Onion Grilled Cheese

Ingredients

- 3 Tablespoons butter, plus more for buttering bread
- 1 Tablespoon olive oil
-2 medium onions, sliced  1/4 inch thick
-1 tsp Kosher salt *I used 1/2 tsp regular salt
- 1/2 tsp black pepper
- 1 tsp sugar
-1 tsp fresh thyme leaves *I used 1/2 tsp from a jar
- 3 Tablespoons beef stock
- 4 slices sourdough bread *I used Garlic Herb and it was great
- 1/2 cup grated apple smoked gruyere cheese *I'm cheap and used Mozzarella

Instructions

In a large skillet over medium heat, melt the butter and olive oil together. Add in the onions and stir so they are all coated in the fat. Cook undisturbed for 5 minutes.

Stir and add in salt, pepper, sugar, and thyme. Stir and cover the pan and let cook. Stir and cook until onions are soft and deep golden in color. Add in beef stock and remove from heat.

On preheated griddle, place a slice of buttered bread, butter side down, top it with a little cheese, then some onions and a little cheese on top of that. Top it all with the second slice of bread. Cook like a grilled cheese.

http://tastykitchen.com/blog/2013/01/french-onion-soup-grilled-cheese-sandwiches/

Peanut Butter Honey Snack Balls

Ingredients

1 cup peanut butter (an all natural PB is recommended — the only ingredient necessary is crushed peanuts)
1 cup honey
3 cups rolled oats (oatmeal)
1 cup of nuts or dried fruit (or whatever your heart desires)
Crushed nuts, granola cereal, or unsweetened coconut

Directions

Mix the first four ingredients together thoroughly. Form them into balls (makes about 10-12 depending on size) then roll them in the crushed nuts, granola cereal, or unsweetened coconut. Serve or refrigerate.

I did about 3/4 a cup cranberries for the fruit and 1/4 cup chopped pecans! I would also consider cutting back on the honey because it was well, pretty honey-y!

http://www.fitsugar.com/Peanut-Butter-Honey-Ball-Recipe-13331197

Best Ever Pizza Dough

I went to a cooking group the other day and we learned how to do hearth style baking and we made the best ever pizza dough.  It's like the kind you get at Pizza Hut.  I have a google doc that was shared with us that I can share with you on how to do hearth style.  That really gave the crust a nice crispy outside with the soft inside.  Following the recipe with the 3 days to make it gives the dough a really nice flavor.  Below is the Poolish recipe (sponge) and the recipe for the dough.

Master Formula: Pizza Dough 1
From Crust and Crumb

(Two days before you want to eat pizza.)
Make poolish starter.

Poolish-style preferment
(Sponge)

4 c (18 oz) bread flour or whole wheat bead flour
4 c cool water (65-70°)
¼ tsp instant yeast

Combine all ingredients in LARGE mixing bowl, big enough to hold double volume.

Beat or whisk for 1 minute, until well mixed and smooth. Small lumps ok.

Cover bowl with plastic wrap and leave at room temp for 3-5 hrs, or until bubbly
and foamy

Refrigerate sponge, well covered, over night.

Makes 3 lb 2 oz of poolish. To use the same day, must be made at least 5 hours in advance.

Better to make it the day before. Clean and active for up to three days if
refrigerated. [Make on Day 1. Use on Day 2, 3, 4.]

Sponge can be frozen just before or just after refrigerating it on the first
night. To use frozen sponge, transfer to the fridge from the freezer 24-36 hrs
before intended use.

Take sponge out of the fridge one hour before using it.



(One day before.) Dough

3 ½ c (16 oz) unbleached bread flour (up to 1 c. whole wheat flour OK)
2 tsp salt
¼ tsp instant yeast
2 T (1.5 oz) honey
½ c (4 oz) olive oil
¾ c + 1 T [6 ½ oz) cool water
1 ¼ c (10 oz) poolish

Combine all ingredients in a mixer with paddle (not a hook). Mix on low for 1
minute. Mix on medium for 12 minutes until smooth and creamy.

Cover with plastic wrap and rise at room temp for 3 hours, till bubbly. Refrigerate
overnight, covered.

(On pizza eating day.)

Preheat oven to 550° (or the highest your oven can go) and prepare oven for hearth
baking. (See separate entry for hearth baking.)

On a heavily floured surface, cut dough into 3-8 pieces. Toss pieces, one at a time,
with flour and round into gentle balls. Place them on a pan, and spray with cooking
spray and cover with plastic wrap. Rise at least 30 mins. (Can be held for two days,
tightly covered, in the fridge.)

Shape dough into circles on a piece of parchment paper sprayed with cooking spray.
The dough is very wet. Use cool water on your hands to keep it from sticking. When
it starts to spring back, let it rest for a few minutes before stretching more.

Cut the parchment paper around the pizza leaving a tab big enough to grab. Put toppings on the pizza. Use a peel or flat baking sheet to transfer the pizza to the preheated baking stone.

