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Saltine Crack

October 15, 2020 By Janie-Jean Leave a Comment

Have you had a long day? Let’s make a sweet and salty snack that pairs great with an adult beverage to unwind! The world calls it “Saltine Crack” our family calls it “Nan’s Surprise!” (Thanks Aunt Nan!)

No matter how you slice it, this is the perfect late night snack after a long day of adulting! Here’s what you’re going to need:

Saltine Crack (aka “Nan’s Surprise!”)

Ingredients:
1 sleeve of saltine crackers
1 cup (2 sticks) of unsalted butter
1 cup light brown sugar, packed
Salt- to taste (NEVER OPTIONAL)
1 1/2 cups of semi-sweet or bittersweet chocolate chips
1 cup slivered almonds or other chopped nuts (optional)

Directions: Pre-heat oven to 350 degrees Farenheit. Line a 9×13″ pan with foil and a lightly greased piece of parchment paper. Do not skip this step. While it may seem excessive, it makes a difference! You will thank me later.

Line the pan with your crackers so that it forms a single layer. This is the foundation of your snack. In a medium sized sauce pan, melt the brown sugar and butter together. Bring the mixture to a rolling boil. Allow it to boil for about 3 minutes. Keep your eye on this because if you don’t it could either boil over the edge creating a terribly sticky mess that is almost impossible to clean up (speaking from experience) OR it could burn creating another disappointing mess that will cause frustration and angst in the midst of your hanger. After 3 minutes of boiling, turn off the heat and pour the mixture over your crackers as evenly as possible.

Place the caramel covered crackers in the oven and allow to bake for 13-15 minutes. The mixture will be bubbly and look toffee like (don’ touch!). Keep a close eye during this step to make sure it doesn’t burn.

Remove from the oven and carefully sprinkle the chocolate chips over the surface of the caramel crackers as evenly as possible. Allow the chocolate chips to sit for 5 minutes then using an offset spatula, spread the melted chocolate evenly across the caramel till it is completely covered. If using, sprinkle the slivered almonds on top of the wet chocolate. Sprinkle coarse kosher or Coarse Sea Salt over the surface of the chocolate…THIS IS NON-NEGOTIABLY LIFE CHANGING!

Allow your saltine crack to set by placing in the freezer. Your snack will be done when the surface of the chocolate is hard. Once it is ready, take the caramel crackers out of the pan and place on a clean, hard surface good for cutting. Break it apart using a sharp knife or cooking mallot- choose your own adventure. Enjoy immediately with a glass of wine or coffee or tea!

These keep best wrapped up in the freezer for about a week, if it lasts that long!

Be sure to check out the video on my Janie-Jean YOUTUBE channel!

CHEERS!

Filed Under: Desserts, Snacks, Uncategorized Tagged With: Janie-Jean Makes, Saltine Crack

Cornflake Crunchy Treats

February 28, 2017 By Janie-Jean Leave a Comment

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“You never know what could come of this.  You just have to try.”

Wise words spoken by my pretty sweet husband encouraging me to take a leap.  Some would say risky.  Others don’t seem to understand.  But who cares? This is my leap.  My chance to risk…I just hope I don’t fall.

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About a year ago I entered a competition.  A competition that I was pretty sure I wouldn’t win.  But for me the point wasn’t to win, but to put myself out there for the world to see.  I wanted to be risky.  To step outside my comfort zone.  I want to share my gift of cooking and baking with the world.

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So I did.

Not many people knew about it until later in the story.  You see, I didn’t want to share because I didn’t want there to be pressure to win or fear of losing.  This was my thing I wanted to try unbeknownst to some of my closest friends and family.  Just my husband by my side.

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Fast forward a few months…I didn’t win.

I was fine with it.

Maybe a little disappointed but hey nothing had changed so no harm, no foul.  Life went on.  Then one day, something marvelous happened.

I got an email from a local station in town asking permission to air my video via their social media during the Christmas holiday.

Someone noticed!  Someone deemed it worthy of the public!  Someone ignited a spark…an opportunity had arisen.

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So what now? You may ask…does this mean more videos?

Is there a future Janie-jean youtube channel in the works?

Are you going to try out for the “Next Food Network Star”?

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I’m taking things one step at a time.  There is a potential new video in the works, but in the meantime, I’m going to enjoy these Cornflake Crunch Treats featured in this video and allow the creative process to flow all year round!

Enjoy these babies at home with the detailed recipe below and seize those opportunities…you just never know where it can lead!

Love you guys!

JJ

 

 

Cornflake Crunchy Treats
 
Print
Author: Janie-Jean
Ingredients
  • Cornflake Crunch (Recipe by Christina Tosi's book Momofuku)
  • 2 cups corn flake crunch, plus extra for sprinkling
  • 4 cups Rice Crispy cereal
  • 1 stick unsalted butter
  • Pinch of salt
  • 10 oz bag of marshmallows
  • 16 oz bag of chocolate chips
Instructions
  1. In a heavy bottomed pan over medium high heat melt the stick of butter and allow to cook until golden brown in color. Take the browned butter off the heat and stir in the marshmallows. Stir until the marshmallows are completely melted ( you can turn the heat on the stove if needed to help them melt completely). Sprinkle in a pinch of salt over the surface of the melted marshmallows then stir to distribute evenly. Make sure the heat is completely off and stir in the cornflake crunch and rice crispy cereal. Stir until the cereal is coated evenly then transfer the mix to a greased 9x13 pan. Press cereal mixture into the pan using a greased piece of parchment paper or the back of the spatula you are using until it is an even layer. Allow to set for an hour.
  2. Once the treats have been set, divide into 16 bars. Melt the chocolate in the microwave or over a double boiler. Dip the tops of the cereal bars in the melted chocolate and then sprinkle the remaining cornflake crunch on top of each bar. Allow the chocolate to set in the fridge. Enjoy immediately. Treats will keep for at least 3 days at room temperature in an airtight container.
  3. **Cornflake Crunch recipe by Christina Tosi of Momofuku Milk Bar- Heat an oven to 275 degrees Farenheit. Pour 5 cups of Cornflake cereal into a medium bowl. Crush the cornflakes with your hands till the pieces are about a quarter of their original size. Using your hands, stir in ½ cup milk powder, 3 tablespoons of sugar and a teaspoon of kosher salt till it’s mixed together well. Then using a spatula, stir in 9 tablespoons of melted unsalted butter folding it over the ingredients so that they stick together well. The butter is the glue that holds them all together. Pour onto a parchment lined baking sheet and bake in the oven for 20 minutes or until the mixture is nice and toasty. Cool the crunch down to room temperature before using or storing.
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Filed Under: Desserts, Snacks, Uncategorized

Strawberry Heart Donuts For Your Valentine

February 10, 2017 By Janie-Jean 1 Comment

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Dearest friends,

Valentines is just around the corner and you know what we need?

