Sunday, February 18, 2018

Hummus (The Real Kind)

This is REAL HUMMUS. It is made from dried chickpeas. It is addictive and delicious. It converts hummus haters. It spreads like frosting and is silky smooth. It might even be better than frosting. Make this now!

 

In my mind there are three kinds of hummus. There is the kind you buy. There is the kind you make from canned garbanzos. AND then there is the kind you make from dried garbanzo beans. That is the REAL kind IMO. The others are just spreads. The others masquerade as hummus in order to ride the coattails of the REAL HUMMUS! I'm not joking. I never liked hummus until I had REAL HUMMUS. Everyone tells me they make good hummus but really IMO, they don't. Sorry. You might say I have strong opinions on this garbanzo bean. I do. I can not lie.

The best hummus is smooth. It spreads like frosting. It is silky. It spreads like frosting. Hmmm. Seems I said this already. Perhaps I like the idea that it spreads like frosting. Well yes I do. I love swirling it around on a plate. Real hummus ia always served on a plate not in a bowl. It is drizzled with fresh olive oil and perhaps sprinkled with za'atar or crushed Aleppo peppers or even Urfa peppers or just dried hot pepper flakes. Or paprika. Or smoked paprika. It is not topped with sun dried tomatoes. Or spinach and artichokes. Or chipotles or roasted garlic or basil pesto. Am I making myself clear?



REAL HUMMUS doesn't need those things because REAL HUMMUS is THAT good. It is silky. It spreads like frosting. And it scoops perfectly with fresh pita. Realyl do not get me started on pita. Please seek an Arabic market and find real pita. Or ma'aneesh. Any Middle Eastern restaurant will also sell you pita. And if they don't bake their own pita it is time to find a new Middle Eastern restaurant. Do not permit yourself to buy plastic bag pita. I implore you. Please.

Real hummus has lots of real tahini. It may have crushed chickpeas on the top. It could have cumin, but I am not a huge fan of cumin for reasons that escape me. It has lemon juice and garlic. And ice water. And that's it. So get started. You are in for a treat!


More chickpea recipes from some of my friends:
Chickpea Salad with Tomatoes, Olives, Basil and Parsley from Kalyn's Kitchen
Chickpea Veggie Burgers from The View from Great Island
Chickpea Farro Soup from Two Peas and Their Pod


And From Me:






Please Pin and Share:




Yield: 6-10 servings but it depends on your appetite

Hummus (The Real Kind)

This is REAL HUMMUS. It is made from dried chickpeas. It is addictive and delicious. It converts hummus haters. It spreads like frosting and is silky smooth. It might even be better than frosting.
prep time: 12 hourcook time: 45 MINStotal time: 12 hours and 45 mins

ingredients:


  • 250 g dried chickpeas or 1 1/4 c
  • 1 t baking soda
  • 6 1/2 c water
  • 1 c plus 2 T light tahini paste
  • 4 T fresh squeezed lemon juice
  • 4 cloves crushed garlic
  • 6 -10 T ice cold water
  • 1 1/2 t Salt and more to taste

instructions


  1. Start by soaking your chickpeas overnight in a large bowl. Cover with water to at least twice their volume.
  2. The next day, drain the chickpeas and place in a medium sauce pan over high heat with the baking soda. Cook for about 3 minutes stirring occasionally. 
  3. Add the water and bring to a boil. Cook, skimming off any foam and skins that rise to the surface. Chickpeas should cook for about 20-40 minutes, depending on freshness. In Colorado this required a bit more time due to altitude. They should be tender and break up easily when pressed between your thumb and forefinger. They should not be mushy. Add more water if necessary.
  4. Drain the chickpeas. You should have about 3 1/2 cups. Place the chickpeas in a food processor and process until you get a stiff paste. While the machine is still running, add the tahini paste, lemon juice, garlic and 1 1/2 t salt. 
  5. Last but not least, drizzle in the ice water and allow the food processor to run for about 5 minutes, until you get a very smooth and creamy paste. If mixture is to dry add more ice water. This was necessary for me.
  6. Transfer to a bowl and cover the surface with plastic wrap. Let rest for at least 30 minutes. If not using right away, store in the refrigerator. However take out and let come to room temperature before serving. It tastes so much better this way.

notes

This recipe requires tahina or tahini paste, not tahini sauce.With tahini sauce, tahina is only one ingredient. Tahini paste is thick and made of sesame seeds.

