My First Baby Shower!

Today my kitchen was closed because someone else's kitchen was open! My friends Ruby, Teresa, Ann and Yumi were so kind to host my first baby shower. Even though it is a little early (since I'm about 22 weeks along), it worked out fine since our schedules in the coming months are going to be pretty hectic with our upcoming move and today was convenient for the hostesses.

Ruby & Kelly with last minutes touches in the kitchen:

I've been in a slight hibernation the past few months with some pregnancy challenges which kept me from being social and spending time with friends. However that all changed when I got to see many good friends who attended the shower. It came as no surprise that my friends came to celebrate with me and put out a great spread on the table! Check out the tasty eats they prepared...

Feta Cheeseball and Blue Cheese Cheeseball
prepared by Megan

Denver Crustless Mini Quiche
prepared by Jen

Salmon Dip with Pita Chips
prepared by Susan

Layered Taco Dip with Chips
prepared by Abbie

Savory Thai Appetizer Cups
prepared by Kelly

Caprese Mini Subs
prepared by Howard

Colorful Fried Rice
prepared by my mom

Filipino Beef Apritada
(Filipino tomato & soy sauce beef stew)
prepared by my mom

Cajun Fried Chicken
bought by my dad

Lemon Cupcakes, Yellow Cupcakes & Brownies
prepared by Ann, Yumi and Teresa

Congo Bars
prepared by yours truly
(I couldn't help going empty handed, even if the party was for me!)

Caught in the act taking pics of the spread:

It was a wonderful day spent with friends and family. I received such thoughtful and useful gifts, but more importantly, I had a chance to see and catch up with friends. I must admit it was quite awkward at first to be a guest and not in the kitchen since I'm usually hosting events... but it didn't take long to for me to sit back, rub my belly and enjoy the wonderful party they put together. Thank you to Ruby, Teresa, Ann and Yumi for hosting... and thank you to my awesome friends and family who were able to attend! To read up on how the rest of the party went, feel free to check out our family/baby blog!

Chicken with Mushroom & Balsamic Cream Sauce

I just need to stop acting on impulses sometimes. I'll take my weekly trip to the grocery store, stock up on staples I intend on using and then at the end of the week, some of those items are staring at me on the verge of going bad. The items in question? Mushrooms. I had a package of cremini and white button mushrooms that I didn't end up using this past week. Thankfully, Rachel Ray came through for me.

Normally Rachel Ray isn't someone I initially think of for recipes. Even though I have a couple of her books, they were gifts from friends and family and I never did take the time to go through to see what recipes she had. Since I was sorting through cookbooks today, I stopped and flipped through her Rachel Ray: 365 No Repeats cookbook. There, I found the following recipe that helped me put my mushrooms to good (and delicious!) use.

Rachel's recipe for Chicken with Mushrooms and Balsamic Cream Sauce was super easy to make and a nice balance of flavors too. The dish consists of a sauteed chicken breast that's topped with a luxurious sauce made with caramelized mushrooms, garlic, fresh thyme leaves, and shallots. The sauce is rich but not as fat laden as you may think by the texture. Chicken stock and just a bit of cream is added to the caramelized mushrooms and allowed to reduce and thicken. The chicken is served atop a bed of orzo and the sauce is carefully draped over the chicken. For a bit of texture (and extra calories) I also added some crumbled crisp bacon over the top as garnish. The bacon was optional so feel free to omit it! All in all, it was a delicious meal, especially if you want to treat yourself to something special.

Chicken with Mushroom & Balsamic Cream Sauce
recipe adapted from Rachel Ray

Pasta:
Salt
1/2 pound orzo pasta

Chicken:
2 tablespoons extra-virgin olive oil, 2 turns of the pan
4 boneless, skinless chicken breasts, 6 ounces
1/4 teaspoon
salt & pepper to taste

Mushrooms:
2 tablespoons butter
10 oz cremini or baby portobello mushrooms, sliced (about 1 1/2 cups)
10 oz white mushrooms, sliced (about 1 1/2 cups)
2 large cloves garlic, chopped
1 tablespoon thyme leaves, a couple of sprigs, chopped
1/2 medium onion, thinly sliced
2 tablespoons all-purpose flour
1 1/2 cups chicken stock
1 1/2 tablespoon balsamic vinegar
3 tablespoons heavy cream or half-and-half
1/4 cup chopped flat-leaf parsley for garnish
1/4 cup crumbled cooked bacon for garnish (optional)

Prepare the pasta by heating a large pot of water to a boil. Salt the water and add orzo pasta. Cook to al dente.

Prepare the mushrooms by preheating a large nonstick skillet over medium-high heat and add extra-virgin olive oil. Season chicken liberally with salt, pepper garlic powder. Add to the hot skillet. Cook the chicken for 5 to 6 minutes on each side. Remove the chicken from the pan and cover with foil to keep warm.

Return the skillet to the heat, turn heat back a bit, and add the butter. Once the butter melts add the mushrooms and brown stirring occasionally for about 4 to 5 minutes. Once the mushrooms are brown season with salt and pepper then add the garlic, thyme and shallots. Cook stirring occasionally for about 2 minutes or until the shallots are wilted. Sprinkle the flour into the pan and cook 2 minutes more. Whisk in the stock, balsamic vinegar and the cream. Turn the heat up to high and simmer for about 2-5 minutes or until thickened.

To serve, pile orzo on dinner plates and top with top with a chicken breast and sauce. Garnish with chopped parsley and crumbled bacon (if using.)

Chubby Hubby Cookies

I'm not sure about others, but when I try out a recipe, I'll often have leftover ingredients that I don't have the heart to throw away. They get stashed in the depths of my cupboards, thrown in the frozen tundra of the freezer or just pushed into the corner of my fridge. So when I recently made my Cream Triple Berry Pretzel Squares, I was left with quite a bit of crushed up pretzels. What to do... what to do... So I thought about some ways to use it and foods that I liked which had pretzels involved.

We all know about those 2 crazy Vermont guys, Ben & Jerry, right? Well they have this awesome ice cream flavor called Chubby Hubby:

Chubby Hubby® - Fudge Covered Peanut Butter Filled Pretzels in Vanilla Malt Ice Cream Rippled with Fudge & Peanut Butter

It began with two office jokesters' pulling a prank on a colleague whose endless tales of his love for Ben & Jerry's made them nuts. They hatched an imaginary batch packed with pretzels, peanut butter, & fudge in vanilla malt ice cream & spread a rumor of a brand new Ben & Jerry's hit called "Chubby Hubby". After searching obsessively he was crushed when the hoax was revealed, so the jokesters home-made a pint. He proclaimed it too good to be a joke & after one taste, so did we. The rest is history. Chubby Hubby -- it's no joke!

