Just so we’re all on the same page here, I have not turned this space into a food blog. Not yet. (Although it may seem like it with all the stuff I have been posting lately.) I will admit, I do enjoy baking and cooking. (And alphabetizing!) A lot. I mean, to such a great degree that the two have already moved their way up the ranks of my favorite things to do, joining crocheting, jewelry-making, and scrapbooking, consequently earning their rightful spot in my blog. Yayness! Having said that, I thought it was only appropriate to post this.

Delightful bars, they are indeed! Chewy. Chocolatey. Nutty. Need I say more?

Start with a really good cookie dough. This one has lots of roasted almonds and toffee bits.

Try your very best not to eat them once they’ve cooled down.

Oh yes, chocolate toffee bits…

And roasted almonds.

It gets better, wait…

Oh my, chocolate!

So, are you ready to bake? Go ahead, put on your apron and roll up your sleeves. I know you will love this one.

Directions:

1. Position an oven rack in the middle of the oven. Preheat the oven to 350ºF.

2. Spray a 7 by 10 3/4-inch nonstick baking pan with vegetable cooking spray. Lay a piece of parchment paper in the pan, allowing the excess paper to overhang the sides. Spray the parchment paper lightly with cooking spray.

3. In a medium bowl, combine the cookie dough, 1/2 of the chopped chocolate-toffee candy pieces, 1/2 of the almond slices and vanilla extract. Using damp fingers, gently press the dough into the prepared pan. Prick the dough all over with a fork. Bake for 12 to 14 minutes until the crust is lightly browned. Cool for 30 minutes.

4. Place the chocolate chips and vegetable oil in a medium bowl. Place the bowl over a pan of simmering water and stir until the chocolate has melted. Cool the chocolate mixture for 10 minutes. Whisk in the mascarpone cheese until the mixture is smooth. Using a spatula, spread the chocolate mixture over the cooled crust. Sprinkle the remaining chocolate-toffee candy pieces and sliced almonds over the chocolate mixture. Refrigerate for at least 2 hours until the chocolate layer is firm.

Peel off the parchment paper and cut into 1 1/2 by 2-inch bars. Serve at room temperature.

Don’t you just want to lick these pink pops? They’re not only pretty, but they’re yummy too!

It’s really easy to make your own ice pops. I’ve mentioned previously how I’ve been experimenting different pop flavors since I got my Zoku Quick Pop Maker. You don’t really need this particular pop maker, however I’d be lying if I told you other pop makers are better. I really think it’s an awesome kitchen toy.

By the way, what do you think about my alliteration?

I digress.

Anyway, to make your own ice pops, pick whatever fruit you like. Mix it with light syrup, blend them all together, pour and freeze. However, I love quick and easy stuff (which is why I love the Zoku Quick Pop Maker), so I just buy those cans of frozen juice concentrate. If you want creamy pops (pictured here), mix together 1 1/2 cup reduced fat milk and 2 tablespoons heavy cream with a 12 fl oz juice concentrate. You can also make those multiple layered pops. They require patience, though. (Something I’m working on, haha!) What you do is you partially fill your pop mold and wait for that portion to freeze before you pour your next flavor. Repeat this process until you fill your mold. You can also try tilting your pop maker to make those fun angles.

So, what’s your favorite pop flavor?

That’s right, and that somebody is me! *grin* Well, summer school is over, and I have something like, four weeks, before the school year starts. I’m thinking, what better way to spend my vacation than to exhaust the oven and the stand mixer?! I’m on a sugar high right now, and I have yet to come down! <3

Earlier I baked, what I think, are the yummiest scones I have ever tasted. Seriously. It has just the right hint of orange, and it's not too sweet nor too salty. Just the way a scone should be. Oh, did I also mention how flaky it is? Oh. My. Gawd. It crumbles just before you bite it, and then it melts in your mouth. Heaven! Plus I added some mixed berries, mmm! I can't wait to have them again for breakfast! Or snack. You know what, I think I will have one now. I can’t help myself. It’s just THAT darn good.

Mixed Berry Orange Scones

(Adapted from Ina Garten’s Cranberry Orange Scones)

4 cups, plus 1/4 cup all-purpose flour
1/4 cup sugar, plus additional for sprinkling
2 tablespoons baking powder
2 teaspoons kosher salt
1 tablespoon grated orange zest
3/4 pound cold unsalted butter, diced
4 large eggs, lightly beaten
1 cup cold heavy cream
1 cup dried mixed berries (cranberries, blueberries, strawberries, and raspberries)
1 egg beaten with 2 tablespoons water or milk (for egg wash)

Directions:

1. Preheat the oven to 400ºF.

2. In the bowl of an electric mixer, mix flour, sugar, baking powder, salt and orange zest. Add the cold butter and mix at the lowest speed until the butter is the size of peas.

