Two Main Dish Salads (the "No Recipe" Recipe)

 

Oh, mercy it's hot! When the temperatures soar, the last thing I want is a heavy meal for dinner. So, I've been making dinner salads. These two required almost no time at the stove. And what I really love is that you can use both of them as an opportunity to clean out the vegetable drawer in your fridge.

The first salad is a cold tortellini salad. I used 1 1/2 cups of dry cheese-stuffed tortellini (the mini ones) and cooked according to package directions. Then I added:

• 1/2 cup sliced oil-packed sundried tomatoes
• 1/2 cup black olives
• 1 sliced zucchini
• 2 slices of provolone cheese, diced
• 1/2 cup basil pesto

Of course, you could add or substitute other vegetables (cucumber, shredded carrot, diced tomato, red onion), change the cheese, add cooked chicken, beef, ham, or salami. 

The second salad is cold salmon. I poached a 1-pound filet. Here's how to get perfect poached salmon every time.

1. Fill a large saucepan (with lid) with enough water to cover your salmon filet completely. Add 1/2 cup lemon juice and some aromatics. I added one onion, a bay leaf, and two generous sprigs of fresh dill.
2. Place the salmon filet in the water.
3. Turn on the heat to high and bring the water to a boil. 
4. As soon as the water is boiling, turn off the heat and place the lid on the saucepan. Let sit for 30 minutes (no peeking).
5. Your salmon will be perfectly cooked but not overcooked. 

I flaked the salmon (and had leftovers). The base of the salad is a mix of salad greens, then grape tomatoes, sliced cucumber, black olives, avocado, and feta cheese. I garnished with French-fried onions (you could substitute croutons). 

The dressing was a tart-sweet blend of:

• 2 tablespoons olive oil
• 2 tablespoons green apple infused balsamic (any flavor of balsamic will do)
• 1 teaspoon honey
• salt and pepper

By the way, each of these made enough for 4 servings.

Enjoy!

 

Whole Wheat Brioche Burger Buns

 

The sense of smell is an amazing thing, isn't it? I've read that it's the only sense that is not altered, refined, or exaggerated in our memory. The scents our brains recorded remain with us, memorable and unalterable. 

Is there any region, culture, tribe that does not make bread? The aroma of baking bread is universal. It is comforting, nurturing and transports us back to memories of long ago. 

Today I baked buns for the burgers we will be eating for dinner this evening. Sure, I could have picked up a package of 8 buns at the local grocer for a few dollars. But, they're spongy and tasteless. With a few basic ingredients, a stand mixer, and a little bit of time we can do better!

Ingredients

• 1 cup warm water
• 3 tablespoons warm milk
• 1 package (2 1/4 teaspoons) active dry yeast
• 2 tablespoons granulated sugar
• 3 cups bread flour 
• 2/3 cup graham flour 
• 1 1/2 teaspoons fine sea salt
• 2 1/2 tablespoons unsalted butter, softened 
• 1 large egg, beaten

Egg Wash

• 1 egg, beaten with
• 1 teaspoon of water

Instructions 

1. Combine the water, milk, yeast, and sugar in a small mixing bowl. Stir, and then set aside for 5-10 minutes. (The mixture should appear bubbly).
2. Combine the flours, salt, and butter in the bowl of a stand mixer. Beat at low speed until the butter is incorporated into the flour.
3. Add the yeast mixture and the egg. Using the dough hook attachment, beat at low speed until the dough is well mixed and begins to pull from the sides of the bowl. 
4. Scrape the dough into a clean, lightly oiled bowl. Cover with a clean towel and set aside in a warm, draft-free place to proof, about 1-2 hours. How can you tell when the dough has risen enough? Gently push a finger into the dough. If the indentation remains, the dough is ready for the next step. 
5. Gently punch down the dough and form it into 8 equal pieces. Roll each into a ball and place in a parchment lined baking sheet. Set in a warm, draft-free place to rise again, about 30 minutes to 1 hour.
6. Preheat oven to 400 degrees F. Brush the egg wash on the rolls.
7. Bake for 12-15 minutes, until golden brown.

