Category Archives: Blogger Collaborations

The Bee’s Knees Marbled PB Buckeyes

Bees & honey = a perfect pair. Peanut & chocolate = a match made in heaven. Put them together and what do you get? Chocolate peanut butter candy bliss.

Bee's Knees PB Buckeyes - Inside NanaBread's Head

Have you tried Peanut Butter & Co peanut butter yet? It’s The Bee’s Knees – quite literally. Their honey-infused peanut butter is a dream come true for peanut butter lovers like me who’ve been stirring honey into peanut butter since birth, or shortly thereafter. As a child, peanut butter was my go-to snack. Mom could get me to do just about anything for a jar of peanut butter. Hand me a jar and a spoon, and I would fold laundry or mop floors like it was my job. Flash forward to adult me, and I’m still stirring honey into peanut butter for a quick snack. That is until Peanut Butter & Co did it for me with The Bee’s Knees. As a member of the PB&CO Yum Squad, I accepted their challenge to play with my food and create a recipe to show off their Bee’s Knees peanut butter. They sent me two jars to play with (yum and thank you) and here’s what I did.

NanaBread’s Marbled Chocolate & Peanut Butter Buckeyes:
1 cup Bee’s Knees honey peanut butter
1 stick (8 tbsp) unsalted butter, at room temperature
1/2 teaspoon vanilla extract
1/4 teaspoon salt
2 1/2 cups powdered sugar, sifted & divided (see below)
1 cup Bob’s Red Mill almond meal
1/2 cup Hershey’s Special Dark cocoa powder
2 cups (12 ozs) chocolate chips (I used semisweet)
3 tablespoons paraffin (Gulf Wax), grated (optional)
salted, roasted peanuts for garnish

In a stand mixer, combine peanut butter, softened butter, vanilla, salt, 2 cups of the powdered sugar (setting aside 1/2 cup for later) and the almond meal. Blend on low speed until combined, then turn to medium speed and mix for 2 minutes until smooth. The dough should be the texture of soft play dough. Turn the mixture out onto a cutting board or sheet of parchment and divide it in half.

Gently knead the additional 1/2 cup of powdered sugar into half of the candy mixture until combined and smooth. For the other half, gently knead in the 1/2 cup of cocoa powder. Roll the chocolate dough into a square roughly 1/4″ thick. Roll the peanut butter dough into the same size square, then lay it on top of the chocolate square to form two layers of dough. Cut the square in half, forming two rectangles and stack them on top of each other, creating a rectangle four layers deep. Cut the rectangle into 1″ squares. Roll each piece into a ball and set aside on a parchment lined baking sheet. Rolling the dough into balls with your hands will create a pretty marbled effect. Once all the dough is rolled into balls, pop the baking sheet into the freezer so the buckeyes can firm up.

While the candy is chilling, melt the chocolate chips over a double boiler. If you don’t have one, simply place a metal mixing bowl over a saucepan with 3-4″ boiling water over medium heat. Once it starts to melt, whisk the chocolate until smooth. Add the grated paraffin (which helps set the chocolate so it doesn’t melt as easily when you pick it up) and whisk again until smooth. Dip frozen buckeyes into the melted chocolate, covering completely, and set them back onto the parchment lined baking sheet. Once dipped, place them in the refrigerator to firm up. Scrape the remaining melted chocolate into a plastic zip-style food bag and twist it to work the chocolate into one corner of the bag.

To garnish, snip the tip off the corner of the bag and pipe a spiral of melted chocolate on top of each buckeye. Top with a salted roasted peanut, and pop the sheet back into the fridge to set. Finished buckeyes should be stored in an air-tight container in the refrigerator, and should keep for up to one month.

Bee's Knees PB BonBons - CloseUp of Cut Candy

Besides being fabulously sweet & slightly salty, these peanut butter buckeyes are fun to make. I always tell people I love to play with my food, so I think my favorite part of this recipe was playing with the dough to make these candy bees (8 in all). As I said, the candy mixture is the texture of play dough, and I couldn’t resist. I also couldn’t stop giggling over them and the personality they had.

Bee's Knees PB BonBons - Bee CloseUp

I’m still playing with my Bee’s Knees peanut butter. My attempt at chocolate chip pancakes wasn’t a complete failure, but wasn’t what I’d hoped for. What did work was the peanut butter & honey topping. To make, combine 2 tablespoons of Bee’s Knees peanut butter with 2 tablespoons of unsalted butter, and microwave for 30-45 seconds until it is melted. Add 4 tablespoons of your favorite honey and whisk until smooth. Pour over your favorite pancake recipe and voilà! It’s a great way to enjoy that fabulous peanut butter & honey combo and add a little protein to your breakfast routine. It’s so good! If you don’t believe me, ask these guys.

Oops… looks like that little guy might not have gotten any. {burp!}

Bee's Knees Bees & Pancakes Collage - Inside NanaBread's Head

NOTE: As a member of Peanut Butter & Company’s Yum Squad, I am occasionally sent jars of peanut butter and/or peanut butter products to play with. No further compensation is received, and all opinions are my own.

PB&Co Bee's Knees Peanut Butter

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Filed under Blogger Collaborations, Food & Recipes

OKMHHOU: The Great Reunion

OKMHHOU - Group Snap

I love this photo! What’s most notable is not the colorful donkey piñata (whom we named Kevin), but that all seven of our OKMH (One Kitchen Many Hearts) crew are in the same place at the same time for the first time ever. That’s right. We all gathered here in Houston so that we could gaze upon each other’s faces live & in person for the first time ever. Granted, some of us have met over the past 3 1/2 years since we met via The Pioneer Woman‘s website, but never have we all been in the same place at once. Until now. But let’s start at the very beginning. In a galaxy far, far away…. no, wait. That’s another saga.

