Parmesan Lavash Chips with Tomato-Basil Dip

Good Morning!

I can't believe how fast summer flew by, and it's already starting to feel like fall!  Since NFL football  starts tonight, thought I would share a simple and savory appetizer to kick of the season!  These lavash chips are a fun alternative to pita and are perfectly crunchy paired up with this creamy dip.  Cheers!

Parmesan Lavash Chips with Tomato-Basil Dip
adapted from: Giada at Home

Ingredients for the chips:
Two 9-by-12-inch whole wheat lavash breads
2 tablespoons extra-virgin olive oil
1 cup finely grated Parmesan

Ingredients for the dip:
1 cup tomato-basil sauce
1/4 cup (2 ounces) creamy gorgonzola, at room temperature (optional)
1/4 cup (2 ounces) mascarpone, at room temperature

Directions:

Place an oven rack in the center of the oven and preheat to 350 degrees F.

For the chips: Brush the breads with the oil using a pastry brush and sprinkle with the Parmesan. Cut each bread into 32 triangles and arrange in a single layer, cheese-side-up, on 2 baking sheets. Bake until light golden, 10 to 12 minutes.

For the dip: Bring the tomato-basil sauce to a simmer over medium heat in a medium saucepan. Cook for 5 minutes. Remove the saucepan from the heat and whisk in the gorgonzola and mascarpone until incorporated. Pour the dip into a serving bowl and serve the chips alongside.

Chocolate & Cheese Danish

Good Morning!

I can't get over how easy these super chocolatey and perfectly flaky danishes are to make.  They seriously only take a few minutes to put together and taste just like they came from the bakery!  Perfect lil morning treat with coffee, enjoy!

Chocolate & Cheese Danish

adapted from:  Giada at Home

Ingredients:

1/4 cup (2 ounces) cream cheese, at room temperature
1/4 cup (2 ounces) mascarpone cheese, at room temperature
1 egg yolk
1 tablespoon all-purpose flour
3 tablespoons sugar
1/2 teaspoon pure vanilla extract
1/8 teaspoon fine sea salt
1/2 cup mini chocolate chips
2 (9-inch-square) sheets frozen puff pastry, thawed
1 egg, beaten

Directions:
Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper. Set aside.

Filling: In a small bowl, mix together the cheeses, egg yolk, flour, sugar, vanilla and salt until smooth. Fold in the chocolate chips. Set aside.

Cut each sheet of pastry into 4 equal-sized squares. Put 4 pastry squares on each prepared baking sheet. Spoon about 2 to 3 teaspoons of the filling into the center of each piece of pastry. Fold 1 corner of the pastry diagonally over the filling to within 1-inch of the opposite corner. Using a pastry brush, brush the folded-over section lightly with the beaten egg. Fold the opposite corner over the egg-brushed pastry to form an open-ended Danish.

Brush the pastry with beaten egg and bake until puffed and golden, about 15 minutes. Remove from the oven and cool for 5 minutes before serving.

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Asparagus Tart

I am totally loving this asparagus tart, think I have made it at least a dozen times in the past 2 months!  It can easily be assembled ahead of time making it perfect for brunch or an appetizer. The asparagus is tender and tastes so delicious with the melted cheese and crispy croissant.  Enjoy!

Asparagus Tart
adapted from: Fat Girl trapped in a Skinny Body

Ingredients:
1 sheet puff pastry or refrigerated crescent rolls 
1 package (5 ounces) Boursin Cheese - garlic & herb (I have also used goat cheese, tastes great too)
1 clove garlic, minced
1 bunch of asparagus, ends trimmed
salt and pepper
olive oil

Directions:

Preheat the oven to 400 degrees.  Line a baking sheet with a silpat mat or parchment paper. 

Lay the pastry on the mat and use a rolling pin to thin it out a bit. Shape into a large rectangle, almost 11×15 inches. Trim the edges with a pizza cutter or a knife, only if you want perfectly flat edges.

Using a large spoon, rubber spatula, or any tool you want, spread the cheese on the pastry (you can also just crumble the cheese on).

Sprinkle with the minced garlic. Lay the trimmed asparagus on the cheese, alternating tip to end.

Drizzle with olive oil, sprinkle with salt and pepper if needed.

Bake for 15 minutes, or until the tart edges are evenly browned and the asparagus is starting to ‘wrinkle.’

Remove form the oven, and cut into squares. Use a large knife and cut gently so the warm cheese doesn’t ooze out.

Serve warm or at room temperature. Store leftovers in an airtight container in the fridge.

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Katherines Corner 
Michelle's Tasty Creations and Crafty Ideas

Caramel Stuffed Sugar Cookies

I pretty much love anything with caramel, so I couldn't wait to make these perfectly soft and chewy cookies!   These cookies are full all kinds of gooey and sugar goodness.  Enjoy!

Caramel Stuffed Sugar Cookies
adapted from:   My Kitchen Addiction
Makes: 3 dozen

Ingredients:
3/4 cup (1 1/2 sticks) unsalted butter, softened
3/4 cup granulated sugar
1/2 cup packed dark brown sugar
1/4 cup light corn syrup
2 teaspoons vanilla extract
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 1/2 cups all purpose flour
1 box Milk Duds
1/2 cup coarse raw sugar

Directions:
Preheat the oven to 375°F.  Line a baking sheet with parchment paper or a silicon liner.

Combine the butter, granulated sugar, brown sugar, corn syrup, vanilla, baking powder, baking soda, and salt in a large mixing bowl. Beat on medium speed until all of the ingredients are evenly incorporated and the mixture is light and fluffy. Beat in the egg.

Gradually, add the flour to the creamed mixture, stirring just enough to incorporate the flour. Shape rounded tablespoons of dough into a ball, pressing a Milk Dud into the center of each ball. (Be sure to cover the Milk Dud completely with the sugar dough.)

Roll the ball in the raw sugar and place it on the prepared baking sheets.  Be sure to space the cookies 2 – 3 inches apart.

Bake the cookies for 10 – 11 minutes, until they are just golden on top. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

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Shine Your Light 
Katherine's Corner 
Crafty Scrappy Happy 
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Michelle's Tasty Creations and Crafty Ideas

Smells Like Spring

Have you ever experienced that soothing smell when walking into a Williams-Sonoma store?  Well, here it is...this fun and simple recipe is just like the fresh spring scents simmering at Williams-Sonoma!

 Fill a small stockpot with 2/3 full of water, 1 lemon sliced,  and a few sprigs of rosemary.

 Then add 1-2 teaspoons of vanilla

 Simmer all day, adding water as needed.  Enjoy!

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