Chocolate Chip Caramel Macadamia Nut Cookies

Yes, I know. It is a mouthful, but having a mouthful of one of these cookies is heavenly.

While shopping at my local Publix last week they had this huge sale bin full of various baking items. All of them for 50 cents. I rummaged through it and put 2 boxes of brown sugar and these:

I love the size of them and without having to unwrap individual squares of caramel, it's definitely a time saver. What was even better, is that when I checked out at the register they were only 25 cents, Score!

I know I wanted to bake cookies with the caramels, so I browsed the net for a standard recipe that I could tweak. I came across this one. I decided to go with it because I liked how many cookies the recipe yeilded. I was sharing these with my coworkers, and after a couple days of state testing, we all need a little treat. I didn't tweak much really, just replaced the pecans with macadamia nuts, added Reeses pb chips ( Why not? I had about 1/2 cup on hand), replaced 1/2 of the granulated sugar with brown, and added 1/2 tsp. of vanilla to the butter, sugar egg mixture.

They baked in 15 minutes, and came out beautiful. The coworkers were pleased. : )

Chocolate Chip Macadamia Nut Cookies

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon salt2 sticks (1 cup) unsalted butter

1 cup granulated sugar (used half cup)

1/2 cup firmly packed brown sugar (increased to one cup)

2 large eggs

6 ounces fine-quality bittersweet chocolate, chopped coarse (used 1/2 cup chips and added 1/2 cup pb chips)

18 caramels such as Kraft, chopped coarse (about 1 cup)

1 cup coarsely chopped pecans (used macadamia nuts)

(Added 1/2 tsp. vanilla)

Preheat oven to 375°F.
In a bowl whisk together flour, baking soda, baking powder, and salt. In another bowl with an electric mixer cream butter and sugars until light and fluffy. Beat in eggs, 1 at a time, beating well after each addition, and beat in flour mixture.
Stir chocolate, caramels, and pecans into dough and drop rounded tablespoons about 2 inches apart onto baking sheets. Bake cookies in batches in middle of oven 12 to 15 minutes, or until golden. Cool cookies on baking sheets on racks until firm. Cookies keep in airtight containers 5 days.

Elly's Soutzoukakia

Thanks to my Nestie friend and fellow food blogger Elly, I had a fabulous dinner tonight. I know the name isn't the easiest to pronounce (for us non Greeks that is) but it sure was easy enough to prepare. This dish provides all the comforts. Football shaped meat balls in tomato sauce spiced with cumin. The simple ingredients is what drew me to the recipe in the first place. Well, that and the mouth watering picture on her blog. I followed the recipe with some minor exceptions. I didn't have a 15oz can of the tomato sauce so I used 8oz tomato sauce and tomato paste. I also used beef broth + water (about a cup more ). And I used double the garlic and cumin. Hubby liked it as well. Definitely a meal I'll make again. Thanks Elly!

Elly's Soutzoukakia

(Elly says Opa!)

1 lb. ground beef1 small onion, finely minced or grated (reserve 2-3 Tbsp).

1 tsp. salt

1/2 tsp. dried oregano1 clove garlic, pressed

2 Tbsp. fresh parsley or 2 tsp. dried

1 egg1-2 Tbsp. bread crumbs (optional, my grandmas don't add them)

olive oil

1 large (15 oz.) can tomato sauce

1 can water

1 bay leaf

1/2 tsp. cumin

1 (good) pinch sugar

salt and pepper

corn starch slurry (optional)

Mix together the beef, onion, garlic, salt, oregano, parsley, egg, pepper to taste and breadcrumbs (if using). Form the mixture into elongaged oval-shaped meatballs.
Heat olive oil in a pan and pan-fry the meatballs until they are browned on all sides (you don't have to cook them through). Remove. You can probably bake the meatballs instead if you want, but simmer the sauce longer and maybe use a little beef broth in place of the water to add some depth to the sauce.