Once upon a time, about 3 1/2 years ago, several of us started reading The Pioneer Woman‘s website. And during that time, we began to reply to one another’s comments, or comment on the recipes each of us would upload to the Tasty Kitchen page. Over time, we began to write our own blogs and continued to comment and subscribe to each other’s blogs. That gradually morphed into closer friendships via Twitter, Facebook and Instagram. Eventually, we all joined Group Me (an instant messaging app) where we began to share even more personal aspects of our lives. Things we wouldn’t share on the Internet for everyone to see. Personal things. Things you share with your closest girlfriends. And eventually, we became more like sisters.

Before the girls arrived, I made two keepsake crafts for them – handmade monogrammed pillowcases and toast-themed coasters (aka Toasters). Pinterest – it’s where the magic begins.

OKMHHOU - Pillowcases

OKMHHOU - Toast Coasters

Kirsten of Comfortably Domestic was the first to arrive. This was actually her second visit; she came last May for a long weekend. We joke that we are Sisters From Other Misters. She came in from Michigan around noon. When she left that morning, her journey involved black ice on the highway and a night spent with family in another city to ensure she could get a plane out. Once here, it was sunny and 70F and we were dining on burgers on the patio at Good Company Taqueria. The Polar Vortex can bite it.

OKMHHOU - Kirsten @ Lunch

After lunch, we drove home to prep a Mexican fiesta banquet for the others because nothing says “Thanks for flying all day” like a fiesta and a pitcher of Mexican Martinis. This is where things got dicey. The remaining five of our group (Madelyn from La Petite Pancake, Megan from Country Cleaver, Beka from Kvetchin’ Kitchen, Allison from Decadent Philistines and Kat from Tenaciously Yours) were subjected to all kinds of drama. First, three of them were delayed in Denver due to high winds. It all worked out, though barely in Allison’s case, and they all 3 boarded the same plane from Denver to Houston. Kat came from the tundra of Minnesota where the roads were treacherous, but the airport was up and running. Let it be noted that Minnesota knows how to winter. Ice and 8′ of snow? They barely flinch. Madelyn, from the LA area, flew straight in. No sweat. Californians make everything look easy.

But wait – there’s more! After being blown away that they had scheduled all their flights to arrive within 30 minutes of each other, they gathered at baggage claim and made their way to the car rental shuttle. Our group had made a reservation for a 7-passenger Dodge Caravan minivan for the weekend. As soon as Madelyn stepped up to the counter to get the car, the entire building lost power. I’ll let the others explain what occurred since they were there in person, but let’s just say the rental company failed us. There was no car rented and the cab called by the rental company charged them $115 to drive them one-way to my house that night (which they were told would be reimbursed but still haven’t been). If ever a group of ladies deserved a pitcher of margaritas, this was it.

The next morning, Madelyn & Kat spent at least 2 hours on the phone with Customer Care only to be shifted from number to number, each time getting yet another disinterested service rep. After two hours, the bottom line was no rental van, a strong probability they would be forced to eat the cab fare, and no car to use for our planned day trip to Brenham. Finally, we resolved it by canceling the reservation from hell and calling another rental company near my home. It cost twice as much and ended up being a 10 passenger panel van, but hey… it was wheels and they were great to deal with. Thank you Walter at Avis! Of course, we took Kevin the Piñata Donkey with us everywhere.

OKMHHOU - Party Van Collage

For our first full day together, we were off to the Hill Country and Brenham, Texas where we met up with Katie from The Hill Country Cook. We had so much fun! We hit a few antique shops and bought a few blog props, then hit Must Be Heaven for lunch. It’s a family owned sandwich shop that also has an old-fashioned ice cream counter and a case full of pies. What is not to love about that? I chose the daily special consisting of a slice of quiche (I chose the bacon, cheese & mushroom) and a bowl of soup (broccoli cheese).

OKMHHOU - Lunch at Must Be Heaven

Then we dove into the pie case. Together, we tried the Dutch apple pie, the cherry, a lemon meringue and a slice of chess pie. Madelyn opted for an ice cream cone and although I don’t remember what it was called (something something Mexican cheesecake maybe?) I’ll never forget her face while she was eating it. When asked if it was vanilla, Mads said something like “It looks like vanilla, but it tastes like heaven in my mouth.” Ringing endorsement indeed. A cookie made it in there, too, but my focus was on the pie. I love pie.

OKMHHOU - Desserts at Must Be Heaven

After lunch, we had no choice but to walk it off with more shopping. Here in Texas, we love our state. Not just “Oh, it’s great here” but in a more rabid “Our state is the best. Long live the Republic!” way. As such, we hang lone stars and things shaped like Texas in the same way others hang family photos. Case in point – this wall hanging made from vintage Texas license plates. Because the only thing better than Texas stuff is Texas stuff layered on more Texas stuff.

OKMHHOU - License Plate State

It wasn’t all antiques and rusty metal, though. There were hats, vintage clothing, baubles & beads, sandals & flip-flops and crocheted vests galore. Also food blog props, vintage literature and a handful of Christmas ornaments were involved. We stayed so busy shop-hopping that when we finally slowed down enough for a few of the ladies to try on clothes, the rest of us hit the sofas and took advantage of a Twitter & Instagram break. As we like to say, “Snaps or it didn’t happen!”

OKMHHOU - Twitter Break

When we eventually noticed that the shops were closing and the streets were rolling up, we said a sad farewell to our buddy Katie. So happy she joined us! Top Row: Kirsten, Allison, Me & Beka. Bottom Row: Megan, Kat, Katie & Mads.

