Triple-Decker Mint Brownies

I have two other recipes for mint brownies on this blog, but this one was different enough that I wanted to try it. I actually made this back in February for St. Patrick's Day, lol. I just haven't gotten around to posting them. 

Triple-Decker Mint Brownies  

adapted from The Kitchn

BROWNIES:

1/2 cup (1 stick) unsalted butter
8 ounces bittersweet chocolate, finely chopped
1/4 cup unsweetened Dutch process cocoa powder
1 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
1/2 cup all-purpose flour
1/2 teaspoon kosher salt

FOR THE BUTTERCREAM:

1/2 cup (1 stick) unsalted butter, at room temperature
2 ounces cream cheese, at room temperature
2 teaspoons peppermint extract

green food coloring, optional

Pinch kosher salt
2 cups powdered sugar

FOR THE GANACHE:

6 ounces dark chocolate, finely chopped
1/2 cup heavy cream

MAKE THE BROWNIES:
1.  Arrange a rack in the middle of the oven and heat to 350°F. Line an 8x8-inch baking pan with parchment paper so that it hangs over two sides of the pan. Lightly grease the pan and parchment with cooking spray or butter.

2.  Melt the butter and chocolate in a medium saucepan over low heat, stirring constantly. Remove the pan from the heat and whisk in the cocoa powder, sugar, and vanilla until no lumps remain. Let sit for 5 minutes so the cocoa powder can bloom. Whisk the eggs in one at a time, mixing well after each addition. Add the flour and salt and fold in with a rubber spatula.

3.  Transfer to the prepared baking pan and spread in an even layer. Bake until set, 23 to 25 minutes. Cool completely in the pan.

MAKE THE BUTTERCREAM:
4.  Place the butter and cream cheese in a stand mixer fitted with the paddle attachment. (Alternatively, use an electric hand mixer and large bowl.) Beat on medium speed until smooth, about 2 minutes. Beat in the peppermint extract, green food coloring, and salt.

5.  With the mixer on low speed, gradually add in the sugar. Once incorporated, increase the speed to medium-low and mix until smooth and fluffy. Spread in an even layer over the brownies. Refrigerate at least 30 minutes. Meanwhile, make the ganache.

MAKE THE GANACHE:
6.  Place the chocolate in a medium heatproof bowl. Heat the cream in a small saucepan over low heat until bubbling round the edges, then pour it over the chocolate mixture. Let sit for about 10 minutes, then stir with a spatula until completely smooth. Let it cool at room temperature for about 10 minutes, then use it as soon as it starts to thicken up.

7.  Remove the brownies from the refrigerator and spread the ganache in an even layer over the buttercream with an offset spatula or knife. Refrigerate for at least 30 minutes before slicing and serving.

**This post and photos are property of http://dishingwithdish.blogspot.com/ **

Creamy One-Pot Beefy Orzo

This was a quick and flavorful, one-pot easy pasta dish. My fam enjoyed this. Serve it with a green salad or some roasted broccoli (I even use frozen for ease) and you have a complete meal. 

Creamy One-Pot Beefy Orzo  

adapted from the Kitchn

1 ounce Parmesan cheese (1/2 packed cup freshly grated or 1/4 cup store-bought grated), plus more for serving
1 tablespoon olive oil
1/4 teaspoon red pepper flakes (optional)
1 pound lean ground beef
3/4 teaspoon kosher salt, plus more as needed
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried Italian seasoning
1/2 teaspoon freshly ground black pepper, plus more as needed
2 cups or 1 (14.5-ounce) can beef broth, plus more as needed
1 (15-ounce) can tomato sauce
1 cup dried orzo pasta (about 6 1/4 ounces)
1/4 cup heavy cream or half-and-half
Fresh basil leaves, for serving (optional)

1.  Heat 1 tablespoon olive oil and 1/4 teaspoon red pepper flakes, if using, in a Dutch oven or heavy-bottom pot over medium-high heat until the oil is shimmering. Add 1 pound lean ground beef and season with 3/4 teaspoon kosher salt, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon dried Italian seasoning, and 1/2 teaspoon black pepper. Cook, breaking up the meat into smaller pieces with a wooden spoon, until browned and cooked through, 5 to 7 minutes.

2.  Add 2 cups or 1 (14.5-ounce) can of beef broth, 1 (15-ounce) can tomato sauce, and 1 cup dried orzo pasta. Bring to a boil, stirring constantly. Reduce the heat to low to maintain a simmer and cook, stirring constantly so that the orzo doesn’t stick to the bottom of the pot, until most of the liquid is absorbed and the orzo is al dente, about 8 minutes or according to package instructions. (If the orzo isn’t completely cooked at this point, add more broth or water to the pot and continue to simmer until it has.)

