Wednesday, February 29, 2012

Bake with Bizzy - Baked Casserole

Sweet Potato and Rice With Caramelized Onions, Sausage and Eggs

A while back, I made a Mediterraean potato and rice dish.  When I came across another recipe for a sweet potato hash with onions, sausage and eggs, I decided to use the leftovers from this dish and add the topping.  Obviously, I had to transform the recipe completely.  If you are interested in the bottom part of the casserole, it can be found here.

The top section is delicious and I could see it being made as a stand alone.  Combining the two is the best of all worlds.

Ingredients for Sausage layer:

2 large onions, sliced thin
1 tablespoon margarine
4 Italian sweet turkey sausages, sliced
4 eggs

Method:

Preheat oven to 450 degrees F.
Melt margarine in large skillet.  Add onions and cook on a medium heat for about 30 minutes.  Mix them, every few minutes and take care that they don't burn.  (I tend to forget about them and you know what happens.)


In another skillet, brown sausage slices for about ten minutes, mixing occasionally.  These should brown a bit and get slightly crisp.

Mix the onions and sausage and put on top of sweet potato casserole.  Drop eggs on top and place in a hot oven.  Cook at 450 degrees F until eggs are done to your desire.

Serve and enjoy.

Now for the moment, I truly enjoy, to introduce you to some of your successes.  Thanks for sharing with us.  It is such a pleasure to see those links filling up and discovering new ideas for the cook.
Winnie's fish shaped challah
from Something Sweet
I am sure Winnie loves making her detailed challahs.   You really would enjoy, visiting her blog and seeing the many shapes.

Another baker is our skinny friend, Liz, who made these chocolate tarts from Dorie and Julia and posted this, on her blog, That Skinny Chick can Bake.  



Aunt Nubby is back with Roasted Parmesan Potatoes which are one of my favorites.  Another artist with food, she has beautiful cakes on her blog, Aunt Nubby's Kitchen.
Another savory is this Roasted Spaghetti Squash from Recipes to Nourish.  This is a newish blog for me and I have enjoyed every visit.
MJ outdid herself with this Apple Caramel Pie.  If I could have a piece now......
Stop at MJ'S Kitchen for more delights.

Thank you all for your contributions and keep them coming and make us all happy.  The linky follows........

Tuesday, February 28, 2012

Sweet Parsnips and Carrots


I have discovered the parsnip and I am using it in a dozen different ways.  Parsnips go into my chicken soup but that has been the extent of my use of them.
When I saw this recipe in the Rachel Ray magazine, I decided, with trepidation, to make this.  Actually, the recipe was for a puree but I made it more like mashed potatoes.


Sweet Parsnips and Carrots

Ingredients:

1 pound carrots, peeled and thinly sliced
1 pound parsnips, peeled and thinly sliced
1 turnip, sliced
1/4 red pepper, chopped
3 slices (1/4 inch thick) peeled fresh ginger
2 tablespoons light brown sugar
1 tablespoon olive oil
chives
Method:

In a large saucepan, combine the carrots, parsnips, turnip, ginger & brown sugar. Add enough water to cover by 2 inches and bring to a boil. Lower the heat, cover and simmer until the vegetables are tender, about 30 minutes

Drain the vegetables. Add the olive oil and mash everything together. Place in a serving dish and top with the chives.

This makes a nice side dish.  We were surprised at how good parsnips taste when they dominate the dish.


Linked to Slightly Indulgent Tuesdays    Gluten Free Wednesdays  Real Food Wednesdays   Cast Party Wednesdays    Allergy Free Wednesdays    Pennywise Platters      Frugal Food Thursday

Cheesy Soup


Cheese changes any dish which is why I love it so much.  Cheese makes food creamy, tasty, stringy & delicious.  I tend to add cheese to recipes to turn them into "love recipes" rather than "like recipes."

This Veggie Cheese Soup from the Taste of Home Comfort Food Diet is a perfect example.  You really won't recognize my soup from the original other than we both use vegetables but I know mine is good and I am sure theirs is equally as good.  For their recipe, check here.  For mine, keep reading.

