Repost : Pecan Tart | A New Twist on a Classic Pecan Pie Recipe

<div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwjlf7ziqn3I68FhCfsbubCiVeQw3AOvIw_yWccujyTlaj0seJtZvVgxZDC8DgpIfoSuNPomay_mXMk5JsRtLpdvpXJL3FvavvDsNS6joR_LSZUHdO5k6LKUzIaGINxJiXe2tL40WelHJA/s1600/IMG_8257.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwjlf7ziqn3I68FhCfsbubCiVeQw3AOvIw_yWccujyTlaj0seJtZvVgxZDC8DgpIfoSuNPomay_mXMk5JsRtLpdvpXJL3FvavvDsNS6joR_LSZUHdO5k6LKUzIaGINxJiXe2tL40WelHJA/s640/IMG_8257.JPG" width="640" /></a></div><a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fjennysteffens.blogspot.comhttp%3A%2F%2Fjennysteffens.blogspot.com%2F2012%2F11%2Fpecan-tart-new-twist-on-classic-pecan.html%2F2012%2F05%2Fbaking-pantry-in-cabinet.html&media=http%3A%2F%2F2.bp.blogspot.com%2F-oqBwZIgx-FU%2FUKUppnZVKeI%2FAAAAAAAAOZo%2F46JXdNQRfmc%2Fs640%2FIMG_8267.jpg&description=Pecan%20Tart%20with%20Maple%20Leaves%20for%20Thanksgiving%0A%0Ahttp%3A%2F%2Fjennysteffens.blogspot.com%2F2012%2F11%2Fpecan-tart-new-twist-on-classic-pecan.html"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a><br /><br /><br />It is not Thanksgiving without multiple dessert options. Everyone has a pumpkin pie, of course. Pecan is usually a close second. Instead of a second pie at the feast, I like to make something a little different, either <a href="http://jennysteffens.blogspot.com/2011/11/petite-deep-dish-pecan-pies-pie-recipes.html" target="_blank">Mini Deep Dish Pecan Pies</a> or this Pecan Tart.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMZ76mpbNQtnDE6ci7EWjPn6FMw-lnWAndPe5Pu39cDtEBRUjl-OqjR0skgnApp2kBLK0Ijq8BLLBB96cik4PiEmrdxy35rOOMJYiH3kooGByiiAhtJilHBQhHDToweXwx1LE5xUr7cpKI/s1600/IMG_8255.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMZ76mpbNQtnDE6ci7EWjPn6FMw-lnWAndPe5Pu39cDtEBRUjl-OqjR0skgnApp2kBLK0Ijq8BLLBB96cik4PiEmrdxy35rOOMJYiH3kooGByiiAhtJilHBQhHDToweXwx1LE5xUr7cpKI/s640/IMG_8255.JPG" width="640" /></a> <br /><br />Based on the <a href="http://www.barefootcontessa.com/recipes.aspx?RecipeID=130&S=0">Barefoot Contessa's recipe for Pecan Bars</a>, I altered it to make a tart.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1MKvN_b_3qh9JfNUdWndz1lxhG7zBK0NvTgF8vSp7mzTcGvohBdnlRfWrtTrPWXhHK2DlKzXi5gMy7SAIlUGLk7YB7kCDKLOo_neVlBiFsBBRLEx0t38RQhuy1F4ShZzE7i2EIieyoBVW/s1600/IMG_8263.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1MKvN_b_3qh9JfNUdWndz1lxhG7zBK0NvTgF8vSp7mzTcGvohBdnlRfWrtTrPWXhHK2DlKzXi5gMy7SAIlUGLk7YB7kCDKLOo_neVlBiFsBBRLEx0t38RQhuy1F4ShZzE7i2EIieyoBVW/s640/IMG_8263.JPG" width="640" /></a> <br /><br />I featured this recipe at my Thanksgiving Workshop and to make it even more festive, I added a maple leaf boarder from pie crust.  I just used store bought pie dough and cut out maple leaves with a cookie cutter.  Then, after I poured the pecan filling into the crust, I placed the dough cutouts around the boarder, then baked it as instructed. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhouwGFsfLCExeAe4pGNQAQrDGEF5J-BsUJrJwtaQeGY0wL86ORUCu6W80N4YCx8FNpDnokhoraGqTMU1-UWQVsQkMpg5avMaMSwj_9hH-Mqglxyr1kT37eQQ0BesIbGEIQKBB8EWL_TPPf/s1600/IMG_8267.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhouwGFsfLCExeAe4pGNQAQrDGEF5J-BsUJrJwtaQeGY0wL86ORUCu6W80N4YCx8FNpDnokhoraGqTMU1-UWQVsQkMpg5avMaMSwj_9hH-Mqglxyr1kT37eQQ0BesIbGEIQKBB8EWL_TPPf/s640/IMG_8267.jpg" width="425" /></a><span style="font-size: large;">Pecan Pie Tart</span><br /><i>with shortbread crust </i><br /><a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fjennysteffens.blogspot.comhttp%3A%2F%2Fjennysteffens.blogspot.com%2F2012%2F11%2Fpecan-tart-new-twist-on-classic-pecan.html%2F2012%2F05%2Fbaking-pantry-in-cabinet.html&media=http%3A%2F%2F2.bp.blogspot.com%2F-oqBwZIgx-FU%2FUKUppnZVKeI%2FAAAAAAAAOZo%2F46JXdNQRfmc%2Fs640%2FIMG_8267.jpg&description=Pecan%20Tart%20with%20Maple%20Leaves%20for%20Thanksgiving%0A%0Ahttp%3A%2F%2Fjennysteffens.blogspot.com%2F2012%2F11%2Fpecan-tart-new-twist-on-classic-pecan.html"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a> <br /><br />Crust<br />12 tablespoons of butter (1 1/2 sticks) at room temp<br />1/4 cup granulated sugar<br />1 egg<br />1/2 teaspoon pure vanilla extract<br />1 1/2 cups flour<br /><br />Filling<br />12 tablespoons of butter (1 1/2) sticks of butter<br />1/3 cup of corn syrup (light or dark)<br />1 cup brown sugar, packed<br />1/4 cup heavy cream<br />2 cups pecans<br /><br />Preheat the oven to 350 degrees.<br /><br />For the crust, mix together butter and granulated sugar in mixer fitted with a paddle attachment. Add the egg and the vanilla. Add flour with the mixer on low speed until just combined. Press the dough into an ungreased tart pan making an edge around the outside. Flour your hands to make it easier to press into the pan. Bake for 10 minutes.<br /><br />For the filling, combine the butter, corn syrup, brown sugar in a saucepan. Cook over low heat until the butter is melted. Cook until bubbly - then let cook for 3 more minutes. Remove from the heat. Add heavy cream and pecans. Pour into the crust. Bake for 15 to 20 minutes. Cool. Refrigerate until cold before cutting with a hot knife. <script src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>

Repost : Pecan Tart | A New Twist on a Classic Pecan Pie Recipe

It is not Thanksgiving without multiple dessert options. Everyone has a pumpkin pie, of course. Pecan is usually a close second. Instead ...

