Monday, February 1, 2010
New plan for blogging
If you have been following my blog... Thank you VERY much. I hope you hav also been visiting my new site http://www.cookingbright.com/ . I decided to start posting my weekly updates there instead of here in blogger- please visit the site to follow the latest stories.
For sentimental purposes however I will post some of the weekly entries her in blogspot the week AFTER they appear at Cookingbright.com.
Please visit the site and join our group on facebook.
Thank you!
Jessica
For sentimental purposes however I will post some of the weekly entries her in blogspot the week AFTER they appear at Cookingbright.com.
Please visit the site and join our group on facebook.
Thank you!
Jessica
Monday, January 4, 2010
Upcoming Cooking Class
A Healthy Cooking Class will be taught by Chef Jessica this weekend:
At Herbal Link (a local herb gardening club),
Topic: Making Salad Dressings with Fresh Herbs
Time: January 10 at 2:30 p.m.
Cost: $10 for non-members
Location: Shepherd of the Woods Lutheran Church
7820 Southside Blvd. in Jacksonville, FL
To make a reservation email: jessica@cookingbright.com
Monday, December 14, 2009
"That stuff is good!"
I miss covered dishes. I know... we can go to restaurants or make it ourselves. But, somehow the food really tasted better when I was a kid and my church or family would have a huge buffet of pot-luck dishes. It is ridiculous I know- but I have very happy memories of the HUGE table, filled with food, in the fellowship hall at the church I grew up attending.
I can remeber the day I heard my minister say "that stuff is good" as he walked toward to get seconds on something that occupied the dessert table. Curious I followed to see what miraculous confection he was enjoying so much (he didn't normally show such enthusiasm for desserts). To my surprise he picked up a piece of simple, humble, toffee. This chocolate covered confection was only a saltine covered in homemade candy and topped with chocolate and nuts. Curious I tasted a bite and realized- he was right.
There are many variations of this basic recipe but this is the version I keep making this year. When I brought it to a covered dish last night they asked me to please share the recipe so here it is- simple, quick, and delicious. I hope you find it enjoyable.
Chocolate Toffee Crisps
1½ cups semisweet chocolate chips
1 cup chopped pecans, toasted or 1 cup crushed peppermint
Line a 10”x15” baking pan with foil and spray with non-stick cooking spray. Place crackers in pan, side by side, filling entire pan (trim some if necessary). Preheat oven to 350 degrees.
Put butter and sugar in medium saucepan. Heat on medium-high heat until sugar dissolves and mixture boils. Allow mixture to boil for three minutes without stirring then pour over prepared crackers in pan.
Bake in oven for 7-9 minutes, until edges are slightly brown and bubbly. Remove from oven and turn oven off. Top with chocolate chips and place in oven for 1 minutes (to soften chocolate). Remove pan from oven and smooth chocolate over the entire cracker layer. Sprinkle with the toasted nuts and toffee bits. Allow to cool completely then cut or break into serving pieces.
Variations:
You can change this recipe in many ways. Try using different crackers (chocolate grahams, matzo, townhouse crackers, or saltines), different morsels (semi-sweet chocolate, white chocolate, peanut butter, butterscotch), and different toppings (macadamia nuts, almonds, pistachios, crushed peppermint, sprinkles, and toasted coconut). Create your own favorite recipe.
I can remeber the day I heard my minister say "that stuff is good" as he walked toward to get seconds on something that occupied the dessert table. Curious I followed to see what miraculous confection he was enjoying so much (he didn't normally show such enthusiasm for desserts). To my surprise he picked up a piece of simple, humble, toffee. This chocolate covered confection was only a saltine covered in homemade candy and topped with chocolate and nuts. Curious I tasted a bite and realized- he was right.
There are many variations of this basic recipe but this is the version I keep making this year. When I brought it to a covered dish last night they asked me to please share the recipe so here it is- simple, quick, and delicious. I hope you find it enjoyable.
Chocolate Toffee Crisps 2 sleeves of saltine crackers
2 cups butter
2 cups (packed) dark brown sugar1½ cups semisweet chocolate chips
1 cup chopped pecans, toasted or 1 cup crushed peppermint
Line a 10”x15” baking pan with foil and spray with non-stick cooking spray. Place crackers in pan, side by side, filling entire pan (trim some if necessary). Preheat oven to 350 degrees.