3.  Remove the pot from the heat. Add 1/4 cup heavy cream or half-and-half and the Parmesan, and stir to combine. Taste and season with more kosher salt and black pepper as needed. Serve topped with more Parmesan cheese and torn fresh basil leaves if desired.

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Cheesy Crockpot Potatoes

I enjoyed these cheesy potatoes made in the crockpot. Some of my kids, not so much. Not sure why- they're weirdos sometimes and one can never really tell why they like some foods and not others. But here we are. Anyway, these call for frozen hashbrowns, which are just small diced, raw (I think) potatoes. I was curious so I tried this recipe and liked the results. It's super easy to stir together, too. This would be a good holiday side. I made this twice. I think both times, we had it with grilled meat and a veg. 

Cheesy Crockpot Potatoes

adapted from The Kitchn

1 medium yellow onion, chopped
8 ounces sharp cheddar cheese, shredded (about 2 cups), divided
1 cup whole milk
1 cup sour cream
3 tablespoons all-purpose flour
1 tablespoon Dijon mustard
1 teaspoon kosher salt
1/2 teaspoon garlic powder
1 (32-ounce) bag frozen diced potatoes
Freshly ground black pepper, for serving
Chopped chives or flat-leaf parsley leaves, for serving, optional

1.  Place 1 cup whole milk, 1 cup sour cream, 3 tablespoons all-purpose flour, 1 tablespoon Dijon mustard, 1 teaspoon kosher salt, and 1/2 teaspoon garlic powder in a 6-quart or larger slow cooker and whisk until combined. Add 1 bag frozen diced potatoes, the diced onion, and 6 ounces of the cheese (about 1 1/2 cups) and stir to combine.

2.  Cover and cook until the potatoes are tender, stirring halfway through, about 5 to 6 hours on the LOW setting, or 3 to 4 hours on the HIGH setting. During the last 15 minutes of cooking, sprinkle evenly with the remaining 2 ounces cheese (about 1/2 cup). Cover and cook until the cheese is melted. Serve with freshly ground black pepper and chopped chives or parsley leaves.

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Mississippi Mud Cake

Yum, this cake was delicious. I had no idea it would be a full-size, tall cake in the cake pan like this- I was expecting some skinny cake like Texas Sheet Cake. This was so good. I'd make it again for someone's birthday. The directions say to let cool before eating, but we ate it warm, and the melty marshmallows and warm icing was sooo good. I had a piece the next day and preferred it warm. While warm, it's a mess and hard to serve, but it's a delicious mess. 

Mississippi Mud Cake

adapted from The Kitchn

FOR THE CAKE:

2 large eggs

1 cup whole or 2% milk
1/2 cup sour cream
1 cup plus 1 tablespoon vegetable oil, divided
2 cups all-purpose flour
1 cup packed light brown sugar
1 cup granulated sugar
1/2 cup Dutch-processed cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon vanilla extract
1/2 teaspoon kosher salt
1 (10-ounce) bag mini marshmallows (about 4 cups)

FOR THE FROSTING:

8 tablespoons (1 stick) butter
1/3 cup whole or 2% milk
1/4 cup Dutch-processed cocoa powder
2 teaspoons vanilla extract
1/4 teaspoon kosher salt
2 1/2 cups powdered sugar

1. Place 2 large eggs, 1 cup whole or 2% milk, and 1/2 cup sour cream in a medium bowl and let sit until room temperature, 30 to 45 minutes.

2.  Arrange a rack in the middle of the oven and heat the oven to 350ºF. Coat a 9x13 baking dish with 1 tablespoon of the vegetable oil.

3.  Place 2 cups all-purpose flour, 1 cup packed light brown sugar, 1 cup granulated sugar, 1/2 cup Dutch-processed cocoa powder, 1 1/2 teaspoons baking powder, and 1 teaspoon baking soda in a large bowl and whisk until combined. Add 1 cup vegetable oil, 1 tablespoon vanilla extract, and 1/2 teaspoon kosher salt to the egg mixture and whisk until smooth and combined. Pour over the flour mixture and stir with a wooden spoon or flexible spatula until just combined. Transfer into the baking dish. Bake until a toothpick inserted in the center comes out clean, 30 to 33 minutes.

