As I sat down to write this post, to my utter frustration, the words just wouldn’t flow – words I liked, that is.  I couldn’t think of any cute meatball stories or anecdotes, or pithy, witty commentary.  To be honest, all that kept running through my head was a song that I remembered loving as a child.  Don’t you just hate when that happens?  You get a tune stuck in your head and you just can’t shake it loose, no matter how hard you try!  So, I decided to turn lemons into lemonade and just go with it. 

When I was putting this together, I realized that I was really enjoying myself.  I actually may  create posts like this more often.  A day and a half of aggravation turned into a total win-win.  I had a bunch of fun and got my meatball post up.  And you, dear readers, get some nice pictures, a cute song and a fabulous meatball recipe – all without having to wade through a lot of verbosity.  

Enjoy! 

Cupcakes vs. muffins:   How are they different?  How are they the same?  Many before me have attempted to answer – and still, the debate goes on.  Some have approached this issue from a scientific standpoint, pointing out the differences in the ratios of ingredients and preparation  methods.   Others  have taken a more practical view focusing on looks, taste and texture.  The most clever observation I’ve seen  is that  “If you threw a cupcake against the wall, you would hear something of a ‘poof!’ If you threw a muffin, you would hear a ‘thud!’”  As for me, they’re both cake.  That one is usually smothered in frosting and the other isn’t is of little consequence.  Neither is the fact that one is considered an acceptable breakfast food, and the other is deemed dessert.  To me, cake is cake.  Sometimes, I eat cupcakes for breakfast and muffins for dessert.  That’s how I roll. 

One interesting phenomena, however, deals with size.  While the most prized cupcakes are almost always small, dainty and artfully decorated, muffins aren’t judged by the same standards.  They can get away with being big, clunky and craggy.  Oh, yes.  In the world of muffins, bigger is better.  (After all, breakfast is the most important meal of the day!)    Just walk into your favorite bakery, deli or coffee shop and see for yourself.  The scones, pastries and doughnuts are usually all normal sized, but the muffins are huge! 

I found the original recipe for these crumb-topped blueberry muffins on Allrecipes.  They were touted as being “extra-generously-sized deli style muffins”.   Of course, any muffin can be big is it’s baked in an oversized muffin cup.  But, the name given to these muffins – “To Die For Blueberry Muffins” – kind of drew me in.   I mean, those are some serious muffin words!   So, I had to try them. 

Let me tell you, people,  these were some big, honkin’ muffins!   They were the behemoth of blueberry muffins, but in a good way.   Their crumb was moist and dense, but not heavy – although you probably would hear a thud if you flung one against a wall.  The buttery crumb topping was delightfully crunchy and crackly.  And, they were chock full of enough juicy, plump blueberries to qualify them for inclusion in the “Fruits” food group. 

I did tweak a few things too.  The original recipe called for regular milk, but I used buttermilk instead.  I highly recommend it.  The buttermilk gave the muffins a subtle tang that played against the sweetness of the berries.  I also threw in a few splashes of my homemade vanilla extract, because.… well. … because everything tastes better with good vanilla.

I also tried a different method for making the crumb topping.  For some reason, I can never pulverize my butter into those perfect, pebbly, pea-sized bits.  (WTH is a “coarse meal”, anyway?)   So, I used a technique that I’d had success with in making shortbread.  I froze the butter and then grated it into the dry ingredients.  Then, I just smushed it a little with my fingers and mixed it all up.  It worked really well.

Big, beautiful, bakery-style buttermilk blueberry muffins ready for the oven! 

Et voilà!

Wherever you stand on the cupcakes vs. muffins debate, I can promise you this:  You will love these muffins!    Oh, yeah.  They’re super easy to make too. 

So, go ahead. Eat cake for breakfast!  You deserve it! 

Several weeks ago, Mr. SGCC’s paralegal, Joanne, raved about a recipe she’d made and loved.  One of the things I love about Joanne is that she’s an adventurous foodie who is always willing to try new things.  She’s a girl after my own heart.   The recipe she spoke of was for something called Smoky Chocolate Crackers.   Hmmm.   Chocolate crackers, huh?  I was both skeptical and intrigued at the same time.   

The next day, Joanne brought me a little bag filled with said chocolate crackers, so that I could try them.  They were a deep, dark brown – almost black – flecked with bits of chopped almonds.  They were crisp and buttery, with an almost cookie-like texture and intensely rich chocolate flavor.  The crackers were sweet, but ever so slightly so -  just enough to remind you that there was chocolate in them.    And, they were good, people.  Really, good.  So good, in fact, that I managed to polish off the whole bag in the car before I even finished the two mile drive home.    Now that, dear readers, is a recipe worth keeping.  And, sharing. 

