Saltine Toffee Candy

For a holiday party I'm attending this weekend, I made these easy mock toffee candy to share.

Saltine Toffee Candy

adapted from Allrecipes.com

1 stick butter
1/2 cup light or dark brown sugar
saltines - enough to line your baking sheet
1-2 cups semi chocolate chips
1/2 cup chopped nuts (I used walnuts)

Preheat oven to 400.
Line your baking sheet with foil.
Neatly place your saltines on the foil lined baking sheet.
In a sauce pan, melt butter and add brown sugar.
Allow butter & sugar to caramelize and boil for 2-3 minutes.
Pour mixture over the saltines.
Bake saltines in the preheated oven for 5 minutes.
Remove from oven and sprinkle chocolate chips over the saltines.
Allow it to rest for 2 minutes - enough for chocolate chips to melt.
Using a rubber spatula or spreader, spread the melted chocolate over the saltines to evenly coat.
Sprinkle the top with chopped nuts.
Refrigerate to harden the chocolate.
Break into random pieces and enjoy!

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Cinnamon Almond Biscotti

For a holiday party I'm attending this weekend, I made these Cinnamon Almond Biscotti to share. They were fun to make and I love how easy it is as a base recipe for other biscotti variations.

Cinnamon Almond Biscotti
recipe adapted from Joy of Baking

1 cup cinnamon roasted almonds, chopped coarsely
1 teaspoon baking powder
1/8 teaspoon salt
2 cups all purpose flour
3/4 cup granulated white sugar
3 large eggs
1 1/2 teaspoon pure vanilla extract

Preheat oven to 300 degrees F and line a baking sheet with parchment paper.

In a small bowl lightly beat the eggs and extracts together. Set aside.

In a bowl of your stand mixer (or with a hand mixer) combine the flour, sugar, baking powder and salt. Beat until blended (about 30 seconds). Gradually add the egg mixture and beat until a dough forms, adding ginger about halfway through. With floured hands divide dough in half. On a lightly floured surface roll dough into a log about 10 inches long and 3 inches wide. Trander log to the prepared baking sheet and bake for 35-40 minutes, or until firm to the touch. Note - logs will spread during baking. Remove from oven and let cool on a wire rack for about 10 minutes.

Transfer log to a cutting board and using a serrated knife, cut log into slices 1/2 inch thick on the diagonal. Arrange evenly on baking sheet. Bake 10 minutes, turn slices over, and bake another 10 minutes or until firm to the touch. Remove from oven and let cool. store in an airtight container.

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Harold Doherty's Autism Advocacy Awards

#1 Autism Advocacy Award - Conor's Smile, Joy and Happiness

#2 Autism Advocacy Award - An ASNB Mug

Given To Me By Fellow Parents, Friends and Officers of the Autism Society of New Brunswick. The Mug was given to me a couple of years back and, like me, shows the wear and tear of time. The Hulk was a nickname given by former ASNB President Lila Barry, who has been a force for autism in New Brunswick. The picture is my "mug" superimposed on a target background.

#3 Loyal Order of the Flying Swine Award

I was one of the recipients of the Flying Swine Award handed out by Jean Lewis and David Marley. This award has been handed to few people but includes some very distinguished autism advocates including Jim Munson, Shawn Murphy, Andy Scott and peter Stoffer.

With these three awards I have been truly honored and will continue my autism advocacy efforts.

autism

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12 Days of Cookies - A Gourmet cookie extravaganza

This wonderful event is the brain child of Andrea of Andreas Recipes. How I got asked to be involved with this incredible group is beyond me but all the thanks goes to Kelly of Sass & Veracity. There are 7 of us that have decided to do The 12 Days of Cookies - A Gourmet cookie extravaganza. We will be choosing, baking, tasting, blogging and sharing with you a cookie a day for the next 12 days of December.

These cookies are coming from Gourmet's Favorite Cookie Recipes: 1941-2008. They’ve published a lot of cookie recipes in their 68-year history, many of them around the winter holidays. This season they decided to choose the very best from each year.

These are my partners in crime. We will all be choosing different cookies and surprising each other. How fun is that???? Be sure to check out their selections for the day!

Jerry - Cooking...by the seat of my Pants
Sandy -At the Baker's Bench
Courtney - Coco Cooks
Kelly - Sass & Veracity
Claire - The Barefoot Kitchen
Andrea - Andreas Recipes


Day 4 of the 12 Days of Cookies features the Mocha Cookies The Bakery!

