Amlou Dip

Since my children and husband likes to eat dips, I figured I would try this Moroccan recipe. I thought this would taste similar to peanut butter but I was wrong. It is nutty tasting. I will admit this recipe had mixed reviews. My husband ate the majority of it. I only made a small batch since Argan oil is expensive. It does have a unique taste. If you are serving a Moroccan theme dinner, this would be something to try.

Amlou Dip
1/3 cup Almonds, roasted
1.7 oz. Argan oil
1 oz. Honey

Directions:

1. In a food processor, grind the almonds to form a paste.
2. Slowly add the Argan oil to the almond past.
3. Add the honey and combine well.

Recipe adapted from Food.com.

One year ago...........................I made Popovers with chive and cheddar.
Two years ago.........................I made BLT with Aioli.
Three years ago......................I made Peanut Butter Florentines.

Did you already know..............................
-Argan oil is made from the kernel of the Argan tree.
-The Argan tree are grown in limited area but is native to Morocco.
-Argan oil can be found in high ended cosmetics since it is good for the hair and skin.

Macadamia Nut Pie

I love macadamia nuts. Sometimes it is a good thing some things are expensive like these nuts. I would eat them more than once a year. If I bake with macadamia nuts, I usually add them to cookies. When I first saw this Parade recipe, I knew I would eventually make this pie. This pie is similar to a pecan pie but with macadamia nuts. It is a pretty easy pie to make and oh, so delicious. I really had to share this pie since it is so rich and tempting. I will admit I added additional nuts to the original recipe since I scooped out too many macadamia nuts from the bulk bin. I felt a little awkward putting them back so I just took them all. Would you have put some back? Maybe for a snack later?

Macadamia Nut Pie
1 cup dark corn syrup
2/3 cup sugar
3 eggs, lightly beaten
8 oz. macadamia nuts
1/4 cup butter, melted
1 (9 inch) unbaked pie crust

Directions:

1. Preheat the oven to 350 degrees F.
2. Roll out the pie crust and line the bottom of the pie pan.
3. In a large bowl, mix together the corn syrup, sugar, and eggs.
4. Fold in the macadamia nuts and melted butter.
5. Pour the mixture into the unbaked pie crust.
6. Bake the pie for 50 minutes or until the filling is set. If the crust begins to brown, then cover the edges with foil.

Recipe adapted from Parade.  

One year ago....................................I made Hot Cross Buns.
Two years ago..................................I made Peanut Butter Ice Cream.

Did you already know.........................
-Macadamia nuts are difficult to shell since they have the hardest shell of all the nuts.
-Do not feed macadamia nuts to dogs since it could cause severe lethargy and other symptoms.
-Botanist Ferdinand von Mueller gave the nut its scientific name macadamia after his friend John Macadam.

Roasted Hazelnut Ice Cream

This past weekend we went to Vermont to visit family. Since our children were well behaved, we decided to take them to tour an ice cream factory. I know the children thought it was neat but I know my husband loved it. Since my husband believes there is never enough ice cream in the house, I made some homemade ice cream of our own. I can tell you the factory didn't offer this flavor. It is so good.

Roasted Hazelnut Ice Cream
4 egg yolk
3/4 cup sugar
3 cups heavy cream
1/2 tsp vanilla extract
3/4 cup semi sweet chocolate chips
1/2 cup hazelnuts, roasted

Directions:
In a medium saucepan, mix the egg yolks, sugar, 2 cups heavy cream over medium low heat.
Stir the mixture constantly until the mixture reaches 160 degrees F.
Remove the mixture from heat and add the remaining 1 cup heavy cream with the vanilla extract. Stir until well incorporated.
Pour the mixture through a strainer. 
Refrigerate the mixture for 1 hour to chill. 
Once chilled, add the mixture into an ice cream maker according to the manufacturer's directions.
When the mixture is soft serve consistency, add the chocolate chips and hazelnuts.
Fold the mixture into a container. Place plastic wrap touching the ice cream before sealing with a tight cover. 
Place in the freezer for several hours until hardened.

Recipe by Jen of Sweet Morris.

One year ago................................I made Stove Top Chili Mac.

I love this picture!

Did you already know..................
-Ben & Jerry became friends during their 7th grade gym class in NY.
-The first Ben & Jerry's ice cream shop opened on May 5th, 1978.
-The first ice cream shop was a renovated gas station in Burlington, Vermont.

Chocolate Chocolate Chip Cookies

My youngest daughter came home and said she has a boyfriend. Since she is in 4th grade, I asked her what does this means. She said that they play basketball together. She also informed me that her two friends in class has a boyfriend too but it is with the same boy. I asked how they can have the same boyfriend. She said well he is bringing both girls to the dance today. Oh is all I could say. What does one say? I did encourage her to tell her dad this news. So, she decided to tell him quickly on the phone. I think some things are better left for the dad to handle.