From: Jerusalem/Yotam Ottolenghi
Created using The Recipes Generator

Thursday, February 15, 2018

Skillet Roast Chicken

Skillet Roast chicken from the Publican, can be made on the grill or in the oven. Juicy and lemony and full of garlic, oregano and smoked paprika, this chicken is succulent and ready to eat in about thirty minutes. (Not including time to marinate.)

Skillet Roast chicken

This skillet roast chicken infused with fresh lemon juice, smoked paprika, garlic and oregano is one of the best I've ever made. Made famous by the Publican in Chicago this flavorful chicken deserves its billing. Now honestly I've never had the roast chicken at the Publican because I've never been there for dinner.Yes I did eat brunch there and one day would love to go back and eat chicken but in the meantime this roast chicken recipe, made in a skillet will have to suffice. I discovered this gem online at this fun site that only reviews cookbooks. Would I love this job!

This chicken recipe follows the technique of Judy Rodgers who salts the chicken  a full day ahead of roasting. I did not do this, but I have done this and I did it in one of the first recipes I ever posted on this blog. The pictures are not pretty. The recipe is. In this case I salted the chicken in the morning after spatchcocking and deboning the bird. Spatchcocking saves so much baking time that it is well worth it to learn how to do this. I recommend a great pair of kitchen shears. I couldn't live without mine. Additionally, I also deboned this chicken... almost. Just read the directions to find out. This really did the trick.


Last but not least I did not have piment d'Espelette so I subbed in smoked paprika. A better choice would have been to use a hot paprika sans smoke. I liked the smoked version I used as it reminded me a bit of  BBQ chicken. No it doesn't have a sugary sauce but it does contain several ingredients that make up bbq sauce. With so few ingredients this chicken truly shines.

Apparently the Publican serves this glorious bird over French fries. I would venture there solely for this reason but alas I am in Denver and The Publican is in Chicago. In any case I did not fry French fries but if you want to this French fry recipe is perfect. And so are the mussels. No, I served this chicken with pappardelle. And that was just fine. But next time I promise there will be fries!

This post would be incomplete if I didn't mention the skillet I cooked this bird in. I actually won this 12" pan in a Hestan sponsored contest. I love this big beautiful skillet even though it's shininess makes it hard to get good photos! I've mentioned Hestan before and their grand cookware makes cooking easy. From cooktop to oven, this skillet works!


Skillet Roast chicken from the Publican, can be made on the grill or in the oven. Juicy and lemony and full of garlic, oregano and smoked paprika, this chicken is succulent and ready to eat in about thirty minutes. (Not including time to marinate.) www.thisishowicook.com #roastchicken #chickenrecipes

Believe it or not this chicken is ready in about 30 minutes. Of course that doesn't include salting or marinating, but is the actual cook time. I baked this in the oven, though it can be grilled. In fact the chicken at the Publican is made in a wood fired oven. All I can say is I can't wait until grilling season. This juicy, flavorful chicken is divine!

Here's some more great chicken recipes:
The Best Baked Chicken Legs from Bless this Mess
Easy Honey Garlic Baked Chicken from The Cookie Rookie
Baked Chicken Salad from A Family Feast

And A Few More:






Skillet Roast chicken from the Publican, can be made on the grill or in the oven. Juicy and lemony and full of garlic, oregano and smoked paprika, this chicken is succulent and ready to eat in about thirty minutes. (Not including time to marinate.) www.thisishowicook.com #roastchicken #chickenrecipes



Yield: 2-4 servings

Skillet Roast Chicken

Skillet Roast chicken from the Publican, can be made on the grill or in the oven. Juicy and lemony and full of garlic, oregano and smoked paprika, this chicken is succulent and ready to eat in about thirty minutes. (Not including time to marinate.)
prep time: 30 MINScook time: 25 MINStotal time: 55 mins

ingredients:


  • 1 whole chicken (about 3 lbs)
  • Kosher Salt or Sea Salt
  • 2 1/2 T fresh squeezed lemon juice
  • 1/2 c extra virgin olive oil
  • 1 T piment d'Espelette or smoked paprika
  • 1 T dried oregano
  • 1 1/2 T brown sugar
  • 2 cloves garlic, sliced
  • 1/2 t salt
  • 1/4 t fresh ground pepper
  • 1 lemon, cut in half

instructions


  1. Wash and dry the chicken by running under cold water and then drying with a paper towel.
  2. This chicken will be a butterflied chicken. Follow these steps and it will be easy peasy! First remove wing tips at the first joint. Now turn the chicken upside down so the breast is on the cutting board. Holding on to the tail and using kitchen shears cut on one side of the spine from top to bottom. Repeat on the other side and proceed to remove the backbone.
  3. The bird should now be flat on the table and the legs should be pointing away. Make a small cut in the white cartilage that runs over the breastbone. Bend both halves of the chicken backward at the cut, which should make the breast bone pop through. Run your thumbs or index finger down both sides of the breastbone and pull to separate it from the meat. Pull the breast bone out or use your knife to loosen any remaining bone.
  4. Finally with the tip of your knife, make a slit along each thighbone to the knee joint. Use your fingers to move the flesh away from the bone and pull the bone out. (I skipped this step.)
  5. Season your chicken on both sides with salt. Cover with plastic wrap and let sit in the fridge overnight. I didn't have time for this overnight so I just let it sit for a few hours. However I have done this and it makes for a fine chicken.
  6. The next morning combine all marinade ingredients except the whole lemon) in bowl. Toss the chicken and marinade together and rub the marinade into the flesh. Let sit for at least 1 hour and up to 12. If sitting for more than 1 hour, place back in fridge. Remove chicken from fridge about 1 hour before cooking.
  7. When ready to cook, preheat oven to 450. In a large ovenproof skillet add enough olive oil to coat the bottom of the skillet. Heat over high heat until the oil smokes. Place the chicken skin side down in the pan and turn heat down to medium. Cook until a gold crust forms, about 5 minutes. Transfer the pan to the oven without flipping the chicken over and cook for 10 more minutes.
  8. Flip the chicken and cook for about 8 minutes more. Total time should be about 25 minutes. Let chicken rest for 5 minutes in the pan.
  9. To serve, slice chicken into 8 pieces.  Pour escaped juices overc hicken and squeeze the lemon over all. Serve over fries if you desire!
Created using The Recipes Generator

Saturday, February 10, 2018

Red Beans and Rice Cajun Style

Red Beans and Rice is comfort food to those in the know. I like my red beans Cajun style, which means spicy nice! Served over rice and accompanied with Andouille sausage this meal is a healthy family favorite!

Red Beans, Rice, Cornbread

The first time I ate red beans and rice was while visiting my in laws. I don't think they were my in laws yet and little did they know they'd soon be welcoming a nice Jewish girl into the fold. Now my MIL grew up outside of N'Awlins in Gulfport, Mississippi and she cooked Southern style. Being the sweet girl that I am, I tried not to look to appalled at the heap of beans and rice upon my plate. This is a food blog, don't you know, and let's just say that heap didn't look too appetizing...to say the least. I hesitate to describe in graphic terms what it reminded me of...but being the sweet girl that I was...and still am...I took a bite of cornbread and then a bite of beans and discovered that despite what they looked like... red beans are very, very good.

red beans, rice, cornbread

Well as they say first comes love and then comes marriage, and then I had to try my hand at my MIL's red bean recipe. It is a soothing recipe made with Eckrich smoked sausage and that sausage was specified. And if I could find it in my extraordinary filing system on the 3x5 index card that it is written on I would copy it here now. But I spent 10 minutes looking for that perfectly hand written card and I can see it with my own eyes but of course, I can't find it!

It so happens after a few years of this recipe well, Cajun, became a thing. Paul Prudhomme became a thing and so did New Orleans...but when wasn't it? I quickly latched on to Paul and his recipes, and Manservant and I discovered that we preferred his spicy, but still comforting version. With Mardi Gras around the corner I figured I'd give this to you...with love...because that's how my MIL always served it. Well. With that and a big hunk of cornbread!

