Ramen-Crusted Cinnamon French Toast

Surprise your taste buds and purchase this unique, fun, and delicious book, Ramen To The Rescue Cookbook. Yeah, you heard right..... ramen noodles. There are over 100 recipes for breakfast, lunch, dinner, and even dessert. Whether you're eating alone or serving a crowd, this book will spice up anyone's favorite pack of noodles. Adding fresh ingredients, sauces, and seasonings will transform the dish you know well; you'll soon be the creative chef behind a multitude of meals.

Ramen-Crusted Cinnamon French Toast

The bread gets a little crunch from a coating of sweetened dry ramen noodles, and this dish is great with maple syrup, but try it with fruit sauce instead for a twist. Bread that's slightly stale makes the best French toast, because it's dried out enough to absorb the egg custard. If your bread is still moist, you could put it in a warm (200 degree) oven until the center of the bread starts to dry out a little, 5 to 10 minutes. Serves 3

Alert!!! This is crazy delicious. And not pulverizing the noodles added a wonderful crunch. YUM.

Ingredients:
1 tablespoon unsalted butter, plus more for cooking
1 teaspoon sugar
1-1/2 teaspoons ground cinnamon, divided
1 package ramen noodles, any flavor (discard the ramen seasoning)
4 large eggs
1/4 cup half-and-half or whole milk
1 teaspoon vanilla extract
pinch salt
6 slices day-old crusty bread

Directions:
1. In a small nonstick skillet, melt 1 tablespoon butter. Sprinkle the sugar and 1 teaspoon cinnamon into the pan and stir to melt the sugar. Crumble the ramen noodles into the pan and cook, stirring constantly, for about 5 minutes. Transfer the ramen to a food processor and pulse until finely ground. (I did not process mine. I merely broke the noodles into small pieces. I wanted more of a crunch.) Spread the ramen mixture in a shallow dish, such as a pie pan.

2. In a medium bowl, whisk together the eggs, half-and-half or milk, vanilla, remaining 1/2 teaspoon cinnamon, and salt.

3. Heat a griddle or a large skillet over medium-high heat. Coat the cooking surface lightly with butter. Dip one slice of bread into the egg mixture, hold it over the bowl to let the excess drip off, then roll the bread in the ramen mixture to coat it completely, pressing the ramen noodles into the bread to make them stick. Repeat with the remaining bread slices. Working in batches if necessary, put the crusted French toast on the hot griddle or skillet and cook until browned, about 4 minutes on each side. Serve immediately.



Ramen to the Rescue Cookbook
120 Creative Recipes for Easy Meals Using Everyone's Favorite Pack of Noodles
By Jessica Harlan

Stereotyped as a stomach filling staple for starving students, ramen is actually wildly popular with a wide range of Americans for its savory flavor. Even more than for its incredible value or ease-of-prep! Ramen to the Rescue Cookbook shows those millions of noodle slurpers innovative new ways to enjoy beef, chicken, pork and shrimp ramen-flavored dishes that are so much more than soup. The ultimate collection of comfort-food-noodle recipes, Ramen to the Rescue includes a wide array of mouth-watering treats from Pesto Ramen with Chicken and Hamburger-Noodle Bake to more exotic Asian-inspired dishes like Spicy Basil Ramen Stir-Fry and Soy Sauce Ramen Cabbage Salad. Packed with step-by-step instructions, time-saving tips, and fun illustrations, this book will amaze readers as it demonstrates in a beguiling number of ways how to start with a 10-cent pack of noodles and end with a meal packing a million dollars in scrumptiousness.

Berry Breakfast Risotto

Several years ago my daughter bought me a rice cooker. (I know. She is the best daughter ever!) Some people would say that the expense of this appliance didn't warrant the occasional use. Although mine was a gift, I would argue the point. It makes perfect rice every time! And the beauty of it is it's a walk away and forget it kind of machine.