Ingredients:

1 medium onion, chopped
1 celery rib, chopped
1 large potato, cut into 1/2-inch cubes
2-3/4 cups water
1 tablespoon cornstarch
1/4 cup cold water
2 cups organic vegetable broth
1 cup broccoli pieces
1 cup spinach
1 cup corn kernels
4 ounces Cheddar, cubed (Use any favorite cheese that melts.)
4 ounces Gouda, shredded or sliced thin

Method:

In a large saucepan coated with a cooking spray, cook onion and celery over medium heat until onion is tender. Stir in the potatoes, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
Combine cornstarch and cold water until smooth; gradually stir into soup. Return to a boil; cook and stir for 1-2 minutes or until slightly thickened. Stir in vegetable broth until blended.
Reduce heat; add vegetables. Cook and stir until vegetables are tender. Stir in cheese until melted.
On a cold night, sit at the table and slowly enjoy this, especially the warmth you feel as it goes down.



Linked to Savory Sunday    Cast Party Wednesdays

Monday, February 27, 2012

Mango Nut Muffins



I am attempting to use up my nut supply.  I buy nuts in large Costco bags and freeze some of them, while I make hubby happy with nutty baked goods.  This week, I made him two nutty desserts, both muffin recipes but one as a coffee cake.  I doubled the nuts in both recipes so if you make this and don't adore nuts, cut them in half and you are back to the original recipe.


I was excited about this recipe because it has mangoes and I leave some of the mango attached to the pit, for me.  Mango is such a treat.  This also has banana, my husband's favorite fruit but one he does not like in baked goods.  I used a banana that was not overly ripe, hoping it would not be so filled with flavor.  I think it worked since he did not pick up the banana flavor and it served its purpose in the batter.


Mango Nut Muffins  (allrecipes.com)

Ingredients :


2 cups gluten-free flour mixture
1 cup sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 eggs, lightly beaten
3/4 cup canola oil
1 teaspoon lemon juice (this called for lime and I had finished up my lime juice and had no limes, in the house.)
2 cups diced ripe mango
1 medium ripe banana, mashed
1 cup chopped walnuts

Method:

In a large bowl, combine the first five ingredients.
In another bowl, combine the eggs, oil and lime juice; add to the dry 
ingredients just until moistened. Stir in the mango, banana, raisins and nuts.
Fill paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 20-25 minutes or until a toothpick comes out clean. 

Cool for 5 minutes before removing from pans to wire racks.

Sunday, February 26, 2012

Kids' Thumbprints - Cookies


Our beloved Dorie has this recipe on the page where she talks about the fabulous TWD, Tuesdays with Dorie.  It is the last recipe, the group baked together when they completed the book, Baking From My Home to Yours.

To me, this book is a must in every home.  The beginning baker and the advanced baker can tackle recipes from it.  It is a book to grow with, to entertain with, to love with.  Dorie has been our capable leader and we truly admire and love her.

I do miss TWD and I try to cook with French Fridays, as often as possible, but it is not the same, for me.  I can't make a commitment to Fridays because I am cooking for our Sabbath.  While, the recipes are enchanting and appealing, too many of them are not kosher which means changing the recipes.  I hate to change Dorie's recipes.

I do want to share with you, these little Kids' Thumbprints.  I apologize for the photo but it is not a recent one.  It is before my new camera which makes a difference in the lighting of my photos.

The recipe is an easy one.  It is time consuming at the point of rolling the balls in nuts but well worth it.  I ran out of peanuts so I took a nut crunch, I had and used it for the remaining cookies.  I couldn't resist.  I had to fill these with everything suggested and then some.  I used cherry preserves which had whole cherries in it.  I used chocolate chips and some candy chips, chocolate with a coating.  These may fall out since they were little and did not melt at all into the cookie. 

Cookies are always fun to make and to eat.  I am sure these will disappear quickly.  



