Third Sunday Dinner Time, March 2013

Perfect weather for dining outside.  I love this time of year.

     I love Third Sunday Dinner and can't wait each month until it comes. Last month was amazing. I really loved the Deep Fried French Toast. So good.

   My family and I  have been doing Third Sunday Dinners for over four years now. You would think we would get tired of doing it. But we don't,  we just love it more and more. It's not always easy, and sometimes we are beat from the week, but each Third Sunday comes and we end the day filled with joy.

     This Sunday I am going Italian. It's easy and everyone loves a good pasta dish. I am going to bake fresh Italian flat bread to go with the meal. Easy and amazing.

     The weather is perfect for dining outside. It makes it so much fun to have it out in the open. We have to enjoy the weather, summer comes to fast in Arizona.

     So I am getting out the large roaster and the pasta pots. Tomorrow I will cook a big pot of barley, it works great in pasta sauce and extends the meat. It helps cut the cost and makes a wonderful hearty red sauce. I have the yeast and flour and I have tons of fresh rosemary growing in the yard, for the flat bread. So I am ready for another wonderful Third Sunday Dinner.

Rosemary Flatbread

Rosemary Flat Bread is the perfect bread to fix for  large groups. It's fast and the house will smell great. I have two large pizza stones in my oven and each one of these bakes in about seven minutes.

The dough.

I can make the dough up ahead. I learned a trick. I use a sour dough starter in the dough. It allows me to make the dough ahead and the starter keeps the dough alive. Just yeast would over proof, and the dough would die.

   Tuesday I will post the recipes and everything that happened at this months Third Sunday Dinner. It is all about opening up our hearts and homes to those who need fellowship and love. I love what food can do and the power that comes when food and people unit.

     I hope your Sunday is as good as mine.  Have a great weekend.  Chef Brad~America's Grain Guy

Corned Beef and Cabbage made easy.

Nothing Like Pressured Corned Beef

    As a young man I was raised in Show Low Arizona. It was a tough place to grow up for me, with many hard memories and hard times. I was kind of different from the other kids in school and as you know children can be pretty tough to deal with. My family was struggling in many ways and I carried that to school, and I have to say my school years in Show Low were nothing short of pure hell.

     At a young age I did find refuge in work. I started working at a local coffee shop as a bus boy. Even though I was only 12 years old, the laws were a little different at the time. I found in work I was accepted and loved.   was a great worker and the waitresses loved me and treated me with kindness and they accepted me as I was. I loved the coffee shop, and I can say it was then my love for food and people truly began.  I worked there until I was 22 years old, leaving only to serve a mission.

The coffee shop was owned by a local family, who also owned a steak house across the street. It was a rebuild of a very old steak house that burned down when I was a little boy.  I always regretted not ever being able to see the inside of the old steak house. I do remember it was a huge event.  My mom was a waitress at the steak house at the time it burned down. It was an old pine building so when it burned it burned fast and hot. I worked at the new steak house for years. I advanced from bus boy to waiter, and everything else you can imagine. I washed dishes, cleaned up after drunks, clean rooms in the hotel, snuck into the pool late at night, and developed a great taste for good food.

      After my grandmother died I found in her cookbooks, an old Tour Guide Book from Ford Motor Company. It was from the 1950's and featured top places to eat around the country and the Old Steak house that had burned down was featured in the cookbook.  Oh by the way the steak house was called the Paint Pony. There were only 2 Arizona places featured in the cookbook. The Paint Pony and the Wig Wam resort in Phoenix.

      To my great pleasure there was a short story about the old Paint Pony telling the history and a short description of owners who were German immigrants. The featured dish at the Paint Pony Steak house was none other then Corned Beef and Cabbage. I always assumed the best corned beef came from Ireland, apparently Germany knows a thing or two as well.  In the 90's I did a short consulting job for the new now closed Paint Pony Steak House and reintroduced that old classic.  It was a great hit. Old favorites never go out of style for long.

                                                                                             Since that time I have dropped the cooking time using the pressure cooker. It still is wonderful and much easier to cook then the original  recipe.