If your first thought was donuts then you and I just became best friends!

Forget flowers

Enough of those cheap chocolates

Throw away the diamonds…well ok not all the diamonds

Donuts are what we want and donuts are what we are going to have.

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Donuts, light and fluffy, adorned with a seductive glaze and perhaps garnished with a hidden surprise or two…like chocolates and strawberries (It is Valentines Day after all!)

Today we are going to learn how to make a cake donut studded with FREEZE DRIED STRAWBERRIES and topped with a chocolate ganache that will make you want a cigarette (if you know what I mean…wink!)

Let’s get started…

Cream together the butter and sugar until it is nice and fluffy.  Add in an egg, egg yolk, vanilla extract and milk then mix until combined well.

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In a separate bowl sift together your dry ingredients (aka- flour and salt).  Add them your butter mixture.  Now let’s pause a moment and talk about our studly ingredient, the freeze dried strawberry.

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“Janie-Jean, what happened to, ‘fresh is best’…why aren’t we using fresh strawberries?”

First of all, I am so glad you are listening…the little seeds of knowledge are sticking (insert happy dance)!  Now to answer your questions…while fresh is best in pastries that involve a fruit filling in this scenario we aren’t going to fill the donut but rather have the strawberry flavor flow throughout the donut itself.  If we used fresh strawberries, the water and/or juice would extra moisture to the dough making it a gloppy mess.  Using freeze dried gives you that strawberry flavor, without the extra juice making this the ideal companion to our Valentines Dream!

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Ok, where were we?  Oh yes, add in about ¾ cup freeze dried strawberries to the bowl and mix until it is just combined.  DON’T OVERMIX…it would be tragic!

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Lightly flour a clean surface, turn the dough out onto the surface and knead gently until the dough becomes smooth.  Roll the dough out to ½ inch thickness.  And since it is Valentines Day go ahead and use a 2 ½ inch heart shape cookie cutter to punch out our dough.  Aren’t they adorable?

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**You can re-roll this dough but just make sure to cut out as many hearts as you possibly can.  Overworking the dough can make it tough.  You should be able to get about 18 hearts total.

Heat the oil to 350 degrees F in a heavy bottomed saucepan.  I like to use my dutch oven.  Deep fry the donuts in batches, turning occasionally for 2-3 minutes

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The dough should be puffed, golden brown and cooked through…you may have to test one or two- what a burden to bear!

Allow to rest the donuts on a paper towel lined plate so excess oil can drain.  Allow to cool completely.

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While our pretty’s cool let’s whip up some chocolate ganache…place some dark chopped chocolate and light cream (I used half and half) in a heatproof bowl set over a simmering saucepan of water. Make sure the bowl base does not touch the bubbling water.

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Stir gently until the mixture melts and becomes smooth.  Remove the bowl the bowl from the heat and allow to cool to room temperature. Stir it occasionally as it cools for about 1 hr or until it is a spreadable consistency.  I don’t know about you, but I could dive right into that bowl!

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Spread the tops of the cool donuts with chocolate ganache and let your freak flag fly with some sprinkles if you wish!

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Light, fluffy donuts flecked with sweet strawberries with a hint of chocolate…I need a moment…

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Sorry, donuts are definitely my love language and I bet after taking a bite of these they’ll become yours too.

Let me know what you think in the comments below or if you have any requests I would love to explore the world of flavors with you!

Love you guys and gals!

Happy Valentines Day!

JJ

 

Strawberry Heart Donuts For Your Valentine
 
Print
Author: Janie-Jean
Serves: 18
Ingredients
  • Cake Donut
  • 6 Tablespoons plus 2 teaspoons unsalted butter, at room temperature
  • ½ cup superfine sugar
  • 1 egg , room temperature
  • 1 egg yolk, room temperature
  • 1 teaspoon vanilla extract
  • ¾ cup milk
  • 4 cups self rising flour, plus extra for dusting
  • A good pinch of sea salt
  • 1 cup freeze dried strawberries
  • Vegetable or canola oil for deep frying.
  • Chocolate ganache
  • 7 oz dark chocolate (70% cacao)
  • ¼ cup half and half
Instructions
  1. To make the donuts- Cream the butter and sugar in the bowl of a stand mixer until nice and fluffy. Scrape down the sides of the bowl. Add in the egg, egg yolk, milk and vanilla extract. Mix until well combined.
  2. Sift the flour and salt over the top of the wet ingredients. Scatter the freeze dried strawberries across the flour mixture then gently mix together using the lowest setting of your stand mixer until the dough is just combined and a little crumbly. Pour the dough out onto a lightly floured surface. Knead a couple of times until you form a smooth ball of dough.
  3. Roll the dough to ½ inch thickness. Using a 2 ½ inch heart shaped cookie cutter cut out 18 hearts. You may re roll the dough 1-2 times more in order to get this amount.
  4. Heat the oil in a dutch oven or heavy bottomed pot to 350 degrees Farenheit. Fry the dough in batches until the dough is puffed and golden brown, turning occasionally in the oil. This will take about 2-3 minutes. Transfer to paper towels lined plates or baking sheets to drain the excess oil. Allow the donuts to cool completely before decorating.
  5. To make the chocolate ganache- place the chocolate and the half and half in a heat proof bowl. Set it over a pot of simmering water, but don’t have the bowl touch the water. Using a heatproof spatula, gently stir until the chocolate and cream have melted and combined into a homogenous mixture. Set aside and allow to cool for an hour stirring every so often till it’s a spreadable mixture. Scoop the ganache into a piping bag then pipe the ganache over the cooled donuts. You could also frost the donuts using an offset spatula.
  6. Add sprinkles if you desire. Enjoy!
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Filed Under: Breakfast, Desserts, Uncategorized

Candy Cane Cookies (how to decorate cookies with young children)

December 14, 2016 By Janie-Jean Leave a Comment

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We love Christmas!  I mean, what’s not to love?

The music, the trees, the ornaments, seasonal traditions, the lights and my personal favorite the COOKIES!

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And let me tell you as a young mom, I could not wait to share the excitement of decorating cookies with my (very) young children.  Heck, I couldn’t wait to share the excitement of decorating cookies with all the children!

Poor, poor naïve Janie-jean.  I mean you’ve been there right?  The cookies have been baked in those iconic Christmas shapes.  The smell of sugar and spices are in the air.  You whip up a quick batch of royal icing and even make a special trip to the grocery store to pick out the perfect sprinkles to adorn your precious, delectable treats.  You just can’t wait to create Christmas memories…and then this happens…

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They lick the icing off of the spoon you gave them specifically for icing the cookies.  Oh don’t worry, they know what it’s for but quality control mom, give me just a taste.

