Strawberry Rhubarb Crisp with Double Crisp

This was a hit with Christine and Kerry and my grandson, Levi, who loved the sweet/tart flavor.  The extra crisp was requested by Kerry who always loves a double crisp.  Best served at room temperature!  

Ingredients: 

Crisp (I made two separate bowls as it's easier to mix with your hands)

1 cup flour

3/4 cup old-fashioned rolled oats (not quick oats)

3/4 cup packed light brown sugar

1/4 teaspoon salt

10 Tbsps. unsalted butter, cold and diced into small pieces

Strawberry/Rhubarb Mixture

1 1/2 lbs. fresh strawberries (I used two 1 lb. packages of fresh strawberries),

 hulled and cut into 3/4 inch pieces (about 5 cups).

1 1/2 lbs. fresh rhubarb, sliced into 1/2 inch pieces (about 5 cups)

**do not cut the fruit too small as the filling will turn to mush in the oven**

3/4 cup granulated sugar

1 1/2 tsp. zest from one orange

2 Tbsps. orange juice

2 1/2 Tbsps. cornstarch

Good vanilla ice cream, for serving 

Preheat over to 375 degrees.  Spray a 9 x 13" baking dish with baking spray and set aside.

Make the Crisp:

In a mixing bowl, whisk together the four, oats, brown sugar, and salt while breaking up any clumps of brown sugar with fingers.  Add cold butter cut into small pieces and rub into the mixture using fingertips until it comes together in pea-size crumbles and no clumps of butter remain.  I did this twice.  Place bowls in the refrigerator while preparing the filling.

Strawberry/Rhubarb Filling:

Put strawberries, rhubarb, orange juice, and zest into a large mixing bowl.  Whisk together sugar and cornstarch and pour into fruit.  Toss mixture in bowl to evenly coat.  

Pour the strawberry/rhubarb mixture into the prepared baking dish and spread evenly in the dish.  Sprinkle crisp mixture evenly over the top using crisp mixture for one half and one crisp mixture over the other half.  I had extra strawberries so I added them to the top.  The extra crisp is delicious!

Bake in a preheated oven for 30-40 minutes until juices are bubbling and crisp is golden brown.  

Serve warm with vanilla ice cream.

*adapted from Cooking Classy

Ciabatta Butter Sticks

This year I used Ciabatta loaves from Whole Foods bakery and sliced them into wedges.  They were the best ever!

1 loaf Ciabatta bread, fresh from the bakery

1/2 cup salted butter, softened

1/2 teaspoon herbs from Provence or 1/2 teaspoon chervil

1/2 teaspoon basil

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

Preheat oven to 425.  

Prepared bread wedges.

In a small bowl combine the remaining ingredients, and blend well.

Spread butter on cut surfaces of bread wedges.  

Bake on an ungreased 10 x 15 baking sheet near the center of the oven for 7-9 minutes or until golden brown.  

Serve warm. 

 

Air Fryer FrenchToast Sticks

 I love french toast and these were easy and fun to make in the air fryer, in just 10 minutes.

Makes 12 sticks

Ingredients:

4 large eggs

1/2 cup heavy cream

1/2 cup whole milk

3 tablespoons granulated sugar

1 teaspoon ground cinnamon

4 slices brioche loaf, cut into thirds (I bought the Brioche loaf at Whole Foods)

1 tablespoon powdered sugar

Warm maple syrup, for serving

Instructions:

In a medium bowl, whisk the eggs, heavy cream, milk, sugar, and cinnamon.  Pour into a shallow baking dish.  Dip both sides of the brioche sticks in the batter and place them into the air fryer basket that has been sprayed lightly with oil to prevent sticking. 

Preheat the air fryer to 320 degrees.  Air fry for 10 minutes.

When ready, dust the sticks with powdered sugar and serve immediately with powdered sugar.  

Repeat the process to air fryer all of the french toast sticks. 

Served with a side of crisp bacon.   

Mistletoe Mimosas

The 2023 Christmas Cocktail #1 was Mistletoe Mimosas, fun to make and delicious to drink.

Ingredients:

1 cup fresh cranberries

6 sprigs of fresh rosemary

1/2 cup cranberry juice cocktail

1/2 cup apple juice

1 bottle (750ml) Prosecco or Champagne, chilled

Ice Cube Mold

Cocktail Glasses

Instructions:

Add about 12 cranberries into each ice cube mold.