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Real Entertaining | A Dinner Party featuring East Hampton Hedge

<div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4nK7jwPuc844Phdd2QrYVLUB89QHTYW6CZF80FgtuiN5DAXB4a-R5rL_Nb99skYZR92x6qIOcRW3c2bnpA_dc6F7IbHsU1Yn7IY68woRSwikxHOQnpRVtEd3zgzAezb5d7RFVrZ9fmUo/s1600/IMG_1385.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4nK7jwPuc844Phdd2QrYVLUB89QHTYW6CZF80FgtuiN5DAXB4a-R5rL_Nb99skYZR92x6qIOcRW3c2bnpA_dc6F7IbHsU1Yn7IY68woRSwikxHOQnpRVtEd3zgzAezb5d7RFVrZ9fmUo/s640/IMG_1385.JPG" width="640" /></a></div><br />I love our neighborhood.  I've dedicated several posts to the subject - about how crucial I believe a strong neighborhood to be and about how I've always longed for living on a street with fabulous neighbors.  Our street is just that.  Last <a href="http://jennysteffens.blogspot.com/2012/12/easy-easy-snowflake-sugar-cookies-just.html">December we hosted a casual holiday gathering</a> to meet everyone on our street.  That party resulted in many so many fun friendships - a few different couples that we go to dinner with on a regular basis, a new golf buddy for Mike, a morning walking partner for me and the kind of neighbors that will check on Mr. Darcy (or visa versa...) if we're away for the day.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhux8IkCr2pR62iR9_0593kRpXY6WjateZRqGTzDbd5KflYEbaL0k2kBvbKXOOZrFeC4U0JYWu2FezX8uRedr9Zq2V3eCaAIIzr5Z6fg-MzT56JsVS0UQqBr02F9yPkFGbN_oLPxBRinPA/s1600/IMG_1382.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhux8IkCr2pR62iR9_0593kRpXY6WjateZRqGTzDbd5KflYEbaL0k2kBvbKXOOZrFeC4U0JYWu2FezX8uRedr9Zq2V3eCaAIIzr5Z6fg-MzT56JsVS0UQqBr02F9yPkFGbN_oLPxBRinPA/s400/IMG_1382.jpg" width="265" /></a>I also recently found out that one of my neighbors mothers is a famous designer... seriously.  We walked down to their house one evening (with our own half-opened bottle of wine) so Emma could play with their boys, and I find myself having a drink with someone that is regularly mentioned in Elle Decor, House Beautiful, etc.  She was fabulous - I was picking her brain for her favorite paint colors (Ben Moore, White, of course) and recommendations on everything I could think of.<br /><br />The style of entertaining for neighborhood friends is the sort of entertaining I love.  When you think of having the neighbors over, it is casual, unpretentious and relaxed.  We often get together with our friends, Annie & George, for dinner.   It tends to works better for us to have them over to our house because we after Emma mingles for a little bit and we have cocktails, then we can put her to bed and enjoy a leisurely adult dinner.  Which for me means I can eat dinner with out someone sitting on my lap - or taking everyone's napkins off their laps and putting them back in the linen drawer... currently her favorite mealtime activity.<br /><br />Obviously, I'm more than happy to host, but Annie & George always graciously like to contribute to the meal, since we're not always available to go to their house for dinner.  The last time they came over George made his famous Peach Cobbler.  It was unbelievable.  Unbelievable.  This weekend they brought a smoked chicken that he'd rubbed with a mesquite seasoning that was also soooo delicious.  You can see why I'm happy to have them contribute to the meal!   Here is our menu for the night - I'll be sharing the recipes later this week.<br /><br />Menu :<br /><br />Homemade Salted Soft Pretzels with Mustard & Cheese<br />Annie & George's Smoked Chicken<br />Heirloom Tomatoes with Homemade Ranch Dressing<br />Cauliflower Gratin with White Cheddar & Parmesan<br />Pesto & Peas Pasta Salad<br /><a href="http://jennysteffens.blogspot.com/2013/09/georges-famous-peach-and-blueberry.html">George's Famous Peach (and Blueberry) Cobbler</a><br /><br />So, they brought the chicken and I made sides and dessert.  Dividing up the menu is such a fun (and easy) way to entertain because everyone gets to contribute and feel a part of it... instead of one person running around exhausting themselves.  I used to shy away from letting guests bring anything, but after hosting my <a href="http://jennysteffens.blogspot.com/2013/02/a-barefoot-contessa-dinner-party-last.html">Barefoot Contessa Party in January</a> (we all fixed something from her new cookbook), I learned how much more festive it can be - especially when you get together with the same crew on a regular basis.  It gives everyone something to be excited about... and lets the hostess concentrate on fun details like the table setting - something that can get overlooked when you have a really long to-do list.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFRZBOePZ-TWlD6syhkHRgUAbdkA_eTA3GTEkG23AZ_NRpB_bDemYBMhyphenhyphen6zC8bdROlUTISwiYDR94eZbLEWmFHH7MrO1Szuo505iYRJpq_qIUPIU-chJuB2iFJQ3m-ovZtoobg4Fsc5z0/s1600/IMG_1403.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFRZBOePZ-TWlD6syhkHRgUAbdkA_eTA3GTEkG23AZ_NRpB_bDemYBMhyphenhyphen6zC8bdROlUTISwiYDR94eZbLEWmFHH7MrO1Szuo505iYRJpq_qIUPIU-chJuB2iFJQ3m-ovZtoobg4Fsc5z0/s640/IMG_1403.JPG" width="640" /></a><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEmffAelNs9TrcYPloiXMmyuUrsVo1sfds9Hw8hxugETESuJJzEooCFgRjh29lKRQF-aNXluVzsnltedepjGVypy4hbqaA1rc23ws_n75MHPSdXWVUYQ1-avm3JYhPG_wwJbXvHdoOp_8/s1600/IMG_1401.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEmffAelNs9TrcYPloiXMmyuUrsVo1sfds9Hw8hxugETESuJJzEooCFgRjh29lKRQF-aNXluVzsnltedepjGVypy4hbqaA1rc23ws_n75MHPSdXWVUYQ1-avm3JYhPG_wwJbXvHdoOp_8/s640/IMG_1401.jpg" width="424" /></a> For the centerpiece I used the wild flowering vine (apparently, it is called "Sweet Autumn Clematis, thanks to a comment below!) that is growing rampantly over our back fence.  It smells amazing - like the last sweet thing of summer.  I loosely arranged it in a pewter pitcher (Match Pewter, a wedding gift) and flanked it with a pair of <a href="http://everyday-occasions.myshopify.com/collections/candles">"East Hampton Hedge" tapers ($10.50)</a> from my store.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8fMeAmSA-KwDy481a1DnhJJMXqLxX348vaoY_jweszqDsUJGxkI1xmQ-sa4Y9FQuQhCs9rB24B7ZC-7c6BTDOHubvyJc9-RssvNtuyhfMeEXj7yTDylz4HnGXhMnKcKIwqVO_raRtfZM/s1600/IMG_1414.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8fMeAmSA-KwDy481a1DnhJJMXqLxX348vaoY_jweszqDsUJGxkI1xmQ-sa4Y9FQuQhCs9rB24B7ZC-7c6BTDOHubvyJc9-RssvNtuyhfMeEXj7yTDylz4HnGXhMnKcKIwqVO_raRtfZM/s640/IMG_1414.jpg" width="425" /></a>Since I opened my store (1 month ago!) my collection of taper candles has exploded, so I've been on the hunt for various candle holders.  I'm in love with these glass ones that are perfect with our wine glasses.  You'll never believe where I found them... target.  Yes, for about $9 each.  I love them.  And I love that I have them paired with an expensive pitcher that has rustic, wild flowers spilling out of it... such a mix of high-low accents.<br /><br /><br />This photo represents the true color of "East Hampton Hedge" well.  It is a natural, muted green that has a yellow tone.<br /><br /><a data-pin-config="beside" data-pin-do="buttonPin" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fjennysteffens.blogspot.com%2F2013%2F09%2Freal-entertaining-dinner-party.html&media=http%3A%2F%2F3.bp.blogspot.com%2F-t-wcF1wm2K4%2FUi4KjDa6G0I%2FAAAAAAAATlI%2FaXY5KhqwM2A%2Fs640%2FIMG_1401.jpg&description=East%20Hampton%20Hedge%20Taper%20Candles"><img src="//assets.pinterest.com/images/pidgets/pin_it_button.png" /></a><br /><br /><br /><br /><br />About the East Hampton Hedge Color Collection : <br /><br />I fell in love with the perfectly groomed hedges of <a href="http://jennysteffens.blogspot.com/2011/03/east-hampton-weekend-barefoot-contessa.html">East Hampton</a> when we visited a couple of years ago.  You can read about <a href="http://jennysteffens.blogspot.com/2011/03/east-hampton-weekend-barefoot-contessa.html">our trip and our sighting of the Barefoot Contessa (we were seated right next to her at dinner), here</a>.<br /><br />When I saw this candle color (the manufacturer calls it Spring Green), I thought East Hampton Hedge was a perfect name for it.  