4.  Remove the cake from the oven and evenly scatter 10 ounces mini marshmallows (about 4 packed cups) over the cake. Return to the oven and bake until the marshmallows start to melt, 2 to 3 minutes.
Place the baking dish on a wire rack and let the cake cool for 30 minutes. 

5.  Meanwhile, prepare the frosting: melt 1 stick butter in a large saucepan over medium heat. Add 1/3 cup whole or 2% milk, 1/4 cup Dutch-processed cocoa powder, 2 teaspoons vanilla extract, and 1/4 teaspoon kosher salt. Whisk until combined. Slowly sift in 2 1/2 cups powdered sugar and whisk until smooth, about 1 minute. (I tried to sift, but it just made a mess, so I ended up skipping it- was fine) Remove the saucepan from the heat and let cool until the cake is ready. Slowly pour the frosting over the warm cake and spread into an even layer. Let sit until the frosting is set, about 30 minutes, before slicing and serving OR wait about 5 minutes and dig in- that's what we did. :) 

**This post and photos are property of http://dishingwithdish.blogspot.com/ **

Chewies

 
I loved these bars. They are called Chewies or Charleston Chewies. They are so very chewy and delicious! I think they have the perfect texture for a bar. They are like an almond and brown sugar-flavored blondie. The almond extract really makes these, so don't skip it. These were so simple; so easy to make, but tasted wonderful. Give them a try!! 

Chewies 

adapted from The Kitchn

4 tablespoons (1/2 stick) butter, plus additional softened butter for the baking dish
1 cup packed light brown sugar
1 teaspoon almond extract
1 teaspoon vanilla extract
1 large egg, lightly beaten
3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 cup chopped pecans
Confectioners’ sugar, for dusting

1. Preheat the oven to 350°F. Butter an 8-inch square baking pan. Melt the butter in a small saucepan over medium heat. Turn off the heat and let the butter cool slightly, then add the brown sugar, almond extract, and vanilla extract and stir until smooth. Stir in the egg.

2. In a small bowl, whisk together the flour and baking powder, then fold the flour mixture into the brown sugar mixture. Fold in the pecans. Pour the batter into the prepared baking dish and bake until set around the edges but still loose in the center, about 15-20 minutes. (Ovens differ- mine is fast. Don't overbake, or they won't be chewy. Check early.) Let cool completely, then sift confectioners’ sugar on top. Cut into 16 squares.

**This post and photos are property of http://dishingwithdish.blogspot.com/ **

Hungarian Mushroom Soup

I've wanted to make this soup for a long time- anytime we're in Eastern Europe, my son orders mushroom soup at restaurants, and it's always so good. I grew up not liking mushrooms and didn't really appreciate them until lately. However, my son has loved mushrooms since he was a toddler. His love for them has helped me to enjoy them more as well. This soup was very good- rich and savory; it had a strong beef stroganoff vibe, even though this soup is beef-free. We enjoyed this with my fave overnight Focaccia Bread. 

Hungarian Mushroom Soup

adapted from The Kitchn

3/4 cup sour cream, plus more for serving
1/2 medium lemon
1 medium yellow onion, diced
1 pound white button or cremini mushrooms, or a combination, cleaned and thinly sliced
4 cloves garlic, chopped
1/2 medium bunch fresh dill, chopped (or one tsp. dried)
1/2 bunch fresh thyme leaves, chopped (or one tsp. dried)
2 teaspoons Hungarian sweet or hot paprika (regular paprika is fine if that's what you have)
4 tablespoons (1/2 stick) butter
1 teaspoon kosher salt
1/2 cup dry white wine or chicken or veggie broth
3 cups low-sodium chicken or vegetable broth
2 tablespoons Worcestershire sauce
1 cup whole milk
2 tablespoons all-purpose flour

1.  Place 3/4 cup sour cream in a small bowl. Juice 1/2 medium lemon (about 1 tablespoon) into the bowl of sour cream. Let sit on the counter until room temperature.

2.  Melt 4 tablespoons butter in a Dutch oven over medium heat. Add the onions, mushrooms, and 1 teaspoon kosher salt. Cook until the onions are translucent, and the mushrooms are soft and have released most of their liquid, 12 to 14 minutes.

3.  Add the herbs, stir to combine, and cook until fragrant, about 1 minutes. Add 1/2 cup white wine/broth and scrape up any browned bits from the bottom of the pot with a wooden spoon. Cook until the wine/broth is mostly evaporated, 1 to 2 minutes.