So when I had the opportunity to review a cookbook that utilized the rice cooker, I had to give it a go. Let me tell you that the book 300 Best Rice Cooker Recipes is full of wonderful recipes such as:
Red Lentil and Rice Patties with Aioli
Moroccan Bean Dip
Tuscan Wheat Berry Soup
Wild Rice and Pork Stew
Bombay Turkey
Lemony Risotto with Shrimp
Rocky Road Polenta Pudding

Berry Breakfast Risotto
Ingredients:
1 cup Arborio rice
1/2 cup granulated sugar
2 cups water
1 cup half-and-half
2 teaspoons vanilla extract
1 cup raspberries (I omitted this)
1 cup sliced strawberries

Directions:
1. In the rice cooker bowl, combine rice, sugar, water, cream and vanilla. Set the rice cooker for the Porridge cycle. Stir thoroughly two or three times while the risotto is cooking.

2. When the machine switches to the Keep Warm cycle, fold in raspberries and strawberries. Serve immediately.

300 BEST RICE COOKER RECIPES

Also Including Legumes and Whole Grains

Chef Katie Chin

400 pg / full color / 7x10” / 16 pages of photos / index / 9780778802808 / 27.95 CA, 24.95 US, 16.95 UK / OCTOBER 2011

The rice cooker is an amazingly versatile appliance.
When is a rice cooker not a rice cooker? When it becomes one of the most versatile and useful tools in any contemporary cook’s kitchen. We all know that you can make perfect rice in a rice cooker, but whole grains and beans are also perfectly suited to it. Discover a collection of recipes for a broad range of grains and legumes, including barley, quinoa, polenta, oatmeal, lentils, black beans and more.

These wonderful recipes, created specifically to be made in a rice cooker, are inspired by flavors from around the corner and around the world. You can prepare everything from breakfast, appetizers and snacks to soups and salads to full meals and side dishes — and even dessert! So if you’re in the mood for a hearty stew or paella, a heavenly risotto or some authentic homemade dim sum, look no further than your rice cooker for perfect results every time.

Also included is valuable information on the various types of rice cookers and their features; tips on how to use your rice cooker; and comprehensive guides to the many varieties of rice, grains and legumes, including details on purchasing, storage and cooking techniques, as well as handy cooking charts. Packed with great meal ideas, easy-to-master methods, helpful tips and ingredient information, this is truly the definitive collection of rice cooker recipes—a book home cooks will find themselves turning to over and over again.

Chef Katie Chin has made numerous appearances on national television including demos on The Today Show as well as Specials for The Food Network and Fine Living. She co-hosted the 2003 national PBS cooking series, “Double Happiness,” in conjunction with her mother, Leeann. Katie has been featured in Glamour, Family Circle, Cooking Light, Bon Appetit, Self Magazine, Angeleno Magazine, Hampton Magazine, Elle Magazine, Daily Candy, Daily Variety, Real Simple and The Los Angeles Times. She currently serves as national spokesperson for Thai Kitchen /Simply Asia Foods. Katie recently served as a guest judge on Food Network’s Iron Chef America and will appear on Cooking Channel’s Food(ography) this Fall.

Black Swan for Pink Saturday

I'm sharing the pink flowers from my garden. They look especially nice in the black swan.

Have a great weekend

"Jamaican Me Crazy" Banana Bread

No more Plain Jane banana bread for me. If I had known this recipe was going to taste so divine with the hints of lime, rum, and coconut. Well, I would have made it in 1997 when I ripped it from a Cooking Light Magazine. It makes me sick to think of all the years I forced people to eat my dry banana bread. All I can do is ask for their forgiveness.

Ingredients:

2 tablespoons stick margarine, softened

2 tablespoons tub light cream cheese, softened

1 cup sugar

1 large egg

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/8 teaspoon salt

1 cup mashed ripe banana

1/2 cup skim milk

2 tablespoons dark rum

1/2 teaspoon grated lime rind

2 teaspoons lime juice

1 teaspoon vanilla extract

1/4 cup chopped pecans, toasted

1/4 cup flaked sweetened coconut

1/4 cup packed brown sugar

2 teaspoons margarine

2 teaspoons lime juice

2 teaspoons dark rum

2 tablespoons chopped pecans, toasted

2 tablespoons flaked sweetened coconut

Directions:

1. Preheat oven to 375 degrees. Coat an 8 x 4-inch loaf pan with cooking spray; set aside.

2. Beat 2 tablespoons margarine and cheese at medium speed of a mixer; add 1 cup sugar, beating well. Add egg; beat well.