I've matched an embroidery thread to it as well, so you can also get my hemstitch napkins embroidered to match (as pictured to the right).  And... I can print custom labels to coordinate.<br /><br />East Hampton Hedge Products: <br /><br />-<a href="http://everyday-occasions.myshopify.com/collections/candles/products/hand-dipped-taper-candles-12-set-of-2">12" Taper Candles, $10.50</a><br />-<a href="http://everyday-occasions.myshopify.com/collections/linens">Linen Hemstitch Napkins with Monogram, $38</a><br />-<a href="http://everyday-occasions.myshopify.com/collections/linens">Cocktail Napkins with Monogram, $22</a><br />-<a href="http://everyday-occasions.myshopify.com/collections/packaging">Custom Labels, $12</a><br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI2nNoGgUdptwMbYG3yxw7qYv3w0jzTsF0H2_Phz9x4jx9KrRM3JoKZO80-DSCxoN2aDGEt6HQkDTmwlInLZZpUiP_UMwRin_WBo3a_efFAIaWmxQpuWh7YcwJI-g9knxPqzs0YRXeM7Y/s1600/IMG_1408.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI2nNoGgUdptwMbYG3yxw7qYv3w0jzTsF0H2_Phz9x4jx9KrRM3JoKZO80-DSCxoN2aDGEt6HQkDTmwlInLZZpUiP_UMwRin_WBo3a_efFAIaWmxQpuWh7YcwJI-g9knxPqzs0YRXeM7Y/s640/IMG_1408.JPG" width="640" /></a></div><br />I love using this green color with white flowers because it picks up the color of the green vines and foliage.  They would be a good choice for any floral arrangement that features beautiful leaves or greenery... as they say, green is natures neutral.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpG-re5YZFoIj1NyeHB4jyMkdDzj9uN7i5ol21AKVj7PR1zqd8u5guXVgpdqb-NnoS87SUvOibC7FJyiFdHWB7YtsqVHx7cx5qrnw-_-vChzmxpIKgIZQa-Zo4egt81Qm6exjF3RpxvkI/s1600/IMG_1380.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpG-re5YZFoIj1NyeHB4jyMkdDzj9uN7i5ol21AKVj7PR1zqd8u5guXVgpdqb-NnoS87SUvOibC7FJyiFdHWB7YtsqVHx7cx5qrnw-_-vChzmxpIKgIZQa-Zo4egt81Qm6exjF3RpxvkI/s640/IMG_1380.JPG" width="640" /></a> <br /><br />I used hemstitch cocktail napkins for cocktails and appetizers.  The color looks a little dark here - I took this shot it in the evening.<br /> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkff2NkL2VuWC8tNOmzupJAMSs3uTiy6e61KWIS9sbQqMIgS2vYF4Xp02EWtXDfG9mkNmQE_Rmo-Zp_SGZ_xroIHVEqCdiFs1QYMSnvDczv-qzEu7qtx-kMRNB4jPuTT6DXw0kFosKgZc/s1600/IMG_1350.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkff2NkL2VuWC8tNOmzupJAMSs3uTiy6e61KWIS9sbQqMIgS2vYF4Xp02EWtXDfG9mkNmQE_Rmo-Zp_SGZ_xroIHVEqCdiFs1QYMSnvDczv-qzEu7qtx-kMRNB4jPuTT6DXw0kFosKgZc/s640/IMG_1350.JPG" width="640" /></a><br /><br />The food prep was so easy - most done in the food processor.   I started by grating parmesan cheese in the mini prep, then made pesto. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9f-Sm51hC2SjoSfRTGIyYlcOAe1pbeRGi4HcJSkDn9qGzFMt22eqq31xyboQ1T_skS3TdC0qX8XyPI7aJmOWetGYtedzm_JpmhL5vQe32EpzRNM9LUyPRRnuevH3E9BCctJTAiopJ_3E/s1600/IMG_1367.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9f-Sm51hC2SjoSfRTGIyYlcOAe1pbeRGi4HcJSkDn9qGzFMt22eqq31xyboQ1T_skS3TdC0qX8XyPI7aJmOWetGYtedzm_JpmhL5vQe32EpzRNM9LUyPRRnuevH3E9BCctJTAiopJ_3E/s640/IMG_1367.JPG" width="640" /></a> <br /><br />I love this salad - the combination of the sweet peas, sharp pesto and the salty parmesan is soooo good.  Thanks to the Barefoot Contessa. <br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyVxbyaq2ZE3UYYFgwSluTGFuOqp2-LKBfo4fsSdsSocexnUZfSBfMvnGu7a1_vc_y0rhzFrs1X9CETcikSvuaGhS1VIver76sgru0ei4yRUDJMW1ybY5fo3ZiQU8w3K8yek1hEcpzjls/s1600/IMG_1352.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyVxbyaq2ZE3UYYFgwSluTGFuOqp2-LKBfo4fsSdsSocexnUZfSBfMvnGu7a1_vc_y0rhzFrs1X9CETcikSvuaGhS1VIver76sgru0ei4yRUDJMW1ybY5fo3ZiQU8w3K8yek1hEcpzjls/s640/IMG_1352.JPG" width="640" /></a><br /><br />Then, without even needing to clean the food processor, we made homemade ranch dressing.   Emma was helping to squeeze the lemon. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5VQ7nM7EIeVlcshzqC-H6siRNksX9pEttMyw_op99JKDuVrF90KReaIbA_jKDr9FhWZHOX3Hd46r5BAhx0f-cPlgjOVgmXpP2ITeAyqWUXJJdZ4oihP4c3HPAKtFIdxTzlOTCpw4AKrM/s1600/IMG_1357.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5VQ7nM7EIeVlcshzqC-H6siRNksX9pEttMyw_op99JKDuVrF90KReaIbA_jKDr9FhWZHOX3Hd46r5BAhx0f-cPlgjOVgmXpP2ITeAyqWUXJJdZ4oihP4c3HPAKtFIdxTzlOTCpw4AKrM/s640/IMG_1357.JPG" width="640" /></a><br /><br /> Homemade ranch is so easy - sour cream, milk, lemon juice, garlic, chives, salt & pepper.  Whirl.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqnNKrlbtB6ydfq9iAjYWaFG1PRuFBgoEGQUo6NKBDKiS3UOQtBfKk0YnYRnD93TTRU5A5kEK3CD3rPde6qGpdRC1rR5OCR3UxjrPgIeN2K0kWdM_kdU9El0_NTl8uw4K1raPw8kl2PnE/s1600/IMG_1368.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqnNKrlbtB6ydfq9iAjYWaFG1PRuFBgoEGQUo6NKBDKiS3UOQtBfKk0YnYRnD93TTRU5A5kEK3CD3rPde6qGpdRC1rR5OCR3UxjrPgIeN2K0kWdM_kdU9El0_NTl8uw4K1raPw8kl2PnE/s640/IMG_1368.JPG" width="640" /></a><br /><br />  The Cauliflower Gratin was the most labor intensive - but really, very simple.  I steamed the cauliflower for a minute or two, then made a cheese sauce.  Topped with panko and parmesan - just bake for 20 minutes before dinner.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-lqiM-9CnVcWP1BRkmYzjtB9eZoLjBmr3HoxLoGYsC1Jkb8Nm6UUxLN_Qckkq4vKMM3ogz5Y1E-OOOqyNnWlyqsZenFxE38xOrFocMzDTjRAIcMwUVPd3QAnQPXD-H18Z1vuxaZ7jNt8/s1600/IMG_1373.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-lqiM-9CnVcWP1BRkmYzjtB9eZoLjBmr3HoxLoGYsC1Jkb8Nm6UUxLN_Qckkq4vKMM3ogz5Y1E-OOOqyNnWlyqsZenFxE38xOrFocMzDTjRAIcMwUVPd3QAnQPXD-H18Z1vuxaZ7jNt8/s640/IMG_1373.JPG" width="640" /></a><br /><br /> I'm not sure where the inspiration for this came from, but I really wanted homemade pretzels.  I used Rhodes frozen bread dough (the same that I use for my "homemade" cinnamon rolls) and made it into pretzels.  They were so good!  I need to perfect it a little bit before I post the recipe and final photos (they weren't sooo pretty), but stay tuned.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZFM26F2t1u7_ZGVfDynoUlzryDwhINRp9cArX1BH8JjDDPfzNUylqoc1ZY-uyxTiRzZZ2bWK-XZnlpQ0kyB3LgiCQEi14RzxKkZ_J6XooNSmAq_YqbK1dUmJxUt0jL8llH8AHZOvGSJQ/s1600/IMG_1421.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZFM26F2t1u7_ZGVfDynoUlzryDwhINRp9cArX1BH8JjDDPfzNUylqoc1ZY-uyxTiRzZZ2bWK-XZnlpQ0kyB3LgiCQEi14RzxKkZ_J6XooNSmAq_YqbK1dUmJxUt0jL8llH8AHZOvGSJQ/s640/IMG_1421.JPG" width="640" /></a><br /><br />I served the tomatoes on a plate and the ranch dressing on the side for everyone to drizzle. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihprpShO4PlLLhXm8j5KlHQ4FshicevXA0RWpl1_-DnA9-jn102IbTZWlKLIcj_V6I4Y56uvubnzdr6I-trN_jQ-ljgj2SW7U06F3j2MxxB_LtwqRIcIG4hIuSgLELpBzVopvuPFUWCIs/s1600/IMG_1422.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihprpShO4PlLLhXm8j5KlHQ4FshicevXA0RWpl1_-DnA9-jn102IbTZWlKLIcj_V6I4Y56uvubnzdr6I-trN_jQ-ljgj2SW7U06F3j2MxxB_LtwqRIcIG4hIuSgLELpBzVopvuPFUWCIs/s640/IMG_1422.JPG" width="640" /></a></div><br />Pesto, Peas & Pasta Salad <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgycUTLzlgS5lMEk6pILqBEuIxuq3oAYVbGKyuOscD4NqwtIAV1esqYaFtwJKlW82mVx6lACym2l7mVszZZDbQxjiDEqWjt3O7DDUhlo3VYvrwwwd6RotMbWBrfJB11zPv0EFLo4cd-mA8/s1600/IMG_1423.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgycUTLzlgS5lMEk6pILqBEuIxuq3oAYVbGKyuOscD4NqwtIAV1esqYaFtwJKlW82mVx6lACym2l7mVszZZDbQxjiDEqWjt3O7DDUhlo3VYvrwwwd6RotMbWBrfJB11zPv0EFLo4cd-mA8/s640/IMG_1423.JPG" width="640" /></a></div><br /> Bubbly and cheesy cauliflower gratin.<br /><div class="separator" style="clear: both; text-align: center;"></div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY_0MAau7KAqyKXayok6Bk1OA_pcsz3by3220I7YiE9DlWmfv6_hFhDCOhgZtCwGY1Q4klELOeO1H7OUVFR0Bxhg-kXKsy27fPPcAXx0gsGUDvui0BQloBBMXIdWxqioUOcq64N2ASC9I/s1600/IMG_1310.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY_0MAau7KAqyKXayok6Bk1OA_pcsz3by3220I7YiE9DlWmfv6_hFhDCOhgZtCwGY1Q4klELOeO1H7OUVFR0Bxhg-kXKsy27fPPcAXx0gsGUDvui0BQloBBMXIdWxqioUOcq64N2ASC9I/s640/IMG_1310.JPG" width="640" /></a><br /><br /> And... <a href="http://jennysteffens.blogspot.com/2013/09/georges-famous-peach-and-blueberry.html">George's Cobbler</a>!<br /><script src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>

