Homemade Pita Bread

It’s summer and one of the perfect canvases for a summer meal is the reliable pita bread! Let’s all remember my mother is Greek!! Last weekend, I decided to tackle homemade pita bread, thinking it was a big chore and difficult to do, much to my surprise it was super easy. I know you’re thinking really how is this easy? It’s 5 steps –  measure, mix, rise, pull and grill. If you are like me , how many times have you watched Bobby Flay make flatbread or pizza or pita on the grill and wonder how is this not a mess. I’m here to tell you , Bobby speaks the truth when he says it’s easy. The key is to put  the dough on the grill and let it bake a a minute or two.  The dough pulls away naturally once it’s baked.  The taste of home made pita is so superior to store brought you will want to give this a try!  I’ll have a few recipes coming up that is the perfect complement to homemade pita! Yum!!

From by the bay, wishing you perfect pita food memories!

Maryann

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Home made Pita Bread

Adapted from mygreekdish.com as posted by

 

Ingredients

  • 17 1/2 ounces  all-purpose flour
  • 1 teaspoon dry yeast
  • 1 tsp salt
  • 1 tsp sugar
  • 1 1/2 glass of lukewarm water (40C)

 

Instructions

  1. To prepare this pitta bread recipe start by sieving the flour into your mixer’s bowl. Add the yeast, sugar and salt and blend with a spoon.
  2. Add a little bit of water and start mixing, using the dough hook. Pour in the water a little bit at a time, at a steady stream, whilst mixing. Wait each time for the water to be absorbed and continue adding some more.
  3. Depending on the flour, the dough may or may need a little bit less water than this pita bread recipe calls for. After mixing for a while, the dough for your pita bread should become an elastic ball. If the dough is still crumbled, you should add some more water. If it becomes too sticky, this means that you added more water than needed. In that case, add 1 tsp of flour and continue mixing.
  4. When done, cover the dough with plastic wrap and let it sit in a warm place, for at least 1 hour, until it doubles its size. This is an important step for this pita bread recipe, so that the pita bread becomes fluffy and soft.
  5. Take the dough out of the bowl and knead a little bit with your hands. Split in 6 evenly sized portions.
  6. To form the pita bread, you can either use a rolling pin, or stretch it with your hands for a more rustic look (and my preference actually ), about 1/4 inch thick.
  7. Heat an outdoor grill.  Put the stretched dough on the grill and close the cover. Let bake a minute or two and flip the bread. Grill another minute and remove. If you don’t want to use the grill – heat a non-sticking frying pan to medium-high heat (with no grease) and fry each pita bread for about 3-4 minutes on each side, until slightly colored and still soft. To give more color, push the pita bread with a wooden spoon on the pan. Remove the serve.
 

Green Tea ( Matcha) Pound Cake

During my recent trip to Thailand , I came across desserts using powdered green tea or matcha. Matcha has been used over the years as a mood enhancer. It is rich in nutrients and antioxidants. Using the powdered green tea as an ingredient to my pound cake lends a light green color to the batter. Once the pound cake is baked it lends slight acidic yet sweetness to the cake. The results using green tea in my pound cake result is a cake that is beautiful to look at and delicious to eat!

From by the bay, wishing you green tea food memories!

Maryann

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Green Tea ( Matcha) Pound Cake

Ingredients cake
Nonstick vegetable oil spray
2 cups all-purpose flour plus more
1 1/2 teaspoons fine sea salt
1 teaspoon baking powder
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
5 large eggs
1/4 cup milk
1 tablespoon matcha ( powdered green tea)
2 teaspoons vanilla

Ingredients Glaze

  • 1 cup confectioner’s sugar
  • 5 tablespoons milk
  • 1/4 teaspoon vanilla
  • 1 teaspoon matcha ( powdered green tea)