Rolls proofed (risen), brushed with egg wash, and ready for the oven

Chicken Salad With Blueberries

 

Yesterday we invited a dear friend from our old neighborhood for lunch. He is a retired teacher and artist and so in addition to good food, I wanted to present a pretty plate for him. 

Ingredients

• 3 cups cooked chicken, diced (I think white meat is best in this recipe)
• 1/2 cup celery, diced
• 1/2 cup dried blueberries
• 1 teaspoon fresh rosemary, minced
• 2 tablespoons minced red onion
• 1/3 cup mayonnaise, (I used non-fat)
• 1/3 cup plain Greek yogurt
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper

Instructions

1. Combine all ingredients in a large mixing bowl. Cover and chill for at least one hour to allow flavors to blend.

Garnish

• bed of shredded napa cabbage (tender tops and center leaves)
• red romaine leaf(s)
• crumbled blue cheese
• crushed smoked almonds
• fresh blueberries
• fresh avocado slices
• fresh dill weed
• fresh edible flowers (I used johnny jump-ups from my garden)

A Healthier Potato Salad

Despite the weather (I wonder if the rain will EVER stop!), I am determined to create a summer-like dinner for my family this evening. 

On the menu are oven-barbequed chicken tenders, corn on the cob, some canned baked beans, a dried cranberry coleslaw, and a lighter and brighter potato salad.

I love my Mom's traditional potato salad, with russet potatoes (that become a bit soft when cooked and lend to the creaminess of the salad), dill pickle, hard-cooked eggs, celery, mayonnaise, and (here is the secret ingredient!) finely minced radishes. But I wanted to create something a bit lighter this evening. So I used white potatoes (a less starchy potato that remains firm when cooked), some fresh herbs, and an acidic dressing rather than mayonnaise.

Salad - Carb Diva's Healthier Potato Salad

Ingredients

• 2 pounds white (all-purpose) or Yukon gold potatoes

• 4 scallions, sliced

• 2 tsp. lemon zest

• 1 tsp. dry mustard

• 3 tablespoons olive oil

• 1 tablespoon lemon juice

• salt and pepper to taste

• 1/4 cup fresh parsley, minced

Instructions

1. Place potatoes in a large pot with a lid. Cover with water and bring to a boil over medium heat. Turn heat to low and simmer until potatoes are tender (a sharp knife inserted in the middle of a potato will enter easily).
2. Drain the potatoes and place them on the chopping board. Let sit a few minutes until cool enough to handle.
3. Remove the skins from the potatoes. They should slip off easily with the tip of a knife. Chop the potatoes and place them in a large bowl.
4. Whisk together the lemon zest, dry mustard, olive oil, and lemon juice. Drizzle over the still-warm potatoes. Toss to coat. Add salt and pepper and toss again.
5. Just before serving stir in chopped parsley. Salad can be served chilled or at room temperature.

What makes this recipe work?

• Use the proper potato—Mom always used russet (Idaho) potatoes. Russets are wonderful baked or used in casseroles; their low-moisture high-starch flesh is the perfect foil for cream and butter. But cook a moment too long and they make horrible potato salad. A better choice is the white all-purpose or Yukon gold. With their rich, buttery flavor and moist, creamy texture they make exceptionally good mashed potatoes, French fries, and potato salad. Their medium starch content makes them good all-purpose potatoes suitable for both boiling and baking.

• Shake the salt—High blood pressure is at epidemic levels in the United States and our passion for sodium-laden fast foods and processed foods is a major contributor to the problem. How do you add flavor to your foods without using the salt shaker? In this recipe, lemon zest and lemon juice provide a tang and brightness without the addition of sodium.
• Parsley is more than just a pretty face—This ubiquitous garnish on dinner plates is so much more than a decorative afterthought. Parsley is a nutritional powerhouse--a source of vitamins C, and K, and is rich in antioxidants.
  
  The two most popular types of parsley are curly parsley and Italian flat-leaf parsley. The Italian variety is more fragrant and less bitter than the curly variety. When shopping for parsley select a bunch that is deep green in color and looks fresh and crisp. Keep your fresh parsley in a plastic bag in the refrigerator. Don't wash it when you bring it home. It is highly fragile and should be washed just before use. The best way to clean it is just like you would spinach. Place it in a bowl of cold water and swish it around with your hands. This will allow any sand or dirt to dislodge. Remove the leaves from the water, empty the bowl, refill it with clean water and repeat this process until no dirt remains in the water.

