Great Expectations…

First off let me just say thanks for the support in my right to not choose proper grammar on this blog.

And now on to today’s topic:

Several of my friends commented lately about being in a funk. Many of them felt that way because their holidays didn’t go how they had planned, they didn’t get everything in they hoped to get in, etc… Or some of them are in a funk because they didn’t get accomplished all that they had planned in the 2010 calendar year.

Rosa over at Rosa Yummy Yums, wrote an excellent post about this. Why do we feel the need to set the bar so high, especially around the holidays? I have friends who were upset that they didn’t get to string their own popcorn around the tree. I did that once. Mostly just stabbed myself with a needle repeatedly and just ended up eating most of the popcorn anyway.

I myself had grandiose ideas of making a gingerbread house this year. Then I decided to save time I would just buy a premade one and decorate it. Still didn’t get that done. When Christmas passed, there it sat in the container and I felt unaccomplished. Why was I caring so much? It is just a gingerbread house after all. It doesn’t expire for a couple of months, so this year I will be doing either a Groundhog or Valentine day Gingerbread house. Who says it has to be for Christmas only? Or maybe a hockey themed just in time for the playoffs? My holiday was not made any better or worse because I didn’t have a gingerbread house. And if I don’t ever get around to doing it? Yeah, I am out $12, but the world will keep on turning…or at least I would hope so.

We have a joke in our locker room, mostly when we discuss dating…”lower your standards, better your odds”. And though we are joking, there is some truth in that. Most of the single women I know have incredibly long lists about all the things that they are looking for in a man. And if he doesn’t hit the marks on the list he is looked over. Sadly, they are probably missing out on some great guys. Now, I am not saying to throw out your core values when looking for someone but if you don’t have six pack abs, maybe insisting that the person you date has to have them is asking a bit much. For the record, the women seem to have the long list. The men just seem to have one…looking for a girl willing to let me see her naked.

People are so hard on themselves these days. Look a certain way. Live in a certain place. Drive a certain car. Always wishing that they could have what others seem to have. Wanting to be the size you were back in high school, and sorely disappointed if you can’t make that happen. Mad at yourself because you backed out of the 10K your friend talked you into running for motivation to get back into shape. When will you ever be good enough? Trying to keep up with other people’s expectations is exhausting. I know, I tried for awhile. You know what? No one seemed to care. I think we too often build up what we think other people’s expectations are in our head, when really they didn’t have any for us at all. I know I don’t have expectations for my friends, except to simply be my friend and accept me for who I am. If people can’t handle the real you, why do you want them in your life anyway?

Take a breath. Realize all that you have. I promise if you take the time to look you have a lot. A lot. And if you don’t have a lot, what can you do about it to change? If you are truly that unsatisfied, what can YOU do to make the difference? I say YOU because it really is up to you. You are the only one person you can truly control. And even I can’t do that half the time…especially around baked goods.

Speaking of not gaining control around baked goods, I decided after the Nutella post, what other ways can I get chocolate into my breakfast routine. Why Monkey Bread of course. I realized after 5 ½ years I don’t have one single Monkey Bread recipe on here. That is probably because I cheat and use biscuits from the store. Don’t judge that’s the way my mom made it and I am used to it that way. But I’m going a little above and beyond and made it this time with Chocolate-Chocolate Chip Brioche. Mostly just because I am still trying to see what I can get this apartment oven to produce. So far it’s been alright. I have had to swear at it from time to time. But overall it’s cooperating…I find threatening it with violence has helped.

Chocolate-Chocolate Chip Brioche Monkey Bread

2 cups brown sugar

¼ cup unsalted butter, melted

Chocolate brioche (recipe follows)

Lightly grease a standard 10-in Bundt pan with vegetable oil. Set aside.

Place brown sugar in a small bowl. Place melted butter in a nearby bowl.

Turn dough out onto a very lightly floured surface and gently deflate so that dough is relatively flat. Using a knife or a bench scraper, cut off small pieces of dough to form 1/2 to 1-inch balls. The smaller you make them the stickier the monkey bread tends to be. As you cut each piece of dough, roll it into a ball in the palms of your hands. Dunk each ball in butter, use tongs or a fork to remove it and transfer it to the sugar to be thoroughly coated. Place all coated dough balls into prepared Bundt pan.