Inspired by the combination of pretzels, chocolate and peanut butter, I came across a recipe for a chocolate chip cookie made with crushed pretzels. I substituted a portion of the chocolate chips with peanut butter chips and voila... the Chubby Hubby Cookies were soon baking up! I couldn't wait to try one fresh out of the oven and wow. Just wow!

I'm not chocolate chip connoisseur but I know a good chocolate chip cookie when I taste one. This has got to be one of my very favorite recipes for chocolate chip cookies because the addition of crushed pretzels just adds the perfect bit of saltiness. Chocolate chip cookie lovers, don't pass on this because you won't be disappointed!

Chubby Hubby Cookies
recipe adapted by About.com
yields 24-30 cookies

3/4 cup butter, softened to room temperature
1 cup graulated sugar
1/2 cup firmly-packed light brown sugar
1 large egg
1 tsp. vanilla
2 cups all-purpose flour
1 tsp. baking soda
3/4 cup semi-sweet or bittersweet chocolate chips
3/4 cup peanut butter chips
1/2 cup crushed and processed pretzel sticks*

* The pretzel sticks can actually be any hard pretzel - thin sticks, standard pretzel shapes, pretzel rods, etc. Place them in a food processor and process until you get the consistency of graham cracker crumbs. If you want more texture in the cookies, pulse the pretzels down to coarse crumbs instead.

Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.

In the bowl of your stand mixer attached with the paddle attachment, beat butter and sugars until fluffy. Beat in egg and vanilla.

Sift flour and baking soda together. Beat into batter on low speed. Stir in chocolate chips, peanut butter chips and crushed pretzels.

Drop by rounded tablespoons (or use a small scoop) onto prepared cookie sheets. Bake 11-14 minutes until golden on the bottom and just set in the middle. Cool on wire racks.

Ultimate French Onion Soup

It was a late night at work and by the time I got home, I was too tired to really make anything for dinner. I'm sure I'm not alone having nights like this. And for nights like this, I'm so thankful to have some dinner waiting for me, even if it means putting in a little time beforehand to make it happen. the temperatures have dropped the past few days here in Chicago, making it a perfect night to settle in with a warm, comforting bowl of soup... and that's exactly what I had. French Onion Soup.

What I love the most about french onion soup is the richness of flavors it has with few ingredients. The soup starts out by sauteing onions until caramelized with a few herbs. Red wine is then added to deglaze the pan and pull up the little bits of goodness that have gathered at the bottom of the pot. The wine eventually reduces and the onions are sprinkled with flour, which will help thicken the soup. Lastly, beef broth is added to provide that meatiness that gives french onion soup that distinct flavor. Of course, we can't forget the infamous topping of a toasted crostini smothered with melted gruyere cheese!

Ultimate French Onion Soup
recipe adapted from Tyler Florence

1/2 cup unsalted butter
4 onions, sliced
2 garlic cloves, chopped
2 bay leaves
2 fresh thyme sprigs
Kosher salt and freshly ground black pepper
1 cup red wine, about 1/2 bottle
3 heaping tablespoons all-purpose flour
2 quarts beef broth
1 baguette, sliced
1/2 pound grated Gruyere cheese

Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes.

Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme sprigs.

Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste.

Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.

When you're ready to eat, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.

Ladle the soup in bowls and float several of the Gruyere croutons on top.

Alternately, you can ladle the soup into bowls, top each with 2 slices of bread and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese.

Creamy Triple Berry Pretzel Squares

Pretzels. I'm not talking about the soft, buttery pretzels you get at the mall. I'm talking about the bagged snacks you buy for game day. Why is it that when I have pretzels out along with other chips and dips, they're the ones that never seems to get eaten?! I guess that's just been my experience so I rarely buy pretzel sticks. I did buy a few bags last month when I had planned on making chocolate dipped pretzel sticks. I made some for girlfriends but didn't get around to doing as many as I wanted to for others. So with 2 bags of pretzel sticks staring at me, I needed to find a way to use them.

After looking for ideas in my cookbooks, magazines and online recipe sites, it was Facebook that inspired me. Recently, there was an open reunion of all alumni of my high school. I didn't attend since it we weren't able to make it up to the suburbs for the weekend but I did spend time thinking about high school friends and memories.

A close friend in high school always raved about some dessert she had that sounded pretty odd. It consisted of crushed pretzels, cream cheese and jello. Huh?! Even weirder was that this dessert was called, "Strawberry Pretzel Salad"... and it wasn't even a salad like you might expect. I finally had a chance to try it and surprisingly, it was good!

It's a layered dessert where the pretzels formed the crust. The middle layer was a creamy mixture of cream cheese and whipped cream. Finally the top was a fruity gelatin layer. The saltiness of the pretzels worked with the sweetness of the whipped cream and gelatin. Even the combination of textures made the dish intriguing. Regardless, it's a great dessert, especially if you have leftover pretzels to use up. As a spin on the traditional strawberry pretzel salad, I used raspberry gelatin and frozen mixed berries. I'm sure you could substitute the gelatin for your preferred flavor and use complimenting frozen or fresh fruit. I think I'm going to have to buy pretzels more often - not necessarily for snacking but just to make this dessert. My husband couldn't get enough of this!

Creamy Triple Berry Pretzel Squares
recipe adapted from AllRecipes.com

Pretzel Crust:
1 1/2 cups crushed pretzels
4 1/2 tablespoons white sugar
3/4 cup butter, melted

Cream Filling:
1 cup white sugar
2 (8 ounce) packages cream cheese
1 (8 ounce) container frozen whipped topping, thawed

Triple Berry Topping:
1 (6 ounce) package raspberry flavored gelatin
2 cups boiling water
1 (16 ounce) package frozen mixed berries (strawberry, raspberry, blueberry)


Preheat oven to 350 degrees F (175 degrees C).

Combine all the ingredients for the pretzel crust and press into the bottom of a 9x13 inch pan. Bake for 10 minutes, or lightly toasted then set aside to cool completely. To speed the cooling time, place in the refrigerator.