And for the record, for some odd reason I remember when we last ate this at my MIL's house. It was January 16, 2016 as we passed through Houston on our way coming home from Costa Rica.  Red beans and rice is great for a crowd and my MIL, who is now in the throes of Alzheimer's, made it for the family that stopped in to wish us a quick hello. Good memories. Good beans and rice!

red beans, rice, cornbread

A few more from some great food bloggers:
Cajun 10 Bean and Ham Soup from The View from Great Island
Homemade Dirty Rice from Southern Plate
Cajun BBQ Shrimp from This is How I Cook

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Red Beans and Rice is comfort food to those in the know. I like my red beans Cajun style, which means spicy nice! Served over rice and accompanied with Andouille sausage this meal is a healthy family favorite! www.thisishowicook.com #cajunfood #beans #mardigrasrecipes

And One More:


Great recipes for Mardi Gras!



Yield: 6 - 8 Servings

Red Beans and Rice (Cajun Style)

prep time: 45 MINScook time: 2 hourtotal time: 2 hours and 45 mins
Red Beans and Rice is comfort food to those in the know. I like my red beans Cajun style, which means spicy nice! Served over rice and accompanied with Andouille sausage this meal is a healthy family favorite!

ingredients:


  • 1 lb dry red beans with water to cover the beans
  • 3 lbs ham hocks (optional)
  • 16 c  water or chicken stock in all (You may not use all of this)
  • 2 1/2 c finely chopped celery
  • 2 c  finely chopped onions
  • 2 c  finely chopped green peppers
  • 5 bay leaves
  • 2 t white pepper
  • 2 t dried thyme leaves
  • 1 1/2 t garlic powder
  • 1 1/2 t dried oregano
  • 1/2 t  fresh ground black pepper
  • 1 T Tabasco
  • 1 t red pepper, preferably cayenne
  • 1 -2 lbs smoked sausage such as kielbasa or Andouille (I buy Saags chicken Andouille) cut into large chunks (Depends on if you are using ham hocks)
  • 4 1/2 c rice

instructions:


  1. Cover beans with water 2 inches above the beans. Let stand overnight. Drain before using or See Notes Below!
  2. Place ham hocks, (if using), 10 cups of water or stock, celery, onions, green peppers, bay leaves and seasonings in a 5 1/2 quart Dutch oven. Cover and bring to a boil over high heat. Reduce heat to simmer until meat is fork tender, about 1 hour, stirring occasionally. (If not using ham hocks, add the drained beans here.)
  3. After 1 hour remove ham hocks and set aside. If just using beans , bring them to a boil  with seasonings from above, reduce heat and simmer for 60 minutes stirring occasionally, uncovered. If more water or stock is needed feel free to add. Stir in the sausage and continue simmering until the beans start to break up, about 35 minutes. Scrape bottom of pot fairly often. If the beans start to scorch, do not scrape up the bottom. Just transfer mixture to another pot. If beans are almost done,  add back ham hocks and cook and stir 10 minutes more.
  4. Serve over fresh cooked rice with a bit of sausage or ham hock and about 1 cup of red beans.

notes

This is a perfect recipe for your slow cooker or your instant pot. I have neither so I do it the old fashioned way. I soak my beans overnight or combine them with enough water to cover the beams. Bring to a boil. Cover and remove from heat and let stand for 1 hour, then proceed with recipe. Sometimes you do need to cook these longer and add more liquid, especially if you love at high altitude.

This can also be made with canned beans. Four 15oz cans is the approximate equivalent to 1 lb of dried beans.

I have used ham hocks though I didn't with this recipe. They give great flavor. After removing the thick skin from the ham hock, I shredded the meat and added it back towards the end of the cooking time. 

Traditionally red beans and rice is served on Mondays for lunch in New Orleans.

I like to top my red beans and rice with a little more finely chopped onion and serve it with cornbread. And Tabasco on the side.
Created using The Recipes Generator



Wednesday, February 7, 2018

Raspberry Custard

Raspberry Custard is easy, creamy, not to sweet and a crowd pleaser. Gluten free, this custard can be made ahead and refrigerated. The best part is that raspberry custard requires less than 15 minutes to make, but please allow extra time for baking.

