Memorial Day Recipes

Posted on May 23, 2013 by runwaychef

I still can’t get over the fact that this weekend is Memorial Day weekend, but nonetheless, here we are. Time to break out the grills, dip into a bowl of ice-cream and toast to summer with an ice-cold beverage! Below is a round-up of some dishes on Runway Chef that might be helpful in your Memorial Day recipe planning.

Savory

Sweet

Beverages

Do you already have your menu planned for this weekend? Do you have any special/traditional Memorial Day recipes?

Marshmallow Stuffed Cookie Butter Cookies

Posted on March 22, 2013 by runwaychef

The title of this recipe makes me chuckle. Cookie butter cookies?

I mean, only in America would it be acceptable to grind up cookies, mix them with oil, and then add butter and sugar and other things and make them back in to cookies. Which I totally support, by the way!

Have you guys tried this stuff?? It is out of this world! And because I gave up chocolate for Lent, it has been the perfect replacement for my afternoon chocolate fix (shhhh don’t tell the Nutella!).

Marshmallow Stuffed Cookie Butter Cookies
Makes about 18 cookies

1/2 c. cookie butter/speculoos (I use the Trader Joe’s brand, but I also really like Biscoff)
6 tbsp. butter
1 1/4 c. flour
1/2 c. packed brown sugar
1 egg
1/4 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. vanilla
9 marshmallows (I used home-made, but store bought are perfectly ok)

Preheat the oven to 375 degrees.

In a mixing bowl whip the butter into the cookie butter with an electric mixer.

Next beat in the sugar, egg, salt,baking soda, baking powder, and vanilla. Beat till thoroughly combined. Add in the flour and continue mixing until the flour is almost completely mixed in. Finish combining all the flour by hand with a rubber spatula.

Shape dough into about 1-inch balls and place 2 inches apart on an ungreased cookie sheet.

Next, place half of a large marshmallow (I used homemade) on top of each ball of dough.

Form the dough around the marshmallow (adding a tiny bit more dough if you need to) and then roll it in your hands to make it completely covered and smooth.

Bake in a 375 degree oven for 7-8 minutes or until the cookies are just browned (they will still look slightly uncooked because of the gooey marshmallows, but I promise they are ok!).

Cool cookies on a wire rack, or enjoy fresh out of the oven with a tall glass of milk!

Inspired by a cookie on Emily’s blog

Limoncello Biscotti with a White Chocolate and Limoncello Drizzle

Posted on March 8, 2013 by runwaychef

Biscotti and limoncello have always been favorites of mine. Biscotti because I can justify eating more than one since they contain almost no butter or eggs and limoncello because, well, it’s pretty much alcoholic lemonade (and who doesn’t like that?!).

And of course, there is nothing better than combining two of your favorite foods (alcohol is totally a food!) into one little cookie. A cookie that also doubles as another way to get your alcoholic beverage on. Cheers to the weekend!

Limoncello Biscotti with a White Chocolate & Limoncello Drizzle
Makes 16 cookies

1 1/4 c. all-purpose flour
1/2 c. granulated sugar
1/4 tsp. salt
1/2 tsp baking powder
3 Tbsp unsalted butter, melted
1 egg
1 tsp pure vanilla extract
2 tbsp. lemon juice
1/4 c. limoncello

1/3 c. white chocolate chips
3-4 tbsp. limoncello

Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper/silpat mat and set aside.

In the bowl of a stand mixer (or with a hand mixer), cream together the egg and sugar at medium speed. Add in the melted butter, beat for a minute, then add in the limoncello, lemon juice, and vanilla. Beat until well combined.

With the mixer running add in the dry ingredients, until it the flour starts to get mixed in. Stop the mixer and continue stirring in the ingredients by hand.

Once everything is all combined, turn the dough on to a cool, flat surface and press it together.

Form the dough into a long rectangle, about 12-14 inches long and about 1/2 inch thick (I do this directly on the parchment paper/silpat mat on the cookie tray). If the dough gets to sticky to work with, dust on a little flour. Once you are all done rolling out the dough, lightly wet your hands and run it over the dough to help smooth it out.

