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Emergency Flourless Chocolate Cookies with Chocolate Chips

Emergency Flourless Chocolate Cookies with Chocolate Chips 0

This is a decadently rich chocolate cookie recipe for when you really need a chocolate fix. We chose flourless, hot chocolate and triple chocolate, something for every occasion!

Some of the cookie recipes require sifting. A fast and easy way to sift flour is put your ingredients in the bowl of a Joseph Joseph Sieve. The fine mesh on the sieve is a perfect sifter and fits over most bowls.

 

Fudgy Flourless Cookie

A flourless chocolate cookie is the best kind of emergency chocolate. Chewy, fudgy and absolutely bursting with intense chocolate flavor. The cookies appear undercooked when you pull them out of the oven, but after cooling the cookies form that beautiful crust, complimenting the wonderfully fudgy middle.

Makes 16 cookies

3 cups powdered sugar

2/3 tbsp cocoa powder

1/2 tsp. salt

3 egg whites

1 tsp vanilla extract

1 cup semi-sweet chocolate chips

 Line two baking sheets with parchment paper and spray the parchment paper with cooking spray. These cookies are very sticky!

In a large bowl, whisk the powdered sugar, salt and cocoa powder together. Stir in the egg whites and vanilla extract. Mix until combined and the batter will be very thick. Stir in chocolate chips. Use a small cookie scoop to spoon the cookie batter onto the baking sheets.

Let the cookies rest on the baking sheet for 30 minutes. When the cookies rest, they retain their shape better during baking. Preheat oven to 350F. Bake for 10-12 minutes, and the tops of the cookies will be glossy and lightly cracked. The cookie edges should be set and the middle slightly undercooked. Let cookies cool slightly before eating. Enjoy!

 Chocolate Cookies

 

(In the above picture, the cookies are resting on the cookie sheet before going into the oven)

If you find the chocolate flavor too intense, add chopped walnuts or substitute orange extract for the vanilla extract. Feel free to change up the chocolate chips for peanut butter or mint. These cookies like to stick to each other, so when you store them layer the cookies between pieces of waxed paper.

(Recipe from MamaGourmand blog)

  • Jackie Miller
Roasted Garlic & Rosemary Cast Iron Skillet Focaccia Bread

Roasted Garlic & Rosemary Cast Iron Skillet Focaccia Bread 0

On its own, focaccia bread is fragrant and mouth-watering. Adding roasted garlic takes the bread to a whole other level. This bread is a perfect side for pasta and soup dishes, makes a hearty sandwich and makes an amazing toasted panini.

My secret weapon in making this a super easy dish to make is to use herb scissors to make quick work of chopping fresh rosemary.

1 1/3 cup warm water (105-110ºF)

2 teaspoons sugar

1 (0.25 ounce) packet instant yeast (2 1/4 teaspoons)

3 3/4 cup flour, plus more

2 teaspoons kosher salt

1/2 cup olive oil, plus more for greasing

1 tablespoon chopped fresh rosemary (plus more)

1/4 cup roasted garlic, roughly chopped (See below on roasting garlic)

 sea salt (for topping)

 

In a large bowl, combine the warm water water and sugar. Stir until sugar dissolves. Stir in yeast and let sit for 5-10 minutes. Add in ¼ cup of the olive oil and mix.

In a separate bowl, mix together the salt, flour, roasted garlic cloves and chopped rosemary. Gradually add the flour mixture to the yeast mixture and mix until incorporated. If the dough is too sticky, add a tablespoon flour to the dough and mix. (When I mix the dough together, I use the dough hook on a KitchenAid. If you don’t have a KitchenAid, knead the dough together with your hands or a sturdy spatula.)

Shape the dough into a ball, place in an oiled bowl and let it rest in a warm, draft-free spot for 1.5-5 hours. I use either the proof setting on my toaster oven or the top of my fridge.

Preheat oven to 400F.

Use half of the remaining ¼ cup of olive oil (2 tbsp) to grease the cast iron skillet and place the dough in the middle. Push out the dough so that it fills the entire skillet on all sides. Brush the top of the dough with the remaining 2 tbsp olive oil and use your fingers to poke holes all over the top. Make sure you poke the holes down to the bottom. Sprinkle a little more chopped rosemary on top and let rest 10 minutes.