Put butter and sugar in medium saucepan. Heat on medium-high heat until sugar dissolves and mixture boils. Allow mixture to boil for three minutes without stirring then pour over prepared crackers in pan.
Bake in oven for 7-9 minutes, until edges are slightly brown and bubbly. Remove from oven and turn oven off. Top with chocolate chips and place in oven for 1 minutes (to soften chocolate). Remove pan from oven and smooth chocolate over the entire cracker layer. Sprinkle with the toasted nuts and toffee bits. Allow to cool completely then cut or break into serving pieces.
Variations:
You can change this recipe in many ways. Try using different crackers (chocolate grahams, matzo, townhouse crackers, or saltines), different morsels (semi-sweet chocolate, white chocolate, peanut butter, butterscotch), and different toppings (macadamia nuts, almonds, pistachios, crushed peppermint, sprinkles, and toasted coconut). Create your own favorite recipe.
Holiday Fun in the Kitchen
Christmas is a time of baking. Visit http://www.cookingbright.com/ for our article on one of my favorite Christmas treats to bake, the "buche de Noel" (or yule log cake). If you decide to bake this chocolate confection or do something more simple- share the experience and involve others in the kitchen. By doing so you will create warm memories that last a lifetime.
For many families a gingerbread house is a fun annual tradition, however, building them can also be quite stressful and expensive. Save money on ingredients by using your leftover Halloween candy (if you have any), cereals for texture, and lots of frosting. Graham crackers and pretzels can also be used instead of pure gingerbread. Also consider other options- gingerbread classes are available at some restaurants, cooking schools, and resorts. The Gaylord Palms even offeres a weekend getaway with a gingerbread workshop. If you do decide to build your own consider using cardboard for reinforcment if you need it.
Sugar cookies are one of the least expensive and simplest options for baking with beauty for holidays. My dear friend Barbie does not cook much but her sugar cookies are amazing. She has graciously shared her recipe for all to enjoy the soft buttery goodness of an old- fashioned sugar cookie. These are terrific to roll, cut and decorate with friends of all ages.
For icing add a little milk to 2 cups powdered sugar and whisk until smooth. You can also use store bought frostings and sprinkles.
*Special thanks to Adam Cassidy for the beautiful sugar cookie photo from the FSS Zoo event last weekend and to the kitchen crew in my Friday morning cooking class that helped make the cookies.
For many families a gingerbread house is a fun annual tradition, however, building them can also be quite stressful and expensive. Save money on ingredients by using your leftover Halloween candy (if you have any), cereals for texture, and lots of frosting. Graham crackers and pretzels can also be used instead of pure gingerbread. Also consider other options- gingerbread classes are available at some restaurants, cooking schools, and resorts. The Gaylord Palms even offeres a weekend getaway with a gingerbread workshop. If you do decide to build your own consider using cardboard for reinforcment if you need it.
Sugar cookies are one of the least expensive and simplest options for baking with beauty for holidays. My dear friend Barbie does not cook much but her sugar cookies are amazing. She has graciously shared her recipe for all to enjoy the soft buttery goodness of an old- fashioned sugar cookie. These are terrific to roll, cut and decorate with friends of all ages.
Barbie’s Sugar Cookies
½ cup butter
1 cup sugar
1 egg
2 tsp baking powder
½ tsp salt
2 cups flour
½ tsp vanilla extract
Preheat oven to 400.
Cream the butter and sugar together. Add egg and vanilla. In separate bowl mix together remaining ingredients then blend into creamed mixture. Roll out dough then use a cookie cutter to shape. If dough becomes too soft refrigerate. Bake until slightly golden, about 7-10 minutes depending on size of cookie.
For icing add a little milk to 2 cups powdered sugar and whisk until smooth. You can also use store bought frostings and sprinkles.
*Special thanks to Adam Cassidy for the beautiful sugar cookie photo from the FSS Zoo event last weekend and to the kitchen crew in my Friday morning cooking class that helped make the cookies.