As soon I got home, I called Joanne and made her promise to bring me a copy of the recipe. I had to make these delicious crackers for myself.  The sooner, the better! 

The next day, when I got my hot, little hands on that recipe, I understood.  It was one of Dorie’s.  Of course!  It was just the kind thing she would come up with –  elegant, nuanced and classic. 

While scanning the ingredients, I learned that the “smoke” in the crackers came from a healthy dose of smoked paprika.  Ooooh!   I decided to take it a little further and also added a pinch of cayenne pepper to the mix.    I think that chocolate is such a wonderful backdrop for assertive spices.  I could totally see this recipe working with an earthy curry or Chinese five-spice seasoning as well.

This dough is truly a thing of beauty –  incredibly soft, smooth and supple.   It was a dream to work with!  I used a 2-inch biscuit cutter to cut out my crackers.  But, you can use different cookie cutters to make them in whatever shapes you want.   

These crackers reminded me a lot of Dorie’s iconic World Peace Cookies -  dense, yet tender and ultra-chocolatey.  But of course, more savory. 

Smoky Chocolate Crackers are meant to be enjoyed with cheese.  I’ve paired them here with a soft, creamy Brillat-Savarin studded with bits of papaya.  I thought that the hint of sweetness from the papaya and the tang of the cheese was an absolutely brilliant match for the crackers.   I’ll bet they would be insane with a fruit-laden Stilton too.   I also served them with a gorgeous, runny, ripe Camembert, and I’m still drooling.   Joanne says that they’re fantastic with a nice, sharp white cheddar.  I say, bring it on! 

Seriously, folks.  You have got to try these Smoky Chocolate Crackers.  They really are fabulous.  And, they are not at all difficult to make.  Besides, they’re from Dorie.   Enough said. 

Before I became a food blogger, the term “macaroons” meant only one thing:  craggy little balls of toasted coconut surrounding a sweet and chewy center.   And, while I’ve since become quite familiar with the delicate and ethereal French macarons that seem to be spun from almonds and air, I’ll always have a soft spot in my heart for the former.   They’re what I grew up on, and evoke fond memories of years gone by.   To this day, if I close my eyes as I bite into a coconut macaroon, I’m five years-old again – holding my daddy’s hand as we stroll down Morris Park on a Sunday morning, toting our white bakery bag filled with goodies.   Good times…     

Coconut macaroons remind me of springtime. Their popularity seems to swell around Passover and Eastertime, both of which occur in the Spring.   Plus, they look like little bird’s nests – especially when made as thumbprints filled with tiny dollops of jam.   And, they’re so simple to make – much easier than their finicky French cousins.   

I adapted the recipe for these little gems from one of Alice Medrich’s in her book,  Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies .   In her recipe, Medrich uses unsweetened coconut chips in place of flaked coconut for a chunkier, more toothsome cookie.  I tried them that way and they were great.  However, they totally fell apart when I tried to make the thumbprint indentations.  So, I tried again, using unsweetened shredded coconut this time.  The cookie batter held together much better – almost like a paste – and I was able to  press in my little jam pockets. 

Aside from being a cinch to make, these macaroons are also very versatile.  They’re already gluten and dairy free, but you can try different sweeteners, like honey or agave syrup, if you want to avoid refined sugars.  You can play around with different flavorings as well.  I added some almond extract to mine, but orange or lime would be lovely too.  You can dip them in chocolate or, as I did, top them with jam.   I love it when I can personalize a recipe exactly the way I want it!

I think that these macaroons are best served as soon as they’re cool enough to devour without burning your mouth.  They’re delightfully crispy on the outside, and soft and chewy – almost gooey – on the inside.  But, they will also keep well for several days in an airtight container.  I’ve even frozen them with success. 

So, if you’re looking for a Passover or Easter treat that’s quick, easy, scrumptious and customizable, look no further.    These sticky, gooey, creamy, chewy coconut macaroons are for you!

Let’s face it, people.  Some foods, no matter how much we love them, are just plain ugly.  A fantastic recipe does not always equal an attractive dish     It’s an issue that we food bloggers struggle with on a regular basis.   We want our food photos to leap off the page and pull you in.  We strive to deliver “droolworthy-ness”.  And sometimes, it ain’t easy.  But, I believe that looks aren’t everything.   I also believe that in the culinary world, taste supersedes looks.  I hope you do too, dear readers, because this Red Flannel Hash may not be the prettiest dish in the world,  but its got personality up the wazoo! 

