Articles in the Dunkin Style Category
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I found a new flavor of Almond Roca cookies this year Mocha Rocha, YUM. I thought they would be a really great ingredient in a cookie. I searched the web for Almond Roca Cookies recipes and the only ones I found did not actually have Almond Roca in them? what is the point!
I decided to go “Rogue”, and make my own recipe! If you have a serious sweet tooth, these cookies are for you, they bake up thin and crisp and the flavor is outstanding! Seriously, bake some up today!
1 can Brown and Haley Mocha Roca (unwrapped)
2 1/4 cups flour
1 tsp baking soda
1 tsp salt
1 cup (2 sticks butter)
3/4 cup brown sugar
3/4 cup regular sugar
1 tsp vanilla extract
2 eggs
1/2 cup semi sweet chocolate chips
Preheat oven to 375
Place your Roca in a freezer quart bag and beat it with a heavy bottom pan until they are broken up into bits (I was missing about 5 Roca’s so I added some chocolate chips which would be optional if you had an entire can of Rocha’s)
Place flour, baking soda and salt in a small bowl and mix well
Beat butter, sugar, brown sugar, and vanilla till creamy
Add the eggs 1 at a time, beating well between each
Gradually beat in the flour mixture, till well combined
Add your Roca chips and chocolate morsels (if desired) into the batter and mix well
Place 1 scoop at a time (I use a small ice cream scoop), on a cookie sheet (use a silpat if you have it), and bake for 10 minutes, the cookies spread quite a bit, so I could only fit 6 on a pan
Remove from oven, let cool for 10 then transfer to a cooling rack to finish cooling
The cookies will firm up when totally cool
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I thought I would share what my wonderful hubby gave me for Valentines Day! The anniversary band which matches the ring he have me for our 25th Anniversary! My right hand rings!
I am pretty sure I have the best hubby in the world, at least for me!
I hope you all have a wonderful Valentines Day!
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Update!
Thank you Butter Yum for this additional information “KitchenAid, the company that makes the stand mixers, does NOT make or recommend this product, stating that your warranty will be void if you use it” You can wait till your warranty on your mixer ends then use it or take the risk as I did.
Since I have become a bit burned out on food blogging, although I am still creating and cooking up a storm, I decided I would share some of my favorite gadgets with you all on Thursdays.
I do have a thing for gadgets, and a huge drawer full of them, as well as stashed all over my kitchen. My most recent purchase was this little dreamboat of a gadget, the Kitchenaide Beater Blade. I have to say it has become one of my favorite gadgets. It gets into all of your bowl and scrapes the sides, no more doing that manually. It ranges in price from $22 to $28 dollars and it was money very well spent!
Here is what Kitchenaide says about it……….
“This is really a great idea, the best idea in mixing we’ve seen in years and years. The patented, new BeaterBlade + (plus) employes a “wing-system” design, much like the wiper blades on a car, to continuously scrape the sides and bottom of your mixer bowl while it’s mixing. Amazingly enough, this design can cut mixing time by up to 50%!
A BeaterBlade + replaces your mixer’s current blade to thoroughly incorporate ingredients, virtually eliminate hand-scraping of the bowl and do away with batter build-up on the blade.
It’s the most revolutionary advance in stand mixers in years and years.The soft, flexible, silicone “wings” fully scrape the sides and bottom of the bowl, even the “dimple” at the bottom, cutting mixing times for a cheesecake from 13 minutes to 7 minutes, and for banana bread from 12 minutes to 6 minutes. You get consistent, foolproof results in less time with less effort”
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One of my friends gave me this recipe years ago, I made it once, loved it, and forgot about it and how good it was. I tried to find the recipe again recently, and it seems I had lost it in the intervening years. It is so delicious and I really wanted to try it again so I searched the web and found a few different versions and of course had to tweak it for my preferences.