Directions
Arrange a rack in middle of oven; preheat to 325°. Coat a 9x5x3″ loaf pan with nonstick spray. Dust pan with flour; tap out excess.Whisk 2 cups flour, salt,  matcha and baking powder in a medium bowl. Using an electric mixer, beat butter on medium speed until light and fluffy, 2–3 minutes. Add sugar; beat until well incorporated, 1–2 minutes. Add eggs one at a time, beating to blend between additions. Add milk and vanilla; beat until well combined (mixture will look curdled) 2–3 minutes. Add dry ingredients; reduce speed to low and beat just until blended. Pour batter into prepared pan; smooth top.Bake cake, rotating halfway through, until a tester inserted into center comes out clean, about 1 1/2 hours. Transfer to a wire rack and let cool completely in pan. Run a sharp knife around sides to loosen; unmold cake. Cool. Combine ingredients for glaze in a bowl and mix until smooth. Drizzle on top of cake. Let glaze harden and serve. Store airtight at room temperature.

blog green tea cake

Jalapeno Kale Coleslaw

blog jalapeno slaw

I’m getting ready for the summer and grilling season, which has me in the kitchen testing new light side dishes. Here is a delicious new take on a favorite classic, coleslaw. My slaw adds some shredded kale, the dressing is light and bright using fresh lime juice along with fresh jalapeno and olive oil. Using the food processor ensures that the jalapeno flavor is subtle and it doesn’t add much heat but lots of flavor. You’ll love to add this dish to your summer meals.

From by the bay , wishing you bright summer food memories!

Maryann

 

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Jalapeno Kale Coleslaw

Serves 6

Ingredients for salad

1 head of green cabbage , finely shredded

1 cup of kale, remove ribs and finely shredded

1/2 cup red onion finely sliced

Ingredients for dressing

1/2 olive oil

juice of 4 limes

1 teaspoon fine sea salt

1/2 teaspoon freshly ground pepper

1 small jalapeno seeded and chopped

Directions

To make dressing combine all the ingredients in a food processor and first pulse and then mix until emulsified. Pour dressing over salad and mix well. Serve cold or at room temperature.

Buttermilk Pudding with Strawberry Rhubarb Compote

A sure way to welcome the bounty of spring is using the early rhubarb and strawberries in a delicious compote flavored with rich vanilla. This compote is the perfect topping for breakfast on top of pancakes, french toast or Greek yogurt or use the compote to complete desserts such as cake , ice cream or pudding.  I find the best match to this compote is this old fashion buttermilk pudding. The buttermilk pudding is slightly tart, creamy, smooth and rich. It’s the perfect balance to the tart and sweet compote.  You can also enjoy this pudding on its own or just topped with fresh berries.

From by the bay, wishing you creamy buttermilk food memories!

Maryann

 

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Buttermilk Pudding with Strawberry Rhubarb Compote

Serves 4 to 6

Serve the buttermilk pudding and top with the Strawberry Rhubarb Compote.  Recipes follow.

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Buttermilk Pudding

Ingredients
1 1/4-ounce envelope unflavored gelatin

1 cup heavy cream

2/3 cup sugar

2 cups buttermilk

1 teaspoon vanilla extract

canola oil for the ramekins
Directions
Combine the gelatin with 1/4 cup water in a small bowl or measuring cup and let stand for 3 minutes. In a small saucepan, over medium heat, combine 1/2 cup of the cream and the sugar. Cook, stirring, until the sugar has dissolved. Remove from heat and whisk in the gelatin.
In a large bowl, combine the buttermilk, vanilla, and the remaining cream. Stir in the warm cream mixture.
Lightly oil six 6-ounce ramekins. Divide the mixture evenly among the ramekins. Refrigerate, covered, 3 hours or overnight. To serve, run a knife around the edge of each ramekin and invert onto plates.
Darienne Sutton
August 2007 in Real Simple