Shortcut Lemon Chicken Soup

I usually make my chicken soup from scratch and this recipe goes against everything inside of me.  I make really good chicken soup, if I say so myself.  Regardless of this, I made Giada's recipe and it turned out to be a tasty dish.  Would I do it again?  I doubt it unless, I was really pressed for time.


When I make chicken soup, I make a huge pot full, and freeze small containers.  When, I plan to use them, I remove one container, add about a quart of water, add some new vegetables and let it cook for a few hours.  It is amazing how much flavor, the vegetables add to the original soup.  Of course, it cooks down a bit but I always have enough and I can add water and it is still strong enough to maintain a good strong taste.


Lemon Chicken Soup adapted from Giada De Laurentiis

Ingredients
6 cups low-sodium organic vegetable broth
1/3 cup fresh lemon juice (about 2 lemons)
1 dried bay leaf
2 medium carrots, peeled and sliced into 1/4-inch pieces
2 cups diced cooked chicken, breast meat
1/4 cup chopped fresh flat-leaf parsley
Kosher salt
black pepper
1 parsnip, cut into small pieces
1 onion, sliced
1 sweet potato, in small pieces
3/4 cup parsley

Method:



In a large saucepan, bring the chicken broth, lemon juice, bay leaf, to a boil over medium-high heat.

Add the vegetables and simmer until tender, about 20 minutes.

Add the chicken and heat through, about 2 to 3 minutes. Remove the bay leaf and discard. Stir in the parsley. Season with salt and black pepper, to taste.



Ladle the soup into serving bowls.   Add noodles if you like.



Linked to Show Your Stuff    Gallery of Favorites

Saturday, February 25, 2012

Rice Pilaf - Alton Brown

Rice is a staple in many gluten-free homes.  It is versatile and can be made sweet or savory.  In my opinion, it is hard to ruin rice unless you burn it.  Even when cooked, if you don't like the taste, add some soy sauce or spices and it can be salvaged. 

Rice Pilaf    adapted from Alton Green to be served with Rachel Ray's pepper steak

Ingredients:

  • 2 tablespoons margarine
  • 1/2 onion, diced
  • 1/2 red bell pepper, diced
  • 2 pinches salt
  • 2 cups brown rice
  • 2 3/4 cups chicken broth
  • 1 tablespoon orange zest
  • 1 1/2 cups frozen green beans, thawed
  • Golden raisins

Method:

In a heavy, wide, lidded pan, melt margarine over medium-low heat. 


Add onion, red pepper, and  salt. 


Sweat the onions and peppers until aromatic, stirring constantly. 


Add the rice and stir to coat. Continue stirring until rice smells nutty. 


Add vegetable broth, orange zest. Bring to a boil. Stir once, then cover pan. 


Cook for 40 minutes. 

Then rest at room temperature for 10 to 20 minutes without removing the cover. 
Meanwhile, heat green beans in a microwave. 
Remove lid from rice and turn out onto a platter. Add green beans and fluff with a large fork. Add raisins.

I served this with pepper steak. 


Tip:  I used the microwave for the green beans.  It saved me time watching it which is more important the the cooking time which was also saved.
Linked to the Rice Linky at the Local Cook     Friday Favorites             Tuesday’s Tasty Tidbits 
Five Dollar Dinners Challenge    



Wednesday, February 22, 2012

Bake with Bizzy - Blueberry-Pecan Sour Cream Coffee Cake



I have been baking and just could not find the time to post the results.  I have made and loved sour cream coffee cakes, for years and years.  I think, I made my first one, not too long, after I married Hubby.  Sour cream enhances the cake and the extra moisture only makes the texture better.


I decided on the filling, as usual, because I had about a cup of dried blueberries in a plastic container, looking lonely, next to the full containers of other nuts and berries.  I also had two containers of pecan opened (oops) so pecans and blueberries became the stars of the day.

Blueberry Pecan Sour Cream Coffee Cake 


Ingredients:


1 cup oil
2 cups sugar
2 eggs
1 cup sour cream
1 teaspoon pure vanilla extract
2 cups gluten-free flour mixture or all purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
1/2 cup chopped pecans
1 cup dried blueberries


Topping:
1/4 cup sugar
1 teaspoon cinnamon
1/2 cup chopped pecans


Method:


Preheat oven 350 degrees.  Grease 2 8 inch round pans.


