Thursday, December 12, 2013

Sugared Grape and Phyllo Tart



Welcome to Day #4 of Christmas Week, a multi-blogger event co-hosted by Kim of Cravings of a Lunatic and Jen from Juanita's Cocina! Each day we will be celebrating the holidays with a different set of Christmas-themed treats, as well as a fabulous Christmas giveaway. We hope you enjoy this fabulous event. Tune in each day starting Monday, December 9th and ending Saturday, December 14th.
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Have you ever baked or roasted a grape? Yeah, me neither... until now. And y'all, it's so good! The sweetness really intensifies and the skin softens quite a bit - plus they are really pretty when baked into something! Perfect for the holidays.

And I think we can all agree that phyllo dough is the bombdiggity. I mean, it's thin, flaky, crispy dough. Hello?! 

This 4 ingredient recipe is so easy it's ridiculous. You just brush a layer of phyllo with butter (!), sprinkle with sugar (!), and top with another layer. Repeat 5 times, top with grapes, and bake. 

The result is a thin, crispy, easy to eat sweet treat topped with fruit and therefore healthy. 

Yes?


Sugared Grape & Phyllo Tart
6 sheets frozen phyllo dough, thawed according to package directions
6 tablespoons unsalted butter, melted
8 teaspoons sugar
1 cup red seedless grapes

Preheat oven to 400.

Lay 1 sheet of phyllo on a baking sheet (keep the other sheets covered). Carefully brush the entire surface lightly with butter. Sprinkle 1 teaspoon sugar evenly over the butter and then top with another sheet of phyllo dough. Brush the new sheet with butter, sprinkle with sugar, top with another phyllo sheet, and repeat. With the last sheet, butter it lightly before arranging the grapes on top. Dot each grape with some butter and then sprinkle the remaining 2 teaspoons sugar over the entire top.

Bake until crispy and golden, 13-15 minutes. Let cool slightly before cutting into squares. Serve warm.

Source: adapted from Martha Stewart's Dinner at Home


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    Today's #ChristmasWeek giveaway comes courtesy of Swissmar. Le Cordon Bleu has been a worldwide leader in gastronomy and hospitality for over 100 years and are widely considered the guardian of French culinary technique. Swissmar now combines this culinary expertise with their own knowledge and brand recognition to introduce this fantastic new line.

    The Le Cordon Bleu ceramic ovenware from Swissmar are all freezer safe, oven safe, dishwasher and microwave safe. The French-inspired Charmant Collection 5 qt. Rectangular Roaster has scalloped edges and is beautiful enough to go straight from oven to table! To enter to win a Swissmar Roaster, read the details and use the Rafflecopter below!


    ***This giveaway is for one Swissmar Charmant Collection 5 qt. Rectangular Roaster (winner's choice of color:  blue, yellow, red, or white)! This giveaway is open to Continental US residents only. When the contest concludes, the winner will be chosen by random draw. The winner will be notified through e-mail and they will have 3 days to respond or another winner will be chosen.***



    ***Disclaimer: This giveaway is being provided by Swissmar.  #ChristmasWeek bloggers have not received product or been compensated as a part of this giveaway.***


    Posted by Aimee ~ See Aimee Cook at 7:00 AM 10 comments

    Wednesday, December 11, 2013

    Gingerbread Bread Pudding with Salted Caramel Sauce



    Welcome to Day #3 of Christmas Week, a multi-blogger event co-hosted by Kim of Cravings of a Lunatic and Jen from Juanita's Cocina! Each day we will be celebrating the holidays with a different set of Christmas-themed treats, as well as a fabulous Christmas giveaway. We hope you enjoy this fabulous event. Tune in each day starting Monday, December 9th and ending Saturday, December 14th.
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     Bread pudding is a favorite in our house so when I was planning for Christmas Week I just knew I wanted to do something bread pudding-ish. And what better bread to use for Christmas than gingerbread! The warm spice of gingerbread, baked with sugar and milk, then then drizzled with caramel sauce makes the BEST bread pudding I've ever had!

    You could easily bake yours in individual ramekins like I did or make a single dish of it. Just adjust the times based on the depth of your dish.

    You can pick up a loaf from your favorite bakery or make your own - either homemade or from a box!
    Gingerbread Bread Pudding with Salted Caramel Sauce
    For the bread pudding:
    5 cups cubed (1 inch) gingerbread, lightly toasted in the oven
    2 eggs
    2 tablespoons melted butter
    2 tablespoons vanilla extract
    2.5 cups milk
    2 cups sugar

    For the sauce: 
    3/4 cup packed light brown sugar
    3 tablespoons bourbon 
    1 tablespoon unsalted butter
    6 tablespoons half & half, divided
    1 teaspoon vanilla extract
    1/8 teaspoon kosher salt

    Preheat oven to 325.

