Monday, July 27, 2015

Strawberry Twizzlers Krispies

These Strawberry Twizzlers Krispies are brought to you in part by Collective Bias, Inc. and its advertiser to help you make a quick and easy summer treat for your family that is perfect for road trips! As always, the recipe and opinions in this post are my own. #TwizzlersSummer #CollectiveBias

Strawberry Twizzlers Krispies | Tortillas and Honey


Do you have any fun summer plans with your family and/or friends? One of the essential things when heading out on a trip, especially if it’s a long trip, is snacks! I don’t know why, but road trip snacks always seem more fun and exciting than when you have them in a normal day. For some reason that bag of chips or package of Twizzlers Twists taste even better when you’re on the road.

Today I have a fun recipe with a little twist on a classic recipe that you can share with family and friends this summer, with all puns intended! When thinking of a new recipe, I decided to pick up some Twizzler Twists at Walmart and use them to infuse these krispie treats as well as a strawberry powder to really make these treats have some extra strawberry taste! My hope is that these krispies make a fun recipe just a little more fun!


Twizzlers

Twizzlers


One of the great things about all flavors of Twizzlers, which make them an ideal summer snack, is that they don’t melt. So if you’re family is going on a road trip, Twizzlers are great to take with you for you and your family and friends to snack on.

These snacks are also great to take with you on vacation because you can make them ahead of time and wrap them up in little individual packages. Then you can pull these out whenever you want a little snack to get you through a day or through a long road trip!

For more fun summer ideas that feature Twizzlers, please go to the Twizzlers Summer website!

What fun snacks do you like to bring with you on road trips?


Twizzlers

Strawberry Twizzlers Krispies | Tortillas and Honey

Strawberry Twizzlers Krispies | Tortillas and Honey

Strawberry Twizzlers Krispies | Tortillas and Honey

Strawberry Twizzlers Krispies | Tortillas and Honey

Strawberry Twizzlers Krispies | Tortillas and Honey

Strawberry Twizzlers Krispies | Tortillas and Honey

Strawberry Twizzlers Krispies | Tortillas and Honey


Strawberry Twizzlers Krispies
inspired by Rice Krispies

8 Strawberry Twizzlers, diced into 1/2-inch pieces or smaller
6 c. rice crispy cereal
4 Tbs. butter
10 oz. package large marshmallows
1 oz. package freeze-dried strawberries
small diced Twizzlers, for garnish (about 6)

Place the  Twizzlers and cereal in a large mixing bowl, and toss together to combine.

Grease a 13x9-inch baking pan and set aside.

In a food processor, add in the freeze-dried strawberries, then pulse into a powder. Set aside.

In a large saucepan, melt the butter over medium-low heat. Add in the marshmallows and stir until melted. When marshmallows are nearly melted, add in the strawberry powder, then continue stirring until fully combined and the marshmallows are completely melted.

Add the marshmallow mixture to the cereal mixture and stir until fully combined. Then pour the mixture into the prepared pan, and press down firmly until even. Garnish with diced Twizzlers, making sure to press down so that it adheres to the krispies.


Makes about 24 pieces.




Sunday, July 26, 2015

Mango Lassi Parfait (#TheBookClubCookbookCC)


Mango Lassi Parfait | Tortillas and Honey


Hello and welcome to the very first month of The Book Club Cook Book Cooking Crew! This is a yearlong project by other bloggers and myself where we read, cook and post recipes inspired by books in The Book Club Cook Book by Judy Gelman and Vicki Levy Krupp. There are so many books and recipes to try, I'm very excited to work my way through this book and be inspired to read new book and try new recipes!

This month is being hosted by Camilla from Culinary Adventures with Camilla, and she has chosen the book Interpreter of Maladies by Jhumpa Lahiri. This book includes 9 stories in which all the characters in each of the stories struggles with being part of two cultures, East Indian culture and American culture. This is an incredibly beautifully written book! I almost didn't get a chance to finish the entire book, but I ended up reading it in its entirely in two days.

For this month, I had my heart set on making a mango lassi or a chicken recipe that I had received when my cousin hosted an Indian cooking class. When it came down to making this dish, I had all the ingredients for the lassi and none for the chicken dish... then I found myself not really wanting to pull out a blender and making ice (we don't usually keep ice in the house). So I decided to make a somewhat deconstructed mango lassi instead by making it into a parfait! I looked at all the ingredients that a mango lassi had, and used that to make the parfait. I guess this dish is somewhat fitting of the book for this month because this is an even further Americanized version of a mango lassi, but I think it captures the flavors.

