Arrogant Butcher - Phoenix, AZ

C and I ventured to downtown Phoenix to try out The Arrogant Butcher for dinner one night and were not disappointed.  The menu is very diverse and the atmosphere was really cool.  I started with one of their interesting drinks: The After School Special, raspberry infused tequila, ginger agave, lime salt mixed with Modelo beer.  The taste was really different, and it was a bit strong for my taste, but I enjoy trying new drinks so it was still fun!

They have daily oyster specials and C had to try a few.  I'm not an oyster fan, but he really enjoyed them.

Dinner came with fresh bread and huge garlic cloves. I can never have enough garlic! 

I ordered the crab stuffed chicken which came with potatoes, spinach and lemon au jus.  It was really delicious! The breading on the chicken was crunchy and tasted great mixed with the crab.  Not going to lie, I was wishing the plate was a little bit bigger, it was so good I could have kept eating!

C ordered the sweet potato tortelli, which came with mushrooms, spinach and was topped with hazelnuts.  I was too consumed with my meal to take a bite of his, but he really liked it and he's a tough one to please. 

I really enjoyed this place, the atmosphere was really fun and it was nice to venture out of our normal stomping grounds and try somewhere new.  I hope to be back again very soon... hopefully they'll have plenty of stuffed chicken for me.

Have a great weekend! 

Happy Birthday 'Nese!

The truth is, even if you weren't my Mom I would go out of my way to be friends with you.

Happy Birthday to my Mom and friend :)

Snickers Brownie Bites

I made these treats for my brother's birthday, and they made the trek all the way to Boston from Phoenix. I tasted them before the trip and they were awesome, and according to my brother's review they were still delicious after the trip.  Snickers + Brownie + Caramel + Peanuts... sign me up.

Preheat the oven to 350 degrees.  Lightly spray a mini muffin tin with non-stick spray.  

Microwave chocolate and butter in a large bowl at medium power until melted. 

Whisk in sugar, eggs, vanilla and salt. 

Gradually add in flour and stir until just combined.

Scoop out the batter into the mini muffin tin.  

Place a mini snickers into the center of the brownies. The batter doesn't need to cover the Snickers.  Bake brownies for 9-10 minutes, the edges will look set.  Carefully remove the brownies from the tin and let cool.  

While the brownies are cooling make the caramel sauce.  Place the caramels and heavy cream in a microwave safe bowl and microwave in 30 second increments until the caramels begin to melt, stirring frequently.  Stir until you have a smooth creamy mixture.  

Drizzle a little caramel sauce over each brownie and add peanuts to the top.  Keep in an airtight container.  These were two bites of heaven, they're not too heavy and are full of flavor.  You'll be coming back for more than one! 

Snickers Brownies Bites

Adapted from My Baking Addiction

Brownies

4 oz unsweetened chocolate, coarsely chopped 

3/4 cup unsalted butter, cut into cubes

1 1/4 cups sugar

3 large eggs

1 teaspoon vanilla extract

1/4 teaspoon salt

1 cup flour

48 mini snickers, frozen for at least 1 hour

Caramel

15 individually wrapped caramel candies (I used Kraft)

2 tablespoons heavy cream

1/2 cup salted peanuts

Preheat the oven to 350 degrees.  

Lightly spray a mini muffin tin with non-stick spray.  

Microwave chocolate and butter in a large bowl at medium power until melted. 

Whisk in sugar, eggs, vanilla and salt. 

Gradually add in flour and stir until just combined.

Scoop out the batter into the mini muffin tin.  

Place a mini snickers into the center of the brownies.

Bake brownies for 9-10 minutes, the edges will look set.  

Carefully remove the brownies from the tin and let cool.

Place the caramels and heavy cream in a microwave safe bowl and microwave in 30 second increments until the caramels begin to melt, stirring frequently.  

Stir until you have a smooth creamy mixture.  

Drizzle a little caramel sauce over each brownie and add peanuts to the top.  

Keep in an airtight container.  

Christmas Cheer

From etsy.

One of my favorite lines from one of my favorite movies, Elf.

Merry Christmas everyone!! 

Hug your family and friends a little tighter this holiday season.  