With melted chocolate in the dough, a ton of chocolate chips, and a spot of espresso powder to play up the bittersweet nature of chocolate, this recipe could be the only one a chocolate lover ever needs...Gourmet

Mocha Cookies The Bakery - October 1990 (link to the recipe as it was originally printed)

Ingredients:

4 ounces unsweetened chocolate, chopped
3 cups semisweet chocolate chips
1 stick (1/2 cup) unsalted butter, cut into bits
1/2 cup all-purpose flour
1/2 teaspoon double-acting baking powder
1/2 teaspoon salt
4 large eggs at room temperature
1 1/2 cups sugar
1 1/2 tablespoons instant espresso powder
2 teaspoons vanilla

Directions:

• In a metal bowl set over a saucepan of simmering water melt the unsweetened chocolate, 1 1/2 cups of the chocolate chips, and the butter, stirring until the mixture is smooth, and remove the bowl from the heat.
  
• In a small bowl stir together the flour, the baking powder, and the salt.
  
• In a bowl beat the eggs with the sugar until the mixture is thick and pale and beat in the espresso powder and the vanilla.
  
• Fold the chocolate mixture into the egg mixture, fold in the flour mixture, and stir in the remaining 1 1/2 cups chocolate chips.
  
• Let the batter stand for 15 minutes.
  
• Drop the batter by heaping tablespoons onto baking sheets lined with parchment paper and bake the cookies in the middle of a preheated 350° F. oven for 8 to 10 minutes, or until they are puffed and shiny and cracked on top.
  
• Let the cookies cool on the baking sheets, transfer them to racks, and let them cool completely. Makes about 36 cookies.

See the flat, shiny, non crackled top? Not how they were suppose to be!

I did not like these cookies. I had more trouble with these than I have with any cookie recipe ever. Was it the way it was written or was it user error? Not sure. They never puffed up for me and I also waited for the top to become shiny and crack. As you can see that didn't happen for me. I think I ruined one of my favorite baking sheets as the batter oozed under the parchment and baked on tight! Oh well...

Will I make these again? No way! I didn't even finish baking these ones. Hope the rest of you faired better if you tried them!

******I was lucky enough to be interviewed by the wonderful Amber Scott of Capessa. Check it out here Capessa - Real Women, Real Advice!!!

As Always...

Happy Entertaining!!!

Judy

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Autism and Stem Cell Tourists

In "Stem Cell Tourists" Go Abroad for Unproven Treatments National Geographic News reports on the growing numbers of Americans traveling abroad to seek stem cell treatment for a variety of conditions including Parkinson's, Diabetes, heart disease and emphysema. The NG article reports expert concerns about stem cell treatment being oversold as proven therapy rather than experimental, the risk of harmful complications and great expense for the patients. Although autism is not mentioned in the NG article Autism Spectrum Disorders are amongst conditions for which stem cell treatments are offered outside the United States and Canada.

autism

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12 Days of Cookies - A Gourmet cookie extravaganza

This wonderful event is the brain child of Andrea of Andrea's Recipes. How I got asked to be involved with this incredible group is beyond me but all the thanks goes to Kelly of Sass & Veracity. There are 7 of us that have decided to do The 12 Days of Cookies - A Gourmet cookie extravaganza. We will be choosing, baking, tasting, blogging and sharing with you a cookie a day for the next 12 days of December.

These cookies are coming from Gourmet's Favorite Cookie Recipes: 1941-2008. They’ve published a lot of cookie recipes in their 68-year history, many of them around the winter holidays. This season they decided to choose the very best from each year.

These are my partners in crime. We will all be choosing different cookies and surprising each other. How fun is that???? Be sure to check out their selections for the day!

Jerry - Cooking...by the seat of my Pants
Sandy -At the Baker's Bench
Courtney - Coco Cooks
Kelly - Sass & Veracity
Claire - The Barefoot Kitchen
Andrea - Andreas Recipes

Day 3 of The 12 Days of Cookies features Cranberry Turtle Bars!

This recipe falls into the category of “cult favorite;” it has steadily gained a passionate following since it was originally published. Layers of fresh cranberries suspended in a candied-pecan topping sit on a buttery crust and, as if that weren’t enough, the whole is streaked with melted chocolate. It’s an unexpected—and unexpectedly delicious—combination. Gourmet.