3. Combine the eggs and heavy cream. With the mixer on low speed, slowly pour egg and cream mixture into the flour and butter mixture. Mix until just blended. (The dough will look lumpy.) Combine the dried mixed berries and the remaining flour, and add to the dough. Mix on low speed until blended.

4. Use an ice cream scoop to drop dough on baking sheet lined with parchment paper, about 2 inches apart. Brush the tops of the scones with egg wash, sprinkle with sugar, and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. (Or until a toothpick inserted in the center comes out clean.)

*Good to know: The scones will be firm to the touch. Allow the scones to cool for 15 minutes before frosting. Whisk together 1/2 cup confectioners’ sugar and 4 teaspoons freshly squeezed orange juice, and drizzle over the scones.

Who likes boneless chicken breasts? Who likes tomatoes? Who likes boneless chicken breasts with tomatoes? Now if you’re like my husband, Felix, who will eat anything with boneless chicken breasts and tomatoes, you will surely love this chicken pomodoro pasta. This dish is perfect for those lazy Saturday lunches, when you’d rather eat out because you can’t be bothered to prepare something. (And we all know eating out can get pretty darn expensive!) I got this recipe from Cook’s Country, and it’s really easy, I tell you. You know what, you probably even have most of the ingredients available, anyway, if not in your pantry, your fridge. So why not give it a try? Promise me you will?

Have a great weekend!

Chicken Pomodoro

(serves 4)

4 boneless, skinless chicken breasts (about 1 1/2 lbs)
3 tablespoons olive oil
1/2 cup finely chopped onion
4 garlic cloves, minced
1 tsp dried oregano
1/4 tsp red pepper flakes
1 (14.5 ounce) can diced tomatoes
1/3 cup heavy cream
1/4 cup finely chopped fresh basil
salt
pepper

Directions:

1. Pat chicken dry with paper towels. Season with salt and pepper.

2. Heat about a tablespoon of olive oil in large skillet over medium-high heat. Cook chicken until golden brown, about 3 minutes per side. Transfer to a plate.

3. Heat remaining olive oil in empty skillet. Cook onion until softened. Add garlic, oregano, and pepper flakes. Stir in tomatoes, cream and 1/4 teaspoon salt. Bring to boil. Return chicken to skillet. Simmer covered, for about 10 minutes or until chicken is cooked through.

4. Remove chicken from the skillet and transfer to a platter. Tent with foil. Continue simmering the sauce, uncovered, for about 5 minutes (until slightly thickened). Remove from the heat and stir in basil. Pour sauce over chicken.

Serve with penne or angel hair pasta or rice. Whichever floats your boat.

Guess who finally bought the Zoku Quick Pop Maker? I did, and I am super happy with it! I have been playing with it since I got it. So far I have made four different pop flavors. The first one I tried was the orange pop mix that I bought from Williams-Sonoma. Instead of using milk, I thought, why not yogurt? Boy, was it good! Then there was grape (Welch’s juice concentrate), with milk and heavy cream. That one was good, too. I also tried the other mix from Williams-Sonoma, the chocolate fudge. It was okay. At the moment, I have berry punch (Minute Maid juice concentrate) in my freezer. This flavor, I’m telling you, is the bomb! Then again, I am partial to anything berry flavored.

The thing with the pop maker is, you can make three batches once the pop maker is ready. However, some recipes, depending on the consistency and ingredients, may require longer freezing time, which may result to refreezing the pop maker sooner than you expect. What I found helpful with the freezing process was to put the pop maker in the freezer while waiting. It not only keeps the pop maker frozen, but it also speeds up the freezing time of the pops. Smart, eh? Another smart thing I did was I bought an extra set of the pop sticks, that way I can make lots and lots of ice pops! (And eat them too!)

On another yummy note, I baked some chocolate chip cookies last week, and they’re REALLY good. Trust me. Instead of using semi-sweet chocolate chips that the recipe called for, I used a combination of milk and white chocolate chip. Oh, and one more thing, instead of using a small ice cream scoop to drop the cookie dough, I used a quarter cup, which yielded these huge cookies. Winner.

Don’t just sit there, go bake some. Now.

Chocolate Chip Cookies

(makes 2 dozens)

2 1/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup butter, room temperature
1 cup brown sugar
1/2 cup sugar
2 eggs
2 tsp vanilla
1 cup milk chocolate chips
1 cup white chocolate chips

Directions:

1. Preheat oven to 350ºF.

2. In a bowl, mix flour, baking soda and salt. Set aside.

3. Using an electric mixer, beat the butter and the sugars in a large mixing bowl on medium speed until light and fluffy. Add in eggs one at a time, and vanilla.

4. Add flour mixture gradually, until combined.

5. Stir in chocolate chips.

6. Use a mini ice cream scoop to drop cookie dough on cookie sheet lined with parchment paper, about 2 inches apart. Bake for 8 to 10 minutes.