Cranberry White Chocolate Magic Bars

Cranberry White Chocolate Magic Bars

Magic bars are one of the most popular Holiday baking recipes out there. I remember making them even as a very young child. Its popularity owes much to its ease of preparation which essentially just layers the ingredients before baking.This is a baking recipe even for those who do not bake.

I've seen many variations of this recipe over the years using different nuts and dried fruits too but I really like the contrast of the tart cranberries with the sweet white chocolate...and it looks a bit more festive too.

Cranberry White Chocolate Magic Bars

Recipe by Barry C. Parsons

Cranberry White Chocolate Magic Bars - a differently delicious take on one of the easiest and quickest bar cookies ever invented. The tart pop of the cranberries works well with the sweet white chocolate and the crunch of the toasty almonds. A perfect Holiday baking recipe.

Prep time: 10 minutes
Cook time: 50 minutes
Total time: 1 hour
Yield: 24 cookie bars

Ingredients

• 2 cups graham cracker crumbs
• 3 tbsp white sugar
• 1/2 cup melted butter
• 1 1/4 cups white chocolate chips
• 1 1/2 cups fresh cranberries
• 1 3/4 cups (14 oz can) sweetened condensed milk
• 2 cups roughly chopped almonds

Directions

1. First choose the size of pan you prefer. The bars in the photo are baked in a 9x9 pan because I like them thicker but if you prefer these can be baked in a 9x13 pan for thinner bars. Lightly grease the pan and line it with parchment paper.
2. Mix together the graham crumbs, sugar and butter and press firmly into the bottom of the prepared pan.
3. Sprinkle the white chocolate chips evenly over the base.
4. Sprinkle the cranberries evenly over the chocolate chips.
5. Pour the sweetened condensed milk over the cranberries and white chocolate.
6. Finally sprinkle on the nuts and press down lightly.
7. The 9x9 pan will bake for 45-50 minutes and the 9x13 pan for 30-35 minutes at 350 degrees F.
8. Cool completely in the pan before cutting in bars or squares.
9. These freeze exceptionally well when stored in airtight containers.

Caramel Stuffed Brown Butter Cookies

Caramel Stuffed Brown Butter Cookies

I love brown butter. It is one of those wonderful processes where a simple ingredient transforms into something just that more flavorful and special. I've used it in everything from frosting to Hollandaise sauce but I recently decided that it would be a terrific thing to use in baking to add extra hints of caramel. When I wanted to make a caramel candy stuffed cookie, what could be a better opportunity to try an experiment.

I can tell you that the result was spectacular. When spouse and the kids bit into them, warm from the oven, I thought their eyes would pop out of their heads. These are seriously delicious and an absolute must try. I'm off now, before the kids get home from school, to hide a couple for late night snack. Don't judge! ...I'll bet you'll be hoarding a few for yourself too.

Caramel Stuffed Brown Butter Cookies

Recipe by Barry C. Parsons

Caramel Stuffed Brown Butter Cookies - so simple and so simply delicious. Soft and chewy with triple the caramel flavor from brown butter, brown sugar and soft caramel candy stuffed into the center of the cookies. Absolutely irresistible!

Prep time: 30 minutes
Cook time: 15 minutes
Total time: 45 minutes
Yield: 18-20 cookies

Ingredients

• 2/3 cup brown butter
• 1 1/3 cups brown sugar
• 1 extra large egg
• 2 tsp vanilla extract
• 2 cups sifted all purpose flour
• 3/4 tsp baking soda
• 18 -20 Kraft Caramel Candies

Directions

1. You will need to make the brown butter in advance and let it cool completely. To brown butter, just melt about 1 cup of butter in a small saucepan over medium heat and watch it carefully until the color turns light golden brown. Pour it off immediately into a heat proof measuring cup, leaving the sediment behind. Allow the brown butter to cool to room temperature and solidify. Use 2/3 cup of the browned butter.
2. Cream the brown butter with the brown sugar and vanilla extract until light and fluffy.
3. Add the egg and beat well for 2-3 minutes.
4. Sift together the flour and baking soda.
5. Fold into the creamed mixture until all the flour is incorporated and a soft dough forms.
6. Cover or wrap the dough and chill for at least 30-60 minutes.
7. The caramel candy works best in these cookies if they are pounded to about half their original thickness. You can pond them with a flat meat mallet, a marble rolling pin or just press them hard with a wooden spoon; whatever works.
8. Preheat oven to 350 degrees F.
9. Roll the dough into 1 1/2 inch balls. I used 1 1/2 ounces of dough per cookie or about 43-45 grams.
10. Push a flattened caramel candy right into the center of the dough ball, pushing and pressing the dough completely around the candy and pinching together well to seal.
11. Flatten slightly with the palm of your hand to form into thick disks.
12. Place the prepared dough disks onto a parchment lined baking sheet about 2 inches apart.
13. Bake for 15-17 minutes or until they just start to turn brown at the bottom edges.
14. Let them cool on the baking pan for 5 minutes before transferring to a wire rack to cool completely.
15. Store in airtight containers. the cookies also freeze well.
16. These are best served warm from the oven but 10-20 seconds in the microwave before serving will also soften the caramel and give them that gooey, fresh from the oven taste and texture.