Strawberry Rhubarb Compote

 Ingredients

1 ¼ cups juice and/or water
½ cup  sugar
1/4 cup  agave nectar
1-pounds rhubarb, trimmed and cut into 1/4 –inch wide pieces
1 pound (450 g) strawberries, hulled and quartered
1 teaspoon vanilla and optional 1 teaspoon framboise

Directions
In a large, nonreactive saucepan, heat the water, juice, ginger, sugar, and agave. When all the sugar is dissolved and the syrup is simmering, add the rhubarb and let the rhubarb cook in the simmering syrup until it’s just softened, which may take as little as 5 minutes, depending on the rhubarb. Add the strawberries and  simmer another five minutes. Remove from heat and add the vanilla and  the framboise, if using. Cool and refrigerate until ready to use. Serve warm or room temperature.

 

 

 

Best Lemon Desserts for Spring

Pick from these favorite desserts featuring the clean, tart taste of lemons!!
Enjoy from the by the bay!
Maryann
blog lemon square

Lemon Bars
makes 9 bars or 18 small bites

Crust:
1 cup flour
1/2 cup confectioner’s sugar, plus more for dusting bars
pinch salt
1 stick  unsalted butter softened, plus more for greasing

Filling:
3 eggs
1 1/2 cup fine sugar
1 tablespoon lemon zest
1/2 cup fresh lemon juice
1/2 cup flour
1/2 teaspoon baking soda

Directions

Preheat oven to 350F. Lightly grease a non stick pan 8 by 8
Make the crust by combining  flour, confectioner’s sugar, salt into a bowl. Add butter and mix with your hands to make pea size crumbs.  Turn into the greased pan and press the dough down into the bottom of the pan covering it all. Place in oven and bake for 20 minutes. Take out and cool.
While crust is baking make filling by using an electric mixer to combine the eggs, sugar, zest, juice, flour and baking soda. Mix until smooth. Pour filling into baked crust and bake for 35 minutes until filling is set. Take out of the oven let cool and cut into 9 bars. Dust with confectioner’s sugar and serve.

blog citrus pound cake
Citrus Pistachio Pound Cake
Recipe published in Bon Appetit 2012 from The Tasting Room in Houston Texas
 
Ingredients
Nonstick vegetable oil spray
2 cups all-purpose flour plus more
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
5 large eggs
2 tablespoons fresh lemon juice
2 tablespoons fresh orange juice
2 teaspoons finely grated orange zest
1 teaspoon finely grated lime zest
1 cup shelled, unsalted pistachios, coarsely chopped, divided
Directions
Arrange a rack in middle of oven; preheat to 325°. Coat a 9x5x3″ loaf pan with nonstick spray. Dust pan with flour; tap out excess.Whisk 2 cups flour, salt, and baking powder in a medium bowl. Using an electric mixer, beat butter on medium speed until light and fluffy, 2–3 minutes. Add sugar; beat until well incorporated, 1–2 minutes. Add eggs one at a time, beating to blend between additions. Add juices and zests; beat until well combined (mixture will look curdled), 2–3 minutes. Add dry ingredients; reduce speed to low and beat just until blended. Fold in 3/4 cup pistachios. Pour batter into prepared pan; smooth top. Sprinkle remaining 1/4 cup pistachios over.Bake cake, rotating halfway through, until a tester inserted into center comes out clean, about 1 1/2 hours. Transfer to a wire rack and let cool completely in pan. Run a sharp knife around sides to loosen; unmold cake. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.
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Lemon Pound Cake

Ingredient

  • 1/2 pound butter , at room temperature
  • 3 cups cake flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 2 cups granulated sugar
  • 5 egga, at room temperature
  • 1 cup whole milk
  • 1 tablespoon fresh lemon juice
  • zest of one lemon

Directions

Preheat oven to 350 degrees F. In a bowl sift together flour, baking powder and salt. Grease and flour one 10 inch tube pan. In the bowl of an electric mixer cream together the butter and  sugar until light and fluffy. Gradually beat in the eggs yolks, lemon juice and zest scraping down the sides of the bowl. In a separate bowl, beat the whites until fluffy, continue beating until stiff peaks form. Gently fold some of the flour mixture into the yolk mixture, then some of the whites, and continue alternating this way until you have a well-combined, smooth, fluffy batter. Pour the batter into the tube pan. Make sure to avoid air pockets. Place on baking sheet in the oven for 55 to 60 minutes, until a tester comes out clean. Remove and cool for 10 minutes then invert on rack to finish cooling. Once cool remove from pan and place on tray and serve.