      Classics, liked corned beef are treasures for sure. I think we would all be amazed if we traced all the roots to the favorite foods we eat.   am grateful for those who cooked before and left us with amazing recipes and ideas to continue our journey in discovering just now wonderful foods can be.
Enjoy and have a great day.  Chef Brad~America's Grain Guy

Chef Brad’s Corned Beef

6 Lbs Corned Beef Brisket

        2 cups hot water

½ tsp Oregano

½ tsp Rosemary

1 Whole Bay Leaves

2 Stalks Parsley, or Celery tops

2 Whole Garlic Buds

1 tbsp Dill Seed

1 Medium Onions Quartered

1/2 tsp ea. Nutmeg, Cinnamon, & Ground Cloves

1/2 Lemon Quartered

1 Oranges Quartered

1 Tbs. Liquid Woodsmoke Flavoring (optional)

1 Green Bell Pepper Quartered

Place  Brisket in large  Pressure Cooker and sear until brown.  Cover with hot water, add all other ingredients and pressure for 1½  to 2 hours.  Remove lid and let simmer.   To cook in oven place in large oven casserole or dutch oven pan and bake at 325 degrees for 4 to 5 hours.  Add 2 cups more water to oven cooking.  Use the juice in the pan to create the sauce to serve over the meal. 

BRAISED RED CABBAGE

1 head of red cabbage:  about 2 #

3 T melted butter or 4 slices chopped bacon

3 to 4 T finely chopped onion

2 thinly sliced apples

(1/8t caraway seeds)

1t salt

2 tablespoons honey and 2 tablespoons red wine vinegar

1 cup cooked barley and black quinoa

Cut the cabbage into sections.  Remove the hard core, shred the cabbage and soak briefly in cold water.  If you are using bacon, cook over low heat until some fat is rendered out.  Sauté onions in butter or bacon fat and set aside.  Lift cabbage from the water, leaving it moist.  Place it in casserole, cover, and let it simmer 10 minutes.  Then add apples, caraway seeds, and vinegar, cooked barley and black quinoa..

Add sautéed onion and stir.  Cover pan and allow to rest.

Pharaohs Grain, Kamut™

Kamut™

      I adore this amazing grain. It has an amazing history. Grown in ancient Egypt, it was found in the  Pyramids, around 1950 and brought to America and planted. After 2000 years in storage this ancient grain was brought back to life. We can thank the Kamut™Corporation for it being in existence today.  They rediscovered this amazing grain, and secured the international rights to grow it in order to keep the integrity of the grain in tact. Meaning that it is undefiled by man and is grown just as it was 2000 years ago in Egypt. I for one am so grateful for this amazing company that has made this grain available to us. It is grown in America and is fast becoming one of the most popular grains around.  

      I first discovered this grain in 1999. I was reading a cookbook, one of my hobbies, and in this book it talked about this amazing grain that made the best pancakes and waffles ever.  I ordered some that day and have used it non stop for the past 14 years or so. I adore it in pancakes and waffles. It is great in many baked goods. It has a almost buttery flavor and a richness not found in other grains. What a gift to have.

     My very favorite way to eat this grain is cooked whole and added to salads. It is amazing. My second favorite way to eat this grain is cracked for breakfast. Oh so buttery and wonderful for breakfast. It also makes a great side dish and can be used in chili in place of beans or with beans.  

Growing Kamut™

      It stores well. It was just fine after 2000 years in the right conditions. I have used it in many things and love the texture of the whole grain cooked up. It looks like a large piece of brown rice cooked. It cooks in about 25 to 30 minutes in a  pressure cooker on high. I do double water to grain with a dash of salt. It is a great grain to cook up and rinse off and store in the frig for future use.

Kamut ™ pancakes

     Pancakes have to be the best way to use Kamut™.  I use all grain in pancakes, but none are as buttery and tasty as this grain. They even look buttery.  I simply grind up a large bucket and keep it on hand for baking. Packed with protein, 60% more then wheat, it makes perfect sense to use this grain. The gluten is low and most people with gluten allergies can handle the gluten in this grain. I think it has to do with the fact that it is not modified or changed at all.

     Whole grain pancakes are a great way to start the day off.  Filled with fiber and protein these pancakes won't weigh you down, but will leave you feeling satisfied and content.