    Beat together the eggs, butter, vanilla, and milk. Add the sugar and mix until the sugar is dissolved. Add the toasted gingerbread and let stand for 20 minutes, occasionally pressing down to make sure the bread is absorbing liquid. 

    Pour the mixture into a 9x5 inch loaf pan and bake for 55 to 70 minutes, or until a knife inserted into the center comes out clean. 

    While the bread is baking, make the sauce. Combine the brown sugar, bourbon, and butter in a small saucepan over medium-high heat. Bring to a boil and simmer for 2 minutes or until the sugar dissolves, stirring frequently. Stir in 5 tablespoons half & half; simmer 10 minutes or until reduced to about 1 cup. Remove the pan from heat and stir in remaining 1 tablespoon half & half, vanilla, and salt. 

    Serve the bread pudding warm with hot salted caramel sauce over top. 

    Source: Bread pudding adapted from Pioneer Woman; caramel sauce from this Cooking Light recipe

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    Today's #ChristmasWeek giveaway comes courtesy of Freund Container & Supply. Freund Container & Supply has been helping build businesses since 1938 as the largest distributor of glass bottles, containers, and wholesale packaging supplies online. Freund offers over 5,000 items in stock every day, 98% same day shipping, and low-price guarantees. Take a look at Freund’s wide selection of jars, tins, bottles and vials for all your crafting and food related needs!  

    To enter to win one of FIVE different Freund gift certificates, read the details and use the Rafflecopter below!
    ***This giveaway is for five (individually awarded) $100 gift certificates to Freund Container & Supply.  Gift certificate is a one-time use certificate and must be used in its entirety; any leftover monies on the gift certificate will be forfeited.  This giveaway is open to both US and Canadian residents. However, it should be noted that due to current International shipping rates, any Canadian winners will pay higher shipping costs for orders. ***



    ***Disclaimer: This giveaway is being provided by Freund Container & Supply. #ChristmasWeek bloggers have not received product or been compensated as a part of this giveaway.***

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    Visit all the other Christmas Week Peeps for more Holiday Baking Goodness:
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    Love all things gingerbread? Check out these recipes:
    Ginger Burst Cookies aka The Best Cookies EVAH
    Gingerbread Pancakes from Magnolia Cafe in Austin, TX


    Posted by Aimee ~ See Aimee Cook at 7:00 AM 14 comments

    Tuesday, December 10, 2013

    Pear and Dried Cranberry Baked Custard





    Welcome to Day #2 of Christmas Week, a multi-blogger event co-hosted by Kim of Cravings of a Lunatic and Jen from Juanita's Cocina!  Each day we will be celebrating the holidays with a different set of Christmas-themed treats, as well as a fabulous Christmas giveaway.  We hope you enjoy this fabulous event.  Tune in each day starting today, Monday, December 9th and ending Saturday, December 14th.
    Today, I'm sharing a simple baked custard dessert. This is the kind of sweet that you want alongside a big mug of hot chocolate or coffee - or when you can't eat another super sweet baked good. This is light, creamy, and delicious. You could probably even pass it off as breakfast :) The pear softens and becomes this delicious sweet element that pairs so well with the tart cranberries. 

    You know what's even better? It's made in minutes - like, less than 10 - with just a blender! 

    Isn't everything in a tart pan automatically prettier?

    Pear & Dried Cranberry Baked Custard
    1/4 cup all-purpose flour, plus more for dusting
    1 ripe pear, peeled, halved lengthwise, and cored
    3/4 cup milk
    3/4 cup heavy cream
    2 large eggs
    1 teaspoon pure vanilla extract
    1/4 cup sugar
    pinch of salt
    1/2 cup dried cranberries

    Preheat oven to 400.

    Lightly spray a 10-inch fluted tart pan or pie pan. LIghtly dust with flour and tap out excess.

    Cut the pear lengthwise into thin slices that are about 1/8 of an inch thick. Lay the slices in the bottom of the prepared pan in a single layer.

    Add the flour, milk, heavy cream, eggs, vanilla, sugar, and salt to a blender. Process until smooth, about 1 minute. Pour the batter over the pear slices and sprinkle the cranberries over top.

    Bake until golden and set, about 25 minutes. Let stand at least 15 minutes before cutting into wedges.

    Source: slightly adapted from Martha's Stewart's Dinner at Home


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    Today's #ChristmasWeek giveaway comes courtesy of Le Creuset.  Respect for tradition and authenticity has been Le Creuset's guiding principle since 1925, and their kitchen and cook ware is known internationally.


