Wednesday, February 25, 2015

Dark Chocolate, Pistachio and Smoked Sea Salt Cookies


Dark Chocolate, Pistachio and Smoked Sea Salt Cookies | Tortillas and Honey
Dark Chocolate, Pistachio and Smoked Sea Salt Cookies

One of my current favorite cookbooks is Joy Wilson's (aka Joy the Baker) Homemade Decadence, which I posted about a couple months ago. Slowly I've been making (or baking) my way through her cookbook and I'd like to share another recipe of hers that is a creative twist on the classic chocolate chip cookie. A chocolate chip cookie with pistachios and smoked sea salt!

When I saw these cookies in Joy's book I was so intrigued by use of smoked sea salt and pistachios. I didn't have the smoked sea salt and I didn't really want to go out any buy this special (and expensive sounding) salt just for making cookies. Then when I was cleaning up my spice cabinet I found these little packets of hickory smoked sea salt that I had received from my Love with Food subscription that I had stashed away because I didn't know what to do with them. So this was a great surprise because I immediately remembered this cookie recipe!

I thought the smoked sea salt would be overpowering because the smell is very strong, so I started off with just a small sprinkling of it then I gradually added more. The smoked sea salt rounded out the sweetness, and the combination of the smoked sea salt with the dark chocolate and the pistachios made the cookies a little more savory which was wonderful.

These are not a cheap cookie to make, but this is a great recipe to pull out when you want a chocolate chip that's just a little more sophisticated but hardly stuffy. I hope you enjoy!

Note: I used Carolina Hickory Smoked Sea Salt that you can get at The Spice Lab; they also have many different types of smoked sea salt that you can try out.


Dark Chocolate, Pistachio and Smoked Sea Salt Cookies | Tortillas and Honey

Dark Chocolate, Pistachio and Smoked Sea Salt Cookies | Tortillas and Honey

Dark Chocolate, Pistachio and Smoked Sea Salt Cookies | Tortillas and Honey

Dark Chocolate, Pistachio and Smoked Sea Salt Cookies | Tortillas and Honey

Dark Chocolate, Pistachio and Smoked Sea Salt Cookies | Tortillas and Honey

Dark Chocolate, Pistachio and Smoked Sea Salt Cookies | Tortillas and Honey


Dark Chocolate, Pistachio and Smoked Sea Salt Cookies
from Joy Wilson's "Homemade Decadence" (pg. 80)

1/2 c. unsalted butter, room temperature (1 stick)
1/2 c. granulated sugar
1/2 c. light brown sugar, packed
1 large egg
1 tsp. vanilla extract
1 1/4 c. all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1 1/2 c. dark chocolate chips (I used chunks)
1 c. shelled pistachios, coarsely chopped (I left them whole)
Smoked sea salt, for sprinkling


Preheat oven to 350. Lines baking sheets with parchment paper or silicone mats.

In a large bowl, use an electric mixer to cream together the butter and the two sugars until light and fluffy, about 4 minutes. Add in egg and beat for an additional minute. Mix in vanilla.

Whisk together the flour, baking soda, and salt in a medium bowl. Gradually add the flour mixture into the butter mixer and beat on low speed until incorporated. Fold in pistachios and chocolate chips.

Scoop 1 1/2 - 2 tablespoon sized balls of cookie dough onto the lined cookie sheets, leaving about 2 inches of space between cookies. Sprinkle tops with smoked sea salt.

Bake 10-12 minutes until the edges are a golden brown. Let cookies cool for 5 minutes before transferring to a cooling rack to cool completely.

Makes between 2 dozen and 3 dozen cookies, depending on size


Friday, February 20, 2015

Vanilla and Blueberry Cheesecake Pudding (+ Supermarket Healthy Cookbook Review)


Vanilla and Blueberry Cheesecake Pudding | Tortillas and Honey
Vanilla and Blueberry Cheesecake Pudding

Do any of you follow any reality food television or food competitions? There are several food competition shows now that seem to be getting more and more popular. There are really only two food competition shows that I've watched and they are "The Next Food Network Star" and "The Taste." There are some of my favorite cooks and chefs that came out of the series that I adore, including Guy Fieri, Aaron McCargo Jr., and Melissa D'Arabian! One of the things that I loved about Melissa was that she always seemed like the underdog on the show but she always came out on top and ended up winning the competition. Her show and her books focus on delicious yet inexpensive meals to feed your family, which is a great concept.

The Review:
Supermarket Meals is Melissa D'Arabian's second book. As you may expect from the title, this cookbook features healthy recipes whose ingredients that you can find at your local supermarket. Oftentimes when people think of trying to find something healthy or make something healthy, they either think salads or something bland; many authors are trying to re-educate people about healthy and how flavorful that it actually can be so that it's easier to incorporate into your everyday life.

