Seafood

Lobstah, Lobstah…..Lobster Rolls!

November 30, 2012 The Culinary Chronicles8 Comments

With every trip to NYC, I must stop by Luke’s to pick up a Lobstah Roll. So flippin’ good, I can hardly stand it!!

Their lobstah is lightly seasoned and has just a tad of mayo to hold things together. Wonderfully straightforward and showcases the sweet flavor of the meat. And of course, the decadent lobstah is enveloped in a buttery, toasted, New England-style bun. Lightly crunchy on the outside and soft in the inside.

Ermahgerd…..

In the spirit of Luke’s, I was inspired to throw down a few Lobstah Rolls myself. I kept things simple but you can add in minced celery, avocados, lettuce, or heck–even MORE lobster! I jammed my rolls with so much lobstah meat that you could barely pick it up. Trust me, it’s a good problem to have.

I also cooked my own lobstahs but if it makes you a bit squeamish, feel free to pick up some pre-cooked meat from a trusted fish monger. Either way, you’re going to want to make these beauties because……

Wait–do you really need a reason? HECK NO—They’re Lobstah Rolls! Drools.

And with that Friends, Happy Friday!!!

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Lobster Rolls
Makes 2 rolls

Ingredients:

½ pound lobster meat, mix of both tail and claw
1½ tablespoons mayonnaise
¼ teaspoon celery salt
¼ teaspoon black pepper
1 tablespoon chopped chives (more for garnish)
2 -3 pinches cayenne pepper
2 top-split hot dog buns
2 tablespoons melted butter
lemon wedges

Chop the lobster meat into ½ inch pieces and place in a large bowl. Gently mix in the mayonnaise, celery salt, black pepper, chives and cayenne. Set aside.

Heat a cast iron skillet or pan and brush the exterior of the buns with the melted butter. Toast the buns on both sides. Fill the buns with the lobster mixture and sprinkle additional chives on top (optional). Serve immediately with lemon wedges on the side.

Desserts/Pastries

Gingerbread-Pear Cupcakes + Nambé Winner!

November 27, 2012 The Culinary Chronicles15 Comments

Is it just me or is time FLYING by?!

I feel like I was just wondering what my Halloween costume was going to be and within a blink of an eye, Thanksgiving has come and gone and now we’re barreling towards the Winter Holidays. YIKES!

But with the Winter Holidays comes all the flavors that I adore —- and gingerbread probably tops the lot.

These gingerbread cuppies are wonderfully spiced, deeply flavored with molasses & fresh ginger and are quite moist. I added in some pears for an additional level of flavor and texture and think they paired well with the spiced frosting. However, if you feel like cutting out some sweetness, simply serve the cupcakes inverted as the pears will act as a wonderful “topping”. Either way, your guests will adore you for them.

And now for the winner of our Nambe platter! Drum Roll please………….

CONGRATS Ryan M. who said he would use this platter to feature local cheeses and jams he has made this year. MMMmmm!! Ryan, please check your email for instructions.

THANK YOU to everyone who participated! And a big THANKS to our friends at Nambe!!!!

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Gingerbread-Pear Cupcakes with Spiced Cream Cheese Frosting
Makes approximately 24-28 cupcakes

Ingredients:

Batter
2½ cups all-purpose flour
2 teaspoons ground cinnamon
½ teaspoon ground cloves
¼ teaspoon ground black pepper
¼ teaspoon ground nutmeg
1/8 teaspoon salt
1 cup boiling water
2 teaspoons baking soda
¾ cup molasses
1¼ cups granulated sugar
1 cup vegetable oil
2 large eggs, beaten
½ tablespoon vanilla extract
1 tablespoon freshly grated ginger
1 cup chopped pears

Frosting
16 ounces cream cheese, softened
½ cup unsalted butter, softened
1 tablespoon molasses
1/8 teaspoon ground cloves
1/8 teaspoon ground cinnamon
5-6 cups confectioner sugar, sifted

Preheat the oven to 350 degrees F and line muffin tin with paper cups.