Beat oil and sugar.  Add eggs, sour cream and vanilla.  Beat until blended.
In another bowl, mix dry ingredients, flour, salt and baking powder.
Add to sour cream mixture and stir.  


Add dried blueberries and 1/2 cup chopped pecans.  Just mix to incorporate the nuts and berries.


Pour batter into two pans, dividing equally.  Top with combined sugar, cinnamon and pecans.


Back to last week, when there were many stars.  I will share a few.


Winnie at Something Sweet has this 5 layer cake which is a beauty.


Then, we  visit The Sweet Swiper who always has the very best sweets.  Look at these little raspberry marbled cheesecakes.



Then we have Whole Wheat Sugar Cookies from The Sweet Details


These should inspire you to get in that kitchen, if you are a baker, and turn on the oven.  If you are not a baker, you just might want to try these.  They all look delicious.   Linked to 21st Century Housewife   Cast Party Wednesday       Sweet Treat Thursdays

Blue Cheese and Caramelized Onion Brioche

It is time for Wednesdays with Donna Hay and we cooked the above title.  As usual, I was contrary and made some changes.  I used a red onion instead of a yellow one (For shame) and I used Mexican cheese because I had no blue cheese.  I was going to use feta but the date of my feta was old, very old....  What did I have left.....Mexican cheese.


This is a brioche with caramelized onions, layered with sliced apple and cheese.  This is a phenomenal combination and I have to find other ways to use these three ingredients in different ways.  


I treated myself to this, for lunch, and ended up with the best lunch, I have had, in ages.  


Three of us are posting, this week, so go on over and see what the others made.  My battery died, as I was taking the photo, and I had to use one which takes weak photos.  This one isn't good to start with and without the better camera, I felt kind of stuck.


Check the other Donna Hay Gals: (posted by Thursday)The recipe was chosen by  Kayte of Grandma's Kitchen Table
Gay
Margaret
Blue Cheese and Caramelized Onion Brioche  - Find recipe here.



Tuesday, February 21, 2012

Carrots and Almonds QED



There are times, we need a simple side dish, to set off heavier main dishes.  I find, other than green dishes, like broccoli, brussels sprouts, and green beans, carrots work.


Carrots and Almonds


Ingredients:


6 carrots, peeled and cut into thin pieces about an inch in length
1/2 cup almonds
1 teaspoon lemon juice
1/2 teaspoon fresh ginger
1 teaspoon sugar


Method:


Cook carrots in a large pot of water until tender, about 10 minutes.
While carrots are cooking, mix together, lemon juice, ginger and sugar.
Drain carrots and mix with lemon juice combo.


You are done and ready to serve.  Presto. QED_ Quick, Easy Delicious


Real Food Wednesdays    Allergy Free Wednesdays     Pennywise Platter

Monday, February 20, 2012

Cheesy Hash Brown Muffins - Muffin Mondays


These are not your traditional muffins but I baked them in muffin cups and served them on a serving plate. They are my kind of muffins.

My husband who is careful about how much he eats, ate 9 out of 12 of these. I have never seen him do anything like this, before.

These turn out to be soft and creamy in the inside and crisp on the outside. Just right.

I found this recipe on the Yummy Life and did change it, not because I would not have loved it, as it was originally made but because I like a stringier cheese than Parmesan in the recipe. To see the original recipe, please go on over to Monica's and enjoy yourselves.


Cheesy Hash Brown Muffins

3-1/2 cups shredded potatoes, rinsed and squeezed dry in a towel
3 green onions, chopped (approx. 1/3 cup), both white and green parts
1/2 cup grated garlic mozzarella (Twisted) (chopped fine)
1 egg, beaten
1/2 teaspoon black pepper
1 teaspoon dill weed (chopped)
2 tablespoon olive oil



Method:

Preheat oven to 350 degrees. Coat 12 muffin tins with cooking spray; set aside.

