Easy Peasy – The Fancy Pants Kitchen

Toasted Marshmallow Espresso Martini

Francine — Thu, 30 Jan 2025 00:25:56 +0000

We all know how amazing an espresso martini is but a Toasted Marshmallow Espresso Martini is a game-changer! Making a simple syrup with toasted marshmallows and then using a marshmallow-flavored vodka (whipped cream-flavored vodka is also a treat) in the martini is crazy good!

Get yourself a good coffee or espresso liqueur like Mr. Black’s and you will have all the ingredients needed to create one of life’s little pleasures!

You’re going to want to begin by torching some marshmallows. I did mine over an open flame on my cooktop (warning: I dropped a few and ate a few so have plenty on hand).

Place them in a small saucepan and add sugar and water and cook over medium heat until the marshmallows are melted and the sugar is fully dissolved. Strain the syrup into a glass container and chill before making the cocktails.

For the martini, add espresso, vodka, coffee or espresso liqueur and toasted marshmallow syrup to a shaker filled with ice. Shake for a good 30 seconds to get a nice head of foam. Strain it into a coupe or martini glass.

Slide two marshmallows onto a skewer, torch them and place over the cocktail.

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Lastly, if you make Toasted Marshmallow Espresso Martini, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Toasted Marshmallow Espresso Martini

Makes: 2 servings

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes plus chill time 1 hour

Ingredients

Toasted Marshmallow Syrup:

5 jumbo marshmallows
1/2 cup sugar
1/2 cup water

Toasted Marshmallow Espresso Martini:

3 ounces espresso
3 ounces marshmallow vodka (or whipped cream vodka)
2 ounces espresso or coffee liqueur
1 ounce toasted marshmallow syrup
Jumbo marshmallows, for garnish

Instructions

Toasted Marshmallow Syrup:

Add the marshmallows to a small saucepan and use a kitchen torch to fully toast each one. If you don’t have a torch, you can also toast the marshmallows over the stovetop flame and then place them in the saucepan. Add the sugar and water and place over medium heat. Continue to stir until the marshmallows are melted and the sugar is fully dissolved (about 3-5 minutes). The syrup should be a deep brown color. Strain the syrup into a glass container and chill before making the cocktail.

Toasted Marshmallow Espresso Martini:

To a shaker with ice, add all of the ingredients and shake for a good 30 seconds. Strain the cocktail into a coupe glass. Cut a wooden skewer down to size and slide on two large marshmallows. Toast with a kitchen torch (or stovetop flame) and place over the cocktail. Enjoy!

Easy Oreo Truffles

Francine — Wed, 22 Jan 2025 16:57:48 +0000

Easy Oreo Truffles were the hit of the holiday circuit! They arrived at every holiday gathering because they are so easy to make and so delicious to eat! Also very pleasing to look at!

And we can’t forget that they take only 4 ingredients (3 really, since most people have vanilla extract in their pantry). We love recipes like that!

I was thinking of saving them for next Christmas (yes, I do that!) but they are so delicious that I wanted you to have then NOW! So, the pics will show a holiday theme in the background, but feel free to substitute holiday sprinkles for pink and red (Valentine’s Day), green/yellow/pink (Easter), orange/brown/yellow (Thanksgiving)…you get the idea!

You hear me say “easy peasy” a lot, but these truly are!

Simply place Oreo cookies (not the double cream ones…that’s just too much creamy stuff) in a food processor and process until they become fine crumbs.

Then, beat cream cheese with a stand or hand mixer until it’s smooth and creamy. Add most of the crumbs (save a couple of tablespoons for sprinkling) and the vanilla and mix into the cream cheese.

Use a small scoop (1-tablespoon size) to make 1-inch balls from the dough and place them on a cookie sheet. Freeze them for 15 minutes.

Meanwhile, melt the wafers in the microwave per the package directions. Remove the Oreo balls from the freezer and place them into the chocolate, using a fork to roll them around until they are fully coated.

Try to tap off as much excess chocolate as you can and place them on a parchment-lined cookie sheet. Garnish with Oreo crumbs or sprinkles. Let the chocolate set on the countertop or in the refrigerator.

The Oreo truffles will keep in the fridge for weeks and freeze beautifully!

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Lastly, if you make Easy Oreo Truffles, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Easy Oreo Truffles

Makes: 40 truffles

Prep Time: 30 minutes

Total Time: 30 minutes plus chill & set time 1 hour & 15 minutes

Ingredients

1 package (36 cookies, 530g) Oreo cookies
8 ounce block of cream cheese, room temperature
1/2 tsp pure vanilla extract
10 ounces (284g) Ghirardelli melting wafers (dark, milk, or white chocolate)

Instructions

Place the Oreo cookies into a food processor and pulse until they become fine crumbs.