They throw handfuls of sprinkles on top because “my cookie has all the glitter!”  Well son, looks like we need to learn the concept of less is more in 2017.

They eat the cookie(s) you set in front of them to decorate before you’ve handed them their decorations.

They cough, sneeze, basically any bodily function that is considered non-hygienic all over…I guess these are going to be your special cookies now.

…and the list goes on.  Seriously, I learned my lesson last year…when decorating with young children just keep it simple.

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If the thought of decorating with your preschooler stresses you out here are 5 tips I can give you to make it a more enjoyable experience.

  1. RELAX!
    I never considered myself OCD until I decorated Christmas cookies with my son for the first time, and I just couldn’t stop nit-picking every last detail. Your kid is young, not anywhere close to the Picasso of cookies.  Understand that he/she is only in it for the chance to get elbow deep in sugar or to make a cookie up to his/her (young) artistic standard.  My advice…do yoga, grab a glass of wine or whatever else you need to do to calm down…they’re just going to be eaten anyway.  It’s all about the fun of it.
  2. ZIPLOC BAGS ARE YOUR FRIEND!
    If you decide to be adventurous and want to ice your cookies, place small amounts of home made icing in Ziploc bags. Zip the top, snip one of the bottom corners of the bag and let them go to town.  I find that this approach contains the mess a little bit better than just letting them scoop icing with a spoon.  Watch them squeeze the icing out and create whatever design their little heart desires.
  3. DELEGATE THE WORK
    I find that my kids enjoy the experience of Christmas cookies more when they’ve invested themselves in the final product. In today’s recipe, I filled a bag with candy canes, gave my 3 year old a mallet and let him work out his inner hulk by smashing the candy into teeny, tiny shards…he was so proud of himself which makes my heart smile.
  4. PLAY WITH THE DOUGH
    Speaking of today’s recipe…make a dough similar to Playdoh. These sugary delights can easily become a sensory activity.  Allow your kids to create, smush, stretch, roll and pretty much just play with the dough.  The dough below is perfect for this approach to cookie baking with kids.
  5. RELAX…
    Yes, it’s the same as the first tip, but I know you’re still a bit stressed. Seriously, say a prayer, sip some wine, count to 10, take a deep breath and go create memories!

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Today, we’re making Candy Cane cookies.  Here was my strategy…

While the kids are napping, make the dough.  All you’ll need is butter, powdered sugar, an egg, vanilla and almond extract, flour, salt, and red food coloring.

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What I love about this dough is how similar it is to playdoh.  Believe me, the kids won’t be able to tell the difference…unless they’re like mine and eat it.  Definitely a distinct difference there.

Separate the dough in half and dye one of the cookie dough halves with red food coloring.  Wrap both dough halves separately in plastic wrap and allow to chill in the fridge for at least an hour.

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Once the kids are ready to join in the fun, DELEGATE THE WORK and let them prep the candy cane sprinkles.  Big Lew kept shouting “Hammer! Hammer! Hammer!” as he smashed those candy canes to smithereens.

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Now it’s time to roll out the dough.  I think this recipe is perfect for ages 3 and up because the steps to create the candy canes involve making “worms” with your dough.  And if you’re like our family we love to make “worms” with our playdoh.

All you have to do is roll our two worms, one of each color and set them parallel to each other about 6 inches in length.

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Place them next to each other and pinch the top and bottom to connect the two worms.

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Gently twist the two “worms” together and ‘hook’ one end to make the traditional candy cane shape.  Place on a prepared baking sheet, bake until lightly golden around the edges.

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Sprinkle with the crushed candy canes immediately after exiting the oven.  Allow to cool, fill up a plate of cookies and taste the fruits of everyone’s labor.

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I guarantee they will be the most delicious cookies you’ve ever tasted because of the contributions made by all the hands that prepared them plus the memories made together.

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My son hasn’t stopped talking about these cookies and it’s been well over 2 weeks since we made them.  The experience was virtually painless.  I just realized that I needed to get over this demand for perfection.  That ultimately steals the joy out of the baking experience which is something I don’t want my kids to associate with let alone at Christmas time.

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Do you have any tips for cookie decorating with small children?  If so, I would love to hear them.  Comment down below…let’s share with one another!

 

Merry Christmas!

Love,

JJ

 

Candy Cane Cookies
 
Print
Author: The Kitchn
Ingredients
  • 1 cup unsalted butter, softened
  • 1 cup powdered sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 3 cups all purpose flour
  • ½ teaspoon salt
  • ½ teaspoon red food coloring
Instructions
  1. Preheat the oven to 375 degrees Farenheit.
  2. In the bowl of a stand mxer fitted with the paddle attachment cream together the butter and sugar until fluffy. Using a spatula, scrape the sides of the bowl, then add the egg, vanilla and almond extract. Mix till well combined. Scrape down the sides of the bowl. Turn the mixer on low, add the flour and salt, and mix till just combined. Using a spatula, scrape down the sides again to make sure all the flour has been incorporated into the dough.
  3. Divide the dough in half and set one piece of dough aside in a separate bowl. Add the red food coloring to one of the dough halves and work it into the dough using either your mixer or some good old fashioned elbow grease and a stiff spatula. Mix until it is completely red with no streaks of the original dough color. You can add additional food coloring to reach the color red you desire.
  4. Pat each dough half into 2 flattened disks. Wrap and place in the refrigerator at least 1 hour or up to 3 days. This will make the cookie dough easier to work with for shaping into candy canes.
  5. When ready to bake, place oven racks in the bottom third and top third of the oven. Line two baking sheets with parchment paper or silicon baking mats.
  6. Remove both pieces of dough from the refrigerator and unwrap. Using a cookie scoop, scoop a one inch sized piece of dough from each color. Roll each ball into a thick rope about 6 inches long. Place both ropes parallel to each other so that both sides are touching. Pinch the top each end of the dough ropes together then gently twist them together. Transfer the twisted ropes to the prepped baking sheets and gently hook the top to create the iconic candy cane shape.
  7. Repeat with the remaining dough. Chill both sheets of prepared cookie dough in the fridge for about 15 minutes before baking. Bake for 10-12 minutes until the bottom edges and tips of the cookies are just barely turning golden brown. Sprinkle crushed candy canes on top of the cookies immediately after removing from the oven. Cool for 10 minutes on baking sheet then transfer to a cooling rack to finish cooling completely.
  8. Store the cookies between layers of wax or parchment paper in an airtight container. Cookies will stay fresh for about 2 weeks…if they last that long.
  9. Enjoy!
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Filed Under: Desserts, Fun, Tasty Tots, Uncategorized

Salted Butternut Squash Caramel Thumbprint Cookies

November 4, 2016 By Janie-Jean Leave a Comment

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Let’s review this week.

