Fudgy Rocky Road Bars

Technical name for these (from Martha Stewart) is fudgy rocky road bars, but really they're glorified smores, that you can make without a bon fire and a tent!  This is the perfect treat if you want something with few ingredients, and takes less than 20 minutes to make.  Plus, they gooey and taste amazing.  Who doesn't love smores?!

Here are the ingredients you'll be using.  Another great tid-bit about these are they're low cal!  If you slice them up into 18 pieces, it's only 285 calories for one.  I cut them up into probably 24 pieces, and also used low fat gram crackers, which will lower calories further.  I'm starting to think my co-workers are getting upset about all the treats I keep bringing in, so I thought these were a great alternative because they taste great, but don't put you into a food coma after eating them!  (Hellooo oreo stuffed cookies)

Begin by preheating the oven to 375 degrees F.  Spray a 9x13 inch baking dish with non-stick.  Then line the bottom of the dish with graham crackers, breaking them to fit if necessary.  Or breaking them to fit the already broken ones like I did!  Bake until crackers are lightly toasted and fragrant, about 8 minutes. 

Remove from the oven and sprinkle with almonds and dollop with marshmallow topping. 

In a heatproof bowl set over (not in) a pan of simmering water, combine chocolate chips and milk.  Cook, stirring occasionally, until chocolate melts and mixture is smooth.

Pour chocolate mixture over marshmallow topping. 

Working quickly, swirl together with a thin-bladed knife.  Refrigerate until set, about an hour.  Cut into squares.  You can also refrigerate, tightly wrapped, for up to two days.

There you have it!  The easiest, cleanest, make in your home smore you'll ever eat.  The walnuts are a great addition, and give it a little extra crunch.  Try these, I guarantee you'll like them.  They might even bring you back to being a kid, this time you won't have chocolate and marshmallow all over your face.  :)

Fudgy Rocky Road Bars

8 graham crackers

1 1/2 cup natural almonds, coarsely chopped

1 cup marshmallow topping

1 12oz bag semisweet chocolate chips

1 14oz can condensed milk

Preheat oven to 375 degrees F.

Spray 9x13 inch baking dish with non-stick spray.

Line the bottom of the dish with graham crackers, breaking to fit if necessary.

Bake until crackers are lightly toasted, around 8 minutes.

Sprinkle with almonds and dollop with marshmallow topping.

In a heatproof bowl, over a pan of simmering water, combine chocolate chips and milk.

Cook, stirring occasionally, until chocolate melts and mixture is smooth.

Pour chocolate mixture over marshmallow topping.

Working quickly, swirl together with a thin-bladed knife.

Refrigerate until set, about an hour.

Cut into squares and serve.



Strawberry Stuffed French Toast

Oh how I wish I could make these kind of breakfasts during the week; instead I stick to yogurt and granola and save the treats for the weekend mornings.  This was exactly that: an awesome treat.  I made French toast a couple months ago using Challah bread, and am convinced it's the absolute best bread for French Toast.  It's thick, soft and perfect!

For some reason the strawberries from Central Market always taste better than ones I buy from anywhere else.  Plus they're always huge!  I sliced one cup of strawberries into bite size pieces. 

Combine them with sugar in a medium bowl.  Mix well and set aside for around 15 minutes.  Take your cream cheese out of the fridge here so it's softened when you go to add it to the strawberries. 

Challahhh!

I cut four slices, two for me and two for C.  I cut them pretty thick, because that's how I like my toast, but you can do whatever floats your boat!  Once sliced to your liking, carefully slice a pocket into the center of each piece.  Make sure not to cut all the way through to the other side.  Heat the bread in a skillet over medium heat for a couple minutes on each side, then remove and let cool.

In a shallow baking dish, I used a 9x13 inch pan, whisk together egg and milk.  Then whisk in the melted butter and vanilla. 

Stir in the flour, cinnamon, and salt and whisk together until smooth.

To finish the filling, stir in the cream cheese until well blended.

Fill the pocket of each slice of bread with the filling.  I will admit this was when I was getting a little worried these wasn't going to turn out well.  I had to reach into the pocket and pull out some bread to make room for the filling.  Even then it was messy and all over the place, and that's when I started calculating how long it would take to get to IHop, because I was hungry!  Do your best, it won't be perfect and I had some filling leftover.

Place the filled slices of bread in the egg mixture, soaking for 30-40 seconds per side.  Remove the bread and allow access to drip off.  Add one tablespoon of butter to a heated skillet, and swirl to coat the pan.  Add the slices of toast in a single layer.  If you're making more than four pieces make sure you only work a couple pieces at a time so they don't get soggy.  Cook until light golden brown and crisp, about 1-2 minutes per side. 

