What’s for dinner: Penne with butternut squash and goat cheese
What’s for dinner: Stewed okra and tomatoes
This week’s treat: Candy pie
Or, it’s all fun and games until the smoke alarm goes off.
Candy pie had to have been conceived with three-year-olds in mind. Logan had already learned to bake chocolate-chip cookies with GramE, so he helped me mix the blondie batter, which we poured into a round pan and baked for 25 minutes.
Then the fun began! M&Ms (of which he ate about every other one), mini Reese’s Peanut Butter Cups (of which he’d take a bite and then place on the pie), white chocolate chips, and chopped Oreos weighed down the hot, goopy batter. I mean, this thing was ridiculous.
Back in the oven for another 15 minutes, only the batter began to overflow and spill onto the oven floor, setting off the smoke alarm. So there I am with a hot, smoking oven for which I have to wait to cool in order to chip out the baked-on crust and an uncooked blondie loaded with melting candy.
Luckily, Logan didn’t seem too interested in actually eating our concoction. I scraped it into the garbage, and later when I asked him to throw away a cracker that had fallen on the floor, he announced, “I put the Goldfish on the candy pie!”
What’s for dinner: Corn on the cob with spicy cilantro butter
This week’s treat: Coconut-caramel buttery cookies
Start with the dough for Buttery Holiday Cookies. Stir 3/4 cup sweetened shredded coconut into the flour mixture.
Halve the dough and form each half into a 1 1/2-inch-diameter log. Tightly wrap in parchment or wax paper. Chill 2 hours or freeze 1 hour.
Trim off the ends, then slice the log into 1/4-inch-thick rounds. Transfer to cookie sheets and bake at 350 degrees until cookies are firm and lightly browned, 17 to 20 minutes. Cool cookies on racks.
Spread half of the cookies with 1 tsp. dulce de leche (I used caramel sauce). Top with the remaining cookies. Spread dulce de leche on the sides of each sandwich; roll in toasted coconut.
This week’s treat: mini peach pies
For each mini pie, cut a 5-inch round of refrigerated pie dough and press into a muffin-pan cup. Place a pitted peach half, cut side up, in the muffin cup; top with a thin slice of butter and sprinkle with sugar. Top with a 3 1/2-inch round of dough, then crimp the top and bottom crusts together. Pierce the top with a knife, brush with beaten egg, sprinkle with sugar, adn bake at 350 degrees until golden, about 35 minutes.
This week’s treat: Chai latte bars
What’s for dinner: Pizza bianca with prosciutto and asparagus
1 pizza crust
1 t. extra-virgin olive oil
1 c. quattro formaggio cheese, shredded
4 slices prosciutto, cut into 2- or 3-inch pieces
1/2 c. asparagus, cut diagonally into 3-inch pieces
2 T. shaved parmesan cheese1/4 c. toasted pine nuts
1/4 t. black pepper
1. Preheat oven to 450 degrees.
2. Drizzle oil and rub evenly over pizza crust.
3. Sprinkle shredded cheese onto crust. Arrange prosciutto adn asparagus pieces evenly over crust. Top with parmesan cheese, pine nuts, and black pepper.
4. Transfer to pizza stone or baking sheet. Bake for 15 minutes or until crust is golden. Let sit for 5 minutes before serving
This week’s treat: Cracker-jack brownies. The recipe calls them kettle-corn crunch brownies, but I find that inaccurate, so I’m renaming them. ;-)
Page 1 of 25