The first time I ever ate red flannel hash was about fifteen years ago at a little café a few blocks from my house.  The café was called Wild Eats, and its menu was filled with tempting dishes using lots of locally sourced, fresh fruits, vegetables and seafood.   This was before the whole locavore  movement hit its stride.  It was ahead of its time. 

One day, I ordered Wild Eats’ red flannel hash for lunch.  I was served a huge plate of deliciousness filled with hefty chunks of fried onion, potatoes, turkey sausage and roasted beets held together with two sunny side up, farm fresh eggs.   I’d never tasted fresh beets before.  I always thought that I didn’t like beets.  But actually, what I didn’t like was the stuff they put in the jars to preserve the beets.  It was a revelation!  

Sadly, Wild Eats is no more.  It was eventually replaced by a Tex-Mex joint; which was replaced by a Cuban joint; which has since been replaced by a Japanese-Korean fusion joint.  Sigh…

Since I can’t get my red flannel hash fix at Wild Eats anymore, I have to be content with making my own at home.  Fortunately, that’s pretty easy to do.  Hash is one of those frugal dishes that was conceived in order to use up leftover meats and veggies.   I suggest you start with onions, potatoes and beets.  After that, you can add whatever you have lurking in your fridge.  This time, I used chunks of corned beef that I had left over from St. Patrick’s Day.   But, my favorite proteins in this dish are turkey sausage or salmon (wild – never farmed). 

To make the hash, start by sautéing some sweet onions in butter.  Next, add in cubes of cooked potatoes, beets and whatever protein you choose.  Splash in a little Worcestershire sauce and season with salt and pepper.  Then, slide a few fried eggs on top.  If you’d prefer to make it vegetarian or vegan, leave out the meat or fish and substitute olive oil for the butter.  But please, please, please, whatever you do, use fresh beets.   I promise, it’s worth it.   Plus, roasting beets is simple.  Just scrub and trim them, wrap them in foil and pop them in a 375 F. oven for 45 minutes to an hour.  When they’ve cooled, remove the foil and peel off their skins.  You can do this a day or two in advance. 

So, there you have it:  A dish that might not be too pretty, but is definitely pretty darn fabulous! 

These stuffed potatoes were the subject of one of the very first blog posts I ever wrote more than five years ago.  That was way back when I had no idea what I was doing. (though some may argue that I still don’t).  The formatting of that old post is a mess!  And the photos?  Well…let’s not even go there.   Suffice it to say that I’ve learned a lot since then.  But, the dish itself is a great one, and definitely doesn’t deserve to be hidden in the SGCC Hall of Shame.  In fact, I plucked these babies out of obscurity because they would be a perfect thing to serve on St. Patrick’s Day.  Their official name is Shepherd’s Pie Jacket Potatoes.  And, they’re as Irish as shamrocks!

Several years ago, one of the musical groups I performed with went on a two week concert tour to Ireland and Scotland. It was a magical experience!  From Galway to Glasgow, we shared our music wherever there was someone to listen. We performed in thatched-roof village churches, medieval castles, gardens and cathedrals. We even sang the song “Loch Lomond” on the banks of the actual Loch Lomond!  I’ll treasure those memories forever. 

One of the definite perks of the tour was the opportunity to stuff myself silly with lots of wonderful Irish and Scottish food.  (Think scones with jam and clotted cream and obscene quantities of shortbread.)   While I wouldn’t be sad if I never ate haggis again, I really enjoyed most of the other dishes I sampled – particularly the jacket potatoes.  Jacket potatoes are what we here in the States call baked stuffed potatoes. I saw them on almost every menu of every cafe and pub I visited. There were even some places that had “jacket potato bars “ – like a sundae bar but with baked potatoes and various fillings. 

Shepherd’s Pie Jacket Potatoes are simply baked potatoes stuffed with Shepherd’s pie meat filling.  And, they are one of the easiest things in the world to make.  Instead of topping the filling with mashed potatoes and baking it in a casserole, it is ladled onto a steaming hot baked potato.  All the same ingredients are there – just in a different format.  It’s like a deconstructed shepherd’s pie, if you will.   I think it’s brilliant!

To make these spudly little parcels of yum, the first thing you have to do is bake some potatoes.   I put my potatoes in the oven and prepare the filling while they bake.