Raspberry Custard in Souffle Dishes

Raspberry custard saved the day when I needed a simple dessert. Usually I resort to chocolate but felt the need for something different the other evening. It is also right about now that raspberries come down a bit in price and besides Valentine's Day is right around the corner. What a perfect time to make these pretty in pink raspberry custards. Homemade raspberry rose jam was in my fridge, but feel free to use what you have on hand.

Who knew that combining eggs and sugar and half and half could make more than French toast. Though this is creme brulee's cousin, and it certainly isn't the richer half, it's perfect for any supper. I suppose you could still torch the top. Where as creme brulee is made with heavy cream and egg yolks only, this custard is made lighter with just half and half and a few whole eggs and egg yolks. No this doesn't have the  golden sugary top of a brulee, but it does have the taste of raspberry. I'm guessing that this could  be made with any berry of your choice. Blueberry or strawberry anyone?

Raspberry Custard, Souffle Dishes

This custard is a perfect dessert to on hand. It can easily be baked ahead and kept in the fridge for up to 3 days. Tasty and pretty and served in individual souffle dishes makes everyone feel special and isn't that what Valentine's Day is all about? This year Alex Odie San China Boy will be here and I can't wait to heap some love on him. Still not sure what I'll be making but I'm guessing beef is on the menu. And dessert...well I'm still not sure yet but at least I'll have something up my sleeve.

Raspberry Custard, Souffle Dishes

Some other suggestions from my blogger friends:

And a few more of my favorites:







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Raspberry Custard



Yield: 6 Servings

Raspberry Custard

Raspberry Custard is easy, creamy, not to sweet and a crowd pleaser. Gluten free, this custard can be made ahead and refrigerated. The best part is that raspberry custard requires less than 15 minutes to make, but needs extra time for baking.
prep time: 10 MINScook time: 35 MINStotal time: 45 mins

ingredients:


  • 6 T raspberry preserves
  • 36 fresh raspberries
  • 1/2 c sugar
  • 2 large eggs
  • 2 large egg yolks
  • 2 t vanilla extract
  • Pinch of salt
  • 2 c half and half
  • Extra jam and raspberries for garnish

instructions


  1. Preheat oven to 350.
  2. Into six  3/4 cup souffle dishes or ramekins, place 1 T of preserves and  6 raspberries.
  3. Whisk sugar, eggs, egg yolks, vanilla and salt in large measuring cup. Mix well.
  4. Heat half and half over medium heat until bubbles form around edge of pan. (I did this in the microwave and heated the cream for about 2 minutes, but ovens do vary. The key is to not boil this or make it too hot or you may cook the eggs when the half and half is added.)
  5. Gradually whisk half and half into egg mixture adding the half and half slowly to avoid curdling the eggs. Pour evenly over souffle ramekins.
  6. Place ramekins into a 13 x 9 pan of hot water so that the water is halfway up the sides of the cups. Place into oven and bake until custards are set in center, about 35 minutes. Remove custards from the water bath and cool 10 minutes. Then refrigerate at least 2 hours or until ready to serve. After they have sufficiently cooled, cover them to avoid the raspberry custard  picking up flavors from the refrigerator.
  7. When ready to serve garnish with a few more raspberries and a small spoonful of raspberry jam.
Created using The Recipes Generator

Saturday, February 3, 2018

Bacon, Bourbon and Mushroom Dip

"This Bacon, Bourbon Mushroom Dip is peppery and cheesy and slightly sweet with the flavor of bourbon, the saltiness of bacon and the meaty taste of mushrooms!"

This Bacon, Bourbon Mushroom Dip is peppery and cheesy and slightly sweet with the flavor of bourbon, the saltiness of bacon and the meaty taste of mushrooms!

I just made a manly dip but it's not just for men. I know because I ate a lot of it..and I'm not a man. I just think of it as manly because Manservant ate a lot of it too. He said it was quite addicting. He said he was too full for dinner, but then he ate a lot of dinner too. There aren't to many things that say manly more than bourbon. Or bacon. And what man doesn't have a steak topped with mushrooms? Well, I don't know any but I suppose you are out there.