Next time I think I will try and stuff a little more of the filling into these.  I was worried it would fall out when I was cooking it on the stove, but as you can see it sort of sealed it off.  These were very tasty, I added a little powered sugar on top, and didn't think they needed any maple syrup.  The strawberry and cream cheese mixture went great with the challah bread.  Breakfast of champions! 

Strawberry Stuffed French Toast

Filling

1 cup sliced fresh strawberries

2 tablespoons sugar

4oz cream cheese, softened *I used fat free

Toast

4 thick slices of bread, challah or other soft Italian bread

1 large egg

3/4 cup milk *I used skim

2 tablespoons melted butter

1 teaspoon vanilla

1/4 cup flour

1/4 teaspoon cinnamon

1/4 teaspoon salt

unsalted butter

maple syrup and powdered sugar *optional

To make filling, combine sliced strawberries and sugar in a medium bowl, and set aside for 15 minutes until cream cheese is softened.

Then stir in cream cheese until well blended.

To prepare toast, carefully slice a pocket into the center of each slice of bread, taking care not to cut all the way through to the other side.

Heat bread in a large skillet over medium heat for a couple minutes on each side, set aside.

In a shallow baking dish whisk together egg and milk. 

Whisk in melted butter and vanilla.

Stir in the flour, cinnamon and salt.

Whisk until smooth.

Fill the pocket of each slice of bread with some of the filling mixture.

Place the filled slices of bread in egg mixture, soaking for 30-40 seconds on each side.

Remove the bread and allow excess batter to drip off.

Add one tablespoon butter to a heated skillet and swirl to coat pan.

Add the bread to the skillet in a single layer.

Cook until light golden brown, about two minutes on each side.

Serve immediately with maple syrup, powdered sugar or whatever you like!

You Win, Habanero

This weekend I made two very spicy dishes, both on accident.  I've read that the habanero pepper is the spiciest pepper.  I used one in my stuffed focaccia, and couldn't really taste it.  I figured my taste buds were just getting used to spicier food... I was very wrong.  I cut up the other and used it in these, and my mouth was burning.  Lesson learned: do not underestimate the power of habanero.  I'm not sure what to call these, they're kind of chicken fajitas, just rolled up and baked.  They were very tasty, of what I could taste that is!

We had gone to Babe's Chicken a few days before; if anyone lives in the Dallas area and hasn't been to one, please go.  Their chicken and sides are amazing... don't eat for the whole day before you go, as you will be stuffed to the brim when you leave.  See their site by clicking here.  Anyway, I had leftover fried and smoked chicken, so I shredded it, took the breading off and used that.  If you have any kind of leftover chicken that you can shred, you could use that too.  I used approximately one and a half cups of chicken.

Cut up tomatoes, onions and habanero peppers to mix into the chicken.

Cook on the stove for around 5 minutes over medium heat to brown the veggies a bit.  The pink color of the chicken was making me a little nervous, so I wanted to make sure it was cooked throughly.  Turns out that was the color the meat!

I bought these soft whole wheat tortillas from Central Market and wrapped the chicken and pepper mix in them.  Then sprinkle with quarto fromage cheese.  Cook for around 12 minutes at 350 degrees, or until cheese has fully melted on top.

I made homemade guacamole while these were cooking in the oven, and served with it on top of the tortillas.  These were very tasty, and took about 20 minutes to make, including the time in the oven.  Great way to use your leftover veggies and chicken!  If you feel you can handle the spice, feel free to use a habanero.  If not, regular bell peppers would have worked well too.  Enjoy :)

Chicken "Fajitas"

1 1/2 cup shredded chicken

1/2 cup tomatoes, cut into bite size pieces

1/2 cup onions, cut into bite size pieces

1 habanero pepper, minced

6 whole wheat tortillas

1/2 cup shredded cheese  *I used quarto fromage, you can use whatever you like!

guacamole *optional

Preheat oven to 350 degrees F.

Spray an oven safe baking dish with non-stick spray.

Place veggies and chicken in a pan over medium heat for around 5 minutes, until veggies start to get tender.

Remove from heat and spoon mixture into tortillas.

Roll the mixture in, and place on the prepared dish.

Once you've used all the mixture, sprinkle the tortillas with cheese.

Cook for around 12 minutes. 

Let cool for a few minutes before serving. 

Mac & Cheese with Broccoli

I was really lazy this weekend.  I had a very long to do list, with many items that have a due date of my birthday (in less than two weeks) but still didn't find much motivation.  Guess that means I have to step it up this week!  I always feel loopy on Monday's if I wasn't productive on the weekend, is that what being a grown up is?  I don't like it.  So, there.  Even though my to do list remains untouched, I was very productive in the kitchen.. which is good news for you!  In case I haven't expressed my love and admiration for Mac and Cheese yet, I will now.  It's probably my favorite food, besides steak, and pasta, and bread.. OK, well it's one of my favorite foods.  This was a great low fat recipe, with a little added veggie, and it turned out awesome.  Very creamy and cheesy, just the way it should be!

