Raspberry Jam & Buttercream Sandwich Cookies | Secret Recipe Club

Sometimes there is nothing better than a great cookie.  Cookies are often the connector that makes people smile from ear to ear.  Baking is my way of sharing my passion and the shear joy it brings to people resonates back to me ten fold.  My biggest fan is my hubby and his eyes lit up when I let him know I was baking cookies.  Over the weekend, I said to him that I was making him a surprise cookie for the Secret Recipe Club and I knew he would love them.

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I asked him if he wanted me to tell him what kind I selected to make or be surprised.  It was the latter.  Off I went to the kitchen to concoct his surprise.  This recipe came from Jess’s blog Life’s Simple Measures and was this month’s match for Secret Recipe Club.  To learn more about all about the Secret Recipe Club, simply click here if you want to join the fun.  Jess is a twenty something college graduate who loved playing softball at Creighton University in Omaha.  She discovered her passion for baking and began to document her goodies on her lovely blog.  Like Jess I can identify with reducing stress while I am baking – luckily I don’t bake everyday, so I guess my stress is in check and I work too many hours during the week. 

Jess has a ton of yummy treats on her site and that made it even more challenging for me to narrow down my selection.  After a few trips through her recipe index and a visual feast on her Pinterest page, I decided on her “Jammie Bodgers”.  The name caught my eye first and my curiosity was peaked.  I quickly learned they were essentially they are jazzed up Linzer Cookies with a butter cream filling and raspberry jam.  They came from a cook book called – “TheCookie and Biscuit Bible”.  I took the liberty to add a touch of vanilla to the butter cream for additional flavor and a dusting of confectioner sugar to the tops.  The end result was a crispy and buttery cookie that was simply divine.

Raspberry Jam & Butter Cream SandwichCookies

Makes 20 Sandwich Cookies

Cookie

2 Cup Flour

3.4 Cup, Butter, chilled and diced

2/3 Cup Caster Sugar (superfine)

1 Egg Yolk

1 to 2 teaspoon water (may need)

For the cookies, put the flour and butter in a food processor and process until the mixture resembles breadcrumbs.  Add sugar and egg yolk, process until mixture starts to form a ball of dough.  You might need to add a touch of water to assist the dough to come together.  Add one teaspoon at a time if needed.  Make sure to not have the dough too sticky – should be on the drier side. Form two disks and wrap in plastic wrap and chill for 30 minutes.

Turn dough onto lightly floured surface and roll the dough into a thin sheet.  Use a 2 inch cookie cutter and cut 40 rounds.  With half of them, use an inch round cookie cutter to cut out the middle.  Place onto a cookie sheet and bake at 350 degrees for about 9 to 11 minutes or until lightly golden brown.  Transfer cookie to wire rack to cool.

Vanilla Buttercream

¼ Cup + 2 Tablespoons Butter, room temperature

1 ½ Cup Powdered Sugar

1 teaspoon Vanilla

In a stand mixer, cream the butter and vanilla together.  Slowly add the powdered sugar until combined and whip on high for 2 to 3 minutes.

Assembly

Powdered Sugar

Raspberry Jam or your favorite flavor of jam

Spread buttercream onto the non cut out cookie and top with a small amount of raspberry jam or your favorite flavor.  With the cut out top of each cookie dust with powdered sugar then place onto the cookie with the buttercream and jam.

   

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English Pea and Bacon Crostini | Friday Night Bites

Inspiration can come from anywhere or anyone.  This week’s Friday Night Bites came from someone I completely admire for their artistic flare, creativeness, abounding talent and is at the same time, a completely real person.  This person is Paul Lowe and you might know him better as Sweet Paul.  I was first introduced to this culinary and artistic master by way of his online magazineand blog called Sweet Paul  If you have not had the pleasure of feasting through the online couture of food and styling, then I highly encourage you to take a few moments in your day to simply have a visual feast.

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I am excited to purchase his new book – Sweet Paul Eat &Make where he brings his love of food and crafts together.  He brings to life great recipes and clever projects together in one book that are extremely approachable for anyone.  He has a philosophy that is quite simple – take a few great ingredients, make it easy and the results are amazing.

