Saturday, February 26, 2011

Sea Salt Caramel Fudgies

I was considering not posting these cookies because they are not very pretty, but after eating them, they are too good to keep to myself!  Both chocolate and caramel lovers will fall in love with these cookies.  They have the amazing sweet and salty combo.  I used soft caramel that I rolled into little balls, so the cookies stayed very soft and chewy.

Here are the ingredients you will need:

Rolling the soft caramel into balls was a mistake because they all stuck together and it took longer than I expected!  I used Peter's Caramel.  Next time I will either roll them as I am putting them into the dough, or buy the Kraft caramel balls...probably much easier!

Sift the flour, baking soda, and salt together.  Set aside.

Melt the butter in a large saucepan.

Add the sugars and cocoa powder.  Stir together.  Mixture will be grainy.

Add the sour cream and vanilla.  Stir together.

Stir in the dry ingredients just until combined.

I used a muffin top pan for half of mine, but I would recommend the drop method for these cookies because they are very sticky.  Drop dough onto parchment-lined cookie sheet, and salt cookies with sea salt.

Sea Salt Caramel Fudgies 
1 1/4 cup all-purpose flour
¼ teaspoon baking soda
1/4 teaspoon salt
5 tablespoons butter
7 tablespoons cocoa powder
2/3 cup granulated sugar
1/3 cup packed brown sugar
1/3 cup sour cream
1 teaspoon vanilla extract
Soft caramel, rolled into little balls
Sea salt
Preheat oven to 350ºF; line 2 baking sheets with parchment paper, lightly coated with cooking spray. Sift together flour, soda, and salt; set aside.
Melt butter in a large saucepan over medium heat. Remove from heat; stir in cocoa powder and sugars. Add sour cream and vanilla, stirring to combine. Add flour mixture, stirring until moist. Drop the caramel balls into the cookie dough. Place balls on cookie sheets and sprinkle with sea salt.
Bake for 10-12 minutes or until almost set. Cool on pans 2 to 3 minutes or until firm. Remove cookies from pans; cool on wire racks.
Makes about 16-18 cookies

Thursday, February 24, 2011

Chicken Cordon Bleu

This was one fancy dish that was quick to prepare!  My parents helped me with a house project, so I wanted to say thank you with a fancy cuisine.  My mom requested that I make this for her, and because she is a visual person, I included all the how-to pictures.  The sauce for this dish was very unique.  It is very gravy-like, and was terrific on mashed potatoes too!  The chicken was very moist, and the flavors blended together nicely.  I doubled the recipe, but below is the original.  Here you go!

Here are the ingredients you will need...

First, you will take you chicken breasts and open them up.  Then you fold the slice of ham and the slice of cheese up together and tuck them inside the chicken breast.  Then secure the chicken, ham, and cheese with a toothpick by sticking it all the way through the chicken breast.

Next, you will combine the flour and paprika in a small bowl.  Dredge the chicken breasts in the mixture.

Melt the butter in a large skillet over medium-high heat.  Brown the chicken in the butter, and remove to a plate.  Then add the bouillon cubes and chicken broth to the butter.  Place the chicken back in the skillet.  Let simmer on low until done.

After the chicken is cooked, do not forget to make the sauce!  It is essential for this dish.  Blend cornstarch and heavy cream together.  Add the cream mixture to the skillet that the chicken was cooked in.  Cook on medium-low heat until the mixture thickens to your liking.  Voila!  The Chicken Cordon Bleu is complete!

Chicken Cordon Bleu

1 lb skinless, boneless chicken breast halves
3 slices Swiss cheese
3 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup chicken broth
1 teaspoon chicken bouillon
1 tablespoon cornstarch
1 cup heavy whipping cream

Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the tenderloin flap of the chicken breast over the filling and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken on all sides. Heat the butter in a large skillet over medium-high heat. Cook the chicken until browned on all sides. Add the broth and bouillon. Reduce heat to low, cover, and simmer for 15 minutes, until chicken is no longer pink and juices run clear. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

Source: Kevin and Amanda

Sunday, February 20, 2011

Unbelievable Biscuits

These were some of the best biscuits I have ever had!  They just absolutely melt in your mouth, and can be paired with just about anything for supper.  There are only a total of five ingredients in the biscuits, and the biscuits take no time at all to bake.  I made some for my special Valentine's supper, and froze half of them.  Unbelievable biscuits are crowd pleaser for sure!
Unbelievable Biscuits
by Chef Alex Guarnaschelli
3 cups all-purpose flour, plus extra for rolling
1 tbsp. PLUS 1-1/2 tsp. baking powder
2 tsp. sugar
2 1/4 tsp. salt
2 1/2 cups heavy or whipping cream
Preheat oven to 350°. Sift flour, baking powder, sugar and salt into large bowl. Add cream to dry ingredients, mixing with hands. Take care there is no flour remaining in the bottom of the bowl. Turn biscuit mixture onto lightly floured surface. With floured hands, shape into 9 x 6-inch rectangle, about 1-inch-thick. Lightly flour knife and cut biscuit mixture lengthwise into 4 pieces, then crosswise into 6 pieces, to make 24 (1-1/2-inch) squares. Arrange biscuits on nonstick baking sheet or baking sheet lined with parchment paper; chill 15 minutes. Bake 15 minutes or until biscuits are light golden brown.
Makes 24 biscuits.
Source: adapted from Kevin and Amanda