Parmesan Crusted Baked Chicken

Original Recipe at: http://www.foodnetwork.com/recipes/ted-allen/baked-chicken-breasts-with-parmesan-crust-recipe/index.html

Ingredients:

2 tablespoons dijon mustard
1/2 teaspoon thyme leaves, chopped
Kosher salt
1/4 teaspoon cayenne pepper
4 boneless, skinless chicken breast halves (about 8 ounces each)
3/4 cup freshly grated parmesan cheese
3/4 cup panko or dried coarse baguette breadcrumbs
Cooking spray

Directions:

Preheat the oven to 450 degrees F.

Mix the mustard, thyme, 1/2 teaspoon salt and the cayenne in a medium bowl. Add the chicken breasts and turn to coat completely; set aside.

In a medium shallow bowl, combine the parmesan and panko. Dredge the chicken pieces in the panko mixture, coating evenly and heavily, and pressing the coating into the meat.

Put the chicken on a rack set over a baking sheet, spray with a quick burst of cooking spray and put the sheet in the middle of the oven. Bake until the chicken is golden and cooked through, 15 to 20 minutes. Let rest 5 minutes before cutting or serving.

Per Serving: Calories: 402; Total Fat: 14 grams; Saturated Fat: 6 grams; Protein: 54 grams; Total carbohydrates: 8 grams; Sugar: grams; Fiber: 1 gram; Cholesterol: 155 milligrams; Sodium: 885 milligrams

Read more at: http://www.foodnetwork.com/recipes/ted-allen/baked-chicken-breasts-with-parmesan-crust-recipe/index.html?oc=linkback

Hot Mama Notes: This was very easy to make, and I had all the ingredients already in my pantry.  We shall see how it tastes!!!  I used dried thyme.  I am not sure if I was supposed to use fresh, but I only had dried.  I used Panko.  My cooking spray is olive oil in the Misto sprayer.  I had a lot of parmesan/bread crumb mixture left over.  Next time I would mix up less.  My package of chicken had three pieces, though.  

Verdict: This chicken wasn't all that great.  I would give it a B grade.  I don't think we will be having this again, as it was just okay.  So many other recipes to try!

Fresh Peach Pie

Original Recipe from the Book: The Lost Art of Pie-Making by Barbara Swell, see cover image below.

 My Magnificent Pie, straight out of the oven.

Hot Mama Notes: 

I used the butter crust, "Barb's Butter Crust".  I have a fondness for butter, and I have had much success in the past using a savory butter crust for quiches and pot pies.  I do hear that shortening crusts are great, but it's hard to mess with a good thing.  And shortening creeps me out, whereas butter does not!  This crust is not as easy to work with as the previous crust I used (a bit sticky), but it was doable.  I highly recommend the use of a pasty cutter.  A very useful tool.  I refrigerated my crust dough for about 30 minutes.  I think next time I will try overnight.

I opted for the recommended amount of sugar (3/4 cup) in the filling.  I did not want the filling overly sweet, and these were home-grown peaches, fresh off the tree a few days before.  They were delicious and sweet raw, I didn't need to add much sugar.  I am not sure if I have ever had peach pie before, but I will say that the filling in this pie tasted very much like canned peaches.  I am not sure if that is the consistency and flavor that peach pie filling is supposed to take on, but it was good.  The crust was phenomenal.  :)  I used 5 cups of peaches.  Also, I did brush the top crust with heavy whipping cream (since I happened to have some), and sprinkled granulated white sugar on top of it.  This made the pie very beautiful.  I covered up the edges with foil about 20 or 30 minutes in.  The pie took quite a long time to bake.  I kept baking it until the top pie crust no longer looked like raw dough, but rather like a golden brown pie crust.  :)

Overall Grade: B+ 
(Crust Grade: A)
(Filling Grade: B)

Gingersnap Cookies

Original Recipe at: http://sallysbakingaddiction.com/2012/11/26/soft-gingersnap-molasses-cookies-4-ways/#ixzz2ambGpfhX

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons ground ginger
• 1 and 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
• 3/4 cup dark brown sugar
• 1/3 cup dark molasses
• 1 egg, at room temperature
• 2 teaspoons vanilla extract
• 1/3 cup granulated sugar, for rolling
• 1 cup butterscotch chips or white chocolate chips or semi-sweet chocolate chips (optional)