In a bowl, sift together the flour and dried spices. Set aside.

In another large bowl, whisk together the boiling water, baking soda, sugar and molasses until combined. Stir in the vegetable oil. Allow the liquids to cool slightly. Mix in the dried ingredients and then the eggs, vanilla extract and fresh ginger. Once the batter has been combined, carefully fold in the pears.

Fill the paper cups three-quarters full and bake for approximately 25 minutes or until a toothpick inserted in the center of them comes out clean. Allow the cupcakes to cool in the pans on a wire rack 10 minutes and then transfer to a wire rack to cool completely.

While cupcakes are cooling, prepare the frosting. In a mixer fitted with the paddle attachment, cream together the cream cheese and butter until fluffy. Whip in molasses, cinnamon, and cloves. Gradually whip in the confectioner sugar, ½ cup at a time. Continue adding sugar until you reach your desired consistency. Fill a piping bag with the frosting and pipe large swirls on top of the cooled cupcakes.

Pomegranate-Pear Tarts + Nambé GIVEAWAY

November 21, 2012June 21, 2016 The Culinary Chronicles76 Comments

If you are anything like me, you’re still finalizing what dishes you’ll be making for Thanksgiving tomorrow. I’ve got the desserts squared away but still need to commit to an appetizer or two……Baked Brie? Cheesy Mushroom Bread? Oh, the options…

But if you are in need of a dessert to wow your guests, you must try out these beautiful Pomegranate-Pear Tarts.

You can use whatever types of pears you like but I find that either Bartletts or Anjous work out best. I also put a light honey-glaze to provide a little bit of sweetness and a sheen. As for the pomegranates, they added a great freshness and crunchy texture while giving a bit of tart flavor. Alternatively, you can sprinkle the tops with crushed pistachios.

Not only are these tarts eye-catching and delicious but they only take a few minutes to put together! Perfect for holiday entertaining when I always seem like I’m racing the clock.

And since this is a time for giving Thanks….our amazing friends at Nambe are giving us a chance to say THANK YOU to our readers with a giveaway!

One reader will have the chance to win this gorgeous Handled Tray !

~~How to Enter:~~ THIS GIVEAWAY IS NOW CLOSED…Thanks!

Leave a comment and tell us what the first thing you’ll serve using the Nambe Handled Tray

For extra chances to win, leave a separate comment for each indicating which of the below you did:

Subscribe to The Culinary Chronicles & get automatic emails when new posts are published (If you already Subscribe, leave a comment indicating so);
Like the Nambé Facebook Fan Page (If you already “Like” Nambé, leave a comment and let us know); or
Like our Facebook Fan Page (If you already “Like” us, leave a comment indicating so); or
Follow @CulinaryChron on Twitter (If you already Follow us, leave a comment indicating so).

The deadline to enter is Monday, November 26th at 5pm (PST) and the winner will be announced the next day.

THANKS so much Nambé and HAPPY THANKSGIVING FRIENDS!

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Pomegranate-Pear Tarts
Serves 4

Ingredients:

1 sheet puff pastry, thawed
2 tablespoons all-purpose flour
2 Bartlett or Bosc Pears, cored and sliced lengthwise to 1/8 inch width
2 tablespoons honey
1 tablespoon warm water
¼ cup pomegranate arils
fresh whipped cream or ice cream, optional

Preheat oven to 400 degrees F.

On a lightly floured surface, gently roll the puff pastry to 1/8 inch thickness. Cut the sheet into 4 equal squares.

Transfer the puff pastry to a parchment paper lined baking sheet, leaving ample space in between each square.

Leaving a ½ inch border of the puff pastry around each square, shingle the pear slices so that all 4 pieces have been covered. Gently fold over the dough on each side of the squares and pinch the corners to seal.