To the pan, add the 2-3 Tbsp onion (and more oil if necessary) and cook until translucent. Add the tomato sauce, water, bay leaf, cumin, sugar and salt and pepper to taste. Bring the mixture to a low boil and add the meatballs. Simmer about 10-15 minutes. If you want a thicker sauce, add a corn starch slurry at the end.
Serve over mashed potatoes or rice.

I had mine over rice and dh (plate above) had his over potatoes.

Polenta Sausage Mozzarella Lasagna/Casserole

Holy cow this was a comforting dish! When I saw this recipe here I immediately put it on our menu for this week. The picture said enough for me. But when I got to reading the ingredients, I was hooked, I just love fresh oregano. I actually made my own polenta instead of using the packaged stuff, but I'm sure that would have saved a lot of time. I had to wait quite a while for my polenta to set up. But it was worth it in the end. I was thrilled to use my favorite brand of sausage, Rinaldi. My sweet Papa brought me and my brother a case of it from MI when he came for a visit. (yay!)

I tweaked the recipe a bit so I wouldn't have to go to the grocery. Instead of using bell pepper I used a poblano and omitted the red chili flakes. I also added Parmesan cheese to the polenta, and used shredded mozzarella instead of the fresh. I would watch the polenta carefully when putting under the broiler, mine almost burnt but thankfully I caught it in time. This recipe can easily be adapted to your liking by adding, or omitting ingredients.

The best thing about this recipe is I'm going to have plenty left over to enjoy later. I may even freeze a couple slices to eat while Chad is out of town. : )

Polenta Sausage Mozzarella Lasagna/Casserole

(Simply Recipes)

5 1/2 Tbsp olive oil1 can (28 ounces) crushed tomatoes

1 Tbsp chopped fresh oregano ( I used 2)

1 med yellow onion, halved lengthwise then cut into wedges (I diced)

1 medium bell pepper (red, green, orange or yellow), cut lengthwise into thin slices (I used poblano and diced)

2 cloves garlic, minced (used 3)

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon red chili flakes (omitted)

1 pound Italian sausage (removed from casings), sweet or spicy

2 pounds of prepared polenta cut 1/2-inch slices if using prepared polenta in a tube ( I made my own using the package directions and adding parmesan. I used 1 1/2 cup and 7 cups chicken stock and 4 Tbs. butter)

1/2 pound (8 ounces) fresh mozzarella sliced in 1/4 inch slices (I used shredded + more parm.)

1 Preheat oven broiler on high. Heat 3 Tbsp of oil in a 2-3 qt saucepan on medium heat. Add tomatoes and oregano, simmer, uncovered for 15 minutes

2 While the tomatoes are cooking, in a large frying pan, heat 1 Tbsp oil over medium-high heat. Add the onion, bell pepper, garlic, salt, pepper, and chili flakes. Cover the pan, lower the heat to medium, and cook until the vegetables have softened, about 5 minutes. Add the sausage, stirring and breaking it into small pieces as it cooks, about 5 minutes. Cover the pan and cook until vegetables are tender and the sausage is cooked through, about 5-8 more minutes. Add the tomato sauce and simmer for 10 minutes.

3 While the sauce is cooking, coat the bottom of a 9x13-inch baking pan with a 1 Tbsp oil. Add the cooked polenta (or slices) to the pan. Coat the top of the polenta with the remaining 1/2 Tbsp oil. Broil the polenta about 4 inches from the heating element until golden brown and crispy, about 10-15 minutes.

4 Pour sauce over broiled polenta, then arrange Mozzarella slices over the top and return the casserole to the broiler. Broil until the cheese is melted and beginning to brown, about 2 minutes. Let cool for a few minutes before serving.
Makes 6 servings.

Lemony Chicken Piccata

I love going to the grocery store and seeing chicken on sale. Especially if it is thin cutlets that I like. They cook so much quicker and are perfect for dishes like this one. I just love the tanginess of this dish, it is so fresh and light. The capers give it a wonderful saltiness and the parsley at the end give it wonderful color. I served this over some angel hair with arugula and parmesan. I ended up using a bit of the pasta water to add to the angel hair at the end to make it creamy.