I used frozen chopped broccoli, but you can use fresh too.  Which ever is easiest, or in the house!

I also used whole wheat pasta, and could not taste the difference.  Plus, it makes you feel less guilty about eating it!

Begin by bringing salted water to a boil, then add pasta and cook for a few minutes less than instructed on the package.  The pasta should be slightly undercooked.  Drain, and set aside.

Meanwhile prepare the cheese sauce.  Heat two cups of milk in a medium saucepan over medium high heat.  Stirring often until steaming hot.  I used skim milk, but you can use whatever you like.

  Whisk together the remaining cold milk, flour mustard, salt and pepper until smooth.  I cut the recipe in half, so that's why my portions look pretty small.

Whisk the flour mixture into the steaming milk and bring to a simmer, whisking often, until smooth and thickened.

Remove from heat and stir in the cheese. 

Add your thawed broccoli and stir until combined.  Then stir the cheese sauce into the drained pasta. 

Stir together the breadcrumbs, paprika, salt and garlic powder in a small bowl.  Drizzle with olive oil and stir until completely combined. 

Transfer the pasta mixture into a oven safe dish sprayed with non-stick.

Sprinkle the topping crumbs over the pasta and bake at 400 degrees F for 15-20 minutes, until the pasta is bubbling and the topping is golden brown.

I really liked the broccoli in the mac and cheese, I usually have chicken or some kind of meat, but this was a great alternative.  It was very creamy, despite being made with skim milk.  Great low-fat option to your normal mac and cheese, and a quick week night meal!

Macaroni & Cheese with Broccoli

12oz whole wheat macaroni, around 3 cups

1 large broccoli crown chopped, or around 4 cups of frozen chopped broccoli thawed

2 1/2 cups milk *I used skim

1/4 cup flour

2 teaspoons Dijon mustard

3/4 teaspoon salt

1 1/2 cups shredded extra sharp cheddar cheese *I used low fat Colby jack

Crumb Topping

3 tablespoons dry breadcrumbs

3/4 teaspoons paprika

1/4 teaspoon salt

1/4 teaspoon garlic powder

2 teaspoons evoo

Preheat oven to 400 degrees F, and coat a baking dish with cooking spray.  *I used a pie pan, you could use a 9x13 if you're making the whole recipe.

Bring a large pot of salted water to a boil. 

When water boils cook macaroni for a few minutes less than package instructions.

Drain pasta and return to pot, set aside.

Meanwhile prepare cheese sauce by heating 2 cups of milk over medium high heat. 

Stirring often until steaming hot.

Whisk together remaining cold milk, flour, Dijon, salt and pepper in a medium bowl until smooth.

Whisk the flour mixture into steaming milk and bring to a simmer, whisking often until smooth and thick.

Remove from the heat and stir in the cheese, then add broccoli.

Stir the cheese sauce in to the pasta, and transfer to prepared baking dish.

Stir together breadcrumbs, paprika, salt and garlic powder in a small bowl. 

Drizzle in olive oil and stir until completely combined.

Sprinkle crumbs over pasta and transfer to the oven.

Bake for 15-20 minutes, until pasta is bubbling and topping is golden brown.

Stuffed Focaccia Bread with Sausage and Onions

I purposely waited to post this until a Friday, because this isn't a week night meal, it's something for the weekends.  It takes some time and patience.  I think it's great if you're wanting to try something new.  I've never made bread before, let alone stuffed bread, so I thought it would be a great learning experience for me, and it was!  The main thing I learned is don't start cooking this when you're hungry, start about 3 hours before.  :)

To start you're going to make the sponge.  Sprinkle yeast over warm water in a large bowl, and stir in the flour.  Cover with plastic wrap and let rise in a warm place until it's doubled and bubbly, around 45 minutes. 

To make the dough, add yeast, water and olive oil to the sponge. You can use a kitchen aid mixer and with it running add just under three cups of flour and salt and mix thoroughly.  I don't have a kitchen aid, so I just mixed everything by hand, and it worked out fine.  The dough should come together in a ball in the bowl and it should be a little sticky.  Keep mixing in a little flour at a time until the dough isn't real sticky anymore, but not dry.  The dough should feel smooth and kind of like elastic, that's how you know it's done.  Place the dough in a clean bowl that is drizzled with a little olive oil.  Roll the dough to coat in the olive oil, wrap tightly with plastic wrap and let rise in a warm place for around an hour and 15 minutes, or until the dough's doubled. 

You can either start this step right after you set the dough aside to rise, or you can wait 45 minutes.  If you do it right after, you can keep the stuffing at room temperature until the dough is ready.  I used turkey sausage, and I wish I would have used ground turkey sausage, I think there would have been a little more taste, but either way it was good. 