While the crust is cooling, prepare the cream filling. In a medium bowl, beat the sugar and cream cheese until smooth. Fold in whipped topping then spread evenly over the cooled crust. Refrigerate until set, about 30 minutes to an hour.

After the cream filling has set, prepare the berry topping. In a 2-cup liquid measuring cup, stir together the gelatin mix and boiling water until dissolved. Add in the frozen mixed berries and stir until thawed. Carefully pour the berry topping over cream cheese mixture in pan. Cover and refrigerate until completely chilled, at least 1 hour or up to overnight.

To serve, cut into squares and dig in!

Ginger & Cilantro Lime Rice

It's that time of the week when my husband is asking for rice again. This time, I decided to pair it up with the Lemon Curry Chicken I made for dinner. The chicken dish has amazing flavors of lemon, curry and sesame oil so to compliment that, I came up with the following recipe for Ginger Cilantro Lime Rice.

The freshly grated ginger makes the rice fragrant, while the chopped cilantro offers a burst of freshness. Finally the freshly squeezed lime juice brings it all together with a nice subtle tang. For additional flavor, I also added a pinch of garlic powder and salt to taste.

Ginger & Cilantro Lime Rice
original Joelen recipe

2 cups freshly prepared steamed jasmine rice
1/4 teaspoon freshly grated ginger
1 teaspoon fresh cilantro, finely chopped
1 1/2 teapoons fresh lime juice
1/8 teaspoon garlic powder
salt to taste


Prepare 2 cups of steamed jasmine rice. Once it's cooked, add the remaining ingredients and lightly fluff together to combine. Cover and allow it to sit for at least 5 minutes before serving to allow the flavors to meld.

Lemon Curry Chicken

Curry powder is one of those spices I don't use very often. I can probably think of only a few recipes I've used it in but I'm slowly discovering a few that don't require a laundry list of other spices I'm not familiar with. My latest recipe rave using curry is the following one for Lemon Curry Chicken! It's another Tyler Florence recipe that is so easy to make, even in advance.

Essentially, it's cut up seasoned chicken (any cut you prefer will do) that's marinated in a mixture of yogurt, curry powder, lemon juice and zest, and toasted sesame oil. The original recipe calls for marinating the chicken for 30 minutes... however I left the chicken to marinate overnight. Having it marinate overnight really tenderizes the chicken, making it extremely juicy and moist. The combination of curry and lemon flavors works very well together and that little bit of fragrant toasted sesame oil pulls the entire dish all together. So if you have some curry powder on hand and are tired of using it for the same recipes, give this one a try!

Lemon Curry Chicken
recipe adapted from Tyler Florence

1 (3 1/2-4lb) chicken, cut into 10 pieces (I used all chicken thighs)
2 cups plain yogurt
2 tbsp curry powder
Grated zest and juice of 1 lemon
1 tbsp toasted sesame oil
Kosher salt and freshly ground pepper
fresh cilantro for garnish


Preheat the oven to 400F. Rinse the chicken and pat it dry with paper towels.

Stir together the yogurt, curry powder, lemon zest and juice, sesame oil, and salt and pepper in a big bowl. Add the chicken and toss gently to coat with the yogurt marinade. Allow the chicken to marinate overnight.

Put the chicken on a baking sheet and roast, using the remaining marinade to baste twice as it cooks, until the chicken is tender and cooked through, about 45 minutes total.

This was especially delicious with my Ginger & Cilantro Lime rice, topped with toasted cashews!

Ultimate Grilled Cheese

Not too long ago, I shared how my dad used to take me and my siblings out to Baker's Square. This was years ago when I was in junior high and high school and ever since, the restaurant had a special meaning. My husband and I went to Baker's Square during the holidays and one of their sandwiches caught my eye. On their menu is a 'Grown Up Grilled Cheese' sandwich that I've ordered the last two times I've dined there. The description of the sandwich pretty much sums up why I think it's the 'ultimate' grilled cheese sandwich...

Cheddar, mozzarella and American cheeses melted with tomato and hickory-smoked bacon inside our Parmesan-crusted bread.

Yeah, this isn't your typical Wonder bread grilled cheese sandwich! I'm solo tonight since it's my husband's jam session night with his band. For dinner, I treated myself with this homemade version of an Ultimate Grilled Cheese sandwich. I used a Poolish baguette I made yesterday but any sandwich bread will do. I also omitted the tomato since I'm getting the tomato flavors with the Creamless Creamy Tomato Soup I also made to enjoy with this sandwich.

* Thanks to fellow 'Nestie', Janet, she shared with me the following link to more Grilled Cheese Sandwich ideas for those who can't get enough grilled cheese... enjoy!

Ultimate Grilled Cheese
recipe inspired by Baker's Square

2 slices of good quality sandwich bread of your choice
2 slices of bacon, cooked to your preference
1 slice swiss cheese (or mozzarella cheese)
1 slice cheddar cheese
2 slices American cheese
1-2 tablespoons unsalted butter, softened
1-2 tablespoons grated Parmesan cheese
1 tablespoon fresh parsley leaves, minced



Heat a heavy 12-inch skillet over low to medium-low heat.

Place the cheese slices and bacon strips over one bread slice. Top with the remaining bread slice, pressing down gently to set.

Combine the softened butter, Parmesan cheese and parsley in a small bowl.

Brush the sandwich top completely with half the butter mixture; place the buttered side of the sandwich down in the hot skillet. Brush remaining side of each sandwich completely with remaining butter mixture. Cook until crisp and deep golden brown, 5 to 10 minutes per side, flipping sandwiches back to first side to re-heat and crisp, about 15 seconds. Serve.

This recipe has been entered in Panini Happy's 2nd Annual Grilled Cheese Pageant!

Creamless Creamy Tomato Soup

There's no better thing to pair with a grilled cheese sandwich than tomato soup. I'm not exactly sure how it came to be but it doesn't matter. It's good and it's what's for dinner! Because I paired this soup with my 'Ultimate Grilled Cheese Sandwich', I knew the soup had to be healthier. Traditional tomato soups usually include the addition of cream but for a healthier alternative without the extra fat and calories, I used bread in place of cream. The bread in the following recipe breaks down and is pureed, resulting in a creamy texture.