OKMHHOU - Group in Brenham

We waved goodbye and crawled back into the panel van to head home. On the way, we impulse stopped at Buc-ee’s – the greatest convenience store on earth. Why? 1) ladies’ restrooms with 30+ stalls featuring full wood doors, complete privacy, individual hand sanitizer dispensers and a full-time cleaning crew. 2) clothing department with beaver emblazoned t-shirts, cammo everything and beer koozies to match. 3) full-size BBQ grills, Lodge cast iron cookware and a cooking/cookbook area. 4) an entire aisle devoted to jerky. 5) Beaver Nuggets – both caramel corn & the nugget equivalent of Flaming Hot Cheetos. They’re seriously addictive. What’s truly hilarious is while we were in Buc-ee’s near Hempstead, Katie was simultaneously hitting Buc-ee’s on Highway 71.

One kitchen, many hearts. Many kitchens, one mind. It’s spooky, really.

OKMHHOU - Buc-ee's Stop

Back at the ranch, we feasted on TCP’s brisket, sausage, beans, slaw, and all the sauces & relish tray items you can imagine. If it could be pickled, it was probably there. We also cracked open the Shiner and assorted beers on ice. When we were filled to the brim and crying for mercy, The Complete Package broke out the homemade peach cobbler and Blue Bell vanilla ice cream. Lord, I love that man.

Sunday, we slept late and were treated to French toast waffles. The recipe isn’t on the blog yet, but it’s coming soon. After snarfing up waffles and enough bacon to make your eyes roll back in your head, we hit the road for Alvin, Texas. On the way, we stopped at Rustic Metal Works where we checked out the cute lawn art, wall hangings and assorted hardware. And since there was a taco truck right next door, we decided to stop for a snack that included one 5-piece taco plate with salsas, one lingua taco (tongue) and a chicharrón (pork rind) taco. Following the Blogger’s Rule, first we photographed and then we dug in.

OKMHHOU - Taco Truck Snacks

After passing the wet-wipes and blowing out a flip-flop, we made a quick pit stop at Walmart for replacement footwear and to take in the local color (read: topless woman in a pickup truck). From there, we hit the antique mall to shop for more blog props and household items we couldn’t live without. I found this vintage locker basket and fell in love. For $20, I couldn’t resist and now it’s on my sewing table holding fabric and ribbons. Love it!

OKMHHOU - Locker Basket for Fabric

Since Kirsten’s visit last May, we have cooed over the miniature donkeys near my house more times than I can count, so of course we had to take the others to visit. Luckily, when we arrived they were in the meadow close to the road and we even got an up-close encounter with two of them. They are beyond adorable. Keep in mind when you view the photos – these donkeys are full-grown adults. The baby we saw last May was the size of a cocker spaniel. That’s right, people – the babies are practically pocket donkeys and I adore them.

OKMHHOU - Field of Miniature Donkeys

OKMHHOU - Miniature Donkeys Coming to Visit

OKMHHOU - Allison & Beka Pet the Donkeys

Mads & Megan - Petting Donkeys

OKMHHOU - Donkey Close-Up

OKMHHOU - Megan & the Donkeys

Two out of two tiny donkeys agree: ear scratches are the best.

Monday was another late start. Over many coffees and a few chai teas, we pulled together the breakfast we’d dreamed of while planning our weekend – The Biscuit Bar. We made a big tray of buttermilk biscuits, a pan of sausage gravy, and pulled all the jams & jellies out of the fridge. Oh, and there was more bacon. Of course.

After breakfast, we broke out the packing supplies and the flat-rate boxes, and packed up everything that couldn’t or wouldn’t fit in suitcases. It was frantic. And hilarious. And Mads & I both scored a bag of Beaver Nuggets that wouldn’t pack. Hooray for Bonus Nugs!

OKMHHOU - Packing Suitcase Overruns

The only thing left was a return trip to Rustic Metal Works to rescue a flying pig. You see, Beka fell in love but talked herself out of it. Then we were distracted by street tacos, and it was decided that if she still woke up the next morning thinking of her new spirit animal, we would go back for him. Arriving to find the place locked up (closed Mondays) was like listening to air slowly released from a balloon. Luckily, if it fits it ships, so I agreed to go back later in the week and rescue a pig. Meet Al Porccino.

OKMHHOU - Al Porccino Comes Home

He’s adorable. And speaking of Beka, she had my name for our last OKMH box exchange. Check out my package. (Stop giggling.)

OKMHHOU - OKMH Box Items

That’s an assortment of hot sauces from her recent trip to Mexico, a bag of Australian Jungle Jellies, assorted bars of chocolates (not sharing), a bottle of Mexican vanilla, and a squirrel ornament from our day in Brenham. Perfect.

And so, after four days of endless chatter, late nights, very little sleep, way too much food and a few bottles of wine, beer and bubbles, our first live & in person One Kitchen Many Hearts weekend came to a close. It was fun. It was heartfelt. And it was way too short. Anyone who says friendships formed on the internet aren’t real are doing it wrong. These ladies are my friends, and I couldn’t love them more. We may be different shapes, ages and personalities, but that’s what makes us work as a group. We fill each others gaps. We support each other, both on our blogs and in our personal lives. It may have started with random comments on a website, but it has grown into so much more. I treasure these ladies, and it was really hard to watch that huge panel van drive away. If you don’t believe me, just ask Kevin.

OKMHHOU - Goodbye is Never Easy

I seriously can’t wait to do it again next year! I’ll bring Kevin.