In large bowl, combine potatoes, onions, cheese, salt, and pepper. Toss lightly with a fork. Drizzle on olive oil. Toss with fork again until mixture is well combined.


 Spoon mixture evenly into 12 muffin cups. With the back of the spoon, apply gentle pressure to pack mixture into each cup. Bake for 60-75 minutes in lower third of oven. 

Let rest for 5 minutes, run a small knife or spatula around the edge of each cup, making sure the edges are loosened. Gently lift each potato cup out, invert it, place on serving plate bottom side up. Good served warm or room temperature.


Linked to Muffin Monday           Se Ya in the Gumbo             Mangia Mondays
My Meatless Mondays       Savory Sundays                Gluten Free Wednesdays         Things That Make You Say Hmmmmm     Trick or Treat Tuesday    Cast Party Wednesday   Ultimate Recipe Swap

Saturday, February 18, 2012

Mideastern Sweet Potatoes and Rice

This dish is one of those casseroles that fills you up without the need of any other dish.  Although, I used it as a side dish, I can see making this as a main with a large salad or a green vegetable.  It has a light sweet taste to it and you can't help but dig in.  


This came to me, when I was, shopping and saw some containers of chickpeas, in the refrigerated compartment.  I could eat this by the handful but decided to throw it into a dish that would benefit from its flavor.  Eating Well and Cooking Light always come through for me and not in a heavy handed way.  When, I spotted this recipe, I wanted to give it a try and I am glad that I did.


I don't think chickpeas are used enough.  I plan to look for more ways to use them in side and main dishes.  Any recommendations for recipes are welcome.


Mideastern Sweet Potatoes and Rice  (adapted from Eating Well)


Ingredients:

1 tablespoon extra-virgin olive oil
3 medium onions, halved and thinly sliced (about 3 cups)
2 teaspoons ground cumin
2 teaspoons ground coriander
1 cup orange juice
3 cups organic vegetable broth
1 - 2 cups chickpeas
2 large sweet potatoes, peeled and diced
2/3 cup brown basmati rice
1/4 teaspoon freshly ground pepper

Method:


Heat oil in a large saucepan over medium heat and add the onions.

Cook, stirring often , until tender and well browned, 10 to 12 minutes. 
Add cumin and coriander and stir for about 15 seconds. 
Add orange juice and broth. 
Stir in chickpeas, sweet potato, rice and salt. 
Bring to a boil  and then lower to a simmer. 
Cover saucepan and cook until the rice is tender and the sweet potatoes are cooked completely, about 40 minutes. 
Season with pepper. 
Eat and enjoy.


Linked to Show Your Stuff   Gallery of Favorites    See Ya in the Gumbo             Mangia Mondays    My Meatless Mondays        Slightly Indulgent Tuesdays     Real Food Wednesdays
Pennywise Platter           Ultimate Recipe Swap            Rice Recipe Link-Up 

Wednesday, February 15, 2012

Bake with Bizzy - Butterscotch Cake Mix Cookies



The mind plays strange tricks which is what explains why I bought a cake mix to make cookies. 
Actually, I pride myself on baking from scratch and I really do, almost all of the time.  I did not buy this mix to save time, rather to experiment.  It is fun to have a ready to go mix and then take it apart to make something else.  


I used Duncan Hines cake mix and I would guess, you could use a different flavor and build cookies from it.  The recipe, I found was for cookie bars but I wanted cookies and I stuck with them.  I used the cookie bar recipe and adjusted, as I went along.  I don't know where the recipe comes from although it is not from Duncan Hines.


If you are looking for some interesting recipes, check out the Duncan Hines site and probably the other major brands, as well.


Butterscotch Cake Mix Cookies


Ingredients:


1 package Duncan Hines Yellow Cake Mix
1/4 cup water
2 eggs
1/4 cup margarine or butter
1/4 cup brown sugar
1 cup butterscotch chips
1 cup walnuts or pecans (optional)


Method:


Preheat oven to 375 degrees F.