Instructions

1. In a large bowl, mix the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Set aside. In the bowl of a stand or handheld mixer, cream the softened butter for about 1 minute on medium speed. Add the brown sugar and beat until light and fluffy. Scrape down the sides as needed. Add the molasses, egg, and vanilla. Beat well, scraping down the sides as needed again.
2. Slowly add the dry ingredients to the wet on low speed. Do not overmix. Cover mixed dough with foil and chill for 4 hours of overnight. I chilled mine overnight.
3. Preheat oven to 350F. Line a large baking sheet with parchment paper or a silicone mat. Shape dough into 1-inch balls and roll in granulated sugar. Place balls 2 inches apart. Bake for precisely 8-10 minutes, until the edges are just turning brown – cookies will be puffy and still appear soft in the middle. Mine took 8:30 minutes. Remove from the oven and, if using any variety of flavor chip, immediately press 5-7 chips into the center of each cookie.
4. Allow to cool on the baking sheet for two minutes and transfer to a wire rack to cool completely. Store in an airtight container at room temperature for up to 1 week.

There are two very critical notes on these gingersnap recipes.  First, make sure you CHILL the dough.  Prepare ahead of time so that the dough can chill 4 hours or overnight.  Your cookies will NOT be as thick as mine unless the dough has been sufficiently chilled. 

Second, the amount of time you bake your gingersnaps is imperative- so so important to the texture of your finished cookie.  Be sure to bake for only 8-10 minutes.  Lean towards the 8 minute side.  The cookies will appear soft and may look undone.  Allow to cool for a few minutes on the baking sheet and I assure you, they will be done.

Hot Mama Notes:  These cookies are SUPERB.  Some of the best cookies I have ever had.  So soft, fluffy and flavorful!  I would make them again in a second!!!  Grade: A+!

One note: I used fresh grated ginger root (1.5 teaspoons) in addition to the listed powdered ginger.  The reason I did this is because I wasn't sure just how old my ginger spice was, and I wasn't sure how quickly it lost it's potency and flavor (or if it did at all).  To be on the safe side, I threw in some fresh grated ginger, and I think it tasted fantastic.  I would do it again. :)

Peanutbutter Chip Chocolate Brownies

Original Recipe: http://sallysbakingaddiction.com/2012/12/30/ultimate-fudge-brownies-with-peanut-butter-chips-2/

Ultimate Fudge Brownies with Peanut Butter Chips

makes 20 brownies

Ingredients

• 10 tablespoons unsalted butter
• 1 and 1/4 cups sugar
• 3/4 cup plus 2 tablespoons unsweetened cocoa powder 
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 2 large eggs, cold
• 1/2 cup all-purpose flour
• 3/4 cup peanut butter chips

Instructions

1. Preheat oven to 325F degrees. Line an 8×8-inch square baking pan with parchment paper, leaving an overhang to lift the finished brownies out.
2. Melt the butter, sugar, cocoa, and salt in a large bowl in the microwave. Melt in 30 second increments and stir after each time until the butter is completely melted. The mixture will look gritty. Set aside for a few minutes as you get the other ingredients ready. You don’t want the mixture to be piping hot.
3. Stir in the vanilla extract. Add the eggs one at a time, stirring after each addition. The batter will be thick and look shiny. Add the flour, beating with a whisk until fully combined. try not to overmix the batter at this point. Gently stir in the peanut butter chips. Pour into prepared baking pan.
4. Bake for 25 minutes and check the brownies for doneness. Insert a toothpick inserted in the center. If it comes out with only a few crumbs, the brownies are done. Bake for 3-5 minutes if the brownies look too liquidy. Do not bake over 30 minutes.
5. Allow the brownies to cool completely before cutting into 20 squares. Brownies remain soft and fresh stored in an airtight container for up to 7 days.

Notes

Adapted from Bittersweet: Recipes and Tales from a Life in Chocolate cookbook

Read more from the source: http://sallysbakingaddiction.com/2012/12/30/ultimate-fudge-brownies-with-peanut-butter-chips-2/#ixzz2btnAvfp2 
Hot Mama Notes: These brownies are very good!  Much better than the skinny brownie recipe I just tried last week.  And, as a bonus, I love that everything is made in ONE BOWL.  This is not to be underestimated as a benefit when baking!! ;)  Grade: A-

Peanutbutter Swirl Fudge Brownies

Original Recipe: http://sallysbakingaddiction.com/2012/06/10/skinny-peanut-butter-swirl-brownies/#ixzz2alsuq9bm

Makes 12 brownies. Full nutrition information available by visiting a calorie counting website and plugging in the ingredients. Brownies stay fresh at room temperature for 2 days, and then can be stored in the refrigerator for up to 5 days after that. Make sure oats are certified gluten free if gluten intolerant.