I took plain lowfat yogurt and flavored it with a little bit on honey and a small bit of rosewater. Then I macerated some diced mango (fresh or thawed frozen both work) by sprinkling some sugar on top and letting it sit to release the juices. Afterwards, I just took out to individual serving dishes, added the yogurt on the bottom and layered the mango on the top. To garnish, I added pistachios and drizzled with a little more honey.

This dish came out incredibly good with all the flavors of what you expect from a mango lassi, but it is something that you can make every day for a snack or breakfast. I actually have some already in the fridge to assemble in the morning for our breakfast tomorrow! In the future, I may even try this dish with other types of fruit and perhaps use orange blossom water instead of rosewater.

Also, head to Culinary Adventures with Camilla in order to enter to win a free copy of The Book Club Cookook!

*Disclosure: Bloggers received complimentary copies of The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors by Judy Gelman and Vicki Levy Krupp to use in this year-long project plus the opportunity to give a copy away. Opinions are our own. We received no further compensation for our posts.

Mango Lassi Parfait | Tortillas and Honey

Mango Lassi Parfait | Tortillas and Honey

Mango Lassi Parfait | Tortillas and Honey

Mango Lassi Parfait | Tortillas and Honey

Mango Lassi Parfait | Tortillas and Honey


Mangi Lassi Parfait
a Tortillas and Honey original recipe

1 c. diced mango
1 tsp. sugar
1 c. lowfat plain yogurt
1/8 tsp. rosewater
1 tsp. honey
roasted pistachios, roughly chopped, for garnish
honey, for drizzling

In a small bowl, combine mango and sugar to macerate for about five minutes. In another bowl, mix together the yogurt, rosewater, and honey.

Split the yogurt into two small bowls for serving, then top each serving with the macerated mango. Then garnish with pistachios and drizzle with extra honey.

Makes 2 servings.




Tuesday, July 21, 2015

Chimichurri Chicken Tacos

These Chimichurri Tacos are brought to you in part by Collective Bias, Inc. and its advertiser to help you get a quick and delicious meal on the table for your family this summer! As always, the recipe and opinions in this post are my own. #EffortlessMeals #CollectiveBias

Chimichurri Chicken Tacos | Tortillas and Honey

What meals do you prepare to get a fast and delicious meal on the table? For me, one of my favorite things to do is pick up a store bought rotisserie chicken on the way home from work. I love to use rotisserie chicken as a little shortcut in many of my recipes including some soups, pastas, and enchiladas. This recipe that I'm sharing with you today is another quick and easy meal to get onto the table for your family on one of those busy days or on a day that you don't feel like spending much time in the kitchen.

Effortless Meals

For this recipe, I picked up a rotisserie chicken at Walmart where they have Effortless Meals available where you can purchase a rotisserie chicken, a side dish, and a liter of Coca-Cola. When I get home, I preheat the oven, take out the chicken, and make the chimichurri sauce while the chicken cools (because sometimes it's a little too hot to handle!). Then I shred the chicken, and prepare the tacos. The whole process takes less than half an hour!

For an even faster meal, you can skip baking the taco shells and use crispy ones from the store. Or you can make soft tacos and use store-bought mini flour tortillas. And you can use any toppings that you want, this recipe is so flexible!

These Effortless Meals can be found by the check-out aisles as well as in the deli section of Walmart! They also have their Marketside Pizzas available in several varieties that you can take home and bake. For more quick meal ideas, please visit Effortless Meals.

Effortless Meals

Chimichurri Chicken Tacos | Tortillas and Honey

Chimichurri Chicken Tacos | Tortillas and Honey

Chimichurri Chicken Tacos | Tortillas and Honey



Chimichurri Chicken Tacos
a Tortillas and Honey original recipe

For chimichurri sauce:
1 bunch of parsley
7 garlic cloves, minced
1 Tbs. shallot, minced
1/4 c. red wine vinegar
3/4 c. extra virgin olive oil
pinch of oregano
1 Tbs. lemon juice, freshly squeezed
1/2 tsp. salt
1 tsp. black pepper

For tacos:
1 store-bought rotisserie chicken, deboned and roughly shredded
12 corn tortillas
2-3 avocados, sliced

For the chimichurri sauce:

Place the parsley in a food processor and pulse until the leaves are chopped. Add the remaining ingredients and pulse until smooth and creamy.

