woman's recipe from her sinful Cinnamon Rolls (which are a Christmas morning tradition at our house!).  Her recipe incorporates fresh coffee, which made an amazing pairing with the flavors of this cake.

Like Dorie mentions in her cookbook, this cake isn't conducive to tiny little slices...You just better go ahead and commit to a big chunk of a piece.  There are so many chunks of goodness sporadically baked into the cake, so it's hard to cut little bitty pieces.

However...

I can't imagine WHY in the world you would even  consider eating a small piece of this bundt cake wonder, though.  :)

 

All-in-One Holiday Bundt Cake

(from Baking: From My Home To Yours)

Ingredients:

2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
2 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
Pinch of salt
1 1/2 tsp grated fresh ginger (or 1 tsp ground ginger)
1 1/4 sticks (10 tbsp) unsalted butter, at room temperature
1 cup sugar
1/2 cup (packed) light brown sugar
2 large eggs, at room temperature
1 tsp pure vanilla extract
1 1/4 cups canned unsweetened pumpkin puree
1 large apple, peeled, cored and finely chopped
1 cup cranberries, halved or coarsely chopped
1 cup pecans, coarsely chopped
Confectioners’ sugar, for dusting or maple syrup icing (see note)

Directions:

Center a rack in the oven and preheat the oven to 350 degrees F. Butter a 9- to 10- inch (12 cup) Bundt pan. Don’t place the pan on a baking sheet-you want the oven’s heat to circulate freely through the Bundt’s inner tube.

Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, salt and ground ginger, if you’re using it (not the grated ginger).

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and both sugars together at medium speed until light and fluffy. Add the eggs one at a time, and beat for 1 minute after each addition. Beat in the vanilla. Reduce the mixer speed to low and add the pumpkin, chopped apple and grated ginger, if you’re using it-don’t be concerned if the mixture looks curdled. Still on low speed, add the dry ingredients, mixing only until they are incorporated. With a rubber spatula, stir in the cranberries and pecans. Scrape the batter into the pan and smooth the top with the rubber spatula.

Bake for 60 to 70 minutes, or until a thin knife inserted into the center of the cake comes out clean. Transfer the cake to a rack and cool for 10 minutes before unmolding, then cool to room temperature on the rack.

Note: just before bringing the cake to the table, dust it with confectioners’ sugar or drizzle it with maple syrup icing, which Dorie introduces in her “playing around” section and which King H used to much praise in his version. Simply sift 6 tablespoons confectioners’ sugar into a bowl and stir in 2 tablespoons maple syrup. Add more maple syrup little by little, until you have an icing that runs nicely off the tip of the spoon — you might need another 1/2 tablespoon syrup to get the right consistency. Put the cooled cake on a sheet of wax paper and drizzle the icing from the tip of the spoon over it. Let the icing set for a few minutes before serving.

Before going into the oven...

Spiced Chicken, Green Apple, Belle Chevre Goat Cheese Avocado Wrap

***There are certain foods that are worth dreaming about, and artisan cheeses certainly deserve a spot on that list.  I was recently contacted by the awesome folks at Belle Chevre Creamery, who wanted to feature my blog on their website as part of a four week series spotlighting healthy summer recipes by none other than Chef Marvin Woods.  I was so thrilled about the opportunity!

Take a look at the article HERE!

Chef Marvin Woods is an Emmy Award-Nominated television host, celebrity chef, and cookbook author.  In addition, Chef Woods was chosen as the very first chef to kick off Michelle Obama's Let's Move! campaign.  

Pretty amazing stuff, huh??

I was equally excited to find out that Belle Chevre Creamery, a company that has produced internationally acclaimed chevre cheeses for over 20 years, is located right here in my home-state of Alabama!  Belle Chevre has teamed up with Chef Woods to create a new e-Cookbook filled with wonderful and HEALTHY summer recipes for you to enjoy.

