Homemade Fruit & Nut Crisps Recipe
Makes about 80 crackers. Adapted from recipes found on Simple Bites and Dinner with Julie.
Ingredients
2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon kosher salt
1/4 cup granulated sugar
1 tablespoon finely minced fresh rosemary
1/4 cup flax seeds, ground
2 cups buttermilk
1/3 cup maple syrup
1 teaspoon vanilla extract
1 1/2 cups chopped dried fruit (suggested apricots + cranberries, but use what you like!)
2/3 cup chopped roasted salted pistachios (substitute almonds or walnuts)
1/2 cup roasted pumpkin seeds (pepitas)
Coconut oil or baking spray for greasing pan
Directions
Generously grease 4 mini loaf pans or 2 regular loaf pans. Preheat oven to 350 degrees.
In a large bowl, whisk together the flour, baking soda, kosher salt, sugar, rosemary, and flax seeds.
In a separate bowl, whisk together the buttermilk, maple syrup, and vanilla.
Pour the buttermilk mixture into the flour and stir until completely combined. Gently fold in the dried fruit, nuts, and pumpkin seeds. Divide batter into prepared pans and bake 30-35 minutes until golden brown, risen, and firm. Let cool completely on wire racks, then wrap tightly in plastic wrap and freeze for minimum of 3 hours but ideally overnight.
When ready to bake, preheat oven to 300 degrees. Use a very sharp knife to slice thin, even slices and arrange on an unlined baking sheet. Bake 15 minutes, then turn and bake an additional 10-15 minutes, or until crackers are dark brown and crisp (careful not to let them burn).
Let cool completely. Can be stored in an air-tight container
Crunchy BBQ Liver Dog Treats (Wheat-Free)
Makes about 40 2-inch treats
Ingredients
1/2 pound bacon
1 pound liver (such as calf liver, chicken liver, beef liver, etc.)
1 cup cooked mashed sweet potato puree (substitute carrot, pumpkin, or butternut squash)
1 cup rolled oats (not instant)
1/2 cup coarsely ground cornmeal (preferably organic/gmo-free)
1/2 cup flaxseeds
1/2 cup chicken broth (salt-free or low sodium; you can also use water)
2 large eggs + 1 egg, divided
1/4 cup bbq sauce (use a non-spicy variety)
Directions
Preheat oven to 250 degrees. Line two cookie sheets with parchment paper or a silpat and set aside. Arrange 2 baking racks in middle of oven.
Cook the bacon on a skillet over medium heat until the fat is rendered and bacon is a bit crisp. Remove from skillet and transfer to food processor. Drain all but a thin layer of fat and add the liver pieces, cooking them in batches about 2 minutes on each side, until cooked completely through (will be stiffer and shrunken a bit). Add the cooked pieces of liver to the food processor and puree into a paste. Add the oats, flaxseeds and cornmeal and puree again into a thick dough.
Transfer to a mixing bowl or stand-up mixer, and add the sweet potatoes, chicken broth, eggs and egg yolk (reserve the 3rd white). Mix well until a thick, sticky dough forms and gathers into a ball. If too wet, add a bit more ground cornmeal until you reach the right consistency.
Sprinkle cornmeal over your work surface and turn out the dough. Using a cornmeal dusted rolling pin, roll out the dough until it's about 1/2" thick. Use 2" round cookie cutters dusted in cornmeal to cut out circles, and transfer them to the prepared cookie sheets (they can be placed close together). Re-roll out any remaining dough and repeat until all dough is used.
*No cookie cutter or just want a quicker way? You can also just cut the dough into 2" squares with a knife or pizza cutter.
Place in oven and bake until dry and crunchy--3 hours for regular oven or 1 1/2 hours for a convection oven. (Check about 20 minutes before end of time to make sure they're not burning.)
Remove from oven and lower heat to 200 degrees.
Whisk together the remaining egg white and the bbq sauce. Brush on the still-warm treats and then return to the oven for another 40 minutes for regular ovens or 20 minutes for convection ovens to allow the glaze to set.
Store completely cooled treats in an air-tight container for up to 6 weeks.
Orange Chocolate Dessert Salami Recipe
Ingredients
1 cup slivered almonds or chopped walnuts (or mix of both)
1/2 cup crushed cookies (such as amaretti, shortbread, biscotti, etc.)
