EASY BAKLAVA

1 (16 ounce) package Phyllo Dough thawed, I use Athens brand
1 lb finely chopped pecans or walnuts
1 cup unsalted butter
1 teaspoon ground cinnamon
1 cup water
1 cup granulated sugar
1 tablespoon vanilla extract
1/2 cup honey

1. Preheat the oven to 350°F.

2. Add the nuts and cinnamon to a medium bowl and mix together, set aside.

3. Unroll both tubes of phyllo dough on a clean surface, cover loosely with saran wrap and a damp dishcloth so the dough doesn’t try out. 

4. Melt the butter in the microwave on 30-second intervals. Use a pastry brush to brush butter onto the bottom and sides of a 9×13-inch baking pan. Line the dough up with the length of the pan and feel free to cut off any excess at the end, usually, there’s an extra inch or so that can be removed.

5. Add two sheets of phyllo dough to the buttered pan, and use the pastry brush to brush melted butter over the entire surface area of the dough, repeat until you have 8 layered sheets total.

6. Evenly sprinkle the top of the buttered 8th sheet with 2 to 3 tablespoons of the nut mixture.

7. Lay another two sheets on top and brush with butter and then add more nuts. Repeat the dough, butter, nuts layers every 2 sheets until you have just 8 sheets left, adding those two at a time and only brushing with butter. 

8. Using a really sharp knife, cut 4 rows down the length of the pan and then cut diagonally all the way down and across the pan for a traditional baklava prep. You may also cut into squares.

9. Bake for 45 to 50 minutes until the baklava is golden and crisp on top.

10. With 30 minutes left to bake, begin making the syrup by adding the water and sugar to a small pot and bringing to a boil over medium-high heat until sugar is dissolved.

11. Add the vanilla and honey and simmer for 20 minutes, stirring occasionally.

12. Remove the baklava from the oven and immediately pour the sauce over the entire pan, let set and cool.

CHEWY PUMPKIN COOKIES WITH BROWN BUTTER & MAPLE

 CHEWY PUMPKIN COOKIES WITH BROWN BUTTER & MAPLE

1 cup (220g) unsalted butter

1 ½ cups (280g) dark brown sugar, packed

1 large egg yolk

3 tbsp pure maple syrup

1 tsp vanilla extract

1/3 cup (80g) pumpkin puree

2 ¼ cups (280g) all purpose flour

1 tsp baking soda

½ tsp baking powder

½ tsp salt

1 ½ tsp pumpkin pie spice

½ tsp cinnamon

Coating:

2 tbsp brown sugar

2 tbsp granulated sugar

1 tsp cinnamon

Brown the butter. Melt butter over medium heat, continuing to stir until it reaches a rich amber color. Place in the refrigerator to chill for about 20 minutes. Don’t let it solidify. Preheat the oven to 350°F and line a large baking sheet with parchment paper.  In a large mixing bowl, whisk together the brown sugar and cooled brown butter. It should look like clumpy wet sand. Whisk in the egg yolk, maple syrup, vanilla, and pumpkin until smooth.  Add in all of the dry ingredients and use a rubber spatula to fold into the dough. *If your dough feels too thin (it should hold its shape when scooped), chill the dough for about 15 minutes until thickened. Mix together the coating ingredients in a small dish. Use a large cookie scoop (2oz) or ¼ measuring cup and scoop out the dough. Drop into the cinnamon sugar mixture and toss to coat. The dough will be very soft but not sticky. Place onto the baking sheet, spaced about 3 inches apart from each other. You should be able to bake 4-5 cookies at a time. Leave the rest of the dough out at room temperature. Bake for 12-15 minutes or until the edges are darkened and the center looks puffed and slightly underdone. Allow them to rest on the baking sheet for a couple minutes, then transfer to cooling rack.

COCONUT CASHEW COOKIES

 COCONUT CASHEW COOKIES

2 cups cashews

2 cups coconut flakes

1 cup dark chocolate chips

Half of a can of condensed coconut milk

Crush up cashews, mix all ingredients.  Spoonful mounds onto a parchment-lined baking sheet. Bake at 350°F for 10-14 minutes or until golden brown.