I came across this recipe on my online Cook's Illustrated subscription and I love that it was so easy to make. I halved the original recipe so it serves 3-4 with enough for leftovers. This is another recipe great to make in advance and freeze. Sometimes there are those nights where we could enjoy a grilled cheese sandwich and this soup is better than the stuff in the can... and healthier too!

Creamless Creamy Tomato Soup
recipe adapted from Cook's Illustrated

1 tablespoon extra virgin olive oil, plus more for drizzling
1/2 medium onion, chopped (about 1/2 cup)
1-2 medium garlic cloves, minced
pinch of hot red pepper flakes (optional)
1 small bay leaf
1 (28 oz) can crushed tomatoes
1/2 tablespoon brown sugar
1 1/2 large slices good quality sandwich bread, cubed (I used poolish baguette)
1 cup low sodium chicken broth
fresh thyme leaves for garnish
extra virgin olive oil for garnish (optional)

Prep your sandwich bread by removing the crusts and cubed into bite sized pieces.

Heat oil in a Dutch oven over medium-high heat then add onion, garlic, red pepper flakes (if using), and bay leaf. Cook while stirring frequently, until onion is translucent, about 3 to 5 minutes.

Stir in the crushed tomatoes, brown sugar and bread; bring soup to boil. Reduce heat to medium and cook, stirring occasionally, until bread is completely saturated and starts to break down. Remove and discard bay leaf.

Transfer the soup to blender or use a blender stick in the pot and process until soup is smooth and creamy. Return the soup into the dutch oven (if you transferred it to a blender) and stir in the chicken broth. Bring the soup to boil and season to taste with salt and pepper. Serve soup in individual bowls. Sprinkle each portion with pepper, thyme leaves and drizzle with a garnish of olive oil if desired.

Cocoa-Nana Bread

Do you love chocolate and bananas? Well you'll love this week's feature recipe! This week's Tuesdays With Dorie baking challenge is Dorie's Cocoa-Nana Bread, chosen by Steph of Obsessed with Baking (who has the recipe within her blog).

One thing I always have on hand are bananas. It's probably my favorite fruit, at least for the past few months, and I can't seem to have enough. So having ripe bananas for this recipe was slightly challenging. But I managed!

This is a great banana quick bread recipe with the addition of cocoa powder and chocolate chips. Another bonus is that this quick bread freezes nicely, especially if you're looking for sweet freezer friendly items. In fact, after enjoying a couple slices, I ended up wrapping up the bread and storing it in the freezer. I plan on using the bread in another application... maybe chocolate banana bread pudding, chocolate banana french toast, a dessert version of a 'panzanella' salad, etc. So many ideas for a loaf of this decadent bread!

Thanks to Steph for selecting this week's TWD baking challenge. Please check out Steph's blog for the detailed recipe and be sure to take a peek at fellow TWD's to see how their bread came out!

Italian Sausage & Spinach Manicotti

When friends ask me for some make ahead meal ideas, one of my first recommendations are for stuffed or layered pastas such as stuffed shells, lasagna or even manicotti. For one, stuffed and layered pastas allow for a lot of improvisation. You're able to get away with throwing random ingredients together mixed with a cheesy creamy filling, cover with sauce, top with cheese and bake away. These dishes are also great for freezing... and I've found that they make the best leftovers after the flavors have time to really meld.

I tend to make quite a few lasagnas and stuffed shells but one pasta dish I haven't really made too often is Manicotti. Perhaps it was the thought of having to boil the shells in water and then awkwardly filling them with a [makeshift] piping bag. But after reading up on various approaches to Manicotti, I learned it doesn't have to be so awkward. Manicotti can be easy with a couple tricks!

One trick is to do what I've done with the recipe below. I used the dry manicotti shells, boiled them and allowed them to cool. Instead of fumbling with trying to fill the shell through the open ends, I just cut the shells open, added the filling down one side and rolled it up into a tube. It's a perfectly filled shell every time. Alternately, you could use no-boil lasagna pasta sheets. You'll need to allow the pasta sheets to soak in hot water in order to have them pliable to work with. Once they're pliable and cool enough to work with, add the filling down one side and roll it up into a tube. I prefer using the shells since resulted in a perfect pasta/filling ratio whereas using the lasagna pasta sheets tends to result in more pasta than filling. But try either out for yourself and see what you prefer!

Italian Sausage & Spinach Manicotti
recipe adapted from Cook's Illustrated

Meaty Tomato Sauce:
2 tablespoons extra virgin olive oil
1 pound Italian sausage, hot or sweet, casings removed
1/2 pound ground beef
3 cloves garlic, minced
1 large onion, chopped
1 cup finely chopped carrots
2 (28oz) cans crushed tomatoes
1/2 teaspoon red pepper flakes, optional
1 tablespoon dried Italian seasoning
salt to taste


Spinach & Cheese Filling:
10 oz frozen chopped spinach, thawed and squeeze dried
3 cups part-skim ricotta cheese
1 cup grated parmesan cheese
2 cups shredded mozzarella cheese
2 large eggs, beaten
3/4 teaspoon salt
1/2 teaspoon ground pepper
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley

14 dry manicotti shells
1 cup grated parmesan cheese for topping



Preheat oven to 375 degrees.

Set a large pot of water over high heat to come to a boil for the manicotti shells. Once boiling, place the manicotti shells into the water and allow it to cook for 10-12 minutes, al dente. Remove from water and allow to cool on a baking sheet in a single layer.

For the Sauce: Heat oil in large saucepan over medium-high heat and crumble the italian sausage and ground beef. into the pot. Stir and cook until no longer pink, about 6 minutes. Add the garlic, onions and carrots to the meat and cook until fragrant but not brown, 3-4 minutes. Stir in crushed tomatoes and 1/2 teaspoon salt and simmer until thickened slightly, about 15 minutes. Stir in basil and parsley; adjust seasoning with salt.

For the spinach & cheese filling: Combine spinach, ricotta, 1 cup Parmesan, mozzarella, eggs, salt, pepper, and herbs in medium bowl; set aside.

To assemble:
Prepare a 9x13 baking dish by spreading the bottom evenly with 1 1/2 cups of sauce.

Take the cooled manicotti shells and carefully cut a slit across each one to open up. Place 1-2 tablespoons evenly down one side of each open manicotti shell and roll into a tube shape to enclose. Place seam side down in the prepared baking dish. Once you've filled the baking dish with the filled manicotti shells, top evenly with the meaty tomato sauce to cover completely.

