Secret Recipe Club: Banana Coffee Chai Smoothie

.  So, this post is a debut of sorts.  A smoothie debut, to be exact.

As I've mentioned many a times before, SRC has been a way for me to broaden my baking and [very limited] culinary horizons.  And this month's assignment was most certainly a way to do just that.

From Brazil to You, published by Denise, is a blog dedicated to well, Brazil!  Denise was born and raised in Brazil but soon transplanted to the United States when she married her husband in 2002.  Since then, with extensive experience in the culinary industry, Denise has used her blog as a platform to share with her readers both classic and modern Brazilian dishes, as well as tid bits of information about her home country!

Searching through Denise's array of recipes was undoubtedly eye opening, how had I not heard of SO many wonderful things?!  From Arroz de Forno Cremoso (Baked Rice Casserole), Macarronada com Requeijao (Brazilian Mac and Cheese), and Bolo de uba com Coco (Coconut-Cornmeal Cake), it'd be an understatement to say it took me a few days to finally decide on what I just had to make from Denise's intriguing recipes.

But lately I haven't been in much of the baking mood, I think it may be that I'm trying to get on track with the whole wedding diet thing?  Or maybe because the weather seems to be turning towards the warmer side of life, which doesn't have me craving those comfort foods quite like the winter months.

So when I came across Denise's Drinks section, I knew what I had to try.

Banana Coffee Chai Smoothie.

Uh hello, how can you pass that up?

Sadly, and not sure how it's possible, but I've never made a smoothie before.  In my life.  Slightly pathetic, huh?  But I must say, if I was going to pop my smoothie-cherry, I wouldn't have wanted it to be with any other smoothie but this one.

Smoothie Selfie!

From the yummy banana to the spiced chai, subtle coffee flavor, and a drizzle of hot fudge sauce that brings it all together, this beverage hit that 'summer' feeling for me.  A refreshingly healthy smoothie perfect for a cool down moment on the hot summer days that I'm positive will eventually make their way to Chicago.

So thank you SRC and From Brazil to You for once again showing me the wonders of this blogging world I would have otherwise never known.  Until next time!

My Notes:

• I used Light Vanilla Silk (soy milk) for the milk in this recipe.  It was absolutely wonderful if you're looking for a scrumptious dairy substitute, less calories, and more calcium!

Adapted from From Brazil to You

Ingredients:

1/2 c. hot water, divided

1 Chai tea bag

1 tsp. instant coffee

1 large fresh or frozen banana, cut into chunks

1/2 c. milk

Pinch of ground cinnamon

Pinch of ground nutmeg

Pinch of ground ginger

2 to 4 tbsp. sugar, honey, or sugar substitute

4 iced cubes

Hot Fudge Sauce (optional)

Directions:

1. Boil water and divide into 1/4 cup each.  Place the Chai tea bag in one cup and the instant coffee in the other.  Let brew for 3 to 5 minutes.  Squeeze out teabag and discard.  Pour the brewed tea and coffee into a blender.  Add banana, milk, cinnamon, nutmeg, ginger, and sugar, and puree until smooth.  Add iced cubes and pulse just until ice is crushed. 
2. Warm hot fudge sauce until drizzling consistency.  Drizzle sauce along sides of serving cups.  Divide smoothie into cups and serve immediately.

Yield: 2 servings

An InLinkz Link-up

Secret Recipe Club: Frosted Sugar Cookies

.  It's been months since I last participated in SRC.  Must I mention that it's only because my forgetful self forgot to fill out the participation form?  Oops...

But we're back at for February, my very first SRC of 2014.  And what better way to start off a brand new year than with a holiday celebration?  And the most lovey-dovey, gooshy-wooshy holiday, to boot!

Valentine's Day.

I love it.

This month's SRC assignment was the Authentic Suburban Gourmet, which I must start out by saying that Lisa [the blogger] is on another level.  Like, she ain't joking about the 'gourmet' piece in her blog name.  She is quite legit.

From appetizers [like Wild Mushroom Crostinis, Chutney and Cheese Stuffed Dates, or Double Pesto Grilled Cheese Bites],  to entrees [think Coconut Crusted Tilapia, Beef Wellington, or the Mezzetta Italian-etta Sandwich], and even desserts [such as Chocolate Buttermilk Donuts with Salted Caramel Sauce or Sticky Toffee Pudding], Lisa brings her A-game.  Each and every time.

However, fortunate for me, I went into this assignment with clear direction.  And all I was seeing were hearts.

Valentine's hearts, that is.  Because even though our SRC reveal day is occurring post Valentine's Day, it didn't mean I wouldn't be bringing in treats for my co-workers on this red and pink strewn holiday.  So I was immediately on the hunt for something Valentines-ey.

And I found it immediately.