Once all balls have been coated and places in the pan, cover the pan lightly with plastic wrap and let bread rise for 60 minutes, until almost doubled in size.

Preheat the oven to 350F.

Bake for 30-35 minutes. Bread will spring back when lightly pressed.

Let bread cool in pan for 10 minutes, and then turn out onto a serving platter. Serve immediately, as it is best when eaten warm.

Chocolate Brioche (makes 2lbs of dough)

For the Chocolate Butter:

2 ounces semisweet chocolate, finely chopped

1 stick (4 ounces) unsalted butter, at room temperature

¼ cup unsweetened cocoa powder

Melt the chocolate using a double boiler. Once melted set aside and keep at room temperature.

Using a stand mixer fitted with the paddle attachment, beat butter until smooth; add cocoa powder and chocolate beat until well incorporated. Set aside at room temperature.

For the Sponge:

2 ½ tsp. active dry yeast

¼ cup warm water

¾ cup lukewarm coffee

½ cup all-purpose flour

1/3 cup sugar

Combine yeast and water in the bowl of a standing mixer fitted with the paddle attachment and whisk until he yeast is dissolved. Let stand for 5 minutes.

Add remaining ingredients, forming a thin batter. Cover with plastic wrap and let rest at room temperature for 30 minutes until bubbles form.

For the Dough:

3 cups all-purpose flour

1 ¾ tsp. salt

4 egg yolks, lightly beaten

4 ounces semisweet chocolate chips

Shift flour and salt into sponge.

Add yolks, and mix with paddle attachment on low speed for 2 minutes, until yolks are absorbed.

Increase to medium speed; knead for 5 minutes or until smooth and satiny.

On medium low speed, add chocolate butter one tbsp. at a time.

Switch to dough hook; knead until very well developed, smooth and shiny. Add chocolate chips, mix on low until incorporated.

with plastic wrap and let rise for 2 hours until double (mine took longer as my apartment is super cold). Punch down and rise again until double, about 45 to 60 minutes (or refrigerator for 4hours or overnight).

Brioche recipe adapted from The Secrets of Baking by Sherry Yard

Under the sea…

I have always wanted to go Great White Shark cage diving. Since as long as I can remember, this was always a goal of mine before I hit 40. Well, 40 is a coming and unless I become very wealthy somehow quickly, I don’t see that happening. But I still want to do it. Most everyone I know thinks I am insane about this, they think I will somehow die as a result of this. I have always been fascinated by sharks ever since I was a little kid. I forever wanted to be a marine biologist and study sharks. That was until I realized that I hated biology. Hate of biology aside, I still love sharks.

So since I know that my goal of doing it by 40 isn’t happening, I started to think, what a great way to die. I mean that is why most of my friends think is going to happen anyway (even though I have yet to read any story about someone dying while doing this). I just think about those people that read the obituaries in the newspaper each week. There among the Bob Your Name Here, 63 died of cancer; Or Sue Your Name Here, 71, died of complications of diabetes; you would find Peabody Rudd, 94(I’d like to live a long life) died in a Great White Shark attack off the South African coast. Her body was mistaken for a seal and was ripped from limb to limb. Oh sure gory, but you would so stick out.

Alright enough talk about death. We will talk about my love of cookie cutters. I have more than I like to admit, and almost all of them are a little out there. I love to make them for people and get their reaction. “Is that President Lincoln’s head?” Why yes, yes it is. Nothing says Happy President’s Day like sugar cookies in the shape of Lincoln and Washington’s heads. Or how about the irony of National Dental Month with cookies in the shape of a tooth and tooth brush. I have aardvarks, armadillos, Eiffel towers, pi symbols, roosters, bugs, hippos, and a whole lot of other ones…and of course a shark (PS, if you have a really weird one feel free to send one to me!)