Cover the manicotti with aluminum foil and bake until bubbling, about 40 minutes, then remove foil. Remove baking dish, adjust oven rack to uppermost position (about 6 inches from heating element), and heat broiler. Sprinkle manicotti evenly with remaining 1 cup Parmesan. Broil until cheese is spotty brown, 4 to 6 minutes. Cool 15 minutes, then serve. Additional freshly grated parmesan can be added to garnish if desired.

Classic Herbed Garlic Bread

When I was experimenting in the kitchen and learning how to prepare American fare back in high school, I often reached for prepared foods. It was what I knew and it gave me a starting point to use as a guide. One of those prepared foods I'd reach for is frozen garlic bread. It was a must whenever I made an Italian inspired pasta meal. What I didn't realize back then was how simple it was to make at home. Even better was making it completely from scratch - even the bread!

I recently got back into working on my breadmaking skills through the Bread Baker's Apprentice challenge group. I've been out of the bread loop for a few months but now I'm ready to get back into it. For this week's challenge, I made some Poolish Baguettes. I used one of the baguette loaves for the following herbed garlic bread recipe. Of course, you can use any loaf of bread you'd like - French, Italian, even Texas Toast! What makes this delicious is the herbed garlic and cheese butter that's spread on the bread and baked at a high temperature. What's also nice about this recipe is you can adjust the amounts of garlic, herbs and cheese to suit your tastes. This was the perfect accompaniment for the Italian Sausage & Spinach Manicotti we had for dinner.

*If you're a bread head, you may like YeastSpotting - a site of some amazing bread pics and recipes!

Classic Herbed Garlic Bread
recipe adapted from Cook's Illustrated

9-10 medium cloves garlic, minced
1 tablespoon minced fresh basil leaves
1/2 tablespoon minced fresh thyme
1 tablespoon minced fresh flat leaf parsley
1/2 tablespoon minced fresh oregano leaves
6 tablespoons unsalted butter, softened
2 tablespoons grated Parmesan cheese
1/2 teaspoon salt
1/4 fresh ground pepper

1 loaf Italian bread, halved lengthwise (I used a homemade Poolish baguette)

Adjust oven rack to middle position and heat oven to 500 degrees. Combine the minced garlic, basil, chives, thyme, oregano, butter, cheese, and salt in small bowl.

Spread the cut sides of loaf evenly with the garlic butter mixture and season to taste with pepper. Transfer loaf halves, buttered side up, onto a baking sheet and bake in the preheated oven. Halfway through baking (after 4-5 minutes), reverse the position of baking sheet in oven from front to back. Continue baking for another 4-5 minutes until surface of bread is golden brown and toasted, 8 to 10 minutes. Cut each half into 2-inch slices; serve immediately.

BBA: Poolish Baguette

Since I've been slacking on the breadmaking front the past couple of months, I figured it was about time for me to get back into the game! The Bread Baker's Apprentice challenge for me this week is Peter Reinhart's recipe for Poolish Baguette (which you can get from his book below, starting on page 213-214).

This Poolish Baguette is also known as the Gosselin baguette. (And no, there's no relation to the Gosselin family!) What I learned from making this recipe is that 1) I need to get into my breadbaking mode again because I doubted myself a few times as I made this; 2) I never sifted whole wheat flour until now; and 3) if anything will test your patience, this bread recipe will.

As you may have thought, the bread starts with a poolish - a mixture of flour, water and yeast. This mixture is made a day before you make the bread and must be chilled overnight. On bread baking day, a cup of the poolish is added to sifted whole wheat flour, unbleached bread or all purpose flour, salt, yeast and water.

The hardest part of making this bread is having patience. The poolish alone requires 4 hours of fermenting at room temperature before it's chilled to use the following day. After combining the poolish with the rest of the ingredients, it must ferment at room temperature for 2 hours... then kneaded lightly before fermenting another 2 hours at room temperature. Finally, when you're anxious to form the bread, you have to wait another 50-60 minutes for the loaves to proof. Yeesh! But guess what? After all that, you only have to bake the bread 8-12 minutes. You take it out of the oven and if you're impatient (at least at this point) like me, you have to restrain yourself. Yep, those golden brown loaves you worked hard on all day have to sit and rest for at least 40 minutes before cutting into it. So is it worth all the wait?

Yes. At least I think so. I definitely need to practice some more but overall, the flavor was really good. Due to the wheat flour, there was some nutty notes, but it didn't have the same bite as a traditional wheat bread. That must be due to sifting the whole wheat flour and removing the bran. I even thought the bread was great to use for Classic Garlic Bread, so I can't complain.

Roasted Garlic Potatoes with Blue Cheese Dressing

When I found out I was pregnant, I was really worried that I wouldn't be able to enjoy cheese to the fullest extent. I heard all the advice about staying away from soft cheese like Brie, goat cheese, feta and even blue cheeses. But what folks failed to tell me was that pasteurized cheeses as safe to eat while pregnant. Thank goodness for that since many of these cheeses are pasteurized!

Now that we got that cleared up, I was happy to be able to prepare and enjoy this recipe. Blue cheese may be an acquired taste (as I know a few friends who don't like it) but if are a fan, you'll like like this! Most may think blue cheese dressing is great for salads or even a crisp lettuce wedge. Well they're equally delicious on crispy potatoes tossed with garlic and herbs. The recipe makes quite a bit of dressing so you'll have some leftover to top baked potatoes, or if you must, a nice salad.

Roasted Garlic Potatoes with Blue Cheese Dressing
recipe adapted from Tyler Florence

2 pounds small Yukon Gold or russet potatoes, cut into 'fries'
2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
1 tablespoon fresh parsley, minced
Kosher salt & freshly ground black pepper

Dressing:
1/2 cup crumbled blue cheese
1/2 cup buttermilk
2 tablespoons fresh lemon juice
1 teaspoon fresh thyme leaves

Preheat the oven to 350 degrees F.

In a large mixing bowl, toss the potatoes with oil, garlic, parsley and season generously with salt and pepper. Spread the potatoes in a single layer on a baking sheet or in a roasting pan, cut side down, so the cut layer gets super crispy like a French fry. Roast for 30 minutes, or until crispy.

To make the dressing, put the cheese, buttermilk, lemon juice and thyme in a small bowl and stir together with a fork, mashing a little to break up the cheese.