Bake the bread for 20-25 minutes and golden on top. Let bread cool completely before you cut into it. Cutting into fresh bread before it’s fully cooled can result in a gummy texture.

Adapted from Little Spice Jar Blog and The Comfort of Cooking Blog

How to Roast a Head of Garlic

Soak the Norpro Terracotta Garlic Baker in water for 10-15 minutes. Preheat oven to 375F. Cut the top off of a whole head of garlic and drizzle 1 tsp olive oil, making sure all the nooks and crannies of the clove are saturated with olive oil. Place in the garlic baker in the oven and cook for 30 -40 minutes. It will smell amazing when it’s cooking.

(This head of garlic has had its top chopped off and is ready for a drizzle of olive oil and to start roasting!)

  • Jackie Miller
Cooking with Beer - Pretzels

Cooking with Beer - Pretzels 0

Cooking with beer can be wildly inventive and quite delicious. There’s something about cooking with beer that gives old recipes a new, refreshing and altogether different taste. From flavoring meat to vegetables, to enhancing chocolate desserts beer has a huge cooking range. From IPA to lager to stout, the flavors are all there. It’s just a matter of pairing the right beer with the right ingredients for dinner, dessert or snacking!

Stouts – Use to cook with chocolate desserts, to make a meat marinade glaze, beef recipes and thick, hearty beef stews.

Lagers – Light and crisp, this beer is ideal for lighter dishes, breads and beer batter recipes.

IPAs – Are generally too bitter to cook with and are better to drink. But there are a few ways to make food with IPAs.

Today we’re cooking with Guinness Stout and making beer pretzels! The stout infuses a lovely and subtle flavor to the homemade pretzels. The home baked pretzels were eaten with a dash of salt and piping hot from the oven. I didn’t have time to make a cheese sauce to dip the pretzels, but these pretzels would taste just as good with a beer cheese or jalapeno cheese dipping sauce.

Beer pretzels

12 oz stout beer

1 tbsp Sugar

2 tsp sea salt

1 package active dry yeast or 2 ¼ tsp

2 tbsp unsalted butter, melted

4 ½ cups all-purpose flour

Water for boiling

1/3 cup baking soda

Warm the beer to 110-115 degrees F. Use a candy thermometer to check the temperature.

In a stand mixer with the dough hook attached, add the warm beer, sugar, sea salt, then sprinkle the yeast on top. Let the mixture sit for about five minutes, and it will get nice and foamy.

Add the butter and the flour. Turn the mixer onto low/medium speed and mix until dough comes together.

Increase the mixer speed to medium and knead for 4-5 minutes. Dough should be smooth and clinging to the dough hook (not stuck to the side of the bowl).

 

 

Lightly coat the inside of a clean bowl with a layer of canola oil. Knead the dough into a ball and place in the bowl, turning once to coat the dough in oil. Cover the bowl with a tea towel, then allow to rise for about 1 hour, until dough has doubled in size.

Preheat oven to 425 degrees F.

Line two baking sheets with parchment paper

In a large pot, bring 10 cups of water and the baking soda to a boil.

Meanwhile, shape pretzels. Divide the ball of dough into 8 pieces. Take each piece, roll it into a rope and twist into a pretzel shape. Repeat with all the pieces of the dough.

When all pretzels are shaped, add them 2 at a time to the pot of boiling water, allow them to boil for 30 seconds. Then remove the pretzels from the water with a spider ladle or slotted spoon and place on the baking sheets.

Lightly sprinkle each pretzel with sea salt. Bake for 12-15 minutes or until browned. Enjoy!

  • Jackie Miller
Saint Patrick's Day Recipe

Saint Patrick's Day Recipe 0

We love corned beef and soda bread on Saint Patrick’s Day, it is a traditional dish in America on this holiday. But this year we wanted something new and different. So, we searched for a suitable alternative that would spice up your table. This holiday we’re making pot pie. Now, pot pie may not seem all that special, especially for St. Patrick’s Day. But this pot pie is bringing out all the flavor stops for a mouthwatering experience. The savory pie crust has stout and Irish cheddar cheese incorporated directly into the dough and the filling is a hearty beef and stout stew. Serve with a side of mashed potatoes and your favorite beer to enjoy a fabulous dinner!