We’ve had fun in our kitchens playing with arguably the most delicious treat fall has to offer us- The Butternut Squash.

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We’ve boiled and pureed them into a delightfully, creamy soup.

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We’ve roasted them till caramelized and mashed them into a filling to stuff our soft pillows of ravioli.

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And now my friends, it’s time to visit the sweeter side of this savory vegetable. We’re talking, thumbprint cookies with dollops of sweet and spicy butternut squash caramel.  Adapted from one of my favorite food bloggers  we make our own home made caramel, mix it with the traditional cream and butter then spike it with some roasted butternut squash puree and pumpkin pie spice.

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We’re using Butternut squash in place of pumpkin because it’s sweet, buttery and frankly it’s what I had on hand at the time.  A lesson on being your own chef- use what you got and make it happen BABY!

Let’s roll up our sleeves and make that caramel!

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In a medium sauce pan combine the sugar, water and corn syrup and cook over medium heat.  Do not stir it with a spoon, do not touch it….JUST DON’T DO IT!

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Instead, as you bring the mixture to a gentle boil swirl the mixture around by moving the pan  as needed.  The point of this is to make sure the melted sugar is doing so evenly without ruining the crystallization. With a watchful eye, eventually you will get a deep amber colored caramel, ready for mix ins!

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Take the caramel off the heat and carefully add the butter and cream.  The caramel will magically come alive as it foams and sizzles.  Don’t be alarmed, it’s the nature of their relationship- just let it happen.

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Stir together with a wooden spoon.  Once the excitement subsides you can stir in our secret ingredients- butternut squash and pumpkin pie spice.  Once thoroughly combined, transfer the caramel to a small glass container, I used a mason jar.  Cover and refrigerate for at least 4 hours.

The caramel will thicken as it cools and become a  really nice gooey texture to dollop atop of our thumbprint cookies.  Speaking of which lets make those buttery delights.

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These cookies are a simple shortbread cookie.  Light, buttery shortbread…oh how I love thee!

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Butter and sugars are creamed and whipped to a fluffy state then vanilla and eggs are added to loosen it up.  All that’s left is to add some flour to stiffen the dough which will still be sticky.  Never fear, a little time in the refrigerator should do the trick!

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When ready to bake, scoop the cookies onto a parchment lined baking sheet and be sure to space them at least 2 inches apart.  They tend to spread a little as they bake and we want each cookie to keep to themselves.

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Before popping into the oven, use your thumb to leave an indentation in the center of each cookie dough ball then bake for about 8-11 minutes.  As the cookies bake they may inflate the center that you so carefully created with your thumb.  No worries, for you just use the back of a spoon, I used a measuring spoon to gently press down the center of each baked cookie so we have a little nest for the caramel to go.

Once cooled, spoon your cooled caramel into the cookie pockets, serve and enjoy alongside your favorite fall drink!

I personally enjoyed with a cup of freshly brewed, STRONG coffee, but I would imagine these would go well with a chai tea latte or cappuccino or even some hot cider!

Whatever you choose, be prepared to fall head over heals in love with these delights as you lose yourself in the flavors that fall is all about.  Caramel, spice, and everything squash!

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Hope you had fun this week!  Let me know your thoughts in the comments below of some other flavors you want to savor in the coming months.  I guarantee I will be hard at work bringing you another series like this soon…especially with the holidays around the corner!

LOVE YOU GUYS!

JJ

 

Salted Butternut Squash Caramel Thumbprint Cookies
 
Print
Author: Adapted from Joy The Baker
Ingredients
  • ⅔ cup unsalted butter, room temperature
  • ½ cup packed light brown sugar
  • ¼ teaspoon salt
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups all purpose flour
  • For the Butternut Squash Caramel:
  • ½ cup granulated sugar
  • 2 tablespoons water
  • 2 tablespoons light corn syrup
  • ⅓ cup heavy cream
  • 2 tablespoons unsalted butter
  • ¼ teaspoon pumpkin pie spice
  • ½ cup pumpkin puree
  • Powdered sugar and coarse sea salt for sprinkling.
Instructions
  1. For the cookies:
  2. Using a stand mixer with the paddle attachment, cream together, on medium speed, the sugar and butter until it’s nice and fluffy, about 3 minutes.
  3. Scrape down the sides of the bowl. Add in the egg and vanilla and beat into the butter mixture until well incorporated, about 1 minute. Add the flour and beat until it is well combined. You should have a wet, sticky dough.
  4. Cover the bowl and place in the fridge for at least 1 hour before baking. Meanwhile, preheat your oven to 375 degrees F.
  5. When ready to bake, on parchment lined baking sheets, scoop 1 inch cookie dough balls, set 2 inches apart. Take your thumb and create an indentation in the center of each cookie.
  6. Bake the cookies for about 8-11 minutes or until the bottoms of each cookie are lightly golden brown. Take them out and set the tray on a cooling rack. Allow the cookies to cool for 5 minutes on the baking sheets before moving directly to the cooling rack.
  7. Should the cookies puff up during the baking process, take the back of a spoon and press in the center of each cookie to recreate the indentation so the caramel has a place to settle.
  8. Allow the cookies to cool completely before spooning in the caramel.
  9. For the Caramel:
  10. In a medium sauce pan combine the sugar, water and corn syrup and place on a stove burner that is on medium heat. Bring the mixture to a gentle boil, swirling the pan around to stir as needed. Do not use a spoon to stir.
  11. Depending on how well your burner’s work, it could take anywhere from 5-15 minutes to get the caramel to that deep amber color. This is where it’s important to keep both eyes on the target as it bubbles and caramelizes. Once it starts to turn brown it goes very quickly from caramel to burnt sugar.
  12. Once browned take the caramel off the heat and immediately add the butter and cream. Using a wooden spoon, stir the foaming, bubbly caramel till completely incorporated. Add in the squash and pumpkin pie spice and stir until it’s a homogenous mixture.
  13. Transfer the mixture to a small bowl. Cover and refrigerate for at least 4 hours. The caramel will thicken as it cools making it that perfect consistency.
  14. Spoon the caramel in the center of each cookie.
  15. Sprinkle with powdered sugar and finish with salt.
  16. ENJOY!
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Filed Under: Desserts, Snacks, Uncategorized

Milk Chocolate Chai Spiced Crispy Treats

September 26, 2016 By Janie-Jean Leave a Comment

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It’s officially Fall!  And boy am I ready!  I’m ready for the crisp air, crackling bonfires, the Friday night Football games, cider, apples, and pumpkin everything… the whole shebang!