Makes about 1 1/2 cups. You will have leftovers. This sauce freezes well or you can store in the fridge for about 3 days.


For the tacos:

Preheat oven to 350. Place wire rack on a rimmed cookie sheet.

Take four corn tortillas at a time, wrap in damp paper towels and microwave until the tortillas are soft and pliable. Fill each tortilla with chicken mixture and a drizzle of chimichurri sauce, then stitch shut with a toothpick, then place on the wire rack. Repeat this process to make the rest of the tacos.

Place the wire rack/cookie sheet in the oven and bake for about 10 minutes or until the tortillas are dry and crisp. Place the tacos on a plate, remove the toothpicks, and garnish with avocados and more chimichurri sauce.

Makes about 12 tacos





Wednesday, July 8, 2015

Ice Cream Pie with Chocolate Chip Cookie Crust

This Ice Cream Pie with Chocolate Chip Cookie Crust is brought to you in part by Collective Bias® and its advertiser to help you make easy and fun recipes this summer with Blue Bunny® Ice Cream! As always, the recipe and opinions in this post are my own. #SunsOutSpoonsOut #CollectiveBias

Ice Cream Pie with Chocolate Chip Cookie Crust | Tortillas and Honey


I am so excited to share this recipe with you today and it's for all you ice cream and peanut butter lovers out there! It has one of my all-time favorite ice creams turned into an ice cream pie. This pie is made with Blue Bunny®'s Bunny Tracks which is a vanilla ice cream swirled with thick chocolate fudge and peanut butter caramel, then chocolate covered peanut butter and chocolate covered peanuts mixed in! To made this pie even better, I use ground up Chips Ahoy cookies to make the crust, then layer the ice cream with a chocolate ganache and chopped up Chips Ahoy cookies. These flavors are insane and complement each other so well. But don't get me wrong, the ice cream is the star in this recipe with the bites of peanut butter and chocolate!



I attended a Blue Bunny® demo last weekend at Walmart where I also purchased a carton of Blue Bunny®'s Bunny Tracks and a package of Chips Ahoy. I wanted to create a recipe that was simple to make that didn't require a lot of use of the oven. I decided to create an ice cream pie using my favorite Blue Bunny® ice cream and ground up Chips Ahoy to use as the crust. I wanted the crust to be a little different, and not use graham crackers or chocolate sandwich cookies; let me tell you, the results were amazing!



For this ice cream pie, you can go absolutely crazy with this recipe! Use any of your favorite ice cream flavors, layer them up, and top the pie with all of your favorite toppings. You can also use different flavors of Chips Ahoy or other crunch cookies. And the crust is only baked for 5-10 minutes, which totally saves your house from getting too warm in these summer months! This is a perfect recipe to make, keep in your freezer, and pull it out whenever you need a fun and convenient dessert to help cool you and your family off.

Blue Bunny® will be having some upcoming demos at Walmart between July 9 and July 12, 2015 that will be featuring Blue Bunny® and Hersheys! You can find a local demo on this list to check out a demo near you! And for more Blue Bunny® recipes, please visit their Suns Out Spoons Out site for more creative and summer recipes!

I hope that you enjoy this recipe as much as I do! And please let me know what creative ice cream pie ideas that you have to make for your family and friends! Stay cool, my friends!

Ice Cream Pie with Chocolate Chip Cookie Crust | Tortillas and Honey

Ice Cream Pie with Chocolate Chip Cookie Crust | Tortillas and Honey

Ice Cream Pie with Chocolate Chip Cookie Crust | Tortillas and Honey

Ice Cream Pie with Chocolate Chip Cookie Crust | Tortillas and Honey


Ice Cream Pie with Chocolate Chip Cookie Crust
a Tortillas and Honey original recipe

Crust:
2 c. Chips Ahoy chocolate chip cookies, ground
3 Tbs. granulated sugar
1/4 Tbs. unsalted butter, melted (use more if the mixture is too dry)

Filling:
1 carton Blue Bunny® Premium Bunny Tracks
4 oz. bittersweet chocolate, finely chopped
2 Tbs. unsalted butter
3 Tbs. light corn syrup
4-6 Chips Ahoy chocolate chip cookies, broken into large pieces (for layering and topping)
Note: you can also use chopped peanuts, peanut butter chips, etc. for layering and topping too!)


Preheat oven to 350.