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Lemon Ice Box Pie
CONTRIBUTED BY DAVID GUAS
TOTAL TIME: 1 HR PLUS 7 HR COOLING AND FREEZING
SERVINGS: MAKES ONE 9-INCH PIE
MAKE-AHEAD
STAFF-FAVORITE
This silken frozen pie is adapted from Clancy’s, one of David Guas’s favorite New Orleans neighborhood restaurants. (Recipe adapted from DamGoodSweet.)

Ingredients

14 whole graham crackers, broken
1/4 cup sugar
1/4 teaspoon salt
6 tablespoons unsalted butter, melted
Two 14-ounce cans sweetened condensed milk
1 1/4 cups fresh lemon juice, plus 2 tablespoons finely grated lemon zest
8 large egg yolks

Directions
Preheat the oven to 325°. In a food processor, pulse the graham crackers with the sugar and salt until finely ground but not powdery. Add the butter and pulse until the crumbs are evenly moistened; transfer to a 9-inch springform pan and press into the bottom and two-thirds up the side. Set the pan on a rimmed baking sheet.
In a medium bowl, whisk the condensed milk with the lemon juice. In another bowl, using a handheld mixer, beat the lemon zest with the egg yolks until pale. Beat in the condensed milk mixture until smooth. Pour the filling into the crust.
Bake the pie for 25 minutes, until the center jiggles slightly and the edges are set. Transfer the pan to a rack; let cool for 1 hour. Loosely cover the pan with plastic wrap and freeze the pie for at least 6 hours.
Wrap a warm, damp kitchen towel around the side of the springform pan to release the pie; remove the ring. Using a hot knife, slice the pie, transfer to plates and serve.

blog lemon posset
Lemon Posset
Serves 6
Ingredients
3 cups heavy cream
1 1/4 cups granulated fine sugar, plus 1 teaspoon
6 tablespoons fresh lemon juice
1 tablespoon fresh lemon zest
Directions
In a medium sauce pan add the cream and 1 1/4 cups sugar. Bring to a boil, stirring to dissolve the sugar. Continue to boil for 3 to 5 minutes. Remove from heat and stir in the lemon juice. Pour into 6 ramekins. Refrigerate until set, at least 5 hours. To serve mix the lemon zest and sugar together to top each portion.
Ideas for serving Lemon Posset:
1. with fresh berries
2. with whipped cream
3. with cookies – such as shortbread or amaretti
4. with a berry sauce, such as blueberry or raspberry

Scrambled Eggs Breakfast Panini

We all work hard during the week! Most days I’m up and out quickly, so when I have a quiet morning without work or errands to run, it’s a real luxury. Nothing is better than relaxing with a long quiet cup of coffee, reading the newspaper ( on my ipad of course) and enjoying breakfast. This breakfast panini is perfect for one of these mornings. My favorite type of recipe is one with small effort and big enjoyment. If you don’t have a panini press you can use a a skillet and cover. Heat a heavy skillet over medium-high heat, and cook your sandwich for a couple minutes on each side, pressing it down  with the skillet cover making full contact with the hot pan.

From by the bay, wishing you relaxing food memories!