I found this recipe while browsing through Pinterest after a long day at the office and just knew that I had to make ASAP.  Well that time is now and just in time for this weeks installment of Friday Night Bites.  As great as Paul’s recipe is, I had to put my own twist on it by substituting the pancetta for bacon. I do adore pancetta but had bacon in the refrigerator, so why not just go with it.  With English peas in season, these were perfect for this appetizer.  I added a touch of Fleur de Sel to the top of each one and it just added that something extra that completed this divine little appetizer.  A great pairing to accompany would be either a nice Pinot Noir or a dry Riesling.  Cheers to the weekend!

English Pea and Bacon Crostini

8 Slices of Bacon, cooked until crispy

½ Cup Fresh English Peas

Fleur de Sel

½ Cup Whole milk ricotta

12 Slices of baguette

Fresh basil leaves

Olive oil

Brush each slice of the baguette with olive oil and lightly sprinkle salt on one side.  Place onto a cookie sheet and bake at 350 degrees until golden brown – about 7 to 10 minutes.  Remove and let cool.

Spread about a tablespoon of the ricotta on each Crostini.  Break apart the cooked bacon into small pieces and place on top of each Crostini. Divide the English peas across all of the Crostinis.  Place a few basil leaves on each Crostini and drizzle with a touch of olive oil and sprinkle with a pinch of Fleur de Sel.  Serve and enjoy!

Baby Kale, Golden Beet and Goat Cheese Crostini | Friday Night Bites

It is Crostini time.  You know how I simply adore a brilliant Crostini that is packed with flavor and color.  Have I got a treat for you today?  I was super excited when the wonderful folks at Dole Salads reached out to me and asked if I would like to try some of their new salads.  I did not even have to hesitate and in turn quickly replied with a resounding YES.  I have partnered with them before and I have to say that their products are brilliant, fresh and exemplify the utmost highest quality.

Once I opened the large box that was delivered to my office, I was immediately intrigued by the Baby Kale.  I mean I love, love, love kale and in a miniature format, I am all over that.  I debated a bit about how I would use this lovely green and then it came to me – a Crostini for Friday Night Bites.  First, let me quickly share with all of you what other goodies came in this large box.  Dole just came out with 2 new flavors for their Chopped Salad Kits – Sunflower Crunch and Sesame Asian – both were supreme and full of crunch and packed with flavor.  Hubby and I did not add anything extra but I can only imagine either with freshly grilled chicken or salmon.

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Another new line that was added to the salad collection at Dole is their “Power Up Greens” line.  They sent me the Baby Kale & Greens, Baby Kale and Spring Salad Mix & Greens.  As I mentioned earlier – the Baby Kale caught my eye and gave me almost instant inspiration.  The final salad flavor sent to me was the Kale Cesar – all I can say is that this was one DARN good salad in a bag.  I would highly recommend this one, especially if you are a Cesar Salad enthusiast.

Okay, back to the Baby Kale – first it is the cutest ever and second, the flavor and tenderness is right on point.  I had purchased some baby golden beets at the farmers market the weekend prior and needed to use them.  In my opinion, roasting beets is the only way to rock a beet.  I believe that good goat cheese pairs perfectly with beets and the addition of the baby kale was the just the thing to make with these beautiful ingredients.  The end result was a Crostini that hubby devoured and is on the list to make again soon. By the way, a chilled glass of Sauvignon Blanc would be the perfect pairing and Kim Crawford is one of my all time favorites. Thank you Dole for sending some wonderful products and inspiration!  Happy Friday Night Bites and Cheers!

Baby Kale, Golden Beet and Goat Cheese Crostini

Makes 20

4.5 oz. Baby Kale

4 to5 Medium Golden Beets

1/3 Cup Goat Cheese

2 Shallot, minced

2 Garlic Cloves, peeled and minced

6 Tablespoon Olive Oil

1 Baguette, 20 slices (1/2 inch thick)

Garlic Powder

Fleur de Sel

Crostini:

Place 4 tablespoons of olive oil in a small bowl. Brush each side of the baguette with the olive oil and place onto a cookie sheet.  Sprinkle with a bit of garlic powder on each one.  Bake at 350 for about 10 to 12 minutes and flip each one over half way through the cooking process.  Remove from the oven and cool.