Real Entertaining | A Dinner Party featuring East Hampton Hedge

I love our neighborhood.  I've dedicated several posts to the subject - about how crucial I believe a strong neighborhood to be and abou...

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Heirloom Tomato, Marcona Almonds, Prosciutto & Goat Cheese Salad with an Easy Lemon vinaigrette

<div class="separator" style="clear: both; text-align: center;">*Note before the post : I recently deleted a sponsored post I had written last week due to some comments that it seemed "off-brand" for me.  And, frankly, I agreed.  Thank you, readers, for keeping me in-check.  This next post should get us back on track... almost like when you've been eating junk food all weekend and then it feels so good to enjoy something healthy.  </div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCPXzjhIpiDdkUxHNLG94Q1TRsXzJ3MWb9HWbivzDm3UMdlNpCJmAbZxD2k8SmW-II2gcxLYTp-BscTk36QO4Zp2NKGRSul7oxEhbM-hJspBRNdxY8sgcCwRfTzMbW17rqsxqKabcJSAY/s1600/IMG_0829.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCPXzjhIpiDdkUxHNLG94Q1TRsXzJ3MWb9HWbivzDm3UMdlNpCJmAbZxD2k8SmW-II2gcxLYTp-BscTk36QO4Zp2NKGRSul7oxEhbM-hJspBRNdxY8sgcCwRfTzMbW17rqsxqKabcJSAY/s640/IMG_0829.JPG" width="640" /></a></div><br />I would hate to add up the amount I've spent on Heirloom Tomatoes this summer...  It seems like our entire diet has consisted of <a href="http://jennysteffens.blogspot.com/2013/07/bacon-avocado-heirloom-tomato-sandwich.html">Bacon, Avocado & Tomato Sandwiches</a>, Classic Bruschetta, <a href="http://jennysteffens.blogspot.com/2013/06/tomato-watermelon-feta-salad-with.html">Watermelon & Tomato Salads</a>, and just sliced tomatoes + salt & pepper along with every meal.<br /><br /><a data-pin-config="beside" data-pin-do="buttonPin" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fjennysteffens.blogspot.com%2F2013%2F08%2Fheirloom-tomato-marcona-almonds.html&media=http%3A%2F%2F4.bp.blogspot.com%2F-VfZkW9_KJQo%2FUg_ZJgo7x0I%2FAAAAAAAATTk%2F4GFl63S1Vz8%2Fs640%2Ftomato-goat-cheese-salad.png&description=The%20BEST%20Summer%20Salad%20%3A%20Heirloom%20Tomato%2C%20Marcona%20Almonds%2C%20Prosciutto%20%26%20Goat%20Cheese%20Salad%20with%20an%20Easy%20Lemon%20Vinaigrette%20"><img src="//assets.pinterest.com/images/pidgets/pin_it_button.png" /></a><br /><br />I just can't resist those beautifully crazy colored and crazy expensive tomatoes.  We don't have any ready in our garden just yet, but we have lots of green ones on the way.  Though between Emma's fondness of picking the green ones and the abundance of squirrels in our yard, I'm not holding my breath.  I keep telling myself that it is just a short time during the year when they are so readily available (from local farms) that it is worth the extra indulgence.   <br /><br />Has everyone tried the Barefoot Contessa's Roasted Beet Salad?  It was in Foolproof, her most recent cookbook - you might remember <a href="http://jennysteffens.blogspot.com/2013/02/a-barefoot-contessa-dinner-party-last.html">my month of featuring recipes</a> from it back in January.  I've adapted the salad to please my summer palate by using tomatoes instead of beets, and a fresh lemon vinaigrette instead of the balsamic.  You must try it.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsvK-OuJMzRhjWvyAK6wzRtw0tqn06bv41Rtro9dcicjEaVsScgY18etLWbiqfR4fDNdABgLdwooWkpgxdkzUOQEPGomuPqmsx_SJinURtuH2QNJFSGyDSnC2xYcHqrFtt2b2hXwU3hG0/s1600/IMG_0828.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsvK-OuJMzRhjWvyAK6wzRtw0tqn06bv41Rtro9dcicjEaVsScgY18etLWbiqfR4fDNdABgLdwooWkpgxdkzUOQEPGomuPqmsx_SJinURtuH2QNJFSGyDSnC2xYcHqrFtt2b2hXwU3hG0/s640/IMG_0828.JPG" width="640" /></a> <br /><br />I've officially burnt myself out on my previous favorite <a href="http://jennysteffens.blogspot.com/2013/06/tomato-watermelon-feta-salad-with.html">Watermelon & Tomato Salad</a> and now, this is my new favorite salad for lunch.  I've also been serving it for dinner to alongside <a href="http://jennysteffens.blogspot.com/2012/06/lemon-basil-grilled-shrimp-kebabs.html">Grilled Shrimp</a>, a piece of grilled fish, chicken or steak.  It is so interesting and has so many layers, but the best part is is that it is really just an assembly salad - there is not much chopping at all and the dressing is very, very easy, as you can just stir it together in a small bowl and toss the greens right in.  Then, all there is to do is layer everything on top.  So amazing.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE8N8DanqMXW_Fqm9mv3DGM3W_pPzjhZh0RSAYO9-ieJ6x6FVEtTcLg865k7nNKZDllpVrm6k2FR2Y6cwqq7JEL5BPZFvV9hVO-Uy4zNJDf3YBdPA_aB-SQhNbAjJKO2HzPB3yXDYjvp8/s1600/IMG_0832.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE8N8DanqMXW_Fqm9mv3DGM3W_pPzjhZh0RSAYO9-ieJ6x6FVEtTcLg865k7nNKZDllpVrm6k2FR2Y6cwqq7JEL5BPZFvV9hVO-Uy4zNJDf3YBdPA_aB-SQhNbAjJKO2HzPB3yXDYjvp8/s640/IMG_0832.JPG" width="640" /></a><br /><br />One more note : if you haven't tried Marcona Almonds, you must.  They seem like a mix between a cashew and an almond - the ones I buy are tossed in sea salt and olive oil.  I almost ate the entire container on the way home from the store.  Ok, now onto the recipe...<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5iTwQdxI4gPrV238f-HDIUaShYcX5eUUzonmD-QjhqIUd3lDaM0dVufH9prep9AS5XfdSkANDg4koBIZGfinM4CZk2BKN6YbeORD0DttVuPlFXd5lMPbskDDWb0ZdFaXkDUn70Z3ayGs/s1600/tomato-goat-cheese-salad.png" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5iTwQdxI4gPrV238f-HDIUaShYcX5eUUzonmD-QjhqIUd3lDaM0dVufH9prep9AS5XfdSkANDg4koBIZGfinM4CZk2BKN6YbeORD0DttVuPlFXd5lMPbskDDWb0ZdFaXkDUn70Z3ayGs/s640/tomato-goat-cheese-salad.png" width="424" /></a><br />Heirloom Tomato, Marcona Almonds, Prosciutto & Goat Cheese Salad<br /><i><span style="font-size: x-small;"> with an Easy Lemon vinaigrette </span></i><br /><i><span style="font-size: x-small;"><br /></span></i>Sign-up <a href="http://mad.ly/signups/118273/join">here</a> for an emailed version of my <a href="http://mad.ly/signups/118273/join">Printable Recipes</a>.<br /><br /><a data-pin-config="beside" data-pin-do="buttonPin" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fjennysteffens.blogspot.com%2F2013%2F08%2Fheirloom-tomato-marcona-almonds.html&media=http%3A%2F%2F4.bp.blogspot.com%2F-VfZkW9_KJQo%2FUg_ZJgo7x0I%2FAAAAAAAATTk%2F4GFl63S1Vz8%2Fs640%2Ftomato-goat-cheese-salad.png&description=The%20BEST%20Summer%20Salad%20%3A%20Heirloom%20Tomato%2C%20Marcona%20Almonds%2C%20Prosciutto%20%26%20Goat%20Cheese%20Salad%20with%20an%20Easy%20Lemon%20Vinaigrette%20"><img src="//assets.pinterest.com/images/pidgets/pin_it_button.png" /></a><br /><br /><i><span style="font-size: x-small;">serves 4 for lunch or 6 as a side</span></i><br /><br />6 cups baby arugula<br />1 lemon<br />1 tsp of dijon mustard<br />1/4 cup of olive oil<br />sea salt & pepper<br />.....<br />2 lbs. tomatoes (best available)<br />4 oz. prosciutto, thinly sliced<br />4 oz. soft goat cheese<br />1/4 cup of marcona almonds (salted)<br />olive oil<br />salt & pepper <br /><br />In a medium bowl, squeeze the juice of the lemon, then add the dijon.  Whisk in olive oil.  Add salt and pepper to taste.  Add greens and toss.  Put the dressed arugula on the platter or on each plate.  Reserve the extra dressing in the bottom of the bowl, if any.<br /><br />Cut tomatoes into large wedges and chunks.  Pile them onto the arugula, then add prosciutto, goat cheese and almonds.  <br /><br />Drizzle any remaining dressing over the salad.  If you don't have any, then drizzle olive oil and sprinkle salt and pepper.<br /><br />Pictured Here : <a href="http://everyday-occasions.myshopify.com/collections/linens">Linen Hemstitch Napkins with "Seaside" Monogram </a><br /><br /><script src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>

Heirloom Tomato, Marcona Almonds, Prosciutto & Goat Cheese Salad with an Easy Lemon vinaigrette

*Note before the post : I recently deleted a sponsored post I had written last week due to some comments that it seemed "off-brand"...

