Browned Butter Chocolate Chip Macadamia Cookies

I don't know about you but two of my very favorite things year round are macadamia nuts and chocolate.  They can be together or separate.  They are just pretty amazing, so when I thought of trying out some more cookies with browned butter....I said, why not add two of my favorite things in it?!  And well, you can see how they turned out!  These are another perfect fall cookie too!  They are slightly salty, slightly chewy, slightly crunchy and a whole lot of delicious!

Browned Butter Chocolate Chip Macadamia Cookies
1-3/4 sticks of unsalted butter
1 T. vanilla
2 large eggs

2-1/3 cup flour

1/2 cup white sugar (or pure cane sugar)
1 cup brown sugar
1 tsp. baking soda
1/2 tsp. cream of tartar
1 tsp. salt
1 cup coarsely chopped (salted) macadamia nuts
1-1/2 (or 2) cups chocolate chips (I highly recommend semi-sweet chips but I suppose you could use milk or white chocolate....)

Important Note:  These instructions are a little out of order for a regular cookie but this is what I found works best with the browned butter types.  So I highly recommend doing it in this order AND having the dough chill in the fridge for at least an hour before baking.

1.  Place the butter (just two tablespoons less than two whole sticks) in a stainless steel saucepan.  It's best not to use a nonstick or dark pan because you need to be able to see when it changes color.  Melt the butter on high for about 2 minutes.  Turn it down to medium high (7-8) and while stirring or swirling watch it change to a dark caramel color.  It takes about 3-5 additional minutes after it has melted.  Once it is browned, pour it into a large heat safe glass or other mixing bowl.  Set aside.
2.  In a separate large mixing bowl combine flour, sugars, baking soda, cream of tartar and salt.
3.  Stir the butter and mix in vanilla and eggs until well combined.
4.  Add the butter mixture into the dry ingredients and mix until just combined.  Then add the macadamias and chocolate chips and again just stir until combined.  It will be a dry or tough dough.  It will bake up fine, so don't add anything more! :)
5.  Now I found it really easy to just go ahead and make into the balls for baking at this point and then chill it and be able to just plop on the baking sheets easily.  You could chill it and then form the balls too.  Because the dough is tougher/drier it is likely MUCH easier to do it before it is chilled though and you'll have to get your hands dirty.  Just a warning.  But it's totally worth it.

So I called them dough balls but I made more like discs...They are about 1.5" x .5"
and that worked well for my oven.  So you can do whatever may work for yours. 

6.  Chill, from 1-24 hours.
7.  Preheat oven to 350degrees.
8.  Once the oven is preheated, place chilled cookie balls on a cookie sheet (preferably not an insulated one) and bake for 9 minutes.  Take the cookie sheet out of the oven and let cookies cool on pan for 5 minutes before removing to cooling rack.  This extra time on the sheet will ensure they finish cooking and make them to die for. ;)  (If you bake them like this, they should be slightly chewy and very delicious with a slight crunch.  Every oven is different so you may need to adjust accordingly!)

This is about what color they will be once you remove them from the cookie sheet.

9. Repeat step 8 until the dough is gone, or you could freeze remaining dough balls until you want to bake more.

Makes about 3.5 dozen (or 40) cookies.

These are the perfect mix of savory and sweet just in time for November!

Homemade Soft Pretzels

If you follow my personal instagram or facebook then you know I made some of these last week.   Well, I just did again today.  I love homemade pretzels, or really most soft pretzels.  And this recipe from bhg is awesome!  I am still needing to buy actual pretzel salt but my trusty Kosher Salt has been working well in the meantime.

These are fairly easy to make, really the hardest part is making them look like actual pretzels, and if you don't what they look like then you could do twists or even kind of bun like things.  Oh and the boiling part is kind of challenging because of the whole boiling water part..for those of us who are clutzy at least.  Just be careful and enjoy!

Slow Cooker Tortilla Soup

I have several tex-mex soups on this blog (here, here, ..etc) but this one may just be a new fave.  I have a little secret fall ingredient in there that gives it a little more substance, flavor and almost creaminess without a lot of calories! :)  Wanna guess what it is??  Pumpkin!  And did I mention this soup is easy?!?!?!

What you'll need:

1 small white onion, diced
2 cloves garlic, minced
1 (28oz) can of diced tomatoes
2 (4oz) cans of diced green chiles (I used one mild and one medium)
1 (15oz) can of Navy Beans (or pinto/black/great northern)
2 (32 oz) tetra packs (or 8 cups) chicken or vegetable broth
2 cups cooked chicken, diced
1 cup pumpkin puree
1 t. Paprika
1 T. Taco Seasoning (of your choice)
salt and pepper to taste

Place everything in the slow cooker and stir together.  Set on low for 6-8 hours or high for 3-4 hours.