4.  Add 3 cups low-sodium chicken or vegetable broth and 2 tablespoons Worcestershire sauce and stir to combine. Transfer about 1/4 cup of the liquid in the pot into the sour cream mixture and whisk to combine and set aside.

5.  Bring the soup to a simmer. Meanwhile, measure out 1 cup whole milk in a 2-cup liquid measuring cup, add 2 tablespoons all-purpose flour, and whisk until smooth.

6.  Whisk the milk mixture into the soup and cook until the soup thickens enough to coat the back of a spoon, about 10 minutes. Remove the pot from the heat. Add the sour cream mixture and whisk to combine. Garnish with fresh dill fronds and a dollop of sour cream.

**This post and photos are property of http://dishingwithdish.blogspot.com/ **

Brookies (Brownies + Cookies)

These were fun to make- I made them before Christmas to have ready for my son when he got home from college. I've always wanted to try a Brookie- a cookie and brownie in one. You make two small batches of dough and combine two balls into one, then bake. 

Brookies (Brownies + Cookies)  

adapted from The Kitchn  

For the brownie dough:

1/2 cup bittersweet chocolate chips
2 tablespoons butter
1/3 cup all-purpose flour
2 tablespoons Dutch-processed cocoa powder, such as Hershey's Special Dark
1/4 teaspoon kosher salt
1/8 teaspoon baking soda
1/4 cup plus 2 tablespoons granulated sugar
1 large egg
1/2 cup chopped raw walnuts (optional)

For the chocolate chip dough:

5 tablespoons butter, softened at room temp
1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
3/4 cup bittersweet chocolate chips

Cooking spray

Make the brownie dough:
1.  Place 1/2 cup bittersweet chocolate chips and 2 tablespoons butter in a small microwave-safe bowl. Microwave on High for 1 minute. Stir until completely melted and smooth, microwaving for 20 seconds more if needed. (Alternatively, melt together on the stovetop over low heat.)  Place 1/3 cup all-purpose flour, 2 tablespoons Dutch cocoa powder, 1/4 teaspoon kosher salt, and 1/8 teaspoon baking soda in a small bowl and whisk to combine.

2.  Place 1/4 cup plus 2 tablespoons granulated sugar and 1 large egg in a large bowl and whisk until lemon yellow-colored and the sugar has dissolved, about 1 1/2 minutes. Add the melted chocolate mixture and whisk to combine. Add the flour mixture and fold with a rubber spatula until just combined. Add 1/2 cup chopped walnuts, if using, and fold to combine.  Refrigerate for 20 minutes. Meanwhile, arrange 2 racks to divide the oven into thirds and heat the oven to 375°F. Line 2 baking sheets with parchment paper. Make the chocolate chip dough.

Make the chocolate chip dough:
3.  Place 1 cup plus 2 tablespoons all-purpose flour, 1/2 teaspoon kosher salt, and 1/4 teaspoon baking soda in a medium bowl and whisk to combine.

4.  Place the softened butter, 1/2 cup packed light brown sugar, and 1/4 cup granulated sugar in a stand mixer (or in a large bowl if using an electric hand mixer). Beat on medium speed until combined, about 1 minute. Add 1 large egg and 1 teaspoon vanilla extract and beat until combined, 2 to 3 minutes. Add the flour mixture and beat on low speed until just combined. Add 3/4 cup bittersweet chocolate chips and fold in by hand with a rubber spatula until just combined. Refrigerate until the brownie dough is ready, at least 10 minutes.

5.  Scoop out the chocolate chip dough into 24 (about 1-tablespoon) portions and place on the baking sheets, 12 per sheet. Repeat with scooping out the brownie dough into 24 portions, placing each one next to a portion of the chocolate chip dough. Coat your hands lightly with cooking spray. Working quickly, gently roll each brownie and chocolate chip portion of the dough together with your hands to form 24 half-and-half dough balls. Arrange them at least 2-inches apart on the baking sheets. For the best-looking cookies, make sure they are placed with a “seam” of the light and dark doughs facing up.

6.  Bake for 8-10 minutes, until baked to your liking. I like my cookies soft/chewy, AND my oven bakes super hot, so I always go for 8 minutes. If you are baking for longer, rotate the baking sheets halfway through baking.  Let cool for a few minutes on the baking sheet, then transfer the cookies to a wire cooling rack and let cool completely.