You can make your shepherd’s pie filling using whatever kind of ground meat you prefer. I’ve made it with beef, lamb and turkey before, and they’re all good.  I like to put lots of onions, carrots, peas and corn in mine too.  Use what you like or use what you have.  Just heat up your skillet and go!

By the time your potatoes are finished baking, the filling should be patiently waiting to smother them.   Just split the potatoes down the middle and ladle a few heaping scoops inside.   Then, smush it all around with your fork and dig in.  

If you still haven’t gotten around to picking up the fixings for that bland, old corned beef and cabbage dinner you were planning, don’t sweat it.  Try some hearty, homey and delicious Shepherd’s Pie Jacket Potatoes instead.  

Sláinte!

Everyone here at Chez SGCC is lactose intolerant in varying degrees.  Luckily for me, I’m the least affected.  That means I still get to have ice cream from time to time.   And, a world without ice cream is a very sad place.  However, except for yogurt, we try to limit our dairy consumption around here as much as we can.  One product that we regularly use as a substitute for cow’s milk in cereal, coffee, etc., is almond milk.  It doesn’t contain any lactose or animal products.  It’s also a cholesterol free and low glycemic food.  And, it’s low in calories and high in nutrients.  Plus, it tastes great!     

For years, I’ve bought our almond milk from the supermarket.  It was readily available and not terribly expensive.  I had no complaints.  But one day I took a minute to read the label, and was surprised to find that there was a lot more in that carton than just almond milk – some of which I couldn’t even pronounce.   Now, I can’t tell you that any of that stuff is necessarily bad, because I don’t even know what most of it is.   But, I can tell you one thing.  If I can’t pronounce it, I sure don’t wanna eat or drink it!  

So I did a little research, and learned that making homemade almond milk is really quite easy.  You only need two ingredients -  three if you want to get fancy -  and one of them is water.  How cool is that?  And, there are no unpronounceable words to worry about either.  

The recipe I used to make my almond milk came from the Food52 web site, although it’s not so much a recipe as it is a method that can be used with any kind of nuts.  First, you soak the nuts – in this case, almonds.  Then, you whizz the nuts in a blender with fresh water and any added flavorings.    Strain the whole mixture through a few layers of cheesecloth.  And, that’s it!  You’re done! 

I flavored this almond milk simply, with just a lovely, fragrant, Tahitian vanilla bean.  It didn’t need anything more.  It was silky, smooth and dreamy.   I’ve since made a few other batches, experimenting with different flavors.  One that I really love is a warm and earthy chai-spiced version with a touch of maple syrup for sweetness.  But you can add whatever your little heart desires.   So, go ahead.  Color outside the lines!  Make your own almond milk.  After all, what have you got to lose – except some fat, calories and a bunch of things that you can’t pronounce anyway? 

Last weekend Mr. SGCC had to go to Miami for a few days to attend a legal conference.  I usually beg off on those things because a)  they’re boring; and b)  they’re boring!   But I love Miami ,and hadn’t been down there in years – so I decided to tag along.  I figured I’d get to do a little shopping, hang out at a few sidewalk cafes in South Beach (SOBE to those in the know), and generally just enjoy a little of  la Vida Loca. 

About a week or so before the trip, I was nosing around on the web, collecting ideas for some fun things to do while Mr. SGCC was sitting in a stuffy, windowless room for two days.   And then, I saw it.  The SOBE Wine and Food Festival was the same weekend.  OMG!   How had I not known this?   Of all the crazy and wonderful coincidences, this was the craziest and most wonderful!    I’d wanted to go to this event for years, but was never able to work it out – until now.  It was kismet!

Filled with excitement, I immediately clicked over the the SOBEWFF web site to snag some tickets.  And, I saw the same thing over and over…

Yes, dear readers, every, single, fun-filled, star-studded, delicious event was SOLD OUT!    I was crushed.  I was finally going to be in Miami on the same weekend as the SOBEWFF, and I couldn’t even go.

Later, as I was sulking, whining and snapping Mr. SGCC’s head off, he suggested that I look for tickets on eBay. EBAY???  Of course!  Why didn’t I think of that?  Did I mention that Mr. SGCC is an incredibly brilliant man?

So, I searched on eBay, and sure enough, I found a ticket to the Grand Tasting event on Saturday – the exact one I’d wanted in the first place.  Hurrah!   I snapped up that ticket and literally danced around the house. 

Miami Beach is truly a beautiful place, particularly the South Beach area, with its gorgeous art deco buildings and palm tree lined streets. 

The actual beach, itself, is quite beautiful as well.

