Tuesday, April 24, 2012

nacho cookies and dip

(warning!!! this post will take up a lot of your time away from doing really important things like laundry and bills)

hey i am so much a sweetaholic 
it's not even funny.
yes i would rather eat sugar for 
breakfast, lunch and dinner.
and then of course dessert in between.

thus the reason for turning a salty snack into a 
sugar lover's dream.

nacho cookies and dip.
before you say "Oh you are SO creative!" I must tell you that this is definitely NOT my creative concoction. nope this is Callye from The Sweet Adventures of SugarBelle here.
she is so completely and utterly awesome that if i ran into her, i would bow down at her presence! and then ask her for a cookie.

i decided to try a version of her awesomeness here. 
her recipe calls for the following:
first sift your dry ingredients and put it aside.
by the way, i found it strange to sift poppy seeds but i follow directions on a recipe to a "T". i mean, it said sift dry ingredients, and poppy seeds are not exactly pourable...

but if it said stand on your head and hold your breath for 55.2 seconds while stirring i would probably do it...ok let's focus back to this recipe...
cream the butter and sugar, then add the egg, vanilla and lemon extract. 
then you will add your sifted dry ingredients:
cuz if you don't, and just dump it,
you will get a winter storm in the middle of your kitchen. not that that happened here y'know since i follow recipe directions to a "T". ahem...

mix well til you get a nice dough.
now roll it out.
take a knife (i used a butter knife)and cut the dough in 2-3 inch strips, 
then again the other way,
then lastly cut each rectangle or square into 2 triangles.
now to prepare your cookie sheet.

take about an 8 inch piece of foil and roll it loosely into a log. 

do it again about 4-5 more times and lay your foil logs on the cookie sheet, like so:
now take a piece of parchment paper the width of your cookie sheet and lay it over your foil logs.

then take your triangle cookie cut outs and lay them over the logs so they will cook in a curve shape to resemble a real nacho chip.

but here's the darn tricky part. 
my stupid parchment paper kept rolling and would not lie still on top of the foil.

so i had to put the salt and pepper shakers and whatever else I had by me to put weight on the paper while i was laying the cookies down. 
darn it that salt came into my nachos after all!

anyway, hope the visuals help:
do i have to tell you to remove the foil and shakers or whatever you use as weights before you stick the pan in the oven?
oh good!
actually, you want them to lie all crooked and not straight!

bake the purtties and:
OK, so i am not the world's best baker.
i get that. but if you want all your chips to look uniform in color so they look store bought, go ahead and make them all one color and amaze everyone. but if you want your chips to look homemade, burn the edges a little like i did and tell your friends you meant to do that. not that i would ever say that! :>P

anyway, let them completely cool before you remove them from the cookie sheet or they will be little pieces of nacho chips like you see in the bottom of a nacho chip bag. 

OK so,
whew! this sure is a dang long post!
time for a pee break...

tick tock... 
   tick  tock...
     tick tock...

i am back!
you can't have nachos without dip right?

the next step callye suggests is to get this:
mix that marshmallow and cream cheese together and add the food coloring to make a guacamole looking color thingie to fool everyone. 
or at least close to the color-whatev.
OK so now you need your tomatoes and wait a sec...huh?

sounds yucko huh?

hows 'bout some strawberry and kiwi "salsa" instead?

go on, cut them up in little cubes and mix 'em together.
another dastardly foolish trick! 
forget cinco de mayo, make these for april fool's!

you have just completed step 2.

now FINALLY for cryin' out loud, put them all together they spell mother and serve it baby! tell your guests to spoon the dip on top of the cookies and then spoon the "salsa" on top of that. or they can just spoon some dip and salsa on the side of their plate and dig in with their cookie.

now remember,this is a PARTY treat and meant to be shared OK?
unless of course you can eat 48 cookies and a pound of fruit dip then you are good to go.
oh my gosh!
i fell asleep reading this post & 
almost forgot the recipe duh!

here ya go:

Callye’s Lemon Poppy Seed Nacho Cookies
 *Preheat oven to 400° *

1c unsalted butter
1 ½ c confectioner’s sugar
1 egg
2 tsp lemon baker's emulsion 
1 tsp vanilla
2 ¾-3 c all purpose flour
2 tsp baking powder
1tsp salt
2 tsp poppy seeds
Cream together butter and confectioner’s sugar.  Add the egg

and lemon extract and vanilla.  Sift together flour, baking

powder, and salt, adding this mixture one cupful at a time to

the wet ingredients.  Mix until the dough forms a ball on the

paddle. Roll out on floured parchment paper and cut into

triangle shapes.  Bake at 400° for 7-8 minutes. Cool

completely before removing from parchment paper. Serve

with dessert dip and chopped strawberries & kiwi fruit.
Cream Cheese Dessert Dip from Kraft
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 jar (7 oz.) JET-PUFFED Marshmallow Creme

Mix ingredients until well blended.

-oh word of advice, callye's recipe calls for lemon baker's emulsion. 
i asked, what the heck is THAT? i ain't no fancy baker!

but i searched and searched every publix, sweetbay, walmart, etc etc no where to be found. and i was too impatient to buy it online and wait for it to come so,
 i ended up using 2 tsp of this instead that i found at homegoods. it was $5.99 a bottle?! yikes! but i figure it had to be better than generic lemon extract so i got it. just be sure whatever you get is a good one-it makes a difference in the final taste. and yummy they were!

so what are you waiting for? go make these already! 

"¡Andale! ¡Andale! ¡Arriba! ¡Arriba!"


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