Sunday, January 31, 2016

Flatbread Crackers

I whipped up a triple batch of these crackers for Christmas gifts for my family this year. I know the idea of making your own crackers might seem a bit far-fetched, but these are really simple to put together.

I used sage for the herb-yness, feel free to use anything you might have on hand. 


Flatbread Crackers
From Pinch of Yum

1 1/2 cups flour
1 tsp salt
1 tsp sugar
1 tsp pepper
2 tsp herb of choice, I used sage
2 tbsp olive oil
1/2 cup water

1. Preheat oven to 450. In a food processor mix flour, salt, sugar, pepper, herbs, and oil until combined. Pour in water and mix until a dough forms.
2. Remove from food processor and mush dough together to form a ball.  Divide into 4 equal pieces and let sit for 10 minutes.
3. Roll each piece out as thin as possible.  Bake for 4-5 minutes then turn and bake an additional 4-5 minutes. Turn off oven and let crackers hang out in the oven for 2 hours to get nice and crispy. Break into pieces and slather with some cheese and pour yourself a nice glass of wine.

These would be a great way to class up your Super Bowl party next weekend!  Everyone will be impressed you made crackers in your own kitchen.

Monday, January 18, 2016

Brown Sugar Shortbread Toffee Bars

I don't want to oversell this dessert, but it was my favorite that I made this holiday season.  It is quite decadent so you'll want just a bite, but then you'll need many many more bites later.

You can't go wrong with a sweetened condensed milk layer.

Not to be outdone is a chocolate layer.

Then top it all with toffee bits! I told you it was decadent!

Brown Sugar Shortbread Toffee Bars
3/4 cup butter
3/4 cup brown sugar
1 1/2 cups flour
1 cup sweetened condensed milk
2 tbsp butter
2 cups milk chocolate chips
1 1/2 cups toffee bits

1. Preheat oven to 350. Line a 13x9 inch pan with foil and spray with nonstick cooking spray.
2. Beat butter and sugar until combined, 1-2 minutes. Mix in flour. Dough will be dry.  Press into prepared pan. Bake for 15 minutes, until lightly browned, and let cool slightly.
3. Melt butter and milk in a small saucepan and pour over shortbread.  Bake 12-15 minutes, until filling is bubbled and browned. Remove from oven.
4. Sprinkle chocolate chips evenly over the filling and place back in the oven for 2 minutes. Remove from oven and spread chocolate with an off-set spatula.
5. Sprinkle toffee bits evenly and press into chocolate layer. Allow to cool completely before cutting into bars.

YES! I need more!

Sunday, January 3, 2016

Carrot Soup

 It is officially winter. That means it's soup season!  This carrot soup comes together in a flash so it's great for a weeknight.

Carrot Soup 

2 tbsp butter
1 onion, chopped
1 tbsp red curry paste
2 lb carrots, peeled and cut into 1/2 inch pieces
1 can coconut milk
1 1/2 tsp salt
1 1/2 cup water, to cover
lemon or lime juice, for serving
1 cup chopped toasted almonds, for serving
1. In a large pot melt butter over medium high.  Cook onion until translucent. Stir in curry paste, then carrots and cook a minute or 2. Add in coconut milk, salt, and water. Add more water to cover if necessary.
2. Simmer until carrots are tender, 10-15 minutes.  Use an immersion blender to blend soup until it's silky smooth. Serve with a squeeze of lemon/lime juice and a sprinkle of toasted almonds.

Super simple soup for any night of the week.