Maryann

blog breakfast panini

Breakfast Panini

Makes two panini

Ingredients

4 slices bread such as ciabatta

2 tablespoons unsalted butter, room temperature

4 slices prosciutto

1/4 cup shredded asiago cheese

3 eggs, scrambled moist

Directions

Heat panini press according to manufacturer’s directions. Spread butter evenly on one side of each bread slice. Layer prosciutto, cheese and scrambled eggs evenly on unbuttered side of two bread slices. Cover with remaining bread, buttered side up. Grill sandwiches in panini press, on medium-high heat, until bread is toasted and cheese is melted, about 2 minutes.

 

Slightly Salted Brownie Cake

I love recipes that are easy to make, impressive to serve and delicious to eat. This recipe delivers 100% and more. You can make the simple batter a few hours in advance, put in a ramekin and keep in the refrigerator. Bake at the end of your meal and serve warm! Perfection.

From by the bay, wishing you warm brownie cake food memories!

Maryann

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SLIGHTLY SALTED BROWNIE CAKE

Adapted from a recipe featured on Goop ” Date Night Dinners”

 

SERVES 2
2 ounces salted butter

2 ounces dark chocolate (60% cacao)

¼ cup sugar

¼ teaspoon vanilla extract

1 large egg, at room temperature

1 ½ tablespoons flour

whipped cream, crème fraiche or ice cream, optional

1. Lightly grease two 6-ounce ramekins with butter or cooking spray.

2. In a small saucepan, melt the butter and chocolate together over medium low heat, whisking every so often to make sure the chocolate doesn’t burn. Once the mixture is melted and smooth, remove the pan from the stove and whisk in sugar and vanilla. Add the flour, whisk, then add the egg and whisk until everything is incorporated. Use a spatula to divide the batter evenly between the two ramekins. At this point you can cover with plastic wrap and store in the fridge for up to 24 hours.

3. To cook, bake in a 375 degree oven for exactly 18 minutes. Serve plain, with freshly whipped cream, crème fraîche, or your favorite ice cream.

 

My Best Easter Recipes

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Sharing my best Easter recipes to plan your holiday menu, you’ll find you will use these recipes again and again as I do.

From by the bay wishing you , a happy spring and holiday!

Maryann

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Natural Egg Dye Recipes

Red Beets / Pink Eggs – Grate 4 tablespoons of red beets and add to a heat safe container. Add 1 teaspoon white vinegar and 1 cup boiling water. Let sit for 1 hour, strain and add eggs to dye.

Red Cabbage/ Blue Eggs – Add 3 tablespoons chopped red cabbage to a heat safe container. Add 1 teaspoon white vinegar and 1 cup boiling water. Let sit for 1 hour, strain and add eggs.

Annatto Seeds/ Reddish Golden Color – Add 2 tablespoons annatto seeds ( achiote seeds) to 1 cup of water, bring to a boil for about 5 to 7 minutes. Strain. Add eggs to the dye.

Red Cabbage and Turmeric Powder/ Green Color – Add 3 tablespoons chopped red cabbage and 1/2 teaspoon turmeric powder to a heat safe container. Add one cup of boiling water. Let sit for 1 hour, strain and add eggs. The result is a speckled color.

Turmeric Powder/ Deep Gold Color – Add 2 teaspoons ground turmeric powder to a heat safe container. Add 1 teaspoon white vinegar and one cup of boiling water. Once dye is cool add eggs . Rinse off any residual powder.

Paprika Powder/ Light Orange – Bring one cup of water and 1 tablespoon of white vinegar to a boil, add 1 tablespoon paprika and continue to boil for 15 minutes. Place in a heat safe container, add eggs to dye while warm. Rinse off any residual powder.Here is the post to make red dyed eggs:http://blog.entertainingbythebay.com/2012/04/03/easter-eggs-with-natural-red-dye.aspx

blog leg of lamb

Herb Crusted Leg of Lamb

Serves 6 to 8

Ingredients

1 leg of lamb approximately 9 pounds, bone in
1 teaspoon olive oil, plus 1/4 teaspoon
1 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
1 medium head garlic
1/4 cup olive oil 1/4 cup lemon juice
1 tablespoon dried oregano
1 teaspoon thyme leaves
zest of 1 lemon
1/4 cup chopped parsley
1 tablespoon all-purpose flour
1/3 cup chardonnay
1 1/2 cup chicken stock
1 tablespoon chopped rosemary
Directions