Roasting the Beets:

Use a large baking dish to roast the beets.  Wash the beets and then sprinkle with a bit of olive oil and cook at 375 degrees for 45 to 60 minutes or until tender.  You can tell when they are done cooking by placing a sharp knife through the center and if it goes in easy, then they are done cooking.  Let cool.  Remove the outer layer with a sharp knife and cut into small dices.  Add to a bowl and drizzle a bit of olive oil and a few dashes of garlic powder and toss well.  Set aside until ready to assemble.

Baby Kale:

In a large skillet add 2 tablespoon of olive oil and cook for 2 minutes on high.  Add the minced shallot and garlic and cook for 30 seconds.  Next add the baby kale and toss well with tongs.  You will cook for 2 to 3 minutes or until the baby kale is wilted.  Remove from the heat.

Assembly:

Place a tablespoon of the kale mixture on top of the Crostini.  Add about a tablespoon of the cubes of golden beets to the kale and top with a few crumbles of goat cheese.  Sprinkle with a bit of fleur de sel.  Enjoy!

Wild Mushroom Bites | Friday Night Bites

Life has been quite hectic lately.  Some of you may have noticed that last week the Friday Night Bites series took a hiatus.  The good news is I am back and super excited to share this week’s Friday Night Bites.  I had envisioned this little delight for sometime and finally I am able to share with all of you.  The idea of creating a little box or package out of bread and then serving a delectable mushroom duxelle that adorns the top of each one simply made me smile.

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I have to admit something to all of you – I am a Bravo-holic!  For those of you out there who share the same addition, you know what I mean.  My obsession is with the Bravo Network - from the Real Housewives to Millionaire Matchmaker to Flipping Out to my latest addition – Southern Charm.  I am simply enthralled and amazed by the lifestyles depicted on this show – can this be real? Please chime in if you saw the latest episode where Whitney’s mother Patricia shares her thoughts about her son’s past girlfriends and then shoots down his restaurant idea again.  She exclaims at one point – “It’s kind of pedestrian and banal”.  Her inflections and mannerisms are simply entertaining.  

Hubby and I actually enjoyed these little mushroom bites while watching Southern Charm and being completely entertained.  Bravo in my opinion is the perfect network to enjoy after a long day at work and you simply want to be entertained and amused.  By the way, your favorite Pinot Noir would be the perfect pairing for these appetizers.  Happy Friday Night Bites everyone!!!

Wild Mushroom Bites

Makes 24

Bread Boxes

1 Sourdough Loaf

4 Tablespoon Butter

1 Tablespoon Bourbon

Slice the loaf in half and then cut 7 to 8 sliced of the loaf about one inch thick.  Remove the crusts and then cut into one inch cubes.  Gently remove a bit of the middle of the bread on each cube by pinching and removing about a half inch down each cube. 

In a sauce pan, melt the butter and bourbon together.  Once melted brush onto all sides of the bread cubes and place into an oven that has been preheated to 350 degrees.  Bake for about 10 to 15 minutes or until golden brown.  It is best to rotate every 3 or 4 minutes to brown each side.  Remove and let cool.

Mushroom Mixture

3 oz. Portabella Mushrooms, cleaned and finely diced

2 oz. Shiitake Mushrooms, cleaned and finely diced

2 oz. Oyster Mushrooms, cleaned and finely diced

3 Tablespoon Butter

2 Garlic Cloves, peeled and minced fine

1 Large Shallot, peeled and minced fine

1 teaspoon Fresh Thyme leaves

Salt

Pepper

Flat leaf parsley for garnish

In a large skillet add the butter and let melt over medium heat then add the garlic and cook for one more minute.  Next add the mushrooms and turn the heat up to medium high and cook along with using thongs to toss frequently.  Season with salt and pepper and add the fresh thyme a few minutes into the cooking process.   Cook until a medium brown and fragrant, about 5 to 9 minutes.  Remove from the heat.

To assemble:

Take each bread box and add a heaping teaspoon of the mushroom mixture to each one.  Begin by filling the small hole in the middle then add to top each bread box.  Once all are complete, arrange onto a serving tray and garnish with finely chopped flat leaf parsley and serve.  Perfect to serve at room temperature.