Friday, May 16, 2014

Samoa Stuffed Chocolate Chip Cookies


Samoa Stuffed Chocolate Chip Cookies | Tortillas and Honey
Samoa Stuffed Chocolate Chip Cookies

It's been two months minus a day since my last post! School and work have been so busy the past couple months that time has gotten away from me! Now that I'm on summer break for two months (yay!!), I will be working on bringing you some more yummy recipes.

To make up for my absence, I am bringing you a very special recipe today that will knock your socks off-- Samoa Stuffed Chocolate Chip Cookies! I am also helping out my friend, Zainab (the Blahnik Baker), who is also very busy with projects for her PhD and am guest posting over at her blog today. This recipe is sure to please lovers of chocolate chip cookies and Samoas (or Caramel De Lites)!

Please head over to Blahnik Baker to see the post, get the recipe, and visit her wonderful blog!!


Monday, March 17, 2014

Bailey's Ice Cream Sandwiches (with Bailey's Cookies and Bailey's Ice Cream)


Bailey's Ice Cream Sandwiches | Tortillas and Honey
Bailey's Ice Cream Sandwiches

Happy St. Patty's Day! I have a wonderful boozy dessert for you to help celebrate St. Patrick's Day. I originally wanted to do a series of boozy Irish recipes, but of course I was scrambling just to get this one recipe posted on the holiday!

When I was thinking of what dessert to make, I immediately thought of using Bailey's Irish Cream. Bailey's is probably my favorite Irish liquor. It's sweet, so it goes great with desserts and with girly drinks! So using Bailey's for this dessert was a no brainer.

I decided to combine two separate Bailey's dessert recipes, a cookie recipe and an ice cream recipe. Because the alcohol cooks out, the alcohol doesn't hit you in the face like you might think but it still has the flavor of the liquor. The Irish cream flavor in the cookies in very subtle, but is pronounced in the ice cream. The cookies and the ice cream go great together, but they're equally as wonderful on their own too!

I didn't make any changes to the recipes, except for a slight change in the cookies. I added one tablespoon each of light corn syrup and vegetable oil. This helps the cookies from getting too hard in the freezer, which is great if you want to make all the ice cream sandwiches ahead of time. The only thing I might try in the future is to leave out the white chocolate chips because I felt that it took away a little of the Bailey's flavor. The ice cream, I wouldn't alter at all because it was perfection... just maybe make a double batch!

These little sandwiches are great if you want to make for a St. Patty's celebration! The Bailey's give it a little something special for the holiday. Hope you enjoy and stay safe today!



Bailey's Ice Cream Sandwiches | Tortillas and Honey

Bailey's Ice Cream Sandwiches | Tortillas and Honey

Bailey's Ice Cream Sandwiches | Tortillas and Honey

Bailey's Ice Cream Sandwiches | Tortillas and Honey

Bailey's Ice Cream Sandwiches | Tortillas and Honey

Bailey's Ice Cream Sandwiches | Tortillas and Honey

Bailey's Ice Cream Sandwiches | Tortillas and Honey


Bailey's Ice Cream Sandwiches
Ice cream recipe from What About Second Breakfast?
Cookie recipe from Savory Simple


1 batch Bailey's Irish Cream  Ice Cream (see below)
2 dozen Bailey's Irish Cream White Chocolate Cookies (see below)

Place cookies in the freezer overnight in a freezer bag so that they are easier to work with and won't break when you put the sandwiches together.

The next day, take out the ice cream and let sit at room temperature for about 5 minutes (if the ice cream is soft, skip this step).

Take the cookies out of the freezer and assemble. Take one cookie and place a scoop of ice cream on the bottom of the cookie, then take another cookie and place the bottom of the cookie on top of the ice cream to make a sandwich. Slightly press the two sides of the sandwich together to adhere. Serve immediately.

If you plan on making the ice cream sandwiches all at once or to serve later, line a cookie tray with parchment paper and place in the freezer. Place each ice cream sandwich on the tray in the freezer once it is assembled, then continue to add each sandwich to the freezer once they are assembled. Once all the cookies are in the freezer, let them chill and set in the freezer for 30 minutes to an hour. Then you can individually wrap them in foil, place in a freezer safe bag and store in the freezer until ready to serve.


Bailey's Irish Cream Ice Cream
From What About Second Breakfast?

1 1/2 c. Irish cream liqueur (like Bailey's)
1/2 c. sugar
3 large egg yolks
1 c. milk
1 c. heavy cream
1 tsp. vanilla extract

In a small, heavy saucepan, bring the liqueur to a simmer over medium heat. Cook until the liqueur is reduced to about 1/2 cup, 5 to 7 minutes, and stirring constantly.  The liqueur will appear thicker and slightly syrupy (it might also darken in color).  Set aside.

In a medium mixing bowl, beat the sugar into the egg yolks until thickened and pale yellow.  Set aside.

Bring the milk to a simmer in a medium heavy saucepan.  Slowly beat the hot milk into the eggs and sugar.  Pour the entire mixture back into the pan and place over low heat.  Stir constantly with a whisk or wooden spoon until the custard thickens slightly.  Be careful not to let the mixture boil or the eggs will scramble.  Remove from the heat and pour the hot custard through a strainer into a large, clean bowl.  Allow the custard to cool slightly.  Mix in the reduced liqueur, cream, and vanilla.  Cover and refrigerate until cold or overnight.