I originally planned on making Great White Sharks. But I decided that I would glaze these instead of full out frost them. I had Tangerine juice in the fridge (fighting off a cold) and so I used that. Lazy me decided to drizzle the glaze instead of completely cover them…and with that they became Tiger Sharks. Tangerine Tiger Sharks sounds more fun anyway. These have malted milk powder in them, yes, I am obsessed. I just love the flavor it adds to things, especially cookies.

Tangerine Glazed Tiger Shark Cookies

Malted Milk Cookies:

4 cups all-purpose flour

3/4 cup malted milk powder

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 sticks unsalted butter, at room temperature

1 cup firmly packed dark brown sugar

1 cup granulated sugar

2 eggs

1/2 cup sour cream

2 teaspoons vanilla extract

In a large bowl, whisk together the flour, malt powder, baking powder, baking soda, and salt. Set aside.

In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and sugars together until light and fluffy. Scrape down the bowl and add the eggs, one at a time, beating until each is incorporated. Add the sour cream and vanilla and beat until just incorporated. Add half of the dry ingredients all at once and beat for 15 seconds. Again, scrape down the bowl, then add the remaining dry ingredients and beat until just incorporated. The mixture should come together almost in a ball. (This didn’t happen for me, it stuck together when pressed, but not on its own.)

Loosely shape the dough into two balls, wrap them tightly in plastic wrap, and refrigerate for at least 3 hours or overnight.

Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.

Divide each dough ball in half, to make four portions. Place on portion on a lightly floured work surface and return the other three portions to the refrigerator.

Roll out the dough to about 1/4 inch thickness. The dough will be sticky, so you may have to flip and lightly flour it a few times while you work. Use a 2-inch round cookies cutter (or any other shape you want, I of course went with the shark), transfer them to the prepared baking sheets, leaving about 1 inch of space around each cookie. Extra dough scraps can be refrigerated and re-rolled, if desired.

Bake the cookies for 10-12 minutes or until they are slightly browned. (12 minutes for a crispy cookie, 9-10 minutes for a chewy one.) Allow the cookies to cool on the pan for a few minutes before transferring to a wire rack to cool completely.

Tangerine Glaze:

1 ½ cups powdered sugar, sifted

3 TBSP Tangerine juice (yes, you can use orange…but Tangerine Tiger Shark sounds better than Orange Tiger Shark )

Mix together using a whisk until smooth. Drizzle over cooled cookies in a stripe pattern.

Cookie recipe adapted from Baked Explorations by Matt Lewis and Renato Poliafito

Dance like there is no one watching…

“Sometimes I sing and dance around the house in my underwear. Doesn’t make me Madonna. Never will.” –Working Girl 1988

Ever notice how there are certain things you will do when it’s just you and no one else around? Like dance in your underwear? Wear a mud mask? Eat crackers as a meal? Shove tissue up your nose because you are too lazy to keep blowing it? Do Reddi Whip shots from the can? Eat an entire pan of muffins?

I wasn’t actually going to put these muffins up on the blog. I mean, they are just muffins. But one thing I told myself this year (kind of like my only resolution) was to put more everyday stuff up on the blog. I make stuff all the time that never makes it to the blog because I think, oh they are just muffins, or cookies, or bread. But the thing is that is what people are making on a more consistent basis than say, layer cakes. So I decided that I would show more of the everyday things I make, especially now that I am on a super budget and can’t really bake things just for the blog anymore.

These were made in order to use up some almond bark that I had at Christmas. If you don’t have almond bark, good old chocolate chips will do just fine. Though I do like the addition of the almonds in these. I buy all this candy around Christmas time and no one eats it. Then I’m stuck figuring out what I need to do with it (next up is my leftover peanut brittle). If you have white chocolate almond bark you might want to try these with blueberries and a little lemon zest.

So are there any embarrassing things you do when it’s only you?

Raspberry and Almond Bark Muffins

1 cup unsalted butter, at room temperature

1 cup granulated sugar

2 tsp. vanilla

2 eggs

2 and ¼ cups all-purpose flour

¾ tsp. baking soda

¾ tsp. baking powder

1 and ¼ cup sour cream

2 cups mixture of frozen raspberries, thawed, and patted dry

¾ cup Almond Bark, chopped up into small chunks

Cream the butter and sugar until soft about 3 to 5 minutes. Add in the vanilla.