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Barefoot Contessa Class This Thursday

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Mv0cHVdu30JlqzbvFMN2SV6IzHhC_AuSB7Ahj_MVXok8VYF1aO3Sr5zXB3uQeunG99FLeufeOEM6joVnZST3Lu6CBHd15QLDvqDIUJ08dFzHIrkkJOTMvm8qavX0EhwnHZEwVqXYkQM/s1600/IMG_9626.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Mv0cHVdu30JlqzbvFMN2SV6IzHhC_AuSB7Ahj_MVXok8VYF1aO3Sr5zXB3uQeunG99FLeufeOEM6joVnZST3Lu6CBHd15QLDvqDIUJ08dFzHIrkkJOTMvm8qavX0EhwnHZEwVqXYkQM/s1600/IMG_9626.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Mv0cHVdu30JlqzbvFMN2SV6IzHhC_AuSB7Ahj_MVXok8VYF1aO3Sr5zXB3uQeunG99FLeufeOEM6joVnZST3Lu6CBHd15QLDvqDIUJ08dFzHIrkkJOTMvm8qavX0EhwnHZEwVqXYkQM/s1600/IMG_9626.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Mv0cHVdu30JlqzbvFMN2SV6IzHhC_AuSB7Ahj_MVXok8VYF1aO3Sr5zXB3uQeunG99FLeufeOEM6joVnZST3Lu6CBHd15QLDvqDIUJ08dFzHIrkkJOTMvm8qavX0EhwnHZEwVqXYkQM/s1600/IMG_9626.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Mv0cHVdu30JlqzbvFMN2SV6IzHhC_AuSB7Ahj_MVXok8VYF1aO3Sr5zXB3uQeunG99FLeufeOEM6joVnZST3Lu6CBHd15QLDvqDIUJ08dFzHIrkkJOTMvm8qavX0EhwnHZEwVqXYkQM/s400/IMG_9626.JPG" width="400" /></a></div>It is that time again... once a month I teach a cooking class at A Thyme for Everything (in the KC area).<br /><br />Here is the theme for this Thursday's Class :<br /><br />March 21st : A Barefoot Contessa <i>Foolproof</i> Dinner<br /><br />I've been cooking my way through The Barefoot Contessa's newest book, <i>Foolproof</i>.  Join me for a workshop as I share my favorites from <i>Foolproof</i> :  <br /><br />Caramelized Bacon<br />Parmesan Crisps<br />Balsamic Roasted Beet Salad  <br /><a href="http://jennysteffens.blogspot.com/2013/01/1770-house-meatloaf-green-beans.html">1770 Meatloaf & Garlic Sauce</a><br />Salted Caramel Brownies<br /><br />To register, visit <a href="http://shop.athymeforeverything.com/Barefoot-Contessa-FOOLPROOF-Dinner-32113.htm">here</a> or call : <span class="qsc-site-address"></span><span class="qsc-site-phone">(816) 554-3755</span>

Barefoot Contessa Class This Thursday

It is that time again... once a month I teach a cooking class at A Thyme for Everything (in the KC area). Here is the theme for this Thursda...

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A Barefoot Contessa Dinner Party | Last Night's Dinner...

