Rosemary Cheese Straws

I hope you all have enjoyed yourselves during this holiday season. I'm still in denial that in just a few short days we'll be in 2012. I can't deny you all at least one good New Years Eve recipe though, and these cheese straws fit the bill. They're super easy and simple but the reward couldn't be greater. I mean, who doesn't love cheese and puff pastry? I certainly do. 

Here's some more puff pastry recipes that would compliment any appetizer table:

• Pepperoni & Parmesan Palmiers
• Cheesy Caramelized Onion Pastry Bites
  

Recipe Rundown
Taste: Buttery, oh-so-cheesy, fresh, piney and slightly salty.
Texture: Crisp yet slightly airy. You can't beat puff pastry and cheese. You just can't.  
Ease: A few ingredients in a few minutes make a gourmet, impressive appetizer.
Appearance: How could you not want to taste a straw?
Pros: Perfect as an appetizer or accompaniment to soup or salad.
Cons: None, except maybe that they're a bit indulgent. 
Would I make this again? Yessm.

Rosemary Cheese Straws

• 2 sheets puff pastry, defrosted overnight in the refrigerator
• 1 large egg
• 1/2 cup freshly grated Parmesan cheese
• 1 cup freshly grated white cheddar cheese
• 2 teaspoons finely chopped fresh rosemary
• 1 teaspoon kosher salt
• freshly ground black pepper

Preheat oven to 375 degrees F. Line baking sheets with parchment paper or silicone baking mats. 

Roll out each puff pastry sheet on a lightly floured work surface into a 10x12-inch size. Beat egg with 1 tablespoon of water and brush onto the surface of the pastry. 

In a small bowl combine cheeses, rosemary, salt, and a pinch of pepper. Sprinkle mixture evenly over pastry sheets. Gently press mixture into sheets. Slice sheets into thin strips using a pizza wheel or floured knife. Twist each strip and lay on prepared baking sheets.

Bake 10-15 minutes, until browned and puffed. Turn each straw and bake for another 2 minutes. Cool and serve at room temperature.

Crispy Parmesan-Rosemary Roasted Potatoes

The moment I set my eyes on this recipe by Aimee over at Simple Bites, I knew I HAD to make it. It's a dish that literally combines some of my most favorite flavors and textures - olive oil, rosemary, garlic, crisp, and fluffy. Once I had some potatoes and rosemary on hand I got to work, which there actually wasn't a lot of. This recipe is fairly simple. The results, however, are nothing short of fantastic. I could not stop eating these potatoes, they're completely addictive. I'd crave these crispy roasted potatoes over French Fries any day because they have that much more flavor. Plus they're a cinch to make at home. 

Aimee offers a wonderful suggestion - strain and save the leftover olive oil when the potatoes are done roasting. It's scented with rosemary and garlic and will make practically anything taste better. 

Recipe Rundown
Taste: Rich with fruity olive oil, piney rosemary, salty Parmesan, and sweet roasted garlic.
Texture: The very best part of this side dish. Extra crispy on the outside thanks to the cornmeal, fluffy inside and completely crave-worthy. 
Ease: Just a few simple ingredients.
Appearance: These potatoes just look crispy and wonderful.
Pros: Simple ingredients, delightful results. These potatoes are easy enough for a weeknight side and gourmet enough for company.
Cons: None!
Would I make this again? Yes and yes.

Crispy Parmesan-Rosemary Roasted Potatoes
Serves 4
From Simple Bites

• 2 pounds red potatoes (about 6-8 medium), peeled
• 2 tablespoons cornmeal 
• 2 tablespoons grated Parmesan
• 2 teaspoons salt, divided
• 1/2 teaspoon pepper
• 3/4 cup olive oil
• 2 tablespoons fresh minced rosemary leaves
• 8-10 garlic cloves, peeled

Cut each potato into quarters. Place quarters in a medium pot with 1 teaspoon salt, cover with cold water and place over high heat. Bring to a boil, lower heat to medium-high, and boil for 10 minutes. Drain well with a colander.

Meanwhile, preheat oven to 425 degrees F. In a small bowl combine cornmeal, Parmesan, 1 teaspoon salt, and pepper.

Remove potatoes to a large bowl. Sprinkle with cornmeal mixture and toss gently to coat.