Stir the chilled custard, then freeze in one or two batches in your ice cream machine according to the manufacturer's instructions.  When finished, the ice cream will be soft but ready to eat.  For firmer ice cream, transfer to a freezer-safe container and freeze at least two hours. (For the ice cream sandwiches, make sure to freeze overnight-- the ice cream may not fully harden.)


Bailey's Irish Cream White Chocolate Chip Cookies
Slightly adapted from Savory Simple

1 1/2 c. unsalted butter, room temperature
6 oz. sugar
6 oz. brown sugar
2 eggs
1/2 c. Irish cream liqueur, such as Baileys
1 Tbs. light corn syrup (see *Note)
1 Tbs. vegetable oil (see *Note)
16 oz. all-purpose flour
1 tsp. baking powder
1 tsp. salt
6 oz. white chocolate chips, optional (I used about 12 oz, but next time might leave this ingredient out!)


Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.

Sift the flour, baking powder and salt together.

In a mixing bowl with the paddle attachment, cream the butter and sugars on high speed. Add the eggs on low speed, followed by the Irish cream, the light corn syrup, and the vegetable oil. (*Note: The corn syrup and the vegetable oil help prevent the cookies from hardening in the freezer, which is great if you want to make ahead of time. If you're assembling the sandwiches as you're serving, you can skip these ingredients.) Then slowly add the flour. Add the white chocolate chips.

Use a small scoop to portion out the cookies, about 1 heaping tablespoon. Chill for 15 minutes or overnight, then bake for 13-15 minutes.


Thursday, February 27, 2014

Chicken and Sausage Jambalaya


Chicken and Sausage Jambalaya | Tortillas and Honey
Chicken and Sausage Jambalaya

It's another month of Pass the Cook Book Club! This month is hosted by Kita from Pass the Sushi, and she chose the book Cooking Up a Storm: Recipes Lost and Found from The Times-Picayune of New Orleans. This is a special cook book because it's a collection of recipes that was put together after Hurricane Katrina in 2005 where not only did folks lose precious heirlooms, but they lost family recipes.

Kita chose three wonderful recipes from this cook book: chicken and sausage jambalaya, crawfish in saffron cream, and bananas foster pie. I was torn between the pie and the jambalaya, but the jambalaya won in the end because I figured that it would be a great meal to make on a Sunday so that it would give us leftovers during the week. Because of work and school, it's not always easy for me to get a good meal on the table and this meal gave us plenty of leftovers! I do still want to make the pie in the future because it sounds wonderful!

This jambalaya is a basic jambalaya that you can use as a base to create your own version. Because this was my first time making jambalaya (that wasn't from a box), I decided to stick to the recipe. The only revisions I would make in the future would be 1) make sure to use white long grain rice -- I used brown basmati and it took over an hour to cook, 2) add more parsley, 3) complete the trinity with celery (usually contains onion, bell pepper, and celery in Louisiana cuisine), and 4) make sure to use andouille sausage instead of kielbasa because it lacked some spice with the kielbasa. You can certainly add more Cajun or Creole spices if you'd like too, and you can add shrimp to the top of the rice about 5-10 minutes before the rice finishes cooking.

If you'd like a great one pot recipe that serves several people or makes leftovers, give this recipe a try!

Also, if you'd like to learn more about Pass the Cook Book Club, please click the banner below!


Pass the Cook Book Club

Chicken and Sausage Jambalaya | Tortillas and Honey

Chicken and Sausage Jambalaya | Tortillas and Honey

Chicken and Sausage Jambalaya | Tortillas and Honey

Chicken and Sausage Jambalaya | Tortillas and Honey





Chicken and Sausage Jambalaya
From Cooking Up a Storm: Recipes Lost and Found from The Times-Picayune of New Orleans

2 Tbs. vegetable oil
2 boneless skinless chicken breast halves, about 1 lbs total, cut into 1” cubes
1 1/2 tsp. Creole or Cajun seasoning
1/2 lb. smoked sausage or kielbasa, like andouille, sliced ¼” thick
1 1/2 c. yellow onion, chopped
1 c. green pepper, chopped
3 c. water
1 Tbs. tomato paste
2 Tbs. chopped fresh parsley
2 Tbs. chopped green onions, greens only
1 1/2 c. long grain rice

Heat the oil in a large heavy pot, such as a Dutch oven.

Season the chicken with Cajun seasoning. Add the chicken to the pot and cook, stirring, over medium heat until evenly brown, about 5 minutes.

Add the sausage and cook, stirring, for 2 minutes.

Add the onions and peppers and cook, stirring, until softened and golden, about 5 to 6 minutes.

Add the water, tomato paste, parsley, and green onions. Stir and bring to a boil.

Add the rice, cover the pot, and reduce the heat to medium-low. Cook until the rice is tender and has absorbed most of the liquid, 15 to 20 minutes. Do not stir!

Fluff the mixture with fork before serving.



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