Coconut Thumbprint Cookies with Chocolate

I'm late posting this, but here is the link to the "almost girl scout cookies":

http://www.the-baker-chick.com/2012/01/coconut-thumbprint-cookies-with-salted.html
I followed the recipe exactly, but added chocolate-- a package of unwrapped dove milk chocolates melted on a double boiler.  The bottoms were dipped in chocolate and set on parchment paper, with a drizzle on top.  Set in the freezer for a couple minutes until chocolate is firm and cookies remove easily from parchment paper.

Scotchmallows

Same basic recipe as in the Feb blog for Dark Chocolate Caramels, but add a big marshmallow cut in half to the caramel before dipping. Sticky side down to the caramel. Dip half, holding it together, set up, dip other half. Or make marshmallows, and pour over the pan of caramels, and they will cut to the same size, instead of round over square. That is what I will do the next time. I was experimenting on y'all with the bag o' mallows.

 

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Kale Chips

Wash and thoroughly dry a bunch of kale. This may take overnight wrapped in towels, plus a salad spinner. Tear or cut out the tough central rib. leave pieces about 2" or more, as they shrink up a lot, and you don't want tiny bits. In a large bowl, drizzle kale with 1-2 tsp. olive oil, 1/4 tsp salt or to taste, and whatever seasonings you like. I did lemon juice with cumin and coriander, and parmesan cheese. I have also used sriracha, just a few drops, like a squirt once around the bowl. Then massage the oil and seasonings into the kale until all is well coated. Spread in a single layer on a cookie sheet (I used silicone liners), and bake in a slow oven until dry and crispy, but not burned. I read lots of comments on the web about cooking, and decided that 350-400 was too hot, and resulted in brown, bitter edges. I settled on 225, convection, 22-26 minutes, rotating pans and racks. It must be kept in an airtight container, or it will absorb moisture and lose the crispy chipness. The calorie count is nill, and the nutrition is super high, so make some weekly. I used the smaller fresh bits in soup.

 

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Kouing-Aman

• 1 3/4 cups room temperature mineral water
• 1 1/2 teaspoons fleur de sel (sea salt)
• 1 pound (4 sticks) plus 2 tablespoons high-fat unsalted butter, chilled, plus more melted butter for tart rings
• 5 cups all-purpose flour
• 1 tablespoon firmly packed fresh yeast
• 3 cups sugar, plus more for rolling

Directions

1. In a small bowl, combine mineral water and salt. Let stand until salt has dissolved. Meanwhile, melt 2 tablespoons butter in a small saucepan over medium-low heat.
2. In the bowl of an electric mixer fitted with the dough hook, combine flour and the melted butter on low speed. Add water-and-salt mixture, and continue to mix until well combined, about 2 minutes. Add yeast, and mix for 1 minute more.
3. Cover the bowl with plastic wrap, and let rise in a warm place until doubled in size, about 1 hour. Punch the dough down, wrap in plastic, and place on a baking sheet. Chill for 2 hours in the refrigerator.
4. Meanwhile, on a Silpat (a French nonstick baking mat) or parchment paper, roll the remaining 1 pound butter into a 1/2-inch-thick rectangle. Wrap in parchment paper, and return to refrigerator until chilled, about 30 minutes. Remove the chilled dough from the refrigerator. On a lightly floured surface, roll out the dough to an 18-inch square. Center the chilled butter rectangle on the dough so that each side of the butter faces a corner of the dough. Fold the corners of the dough over the butter to enclose. Seal the edges by pinching them together. Roll the dough into a 24-by-8-inch rectangle. Fold the dough into thirds, aligning the edges carefully and brushing off any excess flour. (The object is to ensure that the butter is distributed evenly throughout so that the pastry will puff evenly when baked.) Wrap the dough in plastic, and chill for 20 minutes; this completes one turn.
5. Repeat process once, then repeat process twice, dusting the work surface and the dough with sugar, and using 1 1/2 cups for each turn. You will now have completed four turns.
6. Using a pastry brush, brush 15 ring molds (3 1/2 by 3/4 inches) with melted butter. Transfer to prepared baking sheets, and set aside. Remove dough from refrigerator. On a lightly sugared surface, roll the dough into a 1/2-inch-thick rectangle. Cut into 15 squares (4 1/4 inches). Fold up the corners of one square toward the center; repeat process. Lightly press to adhere. Turn square over, and gently coat with sugar. Invert, and place in a prepared ring mold. Repeat with remaining squares.
7. Preheat oven to 425 degrees. Let rise in a warm place until puffed, 30 to 40 minutes. Bake until golden brown, 35 to 40 minutes. Immediately remove ring molds, and place on a wire rack until completely cooled.