Lemon Blueberry Thumbprint Cookies

Lemon Blueberry Thumbprint Cookies

Lemon and blueberry have made many a duet appearance here on Rock Recipes; our Lemon Blueberry Cream Cake has been a particularly popular example. Today we have a recipe for one the lemon and blueberry lovers in a delicious and very pretty little cookie.

These are baked in two stages, the first stage to almost completely bake the cookie and the second, for just a few minutes after you add the jam to help set in and make it adhere in the little well at the center of the cookie. The turbinado sugar on the outside of the cookies is optional but I think it  does make them look more appealing. I usually split the batch and roll half the cookies in the sugar so that folks have a choice and I think the slightly look great together on the plate too.

Lemon Blueberry Thumbprint Cookies

Recipe by Barry C. Parsons

Lemon Blueberry Thumbprint Cookies - very pretty little lemon cookies filled with blueberry jam. A perfect cookie flavor combination.

Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Yield: 3 1/2 dozen cookies.

Ingredients

• 1 cup butter
• 1/2 cup white sugar
• 2 large egg yolks
• zest of 2 small lemons, finely minced
• 1 tsp lemon extract
• pinch salt
• 2 1/2 cups flour
• 1 cup blueberry jam
• 1/2 cup turbinado sugar (optional)

Directions

1. Cream the butter and sugar well.
2. Beat in the egg yolks and lemon extract.
3. Stir in the lemon zest.
4. Fold in the flour and salt until fully incorporated and a soft dough forms.
5. Wrap the dough in plastic wrap and chill for about an hour.
6. Preheat the oven to 350 degrees F.
7. Roll the dough into 1 inch balls and roll the balls in coarse sugar. I like turbinado. (this is an optional step)
8. Place the dough balls on a parchment paper lined baking sheets, about 2 inches apart.
9. Using your finger or the handle of a wooden spoon make a deep indentation in the center of each dough ball.
10. Bake for 16-18 minutes until they start to appear golden at the bottom edges.
11. Remove from the oven and spoon blueberry jam into the centers to fill the little wells.
12. Return the cookies to the oven for 3-4 minutes.
13. Transfer the cookies to a wire rack to cool completely. Store in airtight containers.
14. These will freeze well in a single layer in a plastic container. 

Ballpark Samoa Bars

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Ballpark Samoa Bars

One of my favorite cookies from last years November cookie marathon was the Easy Samoa Bars recipe that featured toasted coconut and caramel on a shortbread like base with a drizzle of chocolate. While I love coconut, I know that others are not so fond, so I wondered what else might work in this recipe. I've seen so many cookie recipes on Pinterest lately that use pretzels I decided to use those ...and what goes with pretzels? Peanuts of course! The result was crispy, crunchy, caramely delicious!

Ballpark Samoa Bars

Recipe by Barry C. Parsons

Ballpark Samoa Bars - a new take on delicious caramel samoa bars that replaces the toasted coconut with favorite ballpark snacks peanuts and pretzels.

Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes
Yield: About 3 dozen cookie bars.

Ingredients

• 1/2 cup sugar
• 3/4 cup butter
• 1 large egg
• 2 tsp vanilla extract
• 2 cups flour
• 12 oz good quality chewy caramel candies
• 4 tbsp milk
• 1 tsp vanilla extract
• 1 1/2 cups dry roasted unsalted peanuts
• 2 1/2 cups broken pretzel pieces broken pretzel pieces
• 1 ½ cups chocolate chips

Directions

1. Cream together sugar, butter and vanilla until well combined.
2. Beat in the egg until fluffy.
3. Slowly fold in the flour.
4. Press into the bottom of a parchment lined 9x13 inch pan and bake at 350 degrees F for bout 25 minutes or until it gets golden brown at the edges and is well baked through the center of the pan.
5. Cool completely on a wire rack before adding the top layer.
6. For the top layer, melt together the caramel candies, milk and vanilla extract over low heat. You can also do this in the microwave. Just check it every 30-60 seconds and stir.
7. Stir in the peanuts and broken pretzel pieces.
8. Spread the peanut, pretzel and caramel mixture over the cooled shortbread base and cool in the fridge for a couple of hours before cutting into squares.
9. Melt the chocolate chips in a double boiler. You can dip the bottoms of the squares in chocolate if you like or just drizzle the chocolate over the top of the squares, or both. Place dipped squares on parchment or waxed paper to cool completely until the chocolate hardens. 

Ancestral Food Summit Review and Sale

Robb Wolf, Chris Kresser, Jimmy Moore, Darryl Edwards, Jordan Reasoner- what do all of these people have in common besides being at the core and foundation of the very movement toward real food that we are all a part of? They are all interviewed at length in at The Ancestral Food Summit, which is available now in downloadable videos for you to watch at your leisure. If you are serious about wanting to get to know these gurus better and have a deeper understanding of the Paleo/ real food movement then you will highly enjoy watching this series of interviews. Each person is asked questions that keep you both entertained and engaged and the setting is relaxed and real. The conversations flow freely and address subjects that are both informative and compelling.