Tomato Macaroni and Cheese

This is not the prettiest plate of food I've ever prepared, but it certainly delivered on flavor. In my quest to always pack more veggies into every meal, I've attacked even our beloved macaroni and cheese. By under-cooking the pasta, draining, and then adding a can of diced tomatoes (juice and all) to the pot, the pasta not only finishes cooking but it gains a ton of flavor from the tomatoes. Here's the recipe.

Ingredients

• 3 cups dry (uncooked) elbow macaroni
• 1 14-ounce can petite diced canned tomatoes
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 2 1/2 cups milk (I used non-fat)
• 1 14-ounce can cheddar cheese soup
• 2 cups grated sharp cheddar cheese (not pre-shredded)
• 1 teaspoon dry mustard powder
• 1 teaspoon powdered onion (not onion salt)
• 1 tablespoon olive oil or melted butter
• 2 tablespoons panko bread crumbs

Instructions

1. Preheat your oven to 425 degrees F.
2. Bring a large pot of water to boil over high heat. Add 2 teaspoons of table salt and then stir in the elbow macaroni. Stir frequently so that the pasta doesn't clump together. Cook for 5 minutes.
3. Drain the pasta, reserving 1 cup of the pasta water. Set the pasta water aside.
4. Add the pasta back into the pot; stir in the diced canned tomatoes and then cover and set the pot aside for 5 minutes. Note--the pan is no longer on the heat. After your 5-minute wait, the pasta should be al dente. Set aside.
5. Add the flour to a large saucepan or saute pan. I used a large oven-safe saute pan so that I could create the sauce and bake the macaroni in the same pot (saving a dish is never a bad thing). Heat over medium until melted; stir in the flour and cook for 2 minutes, stirring constantly. You want the flour to cook but not brown.
6. Stir in the milk all at once; stir constantly with a wire whisk until the mixture thickens and is smooth. Add the soup and seasonings. 
7. If you have used a large, oven-safe saute pan simply fold the cooked elbow macaroni into the sauce. If you used a saucepan, pour your cheese sauce over the cooked macaroni and then spread in a greased oven-safe casserole dish.
8. Combine the olive oil and bread crumbs and sprinkle over the macaroni.
9. Bake the casserole for 18-20 minutes or until bubbling around the edges. Let sit for 10 minutes before serving.

Fair Scones

In my little sliver of the planet, the month of September means that the Washington State Fair (aka the Puyallup), is up and running.

Covering 169 acres, it's the 7th largest fair in the country (over 1.2 million visitors each year) and has something for everybody. Barns filled with every type of farm animal you can imagine; grange exhibits; 4-H; new product demonstrations, hot tubs, tractors, chain-saw carving; carousels and carnival rides; art, needlework, photography and hobby displays.

And then, there is the food. You name it, they've got it. And even a few things I'll bet you've never heard of--deep-fried cookie dough, alligator on a stick, and the "Earthquake Burger" -- one-half pound of ground beef on a 10-inch bun, piled high with cheese and grilled onions. Of course, the fries that go with it weigh in at a pound. 

The fair has been going strong for 122 years, and for 107 of those years, visitors have savored the hot scones filled with butter and raspberry jam. I love fair scones but wince at the cost. $1.75 for one little triangle--about 6 bites.

I make scones at home, and my family says they are more than "fair":

Fair Scones

Ingredients

• 2 ½ cups flour
• 5 tablespoons sugar
• 2 tablespoons baking powder
• ½ teaspoon salt
• ½ cup cold butter, cut into ½-inch cubes
• ½ cup plus 2 tablespoons whole milk
• 3 tablespoons butter, melted
• 1 teaspoon vanilla extract
• ½ cup golden raisins

To Serve - softened butter and lots of raspberry jam!

Instructions

(1) Preheat oven to 425 degrees F.

(2) Combine flour, sugar, baking powder, and salt in the bowl of a food processor. Add cold butter and pulse until the mixture resembles coarse crumbs. Remove from the food processor and place in a medium-sized mixing bowl.  