3. Combine flour, baking powder, baking soda, and salt; stir well. Combine banana and next 5 ingredients (banana through vanilla); stir well. Add flour mixture to creamed mixture alternately with banana mixture, beginning and ending with flour mixture; mix after each addition. Stir in 1/4 cup pecans and 1/4 cup coconut.

4. Pour batter into prepared pan; bake at 375 degrees for 60 minutes. Let cool in pan 10 minutes; remove from pan. Let cool slightly on a wire rack.

5. Combine brown sugar and 2 teaspoons margarine, lime juice, and rum in a saucepan; bring to a simmer. Cook 1 minute; stir constantly. Remove from heat. Stir in 2 tablespoons each pecans and coconut; spoon over loaf.

Vanilla Bean Pudding with a Heart of Intense Darkness

One of the rewards for being a Foodbuzz featured publisher is being a taste tester. We get the awesome opportunity to taste products and review them. So I give a BIG thank-you to Foodbuzz and Ghirardelli Intense Dark Chocolate. 

This has been such a fun and yummy review. I learned that just like a good wine, chocolate also needed to be savored.

To get started, first you learn how to truly lose yourself in all that is Intense Dark Chocolate.
1. Admire the attractive gloss that's unique to fine chocolate.
2. Take in the aroma of rich, deep chocolate, hints of toasted nuts, roasted coffee, dried fruit and more.
3. Listen for the "snap" when you break it in half. That's your first clue to the texture and quality of the chocolate.
4. Hold the chocolate against the roof of your mouth. Revel in the velvety smooth texture as it begins to melt.
5. Savor the flavors that fill your mouth. It's so much more than simply chocolate.

I decided to pair up the Ghirardelli Intense Dark Midnight Reverie with a simple vanilla bean pudding.

Makes 6 half-cup servings
Ingredients:
2-2/3 cups whole milk, divided
1/2 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
Seeds from 1/2 vanilla bean (or 2 teaspoons of vanilla extract)
1 large egg
Ghirardelli Intense Dark Midnight Reverie (chop as much as you think you will need)


Directions:
1. Bring 2 cups of the milk to a boil in a medium saucepan. While it is heating, combine sugar, cornstarch, salt and vanilla bean (if you’re replacing it with extract, don’t add it yet; if you’d like to toss the leftover vanilla bean pods in the pot with the simmering milk for an extra vanilla boost, go for it) in the bottom of a medium, heatproof bowl. Gradually whisk in the remaining 2/3 cup whole milk, a little at a time so lumps do not form, then whisk in the egg. Once milk is boiling, very gradually add it to the cornstarch mixture in the bowl, whisking the whole time.

2. Return the mixture back to the saucepan, stirring constantly with a silicon spatula or wooden spoon. Once it comes to a simmer, cook it for one minute longer (which will cook the cornstarch and egg fully). Stir in vanilla extract, if you’re using it and divide pudding among 6 dishes. Add a heaping mound in the middle of the hot pudding. Allow to melt. Eat pudding while still warm.

Masterpiece Barbecue Honey Gold Potatoes with Bacon Salt

One of the rewards for being a Foodbuzz featured publisher is being a taste tester. We get the awesome opportunity to taste products and review them. So I give a BIG thank-you to Foodbuzz and K.C. Masterpiece Barbecue Sauce.

I wanted to showcase the sauce so that the tangy cider vinegar and the heat of red and black pepper was savoured with every bite. Using Honey Gold Potatoes gave me the perfect opportunity to create something delicious. Don't you just love the variety of potatoes that's available?  The colors and unique flavors turn a weekday meal into something fantastic. I kicked my potatoes up a couple of notches with the addition of  K.C. Masterpiece Barbecue Southern Style Sauce.  And then I seasoned them with Bacon Salt. Oh yeah..... these bad boys will make any male week in the knees. That's the way I like my men..... graveling at my feet.

