In addition to the traditional Mexican Wedding Cakes at Christmas, this year I made these. A new twist on an old favorite. Be sure to use MINI semi sweet chocolate chips.
Ingredients:
1 cup unsalted butter, softened
1/2 cup powdered sugar
1 teaspoon pure vanilla
2 1/4 cups flour
1/2 teaspoon salt
1 cup mini chocolate chips
Additional powdered sugar, for rolling
Instructions:
Preheat oven to 375. Line two cookie sheets with parchment paper.
Mix butter, 1/2 cup powdered sugar and vanilla with an electric mixer until fluffy. Add flour and salt and mix until the dough comes together. Stir in the chocolate chips. If dough is too soft, chill it until you can work it easily with your hands (30 minutes to 1 hour).
Scoop 1 tablespoon balls of dough and place on prepared cookie sheet.
Bake cookies for 7 - 10 minutes until bottoms are slightly brown.
Remove from oven and cool for just a minute, until you can handle them. Fill a small bowl with powdered sugar and roll each cookie in the sugar until coated. Place on a rack to cool.
Once the cookies are cooled, re-roll in more powdered sugar.
Store in an airtight container.
*adapted from Crazy for Crust
Saturday, February 9, 2019
6 Week Bran Muffins
This recipe was left out of the original Foley cookbook as I made them all the time when my children were young. I bought a huge Tupperware container and kept the batter in it for fresh muffins anytime. So easy to have fresh muffins for the weekends and the Foley kids loved them!
Ingredients:
4 eggs
3 cups sugar
1 quart buttermilk
1 box (15 ounces) Raisin Bran Cereal
5 cups flour
1 cup vegetable oil
5 teaspoons baking soda
1 teaspoon salt
Directions:
In a large bowl, beat eggs and sugar with a wooden spoon until well combined. Stir in buttermilk, cereal, flour, oil, baking soda and salt; mix well.
Refrigerate at least 6 hours before using.
Fill greased or paper lined muffin cups two thirds full.
Bake at 400 for 15 - 20 minutes or until a toothpick inserted near the center comes out clean.
Batter may be stored, covered, in the refrigerator for up to 6 weeks.
Makes 5 - 6 dozen.
Ingredients:
4 eggs
3 cups sugar
1 quart buttermilk
1 box (15 ounces) Raisin Bran Cereal
5 cups flour
1 cup vegetable oil
5 teaspoons baking soda
1 teaspoon salt
Directions:
In a large bowl, beat eggs and sugar with a wooden spoon until well combined. Stir in buttermilk, cereal, flour, oil, baking soda and salt; mix well.
Refrigerate at least 6 hours before using.
Fill greased or paper lined muffin cups two thirds full.
Bake at 400 for 15 - 20 minutes or until a toothpick inserted near the center comes out clean.
Batter may be stored, covered, in the refrigerator for up to 6 weeks.
Makes 5 - 6 dozen.
Friday, February 8, 2019
Crumble Lover's Sheet-Pan Apple Crumble
There is so much crumble on the top of the apple crumble which makes it super yummy!
7 medium baking apples, such as Gala or Fuji (about 3 pounds)
1 tablespoon fresh lemon juice
1 1/2 cups packed light brown sugar
2 sticks unsalted butter, melted
2 teaspoons ground cinnamon
Kosher salt
2 cups old-fashioned rolled oats (Not Quick)
1 1/2 cups flour
Vanilla ice cream, for serving
Spray an 18 x 13 inch sheet pan with cooking spray.
Position a rack in the center of the oven and preheat to 425 degrees.
Peel and core the apples, then cut into 1/4 inch thick slices.
Place apple slices in a large bowl. Toss with the lemon juice, 1/4 cup of the brown sugar, 2 tablespoons of melted butter, 1 teaspoon cinnamon and 1/8 teaspoon salt.
Spread the apples evenly on the pan, cover with foil and bake until the apples have softened and released some liquid, about 20 minutes.
Meanwhile, combine the oats, flour, remaining 1 1/4 cups brown sugar,
1 teaspoon cinnamon, and 1 teaspoon salt together in a large bowl, breaking up any lumps with a fork. Add the remaining melted butter to the oat mixture, stirring with a fork until it is moistened and crumbly.
Carefully uncover the sheet pan and scatter the oat crumble evenly over the top. Bake uncovered until the top is crisp and golden brown and the juices are bubbly, about 15 minutes.
Serve with ice cream.
*Adapted from the Food Network Kitchen.