Kamut™Cakes

6 whole eggs
1/4 cup oil

Kamut™ Cakes topped with fried eggs

1/4 cup Xagave
2 teaspoons vanilla
3 cups buttermilk
3 cups fresh ground Kamut™flour
1 teaspoon salt
3 teaspoons baking powder
   
In a large bowl add eggs, oil, Xagave,  vanilla, and buttermilk.   Whisk well and add flour and salt.  Whisk well and add baking powder,  whisk again and ladle onto a hot griddle.  

Serve with pure maple syrup or Xagave and fried eggs if desired.  


     Kamut™is truly the grain of Pharaohs in ancient Egypt and the grain of smart health minded people today. I feel like royalty when I eat this grain.

Enjoy this amazing grain.  Chef Brad ~ America's Grain Guy

What do you do in the Winter Time? Bake Bread

My favorite ingredients for baking bread.  

The Compact Bosch is great for newlyweds, small families, and empty nesters.  

Bread mixing in the Bosch

     I love baking bread, and winter time is the ideal time for baking. It warms the home and heart.  s there anything that compares to the smell of fresh baking bread? Nothing that I know of.

      Recently I discovered the most wonderful flour for baking bread. For years I have used Wheat Montana's wheat  flours and natural white flour, in fact their flour and wheats are mentioned in many of my recipes. Natural white is a pure white flour, free from any chemicals and bromains. When I use white flour, and it is only when baking yeasted breads, Wheat Montana's Natural White is the best and only one I use now. I have used King Arthurs in the past, but now Wheat Montana is so available that it is the only one I use.  You can even find it at Wal Mart.

      So back to my discovery. I generally don't use red wheat for baking bread. I love the Prairie Gold hard white wheat and that is what I have used for years. So the discovery was when I was given a bag of Bronze Chief Flour from Wheat                          

The dough kneaded for six minutes.

                                                                   Montana. I was teaching a class and used the flour because that was all I had.  I was a little nervous using a flour that I have never used, especially when I was teaching a class. But having no choice ,I went ahead and baked the bread. Oh my, when the bread came out of the oven I was totally amazed, it was the prettiest bread I had baked in a long time. The people were delighted. I loved it.

     I thought it might have been a fluke, the weather, the humidity, etc. So when I got home the first thing I did was make a batch of bread at my house just to see if it was a fluke or not. It was amazing again. I have done it several times and have had a great experience each time.  The Bronze Chief is an amazing flour for baking. I use it,  and add just a small amount of the Natural White. Perfect bread every time.

The dough oiled and ready to divide.

 

   Here the dough has been mixed for six minutes in the Bosch mixer. I love the Bosch and have used one for years. It is amazing. The Bosch combined with Wheat Montana is a sure recipe for success. I always use oil on the counter after I knead the dough. More flour will make it stiff. This is eleven pounds of dough ready to divide into loaves.  

Dividing the dough.

      I use this wonderful stainless steel dough divider to divide the dough into weighed pieces. Depending on the size of the pan with determine how much dough you will put in the pan. I always weigh the dough to make sure it is the right amount. It makes all the loaves turn out the same. My favorite pan holds 2 pounds of dough. I have smaller pans that hold 10 oz. of dough, which is the perfect size to give away.

Weighing the dough.

     So I actually have a small kitchen scale I use to weigh the dough. Kitchen scales are a must to have in the kitchen. I cut and weigh the dough and put them on the oiled counter ready to form the loaf.

Forming the loaf.

      After the dough is weighed out, I form the dough into  loaves and put the dough in the appropriate size pan. The pans have been sprayed to keep the dough from sticking.




     

Letting the bread rise in the pans. 

       

         The dough is divided and placed in the pans. I was able to do 3 - 2 pound loaves and 8 - 10 oz. loaves.   Now I let the dough rise until double, this will take about 25 minutes.

The bread has risen.  Ready to bake.