In a small bowl, mix the honey and water together until combined. Brush the tops of the pear slices with the honey glaze. Transfer the baking sheet into the preheated oven and bake for 25-30 minutes until the pastry is golden brown. Rotate the sheet halfway through baking.

Remove the tarts from the oven and cool on the sheet for 5 minutes. Sprinkle the tarts with the pomegranate arils and serve immediately with fresh whipped cream or ice cream.

Poultry

Roasted Cornish Game Hens with Bacon-Herb Butter

November 19, 2012 The Culinary Chronicles2 Comments

I have vivid memories waking up when I was a kid to the smell of turkey roasting on Thanksgiving morning.

Our clan would arrive to my folks house around lunchtime and we would begin enjoying several delicious Vietnamese dishes, courtesy of mom and the aunties. While waiting for the turkey, we would watch movies, play games, snack, and catch up with the latest gossip.

We would then feast again once the turkey came out of the oven—a turkey with Asian flavors that Mom created with five-spice and tons of garlic. To this day, Mom’s turkey is still the juiciest and most flavorful I’ve ever had.

After the turkey and sides were devoured, we would continue with the chatting and games. And hours later, believe it or not, the family would have one last meal. Usually Cháo (Vietnamese rice porridge) or Bún Bò Huế (Spicy Beef Noodle Soup)–something warm and comforting to close out the night.

Needless to say, it was among my favorite times of the year. Not just because of the incredible food (and trust me, it was incredible) but because of the memories that surrounded these feasts.

But if prepping a turkey appears too daunting for you, opt for roasting a chicken or a few Cornish game hens. Either will provide a succulent alternative and can be roasted in a fraction of the time.

And because I subscribe to the belief that bacon makes EVERYTHING better, try out this compound butter filled with fresh herbs and smoked bacon I used on game hens I made for dinner for some friends. The smokiness from the bacon and bright herbs were wonderful with the hens.

With that Friends, stay tuned for Wednesday’s post as I share a scrumptious and easy dessert that could be appreciated at any Thanksgiving feast. And because I love y’all, I’ll be announcing a gorgeous giveaway, too. True Story!

Happy Monday and here’s to a short work week! Yippee!!!

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Roasted Cornish Game Hens with Bacon-Herb Butter
Serves 4

Ingredients:

½ cup unsalted butter, softened
2 strips thick-sliced smoked bacon, roughly chopped
1 tablespoon chopped fresh sage
½ tablespoon chopped fresh oregano
1 teaspoon fresh thyme leaves
kosher salt
black pepper
2 Cornish game hens, cleaned and dried
1 small yellow onion, quartered
extra virgin olive oil

Preheat oven to 425 degrees F.

In a food processor, pulse together the butter, bacon, and herbs until combined. Season the mixture with ½ teaspoon kosher salt and ½ teaspoon of black pepper.

Take each hen and slide your fingers between the skin and breast meat to loosen. Be careful not to tear the skin. Gently rub 2-3 tablespoons of the butter mixture underneath the skin. Inside the cavity, heavily salt and pepper the hen. Stuff the cavity with the remaining butter mixture and quartered onion. Rub the exterior of the hens with olive oil and generously season with kosher salt and black pepper. Truss the hens with kitchen twine.

Place the hens on a large, rimmed baking sheet or shallow roasting pan. Rotating the pan halfway through cooking, roast the hens until a thermometer inserted into thickest part of the thigh registers 170 degrees–about 45-50 minutes. Carefully remove the hens and rest on a cutting board. Loosely tent with aluminum foil and allow hens to rest for 10-15 minutes before serving.

Breads · Side Dish

Honey Yeast Rolls with Sea Salt

November 17, 2012March 30, 2015 The Culinary Chronicles1 Comment

I’ve had this little number in my queue to try for some time now and with the holidays just around the corner–what better opportunity!