After one bite of Belle Chevre's goat cheese, and I am hooked.  The texture is amazingly creamy, mild, and distinct.  It's not like other chevres...It's way better!  My husband - Brad - has never really been a big fan of goat cheese, but even he loved these wraps!  

I was in disbelief.

The day after we ate these, he was still talking about them.  The tartness of the apples adds such a perfect crunch, while the avocado just sends it over the top.  And the spiced chicken - Where can I even begin?  The cinnamon, paprika and cumin spice mixture is simply incredible.  You might think that the cinnamon would give the chicken a somewhat sweet taste, but it's perfectly balanced by the other spices.  The next time that I need a quick and easy way to flavor boring ole' chicken breasts for dinner, I am going to use this spice rub...It's so yummy!

I really think you'll LOVE this fresh and healthy summer recipe.  It's absolutely perfect for a healthy lunch or easy dinner.

Bon Appetit!***

Spice mixture made of cinnamon, paprika and cumin...Yum!

Spiced Chicken, Green Apple, Belle Chevre Goat Cheese Avocado Wrap

© Recipe courtesy of Trailblazing Productions, LLC, All Rights Reserved

Serving:  Makes 2 Wraps

Ingredients:

2 Spinach or whole wheat wraps

1 Chicken breast (butterfly chicken breast if you like), skin removed

4 tablespoons canola oil

¼ teaspoon cinnamon

½ teaspoon smoked paprika (preferred) regular will do

¼ teaspoon cumin powder

4 ounces Belle Chevre Goat Cheese, room temperature

4 ounces cream cheese, room temperature

2 tablespoons honey

½ Granny Smith apple (skinned and core removed, cut into slices)

½ Red apple (skinned and core removed, cut into slices)

½ Avocado (skin and pit removed, cut into slices)

½ Lemon cut in half and juiced (seeds removed)

Kosher salt and ground black pepper to taste

Directions:

Combine cinnamon, paprika, cumin powder, salt and pepper in a small bowl. Place chicken breast on a flat surface. And sprinkle with spice mixture.

Tip - If you pound out the chicken breast slightly to get an even thickness across the meat it will cook more evenly as you sauté it without overbrowning.  Just place the chicken in a baggie and pound lightly with a rolling pin to an even thickness.

Place canola oil in a sauté pan over medium heat. Put chicken breast in the pan and cook for 3 to 5 minutes on one side. Turn chicken over and cook for another 3 to 5 minutes. If need be, alternate turning chicken over on both sides until chicken reaches an internal temperature of 165°.  Transfer the chicken breast on a plate to cool and slice into strips.

In a bowl, mix together goat cheese, cream cheese and honey. In a separate bowl add apples, avocado and a pinch of lemon juice.

Place wraps on a flat surface. Add an even amount of the cheese mixture in a straight line to the front of the wrap. Add apple and avocado slices, then chicken strips.  Take one of the wraps sides and fold it in to the middle. Roll wrap starting with the side that has the chicken mixture. Roll as tightly as you can without breaking the wrap. Serve.

Look what came in the mail!  Be sure to check out Belle Chevre's decadent breakfast cheeses - Mixed with fig, coffee, cinnamon or even honey!

Addictive Cinnamon-Fig Jam

 

***Fig season is a glorious thing, my friends!  For months now, I have been looking forward to getting my hands on some fresh figs.  Here in the South, figs are just starting to come into season, and I'm pretty excited about it.  Can't you tell?   :)


As it turns out, figs can be hard to find in grocery stores right now.  I had to call several stores around town before I found one that had some still in stock.  I bought 3 lbs. of the yummy fruit and headed home to make fig jam.


The recipe below is incredibly addictive.  It's great on a cracker or straight out of the jar!  One of my favorite snacks is a whole wheat cracker with a slice of good quality French Brie cheese and a dollop of fig preserves.  Mmm, Mmm!!

I tweaked amounts in the original recipe a little to suit my tastes.  I was so pleased with the way this jam turned out.  So much so, that I will only use this recipe in the future.  It's wonderfully figgy, without being overly sweet.  The cinnamon stick adds a scrumptious flavor and depth, and will make your entire home smell heavenly while it bubbles on the stove.

