Galette

This is one quarter of the whole Galette.  Just imagine what the entire confection looks like.  It's beautiful:)

I finally caught a picture of this Spring and Summer's most beloved dessert.  We have had it at least four times, and I had not been able to snap a single picture of it until now.  James is missing a finger, and Emma is crying in her room since I just ripped into them for almost eating the last living proof of this dessert:)  I'm teasing, but sometimes it gets like that.  So we have been calling this delectable treat a Galette, but I believe it can go by many a name.  Crostini, Tart, Slump, but Galette (We were saying it in a very French accent last night as Ga-lay, but in all reality it is said Ga-let.) is what has stuck.  It sounds so refined, lovely, and fancy when really it's just a lazy girl pie.  I'm lazy like that, but it turns out so utterly beautiful.  Last night's Galette was strictly Blackberry, but we've made Blackberry Rhubarb, Raspberry Rhubarb twice, and apple.  You could make it any fruit of choice.  Plum would be awesome, or apricot, peach...........the list goes on and on.  I actually think plum makes the most delicious tart on the planet.

So friends it you have a pastry cutter and some Crisco you'll be set.  If not, you can always use store bought pie dough, but come on!  Give it a try!  There is nothing better than a homemade pie crust, and really, just stop being a panty waist and give up the excuses and make a pie crust!  I promise you, you will  be so glad you did!  (Just kidding about the panty waist thing.  It's the Clawson coming out in me:) I'll love you store bought or homemade!)

Fruit Galette

Pie dough for a double crust (Come on and make it homemade.  It is sooo much better!)

My Favorite Pie Crust (this makes enough for 4 single pies, 2 double crusted pies, or 2 Galettes.)

3 c. flour

1 1/2 c shortening

1 T. sugar

1 t. salt 

1 egg

1/4-1/3 c. water

1 T. vinegar

3 T. cornstarch

Combine flour, cornstarch, salt and sugar.  Cut in shortening.  Mix egg, cold water, and vinegar.  Blend into flour mixture until it forms a ball.  Try to handle the dough as little as possible.  Makes 4 single pie crusts.  I always make the whole recipe.  If I have dough left over I just plop the dough ball into a Ziploc and put it into the freezer.  All you have to do is thaw and roll when needed.  

For the Galette I make two dough balls out of the recipe and roll each one out.  They are huge circles, and the fill up a big silver cookie sheet.  I roll it out just as if it's a pie crust.  I then roll the dough loosely over my rolling pin and slowly unroll it onto the cookie sheet.  Now on to the fruit part.

FRUIT FILLING

If you are using both Galettes then this fruit filling will only fill one tart.  You will have to double it to make both.  

5 c. of fruit of choice  (Fresh or frozen work for this)

2 T. Ultra Gel (Flour or cornstarch will work to, but Ultra Gel is my fave.)

3/4-1 c. of sugar (depending on how tart your fruit is

pinch of salt  (teeney tiny!)

In a large bowl combine all ingredients together and stir until all the fruit is coated.  If your fruit is fresh, if you wait a  few minutes the fruit juices will have dissolved all the sugar and it will be juicy and good.  My berries yesterday were totally frozen, and when I was done stirring it was still just a big powdered mess.  Once the fruit cooks it all combines anyway.  I just dump all the fruit into the middle of the pie crust and fold up the sides roughly.  Bake in a 375'F oven for 1 hour or until the Galette is browned and the fruit is bubbly.  Serve warm with Vanilla ice cream.  This dessert has been known to make my home teacher swoon.  Enjoy!

Jello Yum Frosting!

I learned this really great song when I was in 3rd grade.  It's called the Jello Song and you sing it in a round.  "Oh, the big red letters stand for the Jello family............"  I've taught it to every girl who I have ever been with, or taken to girls camp.  I've been a total of 14 years of my life to girls camp.  (That's amazing don't you think!)  And I also believe this is the one virtue that made James' mother like me.  She absolutely LOVES this Jello Song.  I taught James' fam the song the summer we were dating, and the rest is history:)

I'll sing it for you sometime if you come to visit me.  Remember.........I'm on the way to Bear Lake, or Jackson Hole and I love visitors.   But speaking of Jello, this is a fun recipe.  Again it's another great Pinterest find, and it worked perfectly for Jane Babe's birthday cupcakes.  Yup!  She's 1.  I can't believe it either.

