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Chocolate-Walnut Trinity Cookies

10 Dec posted by

chocolate walnut trinity cookiesThese triangular shaped cookies are a nice contrast among an assortment of holiday cookies.  They are quick to make, since the filling does not require any cooking before use.  For me they are just a nice shape, but could easily represent the Holy Trinity if that is part of your religious tradition.

Chocolate-Walnut Trinity Cookies Recipe

walnut filling

1 c. walnuts

1/2 c semi-sweet choc. chips

2 tbs brown sugar

2 tbs butter

food processor- approx 1/2 tbs per cookie

 

Semi-Sweet cookie dough (same dough as used for Shining Stars Cookies) A shortbread dough would be a good substitution, as well.

2 1/2 c flour

1 stick butter

1/2 c sugar

1/2 tsp baking powder

pinch salt

1 tsp vanilla

1 egg

1/4 cup milk

Directions:

  1. Preheat oven to 350°.
  2. Place filling ingredients in food processor, and pulse a few times.  Texture will be crumbly but moist.
  3. Cream together the butter & sugar for the dough.  Then add remaining ingredients and mix well.
  4. Roll out dough on floured surface.  Cut out 3″ rounds.  I use a scalloped edge biscuit cutter, but a jar lid will do in a pinch.
  5. Place 1/3 – 1/2 tbs. of filling in center of each round.Pinch together into a triangle.  Gently press filling to compress, and make sure the corners are well attached (moisten if needed), so they won’t open up while baking.
  6. Place the cookies on parchment lined baking sheet, and bake until lightly golden, about 12-15 minutes.
3 Comments
Filed Under: Recipes

Simply Dressed from T. Marzetti and Ranch Pasta Salad w/ Tomatoes and Chick Peas Recipe

8 Dec posted by

As an avid foodie, I often make my own salad dressings, but like most people, just don’t always have the time to make it from scratch.  There are also times when I don’t have a necessary ingredient on hand, and if it is something I am not planning to use in another recipe soon, I might not want to run out and buy it.   Situations like this are when a good quality pre-made dressing come in very handy. Thus, when recently given  the opportunity to try the new Simply Dressed line of dressings from T. Marzetti, I was interested in participating.   I like their regular line well enough, and this one sounded even better.

Because Simply Dressed dressings are made from fresh all natural ingredients, they are a found in the  refrigerated section of the produce area. These dressings are made with extra virgin olive oil, sea salt and canola oil (an excellent source of omega-3).  Simply dressed dressings do not contain any preservatives, trans fat, high fructose corn syrup, MSG and artificial flavors, so you can feel good about serving them to your family.

I picked the ranch dressing to try.  The freshness of the ingredients in the dressing truly showed through.  I could clearly taste the buttermilk and fresh garlic in the dressing, something sadly lacking in most ranch dressings on the market. The taste of preservatives and highly processed ingredients was happily not present at all.  The silky texture and quality of ingredient  make for a prefect dressing for salads, whether for an everyday family dinner, or special meals for guests.  The flavor was actually quite reminiscent of the ranch dressing, that I make from scratch occasionally.  This could certainly save me some time.

When I first opened the bottle,  I tried it on some baby carrots and cucumber slices, and while I was pleased with the taste and quality, I felt  to really test it out, I needed to use it in a pasta salad (like I frequently do with my homemade ranch dressing).  I whipped together a simple pasta salad.  Since the dressing had excellent flavor alone, I didn’t feel I needed to add extraneous  seasonings.  Just as the name of the product suggests, sometimes the simplest preparations are best.  I have included this very easy recipe below, for you.

ranch pasta salad with tomato n chick peaSimply Dressed Ranch Pasta Salad w/ Tomatoes and Chick Peas

Ingredients:

box of whole grain pasta (medium shells)

15 oz. can of chick peas, well drained

pt. of grape tomatoes, sliced

1/2 c. T Marzetti Simply Dressed ranch Dressing (add a little more if you prefer a creamier pasta salad)

Directions:

  1. Cook the pasta in salted water until al dente.  Drain well & put aside to cool.
  2. Add chick peas and dressing, stir well to coat.
  3. Add the tomatoes, and stir until evenly distributed.
  4. Serve chilled, perhaps with a little bit of chopped scallions or chives for color.

I was one of the bloggers selected by T. Marzetti Company and Clever Girls Collective to host a Marzetti Simply Dressed review. They provided me with product to test myself and compensation for my time. However, my opinions are entirely my own.