In a stand mixer fitted with the paddle attachment (a hand mixer works fine too), beat the cream cheese on medium-high until it’s smooth and creamy, about 4 minutes. Reserve 2 tablespoons of the Oreo cookie crumbs and set them aside, then add the rest of the Oreo crumbs to the cream cheese. Add the vanilla extract and mix on low speed until well combined, about 1 minute.

Line a cookie sheet with wax or parchment paper. Use a tablespoon to scoop the Oreo mixture and roll them into 1-inch balls, then place them onto the lined cookie sheet. When you’re finished forming the Oreo balls, place them into the freezer to chill for at least 15 minutes.

Place the chocolate melting wafers into a medium microwave safe bowl and melt according to the package instructions. Remove the Oreo balls from the freezer and place them into the melted chocolate a few at a time. Use a fork to roll them around until coated, then carefully lift them out with the fork and place them back onto the lined cookie sheet. Garnish with cookie crumbs or sprinkles immediately after coating, while the chocolate is still wet.

Let the chocolate coating set, then serve right away or store in an airtight container in the refrigerator for up to two weeks.

Recipe from Sugar and Sparrow

Chanukah Shortbread Cookies

Francine — Tue, 24 Dec 2024 00:10:52 +0000

Everyone needs Chanukah cookies and these Chanukah Shortbread Kisses are no exception. A tender shortbread cookie dough is rolled in blue and white nonpareils and baked. Topped with either chocolate coins (Chanukah gelt) or peppermint kisses, they make a spectacular, easy and mouthwatering treat!

These cookies are so easy to make. In a mixer, combine softened butter sugar and vanilla and beat until creamy. Add flour and beat until just combined.

Shape the dough into 1-inch balls (I like to use a small scoop). Roll each ball in the nonpareils and place 2 inches apart on a cookie sheet.

Bake for about 15 minutes or until the bottoms are lightly browned. Remove from the oven and place a kiss or chocolate coin in the center of each cookie, barely pressing down into the cookie. If you press too hard, you’ll crack the cookie.

Let the cookies cool completely. The kisses will take a while to firm up so you don’t want to move them too soon.

Enjoy the holidays!

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Lastly, if you make Chanukah Shortbread Cookies, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Chanukah Shortbread Cookies

Makes: 36 cookies

Prep Time: 20 minutes

Bake Time: 20 minutes

Total Time: 40 minutes

Ingredients

1 cup salted butter, softened
2/3 cup sugar
1/2 tsp vanilla extract
2 cups all-purpose flour
1/2 cup blue & white nonpareil sprinkles
1 (10- ounce) bag Hershey’s Holiday Candy Cane Kisses
18 pieces Chanukah chocolate gelt (coins)

Instructions

Heat oven to 350°F. Pour sprinkles into shallow bowl. Unwrap Candy Cane Kisses and gelt.

Combine butter, sugar and 1/2 teaspoon vanilla extract in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour; beat at low speed, scraping bowl often, until well mixed. Shape dough into small 1-inch balls (I use a small ice cream scoop).

Roll balls of dough in sprinkles, patting sprinkles gently onto any areas where sprinkles have not adhered. You want to have the little balls covered with sprinkles. Place 2 inches apart onto ungreased cookie sheets.

Bake 14-18 minutes or until bottoms are lightly browned. Remove from oven and quickly place a kiss or coin in the center of each cookie, pressing down barely (about 1/4-inch or less) into the cookie. Don’t be tempted to press the kiss too deeply into the cookies as they will crack at the edges. If you do have any cracking, gently push the crack back together while the cookies are still warm.

Let the cookies stand 5 minutes on sheet pan, then carefully remove to cooling rack. Cool completely before moving or touching. The kisses will take a while to firm up. If you try to move them too soon the kisses will collapse or distort in shape.

Mulled Hot Apple Cider

Francine — Thu, 19 Dec 2024 15:22:14 +0000

Mulled Hot Apple Cider is the perfect thing on a cold wintery day. The combination of apple cider with cinnamon, ginger, nutmeg and cloves along with some orange juice and peel gives it a wonderful flavor!

