This week: an easy, no-bake cookie; and a great vegetable gratin from Jacques and Julia!
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-JT
Love the little gift balls.
And I am on a daily roasted veggies kick, going to try your recipe. Today I did lacinato kale in the pan with a bit of turkey bacon and vinegar, maple syrup. I also roasted cauliflower which took me three tries to spell just now. Lol.
I can’t believe I somehow missed this thread last weekend.
Reminds me of rum balls. Don’t need any holiday to enjoy them.
I’m eating a yummy casserole of wild rice, asparagus, bacon, and a cheesy béchamel sauce. Asparagus was on sale for $1.49 a pound last week. We got a LOT, so are making several asparagus based recipes.
I don’t think I still have the recipe for them, but a friend had turned me on to a no bake cookie that were absolutely phenomenal. I’m sure there’s recipies out there on the internetz, but the cookie was pretty basic. In a greased casserole dish, a layer of corn flakes and peanuts was put down. On top of that, a layer of some heated up peanut butter was poured over it, then cooled. And over that a layer of melted semi-sweet chocolate chips was poured over it all. The crunch of the corn flakes and peanuts, embedded into the peanut butter, covered with chocolate was so yummy!
I wish I hadn’t thought of those, because now I’m probably gonna have to make a batch!
The coffee would give them a mocha taste which I love plus I now have this great red cocoa so I'd better grab that recipe.
Thanks!
Ingredients
Coffee Cake
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 1/2 cups granulated sugar
3/4 cup butter, softened
1 1/2 teaspoons vanilla
3 eggs
1 pint sour cream
Glaze
2 TBS powdered sugar
1/4 teaspoon vanilla
1 to 2 tablespoons whole milk
Directions
1. Heat oven to 350ºF.
Grease 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan.
2. In medium bowl, mix flour, baking powder, baking soda and salt; set aside.
In large bowl, beat granulated sugar, 3/4 cup butter, 1 1/2 teaspoons vanilla and the eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally.
Beat in flour mixture alternately with sour cream on low speed.
4. Bake about 1 hour or until toothpick inserted near center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool 10 minutes.
5. Mix powered sugar and milk until smooth drizzle over top of cake.
I have made over a 100 of these over the last three years. Rave reviews from the Grand kiddies.
The original recipe calls for a walnut filling and topping, didn't go over well with my audience.
Here is another gratin for those who are seeking to complete their carb quotient for the week:
http://www.melissassouthernstylekitchen.com/smoky-bacon-macaroni-and-cheese-muffins/
Love most things Vietnamese.
I read that fast and thought it was "Gratin of Elephant." Double take. Speed reading doesn't always save time.