While reading about figs online, I discovered that there is actually a variety called the "Celeste Fig."  I knew there was a reason I loved figs so much! :)


Bon Appetit!***

Addictive Cinnamon-Fig Jam

Adapted from Eating Out Loud

1  1/2 cups sugar
1 cup water

2 lb. fresh figs (about 20-24 figs)
zest of 1 lemon
1 or 2 cinnamon sticks (I used 1)
1/2 lemon juiced

Directions:

Sort figs, using ripe figs but not cracked ones. Wash and peel if desired with a sharp knife. (Wear rubber gloves to protect hands from irritation when peeling figs.) If you do not peel figs, clean the skins by covering the washed figs with hot water. Bring to a boil. Remove from heat and let stand 3 to 4 minutes, then drain. You will get a brighter color and prettier preserves. 

Once figs are clean, add water and sugar to a pan and place on a medium heat to dissolve. 

Remove the stems from the figs and cut into quarters. Add to the sugar mixture along with lemon zest, cinnamon stick, and lemon juice. Bring the mix to a light simmer and leave the pan uncovered. Cook for about 1 hour or until the mix thickens.  

You can use a potato-masher towards the end of cooking to help mash up the figs.  This will give you more of a spreadable consistency.  

Remove from heat and allow to cool. Store in an airtight container in the refrigerator.

Exquisite Blueberry Tart - A Taste of Paris!

 

I am so excited to share this recipe for an exquisitely delicious Blueberry Tart with you all.  One bite of this dessert transported me right back to the boulangeries in Paris, France, with their shelves and shelves of gorgeous tarts and other expertly-made decadent desserts.  Each one beckoning you to try a bite!  But wait...They are almost too pretty to eat!

A pic from our trip to Paris in 2009...This boulangerie was right down the street from our hotel.

Check out those gorgeous tarts!  Don't you want one?

The flavor of this Blueberry Tart is exceptional...I'm at a loss of words to even describe it to you!  Between the fresh orange zest, vanilla beans and nutmeg...I am speechless!

Suzanne and Maranne made this tart for me while they were here a few weeks ago.  I knew something special was in the works with one look into the kitchen.  They were hard at work kneading, mixing and stirring.  I was so impressed with the job they did!  They used fresh blueberries from the farmer's market, which just made the flavor even more vibrant.

There's a reason this tart is so amazing.  We found this recipe over on Zoe Bakes, and Zoe says:  "The tart shell and pastry cream are from Linda Dannenberg’s Paris Boulangerie-Pâtisserie. Linda got the pastry cream recipe from Stohrer, the oldest pâtisserie in Paris. The tart shell (pâte sablée) is from Gérard Mulot, another Paris favorite." 

Be sure to visit Zoe's blog...She's got some really great step-by-step photos for each part of the recipe.

If you make one tart this year, make sure it's this one!  This tart gets 5 stars in my book!

Bon Appetit!!!***

Delish!

Check out those vanilla beans and orange zest in the pastry cream!

Blueberry Tart

Adapted from:  Zoe Bakes

Tart Shell:

1 3/4 sticks (200 g) unsalted butter, softened

2/3 cup (90 g) confectioners sugar

1 large egg beaten

1/2 teaspoon salt

1/2 teaspoon vanilla extract

1 3/4 cups (250 g) all-purpose flour

2 tablespoons ground almonds 

To make the crust:  

This makes a very soft/sticky dough, which makes it more difficult to work with. It is well worth the little bit of extra effort. 

Cream together the butter and sugar. Add the egg and make sure it is well blended. Add the salt and vanilla, mix until incorporated. Add the flour and almond meal, mix together until there are no more dry patches of flour.

Divide the dough into two equal disks and wrap well in plastic. Refrigerate for at least an hour. If you are only making one tart then freeze the other packet of dough for the next time you want a treat in a hurry.