I highly recommend some corn salsa, sour cream (or plain yogurt) and flour tortillas in strips or wedges for toppings.  Serve and enjoy!  Also goes very well with cheese (or chicken) quesadillas!

Bibimbap Dolsot

 My husband visited South Korea a couple of years ago for a conference.  When he came back going on about how great the food, especially Bibimbap Dolsot, we searched Central North Carolina to find something local.  We tried a few places but our favorite was definitely Mixed in Chapel Hill.  Their food is great, and it's setup kind of like Chipotle/Moe's/Qdoba so it's a familiar set up where you can choose what rice, veggies and protein goes in your dish.  Anyway, it made me also fall in love with Korean food--especially Bibimbap Dolsot.

We have only found one place where we are in CO that even serves Bibimbap and it's pretty good but there aren't any choices (just comes with what is in season or whatev) and it's pretty pricey.  So, that leads me to trying my hand at it at home.  I hadn't tried before because I didn't have stone bowls, but then I remembered I have these great stoneware bowls from ByBee (Sp?) pottery in Berea, KY.

Bibimbap means mixed rice.  And dolsot means hot stone.  So this dish is fairly easy to make with rice, veggies, optional meat and optional egg with optional sauces to top it off.  Then if you desire it to be really hot, you warm it in the oven in the stone bowl and when it's done you mix it together (carefully) and viola!  Mixed (delicious) rice! :)


What you'll need:

• Cooked Rice (I used 1 cup Jasmine and 1 cup Quinoa)
• Cooked Chicken optional (Can either be seasoned or not, sliced thinly)
• Veggies of your choice (I used bean sprouts, broccoli, onions, carrots, sweet potatoes, mushrooms)
• Sauce optional (Black Sesame Sauce Recipe below)
• Fried/Poached Eggs optional

Black Sesame Sauce:  

• Grind 1/2 c. black sesame seeds
• Mix with 2 T. Soy Sauce, 1 T. Sugar and 1/3 c. chicken (or veg.) broth.  
• You could mix in blender for smoother consistency!  
• You could also add more broth to make it thinner too, and sugar to taste.

Instructions for Bibimbap Dolsot:

1.  Preheat oven to 375 degrees.

2.  Cut up veggies into almost bit sized pieces and saute each separately. (This is the most time consuming part, so if you want to do it earlier in the day you can.  Just refrigerate until you assemble the bibimbaps at dinner time.)

3.  Make an assembly line for either yourself to put together the bowls or let your family/guests do it themselves.

4.  In thick stoneware bowls (or something similar and ovenproof) place rice (about 1/2-3/4 cup) in the bottom.

5.  Then place chicken (or other meat or no meat) in the middle and veggies around the sides like shown below and you can top with the optional egg.

6.  Place in preheated oven for 15-20 minutes or until as hot as you'd like.  We have been pretty happy with 15 but 20 gets it to stay hot the entire meal, which is nice and hot!  

7.  Carefully remove from oven and place on hot pad with each person being warned of how hot they are.  I heated our son's up in the oven for half the time and then spread it out on a plate to let it cool before giving to him.  Be careful!

Our "mixed rice" before it was mixed.  We added salt, pepper and sesame seeds to the top before the oven and then I added Black Sesame Sauce right before we mixed them.  So yummy and so customizable!  Enjoy!!  Let me know if you have questions or if I missed anything!

My Favorite Rice Krispie Treats

When I was a Freshman in College I went to a singing competition in another city.  My friend and I carpooled together and grabbed a snack during one of the breaks in the afternoon.  There was a Starbucks within walking distance and we enjoyed something to drink (don't remember what, but it was unlikely coffee since we were singing...) and a snack.  I got a Rice Crispy treat and it was the first time I had one with mini marshmallows that weren't completely melted yet.  They have since changed the treats they offer at their stores...like most places....they have changed a bit in 13 or so years. :/

I'm not sure that totally makes sense the way I said it...but I will explain better below. :)

Rice Krispie Treats:

4 T. Butter

One bag Mini Marshmallows 

6 cups Rice Krispies

Melt the butter and 3/4 of the bag of mini marshmallows, stirring almost constantly.  Once they are melted and combined, stir in the Rice Krispies and the rest of the marshmallows.  (Like two pics below)

 Once combined place in desired greased dish.  (9x13, 7x11 or whatever size you choose)  Once cooled (or very carefully when warm if you are impatient like me!) cut and serve. :)

Extra marshmallowy goodness in each bite. So.  Yummy.  I hope you enjoy!

