HOMEMADE LICORICE

September 23rd is National Checkers Day, and I started thinking about checkers. Black and red pieces, and how could I incorporate that into my recipe for the day.  The black. The red.  LICORICE. It was a no brainer.  

I love licorice.  I guess the real question is Twizzlers or Red Vines?  But thats store bought waxy licorice, I really enjoy the old fashioned candy store homemade licorice.

I am not a huge fan of the dark anise flavored ones, but It depends on how strong the flavor is. I do like the fruity flavors..  One time we were driving through Idaho (Before we relocated out here), and stopped off in this little town outside of Bear Lake.  We got a package of Huckleberry Licorice and we devoured it.

SO I went on the trusty Google and found a few recipes for Licorice, they are all pretty much the same, the basic gist is water, sugar, more sugar and anise extract. I have posted the one that looked the most traditional.  DO you know how hard it was sifting through the riffraff of licorice recipes? Gluten free, keto, all natural(pick your own licorice root, distill and 5 days and collect steam droplets with a fairy knife blah blah blah).  This recipe I am sharing below was the most straight forward and basic of recipes without all that extra steps and stuff.  Then depending on what you want to make, you can switch out the type of flour, the color of corn syrup, substitute honey for molasses, fruity extract for the anise.  This recipe is a good basic go to recipe to start with.

dark traditional licorice from food52.com :YOU WILL NEED:

• 4 tablespoons unsalted butter, plus extra for greasing the pan
  
• 1/2 cup granulated sugar
  
• 1/4 cup dark corn syrup
  
• 1/4 cup sweetened condensed milk
  
• 2 tablespoons molasses (use blackstrap for the strongest flavor)
  
• Pinch of kosher salt
  
• 6 tablespoons whole-wheat flour
  
• 1/2 teaspoon black food coloring gel 
  
• 3/4 tablespoon anise extract (use 1 tablespoon for a stronger flavor)

1. Line a 9 x by 5 x by 3-inch bread loaf pan with parchment paper, leaving excess to form handles for easy removal.
2. Grease the parchment paper with extra butter.
3. Clip a (calibrated) candy thermometer to the side of a heavy 2-quart saucepan, being sure that the gauge is not resting directly on the bottom of the pan.
4. Add the butter, sugar, corn syrup, condensed milk, molasses, and salt. Turn the heat to medium and bring to a gentle boil. Stir the mixture frequently to prevent scorching in the corners.
5. Once the mixture reaches 240° F, remove it from the heat, and immediately stir in the flour and black food gel. Once they're fully incorporated, stir in the anise extract.
6. Pour the mixture into the buttered loaf pan and let it set in the fridge for 30 minutes.
7. Remove from the pan, and either dice it into squares or slice it into ropes and twist.

Thats your basic licorice recipe.  You can use honey instead of molasses, regular corn syrup and white flour, and fruit extracts instead of anise for fruity flavored licorice.

Make a pan and see what happens!!

ICE CREAM CONE CAKE POPS

 

SEPTEMBER 22ND IS ICE CREAM CONE DAY!! So Today 's recipe is inspired by that and is a recipe for Cake pops that look like cute little ice cream cones!

You use pre-made cake cones (flat bottom), and get some chocolate candy melts and colored candy melts (or you can do white and use food coloring) and some various sprinkles and candies like M&M or Reeses Pieces.

YOU WILL NEED

Cake Cones

Yellow Cake Mix

Can of  whipped Vanilla Frosting.

Chocolate Candy Melts

White Chocolate Candy Melts 

                                                                   Food Coloring

                                                                   Sprinkles

• Bake yellow cake mix in 9x13 pan as package directs.  Let cool.  
• Take Cake mix and crumble into a bowl. 
• Mix with 1 cup of the frosting, until coated well.
• Shape into 10 balls and place on a wax paper lined cookie sheet.  
• Freeze until Firm

TO DECORATE

Melt half the white chocolate melts and dip your frozen cake balls with a thin layer.

 Return to freezer until coating is firm.

Melt the chocolate candy melts and dip the rim of each cone in the chocolate. 

quickly place your cake pop on this cone and let harden.

Place remainder of the chocolate in ziplock baggie if you want to use for further decoration on your cones.