Perfect dinner for spring!

Chicken Piccata

(Cooks Illustrated)

2 large lemons
4 boneless, skinless chicken breasts (about 1 1/2 pounds), preferably kosher or Bell and Evans, rinsed, dried thoroughly, trimmed of excess fat ( or buy them already sliced thin : )

Table salt and ground black pepper
1/2 cup unbleached all-purpose flour
4 tablespoons vegetable oil
1 small shallot , minced (about 2 tablespoons) or 1 small garlic clove, minced (about 1 teaspoon)
1 cup chicken stock or canned low-sodium chicken broth 2
tablespoons small capers , drained 3
tablespoons unsalted butter, softened
2 tablespoons minced fresh parsley leaves

1. Adjust oven rack to lower-middle position, set large heatproof plate on rack, and heat oven to 200 degrees.

2. Halve one lemon pole to pole. Trim ends from one half and cut crosswise into slices 1/8 to 1/4 inch thick; set aside. Juice remaining half and whole lemon to obtain 1/4 cup juice; reserve.

3. Sprinkle both sides of cutlets generously with salt and pepper. Measure flour into pie tin or shallow baking dish. Working one cutlet at a time, coat with flour, and shake to remove excess.

4. Heat heavy-bottomed 12-inch skillet over medium-high heat until hot, about 2 minutes; add 2 tablespoons oil and swirl pan to coat. Lay half of chicken pieces in skillet. Sauté cutlets, without moving them, until lightly browned on first side, 2 to 2 1/2 minutes. Turn cutlets and cook until second side is lightly browned, 2 to 2 1/2 minutes longer. Remove pan from heat and transfer cutlets to plate in oven. Add remaining 2 tablespoons oil to now-empty skillet and heat until shimmering. Add remaining chicken pieces and repeat.

5. Add shallot or garlic to now-empty skillet and return skillet to medium heat. Sauté until fragrant, about 30 seconds for shallot or 10 seconds for garlic. Add stock and lemon slices, increase heat to high, and scrape skillet bottom with wooden spoon or spatula to loosen browned bits. Simmer until liquid reduces to about 1/3 cup, about 4 minutes. Add lemon juice and capers and simmer until sauce reduces again to 1/3 cup, about 1 minute. Remove pan from heat and swirl in butter until butter melts and thickens sauce; swirl in parsley. Spoon sauce over chicken and serve immediately.

Kibbee Sounieh (Baked Kibbee)

So this was the star of our Lebanese feast tonight. To accompany it we had the hummus and tabouleh and I made some Lebanese rice and served it all with toasted pita bread. I have been craving kibbee for a month now, and kept putting it off. Since I was home all day I decided to make it tonight. Whenever I go to MI to visit my family, I always get to eat my favorite Lebanese foods. My Jiddy's wife LuLu (Sitti) is probably the best Lebanese chef I've ever met. She prepares food daily in a popular restaurant in St. Clair Shores Mi, so I am very lucky when she prepares it for me (us, the family loves it too!)

Here is a pic of my plate. That is the hummus in the background. I admit, I am stuffed!


This recipe is hers. I actually have it written down in a cookbook I recieved as a favor at my Aunt Monica's bridal shower. I am so happy to have it because omg, it is good stuff!
I used the food processor to make the meat nice and smooth, and I know others say to knead it. But her recipe said to use it so I did. I did knead however, when I added the bulgar. I also only used lamb for the stuffing as that is the only package Publix had left. The texture of the final product was perfect. It came out crispy on the top like I like it, and the stuffing was moist and delicious.

