Crazy Girl's Kitchen

Get ready:

• 2 tsp ground cinnamon
• 2 tsp allspice
• 1/2 tsp nutmeg
• 18 ounces raw walnuts
• 2/3 cup sugar
• 1/4 cup water
• 1 pound phyllo dough, thawed
• 8 ounces clarified unsalted butter, melted
• 1/4 tsp vanilla extract
• 1 1/4 cups water
• 2 cups sugar
• 1/2 cups honey
• 2 tsp ground cinnamon
• 1/2 orange extract

Now let’s play:

Heat the oven to 350 degrees F.

Place the cinnamon, allspice, nutmeg, and walnuts into the bowl of a food processor and pulse until finely chopped, but not pasty or powdery, approximately 15 quick pulses. Set aside.

Trim the sheets of phyllo to fit the bottom of a 13 by 9 by 2-inch metal pan. Mix melted butter with vanilla extract. Brush the bottom and sides of the pan with butter mix; lay down a sheet of phyllo and brush with butter mix. Repeat this step 9 more times for a total of 10 sheets of phyllo. Top with 1/3 of the nut mixture and spread thinly. Layer 6 more sheets of phyllo with butter mix in between each of them, followed by another third of the nuts. Repeat with another 6 sheets of phyllo, butter mix, and remaining nuts. Top with 8 sheets of phyllo brushing with butter mix in between each sheet. Brush the top generously with butter mix. Place in the oven and bake for 30 minutes. Remove pan from the oven and cut into 28 squares. Return pan to the oven and continue to bake for another 30 minutes. Remove pan from the oven, place on a cooling rack, and cool for 2 hours before adding the syrup.

Make the syrup during the last 30 minutes of cooling. Combine the honey, water, sugar, cinnamon and orange extract in a saucepan and set over high heat. Stir occasionally until the sugar has dissolved. Once boiling, boil for 10 minutes, stirring occasionally. Remove from the heat.

After the baklava has cooled for 2 hours, re-cut the entire pan following the same lines as before. Pour the hot syrup evenly over the top of the baklava, allowing it to run into the cuts and around the edges of the pan. Allow the pan to sit, uncovered until completely cool. Cover and store at room temperature for at least 8 hours and up to overnight before serving. Store, covered, at room temperature for up to 5 days.

After-play thoughts:

I adopted it from Alton Brown Good Eats Baklava recipe and made it more simple but not less yummy.

Get ready:

• 8 oz unsalted butter
• 1 cup brown sugar
• 1/3 cup sugar
• 1/2 tsp vanilla extract
• 2 large eggs
• 3 cups all-purpose flour
• 2 1/2 teaspoon baking soda
• 1/2 teaspoon. salt
• 1 Tsp ground cinnamon
• 1 Tsp ground ginger
• 1/2 tsp  ground nutmeg
• 1/4 tsp ground clove

Now let’s play:

Preheat oven at 375 F degree. Place butter into the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed for 3 minutes. Add sugar and brown sugar, and beat until light and fluffy. Beat in eggs and vanilla extract. Add the rest dry ingredients to the wet and mix until well combined. Using a 2-tsp sized scoop, drop the dough onto cookie sheets. Bake for 12 minutes for slightly chewy cookies or 15 minutes for more crisp cookies.

After-play thoughts:

Leave dough in the fridge cover with plastic wrap in between batches, so different batches of cookies will be baked more evenly.

Get ready:

• 6 pound coarsely ground beef chuck, seasoned with salt and pepper
• 5 Tsp olive oil
• 3 medium yellow onion, chopped
• 10 clove garlic, minced
• 2 large jalapeno pepper, halved, seeded chopped
• 4 Tsp chili powder
• 2 Tsp ground coriander
• 1 Tsp ground cumin
• 1 Tsp sweet paprika
• 1 Tsp dried oregano
• 1 Tsp dried thyme leaves
• 1 Tsp dried sage leaves
• 1/4 tsp ground cinnamon
• 1 tsp sugar
• 1 12 oz bottle dark beer
• 4 cups homemade chicken stock
• 3 (16 ounce) can crushed tomatoes
• 2 (15.5 ounce) cans black beans, drained and rinsed
• 2 (15.5 ounce) cans dark red kidney beans, drained and rinsed
• 1 (15.5 ounce) cans light red kidney beans, drained and rinsed
• 1 (15.5 ounce) cans pinto beans, drained and rinsed
• salt and pepper to taste
• shredded cheddar for garnish

Now let’s play:

Heat up 2 Tsp olive oil in a 7-qt or larger dutch oven and brown half of the grounded beef for 5 minutes. Drain and set aside. Repeat with the rest of the meat. Add the remaining 1 Tsp olive oil and a pinch of salt. Saute onion for 5 minutes. Add garlic and jalapeno pepper. Saute for another 3 minutes. Stir in chili powder, ground coriander, ground cumin, sweet paprika, dried oregano, dried thyme leaves,  dried sage leaves, ground cinnamon, and sugar. Cook for 5 minutes. Add beer and chicken stock. Add back browned grounded beef. Stir to combine. Bring to boil and simmer for 20 minutes. Add tomatoes and beans. Simmer for another 15 minutes. Garnish with cheddar cheese and serve (about 8-10 servings).

After-play thoughts:

This receipt is perfect for friends gathering, cold day dinner, and brown-bagged lunch since it re-heats excellently.