Not sure if this holds true for your neck of the woods, but summer hasn’t gotten the memo.  While I’m ready to bust out my boots and red flannel, the humidity and 80 degree weather seems to be still hanging on for dear life.  Let it go, summer it’s time to move on to our favorite fall flavors.  One such flavor I’ve been interested in lately is Chai.  More specifically, milk chocolate AND Chai spice- it’s heavenly!

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I came across this flavor profile a few short months back while prepping for an Indian themed potluck with close friends.  I’m not too familiar with Indian flavors so I decided to stick with what I knew best…dessert.  As I was perusing my array of cookbooks I came across a recipe for a Milk Chocolate Chai Spiced Ice Cream, and let me just say that it was the perfect accompaniment to our dinner.  The chai paired perfectly with the milky chocolate creating an exotic blend of flavors begging to be devoured again so naturally, I began to brainstorm how I could repackage this flavor profile in a different form…why not crispy cereal treats?

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These are divine!  The secret is grinding your own chai spice.  Here I used a base of peppercorns, cardamom, cinnamon, star anise, and cloves.  I toasted them in a dry pan till aromatic then used an old coffee grinder to pulverize to powder.  Voila!  Chai Spice!

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Butter is cooked till brown.  Marshmallows are melted as normal then it’s time to add our flavors.  Chai Spice and a little vanilla plus another secret ingredient.powdered milk!  Yup, you read that right POWDERED MILK, folded ever so gently into the marshmallow mixture giving a touch of milky flavor to the treats.  It’s amazing how this one ingredient can elevate even the humblest of desserts.  Experiment with it, you won’t be sorry!

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We trade our regular crisp rice cereal for the chocolate flavored rice cereal (rhymes with cocoa crispies!) and fold it into the chai marshmallow mixture.  Press into a greased 9×13 pan and allow to set for an hour or two or until cool.

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Cut into squares and enjoy as we eagerly await the fall weather takeover.  After the heat from this summer I am ready for a break.  So with a cappuccino in one hand and a crispy treat in the other I bid you a happy autumn.  May it be crisp, cozy and always delicious!

Love,

JJ

 

Milk Chocolate Chai Spiced Crispy Treats
 
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Author: Janie-Jean
Ingredients
  • ½ Cup (1 stick) unsalted butter
  • 10 oz Bag of Marshmallows
  • 6-7 Cups Chocolate Crisp Rice Cereal
  • ¼ Cup Milk Powder
  • 1 teaspoon Vanilla
  • 2 teaspoons Chai Spice Mix (Recipe to follow)
  • Big Pinch of Salt
Instructions
  1. Heat a heavy bottomed pot over medium-high heat and allow the butter to melt. Once the butter has melted, continue to cook until it becomes nutty and a golden brown. Remove the pot from the heat and stir in the marshmallows. Continue stirring until the marshmallows form a smooth, melted mass in the pot. You may use additional heat if they need help melting.
  2. Sprinkle the milk powder and chai spice mix over the surface of the melted marshmallows. Add in the vanilla and a BIG PINCH of kosher salt. Stir until the flavors are evenly distributed.
  3. Pour the marshmallow mixture in a bowl with the chocolate crisp rice cereal and stir using a folding action, making sure all of the cereal pieces are covered evenly. Once thoroughly mixed, pour into a greased 9x13 inch pan and press the cereal mixture into the pan. You can do this using a spoon, spatula or a greased piece of wax paper.
  4. Allow to rest until cool. Cut into squares and ENJOY!
  5. Chai Spice Mix- In a dry skillet add 30 black peppercorns, 4 cinnamon sticks, 14 cardamom pods, 2 star anise, and 20 whole cloves. Toast over medium high heat, stirring frequently until aromatic about 2 to 3 minutes. Use a coffee grinder to pulverize to a powder. Use as directed above.
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Filed Under: Desserts, Snacks

Brown Buttered Popcorn Krispie Treats

January 27, 2015 By bdoerman Leave a Comment

Brown Buttered Popcorn Krispie Treats

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Let’s just cut to the chase…these decadent morsels of delciousness are something from a dream.  I sweet and salty, slathered with butter containing nutty notes of awesome dream!

Simply translated- DAAAAAAAAAANNNNNNNGGGG!

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Make these for your Super Bowl Party or for your co-workers or for yourself (no judgment) but whatever you do…make them right….NOW!

A treat as special as these deserve your best…what does that mean?  It means that don’t for a second think of using instant microwave popcorn.  It is no comparison as good old fashioned stove top popcorn.  It just isn’t…end of story.  Freshly popped popcorn is the key in achieving that light and salty taste as the base for the flavors we are trying to achieve here.

So roll up your sleeves, crank up your kitchen jams (I know I am not the only one who has them….right?) and get to popping!

brown-butter-popcorn-krispies-(3)Your popcorn will be snowy white and the smell is so fresh you can almost taste the air.  LOVE THAT!  Immediately pour into a bowl to prevent burning and sprinkle with a couple pinches of salt.  Toss to make sure the popcorn is evenly coated with salt.

From your popcorn stash, scoop three cups worth into another large bowl…the remaining popcorn is what I like to call the “chef’s snack.”  (Lucky You!)  To that same bowl mix in four cups of crisp rice cereal.  Toss together so they can get acquainted with one another.  I like where this is going!

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While our snack mix gets to know each other better, let’s make the glue that will hold this magical dream together.  In the same pot used to pop the popcorn melt an entire stick of SALTED butter.  Continue to cook the butter, while stirring often, until it begins to turn a golden brown color and smells nutty.  This will take about 5 minutes or so.

Keep an eye on this step because once the browning process begins the burning point is close behind.  No one likes burnt popcorn and NO ONE likes burnt butter!  Once the butter is properly browned, take off the heat and stir in an entire bag of marshmallows.  Continue to stir until the marshmallows have completely melted.

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Pour the snack mix into the melted marshmallows and fold until everyone is coated evenly.  Scoop into a greased 9×13 dish and press down until the mixture is evenly distributed into the pan.  A little trick I like to use is take some wax paper sprayed lightly with oil and gently press, oil side down, until the entire mixture is spread out evenly in the pan.  EASY PEEZY!

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The final touch that makes all the difference is a light sprinkling of coarse sea salt over the surface of the krispie treats as they set.  You cannot beat that salty sweet taste…it keeps people coming back for more!

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Back in July when I made Smitten Kitchen’s Salted Brown Butter Krispie treats for Little Lew’s birthday I knew I struck gold!  But I think I may have hit the mother load of flavor with this bad boy!

Salty, sweet, buttery, crispy…who could ask for more?  Now excuse me while I take a moment and bask in the deliciousness before me again and again and again and a…..