After watching it I had a renewed sense of exactly what I was doing. Daily fighting to promote health and make the right choices in my own life, it was refreshing to hear powerhouses such as those listed above express such conviction in this movement. It's not always an available option to hang around other Paleo people in our daily lives, so it's good to hear a reminder that there are more of us out there and that our numbers are and will continue to grow. Hearing detailed subjects about health, food, and fitness addressed and explained is enthralling. Take a look at some of the topics addressed:

• What most people are doing wrong when they exercise
• How to overcome the biggest challenges to getting fit
• The optimal carbohydrate intake amount and optimal sources
• The multiple circadian rhythms in the body and how to reset them
• Biggest challenges faced by people who are already ancestral eating
• Fat soluble vitamins and bioavailability of various sources
• Everything about Vitamin K2
• The optimal dietary protocol for dealing with Autism Spectrum Disorders and how it differs from the Paleo template
• Vaccinations
• The most important and most dangerous supplements
• Mercury in fish, fish oil, iodine, magnesium, and selenium supplementation
• The biggest issues, challenges, and best ways to succeed in Paleo parenting
• The Specific Carbohydrate Diet
• Troubleshooting digestion and healthy poop
• Misconceptions about cholesterol
• Advantages and disadvantages of ketosis
• Trends in and criticisms of The Paleo Movement and how we can best contribute
• The advantages and importance of playing over “working out”
• All about The Wahls Diet for multiple sclerosis
• Changing mainstream medicine
• Why Paleo works
• The biochemistry of Paleo
• The Weston A. Price Foundation vs. Paleo and how we may be able to start working together

Here's a list of all of the interviewees:

• Robb Wolf
• Chris Kresser
• Chris Masterjohn
• Terry Wahls, M.D.
• Paul Jaminet
• Jimmy Moore
• Keith Norris
• Darryl Edwards
• Dr. Shauna Young
• David Pendergrass
• Sally Fallon Morell
• Jordan Reasoner
• Kendall Kendrick

I highly recommend investing in watching these 11.5 hours of interviews that amount to incalculable gain of knowledge. I realize most of you may hesitate to pay $99, but keep in mind that 50% of the proceeds go to the Farm-to-Consumer Legal Defense Fund. At the end of the 2013 calendar year the price will increase to $249. Perhaps gift this to a health fanatic in your life and share the experience. In one form or another I hope that you all have the opportunity to benefit from of this gem of an event.

Click here to learn more, watch a preview, and purchase:

Click to Learn More About The Ancestral Food Summit

Apricot Almond Jammie Dodgers

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Apricot Almond Jammie Dodgers

If you are looking for a perfect cookie to enjoy with a calming cup of tea, this may be the best choice yet. I've added finely ground almonds and almond extract to the buttery cookie dough from our original version of Homemade Jammie Dodgers to add an extra flavor dimension to these delicious cookies. Regular readers of Rock Recipes will undoubtedly know that I have a particular fondness for all things apricot and the almond flavor of these cookies is particularly delicious with apricot jam. Truthfully though, you could substitute any favorite high quality or homemade jam in this recipe; raspberry, blackberry and plum are excellent choices.

Using Christmas cookie cutters is an easy way to add a festive touch to these cookies for the Holidays.

Apricot Almond Jammie Dodgers

Recipe by Barry C. Parsons

A tasty twist on a homemade version of the United Kingdom's favorite cookie. Ground almonds in the cookie dough pair perfectly with the sweet apricot jam but if apricot's not your favorite flavor, any good quality jam can be substituted.

Prep time: 20 minutes
Cook time: 20 minutes
Yield: 12-14 large 3 inch cookies

Ingredients

• 2 cups flour
• 1 cup icing sugar (powdered sugar)
• pinch salt
• 1/2 cup finely ground almonds
• 1 cup + 2 tbsp cold butter, cut in cubes
• 2 tsp vanilla extract
• 1/2 tsp almond extract
• 3 large egg yolks
• 12-14 rounded tsp homemade or good quality apricot jam

Directions

1. Sift together the flour, icing sugar, salt and ground almonds. Set aside.
2. Rub the butter into the dry ingredients with your fingers until it is well incorporated and the mixture becomes crumbly, like a coarse meal.
3. Whisk together the egg yolks, vanilla and almond extracts.
4. Add to the crumbly dry mixture and mix in until a soft dough forms.
5. Wrap the dough in plastic wrap and chill in the fridge for at least a half hour. Roll the dough out between two pieces of lightly floured parchment paper to about 1/8 of an inch thick.
6. Cut out cookies using a 3 inch cutter and place on a parchment lined baking sheet.
7. Cut circles or hearts or whatever shape you like out of the centers of half of the cookies.
8. Bake at 350 degrees F for 15 - 20 minutes, just until they start to brown slightly at the bottom edges but are still very pale.
9. Remove from the oven and spoon 1 rounded teaspoon of apricot jam (or your favorite jam) onto the middle of the bottom halves of the cookies and spread out only slightly to about 3/4 of an inch from the edge of the cookie. Carefully lay the top halves of the cookies onto the jam and press down lightly.
10. Return to the oven for an additional 5 to 6 minutes. This will heat up the jam to a point where it will stick the two cookie halves together.
11. Cool on the baking sheet for 10 minutes before transferring the cookies to a wire rack to cool completely.
12. Store in airtight containers.