7 medium baking apples, such as Gala or Fuji (about 3 pounds)
1 tablespoon fresh lemon juice
1 1/2 cups packed light brown sugar
2 sticks unsalted butter, melted
2 teaspoons ground cinnamon
Kosher salt
2 cups old-fashioned rolled oats (Not Quick)
1 1/2 cups flour
Vanilla ice cream, for serving
Spray an 18 x 13 inch sheet pan with cooking spray.
Position a rack in the center of the oven and preheat to 425 degrees.
Peel and core the apples, then cut into 1/4 inch thick slices.
Place apple slices in a large bowl. Toss with the lemon juice, 1/4 cup of the brown sugar, 2 tablespoons of melted butter, 1 teaspoon cinnamon and 1/8 teaspoon salt.
Spread the apples evenly on the pan, cover with foil and bake until the apples have softened and released some liquid, about 20 minutes.
Meanwhile, combine the oats, flour, remaining 1 1/4 cups brown sugar,
1 teaspoon cinnamon, and 1 teaspoon salt together in a large bowl, breaking up any lumps with a fork. Add the remaining melted butter to the oat mixture, stirring with a fork until it is moistened and crumbly.
Carefully uncover the sheet pan and scatter the oat crumble evenly over the top. Bake uncovered until the top is crisp and golden brown and the juices are bubbly, about 15 minutes.
Serve with ice cream.
*Adapted from the Food Network Kitchen.
Best Ever Scones
This is an Ina Garten recipe that I make over and over. Best tasting scones ever!
4 cups plus 1 tablespoon flour
2 tablespoons sugar, plus additional for sprinkling
2 tablespoons baking powder
2 tablespoons salt
3/4 pound cold, unsalted butter, diced
4 extra large eggs, lightly beaten
1 cup cold heavy cream
3/4 cups small diced dried strawberries*
1 egg beaten with 2 tablespoons water or milk, for egg wash
Directions
Preheat the oven to 400 degrees.
In the bowl of an electric mixer combine 4 cups of flour, 2 tablespoons sugar, baking powder and salt. Blend in the cold butter at the lowest speed and mix until the butter is in pea sized pieces. Combine the eggs and heavy cream and quickly add them to the flour and butter mixture. Combine until just blended. Toss the strawberries with 1 tablespoon of flour, add them to the dough and mix quickly. The dough may be a bit sticky.
Dump the dough out onto a well floured surface and be sure it is well combined. Flour your hands and a rolling pin and rolling the dough to 3/4 inch thick. You should see lumps of butter in the dough. Cut into squares with a 4" plain or fluted cutter and then cut them in half diagonally to make triangles.
Place on a baking sheet lined with parchment paper.
Brush the tops with the egg wash. Sprinkle with sugar and bake for 20 - 25 minutes, until the outsides are crisp and the insides are fully baked.
Makes 14-16 large scones.
*I also used dried blueberries found at Trader Joe's.
4 cups plus 1 tablespoon flour
2 tablespoons sugar, plus additional for sprinkling
2 tablespoons baking powder
2 tablespoons salt
3/4 pound cold, unsalted butter, diced
4 extra large eggs, lightly beaten
1 cup cold heavy cream
3/4 cups small diced dried strawberries*
1 egg beaten with 2 tablespoons water or milk, for egg wash
Directions
Preheat the oven to 400 degrees.
In the bowl of an electric mixer combine 4 cups of flour, 2 tablespoons sugar, baking powder and salt. Blend in the cold butter at the lowest speed and mix until the butter is in pea sized pieces. Combine the eggs and heavy cream and quickly add them to the flour and butter mixture. Combine until just blended. Toss the strawberries with 1 tablespoon of flour, add them to the dough and mix quickly. The dough may be a bit sticky.
Dump the dough out onto a well floured surface and be sure it is well combined. Flour your hands and a rolling pin and rolling the dough to 3/4 inch thick. You should see lumps of butter in the dough. Cut into squares with a 4" plain or fluted cutter and then cut them in half diagonally to make triangles.
Place on a baking sheet lined with parchment paper.
Brush the tops with the egg wash. Sprinkle with sugar and bake for 20 - 25 minutes, until the outsides are crisp and the insides are fully baked.
Makes 14-16 large scones.
*I also used dried blueberries found at Trader Joe's.
White Chicken Chili for the 2019 13th Annual Maman Chili Cookoff
Although it didn't win this years Maman Chili Cook Off, it was still delicious.