Cupcakes for this beautiful little girls 1st birthday!   Jane!!

You can make the frosting in any color or flavor of Jello you wish, and it sure swirls up well on cupcakes.  My kids have bragged to their friends about my "twirling" talent.  I can twirl the biggest yogurt cone at the gas station that you've ever seen.  I was born to work at Dairy Queen, or just to make 3 billion cupcakes which it seems I do on a regular basis at the bakery.  So bake you up some cake, buy some cute little sprinkles, and make a cute treat.  They don't keep well, so make the frosting shortly before you need the cupcakes, and enjoy the Jello Yum Frosting!

*Disclaimer- this is not the tastiest frosting in the world.  If you like marshmallows, then you'll enjoy this frosting, BUT it is the cutest frosting on the planet.  So if you're serving a whole bunch of little kids..........this is the frosting for you.  Fun, light and fluffy.  If you're serving a bunch of food snobs (like what I have at my house.)  Make a delicious cream cheese frosting:)

Jello Yum Frosting

recipe courtesy of Coleen's Recipes

3 ounce pkg. of Jello (favorite flavor)

2/3 cup granulated sugar

1 egg white

1 teaspoon vanilla

Place the above ingredients in a large GLASS OR METAL mixing bowl (OF A STAND MIXER). Turn the mixer on high just as you add ½ cup of boiling water. Whip on high for five minutes and you will get a thick marshmallow-y mass of delicious frosting.  Actually it's not the most tasty frosting, but it is super cute and fun!  Eat the day it's made.  It will start to turn to sugar and weep after 5 or 6 hours.

Cereal Treats

I love cereal treats!  I have been known to walk around grocery stores in Mexico begging for someone to show me where the Malvavisco are located.  That was after I grabbed hold of a little Mexican girl eating a pink fluffy marshmallow and asking her what it was called.  It's difficult to make Rice Crispy Treats while on vacation in Mexico.  Malvaviscos aren't your everyday ingredient there.  I hate it when a craving hits and I just can't quench it!!  So take a box of Treats with you if your traveling, or at least know how to say marshmallow in the native tongue.  That is the most important travelling tip I will ever share.

If you grew up like me, which I hope you all did, we ate lots of different cereal treats.  There's the standard Rice Crispy Treat, my favorite Peanut Butter Cornflake Treats, my Granny's Special K Balls, and the most famous of all Family Home Evening Treats................The New Daddies!  My mom would whip up New Daddies all the time on Monday nights.  It was just a thinned chocolate frosting tossed over puffed wheat cereal in the giant Tupperware bowl and then we'd each grab a paper cup and fill it over and over and over.   My dad would always feign being heartbroken because we always wanted New Daddies, but he secretly loved them too.

Today's cereal treat never graced our kitchen as a kid.  It was my sis-in-law Katie who introduced us to this amazing treat.  Thanks Katie!  For loving Josh and bringing beautiful babies into our family, but most importantly for these treats:) and those ones at Bear Lake last year.  Delish!  (I'll share that recipe later.)   My niece Ashlee brought the biggest bowl of these treats to the annual 4th of July celebration, and I believe they were gone in a matter of minutes.  I'll bet you she used two boxes of both Golden Grahams, and Chex in the making.  I'm talking monster sized, heaping, enormous bowl of cereal treats.  It was any kids dream.  James was asking for these earlier in the week so since he decided to leave us for the week to play with his friends, we're eating these treats in his absence.  There won't be a single crumb left, and I won't make them again for a long time, because they make me fat!  Period!  Sorry Jimmy:)  Enjoy these folks, and doctor them up anyway you need to.  Try adding some candy, or chocolate chips, or peanut butter chips, or cinnamon as I do.  You can't hurt a cereal treat.  Happy Friday folks!