Cranberry Turtle Bars - November 2001 (link to the recipe as it was originally printed)

For base

• 2 cups all-purpose flour
• 1/2 cup packed light brown sugar
• 1/2 teaspoon salt
• 1 1/2 sticks (3/4 cup) cold unsalted butter, cut into 1/2-inch cubes

For topping

• 2 sticks (1 cup) unsalted butter
• 1 2/3 cups granulated sugar
• 1/4 cup light corn syrup
• 1/2 teaspoon salt
• 1 1/2 cups fresh or frozen cranberries (not thawed; 6 3/4 oz), coarsely chopped
• 1 teaspoon vanilla
• 3 cups pecans (12 oz), toasted and cooled, then coarsely chopped

For decoration

• 2 oz fine-quality bittersweet chocolate (not unsweetened), very finely chopped

• Special equipment:

  a candy thermometer

Make base:

• Preheat oven to 350°F.
• Line a 15- by 10-inch shallow baking pan (1 inch deep) with foil, leaving a 2-inch overhang on the 2 short sides. Butter all 4 sides (but not bottom).
• Blend flour, brown sugar, and salt in a food processor, then add butter and pulse until mixture begins to form small (roughly pea-size) lumps. Sprinkle into baking pan, then press down firmly all over with a metal spatula to form an even layer. Bake in middle of oven until golden and firm to the touch, 15 to 17 minutes, then cool in pan on a rack.

Make topping:

• Melt butter in a 3-quart heavy saucepan over moderate heat and stir in sugar, corn syrup, and salt. Boil over moderately high heat, stirring occasionally, until caramel registers 245°F on thermometer, about 8 minutes. Carefully stir in cranberries, then boil until caramel returns to 245°F. Remove from heat and stir in vanilla, then stir in pecans until well coated. Working quickly, spread caramel topping over base, using a fork to distribute nuts and berries evenly. Cool completely.

Cut and decorate bars:

• Lift bars in foil from pan and transfer to a cutting board. Cut into 6 crosswise strips, then 6 lengthwise strips to form 36 bars.
• Melt half of chocolate in top of a double boiler or a metal bowl set over a saucepan of barely simmering water, stirring until smooth. Remove bowl from heat and add remaining chocolate, stirring until smooth. Transfer chocolate to a small heavy-duty sealable plastic bag. Seal bag and snip off a tiny piece of 1 corner to form a small hole, then pipe chocolate decoratively over bars. Let stand at room temperature until chocolate sets, about 1 hour.

Cooks’ note: Bars keep in an airtight container (use wax paper between layers) 1 week.

Don't they look nice and festive? Pecans, cranberries and chocolate!

I love these bars. I love the tartness of the fresh cranberries mixed with the pecans. Just a wonderful flavor explosion. They also look so festive and seasonal.

Will I make these again? Oh yes without a doubt and I don't think I would change a thing! They are both tasty and pretty! These ones are being frozen and given as Christmas gifts!

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You've Been Tagged

Elizabeth of Elizabeth's Cooking Experiments has tagged me for a fun little meme! It's been ages since I've done a meme... but since I have some free time these days, why not?!

Seven Secrets and/or Weird Facts About Joelen

1. I prefer eating in local neighborhood restaurants over chains & highly rated/chic restaurants. Why? There's a whole different vibe dining in local establishments that I don't get from chains or highly rated/chic restaurants. I find myself feeling much more comfortable and service is rarely an issue. Chains don't offer a dining experience that's unique enough for me... and the highly rated/chic restaurants I've been to just come off as pretentious and more expensive than it really should be.
   
   
2. I'm dressed in pajamas more than I am in 'everyday' attire. I blame this on working from home and feeling comfortable as much as possible.
   
   
3. I rarely cook beef at home. My husband doesn't eat beef due to medical reasons so I've stopped buying it. However, it doesn't stop me from enjoying beef every now and then when dining out!
   
   
4. I'm a neat freak. Our home is always in a state of being 'guest ready' because we tend to have company over all the time at random times. It continues in my kitchen where everything is organized.
   
   
5. I have a thing with lists... and lots of them. I have lists of everything and lists of lists. To make matters worse, if I scratch out what I write I have to get a whole new piece of paper and re-write it so it looks clean - and I don't do pencils. (Yeah, even on paper I'm a neat freak!)
   
   
6. I can cook pretty much anything in my wok... and I have! For the longest time, I had only a large wok and my dutch oven to cook in. If I could only have one piece of cookware to use, it would most definitely be my wok.
   
   
7. I don't like talking on my cellphone. I'd much rather communicate electronically via text or email.
   

So what secrets or weird facts do you have about yourself? I'm not sure who to tag but if you'd like to participate, please do so!

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