Remove the potatoes out of the oven and serve hot with a drizzle of the dressing over the top. If you'd like, you can also warm the dressing in the microwave for 1 minute before drizzling over the potatoes.

Ultimate Barbequed Ribs

One thing my husband and I miss during the winter is using a charcoal or even a gas grill. Our favorite thing to grill? Ribs! Since we're still in an apartment, we don't have the luxury to grill right now... but that will soon change when we move in about 2 months. Until then, to get our BBQ fix, a recipe like this one will get us by.

This is a recipe from one of my cookbooks and it was a pretty good one. I really liked the homemade BBQ since it allowed me to use up some ingredients I already had in my pantry. Another bonus is that there isn't the addition of high fructose corn syrup that many bottled BBQ sauces have. In the original recipe, a few sprigs of fresh thyme is wrapped in bacon and thrown into the sauce. I prefer the bits of bacon mixed throughout the sauce so made that change, along with adding the fresh thyme leaves into the mix. The sauce makes quite a bit so you'll have plenty to baste with, serve on the side and perhaps use in other recipes. Definitely a BBQ sauce recipe that's a keeper!

* To make in advance: season and bake the ribs one day, cool and refrigerate. You can make the BBQ sauce in advance as well and store covered in the fridge. On the day you want to serve it, preheat your oven and baste the ribs with the BBQ before baking and heating up.

Ultimate Barbequed Ribs
recipe adapted from Tyler Florence

Ribs:
2 slabs baby back ribs (about 3 pounds)
1 1/2 teaspoon Kosher salt k
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 tablespoon extra-virgin olive oil

BBQ Sauce:
1 tablespoon extra virgin olive oil
2 bacon slices, diced
4 sprigs fresh thyme, leaves removed
1/2 onion
3 smashed garlic cloves
2 cups ketchup
1 cup peach preserves
2 tablespoons Dijon mustard
2 tablespoons brown sugar
1/4 cup molasses
2 tablespoons red wine vinegar
1 teaspoon ground cumin
1 teaspoon ground paprika

Preheat the oven to 250 degrees F. Put the ribs on a baking sheet, season with salt, pepper and garlic powder and drizzle with olive oil. Place in the oven and let the ribs bake for 1 1/2 hours.

While the ribs are baking, make the sauce. Heat a 2-count of oil in a large saucepan over medium heat. Add the bacon and render the bacon fat. Add the onion, garlic and thyme leaves cooking slowly for 5 minutes.

Add the rest of the sauce ingredients, stir and simmer. Cook slowly for 20 minutes to meld the flavors. Put some sauce in a separate bowl for basting, reserving the remaining sauce for serving.

Baste the ribs with the sauce and let them continue cooking, basting twice more, for 30 more minutes. When the ribs are cooked, take them out of the oven. Let them it and rest for a few minutes before serving.

When ready to eat, preheat the broiler for 5 minutes and broil the ribs, basting with the sauce. They should become crisp and charred, about 5 minutes on each side. Top with more sauce if desired and serve the ribs with additional sauce.

To complete our BBQ rib meal, I served it with Roasted Garlic Potatoes with a Blue Cheese Dressing and side salad...

Carrot & Cream Cheese Muffins

Don't you just love lazy Sundays? It's a lazy Sunday for me and the first thing that comes to mind is starting the day with something tasty. Last week I made streusel topped blueberry muffins and wrapped each individually to store in the freezer for the week. This was such a great breakfast to have ready and it was easy to just grab and go in the mornings. I think I'm going to continue making muffins on the weekend so that there's always breakfast handy in addition to the fresh fruit we grab as we shuffle off to work.

For this week, I came across the following recipe from a fellow blogger. It's kind of a cross between a cake and muffin but however you look at it, it's definitely delicious. I baked these as jumbo muffins (which are baked in a pan of 6) and they reminded me of large bakery muffins. I think muffins are always better with a bit of streusel so I added this to the original recipe. Just like the blueberry muffins, these can be individually wrapped in plastic wrap and placed in a freezer bag. Freeze them and as you get ready for the day in the morning, just take one out of the freezer to come to room temperature and they'll be good to enjoy with your morning coffee or tea!

Carrot & Cream Cheese Muffins
recipe adapted from The Delicious Life

Carrot Muffins:
1 1/2 cup all purpose flour
1 1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup sugar
3 eggs
2/3 cup vegetable oil
1 1/2 cup shredded carrots (about 8oz of baby carrots)
1/2 cup chopped walnuts
1/2 cup raisins, soaked in hot water or rum for 10 minutes (I omitted)

Cream Cheese Filling:
4 oz. cream cheese, softened
1 egg yolk
1/2 cup sugar
1/2 teaspoon vanilla

Streusel Topping:
1 1/2 tablespoons granulated sugar
1 1/2 tablespoons dark brown sugar
pinch table salt
1/4 cup unbleached all-purpose flour
2 1/2 tablespoons warm, melted unsalted butter

Preheat oven to 350. Prepare your muffin tins by greasing with cooking spray or using paper liners.

Sift together the flour, baking soda, baking powder, salt, cinnamon, nutmeg and sugar; set aside.

In separate bowl, beat the eggs and oil together until lightened. Stir in the carrots, walnuts and raisins.

In another bowl, cream together the cream cheese filling ingredients; set aside.

Fold the dry muffin ingredients into the wet egg/oil mixture and stir until just combined.

Fill each muffin cup about ¾ full. Top each filled muffin cup with a generous teaspoon of the cream cheese filling.

Combine all the dry streusel ingredients in small bowl. Drizzle with the warm, melted unsalted butter and toss with fork until evenly moistened and mixture forms large chunks with some pea-sized pieces throughout. Before baking, top the filled muffin cups with the streusel topping.

Bake about 20-25 minutes*, or until a toothpick inserted into the cake part comes out clean.

*If making standard sized muffins, bake for 17-20 minutes.
*If making jumbo sized muffins, bake for 23-25 minutes.

Tangy Florida Pie

Did you know that today is National Pie Day?! In order to celebrate, I made the following pie. It's a recipe the Tuesdays With Dorie baking group made a while back which I missed. With the weather being so dreary, this pie brought in some sunshine to my kitchen with the summer flavors of key lime and coconut.