1/2 cup unsalted butter (1 stick), cut into pieces
2 cups bittersweet chocolate chips
1/4 cup orange liqueur such as Triple Sec or Grand Marnier
1 teaspoon kosher salt
1 tablespoon grated orange zest
1/3 cup white chocolate chips
Confectioner's sugar, for dusting
Directions
Preheat oven to 350 degrees. Spread almonds or walnuts in a single layer on a baking sheet and bake until nuts are lightly toasted--about 7 minutes. Remove from oven and let cool.
Combine chopped butter and chocolate in a large bowl in the microwave and melt at 30 second intervals, stirring in between until chocolate and butter are completely melted and smooth. (Can also be done in a pot over very low heat.) Stir in the orange liqueur and mix until combined and smooth. Add the toasted nuts, crushed cookies, kosher salt, and orange zest, mixing until evenly combined. Gently fold in the white chocolate chips.
Cover the bowl and refrigerate about 1 1/2 hours, or until mixture has firmed up a bit and is moldable. (Don't chill too long or you won't be able to get it out of the bowl--if that happens, pop in the microwave for 30 seconds until you can mold it.)
Spread a sheet of plastic wrap on your counter and turn the mixture out onto it (you can divide it into two for 2 smaller sausages or just make one big, thick one). Use your hands to form the mixture into a log-like shape and then wrap up in the plastic wrap, twisting the ends to form a tight seal. Gently place in the fridge (I like to place it on something soft like a bag with mixed greens to help it keep the round shape, but it's not necessary). Let chill until firm--about 4 hours.
Remove from fridge, unwrap and use your hands to rub the outside with powdered sugar, just like a real sausage! Let sit at room temperature about 1 to 2 hours before serving. Serve sliced along with coffee and after-dinner drinks.
To store, wrap tightly in plastic wrap. Will keep in the fridge about 2 weeks. Can also be frozen indefinitely.
Variations:
You can feel free to substitute any kind of nuts--pistachios, pecans, peanuts, etc. You can also use dried fruit, mini marshmallows, pieces of stale cake or chopped brownies/blondies, etc. To change the flavor, swap the orange liqueur for amaretto, Kahlua, or Frangelico--even a peppermint shnappes would be fun! You can use black coffee or heavy cream for a non-alcoholic version.
Boozy Rum Cake Truffles Recipe
The yield depends on the size of your rum cake
Ingredients
1 moist rum cake (such as plain rum cake or chocolate rum cake)
1/4 walnuts (optional)
1 1/2 cups bittersweet chocolate chips
2 teaspoons coconut oil or vegetable shortening (such as Crisco)
Directions
Break the cake up into small chunks and place in your food processor along with the walnuts, if using. Process for 2-3 minutes until a smooth and sticky batter forms.
Line a baking sheet with wax paper. Taking about 2 tablespoons at a time, shape the dough into round balls and set on the baking sheet. Repeat with all the dough.
Place the chocolate chips in a bowl and melt in the microwave in 30 second intervals, stirring each time until smooth. Stir in the coconut oil or shortening to thin the chocolate and make it smooth.
Using two forks, dip each ball into the chocolate and let coat completely. Shake off excess chocolate and transfer to the wax paper-lined sheet to set.
Once all the balls are coated. Place in a cool, dry place to set for one hour. These can also set in the refrigerator. Place in small cupcake or candy wrapper cups or serve as is. Store leftovers, covered loosely in the refrigerator, up to one week.
Free DIY Peppermint Hot Cocoa Mix Label Printable (click to download PDF)****
DIY Peppermint Hot Cocoa Mix
Makes one 12-serving batch of cocoa mix (about 1 quart). Can be multiplied, as necessary.
Ingredients
1 cup instant dry milk
1 cup unsweetened cocoa powder
1 cup granulated white sugar
1 teaspoon kosher salt
¾ cup semisweet chocolate chips
¾ cup crushed peppermint candies (such as starlight mints or candy canes)
5 large marshmallows (optional)
Equipment: 1-quart glass jar with tight lid (such as a mason jar).
Optional for decoration: small scoop, kitchen twine, card for labeling
Directions
Gently layer each ingredient into the jar in the following order: dry milk, cocoa powder, sugar, salt, chocolate chips, crushed candy, marshmallows.