    Le Creuset's Revolution Utensil Set is available in six different colors, and it represents the next generation of functional innovations in the kitchen. Developed with chefs and culinary enthusiasts in mind, each utensil features a task-defined blade made from premium silicone, as well as a carefully crafted wood handle engineered to improve grip for a variety of kitchen tasks. The set includes one of each of the following: utensil crock, small spatula, medium spatula, spatula spoon, basting brush, jar scraper. To enter, read the details and use the Rafflecopter below!

    ***This giveaway is for one Le Creuset Revolution Utensil Set (winner's choice of color)! This giveaway is open to Continental US residents only. When the contest concludes, the winner will be chosen by random draw. The winner will be notified through e-mail and they will have 3 days to respond or another winner will be chosen.***



    ***Disclaimer:  This giveaway is being provided by Le Creuset.  #ChristmasWeek bloggers have not received product or been compensated as a part of this giveaway.***

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    Visit all the other Christmas Week Peeps for more Holiday Baking Goodness:


    Posted by Aimee ~ See Aimee Cook at 7:00 AM 12 comments

    Monday, December 9, 2013

    Cranberry Pistachio Eggnog Bark



    Welcome to Christmas Week, a multi-blogger event co-hosted by Kim of Cravings of a Lunatic and Jen from Juanita's Cocina! Each day we will be celebrating the holidays with a different set of Christmas-themed treats, as well as a fabulous Christmas giveaway. We hope you enjoy this fabulous event. Tune in each day starting today, Monday, December 9th and ending Saturday, December 14th.

    Today I'm sharing an AMAZING bark recipe for the eggnog lovers. This bark straight up tastes like eggnog - with the added bonus of chopped pistachios and dried cranberries mixed in. Bark is one of my favorite things to make because it's so darn easy! And it definitely counts as Christmas baking... even though the oven is never touched :)

    Can you smell the nutmeg?


    Christmas Week is also bringing with it some AMAZING giveaways! 


    Today's #ChristmasWeek giveaway comes courtesy of Magimix by Robot-Coupe. Magimix has an impressive history, and is the inventor of the first food processor for home cooks. Their machines are still handmade in Burgundy, France, and they are the only company to manufacture their own motors which feature a 30 year guarantee!

    Chefs Catalog is offering a new, exclusive Magimix by Robot-Coupe 3200XL 12-Cup Food Processor package. The food processor features nested bowls, stainlesssteel blades, and a large feed tube. The included blender attachment transforms the processor into a fully-functional blender, and the citrus press is ideal for extracting juice from all types of fresh fruits. To enter, read the details and use the Rafflecopter below!


    ***This giveaway is for one Magimix by Robot-Coupe 3200XL 12-Cup Food Processor (in white)! This giveaway is open to Continental US residents only . When the contest concludes, the winner will be chosen by random draw. The winner will be notified through e-mail and they will have 3 days to respond or another winner will be chosen.***


    ***Disclaimer: This giveaway is being provided by Magimix by Robot-Coupe. #ChristmasWeek bloggers have not received product or been compensated as a part of this giveaway.***

    Visit all the other Christmas Week Peeps for more Holiday Baking Goodness:




    Cranberry Pistachio Eggnog Bark
    12 ounces white chocolate chips
    3 tablespoons eggnog
    1/4 cup roasted salted pistachios, chopped
    1/4 cup dried cranberries, chopped
    1 teaspoon nutmeg
    1/2 teaspoon vanilla
    1/2 teaspoon rum (optional)

    Line a baking sheet with parchment paper and set aside.

    Set up a double boiler (or place a metal mixing bowl over a medium saucepan). Add a few inches of water to the saucepan, making sure the water won't touch the bowl on top. Bring the water to a boil. In the top bowl, add the white chocolate chips and 1 tablespoon of eggnog. Stir frequently until it begins to melt. Add another tablespoon of eggnog and continue stirring. Add the last tablespoon of eggnog, stir until it's melted and smooth, and remove from heat. Whisk in the nutmeg, vanilla, and rum until smooth. Stir in the chopped pistachios and cranberries, leaving a small amount behind for garnish.

    Pour the chocolate mixture out onto the prepared baking sheet and smooth until it's about 1/4 inch thick. Garnish with additional chopped pistachios and cranberries and chill in the fridge for at least 2 hours. Break into pieces and serve.