Egg Nog

Since I can't find egg nog here, I decided to make my own this year.  It turned out great and it's really easy, though I'd suggest that you don't do it with a fussy 1 year old.  Sorry it's a bit late for Christmas, but it's still good. I found the recipe on the blog A Sweet Pea Chef. 

makes 2 servings

2 cups milk
1/4 cup sweetened, condensed milk
1/2 tsp. ground cinnamon
5 whole cloves
4 egg yolks
1/2 cup granulated sugar
1 cup heavy whipping cream
1 tsp. freshly grated nutmeg, plus more for garnish
1 tsp. vanilla extract

Directions

Combine milk, cloves, cinnamon and condensed milk over low heat in a deep sauce pan until the mixture is no longer chilled and is heated through. Slowly increase the heat to medium and bring the mixture to a low boil. Careful not to allow a rolling boil.

In a medium bowl, combine the eggs and sugar. Beat eggs using a stand mixer, electric mixer or your hands until lightened in color and fluffy.

Slowly temper the eggs by adding about 1 tbsp. at a time of the hot milk mixture into the egg and sugar mixture. Once enough of the milk mixture is in the egg mixture, pour it all back into the sauce pan. Heat over medium heat for 3-5 minutes, stirring frequently, until thickened. You will know it’s thick when you can leave a clean line on the back of a spoon (see picture above).

Add the heavy whipping cream, nutmeg and vanilla extract to the mixture and heat through. Do not bring to a boil.

Strain the mixture using a fine mesh strainer to catch the spices. (I have found that this is not enough and I have to blend it. Otherwise it's clumpy.  I'm probably not making it right, but after blending it it's creamy and stays creamy.) Place in an airtight container in the refrigerator and let cool for at least one hour, preferably longer.

Serve cold. Garnish with additional grated nutmeg if desired.

Cinnamon Sugar Pecans

1 stick butter melted

2 large egg whites

1/4 tsp salt

3/4 cup sugar

1 1/2 lbs. pecans (6 cups)

1. Preheat oven to 325.  Pour melted butter over large cookie sheet and spread evenly.  
2. Beat egg whites and salt until foamy.
3. Gradually add sugar and cinnamon, beating only till blended.  DO NOT OVER BEAT.  Mixture should be runny.
4. Spread onto buttered pan.
5. Bake until pecans are crisp and butter is absorbed, turning pecans with a spatula every 10 minutes, for 30 minutes
6. Cool on cookie sheet.  Loosen and store in airtight container.

Olive Garden Chicken Gnocchi Soup

Ingredients

• 1 tablespoons extra virgin oil
• 4 tablespoons butter
• 4 tablespoons flour
• 1 quart half and half
• 1/2 cup celery, finely diced
• 1 cup onion, finely diced
• 2 minced garlic cloves
• 2 14 ounce cans of chicken broth if you enjoy thick soup, use one can ( I used 4 chicken bullion cubes and 3 1/2 cups water)
• 1 cup carrots, finely shredded
• 1 cup chicken breasts, cooked and diced (I used canned chicken but a breast  would be best)
• 1 package gnocchi, cooked  (you can find these in gourmet/pasta section of the grocery store - you may want to cut the gnocchi in half if it is large, or purchase the mini size if available) (I found them at Walmart next to the pasta section)
• 1 cup of fresh spinach coarsely chopped
• 1/2 teaspoon salt
• 1/2 teaspoon thyme
• 1/2 teaspoon parsley
• 1/4 teaspoon nutmeg (optional)

Instructions

Saute the onion, celery, and garlic in the butter and olive oil over medium heat until the onion becomes translucent. Add the flour and make a roux. Let the butter and flour mixture cook for about a minute before adding 1 quart of half and half.

Cook gnocchi according to package directions.

Into the roux, add in the carrots and chicken. Once the mixture becomes thick, add the chicken broth. Once the mixture thickens again, add the cooked gnocchi, spinach, and seasoning; simmer until soup is heated through.  Before serving season to taste by adding additional salt.

Pumpkin Pecan Loaves

3 1/3 cups flour

3 cups sugar

2 tsp. baking soda

1 1/2 tsp salt

1 tsp cinnamon

1 tsp nutmeg

1 15 oz. can of pumpkin

4 eggs, lightly beaten

1/3 cup water

1/2 cup chopped pecans (I of course use walnuts)

Carmel Glaze

1/4 cup butter

1/4 cup sugar

1/4 cup packed brown sugar

1/4 cup whipping cream

2/3 cup powdered sugar

1/ tsp vanilla

Directions

In a bowl, combine the dry ingredients.  Combine the pumpkin, oil, eggs and water in another bowl.  Mix well.   Stir into dry ingredients just until combined, fold in the pecans.

Spoon into 2 greased 9x5x3 loaf pans.  Bake 350 for 60-65 min or until a tookpick comes out clean.  Cool for 10 minutes before removing from pans.

For Glaze, combine butter, sugars and cream in a sauce pan.  Cook until sugar is dissolved.  Cool for 20 minutes.  Stir in powdered sugar and vanilla until smooth.  Drizzle over cooled loaves.  

This bread is good alone as well as with the glaze.