Comfort Food & White Jacket Required

There are a handful of foods that rank on my "comfort food" list.  No, not mashed potatoes...not meatloaf.

My number one comfort food is toast.  Toast with butter or cinnamon toast, but definitely toast.

Also ranking high on the list: graham crackers with chocolate frosting.  Comfort food when made for you, is a little like a love letter, isn't it?  Maybe that's why it's so comforting to me...I remember my mom making these. I'm sure she made them with leftover frosting, but today I made them using Jenna's recipe from her new book.

Let me tell you a bit about White Jacket Required by Jenna Weber.  As the subtitle states, the book is "culinary coming-of-age story," taking the reader along on Jenna's journey through culinary school and beyond.  Jenna's book is  not only a love letter to food, but to her family as well...it's heartfelt and touching.

To top it off, each chapter ends with a recipe...or three.  Oh, I love a book with recipes, don't you?  I love thinking about what the author was eating and cooking...and the story behind the food.  There's ALWAYS a story.

Culinary school, family bonds, recipes...can you ask for more, really?

Jenna was kind enough to let me share her recipe for chocolate buttercream here on the blog.  It's light and fluffy, and just perfect for sandwiching between two graham crackers....or for frosting a cake if you're feeling ambitious.

It's comfort food.


Jenna's Chocolate Buttercream
{with permission from White Jacket Required}

1 stick (8 TBSP) unsalted butter, at room temperature
3 cups powdered sugar
Pinch of sea salt
2 teaspoons vanilla
3 TBSP cocoa powder
2 TBSP milk

In the bowl of an electric mixer, cream together the butter, powdered sugar, salt, and vanilla for 5 minutes on high speed.  Add the cocoa powder and milk and keep beating for another 8-10 minutes until very light, thick, and fluffy.

Having met Jenna last month in Oregon, I can attest to the fact that she's as beautiful on the inside as she is on the outside.  I think you'll want to know her, too.

{Also, be sure to visit Jenna's blog: Eat, Live, Run.} 

Continuing on with the Cheerios Motif...

Salted caramel.  Have you tried it?  

Now, I'm a chocolate girl, through and through, but salted caramel has me a bit smitten. I had a salted caramel cupcake in Seattle that was absolute perfection.  Don't even get me started on Teresa's Salted Caramel Frosting.

After making the Peanut Butter Cup Cheerios Bars, these Dulce de Leche Cheerios started calling my name.

Caramel Cheerios are perfectly delicious in a bowl with milk, and would be perfectly delicious in a bar on their own.  But, BUT (!), with layers of salted caramel sauce and just a *sprinkling* of flaky sea salt to make SALTED CARAMEL CHEERIOS BARS?  Oh baby.

{Did you know that food bloggers are not supposed to use the word "delicious?"  I just used it twice in the same sentence.  I hope I don't get kicked out of the union.}
 

Salted Caramel Cheerios Bars

for the sauce:
1 (14 oz.) package Kraft caramels, unwrapped
1/3 cup evaporated milk
1/4 teaspoon fine sea salt

for the bars:
3 TBSP salted butter
1 (10 oz.) package marshmallows
1/2 teaspoon vanilla
6 cups Dulce de Leche Cheerios
flaky sea salt

Grease a 8" or 9" square pan and set aside.

In a medium saucepan, heat the caramels and evaporated milk over low heat, stirring frequently, until melted.  Stir in the salt.  Keep warm over very low heat and stir occasionally while making the bars.

In a large pot or a dutch-oven, heat the butter, marshmallows, and vanilla over low heat until melted.  Remove from heat and stir in the Cheerios.

Place your hand in a baggie, spray with cooking spray and use your covered hand to press 1/2 of the mixture into the pan.  Drizzle on a heaping 1/4 cup of the caramel sauce.

Add the remaining Cheerios mixture on top.  Drizzle on 1/3 cup of the caramel sauce.  Sprinkle on flaky sea salt.  Set aside to cool and set before serving. (A bench scraper is the best tool for cutting.)

One word of warning...you will have extra caramel sauce.  Use it as an ice cream topping, to drizzle on your morning latte, or. or. or....do like I did and grab a spoon.

Dear Cheerios, may I suggest your next flavor be birthday cake? ;)

Cheerio(s), Old Chap!

I've always wanted to say that.  Now if I can just figure out a reason to title a post, " 'ello Govna."

Let's talk about these cereal bars for a minute.  They're basically rice krispie treats made with chocolate and peanut butter Cheerios.

Ever since I spied a box of peanut butter Cheerios (oh, 6 months ago), I've been jonesing to make them.
{Sometimes it takes me awhile.}

My theory here is that these treats have the same "negative calorie" intake as that cabbage soup diet.  You expend a lot of energy stirring 6 cups of cereal into melted marshmallows.  And, these are double-layered, so you do it twice.

Add in nutritious Cheerios and basically, you have yourself a bar full of health.  You can quote me on that.