In a large (12-inch) cast iron or heavy bottomed skillet, heat olive oil over high heat. Once oil is hot (but not smoking), add rosemary and garlic. Heat for 1 minute, stirring often, until fragrant. Add seasoned potatoes all at once, arranging so they are evenly distributed. Place skillet on the bottom shelf of the oven and roast for 15 minutes. Remove skillet and flip potatoes. Return to oven and roast for another 10-15 minutes, or until potatoes are crisp and browned.

Remove from oven and let cool slightly before removing with a slotted spoon to a serving platter. Garnish with fresh rosemary and additional Parmesan, if desired.

Gingerbread-White Chocolate Blondies

I knew I wanted to post something sweet today. But I had run out of sweet things to post. The past few weeks have been pretty hectic, I haven't had much time to try out new recipes to photograph and publish. I remembered seeing this recipe in Martha Stewart's Cookies cookbook and realized I had all the right ingredients on hand. So after a long day of work on Saturday I came home and whipped these blondies together. And I'm glad I did. I brought them back to work the next day and they were gone by the time I went back to the break room. They're so perfect for this time of year and are smell better than any candle.

Recipe Rundown
Taste: Perfect balance of spicy and sweet. The addition of white chocolate is dreamy.
Texture: Chewy, soft, melty (from the chocolate), and all around wonderful. 
Ease: Pretty easy. I made these after a long day at work and it was so worth it.
Appearance: Love that these gingerbread blondies are studded with white chocolate. 
Pros: Perfect treat for this time of year. Makes your house smell glorious. They stay good for a long time.
Cons: A lotta butta'. No seriously, 2 whole sticks (and I cut it down from the original recipe).
Would I make this again? Yes.

Gingerbread-White Chocolate Blondies
Makes about 24 blondies
Adapted from Cookies by Martha Stewart

• 2 3/4 cups plus 1 tablespoon all-purpose flour
• 1 1/4 teaspoons baking soda
• 1 1/4 teaspoons salt
• 1 1/4 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon cloves
• 1 cup (2 sticks) unsalted butter, at room temperature
• 1 1/4 cups packed light brown sugar
• 1/2 cup plus 2 tablespoons granulated sugar
• 2 large eggs plus 1 egg yolk
• 1 1/4 teaspoons pure vanilla extract
• 1/3 cup unsulfured molasses
• 1 3/4 cups coarsley chopped white chocolate (10 ounces)

Preheat oven to 350 degrees F. Spray a 9x13-inch baking pan with nonstick spray.

In a medium bowl whisk together flour, baking soda, salt, cinnamon, ginger, and cloves.

In the bowl of an electric mixer beat butter and sugars on medium-high speed until creamy and pale, about 3 minutes. Add eggs and yolk, one at a time, until incorporated. Scrap down sides of bowl as needed. Add vanilla and molasses, beating until combined. Add flour mixture on low speed. Stir in white chocolate.

Spread batter evenly into prepared pan and bake until golden on edges, about 25 minutes. Let cool completely before cutting into 2-inch squares. Store in an airtight container at room temperature for up to 1 week.

Salt River Bars

There's a restaurant in the East Valley here in Phoenix called Liberty Market that has become a local favorite. Operated out of an old historical building, the establishment has some delectable menu items including absolutely wonderful wood-fired pizza. However, as you can see, this post isn't about pizza. There's no way I could recreate wood-fired pizza at home (unless I was lucky enough to have a wood-fired oven in my backyard like Elijah Wood). Today I'm talking about a delightful little confection served at Liberty Market called the Salt River Bar. Why it's called that, I do not know. What I do know is that the bar consists of layers of buttery, salty Club crackers, peanut butter, caramel, and is topped with chocolate which is sprinkled with sea salt. It's heavenly. You can imagine my excitement when I saw the recipe start to pop up all over the internet. It's crazy how a little local establishment's one recipe has become accessible world-wide. Thanks, internet.

Recipe Rundown
Taste: The combination of caramel, peanut butter, chocolate, and salt is out of this world.
Texture: Crispy, crunchy, smooth, creamy. 
Ease: No baking involved! And only a few ingredients. Pretty much just assembly and melting.
Appearance: It's a little curious looking but nevertheless scrumptious.
Pros: Tasty, fast, simple treat.
Cons: None, well maybe except that it isn't exactly like the Salt River Bars at Liberty Market. Guess I'll just have to go back again and again :)
Would I make this again? Yes.