Take one disk of dough out of the refrigerator and let it sit at room temperature for about 5 minutes. This will soften the dough just enough so that it won’t crack when you are rolling it out.

Roll it out (preferably on a silpat or other silicon baking sheet) until it is about 1/16″ thick and the right size to fit into a 9-inch tart pan.

If the dough is very sticky and will not easily peel off of the silpat, throw the silpat and dough right into the freezer for about 5 minutes.  When you remove the silpat/dough from the freezer you should be able to peel the dough easily.

Place the silpat/dough over the tart pan and gently peel the silpat away.  If the dough is frozen, give it a minute to become supple, then you will need to push the dough down into the pan, it might crack a bit, but don’t worry!  You can just press it back together.

Using a knife or metal spatula trim off the excess dough from the pan.

Preheat your oven to 350° and place the tart pan in the freezer while you wait for the oven to heat up.  Once the oven is up to temperature, take the tart shell out of the freezer and line with foil.  Fill the foil with beans and/or pie weights.

Bake the shell for 25 minutes with the pie weights. Lift the foil/weights out of the shell and continue baking until the tart shell is golden brown, about 10 more minutes.

Cool the shell on a cooling rack while you prepare the fillings for the tart. 

Pastry cream:

1 cup milk (doesn’t seem to matter what kind)

1/4 cup sugar

2 tablespoons unsalted butter (cold)

Pinch of salt

1 vanilla bean, split lengthwise

2 tablespoons cornstarch

3 large egg yolks

Zest from 1/4 orange

1/8 teaspoon freshly grated nutmeg

1 tablespoon crème fraîche (optional) 

To Make the Pastry Cream:

Bring the milk, 1/8 cup of the sugar, butter, salt and vanilla bean to a gentle boil in a medium saucepan.

Remove from heat.

Whisk together the cornstarch and the remaining 1/8 cup of sugar. Add the egg yolks to the cornstarch and mix into a smooth paste.

Slowly, and in small amounts, whisk a little of the hot milk into a the egg mixture. This is called tempering the eggs, which you need to do to get them to the same temperature of the hot milk in the pan, so they won’t curdle.

Once the egg mixture is warm to the touch, pour it back into the milk in the pan.

Return the custard to the stove and bring to a boil, whisking continuously for 2 to 3 minutes. The pastry cream will thicken almost immediately but it is important to cook out the starch so that it isn’t grainy and so your pastry cream won’t separate. (separating pastry cream is when the liquid releases from the cream, easily prevented by cooking for 2-3 minutes!)  

When the pastry cream is done it will be smooth and glossy.  

Cover with plastic wrap pressed directly on the surface of the cream to prevent a skin from forming. Set the container in the freezer for 15 minutes (this cools down the eggs quickly) and then refrigerate for up to a few days.
  
Stir the chilled pastry cream to make it spreadable and add the zest, nutmeg and crème fraîche. Fill the prepared tart shell with the pastry cream.

Blueberry filling 

from The New Whole Grain Cookbook:

2 1/2 cups fresh blueberries

scant 1/2 cup raspberry or blueberry juice 

1/4 cup sugar

1 1/2 tablespoons cornstarch, mixed with 2 tablespoons water.

1/4 teaspoon pure vanilla extract

1/2 teaspoon lemon zest

pinch of salt 

Prepare the blueberry filling:

If you are using wild blueberries, put them in a bowl of cold water so that the leaves and small hard berries will float to the top, where you can easily remove them. Pick the stems off and drain the water.

In a medium sauce pan, bring 1/2 cup of the blueberries, the juice and sugar to a boil.  While vigorously whisking add the cornstarch slurry to the pot. Add the vanilla, lemon zest and salt.

Continue to cook and whisk until the mixture is very thick and glossy, about 2 minutes. 

Remove from heat.  Quickly fold in the fresh blueberries.  Quickly add the berries to the tart shell, on top of the pastry cream. Spread them into an even layer.  Chill until set, about an hour.

Serve as is or with a dollop of crème fraîche.