Melt the other half of the white chocolate and color to desired shades. Place in ziplock then snip the corner to squirt,  or condiment squeeze bottles.

Squeeze melted chocolate over the top for a fun design. TOp with sprinkles and other candy if desired.

Let harden.

You can also use the pointy end sugar cones for this, but will need something to display them in. Cake cones have the flat bottom which make it easy to stand by itself.

ENJOY!!

 

PECAN COOKIES!

 Todays recipe was inspired by National Pecan Cookie Day.  Yes, really.

I love a good cookie.  I typically dont like cookies with nuts, but for pecans I make an exception.   I love a good sandy, but these are different. They arent your typical hard shortbread cookies, they are thick and chewy with a great, buttery pecan treat.

Make sure your nuts are fresh. I actually keep my nuts in the freezer, so when I bake with them they dont get mealy.

BEFORE YOU START:  You will need to sautee your pecans in butter to brown them and really get a great flavor! 

2 cups Chopped Pecans 

2 TBSP butter.  

in a saucepan over medium heat, start to brown the butter. Add pecans and toss to coat, and keep cooking until toasted .

COOKIES:

1 cup butter, softened

2 1/4 cups AP flour, sifted.

1 tsp baking soda

1/2 tsp baking powder

1 1/4 tsp salt

1 cup packed brown sugar

1/2 cup white sugar

2 large eggs

2 tsp good vanilla

In a bowl sift together the flour, baking soda, baking powder and salt. Set aside.

In mixer on medium speed,  cream butter, and both sugars together. Do this for about 2 minutes or until butter and sugars are nice and fluffy. Add eggs, one at a time, mixing well after each addition.  Add vanilla and continue to mix for another minute. 

reduce speed a little and  Gradually add the dry mixture a little at a time, mixing well between each addition.   Fold in your toasted pecans, incorporating throughout the dough evenly. wrap and chill.

(Refrigerate dough for at least 2 hours.)

Preheat oven to 350 degrees and line baking sheets with parchment paper.

using a cookie scoop, roll dough into balls (about 3 to 4 TBSP) and place on cookie sheet about 2" apart. Bake 10-12 minutes or until cookies are lightly golden.  Any jiggle in the middle is acceptable, they will firm up a little with cooling.  Let cookies sit on cookie sheet for a few minutes so they dont rumple up when you try and remove them. Transfer to a cooking rack.

Cool completely and keep in airtight container.

 ENJOY!!

National Punch Day- With Recipes!

 ahhhh punch.  Growing up Latter Day Saint (Mormon), I can claim with certainty, that no one has had more punch than I have.  Every function.  Every party. Every reception.  Punch.  And now there is a holiday to celebrate it!!   Mormons are notorious for their punch. Legit.

PINEAPPLE ORANGE PUNCH

• 2 CUPS PINEAPPLE JUICE
• 2 CUPS ORANGE JUICE
• 3 TBSP KEY LIME JUICE

refrigerate to chill.  Before serving add

• 2 cups lemon lime soda
• fresh orange, lime and pineapple slices.

PINK SHERBET MORMON PUNCH (This makes a HUGE amount)

I dont recommend making this too far in advance. You want the liquids to still be cold but not flat from sitting out.

• 2 liter sprite
• 2 liter club soda or sparkling water
• (ONE)12oz  can fruit punch, mostly thawed
• (TWO) 12oz cans  frozen lemonade, mostly thawed
• Frozen raspberries or strawberries
• strawberry or raspberry sherbet

Prescoop sherbet into about 12-15 balls and keep in freezer (You will add this right before serving)

In your punch bowl combine your mostly thawed frozen cans with your 2 liter of sprite.

Stir. Add up to half of the club soda or sparkling water and taste to see how sweet it is.  If it is too sweet, add more water. Remember you will be adding sherbet to this mix, so you dont want to too terribly sweet.

You can add frozen strawberries or raspberries as well at this point.  Right before serving, add your scoops of sherbet. 

NOTE: This can be made with orange juice and orange sherbet, lemonade and lime sherbet,  rainbow sherbet. The combinations are endless!

EASY PEASY SPARKLING PUNCH

• 2 Liter bottle FRESCA soda.  If you dont have fresca, you can substitute Sierra Mist and add a little pink grapefruit juice for bitterness
• 1 can frozen white grape juice concentrate
• orange slices and raspberries for garnish

Combine and serve. VOILA. A perfect and delicious bright and cheeerful punch!!