 

      The dough is now risen double and ready to bake.  I always preheat the oven to 400 degrees to start. Once the bread is placed in the oven I drop the temp. to 325 degrees. The bread takes about 25 minutes to bake. The internal temp should be 180 degrees on the inside. I use a meat thermometer to check to make sure the bread is done. Simply place the thermometer in the end of the loaf when you think it might be about done.  If it is 180 degrees or more it is done. Under 180 degrees the bread will be doughy on the inside.

The bread is baked and out of the oven.

 


      The bread is done. Notice how each loaf is the same size, weighing the dough really works. Notice how the sides of the loaf are perfectly formed. Letting it rise and putting it in a hot oven does that.

Fresh Baked Bread,  Perfect every time with Wheat Montana Flour

Bronze Chief Fresh Baked Bread

8 cups hot water

1 cup oil

1 cup Xagave

2 tablespoons salt

1/4 cup yeast

20 cups of Bronze Chief Flour  (That would be 5 pounds)

4 cups Natural White flour, about

In Bosch bowl, (do not try this recipe in a Kitchen Aid)  place hot water, oil, xagave, and salt.   Add Bronze Chief flour and place yeast on top.  Turn on mixer and start mixing.  Adding white flour just until dough pulls away from the sides of the bowl.  Knead for 6 minutes.   

     Making bread is fun and enjoyable. The secret to success is quality ingredients and the Bosch mixer.   I think every family in the world should experience fresh baked bread. It is a tradition that I love and hope my children carry on well after I am gone. What do you do in the Winter time? I hope you bake bread.

Enjoy  Chef Brad ~ America's Grain Guy

Redefining Hamburger Helper

Hamburger Helper

It's Cooking

      Ok,  why would I do a blog on Hamburger Helper?  Good question. I hate the stuff and it amazes me that so many people use it. So I decided recently to make some just to see what the attraction was to this product, and products like it.

     The next few blogs will be dealing with packaged goods that most of America uses. At first I thought that maybe it was the cost,  that it was cheaper to buy the box than to make it from scratch. That is not the case, in fact it is almost double the price. I thought that it might be the ease of making it. Faster and less work, well not true, it takes less time to make it from scratch. Last of all, I thought it was the flavor. No it was not the flavor either.  So what is the attraction of packaged meals?

      I think it is advertising. They know what they are doing. They, the packaged food Mafia, have us convinced that it is cheaper, easier, and taste better. They prey upon how busy we are, and how we need meals that take just minutes to prepare. Why bother with all the mess and fuss? Just buy the box and wham, like magic you have a wonderful healthy dinner. And the thing that gets me is that we all fall for it. We stock our cupboards with boxes and boxes of meals that we can make in minutes. Taking no thought for the future, just thinking about filling an immediate need, feeding our families. If we really thought about how the foods we are eating and feeding our families effect our lives down the road,  I think we would make better choices.

      So what is the big problem I have with packaged foods?  IT IS THE CHEMICALS WE ARE FILLING OUR BODIES WITH. Yes that is it.  Have you ever read the list of ingredients that are in that supposed simple meal in a box. Amazing. The box of Hamburger Helper has listed 50 + ingredients, including hydrogenated fats and food colorings. Most of the list I have no idea what they are.

     I made the same type meal with less than ten ingredients and they were natural and organic. No dyes, no bad fats and no chemicals to keep it fresh.

     I guess is what I am saying is, Come on people, take a look at what you are eating, take some responsibility for what you are feeding your families,  the easy way is not always as it seems.

     Can you tell, this is a touchy subject with me.

     This is what I really think, first of all, we have desensitized our taste buds if we think foods out of the box taste great. Second, if we really want to be healthy, we have to take back control of the foods we eat, put the "Packaged Food Mafia" back where they belong,  in the trash. And third, start cooking again. I mean bring out the saute pan, and the knifes, and the fresh produce, and the chemical free seasonings, and start enjoying food how it should be prepared, with love and devoid of toxins, that simply are destroying America.

    Now I will tell you how I prepared my own personal hamburger helper. I prepared the boxed version next to my version from scratch and it took the same amount of time, in fact my version was faster. The boxed version you have to cook on low for 12 minutes, my version took about 9 minutes.  Here is what I did. Put a pot of water on to boil,  started cooking the ground beef, made a roux, cooked the pasta, drained the pasta, added the roux to the cooked meat, added milk, cooked until thick, added cheese, pasta, and seasoned it. It tasted great and was chemical free.