Treat yo’self!

Janie-Jean

Brown Buttered Popcorn Krispie Treats
 
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Author: Adapted from Joy the Baker’s “Homemade Decadence”
Ingredients
  • 3 tablespoons vegetable oil
  • ¼ cup popcorn kernels
  • ¼ tsp kosher salt
  • 4 cups Crisp Rice Cereal
  • ½ cup (1 stick) Salted Butter
  • 10 oz bag of large marshmallows
  • Coarse Sea Salt
Instructions
  1. In a heavy bottomed pot pour in the vegetable oil and heat over medium heat. Toss in a couple kernels to test the temperature of the oil. When they pop the pot is ready. Pour in the popcorn kernels and place a lid on the pot. Shake the pot often to prevent the popcorn from burning. The kernels should pop shortly. Once popped, immediately pour into a separate bowl and sprinkle with the kosher salt.
  2. In a large bowl combine the crisp rice cereal and three cups of the freshly popped popcorn. Set aside.
  3. In the same pot used to make popcorn melt the butter. Stirring often, continue to cook the butter until it turns a golden brown and has a nutty smell. Remove from the heat and add the entire bag of marshmallows to the pot. Stir constantly until the marshmallows are melted by the residual heat of the browned butter.
  4. Once the marshmallows are completely melted, fold the popcorn mix in till everything is completely covered. Scoop the mix into a greased 9x13 baking dish and press down so that the popcorn krispie treat is distributed evenly in the pan. Sprinkle with coarse sea salt. Allow to set for 1 hour and then slice into approximately 32 squares.
  5. Enjoy!
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Filed Under: Desserts

Salted Caramel Pot de Crème

January 19, 2015 By Janie-Jean 1 Comment

Salted Caramel Pot de Crème

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Is it too late to wish you a Happy New Year?!  Because if there was some infamous book on New Year greeting etiquette I believe as long as it is before February 1st then the New Year is still happy and fresh!

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And how fresh the year is…ripe with resolutions and new goals we are determined to follow through with, like…

Weight loss- “I’ll revisit this once the holidays are over!” (Real talk- oh so when do your holidays end…March?)

Organization- “I’ll definitely wear this 5 year old blazer this year.  I may have bought it pre baby weight but this is the year I’ll fit into it” (Real talk- you won’t…purge it!)

Exercise daily- (my personal favorite) “This week has been so busy and today is Wednesday…I’ll just coast through the rest of the week and start my exercise regime Monday” (Real talk- she said each Wednesday afterward)

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While I work to get my resolutions on track there is one I can’t wait to share with you…delicious food!

This may combat my efforts to lose weight but I just can’t help myself…I LOVE FOOD…and I want it now!

Take these Salted Caramel Pot De Crème’s from my main man Clinton Kelly!  I think his book title says it best…they are FREAKIN’ FABULOUS!

Let’s make some…

The beauty of this recipe is its simplicity…I can almost guarantee you have all of the ingredients you need in your pantry right now…water, sugar, skim milk, cream, egg yolks and salt!  Behold the decadence!

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In a medium sauce pan combine the milk and cream and bring to a gentle simmer.  Meanwhile, water and sugar are combined in a separate heavy bottom pan over medium-high heat.  Cook the mixture, stirring occasionally until the sugar caramelizes turning a deep amber color.  Congratulations…you’ve just made caramel!

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Take the caramel off the heat and gradually pour the heated milk mixture into the caramel.  The caramel will bubble vigorously and if you act impatiently (ahem…like I did) the caramel will bubble over the edge creating a sticky mess…not to mention an extra chore on your to do list-must clean stove top burners.

Once all of the milk mixture is combined with the caramel put it back on the heat stirring continuously so that the caramel will dissolve completely.  Set aside to cool for about 10 minutes.

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While oven is preheating whisk the egg yolks together.  Now let’s temper the eggs!  Gradually stir the caramel mixture into the egg yolks….this will take more patience or else you’ll be eating caramel flavored scrambled eggs…no Bueno!  Once the entire caramel mixture has been incorporated into the eggs strain the mixture into a 4 cup glass measuring cup…or bowl with a lip

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Pour the mixture into eight 6oz ramekins then place the ramekins in a roasting pan lined with a dish towel.  Fill the roasting pan with boiling water reaching about an inch up the sides of the roasting pan.  Cook the Pot de Crème until edges are set and the center is jiggly.  Allow to cool on a rack, sprinkle with salt and place in the fridge to chill for several hours to overnight.

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Rich, salty, sweet and just plain delightful…these Pot de Crème’s are once again…FREAKIN’ FABULOUS!  Plus they are budget friendly…better add that to my list of resolutions…FINANCIAL DOMINATION!

What are your resolutions this year?  Let me know in the comments below…PS- I am hoping that making this decadent dessert is one of them (wink!)

CHEERS!

JJ

4.0 from 1 reviews
Salted Caramel Pot de Crème
 
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Author: Clinton Kelly’s “Freakin’ Fabulous on a Budget”
Ingredients
  • ¼ cup water
  • 1 cup sugar
  • 1 ¼ cup skim milk
  • 1 ¼ cup cream
  • 8 egg yolks
  • Kosher salt
Instructions
  1. Combine the sugar and water in a heavy bottomed sauce pan over medium-high heat. Keep a close eye on the mixture, stirring frequently to prevent the sugar from burning. Cook till the sugar turns golden brown or a deep amber color. The mixture will get bubbly when this happens so be careful not to burn yourself.
  2. Meanwhile, in a separate sauce pan combine the milk and cream and bring it to a gentle simmer. When the sugar caramelizes take off the heat. Gently and gradually add the cream mixture to the caramelized sugar. Do only a little at a time as the caramel will bubble furiously and you don’t want it to boil over. Once the cream mixture is completely poured into the caramel and the bubbling has decreased move the sauce pan back on the heat and continue to stir until the caramel is completely dissolved and thoroughly incorporated. This will take about 5 minutes. Set aside to cool for 10 minutes.
  3. Preheat the oven to 325 degrees.
  4. In a separate bowl whisk together the egg yolks. Temper the eggs by adding the cooled caramel mixture gradually. I used a soup ladle to help with this step. Be sure to continuously whisk the eggs as you add the warm caramel mixture or you might end up with scrambled eggs. Once the entire caramel mix has been incorporated into the eggs, strain the mixture into a 4 cup glass measuring cup.
  5. Divide the caramel custard among eight 6 oz ramekins equally. Place the ramekins in a roasting pan lined with a dish towel then pour boiling water into the roasting pan. Be careful not to get any boiling water in your ramekins. The water should reach about one inch up the sides of the roasting pan. Place the roasting pan in the preheated oven and bake for approximately 40 minutes or until the custards are set and their centers are jiggly.
  6. Set the roasting pan on a cooling rack. When the ramekins are cool enough to touch, sprinkle with kosher salt and place in the refrigerator to chill for several hours or overnight. Enjoy!
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Filed Under: Desserts

Janie-Jean & Friends: Cassie’s Creations (Caramel Apple Cake)

December 18, 2014 By Janie-Jean Leave a Comment

Janie-Jean & Friends: Cassie’s Creations (Caramel Apple Cake)

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Let’s play a game…what does coffee, birthday and recording artists have in common?