Need some more ideas for easy punch recipes?  Over at Taste of Home they have a post with a collection of 35 different punch ideas!

Enjoy!!

RICE KRISPY TREATS

 SEPTEMBER 18TH is National Rice Krispy Treat Day!   

Rice Krispy Treats are one of those things that I just REALLY love.  If there is a pan of treats, I will eat them.  Like all of them.

Here are 3 of my FAVORITE Rice Krispie Treat Recipes.

THE ORIGINAL:   buttery, gooey, krispy and crunchy without being too hard and break your tooth chewy. 

RECIPE:  6 cups Rice Krispies

               3 TBSP butter

               4 cups mini marshmallows

in large saucepan over medium low heat, melt butter and marshmallows . Stir frequently until fully melted and remove from heat.  Add 6 cups of Rice Krispies and fold until completely incorporated. Using a buttered spatula or wax paper, press the mixture into a buttered 9x13 pan. Let cool, then cut into squares and refrain from eating the enitr pan in one sitting!

SCOTCHEROO KRISPIE TREATS.  My grandmother used to make these every Christmas, along with a variety of other holiday goodies.  These were always the first to go!  These treats are my absolute favorite!!

 In a large saucepan over medium heat combine 

1 cup corn syrup

1 cup peanut butter

1 cup white sugar

stir constantly until everything is melted and bubbling.

Remove from heat and add 6 cups rice krispies.  Stir until completely coated.

Press into a buttered 9x13 pan with a buttered spatula or wax paper. 

Now onto the magic...

1 cup chocolate chips 

1 cup butterscotch chips

sprinkle evenly on top of the pan of treats.  Place in a warmed oven  until the chips have softened.  USe a spatula and spread the melted chocolate evenly over the treats.  Let cool completely before cutting and serving.

BROWN BUTTER KRISPIE TREATS.  These bad boys have a distinct flavor, almost a salty, buttery, caramel nutty flavor. They need their own warning label.

1/4 Cup salted butter

1/2 TBSP brown sugar

4 cups mini marshmallows

6 cups rice krispie treats

In a large saucepan over medium-high heat melt butter. Keep over heat until butter starts to brown down. At this point , reduce the heat to medium low  add brown sugar. Stir until dissolved.  Add marshmallows and stir until completely melted.  Add rice krispies and fold to completely coat.  Press into a buttered 9x13 pan using wax paper or buttered spatula.  Let cool completely before serving

Rice Krispie treats are just so versatile, and look at these photos for inspiration of what you can do with the humble RKT!!

 Dip in white chocolate and add sprinkles!

 A little green food coloring, some redhots and royal icing

 Shape into eggs, dip in white chocolate and sprinkles!

 Use a candy stick, dip in dark or milk chocolate and add mini m&m

 after folding all ingredients together, add M&Ms to mix before pressing into pan.

Mini M&Ms, Mini Robin Eggs and a variety of sprinkles to make this springtime treat!

white chocolate and patriotic sprinkles for a 4th of july special!

orange food coloring, shape into a pumpkin, add a pretzel rod and some green frosting and perfect fall pumpkins!

MONTE CRISTO SANDWICH

 SEPTEMBER 17 is Monte Cristo Sandwich Day!!  Did you know this delicious sandwich came with its own holiday?   To celebrate fry up one of these bad boys AND ENJOY !

A Monte Cristo Sandwich is traditionally a sandwich with ham, turkey and swiss, then dipped in a french toast like egg batter and fried.  It can then be served plain or sprinkled with powdered sugar and served with raspberry jam or preserves.   So it's a grilled cheese sandwich on super steroids!

It is definitely more of a savory sandwich, but the jam and sugar add just the right touch of sweetness! If you are like me you really dig a sweet and savory combo, and the Monte Cristo really helps scratch that itch.

HISTORY:  Most food historians believe the Monte Cristo is a cousin of the Croque Monsieur. (a ham and gruyere sandwich fried in clarified butter).  Starting in the 1930s many cookbooks started including this sandwich under the name French Sandwich, French toasted cheese sandwich or French Ham Sandwich.  It is generally accepted that the Monte Cristo was first served in California diners and restaurants in the 1950s.  