<div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqeobHyCY8L5AuGxJEMxmfFPK30jK7R48GyqrHHQwDS7Cs0FQ8VwAxZcwigctoDfsLjdFLsoQn7XPTjB2x77htCWNKSNZ_3de-fhUF-lx5noAfRlGgMbEpHYzrOP3AwOXbd0NaLM0lq2o/s1600/foolproof-barefoot-contessa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqeobHyCY8L5AuGxJEMxmfFPK30jK7R48GyqrHHQwDS7Cs0FQ8VwAxZcwigctoDfsLjdFLsoQn7XPTjB2x77htCWNKSNZ_3de-fhUF-lx5noAfRlGgMbEpHYzrOP3AwOXbd0NaLM0lq2o/s640/foolproof-barefoot-contessa.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsyWopQ_PDKBC4j-YvVGr1M9u8pg9zgg11nuEk0oGazeKzxP_QXIKfs6Nes8sXeUiyF5Fjglqge9P6mJoeH37jGjKdWyKhYajwesYuHQN6FB_XrVLylDQZ1zpeNcnznsJpIbfDRIUhQNw/s1600/IMG_0451.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsyWopQ_PDKBC4j-YvVGr1M9u8pg9zgg11nuEk0oGazeKzxP_QXIKfs6Nes8sXeUiyF5Fjglqge9P6mJoeH37jGjKdWyKhYajwesYuHQN6FB_XrVLylDQZ1zpeNcnznsJpIbfDRIUhQNw/s320/IMG_0451.jpg" width="237" /></a>I'm still on a high from last night's dinner party - the food was soooo good.  I can say that without seeming full of myself because I didn't cook everything, and I didn't write the recipes.  Even my friends said they were shocked when I asked if they thought it would be fun for everyone to contribute to the dinner - normally I like to make everything so I have complete control over the dinner.  But, it was really fun for everyone to get in on the fun of making their favorite recipe from <i>Foolproof</i>.<br /><br /><i>If you're new to the </i><i>Foolproof party, you can read all about my Barefoot Contessa project, <a href="http://jennysteffens.blogspot.com/2013/01/a-month-of-barefoot-contessa-my-answer.html">here</a>.</i><br /><br />After chatting with my friends about the menu, we made a couple of revisions to <a href="http://jennysteffens.blogspot.com/2013/01/valentines-day-dinner-party-table.html">the original selections</a> I had posted earlier this week based on their recommendations.  Katie's favorite from the book is the Orange-Braised Carrots and Parsnips, so we decided to add that to the menu.  And, we have a pregnant friend so instead of the Chocolate Cassis Cake I opted<i> </i>to make the Barefoot classic, Chocolate Ganache Cake (from Parties, my all-time favorite Barefoot Contessa book, as I was quoted in <a href="http://jennysteffens.blogspot.com/2009/01/barefoot-contessa-parties-press.html">this article</a>).  I had actually never made the recipe before and I knew it would right up Mike's alley.  <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieR7zYQX3231tTgAA9kLXm2pqDd2f1VivMPUQGc66RiiWIynKHQ6QdjrVqutLT3NhW9Y8nU2D94ECfKMAMvh5q7lDT0z6RSLQY_dBJLx_oY5brJnms3Kti_zFlp5rv03zbkrBKHgjY_NY/s1600/IMG_0527.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieR7zYQX3231tTgAA9kLXm2pqDd2f1VivMPUQGc66RiiWIynKHQ6QdjrVqutLT3NhW9Y8nU2D94ECfKMAMvh5q7lDT0z6RSLQY_dBJLx_oY5brJnms3Kti_zFlp5rv03zbkrBKHgjY_NY/s640/IMG_0527.JPG" width="640" /></a><br /><br />Everything was absolutely amazing - and the menu was a great combination.  I highly recommend it.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrn2Td-2qICH96Crw5VpSXKB9x5d8XYoPjFVuhAZ-9gh8OOW14j1ANNmJhQblckH3lSVjdWzUFmvEbUzcCnglplS6rRXWQRnaWVW6lVuSYNZn6hPs3N6KkI4JQWNfLTx3iJMghMbRArZo/s1600/IMG_0400_2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrn2Td-2qICH96Crw5VpSXKB9x5d8XYoPjFVuhAZ-9gh8OOW14j1ANNmJhQblckH3lSVjdWzUFmvEbUzcCnglplS6rRXWQRnaWVW6lVuSYNZn6hPs3N6KkI4JQWNfLTx3iJMghMbRArZo/s640/IMG_0400_2.JPG" width="640" /></a></div><br />Read more details on the table setting, <a href="http://jennysteffens.blogspot.com/2013/01/valentines-day-dinner-party-table.html">here</a>.<br /><br />Our Barefoot Contessa Foolproof Menu :<br /><br />Sidecars (cocktail) <br />Parmesan Crisps<br />Caramelized Bacon<br /><a href="http://jennysteffens.blogspot.com/2013/01/slow-roasted-beef-tenderloin-barefoot.html">Slow-Roasted Beef Tenderloin </a>(I can't get enough...)<br />Balsamic-Roased Brussels Sprouts<br />Orange-Braised Carrots and Parsnips<br />Chocolate Ganache Cake with Whipped Cream<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxCDHfDAsw4XaYV7CIhxhN6dhuwL0koHXtv3zHx-utmeWBbka16ED81jCcmLnDL7tSxs0VvC-dSvIvOmro1kpM3UgsvfFROXEhM_OLu5dhuDWm_dDnf3tlbafNqtp_xRAI_P36qyviTZE/s1600/IMG_0508.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxCDHfDAsw4XaYV7CIhxhN6dhuwL0koHXtv3zHx-utmeWBbka16ED81jCcmLnDL7tSxs0VvC-dSvIvOmro1kpM3UgsvfFROXEhM_OLu5dhuDWm_dDnf3tlbafNqtp_xRAI_P36qyviTZE/s640/IMG_0508.JPG" width="640" /></a><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5B2OzZuLM2NDYi9WTTVXf8mjXb2m9TnmHEP6X4J8qdrGqrZYMKQbuppaj2AqsVuf1NdnthOxjgeD03DkRrOh8LLBT3dkMS57EEj4B7-DrFfXS7YkM4iEhEb_JfYEbOlrLE4RhJrVmoLY/s1600/IMG_0516.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5B2OzZuLM2NDYi9WTTVXf8mjXb2m9TnmHEP6X4J8qdrGqrZYMKQbuppaj2AqsVuf1NdnthOxjgeD03DkRrOh8LLBT3dkMS57EEj4B7-DrFfXS7YkM4iEhEb_JfYEbOlrLE4RhJrVmoLY/s320/IMG_0516.jpg" width="213" /></a></div>We started the night with a platter of nibbles that packed a punch, but were light enough not to ruin our appetites, and... cocktails. <br /><br />We are typically such a wine crowd that I was hesitant to serve a cocktail, but it was such a festive addition.  It really started the night off with a more celebratory feel.  I altered Ina's recipe for a classic Sidecar by adding some Blood Orange sparkling European soda.  