Serves (2) 9” pies

Pie Crust:

3 ½ cups all-purpose flour, plus more for dusting

1 ½ tsp fine salt

½ tsp garlic powder

2 sticks cold unsalted butter, cut into 1/2-inch pieces

1 ½ cups grated Irish cheddar cheese

¾ cup stout beer

1 egg, lightly beaten

Filling:

2 ¼ pounds beef chuck roast, trimmed of excess fat, cut into 1-inch pieces

¼ cup all-purpose flour

Kosher salt and freshly ground pepper

3 tbsp unsalted butter

2 cups water

1/2 cup stout beer

3 medium leeks, white and light green parts only, halved lengthwise and cut into 1-inch pieces

1 lb carrots, cut into 1-inch pieces

2 stalks celery, cut into 1-inch pieces

Make the dough: Pulse the flour, garlic powder and fine salt in a food processor to combine. Add the butter and cheese and pulse until the mixture looks like coarse meal with some pea-size bits of butter. Drizzle in the beer and pulse to combine. Squeeze the dough between your fingers; if it does not hold its shape, pulse in up to 1 more tablespoon beer. Divide the dough into two disks, wrap in plastic wrap and refrigerate until firm, at least 1 hour or overnight.

Meanwhile, make the filling: Preheat the oven to 325 degrees F. Toss the beef, flour, 1 1/4 teaspoons kosher salt, and pepper to taste in a large bowl. Melt the butter in a Dutch oven or large ovenproof pot over medium-high heat. Add the beef and cook, stirring occasionally, until browned all over, about 7 minutes. Add the beer and 2 cups water, scraping up any browned bits from the bottom of the pot. Bring to a simmer, then cover, transfer to the oven and braise, 30 minutes. Add the leeks, carrots and celery to the pot and continue braising for 15-20 minutes.

Meanwhile, spray two 9” pie pans with cooking spray. Take the first dough disk and divide into two. Roll out the first piece between 2 lightly floured sheets of parchment so it fits the pie pan. Repeat with the second piece. Use a fork to tap the pie bottoms and bake the pie bottoms in the 325F oven for 8-10 minutes.

While the pie bottoms are baking, take the second disk and divide it into two. Roll out each piece so that it will fit the top of the pie.

Remove the filling from the oven and increase the temperature to 375 degrees F. Season the filling with salt and pepper and divide evenly between the two pie pans. Top each pie with the dough, pressing the edges into the pie edges. Slice two vents into the top of the pie. Brush with the beaten egg. Bake until the crust is crisp and golden brown, 30 to 35 minutes. Let rest about 10 minutes before serving.

A slice of pie topped with mashed potatoes.

 

(Adapted from Food Network)

  • Jackie Miller
Ideas for Creating Warm Comfort Food This Winter

Ideas for Creating Warm Comfort Food This Winter 0

On the coldest days of the season, winter comfort food gets you through the chill. Wintertime demands meals that stick to your ribs and cool kitchen gadgets you’ll love spending hours cooking with. It's natural to crave foods and beverages that warm you up from the inside out, protecting you from the freezing temperatures outside. With the help of a few tasty recipes and some unique kitchen gadgets, you can eat warmly—and well—all winter long.

Gravy-Rich Stews

rich chunky stew

Winter comfort food warms you up, fills you up, and lifts you up, too. A variety of stews can provide that, not to mention the fact that, with the right food storage, you can usually enjoy leftovers for several days afterward. Stew recipes abound online, focusing on every protein and vegetable you can imagine. There are delicious vegetarian and vegan options, along with recipes that feature beef, chicken, fish, lamb, seafood, and pork. For the best stews, you’ll likely need a peeler for those hearty potatoes and a tough, easy-to-clean mixing and serving spoon that can handle the heat.