Fall Food Round up

Fall is great time of year, right?  Crisp mornings, leaves turning, family huddled around watching soccer games on Saturday mornings, and pumpkin spiced everything!

Here are some of my favorite fall recipes from the years on ADM in no particular order:

Pumpkin Muffins

Pumpkin Bread

Pumpkin Chocolate Chip Cookies

Zucchini Bread

Monster Cookies

Pepper Jelly

Homemade Hostess Cupcakes

Homemade Bagels

And hello again, by the way.  Long time, no see. ;)  I'm back....

{neatly} Chopped Salad with Homemade Fruit Vinaigrette Dressing

I don't know about you, but it seems like everywhere I turn these days I see salads.  Now, don't misunderstand me and think that I'm complaining because I'm not.  I love salads.  I could probably just live on salads I love them SO much.  But what's with this whole "chopped" salad thing as of late?  It seems so random, and messy...and gross...so here's my Neatly Chopped Salad version of the popular chopped salads and I am throwing in a new dressing I came up with and adore!  (both are customizable too which is fantastic!)  So, enjoy!  :)

(Oh, and for the irony of life...now that I have the new fancy camera I'd wanted for so long I can't seem to ever have it handy when I'm prepping food...I suppose I'm also still in the paranoid phase....(of fear or getting it messy) but this time I also didn't have my phone around to snap pics till the very end...so sorry for the lack of prep pics!)

Neatly Chopped Salad
This salad serves 4 as an entree salad or about 8 as a side salad.
2 c. Cabbage (red or green), finely chopped
2 c. Romaine Lettuce, finely chopped
1 c. Broccoli, finely chopped
1 Cucumber, finely diced
2 Carrots, shredded
1/2 c. Craisins
1/2 c. Walnuts, roughly chopped
2 T. sugar
Cooked Chicken, optional

Fruit Vinaigrette Dressing 
3 T.  Strawberry, Peach or Apricot Jam
1 T.  Water
3 T.  Apple Cider Vinegar
2 T.  Canola Oil

1.  Make your vinaigrette by whisking all the ingredients for it together and refrigerating until you are ready to serve the salad.  (At least 1 hour for it to chill.)
2. In a large bowl place cabbage, romaine, broccoli, cucumbers and carrots.  Using a two spoons gently mix the salad until it is well combined.  Cover and refrigerate.
3.  Place the walnuts and sugar in a greased skillet over medium heat stirring frequently until the sugar starts to carmelize on the nuts.  Remove from heat and place on a plate.  Sprinkle 1 additional teaspoon of sugar over the hot nuts.  Let cool.
4.  When ready to serve, toss the salad with dressing, and top with craisins and candied walnuts. (also top with chicken if you are using it!) Enjoy!

Pic doesn't do it justice.  This is quite an amazing salad.  I've had it three times in the last two days, it's that good!

Rocket Scientist's Bday Cake

Yes I am posting this a little late...like a month late...but I still wanted to show you the cake I made for my Rocket Scientist for his birthday (big 32) this year!  So, here it is:

Business on the outside....

and a party on the inside!  If you would like to know how I achieved this let me know. I'm thinking about doing a tutorial on this!  :)  (It's easier than it looks) 

I made this from scratch and it was delicious!  We finished it off in record time.  The birthday man especially enjoyed it. :)

Steak Tacos {in soft corn tortillas}

I know I've gone on before about my obsession love of authentic tacos.  I just can't get enough of them!  I have dreams of the ones we had in Mexico when I went with my Youth Group on a Missions Trip in 1999.  I've had a few tacos here and there (CO and NC) that come close too, but nothing is quite as good.  I've never quite been able to replicate them at home either...I'm not sure if it's that it doesn't taste as good at home or I just can't quite remember the combination of ingredients....but I just did come up with something that is just as good if not better than the memory! If that even makes sense...  So here it is:

Steak Tacos in Soft Corn Tortillas
1/2 lb. Steak*, marinate overnight with 1 T. Worcestershire Sauce, sprinkled paprika, salt and pepper
1 Small Onion, diced
1 Hot Pepper, finely diced (either Jalapeno or Serrano)
Cilantro, roughly chopped
Lettuce, shredded (I used romaine, but your favorite works!)
Corn Tortillas, preferably fresh

