The Search for the Ultimate Grilled Cheese Sandwich

For this round of the Crazy Cooking Challenge (CCC) we are looking for the ultimate grilled cheese sandwich.  Hellooooo?  Grilled cheese sandwich??  It could be one of the yummiest foods around......no way was I going to miss this one!

I knew right away which recipe I was going to try!  I've been hearing about the Grilled Cheese Truck here in LA for a while, and their standout Grilled Mac and Cheese with Pulled Pork.  Since I haven't been able to find the truck, I figured I'd make it at home, so I was so  happy to find the recipe on Panini Happy......it was calling my name!

This recipe calls for pulled pork, cooked in the slow cooker for 20 hours.  20 hours!!!  But can we please talk about how absolutely amazing this pork ended up being??  Seriously good stuff!  Absolutely worth the torture of smelling it for a whole day.  Top the pulled pork with some homemade stovetop macaroni and cheese and some caramelized onions......add some bread and more cheese.........and all I can say is WOW!  Not something you want to be eating everyday.......but soooo worth every calorie!  Enjoy!

Grilled Mac and Cheese with Pulled Pork
Source: Food Network via Panini Happy

Ingredients:
4 tablespoons unsalted butter, divided
4 cups prepared macaroni and cheese, warmed (see below)
2 onions, thinly sliced
Kosher salt and freshly ground pepper
1 cup barbecue sauce
2 cups prepared pulled pork (see below)
8 slices sourdough bread
12 slices sharp cheddar cheese (about 6 ounces)

Directions:
1.  Spread the macaroni and cheese into an 8-inch-square baking dish to about 3/4 inch thick.  Cover with plastic wrap and chill until firm, about 45 minutes.  Cut the macaroni and cheese into squares that are slightly smaller than the bread slices.
2.  Meanwhile, melt 2 tablespoons butter in a skillet over medium heat.  Add the onions and cook, stirring, until caramelized, about 20 minutes.  Season with salt and pepper.
3.  Combine the barbecue sauce and pulled pork in a saucepan over low heat and cook until warmed through, about 5 minutes.
4.  Preheat the panini grill or frying pan to medium-high heat.
5.  Melt the remaining 2 tablespoons butter and brush on each side of bread slice.  Flip over half of the bread slices; layer 1 slice of cheddar, 1 macaroni and cheese square, and another slice of cheddar on each.  Top each with one quarter of the pulled pork and caramelized onions and another slice of cheddar.  Top with remaining bread slices, buttered side up.
6.  Working in batches, cook the sandwiches until the cheese melts and the bread is golden, about 5 minutes.

Macaroni and Cheese
Source: Food.com via Panini Happy

Ingredients:
8 ounces elbow macaroni
1/4 cup butter
1/4 cup flour
1/2 teaspoon salt
1 dash black pepper
2 cups milk
2 cups cheddar cheese, shredded (8 oz.)

Directions:
1.  Cook macaroni according to package directions.
2.  In a medium saucepan, melt butter over medium heat; stir in flour, salt, and pepper; slowly add milk.
3.  Cook and stir until bubbly.
4.  Stir in cheese until melted.
5.  Drain macaroni; add cheese sauce; stir to coat.

Kalua Pig in a Slow Cooker
Source: Allrecipes.com via Panini Happy

Ingredients:
1 (6 lb.) pork butt roast
1 1/2 tablespoons Hawaiian sea salt
1 tablespoon liquid smoke flavoring

Directions:
1.  Pierce pork all over with a carving fork.  Rub salt, then liquid smoke over meat.  Place roast in a slow cooker.
2.  Cover, and cook on low for 16 to 20 hours, turning once during cooking time.
3.  Remove meat from slow cooker, and shred, adding drippings as needed to moisten.

Check out what everyone else made!
This post has been linked to:Mix it Up Monday - What Makes You Say Mmmmm? Monday - Show Me What You Got - Tasty Tuesday - Tuesday Talent Show - T' Time - Link It Up Wednesday - Tip Me Tuesday - Cast Party Wednesday - Full Plate Thursday - Show Off Your Stuff - Anything Goes Linky - Friday Favorites - Kitchen Fun and Crafty Friday - Friday Food -  I'm Lovin' It - Seasonal Inspiration - Scrumptious Sunday

The Search for the Best Blueberry Muffin

For this round of the Crazy Cooking Challenge (CCC), we are looking to find the best blueberry muffin recipe.  I immediately knew that I had to make my favorite muffin, Barefoot Contessa's Tri-Berry Muffin. However, the rules for the CCC are that you must make a recipe found out there in blogland......but one quick search, and I found that The Sisters Cafe had tried, and loved, this recipe.