Ingredients:
potatoes, sliced
onion, sliced
K.C. Masterpiece Barbecue Sauce
Bacon Salt (recipe follows)

Directions:
1. I sprayed four individual ramekins with cooking spray.

2. In a skillet I sauted the onions with 1 tablespoon of butter until brown and tender.

3. In a bowl I sliced enough potatoes to fit into the ramekins. I then added 1/4 cup K.C. Masterpiece Barbecue Sauce and a liberal sprinkling of the bacon salt. I figured using my fingers to mix the potatoes and barbecue sauce would insure they all were covered.

4. Next, using half the potatoes, I layered them in the ramekins. Then a layer of the fried onions. I finished with another layer of potatoes. Into a 350 degree oven they went for about 30 minutes.

5. I inverted them on my plate for the presentation.   

Bacon Salt recipe from Lifehacker.

Food blog, The Wannabe Chef gives a simple recipe originally published in The Food Network Magazine: bake 6 slices of bacon until they begin to blacken, then remove the bacon from the oven, wipe off excess grease with a paper towel, and allow the bacon to cool. Then place it inside a food processor and process until only small bits are left. Add ½ cup of sea salt and ¾ tsp ground pepper (whole peppercorns won't break up in a food processor) and process until thoroughly mixed. Put your bacon salt in an airtight jar and keep in the fridge.

Streusel-Topped Chocolate Chip Cakesters

If given the choice, I will always pick a soft cookie over a crispy one. The only exception I've had to my preference is Tate's Bakeshop's wonderful cookies. They are really delicious!!

That said, when I saw this recipe for soft yummy looking cookies over at Bakers Royale I had to make them. They are very much like a muffin top, all the good stuff without the cakey bottom.

Makes 2 dozen (3 inch size cookies) Preparation: Heat oven to 350 degrees F

Ingredients for Streusel:
1-1/2 cups of pecans, toasted (I used walnuts)
3/4 cup dark brown sugar, packed
2 teaspoons cinnamon
Pinch of salt
4 tablespoon unsalted butter, melted
I added 1 cup chocolate chips

Ingredients for Cookie Dough:
1/2 cup of unsalted butter, browned
1 egg
1/2 cup dark brown sugar
1/2 cup sugar
1/2 cup sour cream
1/4 cup cream cheese, softened
2 teaspoon vanilla extract
1 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2-1/2 cup unbleached all purpose flour

Instructions:
1. Place pecans on a bake sheet and bake at 350 degrees F for about 10-12 minutes or until pecans start to darken slightly and smell nutty. Set aside to cool. Chop pecans once cooled.

2. Place chopped pecans, brown sugar, cinnamon and salt and whisk to combine. Add melted butter and toss to combine. Set aside.

3. Heat and melt butter until it is brown and nutty smelling. Set aside to cool slightly.

4. Place egg, dark brown sugar and sugar in a stand mixer bowl and mix on medium speed with a paddle attachment and beat until mixture is glossy, about 1-2 minutes. Add sour cream, cream cheese, vanilla, cinnamon, baking powder, baking soda and salt into mixture and beat to combine. Add in cooled butter and beat to combine. Turn off mixture.

5. Using a wooden spoon or a sturdy spatula, fold flour into wet mixture. Add 1/2 the streusel mixture and fold to combine. Scoop out 1 heaping tablespoon of mixture and light roll into a ball and place cookie on bake sheet. Sprinkle 1 teaspoon of streusel on top of cookie and lightly press onto the top of cookie.

6. Bake cookies for about 10-12 minutes or until edges are golden brown. Cool cookies on a wire rack.

*Cookies will keep for 2 days in a tightly sealed container

The Sultan's Golden Chicken with Sweet Potatoes and Chickpeas

I've been given the wonderful opportunity to review the cookbook, 150 BEST TAGINE RECIPES by Pat Crocker.

In a nutshell, I loved this recipe. It was quick to prepare and delicious. I did make a few changes because I didn't have saffron and regular potatoes. Instead, I used saffron rice and sweet potatoes.

I have a very strong feeling that this cookbook will become one of my favorite.

