This Week's Concoctions Ending 7/2

Here are some highlights of items that I made this week other than the "Weekly Cookie"


I have never successfully pan fried anything without scorching the food and/or the pan until this week. It was great. I was very pleased and Patrick really liked it.

Pan Fried Chicken

So every Wednesday night in the summer, I have been baking for this kids book thing so I found this recipe that I was able to use my whole milk in pudding form. However I didn't read the directions correctly so it didn't come out right. The brownie bottom came out ok and then I was supposed to poke holes in the brownies and pour the milk-pudding mix over it. But I didn't let the pudding set so it was like liquid that didn't fill the holes. So I tried to fix it by putting a container of cool whip over it but I felt like it was a gooey gross mess so....

Pudding Smothered Brownies

I made these instead. This recipe tends to be my backup because it is very easy to make (brownie mix, egg and oil). I think I made 32 in about 30 minutes. I first made these as part of my Christmas cookie selection and it has become a favorite in my house.

Brownie Cookies

We started receiving our fruit share recently and this past week, we received 3 quarts of strawberries! So I used a little over a quart on this pie.

Strawberry Pie

July 1: Nanaimo Bars

Nanaimo Bars

Base
8 tablespoons (4 oz) unsalted butter
1/4 cup granulated sugar
1 large pasteurized egg, lightly beaten
5 tablespoons unsweetened natural cocoa powder
2 cups graham cracker crumbs
1/2 cup chopped and toasted pecans
1/2 cup sweetened flaked coconut

Filling
4 tablespoons (2 oz) unsalted butter, room temperature
2 cups confectioners' sugar, lightly spooned
2 tablespoons instant vanilla pudding or custard powder
2-3 tablespoons milk
1 teaspoon vanilla extract

Topping
1 1/2 tablespoons unsalted butter
6 oz semisweet chocolate

1. Line a 9x13 pan with nonstick foil.
2. Make the base: In the top of a double boiler or in a mixing bowl set over but not touching a pan of simmering water, melt the butter. Remove from the heat and whisk in the sugar, egg, and cocoa powder. Return the pan to the heat and whisk for about 3 minutes. Remove from the heat and stir in the graham cracker crumbs, pecans, and coconut. Spread in the prepared pan and press down tightly. Chill the pan while you make the second layer.
3. Make the filling: In a medium-size mixing bowl, stir together the butter and confectioners' sugar, then beat with a handheld mixer until fluffy. Beat in the pudding mix, milk, and vanilla. Spread the filling over the cooled crust, and then chill for about an hour.
4. Make the topping: In the top of a double boiler, or in the microwave using 50% power, melt the butter and the chocolate, stirring at 1-minute intervals. Spread the melted chocolate over the custard layer and chill until set. When ready to serve, lift from the pan, set the bars on a cutting board, and cut into 32 squares.

If you use the fresh stacks like me, it took 3 packets

Addition of the egg, sugar and cocoa powder

Addition of pecans, graham cracker crumbs, coconut

1st attempt in the microwave

Tried to save it by putting it over the stovetop to melt...fail.

2nd attempt by stovetop

Fail.

3rd attempt...I should've thrown it out instead of putting it on the top

4th attempt to put on top of the other stuff....just melted chocolate in a double boiler...no butter

Finally the finished product!

Thoughts: I had a lot of problems with melting the chocolate for the topping. As you can see by the pics, it took 4 attempts. It was crazy I must've wasted 24 oz of chocolate chips. Other than that there were no issues except they were kind of blah tasting. I think we each ate one bite.

This Week's Concoctions Ending 6/25

Here is the highlight that I made this week other than the "Weekly Cookie"

Cake Mix Fudge

The only thing I made this week was this cake mix fudge. It didn't harden properly so it was a little mushy and messy.