Kibbee Sounieh


For the Kibbee (Nayi- can be eaten raw)
1 large onion coarsley chopped
1 1/2 lbs. very lean ground lamb (or beef)
1 1/2 cups fine bulgar soaked in water for about 10 minutes (cover in about a cup of water)
1 tsp. salt
1 tsp. allspice

Place onions in food processor and process finely. Add meat to onions and process a couple more minutes. Water (approx. 1/2 cup) may be added to facilitate the mixing. Place mixture in a large bowl and add bulgar and seasonings. Knead mixture thoroughly with had which you can keep wet by dipping in cold water (so it won't stick).
Kibbee Nayi is served drizzled with olive oil, pita, and raw white onions.

Kibbe Stuffing (Hashwit)
1/2 cup pine nuts
2 Tbs. unsalted butter
1 lb. lean ground lamb or beef
1 large onion finely chopped
1/4 tsp. cinnamon
1 tsp. allspice
2 tsp. salt
2 Tbs. melted butter

Saute pine nuts and onions in butter. When pine nuts get toasted add meat. Cook until meat is browned all over. Keep warm.

Baked Kibbee (putting it all together)

Split Kibbee mixture (Nayi) into 2 halves. Spread the first half evenly in an 8x8 square pan greased with olive oil. Spread the stuffing evenly over the kibbee. On waxed paper spread the second half of kivvee with fingers to fit over mixture. Flip kibbee layer over top of the stuffing while matching edges. Remove wax paper and using fingers even out edges and surface of kibbee. Cut into diamonds (traditional) or squares. Make a hole in the midde and add butter over kibbee. Cook at 375 for 40-45 minutes.

Tabouleh

I could seriously eat this stuff all day. I just love the freshness of it and what is wonderful is that it is so good for you!

This is great on it's own, scooped up with pita, in a sandwich, however you choose to eat tabouli is up to you. I made this to add to our Lebanese feast tonight. I don't even care that Chad won't touch it. More for me! This is another dish that is not time consuming. The hardest part is chopping, and I can get that done in under 10 minutes. : )

Tabouli

1 bunch curly parsley finely chopped

1/4 cup chopped mint

1 cup tomatoes chopped (I used grape but any variety will do)

1/2 cup chopped purple onion

1/2 cup cucumber finely chopped (I omitted tonight because I didn't have any on hand)

1 cup fine burgul wheat (#1 is a good grind for this)

3/4 cup water

Juice from 1-2 lemons

2-4 Tbs. good olive oil

1 tsp. salt

Put burgul in a bowl and cover with water. Let sit about 10 minutes until water is absorbed. In the meantime chop all veggies and put in a bowl. Add burgul to bowl and toss until evenly distributed. Add lemon, olive oil and salt and mix. Put in fridge for 15 minutes to chill, or serve immediately.

Hummus

Nothing beats the flavor of hummus. So satisfying on a pita, or just about anything. It is rather simple and quick to make to. I used my standby recipe, the one I got from my step grandmother or Sitti. Chad made this tonight. Thank God. I had so much working in the kitchen that him helping me out was a blessing. This is one of his favorite dishes to make so I knew I could count on him to help out.

I made this to go with my Lebanese themed dinner tonight, and it was a great addition. I'm glad I have leftovers, it will make a nice addition to my lunch tomorrow as well.

Hummus

1 can garbanzo beans (drained juice reserved)

2 Tbs. Tahini (sesame paste, add as you go tasting while processing)

Juice of one lemon (again, add as you go)

2 garlic cloves coarsely

pinch of salt

Put ingredients into food processor and process until smooth, you may need to add some of the reserved juice to get it to a smooth consistancy. I usually need to add 1/4 cup. You don't want it runny, so be careful how much you add. To serve put in a shallow bowl or plate and run you spoon around the interior about 2 inches from the edge. Drizzle good olive oil in the groove you have created and sprinke paprika all over. Serve with toasted pita chips or what ever you please.

Free Chocolate and Some Cookies

A few weeks ago I got some free chocolate from TCHO, which I "won" by being one of the first 40 people to post a comment on Blakemakes.