Authentic yet easy-to-prepare recipes that take their inspiration from Morocco. Tagines are a specialty dish from North Africa, specifically, Morocco. Tagine is the name given to both the cooking vessels and of the recipes themselves.

Traditionally used by nomads as portable ovens over charcoal braziers, a tagine is made from glazed earthenware with a conical lid. The base is both a cooking and serving dish. The cone shaped cover acts like an oven and the entire lid is totally sealed to retain heat and moisture, which not only prevents it from drying out during the long cooking process, but also allows the slow infusion of flavors throughout the dish.

In her latest book, award-winning author Pat Crocker, offers a comprehensive history of traditional Moroccan cooking, including an extensive “Know-How” section, as well as the “North African Flavor Footprint” section, which profiles the 20 herbs and spices that combine to give authentic flavor to dishes.

Bring the magic of Morocco into your home kitchen with these delectable and enticing recipes that use ingredients that can be sourced easily and affordably.

Also included are recipes for dips, sauces and souk food (authentic street food of the spice markets), salads and sides, and traditional beverages and sweets, all of which add to the North African taste odyssey.

PAT CROCKER is an international award-winning cookbook author, culinary herbalist and professional home economist. Two of her books have won World Gourmand Cookbook awards and Pat is the 2011 recipient of the 'Professional Award' from the International Herb Association as well as the Literary Award from the Herb Society of America (2009). Pat lives in Neustadt, Ontario.

Ingredients:
3 tablespoons butter, melted
20 strands saffron
1 tablespoon ground turmeric
3 tablespoons avocado or olive oil
2 onions, cut into quarters
4 medium potatoes, cut into wedges
4 to 6 skinless bone-in chicken pieces (about 2-1/2 pounds)
1 cup chicken broth
1 piece cinnamon stick
1 can chickpeas (14 to 19 ounces), drained and rinsed
1/4 cup chopped parsley

Directions:
1. In a bowl, combine melted butter, saffron and turmeric. Set aside.

2. In the bottom of a flameproof tagine, heat oil over medium heat. Add onions and potatoes and cook, stirring, for 5 minutes. Add spice mixture and chicken, meaty side down, sliding around and moving vegetables away from bottom so that flesh is in direct contact with bottom of tagine. Cook for about 5 minutes or until chicken is browned on meaty side.

3. Using tongs, turn chicken over. Add broth and cinnamon stick and bring to a boil. Cover with tagine lid, reduce heat to low and simmer, stirring once, for 25 minutes.

4. Stir in chickpeas and parsley. Replace lid and simmer for 10 to 15 minutes or until chickpeas are heated through and chicken is no longer pink inside for breast and juices run clear for thighs. Discard cinnamon stick prior to serving.  

Pretty In Pink Whoopie Pies

Whoopie pie
From Wikipedia, the free encyclopedia

The whoopie pie (alternatively called a gob, black-and-white, bob, or "BFO" for Big Fat Oreo) is an American baked good that may be considered either a cookie, pie, or cake. It is made of two round mound-shaped pieces of chocolate cake, or sometimes pumpkin or gingerbread cake, with a sweet, creamy filling or frosting sandwiched between them.

Adapted from Sprinkle Bakes.
Yield: 30-40 whoopie pie shells

Make the shells:
2 1/4 cups all purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
8 tbsp. white vegetable shortening
3/4 cup powdered strawberry milk mix - such as Nesquick brand.
1/2 cup brown sugar
1 whole egg
1 egg white
1 cup heavy cream
2 tbsp milk
1 tsp. baking soda
1 tsp white vinegar

1. Preheat oven to 375 degrees.

2. Line two baking sheets with parchment paper

3. In a bowl whisk together flour, salt, and baking powder, set aside.

4. In the bowl of a stand mixer fitted with paddle attachment, combine vegetable shortening, strawberry milk powder and brown sugar. Mix until crumbly.

5. Add the egg and egg white, to the mixture and beat well, then add the heavy cream; mix until smooth.

6. In a small condiment cup, combine milk, baking soda and vinegar. Stir well, mixture will foam.

7. Pour baking soda mixture into the batter first and then pour flour mixture in on top. Mix on low speed until thick and combined. Scrape down sides and bottom of bowl and mix again until well combined.