*whatever you have on hand, whatever you prefer or whatever you find a great deal on

1.  Take the steak that you marinated overnight and place it in a skillet on medium high heat. (I used my cast iron, but any will work)  Cook it about 2 minutes and then flip over and cook about 2 minutes.
2.  Put the steak on a cutting board and cut it up into small pieces.  Place back in skillet with diced onion and saute in a dash of oil until the onions start to go tender.
3.  Fill corn tortillas with shredded lettuce, steak/onion mixture and then top with peppers and cilantro.
4.  Serve immediately, and enjoy!  You can serve rice and beans along side to complete the meal.  Corn salsa, pico or other salsas would go well with these too!

These are so simple yet so yummy and healthy!  Yum-O! :)

St. Patrick's Day Treats Roundup!

You know, St. Patty's Day is one of my favorite holidays.  And do you know why????  It's because it is my oldest niece's Birthday!!!!!!!!!!!  And this year is a BIG one!  She's turning 12!  In fact, I can't believe it....but it's true, she's turning the big 1-2 in just a week!  So here's some cute green inspired treats for your fest!

Leprechaun Pie recipe here

Recipe here.

Tutorial here.

Rainbow (pot o gold cake) recipe

Love this cake!

Easy and cute!

Cute!

Love these!  Clever!

Isn't this just darling?????

And this has got to be my very favorite find....

credit

Hope these give you some ideas for treats for school parties, birthday parties or just St. Patty's Day parties!  :)

3 years already

So, a week ago was ADM's 3rd birthday!  It's been a little crazy around here since we got back from Christmas in CO...so I'm a little late announcing that.  Kind of hard to believe I started this little blog 3 years ago!  And now, people read it (and use it as a go to for recipes) even when I am not very faithful about writing.  So, thanks!  It's been a great three years and I can't wait for more!  Unfortunately I don't really have any new recipes to share with you right now...but since I've been sick with a pretty nasty cold for the last few days the hubs has been cooking (and baking!) so maybe he'll share something....ha!  ( I wish! )

Thanks again for a great three years and see you again soon!

BTW  Remember one of our friends on Etsy called JewelsNJoys?  Well, they just started a Cancer Awareness line of Jewelry!  So you should check it out here: http://www.etsy.com/shop/JewelsNJoys  They have some really great earring at super prices and some of the proceeds go to help fund cancer research!

Easy Peasy Toffee

If you are on Pinterest there is a good chance you have seen some recipes floating around called "saltine toffee" or something of that sort.  Well, they continued to catch my attention so today, when I decided to make some kind of Christmasy goodie I tried some.  To my surpise it was delicious and super easy!  No candy thermometer, nothing.  In fact, I was so skeptical of it...I didn't even take any pics at all till I had eaten two pieces of the finished product!  Since there are so many recipes that are quite different you can feel free to google around, but this is what I did and it worked really well, so I recommend it!  :)  Best part is that it can be ready to eat in about 30 minutes from the start!  Great huh?

Easy Peasy Toffee:
1/2 sleeve Saltines
1/2 c. brown sugar, packed
1 stick butter, salted
2oz. chocolate (milk or semi sweet)
toppings (nuts, more saltines, etc...)

1.  Pre-heat oven to 400 degrees and line a 1 lb. bread pan with foil or parchment paper.  Then put one layer of saltines down breaking them if necessary to cover the bottom.
2.  Put butter and brown sugar in a sauce pan on medium high heat until butter is melted.  Continue by stirring until it come to a boil.  Once boiling set a timer for 2 minutes and continue to stir the toffee mixture.
3.  After the 2 minutes of boiling, remove from heat and evenly pour over the saltine lined pan.  Place in 400 degree oven to bake for 5 minutes.
4.  While the toffee is in the oven, soften the chocolate in the microwave.  So once the toffee comes out of the oven you can evenly spread the chocolate on top of it.  While it is still warm and gooey you can sprinkle nuts, saltine pieces or anything else you would like on top.
5.  Let set for 20 minutes in the freezer.  Then break up into desired pieces using a knife.  Enjoy!

Mini Cini Crust

I'd seen this type of thing before...but since I'm not a huge fan of cinnamon I didn't give it a second thought.  Until Thanksgiving came around this year, that is.  I got to thinking of desserts, and wanted to make an apple pie with a crumble top.  I got to thinking that this type of crust would add something different, so I thought I would whip it up and see what happened....just so turns out that I loved, like, l.o.v.e.d. it!  So here's how you can try it for yourself....