Easy Cherry Almond Macaroons

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Easy Cherry Almond Macaroons

Growing up, while other kids my age turned up their noses at many coconut cookies during the Holidays, I was an obvious exception. Coconut covered snowballs, Partridgeberry Coconut Meringue Squares and Coconut (Macaroon) Haystacks with a bright red glace cherry on top were among my favorites.

This recipe was inspired by those coconut haystacks, often formed by using a boiled egg cup to make the shape. I always wanted to pick all the cherries off the tops of those cookies when I was a kid, so rather than do that, I thought I'd just add more to the recipe. Cherries and almonds are a natural flavor combination so some toasted ground almonds make a delicious addition to these quick and easy cookies too. These are so easy to make and since there will always be some coconut lovers in any group, so why not add these to your Holiday baking list?

Easy Cherry Almond Macaroons

Recipe by Barry C. Parsons

A very simple, easy coconut macaroon recipe with the added flavors of cherries and almonds. These freeze well making them another great choice for the Holiday freezer.

Prep time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes
Yield: 3 dozen cookies

Ingredients

• 4 cups sweetened dried coconut
• 1 1/2 cups toasted ground almonds
• 1 cup glace cherries, cut in quarters (Maraschino or dried cherries can also be used)
• 1/2 tsp vanilla extract
• 1/2 tsp almond extract
• pinch salt
• 1 can (300 ml) sweetened condensed milk
• 2 large egg whites

Directions

1. Toast almonds at 350 degrees F in a single layer on a baking sheet for about 5-7 minutes. Cool completely before grinding them in a food processor or blender.
2. Mix the almonds with all of the other ingredients except the egg whites, stirring well to combine.
3. Whip the egg whites to soft peaks and fold them gently through the coconut, cherry almond mixture.
4. Drop the dough by rounded teaspoonfuls onto a baking sheet lined with parchment paper or a silicone liner. These WILL stick to a regular greased baking sheet.
5. Bake at 325 degrees F until lightly golden brown at the edges, about 20-23 minutes. Do not over bake.
6. Cool completely on the baking sheet before removing the cookies.
7. Store in airtight containers.

Beef and Turkey Chili (paleo, scd)

Perhaps why chili is called chili will forever be a conundrum. Maybe it's because of the temperature it has to be outside for you to crave the warmth of said chili. I am not partial to seasonal eating, however, and especially when a recipe turns out this good. I packed it with extra protein (see previous post regarding my curiosity with macros) and slow cooked it for ten hours. Hope you enjoy.

Ingredients:

1 lb 97% lean ground beef
1 lb 99% lean ground turkey
1 medium onion, chopped
1 Tbsp coconut or olive oil

1 large green bell pepper
3 cloves garlic, minced
5 medium carrots
4 stalks of celery
2 small habenero peppers (optional if you don't like spicy)
2 cans diced tomatoes
1 Tbsp chili powder
1 tsp cumin
salt, to taste

Directions:

In a pan over medium-high heat, heat oil and saute onions, beef, and turkey until browned through. Add meat mixture to a slow cooker along with all of the other ingredients (chop all of the vegetables first, obviously.)
Slow cook all day for at least 6 hours on low. I left mine on for ten.
Eat.

Makes me wish I still ate oyster crackers....

Nutritional info:
Broken up into 8 servings-->    Calories:  229    Carbs:  12     Fat:   7     Protein:  27

Soft and Chewy Hazelnut Bars

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Soft and Chewy Hazelnut Bars

I think hazelnuts may be my favorite nut. That is of course until I smell fresh roasted cashews or pecans or walnuts or...well, maybe I love all nuts! This recipe was an attempt to interpret a nut cake as a cookie bar. These could just be served plain without the melted chocolate on top but it does add just enough of a finishing touch without interfering with the crunchy toasted hazelnuts which are still the star of the show here.

These cookie bars froze beautifully and I keep pulling one from the freezer almost every day as an afternoon treat. At this rate there won't be any left for the Holidays. Sometimes the simplest and most uncomplicated recipes are the best and this is a great example; I'm sure the nut lovers will agree.

Soft and Chewy Hazelnut Bars

Recipe by Barry C. Parsons

Based upon a favorite nut cake and ideal for the holiday freezer, these easy cookie squares are quick to prepare and freeze exceptionally well. 

Prep time: 10-15 minutes
Cook time: 60 minutes
Total time: 1 hour 15 minutes
Yield: 25 cookie squares
Ingredients

• 1 cup butter
• 1 1/2 cup white sugar
• 2 eggs
• 2 tsp vanilla extract
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 2 cups flour
• 1 1/2 cups toasted hazelnuts, roughly chopped
• 1 1/4 cups chocolate chips