OKMHHOU - The End

To see what the other ladies posted from our weekend, visit:
Megan at Country Cleaver
Kirsten at Comfortably Domestic
Beka at Kvetchin’ Kitchen
Allison at Decadent Philistines Save the World
Mads at La Petite Pancake
Kat at Tenaciously Yours

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Pizza Week: Pepperoni Rolls Two Ways

Pizza Week Calzones - Cut - Vertical

It’s hard to compete with pizza places – they’re fast, cheap and sometimes a little too convenient, if you know what I mean. How does any parent compete with a $5 pizza from Little Caesar’s? We can’t, really. But we CAN make easy pizzas at home. Are these going to pass for gourmet? No way! But that’s not what I’m going for here. For Pizza Week, I’m shooting for quick and easy.

TIP: I use frozen bread dough. You can make your own, but I’m a confirmed yeast slayer so prepared frozen dough works for me. To thaw it more quickly on a cold day, spray the inside of a gallon zip bag then insert 2 loaves of frozen dough and seal the bag shut. Place the bag on an electric heating pad turned to high heat and cover the dough & heating pad with a thick towel. Every once in a while, check to see how it’s progressing and flip the bag over.

Once the dough is soft and warm, flour your cutting board or work surface. I always get excited when a board gets floured. A myriad of warm and wonderful goodies begins right here.

A Floured Board - Inside NanaBread's Head

Place your bread dough onto a floured board, and using your fingertips, gently press the dough into a rectangle (roughly 8″ x 12″). Cover it with a lightweight kitchen towel and allow it to rest for 10-15 minutes. When it is well rested, grab a rolling-pin and roll the dough into a larger rectangle (about 12″ x 18″).

Pizza Week - Bread Dough

I like a simple sauce on my pizza, so a small can of tomato sauce with Italian herbs & spices blended in is perfect for me. I usually throw in a little garlic salt and hot chili flakes, as well as an extra pinch of dried oregano, but that’s optional. When you’re ready to assemble, lay out your toppings and get busy. Here’s how I put together an easy Pepperoni & Mushroom Calzone.

Pizza Week Calzones - Collage

Top to Bottom: a little sauce, provolone, pepperoni, button & baby bella mushrooms sauteed in butter, Italian 5-cheese blend & parmesan; stretch out the sides of the dough & cut with pizza cutter; pinch together ends, brush with olive oil (or see below) & bake until golden.

Want to blow your family’s mind? Melt half a stick of butter, throw in a little garlic salt & oregano and then brush it all over the top of your calzone just before you pop it in the oven. Bake until golden brown, then remove from the oven and allow it to cool for 5-10 minutes before slicing. Soft, gooey pizza has to be one of the greatest things to ever come out of an oven. Can I get an amen?

Pizza Week Calzones - Vertical

Pizza Week Calzones - Cut - Horizontal

Okay… so everyone loves pizza, but sometimes we don’t have time to make bread dough or wait for it to rise. Here’s my second version of quick pizza rolls – wonton-style. These could not be simpler. You’ll need a package of wonton wrappers (produce section), a package of string cheese, a package of pepperoni, a small bowl of water and a frying pan with about 3/4″ of canola or vegetable oil.

Pizza Rolls - Wonton Style - Collage

The key to these is that small bowl of water. Use the water to ‘paint’ the edges of the wonton wrappers. It acts as glue and causes the cornstarch coating on the wrappers to seal these puppies shut, which is really important when you drop them into hot oil. If yours start to peel open again, just dip your finger in water and stick it back together again. Fry in hot oil (325F) until golden brown, then remove to paper towels to cool. Presto! Pizza Rolls!

Pizza Rolls - Wonton-Style & Ready to Serve
I like to serve these with warm marinara. Again, I usually toss in some oregano and chili flakes. I like my marinara zippy. If you like your cheese ooey and gooey, just microwave these for 30-45 seconds just before serving.

Pizza Rolls - A Perfect Bite

Ready for MORE pizza? Check out our merry band of Theme Weavers and their gooey contributions to Pizza Week:

Monday:
Carrie @ Bakeaholic Mama – Pizza Dough & a King Arthur Flour giveaway

Tuesday:
Kat @ Tenaciously Yours – Zorbaz Taco Pizza
Kirsten @ Comfortably Domestic – 30-Minute Cornmeal Pizza Crust

Wednesday:
Megan @ Country Cleaver – Proscuitto & Pear Pie
Madelyn @ La Petite Pancake – Tangy BBQ Chicken Pizza

Thursday:
Beka @ Kvetchin’ Kitchen – Clam & Bacon Pizza
Monica @ The Grommom – Pesto & Roasted Veggie Pizza on Gluten-Free Crust

Friday:
Jeanne @ Inside NanaBread’s Head – that’s me!
Lauren @ Climbing Grier Mountain – Caramelized Onion, Sausage, and Barbecue Pizza with Ranch Dressing
Kirsten @ Comfortably Domestic – Greek Pizza

PizzaWeekBadge

Honorable Mentions: The following are blog posts I’ve drooled over on other blogger’s websites. While not a part of our Pizza Week shenanigans, they are definitely worth a mention.