It was pretty simple to come together and were beautiful when proofed and baked. I decided to add to the original recipe by sprinkling the rolls with Maldon Sea Salt flakes before baking. It added a great flavor and texture to the slightly sweet rolls. YUM!

I made this batch of rolls to accompany a few roasted game hens but they would be great alongside stews/soups, buns for mini sliders or simply slathered with butter. Whichever you choose, I would highly recommend trying them out.

Thanks for stopping by!

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Honey Yeast Rolls with Sea Salt

Ingredients:

2¼ teaspoon instant yeast
1 cup warm water
¼ cup honey, plus 2 tablespoons
3 tablespoons vegetable oil
1¼ teaspoon salt
1 egg, lightly beaten
4 cups bread flour
cooking spray
2 tablespoon butter, melted
1/2 tablespoon sea salt flakes

In the bowl of an electric mixer fitted with the paddle attachment, combine the yeast and warm water. Add ¼ cup honey, oil, salt, and egg and mix well. Add 3 cups of the flour and mix until the dough comes together in a sticky mass. Switch to the dough hook and, with the mixer on low speed, incorporate the remaining 1 cup of flour. Continue kneading on low speed for about 8 minutes, until the dough is smooth and elastic.

Transfer to a lightly oiled bowl, turn once to coat, and cover with plastic wrap. Let rise in a warm, draft-free spot until doubled in bulk, about 2 hours.

Turn the dough out onto a lightly floured work surface and knead for 30 seconds. Cover with a towel and let rest for 10 minutes. Punch the dough down and divide into 10-12 equal size pieces. Shape each piece into a smooth ball and place into a round, lightly greased 9- or 10-inch round baking dish, spacing evenly. Cover and let rise in a warm, draft-free spot for 20-30 minutes.

Preheat the oven to 400˚ F. Mix together the melted butter and 2 tablespoons honey, and brush the tops of the rolls with the mixture. Sprinkle the tops of the rolls with the sea salt. Bake for 15-20 minutes, or until the tops are golden brown and the rolls are baked through. Let cool slightly before serving.

Slightly adapted from Annie Eats

Pastas/Noodles · Seafood

Lobster Macaroni and Cheese because it’s my Blogiversary!

November 11, 2012November 11, 2012 The Culinary Chronicles12 Comments

My how time flies……

In the past three years, I left a comfortable job and moved to a brand new city. My family has welcomed a few new additions and have had our share of ups and downs. I’ve celebrated milestones with friends and loved ones and have stumbled upon great adventures.

And of course, three years ago I started this blog.

I can hardly believe how a quick decision one “wine-induced” night has catapulted me into a wonderful world of food and self-exploration.

This experience has introduced me to the food blogging community—a group of folks who are so supportive and generous. And I have been extended wonderful projects to participate in–which I still find so mind boggling! Not too shabby for this home cook 🙂

After three years, I am still so grateful. Thanks to my loved ones who serve as my steady food testers and inspiration.

And Thanks to you All for your continued support of The Culinary Chronicles. I promise, there’s a lot more to come.

ps. To celebrate, try out my Lobster Macaroni and Cheese. Comforting and a bit decadent…just how I like my food.

Happy Foodventures!

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Lobster Macaroni and Cheese
Serves 6

Ingredients:

¾ Pound Elbow Pasta
2½ Cups Whole Milk
2 Tablespoons Vegetable Oil
4 Tablespoons Unsalted Butter
4 Tablespoons All Purpose Flour
2 Cups Gruyere Cheese, shredded
1 Cup Sharp Cheddar Cheese, shredded
1 Cup Fontina Cheese, cubed
½ Teaspoon Crushed Red Pepper Flakes
1/8 Teaspoon Freshly Grated Nutmeg
Kosher Salt, to taste
Black Pepper, to taste
10 Ounces Cooked Lobster Meat, tail and claw
½ Cup Toasted Panko Breadcrumbs
¼ Cup Parmesan Cheese, finely grated
2 Tablespoons Olive Oil
2 Tablespoon Fresh Chives, diced

Bring a large pot of water to boil. Heavily salt the water and cook the pasta for 8-10 minutes until it is just shy of al dente. Drain well and set aside.