Directions

1. Cream butter, sugar and vanilla until light and fluff.
2. Add the eggs one at a time beating well after each addition.
3. Sift together the flour, baking powder and baking soda.
4. Add dry ingredients to the creamed mixture, folding to combine well.
5. Fold in the chopped toasted hazelnuts. (Hazelnuts can be toasted in a single layer on a cookie sheet for 5-7 minutes at 350 degrees F. Roll them on a clean tea towel to remove the skins. Roughly chop with a sharp knife.)
6. Spread the cookie dough in a parchment lined or greased 9 inch square baking pan and bake for 50-60 minutes at 350 degrees F. (325 for glass bake ware) A toothpick inserted in the center should come out clean. (This recipe is too large for an 8x8 pan. If you do not have a 9x9 pan you can multiply the entire recipe by 1 1/2 and use a 9x13 pan instead if you have one of those.)
7. Remove from oven and sprinkle the chocolate chips over the surface of the baked squares. Let stand for 10 minutes until the chocolate chips melt and then spread the melted chocolate evenly over the surface of the cookies. Sprinkle with additional chopped toasted hazelnuts if you like.
8. Cool completely in the pan before cutting into squares or bars. Store or freeze in airtight containers

NEW VIDEO RECIPE: Bakeapple (Cloudberry) Chicken Curry

Bakeapple (Cloudberry) Chicken Curry

This idea was inspired by a mango curry recipe. I decided that the unique flavor of bakeapples (cloudberries) was sufficiently exotic enough to hold up to the bold spice flavor of an Indian curry dish. The result did not disappoint. It was absolutely delicious.Of course many outside Newfoundland and Labrador will not have access to these beautiful berries but diced mango can easily be substituted for an equally delicious dish. Serve with steamed jasmine rice and/or naan bread.

You can use regular bread dough to make the naan or make your own naan dough using the recipe found here. If it's not outdoor grilling weather you can also cook the dough rounds on a hot, un-oiled cast iron pan.

You can find the complete recipe for this delicious curry by clicking here.

For iPad, iPhone and other mobile users who cannot see the video display below please click here.

Chicken Divan Casserole

This is what I call comfort food! I love casseroles. Here's another great one from Marie over at the English Kitchen.

Chicken Divan Casserole

1 medium head of fresh broccoli
1 lb of chicken breast tenders ...
salt and pepper to taste
1 bay leaf
splash of hot pepper sauce
2 cups cooked rice

For the sauce:

2 tablespoons butter
2 tablespoons all purpose flour
2 cups whole milk or half and half, warmed
1/4 teaspoon of medium curry powder
1 chicken bouillon cube
1 cup sharp cheddar cheese, grated
2 tablespoons finely grated Parmesan cheese
salt and white pepper to taste

Topping

1 cup Ritz crackers, crushed
1/2 cup sharp cheddar cheese
2 tablespoons finely grated Parmesan cheese

Place the chicken into a saucepan along with cold water to cover. Add some salt and black pepper, the bay leaf and a splash of hot pepper sauce. Bring to the boil. Take off the heat, cover and set aside to cool.

Wash and trim the broccoli. Break up into bite sized florets. Peel the stems and cut into chunks. Steam until crispy tender, about 2 minutes. Remove from the heat and set aside.

Melt the butter for the sauce in a saucepan over medium heat. Whisk in the flour. Cook, stirring for one minute. Whisk in the warm milk. Cook and stir over medium heat until the mixture bubbles and thickens. Crumble in the bouillon cube and whisk in along with the cheddar and Parmesan cheeses. Taste and add salt and white pepper to taste. Keep warm.

Preheat the oven to 350 degrees. Spray a shallow baking dish with cooking spray. Open the rice and sprinkle it over the bottom of the dish. Drain the chicken and break into pieces, sprinkle this over the rice. Top with the broccoli florets and stems. Nap the top with the warm cheese sauce, covering everything completely and allowing it to sink down into the casserole dish. Mix together the topping ingredients. Sprinkle them evenly over top of the casserole. If desired, spritz lightly with cooking spray.

Bake for 25 to 30 minutes until heated through, bubbling and the topping is golden brown. Remove from the oven and let sit for 5 minutes before serving. Delicious!

 

http://theenglishkitchen.blogspot.com/2012/03/chicken-divan-casserole.html

Basic Turkey Gravy

Basic Turkey Gravy

1 stick butter (1/2 cup)
1/2 cup chopped onion
1/2 cup flour
Salt and pepper
4 cups turkey or chicken broth, warmed
Turkey drippings and giblets, optional

Melt butter in a medium saucepan over medium heat, then add onion. Cook, stirring occasionally, until onion is translucent, about 5 minutes. Sprinkle the flour on the onions, stirring constantly, and cook until flour is golden to brown. Adjust heat so mixture does not burn. Gradually whisk in 4 cups stock until mixture thickens and is smooth. If it is too thick, add more broth. Cool, cover and chill.

When ready to serve, reheat mixture over low heat, stirring. Scrape bottom of turkey pan and add drippings or giblets to gravy. Taste and adjust seasoning, then serve.

Photo Source: NYtimes.com

Candied Sweet Potatoes

For those out there that are big fans of Candied Sweet Potatoes this is a quick and easy recipe for you.....

Candied Sweet Potatoes

 7-9 Sweet Potatoes (Yams), washed
1/2 cup Butter
1 cup Brown Sugar
2 cups mini marshmallows...
1/2 cup chopped pecans (optional)

Boil the yams in a large pot of salted water for about 30 minutes or until potatoes can be easily pierced with a fork. Use tongs to move potatoes to a plate to cool or drain in a colander and allow to completely cool. Peel the cooked potatoes and then slice them into 3/8 inch thick disks.