I arrived at the Grand Tasting Village (GTV) on Saturday morning armed with my camera, my appetite, my enthusiasm and my Swarovski crystal embellished flip flops.  (If you’re going to be trudging around in thick, heavy sand all day long, you need to be in flip flops.  And, they might as well be cute, stylish flip flops.)  It was a gorgeous, warm and sunny, South Florida day.  And, the place was  absolutely swarming with foodies and wide-eyed celebrity-stalkers seekers!  

As I entered the pearly gates of the GTV, I was presented with a tote bag filled with coupons and small snack samples, as well as my very own wine glass that hung from a lanyard around my neck. It sounds odd, but it really is a brilliant idea. Think about all those weddings, cocktail parties and other events where you’ve stood around trying to juggle your drink, text and schmooze, while also attempting to graze through the hors d’oeuvres. Wearing your glass like a necklace totally frees up both hands. Someone ought to design some dressed up with Swarovski crystals for fancy occasions. They’d make a fortune! And then, I could wear my flip flops and fit right in.

The GTV was set up with a main promenade area flanked on each side by various sponsor tents, where you could duck out of the sun, sip a sangria, nibble a nosh, or just sit a while.  There were also two huge pavilions equipped with Kitchenaid kitchens where you could hang out and watch various Food Network stars do cooking demos (and drink heavily).   Beyond the main drag, there were two ginormous tents, inside which were hundreds of restaurant chefs and food, wine and booze vendors handing out samples.  I suspect all the top Miami restaurants were represented.  I know I recognized a few.   And of course, there was the obligatory makeshift book store where you could buy cookbooks by your fave foodie crush and then have them autographed.   

When I got there, Martha was just finishing up her presentation.  (Damn Miami taxis!  It would have been faster to get there by horse and buggy!)  While I missed most of Martha’s presentation, there were plenty of other great ones I got to see, like…

Morimoto demonstrating the correct way to make sushi.

And…

Aaron Sanchez!

Rachael Ray was there with her cute hubby, John.  He makes a mean cocktail! 

And, Gail Simmons stopped by to chat…

…and to toast Emeril! 

BAM!  I love them both! 

Alex made some yummy looking doughnuts, and traded “Mom” stories with the audience.

She is adorable!

There were others too, like hunky Curtis Stone and Tyler Florence, wild and fun, Anne Burrell, and smooth and sexy, Ming Tsai.  But, probably the biggest thrill of all for me was getting to meet my biggest foodie crushes ever: Anthony Bourdain and … OMG…NIGELLA!  SQUEEEEEEEE!!!

Tony Bourdain is the epitome of cool.  He’s über cool!  And, he’s clever, smart and funny.  I want to be just like him when I grow up.  I wish I had gotten a photo of us together, but believe it or not, I was too shy to ask.  Seriously!  When I met him, I could barely speak.  It was like I had marbles in my mouth!  He was as nice as could be, but I guess I was just too intimidated from seeing him be such a hard a$$ on TV. 

I had no such issues with Nigella, however.  After I blew it with Bourdain, I was not about to leave empty-handed!  Fortunately for me, Nigella was incredibly sweet and approachable.  I had no problem chatting her up and asking for a picture.

Don’t we look cozy? I could definitely see us being BFF’s.   Of course, the minute I opened my mouth up to smile, a gust of wind whooshed through and blew a big hunk of my hair into my mouth.  Ugh!  Just pretend you don’t notice, okay? 

Here’s another gratuitous shot of Bourdain – just because I think he looks cute.

And just as I was about to move along, guess who else walked up?

Doesn’t she look great?  Love that hat! 

It was about that time that I started to feel a little woozy – probably from too much wine and not enough food.  Or maybe, I was just a wee bit starstruck.   Anyhow, I made my way back into the tasting tents.  What a mob scene!   It looked like there were more people jostling around under those tents than that live in my whole town!  It was easy to figure out which booths had the best food, though.  All you had to do was look for biggest hordes of people.  We were like lemmings!  I waited in line for fifteen minutes at one table, and I didn’t even know what I was waiting for. All I knew was that if  that many people were in line, then it must be something great.  When I finally reached the front, someone handed me a minuscule plastic cup filled with one shrimp doused in some kind of a sauce.  Yes folks, one shrimp.  I stood in line for fifteen minutes and all I got for my trouble was  one, measly shrimp!  It was a delicious shrimp, mind you.  But, I don’t know that it was  fifteen minutes worth of delicious.   Sigh…

After jockeying for position in a few more snake-like lines, I kind of gave up on eating and went back to drinking.  I have to say, it was a lot easier to get my glass filled than it was my stomach.  It was fun, though.  So was the people-watching.  There were some very interesting characters milling about! 