(3) Combine milk, melted butter, and vanilla. Make a well in the center of the flour/sugar mixture. Pour in the milk/melted butter and add the raisins. Stir gently with a fork to combine. 

(4) Turn the dough out onto a generously floured surface and knead about 6-8 times or until it forms a smooth ball. Don't overwork or your scones will not be tender. 

(5) Pat the dough into a disk, slightly higher in the middle. 

(6) Cut into 6 equal pieces. 

(7) Place on an ungreased cookie sheet lined with parchment paper. Bake in preheated oven for 10 minutes. 

(8) Remove to a cooling rack. To serve "fair-style", while still warm split and fill with softened butter and raspberry jam.

New Year's Eve Dinner

I'm going to take a shortcut today. Rather than reinvent the wheel, I'm directing you to the site on the internet where I do most of my writing. Here's the link to an article I wrote for Hub Pages. 

Click here to learn how to make my New Year's Eve Dinner. On the menu:

Crostini with Wild Mushrooms

Wilted Greens Salad

Potatoes Delmonico

Reverse-sear prime rib

Twelve Days of Christmas Cookies - Part 6 (at last!)

Photo Credit: Hershey's Kitchens

Here are the final two recipes for our Twelve Days of Christmas collection.

This recipe is from the Hershey Kitchens--I'm a sucker for anything made with coconut. If you like Mounds candy bars, you'll love these

Hershey's Coconut Kiss Cookies

Ingredients

• 1 bag (14  ounces) of sweetened coconut flakes
• 1 can (14 ounces) of sweetened condensed milk (not evaporated milk)
• 3 tablespoons all-purpose flour
• 1 teaspoon almond extract
• 24 Hershey's Kisses milk chocolates

Instructions

1. Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.
2. Stir together the coconut, condensed milk, flour, and almond extract in a large bowl.
3. Divide the coconut mixture into 16 portions. Mold each portion around 1 chocolate kiss, covering it completely. Place on the prepared baking sheet.
4. Bake for 15 to 17 minutes or until the edges are golden brown. Cool.
5. Place the remaining 8 Kisses in a heavy-duty (freezer) resealable food storage bag. Close the bag and microwave at medium (50 percent) for 1 minute or until softened. Knead the bag until the chocolate is melted and smooth. Cut about 1/4-inch from one corner of the bag. Drizzle melted chocolate over the cookies. Allow chocolate to firm. Makes 16 cookies.

And finally, this one from Women's Day Magazine, 12/22/1987. Streusel spirals are a slice-and-bake cookie with a buttery cream-cheese dough and brown sugar/walnut filling.

Streusel Spirals

Ingredients

• 1 cup unsalted butter at room temperature
• 1 package (8 ounces) of cream cheese, at room temperature
• 2 1/4 cups all-purpose flour, divided
• 1 cup packed light-brown sugar
• 1 cup walnuts, chopped fine
• 1 tablespoon ground cinnamon

Instructions

1. Beat butter and cream cheese in a large bowl with an electric mixer until well-blended and smooth. With the mixer on low speed add 2 cups of the flour; beat until blended.
2. Divide dough into fourths. Shape each portion into a rectangle and flatten it to 1-inch thickness. Wrap and chill overnight.
3. Mix filling ingredients (remaining 1/4 cup flour, brown sugar, walnuts, and cinnamon) in a small bowl until blended.
4. On a lightly floured surface with a floured rolling pin roll out one piece of dough at a time into a 10x6-inch rectangle. Trim edges.
5. Sprinkle 1/4 of filling on each piece of dough within 1/2-inch of edges. Roll up tightly like a jellyroll starting from one short end. Moisten the edge with water; press to seal.
6. Wrap and place in the freezer for 1 to 2 hours or until firm. 
7. Preheat oven to 350 degrees F. Cut one roll at a time into 1/4-inch thick slices. Place 1 inch apart on an ungreased baking sheet. Bake for 13 to 15 minutes. Cool on the sheet for 2 minutes before moving it to a cooling rack.

Makes 96

Photo Credit: Hershey's Kitchens

Twelve Days of Christmas Cookies - Part 5

 

In 1965 the editors of McCall's Magazine published a soft-cover "Cookie Collection." As you might expect, the cover is worn, some of the pages are stained, and the whole thing is being held together with scotch tape. I'm glad I was able to save it from my Mom's cookbook collection after she passed away.