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Filed Under: Food

Shining Star Cookies

7 Dec posted by

shining star cookiesThese semi-sweet Shining Star cookies are similar in taste to animal crackers, but just a little softer.  The turbinado sugar on the top rounds out the sweetness.  Tiny cookie cutters make these just the right size for young children, or to snack on while you sip your coffee or tea.

Semi-Sweet Cookie Dough

Ingredients:

1 stick butter

1/2 c sugar

1/2 tsp baking powder

pinch salt

1 tsp vanilla

2 1/2 c flour

1 egg

1/4 cup milk

Turbinado sugar ( raw cane sugar)

Directions:

  1. Preheat oven to 350º.
  2. Cream together the butter and sugar.
  3. Add remaining ingredients.  Mix well.
  4. Place dough on floured rolling surface, form a uniform ball & roll out dough.
  5. Cut stars or shape of choice, preferably with small cookie cutters an inch or less.
  6. Place cut cookies on parchment lined baking sheet.
  7. Sprinkle tops with Turbinado sugar.
  8. Bake for approx. 9-10 minutes.
  9. Serve in small containers for children, or right on the saucer when served with tea/coffee.
2 Comments
Filed Under: Recipes

Spaghetti w/ Crispy Pancetta and Aspargus Recipe from Barilla (Gift Card Giveaway & Coupon)

7 Dec posted by

I generally develop and write my own recipes here, but this week I have a great recipe for you from the Barilla Taste & Share Challenge’s Dinner Kit.  To help families transition into eating more whole grains,  the folks over at Barilla have developed a nice catalog of healthy recipes, utilizing their line of whole grain pastas.  There are quite a few vegetarian choices among the recipes, but I ended out selecting one which featured the Italian equivalent of bacon.  Just a small amount of this delectable pork fat treat, truly brings this dish to a higher level, while not adding much actual fat, since it is very well rendered in the cooking process.  I also loved the way the diagonal cuts to the asparagus, made it cook through quickly, while maintaining a nice texture.  As an added bonus, this recipe was fully prepared and on the table in about 20 minutes.  I will certainly make this recipe again.

barilla whole grain pasta

SPAGHETTI WITH CRISPY PANCETTA AND ASPARAGUS

Ingredients:

  • 1 box Barilla Whole Grain Spaghetti
  • 2 oz. Pancetta (julienned)
  • 2 bunches of  Asparagus (sliced thin on  bias)
  • 1 clove of  Garlic, Chopped
  •  tbs.  Fresh Italian Parsley (chopped)
  • 1 cup Cherry Tomatoes
  • 1/2  cup Parmigiano Reggiano Cheese (grated)
  •  Black Pepper to taste (freshly ground)
  • 3 tbs.  Extra Virgin Olive Oil

Directions:

  1. Bring a large pot of water to a boil.
  2. HEAT a medium sized skillet over medium heat. Add the oil to the pan and sauté garlic until slightly browned, about 1 minute.
  3. ADD asparagus, sauté over medium heat for 4 minutes. 
  4. ADD tomatoes, season with salt and black pepper, sauté for 3 additional minutes or until tomatoes are warmed through and skins are slightly blistered.
  5. SAUTÉ pancetta in a small sauté pan on low heat until crispy, and drain the extra fat. 
  6. COOK Whole Grain Spaghetti according to package directions, drain and toss with the sauce. Stir in cheese, parsley, and top with pancetta before serving.

Note: I mistakenly purchased 4 oz. of the Pancetta, so I fried it first, drained it well & left half in the pan which I used to cook the vegetables, then topped the plate with the reserved Pancetta, as directed in the recipe.  ( I know, extra fat… but it is far too good to waste.)

barilla taste and share challenge Check out this and many more wonderful recipes,  learn about the importance of eating whole grains, and share some money saving coupons for yourself and some friends on the Barilla Taste & Share Challenge.

Grab a Coupon!

Barilla has made it even easier for Blommi readers to take the Whole Grain Taste & Share Challenge!  For a limited time, visit: http://on.fb.me/TryWholeGrain, enter box code 1129 and select two of your Facebook friends to share Whole Grain with. You’ll be instantly eligible to print a $1-for-2 coupon and your friends will each receive a $1-for-1 coupon good for any variety of Barilla Whole Grain pasta.

Disclosure: I was given the opportunity to share my experience with Barilla Whole Grain pasta, as part of a sponsored blogging program.  I  was compensated for my participation. All opinions and recipes presented here are my own.