Pour cranberry juice to the halfway mark, then some apple juice.  Do not fill the ice mold all the way to the top because the liquid will expand one it's frozen.

Place the ice cube mold in the freezer overnight.

One it's completely frozen, carefully push the mistletoe cubes out and place them in cocktail glasses

Pour the champagne or prosecco on top and enjoy!

Merry Mistletoe Christmas!

Levain Bakery Two Chip Chocolate Chip Cookies

Large cookie with crispy tops and chewy centers.  These are worthy of sharing they are so large but oh so good!

Ingredients:

1 cup butter, cold cut into cubes

1 cup light brown sugar

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract 

3 cups flour

1 teaspoon cornstarch

3/4 teaspoon baking soda

3/4 teaspoon salt

1 cup semi-sweet chocolate chips

1 cup dark chocolate chips

Instructions:

Preheat oven to 410 degrees.  

In a large mixing bowl, cream together the butter, brown sugar, and sugar for 4 minutes, until light and fluffy.  Scrape the sides of the bowl.

Add eggs and vanilla, if using.  Mix for 1 minute longer.

Fold in flour, cornstarch, baking soda, and salt.  Mix just until combined to avoid overmixing.  Fold in chocolate chips.  

Separate the dough into large balls.  

For extra large cookies, roll them into 6-ounce balls (you will get 8 cookies from this recipe).  I weighed by dough to make sure they were 6 ounces.  Keep them spread apart on the baking sheet.

Line a light-colored baking sheet with parchment paper.  Place the cookie dough balls on the baking sheet and bake for 9-12 minutes or until golden brown on top.

Let them rest on the rack for at least 10-15 minutes to allow time to set up.

Scrumptious Mocha Ice Cream Dessert

From Colorado Cache - the Junior League of Denver cookbook first made for my children in 1978.  It's been a Foley family favorite since then.  Use any ice cream but my kids liked the coffee ice cream.  Use a good quality coffee ice cream, this year I used Oberweis which is a local ice creamery.

For the Crust:

24 Oreo cookies, crushed (I do this in the food processor)

1/3 cup butter melted

Layer 2:

1/2 gallon coffee ice cream

Layer 3 (the fudge):

3 ounces unsweetened chocolate

2 tablespoons unsalted butter

1 cup granulated sugar

dash of salt

1 can (12 ounces) evaporated milk

1/2 teaspoon vanilla

Layer 4:

1 1/2 cups heavy cream, whipped

1 1/2 ounce Kahlua liqueur

powdered sugar to taste

Topping:

1/2 - 3/4 cup chopped walnuts

Instructions:

Combine cookie crumbs and butter and press into the bottom of a buttered 

9 x 13-inch pan.  Refrigerate.

When chilled, spoon on softened ice cream and freeze.

Melt chocolate and butter.  Add sugar, salt and milk.  Bring to a boil stirring until thickened.  Remove from heat and add vanilla. Chill and spread on top of ice cream. 

*Be sure that fudge is well chilled before spreading on top of frozen ice cream).

Freeze.

Whip cream.  Add Kahlua and powdered sugar to taste.  Spread over the chocolate layer and sprinkle with chopped nuts.  Freeze.

Reese's Chocolate Peanut Butter Cup Cookies

Ingredients:

1 cup butter (cold, cut into cubes)

1 cup light brown sugar

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

3 cups flour

1 teaspoon cornstarch

3/4 teaspoon baking soda

1 teaspoon salt

1 cup semi-sweet chocolate chips

1 1/2 cup Reese' Peanut Butter Cups (chopped)

Instructions:

Preheat oven to 400 degrees.  In a large mixing bowl, cream together butter, brown sugar, and white sugar for 4 minutes until light and fluffy.  Scrape the sides of the bowl.

Add in eggs and vanilla and mix for 1 minute longer.

Fold in flour, cornstarch, baking soda, and salt.  Add chocolate chips and a heaping 1 cup of peanut butter cups, reserving about 1/3 cup for the topping of the cookies.

Roll into 4 - 6 ounce balls.  Place on a parchment paper lined, light-colored baking sheet.  Bake for 9 - 11 minutes.  

As soon as you remove the baking sheet from the oven, carefully place the extra peanut butter cups on top of the cookies.  Allow to set for 10 minutes.