I used to go, when I was little, to the local skating rink. They had this beverage dispenser in the lobby, you know the kind, where you could purchase hot cocoa, coffee, chicken bullion (weird, I now, but kinda tasty) and hot cider. I loved the hot cider! It wasn’t spiced or anything more than apple cider warmed, but I just loved it. So, it’s no surprise that apple cider that’s been doctored a bit with such tasty flavors would be right up my alley!

This is a very simple recipe. Pour the cider into a pot, squeeze juice from 1/2 of the orange into the cider, add the juiced rind to the pot and then add the spices and brown sugar.

Boil it, then simmer for 15 minutes. Strain it into cups, garnish it and you’ve got a wonderful warm drink for the holidays!

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Lastly, if you make Mulled Hot Apple Cider, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Mulled Hot Apple Cider

Makes: 2 quarts

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Ingredients

2 quarts apple cider
1/2 orange
2 cinnamon sticks, or 1/4 tsp powdered cinnamon
4 whole cloves
1/2 tsp powdered ginger, or 1 rounded tsp of fresh-grated ginger
2 bay leaves
1/2 tsp ground nutmeg
1 tbsp light brown sugar, optional

Instructions

Pour the cider into a pot. Squeeze the juice from half an orange into the cider, and add the juiced rind to the pot as well. Add the rest of the ingredients, except the brown sugar, if using.

Bring the cider to a boil, then lower to a simmer. Simmer on low for about 15 minutes, stirring occasionally. Taste to see if you would like it a bit sweeter and if so, add the brown sugar.

Strain and serve the hot apple cider, garnished with orange zest, thin apple slices, or cinnamon sticks.

Chef’s Notes:

Fresh apple cider with a lovely combination of mulling spices makes this the best, coziest fall drink around. This hot mulled cider recipe will keep for several days in the fridge. Just be sure to strain it first so the mulling spices do not over-steep in the apple cider.

Recipe by Unpeeled Journal

Amazing Meatball Parmesan

Francine — Fri, 29 Nov 2024 16:59:44 +0000

Amazing Meatball Parmesan is my new favorite way to get an Italian meal on the table in no time! Everything is simplified in this recipe…use a meatloaf mix for the ground meat and use your favorite jarred marinara sauce.

And why not? I typically take the long path…make my own sauce, combine the various ground meats in the just-so-perfect ratios, yada yada. As I’ve gotten older (wiser, maybe?), I have less time for all of that (golf and canasta are calling me). So, why not accept a little help where you can get it? I’m all about that!

Begin this recipe by combining the meat, garlic, parsley, bread crumbs, Parmesan cheese, eggs and salt and form meatballs into 2″ diameter balls.

Heat oil in a medium skillet and pan fry the meatballs until browned. They don’t need to be cooked all the way through as you’ll finish them in the oven.

Pour a jar of sauce in the bottom of your baking dish (you can also use a cast iron skillet, which is what I prefer). Lay the meatballs on top. Cover with the second jar of sauce and sprinkle mozzarella cheese over. Spread grated Parmesan cheese on top of the mozzarella and cover with foil.

Bake the meatball parm for 20 minutes and then remove the foil. Bake an additional 20 minutes until the meatballs are cooked through.

If you like the cheese to be more browned, turn on the broiler and move the meatballs closer to the heat. Watch them closely so they don’t burn. It shouldn’t take more than a minute or two.

Sprinkle with some herbs, if you prefer. Enjoy!

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Lastly, if you make Amazing Meatball Parmesan, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Amazing Meatball Parmesan

Makes: 6 servings

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour & 5 minutes

Ingredients

1 & 1/2 pounds meatloaf mix (or 3/4 lb beef, 1/2 pound pork, 1/4 pound veal)
4 cloves garlic, roughly chopped not minced
1/3 cup chopped parsley
1 cup bread crumbs or Panko
1 cup shredded Parmesan cheese
2 eggs
salt to taste
1/4 cup olive oil
2 (24-ounce jars) marinara sauce of your choice
8 ounces mozzarella cheese
1/3 cup grated parmesan
chopped herbs, for sprinkling if desired

Instructions

Preheat oven to 375°F. Set aside an oven-proof baking dish or skillet (I used a large cast-iron skillet).

Mix the meat, garlic, parsley, bread crumbs, Parmesan, eggs and salt and form your meatballs (about 2” diameter). I made 32 meatballs. Heat the oil over medium heat and pan fry the meatballs until nicely browned on all sides, about 8-10 minutes. Don’t worry about cooking them through; they will finish cooking in the oven.