Salt River Bars
Makes about 15 bars 
From Bakergirl
To melt the chocolate chips, place in a microwave-safe container and microwave in 20-second bursts, stirring between each burst, until smooth and melted. Do not overheat.

• 45 Club crackers
• 1 cup peanut butter chips, divided
• 1 cup (2 sticks) unsalted butter
• 1 cup brown sugar, lightly packed
• 1 1/2 cups semisweet chocolate chips, melted
• Coarse sea salt

Line an 8x8 pan with tin foil, allowing the edges to hang over sides. Spray foil with nonstick spray.

Place 15 crackers in the bottom of the pan in 3 rows of five. Sprinkle 1/2 of the peanut butter chips over crackers. 

In a small saucepan melt butter and brown sugar over medium heat, stirring constantly, until bubbly and creamy caramel forms, about 4 minutes. 

Pour half of the caramel over peanut butter chips and crackers. Add another layer of 15 crackers, top with peanut butter chips, then pour remaining caramel over. Top with another layer of 15 crackers then spread melted chocolate over. Sprinkle with sea salt.

Eggnog-Stuffed French Toast & A GIVEAWAY

This post is brought to you by Safest Choice Pasteurized Eggs. All opinions are my own.

Eggnog. It's practically synonymous with the holiday season and oh-so-good. When Safe Eggs asked me to participate in their 12 Days of Eggnog special, I happily agreed. It will be 12 days of Safe Eggs and bloggers coming up with fun recipes that use leftover eggnog. 

This is actually the second time I've worked with Safest Choice Eggs, the first time I created a Chocolate Mousse Tart recipe utilizing their pasteurized shell eggs. Because Safest Choice eggs are pasteurized, they are free from harmful bacteria and viruses like salmonella. Plus, they look, feel, and taste just like regular eggs (except for a little red Circle P stamped on the shell to help consumers differentiate). That means they are great for making safe homemade eggnog. They're also great for other raw egg culinary applications like mayonnaise, mousse, custard, and cookie dough. If you'd like to try the eggs yourself, here is a $0.75 off coupon.

Now time for a giveaway brought to you by Safest Choice Eggs!

Giveaway: Closed
Congratulations to Brigitt!

*One winner will receive a Safest Choice Eggs gift bag which will include: (1) Thirty Minute Pasta cookbook by Giuliano Hazan, (2) two spatulas, (3) two "stress" eggs, (4) and three free coupons and five $0.75 off coupons.*

How to enter:

• Leave a comment on this post telling me what your favorite holiday beverage is.

Optional Additional Entries:
Do any or all of the following additional entries. Be sure to leave a separate comment for each entry. There are a total of four (4) entries available.

• Follow @SafeEggs and @HandleHeat on Twitter
• Follow Safe Eggs and Handle the Heat on Facebook
• Subscribe to Handle the Heat's RSS feed

Rules:

•  Include your name and email address with every entry.
• Giveaway open to U.S. residents only.
• Giveaway entries must be submitted by Sunday, November 18th at 11:59 PST.
• Winner will be chosen randomly and will be emailed. Winner has 72 hours to respond with mailing address before a new winner is chosen.

Recipe Rundown
Taste: Oh so rich, sweet, and joyful.
Texture: The toast is slightly crisp and beautifully browned on the outside, soft and fluffy inside. The eggnog filling oozes out when you cut into the toast, making its own syrup. It's wonderful. 
Ease: You can make the filling a few days ahead of time (although I'm not guaranteeing someone won't come and taste test it while it's in the fridge).
Appearance: Just looking at the eggnog filling drizzling down the sides of the toast is making me want to go back in time to when I first ate this dish.
Pros: Perfect holiday breakfast.
Cons: None.
Would I make this again? Yes.

Eggnog-Stuffed French Toast
Serves 4-6
Note: You will probably have leftover eggnog filling, but don't worry. It's scrumptious.
For the eggnog filling:

• 1 envelope unflavored gelatin
• 3 tablespoons water
• 2 1/2 cups whipping cream
• 1 cup eggnog
• 1/2 cup granulated sugar
• Pinch salt
• 1/4 teaspoon grated nutmeg

For the French toast:

• 4 large eggs
• 1/2 cup milk
• 1 teaspoon vanilla extract
• Pinch salt
• 1/2 teaspoon cinnamon
• 1/8 teaspoon allspice
• 1 loaf Challah or French bread, preferably day-old
• Butter for frying

To make eggnog filling:

In a small bowl combine gelatin and water, let stand for 5 minutes.