Let leg of lamb stand at room temperature for one hour. Preheat oven to 325 degree F. Rub lamb with 1 teaspoon olive oil, 1/2 teaspoon sea salt and 1/4 pepper. Place into a heavy roasting pan. Meantime, rub head of garlic with 1/4 teaspoon olive oil, wrap in aluminum foil and roast in the oven for about 1 hour until very soft. Let cool. Cut off the head of the garlic and squeeze cloves into a bowl. Use a fork to mash garlic into a paste. Add the remaining olive oil, lemon juice, lemon zest, oregano, parsley, thyme leaves and remaining salt and pepper. Mix well and place to the side. Place lamb into the oven and roast for approximately 1 1/4 hours. Rotate pan and roast another 30 minutes. Remove lamb and slather it with the roasted garlic and herb mixture and place back into the oven to roast another hour or until thermometer inserted at the thickest part reads 160 degrees for medium and 170 degrees for well done. Remove from oven and let rest for 20 minutes. Transfer lamb to cuttting board and cover with foil. Pour off fat from the roasting pan and place on medium heat. Sprinkle in flour and stir with wood spoon. Pour in chardonnay to deglaze pan, scraping up the brown bits, reduce liquid to 1/2 and then add the chicken broth, stirring to combine. Add rosemary and salt and pepper to taste. Slice the lamb and serve with the gravy to the side.

blog pea salad

Minty Spring Pea and Ramp Salad
Serves 4

Ingredients
1 bunch ramps
2 pounds fresh or frozen baby peas
3 tablespoons olive oil
1 tablespoon champagne vinegar
1 tablespoon fresh mint, chopped
fine sea salt and fresh ground black pepper

Directions
Trim roots from ramps; finely chop white bulbs. Slice green leaves into 1/4-inch strips. Blanche peas by adding into a pot of boiling water for 1 minute, strain and place into a bowl of ice water to stop cooking. Once cooled, strain peas and place into a bowl. Heat 2 tablespoons olive oil in a large pan over medium heat. Add white part of ramps and cook 1 minute. Add ramp greens and saute until greens are slightly wilted about another minute. Remove from heat and add to peas. Stir in remaining olive oil, vinegar, salt and pepper to taste. Add mint and toss. Serve immediately or at room temperature.
blog pound cake

Lemon Pound Cake

Ingredient

1/2 pound butter , at room temperature
3 cups cake flour
3 teaspoons baking powder
1 teaspoon salt
2 cups granulated sugar
5 egga, at room temperature
1 cup whole milk
1 tablespoon fresh lemon juice
zest of one lemon
Directions

Preheat oven to 350 degrees F. In a bowl sift together flour, baking powder and salt. Grease and flour one 10 inch tube pan. In the bowl of an electric mixer cream together the butter and sugar until light and fluffy. Gradually beat in the eggs yolks, lemon juice and zest scraping down the sides of the bowl. In a separate bowl, beat the whites until fluffy, continue beating until stiff peaks form. Gently fold some of the flour mixture into the yolk mixture, then some of the whites, and continue alternating this way until you have a well-combined, smooth, fluffy batter. Pour the batter into the tube pan. Make sure to avoid air pockets. Place on baking sheet in the oven for 55 to 60 minutes, until a tester comes out clean. Remove and cool for 10 minutes then invert on rack to finish cooling. Once cool remove from pan and place on tray and serve.

Five Ways to Celebrate Spring

It’s been a very long winter, I’m so ready for spring! This is how I am celebrating Spring by the bay!