Pour one jar of sauce in the bottom of the prepared dish. Lay meatballs on top of the sauce. Cover with more sauce and sprinkle mozzarella on top. Spread grated Parmesan over. Cover with foil and bake for 20 mins. Remove foil and bake an additional 20 mins or until meatballs are cooked through. If you prefer the cheese to brown a little more, turn the oven to broil, move the meatballs closer to the heat but watch these very closely…they can burn easily! Sprinkle with chopped herbs, if desired.

Creamy Mashed Potatoes

Francine — Sat, 16 Nov 2024 23:34:51 +0000

Creamy Mashed Potatoes are on every Thanksgiving table. Drizzled with gravy, they are one of the most traditional side dishes. This recipe is easy and adaptable (make them as creamy as you like by adjusting the amount of milk you add). They are also a little healthier (just a little) than some other recipes since there is no cream in the “creamy”.

Whip up a batch of these and your meal will be complete!

Peel and then boil the potatoes. Once they are tender, drain them and transfer them to the bowl of a stand mixer.

Use the whisk attachment to break up the potatoes (don’t attach it to the mixer; just hold it and break the potatoes apart). Then, attach the whisk and start to whip on low speed. Slowly drizzle in the hot milk until you reach the desired texture.

I like mine chunkier, so I didn’t use all of the milk.

With the mixer running, add chunks of softened butter one tablespoon at a time. Add the salt.

Top with chopped parsley or chives and serve.

You can make these ahead of time and keep them warm in an oven (on low heat) or in a slow cooker.

For more variety of mashed potatoes, try Creamy Buttermilk Mashed Potatoes or Cheesy Mashed Potatoes.

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Lastly, if you make Creamy Mashed Potatoes, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Creamy Mashed Potatoes

Makes: 8 servings

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Ingredients

4 pounds (12 medium) russet potatoes, peeled
1 & 1/4 cups hot whole milk
16 tbsp unsalted butter (2 sticks), at room temperature (not melted)
1 & 1/2 tsp salt, or to taste (we used sea salt)
1 tbsp fresh parsley or chives, finely chopped for garnish (optional)

Instructions

Peel potatoes and rinse in cold water (cut potatoes in half if very large). If you want the smoothest potatoes possible, remove the little knots from the potatoes with a small spoon or the tip of a potatoes peeler. Place potatoes in a large pot (5 quart or bigger) and cover potatoes with cold water and 1 tbsp salt. Bring to a boil and cook partially covered until easily pierced with a knife (boil 20-25 min depending on the size of your potatoes; mine took 22 min).

Drain well and transfer to the bowl of your stand mixer. Grab the whisk attachment and mash potatoes lightly by hand to break them up. Fit mixer with whisk attachment and start on low speed 30 seconds then increase to medium and slowly drizzle in 1 to 1 & 1/4 cups of the HOT milk to reach your desired texture.

With mixer on, add softened butter 1 tablespoon at a time, waiting a few seconds between each addition. Potatoes will be whipped and fluffy. Finally add 1 & 1/2 tsp salt, or add to taste.

Chef’s Note:

To keep mashed potatoes warm until serving: cover potatoes and place into a warm oven or transfer to a slow cooker on the low setting to keep potatoes warm until ready to serve.

Recipe by Natasha’s Kitchen

Roasted Honeynut Squash with Brown Sugar

Francine — Sat, 16 Nov 2024 18:09:00 +0000

Roasted Honeynut Squash with Brown Sugar is a lovely side dish for the holidays. I adore these sweet little winter squash (squashes?) especially when roasted and topped with a sweet and spicy mixture of brown sugar, cinnamon and cayenne. What could be more perfect for Thanksgiving??!!

Cut the squash lengthwise and remove the seeds. Place the squash halves on a baking sheet and spread butter on the cut side.

In a small bowl, combine the sugar, salt, cinnamon, and cayenne (if using). Sprinkle the spice mixture evenly over the buttered squash.

Roast the squash for 25 minutes. Remove them from the oven and sprinkle with pecans. Return to the oven and continue to roast another 15 minutes until they are fork-tender and browned.

Transfer to a serving platter, sprinkle with salt & freshly ground pepper and serve.

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Lastly, if you make Roasted Honeynut Squash with Brown Sugar, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Roasted Honeynut Squash with Brown Sugar

Makes: 8 servings

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Ingredients

4 small honeynut squash, halved lengthwise, seeds removed (about 2-3 pounds)
6 tbsp unsalted butter, softened
2 tbsp brown sugar
3/4 tsp sea salt, plus more to taste
1/4 tsp cinnamon
Pinch of cayenne (optional)
1/4 cup finely chopped pecans or pepitas
Freshly cracked black pepper, for serving

Instructions

Preheat the oven to 425°F and place a rack in the center position.