In a medium saucepan combine cream, eggnog, sugar, and salt. Set over medium heat and stir occasionally until hot. Remove from heat. Stir in gelatin mixture. Cool slightly, about 10 minutes, stirring occasionally to prevent gelatin from sinking to the bottom. Remove to an airtight container and chill in fridge until set, or up to 3 days.

To make French toast:

In a large shallow bowl or dish whisk together eggs, milk, vanilla, salt, cinnamon, and allspice. Cut bread into 3-inch wide slices. With a paring knife, cut halfway into each slice to create a pocket for the filling. Fill each pocket with eggnog filling. Soak stuffed bread slices in egg mixture.

While bread is soaking, heat a large skillet or griddle on medium heat. Melt butter in pan and brown bread slices, working in batches if necessary. Brown 3-4 minutes per side, or until golden.

Norwegian Salmon & Gravlax

This post brought to you by Norwegian Salmon. All opinions are 100% mine.

Seafood. Where do I begin? It's one of my most beloved foods. I'd be happy eating it daily. Sadly, living in Arizona there isn't much access to high-quality seafood. That's why when the folks over at the Norwegian Seafood Council asked me to work with them I excitedly agreed. I may even get to visit Norway to see how their salmon is farmed (wouldn't that be just plain cool!?). When I found out I'd be learning all about salmon from Norway I was even more thrilled as I've recently discovered a love for salmon. Really, what's not to love?

There are about a million ways to spice up a salmon filet and it's loaded with Omega-3 fatty acids. Just google "Omega-3" and you'll get an amazing list of the health benefits this nutrient offers, including heart-healthy properties. It even makes your skin better. The USDA actually recommends two servings of fish a week. With demand increasing for fresh seafood, the industry must find sustainable practices to safely provide this healthful food.

Responsible & Sustainable Norwegian Practices

It's always good to know where your food comes from. Not only does it make you appreciate and savor every bite just a little bit more, it helps you to keep your family and the Earth safe and healthy. Norway comes from a long line of rich seafaring heritages and traditions. Because of this Norwegians prize their seafood and seafood production. Norway's seafood industry has pioneered the development of responsible ocean salmon-farming, allowing them to keep up with the increasing demand for quality salmon without sacrificing safety or sustainability.

It's not surprising that Norway is the world's largest seafood supplier, providing to over 150 different countries. Norwegian Salmon is raised in spacious, comfortable conditions by highly skilled craftsmen utilizing the latest technologies. In fact, Norwegian law dictates that salmon make up less than 2.5 percent of an aquaculture facility's volume. That means the facility is made up of 97.5 percent water, allowing the salmon to have a healthy life. The salmon are carefully monitored throughout their life and fed an all-natural diet.

The cultural pride and ancestral respect for nature fuels the Norwegian seafood industries' efforts to improve its already strict standards of safety and excellence in raising ocean-farmed salmon. This guarantees consumers enjoy fresh, delicately flavored salmon from Norway year-round.

“Knowing exactly where your seafood comes from and how it was harvested is the best way to make a good choice for your family,” says Børge Grønbech, USA Director of the Norwegian Seafood Export Council.

This dedication to responsible fishing and respect for the environment was eye-opening for R.D., blogger Kate Geagan, M.S., R.D., who participated in an educational trip to Norway in April 2011. “Norway has done a world-class job of linking responsible fisheries with ocean preservation and food security – two of the biggest challenges facing the world in our lifetime,” said Geagan in her June 5 blog titled ‘From Fjord to Fork?  My Firsthand Look at A Norwegian Salmon Farm.’ “And remember that the science suggests that fish, even farmed fish, is always a better choice for dinner, from both a lean AND eco-friendly standpoint, when compared to other staples such as beef or pork.”

“The analogy I would give is that farmers in Norway are treating their salmon the way our organic farmers in the U.S. treat their farms,” said Ashley Koff, R.D., M.S., on a Good Morning America Health Segment, May 5, 2011, after also participating in an educational trip to Norway in April of 2011.