In a mixing bowl, combine all of the crust ingredients until the ground cookies are moistened. If the mixture looks too dry, you can gradually add in more melted butter. Press the mixture onto the bottom and up the sides of a 9-inch pie dish. Place in oven and bake 5-10 minutes, until the crust starts to dry out. Let the crust cool completely.

Remove the ice cream container from the freezer 10-15 minutes before you assemble the pie.

Meanwhile, make the ganache. In a medium saucepan, combine the bittersweet chocolate, butter, and corn syrup on low heat. Stir the mixture over low heat until melted. Set aside to cool. You don't want the mixture too warm or else it will melt the ice cream.

Once the ice cream is softened (but not melted), scoop out a layer of ice cream over the crust. Then pour half the ganache over the ice cream layer and spread with the back of a large spoon. Next, sprinkle half the chopped chocolate chip cookies. Repeat these steps with another layer of ice cream, the rest of the ganache, and the rest of the chopped cookies.

Place in the freezer until fully set, then cover with plastic wraps and/or aluminum foil.

When ready to serve, use a heated knife or a knife dipped in hot water (then dried with a towel) to cut slices of the pie. Keep leftovers in the freezer, wrapped well.

Makes about 8 servings.


Thursday, July 2, 2015

Pecan Praline Thumbprint Cookies (+ Cookie Love Cookbook Review)


Pecan Praline Thumbprints | Tortillas and Honey


Today I am so excited to share with you a wonderful recipe (Pecan Praline Thumbprints) and a totally inspired cookbook (Cookie Love) by Mindy Segal! Both the recipe and the cookbook have become quick favorites of mine, and I am having a great time working my way through this cookbook. Below I am sharing with you a review and a recipe-- I hope that you enjoy!!


The Review:
This is not your average cookbook and Mindy Segal is not your average cookie baker. She's a James Beard Award Foundation winner, and she also owns a highly acclaimed restaurant in Chicago called Mindy's Hot Chocolate.

This cookbook is definitely not for those looking for Betty Crocker style recipes. The cookies in this cookbook are unique and some of the ingredients are a little more unusual and harder to find. If that doesn't appeal to you, this book isn't for you. That is my disclaimer.

That said, I found myself not put off by some of the more unusual ingredients with the exception of goat butter in a couple recipes. However, Mindy stated that she's not a fan of goat's milk but loves goat butter-- so I MIGHT try the goat butter recipes. She also uses smoked sugar, smoked sea salt, rose water, cocoa nibs, and orange blossom water in some of her recipes, but states that most of these ingredients you should be able to find at Whole Foods. I found myself making a list of ingredients for the next time I'm at Whole Foods so that I can hunt down some of these ingredients!

I have made several cookies in this cookbook already! I have never been so excited to try so many recipes, and I anxiously await for the next opportunity to make other recipes in this book. So far I've made the Pecan Praline Thumbprints (see below), Brownie Krinkles, Oatmeal Scotchies, and Mandlebrodt. All of these recipes have been so delicious and everyone has been raving about these recipes. My mom actually loved the Mandelbrodt (which is like a Jewish biscotti) so much that she literally hid the entire batch I brought over to her house for my family to share!

Some recipes in the future that I cannot wait to try, which are some that have the ingredients I don't have handy, include Hot Chocolate Thumbprint Cookies, the Blondie Buttercotch S'mores, Smoky Bacon Candy Bar Cookies, and the Raspberry Rose Rugelach.

The only thing I'd advise those that make recipes in this book is to watch your salt. Mindy likes to use a mix of Kosher salt and sea salt flakes. Depending on the brands of salt you use, you may want to reduce the amount of salt in these recipes because they may be a tad salty. But use your judgement.

This cookbook has quickly become one of my favorite and most beloved cookbooks that I own. I find the recipes incredible inspired and I cannot wait to try more of her recipes!


The Recipe:
Pralines are one of my ultimate favorite desserts so when I saw this recipe for Pecan Praline  Thumbprints, I knew this would be the first recipe that I would try from this cookbook. So let me tell you about this cookie: the base is a Mexican Wedding Cookie and the thumbprint filling is a southern praline. Like, seriously!! Whenever I tell others about these cookies, their eyes widen in disbelief and awe which are some wonderful reactions.

These cookies are absolutely divine! I will be making these again and again. My brother's girlfriend also told me that these are some of her favorite cookies that I've ever made.

The praline in this recipe is a softer version and it does not completely harden when it sets. So these must be kept in the fridge or they will be too soft! As stated above, careful with the salt-- depending on the salts you use, you may want to cut the salt or they may be too salty.