Chili for the Chill

beef tip chili

Chili is a spicy comfort food that won't let you get cold. It also lends itself well to leftovers, and most recipes are endlessly adaptable. You may prefer a fiery five-alarm chili with beef, beans, and tomatoes, or maybe you'd like to experiment. How about pork and cauliflower? Think about a white bean chili with chicken, topped off with a dollop of sour cream and salsa verde. Shop for unique kitchen gadgets to help you perfect your chili recipe. You could snag a new ladle, get a garlic press for easy mincing, or grab a grater so that you can sprinkle some cheddar cheese on top of your chili.

Next-Level Lasagna

meat lasagna

Lasagna is a surprising winter comfort food, but it's impossible to deny the appeal. Layer after layer of pasta, hearty sauce, and ricotta cheese make up the traditional recipe, but you can go down different avenues with lasagna. From full vegetarian options to experimental dishes that combine tacos and lasagna, you can effortlessly please everyone in the household while protecting everyone from the winter weather. Just make sure you have a casserole dish big enough to make enough for the whole family! Those made from tempered glass are easy to clean and will last years.

Make It Mac and Cheese

mac and cheese in a clear bowl

There's nothing more comforting or delicious than macaroni and cheese. Gooey cheese makes everything better, even subzero temperatures. Get creative and turn your mac into a full-fledged meal. Toss in some bacon or chicken. Try it with broccoli or Brussels sprouts. Play around with an assortment of cheeses or even get fun pasta tools and create your own, homemade noodles. Shop for unique kitchen gadgets to assist you, such as a handy scoop colander with a handle.

Tell us about your go-to winter comfort food. What warms you up when it's cold outside? You can find a variety of helpful kitchen gadgets at Tongs n’ Things, along with fun cooking ideas and recipe inspiration. Shop with us today, get free shipping on your order, and start making those comfort foods everyone is craving.

  • Alan Olmstead
Roasted Chickpea Recipes

Roasted Chickpea Recipes 0

Roasted chickpeas are a delicious protein-packed and fiber rich snack that is fun to eat anytime and it travels well when you are on the road. Snack packages in the store tend to be on the pricier side, have some interesting flavors that I may or may not like, and are so overcooked that it’s not fun to eat! These are just some personal pet peeves I have over commercially produced roasted chickpeas. So, the only thing left to do was make my own – just the way I like it!

My favorite kind of roasted chickpea is one that is golden and crispy on the outside, but still has a meaty center that you can chew on. I use dried garbanzo beans, never canned. Canned garbanzo beans get way too crispy in the oven for my taste, but if you like your beans on the crispier side, give it a try. Plus, you save a couple extra steps. All you have to do with canned beans is rinse, toss with seasonings and roast in the oven.

I’m including two different way to roast chickpeas - one is dry-roasted and one is cooked with a coating of olive oil. The dry roasting method produces a chickpea that is light, airy and crunchy. The olive oil roasting method produces a chewier bean that has a crispy skin. Experiment with different cooking temperatures and cooking times, all ovens vary, and it may take some trial and error to get the crunch you want in your roasted chickpea.

I set my toaster oven for 375F and cook for 30 minutes. A small toaster oven roast beans faster than a big oven, so be sure to keep an eye out and don’t burn your beans! Some methods cook the beans of 425 for the first 5 minutes, then lower it to 350 for a long, slow roasting. It’s a great way to experiment and find your favorite flavors and textures.

*If you want to use dried chickpeas instead of canned, here’s the super easy way to prep them for roasting. Soak the dried chickpeas in water for at least 8 hours or overnight. Put the beans and water in a big bowl, because the beans will expand. Once the beans are soaked, boil them in water, chicken or vegetable broth. The broth adds extra flavor to the beans, but cooking them in straight water tastes good, as well. Boil the beans over medium-high heat for 20-35 minutes. You want them fork tender but not mushy and falling apart. When they are done cooking, drain and dry. They are now ready to be roasted!

 

Balsamic Roasted Chickpeas

1 (15) can chickpeas, drained and rinsed or 1 cup dried chickpeas, soaked and cooked*

¼ cup balsamic vinegar

2 tbsp olive oil

¼ tsp garlic powder

Sea salt and cracked pepper

Preheat oven to 375F. Mix vinegar, olive oil and garlic powder together. Add chickpeas and make sure they are evenly coated. Spread flat on a parchment sheet lined baking tray or jelly roll pan and season with salt and pepper.

