Waffle Iron Cookies

This is a great recipe for summertime because you don't have to turn on the oven to make these delicious chocolate cookies. This is one of the first things I ever made for Steve - and one of the few sweet treats that he enjoys. (I know, maybe I should have held out for someone who could more appreciate the greatness of my baking!)

2 squares unsweetened chocolate

1/2 C butter

2 eggs

3/4 C sugar

1 C flour

1 tsp vanilla

1 C chopped nuts (optional)

In a small bowl, melt together unsweetened chocolate and butter - let cool. In a medium bowl, beat eggs - add chocolate mixture and combine. Add sugar, flour, vanilla and nuts - combine. Bake in waffle iron for about 2 minutes - do not over cook. You can make the cookies as big or as little as you like, because they should cook evenly no matter how big they are.

I used my medium scoop and got about 18 good sized cookies. You could easily get 2 dozen small cookies.

Note:

• Make sure your chocolate mixture is not too hot, or it will cook your eggs.


• I usually burn the first batch because I'm never sure how to work the waffle iron correctly.


• If these cookies are baked too long they get super crunchy. They should be crisp on the outside and cakelike in the middle.


• In the photo they are glazed, but they are also great with chocolate frosting (I Like), dusted with powdered sugar or just plain (Steve).

Tres Leches Cake

Danielle brought this recipe to one of our playgroup recipe exchanges. This cake is so good that:
a) Drew requested it for his birthday instead of some frosting-sculpted concoction, and
b) I gave out the recipe four times when I brought it to our Memorial Day Barbecue.

Tres Leches Cake

1 package white cake mix
3 eggs
1 1/4 cups water

Combine and mix until well-blended. Pour batter into 9x13 pan and bake 35-40 minutes or until toothpick inserted in center comes out clean. Cool completely. Using a serrated knife slice off the top of the cake, just the brown part, and eat it while your kids aren't looking.

In medium bowl mix:
1 (12 oz) can evaporated milk
1 cup sour cream
1/2 cup sweetened condensed milk
1 tsp vanilla

Whisk until well-blended. Pour entire mixture slowly over the surface of the cake, letting it absorb for at least five minutes.

Spread over the top with:
8 oz whipped cream or cool whip

Garnish with:
1/4 cups sliced almonds
sliced strawberries


(Note: In the recipe I have 1/4 teaspoon of cinnamon is included, but I didn't write down where to use it. Can you help me out Danielle? I haven't used it yet and it's still been good though.)

Naan

Danielle requested this recipe over Facebook, but since Facebook stresses me out I am glad to have another venue through which to respond. It is the flatbread we served this alongside our Infamous Third Place Red Curry Chicken With Basil. The recipe is from My Kitchen Cafe.

Naan

2 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
2 teaspoons sugar
2 teaspoons instant yeast
1 egg
1/2 cup plain yogurt
1/2 cup milk

(These instructions are for a stand mixer, although you could do it by hand too.)

In a large bowl mix together dry ingredients: flour, salt, baking powder, sugar and yeast. In a smaller bowl combine egg, yogurt and milk. Add wet to dry and stir until fully incorporated.

Increase machine to kneading speed (2 on a KitchenAid) and knead until dough is smooth and shiny. Remove bowl from mixer, cover with a damp towel, and let rise until doubled in size, about one hour.

At 475 degrees, preheat a baking stone or heavy baking sheet on the lowest rack 30 minutes prior to baking.

When dough has risen, divide into 8 pieces and form flat ovals with your hands. They should be thin enough to measure about 6-8 inches across.

Cook two or three at a time by placing flattened dough onto hot stone and cooking 5-6 minutes, until they start to puff a little and turn brown in places. Remove from oven and serve warm.

(The original recipe says to spread with garlic butter after it comes out of the oven, but I haven't done that and neither did MKC.)

I'll take a picture next time.

Red Curry Chicken with Basil

This is Linda's recipe from the throwdown. I really like it, and so did my family. Don't let the curry intimidate you. Its not hot, just flavorful. I'll add a photo next time I make it.

2T oil
1 1/2 T red curry paste
1 can coconut milk
1 1/2 lbs. chicken (cut into bite-size pieces)
2 t. sugar
2 t. fish sauce
1 red bell pepper
10 large fresh basil leaves, chopped

Heat oil over medium heat. Add curry paste and simmer for 2 minutes so it is dissolved and foaming. Stir in coconut milk and continue stirring for 4 minutes over medium heat. Add chicken pieces while continuing to cook. Stir in sugar, fish sauce and bell pepper. Simmer for a few minutes more. Add chopped basil. Season to taste with more fish sauce & sugar as desired. Serve over warm rice.

You can find the coconut milk, red curry paste, and fish sauce in the Asian section of the supermarket-even here in Heber. Here's a picture so you know what to look for.

Blue Ribbon Lemon Bars

These lemon bars are the best ones I've had. They seem to have just the right amount of filling to crust ratio. This recipe was passed down to me from my mom, and has won it's fair share of awards. They are pretty easy to make, and have become my go to recipe for something a little more special than cookies.

CRUST:
1 C soft butter
dash of salt
1/2 C powdered sugar
2 C flour

FILLING:
4 eggs
2 C sugar
1/4 C flour
1/3 C lemon juice

CRUST: Combine butter, salt powdered suagar and 2 C flour. Press into a 9 X 13 pan. Bake @ 350 for 15 - 20 minutes until edges are slighty brown. Let Cool slightly.

FILLING: Beat eggs, add sugar, 1/4 C flour and lemon juice - whisk until combined and pour onto cooled crust. Bake @ 350 for 25 minutes or until set. Let cool. Sprinkle with powdered sugar and cut into bars.

Note: It seems like it takes forever for the crust to brown. Sometimes I just take it out even if the edges are not brown. The crust doesn't have to be completely cooled down, but if it's too hot the egg mixture kind of starts to cook in top of the crust.