Maddie's 16th Birthday Cookie Cake

Salted Nutella Butter Bars

Salted Nutella Butter Bars

makes 30 bars

Ingredients

1 lb. salted butter room temp

1 cup sugar

1½ cups powdered sugar

2 Tbs vanilla

4 cups AP flour

1 cup Nutella

*1-2 tsp flaked sea salt (optional)

How to Make

Preheat oven to 325°

Grease a 9x13 baking dish with butter or cooking spray. Set aside.

In bowl of 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 the edges are a pale golden brown approx 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, if desired.

Cool and cut into squares.

Caprese Salad

I made this recently in Los Angeles to accompany homemade pizza made by Ryan.  I was so happy with the way the balsamic drizzle turned out and how nice it looked over the salad.

2 cups Balsamic Vinegar
3 whole ripe tomatoes, sliced thick
12 ounces, fresh mozzarella cheese, sliced thick
Fresh basil leaves
Olive Oil (good quality), for drizzling
Freshly ground salt and pepper

In a small saucepan, bring balsamic vinegar to a boil over medium-low heat.  Cook for 10 to 20 minutes, or until balsamic has reduced to a thicker glaze.  Remove from heat and transfer to a bowl or cruet.  Allow to cool.

When you are ready to serve, arrange tomato and mozzarella slices on a platter.  Arrange basil leaves between the slices.  Drizzle olive oil over the top of the salad, getting a little bit on each slice.  Do the same with the balsamic reduction, making designs if you want.  Store extra balsamic reduction in the refrigerator for a later use. 

End with a sprinkling of kosher salt and black pepper. 

Grandma's Cookie Cake

Another cookie caked baked in Los Angeles to celebrate Sienna's baptism weekend.    The recipe can be found on our blog under "Peace and Love Cookie Cake."

Spinach and Artichoke Dip

Jill service this delicious appetizer on Friday Pizza Night during our weekend in LA.

2 cups (8ounces) shredded mozzarella cheese, divided
1/2 cup sour cream
1/4 cup grated fresh Parmesan cheese, divided
1/4 teaspoon black pepper
3 garlic cloves, crushed
1 (14 ounce) can artichoke hearts, drained and chopped
2 (8 ounce) block cream cheese, softened
1/2 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry.

Tortilla chips

Preheat oven to 350. 

Combine 1 1/2 cups mozzarella, sour cream, 2 tablespoons parmesan cheese and next 6 ingredients (through spinach) in a large bowl; stir until well blended.
Spoon mixture into a 1 1/2 quart baking dish.  Sprinkle with remaining 1/2 cvup mozzarella and remaining 2 tablespoons parmesan. 

Bake at 350 for 30 minutes or until bubbly and golden brown. 

Serve with tortilla chips.

Peach and Brie Quesadillas with Lime-Honey Dipping Sauce

This appetizer that Jill served at Sienna's baptism party were a huge hit.

Ripe, but firm peaches work best.  If they are too soft, they'll make the tortillas soggy. 

Sauce:
2 tablespoons honey
2 tablespoons fresh lime juice
1/2 teaspoon grated lime rind

Quesadillas:
1 cup thinly sliced peeled firm ripe peaches (abougt 2 large)
1 tablespoon chopped fresh chives
1 teaspoon brown sugar
3 ounces Brie cheese, thinly sliced
4 (8 inch) flour tortillas

Cooking spray

To prepare sauce, combine first 3 ingredients, stirring with a whisk; set aside.*
*(I doubled the sauce recipe).

To prepare quesadillas, combine peaches, 1 tablespoon chives and sugar, tossing gently to coat.  Heat a large skillet over medium high heat.  Arrange one fourth of the cheese and one fourth of peach mixture over half of each tortilla; fold tortillas in half.  Coat pan with cooking spray.  Place 2 quesadillas in pan; cook 2 minutes on each side or until tortillas are lightly browned and crisp. 

Remove from pan; keep warm.  Repeat procedure with remaining quesadillas.  cut each quesadilla into 3 wedges; serve with sauce.

Note:

Placing the fillings on one side of the tortilla and folding the other half over (like a taco) makes the quesadillas easier to handle. 

Bruschetta with Peach Salsa and Melted Brie

Another delicious appetizer that Jill made for our weekend in Los Angeles.

Place the cheese in the freezer for about 20 minutes for easier cuttingl.  To make this appetizer in advance, you can prepare the salsa up to a day ahead.  Toast bread and assemble just before serving.

2 cups chopped peeled peaches (about 4)
3/4 cup finely chopped red bell pepper (about 1)
1/4 cup chopped green onions
2 tablespoons chopped fresh cilantro
1 tablespoon sugar
1 tablespoon fresh lime juice
Dash of ground red pepper
1 (8 ounce) French bread baquette, cut into 24 slices
4 ounces chilled Brie cheese, cut into 24 pieces

Preheat broiler.

Combine first 7 ingredients; set aside.

Arrange bread slices in an even layer on a baking sheet.  Top each bread slice with 1 piece of cheese; broil 3 minutes or until cheese melts and bread is toasted.  Remove pan from oven.  Top each bread slice with about 1 1/2 tablespoons salsa; serve immediately.