My favorite cookie was this one--dark and rich with ginger, nutmeg, allspice, and cloves. 

Moravian Spice Cookies

• 4 cups sifted all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ginger
• 1 teaspoon nutmeg
• 1 teaspoon cinnamon
• 1/2 teaspoon allspice
• 1/2 teaspoon cloves
• 1/2 cup light brown sugar
• 1/2 cup soft butter
• 1 cup light molasses

1. Sift flour with baking soda, salt, and spices; set aside.
2. In a large bowl with a mixer at medium speed beat brown sugar, butter, and molasses until well combined.
3. With a wooden spoon stir in the flour mixture then mix with your hands until well combined. Form dough into a ball. Wrap in plastic wrap and refrigerate overnight.
4. The next day, preheat the oven to 375 degrees F. Lightly greased cookie sheets.
5. Divide dough into 4 parts. Refrigerate until ready to roll out.
6. On a lightly floured surface, roll out dough one part at a time to 1/8-inch thickness. Cut out with cookie cutters. Place cookies one inch apart on prepared cookie sheets. Bake for 6 to 8 minutes or until lightly browned. Remove to a wire rack to cool.
7. Meanwhile, make frosting with 1/3 cup egg whites and 3 3/4 cups sifted confectioners sugar. Beat with a portable mixer at medium speed until smooth and stiff. Cover with a damp cloth until ready to use.
8. Pipe frosting to outline the edges of cooled cookies.

These are my brother's favorite cookies; they are simple (only 6 ingredients), rich, buttery, and full of the warm flavor of cinnamon.

Cinnamon Stars

• 1 cup butter, softened
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 2 eggs
• 3 teaspoons cinnamon
• 3 cups all-purpose flour
• 1 teaspoon salt

1. Cream together butter and sugars until light and fluffy. Beat in egg until blended. Stir in flour and salt (the dough will be stiff). Chill for several hours or overnight.
2. Preheat oven to 400 degrees F. 
3. Roll out 1/4-inch thick and cut in desired shapes. Bake in preheated oven for 8-10 minutes. Watch carefully; because of the amount of butter, they burn easily.

Twelve Days of Christmas Cookies - Part 4

 We're still making cookies (or candy, as a slight diversion). Twelve recipes for the 12 days of Christmas.

Chocolate Fruitcake Bars

Once upon a time, a brownie and a fruitcake met; they fell in love, got married, and had a baby. OK, seriously, I have a confession to make—I love fruitcake, I always have and I always will, but my kids would have nothing to do with it. Too nutty, too fruity, and whoever thought that candied grapefruit peel could be a good thing?

On the other hand, what's not to love about a chocolate brownie? Somehow, with this adaptation, this clever Mom made a fruitcake that everyone in the Carb Diva family likes.

Ingredients

• 1/2 cup flour, sifted
• 2 tablespoons unsweetened cocoa powder
• 1/4 teaspoon baking powder
• 1/2 cup granulated sugar
• 1/4 cup butter, softened
• 1 egg
• 1/2 teaspoon vanilla
• 1 tablespoon milk
• 1 tablespoon coffee or chocolate liqueur
• 1 tablespoon light rum
• 1/2 cup walnuts, chopped
• 1/4 cup red candied cherries, chopped
• 1/4 cup chopped dates
• 1/4 cup chopped dried apricots
• 1/4 cup chocolate chips

Instructions

1. Preheat oven to 350 degrees F.
2. Mix together flour, cocoa powder, and baking powder. Set aside.
3. Cream together sugar and butter until light and fluffy. Stir in egg and vanilla.
4. Beat in flour mixture, and then add liquid ingredients and stir just until blended (don't over mix).
5. Stir in chopped nuts, fruits, and chocolate chips.
6. Spread batter in greased and floured 9-inch square baking pan.
7. Bake in preheated
   oven for 20-25 minutes. Cool and cut into squares.

Santa's Whiskers

Photo Credit: Meghan (BakeItAfterall.com)

This next recipe is from a 1975 Better Homes and Gardens publication "Homemade Cookies Cookbook" a well-worn, well-loved book. My daughters always enjoyed looking at the photographs—they wanted to bake every cookie in the book!