Cover cookie sheet (2) with parchment paper or spray with cooking oil.




Combine cake mix, water, eggs, margarine and brown sugar and mix together thoroughly.  


Stir in chips and nuts and spread through the batter.


Using a cookie scoop or teaspoon, drop balls on sheet, 2 inches apart.


Bake at 375 for 8 - 10 minutes.  Let cool on sheet for 2 minutes.  Place on rack and allow to cook for 5 - 10 minutes.


This is a versatile recipe and you can make changes by using different flavored chips or adding a teaspoon of vanilla, mint, mocha or almond extract. 


I am sorry about the change in color.  The plate is more accurately colored in the top photo.


Looking back, we find:


Veggie Converter Vegan Pepperoni Pizza



Baking Diary - Kumquat Bundt Cake

Not Your Ordinary Recipe - Guilt Free Taquitos

Herb Scones at Spoons n Spades
Linked to Cast Party Wednesday,     Mix it Up Monday    See Ya in the GumboSweet Treats Thursday (Something Swanky), Mrs. Fox's Sweet Party (Mrs. Fox's Sweets) Sweet Temptations (Talking Dollars and Cents), Sweet Tooth Friday, Friday Favorites   Tasty Thursday (The How-To Mommy),   Grocery Cart Challenge
We now turn to you, very talented bakers who bake chicken and fancy cakes.  We love anything that is baked.  Keep those ovens busy and why not share the oven between the pie and the potatoes?  Let us know what is in your ovens, these days.

Tuesday, February 14, 2012

Chicken and Cashew Stir Fry - Wednesdays with Donna Hay

I knew my husband was going to love this week's Donna Hay's recipe because it is a stir fry and so far, none have failed, for us.  This is supposed to be a beef stir fry and I had planned to make it with beef.  I thought, I had meat in the freezer but I only found chicken cutlets.  Since, I had just come from the grocery, and had no intentions of  returning, chicken it would be.  I am willing to bet that the chicken is as delicious as beef.  Of course, I am a poultry eater, not much of a beef eater which just may be the reason, my freezer was devoid of meat.  


Chicken and cashew stir-fry was really a quick, easy and delicious recipe (QED).  I did sub in a red pepper in place of the red chillies which hubby would hate.  The snow peas were crisp and added a slight crunch to the dish, which was welcome.  Cashews also added crunch and were so very good although, I did burn a few by turning around, for a moment. Those that blackened partially did not taste burnt so I am guessing, I got them out of the pan, in time.  All of the parts went together nicely and the whole resulted in a dinner we praised, as we demolished it (politely of course).


As my second Donna Hay recipe, so far, the results are 100 percent in the winner column.  If you like a stir fry, I think this is one, you will enjoy.  You can find the recipe here. 


Check the other Donna Hay Gals: (posted by Thursday)
Kayte
Gay
Margaret
Next week: Blue Cheese and Caramelised Onion Brioche

Linked to Pennywise Platter Thursdays      Savory Sundays

Monday, February 13, 2012

Cheesy Pizza Dip - CEiMB QED

I was baking cookies very happily and felt a rush of hunger.  Sitting on my kitchen table was Ellie Krieger's, latest book, so I did what comes naturally and looked through the pages until, I came to this cheesy dip, made from a simple Marinara sauce and mozzarella and Parmesan.  To make up for the fat in the cheese, I dipped cucumbers in it and it was scrumptious.

You can find the recipe for this here.  If you are really, in a hurry, take out a bottle of marinara sauce, ready made and mix with the cheese and then microwave and you have a snack in minutes.

For other CEiMB recipes, check here and please join us and link your Ellie recipes here.

For Sure, this is a Quick, Easy and Delicious Recipe



Mexican Cheese Muffins for Muffin Mondays



Each week, I look through books and Internet sites to decide which muffin, I am going to make, this week.  I had quite a few choices but this cheese won out.  The actual recipe came from About.com Southern Food and was called Ham and Cheddar Muffins - not for me.  Ham is forbidden when one is kosher but I had no problem eliminating it and making a highly flavored cheese muffin.  Actually, I did not use cheddar, called for,  but I used the four cheese Mexican mix, which is now being sold locally and is scrumptious.