My Christmas Favorites

Merry Christmas Eve!  I thought I would send out some Christmas love to a few of my favorite bloggers by showing you some of their holiday posts.  Get ready to hear your stomach growl in hunger...

Andes Mint Chocolate covered cookies brought to you by Erin's Food Files.  She always has different, amazing recipes.  Plus, I think she might have the cutest baby in the world and I'm a sucker for cute babies.

Chocolate mint truffle cookies from Love and Olive Oil.  If you don't follow this blog, you need to be.  She posts great photos and creative dishes.  Yum! 

Chocolate (and dairy free) ice-cream brought to you by The Pastry Affair.  This has become one of my favorite websites.  Not only are the recipes and photos amazing, but there are quotes!  And really great quotes at that, she always picks what sounds just right.  

This beautiful picture brought to you by The Italian Dish.  Also makes me, on a daily basis, want to travel to Italy.. or to her house just to watch her in action.

Hope you are all enjoying your holidays - from my blog to yours!

3 Things I'm Loving Right Now - Christmas Edition

Trying something new when wrapping presents this year.  Simple, and I like it a lot! 

Mia's stocking.. full of presents already :) 

Peppermint creamer.  I love when they come out with all the holiday flavors!

Happy Friday, have a great weekend! 

Peppermint Chocolate Sugar Cookies

These cookies will round out my Christmas recipe week, and they're the perfect end!  They're good without the frosting and peppermint candies, so add that on top and you've got quite an amazing cookie.  Let's dive in :) 

Preheat the oven to 350 degrees F.  Combine flour, baking powder and salt together in a large bowl.  In a separate bowl beat the butter, sugar, and peppermint extract together until pale and fluffy.

Beat in the egg.

Then beat in the flour mixture on low.  

Mix in the chocolate chips.

Roll the dough into 1 1/2 inch balls and place on baking sheets at least 2 inches apart.  Bake for around 12 minutes until edges are lightly golden.  Let cool on sheets for 5 minutes, then transfer cookies to a rack and let cool completely. 

For the icing: stir together sifted confectioners' sugar and enough cream to make a spreadable glaze.  I ended up using probably 3 1/2 tablespoons.  

Spread a thin layer of glaze on top of each cookie.

Sprinkle with peppermint candies.  

Let cool completely and enjoy! These are super tasty and will put you in the perfect holiday spirit :)

Peppermint Chocolate Sugar Cookies

Adapted from Everyday Food Magazine

Serving Size ~2 dozen

2 1/2 cups flour

1 tablespoon baking powder

1/2 teaspoon fine salt

2 sticks of unsalted butter at room temperature

2 cups sugar

1/4-1/2 teaspoon peppermint extract

1 large egg

1/2 cup mini semi sweet chocolate chips

1 cup powdered sugar, sifted

3-5 tablespoons heavy cream

12 found peppermint candies, crushed for decorating

Preheat the oven to 350 degrees F.  

Combine flour, baking powder and salt together in a large bowl.  

In a separate bowl beat the butter, sugar, and peppermint extract together until pale and fluffy.

Beat in the egg.

Then beat in the flower mixture on low.  

Mix in the chocolate chips.

Roll the dough into 1 1/2 inch balls and place on baking sheets at least 2 inches apart.  

Bake for around 12 minutes until edges are lightly golden.  

Let cool on sheets for 5 minutes, then transfer cookies to a rack and let cool completely. 

For the icing: stir together sifted confectioners' sugar and enough cream to make a spreadable glaze.  

Spread a thin layer of glaze on top of each cookie.

Sprinkle with peppermint candies.

Homemade Nutella (Chocolate-Hazelnut Spread)

I think homemade Christmas presents are completely underrated.  They're thoughtful, and if you put enough time into them they can turn out super cute.  Homemade Nutella was the perfect gift for my friends and family this Christmas.  The outcome turned out delicious, and with nice packaging, pretty adorable too!

I got this recipe from Bon Appetit's December issue, and they weren't too upfront about how long it would take to get the hazelnuts ready.  So, I won't pull a fast one on you, removing the skins is the most time consuming part of this recipe.  If you can buy them already skinless please do that, if not here's how to do it.  Boil 3 cups of water.  Add around 4 tablespoons of baking soda and the hazelnuts. Simmer for 5 minutes then drain over cold water.  The water in the pan will be almost black from the skins. 