My best advice to you: Make these! You won't be disappointed. (PS - if you want regular Mexican Wedding cookies, you can use the base of this recipe! I was going to make this recipe again, but ended up not having all the ingredients for the praline, so I just made the base cookie and rolled the dough into balls and dipped them into powdered sugar after they came out of the oven. They were awesome!)


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. 


Pecan Praline Thumbprints | Tortillas and Honey

Pecan Praline Thumbprints | Tortillas and Honey

Pecan Praline Thumbprints | Tortillas and Honey

Pecan Praline Thumbprints | Tortillas and Honey


Pecan Praline Thumbprints
from Cookie Love by Mindy Segal (page 151-152)

Cookies:
1 3/4 c. (6 oz) toasted, salted pecan pieces
3/4 c. granulated sugar
1 c. unsalted butter, at room temperature
1 tsp. pure vanilla extract
2 c. unbleached all-purpose flour
3/4 tsp. kosher salt (you may need to decrease this amount)
3/4 tsp. sea salt flakes (you may need to decrease this amount)

Praline:
3/4 c. unsalted butter, at room temperature
1/2 c. maple syrup
1/2 c. firmly packed light brown sugar
1/4 c. firmly packed dark brown sugar
1 tsp. pure vanilla extract
1/2 tsp. kosher salt (you may need to decrease this amount)
1/2 tsp. sea salt flakes (you may need to decrease this amount)
1/2 c. heavy cream
1 1/4 c. (4.5 oz) toasted, salted pecan pieces

To make the cookies:
In a food processor, pulse the pecans and 1/4 c. of the granulated sugar until a fine meals forms but before the nuts start to release their oils.

In the bowl of a stand mixer fitted with a paddle attachment, mix the butter briefly on medium speed for 5-10 seconds. Add the remaining 1/2 c. granulated sugar and beat together until the butter mixture is aerated and pale in color, approximately 4 minutes. Briefly beat in the vanilla. Scrape the sides and bottom of the bowl with a rubber spatula to bring the batter together.

In a bowl, whisk together the flour and salts. Add the dry ingredients all at once and mix on low speed until the dough comes together but still looks shaggy, approximately 30 seconds. Scrape the sides and bottom of the bowl to bring the batter together. Mix for another 10 seconds on medium speed. Remove the bowl from the stand mixer. With a plastic bench scraper, bring the dough together completely by hand.

Stretch out a long sheet of plastic wrap on a work surface and put the dough on top. Pat into an 8-inch square, using the bench scraper to square off the sides. Wrap tightly and refrigerate until chilled throughout, at least 30 minutes or up to 3 days.

Heat the oven to 350. Line a couple of half sheet (13x18-inch) pans with parchment paper.

Cut the dough into 6 even strips. Roll the strips back and forth into logs to round out the edges. Using the top half of your thumb as a guide, cut each log into 8 pieces but keep the log together. Roll the logs again to round out the edges, then pull the pieces apart and place cut side up on the prepared pans, evenly spacing 20 cookies per pan. With the tip of your index finger, make an indentation into the center of each cookie.

Bake one pan at a time for 8 minutes. Remove the pan from the oven and tap down the centers with the rounded end of a wooden spoon or a cocktail muddler. Rotate the pan and bake until the cookies have slight cracks on top and are set, another 4-6 minutes. When ready, the cookies will have set around the edges and you will be able to gently move them, but they still will be soft. Let the cookies cool completely on the pan. Repeat with the remaining pan.


To make the praline:
While the cookies are baking, start the praline.

In a pot, melt the butter over medium heat. Mix in the maple syrup, sugars, vanilla, and salts and stir until homogeneous. Bring the mixture to a boil and boil for 3 minutes to thicken. Pour in the heavy cream, stirring to combine. Let the mixture reduce for 3-4 minutes, or until it lightly coats the back of a spoon. Stir in the nuts. You will have approximately 2.5 cups of praline. (Note: you will not use all the praline for these cookies-- leftover praline will go good when melted over ice cream!)

While the thumbprints are still warm, use a small spoon to scoop the goopy praline into the centers. (It is okay if some spills over the sides.) Refrigerate until set, approximately 30 minutes.

The cookies can be stored in an airtight container at room temperature for up to 3 days or in an airtight container in the refrigerator for up to 1 week. Dough can be refrigerated for up to 1 week. (Note: because the praline is soft, I personally recommend putting it in the fridge in an airtight container)



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