A tender, buttery, subtly sweet sugar cookie topped with a lathering of ultra sweet frosting?  Yes, please.  And my co-workers were all about it, too.  Hence, I came home with a crumb-free plate.  A.k.a. no cookies for me...

Lisa's Conversation Heart Cookies were exactly what I needed to celebrate Valentine's Day the right way.  The cookies themselves were a piece of cake [not literally] to make and the one-bowl frosting was almost just as quick to whip together.  So needless to say, the pairing of this almost shortbread flavor-like cookie with a creamy, classic, sugary-sweet frosting was quite divine.

But although I did my best to brighten my co-workers Valentine's Day, a very special someone also did his part to make my day very memorable.

I think I mentioned that Robbie is in Omaha all of February for work.  Therefore, he was no where to be found on Valentine's Day.  And because of that, I got this at work....

Yes.  Three dozen roses.  And about 20 minutes later, a 3-foot Vermont Teddy Bear arrived at my desk.

You can bet my face was a complete cherry at the arrival of all of these gifts and co-workers ooh-ed and aww-ed the entire rest of the day, it was most definitely a holiday I'll never forget.  Not to mention that the bear I got is now my new favorite cuddle buddy.

So even though the holiday of love has passed, I hope everyone had the chance to spend it with their loved ones.  Or at least send them a text, note, or even a teddy bear, to let them know you're thinking about them.

Love you all!  .

My Notes:

• I didn't have any meringue powder on hand, so I opted to use a frosting recipe I've used before.  It's very sweet and tops these subtly favored cookies perfectly!

Adapted from Authentic Suburban Gourmet and Taste of Home

Ingredients:

Sugar Cookies:

1 c. butter, at room temperature

3/4 c. sugar

1 large egg

3 c. all purpose flour

1 tsp. salt

1 tsp. vanilla extract

2 tsp. almond extract

Frosting:

6 tbsp. butter, at room temperature

3 c. powdered sugar

1 tsp. vanilla extract

2 to 4 tbsp. milk

Food coloring, sprinkles, etc. [for decorating]

Directions:

1. In a large bowl, cream together butter and sugar until fluffy [about 3 minutes].  Add egg and salt and mix together until incorporated.  Add vanilla and almond extract and combine.  Slowly add flour, one cup at a time, until incorporated.  
2. Take dough out of the bowl and onto a cutting board.  Knead together any extra bits.  Divide dough into two balls and flatten into a 1-inch disk.  Wrap individually and chill for 30 minutes.  
3. Heat oven to 375ºF.  Sprinkle clean work surface with flour.  Unwrap one of the discs and use a rolling pin to roll out until ¼-inch thick.  Use a 2-inch heart shaped cookie cutter to cut out cookies and place on a greased baking sheet.  Bake 8 to 9 minutes or until bottom edges are slightly golden brown.  Remove to cool onto a wire rack.  Repeat with scraps and remaining dough disc.
4. For frosting, combine butter, powdered sugar, vanilla extract, and milk, in a medium bowl and beat until smooth.  Add food coloring [if using] to desired shade.  Frost and decorate cookies as desired.

Yield: 2 dozen cookies

An InLinkz Link-up

Secret Recipe Club: Salted Caramel Butter Bars

.  I can not even believe that this is my last SRC post for 2013.  Where the heck did the year go?! How is Thanksgiving less than two weeks away and Christmas is right on it's heels?  Whew, someone please slow time down.

But luckily my last 2013 SRC assignment, Making Memories with Your Kids, is chalk full of mouthwatering recipes to choose from, both savory and sweet.  So the only problem I had this month was choosing which one recipe to feature in this post.  Things like Cinnamon Crumb Coffee Cake, Apple Fritter Bread, and Peanut Butter Snickers Cheesecake Brownie Pie were a-callin' my name.  But I can vouch that each and every person who came within striking distance of these bars didn't have an ounce of complaint.

But really, what's there to say?  With a combination of gooey, sticky salted caramel and buttery, [buttery,] crispy, shortbread/sugar cookie layers, you can't go wrong. 

I realize it all sounds quite simple but more often than not, keeping it simple gets you the most absolute best treats.  And these Salted Caramel Shortbread Bars did not disappoint.  Not. One. Bit.

I can't rave enough about the buttery goodness of the shortbread crust and crumble topping.  Seriously, delish.  And the layer of sweet, gooey caramel in between makes it all come together.  And like I said before, the addition of the sea salt adds a lovely touch making this a unique baked goodie.  No one can resist the sweet and salty combo!  Plus, these babies scream Christmas/holiday cookie bar, so I couldn't have whipped these up at a better time!

Anywho, this sure was a fabulous way to end my 2013 SRC run.  So thank you, Erin, for an inspiring, easy recipe that I couldn't wait to share!  

Happy baking, everyone!  .

My Notes:

• The original recipe calls for 1 tablespoon of sea salt.  I stopped with half because I personally don't like too much salt, so I went the cautious route.  If you want more of a salty kick, stick to the full tablespoon.