Seal and label or decorate jar as desired.
Include the following instructions with the mix:
“To Prepare: Whisk together contents of jar in large bowl then return to container. For each serving, combine 1/3 cup mix with 1 cup boiling water or hot milk. Store in jar at room temperature up to 6 months.”
Click here to download my FREE Gingerbread Pancake Mix Label
Gingerbread Buttermilk Pancake Mix
Makes one roughly 4 ½ cup batch of pancake mix, enough for about 30 pancakes. Can be multiplied as necessary.
Ingredients
4 cups all-purpose flour
4 teaspoons baking powder
2 teaspoons baking soda
1/3 cup dark brown sugar, packed
2 rounded tablespoons ground cinnamon
2 rounded tablespoons ground ginger
½ teaspoon ground cloves
½ teaspoon ground allspice
½ teaspoon ground nutmeg
1 teaspoon Kosher salt
Directions
Whisk together all ingredients until well combined. Pour into glass jar and decorate and label as desired. Include the following instruction card with your mix:
“To Prepare: Heat griddle to medium-high. Brush with butter or oil. Combine 1 cup mix with 1 large egg, 2 tablespoons oil, and 1 ½ cups buttermilk. Stir until just combined. Ladle ½ cup batter onto hot griddle and cook about 2 minutes per side.”
DIY Flavor Grinders (Coffee, Sugar, and Spice Grinders)
The size of your pepper mill will determine the amount of filling you need. I've provided amounts for a medium sized mill that holds about 1 cup of the spice mix. Multiply as necessary.
Ingredients
5 tablespoons roasted whole coffee beans (use plain or pick out your favorite flavor such as hazelnut or vanilla)
4 cinnamon sticks
4 tablespoons cacao nibs (available at well-stocked supermarkets like Whole Foods, gourmet markets, or online--can't find them? substitute 3 tablespoons of unsweetened cocoa powder.)
2 rounded tablespoons coarse sea salt
4 tablespoons raw sugar or rock candy sugar
Equipment: 1 new or cleaned, empty pepper mill. It's OK if the mill previously held pepper in it--the coffee will eliminate any pepper flavor.
Directions
Combine the coffee beans and cinnamon sticks in a large zipped bag and use a meat tenderizer, rolling pin, or other heavy object a few times to crush coarsley (the coffee beans should break into 2 or 3 pieces and the cinnamon sticks into about 1" slivers). You can also do this with a pestle in a mortar.
Pour coffee and cinnamon in a bowl and add the cacao nibs, coarse sea salt, and raw sugar. Stir well to mix up and combine, then pour into your pepper mill, filling it to the top. Seal and shake to evenly distribute the ingredients inside. Set the pepper mill grinder to the coarsest setting for best results.
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Polvorones (Puerto Rican Almond Shortbread Cookies)
Makes about 2 dozen
Ingredients
1 cup unsalted butter, room temperature
1/2 cup granulated white sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
1/2 teaspoon kosher salt
2 cups flour
1 cup coarsely ground almonds
1/2 cup powdered sugar, for dusting cookies
Directions
Preheat oven to 325 degrees. Line a baking sheet with parchment paper.
In the base of a mixer, beat together the butter and sugar until light and fluffy--about 3 minutes. Add the extracts and salt, and beat for another 30 seconds. Lower the mixer to the lowest setting, and slowly add the flour letting it mix until it is all completely worked in. Add the almonds and let mix until completely incorporated.
Use a cookie scoop or your hands to form round balls out of the dough, each about 1 tablespoon in size. Arrange on the cookie sheet 1 inch apart. Once you have filled the cookie sheet, place it in the refrigerator to chill for 15 to 30 minutes. Once chilled, place in the oven and bake for about 20 minutes, or until the cookes are completely baked, golden brown on the bottom, but still pale on top. Let them cool on the pan for 5 minutes, then transfer to a rack to completely cool.
Toss the cooled cookies in the powdered sugar and serve or store with extra powdered sugar in an air-tight container. Will keep well for about 5 days. Dough can also be frozen and baked later.
P.S. The Rocky Road Fudge recipe I made here is actually an older one from last year, which you can find here: http://www.alwaysorderdessert.com/2010/03/salted-rocky-road-fudge.html