Grilled Zucchini Salad

I loved this zucchini side dish. (I LOVE ZUCCHINI!! Anyways....)  Slices of zucchini are grilled (over a gas or charcoal grill) and then tossed with lemon juice, herbs, and feta. The grill adds such great flavor to this. I make a similar side dish just on the stove; the grill really takes it up a notch. The original recipe has you cutting the zucchini in a weird way, so it doesn't fall through the grill grates. Even better: just skewer the zucchini or use a veggie grilling basket if you have one. I used metal skewers. Summer has been over for a bit, but this recipe still works for fall.

Grilled Zucchini Salad

adapted from The Kitchn

3 pounds medium green zucchini or yellow summer squash
5 tablespoons olive oil, divided
Finely grated zest of 1 medium lemon
2 tablespoons freshly squeezed lemon juice (I used all the juice from my lemon)
1/4 teaspoon dried oregano
1 1/4 teaspoons kosher salt, divided
Freshly ground black pepper
1 cup crumbled feta cheese (about 4 1/2 ounces)
1 tablespoon coarsely chopped fresh mint or basil leaves

1. Heat a grill pan or outdoor grill to high (450°F to 550°F). Meanwhile, prepare the zucchini and dressing.

2. Cut the zucchini into slices; place in a large bowl and set aside. If using skewers, threat all of the zucchini onto skewers. They can be semi-close together. Place 3 tablespoons of the oil, lemon zest, lemon juice, oregano, and 1/4 teaspoon of the salt in a small bowl. Season with pepper and whisk to combine; set aside.

3. When the grill is ready, drizzle the zucchini with the remaining 2 tablespoons of oil, sprinkle with the remaining 1 teaspoon of salt and pepper, and toss to combine. Place in a single layer on the grill (using a veggie basket or skewers.) (Reserve the bowl; no need to wash). Cover and grill, turning occasionally, until charred in spots and crisp-tender, about 8 minutes total.

4. Transfer the squash back to the reserved bowl, drizzle with the dressing, and toss to combine. Set aside to cool to just warm or room temperature, at least 15 minutes. Add the feta and mint or basil and gently toss to combine.

**This post and photos are property of http://dishingwithdish.blogspot.com/ **

Zucchini Gratin

Yum- I loved this so much. In fact, I ate most of it myself over the course of a few days. My kids were scared of it and kept calling it "That Zucchini Thing". My husband liked it, but not as much as I did. I'd still make it again just for myself- lol. I've never made a zucchini gratin before. The recipe called for Gruyere cheese, but I had some Provolone Piccante on hand, so I used that, and it was perfect. I assume one could use Gruyere, Provolone, or even white Cheddar. (I didn't have quite enough Provolone on hand, so I ended up using just a bit of regular cheddar in this). 

Zucchini Gratin

adapted from the Kitchn

2 pounds zucchini (about 4 medium or 8 small)
2 medium shallots or 1 red small red onion
2 cloves garlic or 1/2 teaspoon dried minced garlic
4 ounces Gruyere cheese, Provolone, white Cheddar, or another cheese
3/4 cup panko bread crumbs
2 tablespoons grated Parmesan

1 1/2 teaspoons kosher salt, divided
6 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 1/4 cups whole or 2% milk
1/4 teaspoon freshly ground black pepper

1. Arrange a rack in the middle of the oven and heat the oven to 400°F. Coat an 8- or 9-inch square or other 2-quart baking dish with cooking spray or butter.

2. Trim the ends from 2 pounds zucchini and cut crosswise into 1/4-inch thick rounds. Thinly slice 2 shallots. Mince 2 garlic cloves. Grate 4 ounces Gruyere cheese (about 1 1/2 cups) on the large holes of a box grater.

3. Combine 3/4 cup panko bread crumbs, 2 tablespoons grated Parmesan cheese, and 1/4 teaspoon of the kosher salt into a medium bowl. Stir to combine.

4. Melt 6 tablespoons unsalted butter in a Dutch oven or large pot over medium heat. Transfer 2 tablespoons into the breadcrumb mixture. Stir to coat the breadcrumbs.

5. Add the shallot, garlic, and 1/4 teaspoon of the kosher salt to the remaining butter in the Dutch oven and cook over medium heat, stirring occasionally, until softened, 2 to 3 minutes. Sprinkle with 3 tablespoons all-purpose flour and stir constantly for 1 minute to cook out the floury taste. While stirring constantly, slowly pour in 1 1/4 cups whole or 2% milk and stir until no lumps remain and the flour is completely dissolved. Bring just to a full simmer over medium heat, stirring frequently. Add the Gruyère, the remaining 1 teaspoon kosher salt, and 1/4 teaspoon black pepper, and stir until the cheese is melted and the sauce is bubbling. The sauce will be thick and will thin out during baking. Remove the pot from the heat. 