In a small saucepan, add the milk and bring to a slow simmer.

Meanwhile, in a large pot, melt the butter and vegetable oil together over medium-low heat. Sprinkle in the flour and whisk for about 2-3 minutes to allow the flour to cook. Whisk in the hot milk and continue to stir until the sauce thickens. Remove the pot from heat and add in the Gruyere, Cheddar Cheese and Fontina. Stir until the cheeses have melted and then add in the red pepper flakes, nutmeg, kosher salt and black pepper. Add in the pasta and lobster and stir until thoroughly combined. Pour the mixture into a greased 9×9 inch baking dish. Sprinkle the top with Panko and Parmesan Cheese. Drizzle the olive oil over the top and bake in a 400 degree F oven for 25-30 minutes until the top is golden brown. Remove from the oven and sprinkle the chives over the baked dish.

Appetizers/Small Plates · Condiments/Sauces

Roasted Poblano Guacamole

November 6, 2012April 27, 2014 The Culinary Chronicles12 Comments

I’m rather, shall we say– “passionate” about my sports teams. When we win, I’m ecstatic and when we lose, I scream like a banshee. And if it’s the latter, it’s best to leave me alone for awhile.

You’ve been warned.

But at least this sore loser can make a helluva dish of Guacamole. And not just any Guacamole but one filled with smoky, roasted poblano peppers.

I’m not guaranteeing that I still won’t sulk and be fussy if my team doesn’t bring home the “W” but this Roasted Poblano Guacamole sure does make me feel better….and of course, the margaritas help too.

ps. And for all my peeps in the States–please Vote today!!
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Roasted Poblano Guacamole

Ingredients:

1 Large Poblano Pepper
1 Tablespoon Vegetable Oil
3 Large Ripe Avocados, seeded and peeled
1 Tablespoon Fresh Lime Juice
1 Garlic Clove, minced
1 Shallot, finely diced
1 Serrano Pepper, seeded and diced
¼ Teaspoon Cumin Powder
3-4 Pinches Cayenne Pepper, optional
¼ Teaspoon Garlic Salt
2 Ripe Roma Tomatoes, seeded and diced
1 Tablespoon Cilantro, chopped
Kosher Salt and Pepper

Rub the outside of the poblano pepper with oil and place on a baking sheet. Place the sheet underneath the broiler and roast for 8-10 minutes, rotating the poblano every few minutes until all sides have been charred. This can also be done over a gas burner while holding the poblano with tongs directly over the flame. Once roasted, immediately place the poblano into a bowl and cover with plastic wrap. After the poblano has cooled, about 10-15 minutes, remove from the bowl and gently peel off the skin. Remove and discard the stem and seeds. Chop the poblano and set aside.

In a large bowl, mash the avocado flesh with a large fork or potato masher. Add the lime juice, garlic, shallot, serrano pepper, and chopped poblano. Mix in cumin, cayenne, garlic salt, tomatoes, and cilantro –being careful not to overly crush the tomatoes. Adjust seasonings with kosher salt and pepper as needed.

Garnish with additional cilantro and serve with tortilla chips. Enjoy!

Appetizers/Small Plates · Side Dish

Baked Spicy Kale Chips

October 19, 2012March 30, 2015 The Culinary Chronicles2 Comments

Who would have ever thought that this Dorito-lovin’, Chips-feening gal would turn to Kale Chips?! Nope, not me!

Well….that was until I stepped into my friend J’s kitchen a few years ago and my whole world was flipped upside down. While we were sipping on one of her new cocktail creations, J pulled out a freshly baked tray of chips……oh yes, Kale Chips. Whaaa????? And before judgey-wudgey could set in, I grabbed a crispy leaf and took a bite.