Peanut Butter Cup Cheerios Bars

for the chocolate layer:
3 TBSP unsalted butter
1/2 teaspoon kosher salt
10 ounces marshmallows
1/2 teaspoon vanilla
1 cup semisweet chocolate chips
6 cups Chocolate Cheerios

for the drizzle:
1 cup peanut butter chips
1 cup semisweet chips

for the peanut butter layer:
3 TBSP unsalted butter
1/2 teaspoon kosher salt
10 ounces marshmallows
1/2 cup peanut butter
6 cups Peanut Butter Cheerios

topping:
8 ounces mini Reese's cups (the unwrapped kind)

In a large stockpot or dutch-oven, melt the butter, salt, marshmallows, and vanilla for the chocolate layer over medium-low heat, stirring often.  Once the marshmallows are almost all the way melted, add in the chocolate chips.  Stir until completely melted.  Add in the chocolate Cheerios and stir with a silicone spatula until evenly coated.

Pour the mixture into a 9x13" pan.  To spread easily, place your hand into a baggie and spray the baggie with cooking spray.  Use your covered hand to press the cereal into the pan.

Melt the peanut butter chips and chocolate chips (in separate bowls) in the microwave in 30-second intervals at 50% power.  Stir after every interval until the chips are melted.  If the melted chips are too stiff for drizzling, stir in 1/2 tsp. shortening.

Place the melted chips in separate pastry bags (or baggies), snip the tips, and drizzle half of each mixture onto the chocolate cereal layer.  Reserve the remaining melted chips.

Make the peanut butter layer by melting the butter, salt, and marshmallows over medium-low heat, stirring often.  Once the marshmallows are almost all the way melted, add in the peanut butter.  Stir until completely melted.  Add in the peanut butter Cheerios and stir with a silicone spatula until evenly coated. 

Press into the pan on top of the chocolate layer as described above.

Drizzle the remaining melted chocolate and peanut butter chips over the top.  (Microwave the pastry bags for 5 seconds if they have hardened.

Coarsely chop the mini Reese's cups.  Sprinkle over the drizzled chocolate...you'll want the drizzle to be warm, but not piping hot, so it won't melt the Reese's.

Let the bars set for one hour before cutting.  A bench scraper is a great tool for cutting the bars.

If you love krispies, and really, who doesn't...you'll need to visit my friend Shelly over at Cookies and Cups.  Shelly is the Krispie Queen...yes, royalty.  {Go look.}

Peanut Butter Cup Cheerios Bars...they're not just for breakfast anymore.

{{psst...remember that Red-faced Runners challenge?  Because of the amazing response and enthusiasm from all of you, there is now a Red-faced Runners BLOG!!! It launched today with an inspiring inaugural post from Dara.  Come check it out!}}}

Sugarlicious! Pink Posie Petits Fours...and a giveaway!

Sugarlicious!  Have you heard of it?

Sugarlicious is the new and precious book from Meaghan Mountford of The Decorated Cookie.

First, let me tell you about Meaghan.  Not only is she incredibly talented and creative, she's one of the most generous and kind bloggers around. In addition to running her blog, she is the edible crafts editor over at Craft Gossip.  Meaghan has been so supportive to all of us who play with our food.  Despite never having actually met her, I consider her a true friend.

Now, to Sugarlicious!  I received my copy from Amazon last week and immediately dove right in!  It's full of all sort of adorable and colorful projects for birthdays, holidays...you name it.  Decorated cookies?  Check.  Cake pops? Check.  Decorated Marshmallows? Check.  Edible Gnomes?  Check.

I volunteered to bring dessert for the teachers at my son's school yesterday, so I tried my hand at the painted petits fours...

...Meaghan baked her petits fours, I used Oreo Cakesters.  That's just our little secret, right?

{I can use a little more practice with my fondant smoothing...and should have evened up those Cakester edges with a round cookie cutter, but STILL.  Aren't they adorable?!?}

I can think of a million places to take these...baby showers, bridal showers, birthday parties...I love them.

You'll find the petits fours and many, many other projects in the book (over 200 pages!), all explained in detail with lots of darling illustrations.  The "Techniques" section is pretty much a must for anyone wanting to have some fun playing with cookie, cake and marshmallow decorating.  I think what I love most about the book is that the projects are ADORABLE and actually DOABLE!  They're not intimidating, and they don't require you to have attended pastry school.  Meaghan walks you through each and every step clearly and with lots of helpful hints.

OK...so you want a copy of Sugarlicious, right?  Well, one reader is not only going to win a copy of the book, but all of this...

 ...THE book, recipe booklet, post its, oven mitt, apron & spatula!

Since Sugarlicious is so bright, happy & colorful...
To Enter: leave a comment on this post telling me your favorite color!
 (If you are reading this in your email, click over and leave a comment in the comments section.)

 

{Open to residents of US & Canada.  Drawing to be held Tuesday, February 21st at 8pm CST.}

Giveaway closed! Congrats to Cristin!!! 

Good luck!

Congratulations, Meaghan on a beautiful, fun, and inspiring book!!! 

Marcona Almond-Sea Salt Toffee

Did you hear all of that yelling right before Christmas?!?  It was me!