1. Enjoying the crocus I planted last year

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2. Putting bowls of lemons around the house

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3. Planter filled with pansies on the front porch

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4. Bread, butter, baby radishes and sea salt!

blog spring radish appetizer

 

 

Simple Radish Crostini
Serves 4
Ingredients

2 fresh radishes
2 tablespoons salted butter
4 slices ciabatta bread
Coarse sea salt

Directons
Clean radishes and using a mandoline slice the radish into rounds. Keep radish slices in iced water until ready to use. In a 400F degree oven, place 4 slices of ciabatta bread on a baking sheet in the oven until the bread starts to brown, flip bread over and toast the other side, 2-3 mins per side. Let toasted ciabatta bread cool a little, then spread with the best salted butter you can buy. Take radish slices out of the water and dry with a paper towel before layering the rounds on top the bread and butter. Sprinkle with coarse sea salt and serve.

5. Fresh asparagus crostini – oh my!

blog aparagus crostini

 

Asparagus Puree with Lemon Ricotta Crostini
Serves 4
Ingredients

16 very thin asparagus spears or 8 asparagus thicker spears
2 tablespoons fresh mint
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon lemon zest
¼ pound fresh ricotta cheese
4 tablespoons grated pecorino cheese
4 slices ciabatta bread toasted
Coarse sea salt
Fresh ground black pepper
Directions

Clean asparagus, remove the tender tips and place to the side. Snap off woody stems and discard. In to food processor add asparagus stalks broken into pieces and coarsely chop. Add the following to the asparagus: mint, olive oil, lemon juice and 2 tbs. grated pecorino. Pulse a few times. In a separate bowl combine the ricotta cheese, lemon zest salt and pepper. On hot toasted ciabatta bread layer the ricotta cheese, puree asparagus, grated pecorino cheese. Drizzle lightly with olive oil and add asparagus spear to the top.

Shamrock Chocolate Dipped Shortbread Cookies

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I love holidays! I’m not irish but my brother-in-law . On March 17th we all have a little bit of the irish in us. I like to make something to celebrate the holiday with the family and this shortbread recipe is perfect. The vibrant green makes you realize Spring is just a short few days away. These cookies are delicious plain but the chocolate and decorative green sugar makes the cookies more festive! Enjoy!!!

From by the bay , wishing you a very Happy and Green Saint Patrick’s Day.

Maryann

blog sham shortbread 1

Shamrock Chocolate Dipped Shortbread Cookies
Adapted from Betty Crocker
Makes approximately 24 cookies, depending on size of the cookie cutter

Ingredients

1 cup unsalted butter, softened ( 2 sticks)
3/4 cup confectioner’s sugar
1 teaspoon pure vanilla
2 1/2 cups all purpose flour
1/2 cup chocolate ( semi- sweet or bittersweet or mixed)
6 to 8 drops of green food coloring, or more if you prefer a more vibrant green cookie

To decorate

  • 2 tablespoons unsalted butter
  • 1/2 cup chocolate ( semi-sweet or bittersweet or mixed)
  • decorative coarse sugar , green

Directions
Preheat oven to 350 degrees F. Use an electric mixer to beat together 1 cup butter, sugar and vanilla. On low speed slowly add the flour to combine. Add food coloring and mix well. If the dough is crumbly you use your hands to push together to combine. Roll dough 1/2 inch thick on lightly floured surface. Roll dough in one direction to keep the dough smooth. Use a floured shamrock cookie cutter. Place on non stick cookie sheets 1/2 inch apart. Bake 12 to 15 minutes or until set and the bottoms are golden brown. Remove from oven and place onto wire rack to cool, about 30 minutes. To decorate , In a small microwavable bowl add the chocolate and remaining butter. Microwave on high for 1 minute, remove from oven and stir briskly. Repeat process until chocolate is smooth and melted. Dip half of each cookie into the melted chocolate and place on wax paper, sprinkle with decorative sugar and let dry until chocolate is set.

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