Dip to me spells Super Bowl. Get it? One needs a super bowl to hold the dips. At least in my opinion. Super Bowl is for dips and sips...at least for folks like me. I don't know an end zone from a fumble to an offsides to holding...except for maybe holding a chip. Zoe's excited this year though because she lives in Philly and people that live in Philly are so excited they've already danced in the streets.

appetizers, dip, bacon, mushrooms, potato chips, cream cheese

But back to mushrooms. This week I found myself with a lot of mushrooms. I can't even remember what I planned to do with them. But I promise you they weren't in the fridge to make this dip. But then they became the dip because they needed a home...which Manservant was very happy about. Not many things smell better than frying bacon. And after that... mushrooms fried in bacon. From there it's just a matter of cooling the mushrooms and getting out the food processor.

Besides cream cheese, sour cream and a touch of mayo, I added pepper. Lots of black pepper. And then the bourbon. After all bourbon goes great with pepper and bacon. And of course, mushrooms. Throw in some truffle oil, or not, but it does bring out the flavor of the mushrooms. Which is good for focus if you don't want to focus on THE Super Bowl-unless of course we are talking about the bowl with the dip.

I'm rooting for Philly. Here in Denver we have a thing about the size of footballs, but I try to stay out of the technical stuff and just keep my head buried in the the winning bowl!

A few more winners from my fellow bloggers:
CopyCat Logan's Roadhouse Fried Mushrooms
Cheesy Bacon Stuffed Mushrooms
Burnt Honey Bourbon Sour

appetizers, dip, bacon, mushrooms, potato chips, cream cheese

More Food For Winners:







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appetizers, dip, bacon, mushrooms, potato chips, cream cheese


Yield: About 1 1/2 c

Bacon, Bourbon and Mushroom Dip

prep time: 20 MINScook time: 15 MINStotal time: 35 mins
This Bacon, Bourbon Mushroom Dip is peppery and cheesy and slightly sweet with the flavor of bourbon, the saltiness of bacon and the meaty taste of mushrooms!

ingredients:


  • 3 thick slices of bacon
  • 18 ozs of fresh mushrooms sliced thin. (I used criminis and shitakes.)
  • 2 cloves of garlic chopped
  • 1/2 c diced onion
  • 1/2 to 3/4 t freshly ground black pepper
  • 1 1/2 T butter
  • 4 oz cream cheese
  • 1/4 c sour cream
  • 2 T mayonnaise
  • 1 -2 T bourbon
  • 1 t truffle oil
  • 1/2 t Worcestershire sauce
  • More black pepper to taste.
  • Green Scallions to Garnish
  • Your favorite dippers!

instructions:


  1. Chop bacon and add to frying pan. Cook over medium to  medium high heat until pieces are crisp. Remove and set aside.
  2. Pour out bacon grease and reserve. Add mushrooms in an almost single layer. Cook on medium high heat until browned on bottom. Flip mushrooms over and cook until golden on the other side. You want all liquid from the mushrooms to evaporate. Add more bacon grease if they start to stick to pan. 
  3. When mushrooms are golden, add garlic and onions. Cook until onions are a bit soft, but I prefer them to have some bite. Stir in pepper and butter.
  4. Set aside and let cool. Reserve 1/2 c mushrooms.
  5. In a food processor with the steel blade add cream cheese, sour cream mayonnaise, bourbon and Worcestershire. Blend well until combined and fluffy.
  6. Add in larger portion of mushrooms and using the pulsing speed combine into dip. You don't want to completely pulverize the mushrooms. Add in truffle oil and more pepper if desired.
  7. After mixture is combined, stir in remaining mushrooms and bacon BUT leave a few for garnish. This can be kept overnight and flavors actually get better however there is no need to wait!
  8. Garnish with remaining mushrooms and a bit of bacon. Sprinkle with scallions and drizzle on a bit more truffle oil if you want along with a few more grinds of black pepper.
Created using The Recipes Generator



Wednesday, January 31, 2018

Pina Colada 7 Layer Hello Dolly Bars

 "Pina Colada 7 Layer, Hello Dolly Bars are filled with macadamias, dried pineapple, white chocolate, coconut and rum. These decadent bars are better than drinking out of a coconut."