 

Words from Aino Olaisen

For thousands of years, the ice-cold artic waters and crystal-clear fjords of Norway have influenced the rich fishing heritage carried forth by generations of Norwegians who make it their living.  One of these Norwegians is Aino Olaisen. Aino hails from Lovund, Norway, a small, now thriving, island fishing village. Her father established Nova Sea AS in 1972 with the goal to reserve the trend of depopulation and depression in Lovund's industry at the time. With a focus on integrity, honesty, and quality, the company has managed to meet that goal and beyond. Lovund has since flourished as a natural source of fresh salmon and cod, slowly grown as nature intended in the cold, clear Norwegian waters. The farmers in Lovund provide more than 425 million meals every year for the global salmon market. Impressive, considering there are only 423 redidents of Lovund. Aino, now the owner, takes pride in her company's strict regulations for traceability and safety. She describes her company as a high-technology global business that has provided a simple way of living. The ocean's bounties are a pleasure shared by everyone in this vital Norwegian industry.

“It’s amazing to be able to every day play an important part in people’s lives,” explains Aino.  “Food is such a basic, simple part of people’s survival but at the same time, it’s indispensable.  That’s why we take so much pride in providing the highest quality salmon to add taste and enjoyment to the lives of the people who eat it.”

When asked why Americans should choose Norwegian salmon, Aino says simply, “Norway has a long history of harvesting from the ocean and the Norwegian culture is strongly connected to the sea.  Our salmon is healthy, delicious and produced in safe environments with complete traceability.  Plus, Norwegian salmon contains important marine proteins and omega-3 fatty acids that are so important for the human body. That’s why Norwegians are so healthy.” Aino's family eats salmon regularly. She loves to wrap it in foil and bake it in the oven with soy sauce, herbs, chili, ginger, and fresh lime juice.

Norwegian Gravlax

Norway's popular cuisine is a reflection of the seafaring heritage. Norwegians have found distinctive and delicious ways to incorporate salmon into breakfast, lunch, and dinner. Gravlax literally means "Grave-Salmon" and refers to the medieval practice of curing raw salmon by burying it in the sand above high tide. Today gravlax is cured with sugar, salt, and fresh dill which produces a fresh, delicate flavor. It is traditionally served with stewed potatoes or on an open-faced sandwich.

Last semester in culinary school we actually learned how to make gravlax. I'll admit, when it was done curing I was a bit apprehensive to try it for the first time (I had never tasted cured salmon before) because it looked just like raw salmon. But then I remembered that I had eaten raw salmon in sushi before and that culinary school was a wonderful opportunity to try new things. I was surprised to find I actually really enjoyed the gravlax, so much so I went back for seconds! It's super easy to make which was also surprising.

It's pretty amazing to think about all the cultures that have developed tasty curing methods for foods since refrigeration wasn't always around. Props to our ancestors for managing to nourish both their bodies and taste buds in unfavorable conditions.

Recipe Rundown
Taste: Supremely fresh, clean, and not overly fishy.
Texture: Soft yet somewhat firm. If sliced thin enough it almost melts in your mouth.
Ease: Ridiculously easy. Who would have thought you could cure salmon at home?
Appearance: Gravlax, despite it being centuries old, looks gourmet and elegant.
Pros: Super easy, healthy, and fresh.
Cons: It takes a few days to cure. You'll just have to be patient. 
Would I make this again? Yes. But not before I experiment some more with my beautiful Norwegian salmon.

 

Norwegian Gravlax Recipe

Salmon:

• 1 (2 pound) salmon fillet, skin on
• 3 tablespoons salt
• 2 tablespoons sugar
• 1 tablespoon coarsely ground pepper
• 1 bunch dill, coarsely chopped

Gravlax sauce:

• 4 egg yolks
• ½ teaspoon salt
• ½ cup vegetable oil or mild olive oil
• 1 tablespoon sugar
• 1 tablespoon white wine vinegar
• ½ teaspoon white pepper
• 1 tablespoon mustard
• 2-3 tablespoon finely chopped dill

For the salmon:

Trim salmon fillet if necessary. Scrape skin well.

Combine salt, sugar and pepper. Sprinkle half of the salt mixture in the bottom of a roasting pan, then sprinkle half of the dill. Place the fillet in the pan skin side down. Press the remaining salt mixture and dill on the flesh side of the fillet, using light pressure.

Put fish in the refrigerator for 3-4 days. Turn it every day. Scrape seasoning and dill from the fillets before serving.

For the sauce:

In a small bowl combine egg yolks and salt. Whisk to break up yolks. Slowly pour in the oil while whisking quickly until the sauce has a thick consistency, similar to mayonnaise. Add sugar, vinegar, pepper, and mustard to the sauce. Add dill just before serving. The sauce will keep in the refrigerator for up to 1 week.