I was yelling, "I DID IT!!!  I MADE TOFFEE!!!"

I've tried making toffee before...and failed.  Miserably.  Twice.  I'm not sure if it was the recipe, or my skill set, but it made me very sad.

So, this time, I used the toffee recipe from Sweet Confections and guess what?!?  It worked like a charm!

{The only bad part; we gave most of it away.  Sad face.}

Can we talk about Marcona almonds for a minute?   If you've never had them, let me describe.  Imagine crunchy little nuggets of salted butter.  Yep, that's pretty much it.

One of the grocery stores near me sells them in the bulk section...the other has them with the deli cheeses.  They're pricey, but oh-so-worth-it.  Try a few plain with a clementine for an afternoon snack.  Heaven.

Marcona Almond-Sea Salt Toffee
{adapted from Sweet Confections Toffee recipe}

1 TBSP water
2 sticks (1 cup) unsalted butter, cut into cubes
1/4 cup heavy cream
1 cup granulated sugar
1/2 tsp Kosher salt
1/2 tsp vanilla extract
5 ounces semisweet chocolate, chopped (I used Ghiradelli)
1/2 cup Marcona almonds, roughly chopped
pinch flaky sea salt

Line a cookie sheet with parchment.

Combine the water, butter, cream, sugar, and salt in a medium saucepan.  Attach a candy thermometer, but don't let it touch the bottom of the pan.

{I have this one and love it.}

Bring the pan contents to a boil.  Stir slowly and continuously with a silicone spatula until the syrup reaches 300.

Remove the pan from the heat and stir in the vanilla.

Pour onto the parchment paper.  Let stand one minute.

Sprinkle the chopped chocolate onto the toffee. Wait 3-5 minutes for the chocolate to melt.

{See it getting melty?}

With an offset spatula, spread the chocolate evenly.

{{sigh}}

Sprinkle on the chopped almonds...

...then, a bit of the flaky sea salt. 

I was afraid to get too heavy-handed with the salt; you could totally add more.

Refrigerate until the toffee has set; about 45 minutes.

Break into pieces; I use waxed paper to touch the toffee to avoid fingerprints.

Store in an airtight container...if you don't eat it all immediately.

Go on; have a piece! ;) 

{psst...have you ever tried Marcona almonds?}

Aww, Nuts.

Are you putting together little baskets of goodies for friends and neighbors this holiday?  Let me show you 2 easy pecan recipes that can easily be made, bagged and ready for giving in no time at all.

{OR, keep them around your house for snacking and unexpected guests!}

Both of these recipes call for pecans.  I have a soft spot in my heart for pecans.  Years ago, we lived in a little old house in the suburbs of Dallas.  I think every tree on our street had at least 1 big, beautiful pecan tree.  We had two in our front yard.

Our first fall in the house, I noticed a few pecans on the ground, but most were still up in the tree...and I wasn't sure what to do about that.  So, I grabbed our big stepladder and a broom...and started beating the branches of the tree.  {Yes. I did.} 

After about 10 minutes, the retired gentleman who lived next-door came outside and said, "Honey, they'll come down when they're ready."

And that's my pecan story.

On to the recipes....we have one sweet and one savory.  The sweet are cinnamon-y, sugary, and addictive...pretty much your diet's worst nightmare.  The savory are spicy and smoky with just a hint of sweet....they're best munched on while enjoying a beer. ;)

Sugar & Spice Pecans

{adapted from this little paper pecan cookbook out of Amarillo}

1 cup sugar
2 & 1/4 teaspoons cinnamon
5 TBSP water
3 cups pecan halves
1 teaspoon vanilla bean paste (or vanilla extract)

In a medium saucepan, combine the sugar, cinnamon and water.  Cook, stirring, over medium-low heat until the sugar is dissolved.

Continue cooking until the syrup reached 230 degrees on a candy thermometer...or until it makes a heavy thread.

Stir in the pecans and vanilla.  Remove from heat.  Continue stirring until the mixture turns from syrup to sugar.

Spread onto a cookie sheet lined with parchment to cool.


Lone Star Pecans
{from The New Texas Cuisine, Stephan Pyles}

2 TBSP unsalted butter
3 cups pecan halves
1/2 cup light brown sugar
1 teaspoon paprika
2 teaspoons chile powder***
1 TBSP cumin
1/4 cup cider vinegar
coarse salt

***look for a "pure" chile powder, most regular powders contain onion & garlic powder...we don't want that.

Preheat the oven to 350.  Line a cookie sheet with parchment; set aside.

In a large skillet, melt the butter over medium heat.  Add the pecans and cook about 3 minutes.  Add the brown sugar, stir and cook until lightly caramelized.  Stir in the paprika, chile powder and cumin.  Add the vinegar and cook, stirring, until the liquid has evaporated.  Season with coarse salt.

Spread the pecans on the prepared cookie sheet.  Bake until crisp, about 5 minutes.  Cool completely before bagging.

Are you putting together baskets or boxes of Christmas goodies this year?  I want to know what's in them! 
{'Cause I'm nosy like that.}