Pineapple, Coconut, Macadamias, Cookie Bars

In my never ending quest to fill my body with as much sugar as I can before I die, (just kidding mom) I must admit to loving 7 layer, hello dolly bars. My mother didn't bake many sweets other than a Heath bar cake, chocolate chip cookies and yes....7 layer magic bars. I think those might have even been my first introduction to coconut which I detested, until I devoured these.

I have lots of variations of 7 layer bars that I've baked over the years, but I've never done a tropical version. Last summer I found myself with macadamia nuts that needed to be used and dried pineapple leftover from some granola I had made. With company coming I concocted this quick dessert, served it with pineapple sorbet and it was a winner. Perfect after a BBQ; the kids enjoyed these 7 layer bars just like cookies.

pineapple, 7 Layer Bars, Hello Dolly bars, coconut, macadamias

So why now am I sharing these tropical delights? Well, they are a perfect sweet in the dead of winter when one might be dreaming of warm Hawaiian breezes and sand in one's toes. They also are a great bar to serve on a buffet and I suspect some folks out East may be planning something for the Super Bowl. Maybe out West, too! Easily assembled in 15 minutes or less, these are almost like biting into a pina colada. Yes, there is a bit of rum in there and yes, you can leave it out, but frankly I think it cuts the sweetness of the bars.

pineapple, 7 Layer Bars, Hello Dolly bars, coconut, macadamias

These 7 layer bars are loaded with macadamias, white chocolate, dried pineapple and coconut. And yes...that touch of rum. Many recipes call for crushed pineapple and maraschino cherries but this isn't the direction I chose to take. I like the crunch of the nuts, the chew of the pineapple and yes...that rum. These are sweet so I like using salted macadamias because it helps cut down the sweet factor just a bit. And the coconut? I prefer to use the dried coconut shavings but any coconut will do. Don't have macadamias? Cashews will work and so will any other nut.

Give these a try. Aloha!

Here are a few more Pina Colada ideas:

Pina Colada Bundt Cake from Inside BruCrew Life
Pina Colada Sorbet from Tidy Mom
Coconut Pineapple Popsicles from Saving Room for Dessert

Please Pin and Share:

pineapple, 7 Layer Bars, Hello Dolly bars, coconut, macadamias

A Few More 7 Layer Bars:














Yield: 1 13 x 9 Pan

Pina Colada 7 Layer Bars

prep time: 15 MINScook time: 25 MINStotal time: 40 mins
Pina Colada 7 Layer, Hello Dolly Bars are filled with macadamias, dried pineapple, white chocolate, coconut and rum. These decadent bars are better than drinking out of a coconut.

ingredients:


  • 1 4 oz stick of butter
  • 1 3/4 c graham crackers crumbs
  • 1 14 oz can condensed milk
  • 2 T dark rum (optional)
  • 1 c white chocolate chips
  • 1 c dried pineapple chunks
  • 1 c chopped salted macadamias
  • 1 c flaked unsweetened coconut

instructions:


  1. Preheat oven to 350.
  2. Place 13 x 9 pan in oven with  1 stick of butter. Let butter melt in pan. This takes about 5 minutes. Don't let it burn!
  3. Slide melted butter around pan and make sure pan is covered with butter. Sprinkle graham cracker crumbs on top of butter and distribute evenly. Pat down gently as this will be your crust.
  4. Mix rum, (if using) into condensed milk. Pour mixture evenly over crumbs in pan.
  5. Sprinkle with white chocolate chips.  Sprinkle that layer with pineapple. Sprinkle pineapple with nuts. And finally sprinkle with coconut flakes.
  6. Bake about 25 minutes or until the edges of the pan start turning golden. The bars will be bubbly. I cool them in the fridge before slicing into bars.

notes

I have been know to be generous with the toppings. If you think you want more chocolate or coconut or whatever, don't be afraid. It is perfectly acceptable to add more! Just remember the crust has to hold the weight...unless of course you want to eat these with a fork!
Created using The Recipes Generator