This recipe is more than just a blueberry muffin recipe.  It's got blueberries, raspberries, and strawberries!  And there's a little twist in the recipe.......you don't add the sugar until the very end of putting the batter together.  This allows the sugar to form a delicious crunchy top on these muffins.  I've made these 4 or 5 time now, and they have always been a hit!

Triple Berry Muffins
Source: Barefoot Contessa via The Sisters Cafe

3 cups flour
1 Tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 Tbsp ground cinnamon
1 1/4 cup milk
2 eggs, lightly beaten
1/2 lb. (2 sticks) unsalted butter, melted
1 cup fresh blueberries
1/2 cup fresh raspberries
1/2 cup diced fresh strawberries
1 1/2 cup sugar

Preheat the oven to 375 degrees.  Line or grease muffin cups.  Sift dry ingredients together in a bowl.  In another bowl, combine the milk, eggs, and melted butter.  Make a well in the center of the dry ingredients and pour the wet mixture into the well.  Stir until just combined.  The batter will be lumpy.....do not overmix!  Add the berries and the sugar and stir gently.  Bake for 20-25 minutes or until a cake tester comes out clean.  Makes 16-18 muffins.

Enjoy!!



Check out all of the other entries in the search for the best blueberry muffin!


This post is linked to:
Seasonal Inspiration - Sweets for a Saturday - Scrumptious Sunday - Sweet Indulgences Sunday - Mix It Up Monday - Tasty Tuesday - Tuesday Talent Show - Crazy Sweet Tuesday -  T' Time - Link Party - Tip Me Tuesday - Mrs. Fox's Sweet Party - Link It Up Wednesday - What's New Wednesday - Cast Party Wednesday - Sweet Treats Thursday - Full Plate Thursday - Taste This Thursday - Anything Goes Linky - Feature Friday Free-for-All - Friday Favorites - Kitchen Fun and Crafty Friday - Sweet Tooth Friday - Friday Food

The Search for the Ultimate Chocolate Cake

This round of the Crazy Cooking Challenge, hosted by Tina over at Moms Crazy Cooking, is looking for the ultimate Chocolate Cake.  Yum!  One of my favorite things!

I had planned on trying out a made from scratch chocolate cake (can't give away which recipe since I'll be trying it soon), but as soon as I saw the Toasted Marshmallow Hot Fudge Cake from Confessions of a Cookbook Queen....I knew I had my cake.  Just the words "toasted marshmallow" and "hot fudge" had me drooling.....but put them together with a chocolate cake.......yes, please!!

And this recipe could not be any easier!  Make a chocolate cake from a box mix.......poke holes in the cake once it's out of the oven and drizzle a jar of hot fudge sauce over the top.  The top with marshmallow fluff and put back in the oven until the marshmallow gets nice and toasty.  Easy Peasy!

You'll end up with a ooey gooey chocolate cake with toasted marshmallow frosting.  This one was right up my alley!  Enjoy!!

Toasted Marshmallow Hot Fudge Cake

Source: Confessions of a Cookbook Queen

1 box of chocolate cake mix

eggs called for on box

oil called for on box

water called for on box

1 jar of hot fudge sauce

2 (7 oz.) jars of marshmallow fluff

Preheat your oven to 350 degrees F.

Prepare your chocolate cake using the directions on the back of the box, and pour into a greased and floured 9x13 cake pan.

Bake cake according to the directions on the box.  When cake is almost done, gently warm up the jar of hot fudge until it is pourable. When cake is done, take it out of the oven, and turn up the temperature of your oven up to 400 degrees F.

While the cake is still hot, use the handle of a wooden spoon to poke holes all over the cake, then pour the hot fudge sauce all of over the cake, letting it soak into the holes.

Place dollops of the marshmallow fluff all over the cake, then wait a couple of minutes for the fluff to melt a bit.  Spread the marshmallow fluff evenly all over the cake, then place the cake back in the oven.  Bake until the marshmallow topping begins to get browned and toasty.  Remove from oven and try to not eat it all in one sitting.

Check out what everyone else has made, and vote for your favorite!

