Chocolate, Coconut, Butterscotch and Oatmeal Cake Cookies: June 2015

Sunday, June 14, 2015

Spicy and Salty Peanut Brittle | Secret Recipe Club

I know I say this all the time …… time just flies way too fast. The weekends go by way too fast and then the work week, depending on my schedule seems to whisk on by. I just said to my hubby the other day, we are going to be pulling out the Christmas decorations before you know it. At the end of the day, I have learned to savor each and everyday and appreciate each day for what it is. I have learned that life is a gift and you need to make the most of it.

It is time again for Secret Recipe Club where you are assigned another blog from the group and need to search to find that perfect recipe to make. Then comes the big reveal day and you get to see who had your blog and what they chose. Quite frankly, that is my favorite part. Sometimes it is a recipe that I have long forgotten about and it simply puts a smile on my face.

This month I have the pleasure of being assigned Steak and Potatoes Kind a Gurl. Desiree is a girl who was born and raised in Cincinnati, Ohio and is currently earning her Masters degree in community counseling from Xavier University. You go girl! She is engaged to her fiancée PJ and were high school sweethearts – that is just darling. They are home owners who love to cook and love to eat out at restaurants. She includes many tasty recipes along with restaurant reviews on her site. She has a long list of “likes” and “dislikes” on her about page. I have to say I too like – reality TV, books, cookbooks, blogging and bacon. I can identify with several of her dislikes but I actually like my dentist, cleaning, being on time and don’t mind public speaking. As for the others, I agree 100%.

After clicking through her blog for a while I found myself craving something sweet and kept coming back to a simple candy – peanut brittle. I thought I would kick it up by adding cayenne pepper, grey salt and vanilla to the mixture. Oh and I added a touch of salt on top of the brittle before it completely cooled. It was a sweet and salty delight. Thank you Desiree!

Spicy and Salty Peanut Brittle

1 Cup Light Corn Starch

1 Cup Sugar

2 Cups Peanuts

1 teaspoon Vanilla Extract

1 large pinch Cayanne Pepper

1 teaspoon Grey Salt

Regular Salt for sprinkling

In a medium pan, add the corn starch and sugar and cook over medium high heat. Stir to combine. Add vanilla, grey salt and cayanne pepper and stir. Stir in the peanuts and increase to high heat and bring to a boil, stirring frequently to avoid burning. Once the candy thermometer reaches 295 degrees and the mixture is golden brown, about 10 to 15 minutes.

Remove from heat. Quickly pour mixture onto prepared baking sheet with a silpat and spread evenly. Set aside to cool and harden. Break apart into pieces and store in an airtight container.

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Spinach, Cherries and Smoked Almond Salad with Honey Lime Vinaigrette + Dole Get Up and Grow Tour

There is nothing better than a fresh, flavorful and nutrition packed salad on a warm almost summer day. I take that back, this fresh and flavorful salad can actually be enjoyed year round. Just use dried cherries instead of fresh if out of season. Oh and add a bit of crunch on top of the salad, now you have hit salad nirvana. This nirvana is achieved when you have the freshest of ingredients on hand in your kitchen.

I have the distinct privilege of being one of eleven food bloggers around the country to be bestowed the honor of being an official ambassadorfor Dole Fresh Fruits and Vegetables for 2015. Dole had provided me compensation for my time. As always, all opinions expressed in this post are mine.

I am proud to announce the Dole has executed a terrific campaign for 2015 called – “Get Up and Grow”. The folks at Dole have a mission to help everyone become a happier and healthier YOU. With any goal, when you write it down and tell other people, you are more likely to achieve that goal. Dole has provided a pledge that you can find here and you can participate in their rewards program and even wine a trip to the Four Seasons Hotel Westlake Village. Click here for official rules.

Dole is touring 45 Cities in the United States and Canadato demonstrate that a plant based diet can be easy, fun and quite attractive. Click here to see when they are coming to a city near you. Knowing the folks at Dole, each of the stops along the tour will be packed with great recipes, tasty treats, fun and tips for a healthier lifestyle. With each of us making New Years resolutions, this is a way to kick start mid year if you fell off the wagon. If you have been great all year, they will provide new ideas, recipes and tips to enhance what you are already doing.

So how well do you know your fruits and vegetables? These fun facts are courtesy of the Dole Nutrition Institute and Jenn LaVerdera, MS, RD, nutrition and health communications Manager for the Dole Food Company:

Bananas top the charts worldwide. The iconic yellow fruit is not only North America’s most popular produce, it is also one of the most-purchased single items in the supermarket – not only in the U.S.and Canada but around the world
Strong to the finish … Cuz I eats me spinach! Spinach may be one of the healthiest foods on earth, supporting six body systems: heart, eyes, brain, skin, bones and immunity. Popeye’s favorite food may even help maintain mental sharpness and reduce risk of certain cancers, according to preliminary research.
Eat greens to feed your brain! Folate-packed foods like asparagus and salad greens has been linked to lower risk of cognitive decline and dementia in women.
Celery can fight breast cancer? Not only is celery a dieter’s dream at 15 calories per serving – the stalky vegetable contains apigenin, a compound that may prove an ally in the crusade against breast cancer. Scientists from the University of Missouri demonstrated that apigenin delayed onset of tumors by 38%.
Strawberries promote heart health. In a study from the University of Toronto, patients at risk for heart disease saw a 13% drop in bad LDL cholesterol after adding three cups of strawberries to their diets. Strawberries also support brain function and are high in vitamin C, fiber and manganese – all for only 45 calories each!
Grapefruit, a (not-so-hidden) weight-loss secret. The old “grapefruit diet” has finally been proven by science. Researchers at the Scripps Clinic found that people who ate half a grapefruit with every meal for 12 weeks lost an average of 3.6 pounds, while those who drank grapefruit juice three times a day lose 3.3 pounds. Many subjects lost more than 10 pounds in the study!

Spinach, Cherries and Smoked Almond Salad with Honey Lime Vinaigrette

1 (6oz) Bag Dole Baby Spinach
½ Cup Cherries, pitted and cut in half
2/3 Cup Smoked Almonds
½ Cup Crumbled Blue Cheese

Empty the bag of spinach into a large bowl and drizzle the desired amount of vinaigrette over the spinach and toss. Adorn the top with the cut cherries, almonds and blue cheese. Serve immediately and enjoy.

Honey Lime Vinaigrette

¼ Cup Olive Oil
3 Tablespoon Fresh Lime Juice
1 teaspoon Dijon Mustard
1 Tablespoon Honey
Pinch of salt and pepper

Add all of the ingredients to a mason jar and shake well. Keep refrigerated until ready to use.

Smoked Almonds

2/3 Cup Almonds
2 teaspoon Butter
1 Tablespoon Sugar
1/2 teaspoon Hickory Smoked Salt

In a medium pan, add the butter and melt over medium heat then add the sugar and stir until combined. Add the almonds and coat well. Next add the hickory smoked salt and stir. Cook for 3 to 4 minutes over medium heat until they become sticky. Remove from the heat and pour onto a plate to cool. Break apart if needed.

Wednesday, June 10, 2015

Olive Sables | Blogger C.L.U.E. Society

I am thrilled to put my super sleuthing hat on again for this month’s edition of Blogger C.L.U.E. Society. We are a group of enthusiastic food bloggers who belong to this secret society of sorts where we are assigned another blog in the group and must hunt for a wonderful recipe of our choice that fits the theme for the month. It is a fun journey that we get to experience each month.

For June, our theme was Picnic Food, which gives each of us a lot of creative prowess to determine what we would bring on a picnic. My dream picnic is filled with luscious cured meats, cheeses, French bread, olives, wine and a sweet treat or two. The idea of having many flavors and taste sensations while being outside on a perfectly warm day is simply divine.

My assigned blog this month is published by Kathy from Bakeway with Me. Kathy has an affinity for everything to do with baking and cooking. She produces mouthwatering delights on her blog and does a great job of telling a story and describing her creations. I can sense the passion behind the writer and I know if she lived near me, I would be at her house quite often. After looking through her many recipes, I kept coming back to the Olive Sables for three reasons. First, I have never had a sable. Second, this seemed like the perfect addition to my virtual picnic basket and third, the idea of sweet and savory together simply makes me smile.

The original recipe called for potato starch which I have cooked with prior but did not have any on hand. I clicked into Google – “substitute for potato starch” and corn starch popped right up. I stopped by Whole Foods to pick up olives for these little delights and thought the combination of green and black would add that extra dimension to the cookie. I chose a cured black olive and my favorite Castelvetrano Olive. This little cookie/cracker was simply heaven – so light, flavorful and addictive.

Olive Sables

Makes about 60 cookies

1 Large Hard Boiled Egg (disregard the white portion)

2 ¼ Cup All-purpose Flour

6 Tablespoons Corn Starch

15 Tablespoons Butter, room temperature

1/3 Cup Olive Oil

1 Cup Confectioner’s Sugar

½ Cup Pitted Olives, chopped

Grate a hard boiled egg yolk onto a piece of wax paper. Set aside.

Use a stand mixer with the paddle attachment and beat the butter on medium speed until it’s soft and creamy. Beat in the olive oil and scrape down the sides until blended. Next add the grated egg yolk and mix well. Blend in the confectioner’s sugar, reduce the speed to low and the flour and cornstarch and mix until incorporated. Add the chopped olives and quickly mix until incorporated.

Turn the dough onto a work surface and divide in half. Shape each piece into a log about 1 ½ inches in diameter. Wrap in plastic and chill for several hours or best overnight.

Preheat oven to 325 degrees. Line a baking sheet with a silicone mat or parchment paper. Work with one log at a time, slice the cookie ¼ inch thick and arrange them on the baking sheet. Bake the sables for 15 to 18 minutes, rotating at the midway mark or until the cookies are firm but not colored. Transfer to a wire rack to cool and repeat with remaining dough.