Ingredients

• 1 cup butter, softened
• 1 cup sugar
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 3/4 cup finely chopped red or green candied cherries
• 1/2 cup finely chopped pecans
• 3/4 cup flaked coconut

Instructions

1. In a mixing bowl cream together butter and sugar; blend in milk and vanilla. Stir in flour, chopped candied cherries, and pecans. Form dough into two 8-inch rolls.
2. Roll in flaked coconut to coat the outside. Wrap in waxed paper or clear plastic wrap; chill thoroughly.
3. Preheat oven to 375 degrees F. Cut dough logs into 1/4-inch thick slices. Place on an ungreased baking sheet. Bake till edges are golden, about 12 minutes. Makes about 60 cookies.

Twelve Days of Christmas Cookies - Part 3

One dozen different cookies? Really? I must have been having a senior moment. Only a little over a week into this challenge and I'm beginning to wonder if I can truly pull if off. First, I'm not sure I can be that creative. And secondly, I doubt my kitty will allow me to continue working in the kitchen without making something that contains cheese. (If you know my cat, you'll understand that comment).

I have not tried this cookie recipe yet. I copied it from the December 2004 issue of Bon Appetit. It sounded good then, and it still sounds good today. Maybe I'll give it a try today.

White Chocolate and Peppermint Cookie Brittle

A giant cookie is topped with coarsely crushed peppermint candies and melted white chocolate, then broken into irregular pieces.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup (1 1/2 sticks) unsalted butter, melted, cooled slightly
• 1/2 cup sugar
• 1/3 cup (packed) golden brown sugar
• 1 teaspoon vanilla extract
• 10 ounces of high-quality white chocolate (such as Lindt or Perugina), chopped into 1/3-inch pieces, divided
• 3/4 cup coarsely crushed red-and-white-striped hard peppermint candies (about 6 ounces), divided 

Instructions

1. Preheat oven to 350°F. Line a baking sheet with parchment paper. Whisk flour, baking soda, and salt in a medium bowl. Whisk melted butter, both sugars, and vanilla in a large bowl until smooth. Stir in the flour mixture until just blended. Stir in 1 cup chopped white chocolate and 1/2 cup crushed peppermint candy. 
2. Transfer the dough to the prepared sheet. Press dough into a 14x8-inch rectangle, about 3/8 inch thick. Bake cookie until top is firm and dark golden, about 30 minutes. Cool on the baking sheet for 10 minutes. Transfer to rack; cool completely. 
3. Stir the remaining white chocolate in top of a double boiler over barely simmering water until melted and smooth. Using a small spoon, drizzle about half of the melted chocolate in thin lines over the cooled cookie. Sprinkle the remaining crushed peppermint candies over the chocolate. Drizzle remaining white chocolate over top. Let stand until white chocolate sets, about 1 hour. Break the cookie into irregular 2- to 3-inch pieces. 

Can be made 2 days ahead. Store in an airtight container at room temperature.

Photo Credit: Darla Emerson

Milk's favorite cookie? Oreo of course (or at least that's what the folks at Nabisco would like us to believe). I found today's recipe at another favorite website — www.food.com.

Oreo Cookie Balls

Ingredients

• 1 package of regular-size Oreo cookies, crushed
• 1 8-ounce package of cream cheese, softened
• 1 package white almond bark
• 1 package chocolate almond bark

Instructions

1. Using a mixer, blend crushed Oreos and cream cheese together. Roll into walnut-sized balls. Chill for one hour. 
2. Melt approximately 3/4 package of white almond bark. 
3. Stick a toothpick in one of the Oreo balls and dip it in the melted white almond bark. Allow to harden on waxed paper (this takes about 15 minutes). While waiting, melt 1/4 package of chocolate almond bark. When Oreo balls are no longer sticky to the touch, decorate them with drizzles of chocolate almond bark. 
4. You can use the remaining 3/4 package of chocolate almond bark to coat Oreo cookie balls and the remaining 1/4 package of white almond bark to drizzle. 

Photo Credit for White Chocolate Peppermint Cookie Brittle: Scott Peterson