8. Transfer mixture to a piping bag or a large zip-top sandwich bag with the corner snipped off.

9. Pipe batter into heaped 2" rounds widely spaced on the baking sheet - about 6 cakes to a pan.

10. Bake for 7-10 minutes. Be careful not to over bake. Cakes are done when they just start to turn golden around the edges.

Fill the shells:
3 cups confectioners' sugar
1 cup unsalted butter, softened
1 tsp. vanilla extract.

1. Combine all ingredients in the bowl of a stand mixer fitted with the whisk attachment.
2. Beat on low speed until just combined, then whip at high speed until light and fluffy.

Note: Sweetened whipped cream is also a very good filling for these pies.

Decorate the shells :
2 tbsp. milk
Confectioner's sugar
Sprinkles

1. Pour milk into a small bowl.
2. Add confectioners' sugar a tablespoon at a time while whisking constantly until thickened to piping consistency.
3. Transfer to a piping bag fitted with a plain piping tip. I used Wilton #4.
4. Pour sprinkles on a plate and dip decorated cake top in the sprinkles, brushing the excess away - or sprinkle nonpareils over tops of cakes, letting the excess fall in the plate.

Chinese Kara-Áge Chicken Salad

One of the rewards for being a Foodbuzz featured publisher is being a taste tester. We get the awesome opportunity to taste products and review them. So I give a BIG thank-you to Foodbuzz and Kikkoman Kara-Age Coating Mix. 

Kikkoman Kara-Áge Soy-Ginger Seasoned Coating Mix (KAH-rah AH-geh) makes it easy to add the on-trend appeal of kara-áge, Japanese-style crunchy fried chicken, to your menu. There’s no mixing, marinating or messy cleanup; just toss a little Kikkoman Kara-Áge with moistened pieces of boneless chicken, fish, seafood, tofu—even vegetables—and deep-fry or shallow-fry. The mouthwatering ginger-soy coating, made with naturally brewed Kikkoman Soy Sauce, gives you moist, tender nuggets with a authentic-tasting, delicately crunchy exterior, and just the right hint of Asian flavor. Just how irresistible is chicken kara-áge? Well, let’s just say it’s so popular in Japan, it’s actually served more often than sushi

Ingredients (Makes 4-6 servings)

3 chicken breasts, boneless/skinless
1/2 cup Kikkoman Kara-Áge Coating Mix
1 carrot, sliced
1 tablespoon sugar
3 green onions, sliced, including tops
2 cups iceberg lettuce, shredded
1 cucumber, sliced into 1 inch spears
1/2 cup Kikkoman Seasoned Rice Vinegar
1 tablespoon sugar
1/2 chinese five spice (or ginger powder)
1 cup dry fried Chow Mein Noodles
4 tablespoon vegetable oil for frying
mandarine oranges

Instructions:
Cut chicken thighs into 1 inch pieces, place in plastic bag, pour in Kara-Áge Coating Mix, shake to cover. Place oil in frying pan over medium high heat, fry chicken pieces about 3-5 minutes, browning on both sides, drain on paper towels, set aside. In a large bowl add sliced carrot, green onions, lettuce,and cucumbers. Toss vegetables to combine. Pour rice vinegar in a small bowl, add sugar and chinese five spice, stir together until sugar has dissolved. Just before serving pour vinegar dressing over the salad, toss to coat the salad, add Kara-Age chicken and chow mein noodles. Garnish with mandarin organge slices if desired.

Dark Chocolate Raspberry Brownies

Creativity is important in baking. Don't be afraid to alter a recipe. As long as you're not changing the basic chemistry you can add or subtract to your own taste. Color outside the lines. That's what Gingerbread Bagels did when she tweaked her brownie recipe. The addition of Ghirardelli Dark Chocolate Raspberry made an over the top chocolate overload. As soon as I saw her recipe I moved it to the top of my to do list. Be warned, it is very rich!

No, that is not real ants on my plate. The faux paper plates are actually melamine. They are made by One Hundred 80 Degrees. 