Katie's Graham Chex Treats

6 c. Golden Grahams

6 C. Chex (Corn or Rice)

1 1/2 c. coconut

2 c. slivered or sliced almonds (I like slivered)

1/2 t. cinnamon (Totally optional)

1/2 c. butter

1 1/2 c. sugar

1 1/2 c. Karo Corn Syrup

Place the cereal, coconut, almonds, and anything else you'd like to add in a really big bowl.  Bring the butter sugar and corn syrup to a boil and let bubble for two minutes.  Pour the syrup over the cereal and toss.  I usually have the cereal box handy to pour in extra.  I usually do as well.  A lot extra.  I like the treat best the day after, but you can eat them immediately.  You can also pour them into a greased cookie sheet or 9x13 inch pan and press the cereal in.  Cut into squares when cooled.  Perfect at the lake or the pool, or on the boat.  Can you tell I'm thinking summer here:)

Homemade Peppermint Marshmallows & Hot Chocolate

Here I am.  The longest day of the year, and actually a very exciting day if you think about it.  We're on the downhill slide to summer.   Yeah!  And I have sick children as well.  Seth lost his lunch on the bus ride home yesterday.  Poor child.  So we're home bound today, but I'm OK with that.  The shopping is complete, there is cooking to be done, and recipes to share.

I noticed the other day,  a friend who lives far far away, made these little babies this week.  Great minds must think alike:)  "Happy Peppermint Marshmallows Christine!"  So last week I gave a demonstration on making homemade marshmallows for a bunch of ladies at church.  They're always such a nice audience and so kind.  These marshmallows are always the perfect treat in the summer, but I don't always make them for Christmas. They do add a little extra special touch to the holidays though don't you think?

I ripped this recipe out of a Martha Stewart Living magazine probably 14 years ago.  I think we still lived in Pocatello and it took me a few years to dare try it.  I don't know what took me so long.  Something about the fact that I had no idea how a marshmallow was made.  It was a mystery and something you just bought in bags I thought. It's really an easy recipe, and quite impressive to make.  People think you're magic!  In years past I've tinted the peppermint marshmallows pink and dipped them halfway in chocolate.  Now that was yummy, but this year I did as Martha Stewart showed and marbled those babies.  My kids thought I was amazing and Martha Stewart herself.  The ladies enjoyed them at church, and we are still enjoying them with our hot chocolate every night as a family.

As a kid, my mom would make homemade hot chocolate for us, and I loved it.  It wasn't a powder you added to water, but hot milk with loads of cocoa in it, and just the right amount of sugar.  My kids love this hot chocolate now as well.  Something is just extra special when milk is warmed and there is a giant hot pot of steaming cocoa on the stove.

Make some marshmallows, and cocoa for this weekend.  Family and friends will think you're amazing, and it really isn't hard at all.  It's extra special and fun to have.  Enjoy!

Peppermint Marshmallows

courtesy of Martha Stewart

Vegetable oil, for brushing

4 envelopes unflavored gelatin (3 tablespoons plus 1 1/2 teaspoons)

3 cups granulated sugar

1 1/4 cups light corn syrup

1/4 teaspoon salt

2 teaspoons pure vanilla extract (or 2 t. peppermint extract)

1t. red food coloring

1 1/2 cups confectioners' sugar

Directions

Brush a 9-by-13-inch glass baking dish with oil. Line with parchment, allowing a 2-inch overhang on the long sides. Brush parchment with oil; set aside.

Put granulated sugar, corn syrup, salt, and 3/4 cup water into a medium saucepan. Bring to a boil over high heat, stirring to dissolve sugar. Cook, without stirring, until mixture registers 238 degrees on a candy thermometer, about 9 minutes.

Meanwhile, put 3/4 cup cold water into the bowl of an electric mixer; sprinkle with gelatin. Let soften 5 minutes.

Attach bowl with gelatin to mixer fitted with the whisk attachment. With mixer on low speed, beat hot syrup into gelatin mixture. Gradually raise speed to high; beat until mixture is very stiff, about 12 minutes. Beat in vanilla. Pour into prepared dish, and smooth with an offset spatula.  Drop the red food coloring all over the marshmallow and use a toothpick or a kabob skewer to marbelize.  Not to hard.  Set aside, uncovered, until firm, about 3 hours. Better if overnight.

Sift 1 cup confectioners' sugar onto a work surface. Unmold marshmallow onto confectioners' sugar; remove parchment. Lightly brush a sharp knife with oil, then cut marshmallow into 2-inch squares. Sift remaining 1/2 cup confectioners' sugar into a small bowl, and roll each marshmallow in the sugar to coat. Marshmallows can be stored in an airtight container up to 3 days.