Ingredients

• 3/4 cup (185 grams) creamy peanut butter (I used Jif Creamy)
• 6 oz. low fat vanilla greek yogurt (could use fat free)
• 1/4 cup (60 ml) skim milk (or almond milk)
• 1 large egg (or 2 egg whites)
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 1 cup (200 grams) granulated sugar (see note above in post about substitutions)
• 1/2 cup (64 grams) unsweetened cocoa powder
• 1/2 cup (40 grams) old-fashioned rolled oats

Instructions

1. Preheat oven to 350F. Spray a 8×8 inch pan with non-stick cooking spray. Set aside.
2. Place all of the ingredients except for the peanut butter into a blender or food processor. (Yes, a blender!) For easier blending, place the liquid ingredients into the blender first. Blend until mix is smooth and oats are ground up. You will have to stop the blender and scrape down the sides a few times.
3. Pour batter into prepared baking dish. Batter will be thin. Microwave peanut butter for about 30 seconds. Drop melted peanut butter by spoonfuls onto the batter, swirling gently with a knife to create a marbled effect. (Try not to overmix!)
4. Bake for 20-25 minutes or until brownies begin to pull away from the sides of the pan. Brownies will be extra fudgy, so be sure to wait until COMPLETELY cooled - I stuck mine in the refrigerator for 2 hours, which allowed them to be cut very easily. Cut into 12 squares and enjoy!

Adapted from Dashing Dish

Hot Mama Notes: I wasn't paying enough attention to the recipe when I was adding things to the blender (oops).  I guess this is always the problem when trying to concentrate on baking as well as three small children not destroying the house while you bake. :P  Anyway, I added ALL the ingredients to the blender *including* the peanut butter.  Oops.  Well, the batter tasted delicious, anyway, so I do not think any harm was done.  I also melted about 4 additional heaping tablespoons of peanut butter in order to make the swirls since I had no peanutbutter left thanks to my error.  These brownies look delicious!

Update: These brownies are okay, but not great.  I would give them a B.  They are rather mushy.  I guess I must like my brownies a bit cake-ier.  I wanted to like them because they are skinny brownies, but I am not sure I will make them again.  :(

Cookie Dough Fudge

Original Recipe: http://sallysbakingaddiction.com/2012/06/28/chocolate-chip-cookie-dough-fudge/#ixzz2alcsHRcf

Makes 36 squares. Fudge will keep for 1 week stored in the refrigerator.

Ingredients

For Cookie Dough
• 1/3 cup unsalted butter, soften to room temperature
• 1/4 cup sugar
• 1/4 cup light brown sugar
• 1/2 tsp vanilla extract
• 1/8 tsp salt
• 2 Tbsp half-and-half (or milk or cream)
• 1/2 cup all-purpose flour
• 
  
For Fudge
• 1/3 cup light brown sugar
• 1/3 cup unsalted butter
• pinch of salt
• 1/3 cup half-and-half (or milk or cream)
• 4-5 cups confectioners' sugar
• 1 tsp vanilla extract
• 1/2 cup mini semi-sweet chocolate chips

Instructions

1. Line 8x8 square baking pan with aluminom foil or parchment paper. Set aside.
2. For the Cookie Dough, combine butter and sugars in the bowl of a stand or handheld mixer. Beat on medium speed until light and fluffy. Mix in vanilla, salt, and half-and-half. Add flour and mix until just combined. Do NOT overmix.
3. To prepare the fudge base, combine brown sugar, butter, salt, and half-and-half in a medium saucepan. Stir over medium-low heat until butter is melted and brown sugar is dissolved. Remove from heat. Slowly stir in powdered sugar, 1 cup at a time, until mixture is smooth and sugar is incorporated throughout. Stir in vanilla. Add more confectioners' sugar if desired. The more powdered sugar you add, the thicker, firmer, and sweeter the fudge will be. I used 5 cups.
4. Add cookie dough to the fudge base and stir to combine. At this point, the mixture should have cooled to room temperature. If not, continue to stir until it is no longer warm to the touch. Fold in mini chocolate chips and spread fudge into prepared baking pan. Chill until set, about 3-4 hours. Cut into squares and enjoy!