3 pounds boneless, skinless chicken breast halves (Good quality)
3 tablespoons olive oil, divided
2 tablespoons plus 2 teaspoons chili powder, divided
3 tablespoons cumin, divided
1 teaspoon salt, divided, plus more to taste
1/2 teaspoon cayenne
1 sweet onion, chopped
4 garlic cloves, minced
2 15 ounce cans white beans, drained
2 4 oz. cans mild green chilies
2 teaspoons oregano
4 cups organic chicken stock
3 cups shredded cheese, divided (half Monterey Jack, half Cheddar)
1 cup sour cream
Roast the Chicken:
Preheat the oven to 350 degrees. Spread chicken out on an oiled sheet pan. Drizzle with 1 tablespoon olive oil and season with 2 teaspoons chili powder,
1 tablespoon cumin, 1/2 teaspoon salt and a pinch of cayenne. Roast for 30 minutes. Cut into bite size pieces. Set aside.
Chili:
In a large pot heat remaining 2 tablespoons olive oil. Saute onion and garlic over medium heat for 5 minutes until tender. Add beans, chicken, chilies, oregano, 2 tablespoons chili powder, 2 tablespoons cumin, 1/2 teaspoon salt and 1/4 teaspoon cayenne. Add 4 cups of the chicken broth. Stir to combine and simmer gently on low for about 20 minutes.
Remove the pot from the heat and let it cool for 5 minutes. Stir in 3 cups of the cheese (one cup at a time) then 1 cup of sour cream. Bring the pot back to a gentle simmer over low heat (to keep dairy products from separating, don't boil).
Makes 10 servings.
Adapted from panningtheglobe.com
3 pounds boneless, skinless chicken breast halves (Good quality)
3 tablespoons olive oil, divided
2 tablespoons plus 2 teaspoons chili powder, divided
3 tablespoons cumin, divided
1 teaspoon salt, divided, plus more to taste
1/2 teaspoon cayenne
1 sweet onion, chopped
4 garlic cloves, minced
2 15 ounce cans white beans, drained
2 4 oz. cans mild green chilies
2 teaspoons oregano
4 cups organic chicken stock
3 cups shredded cheese, divided (half Monterey Jack, half Cheddar)
1 cup sour cream
Roast the Chicken:
Preheat the oven to 350 degrees. Spread chicken out on an oiled sheet pan. Drizzle with 1 tablespoon olive oil and season with 2 teaspoons chili powder,
1 tablespoon cumin, 1/2 teaspoon salt and a pinch of cayenne. Roast for 30 minutes. Cut into bite size pieces. Set aside.
Chili:
In a large pot heat remaining 2 tablespoons olive oil. Saute onion and garlic over medium heat for 5 minutes until tender. Add beans, chicken, chilies, oregano, 2 tablespoons chili powder, 2 tablespoons cumin, 1/2 teaspoon salt and 1/4 teaspoon cayenne. Add 4 cups of the chicken broth. Stir to combine and simmer gently on low for about 20 minutes.
Remove the pot from the heat and let it cool for 5 minutes. Stir in 3 cups of the cheese (one cup at a time) then 1 cup of sour cream. Bring the pot back to a gentle simmer over low heat (to keep dairy products from separating, don't boil).
Makes 10 servings.
Adapted from panningtheglobe.com
Salted Nutella Bars
These bars have a shortbread crust on the bottom, and a crumbled shortbread topping with Nutella in between. My entry in the 2019 Maman Chili Cook Off Bake Off.
1 pound salted butter, room temperature
1 cup sugar
1 1/2 cups powdered sugar
2 tablespoons pure vanilla
4 cups flour
1 cup Nutella
1 - 2 teaspoons flaked sea salt
Preheat oven to 325 degrees. Grease a 9 x 13 baking dish with butter or cooking spray. Set aside.
With electric mixer combine butter and sugars. Using mixer on medium speed, beat together until creamy. Add the vanilla and beat until combined. Slowly add the flour into the butter mixture stirring until dough combines together.
Press about one third of the dough evenly into the pan to form a bottom crust. Wrap remaining dough in plastic wrap and chill in refrigerator. Bake crust until firm and edges are a pale golden brown, approximately 12-14 minutes. Transfer pan to a wire rack and let cool about 15 minutes.
Spread Nutella evenly over crust, about 1/4 inch away from the edge of the crust. Remove remaining dough from refrigerator and crumble remaining dough on top. Finish baking 20-25 minutes until top is set and lightly golden.
Sprinkle immediately with flaked salt.