Megan @ Country Cleaver – Carnitas Pizza with Mango Margaritas

Carrie @ Bakeaholic Mama – Jalapeno Popper Buffalo Chicken Pizza

Lauren @ Climbing Grier Mountain – Pot Roast Naan Pizza with Caramelized Onions & Fontina

Anne @ From My Sweet Heart – Sausage, Egg & Cheese Breakfast Pizza

Michelle @ Brown-Eyed Baker – Pizza Dip

Christina @ Dessert For Two – Chocolate Raspberry Dessert Pizza

Bev @ Bev Cooks – Simple Tandoori Chicken Naan Pizza

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Foodie Challenge: Balsamic Reduction

Ever read the fabulous food blog Country Cleaver? You should. It’s author, Megan Keno, is amazing. Each week, she posts an instructional kitchen how-to lesson. This week, it was how to make a perfect balsamic vinegar reduction. One ingredient, one method, one beautiful result. As a new twist, she is turning her How-To Tuesday posts into a monthly contest. The winner receives a $25 gift card to Target. I like Target, but I love a food challenge. Let’s do this!

Photo courtesy of Megan at CountryCleaver.com; used with written permission

Photo courtesy of Megan at CountryCleaver.com; used with written permission

To participate, you must follow Megan’s how-to lesson and then show your work. I like this SO much better than math class word problems. Since I had a bottle of balsamic vinegar in the pantry, I jumped right on it and used my reduction for lunch. First, let’s talk about the process. All you need is a bottle of balsamic vinegar and a heavy-bottomed saucepan with rounded edges.

Bahn Mi - Balsamic Reduction Collage

Step 1: Measure 1 cup of balsamic vinegar.
Step 2: Pour it into a saucepan with curved sides (important for whisking).
Step 3: Cook over medium-low heat until reduced by 1/2 and syrupy.
Step 4: Pour into a heat-proof glass container & cool to room temp.

It’s really that simple. I will say, I was afraid I would burn this and have to pour it out or start over. To prevent that, I stayed close to it, whisked often, and when it started to bubble and thicken, I reduced the flame to low – just to be sure. When it was thick enough to coat a spoon and I could scrape a path through the pan with a silicone spatula, I knew I was golden.

Bahn Mi - Balsamic Reduction Test

So what do you do with balsamic reduction? I decided to use mine on sandwiches for lunch – specifically spicy chicken bahn mi sandwiches. Because why eat a boring bologna sandwich when you can have something schmancy? Actually, I hopped on this one because I had all the ingredients at hand.

Bahn Mi - Finished Sandwich Glamor Shot

Oh yeah, baby…. come to momma! This sandwich was so flipping good, y’all. It was absolutely packed with flavor. Would I eat it again? You bet your sweet bippy I would. Here’s what you’ll need to make it at home.

NanaBread’s Spicy Chicken Bahn Mi:
1 boneless, skinless chicken breast
1 tbsp. extra virgin olive oil
1/2 tsp. garlic salt
1 tsp. Penzey’s Bangkok Blend spice mix
2 bakery buns (soft on the inside/crusty on the outside)
1-2 tbsp. Thai chili garlic paste
6 baby carrots, julienned
1 jalapeno pepper, thinly sliced
1 orange mild pepper, thinly sliced
2-3 tbsp. roasted peanuts, chopped
a few rings of purple onion, thinly sliced
one leaf of romaine lettuce, julienned
one handful of cilantro, stems removed
1-2 tbsp. balsamic vinegar reduction
lime wedges, for garnish & squeezing

This recipe starts with the balsamic vinegar reduction.

Bahn Mi - Balsamic Reduction

While your vinegar is reducing, prep your chicken breast by trimming off any excess fat and slicing it into 1/2″ cutlets. Heat a non-stick skillet over high heat, add 1 the olive oil, then carefully add the chicken cutlets to the pan. Sprinkle generously with garlic salt and Bangkok blend and cook just until done, flipping once (approx. 2 minutes on each side). Remove to a plate, tent with foil, and allow them to cool. And try not to snitch, which isn’t easy, because that Penzey’s spice blend smells amazing.

Bahn Mi - Finished Chicken

While your chicken rests, warm your bakery buns. I like to wrap mine in aluminum foil and throw them in the oven on low for about 15 minutes. While they’re warming, julienne your vegetables and chop your peanuts.

Bahn Mi - Ingredient Round-Up

Bahn Mi - Roasted Peanuts

When you’re ready to assemble, slice your bun almost in half horizontally (don’t go all the way through). Smear a generous tablespoon of chili garlic sauce on the bottom half of the bun (or less, as you prefer). Top with a row of chicken cutlets, then layer on the lettuce, peppers, purple onion, carrots and cilantro. To finish, drizzle with balsamic reduction and a squeeze of lime. Hello, gorgeous!

Bahn Mi - Finished - Grey Background

Oh, how I wish we had smell-a-vision. There’s so much going on here. The chicken smells warm & spicy, the chili garlic sauce opens your sinuses, and the balsamic vinegar is tangy and sweet all at the same time. This entire sandwich is an explosion of flavors, and the beauty is that they all seem to balance each other out perfectly – spicy but sweet, crispy yet soft, crunch and creamy.

I served these with one of those microwaveable Asian pad-thai-style noodle bowls topped with a sprinkling of chopped peanuts, a few pepper slices and some fresh cilantro. {Claps hands, drops mic, walks away. Boom!}

Bahn Mi - Finished Sandwich Glamor Shot2

I think Megan’s How-To Tuesday challenges and I are going to get along just fine. And if I don’t win the Target card, I’m still a winner. Because I got to eat that sandwich.

If you want to follow along or jump in and participate, follow Megan at www.countrycleaver.com, or on Twitter @CountryCleaver, or on Instagram and follow the #HowToYOUsDay hashtag.

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OKMH – The December Issue

OKMH Collage 2013

Ah, the holidays. A time for family, friends, gifts, and food followed by more gifts and even more food. Am I right? This month, our One Kitchen Many Hearts band of merry elves kissed 2013 goodbye and bid 2014 a hearty hello with our last round of gift boxes for the year. My December box was from Beka of Kvetchin’ Kitchen fame. Here’s a look at the bounty she sent.