Chocolate Chocolate Chip Cookies
6 Tbsp unsalted butter
4 oz. bittersweet chocolate, coarsely chopped
4 oz. semisweet chocolate, coarsely chopped
4 oz. unsweetened chocolate, coarsely chopped
3 eggs
1 cup sugar
1 Tbsp vanilla extract
1/3 cup all purpose flour
1/4 tsp baking powder
1/2 tsp salt
1 cup walnuts, toasted and chopped
2 cups semisweet chocolate chips

Directions:

1. Preheat oven to 350 degrees F.
2. Line a baking sheet with parchment paper.
3. In a small saucepan, melt the butter, bittersweet chocolate, semisweet chocolate, and the unsweetened chocolate over medium heat. Stir occasionally. 
4. After the chocolate has melted, remove from heat and allow to cool.
5. In a large bowl, beat the eggs with the sugar until fluffy.
6. Add the vanilla and the melted chocolate. Beat until the dough is glossy and thick.
7. Add the flour, baking powder, and salt. Stir until incorporated.
8. Stir in the nuts and chocolate chips.
9. Refrigerate the dough for about 20 minutes.
10. Scoop slightly less than 2 inch balls of dough and place onto the baking sheet spaced about 2 inches apart.
11. Slightly press the cookies down.
12. Bake the cookies for about 12 minutes or until the cookies began to crack and are cooked through.
13. Remove from oven and allow to cool for 10 minutes on the baking pan before transferring to a wire rack.

Recipe adapted from The Pastry Queen.

One year ago........................I made Mango Strawberry Muffins. 

Did you already know..........
-California grows about 2/3 of the world's commercial walnut.
-The walnut is one of the oldest tree food know to man.
-Walnut trees are native to North America, South America, Asia, and Europe.

My youngest sister loves chocolate. Since my sister was coming over to take the kids to visit Santa, I decided to make some cookies with chocolate of course. My sister said she liked them a lot but I think her youngest daughter takes after her. I saw her take a couple cookies plus one for the road. I didn't think it was possible but I think my niece enjoyed the cookies more than my sister.

These cookies are rich and delicious. The original recipe calls for coconut but my sister doesn't like coconut so I've omitted it. I still thought they were great. They are gooey with a crunch from the nuts. When you just need chocolate, make these cookies.

Chocolate-Macadamia Nut Clusters
8 oz semisweet chocolate, chopped
1/4 cup unsalted butter
1 cup sugar
2 eggs
1 1/2 tsp vanilla
3 Tbsp all purpose flour
1/4 tsp baking powder
1 1/2 cups salted macadamia nuts, roasted
1 cup semisweet mini chocolate chips

Directions: 

1. Preheat the oven to 350 degrees F.
2. In a double boiler*, melt 8 oz. semisweet chocolate with the butter. 
3. Stir the chocolate and butter until smooth and then remove from the heat. Allow to cool for 5 minutes. 
4. In a large bowl, cream the sugar, eggs, and vanilla until smooth.
5. Add the melted chocolate mixture to the sugar mixture. Beat until well blended.
6. Stir in the flour and baking powder, mix until just moistened.
7. Fold in the macadamia nuts and the mini chocolate chips. 
8. On a parchment lined cookie sheet, drop about 1 Tbsp portions of dough onto a parchment lined cookie sheet spaced about 2 inches apart.
9. Bake the cookies for about 8-10 minutes or until the edges are firm but still soft when pressed in the middle.
10. Allow the cookies to cool for 5 minutes before transferring the cookies on a wire rack to cool completely.

Recipe adapted from My recipes.com.
*I use a thick, heat proof glass bowl over a small pan filled with 1/2 cup of water. 

One year ago...............................I made Chocolate Fudge.

My niece waiting for her cookie.

Check out my brother in law enjoying the cookie too!
Did you already know............
-Around 280 A.D., Saint Nicholas is thought to have been born.
-Saint Nicholas was born in the region of Turkey.
-Saint Nicholas is suppose to have traveled around the country side helping the sick and poor.

Chock Full of Nuts Cookies

I love nuts in my cookies. So, I was very glad this recipe was not previously picked the members of The Project Pastry Queen. If you take a cookie and add four different types of nuts to it, this is the cookie you would have. Any other type of nuts can easily be substituted to your taste but why mess with perfection. Please check out the other members to see if they substituted different nuts in their cookies.

The hardest thing about making this recipe was keeping my children away from the toasted macadamia nuts. Alright, I will admit I did sample a couple of them but it was only for quality purposes. I did half the amount of the almond extract but added the omitted extract to the vanilla extract. 