Add in the eggs one at a time and mix until each is incorporated.

In a separate, mix together the flour, baking soda, and baking powder.

Add the flour mixture and the sour cream alternately to the egg-butter mixture in the additions. Start with the flour and end with the flour. Scrape the bowl occasionally.

Fold the berries and almond bark into the batter. Portion the muffin batter into greased tins (I use an ice cream scoop). Depending on the size of your tins, you should get about 12 to 14 muffins. Bake them for approx. 20 minutes (mine took 25 because my berries were super juicy) until they are golden brown.

Apparently I have moxie…

I rejoined the gym. No, I’m not one of those gym bandwagoners who climb on board the beginning of the year. As most who read this blog know, I am one of the weird people who like to work out. But since having moved I had not joined a gym yet. I knew that at the beginning of the year they run deals, and I was waiting around for that. Which I got.

Since it’s I am new to the gym you have your free training sessions that they push on you. I had passed but it was so dead the other day that the trainer told me he was bored and could we please do a fitness test. Fine, whatever. I did the test. His comment was that I was in pretty good shape, quite flexible except in my hamstrings (the curse of a defensive ice hockey player). Today while at the gym he came up and said “you did pretty well on your fitness test, but I could totally get you leaned out.” I laughed at him and told him I ran a baking and dessert blog and that so wasn’t going to happen. To which he dared to say “can’t you switch it over to a healthy living blog, more people are interested in that anyway?”

These were the wrong things to say to me. I whipped around and out I spewed.

“First off people are interested in that because that is what society tells them to. I can assure you that brownies taste a hell of a lot better than celery, plain and simple.

I will never be one of those people sipping on MGD 64. I drink beer because I like how it tastes. If I want to get drunk I take two shots of vodka. I eat something sweet every day. If I go to Denny’s at 1am and order seasoned fries, it’s because I want them. I don’t say, Ugh I feel fat after I eat them. I don’t say I will work out harder tomorrow to burn these off. I just eat them. Because I like them. End of story.

I’m not one of these insecure size 4 girls who are convinced that their life will be better if they are a size zero. I’ve been smaller than this and I’ve been larger than this. My happiness does not depend on that. My happiness doesn’t depend on where I live or what I drive either. So save your crap for some other girl. The key to happiness is surrounding yourself with people who like you for you and not the size of your jeans. My blood pressure last week at the doctor was 112/66. My cholesterol was 117. And my blood sugar is in the normal range.

I’m pretty funny. I’m pretty smart. I’m pretty cute. I’m pretty awesome. And that’s all the pretty I need to be.”

He just stared blankly at me. And then said, “wow, you are really sure of yourself aren’t you?”

I replied, “you don’t know the half of it” and walked away.

On my way out the door he stopped me and said, “I would still love to train someone with your moxie.” I smiled and said, “I already have a trainer thanks, but feel free to join me for a beer sometime.”

So in honor of the trainer who thinks I should change to a healthy living blog (ah, can you imagine…), I offer up French pastry. Which is about as fattening as you can get. Sweet dough. Fat. Pastry Cream. Way fat. Fruit. Hey that’s healthy. Glaze. Not that bad. Streusel. Back to fat. Yeah, this is time consuming and over the top (I actually made it for the holidays) but figured this would be a perfect time to post it.

Apple-Cranberry Tart with Apple Jack Pastry Cream Filling

Sugar Dough

6 TBSP cold, unsalted butter cut into 1/4 inch cubes

1 large egg

1/3 cup powdered sugar

1 1/4 cups pastry flour (all-purpose is OK, too)

1 1/2 TBSP baking powder

Put the cubed butter and egg in a mixing bowl and beat them with an electric mixer on medium speed until the butter is in little pieces and the mix looks like scrambled eggs. This will take about 2 minutes. Add the flour and baking powder and continue mixing until the dough comes together and starts to clump. Stop the mixer and dump the bowl onto the counter and knead by hand very gently until the dough holds together. You can use this dough right away or put it into the refrigerator until you’re ready to use it.