OKMH Dec2013 - All The Goodies

So many fabulous things stuffed in one box! Let’s start with The Cuteness.

Chippy Collage

Oh how I love a cute squirrel or chipmunk. Close friends & family know that I often joke about buying a squirrel ranch to retire to in our old age. I can picture The Complete Package and I sitting on the porch in our rockers, sipping on a bourbon, watching the ‘herd’ come in for the evening. Laugh if you want, but it’s a great way to use up the seven pounds of pecans & assorted nuts in my freezer. And every girl should have a dream.

Next up: The Sparkles

Nail Polish Collage - Dec2013

Mani/pedis (or what we like to call Paws & Mitts) are an OKMH staple. This month, Beka clearly outdid herself by sending a 14-pack of Elf Polish. Get it? Elf. Christmas. I see what she did there. Even more impressive than her holiday humor is the variety of colors & sparkles included in the set. My favorite is the color/sparkle combos like the metallic silver and the chunky silver & black glitter. Or the pastels paired with the white snowflake glitter. Want gold? We got it! Partial to pinks? They’re in there, along with a passionate purple/blue shade, a groovy green and a few not-so-naughty nudes. I love it all!

And now: The Edibles

Food & Bev Collage

Just take a second to soak this in. That’s apple pie cream liqueur, coconut jam (aka coconut curd), and a bottle of Dr Pepper jelly beans. First of all, that coconut jam is off the charts amazing. I sampled it with a spoon and was this close to eating the entire jar. So creamy, so dreamy, so…. coconutty. I want to pair it with chocolate. Or smear it on a roasted banana. But what I don’t want to do is share. Speaking of sharing, the grandkids (Jonah Bear & Lilly Bug) were here when the box arrived and immediately volunteered to sample the jelly beans. They got 4 thumbs up, Beka. Way up. I have yet to try the apple pie liqueur, but that won’t last long. It’s supposed to be close to freezing in Houston tonight, and The Complete Package & I don’t do ‘cold’ well. I’m thinking hot toddies of apple pie cream liqueur mixed with my homemade Apple Pie Moonshine may be in order, or perhaps a spiked vanilla latte.

And that’s where the next part of Beka’s box comes in: The Drinkables

Coffee Cocoa Collage - Dec2013

Know what pairs well with Apple Pie Cream Liqueur? I’m guessing caramel macchiato or vanilla bean coffees and/or vanilla rose cocoa mix. Thanks, Beka! Just in time for our cold snap. I feel toastier already.

Nothing warms the heart like friends & family, and Beka’s last gift brings that point home. I’ll call our last reveal: The Collectibles

Frame & Card Collage

Adorable frame, Beka! And I know just which picture to put in it. It hasn’t been taken yet, but I have plans. Big plans. February plans. Did you notice? It’s a recordable frame. There’s a nifty recorder built into the back of the frame so you can record any message. Or song. That’s What Friends Are For, You Have A Friend In Me, Girls Just Wanna Have Fun, Feelings… so many earworms, so little time. Let me know if any of those sticks with you all day. You’re welcome.

Now if you want to see what I sent to Allison, CLICK HERE!
From there, you can see the fun unfold with:

Kirsten @ Comfortably Domestic
Megan @ Country Cleaver
Kat @ Tenaciously Yours
Mads @ La Petite Pancake
Beka @ Kvetchin’ Kitchen

Wishing you all health, wealth and a Happy New Year! -jeanne

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Pie Week: Black & White Coconut Tart

The Theme Weavers are ringing in the holidays with PIE WEEK. Wahoooooo! I love pie. Love, love, love it. It’s my favorite of all of the Food Groups – Pie, Bacon, Cheese, Chocolate & Booze. If only we could all be in one room so we could face plant into all the glorious pies to be featured this week, it would be a dream come true. Also dreamy, this gorgeous Black & White Coconut Tart.

Black & White Coconut Tart - Banners

It starts with Kirsten’s ‘No Excuses’ pie dough recipe, pre-baked into the perfect vessel. Then it gets a schmear of hot fudge sauce (it’s okay… just breathe) and a luscious layer of coconut cream. Finally, it’s crowned with glorious mounds of whipped cream and toasted coconut. Have I mentioned that I love pie?

Let’s start at the beginning – a very good place to start. Pie dough. When I say this one is easy, I’m not joking. Made in the food processor, it’s ready in a flash and flawless every single time. It’s the only recipe I use.

Black & White Coconut Tart - Kirsten's Pie Dough

For this tart, I chose to use a vintage 8″ square baking tin I found while antiquing with Kirsten last May. Using the pan reminds me of her and proves two points – 1. food = love and 2. blogging friends are real (and are lots of fun).

Black & White Coconut Tart - Fitting Dough to Pan

One of my favorite pie tools – a pizza cutter. I love a good sharp edge when working with pie dough. There’s no better example of that than this next shot, where I decide to make a fancy braided edge for my tart. Curse you, Pinterest!

Black & White Coconut Tart - Braid Collage

Did I just hear you say “Whatever!”? Oooo… I’m gonna… Ha! Not really. Truth is, this trick is not as complicated as it looks. I found the key is pinching the ends together and pressing them into the countertop to anchor the strands. From there, it’s just a regular braid. When you’re done, pinch the other ends together to seal the deal, then apply it to the tart with a little egg white as glue.