Adapted from Making Memories with Your Kids

Ingredients:

Shortbread Crust/Topping:

2 c. butter, at room temperature

1 c. sugar

1-1/2 c. powdered sugar

2 tbsp. vanilla extract

4 c. all purpose flour

Salted Caramel Filling:

1 (14 oz.) bag caramels, unwrapped

1/3 c heavy whipping cream

1/2 tsp. vanilla extract

1/2 tbsp. sea salt

Directions:

1. Heat oven to 325°F.  Grease a 13x9-inch pan with nonstick cooking spray; set aside.
2. For the crust, in a large bowl beat together butter and sugar on medium speed until creamy.  Add powdered sugar and vanilla extract and on low speed beat until smooth.  Slowly add flour and beat until combined.
3. Spread half of the dough into the bottom of the prepared pan and pat down with fingers to make an even layer.
4. Bake 20 to 25 minutes or until lightly browned.  Set aside to cool while making the filling.
5. For the filling, place caramels into a medium saucepan with heavy whipping cream and vanilla extract over medium heat.  Stir mixture until smooth and caramels are completely melted.  Pour caramel over the cooled crust.  Sprinkle with sea salt.  Crumble the remaining dough over the caramel.  
6. Bake 25 to 30 minutes or until filling is bubbly and top layer is golden brown.  Let bars cool completely before cutting to serve.

Yield: 2 dozen bars

Secret Recipe Club: Chocolate Chip Bread Pudding with Rum Cinnamon Sauce

.  Fall, in my mind, means comfort food.  Warm, comfort food.  From soups to pies to all of those highly anticipated holiday meals.

And bread pudding.

Bread pudding is easily my most favorite indulgent treat.  There's absolutely nothing healthy about it [what baked good is...] but uggGggGggGggggh, it is SO good.  I can't resist it.  I get it from my mama.

So for this months' SRC, there was zero question about what I would choose to make from Kate's Kitchen, my October assignment.

Kate's lovely blog is full of savory cooking recipes and you know they must be de-lish because her hubby is actually a sous chef.  As well as her appointed taste tester.  So while I eat pre-made salads from the grocery store, I can't even imagine the decadent, wondrous meals going down in Kate's house.  Lucky gal!

But as I perused Kate's blog, I came across her Chocolate Chip Bread Pudding with Rum Cinnamon Sauce....hmm, no brainer.

And this recipe did not disappoint.

Bread puddings are one of those goodies that require the least amount effort but produce crowd pleasing favorites that no one can ever get enough of.  And during the hectic holiday times, who doesn't love a dish that you quickly prepare the night before, let set while you sleep, and pop into the oven in the morning for a hearty, filling breakfast?

This custard-laden bread dish consists of your classic bread pudding ingredients but Kate's subtle variations create a dish on a level of it's own.  For example, allowing the butter to seep into each piece of bread, the studding of chocolate chips throughout the dish, and the drizzle of butter and brown sugar across the top before baking.  I guess that cinnamon rum sauce [that simply screams holidays!] seeping into every crevice doesn't hurt either.

But to really get what I'm saying here, you're just going to have to bake up a batch of this yourself.  It took me oh, all of about 6.25 minutes to whip together and you just let the oven do the rest.  I'm already envisioning this dish at our breakfast table for the coming holidays.  It's that worthy.

I highly recommend you make try this recipe out before the holidays though, just to make sure you really like it.  It typically takes about half of a panful of taste testing bites to truly get a feel for it though.  I guess you'll just have to sacrifice for this one though ☺

So THANK YOU, Kate, for such a quality recipe that will remain in my repertoire for a long time coming.  I'm so excited to have been assigned your blog and can't wait to see what you whip up next.  Until next month, SRCers!  .

My Notes:

• Feel free to use whatever type of bread you have on hand, but I always recommend quality breads such as challah, brioche, etc.  And if you're feeling really adventurous, try out the best homemade challah recipe I've come across [and I'm not just saying that because it's my recipe, I promise!].  
• This particular recipe doesn't require overnight setting, but it doesn't mean it can't!  The longer a bread pudding sits, the better it will taste.  Trust!
• If you're looking for a more adult version of the rum cinnamon sauce, substitute in 1/4 cup of rum for the rum extract and water.