In the News
Thank you for the congratulations on the "Point of Light" award. Here are some of the news links from recents media on this:
http://www.flgov.com/release/11178
http://www.news4jax.com/morningshow/21791930/detail.html
http://jacksonville.com/news/columnists/charlie_patton/2009-12-08/story/one_of_us_bright_young_chef_from_jacksonville_named_
http://www.examiner.com/x-25338-Jacksonville-Christianity--Social-Issues-Examiner~y2009m12d11-Kitchen-light-shining-Bright-for-foster-care--adoption
http://www.examiner.com/x-25338-Jacksonville-Christianity--Social-Issues-Examiner~y2009m11d30-Chef-Jessica-cooking-up-a-pot-of-nutrition
http://www.floridafoodies.net/2009/12/jessica-bright-point-of-light-in.htm
http://www.flgov.com/release/11178
http://www.news4jax.com/morningshow/21791930/detail.html
http://jacksonville.com/news/columnists/charlie_patton/2009-12-08/story/one_of_us_bright_young_chef_from_jacksonville_named_
http://www.examiner.com/x-25338-Jacksonville-Christianity--Social-Issues-Examiner~y2009m12d11-Kitchen-light-shining-Bright-for-foster-care--adoption
http://www.examiner.com/x-25338-Jacksonville-Christianity--Social-Issues-Examiner~y2009m11d30-Chef-Jessica-cooking-up-a-pot-of-nutrition
http://www.floridafoodies.net/2009/12/jessica-bright-point-of-light-in.htm
Monday, November 30, 2009
Christmas Gifts To Make and Share
Visit our November/December issue of www.cookingbright.com to read our article about creative, budget savvy ways to make and give holiday gifts this year. When thinking of Christmas gift ideas consider simple options like homemade marshmallows- like the recipe below. Add a mug and jar of hot cocoa mix and you have a gift that is sure to keep almost anyone warm on a cool winter's night.
Marshmallows
2 envelopes powdered unflavored gelatin
¾ cup water
2 cups granulated sugar
½ cup water
1/8 tsp salt
1 tsp vanilla extract
Pour gelatin into the bowl of your mixer and add ¾ cup of water, allow to soften. In a small sauce pan stir together 2 cup sugar and ½ cup water, bring to boil and cook until registers 240ยบ with a candy thermometer. Remove from heat and stir into gelatin mixture. Stir in the salt and mix on high with the whisk attachment for 5 minutes. The mixture should then be cool and look like marshmallow fluff. Add the extract and mix and additional 5 minutes on high. Line a 9x13 baking dish with plastic wrap, oil the plastic, then pour marshmallow into pan and smooth. Allow to sit at room temperature for at least 4 hours. Cut into desired shapes using scissors, a knife, or a cookie cutter. Dust with powdered sugar and store in an airtight container.
** For best results do not attempt to make marshmallows on a humid day.
Hot Cocoa Mix
5 cups dry milk powder or non-dairy creamer
1 1/2 cup powdered sugar
1 cup cocoa powder
1/2 cup mini chocolate chips
2 TBSP instant coffee powder
2 TBSP ground cinnamon
1/2 tsp salt
Combine and mix all ingredients. Store in an airtight container. To make add 1/4 cup of mix (or more if preferred) to 1 cup boiling water. Stir to dissolve and serve with marshmallows.
Alternate recipe: Omit powdered milk/creamer and use hot milk instead of water when making.
Marshmallows
2 envelopes powdered unflavored gelatin
¾ cup water
2 cups granulated sugar
½ cup water
1/8 tsp salt
1 tsp vanilla extract
Pour gelatin into the bowl of your mixer and add ¾ cup of water, allow to soften. In a small sauce pan stir together 2 cup sugar and ½ cup water, bring to boil and cook until registers 240ยบ with a candy thermometer. Remove from heat and stir into gelatin mixture. Stir in the salt and mix on high with the whisk attachment for 5 minutes. The mixture should then be cool and look like marshmallow fluff. Add the extract and mix and additional 5 minutes on high. Line a 9x13 baking dish with plastic wrap, oil the plastic, then pour marshmallow into pan and smooth. Allow to sit at room temperature for at least 4 hours. Cut into desired shapes using scissors, a knife, or a cookie cutter. Dust with powdered sugar and store in an airtight container.
** For best results do not attempt to make marshmallows on a humid day.
Hot Cocoa Mix
5 cups dry milk powder or non-dairy creamer
1 1/2 cup powdered sugar
1 cup cocoa powder
1/2 cup mini chocolate chips
2 TBSP instant coffee powder
2 TBSP ground cinnamon
1/2 tsp salt
Combine and mix all ingredients. Store in an airtight container. To make add 1/4 cup of mix (or more if preferred) to 1 cup boiling water. Stir to dissolve and serve with marshmallows.
Alternate recipe: Omit powdered milk/creamer and use hot milk instead of water when making.
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