Preheat oven to 350 degrees. Grease the bottom and sides of a 9×13 casserole pan with butter and layer the potatoes on their edge or side (not flat) in the pan. Place a small amount of butter between and on top of every few potato slices and sprinkle the brown sugar over the potatoes as you go. Sprinkle the marshmallows on top of the layered potatoes and bake for 20 minutes or until marshmallows are toasty and golden.

Photo Source: MSN ARABIA

Apricot Coconut Meringue Bars

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Apricot Coconut Meringue Bars

This is my new favorite version of one of the oldest cookie bar recipes in my family. It's no secret that apricot is my favorite type of jam and a quick homemade version is what I used in this recipe which I've also made on different occasions with raspberry, strawberry and cranberry jams.

I've updated the recipe recently to partially pre-bake the base, which, depending on the water content of the jam you are using could get soggy. This step worked really well in preventing that from happening.

I like to make homemade apricot jam for this recipe from dried apricots, so I've included instructions for enough jam to make this recipe but if you like, double the recipe and save a jar for your morning toast or to serve on fresh baked biscuits at a weekend brunch. Yum!

Apricot Coconut Meringue Squares

Recipe by Barry C. Parsons

Apricot Coconut Meringue Squares - a soft cookie base, covered with sweet apricot jam and a layer of coconut meringue. Delicious with practically any favorite jam of your choice.

Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour
Yield: 25 cookie squares

Ingredients

• FOR THE BASE
• 1/2 cup butter
• 1 cup brown sugar
• 2 egg yolks (reserve the whites for the meringue top)
• 1 tsp vanilla extract
• 1 1/2 cups flour
• 1 tsp baking powder
• 2 cups homemade or good quality apricot jam
• FOR THE TOP LAYER
• 2 egg whites
• 1 cup brown sugar
• 1 cup fine unsweetened dried (desicated) coconut
• TO MAKE APRICOT JAM
• 2 cups chopped dried apricots
• 1 1/2 cups boiling water
• 2/3 cup sugar
• 2 tbsp lemon juice

Directions

1. Preheat oven to 350 degrees F. Grease a 9x9 inch square baking pan and line with parchment paper.
2. FOR THE BASE, cream together the brown sugar and butter until light and fluffy.
3. Beat in the egg yolks and vanilla extract.
4. Sift together the flour and baking powder. Fold into the creamed mixture.
5. Spread evenly into the bottom of the prepared pan and bake for 25 -30 minutes. Remove from oven and cool for 10 minutes.
6. Spread the jam over the surface of the base.
7. Whip the egg whites to soft peaks.
8. Gradually beat in the brown sugar.
9. Fold in the dried coconut.
10. Spread carefully over the surface of the jam layer. Return to the oven for about 20-25 minutes.
11. Cool completely in the pan before cutting into squares or bars. Store in airtight containers. Freezes well.
12. If you are making homemade jam, cover the chopped apricots with the boiling water and add the sugar and lemon juice.
13. Bring to a slow simmer for about 15-20 minutes.
14. Using a potato masher mash the apricots and continue to simmer into a jam consistency where the jam is quite thick and all the visible liquid has boiled off. Cool to at least warm before using in the cookie square recipe.

Chocolate Peppermint Cupcakes

 
It's beginning to taste a lot like Christmas...

the combination of chocolate and peppermint always makes me think of the holidays.

This recipe for Chocolate Peppermint Cupcakes will put you in a festive mood!

It combines chocolate peppermint cake, peppermint buttercream frosting,
chocolate ganache and crushed peppermint candies.

They would be great for neighbor gifts and Christmas parties!

Chocolate Peppermint Cupcakes

by Bird On A Cake

6061163

Ingredients

Chocolate Peppermint Cupcakes

• 1 cup boiling water
• 2 cups granulated sugar
• 1 3/4 cups all-purpose flour
• 3/4 cup cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 eggs
• 1 cup buttermilk (OR 1 tablespoon vinegar mixed with 1 cup milk)
• 1/2 cup oil
• 2 teaspoons peppermint extract

Peppermint Buttercream Frosting

• 1 cup unsalted butter (room temperature)
• 6 cups confectioners' sugar
• 2 teaspoons peppermint extract
• approx. 1/4 cup milk

Chocolate Ganache

• 1/4 cup heavy whipping cream
• 1/2 cup semi-sweet chocolate chips
• 1/2 teaspoon vanilla extract

Instructions

Chocolate Peppermint Cupcakes

Heat oven to 350 degrees. Line two cupcake pans with paper liners. Bring some water to a boil and keep it simmering while you mix the other ingredients.

In a large mixing bowl whisk together the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, buttermilk, oil and peppermint. Beat with electric mixer until well combined.

Add 1 cup of the boiling water and carefully stir until it is mixed in. Beat for 1 1/2 minutes with mixer. Fill cupcake liners 2/3 full with batter. Bake for 18-20 minutes (until toothpick inserted in center comes out clean).