Adapted From Kate's Kitchen

Ingredients:

Chocolate Chip Bread Pudding:

1 lb. bread loaf, cut into 1-inch cubes

1/2 c. unsalted butter, melted

1 scant c. semisweet chocolate chips

2-1/2 c. half & half

1 c. sugar

6 large eggs

4 large egg yolks

2 tbsp. vanilla extract

1/8 tsp. salt

2 tbsp. unsalted butter, melted

2 tbsp. packed light brown sugar

Rum Cinnamon Sauce:

1 c. unsalted butter, melted

1 c. dark brown sugar

1 tsp. ground cinnamon

1 tbsp. rum extract

3 tbsp. water

1 tbsp. vanilla extract

Directions:

1. Spray a 13x9-inch baking pan with cooking spray.  In a large bowl, toss together bread and melted butter to coat bread pieces evenly.  Add chocolate chips and mix well.  Spread bread mixture evenly in prepared pan.
2. In the same bowl, whisk together half & half, eggs, egg yolks, vanilla extract, and salt.  Pour the custard over the bread mixture.  Press bread down to make sure each piece is coated with the custard.  Let stand for 30 minutes to soak, pressing bread down every 10 minutes.  
3. Heat oven to 350°F.  Drizzle the remaining melted butter and brown sugar over top of bread pudding.  Bake 1 hour or until puffed and golden.  
4. For the sauce, in a small bowl whisk together melted butter and brown sugar until sugar is dissolved.  Add cinnamon, rum extract, water, and vanilla extract, and mix until combined.  Serve over bread pudding.

Yield: 2 dozen servings

Secret Recipe Club: Apple Peanut Butter Bars

.  Okay...so you might be thinking that's a different combination?

I mean, people eat apples and peanut butter before workouts though, right?  But I'll give it to ya, you don't usually find these two ingredients together in a baked goodie.  Or at least I've never stumbled across it...

So thank the good Lord for my September SRC assignment, 365 Days of Baking and More by Lynne, for introducing me to one of the most nostalgic [takes me back to school days], addicting bars I've had in quite some time.

But first, let's talk 365.  Because I was absolutely giddy the second I saw which blog I was assigned this month.  And I'm sure you can guess why?

Out of all of my SRC assignments thus far, I have yet to have one that is also strictly a baking blog.  Can you ba-lieve that?!  Yes, I've absolutely adored each and every assignment I've had because les' be honest, I've gotten some damn good recipes [e.g., Grasshopper Bars, Christmas Cake Truffles, Danish Puff, and more].

But this time, I didn't have to do an inkling of researching to hunt down any baking recipes.  Because they were all. right. there.  And this time around, I had an extra hard time narrowing down my options because there were just so many treats!  Who can resist Pumpkin Biscuits with Cinnamon Honey Butter, Banana Bread French Toast, Chocolate Caramel Macchiato Cake Balls, and Salted Caramel Thumbprints.

And to make matters slightly 'worse', this blog does have some enticing cooking recipes that also got me thinking.  Albeit I have no cooking skills, don't Basil Baked Salmon, Baked Ravioli with Bechamel Sauce, and Apple Cheese Chicken sound deee-lish?  Yes, yes they do.

But for whatever reason [I'm thinking it was the apple/peanut butter combo], I couldn't pass up the Apple Peanut Butter Bars.  Oh yeah, and possibly Lynne's husbands' reaction when he took a chomp out of these bars: "Oh my God, what the hell are these?!  These are unbelievable...!"

And that is a direct quote.  Check the bottom of Lynne's post ☺

And without even knowing him, I already like Lynne's hubby because he was spot on with this recipe.

The best way [that I can think of] to describe these bars is to compare them to the most chewy peanut butter cookies you've ever had.  And in some spots where the tart apple pieces reside, you get an almost fudge-like texture.  No joke.  And to top it off, a creamy, uber peanut buttery glaze is drenched across the top.  I'll be honest, I couldn't get enough of that glaze.  And if you have kiddos, these bars will be right up their alley.  Throw them in their lunch boxes for school and you've have one happy child.  Or keep them at home for your own personal snack.  Either or.

Thanks again, Lynne, for a recipe I completely devoured thoroughly enjoyed and shared with everyone.  Happy baking, everyone!  .

My Notes:

• Lynne's recipe was adapted from the original by substituting the peanut butter glaze with a pecan topping and also layering the apples rather than incorporating them in pieces.  I was being lazy and decided to just stir the apple pieces in and I also didn't have any pecans on hand, so I went with the peanut butter glaze.  Either way, you'll love 'em.

Adapted from 365 Days of Baking and More

Ingredients:

Apple Peanut Butter Bars:

1/2 c. unsalted butter

2 c. light brown sugar

1/2 c. creamy peanut butter

2 large eggs

1 tsp. vanilla extract

2-1/2 c. all purpose flour

1 tsp. baking powder

1/4 tsp. baking soda

1/2 tsp. salt

1 c. Granny Smith apples, peeled and diced to bite-sized pieces

Peanut Butter Glaze:

1-1/2 c. powdered sugar

1/4 c. milk

1/4 c. creamy peanut butter

1/2 tsp. vanilla extract

Directions:

1. Heat oven to 350°F.  Grease a 13x9-inch baking pan with cooking spray; set aside.
2. In a medium saucepan over medium heat, melt the butter and brown sugar, stirring constantly until smooth.  Remove from heat and stir in peanut butter until creamy.  Set aside to cool.
3. In a large bowl, whisk together flour, baking powder, baking soda, and salt.  
4. Add eggs, one at a time, to the peanut butter mixture, mixing well after each addition.  Add vanilla extract and stir to combine.  Pour the mixture into the dry ingredients and stir until batter is smooth.  Fold in apple pieces.
5. Transfer batter to prepared pan and spread evenly.  Bake 30 minutes or until edges are slightly browned.  Remove pan from oven and set aside to cool.
6. For peanut butter glaze, combine powdered sugar, milk, peanut butter, and vanilla extract in a medium bowl and whisk until smooth.  Drizzle or evenly spread the glaze across the top of the bars.  Cut and serve.

Yield: 2 dozen bars

Secret Recipe Club: Raspberry Crumb Bars

.  With all of the chaos and massive changes going on in my life right now, it's nice to have some constants.  Something comforting, something that I can rely on to always be there.

I've been a part of the SRC for some time now, perusing through someone else's blog each month to find the perfect recipe to share with you all.    So even though I am now in a brand new city, in a brand new 'home', and starting a brand new job, saying it was nice to come back to the familiar SRC would be an understatement.  So let's jump right in to this month's go-around!

For July I was assigned Mele Cotte, written by the lovely Christina [Chris], who named her blog so because her mom's baked apples [the literal Italian translation] were her favorite dessert growing up.  Great, huh?!

Growing up in the Boston area, Chris was surrounded by her family of experienced Italian cooks,  homemade, quality food has always been at the center of every aspect in her life.  And through blogging, Chris has taken the opportunity to create new recipes using only what she has on hand!  I give her props...

If you get the chance to browse through her vast collection of mouthwatering recipes, you'll get that homey, comfort food, Italian flare, feeling I was telling you about.  So picking out just one recipe to test out this month was rather difficult, seeing as Pasta Crab Casserole, Pimento Cheese Brulee, and Four Cheese Stuffed Shells, were a-callin' my name.

But as usual, I had to stick to LSM roots [which kind of tells me I need to branch out a bit...] and went with a summery dessert: Raspberry Crumb Bars.

I pride LSM on the fact that I try to stick to seasonal recipes.  But looking back on this summer, that has not been the case.  Not really sure what it's been, but I've only taken on a small handful of summer treats.  And that just isn't permissible.  So these cake-like bars were just the remedy.

If you try these bars out, I imagine you'll be sitting near a sun-lit window, drinking your morning, coffee, and indulging in this just-sweet-enough goodie.  And here's why...

The flavors of this recipe are very subtle, a barely-there cinnamoney cake-like-bar hosts the ripe, tart, juicy raspberries, topped with a crumble of the same cinnamoney-crust.  The cake mixture is barely sweetened, so you won't go into a sugar coma first thing in the morning.  And I'll tell you right now, the results of this recipe will only be as good as the fruit you put in it since the raspberries are the shining star.  So go all out!

But if you happen to not polish off the pan before breakfast is over, these bars will be the perfect snack to get you through the day.

So thanks, Chris, for a recipe that will get our fellow readers excited for the morning!  See you all for the next SRC!  .

My Notes:

• I had an extra can of Lucky Leaf Raspberry Pie Filling in my cupboard, and because I didn't have any fresh raspberries on hand, I opted to use it.  I think the added sweetness and juices really made a difference, but if you want to go the fresh route [always a good choice!] then you'll need to combine 4 cups of fresh raspberries, 1 tablespoon of cornstarch, and 1/2 cup of sugar in a small bowl, then spread over the crust.
• If you don't have cardamom, you can substitute equal parts cinnamon and nutmeg.

Adapted from Mele Cotte

Ingredients:

3 c. all purpose flour

1 c. sugar

1 tsp. baking powder

1/4 tsp. salt

1/2 tsp. cardamom

1 c. butter

2 eggs, lightly beaten

1 tsp. almond extract

1 (21 oz.) can raspberry pie filling (or fruit filling of your choice)

Directions:

1. Heat oven to 375°F.  Grease a 9x9-inch baking pan with cooking spray; set aside.  
2. In a large bowl, combine flour, sugar, baking powder, salt, and cardamom.  Cut in butter until mixture resembles coarse crumbs.  Stir in eggs and almond extract.  Press 2/3 of the mixture into the bottom of the prepared pan.
3. Evenly spread the pie filling over the crust.  Sprinkle over remaining crumb mixture.  Bake 35 to 45 minutes or until bubbly and golden brown.  Cool on wire rack completely before cutting and serving.

Yield: 16 servings

Secret Recipe Club: Cookie Brittle

.  Hello, my SRCers [and other lovely readers]!

I can't believe another month has already gone by.  I feel like I just wrote up my last SRC post...