What you'll need:

Favorite Pie Crust Recipe (I like BHG here)

1 t. cinnamon

1 T. Sugar

Rolling Pin

Sharp Knife

floured surface

Once you have your pie crust dough roll it out to an oval/rectangle.  Then sprinkle/spread cinnamon and then sugar over it.  Tightly roll it up and pinch shut.  Then carefully slice into little cinnamon rolls and place together on floured surface.  Roll to desired thickness and use as normal pie pastry.  Enjoy! 

My (our) new toy!

My hubby and I have both been really wanting a Digital SLR for a few years now.  Each year when I get Christmas or Birthday money I hope to save it up for a camera but something else comes along to gain my affections...ususally clothes, shoes or things to craft with...  

This year my husband and I both decided to pool our Christmas money together though and *hopefully* be able to afford a DSLR.  I have been checking specs and prices on cameras (and so has he) for as long as I have been interested in getting one, so when we saw a great deal on Black Friday we went for it.  It just arrived in the mail on Thursday and we got to try it out a bit that evening and today after Church too.  I must say, that we are impressed. :)  I still have a ton to learn, and I'm sure the Mr. would say the same, but it's already taking great pics for us!  Can't wait to learn more about it and how to become a better photographer!!  It's exciting I get to share this all with my hubby too.  Just one of the perks of being married to my best friend. :)

DIY: Canvas Hymn Sayings

 I get so inspired to do do crafting when I look at pinterest.  I usually don't get around to doing much of what I pin (and like) though.  A few weeks ago I made these Canvas Sayings featuring lyrics from some of my favorite hymns.

 I used a paper transfer technique.  I just used GIMP to create the words I wanted and add a bird on one, and later a tree on another.  Then I reversed the image in GIMP and print it.  I very lightly wetted the canvas, placed the paper ink side down and brushed water evenly over the paper.  I pressed the letters down, and left it for a couple of minutes.  Then I gently peeled the paper up.

 I was faint, but it was there.  I continued with the other three until all were transferred.  Let dry overnight.

Then I carefully took a couple of different sizes of paint brushes, black paint and darkened up the words (and images).  Let dry overnight.

 I almost left these white because we have a red wall that they would go really well on...but I decided to lightly paint them my favorite color - turquoise.  (I did a kind of weird effect that I like, but not everyone would I'm sure...)

I have these on some built in shelves in our home now, but I am still trying to find a more permanent spot.  I like the versatility of them being together if I want or separate.  (currently they are separated...)

Mexican Gumbo (like Qdoba's)

Here's a somewhat homemade quick and delicious dinner!  It tastes almost exactly like Qdoba's Mexican Gumbo too!  Which is one of my very favorite things ever!

What you'll need:

Rice, cooked
Beans, heated
Chicken Tortilla Soup, heated (Progresso's is the most simliar to Qdoba's)
Pico or salsa
Shredded Cheese
Chicken (optional)

Layer and Enjoy!  :)

Cranberry Apple Sauce

Photo Credit: 

I realized last night as I was trying to fall asleep that I hadn't yet planned a menu for Thanksgiving.  Since we won't be able to spend time with family in CO or KY, we are just having a low key holiday here.  We will run in a Turkey Trot in the morning, and then eat some turkey and fixin' later.

As I was laying there I got to to thinking of this Cranberry Chutney/Sauce that I made three years ago.  I looked all over my house and the internet to find it, until finally coming across it.  I had remembered that I omitted something out of the recipe...but when I came across it tonight, I realized I had left out a few things.  They didn't seem to go with teh characteristic that I like in my sauce...but I suppose that's what made it more of a chutney recipe?  Anyway, here's a link to the original recipe from Good Housekeeping (aka my favorite magazine!) and I will put my version below.  It's worth a try, it's the perfect balance of sweet, sour and refreshing with that coriander! :)

Cranberry Apple Sauce
1.5 c. Water
1 c. Ssugar
2 T. Apple Cider Vinegar
1 t. Coriander seeds
3 Medium Gala Apples, peeled and chopped
1 bag Cranberries

In a large saucepan stir together water, sugar, vinegar and coriander seeds until sugar dissolves.  Heat to boiling and then add apples.  Reduce heat to medium-low and simmer for about 25 minutes or until apples are tender.  Add cranberries and simmer for another 10 minutes or until about half of cranberries pop.  Stirring occasionally.  Serve warm or cool.