Bake for about 30 minutes, or until the edges turn brown.

Remove from the oven and let sit for about 10 minutes to cool slightly. Using a serated knife cut (don’t saw) 1/2 inch pieces.

Lay out the cookie slices, cut side up, back on the baking sheet.

Bake for another 20-25 minutes, or until browned all over. Remove from the oven and allow to completely cool.

To make the drizzle, melt together the chocolate and limoncello in a double-boiler or in a small pan over very low heat. For a thinner drizzle, add more limoncello, and if you would like a thicker drizzle, add more chocolate.

Once everything is smooth, use a spoon or small spatuala to drizzle the chocolate over the biscotti. I feel like the easiest way to do this is to line up all the biscotti right next to each other.

After drizzling the biscotti, set them aside to let the chocolate cool.

Keep stored in an airtight container.

Chicken ‘N Waffles Cupcakes

Posted on January 21, 2013 by runwaychef

You guys, I tried. I really tried. To make you a healthy dessert, that is. Somehow I instead ended up with a maple syrup doused, buttery cream enveloped, fried chicken topped cupcake….about as far from healthy as I could possibly get. I have no idea how this happened….

Actually, I do. You see first I tried to make healthy funfetti cupcakes….and they turned purple. Then I attempted quinoa brownies and they were just, welllllll, gross (unless you covered them in chocolate cream cheese frosting and chocolate chips, which kind of defeats the whole quinoa thing). So I gave up and then these happened. Tell your new year’s resolutions I said “What’s up?” & “YOLO!”

Chicken ‘N Waffles Cupcakes
Makes 9

Buttermilk Cinnamon Cupcakes:
1 1/4 cup all purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon baking soda
3/4 teaspoon baking powder
1 egg
1/3 cup sugar
1 teaspoon vanilla extract
3 tablespoons pure maple syrup
1/2 cup vegetable oil
1/4 cup milk mixed with 1 tbsp. apple cider vinegar (or use 1/4 c. buttermilk)

Maple Buttercream:
1/4 cup each of butter and margarine
3 cups powdered sugar
1 teaspoon vanilla extract
3 tablespoons maple syrup
pinch of salt

9 Pieces Fried Chicken (I used Popeyes chicken nuggets)
1 Waffle, cut into 9 pieces
9 Toothpicks

Preheat your oven to 350 degrees. Beat together, at medium speed, the eggs, sugar, vanilla extract, maple syrup and vegetable oil (I used my stand mixer for this part).

Turn the mixer to low and add in the cinnamon, salt, baking soda and baking powder. Next alternate adding the flour and the milk mixture (or buttermilk) until fully combined.

Line your cupcake pan with liners, then fill each liner 3/4 full. Right before placing the cupcakes in the oven, turn the temperature down to 325 degrees (this is a very crucial step if you want your cupcakes to be fluffy). Bake the cupcakes 18-25 minutes, or until a toothpick inserted in the center comes out clean. Mine took 21 minutes, but everyone has different ovens, so make sure to check yours.

While the cupcakes are baking prepare your frosting by first creaming the butter and margarine in the bowl of an electric or stand mixer. Add the remaining ingredients and beat until smooth and well-combined. If you prefer a stronger maple flavor, feel free to add more syrup and for thicker frosting, add more sugar.

Once your cupcakes have cooled, pipe on the buttercream.

Using toothpicks skewer together a piece of waffle and fried chicken and stick on top of the cupcake.

Idea from Formal Fringe, Recipe slightly adapted from The Novice Chef

Christmas Cookies

Posted on December 21, 2012 by runwaychef

Baking Christmas cookies has to be one of my favorite holiday traditions. It always brings back wonderful memories while simultaneously creating amazing new ones. Below are some of my favorite treats (not pictured- Vienna Bars & Candy Cane Cookies), most of which are family recipes. What are your favorite holiday cookies and traditions?