Mexican Cheese Muffins


Ingredients:


1 1/4 cups gluten-free flour mixture
1/4 cup cornmeal
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 scallion, sliced thin
1/2 cup 4 cheese Mexican mix or any cheese of your liking
1 egg
1/4 cup oil


Method:


Preheat oven to 350 degrees F.
Spray 12 muffin cups with olive oil.
Mix all ingredients in a large bowl.  Mix only until dry ingredients are moistened.  
Put batter into muffin cups about 3/4 the way up the cup.
Bake for 25 minutes at 350 degrees.


You know, we love muffins, in this family, and all the ones, I have made here have been enjoyed to the utmost.  Yet, I think, we liked this one even more than the delicious apple, cinnamon and others. 





AllergyFreeWednesdays

Sunday, February 12, 2012

FFwD "Nutella" Tartine

This week, at French Fridays with Dorie, we made decadence in disguise, maybe not really in disguise, but that works for me.  I don't have to face the chocolate in this recipe.


I don't use Nutella because it has dairy in it.  I do have a substitute for it which is chocolate with hazelnuts so it is most likely, the same.  


One of my favorites in life is marmalade on toast so this was ahead of the game, before I started, and it was not because of the Nutella.  I did not have brioche but I did have challah so that is what I chose to use.  The combo of orange and chocolate is always good so I was delighted with the whole package, when I took that first bite.


I didn't have hazelnuts so I subbed in almonds without hesitation.  This is a good recipe although not a great one.  I enjoyed it but my grandchildren would probably enjoy it, more.



Saturday, February 11, 2012

Fat Witch Brownies - Book Review

Fat Witch Brownies - Patricial Helding Product Details


I fought buying this book.  My logic was sound - the results were not.  I have been baking bar cookies for years and years.  I have a plethora of baking books.  The Internet has wonderful recipes.  Why would I need another cookbook?

Let me share with you that getting this book was a treat for myself, one I love, more and more, each day.  I am sitting here, not knowing where to start.  I adore this book and everything about it from its size to the recipes, photos, tips, friendliness and the clear but easygoing manner.  I am sure, there is a lot more, I am thrilled with and that hopefully will come out, as I share with you, my foodie friends.

Fat Witch Brownies

* All recipes fit an 9 x 9 inch  pan.

These were delicious and I can't wait to make more bars from this book.  Help me decide which I should start with. There are five sections:
  • Updated Classics
  • Delicious Decadence
  • Grown-Up Kid Stuff
  • Delightfully Different
  • Over-the-Top Toppings
Look at my brownies.  Do they need a topping? Nope, not at all - which is why I was not interested in the last section.  I was too entranced with the first four.

These are the recipes, I am looking at, first.  Let me know which ones, you think, I should start with.

Frozen Cream Cheese Brownies
Raspberry Brownies with White Chocolate Chips
Berry Good Bars (this one I can make for hubby)
Apple  Spice Bars (also for hubby)
Butterscotch Flip
Cinnamon Ginger Brownies
Cranberry Blondies (hubby)
Cardomom Bars (another for hubby)
Orange Walnut Bars

The list is really a lot longer.  The variety of bars is appealing, making a selection, almost impossible.

I do not want to post the recipe here since Fat Witch does not share most of the recipes, online.  I did find it on Plain Chicken and I think, if you try it, you just might want to get the book with the remaining recipes.

You will find opinions of the brownie and book on Plain Chicken, also so go on over and see for yourself.

Linked to Sweet Treats Thursday (Something Swanky), Mrs. Fox's Sweet Party (Mrs. Fox's Sweets) Sweet Temptations (Talking Dollars and Cents), Sweet Tooth Friday, Friday Favorites    Gallery of Favorites   Cast Party Wednesday,     Mix it Up Monday      Tasty Thursday (The How-To Mommy),