Peppermint Buttercream Frosting

In a large mixing bowl, cream butter with electric mixer for 1 minute. Alternate adding confectioners' sugar and milk; mixing on low speed. Mix in peppermint extract. Keep covered.

Chocolate Ganache

Heat cream in microwave for one minute. Add chocolate chips to the cream. Let stand for 1 or 2 minutes, then slowly stir the mixture. Continue to stir until all the chips have completely melted. Stir in the vanilla.

Drizzle ganache over frosted cupcakes and sprinkle with crushed peppermints.

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 Enjoy!

I share my recipes and tutorials at these fun link parties.

Another delicious chocolate & mint recipe...
Andes Mint Chocolate Cake

Red Velvet Cream Cheese Cookies

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Red Velvet Cream Cheese Cookies

Everyone seems to love anything labelled Red Velvet these days. Our own Red Velvet Cake recipe has been incredibly popular here on Rock Recipes. With cream cheese frosting being the perfect accompaniment to the popular cake, I decided it would also be delicious to sandwich together some red velvet cookies.

As you can see from the photo, I experimented with the final look of the cookies and whether you choose the powdered sugar crackle look, the added holiday sparkle of rolling in white sugar  or just leave them plain, they look and taste delicious either way. Combining all three versions on a serving plate would also look fantastic during the Christmas season too.

Red Velvet Cream Cheese Cookies

Recipe by Barry C. Parsons

Red Velvet Cream Cheese Cookies - delicious, soft, red velvet cookies sandwiched together with smooth, luscious cream cheese frosting. A favorite cake in cookie form.

Prep time: About 1 hour 15 minutes including tome to chill the cookie dough
Cook time: 13 - 15 minutes
Total time: About 1 1/2 hours plus cooling time for the cookies.
Yield: About 1 dozen sandwiched cookies.

Ingredients

• 1 2/3 cups flour
• 1/3 cup cocoa 
• 1 tsp baking powder
• 1/4 tsp baking soda 
• 1/2 tsp salt
• 1 cup sugar
• 1/2 cup butter
• 2 eggs
• 1 tsp vanilla extract
• 2 tbsp buttermilk
• 1 tbsp liquid red food color or 1 tsp red color paste (add more or less if you like)
• 3/4 cup white sugar or powdered sugar (for rolling, optional)
• FOR THE CREAM CHEESE FROSTING
• 1/2 cup (4 oz) cream cheese
• 1 tsp vanilla extract
• 2 1/2 cups icing sugar (powdered sugar)

Directions

1. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.
2. Cream together the butter and sugar very well.
3. Beat in the vanilla.
4. Beat in the eggs, one at a time, then beat in the buttermilk and food coloring.
5. Fold in the dry ingredients until a soft dough forms. Don't overwork the dough.
6. Cover the dough and refrigerate for about an hour or more. It should be quite cold.
7. Scatter the white sugar or powdered sugar in the bottom of a pie plate if you are rolling these in sugar at all.
8. Roll the chilled dough into 1 inch balls and then roll the balls into the sugar.
9. Place the dough balls about 2 inches apart on a parchment lined baking sheet.
10. Bake at 350 degrees F for about 13 -15 minutes until they do not look wet on the top and spring back when lightly touched..
11. Cool on the tray for a few minutes before transferring the cookies to a wire rack to cool completely.
12. Sandwich 2 of the cookies together with about a tablespoon of the cream cheese frosting.
13. Store in an airtight container in the fridge.

Apricot Orange Cheesecake Bars

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Apricot Orange Cheesecake Bars

Here's the latest in my flavor experiments with one of my favorite freezer-friendly cookie bar recipes. Apricot and orange is a great flavor combination and go deliciously hand in hand in these buttery cheesecake squares.

Apricot Orange Cheesecake Bars

Recipe by Barry C. Parsons

Apricot Orange Cheesecake Bars - a freezer friendly recipe with the delicious combination of dried apricots in a citrus flavored cheesecake surrounded by buttery shortbread crumble.

Prep time: 20 minutes
Cook time: 35 minutes
Total time: About 1 hour
Yield: 24 cookie bars
Ingredients

• 1 cup flour
• 1/4 cup sugar
• 1/3 cup + 1 tbsp cold butter
• 1 tsp vanilla extract 
• FOR THE CHEESECAKE FILLING
• 1 cup (8 ounces) cream cheese
• 1/2 cup sugar 
• 1 tsp vanilla extract
• 1 tbsp lemon juice
• 1 large egg
• 2 tsp grated orange zest, finely minced 
• 3/4 cup chopped dried apricots

Directions

1. In a food processor pulse together the flour, vanilla, sugar and butter until crumbly (or simply cut the butter through the flour and sugar with a pastry knife or two butter knives held between your fingers)
2. Save a 1/2 cup of this crumble mixture to sprinkle over the top later.
3. Press the rest of the crumble mixture into the bottom of a greased or parchment lined 9x9 inch square baking pan.
4. Bake at 350 degrees F for 15 minutes. Remove from oven and let cool for a few minutes while preparing the cheesecake filling.
5. Beat together the cream cheese, white sugar, lemon juice and vanilla extract until smooth.
6. Beat in the egg and orange zest.
7. Fold in the chopped apricots.
8. Spread the cheesecake mixture evenly onto the pre-baked cookie base and sprinkle the reserved cookie crumble over the surface.
9. Bake at 325 degrees F for 20 minutes. Let cool completely in the pan before cutting and serving.
10. Refrigerate in airtight containers. Freezes well too.