I found this pie to be a kicked up version of a traditional key lime pie. A layer of coconut cream joins a key lime layer which is then topped with a coconut meringue. Interestingly, this pie spends a majority of the time setting up in the freezer so it's a nice cool and creamy treat. Don't feel like you have to make this pie during the summer months to enjoy because it's definitely delicious in the middle of winter!

Tangy Florida Pie
recipe adapted from Dorie Greenspan

1 9-inch graham cracker crust (homemade or store bought)
1 1/3 cup heavy cream
1 1/2 cup shredded coconut, sweetened
4 large eggs, separated
1 14-oz can sweetened condensed milk
1/2 cup lime juice (regular limes or key limes)
1/4 cup sugar



Preheat oven to 350 degrees and put pie plate on a baking sheet

Put cream and shredded coconut in a small saucepan and bring to a boil over medium-low heat, stirring almost constantly. Continue to cook until reduced by half and slightly thickened. Set aside to cool in a separate bowl.

In the bowl of your stand mixer with the paddle attachment, beat the egg yolks on high until thick and pale. Slowly add in the condensed milk and then half the lime juice on low speed. Add the rest of the lime juice and mix to combine.

Spread the coconut cream into the graham cracker crust (homemade or store bought) and then pour the lime mixture on top.

Bake the pie in the preheated oven for 12 minutes. Remove from oven and cool 15 minutes. Place pie in the freezer to set for at least 1 hour.

After the pie has chilled in the freezer, place the 4 egg whites and sugar in a saucepan and whisk over a medium low heat. Continue to whisk until the whites are hot to the touch. Transfer the egg white mixture to the bowl of your stand mixer with the whisk attachment. Whisk the egg whites until they hold firm peaks. Fold in the last 1/2 cup of shredded coconut.

Preheat the broiler.

Remove the pie from the freezer and spread the coconut meringue over the pie. Place the meringue topped pie under the broiler or use a kitchen blow torch to brown the top.

Put the pie back in the freezer for at least 30 minutes to firm up before serving.

Mexican Loaded Baked Potatoes

Baked potatoes can be pretty boring. There's always the usual toppings - butter, sour cream, salt, pepper... maybe even chives. I think they tend to be a forgotten side, not to mention a meal on their own! Tonight I served baked potatoes with Chicken Tortilla Soup, but not just the usual plain baked potatoes. Instead, I loaded them up with Mexican inspired toppings that complimented the soup. I used small potatoes since our soup was a hearty serving but if you wanted, these could serve as a meal in itself with large russet potatoes. Don't underestimate the lonely baked potato - use your imagination and top them with a slew of toppings, just as you would pizza!

Mexican Loaded Baked Potatoes

4 russet potatoes
1/2 cup sour cream
1 link Mexican chorizo (the soft variety)
1/4 cup fresh cilantro, finely minced
1/2 cup sharp cheddar cheese, shredded
salt & pepper to taste

Optional additional toppings:
guacamole
sliced olives
salsa
cojita cheese

Heat oven to 350 degrees.

Scrub potatoes well to remove dirt. Place on middle rack of oven, and bake 75 minutes. Remove from oven and pierce with fork to create dotted "X." Press in at ends of potato to push flesh up and out.

While the potatoes are baking, heat a skillet over medium high heat. Once hot, crumble the soft chorizo and saute until cooked through and crisp.

Top the baked potatoes with chorizo, cilantro, cheese, sour cream (or any additional toppings) and season with salt and pepper to taste.

Chicken Tortilla Soup

Living in a highrise building downtown has it's perks. The beautiful views, the convenience of living within walking distance to shops and restaurants, the included amenities we don't ever seem to use enough, etc. However, one down side is waking up in a cloud. This morning as we looked out the windows, we saw nothing but a grayish haze. It took a couple hours for the haze to dissipate and as I waited, soup seemed like the perfect choice for dinner.

Thinking of the various soups I could make, it was a while since I had a chicken tortilla soup. I did a search through my Cook's Illustrated online subscription and came across the following recipe. There's three parts to the recipe - tortilla strips, preparing the chicken and broth and lastly, creating the tomato soup base. It may seem like a lot to do but in actuality, it can be done pretty quickly. Another bonus is that since there are three parts, this recipe is perfect to make in advance and then assemble on the day you want to serve it.

As for flavor, I omitted the use of chipotle in adobo sauce. It's a bit too spicy for me but to compensate, I added paprika and cayenne pepper for color and flavor. I also added some diced bell pepper to provide some texture as well. To make it a full meal, I served the soup with a buttered corn cobbette and a Mexican loaded baked potato. Overall, it's a great soup with lots of flavor... and if it means anything, my husband went back for thirds and fourths!

Chicken Tortilla Soup
recipe adapted by Cook's Illustrated

Tortilla Strips:
8 corn tortillas (6 inch), cut into 1/2 inch wide strips
1 tablespoon vegetable oil
salt to season

Chicken & Soup Broth:
2 split bone in chicken breasts (about 1 1/2lbs)
8 cups low sodium chicken broth
1/2 large onion, peeled and cut in half
4cloves garlic, peeled and left whole
8 to 10 sprigs fresh cilantro
1 sprig fresh oregano
1/2 teaspoon salt to taste

Tomato Soup Base:
2 medium tomatoes , cored and quartered
1/2 large onion, peeled and cut in half
1 large jalapeno pepper, seeded and halved
2 cloves garlic, peeled and left whole
1 tablespoon vegetable oil
1/2 teaspoon smoked paprika
1/4 cayenne pepper
1 cup red, yellow and/or orange bell pepper, diced

Garnishes:
1 lime, cut into wedges
1 Hass avocado, diced
1 cup shredded Mexican cheese blend
fresh cilantro leaves
sour cream

FOR THE TORTILLA STRIPS: Adjust oven rack to middle position; heat oven to 375 degrees. Spread tortilla strips on rimmed baking sheet; drizzle with oil and toss until evenly coated. Bake until strips are deep golden brown and crisped, about 15-20 minutes, rotating pan and shaking strips (to redistribute) halfway through baking time. Season strips lightly with salt; transfer to plate lined with several layers paper towels.

FOR THE CHICKEN & BROTH: In a large pot, bring chicken breasts, broth, 2 onion quarters, garlic cloves, cilantro, oregano and 1/2 teaspoon salt to boil over medium-high heat; reduce heat to low, cover, and simmer until chicken is just cooked through, about 20 minutes. Using tongs, transfer chicken to large plate and allow to cool. Once cool, shred chicken into bite sized pieces and discard bones. Leave the broth in the pot with solids; set aside.