I loved the bitterness the blood orange added, and it made it a little more special (without cognac, of course) for my pregnant friend.  <br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP18GBVX_DLCYt9V3O0QeAv5YTAFaj9Q4nf4i9nyl3OBtCvs8-RrR-J93REaXP1xPegZwbeViB7siwcTGd1ORzOt5zcOOzz0YP2_8NuBRb_mtJ2vNf5xUAEZIIfbI6fOmo7hmIu_frxEg/s1600/IMG_0496.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP18GBVX_DLCYt9V3O0QeAv5YTAFaj9Q4nf4i9nyl3OBtCvs8-RrR-J93REaXP1xPegZwbeViB7siwcTGd1ORzOt5zcOOzz0YP2_8NuBRb_mtJ2vNf5xUAEZIIfbI6fOmo7hmIu_frxEg/s640/IMG_0496.JPG" width="640" /></a><br /><br />The Parmesan Crisps were the easiest thing I've ever made - ever.  You literally grate cheese, add seasoning and bake them for 8 minutes.  They are the perfect thing to serve with drinks - crispy, salty and light.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjygrj90F_oRqRhhjLI7BNLTCfAbxt4-Mpts1vo-wqI32oaOXQMqU9rYhgYG5mqkYvAB1FjJ-58bNjKlhSDTb4nnH8CPHUBF94y6rwAOwqcObPr_ueVJjUr1T76oozq804hfbI-j83Z-Xs/s1600/IMG_0511.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjygrj90F_oRqRhhjLI7BNLTCfAbxt4-Mpts1vo-wqI32oaOXQMqU9rYhgYG5mqkYvAB1FjJ-58bNjKlhSDTb4nnH8CPHUBF94y6rwAOwqcObPr_ueVJjUr1T76oozq804hfbI-j83Z-Xs/s640/IMG_0511.JPG" width="426" /></a></div><br /><br />I feel like I don't even need to write anything about this - Caramelized Bacon says it all!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMDIhymMX0KUURTESKYV4t883Luszf6qTpcSWITa-Vp9Sop8CvThcuB2rcs1wp12lj0pzuVEHi-uiL4dKT2XJwOwoOE9jmDlCg02jBiIwXGZwi0yIOZor21pPT6Hhw9LsHYJ51WAVEqgA/s1600/IMG_0521.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMDIhymMX0KUURTESKYV4t883Luszf6qTpcSWITa-Vp9Sop8CvThcuB2rcs1wp12lj0pzuVEHi-uiL4dKT2XJwOwoOE9jmDlCg02jBiIwXGZwi0yIOZor21pPT6Hhw9LsHYJ51WAVEqgA/s640/IMG_0521.JPG" width="640" /></a><br /><br />Katie's Orange-Braised Carrots and Parsnips.  These were out of this world!  They don't taste like typical glazed or roasted carrots - it is almost like they develop a flavor all their own.  I can't wait to make them myself.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQIMD0iN4YhaSAgoBeENP13jAc_G9ueNOFtO-cjkMkYbvFUxO45fVDir-NyKyG6hSKu9SQnit2DSKS7_e4tdVY2HHNj2v4UDYYXviJ4X34xBqEld7WHv99G7-4dUh2JA1HO8QnhoqDlt0/s1600/IMG_0526.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQIMD0iN4YhaSAgoBeENP13jAc_G9ueNOFtO-cjkMkYbvFUxO45fVDir-NyKyG6hSKu9SQnit2DSKS7_e4tdVY2HHNj2v4UDYYXviJ4X34xBqEld7WHv99G7-4dUh2JA1HO8QnhoqDlt0/s640/IMG_0526.JPG" width="640" /></a></div><br />Dinner is served - very Ina, serving it all on one platter.  The Slow-Roasted Beef Tenderloin was perfect.  For our 6 guests, I had the butcher cut a 3 pound section from the whole tenderloin.  This is my third time preparing the beef this way - <a href="http://jennysteffens.blogspot.com/2013/01/slow-roasted-beef-tenderloin-barefoot.html">Christmas, New Years Eve</a> and now this party - each time it is perfect.   <br /><br />Sorry for the blurry pic - my camera was on the wrong setting.  Ugh.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGGUNKT50pPxkkm90l02JVA-Ve0bdbpL5JxFCuZQb0JRKrWdLuMbSk4S6zKYtGaY6qFW8VUnEqDqjdfZblEk0yfXKsxwIoPgjr4PKgd_RsjtkEsaOmtOp4k94NGS-jIWEwsFcnUrFW9PU/s1600/IMG_0537.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGGUNKT50pPxkkm90l02JVA-Ve0bdbpL5JxFCuZQb0JRKrWdLuMbSk4S6zKYtGaY6qFW8VUnEqDqjdfZblEk0yfXKsxwIoPgjr4PKgd_RsjtkEsaOmtOp4k94NGS-jIWEwsFcnUrFW9PU/s640/IMG_0537.jpg" width="426" /></a></div><br /><br />The complete plate - all of the vegetables were so nice with the beef.  It was a decadent dinner without being too heavy.  <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEGlRR24eYbeTdTHI_WcKooVeOEeGJ-wpYphzZjrpLW9XlGN8eDo6L6CU1_x9cgj5Olr3IGC1zmyyTaB0_WGpSVuvutipfa4-gPHRL5Mk9TpCTSXLc-y6ik2cwn-QGg6QzzsTnEnnwu0c/s1600/IMG_0533.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEGlRR24eYbeTdTHI_WcKooVeOEeGJ-wpYphzZjrpLW9XlGN8eDo6L6CU1_x9cgj5Olr3IGC1zmyyTaB0_WGpSVuvutipfa4-gPHRL5Mk9TpCTSXLc-y6ik2cwn-QGg6QzzsTnEnnwu0c/s640/IMG_0533.JPG" width="640" /></a><br /><br />Aren't all of the colors so lovely?   <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw_sBnYXDOMLnc9vWl8WkqeECEwYSGwIzz8uIjplVDOqTnM9lnBSjEkPKJ70TpmgsnujYYi4kUCgdoSgNFLqiGguQoxuL2VAYId2kQulBuci9J9uKjS35WpCI-xvQhFkdG0TY0N4mS7WY/s1600/IMG_0486.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw_sBnYXDOMLnc9vWl8WkqeECEwYSGwIzz8uIjplVDOqTnM9lnBSjEkPKJ70TpmgsnujYYi4kUCgdoSgNFLqiGguQoxuL2VAYId2kQulBuci9J9uKjS35WpCI-xvQhFkdG0TY0N4mS7WY/s640/IMG_0486.jpg" width="426" /></a></div><br />For dessert, I made Ina's Chocolate Ganache Cake from her book, Parties.  In that book she called this a "foolproof" recipe that was a staple at her store, The Barefoot Contessa.  It was amazing.  It might be my new favorite go-to dessert.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf4j_S9wMLdg2fO6PFP-xKRyRBk1xn0b2o7RLjZnLNQdyTb23ghV_TwrfNwWL6a-7nsDa_1j0h6VJkhshYfCrj1cKdkU7mqL6YG4WUcg8p8gktdB6imRGO_OOKudCHjo1k1OKPI79yDgo/s1600/IMG_0492.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf4j_S9wMLdg2fO6PFP-xKRyRBk1xn0b2o7RLjZnLNQdyTb23ghV_TwrfNwWL6a-7nsDa_1j0h6VJkhshYfCrj1cKdkU7mqL6YG4WUcg8p8gktdB6imRGO_OOKudCHjo1k1OKPI79yDgo/s640/IMG_0492.JPG" width="640" /></a><br /><br /> Such a fun night with friends!  Thanks, Ina for a fabulous menu!