Black & White Coconut Tart - Egg Wash Glue

Once applied, press gently to make sure it’s stuck, then pop then entire thing into the freezer for half an hour. Why? Because a frozen pie shell bakes much better than a room-temperature pie shell. More flaky layers; less shrinkage. After 30 minutes, remove it from the freezer, line it with parchment paper and fill it with dried beans or pie weights to keep the crust from falling into the pan while it bakes. My tip: cut two paper strips to create a sling instead of trying to fold parchment into the corners. Ain’t nobody got time for that!

Before (L) and after (R) - the beans keep the dough in place.

Before baking (L) and after (R) – the beans keep the dough in place.

Bake in a hot oven until it’s a light golden brown, then allow it to cool for at least 15 minutes with the beans still in place. After 15 minutes, you can lift out the beans and allow the tart shell to cool completely. If you plan to put your dried beans back in the pantry for soup later, be sure to let them cool completely before you seal them into a container. If you don’t, they’ll create steam in the container which will cause them to mold later.

While my tart shell was chilling, I made a batch of coconut custard from the America’s Test Kitchen Family Cookbook. I chose this filling because it used coconut milk for extra flavor, which was a good call – it’s dreamy. Cooked on the stove, it comes together quickly. The hardest part is resisting the urge to eat it while it cools. Once it’s done and slightly cooled, the trick is to cover it with plastic wrap so it doesn’t get that tough pudding skin layer on top. Two words that should never be used together – pudding & skin.

Black & White Coconut Tart - Coconut Custard

So now you have a baked & cooled tart shell and a cooled custard. What’s next? Assembly! First up is a layer of your favorite fudge sauce, then a thick layer of coconut custard, and finally a piped dome of whipped cream sprinkled with lightly toasted coconut. Licking the spatula is highly recommended.

Black & White Custard Tart - Filling Collage

Days like this make me happy to be one of those people who plays with their food. This one was fun to put together. Have you ever made anything that turned out so perfectly you thought, “Man, I hate to cut this!” Yeah, me neither.

Black & White Coconut Tarts - A Slice

NANABREAD’S BLACK & WHITE COCONUT TART:

One recipe of No Excuses Pie Dough (use half, freeze half for later)
One batch of America’s Test Kitchen Coconut Cream Pie custard:

  • 1 14-oz. can coconut milk (not cream of coconut)
  • 1 cup whole milk
  • 1/3 cup shredded coconut
  • 2/3 cup sugar (divided in half)
  • 1/4 teaspoon salt
  • 5 large egg yolks
  • 1/4 cup cornstarch
  • 2 tablespoons unsalted butter (cold & diced)
  • 1 1/2 teaspoons pure vanilla extract

One batch of stabilized whipped cream topping:

  • one pint heavy whipping cream
  • 1/4 cup sugar
  • 1 heaping tablespoon instant vanilla pudding powder

One cup of your favorite hot fudge sauce (at room temperature)
One cup lightly toasted unsweetened coconut flakes, for garnish

To make the pie shell:
Roll the pie dough out and place in a lightly sprayed pie or tart pan. Flute or attach a decorative edge, then freeze for 30 minutes. Remove from the freezer, line the pie shell with parchment paper, fill with pie weights or dried beans, and bake at 400F for 15-20 minutes, or until the edge is a light golden brown. Remove from the oven and cool 15-20 minutes, then lift out the paper & beans and allow it to cool completely.

To make the custard:
In a heavy saucepan, bring the coconut milk, whole milk, shredded coconut, 1/3 cup of sugar and salt to a gentle bubble, stirring often. In a separate bowl, whisk together the egg yolks, remaining 1/3 cup sugar, and cornstarch until smooth. Slowly ladle about 1/2 cup of the hot custard into the egg yolk mixture, whisking vigorously to avoid lumps. Once combined, whisk the egg yolk mixture into the pan of custard and whisk to combine. Continue to simmer over medium-low heat until the custard begins to thicken. Whisk in the vanilla extract and turn off the heat. Move to a cold burner and allow it to cool for 15 minutes, then cover with plastic wrap and allow it to cool, covered, until it comes to room temperature.

To make the whipped cream topping:
In the bowl of a stand mixer, combine the heavy cream and sugar. Whisk on high until the cream just begins to thicken. Sprinkle in the instant vanilla pudding powder and continue to whisk until stiff peaks form. Scrape into a piping bag with a large star tip and keep refrigerated until ready to use.

To assemble the tart:
Spread a 1/4″ to 1/2″ layer of your favorite hot fudge sauce into the tart shell, spreading it an even layer. Gently spoon the coconut custard onto the fudge sauce layer and spread it into an even layer. Top with whipped cream and shaved coconut and chill until ready to serve. Makes four large servings or six smaller ones, if baked in an 8″ x 8″ square pan as seen above. Keep refrigerated.

Black & White Coconut Tarts - My Slice

Before you face plant into that last shot, be sure and check out these Theme Weavers and their crusted contributions to Pie Week:

Monday, Nov. 18:
Kirsten @ Comfortably Domestic – Mile High Apple Pie
Anne @ From My Sweet Heart – Cranberry Cherry Ricotta Pie
Haley @ The Girly Girl Cooks – Coconut Cream Pie
Katie @ The Hill Country Cook – New Mexico Apple Pie

Tropical Tuesday, Nov. 19:
Mads @ La Petite Pancake – Pineapple Pie
Monica @ The Grommom – Papaya Pie
Jeanne @ Inside NanaBread’s Head – Black & White Coconut Tart (that’s me!)