June 23: Slice-and-Bake Pecan Sandies

Slice-and-Bake Pecan Sandies

Ingredients:
1 cup (8 oz) unsalted butter, room temperature
1 1/3 cups confectioners' sugar, plus 1/4 cup for grinding with the pecans
1/2 teaspoon baking powder
1 teaspoon salt
1 teaspoon vanilla extract
2 large egg yolks
2 1/2 cups (11.25 oz) all-purpose flour
1 1/2 pecans, toasted and cooled
2 large egg whites, lightly beaten

1. In a bowl of a stand mixer fitted with a paddle attachment, or in a large mixing bowl, using a handheld mixer, beat the butter and 1 1/3 cups of the confectioners' sugar on medium speed until creamy. Scrape the sides of the bowl and beat in the baking powder, salt, vanilla, and egg yolks. By hand or using the lowest speed of the mixer, stir in the flour.
2. In a food processor or coffee or nut grinder, coarsely grind the pecans with the remaining 1/4 cup of confectioners' sugar. Stir in the pecans into the batter. Divide the dough into two equal portions and shape each portion into a log about 2 inches in diameter. Wrap the logs tightly in waxed paper or plastic wrap and chill for at least 2 hours, or until the dough is very firm.
3. Preheat the oven to 325 and place a rack in the center. Line two baking sheets with parchment paper or nonstick foil.
4. Using the serrated knife, slice the logs 1/2 inch thick and arrange the rounds about 2 inches apart on the prepared baking sheets. Brush the rounds with lightly beaten egg white. Bake for 15 minutes, or until lightly browned around the edges. Transfer to a wire rack to cool completely.

Adding the vanilla, salt and baking powder

Adding the egg yolks

Adding the flour

Made the pecans a little too fine...

I put them in overnight

Thoughts: I have a hard time shaping cookie dough into logs (see above), but other than that, this cookie was pretty easy to make. Brushing the top with egg whites was a nice little touch. Patrick and I are not crazy about pecan sandies so I think we only ate one whole cookie between us.

This Week's Concoctions Ending 6/18

Here are some highlights of items that I made this week other than the "Weekly Cookie"

This week I forgot to take pictures of a couple of things that I made....like sweet and sour beets and peanut butter lush (cake bottom, chocolate pudding middle and peanut butter-cool whip top).

Kit Kat Cake

Chocolate Peanut Butter Pizza

June 17: Carrot and Oat Cookies

Carrot and Oat Cookies

Ingredients:
3/4 cup (3.25 oz) whole wheat pastry flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup firmly packed light brown sugar
1/4 cup granulated sugar
1/4 cup vegetable oil
2 tablespoons pure maple syrup
1/3 cup carrot baby food
1/2 teaspoon vanilla extract
1 1/2 cups old-fashioned oats
1/2 cup golden raisins
1/2 cup toasted and chopped pecans

1. Preheat oven to 350 and place a rack in the center. Line two baking sheets with parchment paper or nonstick foil.
2. Mix the flour, baking soda, salt, and cinnamon together in a bowl; set aside.
3. Mix both of the sugars, the vegetable oil, maple syrup, carrot baby food, and vanilla together in a large mixing bowl. Add the flour mixture and stir until blended. Stir in the oats, followed by the raisins and pecans, and let sit for 10 minutes. Scoop up tablespoonfuls of dough and arrange about 2 1/2 inches apart on the prepared baking sheets.
4. Bake for 12-14 minutes. Let cool on the baking sheets for 5-8 minutes, then carefully transfer to a wire rack to cool completely.

I had to buy another small jar of carrot baby food because it only yielded about 1/4 cup

Dry ingredients

Addition of flour mixture

Addition of oats

Addition of golden raisins

Thoughts: This is definitely not a sweet cookie. It is more like a sticky granola. I cooked them for a full 14 minutes because at 12 minutes, they looked a little undercooked. I felt like it was a tad too healthy for me. Patrick liked it and had almost a whole cookie where I probably had a bite or two.  I also hate carrots.