But I can't complain, this club is oh-so-fun and I absolutely love being introduced to new blogs.  It's always a treat to browse through their array of recipes and see all of the different styles of bloggers out there.  It's a 'small' community but yet we are each so vastly different.  Gotta love it.

Which brings me to my May assignment, Creative Kitchen Adventures.  Remember how said we are so incredibly different?  Well point in case right here!

LSM is all about the sweet treats, right?  Let's see how much butter and sugar we can pack into one pan and hopefully no one will notice.  But Creative Kitchen Adventures lies on the opposite end of the spectrum.  In an extremely good and healthful way though.  I could take a couple notes from this blog...

Denise, the author of Creative Kitchen Adventures, is much like me in that she is a self taught cook [except I bake!] and she started her blog as a way to keep track of all of the recipes she was trying.  But while Denise is also a mother, she does put a certain focus on bringing healthy meals to her family using wholesome ingredients (e.g., she tries to stay away from processed foods).  But what I think is unique and genuine about Denise's goals is that she's not an 'all or nothing' type of person.  So though she gravitates towards healthful recipes, there's definitely a fair share of sweet treats on her blog [which of course I love!].  And I think it's great that she doesn't deprive her family, one would only think that would lead to some disasters later in life.  Or at least that's what I tell myself when I'm eating pans of brownies...

My brother's commissioning was this last weekend [details and pics to come!] so I made the Cookie Brittle for everyone to snack on.  Uh, it was gone in 15 minutes.

Anywho.  So what recipes of Denise's caught my eye?!  More like what didn't...but here are some of my favs: Mexican Omelette, Bruschetta Pizza, Bacon-wrapped Dates, and Flourless Chocolate Brownie Cookies.  And I'd just like to throw it out there that I've had Bacon-wrapped Dates before and they are quite possibly heaven on Earth.  No joking whatsoever.  And I can only imagine that Denise's version is absolutely scrumptious and addicting!

But this month, curiosity completely got me.  Cookie Brittle?  What?!  First, I didn't have a clue as to what the recipe would turn out like but I couldn't resist trying it out because Denise labeled it as a 'Christmas Favorite.'  Uh, who can turn down a Christmas favorite?  For reals...

And now I know why Denise and her loved ones adore this treat so very much.  It's addicting.  You know those snacks you can't stop nibbling on despite the fact that you're not even hungry?  Yeah, definitely did that with this one.  And I'm not ashamed.

The 'cookie' part of this recipe is just that, it very much resembles a buttery shortbread with a generous helping of rich chocolate chips mixed throughout.  And a lovely topping of chopped walnuts tops off this cookie just perfectly.

I'm not quite sure how it happens, but the brittle pieces comes during the baking process.  If you watch closely, the butter creeps its way to the top of the cookie, enveloping the walnuts and creating a crisp exterior resembling well...brittle.  You know that crunchy, caramely treat?  Yep, it's now in cookie form.

And to make it a true replica, the sheet of cookie brittle is broken into random sized pieces perfect for plopping into a bowl and setting out for all to munch.  Forget Christmas time, this is an all-year-round delight!

Thanks again, Denise, I love the simplicity and deliciousness of this recipe and I wouldn't have found it without you!  Until next month!  .

From Creative Kitchen Adventures

Ingredients:

1 c. butter, softened

1-1/2 tsp. vanilla extract

1 tsp. salt

1 c. sugar

2 c. all purpose flour

8 oz. semisweet chocolate chips

1-1/2 c. chopped walnuts

Directions:

1. Heat oven to 375F.  In a large bowl, cream together on medium speed butter, vanilla extract, and salt, until combined.  Add sugar and flour and beat until just combined.  Stir in chocolate chips.
2. Press batter into a cookie sheet (about 1/2- to 1-inch thickness; batter won't take up the entire sheet).  Sprinkle top with walnuts.
3. Bake 20 to 25 minutes or until lightly browned.  Let cool on wire rack for 15 minutes before breaking into pieces. 

Yield: 40 pieces



Secret Recipe Club: Grasshopper Bars

.  Good day all!

I mentioned last week that Robbie and I made an ad hoc visit to Colorado this last weekend for all of about 24 hours and drove for 18 hours...but who's counting.  Nevertheless it was a lovely trip and I have some exciting news for you all that I can't wait to share.  But today...it's all about SRC!

This month I was assigned the cutesy blog The Freshmen Cooks.  And even though I felt like an old fart, I had a great time browsing through the vast array of savory and sweet recipes, some of my favorites including Chocolate Cherry Bread Pudding, Four Cheese-Stuffed Shells, Creamy Stuffed Mushrooms, and S'more Cheesecake.

 But amongst these enticing recipes, my eyes fell upon one I just couldn't pass up.  So in my meager attempt to usher in the Spring-that-will-never-come, I baked me [and my co-workers] up some Grasshoppers Bars.