So far I've made three recipes from her cookbook: Vanilla and Blueberry Cheesecake Pudding (see below), Dulce de Leche Brown Rice Pudding, and Caramelized Brussell Sprouts, Pine Nuts and Penne. The pasta with brussell sprouts was so intriguing that I went out and bought a huge bag of brussell sprouts, and the dish was a delicious surprise. I never thought I'd be one that went out and bought brussell sprouts! Future recipes that are already in my lineup include  Portabello Steak-Frites with Sweet Potatoes, Eggplant Meatballs with Marinara, and Cheesy Eggplant Parmesan among others.

One of the other things that I do like is that Melissa provides alternative recipes based on a basic recipe and creates a "blueprint" of all the different components and ways to alter it, like salads! This helps switch up some basic recipes so that you don't get burnt out on a single recipe and shows you how you can rethink recipes to get your creativity flowing in the kitchen.

I like that she includes nutritional information with the amount of servings, including calories and fat. I do wish that she included the grams carbohydrates for those that might be watching those, which may be my only critique-- though you can kind of guesstimate with the grams of sugars that she did provide.


The Recipe:
The Vanilla and Blueberry Cheesecake Pudding sounds enticing enough to make you try it, right? First thing you have to know is that this is a lighter recipe so it would be as thick and creamy and rich tasting as what you'd expect. What I got from this recipe was almost a flan texture and a subtle cream cheese flavor, but I found it lovely. The star of this particular recipe was definitely the blueberry sauce! The lemon juice really helped to round out the flavors and was absolutely delicious! I imagine you can substitute out the blueberries and try different fruits as well... perhaps strawberries or peaches next time around?

I did change this recipe a little from the original. The original asked for vanilla almond milk, but I don't drink almond milk for medical reasons, so I used regular milk and added in some vanilla extract. You're welcome to try the original version, just substitute vanilla almond milk for the regular milk and omit the vanilla extract. I also substituted the graham crackers and used gluten-free hazelnut wafers.

This book review is sponsored by Blogging for Books. While I received a complimentary copy for review, the opinions in this review are entirely my own. 


Vanilla and Blueberry Cheesecake Pudding | Tortillas and Honey

Vanilla and Blueberry Cheesecake Pudding | Tortillas and Honey

Vanilla and Blueberry Cheesecake Pudding | Tortillas and Honey


Vanilla and Blueberry Cheesecake Pudding
slightly adapted from Melissa D'Arabian's Supermarket Healthy (pg. 279)

For the blueberry sauce:
1 Tbs. sugar
2 tsp. fresh lemon juice
1/2 c. fresh or frozen blueberries

For the cheesecake pudding:
3 Tbs. sugar
2 Tbs. corn starch
Pinch of kosher salt
1 1/2 c. cold 2% milk
1 tsp. vanilla extract
1/4 c. low-fat cream cheese, softened
crushed graham cracker crumbs (or crushed gluten-free hazelnut wafers, for gluten-free)

For the blueberry sauce:
Combine all ingredients except blueberries in a small saucepan. Over medium heat, stir until the sugar has dissolved. Add in the blueberries and stir for 1-2 minutes until the berries soften. Crush the blueberries using a fork or spoon and let cool.

For the pudding:
Whisk the sugar, corn starch, and kosher salt together in a medium saucepan. Add in milk, then over medium-high heat, whisk 3-4 minutes until the mixture is thick and starts to bubble. Turn off heat, add in the vanilla and cream cheese, then whisk until the cream cheese is melted and the mixture is combined.

Divide the pudding into 4 ramekins or bowls, top with the blueberry sauce, and refrigerate 4 hours until it firms up. When ready to serve, top with graham crackers or crushed wafers. Pudding will last up to 3 days in the fridge.

Makes 4 servings


Friday, January 30, 2015

Loaded Baked Potato Chips with Green Chile Ranch Dressing


These Loaded Baked Potato Chips with Green Chile Ranch Dressing are brought to you in part by Farmland® and Latina Bloggers Connect. These are a twist on a classic pub recipe, with oven baked potatoes loaded with cheese and bacon, served with a spicy green chile ranch dressing. While this post was compensated, the recipe and opinions in the post are entirely my own. 

Loaded Baked Potato Chips with Green Chile Ranch Dressing | Tortillas and Honey


Welcome back for a week of homegating recipes! We are concentrating on easy recipes that you can make for your home celebrations or ones that you can take to a friend's or family member's house to celebrate watching the big game! Today I have a New Mexico inspired appetizer that you can make and incorporate into your big game celebrations! These Loaded Baked Potato Chips with Green Chile Ranch Dressing are a twist on classic cheese fries and ranch dressing that you order at your local pub, but of a smokey and spicy variation!