Holy Cow! It was wonderful!!!

Crispy, light and full of salty goodness. And since then, I’ve been a Kale Chips believer!!! The recipe below is more of an introduction to a method versus exact measurements as you can add and omit as you see fit. I, myself, like a really kicked up version and throw in several pinches of cayenne and chili flakes. But if you prefer a milder approach, just add a pinch or so.

These are particularly delish on game days when you can wash it down with a nice icy cold beer or alongside a great sammy. Either way, these Kale Chips are wonderfully delish! And the perk? You can feel good about eating a big ol’ bowl of these.

And with that Friends, HAPPY ALOHA FRIDAY!

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Baked Spicy Kale Chips

Ingredients:

1 Large Bunch of Kale, washed and dried
Cayenne Pepper
Red Chili Flakes
Garlic Powder
Kosher Salt
1 Tablespoon Olive Oil

Preheat oven 275 degrees F and line a baking sheet with parchment paper. Tear the kale leaves into pieces and place in a large bowl. Toss the kale with olive oil and sprinkle the spices over the leaves, coating evenly. Arrange the kale in a single, even layer on the baking sheet. Bake the kale for 20-25 minutes until crispy, flipping the leaves halfway. Enjoy immediately.

Breakfast/Brunch

Poached Eggs with Vegetable Medley and Arugula Pesto

October 12, 2012 The Culinary Chronicles33 Comments

I could eat breakfast all day long. Savory items, sweet items….so many options! And what other meal can you order a dessert for your main entree? (French toast, pancakes and all other types of sweet goodness…)

My only problem is that I can rarely eat breakfast first thing in the morning. At most I’ll have coffee or a smoothie because it takes a few hours for my tummy to wake up.

But that is why Brunch is so brilliant!

You get the chance to enjoy all the delish breakfast-like dishes hours after you manage to roll out of bed. And the icing on the cake? It’s totally acceptable to start sipping on cocktails way before noon!

At brunches, I tend to gravitate towards any and all types of Eggs Benedict dishes. Rich and decadent hollandaise sauce with an ooey-gooey poached egg—how could you go wrong with that?!

This wonderful offering is a nod to my beloved Eggs Benedict with an attempt to make a slightly figure-friendly version by swapping out the hollandaise for pesto. Now before you start getting all worked up, I realize pesto isn’t totally healthy but it’s a tad lighter than the (mouthwatering) egg yolk and butter laden sauce. The bright herbaceous flavor also helps balance the rich egg yolk. And since I had some great veggies on hand, I thought they would make a wonderful base in lieu of the muffin.

The next time you host brunch, consider making this rustic beauty! It’s quite simple but really is a showstopper that will definitely impress your guests.

And of course, Mimosas are a MUST. Or a Bloody Mary. Or an Irish Coffee. Well…you get my drift.

Happy Friday Friends…and make time for Brunch this weekend!

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Poached Eggs with Vegetable Medley and Arugula Pesto
Serves 2

Ingredients:

Arugula Pesto
2 Packed Cups Fresh Arugula Leaves
1/2 Cup Sweet Basil
½ Cup Roasted Pine Nuts
2-3 Garlic Cloves, finely diced
½ Cup Grated Parmesan Cheese
Juice from 1/2 Lemon
Approximately ½ – ¾ Cup Extra Virgin Olive Oil
Kosher Salt and Pepper to taste

Vegetable Medley
1 Shallot, finely diced
2 Garlic Cloves, finely diced
2 Cups Crimini Mushrooms, roughly chopped
1 Cup Grape Tomatoes, quartered
1 Ripe Avocado, diced
Lemon Juice
Kosher Salt
Black Pepper
Olive Oil

Poached Eggs
1 Teaspoon White Vinegar
2 Fresh Eggs

Prepare the pesto. In a food processor, pulse garlic and pine nuts. Add arugula, basil, cheese, lemon juice, and salt/pepper. With the food processor on, stream in olive oil and blend until the pesto is fully incorporated. Be sure to scrape down sides in between steps. More olive oil can be added if a smoother, loose texture is desired. Refrigerate until ready to be used.