At first glance these bars looked rather familiar.  And then it hit me.  My mama-sita had made these before when I was growing up and I remember having an outright addiction to these bars.  But a fudgey brownie, creamy mint buttercream filling, and smooth chocolate topping is hard to pass up.  

But this recipe kind-a one-upped my mom's...sorry mom!  She can [and will] correct me if I'm wrong, but the version she so kindly made consisted of a boxed brownie and I think the filling/topping must have been a touch different as well.  But there ain't nuttin' but homemade lovin' from The Freshman Cook and I truly think you can taste the difference.

The Freshman Cook's brownie is one superb brownie.  Extremely chocolate and dense, just how I like 'em!  But that filling is what really knocked my socks off.  SO creamy and perfectly minty, I don't even know how to begin explaining it.  It's just....delish.  And when I say creamy, I mean really creamy.  As in spilling-over-the-sides-of-the-bar-when-you-cut-into-it-creamy.

As I mentioned before, I brought these bars into work and [not surprisingly] received an extremely favorable response.  And maybe it was because I hadn't brought in anything in a while, but it seemed like my co-workers really loved these because I'd hear mmmm's and these are good! every once in a while from their desks.  It's a sound I sure love to hear!

Thanks again, The Freshman Cooks, for a scrumptious recipe and one that I'll be making again and again!  Happy SRC, everyone!  .

Adapted from The Freshman Cooks

Ingredients:



Brownie:

3/4 c. all purpose flour

1/2 tsp. salt

1 tbsp. unsweetened cocoa powder

5 oz. quality dark chocolate, coarsely chopped

1/2 c. butter, cut into cubes

3/4 c. sugar

1/4 c. firmly packed light brown sugar

3 large eggs, at room temperature

1 tsp. vanilla extract

Mint Buttercream Filling:

3/4 c. sugar

2 tbsp. all purpose flour

3/4 c. plus 2 tbsp. heavy whipping cream

3/4 c. butter, cut into cubes

2-1/2 tsp. peppermint extract

Green food coloring (optional)

Chocolate Glaze:

6 oz. quality dark chocolate, coarsely chopped

1 tsp. light corn syrup

1/2 c. unsalted butter, softened, cut into cubes

Directions:

1. Heat oven to 325F.  Butter sides and bottom of a 13x9-inch pan-inch pan; set aside.  In a medium bowl, whisk together flour, salt, and cocoa powder; set aside.
2. For the brownies, in a microwave safe bowl, melt the chocolate and butter until smooth.  Transfer to a large bowl and whisk in sugar until completely combined.  Let cool to room temperature
3. Add the eggs to the chocolate mixture and whisk until just combined.  Add vanilla extract and stir until combined (do not overbeat the mixture or your brownies will turn out cakey).
4. Add the dry ingredients to the chocolate mixture and gently fold the mixtures together until wet but there's a trace of the dry ingredients left.
5. Pour the batter into the prepared pan and evenly spread the batter.  Bake 12 to 15 minutes or until a toothpick inserted in the center comes out with a few loose crumbs (the brownies should be slightly underdone; trust me on this).  Let cool while making the filling.
6. For the buttercream, in a medium saucepan, whisk together the sugar and flour. Add heavy whipping cream and cook over medium heat, whisking occasionally until mixture comes to a boil and has thickened (5 to 7 minutes).
7. Transfer the mixture to the bowl of an electric mixer fitted with the paddle attachment.   Beat on high speed until cool.   Reduce speed to low and add the butter and mix until thoroughly incorporated.  Increase the speed to medium-high and beat until filling is light and fluffy.
8. Add the peppermint extract and food coloring (to desired color) and mix until combined. If the filling is too soft, chill slightly in the refrigerator and then mix again until it is the proper consistency.  Evenly spread the filling over the cooled brownies and place in refrigerator for 45 minutes.
9. For the chocolate glaze, in a large microwave-safe bowl, melt the chocolate, light corn syrup, and butter, and stir until completely smooth. Pour the mixture over the chilled mint layer and  spread in an even layer.  Place the pan back in the refrigerator for 1 hour, or until the glaze hardens.  Let bars stand for 15 minutes before cutting.

Yield: 2 dozen bars



Secret Recipe Club: Creamy Smoked Salmon Dip

.  Annnnnnnd.

It's SRC time.

This month I was assigned a scrumptiously interesting and bilingual blog: Canela Kitchen.  Yes, a bilingual blog.  Who knew?!

Anywho, searching through Canela Kitchen recipes made my mouth water from the vast array of appetizers, desserts [more mousses and puddings than I thought possible!], soups, and so much more.  But Canela Kitchen has been in existence since 2007, so of course they have loads to share!  And back to this bilingual thing, each and every post written in English is followed up by the same post written in Spanish.  Nifty, huh?!  Very internationally friendly.