It turned out even better than I remembered! The pork is so moist and the sauce is a bit on the sweet side with a bit of tang from the Dijon and Hot Sauce, YUM!
3-4 lbs Pork Butt (I used a leaner choice)
1/2 tsp salt
1 tsp fresh cracked pepper
2 tsp vegetable oil
1 yellow onion, peeled and sliced thickly
2 cups Root Beer (not diet and I used A&W)
2 tsp minced garlic
2 tbl honey
Root Beer Sauce Ingredients
1/2 tsp root beer extract (if you have it, I did not)
3 cups Root Beer (not diet)
1 bottle Chili Sauce (I used Heinz)
1-2 tsp hot sauce (I used Tabasco)
1 tsp minced garlic
2 tbl Dijon Mustard
Remove pork roast from the packaging and pat dry (this helps with the browning)
In a large skillet brown roast on all sides in the 2 tbl vegetable oil, the pan will need to be screaming hot
In the meantime, place the sliced onions in the bottom of your crock pot, add the garlic
Add the roast and pour enough Root Beer to almost cover the top of your pot roast
Cook on low for 7-8 hours, turning the roast about half way thru, when done pour off almost all the cooking juice reserving about 1 cup
Shred the meat with two forks and serve with the Root Beer Sauce
*****The Root Beer Sauce takes approximately 1 hour to cook, so keep that in mind*****
Root Beer Sauce Instructions
In a medium saucepan combine the 3 cups Root Beer, Chili Sauce, Garlic, Hot Sauce, Dijon Mustard and 1 cup of reserved cooking juice from the crock pot (if your roast is still cooking simply a cup worth out of the crock pot), simmer on low for an hour until the sauce reduces by half. Keep tasting and add more hot sauce and Dijon to your liking
Serve on Hamburger buns with whatever condiments you wish
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I would have to say Chocolate Chip cookies are my favorite, especially with a cold glass of milk! Nestle Toll House Cookies are the ones I always make!
I was in the mood for cookies one rainy day and decided to make Chocolate Chip cookies with Pecans. They were delish I must say, I have always made them with Walnuts, but change can be a good thing and in this case it was!
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups NESTLE® TOLL HOUSE® Semi-Sweet Chocolate Morsels (I used extra)
1 cup chopped Pecans
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups NESTLE® TOLL HOUSE® Semi-Sweet Chocolate Morsels (I used extra)
1 cup chopped Pecans
Preheat oven to 375 degrees F.
Combine flour, baking soda and salt in small bowl.
Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition.
Gradually beat in flour mixture.
Stir in morsels and nuts.
Drop by rounded tablespoon onto ungreased baking sheets.
Bake for 9 to 11 minutes or until golden brown.
Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
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I saw this recipe on my buddy, Paula’s blog some time ago, and immeditately started bugging my husband to make it for me, he was happy to oblige! Her recipe was way too healthy, and he wanted it fried, so he found the recipe below and adapted it a bit, you actually fry the pork twice which makes it extra crispy.
This is better than anything you will get at a restaurant, I guarantee it!
3/4 pound pork tenderloin
2 - 3 teaspoons soy sauce
Pinch of cornstarch
2 - 3 teaspoons soy sauce
Pinch of cornstarch
Sauce:
1/4 cup sugar
2 tablespoons ketchup
2 tablespoons dark soy sauce
1/4 teaspoon salt
1/2 cup water or reserved pineapple juice
1/4 cup vinegar
1 tablespoon cornstarch dissolved in 4 tablespoons water
Batter:
1/3 cup flour
1/3 cup cornstarch
1 egg white, lightly beaten
1 tablespoon vegetable oil
1/3 cup warm water, as needed
Other:
1 carrot
1/2 red bell pepper
1/2 green bell pepper
1/2 cup pineapple chunks
3 cups oil for deep-frying, or as needed
Preparation: Directions for sweet and sour pork.
Cut the pork into 1-inch cubes. Marinate in the soy sauce and cornstarch for 20 minutes.