Bring a heavy saucepan that has been filled with a few inches of water to a rolling boil. Add in the vinegar and slightly lower the heat. Crack an egg into a small bowl. Take a spoon and swirl it around quickly in the saucepan to make a whirlpool of the water. Slowly pour the egg into the middle of the whirlpool. The movement of the whirlpool will help the egg form but you can also use a spoon to help it along. After about 3-4 minutes, use a slotted spoon to remove the egg and drain on a paper towel. Repeat with the other egg. Cover the saucepan and turn the heat down to low to keep the water warm.

In a large skillet, heat two tablespoons of olive oil. Saute the shallots and garlic over medium heat until softened, about 3-4 minutes. Add in the mushrooms and continuing cooking for an additional 4-5 minutes. Remove from heat and toss in the avocado and tomatoes. Season with salt, pepper, and a few squeezes of lemon. Toss to incorporate.

To serve, add a few spoonfuls of the vegetable medley to a plate. Using the slotted spoon, dip one of the poached eggs into the hot water to warm the egg and blot dry. Place the egg on top of the vegetables and generously spoon the pesto on top. Repeat with the 2^nd dish. Enjoy!

Desserts/Pastries

Flourless Chocolate Chip Biscoff Cookies + King’s Hawaiian Winner!

October 9, 2012 The Culinary Chronicles4 Comments

You probably won’t believe me but I actually don’t eat sweets regularly. Not that I don’t want to—but even I try to practice some self restraint. 🙂

But there are times when that little sweet tooth just aches from some goodness. And that’s when I quickly grab a spoon and reach into the kitchen pantry for my jar of Biscoff Spread.

Biscoff Spread (also known as “cookie butter”) is a creamy spread that has the consistency of smooth peanut butter and has chopped up bits of Speculoos Cookies in it. The flavor is reminiscent of gingerbread, which you may recall, I am just crazy about!

A few months ago I went on a quest to put Biscoff Spread in everything possible. Oh it was a glorious time….

One of the creations that came about were these cookies that were a spin off of my old flourless peanut butter cookies. They’re quick, easy and have a slightly crispy texture. This is also a great recipe for kids to use.

And now for the winner of our King’s Hawaiian Giveaway! Drum Roll please………….

CONGRATS Sarah who said she would fix up some delish Breakfast Sandwiches with her King’s Hawaiian Products…..SUPER ONO! Sarah, please check your email for instructions.

THANK YOU to everyone who participated! And a HUGE MAHALO NUI LOA to our friends at King’s Hawaiian!!!

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Flourless Chocolate Chip Biscoff Cookies
Makes approximately 1½ Dozen

Ingredients:

1 Cup Biscoff Spread, or cookie butter spread
½ Cup Sugar
½ Teaspoon Baking Soda
1/8 Teaspoon Salt
1 Large Egg, lightly beaten
1 Teaspoon Vanilla Extract
¾ Cup Bittersweet Chocolate Chips

Preheat oven to 350 degrees F.

With the exception of the chocolate chips, mix all the ingredients together until thoroughly combined. Stir in the chocolate chips and refrigerate the dough for 10 minutes.

Line a baking sheet with parchment paper. Scoop the chilled dough into rounded tablespoons and place on the sheet a few inches apart. Bake the cookies for 10-12 minutes until lightly browned. Allow the cookies to cool on the baking sheets for 3-4 minutes and then transfer to wire racks to cool completely.

**Although this cookie dough does not add in flour, it is not a gluten free recipe due to the ingredients in the Biscoff Spread/Cookie Butter Spread.