S’MORES COOKIES

 S’MORES COOKIES

Sheets of graham crackers, broken into halves

Full size marshmallows, cut in half

Hershey’s Chocolate Bars

Chocolate Chip Cookie Dough (store bought or homemade)

Preheat the oven to 375°F. On a baking sheet lined with parchment paper, place 4-6 graham cracker halves, layer each with a piece of chocolate and top with a marshmallow half. Scoop a ball of cookie dough and dome on top of the s’more. Flatten and pinch the dough to completely cover the top of the s’more with cookie dough. Repeat to cover each cookie. Chill the cookies on the baking sheet for about 15-30 minutes before baking. Bake for about 13-15 minutes, leaving about an inch in between the cookies so they have room to spread. Once the tops of the cookies begin to brown, remove from the oven and allow them to cool.

PERFECT BATCH RICE KRISPIE TREATS

 PERFECT BATCH RICE KRISPIE TREATS

6 tablespoons real butter 

8 cups + additional 2 cups mini marshmallows

6 cups rice krispie cereal

pinch of salt

Line a rimmed baking sheet with parchment or foil and spray lightly with non-stick spray.  Set aside. 

In a very large mixing bowl add rice krispies and 2 cups mini marshmallows, set aside. 

In a large stock pot on the stove top, melt the butter and add the 8 cups marshmallows.

Once melted, quickly pour over cereal mixture and stir well until all cereal is coated.  Transfer mixture to prepared pan. Spray your hands with non-stick spray (or rub with a little butter) so you can gently press down mixture to the edges of the pan.  

Let treats set until firmed up and then lift your foil/parchment out of the pan for easy cutting.

PISTACHIO BREAD

 PISTACHIO BREAD

1 (15.25-ounce) box yellow cake mix

2 (3.4-ounce) boxes instant pistachio pudding mix

4 eggs

¼ cup vegetable oil

1/8 cup water

1 cup sour cream

2 tablespoons sugar

1 teaspoon cinnamon

½-1 cup chopped pistachios

Glaze:

2 cups powdered sugar

2 tablespoons melted butter

1 teaspoon almond extract

1 teaspoon vanilla extract

milk

Preheat the oven to 350°F. In a large bowl, mix the dry cake mix, dry pudding mix, eggs, oil, water, and sour cream together until well combined. Set aside. In a small bowl mix the sugar and cinnamon. Grease 2 regular-size loaf pans and sprinkle the sugar mixture evenly on the bottom and sides of the pans. Pour half the batter into each pan. Bake for 45 minutes. Let cool. Combine powdered sugar, melted butter, almond extract, and vanilla. Add milk, 1 tablespoon at a time, until it’s the consistency that you like. Drizzle glaze over bread and sprinkle with chopped pistachios. 

FRENCH CHICKEN

FRENCH CHICKEN

6 bone-in, skin-on chicken thighs

2 tablespoons unsalted butter

8 ounces cremini mushrooms, halved

3 large shallots, diced

2 ribs celery, diced

3 cloves garlic, minced

3 tablespoons all-purpose flour

½ cup dry white wine

2 cups chicken stock

1 pound baby gold potatoes, halved

4 sprigs fresh thyme, 1 sprig fresh rosemary, 1 bay leaf

¼ cup heavy cream

Preheat the oven to 325˚F. Season chicken thighs with 1 teaspoon salt and ½ teaspoon pepper. Melt butter in a Dutch oven over medium heat. Working in batches, add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside. Add mushrooms, shallots and celery, and cook, stirring occasionally, until mushrooms are tender and browned, about 5-7 minutes; season with salt and pepper, to taste. Stir in garlic until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1 minute. Stir in wine, scraping any browned bits from the bottom of the pan. Stir in chicken stock, potatoes, thyme, rosemary and bay leaf. Return chicken to the pan. Place into the oven and bake until potatoes are tender and chicken has completely cooked through, reaching an internal temperature of 175˚F, about 40-45 minutes. Stir in heavy cream; season with salt and pepper, to taste. Serve immediately.