This post is linked to:
Crazy Sweet Tuesday - Link Party - Tuesday Talent Show - Tea Party Tuesday - T' Time - Tasty Tuesday - Link It Up Wednesday - Mrs. Fox's Sweet Party - These Chicks Cooked - Cast Party Wednesday - Famous Linkz - Full Plate Thursday - Sweet Treats Thursday - It's a Keeper Thursday - Show Off Your Stuff - Friday Favorites - Feature Friday Free-for-all - Anything Goes Linky - Fusion Fridays - Friday Food - Fun Stuff Friday - Kitchen Fun and Crafty Friday - Seasonal Inspiration - Sweets for a Saturday - Sweet Indulgences Sunday

The Search for the Ultimate Fudge Recipe

I missed out on last month's Crazy Cooking Challenge, so I wanted to be sure to get in on this month's.  Tina, over at Moms Crazy Cooking, has selected Fudge this time around.

To be honest, I've never been a huge fudge person.....the last time I really indulged in any was several years ago while on Mackinac Island (in Michigan's U.P.).....the fudge there was fantastic!  Since I've never really been a fudge person, I've never attempted to make it, so this was a first.

I decided to go with a Chocolate Chip Cookie Dough Fudge that I saw over at Bake at 350.  I mean, come on......chocolate chip cookie dough fudge.......really?

This wasn't too hard to do.....the only requirement is that you use a candy thermometer so that you can judge when you get to soft ball stage.  My mixture took a while to get to 242 degrees.......be patient....it will get there.

I brought this to our Thanksgiving, and it was a hit!  I'm intrigued now.....I might have to try another fudge recipe for Christmas :)

CHOCOLATE CHIP COOKIE DOUGH FUDGE
Source: Bake at 350

oil for pan
1 3/4 cup sugar
2/3 cup dark brown sugar
1/2 cup cream
1/4 cup milk
1 tablespoon corn syrup
3/4 teaspoon kosher salt
2 tablespoons unsalted butter
1 teaspoon vanilla
1/2 cup flour
1/3 cup semi-sweet chocolate chips
candy thermometer

Oil an 8x8" pan.

Bring the sugar, dark brown sugar, cream, milk, corn syrup, and salt to a boil in a medium saucepan over medium heat, stirring occasionally.

Bring to a boil, continue boiling to 242 degrees, stirring frequently.

Remove from the heat, and stir in the butter, vanilla, and flour.

Pour the syrup into a 9x13 inch pan and let sit until temperature reaches 110 degrees, about 20 minutes.

Scrape the syrup into the bowl of a standing mixer.  (This may take a little muscle.)

Beat on medium speed (with paddle attachment) until fudge thickens and holds its shape (about 3 to 5 minutes).  Spread into the prepared 8x8" pan and use an offset spatula to even out.

Sprinkle the chocolate chips of top, pressing gently into the fudge to hold the chips.

Let the fudge cool and set, at least 2 hours.

Store in the fridge.



Enjoy!

This post is linked to:
These Chicks Cooked - Bake With Bizzy - Turning the Table Thursday - Full Plate Thursday - Sweet Treats Thursday - Show Off Your Stuff - Sweet Tooth Friday - Friday Favorites - Fusion Fridays - Anything Goes Linky - I'm Lovin' It - Fun Stuff Fridays - Seasonal Inspiration - Friday Food - Sweets for a Saturday - Sweet Indulgences Sunday - Holiday Food Blog Hop - A Themed Baker's Sunday - Monday, Mmmm.....Dessert - T' Time - Tea Party Tuesday - Link Party - Tasty Tuesday - Holly Bloggy Christmas - Crazy Sweet Tuesday

The Search for the Ultimate Chocolate Chip Cookie

For this round of the Crazy Cooking Challenge we are looking for the Ultimate Chocolate Chip Cookie recipe. I've got a couple of personal favorites so far......the cookie from Baked and the Jacque Torres (NY Times) cookie. But ever since I read through the Chocolate Chip Cookie Quest over at Sweet as Sugar Cookies, I've been meaning to try the cookie from Joanne Chang of Flour Bakery.

There is nothing complicated with this recipe (although it does use both all-purpose and bread flour).....the hardest part of it all will be waiting overnight to 24 hours before baking these bad boys up. From everything I've read, this resting period in the fridge is mandatory if you want the best results for your cookie. Both the Baked recipe and the NY Times recipes also require you to let the dough rest overnight for the best texture and flavor.