Cool and cut into small squares.
Adapted from cookiesandcups.com
Instant Pot Beef Stew
This is a really delicious beef stew made in the Instant Pot in about 1 hour. The gravy is so flavorful. I adapted the recipe on a blog called sweetandsavorymeals.com
Beef:
1 1/2 - 2 lbs. stew meat cut into 1 1/2" cubes
(I like the grass fed stew meat at Whole Foods)
2 tablespoons flour
1 teaspoon salt
1/4 teaspoon ground black pepper
2 - 3 tablespoons canola or olive oil
Ingredients:
1/2 cup water
1 small sweet onion, chopped
3 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon dried rosemary
1 tablespoon dried thyme
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
1 tablespoon brown sugar
2 cups organic beef stock
2 carrots, peeled and chopped into 1 inch chunks
8 ounces baby Bella mushrooms, washed, trimmed and quartered
1 pound new mini potatoes or Yukon Gold potatoes (I used Yukon Gold)
1 bunch fresh thyme, tied in a bundle
Cornstarch thickener:
3 tablespoons cornstarch
3 tablespoons water
Instructions
Add beef chunks to a large bowl, sprinkle flour, sprinkle with flour, salt and pepper onto it. Stir to combine.
Turn on the Instant Pot and select Saute. Once hot add oil to the pot. Cook the beef in batches 2-3 minutes on each side until brown. Remove the beef from the pot, cover with foil and set aside.
Add the water to the Instant Pot to deglaze it, using a wooden spoon scrape the bottom of the pot well to remove any bits that are stuck. Make sure you scrape it well to avoid burning during cooking.
Add the chopped onion and garlic and cook for 1 minute. Add salt, pepper, dried rosemary, thyme. Stir to combine. Add tomato paste, Worcestershire sauce, brown and sugar and beef stock. Stir to combine. Add beef back to the pot followed by the chopped carrots, mushrooms and potatoes.
Make sure you don't go over the Max line of your pot. Add the bunch of fresh thyme on top.
Close the lid and seal the valve.
Cook for 35 minutes on High Pressure. Once the Instant Pot beeps, do a 15 minute Natural Pressure Release. Manually release the remaining pressure.
Discard thyme.
Mix the cornstarch and water in a bowl until well combined. With the Instant Pot on Saute, add the mixture to the pot and gently stir. Cook for 2-3 minutes until the sauce thickens.
Beef:
1 1/2 - 2 lbs. stew meat cut into 1 1/2" cubes
(I like the grass fed stew meat at Whole Foods)
2 tablespoons flour
1 teaspoon salt
1/4 teaspoon ground black pepper
2 - 3 tablespoons canola or olive oil
Ingredients:
1/2 cup water
1 small sweet onion, chopped
3 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon dried rosemary
1 tablespoon dried thyme
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
1 tablespoon brown sugar
2 cups organic beef stock
2 carrots, peeled and chopped into 1 inch chunks
8 ounces baby Bella mushrooms, washed, trimmed and quartered
1 pound new mini potatoes or Yukon Gold potatoes (I used Yukon Gold)
1 bunch fresh thyme, tied in a bundle
Cornstarch thickener:
3 tablespoons cornstarch
3 tablespoons water
Instructions
Add beef chunks to a large bowl, sprinkle flour, sprinkle with flour, salt and pepper onto it. Stir to combine.
Turn on the Instant Pot and select Saute. Once hot add oil to the pot. Cook the beef in batches 2-3 minutes on each side until brown. Remove the beef from the pot, cover with foil and set aside.
Add the water to the Instant Pot to deglaze it, using a wooden spoon scrape the bottom of the pot well to remove any bits that are stuck. Make sure you scrape it well to avoid burning during cooking.
Add the chopped onion and garlic and cook for 1 minute. Add salt, pepper, dried rosemary, thyme. Stir to combine. Add tomato paste, Worcestershire sauce, brown and sugar and beef stock. Stir to combine. Add beef back to the pot followed by the chopped carrots, mushrooms and potatoes.
Make sure you don't go over the Max line of your pot. Add the bunch of fresh thyme on top.
Close the lid and seal the valve.
Cook for 35 minutes on High Pressure. Once the Instant Pot beeps, do a 15 minute Natural Pressure Release. Manually release the remaining pressure.
Discard thyme.
Mix the cornstarch and water in a bowl until well combined. With the Instant Pot on Saute, add the mixture to the pot and gently stir. Cook for 2-3 minutes until the sauce thickens.
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