Homemade Hot Chocolate

courtesy of my muther:)

1 gallon milk or a combination of milk and cream or half and half.  It all tastes good!

2 c. sugar

1 c. cocoa powder

pinch salt

1/2 t. vanilla

Add all these ingredients together and bring the milk to a simmer.  Adjust the sugar and cocoa to your liking.  I also like to add 1/2 t. of cinnamon sometimes for a Mexican Hot chocolate.  Serve with homemade marshmallow, or big dollops of whipped cream.

It's Snowing, And I Made A Really Great Treat!

Truly it's snowing.  Right this very instant!  I don't want this quite yet.  Give me a few months.  Actually it could stay fall for approximately 2 months and 19 days to be exact.  I don't need snow until Dec. 25th, and then it can go away.  Stay in the mountains is my motto, but I forget sometimes that I CHOSE TO LIVE IN THE STINKING MOUNTAINS!  So it snows some years in Oct.  Most years in Oct. Sometimes even June and Sept.  I can really only count on July and Aug. to not have snow.  So I will just make fabulous treats to keep me happy.  No really I took these treats to a new little family last night.  They just had a beautiful baby boy.  He looks just like his daddy.  I thought they might like this treat.  Turns out----who wouldn't love this treat.  So I'm sharing the recipe since it ain't mine to keep anyways.  So thanks to Mel at Mel's Kitchen Cafe.  I love her stuff.  Funny thing..........she used to live in Logan.  She used to frequent the bakery a lot.   We never met, but I'm sure we would have been friends.  And she makes good treats!

Enjoy these.  And I'll get my positive attitude out of the closet as well as my ski coat.  For those of you who worry about cookie dough......... no need.  There are no raw eggs here.  Eat to your little hearts content and enjoy every minute of cookie dough bliss:0)  And thanks goodness.........it stopped snowing!

Chocolate Chip Cookie Dough Brownie

Brownie Layer:

1 12-ounce bag semi-sweet chocolate chips

1 cup (2 cubes) butter

1 1/2 cups sugar

1/2 teaspoon salt

4 large eggs at room temperature

1 1/2 cups flour

Preheat oven to 350 degrees. In a medium saucepan over low heat, melt butter and chocolate chips. Stir constantly and remove from heat when chips are fully melted. In the same pot, blend in the sugar. Then add eggs, blending fully one at a time. Add flour and salt and beat until air bubbles form in the batter. Pour into a greased 9 X 13-inch pan. Bake for 20 minutes. Turn heat down to 325 degrees and bake for 10 more minutes.

Cool completely and then top with the cookie dough layer.

Cookie Dough Layer:

1/2 cup (1 cube) butter, softened

1/2 cup dark brown Sugar

1/4 cup granulated sugar

3 tablespoons milk

1 teaspoon vanilla extract

1 cup all-purpose flour

pinch of salt

1 cup semisweet chocolate chips

In a small bowl, cream butter and sugars until light and fluffy. Beat in milk and vanilla. Gradually add flour and salt. Stir in chocolate chips. Drop by tablespoonfuls over cooled brownies; carefully spread over top (this can be tricky but I found the best way is to slightly wet my hands and pat the dough down gently so it doesn’t pull up the brownies). Cut into squares. Store in the refrigerator.

Susan's Mint Chocolate Brownies

"Mint chocolate bliss!"  Jenny C.

They're to die for!  I am not exaggerating, or even bias.  They are absolutely the most wonderful morsel on the planet.  Susan is a lovely sister-in-law of mine who indulged me this last Sunday.  For Jane's baby blessing I had a special request of Susan.  She was more than willing, and I am posting this recipe so all the others who attended Sundays function and who wanted the recipe will now have it.  Now Susan doesn't take the credit for these.  She got them off of the Tasty Kitchen website, but hallaluiah for us, she has them mastered.  She did pass on a few tips to me the other day.  These brownies are best made the day ahead, and then refrigerated.  I will not mess with perfection.  So do as Susan says!  Enjoy............I know I did!