To serve:

Cut the salmon into thin slices and serve with sauce, stewed potatoes or bread and salad.

Roasted Garlic Soup

Last week I wasn't feeling too well. The whole week I felt run down and small symptoms of a cold coming on - a little tickle in my throat and a little sniffle in my nose. Luckily, I was never plagued by a full-blown cold. When I started to feel sick I remembered seeing this soup recipe in the latest issue of Whole Living magazine. They dubbed it a "Winter Elixir." I decided to make it, even if it didn't cure me it sounded delicious and super simple. I'm glad to report it was indeed delicious and simple, and very well may have helped my body to ward off that damn cold everyone seems to have right now.

Recipe Rundown
Taste: Rich, savory, and intensely garlic-y without being pungent.
Texture: Velvety and smooth.
Ease: Only a few ingredients and hardly any prep time. If you wanted, you could even roast the garlic ahead of time and store in the fridge.
Appearance: Rustic and comforting.
Pros: Easy and healthy with immune boosting properties.
Cons: None.
Would I make this again? Yes.

Roasted Garlic Soup
From Whole Living December 2011
Serves 4

• 2 heads garlic, halved crosswise
• 1 tablespoon extra-virgin olive oil
• 4 cups low-sodium chicken stock
• 8 ounces Yukon gold potatoes, peeled and chopped
• 1/4 cup freshly grated Parmesan, plus more for serving
• Kosher salt and freshly ground pepper

Preheat oven to 375 degrees F. Drizzle garlic heads with olive oil then warp tightly in aluminum foil Roast until tender, about 40 minutes. Let rest until cool enough to handle then squeeze garlic from papery skin and set aside.

Bring stock, potatoes, and roasted garlic to a boil in a medium saucepan. Reduce heat and simmer until potatoes are tender, about 12 minutes. Remove from heat and stir in Parmesan.

Let cool slightly then puree in with an immersion blender or in a traditional blender until smooth. Season to taste with salt and pepper. Sprinkle with Parmesan.

Peppermint Oreo Truffles

December is practically synonymous with sugar and baking. And that is just fine with me. These truffles are so perfect for this season - they're cute, they're small and easy to transport, they're chocolate and peppermint! Plus they have only 5 ingredients. You have to make them.

Recipe Rundown
Taste: Super chocolatey, slightly tangy, with that refreshing hint of peppermint.
Texture: The chocolate on the outside is smooth and snappy while the filling is thick, rich, slightly chewy. 
Ease: Only 5 ingredients. The truffles require chilling a few times but nothing difficult.
Appearance: What's not mouthwatering about balls of chocolate? Especially when garnished with crushed candy canes!
Pros: Easy, spectacular, perfect for the holidays. Can be made ahead of time.
Cons: None.
Would I make this again? Yes.

Peppermint Oreo Truffles
Serves 48 
 From Kraft Foods via Sweet Anna's
Note: Crush candy canes by putting them in a resealable plastic bag and pounding with a meat pounder or rolling pin until finely crushed. To quickly bring the cream cheese to room temperature, microwave on a microwave-safe plate in 15 second bursts until just softened.

• 1 (16.6 ounce) package regular Oreo cookies
• 6 regular-size candy canes, finely crushed
• 8 ounces cream cheese, at room temperature
• 16 ounces semisweet chocolate, finely chopped
• 1 tablespoon coconut oil or vegetable oil

Place Oreo cookies in the bowl of a food processor and pulse until finely ground (this can also be done manually by placing cookies in a resealable plastic bag and pounding with a meat pounder or rolling pin). Reserve 2 tablespoons of crushed candy canes for garnish, add remaining candy canes to Oreo crumbs. Add cream cheese. Process until mixture is well combined and smooth.

Chill mixture in fridge for 30 minutes to 1 hour, until slightly firm.

Line a baking sheet with parchment paper or a silicone baking mat. Using a spoon or spring-loaded ice cream scoop, scoop equal sized balls of the Oreo cookie mixture, placing on prepared baking sheet. Place sheet with cookie balls in freezer until well chilled, at least 1 hour or up to 1 day.

When cookie balls are chilled, melt chocolate by combining chopped chocolate and oil in a medium microwave-safe bowl. Microwave in 30 second bursts, stirring between bursts, until just melted and smooth.