Slice up a large onion, so you have around two cups of onion.

Mince on habanero pepper.  I've never cooked with these little peppers before, you can tell how spicy they are just by smelling them, but it was a great addition!

If you use ground turkey sausage, you'll need to brown and cook all the way through in a pan.  Once finished, remove and drain any fat and then add 2 tablespoons olive oil and add onions and hot pepper, with salt and pepper to taste.  I used pre-cooked sausage, so I began with cooking the onions and peppers.  Cook over medium heat for around 10 minutes, until the onions are wilted. Add the minced garlic and cook for another two minutes.

Return or add the sausage to the pan.  Remove from the heat and allow to cool slightly.

Chop 1/2 cup parsley and grate 1/2 Parmigiano Reggiano cheese and mix together.

Add parsley and cheese mixture to the sausage and onion mixture and toss together.  Let the stuffing stay at room temperature until the dough is ready.

Once dough has doubled, punch down and divide in half.  In a 9 inch spring form pan that's been sprayed with non-stick press the dough in the bottom of the pan.

Try to evenly spread it as best as you can.  Then spoon the stuffing mixture into the pan.

Stretch the other piece of dough into a disc and place on top of the stuffing.  Place a clean towel over the bread and let rise in a warm place for around 30 minutes.  Meanwhile, start preheating the oven to 425 degrees.  Just before baking, dimple the dough with your fingers, leaving indentations.  Drizzle with olive oil over the dough and brush lightly to coat.  Sprinkle with salt and any other spices you like.  I used oregano, ground pepper, and rosemary.

Bake for 30-35 minutes until the top is deep golden brown.

Let sit in the pan for a few minutes, then un-mold.  To serve, slice into wedges and eat like a sandwich.  You will have food to feed around 10 people, no joke.  I had leftovers that lasted for a while.  I was happy with the result, for my first time attempting anything like this; I thought it was pretty tasty.  Although I had to eat with a fork and knife because it was a little too large to just bite in like a normal sandwich.  This would be great to make if you were having some people over for casual dinner, just make sure you block out a few hours to make it :) 

Have a great weekend everyone!

Stuffed Focaccia Bread with Sausage and Onions

Sponge

1/2 cup warm water (not hot)

1/2 teaspoon instant yeast (fast acting, rapid rise, etc.)

3/4 cup flour

Dough

1 teaspoon instant yeast

1 cup water

3 tablespoons olive oil

Sponge you made above

3 1/4 cups flour

2 teaspoons sea salt

Stuffing

2 tablespoons olive oil

1 pound sausage (I used turkey sausage)

1 very large onion, sliced

1 habanero pepper, minced

1 teaspoon sea salt

freshly ground pepper

3 cloves garlic, minced

1/2 cup chopped parsley

1/2 cup freshly grated Parmigiano Reggiano cheese

Topping

2 tablespoons olive oil

1 teaspoon sea salt

black pepper, rosemary, oregano *or whatever else you'd like to add

Sponge

Sprinkle yeast over warm water in a large bowl and stir in the flour.

Cover with plastic wrap and let rise in a warm place until doubled and bubbly, around 45 minutes.

Dough

Add the yeast, water and olive oil to the sponge from above. 

Stir in just under three cups of flour and salt and mix thoroughly.

Dough should come together in a ball, and should be a little sticky.

Add flour until the dough isn't really sticky anymore, should be smooth and elastic like.

Place the dough in a clean bowl drizzled with olive oil, and coat dough with olive oil.

Wrap tightly with plastic wrap and let rise in a warm place until doubled, for around an hour and 15 minutes.

Stuffing

Meanwhile in a large skillet brown sausage until cooked thoroughly, then remove from pan.

In same pan add two tablespoons olive oil, onions and pepper with salt and ground pepper.

Cook over medium heat for around 10 minutes until onions are wilted.

Add garlic and cook for another two minutes.

Return sausage to pan, remove from heat and let cool slightly.

Add parsley and cheese and toss together.

Let stuffing stay at room temperature until dough is ready.

Punch dough down, and divide in half.

Lightly oil or spray 9 inch spring form pan.

Stretch half of the dough into a disc and place in the bottom of the pan.

Spoon stuffing mixture into pan.

Stretch the other piece of dough into a disc and place on top of the stuffing. 

Place a clean towel over the bread and let rise in a warm place for another 30 minutes.

Preheat oven to 425 degrees F.

Just before baking, dimple the dough with your fingers leaving indentations.

Drizzle olive oil over dough and brush to coat.

Sprinkle with salt and any other topping spices you wish.

Bake for 30-35 minutes until top is deep golden brown.

To serve, slice into wedges and eat like a sandwich.

Enjoy!