To prepare the sauce, in a small bowl, combine the sugar, ketchup, dark soy sauce, salt, water or juice and vinegar. Set aside.
In a separate bowl, dissolve the cornstarch in the water. Set aside.
Peel the carrot and chop on the diagonal into 1-inch pieces. Cut the bell peppers in half, remove the seeds and cut into cubes.
Heat the oil for deep–frying to 375 degrees Fahrenheit.
For the batter, combine the flour and cornstarch. Stir in the egg white and vegetable oil. Add as much of the warm water as is needed to form a thick batter that is neither too dry or too moist. (The batter should not be runny, but should drop off the back of a spoon).
Dip the marinated pork cubes in the batter. Deep-fry in batches, taking care not to overcrowd the wok. Deep-fry the pork until it is golden brown. Remove and drain on paper towels.(If desired you can deep-fry the pork at second time to make it extra crispy) (Make sure the oil is back up to 375 before you begin deep-frying again).
To prepare the sweet and sour sauce, bring the sauce ingredients to a boil in a small saucepan over medium heat. Add the carrot, green pepper, and pineapple. Bring to a boil again and thicken with cornstarch mixture, stirring.
Check the sauce one more time and adjust seasonings, adding salt and/or vinegar if desired.
Serve sauce hot over the pork and rice.
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I am so glad that winter is here, I am a soup making fool! I have made Potato, Leek and Bacon Soup as well as Potato, Leek and Cauliflower Soup previously, and wanted to make something different with one of my favorite ingredients, Leeks!
We shopped for our veggies last weekend at our local Farmers Market, and I purchased two huge and absolutely gorgeous leeks! I had some Chorizo and Potatoes at home, and decided to make soup!
The Chorizo gave the soup a gorgeous color and taste and the final product was quite delicious. I made cornbread, jalapeno, cheese muffins to go along with the soup and I had one satisfied husband!
3 medium or 2 large leeks, white and light green parts only, ends removed and sliced thinly
1 12oz tube of Mexican Chorizo
1/2 yellow onion, sliced
10 cups of chicken stock (homemade if you have it)
10 cups of chicken stock (homemade if you have it)
3 medium russett potatoes, scrubbed and diced into cubes
1/2 pint heavy whipping cream or whole milk
salt and pepper to taste
1 tsp dried thyme
1/2 tsp Cayenne
1/2 tsp garlic powder
Franks Red Hot
Place your Chorizo in a large soup pot and cook until it essentially disintegrated, it will leak lots of red oil, remove what bits you can and set aside, pour out all but about 2 tbl of the oil
In the meantime, place your leeks into a bowl of cold water and swirl them around to remove the dirt, it will settle at the bottom of the bowl, remove and drain on a paper towel
Add your leeks and onion, and sweat them until they become limp and somewhat translucent
Add your chicken stock, and spices, bring to a boil, then add in your potatoes and cook until they are fork tender
Using a blender or an immersion blender, work the soup until it is smooth and creamy
Add your heavy whipping cream and Franks Red Hot (to taste), bring to a simmer and serve
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I spotted some beautiful looking boneless beef ribs at the grocery store and just had to buy them, I had visions of them cooking low and slow in my crockpot. They were tender, fall apart yummy after 8 hours or so, it was perfect for this rainy and dreary day.
My husband once told me that Pineapple has enzymes that help break down meat, so I had the bright idea to add fresh pineapple chunks to the braising liquid, it added flavor and helped the meat with tenderness factor. The braising liquid in fact was so good, my husband made me save it in the freezer for another time.
One other thing I think is very important for crockpot items or roasts, is to sear the meat on all sides prior to adding to your crockpot.
This a super easy recipe and they are very versatile as well, you could serve them with rice or mashed potatoes. I used some of the leftover braising liquid to make a nice pan gravy.