By around 5:30, I was ready for a Starbucks and a cab.  A nice Miami Beach policeman pointed me in the right direction, and off I went.  I arrived back at my hotel with a blazing Florida sunset behind me, a hungry Mr. SGCC  waiting up ahead and some great memories. 

I’m already looking forward to next year’s SOBEWFF.  I’ll definitely be better prepared and plan ahead so that I can attend some of the other events as well!     

We didn’t eat much fish at my house when I was a little girl – except on Fridays.  We always had fish on Fridays, because that was what all good Italian Catholic families in the Bronx did.   Even after Vatican II said it was okay to eat meat on Fridays, we didn’t.  My mother said it just didn’t seem right.  It was almost always the exact same kind of fish too – flounder, dipped in egg and bread crumbs and fried. 

Every Friday afternoon when I got home from school, my mother would press a ten dollar bill in my hand and send me down the block to Mario, the fish guy, for 1 1/2 pounds of “flounder fillets”.    As I moseyed on down to Mario’s, she’d invariably call after me to “Make sure you smell the fish!”, and “Don’t forget to count the change!”  And, I always did.  To this day, I never buy a piece of fish without smelling it first, although I’m not quite as religious about counting my change. 

Now, that I’m a grown up, I pretty much eat whatever I want on Fridays.  But during Lent, it’s back to fish – except for fried flounder.  Been there, done that.  Luckily, there are many other kinds of fish and seafood available to me here in sunny Florida and a gazillion different ways to prepare them.   When I saw this legendary, old Marcella Hazan recipe featured in the new issue of Food and Wine, I knew it was my destiny. 

The dish is called Pesce All’Acqua Pazza, or Fish in Crazy Water.  Crazy water?  “What the heck is crazy water?”, I asked myself.  I was intrigued.  As it turns out, “crazy water” is nothing more than a simple sauce of fresh tomatoes, garlic, parsley, olive oil and…water.  Yes, water!  The ingredients are simmered, nurtured and reduced down until a vibrant and deeply flavored poaching liquid for the fish is coaxed out of them.  That plain, old H2O has the ability to transform a few basic ingredients into such a lovely, aromatic sauce is what, I suspect, makes it crazy.   I know, I know.  Fish poached in tomato sauce doesn’t sound like such groundbreaking stuff.  But, this humble little sauce really is something special.

The original recipe calls for red snapper fillets.   Of course, on the day I’d planned to try this recipe, there was no red snapper to be found.  So, I looked for another kind of firm-textured, mild, white fish to use instead.   I chose a lovely fresh water fish called walleye, but grouper, halibut, sea bass or cod would also be great choices.  Marcella also says to leave the skin on.  I think that‘s to help the fish hold together after poaching.  Don’t sweat it if you can only find skinned fillets, though.  You’ll just have to be a little more careful when removing your fish from the pan. 

Whether or not you observe the “Fish on Fridays” rule, during Lent or otherwise, Fish in Crazy Water is wonderful dish to have in your repertoire.  It’s brilliant in its simplicity, and it’s “crazy” delicious!   And that, dear readers, is why I also believe that Marcella Hazan is some kind of “crazy” culinary genius.

Enjoy!

I know that Valentine’s Day is over, but I thought these cuties were worth sharing.  I wanted to make a little something special for some friends on Valentines Day.   But as usual, time got away from me.  These little treats were so easy to whip up -  and I never even had to turn on my oven!   All I did was melt some white and dark chocolate in the microwave, dip Oreo cookies in it and decorate.    If you wanted to get fancy, you could also make a cookie “bouquet” like the one above.  

To make the “flowers”, I inserted lollipop sticks into cream center of each cookie, and stuck them in the freezer to firm up.   You’ll want to use the Double Stuff Oreos for this, so that the sticks fit in without breaking apart the cookies.  Once the cookies were somewhat frozen, it was a snap to coat them with the chocolate. 

Some of the cookies were decorated with sprinkles and candies while the coating was still soft, so that they would stick.  Others were hardened in the freezer and then drizzled with melted red and pink candy melts – again, so that the design would stick.   I made these chocolate dipped Oreos for Valentine’s Day, but you can decorate them for any holiday or occasion you like.   Let your imagination run wild!   And, it’s a great project to do with the little ones too. 

Now, who wouldn’t love to get a sweet surprise like this?