Visa Gift Card Giveaway

One lucky Blommi reader will win a $100 Visa Gift Card courtesy of Barilla, to help get them on track with healthy eating.

Entry Options (do as many or as few as you like, but make sure to leave a separate comment for each entry)

      • Tell me in a comment below, that you will try the Taste & Share challenge.
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One winner will be randomly selected from all valid entries, and will have 48 hours to respond to their prize winner email notification. If winner fails to respond, within that time period, a new winner will be drawn. Giveaways hosted on Blommi are sponsored by third parties. Site owner will of course endeavor to see all prizes are fulfilled, but is not responsible for missing or damaged prizes. Contest ends December 15, 2011 at 11:59 pm CT. Open to US residents , age 18+.


Filed Under: Food & Beverage, Recipes

Festive Christmas Desserts

5 Dec posted by

These lovely festive desserts would look fantastic in your holiday spread! 

Just click on the images to go to the original recipe page.

christmas cupcakes

christmas desserts - christmas tree cupcakes

Christmas pinwheel cookies

peppermint cookies

green velvet cake

7 Comments
Filed Under: Food

Parmesan and Cracked Black Pepper Butter Crackers Recipe

4 Dec posted by

parmesan cracked black pepper crackers recipeThis simple Parmesan and Cracked Black Pepper cracker recipe is one of my daughter’s favorites. Great when you want to whip together a fresh snack, without going to the store, since these ingredients are often on hand.  Quick option to make for guests as well.

Parmesan and Cracked Black Pepper Butter Crackers Recipe

Ingredients:
1 cup flour
1/3 cup grated Parmesan cheese, plus enough to sprinkle on top
1/4 tsp freshly ground black pepper
1/4 tsp Mrs. Dash Table Blend
1/4 tsp kosher salt
1/2 stick butter
1 tbs. olive oil
2 tbs water

Directions:

  1. Preheat oven to 325º.
  2. Combine ingredients in mixer, on low-med speed.
  3. Dough will be crumbly, knead on counter, just until it holds together well.
  4. Put on baking sheet, and roll out.  (If the sheet is non-stick line with parchment paper first)
  5. Cut the dough into small crackers with pastry cutter (use a pizza cutter if you don’t have one).
  6. Prick each cracker 1-2 times with the tongs of a fork.
  7. Sprinkle with grated Parmesan cheese (and a little black pepper if you like).
  8. Bake for 15 minutes, then remove the outer edge crackers.  Bake the rest until they look lightly toasted.
  9. Remove onto kitchen towel to cool.

Try out my Buffalo Hot Wing n’ Blue Cheese Crackers Recipe too!

3 Comments
Filed Under: Recipes

Pomegranate and Dark Chocolate Biscotti Cookies Recipe

2 Dec posted by

pomegranate seed and dark chocolate biscottiFor me, pomegranates are one of those foods that I strongly associate with Christmas, probably more so because of their popular use in decorative arrangements this time of year, rather than from their use in recipes, but it still seemed the perfect ingredient to add to holiday cookies.  The juicy seeds with crunch inside pair well with chocolate and  are perfect for use in crispy biscotti.

Pomegranate Seed and Dark Chocolate Biscotti Cookies Recipe

Ingredients:

1 stick of butter

1/2 c. sugar

1/4 c. confectionery sugar

1/4 tsp. kosher salt

1 tsp. vanilla extract

1 3/4 c. flour

1 tbs pomegranate juice

1/4 c. pomegranate seeds

1/2 c. dark chocolate chunks (semi-sweet chips are fine)

Directions:

  1. Preheat oven to 350º.
  2. Cream together butter, sugar (both types), salt & vanilla.  Add flour and pomegranate juice.  Mix well.
  3. Add the pomegranate seeds and chocolate, stir to blend until evenly distributed.
  4. Place dough on parchment lined baking sheet, and form the dough into a long semi-flat log, about 3″ wide and 1″ high.
  5. Bake until the center is set, about 30 minutes.
  6. Take out and set aside until cool enough to easily handle. Reduce oven temp. to 325.
  7. Cut into 1/2 inch slices, and place on parchment lined baking sheet.
  8. Bake for approx 15 minutes, remove and allow to cool before serving.
  9. Store in air tight container.

 

pomegranate seed and dark chocolate biscotti cookies recipe

 

8 Comments
Filed Under: Recipes
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