Butter / Egg Usage – December 2016

December started out for me on the 16th. This does not a good month of cooking/baking make. I mean it is December after all, but sometimes after Thanksgiving, you just do the best that you can do. Sad, but true. That and my dishwasher died – serious impediment to doing anything in the kitchen. It is surprising how much so.

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Southern Toffee

16 December 2016 – 12 Tbs / 2 eggs – Chocolate Chip Pretzel Bars

18 December 2016 – 24 Tbs – Southern Toffee 

22 December 2016 – 2 eggs – M&M Cookies

26 December 2016 – 8 Tbs unsalted butter- Chex Mix

26 December 2016 – 16 Tbs / 2 eggs – Sugar Cookies

26 December 2016 – 4 Tbs – Real Macaroni and Cheese

27 December 2016 – 2 Tbs – Sautéed Apples

30 December 2016 – 12 Tbs – Pecan Chocolate Toffee Shortbread Cook’s Country

30 December 2016 – 5 1/3 Tbs – Sausage Cheddar Scallion Biscuit Bread
Eggs = 6

Butter = 83.3 Tbs = 10.4125 sticks – 41.65 ozs – 2.603 pounds.

Eggs = 2 +2 +2 +6 – math is involved. = 12 large eggs.

 

 




Chex Mix or something like it – round 1

My mom, (here we go again), always made chex mix for Christmas Eve. No idea why really. Actually that is kind of strange – Christmas was always banana nut bread, magic bars, M&M cookies, vanilla taffy, and chex mix, oh, and then the very strange cheese ball that I always made. Once again I mention that. Strange.

Take away story: yes, do let your eleven year-old run Christmas Eve. It makes for some great stories. But not necessarily great cheese balls. Just saying.

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This is so not my mom’s recipe, but mine since I decided to make it for Christmas Eve this year. That said, this is an experiment and I want to see what I like and what I want to change. I think my “part 2” will be for the Super Bowl. Yep.

4 cups Crispix Cereal
8 ozs lightly salted cashews
1 cup pretzels twists
1 cups of bagel chips and/or pita chips
8 Tbs unsalted butter
1 clove garlic, bruised – not too mashed
2 Tbs Worcestershire sauce
4 sprigs thyme
1/4 tsp ground garlic
1/2 tsp Herbs de Provence
1/4 tsp dried rosemary
good pinch kosher salt

In a heavy bottomed pot over low heat, melt butter with garlic, Worcestershire sauce, thyme, ground garlic, Herbs de Provence. Let simmer super low while preheating oven to 250 degrees.

Remove thyme and garlic clove. Add Crispix, cashews, pretzels, and bagel chips to a heavy-duty foil lined baking pan. Pour butter mixture over cereal mixture and mix well to combine and let soak in just a bit, 2 – 3 minutes. Bake for 1 hour, stirring every 15 minutes and if you are like me adding just a bit more Worcestershire sauce each time. Spread on paper towels to cool and then store in an zip top bag. I plan to make it dinner several times this week. I mean it is cereal for dinner, right?

Modified from : www.halfbakedharvest.com/moms-secret-Christmas-eve-Chex-mix

Guess I’m not the only person who had a mom that made this for Christmas Eve. Cool.

 

Chocolate Chip Pretzel Blondies

I think my favorite kind of recipe is one where I have all the ingredients on hand – no need to go to the grocery store. It also helps if it something that, in general I like, but made a little better because of a twist. I think that definition suits this recipe exactly. I had pretzels from a non-starter recipe for, well, something. I cannot remember, but I’m sure it was a good idea at the time. And there we are. This was my Friday night baking. I only do that if I have had a good week – and – have everything on hand. This was so not a disappointment. It has gone over well with everyone I’ve shared it with.

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2 cups all purpose flour
1 tsp baking soda 
1/2 tsp salt
12 Tbs unsalted butter, room temperature
1 cup  brown sugar
1/2 cup sugar
2 large eggs
2 tsp vanilla
12 ozs semi sweet chocolate chips (1 bag) Ghiradelli
1 1/2 cup chopped pretzels

Line a 9 x 13 inch metal pan with parchment to overhang the long sides. Preheat oven to 350 degrees. 

Over waxed paper, sift together flour, baking soda, and salt. In the bowl of a stand mixer, beat together both sugars and butter until light. Mix in eggs, one at a time, and vanilla. Slowly add dry ingredients. Stir in chips and pretzels.

Spread batter in baking pan and bake for 30 minutes, until golden. Run a plastic knife around the edges. Transfer to a cooling rack. Then make into squares.

I made these for The Boy – we are just going to call it a Friday night special –  and I really loved them and The Boy did too. He is a huge fan of the blondies. But so am I.

The recipe says they can be stored in an airtight container for two weeks. They will not last that long.

Thank you Food & Wine – even though your website is more annoying than I had any idea of. Really – rethink your advertising. Left your site more often than stayed. I am pretty sure I am not the only one.