But when I stumbled upon the Smoked Salmon and Cream Cheese Dip recipe, there was no need to search any further.  I was hooked from the moment I saw 'smoked salmon.'

And it is official this dip has made it on to my go-to appetizer recipes.  HOLY SMOKES, this dip is too good, if that's even possible.  But I guess any time you throw smoked salmon into the mix, it's gotta be good.  Plus some salty capers, crunchy onions, refreshing cucumbers, tangy dill, and a creamy base.  On a baguette.  Hmm, guess who won't be sharing?

The great thing about this dip [aside from the fact that it's so dang tasty], is that you're turning a potentially expensive appetizer into one that's much more affordable.  I mean, we all know smoked salmon isn't cheap.  So mixing it into a dip really spreads the salmon much further [pun intended].  I'm totally envisioning this dip in our Easter spread this year.  Yes, my family, you will get to enjoy this creation just as I have.  Lucky ducks.

Thanks again, Canela Kitchen, for a superb dip recipe!  Until next month, SRCers!  .

Adapted from Canela Kitchen

Ingredients:

8 oz. cream cheese, softened

1 c. light sour cream

6 oz. smoked salmon, chopped

2 tbsp. dill, chopped

1 tbsp. capers, chopped

1/2 of a red onion, chopped

1/2 of an english cucumber, seeded and chopped

1/4 tsp. salt

1/4 tsp. pepper

1 tsp. lemon zest

1 tsp. lemon juice

1 tbsp. chives, chopped (garnish)

1 French baguette, sliced

Directions:

1. In a large bowl, beat cream cheese until smooth.  Fold in sour cream, smoked salmon, dill, capers, red onion, cucumber, salt, pepper, lemon zest, and lemon juice, until thoroughly combined.  Transfer to serving bowl, cover, and refrigerate one hour.
2. Garnish with chives and serve with sliced bread.

Secret Recipe Club: Tzatziki Dip

.  Hello, my dearies!

It's SRC time and my how time has flown in 2013.  Can you believe we're already two months through this year?  Because I can't.  I say this time and time again, so why not one more : I don't know where the time goes.  But I can't really complain about it because it indicates that life is happening.  At least I'm not bored out of my mind, right?

 

I have so much to catch you up on but I must save it for my next post, because this post is dedicated to my beloved SRC club.  And Simply.Food.  Who you can correctly assume was my February assignment.

Not gonna lie, Simply.Food and LSM could not have been more opposite in terms of context.  Simply.Food is well...healthy.  Healthy in a vegetarian aspect.  And if you've only taken a glimpse at my recipes, you'd see that LSM thrives off of butter, sugar, and more butter.  But the purpose of SRC is to broaden your culinary horizons, so no complaints here!  And who can't use a little more healthy in their lives?  I mean, really. 

Browsing through Simply.Food's recipes, I stumbled upon a review conducted on Total Greek Yogurt and it stopped me in my tracks.  A while back I went through a greek yogurt phase, eating it at every dinner [with some honey and fruit].  I went nuts for it.  And at the time I was running quite a bit, so the healthy and protein packed snack always hit the spot.  Unfortunately I never did much else with it but I know it can be used as a healthy subsitute in many recipes.  So here was my chance to see the savory side of greek yogurt.

And apparently Simply.Food and I had the same idea, because the blogger subsituted the greek yogurt in her classic tried and true Tzatziki Dip recipe and came up with this dandy creation.  I've had tzatziki a handful of times, and even tried making my own tzatziki sauce, but it didn't quite turn out like I had hoped.  So here was to hoping Simply.Food had a better recipe than I did!

The dip itself is so refreshing, filled with cold bits of grated cucumber.  The greek yogurt is uber creamy and thick and the secret ingredient [or at least in my mind] is the garlic-y paste you create out of garlic cloves.  This way, the garlic flavor seeps into the whole dip, finding it's way into every bite.  Mmhmmm!  I ate the dip with pita chips but I can imagine any type of carby goodness would be great.  Or you could be all healthy and use veggies, too.  Either way, this dip will be perfect for when the warm weather rolls around or if you're just looking for a healthy alternative right now. 

So thanks again, Simply.Food, glad to be a part of SRC with you!  .

From Simply.Food

 

Ingredients:

500 g. greek yogurt

1/2 of a cucumber

1/2 tsp. salt

1 tbsp. extra virgin olive oil

2 cloves of garlic

1 pinch paprika

 

Directions:

1. Pour the greek yogurt into a large serving bowl and mix well. 
2. Peel the cucumber and cut in half.  Remove the seeds and grate the cucumber half; set aside on a paper towel to drain some of the excess liquid.
3. Peel the garlic and finely mince to create a smooth paste; set aside.
4. Add the grated cucumber, garlic, olive oil, and salt to the greek yogurt and mix well.
5. Cover the bowl with plastic wrap and refrigerate for 1 hour.  Sprinkle with paprika before serving.