FOR THE TOMATO SOUP BASE: Place the tomatoes, onion, garlic cloves, and jalapeño in food processor until smooth. Heat oil in Dutch oven over high heat until shimmering; add tomato/onion puree, salt, smoked paprika, cayenne pepper and diced bell peppers and cook, stirring frequently, until mixture has darkened in color, about 10 minutes.

Place a large mesh strainer over the Dutch oven and carefully strain the chicken broth into the tomato mixture. Discard any solids caught in the mesh strainer. Bring the soup to boil, then reduce heat to low and simmer to blend flavors, about 15 minutes. Add the shredded chicken and simmer until heated through, about 5 minutes. To serve, place portions of tortilla strips in bottom of individual bowls and ladle soup into bowls; pass garnishes separately.

Coconut Saffron Rice

It's been a week and although we've had some really good dinners the past couple of nights, my husband is longing for Asian cuisine. Actually, he's just in need of rice with his meal! But of course, I would prefer to serve something other than regular, plain rice for dinner.

I came across this recipe online and decided to give it a try since I had a majority of the ingredients on hand. I did omit one ingredient from the original recipe, that being the dried, crushed chili. After making this dish, it didn't need any additional heat the chili would have offered.

The color of this rice is a striking yellow, brought on by the combination of the tumeric and saffron. It has a creamy texture, thanks to the rich coconut milk and it's extremely flavorful due to the cumin, fish sauce and garlic. Overall, it was the perfect accompaniment to the Issan Thai garlic sausage* my friend Kelly gave me to try.

* Issan Thai garlic sausage is the local sausage of the Northeastern region of Thailand, also known as Issan. The sausage is made with sticky rice, pork, garlic, ginger, cilantro, lemongrass and a few other seasonings.

Coconut Saffron Rice
recipe adapted from About.com

2 cups white Thai jasmine rice
2 cups good-quality coconut milk
1 3/4 cups good-tasting chicken or vegetable stock
2 1/2 Tbsp. dry shredded coconut, unsweetened
1 tsp. turmeric
1/4 tsp. saffron threads
1 clove garlic, minced
1 Tbsp. lemon juice
1 Tbsp. fish sauce or soy sauce
1 tsp. ground cumin
1-2 tablespoons, finely minced fresh cilantro
2 green onions, sliced (for garnish)


Place stock in a pot and set over high heat. Add the turmeric, saffron threads (if using), garlic, lemon juice, and cumin. Stir well and bring to a boil.

Add the rice, shredded coconut, plus coconut milk. Stir continuously (to keep rice from sticking to the bottom) while you bring liquid back to a gentle boil.

When liquid is gently bubbling, reduce heat to low (just above minimum) and stop stirring. Cover pot tightly with a lid and cook about 15 minutes, or until liquid has been absorbed (use a fork to pull rice back so you can see to the bottom of the pot).

Turn off heat, but leave the pot on the burner (covered) to steam for another 5-10 minutes, or until you're ready to eat.

Before serving, fluff rice with a fork and taste-test for salt. If not salty enough (this will depend on the saltiness of your stock), add a little more fish sauce OR a sprinkling of salt if vegetarian. If too salty, add another squeeze of lemon juice. Add the minced cilantro and fold in to combine.

Garnish with the green onion and serve hot.

Samoa Cookie Bars

It's that time of year again - Girl Scout Cookie time! I find it ironic that these cookies become available for ordering (at least where I live) in January. Isn't that when most people start to make diet changes? No wonder folks fall off the weight loss wagon... the Girl Scouts tempt you with these delicious cookies when you're vulnerable!

I gave up on new year's resolutions, especially those involving weight loss. I guess you could say I fall in the 'if I haven't learned by now, I won't ever learn at all' camp - at least when it comes to dieting, healthier eating habits, etc. In my mind, everything can be enjoyed in moderation. Who's with me?

Well, perhaps I do indulge here and there and Girl Scout cookies are one of my weaknesses. My absolute favorite are the Samoas (also known as Caramel deLites.) These cookies start off with a buttery shortbread base that's topped with caramel and a sprinkling of toasted coconut. The cookie is then carefully dipped in dark chocolate, just enough to cover the bottom. If that wasn't decadent enough, a drizzle of dark chocolate on top of the cookie finishes it off. But there is a downside. A box of these Girl Scout cookies will run you $4 in my area. I do have a way you can still enjoy the taste of these specific cookies without breaking your bank. Why not make them at home instead... and maybe donate the $4 to the Girl Scouts for being so cute? I came across the following recipe from Baking Bites and now I can have my fill anytime of year... pure genius!

Homemade Samoas Bars
recipe adapted from Baking Bites
yields 20 bar cookies

Cookie Base:
1/2 cup sugar
3/4 cup butter, softened
1 large egg
1/2 tsp vanilla extract
2 cups all purpose flour
1/4 tsp salt

Preheat oven to 350F.

Make the crust first by lightly greasing a 9×13-inch baking pan, or line with parchment paper.

In a large bowl of your stand mixer with the paddle attachment, cream together sugar and butter, until fluffy. Beat in egg and vanilla extract.

Working at a low speed, gradually beat in flour and salt until mixture is crumbly, like wet sand. The dough does not need to come together.

Pour crumbly dough into prepapred pan and press into an even layer. Bake for 20-25 minutes, until base is set and edges are lightly browned. Cool completely on a wire rack before topping.

Topping:
3 cups shredded coconut (sweetened or unsweetened)
12-oz good-quality chewy caramels
1/4 tsp salt
3 tbsp milk
10 oz. dark or semisweet chocolate (chocolate chips are ok)

In a dry non stick skillet over medium heat, add the coconut and toast on the stovetop. Be careful as they can toast up pretty quickly! Once toasted, set aside and allow to cool.

Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.

Put dollops of the coconut and caramel topping all over the cooled shortbread base. Using a small spatula, spread the topping into an even layer. Let topping set until cooled. When cooled, cut into 30 bars with a large knife or a pizza cutter (it’s easy to get it through the topping).

Once bars are cut, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each bar into the chocolate and place on a clean piece of parchment or wax paper.

Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziploc bag with the corner snipped off and drizzle bars with chocolate to finish.

Let chocolate set completely before storing in an airtight container.