I was super excited to win something so fabulous that I didn't want to just eat it. I wanted to incorporate it into my baking and my first thought was cookies. I had some macadamia nuts that were begging to be used up and some reeses pb chips. Definitely a night for some cookies with all that on hand.

After I chopped up the chocolate I tasted it.

And I wasn't sure if it was going to be enough, so I thought for a moment that I'd just eat it (which I really, really wanted to do!) But Chad told me it looked like enough and he wanted me to add it. So I did. Um, Let me just say that it made the cookies. Not overloaded with pb chips, a hint of fabulous chocolate from TCHO, and macadamia nuts? Yes, perfect. (Chad agreed, not really verbally but his mmmmmm's told me so.) Along with the other ingredients, it was the perfect cookie. Thanks to another recipe from Cooks Illustrated, Blakemakes, TCHO, and the ingredients I had on hand we had a great little treat!

Thick and Chewy Chocolate Chunk, Peanut Butter Chip, and Macadamia Nut Cookies

(That's long, I know ; P )

2 1/8 cups bleached all-purpose flour (about 10 1/2 ounces)
1/2 teaspoon table salt
1/2 teaspoon baking soda
12 tablespoons unsalted butter (1 1/2 sticks), melted and cooled slightly
1 cup brown sugar (light or dark), 7 ounces
1/2 cup granulated sugar (3 1/2 ounces)
1 large egg
1 large egg yolk

2 teaspoons vanilla extract
1–2 cups chocolate chips or chunks (semi or bittersweet, I used the dark from TCHO)

I added 1 cup reeses pb chips and a cup of macadamia nuts. I only had about a 1/2 cup chocolate.

1. Heat oven to 325 degrees. Adjust oven racks to upper- and lower-middle positions. Mix flour, salt, and baking soda together in medium bowl; set aside.

2. Either by hand or with electric mixer, mix butter and sugars until thoroughly blended. Mix in egg, yolk, and vanilla. Add dry ingredients; mix until just combined. Stir in chips.

3. Following illustrations below, form scant 1/4 cup dough into ball. Holding dough ball using fingertips of both hands, pull into two equal halves. Rotate halves ninety degrees and, with jagged surfaces exposed, join halves together at their base, again forming a single cookie, being careful not to smooth dough’s uneven surface. Place formed dough onto one of two parchment paper-lined 20-by-14-inch lipless cookie sheets, about nine dough balls per sheet. Smaller cookie sheets can be used, but fewer cookies can be baked at one time and baking time may need to be adjusted. (Dough can be refrigerated up to 2 days or frozen up to 1 month—shaped or not.)

4. Bake, reversing cookie sheets’ positions halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy, 15 to 18 minutes (start checking at 13 minutes). (Frozen dough requires an extra 1 to 2 minutes baking time.) Cool cookies on cookie sheets. Serve or store in airtight container.

March Daring Bakers Challenge (a lil late)

I confess, I'm a bit tardy on this challenge. : (
I meant to make the cake last Friday, but with family in town, it was next to impossible. So I decided to make it last night for my friend Amy's bday.
I was so excited for this challenge too, because I just got Dorie's book "Baking: From My Home To Yours" and I was itching to make a recipe from it.
I have to agree, this is a perfect party cake. And I love how versatile it can be. The recipe itself called for raspberry preserves, but I decided to use blueberry. It went very nice with the hint of lemon in the cake and buttercream frosting. I wish I could have gotten a better shot, but I had to take the pics at school, and we all know what kind of lighting schools have.

Thank you Morven for a wonderful Challenge! To check out the other amazing cakes, check out the Daring Bakers blogroll.

