There are three things that I must admit before starting this post:
1. Like Heather, I hate store-bought peeps. So gross.
2. This is all the work of Heather. She and her sister got together to make peeps for her niece’s birthday.
3. This recipe comes from the great Martha Stewart. So we can’t take credit for that…
But we can show you how it’s done–so let’s get going!
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Cute Connie whipped some of these babies up yesterday to share with her Valentine, and so kindly sent us a photo of the yummy cookies (thanks for the picture Connie but how rude to tempt us all with no taste! hehe). We decided to share it with you on our Facebook page and many of you begged for the recipe, so Connie kindly sent it over and we are gladly sharing it with you today. Have a great Valentine’s Day and make sure you all have lots of sweets–isn’t that why we celebrate today?
Heart Shaped Samoa Cookies
{thanks to Connie Whitesides}
Ingredients
Cookie:
• 1 cup butter, soft • 1/2 cup sugar
• 2 cups all purpose flour • 1/4 tsp baking powder
• 1/2 tsp salt • 1/2 tsp vanilla extract
Topping:
• 3 cups shredded coconut, either sweetened or unsweetened.
• 12-oz Peters Caramel
• 8 oz. dark Callebaut Snaps
Cookies:
Preheat oven to 350F.In a large mixing bowl, cream together butter and sugar. Mix in flour, baking powder and salt at a low speed, followed by the vanilla and milk, adding in the milk as needed to make the dough come together without being sticky (it’s possible you might not need to add milk at all). The dough should come together into a soft, not-too-sticky ball. Add in a bit of extra flour if your dough is very sticky.
Bake cookies for 10-12 minutes, until bottoms are lightly browned and cookies are set. Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely.
Topping
Enjoy.
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If you haven’t noticed, most New Year’s resolutions have to do with weight loss. So here’s a fun way to get rid of some of that fat used in cooking. Try using the OXO Fat Separator. Have you made any resolutions when it comes to cooking? We’d love to hear about them!
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Everyone here at the Orson H. Gygi Company wishes you all a very Merry Christmas and a Happy New Year! We will be open on Christmas Even from 9:00 am – 12:00 pm MST and will reopen for business on Wednesday, January 2, 2013. See you all then! Happy Holidays!
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This beef stew is certainly perfect for Christmas, but you’ll enjoy it so much you’ll make it several times throughout the year. It’s a great make-ahead meal, and the Le Creuset oven looks marvelous on the range top and buffet. Enjoy and have a Merry Christmas!
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We are so excited to be offering our Fine Art of Cooking Series again in January! Chef Shawn Bucher will be sharing with us some of his favorite techniques to accomplish EVERYTHING in the kitchen.
These classes are for all skill levels-anyone who is looking to learn “the correct way” of cooking. In these classes you will find that Shawn focuses more on teaching you the necessary ways to accomplish the tasks rather than teaching you a specific recipe.
In each class, Chef Shawn will take the first part of class and thoroughly explains, teaches and demonstrates the class subject. He then lets all the students loose in their OWN work stations, working on their own recipes so that each student is able to grasp the material at hand. Lots of discussion, and hands-on learning is done in these classes-and of course everyone leaves with a new understanding as well as a full belly!
Each class can be purchased as an individual class, or as the series. Those buying the series-a per class discount is applied as well as Chef Shawn’s cookbook and DVD will be given to those signing up for the whole series. (Trust us, you will want to take the whole series!)
SO WHAT ARE THE CLASSES?:
CLASS #1- January 8th at 6pm : Knife Skills, Stocks, Soups & Sauces – Click Here to Register
Learn how to: – Properly buy, care for and use a knife! Shawn will be teaching all the necessary knife skills, giving you that much needed confidence with the best kitchen tool! - Make great stocks, traditionally and using a pressure cooker! - Create gourmet soups, quickly and creatively!
CLASS #2- January 15th at 6pm: Starches - Risottos, Cous Cous & More – Click Here to Register
Starting with Starches Learn how to: Cook your pasta like the Italians – Al Dente! A killer marinara sauce in minutes! Roasting potatoes and yams! Create gourmet Risottos, Cous Cous and more!
CLASS #3- January 22nd at 6pm: -Vegetables: From Cooking to Garnishing – Click Here to Register
Garnishes, Steam & Glazed Vegetables, Salads and more! Learn how to: Buy, clean, prepare clean and cook vegetables! Roasting peppers! Salad dressings from scratch! Basic Garnishes for both platters and plates.
CLASS #4- January 29th at 6pm:- Chicken – Breaking down a Chicken, Breading & Frying and more – Click Here to Register Learn how to: Properly break down a whole chicken in the classic 8 pieces! Classic breading procedures! Pan frying, deep frying and creating everyone’s favorite – classic chicken fried chicken! Creating mashed potatoes, cream corn, cream spinach and peppery gravy! Yes, everyone is given their own chicken to break down and find out how to use!
CLASS #5- February 5th at 6pm: Seafood- Break down a whole fish and creating killer fish tacos! – Click Here to Register
Learn how to: Properly break down a whole trout! Cook a whole lobster! Cooking Fish and Shrimp in a pan and in a bag! Creating killer fish tacos with Chef Shawn’s signature sauce, guacamole, pico de gallo and coconut jasmine rice!
CLASS #6- February 12th at 6pm: Beef and Pork Basics – Click Here to Register
How to make it Roasted, Shredded or Grilled! Learn how to: Work with beef and pork to make it roasted, shredded or grilled. Learn to taste, season, and create a beautiful restaurant quality meal fit a king!
Whether you are a newbie in the kitchen looking or an experienced “recipe follower” these classes will give anyone looking to find those fun and must have skills to accomplish anything that you may be looking to do! Chef Shawn leaves plenty of time for discussions and questions and we limit class size at 12 so that you have the best experience possible!
Any questions, please feel free to ask! (gygiclasses@gygi.com)
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