    Source: adapted from Apron Strings
    Posted by Aimee ~ See Aimee Cook at 7:00 AM 31 comments

    Thursday, December 5, 2013

    Arroz con Pollo (Chicken and Rice)



    Last year, I had the opportunity to travel to Honduras and do some mission work at a children's home. Since we were a large group, they thought it'd be easier to just serve us the same food everyday.

    Any guesses what it was?

    Yup, chicken and rice.

    For 6 days.

    In reality, thanks to my Crohn's disease I wasn't eating any of the local food but I watched my travel mates choke down chicken and rice so many times they pledged to never eat it again. And while I didn't even eat any of it, I had no desire to want to make it for months after our trip!

    Arroz con Pollo is a traditional chicken and rice dish from Spain and Latin America and when prepared well, it's darn tasty. This version is done in one pot - rice and all - which makes for an easy weeknight meal. And y'all know I love those!

    I found the Sazon packets in the international aisle of my grocery store - which is really limited in their international foods already. The packets come in a 1.4 oz box. Azafran is saffron, which gives the dish the gorgeous yellow hue.


    Arroz con Pollo
    2 pounds boneless chicken breasts
    1 tbsp vinegar
    2 packets Goya Sazon con Azafran (see above)
    1/2 tsp adobo powder
    1/2 tsp garlic powder
    3 tsp olive oil
    1/2 medium onion
    1/4 cup cilantro
    3 cloves garlic
    5 scallions
    1 tomato, diced
    2.5 cups long grain rice
    4 cups water
    1 chicken bouillon cube or 1 packet Goya powdered chicken bouillon 
    salt to taste

    Season the chicken with the vinegar, 1 packet of the sazon, adobo powder, and garlic powder. Let rest for 10 minutes. Heat a dutch oven over medium heat and add 2 tsp of the oil. Add the chicken and brown on each side. Remove and set aside.

    In a small food processor, combine the onion, cilantro, garlic, and scallions. Pulse until finely chopped. If you don't have a small processor, you can chop them by hand.  

    Add the remaining 1 tsp oil to the pot and saute the finely chopped onion mixture on medium-low until soft, about 3 minutes. Add the tomato and cook another minute. Add the rice, mix well, and cook another minute. Add the water, bouillon, and 1 packet sazon, scraping up any browned bites on the bottom. Taste for salt and adjust as needed.

    Add the browned chicken and bring to a boil. Simmer on medium-low until most of the water evaporates and you see liquid bubbling at the top of the rice line. Reduce heat to low and cover. Cook 20 minutes without opening the lid. Remove from heat and let sit - with the lid on - for an additional 10 minutes. 

    Fluff with a fork before serving. 

    Source: Slightly adapted from Skinnytaste
    Posted by Aimee ~ See Aimee Cook at 5:00 AM 10 comments

    Monday, December 2, 2013

    Freezer Breakfast Sandwiches



    Happy December!

    We had a fun, relaxing, and productive Thanksgiving weekend and I hope yours was, too! This year, the calendar led us straight from Turkey Day right into Advent so my house isn't quite sure what season it is! Some rooms are still sporting the fall look while others have been Christmasfied. Perhaps I could start a new trend :)

    My husband recently started working from home full-time so his morning routine has changed quite a bit. Previously, he was a fan of the dollar breakfast menu at Mickey D's. Now? It's too cold to run up the road to grab breakfast! These sandwiches are the PERFECT solution.

    They're cheaper than even the dollar menu, healthier, and more substantial!

    One evening I whipped these up in mere minutes, wrapped them tight, and tossed them in the freezer. Even if you don't work from home, you can toss one in the microwave while brewing your coffee and have a warm, hearty, and delicious breakfast sandwich to enjoy on the road!

    Most English Muffins come in a package of 6 so this would use the entire package to get you a week + 1!


    Freezer Breakfast Sandwiches
    6 English muffins, sliced in half
    6 large eggs
    6 slices Canadian bacon, crispy cooked bacon, or 12 thin slices deli ham
    6 slices cheddar cheese 
    salt and pepper

    Preheat oven to 350.

    Coat 6 ramekins with cooking spray. Crack one egg in each ramekin and lightly scramble with a fork. Season each egg with salt and pepper. Bake for 12-15 minutes or until set. Remove and let cool slightly. Run a knife around the edge to release the egg and remove. Allow to fully cool.

    Layer each English muffin with an egg, choice of meat, and slice of cheese.

    Wrap tightly in plastic wrap and store in the freezer.

    To reheat: Remove sandwich from plastic wrap and wrap in paper towel. Microwave at 50% power for 1 minute, flip over and microwave at full power for 1 minute.

    Source: Eat Cake for Dinner

    Posted by Aimee ~ See Aimee Cook at 5:00 AM 1 comments
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