Place the squash halves cut sides up on a rimmed sheet pan. Evenly spread the butter on the cut side of each squash.

In a small bowl, combine the sugar, salt, cinnamon, and cayenne (if using). Sprinkle the spice mixture evenly over the buttered squash.

Roast for 25 minutes. Remove from the oven, leaving the oven on. Carefully sprinkle the squash with pecans, then return to the oven until fork-tender and browned, 15 minutes more. Transfer to a serving platter or divide among 8 plates. Sprinkle with salt and pepper before serving.

Recipe from The Modern Proper

Pumpkin Mug Cakes

Francine — Fri, 01 Nov 2024 15:11:58 +0000

These Pumpkin Mug Cakes are the simplest, quickest was to enjoy the wonderful flavors of Autumn! Baked in the microwave in less than 2 minutes, each mug is filled with tender, pumpkin-flavored cake that will satisfy any sweet craving!

Simply mix together water, oil, pumpkin purée, sugar, flour, vanilla, baking powder and pumpkin pie spice until it’s smooth.

Divide it between the mugs and microwave each mug until it’s “baked”. That took me only 60 seconds in my microwave.

I topped mine with ice cream (why wouldn’t I?) but a sprinkling of powdered sugar is perfectly acceptable!

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Lastly, if you make Pumpkin Mug Cakes, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Pumpkin Mug Cakes

Makes: 2 servings

Prep Time: 5 minutes

Bake Time: 3 minutes

Total Time: 8 minutes

Ingredients

1/2 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup water
2 tbsp vegetable oil
2 tbsp pumpkin purée, not pumpkin pie filling
1 tsp vanilla extract
1 tsp baking powder
1 tsp pumpkin pie spice
1/4 tsp kosher salt

Instructions

Spray 2 8-ounce mugs with non-stick spray.

Whisk all of the ingredients together until smooth in a small bowl.

Divide the batter between the mugs and microwave each mug for 60-90 seconds or until toothpick comes out clean. I found, in my microwave, 60 seconds was enough time, but all microwaves vary in power so you’ll have to test it at 60 seconds and if necessary, continue to microwave until done.

Top with powdered sugar or ice cream and enjoy!

Coconut Milk Fish

Francine — Sat, 19 Oct 2024 18:26:36 +0000

This Coconut Milk Fish is my new favorite recipe for a quick, simple and absolutely mouthwatering main course. You must try it!

Flavored with Thai ingredients such as coconut milk, ginger, turmeric, lime and cilantro, the broth is reminiscent of my favorite Thai soup, Tom Kum Gai. Add thick chunks of cod or halibut along with some bright cherry tomatoes and you have a healthy, delicious dinner that is on the table in under 30 minutes!

This dish is really simple to make. Begin by mixing the coconut sauce ingredients together. Add the fish pieces and let the fish marinate while you start the tomatoes.

For the tomatoes, spread them in a baking dish or skillet, leaving the middle open for the fish. Drizzle with olive oil and sprinkle with salt and pepper.

Roast the tomatoes for 8-10 minutes. Carefully remove from the oven and add the fish fillets. Pour the marinade over the fish. Drizzle with olive oil and season with salt & pepper.

Bake for 10 or 15 minutes or until the fish is almost cooked through. Switch the oven to broil and move the fish to within 6 inches of the broiler. Brown the tomatoes slightly, about 3 minutes (but watch very closely).

Divide the tomatoes and fish between serving dishes or bowls. Garnish with additional cilantro and lime wedges. A sprinkling of additional salt is highly recommended!

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Lastly, if you make Coconut Milk Fish, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Coconut Milk Fish

Makes: 4 servings

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Ingredients

24 ounces fish fillets, about 6 ounces each (see Chef’s Notes)
1 & 1/2 pounds cherry or grape tomatoes
2 tbsps olive oil
Salt and freshly ground pepper

Coconut Sauce:

3/4 cup coconut milk, regular or lite, well-stirred before measuring
1-inch piece fresh ginger, grated or 1 tbsp of jarred ginger
1 clove garlic, grated
1/2 tsp ground turmeric
1/4 -1/2 tsp red-pepper flakes, adjust to taste or omit
2 tsp honey or brown sugar
1/2 tsp salt
Zest and juice of 1 lime
1/4 cup fresh cilantro

For Garnish:

Lime wedges or slices, for serving
Additional fresh cilantro, for garnish

Instructions

Preheat oven to 425°F with the rack in the centre of the oven. Have an oven-safe baking dish or skillet ready (large enough to just hold the tomatoes and fish. I use a 12-inch skillet).