Ingredients:
3/4 cup all purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon kosher salt
3/4 cup packed light brown sugar
3/4 cup sugar
1/2 cup unsalted butter, melted
1Tablespoons vanilla extract
2 large eggs, at room temperature
9 Ghirardelli Dark & Raspberry Squares (from a 5.32 ounce package of individually wrapped chocolate squares)

Directions:
1. Preheat the oven to 350 degrees F.

2. Sift together the flour, cocoa powder and kosher salt into a bowl. Set aside.

3. In a bowl of a stand mixer with the paddle attachment, mix together the brown sugar, sugar, melted butter and vanilla extract for about 3 minutes. Add in the eggs, one a time. Mix until completely combined.
Slowly add in the dry ingredients and mix until almost combined. Take a spatula and fold the ingredients together to combine.

4. Lightly grease an 8 by 8 inch baking pan. Spread the brownie batter in the bottom of the baking pan. Bake the brownies at 350 degrees F for 30 minutes. Cool on a cooling rack for about 25-30 minutes. At this point the brownies should still be slightly warm but not hot. Then take 9 Ghirardelli Dark Raspberry Squares and press them very carefully on top of the slightly warm brownies.

5. Let the brownies cool before cutting. They’re much easier to cut into pieces once they’ve cooled. Enjoy!

June Cleaver's Cinnamon French Toast Stuffed With Georgia's Finest Peaches

This is not your mama's french toast. Or maybe it's just not my mama's. With 8 children to feed she didn't have time to act as a short order cook for her hungry brood. Usually she made oatmeal or served us the cheapest cereal on the planet.

Back in the 50's only June Cleaver was feeding her family such a yummy breakfast. The real kicker is that she had her hair curled, makeup applied, wearing the latest fashion, and always the string of pearls. I would pay just about anything to see her on her hands and knees cleaning around the toilet where her "perfect" boys missed the mark and peed on the floor

You want to know what I was wearing while I prepared this for Pap? Well, I'm going to tell you anyway. I had on my favorite almost threadbare t-shirt of Doctor Who. Also, I hadn't brushed my teeth yet and I didn't even bother to run a comb through my hair.


Ingredients:
4 tablespoons unsalted butter
2 tablespoons light brown sugar
2 ripe yellow peaches, cut into 1/2-inch pieces
2 tablespoons plus 3/4 cup heavy cream
8 slices white or sourdough bread or brioche (I used cinnamon bread)
3 large eggs
1/8 teaspoon ground cinnamon
confectioners' sugar

Directions
1. In a large skillet, over medium-low heat, melt 2 tablespoons of the butter until it foams. Add the brown sugar and stir for 30 seconds. Add the peaches, raise heat to medium-high, and cook, stirring frequently, for 3 minutes. Stir in 2 tablespoons of the cream and simmer for 2 minutes. Transfer to a bowl.

2. Heat oven to 200° F. Place 4 slices of the bread on a cutting board. Divide the peach mixture evenly among the slices, leaving a 1/2-inch border on all sides. Top with another slice of bread and press gently.

3. In a shallow bowl, beat the eggs and cinnamon. Working in batches, soak the sandwiches in the egg mixture for 2 minutes per side.

4. Melt 1 tablespoon of the butter in a large skillet over medium heat. Fry 2 sandwiches until golden brown, 3 to 4 minutes per side. Transfer to a baking sheet and place in oven to keep warm. Repeat with the remaining butter and sandwiches.

5. Beat the remaining cream until soft peaks form. Halve each sandwich on the diagonal, sprinkle with the confectioners' sugar.

Review Of The Artisanal Kitchen's Modena Aged Balsamic Vinegar and Extra Virgin Olive Oil

Over the past several years I've grown to appreciate olive oil. I'm happy if I'm equipped with a loaf of crusty bread, a bottle of wine, and a good dipping oil.

Then a few months ago, a new love entered my life when Pap and I discovered a wonderful restaurant. On each table they placed a plate of olive oil with balsamic vinegar and a loaf of ciabatta bread. What is this I thought? Why has this yummy delicacy been kept a secret from me all these years?  Clearly, I'm not Italian. But I hate it when I'm kept out of the loop.