Susan's Chocolate Mint Brownies 

courtesy of the Tasty Kitchen

FOR THE BROWNIES:

1 cup Melted Butter

½ cups Cocoa Powder

2 cups Sugar

4 whole Eggs Beaten

1 teaspoon Vanilla Extract

½ teaspoons Salt

1-½ cup Flour

FOR THE MINT FROSTING:

½ cups Butter, Softened

2 Tablespoons Milk

2 cups Powdered Sugar

1 teaspoon Peppermint Extract

5 drops Green Food Coloring

FOR THE GANACHE TOPPING:

½ cups Butter

1-½ cup Semi-Sweet Chocolate Chips

Preheat oven to 350 degrees.

Note: Increasing amounts to 1 1/2 times the original amounts will yield a baker’s half sheet (large cookie sheet) of brownies, to make 4 dozen brownies.

For the brownies, whisk together melted butter and cocoa powder. Then add sugar, beaten eggs, vanilla, and salt. Mix well and then add sifted flour. Stir in by hand. Do not over mix.

Pour into a 9×13 pan sprayed with cooking spray. If making 1 1/2 recipe, pour into a baker’s half sheet (large cookie sheet).

Bake at 350 degrees for 25-28 minutes. Cool for a few minutes and then place in the freezer for 20 minutes.

While brownies are in the freezer make the first layer of topping. Mix the mint frosting ingredients thoroughly. Evenly frost brownies and put back in the freezer for 20 minutes.

Make the chocolate ganache top layer. Melt the butter and chocolate and whisk together. (I melt them together in a Pyrex measuring bowl in the microwave for one minute. Be careful not to overheat. It won’t look melted but once whisked, it will.)

Drizzle warm chocolate over brownies and spread smooth with a spatula. Put back in the freezer for another 20 minutes.  Susan's tip is to make a day ahead and store covered in the fridge.  She says it make the flavors meld together and just taste better.  I totally agree!

Emma's Holiday Treats

I had to post some of the fun treats that Emma made this Christmas season.  She's turning into such a good little cook.  Way better than I ever imagined being at her age.  Let alone when I was 25!  She's been my little lifesaver with my morning sickness blues the last few months.  I don't even look at food porn when I have morning sickness.  I have stacks of food magazines that I just couldn't even stomach looking at a few months back.  I've got a lot of reading to do:)  Emma made all sorts of dinners for the family.  She's the best!!  I love her guts!!

These are the treats she made for our holiday festivities.  The little snowmen went to all the kids friends.  We wrapped them in sucker wrappers and tied a bow around the stick.  I thought they were dang cute.  Thanks to my friend E who showed us this idea.  I think she got it from someone else's blog.....so Thank You!  to whoever you are.  The snowmen were a hit!  The little truffles were just Oreo truffles, but Emma gussied them up with dark and white chocolate shavings, and little pearly sprinkles.  Thanks Emma for being my lifesaver.  You're my favorite daughter!!

Snowmen On a Stick

1 pkg. Ritz Crackers

Peanut Butter

White Chocolate Coating

Candy Corns

Mini Chocolate Chips

Popsicle Sticks

You can use Double Stuff Oreo's instead of making a Ritz Peanut Butter sandwich, but we liked the Peanut Butter best.  The Oreo's were hard to get the stick in without breaking the cookie.  Use whichever you like.  We just made a Ritz and Peanut Butter sandwich and stuck a Popsicle stick in the middle and then dipped in melted white chocolate.  Place a candy corn for the nose and mini chocolate chips for the mouth and eyes.  I did this with an Achievement Day group of girls and they LOVED it.  It is easy and quick!

Oreo Truffles (courtesy of Kraftrecipes.com)

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1 pkg.  (1 lb. 2 oz.) OREO Cookies, finely crushed (about 4-1/4 cups), divided

2 pkg. (8 squares each) BAKER'S Semi-Sweet Chocolate, melted

make it

MIX cream cheese and 3 cups cookie crumbs until well blended.

SHAPE into 48 (1-inch) balls. Dip in melted chocolate; place on waxed paper-covered baking sheet. Sprinkle with remaining cookie crumbs.

REFRIGERATE 1 hour or until firm. Store in tightly covered container in refrigerator.