Drop each cookie ball into melted chocolate, coating evenly. Remove with fork, gently tapping off excess chocolate. Place back on cookie sheet and immediately sprinkle with reserved crushed candy canes. Repeat with remaining cookie balls.

Store truffles in an airtight container in the fridge.

Taco Pie

Can you believe it's nearly 2012?? It feels like it was just 2009. This year has had its share of ups and downs but as I look back I can't help but mostly remember the ups. All the places I got to visit this year, all the recipes I got to make, all the amazing friends I've made online, all the essays I've written for school, all the onions, carrots, and celery I've chopped at culinary school. It's already starting to blur together. As I look back I can't help but think of the loss that's hit so many friends, especially online ones. I'm thankful for what I have. I'm excited, thrilled really, for what's to come. 

One of these days coming up I'll do a roundup of the most popular recipes of 2011 here at Handle the Heat. But I'd like to know, what was the best thing you ate, cooked, or baked this past year?

Recipe Rundown
Taste: Meaty, slightly sweet, slightly spicy, oh so cheesy.
Texture: The tortillas are toothsome but you can't beat the chunks of meat, bursts of corn, and smooth tomato sauce. Not to mention oozing melted cheese. 
Ease: Definitely easy enough for a weeknight meal. Takes about 30 minutes from start to finish.
Appearance: Who doesn't love pie-shaped foods?
Pros: Tasty, easy, perfect for when you're craving Mexican flavors. You probably already have the majority of the ingredients on hand.
Cons: Not super healthy.
Would I make this again? Yes.

Taco Pie
Serves 4
From Food Network Magazine

• 3 tablespoons vegetable oil
• 8 corn tortillas, halved
• 1 small onion, chopped
• 2 cloves garlic, minced
• Pinch cayenne pepper
• 1 pound ground beef
• Kosher salt
• 1 (15-ounce) can crushed tomatoes
• 2 (4.25-ounce) cans chopped green chiles
• 1 cup frozen corn
• 1/2 cup chopped fresh cilantro
• 1 cup shredded mozzarella

Preheat oven to 400 degrees F. Heat the vegetable oil in a large skillet over medium-high heat. Working in batches, add the tortillas and cook, flipping a few times, until golden, about 3 minutes per batch. Remove with tongs and transfer to a paper towel-lined plate to drain.

Add the onion to the skillet and cook, stirring, until soft, about 3 minutes. Add the garlic and cayenne and cook 30 seconds. Add the beef and 1/4 teaspoon salt and cook, breaking up the meat, until browned, about 4 minutes. Stir in the tomatoes, chiles, and corn. Bring to a simmer and cook until slightly thickened, about 3 minutes. Season with salt if necessary. Remove from heat and stir in the cilantro.

Arrange half of the tortillas in the bottom of a 9-to-10-inch pie plate. Top with half of the meat mixture, then half of the cheese. Repeat with the remaining tortillas, meat, and cheese. Cover loosely with foil and bake until the cheese melts, about 10 minutes. If desired, remove foil and broil for a few minutes to brown the cheese.

Creamy Chicken Pasta with Mushrooms and Spinach

I can't think of a more distracting place than the internet. Especially when I'm writing an essay. When I'm staring at the Word document screen, trying to bust out a few more pages, suddenly everything else in the world seems a million times more interesting and requires my immediate attention. Really the only thing that keeps me going is the thought of the immense relief I'll feel when I finally do finish the stupid essay and turn it in. 

The best part of working long, hard hours on something? Food breaks. Not only do they physically keep you going, a good meal can keep your spirits up. Take this dish for example. It's creamy, earthy, and every bite takes you away from what's lurking on your computer screen.

Recipe Rundown
Taste: Savory, earthy, fresh, rich, meaty, slightly spicy.
Texture: The sauce is luscious and creamy while the mushrooms are tender without being overcooked and the chicken is moist.
Ease: Easy and quick enough to be a weeknight meal.
Appearance: Oh so creamy and the spinach adds a lovely pop of color.
Pros: The whole-grains, veggies, and chicken make this meal not overly indulgent. Perfect option for when you need to feed only yourself and don't want to resort to take-out.
Cons: None.
Would I make this again? Yes and yes.