In 1966 Disneyland in Anaheim California helped cement the popularity of the Monte Cristo Sandwich  when they began to feature it in New Orleans Square at the Blue Bayou and Tahitian Terrace restaurants.  It continues to be a popular item to this day.

serving size is 1 sandwich

YOU WILL NEED:  White Bread (A good hearty/sturdy bread)

                                    sliced turkey

                                    sliced ham

                                    swiss cheese

                                    Mayo

                                   2 TBSP Milk

                                   1 egg

                                  2 TBSP butter

1st- Prep the Bread.  Take 3 slices of a good sturdy/hearty white bread. Stack them up and cut off all the crusts. 

2nd. In a nonstick pan or cast iron skillet, place the butter and start it melting.  THEN

3rd. In a shallow dish whisk together the egg and milk and set aside.

                NOW

START ASSEMBLING THE SANDWICH

1. Place 1 slice of bread and  Top with slice of swiss cheese and some ham.

2. Take 2nd slice of bread and spread some mayo, place mayo side down on ham. Spread more mayo on side facing up.

3. Add turkey and top with another slice of swiss cheese. Top with remaining slice of bread.

4.  Press down on the sandwiches to flatten them together  (Smoosh em good!!)

NOW ONTO COOKING THE SANDWICH:

1. Dip flattened sandwich quickly into the  egg mixture to cover both sides (you want it coated, not soaked) and place in hot pan  in the melted butter.  

2. Cook until the bread is toasted and the cheese starts to melt.  Carefully flip sandwich and fry on other side.

DIG IN!

1. Cut Sandwiches on the diagonal and serve as is         OR

optional: dust lightly with 10x (powdered) sugar and serve with a side of raspberry jam or preserves!!

Enjoy your Monte Cristo!!

Easy Guacamole

 September 16th is National Guacamole Day....who knew?  (Now you do!)

I remember when I was a kid I HATED guacamole (Or thought I did, I refused to eat it because I just KNEW that anything that looked like a wad of snot had to be terrible).  We would go to mexican restaurants and I would always say No Guacamole. 

Fast Forward years later when I actually tried avocado and realized just how much I missed out on for all those years!  I am OBSESSED with it.  When we go out to eat I will order tableside guac. I order extra guac on the side, Guac to me is like Franks Red Hot..."I put that sh** on everything.

Of course the #1 ingredient is Avocado.    The best avocados for Guacamole are the little HASS avocados.  The really big ones from florida are tasty to eat on their own, but are full of water, which makes for a less tasty guac.  So find a little hass that isnt hard as a rock, the skins are a little darker, and has a soft touch when pressed(not stick your finger through soft, but yields under pressure soft) Do the squeeze test in several places to determine ripeness.

WHAT YOU NEED:

2-3 ripe Hass Avocados

1/2 sweet onion , diced small

2 roma tomato , diced small

fresh cilantro, small handful chopped

jalapeno, chopped small

garlic, 1-2 cloves chopped 

lime juice  

salt, pepper 

cayenne pepper (or see optional)

OPTIONAL : Tajin  Clasico seasoning  (I have found this adds a nice kick without being all cayenne peppery  and LOVE IT in my guac.)

DIRECTIONS:

Remove flesh from avocados and discard pit and skins mash lightly with fork or potato masher, sprinkle with lime juice so avocado doesnt turn brown as quickly. mix.

add onion, tomato, jalapeno,  garlic, and cilantro.. fold in and mix to distribute evenly.

add salt and pepper to taste. Add cayenne or Tajin Clasico.

can be eaten immediately, but like anything tastes better after flavors have had time to meld and really get to know each other.

cover with saran wrap directly on top of guac to keep all air out. refrigerate leftovers.

enjoy!!

 

HOMEMADE DOG TREATS- Rico Approved!!

 little departure from my normal recipes, but Today is National Hug Your Hound day!  As a special treat for your favorite furry goodest doggos, here are a few of my own goodest doggo's favorite treats that I have made for him from other bloggers who love their own fur babies as much as I do. These are All Rico the Cockapoo Approved!! How could I say no to that sweet face. 

Brewers Yeast Dog Treats from Petful.com.   This recipe contains brewers yeast, cheese, egg and oats making an irresistible nibble for your pooch!