The Custard Base

Pastry Cream

1 large egg

1 large egg yolk

62 grams granulated sugar (a bit more than 1/4 cup)

12 grams pastry flour ( 1 1/2 TBSP all-purpose will work OK)

12 grams cornstarch (1 TBSP)

250 grams whole milk (1 cup)

1 tsp. vanilla extract

3 TBSP Apple Jack or other Apple Brandy

Put the egg, yolk, sugar, flour, and cornstarch in a bowl and whisk until very well blended. You don’t want any lumps. The mixture should be thick and homogenous.

Put the milk into a 2-quart saucepan and place over medium-high heat and bring to a boil.

Pour a small amount, about a quarter cup, of the hot milk into the egg/flour/sugar mixture while whisking constantly. You have to keep it moving or the heat from the hot milk will scramble the eggs and make a mess of the custard. When you get that mixed in pour in a little more and keep on whisking. Then pour the now-heated egg/flour/sugar/milk mixture back into the saucepan with the rest of the milk and return it to the heat. Keep on whisking and be sure to get into the corners so nothing will stick and burn on the bottom of the pan. As the mixture gets to the boiling point it will become very thick. Keep on whisking and let it boil for 2 minutes. Take it off the heat and add vanilla extract and Apple Jack. Scrape the pastry cream into a bowl. Put a piece of plastic wrap right on the surface of the cream and let it cool to room temperature.

The Fruit

3 Granny Smith apple, diced tiny

2/3 cup fresh cranberries

1 tsp. cinnamon

1/2 tsp. nutmeg

grated zest of one lemon

juice of 1/2 lemon

1/3 cup sugar (to taste, depending on the apples)

Put apples and cranberries in a bowl and add the rest of the ingredients. Mix and taste. Adjust the seasoning and sweetness to your taste. The flavor needs to lean to the strong side, but not overpowering and for sure not too sweet.

The Glaze

Apricot Glaze

1/4 cup apricot jelly

1 – 2 TBSP Cointreau, Grand Mariner, or orange juice

Heat the jelly over low heat until it melts and liquefies. Add the Cointreau and mix well. Use while still warm.

Streusel:

2 ounces butter

1/2 cup packed brown sugar

1/2 cup all-purpose flour

Prepare the topping by combining the butter, brown sugar, and flour. Cut in all ingredients with pastry cutter until pea-sized. Set aside,

Assembly

Preheat the oven to 350°F. Roll out the pastry and fit it into a tart pan (I used 2 mini (4-inch) ones). Spread a layer of pastry cream over the bottom so it comes about half way up the pan. Arrange the fruit . I use a lazy pile on top method, but feel free to get as fancy as you like. Sprinkle a little granulated sugar over the fruit. Sprinkle streusel topping around the sides of tart. Bake for 35 to 40 minutes (27-35 minutes for the mini), until the crust is nicely browned. Remove the tart from the oven and let it cool for just a few minutes. Brush the top with the glaze. Let it cool to almost room temperature before serving.

Adpated from An Amateur Baker in Sidney who adapted it from Dessert Circus by Jacque Tores

Squirrel…

First off, no, there is no squirrel in the cake. I know I was married to a man from Alabama, but road kill never became part of my repertoire (his either).

So it may be hard to believe but I saw the movie UP for the first time last night. I chose not to see it in the theatre because I heard I would cry (for the record, I did, how could you not). I don’t like to cry in public (who does) and so I avoided it. Then I somehow missed it when it came to On Demand. And then it went on a different movie channel. And before you know it I forgot all about it. Then this past weekend I noticed it was coming on and I recorded it for later. I couldn’t sleep last night and I decided to watch it. If you haven’t seen it, do. It’s such a great movie that will run the gamut of emotions for you.