♥ Lemon Cream Pie

I have shared my Mom's Lemon Meringue Pie in the past but now I want you to see the difference in a lemon meringue and a Lemon Cream pie. A huge difference....this is an awesome creamy...almost velvety pie with a custard like filling and just a hint of tartness that goes beautifully with the whipped cream. I added a special garnish of white chocolate curls that made this pie the best pie I have ever eaten!



Mom's Lemon Cream Pie

Pie Shell: I made my Mom's easy pie shell recipe, but you can buy a ready made frozen pie shell if you need to save time. If you do, go with Marie Callender's.

Easy Pie crust:
4 cups flour
1 tablespoon sugar
1 tablespoon salt
1 3/4 cup Crisco Shortening
1 tablespoon vinegar
1 egg
1/2 cup water

This recipe makes 4 pie dough rounds. One for now and three to freeze for later. Mix flour, sugar, and salt. Cut-in the shortening with a fork or cutting tool. In a separate bowl mix vinegar, egg, and water. Add it to the flour mixture, stirring with a fork until moistened. Use your hands to mold into 4 equal balls. Use one now for your pie and freeze the others for future use.

Flour your surface and roll the crust starting from the middle and moving out, till it’s about 2 inches larger than the size of your pie dish. Try to work quickly and handle it as little as possible so it doesn't get tough. Gently roll your dough around your rolling pin and lay it in the pan. Then unroll the crust, and gently fit it in-place–don’t pull or tug on the crust. Use a knife to trim the uneven edges, leaving about a 1-inch overhang. Tuck the overhang under on the edge of your pan. Then use your fingers to pinch the edges for a decorative finish. Bake at 350 until golden brown. Cool completely before adding filling.

Lemon Cream Filling

1 cup sugar
3 ½ tablespoons cornstarch
1 tablespoon grated lemon zest
1/4 cup fresh lemon juice
3 egg yolks slightly beaten
1 cup whole milk
¼ cup frozen butter
1 cup sour cream

Combine sugar, cornstarch, lemon zest, lemon juice, egg yolks and milk in sauce pan, and cook over med heat until thick. Stir in the frozen butter and cool to room temp. Stir in the 1 cup of sour cream and Pour into pie cooked shell.

Whipped Cream and White Chocolate Topping:

1 cup whipping cream
2 tablespoons powdered sugar
Shaved White Chocolate Curls

Right before you are ready to serve your pie, place the whipping cream and powdered sugar in a large bowl (or stand mixer) and beat with an electric mixer until stiff peaks form and you have whipped cream. Dollop the cream on top of the pie. Shave the white chocolate to garnish top...I used a cheese slicer. Serve and enjoy!

Photo property of ©Welcome Home 2013

Cherry Cake Squares

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Cherry Cake Squares

These cookies were inspired by another popular Holiday baking staple here in Newfoundland and a very popular recipe on this website at this time of year, Cherry Pound Cake. It's found in practically every home in the province during the Christmas season so I thought, why not translate it into a cookie square version too. These almond tinged cookie squares are pretty easy to make and are another great addition to the Holiday freezer.

Cherry Cake Squares

Recipe by Barry C. Parsons

Based upon a Newfoundland favorite Christmas cake and ideal for the holiday freezer, these easy cookie squares are quick to prepare, freeze exceptionally well and are always a hit with kids of all ages.

Prep time: 10-15 minutes
Cook time: 60 minutes
Total time: 1 hour 15 minutes
Yield: 25 cookie squares
Ingredients

• 1 cup butter
• 1 1/2 cup white sugar
• 2 eggs
• 1 tsp vanilla extract
• 1 tsp almond extract 
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 2 cups flour
• 1 cup glace cherries, quartered
• FOR THE FROSTING
• 2 cups icing sugar (powdered sugar)
• 1/2 cup butter
• 1 tsp vanilla extract
• 1 -2 tbsp milk

Directions

1. Cream butter sugar and vanilla until light and fluff.
2. Add the eggs, vanilla and almond extracts and beat well.
3. Sift together the flour, baking powder and baking soda.
4. Add dry ingredients to the creamed mixture, folding to combine well.
5. Fold in the chopped cherries.
6. Spread in a parchment lined or greased 9 inch square baking pan and bake for 50-60 minutes at 350 degrees F. (325 for glass bake ware) A toothpick inserted in the center should come out clean. (This recipe is too large for an 8x8 pan. If you do not have a 9x9 pan you can multiply the entire recipe by 1 1/2 and use a 9x13 pan instead if you have one of those.)
7. Remove from oven and cool completely on a wire rack.
8. Frost with vanilla frosting.
9. For the vanilla frosting beat together the butter, icing sugar, vanilla and milk until, light, fluffy and of a good spreadable consistency. Add the milk only a little at a time until the proper consistency is achieved.
10. Spread over the cooled cookies and cut into squares or bars.
11. These freeze very well in airtight containers.