…Cake!

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Cake is a glorious thing isn’t it?  (The food and the band)…I myself have been known to indulge in  delightful decadence such as a moist cake covered in rich, blissful buttercream frosting.  Unfortunately, I have yet to master the baking level to achieve such an indulgence…that’s what friends are for…right?!

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Meet my good friend Cassie- Owner and operator of Cassie’s Creations…cake extraordinaire…or as I fondly like to refer to as my “Kindred Spirit”.  I’ve enjoyed many delights from her kitchen, but her cakes are the delectable treat that haunt my hangry daydreams (in a good way).  She runs her own business creating delicious cakes for various events, and believe me folks, she doesn’t disappoint!

Today, we are going to spend a little time getting to know Cassie better as well as make one of her favorite cake flavors…Caramel Apple!  I still daydream about this cake…so you know this is the real deal! Without further ado, it is my honor to introduce you to my dear friend…Cassie…

JJ: How long have you been baking cakes?

C: I have been baking cakes for about 6 years now.  I took a couple of classes at Hobby Lobby for the basics on how to decorate cakes.

JJ: What inspires you?

C: My Grandma, Kathy, is my inspiration.  She was an amazing cook and baker. She used to make wedding cakes for years and years.  I can remember growing up, sitting at her high table, with a frosting bag in my hand and one in hers while she decorated her cakes.  I now bake my cakes and make my frosting on her Kitchen-Aid mixer.

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JJ: What is the BEST cake you’ve ever made?

C: I would say my BEST cake is my Caramel Apple Cake.  I wanted to start making some seasonal cakes and I had to make a baby shower cake for a momma of three and she wanted Caramel Apple. Who am I to deny a pregnant women her Caramel Apple?

JJ: What has been your greatest learning experience in the kitchen?

C: My greatest learning experience…that is a very hard question.  I would say any mistake, that I make, is a learning experience. Anytime you make a “mistake” in the kitchen, use it to your advantage.  Every wedding cake I have made, there have been mistakes.  You just cover it up with more icing or it makes the perfect spot for another flower!

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JJ: Can you share any secrets or advice for making a moist, delicious cake?

C: Freeze it!  Always make your cake ahead of time, cool it, wrap it in plastic wrap, then wrap it in aluminum foil and put it into your freezer.  When it is time to frost your cake, take it out and let it thaw for about 20-30 minutes to be able to take off wrappings.  Once you have let it sit, start stacking with frosting and/or filling.  Put frosting on the sides, but allow the cake to finish defrosting.  When you feel the top and it is no longer frozen solid, you can then put icing on the top.  If you do not let it defrost more, you will have puddles of water on top of your frosting.

 JJ: How do you set the “baking” mood in your kitchen?  

It all depends on what time of the year. I need to have sound, whether that be I watch a movie on my Kindle or music is playing in the background.  Halloween and on, Christmas music all the way! Scrooges, say what you want, but it is magical!

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 JJ: What’s the one item in your kitchen you can’t live without?

C: My mixer!  That is my grandma in the kitchen with me along with all of the memories we shared in her kitchen.  Also, who wants to hand whip everything?  I certainly don’t!

JJ: Buttercream or Fondant?

C: Fondant is a must in the winter and I prefer this for wedding cakes.  I think that it makes a cleaner looking cake.  Buttercream is a no-no for weddings where it is going to be warm.  No one wants a cakes that is melting all over their cake table.  For eating, I much prefer the buttercream, but I do make a good marshmallow fondant.

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JJ: What would be your PERFECT last meal?

C: Mushroom Risotto.

JJ: What is your favorite cake recipe?

This month, it is a toss-up between the Apple Caramel Cake and Pumpkin Roll.  Both are to die for!

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I love sharing my kitchen with Cassie.  We laughed, we cried, we drank…coffee (we’re responsible adults) and I am not ashamed to say that I stuffed my face with a “Janie-Jean” sized piece of her delicious Caramel Apple Cake!  The recipe is below…but let me give you a little recap: sautéed apple pieces are drizzled with a delicious caramel sauce and sandwiched between two rounds of sour cream cake, coated with an even richer wispy butter cream frosting.

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Lucky for me I got to keep the leftovers to snack on this week…while my taste buds were shouting “I’m so excited!”… my thighs are singing a different tune!  Nevertheless, be sure to check out her unforgettable recipes below, and if you or someone you know is in the market for a celebratory cake do yourself a favor and  contact my girl Cassie.  Comment below if you’re interested and I will hook you up!

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Chow for now!