Though the movie is touching and poignant and I may write about that this week, I want to focus on one aspect of the movie, the talking dog. The talking dog, as with all the dogs in the movie are all easily distracted by squirrels (hence the title). At first one might think oh, a talking dog, what a great money maker… and then the thought hits me, I would have to hear my dog talk. And though mostly, like now as I look down at her, she has a blank, vapid look, one might falsely assume she has nothing to say. Now I know she won’t be spouting out sonnets and what not, but I am quite sure on going daily conversations would be as such:

“Why am I so itchy? Ugh, so itchy. Must itch. Ahhh, feels so good to scratch and chew. Stop telling me not to scratch and chew woman, I am scratchy. Don’t you dare put that blue collar on me, aww damn.”

“Feed me. Feed me. Feed me.”

“Why am I eating this dry kibble crap when you are eating whatever that is that smells infinitely better than what this is?’

“What’s that smell? Sniff, sniff? Really, what’s that smell? It’s coming from my butt. Sniff, sniff. Darn, it’s me. I smell like that. Quick, pretend no one saw you sniffing your butt so they won’t know it’s you.”

“Wait, I will not wait. I need to pee now woman. You try and wait. I don’t get to crawl up on that white thing, no, I have to wait for you. So get moving or I will find your shoes and pee in those, maybe poop too.”

“I will shred you from limb to limb you evil man wearing the brown uniform who dare disturb me. Can’t you see I am napping. How dare you disturb me. Are you trying to steal my toys? My bone. Bastard. I will cut you.”

See, clearly her speaking would not be a good thing. For now I like the non-talking neurotic dog that I have.

I’m sure if she could talk she would complain how she never gets any baked goods as well.

This is a simple yogurt cake to use up limes. Moist. Tart. Good. One of my many everyday things I make.

Lime Yogurt Cake

1 1/2 cups all-purpose flour

2 tsp. baking powder

1/2 tsp. salt

1 C. plain whole-milk yogurt

1 1/3 granulated sugar, divided

3 extra-large eggs

2 tsp. grated lime zest

1/2 tsp. vanilla extract

1/2 cup vegetable oil

1/3 cup freshly squeezed lime juice

Glaze:

1 cup powdered sugar

2 TBSP. freshly squeezed lime juice

Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan(I used 3 mini pans). Line the bottom with parchment paper. Grease and flour the pan.

Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lime zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes(about 35 in the mini pans), or until a cake tester placed in the center of the loaf comes out clean.

Meanwhile, cook the 1/3 cup lime juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.

For the glaze, combine the powdered sugar and lemon juice and pour over the cake.

Adapted from Ina Garten

Random acts of kindness…

Today I received a large (think dozens and dozens…almost the kind you would see at a funeral or wedding size) bouquet of white roses. Which the average female would have loved to receive. Except me. #1 they came from a guy I already let know I wasn’t interested in. I’m not playing hard to get. I don’t play anything. If you let me know you are interested and I tell you I am not, I’m not. I’m pretty transparent that way. #2 I don’t like roses. I like cabbage roses, but not traditional roses. And they make my allergies go insane.

So I could have kept them. I could have thrown the out. Instead I thought of my mother. My mom used to volunteer at the Assisted Living Center (you know them as the old folks home) when my grandmother stayed in one. She went every day. She would often drag me, mostly in the summers to help her run Bingo. She would read the numbers in English and I would follow in Spanish (this was Phoenix after all). But I remember how sad she would be for the people who day in and day out had no visitors. So I thought, clearly we have an assisted living place around here. We do. Several.

So down I went with my white rose extravaganza to find a woman who never gets visitors. I told the nurses what I was doing. I asked if there were any females who never got visitors. Sadly that number was higher than I had wanted to hear. So I asked who could carry on full conversations. And I got A. In a walked with my large bouquet and sat them down in front of her. Of course, she had the do I know her look on her face, which I told her she did not (then she asked me if I was from one of those do gooder churches and I loved her immediately). I told her no church, just had some spare roses and that I was just stopping by to wish her a happy Thursday. She smiled super big. I sat down and had a chat with A. A very nice woman, who just happens to be a retired school teacher, and so we had lots to talk about. On my way out, I asked the nurses if A was diabetic or anything that would not allow her to have sweets. They said no. But told me that she loved oatmeal raisin cookies. I go back in two weeks, cookies in hand. I think the movie UP is giving me a soft spot for seniors.