 Once you drain you will be able to rub the skin off easily. 

Preheat the oven to 350 degrees F.  Spread the nuts on a rimmed baking sheet.  Roast, until deep brown, around 15 minutes.  Let cool completely. 

In a food processor grind the cooked hazelnuts and sugar together until fairly smooth.  Should take around one minute.

Place chocolate in a double broiler over medium heat on the stove. Stir often until chocolate is melted and smooth.

I bought this chocolate for the first time and thought that it worked great.  It tasted better than your regular Hersey's. 

Once the chocolate is melted, remove from heat and add in butter.  Whisk until incorporated.

Whisk in cream and salt.

Add in the hazelnut paste and whisk.

I used 8oz mason jars that I picked up at World Market.  I made the recipe times 2, and had 8 containers.  Divide the mixture into the jars equally and let cool.  Then screw on lids and refrigerate.

The Nutella will thicken and become soft like peanut butter as it cools, and after you have it refrigerated for a few hours.  You can let it stand at room temperature for up to 4 days, but otherwise keep it chilled.  Goes great on toast, muffins, added to any baked goods.  

And it's perfect for a thoughtful gift for someone you love! 

Homemade Nutella (Chocolate-Hazelnut Spread)
Makes ~4 8oz jars
Adapted from Bon Appetit

2 cups hazelnuts, preferably skinned (10 oz)
1/2 cup sugar
1 lb semisweet chocolate chips or coarsely chopped
1/2 cup unsalted butter, cur into 1' pieces, at room temperature
1 cup heavy cream
3/4 teaspoon salt

If hazelnuts have skin, remove.
Preheat the oven to 350 degrees F.  
Spread the nuts on a rimmed baking sheet.  
Roast, until deep brown, around 15 minutes.  
Let cool completely. 
In a food processor grind the cooked hazelnuts and sugar together until fairly smooth.  
Place chocolate in a double broiler over medium heat on the stove. 
Stir often until chocolate is melted and smooth.
Remove from heat, add in butter and whisk until incorporated.
Whisk in cream and salt.
Add in the hazelnut paste and whisk.
Divide the mixture into the jars equally and let cool.  
Then screw on lids and refrigerate.
Let stand at room temperature for a couple hours if you want to soften.
Can stand at room temperature for up to 4 days, otherwise keep chilled.

Mint Rice Krispies

For Halloween I had this great idea to make candy corn rice krispy treats...only they never happened.  So, I've had around 6 bags of marshmallows in my kitchen since then.  I figured I could make the treats a bit Christmas-y and adding chocolate and mint sounded perfect to me.

Melt butter and marshmallows together in a large pan on the stove.  Cook at low heat until the marshmallows are completely melted.

Add the rice krispies and stir until well combined.  Press the mixture in a 9x13 inch baking dish that's been coated with butter or non-stick spray.

While the bars cool make the chocolate mixture.  Heat semi-sweet chocolate over medium low heat until melted.

I bought these mint M&M's and thought they would be a perfect topping.  I smashed them up into small pieces.

I added around 1/4 cup of heavy cream to the chocolate and also 1 teaspoon of mint extract.  Stir until well incorporated.

Cut the rice krispies into squares, and place over a rack.  Drizzle the chocolate over each square.

Then top with the crushed M&M's.

I love rice krispies, and this additional twist is awesome.  I loved the hint of mint and chocolate addition.  Plus they're super cute and festive!  

Mint Rice Krispies

Makes ~20 squares

3 tablespoons of butter

4 cups marshmallows

6 cups of Rice Krispy cereal

1 cup semi sweet chocolate chips

1/4 cup heavy whipping cream

1 teaspoon mint extract

Mint M&M's, smashed

On low heat melt butter and marshmallows together in a large pan until completed melted together.

Add the rice krispies and stir until well combined.  

Press the mixture in a 9x13 inch baking dish that's been coated with butter or non-stick spray.

Let sit and cool.

Heat semi-sweet chocolate over medium low heat until melted.

Add the heavy cream and mint extract until well incorporated.

Cut the rice cripies into squares, and place over a rack.  

Drizzle the chocolate over each square.

Then top with the crushed M&M's.

Eat up!