In a medium bowl, mix together all the coconut sauce ingredients. Add the fish to the bowl, ensuring the fish is completely submerged in the sauce. Set into the refrigerator to marinate while you start the tomatoes.

Arrange the cherry tomatoes in the baking dish, placing half the tomatoes on each side of the baking dish, leaving the centre open. Drizzle with a bit of olive oil and season with some salt and pepper.

Place the tomatoes into the oven and cook for 8-10 minutes (precook the tomatoes about 8 minutes if you are using thicker fish fillets up to 10 minutes for thinner fish fillets).

Remove the baking pan with the tomatoes from the oven. Place the fish fillets into the centre of the baking dish and spoon all the remaining sauce overtop. Drizzle with a bit of olive oil and sprinkle with some salt and pepper. Return the baking dish to the oven and bake for 10-15 minutes or until the fish is almost cooked through. Test the fish with a fork, where it should be almost cooked through or with an instant-read thermometer, where it should register about 140°F (not quite cooked through).

Transfer the baking dish up one rack in the oven (about 6″ from the broil element) and switch the oven to broil. Broil briefly to brown up the tomatoes slightly, about 3 minutes. (This will also finish cooking the fish. Fish should be 145°F when done or should flake easily with a fork.)

Divide the tomatoes and fish with sauce between serving dishes or bowls. Garnish with additional cilantro and serve with lime wedges for squeezing or lime slices for garnish. (Add additional salt at the table if needed. Proper salting really brings out all the great flavours of this dish.)

Chef’s Notes:

Any fish that you enjoy is fine here. I like white fish, such as cod, haddock or halibut. Salmon or rainbow trout will also work. The fillets can be skin on or skin off. Note that the oven time will vary depending on the thickness of your fish.

Recipe from Seasons & Suppers

Boo Bark

Francine — Sat, 19 Oct 2024 17:26:50 +0000

Boo Bark is a scary delicious was to celebrate Halloween! It’s easy to make (the kiddos will enjoy helping with this one) and very tasty!

Simply swirl white and dark chocolate together and top with Halloween candy. Need I say more??

Melt the chocolates in a double boiler or the microwave. The technique for melting chocolate in the microwave is in the recipe. Either way, once melted and smooth, spread the dark chocolate on a parchment-lined sheet pan. Then drizzle the white chocolate over the top of the dark chocolate.

Use a knife or a toothpick to swirl the two chocolates together.

Now the fun begins: sprinkle your favorite Halloween candy decorations over the top. Make sure you include googly eyes to give it this fun look!

Allow the chocolate to harden at room temperature or in the fridge (I have no patience, so the fridge is the only option for me!) and then break into pieces prior to serving.

Boo!

Share Your Thoughts...

Lastly, if you make Boo Bark, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Boo Bark

Makes: 12 servings

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes plus fridge time 15 minutes

Ingredients

two 4-ounce semi-sweet chocolate bars, coarsely chopped (see Chef’s Notes)
two 4-ounce white chocolate bars, coarsely chopped
festive Halloween candy such as eyeball sprinkles, Halloween sprinkles, and Halloween M&Ms

Instructions

Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.

Melt the semi-sweet chocolate in a double boiler or the microwave. If using the microwave, place the chopped chocolate in a medium heat-proof bowl. Melt in 20 second increments in the microwave, stopping and stirring after each increment until completely melted and smooth.

Melt the white chocolate following the same melting process above.

Pour the melted semi-sweet chocolate onto the prepared baking sheet and spread out into a large rectangle (anywhere around 8×12 inches is great). Drizzle the white chocolate mixture on top. Use a knife or a toothpick to swirl the layers together. Decorate the top of the bark with candies.

Allow the chocolate to completely set uncovered at room temperature or in the refrigerator, about 45 minutes. Once hardened, break into pieces as large or small as you want.

Store bark in an airtight container at room temperature in a cool, dry place for up to 1 week or in the refrigerator for up to 2 weeks.

Chef’s Notes:

Chocolate:

Do not use chocolate chips or morsels because they do not melt properly. Pure chocolate is best for easy melting and best taste. I like Ghirardelli, Baker’s, Lindt, or Trader Joe’s pound plus bars found in the baking aisle next to the chocolate chips. They are typically sold as 4 ounce bars.