Peanut Butter and Parsley Treats- from Hermodernkitchen.com

peanut butter, flax, oats and parsley will make your dog drool and help freshen breath at the same time!

Pumpkin and Apple Treats from Fakeginger.com

Pumpkin, and Apple combine to make this special treat that dogs adore. I use whole wheat flour in this, they can be frozen, or put in the fridge for about 2 weeks.  If your dog is picky they last about 3 or 4 days at room temp.

Soft Peanut Butter and carrot treats from Sallysbakingaddiction.com

These soft treats are full of smooth peanut butter and carrot and your pup will be licking their chops!

Spinach Carrot and Zucchini Treats from Damndelicious.com

Like everything over at DamnDelicious, this dog treat is no different.  This is one that is definitely Rico approved and one that is made most often at our house!!

Or you can try your hand at mixing and matching a variety of ingredients until you find something your dog likes!  IDEAS:

Whole Wheat Flour, and rolled oats make a great dry flour base.

brewers yeast, eggs, cheese and flax seed make great additives for healthy coat

parsley is a great additive for fresh breath!

pumpkin, apple, banana, peanut butter, blueberry, mango and carrot are great for flavor, binding, healthy eyes, teeth, coat and are some healthy dog favorites!

Rico has a favorite of whole wheat flour with flaxseed, brewers yeast, eggs, cheese and parsley. It tastes like pizza crust and when it is in the oven he will not leave the kitchen!! He would eat an entire pan of these if I let him...

see what you can come up with for your fur babies...they will thank you!

IT'S CHOCOLATE MILKSHAKE DAY!!

 September 12- National Chocolate Milkshake Day!! (Also my anniversary, so I would say hubby and I picked a pretty good day to get married).

I LOVE a good chocolate milkshake.  Actually my favorite is a chocolate Malt.  Vanilla Ice Cream, chocolate syrup and a healthy dose of malt powder. Thick and creamy and rich, is there anything better?

For 5 years I was the general Manager of a super premium ice cream store.  We were known for having amazing shakes, our blenders were constantly being washed. Any flavor, any mix in, , whatever you wanted.  People would always tell us "why is your shake taste so much better than xxx down the street" or "You guys make the best shakes, what's your secret?"  

I would always tell them "Love".

(Actually, thats not the secret. )

SO in Honor of Chocolate Milkshake Day I am posting how to make the PERFECT chocolate shake.

You COULD make a shake with chocolate ice cream, but good old fashioned chocolate milkshakes are made vanilla with chocolate sauce/syrup. (sometimes called a Black and White)

INGREDIENTS:

Vanilla ice cream

Chocolate Syrup of choice

*Simple Syrup (Here's the secret!!)

Whole Milk  (you can use skim or 2%, but whole milk knocks this out of the park!)

*SIMPLE SYRUP- is easy enough to make. Combine equal parts water and sugar together. Stir stir stir until sugar is dissolved.  For a thicker or more sweet syrup you can add more sugar, or less water, but I found that a 1 to 1 ratio is perfect.  Put it in a squeeze bottle and KEEP IN FRIDGE for other cooking, baking or cocktail needs.  Or you can purchase premade simple syrup , but I find homemade tastes better!

In your blender add 

2 cups Vanilla Ice Cream 

1/2 cup milk for a thick shake, 3/4 for a thin shake.

a  good squeeze of simple syrup (about 1-2 TBSP)

1/4 cup chocolate syrup or sauce.

Blend 

voila, the amazing chocolate shake.

Serve with whipped cream on top for a real treat.

NOTES

**  A higher quality ice cream is going to yield a better milkshake.  The higher the milkfat, the more decadent the shake.  We have a dairy nearby that sells premium fresh ice cream, and those shakes taste WAY better then when I make it with grocery store ice cream. 

**A good quality syrup is not a huge deal.  I find that Hersheys syrup makes a really great chocolate shake.  Some people swear by Ghirardelli, or whatever.  Use what you love, and we love good old fashioned Hersheys Chocolate syrup.

**The higher the milkfat in your milk, the creamier the shake. 

**You dont HAVE to use the simple syrup, but I will tell you that the syrup almost acts like a binding agent and there is less splitting and separation of milk and cream AND it adds just the right sweetness dimension that is a great complement to the earthy almost bitter chocolate syrup.