Hot Mama Notes: I used heavy whipping cream instead of half and half for both the dough and fudge parts.  This recipe is a bit labor intensive for fudge, I thought, but then I am no candy expert.  It could also be that it was my fourth recipe of the day, and I was already tired! ;O  Also, it is imperative to wait until the fudge is very cool before adding the chocolate chips, or (of course!!) they melt.  :(  I knew this would happen, and I thought the fudge was cool enough, but I guess it wasn't.  So my fudge isn't as pretty as pictured in the original recipe since some of the chips melted.  In an attempt to make the melted chip fudge look prettier, I added more mini chips on top.  

Update: Grade: B+.  Everyone seemed to really like this fudge, but I think it is really sweet.  I suppose fudge is supposed to be that way, but it is very, very rich.   The fudge is good, and I got a lot of rave reviews, but I am not sure it will be a go-to recipe for me.

Granola Bars

Original Recipe: http://sallysbakingaddiction.com/2012/05/21/chocolate-chip-cookie-granola-bars/#ixzz2almMAhcE

Makes 16 bars. Bars stay fresh at room temperature for up to 7 days. Bars freeze well, up to 2 months. Please ensure your oats are certified Gluten Free if following a GF diet.

Ingredients

• 3/4 cup Trader Joes Cookie Butter or Biscoff Spread* (or use a nut butter of your choice)
• 2 Tbsp coconut oil
• 1/3 cup honey or maple syrup*
• 1 large egg
• 1 tsp vanilla extract
• 3.5 cups old-fashioned rolled oats
• 1/4 cup packed light brown sugar
• 3/4 tsp salt
• 2/3 cup mini chocolate chips

Instructions

1. Preheat oven to 350F degrees. Spray a 8x8 baking pan with nonstick spray. Set aside.
2. In a small bowl, melt the cookie butter and coconut oil for about 1 minute in the microwave. Stir until combined and smooth. Melt for longer if needed. In a large bowl, beat the melted cookie butter/oil mixture, honey (or maple syrup if you are using it instead), egg, and vanilla until completely combined. Add in the oats, brown sugar, and salt. Mix well. Slowly stir in chocolate chips. The batter will be sticky.
3. Transfer to the prepared baking pan and press down, making sure the surface is flat and even. Bake 21-24 minutes or until set and edges are lightly browned. Allow to cool completely before cutting into squares.

Notes

*If you can't find TJs Cookie Butter of Biscoff spread, try using almond butter. The bars may not have the same chocolate chip cookie taste though. I used sugar free maple syrup, but feel free to use honey or regular maple syrup. I've tried it with both and they taste exactly the same. Try using different add-ins, like nuts or dried fruits (up to 2/3 cup total). These granola bars are highly adaptable.

Hot Mama Notes: I used regular maple syrup and Kettle Brand Almond Butter.   I used no add ins except the mini bhips.  I was very happy with the way these granola bars turned out.  Not too gooey, and more baked thanks to the egg, most likely.  A great alternative to store-bought nasty granola bars.  Not difficult to make, either.  Grade: A-

Peanut Butter Bars

Original Recipe from: http://sallysbakingaddiction.com/2013/07/02/no-bake-reeses-peanut-butter-bars/#ixzz2alguxTqb

Makes 16 bars. Bars stay fresh stored in the refrigerator. Serve chilled. Bars are gluten free if using GF graham crackers.

Ingredients

• 1/2 cup salted butter, melted
• 1 cup graham cracker crumbs (about 8 full sheets) - I used the precrushed kind.
• 1 cup confectioners' (powdered) sugar
• 3/4 cup + 2 Tablespoons creamy peanut butter (not natural style)
• 1 cup semi-sweet chocolate chips

Instructions

1. Line a 8x8 or 9x9 square baking pan with aluminum foil. Set aside.
2. In a medium sized bowl, mix the melted butter, graham cracker crumbs, and powdered sugar together until combined. Stir in 3/4 cup of peanut butter. Spread into prepared baking pan.
3. In a small bowl, microwave 2 Tablespoons of peanut butter with the chocolate chips until melted. Stir until smooth. Spread over peanut butter layer.
4. Chill until completely firm, at least 3 hours.

Hot Mama Notes: These bars are delicious and super easy to make.  I think the graham cracker crumbs really add a lot to the recipe.  It makes them have substance and depth.  Yum.  Grade: A