4-5 large boneless beef ribs
1 pint of beer (use a light Lager, we used Red Stripe)
1/2 to 1 bottle of your favorite barbecue sauce
1 cup of Fresh Pineapple chunks
1/2 onion, sliced thinly
Salt and Pepper
Bring your ribs to room temperature and blot them dry of any moisture, salt and pepper both sides
Sear the ribs using a very hot pan and a bit of oil, sear on all 4 sides of the rib
In the meantime place your thinly sliced onions on the bottom of your crock pot
Place your seared ribs on top of the onions and add your beer and enough barbecue sauce to cover the ribs
Add your pineapple chunks and cook on high for 6 to 8 hours, the longer the better
Serve with rice or mashed potatoes
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These my pretty are my mostest favoritist Christmas Gifts in the world, EVAH! I got the Pepper Mill (on the right) from Bella Sue for Christmas and I am in love with it.
I have been hinting that I wanted one for a very long time, (it is something I would never buy for myself too expenseive). We use a ton of pepper in this house, fresh ground pepper, and this thing has literally saved my poor wrist.
You press the button on the top and it even has a light at the bottom so you can see how much you are grinding. You can also adjust the grind to your liking.
I also received a voice activated recorder so I can record my recipes rather than try to remember them and type them up days later. I love it!
I hope Santa was good to you too!
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I have been using the same Cinnamon Roll recipe for years and years. Hubby and I were watching an episode of Cooks Country and they made the most soft and gorgeous Cinnamon Rolls I have ever seen, I knew immediately that I would be making them that next weekend.
These are the best Cinnamon Rolls I have ever eaten and every single person who tried one said the same thing. This is now my “go to” recipe, I changed it a bit by adding Pecans.
Like any of the Cooks Country or Cooking Illustrated recipes they are very exacting and I suggest following the basic recipe to the letter for best results.
Mix the following together and set aside
3/4 cup milk at 110 degrees
1 package Instant Rise Yeast
3 eggs - beaten
4 1/4 cup A/P flour
1/2 cup Corn Starch (yes 1/2 a cup)
1/2 C Sugar
1 1/2 tsp salt
12 tbl softened butter
Whisk the DRY ingredients above together and using the dough hook on your Kitchenaide Mixer start on low (or mix them in a bowl)
While it is mixing slowly add your wet ingredients, while the dough hook is working, slowly add in your softened butter one tbl at a time, letting it incorporate
Continue with the dough hook and the mixer on medium speed for 10 minutes, till the dough is soft and yellow
Remove from bowl and knead for a minute and roll into a round ball, place in a greased bowl covered for 1 hour or until doubled in size (this took two hours for me)
Make the filling
1/4 tsp fresh ground nutmeg
1 1/2 cup light brown sugar
1 1/2 tbl cinnamon
1/4 tsp salt
1 cup pecans chopped
4 tbl softened butter (non salted)
Mix dry ingredients together
When dough is finished rising, gently push it down and transfer to a floured board
Using a rolling pin, roll it into a 18 inch square (measure it), the dough is really soft and almost hard to work with, but keep at it, it will work out.
Brush the butter all over the square dough
Sprinkle on the filling to within an inch of the edges, follow with the chopped pecans; press into the dough
Roll the dough up jelly roll style and pinch the seam shut down the entire length of the dough
Cut into 1 1/2 inch slices and place into a 9X12 pan lined with aluminum foil (this helps get them out), I had to use two of the 9X12 pans, have them touch ever so slightly and press down on the tops
Set in a warm place (covered), and let rise again till doubled, approx 1 hour
Bake at 350 degrees for 35-40 minutes, let cool for a bit and using spatula top with the cream cheese topping noted below!
Cream Cheese Topping
8 oz package cream cheese (this is more than in their recipe)
1 tbl milk
1 tsp vanilla
1 1/2 cup confectioners sugar
4 tbl butter
Mix until well incorporated, adding more milk if needed to make a nice consistency
(4 out of 5)