Perfect Party Cake
Baking: From My Home to Yours, pg. 250

For the Cake
2 1/4 cups cake flour (I used 2 cups MINUS 2 Tbs per Dorie's advice)
1 tablespoon baking powder
½ teaspoon salt
1 ¼ cups whole milk or buttermilk (I prefer buttermilk with the lemon)
4 large egg whites
1 ½ cups sugar
2 teaspoons grated lemon zest
1 stick (8 tablespoons or 4 ounces) unsalted butter, at room temperature
½ teaspoon pure lemon extract

For the Buttercream
1 cup sugar
4 large egg whites
3 sticks (12 ounces) unsalted butter, at room temperature
¼ cup fresh lemon juice (from 2 large lemons)
1 teaspoon pure vanilla extract

For Finishing
2/3 cup seedless raspberry preserves stirred vigorously or warmed gently until spreadable
About 1 ½ cups sweetened shredded coconut

Getting Ready
Centre a rack in the oven and preheat the oven to 350 degrees F. Butter two 9 x 2 inch round cake pans and line the bottom of each pan with a round of buttered parchment or wax paper. Put the pans on a baking sheet.

To Make the Cake
Sift together the flour, baking powder and salt.Whisk together the milk and egg whites in a medium bowl.
Put the sugar and lemon zest in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant. Add the butter and working with the paddle or whisk attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light.
Beat in the extract, then add one third of the flour mixture, still beating on medium speed. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated.
Add the rest of the milk and eggs beating until the batter is homogeneous, then add the last of the dry ingredients.
Finally, give the batter a good 2- minute beating to ensure that it is thoroughly mixed and well aerated. Divide the batter between the two pans and smooth the tops with a rubber spatula.Bake for 30-35 minutes, or until the cakes are well risen and springy to the touch – a thin knife inserted into the centers should come out cleanTransfer the cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes, unfold them and peel off the paper liners.Invert and cool to room temperature, right side up (the cooled cake layers can be wrapped airtight and stored at room temperature overnight or frozen for up to two months).

To Make the Buttercream
Put the sugar and egg whites in a mixer bowl or another large heatproof bowl, fit the bowl over a plan of simmering water and whisk constantly, keeping the mixture over the heat, until it feels hot to the touch, about 3 minutes.
The sugar should be dissolved, and the mixture will look like shiny marshmallow cream.
Remove the bowl from the heat.Working with the whisk attachment or with a hand mixer, beat the meringue on medium speed until it is cool, about 5 minutes.
Switch to the paddle attachment if you have one, and add the butter a stick at a time, beating until smooth.
Once all the butter is in, beat in the buttercream on medium-high speed until it is thick and very smooth, 6-10 minutes.
During this time the buttercream may curdle or separate – just keep beating and it will come together again.
On medium speed, gradually beat in the lemon juice, waiting until each addition is absorbed before adding more, and then the vanilla. You should have a shiny smooth, velvety, pristine white buttercream. Press a piece of plastic against the surface of the buttercream and set aside briefly.

To Assemble the Cake
Using a sharp serrated knife and a gentle sawing motion, slice each layer horizontally in half. Put one layer cut side up on a cardboard cake round or a cake plate protected by strips of wax or parchment paper.Spread it with one third of the preserves.
Cover the jam evenly with about one quarter of the buttercream.
Top with another layer, spread with preserves and buttercream and then do the same with a third layer (you’ll have used all the jam and have buttercream leftover).
Place the last layer cut side down on top of the cake and use the remaining buttercream to frost the sides and top. Press the coconut into the frosting, patting it gently all over the sides and top.

Serving
The cake is ready to serve as soon as it is assembled, but I think it’s best to let it sit and set for a couple of hours in a cool room – not the refrigerator.
Whether you wait or slice and enjoy it immediately, the cake should be served at room temperature; it loses all its subtlety when it’s cold. Depending on your audience you can serve the cake with just about anything from milk to sweet or bubbly wine.StoringThe cake is best the day it is made, but you can refrigerate it, well covered, for up to two days. Bring it to room temperature before serving. If you want to freeze the cake, slide it into the freezer to set, then wrap it really well – it will keep for up to 2 months in the freezer; defrost it, still wrapped overnight in the refrigerator.