HAPPY CHOCOLATE MILKSHAKE DAY!!

Le Cruset New Color Release!!

 I LOVE Le Creuset kitchenware items.  I really do.  Yes, they can be a bit pricey, but their stuff is JUST.SO.GOOD!!  Their dutch oven is amazing. Heavy duty, durable and the colors are just so vibrant and beautiful.  There is something about Le Creuset that just sets itself apart.

We just moved into a new place, and I have had the opportunity to update my kitchen wares, pots, pans, dishes etc.  New place, new stuff...thats the rules right?

I came across this post and saw the Le Creuset has launched a new color to their collection.  

It...is...GORGEOUS!!  

A beautiful rustic  dark teal. Absolutely stunning! When I was younger I loved their red and yellow and orange stuff, but the older I have gotten  the more I love the deep jewel tones and understated elegance of the darker colors. 

LOOK AT THIS STUFF!!! (Click the link to take you to all the new Le Creuset items.)

Le Creuset New Color Launch: Dark Teal

I want one of each please!!

Recipe 48: SPECTACULAR FROZEN CORN (side, vegetables)

This is a fantastic freezer recipe.  This is a great one to  make when corn goes on sale. 
3 ingredients, lasts for a year in your freezer, and the other two ingredients are butter and cream...how can this be bad??

SOURCE: This recipe comes from my Aunt Sue(one of the greatest southern cooks ever!)

 (As an amazon affiliate I may earn a small commission on any qualifying sales)






36 ears of corn
1 lb BUTTER (dont go all healthy and margarine-y on me here)
1 pint half and half cream

Shuck the corn and remove the silks. 

Wash corn and cut the corn off the cob  into a large pan. 

 Add butter and half and half. Bake at 325 degrees for 1 hour, stirring occasionally.

remove from oven.
Cool by placing pan in ice water.
when cool, package and freeze as quickly as possible. Do not put more than 4 cups into one bag.
to serve, heat through adding salt and pepper to taste.

makes approx 12 cups and will keep in the freezer for 1 year.

Recipe 47: GREAT GUACAMOLE (appetizer)

Holy Guacamole, do I love avacados! one of my favorite ways to eat Avocados is in Guacamole. Hubby doesnt like it, which is fine...more for me!

SOURCE: This recipe comes from the Relief Society cookbook.  This guaqc is great. The secret, believe it or not, is Mayo.


RECIPE

3 avocados
1/4 cup finely chopped red onion
1/4 cp finely chopped green pepper
1/4 cup finely chopped fresh cilantro
1 small roma tomato, seeded and chopped.
1 TBSP Lime Juice
1/2 tsp garlic powder
1/2 to 1 TBSP  Mayonnaise. (to taste)
Salt and Pepper to taste.

mash avocados and stir in salt, pepper, garlic, lime juice and mayo.
add chopped pepper, onion and cilantro.
serve immediately.
when storing leftovers place saran wrap DIRECTLY ON THE GUAC.   dont just cover the bowl, actually gt that wrap down directly onto your dip to keep it from oxidizing and turning brown.

for a spicier guac, add chopped jalapenos or crushed red pepper flakes.

Recipe 46: NEVER FAIL NOODLES (Side dish)

This is my aunt Marys recipe. She is a great cook. Her second husband, Uncle Phil, was a jovial Italian man with a love of people and food. Her recipes to me always seem to reflect his spirit. Uncle Phil passed away a few years ago, so this is in memory of him.  Love and Miss you Uncle Phil!

NEVER FAIL NOODLES

1cup flour

1/2 tsp salt

1/4 tsp baking powder

1 egg

1/4 tsp butter

2 1/2 tsp milk

In a bowl, place flour and make a well.  Drop remaining ingredients into the well.  Mix with a fork to form a ball.  Roll out on a floured surface until very thin.  Let set for 20 minutes.  Cut as desired.

You can then use these noodles as you would any fresh pasta noodle. Typically you boil it in salted water for just a few minutes until al dente. (since it is fresh and not hard, dont overboil or you will have mush)

I use these for chicken and dumplings, chicken noodle soup, pasta, lasagna. You can do just about anything with these basic noodles.