Creamy Chicken Pasta with Mushrooms and Spinach
Serves 1 (can easily be doubled)
Adapted from On the Woodside

• 1 boneless, skinless chicken cutlet
• Kosher salt and freshly ground black pepper
• 1 teaspoon olive oil
• 1 garlic clove, minced
• 1 teaspoon crushed red pepper flakes
• 5 medium button mushrooms, sliced
• 1/2 tablespoon butter
• 1 1/2 teaspoons whole-wheat flour
• 1/4 cup heavy cream
• 1/2 cup packed baby spinach leaves
• 3/4 cup dried whole-grain penne, or similar shape, cooked according to package directions and drained

Generously season chicken with salt and pepper. Heat oil in a small skillet over medium heat. Once hot, add chicken and cook 2-3 minutes per side or until golden brown and cooked through. Remove from skillet and cover with aluminum foil.

Add garlic, crushed red pepper flakes, and mushrooms to skillet; cook 30 seconds or until fragrant. Be careful not to burn garlic. Add the butter to the center of the pan, let melt, then whisk in flour. Cook 1-2 minutes. Reduce heat to low and whisk in heavy cream. 

Stir in spinach, allowing it to wilt slightly. Stir in cooked pasta. Thoroughly mix together before serving.

A Homemade Kitchen: Twix Bars

A Homemade Kitchen series includes recipes that feature homemade versions of your favorite store-bought meals, snacks, treats, condiments and more. Homemade is better for your budget, body, and taste buds.

I've professed my love for salty-sweets on the blog before. There's just something so magical about the combination that it makes my taste buds sing. The addition of caramel to the salty-sweet combination is nothing short of perfection. Pour chocolate on top and these homemade twix bars (or chocolate caramel slices as the recipe is titled) contain all my favorite things. Pure joy. Heaven. Bliss. Glee. Rapture. Euphoria.

Recipe Rundown
Taste: Sweet without being cloying, the salt just puts the flavor over the top. SO much better than most store-bought candy.
Texture: The bottom cookie layer is slightly crumbly, the caramel is slightly chewy and sticky, while the chocolate is smooth and rich.
Ease: The caramel is the most difficult to make, just be sure to whisk constantly to avoid the bottom burning.
Appearance: Definitely not as perfect as store-bought candy but who wants perfect when it's homemade?
Pros: Such better flavor than anything packaged. Stays good in the fridge for days.
Cons: A little more difficult than most of the baking recipes I post.
Would I make this again? Yes.

Chocolate Caramel Slice
Adapted from Bon Appetit Desserts
Makes about 20 bars
Crust:

• 1 cup unbleached all-purpose flour
• 1/4 cup packed light brown sugar
• 2 teaspoons cornstarch
• 1/4 teaspoon salt
• 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
• 1 tablespoon ice water
• 1 large egg yolk

Caramel Topping:

• 6 tablespoons (3/4 stick) unsalted butter, diced
• 1/2 cup packed light brown sugar
• 1 14-ounce can sweetened condensed milk
• 2 tablespoons dark corn syrup
• 1 teaspoon vanilla extract

Chocolate Glaze:

• 6 ounces bittersweet or semisweet chocolate, chopped
• 3 tablespoons heavy whipping cream
• Flaked sea salt (such as Maldon)

For the crust:
Preheat oven to 350 degrees F. Coat an 8x8-inch baking pan with nonstick spray. Line with parchment, leaving enough to overhang, and spray parchment with nonstick spray.

Blend flour, sugar, cornstarch, and salt in food processor. Add butter. Pulse until coarse meal forms. Add 1 tablespoon ice water and egg yolk. Blend until moist clumps form. Press dough onto bottom (not sides) of prepared pan; pierce all over with a fork. Bake until golden, piercing if crust bubbles, 22 minutes. Cool completely.

For the caramel topping:
Melt butter in a medium saucepan. Add brown sugar, stir until dissolved. Whisk in milk, corn syrup, and vanilla and let come to a boil. Attach a clip-on candy thermometer to the side of the pan. Boil gently, whisking constantly, until caramel is pale golden and thick and thermometer registers 225 degrees F, about 8 minutes. Pour caramel over cooled crust, spreading evenly to the edges. Cool 15 minutes.

For the chocolate glaze:
Meanwhile, melt chocolate with cream in microwave in 15-second bursts, stirring until smooth. Be careful not to overheat. Spread chocolate over warm caramel; sprinkle with sea salt. Refrigerate until chocolate is set, at least 1 hour. Can be made 3 days ahead; cover and keep refrigerated. Cut dessert into long bars before serving.