6. Add the zucchini and stir to coat, making sure to separate any stuck together slices. Transfer to the prepared baking dish and spread in an even layer. Sprinkle the gratin with the breadcrumb mixture. Bake until the gratin is golden-brown on top and bubbling around the edges, 28 to 30 minutes. Let cool for 5 minutes before serving.

                                            **This post and photos are property of http://dishingwithdish.blogspot.com/ **

Southern Tomato Pie

I love this savory tomato pie. I've only had a tomato pie once before, when I was a teenager. I found a recipe for it in one of my mom's old church cookbooks (I think) and asked her to make it. She did and I really enjoyed it. I had forgotten all about tomato pie until the Kitchn posted this recipe on their Facebook page. I'm glad they did- this pie was so tasty- if you've never tried tomato pie, but you enjoy tomatoes, don't hesitate to make this.  This recipe uses bacon, which is a nice addition, but it wasn't present in the recipe from my youth. Oh, I was able to find Duke's mayo for this recipe- the original recipe mentions that you should use it if you can get it, because it's popular in the South, where this recipe originated. 

Southern Tomato Pie 

adapted from the Kitchn

1 single-crust pie dough, homemade or store-bought (use half the recipe linked)
6 slices bacon
1 1/2 pounds red tomatoes, ripe, thickly sliced
1/2 teaspoon kosher salt
3 tablespoons fresh thyme leaves (or 1 tsp dry)
3 ounces shredded sharp cheddar cheese (about 3/4 cup)
1/2 cup mayonnaise
1 teaspoon freshly ground black pepper

1/2 cup butter cracker crumbs (about twelve 3/4-inch crackers), such as Ritz

1. Arrange a rack in the middle of the oven and heat to 350°F. Roll out the pie dough to an 11-inch round, then transfer to a 9-inch glass or ceramic pie plate. Roll the edges of the dough about 1/2 inch over on itself, then crimp or flute. When the oven is hot, blind bake the pie crust for 20 minutes- line the chilled pie shell with parchment paper, then fill with dried beans or pie weights. Bake for 20 minutes.

2. While the pie crust bakes, arrange the tomato slices in a single layer on a double layer of paper towels and sprinkle with salt. Leave them to drain for at least 10 minutes, or more if you have time. Pat the tomatoes dry with another double layer of paper towels. Place the bacon in a large skillet over medium-high heat and cook until crisp, 8 to 12 minutes. Remove from the pan to paper towels to drain. Finely chop the crisped bacon.

3. Cool the pie crust-place the crust on a wire rack and carefully remove the parchment and beans or weights. Set aside to cool for a few minutes while you gather the remaining ingredients.

4. Reserve 3 to 4 slices of tomato for the top of the pie. Arrange 1/3 of the remaining tomato slices evenly in the pie shell. Sprinkle with 1/3 of the bacon and 1/3 of the thyme. Continue layering the tomatoes, bacon, and thyme for a total of 3 layers.

5. Place the cheese, mayo, and pepper in a small bowl and stir to combine. Spread the cheese mixture on top of the tomatoes in an even layer. Sprinkle with the cracker crumbs, then place the reserved tomatoes on top. Bake until the pie is golden-brown and bubbly, 40 to 45 minutes. Remove the pie to a wire rack and cool at least 15 minutes before slicing. Serve hot or at room temperature.

**This post and photos are property of http://dishingwithdish.blogspot.com/ **

Cashew Caramel Cookies

I made these back around Christmas-time, using leftover homemade caramels we had made for Christmas. I made a half-batch and we really liked them. I haven't had a chance to post much lately, or really cook or bake anything lately, because I was doing student teaching to finish a degree.  But, I just finished! Now I can start doing normal things again.  

Cashew Caramel Cookies
Adapted from the Kitchn. Note- I cut this in half

2 sticks butter (8 ounces/226 grams)
2 cupstoasted salted or unsalted cashews (260 grams)
36 soft caramel candies (about 1 1/2 cups/293 grams total), such as Kraft (I used homemade)
1 1/3 cups packed light brown sugar (267 grams)
1/3 cup granulated sugar (67 grams)
2 large eggs
1 tablespoon vanilla extract
3 cups spooned and leveled all-purpose flour (384 grams)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 teaspoon ground cinnamon

1. Arrange two racks to divide the oven into thirds and heat the oven to 350°F. Meanwhile, line baking sheets with parchment paper or silicone baking mats. Melt 2 sticks butter in the microwave or on the stovetop and set aside to cool slightly. Coarsely chop 2 cups toasted salted or unsalted cashews. Unwrap 36 soft caramel candies.