Now though these cookies were made even before I went. These of course are not oatmeal raisin, but they do have oatmeal in it, and I found it kind of ironic that I had made those the day before. This is the time of year when they sell the Christmas candy cheap, which means Almond Roca (which can be pricey) goes on sale, as long as it was in a gift pack type thing. So I bought some. Chopped it up and put it in cookies. It is super important that you grease the heck out of your cookie pans. The toffee when it melts will stick to pan…big time. If you let it cool completely they are a much easier to remove from pan. But as much as they are kind of a pain, they are really yummy.

Mocha-Almond Roca Oatmeal Cookies

1/2 cup (1 stick) plus 6 tablespoons butter, at room temperature

1 cup dark brown sugar, loosely packed

1/2 cup granulated sugar

2 eggs

1 tsp. vanilla extract

1 tsp. instant coffee (I used Starbucks Via)

1-1/2 cups all-purpose flour

1 tsp. baking soda

1/2 tsp. salt

3 cups oatmeal (old fashioned or quick)

1 ½ cups Almond Roca, roughly chopped



Heat oven to 350°F.

In large bowl, beat butter and sugars on medium speed of electric mixer until creamy.

Add eggs, instant coffee, and vanilla; beat well.

Add combined flour, baking soda, cinnamon and salt; mix well.

Add oats and Almond Roca; mix well.

Drop dough by rounded tablespoonfuls onto a super greased cookie sheets.

Bake 8 to 10 minutes (my oven was running more on the 10 minute side) or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

Adapted from Quaker Oats

My love of Panera Bread…

The first time I went to Panera Bread it was to meet my wedding invitation maker. She had suggested the place as a neutral place (location wise) to meet. I had just planned on getting an iced tea, as I had already eaten lunch. But when I got there the smell of bread (and the free samples) told me different. Over in the case sat this lumpy, raisin studded, glazed covered muffin like creation that they were calling a Cobblestone (see above). I asked what it was and they told me it was basically like a cinnamon roll, but with some apples chopped up in it, and of course, not in roll shape. Oh my, had to try that. Big, big mistake. As to this day, I cannot go to Panera without getting one. Usually to go, but there is one in a bag going home. Though I won’t lie, I usually break into it before I make it home.

When I mentioned to my invitation designer how good the Cobblestone was, she replied, “oh yes, everything is good here, if you love soup, you will love their French Onion in a bread bowl.” You know what. She’s right. That is pretty much my go to item when I go there. I get the chips as the side and take those home. The bread bowl is the perfect bowl for French Onion as when you get to the bottom the bread is all gooey and soaked with the French onion soup. It’s fantastic.



I have never had a bad thing at Panera. So when they contacted me and asked me if I had any interest in working with them in a blogger program, I of course yes. I mean, I already tell people I love it for free, why not for free Panera food and some compensation (in case you haven’t guessed, I received a gift card to cover the cost of my meal as well as compensation for the post…but my love of Panera is all mine!). It’s my favorite place to suggest going to people when we can’t decide where to go as they have a range of menu items. Even back when I was lifestyle changing (cough, cough…dieting) I could easily eat there. My go to staple with that was their Low Fat Chicken Noodle Soup, which hardly taste low fat and an apple for a side. Throw in a diet soda or water and you are good to go.

They have yummy salads and sandwiches as well. I love me the BBQ chicken salad. They have a strawberry one that I believe is only out in the summer that was super yummy as well. Right now they are featuring a Thai Chopped Chicken Salad. If I am having a sandwich, you will find me eating the Turkey Artichoke Panini (no tomato). They take spinach artichoke dip and make that into a spread. Oh my. To see the menu and more info about Panera Bread, visit Panera Bread.com.

Since moving I now live considerable closer to Panera. Which is a good thing. What about you? Do you have a Panera near you? Is there something you that you love that you think I should trying?