Wednesday, Nov. 20:
Kat @ Tenaciously Yours – Grandma’s Chocolate Pie
Carrie @ Bakeaholic Mama – Chocolate Cream Pie
Kirsten @ Comfortably Domestic – Maple Sweet Potato with Swiss Meringue

Thursday, Nov. 21:
Shanna @ Pineapple and Coconut – Boozy Pumpkin Eggnog Pie
Carrie @ Bakeaholic Mama – Sweet Potato Tartlets
Christina @ Buffy and George – Deep Dish Apple Pie

Friday, Nov. 22:
Madeline @ Munching in the Mitten – Sweet Potato Pie
Allison @ Decadent Philistines Save the World – Refrigerator Pumpkin Porter Chocolate Pie with Toasted Pumpkin Porter Marshmallow “Meringue”
Lauren @ Climbing Grier Mountain – Mini Butternut Squash Glazed Pie Stacks with Marshmallow Frosting

Saturday, Nov. 23:
Megan @ Country Cleaver – Biscoff Pie with Whiskey Mallow Fluff
Kirsten @ Comfortably Domestic – Berry Cherry Pie
Shanna @ Pineapple & Coconut – Persimmon & Pear Brandy Pie with Vanilla Bean Crumble

OLYMPUS DIGITAL CAMERA

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OKMH – The October Box

OKMH Collage 2013

It’s that time again, kids – time for another One Kitchen Many Hearts box. Wahoo! I love mail days like OKMH, where blogging buddies send care packages to one another round-robin-style. For October, I sent a box of love to Madelyn in California and received a box from Kat in Minnesota. Here’s what Kat sent. It started with this card. So much promise in a 4×6 format.

OKMH - October 2013 - Card

As promised, there was so much to squeal over. As the postscript hints, there was a pashmina (possibly from Paris) in a lovely blue hue. So pretty. Ooo la la!

OKMH - October 2013 - Pashmina

And two bags of what can only be deemed the Rolls Royce of rice.

OKMH - October 2013 - MN Wild Rice

I already have plans that involve roasted chicken with mushrooms and grilled shrimp with lemons. Or maybe a wild rice salad with dried cranberries, oranges and nuts. So many possibilities hidden in those gorgeous ebony grains. In sharp contrast, these next goodies have no possibility of lasting. Zero. Zip. Zilch.

Caramello Bar - RIP

No mincing words here. That Caramello Bar died instantly. Thankfully, it was a quick & painless death. I made sure of that. It wasn’t pretty, but it was quick. These are lasting a little longer, but not by much.

Chocolate & Caramel Collage

Okay, confess. When you see a chocolate bar with grid lines, and that bar breaks contrary to said lines, are you compelled to ‘fix’ it by evening it up? To the point that you may eat additional squares just to make sure the bar is neatly within the lines? No? Tell the truth! It can’t just be me!

Yes, I color within the lines.

But my favorite squee-inducing gift from Kat is the vintage cookbooks (cookbooklets?) from the 30’s, 40’s and 50’s. Seriously, they are too much fun!

OKMH - October 2013 - Vintage Cookbooks

Techniques, ingredients and product sizes may have changed over the years, but the tried & true recipes and killer artwork of yesteryear never go out of style.

40's Cookbook Art Collage

Vintage Cookbook Collage

Never has a sandwich filling been so happy to leap onto a loaf of bread.

OKMH - October 2013 - 50's Happy Sandwich

Hello 1950’s Thanksgiving Dinner. Hubba hubba! Please pass the gravy.

OKMH - October 2013 - Thanksgiving Spread

Pillsbury’s annual bake-off contests have been bringing home bakers together through blood-sport baking battles throughout the years, but I had no idea how many years. Kat’s flea market collection included these two vintage gems.

OKMH - October 2013 - Vintage 50's Baking Books

OKMH - October 2013 - Pillsbury Bake-Off Book

That’s the $25,000 winner from the second annual Pillsbury Bake-Off. From 1950. At the Waldorf Astoria Hotel in New York City. Amazing. Also stellar – Mrs. G. Harold Kirk of Bar Harbor, who knows how to dress for an occasion.

OKMH - October 2013 - Dolled Up Contestant

In an age where people feel comfortable wearing their pajama pants to shop and/or board airplanes, Mrs. Kirk is a breath of fresh air. She is, without a doubt, even more fabulous than her prize-winning crabmeat cobbler.

I was super excited to find this recipe for Raisin Cream Pie, since it reminded me of the Sour Cream Raisin Pies of my youth, and then this recipe card fell out of the booklet and I got a bonus recipe for Baked Beans. Like a gift from heaven.

OKMH - October 2013 - Bonus Baked Beans Recipe

The best indication a recipe was loved is the stains all over it. This one was obviously a favorite. Most touching for me, was this wee booklet that still had the mailing label attached. It was a simple shortening recipe booklet from Swift & Co. addressed to Mrs. Robert Fleischehhacker of Fort Ripley, MN.

OKMH - October 2013 - Vintage Mailing Label

Did you catch that? Two pennies for postage? No way! Most notable was her address – Route #2 with no zip code. These, my friends, were simpler times. When people knew their neighbors, shared their tables and crafted meals not only from scratch, but with a great deal of love. And just like the recipe booklets, this box from Kat is meant to be shared. I may make a dish soon to share on the blog. And I’m thinking of baking a wild rice casserole for our extended family at Thanksgiving. But I probably won’t share the chocolate.

And just when you thought I was getting sentimental.

OKMH - October 2013 - 40's Cookbook Art1

To see what everyone else shipped & received this month, visit:

Mads @ La Petite Pancake – recipient of my box
Kat @ Tenaciously Yours – who sent this box to me
Beka @ Kvetchin’ Kitchen
Kirsten @ Comfortably Domestic
Megan @ Wanna Be A Country Cleaver
Allison @ Decadent Philistines Save the World

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