Chock-Full-of-Nuts Cookies
3 cups pecan pieces
1 1/2 cups chopped macadamia nuts
1 1/2 cups chopped walnuts
1 1/2 cups slivered blanched almonds
1 1/2 cups butter, at room temperature
1 1/2 cups sugar
1 1/2 cups firmly packed brown sugar
3 large eggs
1 1/2 Tbsp vanilla extract
1 1/2 tsp almond extract
3 1/2 cups all purpose flour 
1 1/2 tsp baking soda
1 tsp salt

Directions:

1. Preheat the oven to 350 degrees F.
2. On a baking sheet, arrange the nuts in a single layer and toast them for 7 to 9 minutes or until golden brown.
3. Allow the nuts to cool for 5 minutes.
4. Chop the nuts into smaller pieces.
5. Line the baking sheet with parchment paper.
6. In a large bowl, cream the butter and both sugars until light and fluffy.
7. Add the eggs, vanilla extract, and almond extract. Beat for 1 minute.
8. Add the flour, baking soda, and salt. Beat for about 30 seconds or until the ingredients are thoroughly mixed.
9. Stir in the nuts until combined.
10. Scoop the dough about the size of a gold ball onto the baking sheet about 2 inches apart.
11. Bake the cookies for 10 to 12 minutes and the cookies are golden brown around the edges with no raw looking dough in the middle. 
12. Allow the cookies to cool for 10 minutes before transferring to a cooling rack.

The 6 1/2 dozen cookies will keep for 3 to 4 days in an airtight container or frozen well wrapped for up to 1 month. 
Recipe adapted from The Pastry Queen by Rebecca Rather. 

Did you already know...
-Hawaii grows 90% of the macadamia nuts worldwide.
-The macadamia nut is not native to Hawaii.
-A macadamia nut tree was first planted around 1881. 
-The macadamia nut originated from Australia.

Leprechauns

My youngest daughter set up traps to catch a leprechaun. She said she wanted his gold or to make him a servant. I said to her I thought your younger brother was your servant. "Yep, he is," she replied. I just don't think he received the memo or he is going to be fired soon.

Since my daughter is setting up traps, I figured I could set up my own trap. I made Pioneer Woman's Knock You Naked Brownies. This way I can catch someone with no green, right? Clever, huh. My husband tried this dessert and he said they are really good even with the nuts since he doesn't eat nuts.

 Knock You Naked Brownies
1 box German Chocolate Mix
1 cup pecans, chopped
1 cup evaporated milk
1/2 cup butter, melted
60 whole caramels, unwrapped
1/2 cup semi sweet chocolate chips
1/4 cup powdered sugar

Directions:

1. Preheat oven to 350 degrees F.
2. Grease a 9 x9 or 7.5 x 11 inch baking pan.
3. In a large bowl, mix the cake mix, pecans, 1/3 cup evaporated milk, and the melted butter. Combine well.
4. Take half of the batter and press into the baking pan.
5. Bake about 8 to 10 minutes.
6. Remove and set aside.
7. In a microwave safe bowl, microwave the caramels with the remaining evaporated milk for about 2 minutes. Stir and microwave for another 20 seconds if needed until all of the caramels are melted.
8. Pour the caramel milk into the baking pan evenly over the pressed brownie base.
9. Sprinkle the chocolate chips evenly over the caramel.
10. With the remaining batter in the large bowl, roll out onto a floured surface.
11. Place the rolled batter dough on top of the chocolate chips and caramel.
12. Bake for 20 to 25 minutes.
13. Remove from pan and allow to cool.
14. Once the brownies have cooled to room temperature, cover and refrigerate for several hours.
15. Before serving, dust with the powdered sugar. 

Recipe adapted from Pioneer Woman. 

Maybe next year

 Did you already know....
-Leprechauns originally wore red.
-You can try to find one by listening to the sound of their hammer while they make shoes.
-Here is a webcam in Ireland to spot a leprechaun. 
Good Luck!

Oreo Divinity

At Christmas time, my Dad always made Divinity. It was always one of my holiday favorites. I figured I would make it again and keep the tradition going. I also saved some to give to my Dad when I see him next. I think he will be surprised. 

Without Oreos

I remember when my Dad made this dessert, no kids were allowed in the kitchen. The syrup gets really hot. I should also warn you that my sister has burned out a mixer making this recipe. I think it is worth all of the trouble especially since I'm making it only once a year. If you are going to make this recipe, a dry day is idle since the humidity will affect the candy.

With Oreos

Oreo Divinity
2 2/3 cups sugar
2/3 cup light corn syrup
1/2 cup water (on humid days use 1 Tbsp less of water)
2 egg whites
1 tsp vanilla
2/3 cup broken pecans 
1 cup crushed Oreos

Directions:

1. Stir sugar, corn syrup, and water over low heat. Continue stirring until the sugar dissolves.
2. Stop stirring and allow the syrup to reach 260 degrees on a candy thermometer.
3. In a mixer bowl, beat the egg whites until stiff peaks form.
4. Continue beating while pouring the hot syrup in a thin stream into the egg whites. 
5. Add the vanilla and beat until the mixture becomes slightly dull.
6. Fold in the nuts.
7. Drop the mixture onto wax paper from the tip of a greased spoon.
8. Let harden for about ten minutes.
9. Roll the divinity into the crushed Oreos.

Recipe adapted from Betty Crocker. 

My daughter's creation

Did you already know.......
-Divinity means a deity.
-Divinity also means the state of being divine.
-The Harvard Divinity School is a school of religious and theological studies.