A Barefoot Contessa Dinner Party | Last Night's Dinner...

I'm still on a high from last night's dinner party - the food was soooo good.  I can say that without seeming full of myself because...

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Chocolate Chip Blondies | The Barefoot Contessa Project

<div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGd9guIxtMdogd1BO7i8QUtGC2A1PJCJokg0f8kxI7NnryaxHSOCp7Il87Kc0twhyk1sxfw_1RxajYYkmM-QPLeOYW1wB_sIifX_Yp5ocp5aZdml7xO096lj14yG6fbGrzbWF-rvl0bPU/s1600/IMG_0100.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGd9guIxtMdogd1BO7i8QUtGC2A1PJCJokg0f8kxI7NnryaxHSOCp7Il87Kc0twhyk1sxfw_1RxajYYkmM-QPLeOYW1wB_sIifX_Yp5ocp5aZdml7xO096lj14yG6fbGrzbWF-rvl0bPU/s640/IMG_0100.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWg8XD71MYfdqdKIfUncGDAv06N4MEY_U0_iIVGfnOSHtjWzh8irp6pxDbI-27AFkL1Qc344GyOqDQKEBkrsP84prUjQklteHSKNR0uzXLhRQXKKoggW8jdd-aQjZbdWtqmNztxRrpUwM/s1600/blondies.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWg8XD71MYfdqdKIfUncGDAv06N4MEY_U0_iIVGfnOSHtjWzh8irp6pxDbI-27AFkL1Qc344GyOqDQKEBkrsP84prUjQklteHSKNR0uzXLhRQXKKoggW8jdd-aQjZbdWtqmNztxRrpUwM/s400/blondies.jpg" width="266" /></a></div>You all know that Mike loves Chocolate Chip Cookies.  He always insists "don't fix what's not broken."  An for him, it doesn't get better than a good chocolate chip cookie.<br /><br /><a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fjennysteffens.blogspot.com%2F2013%2F01%2Fchocolate-chip-blonde-barefoot-contessa.html&media=http%3A%2F%2F1.bp.blogspot.com%2F-IB6pogimPPQ%2FUQLfHmpWLDI%2FAAAAAAAAQNw%2FZBphQk6eVAo%2Fs400%2Fblondies.jpg&description=Chocolate%20Chip%20Blondies%0A%0Ahttp%3A%2F%2Fjennysteffens.blogspot.com%2F2013%2F01%2Fchocolate-chip-blonde-barefoot-contessa.html"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a><br /><br />I knew he'd be excited about these <a href="http://www.foodnetwork.com/recipes/ina-garten/chocolate-chunk-blondies-recipe/index.html">Chocolate Chip Blondes</a> (officially Chocolate "Chunk" but I used chips because that's what I had) because they are basically Chocolate Chip Cookies in bar form.  Not basically, that's exactly what they are.  In fact, I think it is The Barefoot Contessa's exact Chocolate Chunk Cookie recipe, just baked in a baking dish vs. scooped into cookies.<br /><br />True to form, these <strike>cookies</strike> I mean blondies are delish.  My only note is that I only baked them for 22 minutes of the recommended 30 and they do not seem as goey or moist as pictured in <i>Foolproof</i>.  I wonder if it is because I used a metal sheet pan vs. a glass baking dish?  Anyone else run into this problem?<br /><br />Don't worry though, we are still gobbling them up at record speed.  I took these photos yesterday and am looking at the last one right now!<br /><br />You can find the recipe <a href="http://www.foodnetwork.com/recipes/ina-garten/chocolate-chunk-blondies-recipe/index.html">here</a>!<br /><br /><a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fjennysteffens.blogspot.com%2F2013%2F01%2Fchocolate-chip-blonde-barefoot-contessa.html&media=http%3A%2F%2F1.bp.blogspot.com%2F-IB6pogimPPQ%2FUQLfHmpWLDI%2FAAAAAAAAQNw%2FZBphQk6eVAo%2Fs400%2Fblondies.jpg&description=Chocolate%20Chip%20Blondies%0A%0Ahttp%3A%2F%2Fjennysteffens.blogspot.com%2F2013%2F01%2Fchocolate-chip-blonde-barefoot-contessa.html"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a><br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieHeldUcMMMPRnn0b37vzXiy3XM4ZHCUANBoy3lm5_M4cEpvA7AjrXuXjERlmDQT6sSoKarcPsOZE8Y5R5WdE2tuGfdg3DV7JbjGaOUF_Ti5HfTJWbUHlmwe9n8jWQX7AWA_vQ6hF3r8c/s1600/IMG_0102.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieHeldUcMMMPRnn0b37vzXiy3XM4ZHCUANBoy3lm5_M4cEpvA7AjrXuXjERlmDQT6sSoKarcPsOZE8Y5R5WdE2tuGfdg3DV7JbjGaOUF_Ti5HfTJWbUHlmwe9n8jWQX7AWA_vQ6hF3r8c/s640/IMG_0102.JPG" width="640" /></a></div><br /><script src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>

Chocolate Chip Blondies | The Barefoot Contessa Project

You all know that Mike loves Chocolate Chip Cookies.  He always insists "don't fix what's not broken."  An for him, it doe...

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