'Bang-bang' Cauliflower

'Bang-Bang' Cauliflower
1/2 cup Panko bread crumbs
2 tbsp. cornstarch
1/2 cup egg whites
1 head cauliflower
salt & pepper
1 tbsp. garlic powder
green onion
1/4 cup coconut oil

Sauce
1/4 cup lite mayo
1/4 cup Sweet Chili Sauce (or Siracha, depends on how hot you can handle it!) - I used the chili sauce
1 tbsp rice wine vinegar
2 tbsp sugar
**I also added 10-15 drops of Tabasco sauce, and about 1/4 tsp. red pepper flakes**

1. Slice your cauliflower florets.
2. Mix salt, pepper, and garlic powder into your Panko cread crumbs in a shallow dish.
3. Set separate bowls aside with egg whites and cornstarch. Dip your florets one by one into the cornstarch, and shake off excess. Then dip into egg whites, and then coat with the Panko mixture.
4. After coating all of your florets, warm up your coconut oil in a large frying pan and place all florets in hot oil. Turn with tongs making sure all sides are browned. Set on top of paper towels to remove excess oil. Top with more salt.
5. In a small bowl mix all of your sauce ingredients. Coat your breaded and pan fried florets with sauce, top with sprinkles of green onion and serve right away.

This recipe took a while to make. It definitely wasn't difficult, but dipping each floret individually into the cornstarch, then egg, then panko took what felt like FOREVER. It was totally worth it though!

Cheesy Garlic Bread

Basic Pizza Dough
yield: 2-12 inch pizzas, approximately 1 lb. of dough

Ingredients:
1 cup warm water
2 1/4 teaspoons active dry yeast
1 tablespoon honey {or sugar}
2 teaspoons salt
2 tablespoons olive or canola oil
3 cups bread flour {give or take 1/2 cup…depending on the heat & humidity}

Directions:
In a large mixing bowl, preferably that of a stand mixer, stir yeast and honey into warm water. Sit for 5-10 minutes or until bubbles form and mixture starts to foam. This tells you that the yeast is alive and kicking. Pour in salt, oil and half the flour and mix.

Cheesy Garlic Bread Sticks
yield: 1- 12 inch pie

Ingredients:
1/2 recipe Fail-Proof Pizza Dough
2 tablespoons softened salted butter
2 cloves garlic, finely minced
1/4 cup grated parmesan cheese {use the real stuff!}
1/4 pound grated mozzarella cheese
{salt & pepper, if desired}

Directions:
Preheat oven to 500 degrees with pizza stone inside. {If you don’t have a pizza stone, use an upside down cookie sheet}
Mix butter and garlic in a small bowl and set aside.
Spread pizza dough out into a 12-inch circle on parchment paper. {This makes it easier to transfer to the pizza stone.}
Spread the butter and garlic mixture over dough and top with parmesan and mozzarella cheeses. Top with a light sprinkling of salt and pepper, if desired. {That step is totally optional!}
Bake 7-10 min until golden and bubbly.

Savory Oatmeal Cookies

1 cup old-fashioned oats
1/4 c warm water
1/3 c extra-virgin olive oil
1/4 c lightly packed light brown sugar
1 large egg, beaten
1 c unbleached all-purpose flour
1/2 teaspoon fine sea salt
1/4 teaspoon baking soda
2 teaspoons chopped fresh rosemary
1/4 teaspoon freshly cracked black pepper
1 cup freshly grated Parmesan cheese
flakey sea salt, such as Maldon or fleur de sel

Preheat the oven to 350*

Combine egg, brown sugar and oil, whisk to combine.  Add water and wisk again.  Add oats to liquid mixture and stir to coat. Add chopped rosemary, soda, salt, pepper and flour, stir to combine.  Before all the flour is incorporated, add Parmesan cheese. 
Using a 2 tablespoon sized scoop, Medium Scoop, form a scoop and flatten on either parchment paper or Silpat to1/4" disk.  Sprinkle each disk with pin of salt on top.
Bake for 15-17 minutes or until edges are slightly browned.

Remove to cooling rack.  Serve with soft cheese, or alone....or tucked into your pocket, in a closet or driving to the store.  They really are very yummy!!!  Would be great with minestrone or Italian Wedding Soup.