I am so excited to introduce you to and/or talk with you about Farmland® Bacon! Farmland Bacon offers quality hickory smoked bacon where you can definitely taste the quality in their product! The bacon is slowly smoked over real hardwoods, and Farmland takes great pride in their curing and smoking techniques. You can taste the different in this bacon, and it's definitely not your average bacon! You'll be forcing yourself to refrain from eating the entire package.

One of my favorite appetizers is loaded fries with cheese and bacon, dipped in ranch dressing (of course!). Today I'm sharing an easy homemade variation of that recipe... but you can use your oven instead of a fryer. I don't really deep fry things because I can't fathom using and throwing away so much oil and it's probably a good thing that I don't because I love fried food! And because I'm from New Mexico and we put green chile on everything, I decided to top these with chopped green chile. AND(!) I also decided to make my own homemade green chile ranch dressing. This dressing has all of the wonderful flavors of traditional ranch dressing, but with the heat and smokiness of green chile. (Don't have or don't like green chile? Leave it out! It's still wonderful without it.)

I hope that if you're homegating for the big game, that you try out this recipe! What are you planning on doing to celebrate the big game?

Please visit Farmland® to learn more about their products and where you can purchase them in your local grocery store. They not only offer quality bacon, but also gluten-free breakfast sausages to also start your day!

Loaded Baked Potato Chips with Green Chile Ranch Dressing | Tortillas and Honey

Loaded Baked Potato Chips with Green Chile Ranch Dressing | Tortillas and Honey

Loaded Baked Potato Chips with Green Chile Ranch Dressing | Tortillas and Honey

Loaded Baked Potato Chips with Green Chile Ranch Dressing | Tortillas and Honey

Loaded Baked Potato Chips with Green Chile Ranch Dressing | Tortillas and Honey

Loaded Baked Potato Chips with Green Chile Ranch Dressing | Tortillas and Honey

Loaded Baked Potato Chips with Green Chile Ranch Dressing | Tortillas and Honey

Loaded Baked Potato Chips with Green Chile Ranch Dressing | Tortillas and Honey


Loaded Baked Potato Chips
adapted from The Shady Porch

oil (vegetable, bacon grease, or cooking spray, etc.)
2 large Russet potatoes, rinsed and sliced into 1/8" rounds
1 c. mild cheddar cheese (or any other good melting cheese)
6 slices bacon, cooked and chopped
1/2 c. green chile, chopped (fire roasted, peeled, and deseeded)
Kosher salt, to taste
Freshly ground black pepper, to taste
Green Chile Ranch Dressing, for dipping (see below for recipe)

Preheat oven to 400 degrees. Line a baking sheet with aluminum foil, then grease the top of the foil with your preferred oil. (I use a very thin coating of bacon grease).

Line the potato slices in a single layer on the baking sheet, careful not to line them too close (otherwise they'll steam and not crisp up properly)-- you may need two baking sheets. Lightly grease the tops of the potato slices (again with your preferred oil), then sprinkle lightly with kosher salt and freshly ground pepper.

Bake for 25-30 minutes, flipping the potato slices halfway through. Keep an eye on your potatoes so that they don't brown too quickly. If they're not crispy enough for you, bake for 5 additional minutes or until you get your desired crispiness.

Remove from the oven, and turn up the heat to broil. Top the potato slices with cheese, bacon, and green chile, then return to the oven 3-5 minutes until the cheese is melted. (You can do this in smaller portions in the microwave using a microwave safe dish.)

Serve in individual portions or family style with homemade green chile ranch dressing (see below for recipe).

Makes 2-4 servings. (You can easily halve or double this recipe!)



Green Chile Ranch Dressing
a Tortillas and Honey original recipe

1 c. mayonnaise
1 c. sour cream
1 Tbs. fresh dill, finely chopped
1 Tbs. fresh chives, finely chopped
1-2 garlic gloves, minced
1/4 tsp. salt
1/4 tsp. cayenne pepper or red chile powder (use more or less depending on your heat tolerance)
1/4 tsp. ground black pepper
pinch of ground coriander
1/2 c. green chile, chopped (fire roasted, peeled, and deseeded)
1/2 c. milk (may need more to thin out-- the dressing will thicken as it sits)


Whisk together all the ingredients in a large bowl.

Add mixture to a small food processor and pulse until smooth. (Skip this step if you'd like the dressing more chunky!)

Pour dressing in an airtight container and store in the fridge. When ready to use, whisk in additional milk to get the desired consistency. The dressing will thicken up in the fridge. Use within 4-5 days of making.

Makes about 2 cups. (You can easily halve or double this recipe!)


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