Bake for 30 minutes. If you like the consistency, take them out and let them cool. If you want crunchier beans keep checking at 3-minute intervals. It’s very easy to overcook or burn roasted beans. The beans will get slightly crispier as they cool as well. They’re ready to munch on! Store in an airtight container.

(Recipe from pickles n honey blog)

 

Dry Roasted

1 (15 oz) can chickpeas or 1 cup dried chickpeas, soaked and cooked*

Seasoning of choice

 

Preheat oven to 400F. Rinse and pat dry. Spread beans flat on a parchment lined baking tray. Roast for 35-40 minutes. Remove from oven and toss with your favorite seasoning mix. The longer you let the beans cool, the crunchier they get. This baking method is close to what you find in grocery stores, but with the added benefit of knowing all the ingredients that went into the recipe. Store in an airtight container. It’s easy for the chickpeas to get burnt during the last 5-10 minutes of cooking, so watch them carefully and remove from the oven if they’re getting too crispy for your taste.

(From Allrecipes)

 

 

BBQ Chickpeas

A perfect way to use up leftover barbecue sauce or a delightful new way to try new barbecue sauce flavors! This way of cooking your beans makes them sticky and chewy with a little bit of crunch. Make sure to line your baking sheet with parchment paper for an easy cleanup, otherwise the barbecue sauce will really stick to the pan!

¼ cup favorite BBQ sauce

1 (15 oz) can chickpeas or 1 cup dried chickpeas, soaked overnight and cooked*

 

Preheat oven to 400F and line pan with parchment paper. Toss beans with barbecue sauce and make sure they’re evenly coated. Arrange beans in a single layer on your pan. Cook for 30-35 minutes. Beans will still be sticky when you take them out of the oven. Let cool and enjoy!

(From My Whole Food Life)

 

Garlic Parmesan

1 can chickpeas or 1 cup dried chickpeas, soaked overnight and cooked*

1 ½ tbsp olive oil

1 tsp garlic, crushed

½ tsp dried oregano

2 tbsp parmesan, grated

salt and pepper to taste

Preheat the oven to 400F and line a baking tray with baking parchment.

Drain and dry the chickpeas

Mix the oil, garlic and oregano together in a bowl. Add the parmesan and then season with salt and pepper to taste. Add the chickpeas and stir until well combined.

Spread the chickpeas onto the baking tray and roast for 30-40 minutes, turning 3 or 4 times.

(From My Fussy Eater Blog)

 

Ranch Chickpeas

14.5 oz can of chickpeas or 1 cup dried chickpeas, soaked overnight and cooked*

1 tsp. onion powder

1 tsp. garlic powder

1 tsp. dill

1tbs. olive oil

salt & pepper to taste

Toss ingredients so they are evenly coated. Bake at 400F for 25-30 minutes.

From This Mama Loves Blog

 

Chocolate Chickpea Bark

The perfect mix of salty and sweet that satisfies your chocolate craving and all you need are three ingredients.

1 cup dry roasted chickpeas, cooled

1 cup semi-sweet or dark chocolate chips

½ tbsp coconut oil

Sea Salt

Line a jelly roll pan with parchment paper.

Melt chocolate and oil in a double boiler or Pyrex bowl over medium low heat. You can also melt the chocolate in the microwave but be careful and don’t burn it. When the chocolate is melted and smooth, remove from heat and add the coconut oil. Mix dry-roasted chickpeas and chocolate together in a bowl, so that the chickpeas are evenly covered.

Pour out the chocolate covered chickpeas onto the prepared pan and use a spatula to make sure it lays flat in a single layer. Sprinkle some sea salt on top. Let the chocolate harden. When the bark is hard, break it into pieces and store in an airtight container. Enjoy!

Double-boil method: Take a medium sauce and with 1-2 inches of water, place on burner and put double boiler or Pyrex bowl on the pan. Make sure the bottom of the bowl doesn’t touch the water. Turn the heat to medium low and your chocolate will start to melt! Careful, steam is hot! Be sure to check the saucepan periodically to make sure the water hasn’t boiled away and be mindful of the steam.

 

We hope you enjoy all these recipes from this blog and that you start creating your own awesome roasted chickpea snack recipes!

  • Jackie Miller