Someone must have heard about my pathetic situation. That must be why I received an email from The Artisanal Kitchen asking if I wanted to review their Modena Aged Balsamic Vinegar. Hmmmm ... was this a pity email?

So a few weeks later the package arrived at my door. I giggled with delight as I tore open the box. Nestled inside was a bottle of The Artisanal Kitchen Authentic Modena Aged Balsamic Vinegar and a bottle of their Extra Virgin Olive Oil. I do believe that The Artisanal Kitchen has invited me into the loop! I celebrated with the purchase of a stout crusty loaf of bread for bruschetta.

The Artisanal Kitchen gets a thumbs up from me.

Double Tomato Bruschetta

Prep Time: 15 Minutes
Cook Time: 7 Minutes
Ready In: 35 Minutes
Servings: 12

"A delicious and easy appetizer. The balsamic vinegar gives it a little bite. Dried basil can be substituted but it is best with fresh."

INGREDIENTS:
6 roma (plum) tomatoes, chopped
1/2 cup sun-dried tomatoes, packed in oil
3 cloves minced garlic
1/4 cup The Artisanal Kitchen Extra Virgin Olive Oil
2 tablespoons The Artisanal Kitchen Modena Aged Balsamic Vinegar
1/4 cup fresh basil, stems removed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 French baguette

DIRECTIONS:
1. Preheat the oven on broiler setting.

2. In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.

3. Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.

4. Divide the tomato mixture evenly over the baguette slices.

Anna Zoitas, Executive Director:

"Everyone’s life has a purpose. After judging over 2,000 specialty foods and beverages for the winners of the International Fancy Food Show, I realized mine is:

To Discover, Share and Inspire the World!

To travel down this ambitious path, I happily share The Artisanal Kitchen™ with you, and all those who help make it a reality. At its heart is the warmth and love that kitchens inspire, with care for the quality that goes into each and every ingredient. For me, the kitchen is the common thread that connects my life in NYC, my annual summers on my grandparents’ farms in Greece, and my travels in Europe, Asia and the Caribbean. It’s the foundation for this exciting dream."

 New! Rich, Full Bodied, Authentic Modena Aged Balsamic Vinegar Ideal for Cooking and Dressing.


Anna Zoitas definitely has a flair for fulfilling people’s palates with unusual culinary delights. Her latest creation is Aceto Balsamico di Modena, authentic aged balsamic vinegar from Modena, Italy — the premium source. Selected as a silver medal finalist by the National Association for the Specialty Food Trade, its smooth, sweet, full-bodied flavor is achieved by blending the intense Lambrusco and Trebbiano grapes and using a higher proportion of grape must to wine vinegar than many other balsamics on the market.

Made in Italy in wood barrels, it is a highly versatile balsamic, ideal for cooking and dressing. Drizzle it straight on fresh strawberries, salad, bread or cheese, or cook with roasted meats and chicken (see recipe below).

A 30-something entrepreneur, Anna grew up in New York City but spent her summers visiting her grandparents’ farm in Greece, where she got closer to the source of natural foods and artisan living. “With my siblings, we used to gather fresh eggs from the chickens, feed the sheep with a milk bottle, play with the rabbits — and try to stay away from the smelly hogs. I learned to cook on an outdoor fire and use farm fresh ingredients.” She went to a local Greek Catholic school in New York City and earned dual degrees from New York University, Stern School of Business, in management and organizational behavior with an emphasis on international business.


Three Olives™ Olive Oil
New! Mellow & Fruity CALIFORNIA ESTATE GROWN and
PRODUCED FIRST COLD PRESSING
100% Extra Virgin OLIVE OIL
From Our Home to Yours . . . Welcome We’ve Specially Selected Our Certified Extra Virgin Olive Oil Because It’s:
• Beautifully Mellow & Fruity in Taste
• Simply Perfect for Cooking, Dipping & Dressing
• Certified Grown & Produced on One California Estate, for Ultimate Quality Control
• Unfiltered for Optimal Flavor & Low in Acidity (Below 0.5%)