JJ

Caramel Apple Cake
 
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Author: Janie-Jean
Ingredients
Sour cream cake (Food Network):
  • ⅔ cup sour cream
  • 2 tsp baking soda
  • ½ tsp salt
  • 2 eggs
  • 1 whole vanilla bean or 1 tsp vanilla extract (use what you have)
  • 2 cups granulated sugar
  • 1 cup salted butter, melted
  • 2 cups all-purpose flour
Caramel Sauce (Adapted from: Thank you Pioneer Woman!)
  • 1 packed cup brown sugar
  • ½ cup half - and - half (or heavy whipping cream)
  • 4 Tbs butter
  • Pinch of salt
  • 2 tsp vanilla
Sauteed Caramel apples:
  • 1 Lg Granny Smith Apple
  • 2 Tbs unsalted butter
  • 1 tsp cinnamon
  • ¼ cup of caramel sauce** recipe to follow
Caramel Butter cream:
  • 1 cup Crisco
  • 4 cups/1lb powdered sugar
  • 1 tsp vanilla
  • ½-1 cup of caramel sauce--this will depend on how strong of a caramel flavor you want
  • 2-5 Tbsp of water--this will depend on how much caramel you added and how spreadable you want the frosting.
  • Pinch of salt---this is a must!
Instructions
For Sour Cream Cake:
  1. Preheat the oven to 350 degrees. Grease and flour two 9 inch pans so they are ready when you are.
  2. Mix sour cream, baking soda, salt and eggs until combined. Add vanilla and sugar to egg mixture. Mix until combined.
  3. In a small bowl, mix melted butter with 1 cup water. Turn mixer on low speed and alternate adding the water and butter with the 2 cups flour. Mix until just combined, do not over mix! Pour batter into the prepped cake pans and bake in the oven for about 25 minutes. Be sure to insert a toothpick into the center of each cake to check for doneness. If the toothpick comes out clean the cakes are completely baked.
  4. Turn out the cakes on cooling racks and allow to cool completely
For Caramel Sauce:
  1. Mix the brown sugar, half and half, butter and salt in a saucepan over medium-low heat. Cook while whisking gently for 5-7 minutes until it gets thicker. Add the vanilla and cook another minute to thicken further. Turn of the heat, cool slightly and pour the sauce into a jar.
For the Sauteed Caramel Apples:
  1. Dice the green apple to equal sized pieces. In a large skillet over medium heat saute the apples with the cinnamon and butter stirring occasionally until crisp tender. Finish the apples by drizzling the caramel sauce over the apple mixture. Set aside to cool.
Caramel Butter Cream
  1. Cream together the Crisco and powdered sugar until completely combined. Add in the vanilla, caramel sauce, water and salt and mix until it is the spreadable consistency you desire.
Let's Assemble:
  1. Place one of the completely cooled cake rounds on an even surface (cake pedestal or cake plate). Using a piping bag, pipe the butter cream along the outer edge of the cake top. This will act as a barrier preventing our filling from oozing out the sides.
  2. Drizzle the caramel sauce across the surface and within the outline of the caramel butter cream. Spread the caramel so that it covers the surface of the cake evenly. Pour the sautéed apples over the smooth caramel sauce so that it sits as one even layer over the surface of the cake. Drizzle with more caramel sauce.
  3. Place the second cake round so that it covers the filling and is evenly aligned with the bottom cake layer. Using the remaining buttercream , frost the cake entirely. You may have leftover butter cream which you could use to decorate OR set aside for a midnight snack for later…YOU DECIDE!
  4. Slice and enjoy one of the most decadent, moist cakes you’ll ever taste THIS SIDE of the Ohio River! Thanks Cassie!
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Filed Under: Desserts

Salted Cinnamon Mocha Squares

December 12, 2014 By Janie-Jean Leave a Comment

Salted Cinnamon Mocha Squares

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I’m no stranger to the label “coffee snob”…my husband and close friends can attest to that for sure.  As a recovering coffee barista I was introduced to the proper techniques to brew and serve coffee for optimal flavor.

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One of the biggest crimes to coffee I have witnessed is the regular use of instant coffee.  Let me give you a reality *SLAP*…this is no bueno!  To quote my Father in law, finding instant coffee in one’s cupboard is “just as degrading as discovering a stash of hard drugs in your family members home…it’s Breaking Bad up in here!”

Now my friends, I don’t mean to come down on you, but quite frankly, there is a time and place for instant coffee.  It’s not for drinking…it’s for baking!  Take these delectable Mocha squares for instance…instant espresso is used to amp up the cocoa flavor complimented by a touch of cinnamon to take this delicious cookie to the next level…

Who’s with me?!

As always, let’s sift together our dry ingredients…flour, cocoa powder, baking powder, salt and cinnamon are about to get nicely acquainted.

You’ll also want to mix together the instant espresso powder with some boiling water.  Take note: this is the only appropriate use for instant espresso powder…if you drink this like regular coffee you are sadly mistaken.  These are the facts of life…

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Using a stand mixer combine the butter, sugar, eggs, vanilla and cooled espresso mix till everything is smooth.  Stir in the dry ingredients until just incorporated…definitely need to utilize self control so we don’t over mix the dough.

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Divide the dough in half and create two cookie logs.  In order to make them squares, it’s important to flatten the cookie log on four sides.  As you will see, my cookies look more like rounded rectangles…trust me…practice makes perfect.

Nevertheless, that does not detract from the flavor of these tasty morsels.  Freeze the cookie logs in the freezer for about 2 hours…and now it is time to bake!

Preheat the oven, then slice the cookies into 1/3 inch slices, that is about the width of 3 quarters stacked if you are ruler challenged like me (wink)!

Slice and place the cookies on a parchment lined baking sheet.  Sprinkle the tops of each cookie cut out with some coarse sea salt.  A little goes a long way in this recipe.  Bake in the oven for about 13-15 minutes until the tops of the cookies appear to be a little dry.

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Allow the cookies to cool on the baking sheet for 5 minutes then move the cookies to a rack to cool completely.

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This is the perfect cookie to accompany your favorite cup o’ coffee…nothing instant about it!  Not too sweet, bold coffee flavor with a hint of cinnamon to make it worth adding to your holiday cookie rotation.  The salt adds a nice contrast to the sweetness that’s not too overpowering.

More to come on this topic later but until then…Merry Christmas to all and to all a good cup!

Love ya!

Janie-Jean

Salted Cinnamon Mocha Squares
 
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Author: Adapted from Lauren Chattman’s “Cookie Swap”
Ingredients
  • 1 TBS instant espresso powder
  • 1 TBS boiling water
  • 1 ¾ Cups all purpose flour
  • ¼ Cup unsweetened Dutch-process cocoa powder
  • ½ tsp baking powder
  • ¼ tsp salt
  • 1 tsp cinnamon
  • 10 TBS Unsalted butter, at room temperature
  • ⅔ cup light brown sugar
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • Coarse Sea Salt (for garnish)
Instructions
  1. Stir together the espresso powder and boiling water in a small bowl or cup and set aside to cool. Meanwhile, sift together the flour, baking powder, salt, cocoa powder and cinnamon in a medium bowl.
  2. In a large bowl fitted to a stand mixer cream the butter and sugar together using a medium-high speed. Beat until it becomes a fluffy buttery mixture which will take about 2 to 3 minutes. Add to the butter mixture the eggs, vanilla and espresso and beat together until smooth.
  3. Move the mix speed to low and add the dry ingredients to the bowl. Beat together until just incorporated. Divide the dough in half and roll each portion into a cookie log. You can use wax paper to help with this. Then press to flatten the log on four sides so it becomes a squared off log. Wrap the dough logs in plastic wrap and freeze it for 2 hours.
  4. When ready to bake the cookie dough, place the dough log onto the countertop and let it stand until softened slightly (about 15 minutes). Preheat the oven to 350 degrees. Slice the dough into ⅓ inch thick squares. Place on a parchment or silpat lined cookie sheet then sprinkle a little bit of coarse sea salt across the surface of the cookie.
  5. Bake the cookies for 13-15 minutes until just dry on top. Let them stand on the baking sheet for about 5 minutes then remove them with a spatula to a wire rack to cool completely. The mocha squares will keep in an airtight container at room temperature for 3 to 4 days…if they last that long.
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Filed Under: Desserts

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