And the most important part......how were they? Oh my.....these really are fantastic! They are crisp at the edges but super chewy on the inside....all with a great caramel flavor that everyone agreed was just delicious! Of course, I need to do a side-by-side taste test before I officially declare this as my favorite......nut I really do think we have a winner!

Check out all of the other great recipes over at Sweet as Sugar Cookies!

Joanne Chang's Chocolate Chip Cookies
from Joanne Change of Flour Bakery via Sweet as Sugar Cookies

1 cup unsalted butter
3/4 cup light brown sugar
3/4 white sugar
1 1/2 tsp vanilla
2 eggs
1 1/4 cup all-purpose flour
1 cup bread flour
1 tsp baking soda
1/2 tsp salt
1 1/2 cup chopped semisweet chocolate
1/2 cup finely chopped milk chocolate

Beat the butter and sugars until mixture is light and fluffy. Beat in the eggs and vanilla until thoroughly combined.

Mix together the flours, baking soda, and salt. Add both chocolates to he flour mix and toss to combine. Slowly blend the flour-chocolate mixture into the butter-sugar mixture. Mix until the flour and chocolate are totally incorporated and the dough is completely mixed.

For best results, scrape dough into a container and let rest in the refrigerator for a day before baking. The next day, heat the oven to 350 degrees F and position a rack in the center of the oven. Drop the dough in 1/4-cup balls onto a baking sheet about two inches apart. Press dough balls down on the edges and slightly soft in the center, 15-18 minutes. Remove from oven and let cool.

Enjoy!



Make sure you check out some of the other entries in the Crazy Cooking Challenge and vote for your favorite....me, of course ;)

This post is linked to:
Bake with Bizzy - Full Plate Thursday - Turning the Table Thursday - Sweet Treats Thursday - Sweet Tooth Friday - Friday Favorites - Show Off Your Stuff - Fusion Fridays - Anything Goes Linky - Friday Food- Sweets for a Saturday - I'm Lovin' It - Fat Camp Friday - Sweet Indulgences Sunday - Monday, Mmmm......Dessert - Tuesday Talent Show - Tasty Tuesday - Crazy Sweet Tuesday - These Chicks Cooked - Cast Party Wednesday

The Search for the Ultimate Mac and Cheese

Welcome to the first month of the Crazy Cooking Challenge hosted by Tina over at Moms Crazy Cooking.  This month's challenge is to find the Ultimate Mac and Cheese recipe that's out there in blogland.

When I make Mac and Cheese I usually make a baked version.  I like the little crunch you get on the top, and the gooeyness inside.  But for this challenge I went with a stovetop version.  I found this recipe for Bacon Mac and Cheese with Gruyere over at Savory Sweet Life.

This recipe could not be any easier.......but I will warn you now that it is in no way a diet-friendly dish! Luckily I made it on a night that we had friends over for dinner, and everyone agreed that it was yummy!!  And it couldn't be easier....just start out with some cream and rosemary......lots of cream (I did warn you already).....reduce by half and then add all the other goodies (grated cheese, cooked macaroni, crumbled bacon, salt and pepper).   Once the cheese is melted, throw into a serving dish and top with chopped chives.

Check out the other bloggers submissions for the Ultimate Mac and Cheese recipe, and vote for your favorite!

Bacon Mac and Cheese With Gruyere

Source: Savory Sweet Life 

1 quart (4 cups) heavy cream

4 tablespoons fresh rosemary, chopped

Salt and cracked black pepper to taste

1/2 pound bacon, diced, fried crisp and drained

1 pound elbow macaroni or short hollow pasta, cooked according to package directions and drained, reserving 3 teaspoons of pasta water

2 cups (8 ounces) Gruyere cheese, grated

Chopped chives for garnish

Place cream in large saucepan with rosemary.  Add salt and pepper.  Bring to a boil and keep at boil until reduced by half (this will take some time).

Stir in bacon and pasta and simmer until hot; add the Gruyere cheese and 3 teaspoons of reserved pasta water.

Stir until the cheese has melted.  Garnish with chopped chives.  Serve immediately.

Enjoy!!

This post is linked to:
Full Plate Thursday
Turning the Table Thursday
Show Off Your Stuff
I'm Lovin' It
Friday Favorites
Friday Food
Tasty Tuesday
Tuesday Talent Show
These Chicks Cooked
Cast Party Wednesday