2. Place the butter, 1 1/3 cups packed brown sugar, and 1/3 cup granulated sugar in a large bowl and whisk to combine. Add the cashews, 2 large eggs and 1 tablespoon vanilla extract, and whisk until ribbony and smooth. Add 3 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon salt, and 1 teaspoon ground cinnamon. Stir with a rubber spatula until a soft dough forms.

3. Using your hands, take 2 caramel candies, press them together, and roll them into a smooth ball. (Depending on the brand and freshness of your caramel candies, they might be too firm to press together. If so, arrange the caramels in a single layer on a large microwave-safe plate and microwave for 30 seconds until the caramels are warm but not melting. If you accidently microwave them too long and they start to melt, just let them cool for a few minutes.) **I used one caramel**

4. Using a large 2 1/3-inch (#16) cookie scoop or 1/4-cup measuring cup, portion out the dough and roll into large balls. **I made regular-sized cookies, using a regular cookie scoops and one caramel for each cookie** Flatten the balls slightly and press a caramel ball into the center of each one. Tightly form the dough around the caramel and reroll into a ball again. Make sure there are no cracks so the caramel does not ooze out during baking. Place the dough balls 1-2 inches apart on the baking sheets (6 to 8 per sheet).

5. Bake 2 sheets at the same time, swapping the top sheet to the bottom rack and bottom sheet to the top midway through baking, until the tops of the cookies are lightly browned, 14 to 17 minutes total. **I can only bake one sheet at a time in my little oven, and my smaller cookies only needed 8-9 minutes** Let the cookies cool on the baking sheets for at least 30 minutes before moving. (If you try to pick up the cookies while still hot, the caramel will fall out—and potentially burn you—so be patient.) Keep baking batches until dough is gone.

**This post and photos are property of http://dishingwithdish.blogspot.com/ **

Gnocchi with Blue Cheese, Spinach, and Bacon (or Pancetta)

This is a new favorite dish of mine.  I made it once because it looked easy, and was blown away by how much I loved it.  Sadly, none of my kids like blue cheese, but my youngest did eat some of this.  My husband and I enjoyed this, and the leftovers are good warmed up.  The first few times, I used bacon, but the last time I made it, I used a small package of cubed, smoked pancetta and it was way easier and tasted just as good (I think).  I'm not sure if one can buy the small packages like that in the States, but it's a good option for those who live in Italy.  (Pic of the small package at the end of this post.)  The pancetta is easy because it's already cubed, and it contains a lot less fat than bacon, so there's less draining of the fat. I actually had to add some olive oil last time I made it to get that one tablespoon of fat.  I got this recipes from the Kitchn- I really love a lot of their recipes.  

Gnocchi with Blue Cheese, Spinach, and Bacon (or Pancetta)

adapted from The Kitchn

6 slices bacon (about 6 oz- OR 4-6 oz of cubed, smoked pancetta)

1 pound fresh, shelf-stable, or frozen gnocchi (I used fresh)
1/2 cup low-sodium chicken broth
2 cups packed baby spinach (about 2 ounces) (I roughly chop with clean kitchen scissors right in the glass measuring cup)  
1/2 cup crumbled blue or gorgonzola cheese

1.  Cook the bacon or pancetta over low heat in a large skillet, flipping halfway through, until the fat has rendered out and the bacon is crispy, about 10 minutes. Transfer the bacon to a paper towel-lined plate. Once cool, crumble the bacon. Drain all but about 1 tablespoon of the fat from the pan.

2.  Meanwhile, bring a large pot of salted water to a boil. Add the gnocchi and cook according to the package instructions. (My fresh gnocchi only take 2-3 minutes; are done when they rise to the top.)  Reserve 1/2 cup of the pasta water, then drain.

3.  Add the gnocchi to the skillet over medium-high heat and cook, stirring occasionally, until golden-brown, 1 to 2 minutes. Add the reserved pasta water, broth, and spinach, and cook, stirring until the spinach is wilted, about 1 minute. Remove the pan from the heat. Add the cheese and reserved bacon and stir to combine. Cheese will melt and form a nice sauce with the liquid already in the pan.  

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Pumpkin Slow Cooker Steel-Cut Oatmeal

This is a good oatmeal for fall.  It's great for doing make-ahead breakfasts, too.  Just refrigerate portions in a microwabable (preferably glass) container, add a bit of milk when ready to re-heat, and warm up for a great breakfast throughout the week.  This recipe does make a lot, so it can feed quite a few people, or provide breakfast for a few days for one or two people.  

I already have a pumpkin oatmeal recipe on here, but this new one is nice because it includes a few more spices for flavor, makes a lot more, AND the most important thing- it uses the whole can of pumpkin!!  That's the best.  Oh, the original recipe is quite involved, with cooking some of the ingredients on the stove first, but I looked at that, thought that nobody has time for that, and just proceeded to dump all ingredients into the crockpot and turn it on, which worked just perfectly.  

Pumpkin Slow Cooker Steel-Cut Oatmeal

Adapted from the Kitchn

Cooking spray, olive oil, or coconut oil
1 1/2 cups steel-cut oats
1 (15-ounce) can pumpkin purée
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
4 cups water
2 cups whole milk (I use one can evaporated milk, make up the difference w/almond milk)
1/4 cup maple syrup
1 (3-inch) cinnamon stick
1 teaspoon vanilla extract
1/4 teaspoon salt

1.  Coat the bottom and sides of a 4- to 6-quart slow cooker with cooking spray, olive oil, or coconut oil.  Add all ingredients to slow cooker; stir.  Cover and cook on low for 4-5 hours (any longer than that in my slow cooker, and it would burn.)  Stir well and remove cinnamon stick.  Serve with extra milk,  maple syrup and/or cinnamon sugar, if desired.  Also makes great leftovers- just add a splash of liquid before reheating in the microwave.  I added some pepitas on top of servings for crunch, in the photos.  

**This post and photos are property of http://dishingwithdish.blogspot.com/ **

Cranberry-Glazed Almond Cookies (Gluten Free)

I loved these cookies! I bookmarked them awhile ago, during the holidays, and never got around to making them until now.  Back then, I bought a bag of cranberries and stuck them in the freezer with this recipe in mind.  I can't wait to make these again.  They turned out so well; for some reason I wasn't expecting much but they were so good.  

Cranberry-Glazed Almond Cookies (Gluten Free)

adapted from the Kitchn

1 medium lemon
2 cups super-fine or finely ground almond flour (192 grams, not almond meal)
1 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cardamom
1/2 teaspoon kosher salt
2 large egg whites
1 cup fresh or frozen cranberries
1 cup powdered sugar

1.  Arrange a rack in the middle of the oven and heat the oven to 350°F. Line a baking sheet with parchment paper.

2.  Finely grate the zest of 1 medium lemon (about 1 tablespoon) into a medium bowl. Reserve the lemon. Add 2 cups almond flour, 1 cup granulated sugar, 2 large egg whites, 1 teaspoon vanilla extract, 1/2 teaspoon ground cardamom, and 1/2 teaspoon kosher salt to the lemon zest. Beat against the side of the bowl with a wooden spoon until so well combined the almond flour hydrates and forms a paste-like dough.

3.  Dampen your hands and form the dough into 1-tablespoon balls. (I just used a small cookie scoop.)  Place on the baking sheet evenly spaced apart.  Using the palm of your hand, press each ball down to flatten slightly until about 3/4-inch thick.

4.  Bake until the bottom edges and tops turn a light golden color, about 8-10 minutes. Take the baking sheet out of the oven. Using the bottom of a drinking glass or mug, press down on each cookie to flatten them slightly until 1/4-inch thick. Return to the oven and bake for 2 minutes more (I skipped this step with one batch and noticed no difference). Transfer the cookies to a wire rack to cool slightly while you make the glaze.

5.  Juice the reserved lemon until you have 2 tablespoons juice. Place the juice and 1 cup cranberries in a small saucepan over medium heat and bring to a gentle simmer. Simmer until the cranberries start to burst and the juices reduce slightly, 2 to 3 minutes.

6.  Fit a fine-mesh strainer over a medium bowl. Add the cranberries to the strainer and press the fruit through with a spoon or rubber spatula. Be sure to scrape the underside of the sieve (that’s where you’ll find most of the strained pulp). You should have about 2 tablespoons fruit pulp in the bowl, discard the contents of the strainer.

7.  Sift 1 cup powdered sugar into the pulp and whisk until smooth and well incorporated. The glaze should be bright pink-red and glossy.

8.  Dip each warm cookie, top down, into the glaze. Let any excess drip off before inverting and returning to the rack. (I just spread on with a butter knife.)  Let cool completely; the glaze will harden as it sits.

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