     About the cost, The boxed version cost $1.70, it had 5 oz. of pasta and seasoning with imitation cheese powder or something like that with a thickening agent. It called for butter, milk, and ground beef.  My version,  I did a pound of pasta for $1.00,  used spelt flour for the thickening agent, milk, butter, all natural seasoning, and fresh cheese. It was not cheaper to use the box and I ended up with more food for my family. Oh I also added some cooked red quinoa.

     So the truth is, homemade is cheaper, better for you, and saves you time. And I had everyone taste both, all agreed the my fresh version was better.  ome did say they liked the boxed version, but they did admit mine did have more flavor and they felt like eating more of it. The boxed version tired the taste buds out for some reason.

     I, like most of you struggle with feeding my family. It is a chore to come up with creative ideas day in and day out. It is easy to cave in and do the seemingly simple things,  but we must ask ourselves if what are doing is helping or hindering those we feed. I chose to take the time and prepare meals that not only taste great, but are of benefit to our bodies. It does take some time and thought, but in the end it will be worth the effort.    Have a great day,  Chef Brad~America's Grain Guy

My Version has brown rice pasta

     Pasta's have gotten better over the past few years.  I remember the first whole grain pasta that came out,  it was bad.   Now most are really good and add so much more flavor and nutrition to our diet.

Browning the Meat.

     I browned the meat.  I usually add grains to my meat to extend and add much needed nutrition.  I try to keep cooked grains in the fridge at all times. If you are determined to eat boxed foods at least add grains to the meal.

Cooking the Rice Pasta

  This pasta actually cooked up faster than the way they cooked the one in the box.

Making the roux

I added Red Quinoa to my version. 

I used Spelt Flour for the roux.

    I made a simple roux to thicken my meal. A Roux is equal parts flour and oil or butter.  I used spelt flour to make it.














                                                                     

Mine is the light one, note the red quinoa.

Side by side mine looks great.   Mine is the white one.
The bright yellow is colored with chemicals.

Guess which one won the taste test. 

Chef Brad's Hamburger Helper Recipe
I wanted to be close to the ingredients of the Boxed one.  It could be a lot better with added ingredients.

1 pound of pasta, whole grain
1 pound of ground beef
2 to 3 cups milk
2 cups fresh grated cheese
1/3 cup spelt flour
1/3 cup butter or oil
1 tablespoon seasoning,  I used Chicago Steak  from Penzeys
1 teaspoon salt
1 teaspoon pepper
1 cup red cooked quinoa

Cook pasta according to instructions on package.   Brown meat, set aside.  I large sauce pan make roux by adding oil or butter and flour.  When well blended add milk and stir until thick.  Add seasonings, pasta, meat, and cheese.  Stir well.  Enjoy

Black is Beautiful, Especially in the Quinoa Family

Black Quinoa, the Caviar of the Quinoa World

       You already know of my love for Quinoa, and I adore Black Quinoa. It is hard to find, but worth the effort. It really is the Caviar of not only the Quinoa world, but the grain world as well. It is truly a wonderful grain, easy to cook and oh so wonderful. I love it, the color is amazing. It is so wonderful to cook with. If you like color and style to your food, add Quinoa. It is delightful.

      Black Quinoa is the nuttiest of the Quinoa's, and has a great texture. It cooks just like white rice, making it easy to use and add to the foods you eat. I love how bold it looks in food. If you are trying to sneak foods into your families diet this might not be the one you would start with. It is hard to sneak Black Quinoa into anything. But if you are past the sneaking stage, this is one you should try.

     Black Quinoa is fairly new to America, but has been used in South America for years, in fact hundreds of years.

       Quinoa originated in the Andean region of South America. The ancient Incas considered this plant sacred and called it “chisaya mama” which means ‘Mother of All Grains’. It was an important plant. The Inca emperor would personally sow the first seeds of the planting season using golden implements. During times of war, the quinoa was a mainstay in the diet of their soldiers. They would march for days on a diet of quinoa and fat called “war balls”.

       

      When the Spanish conquered South America, the colonizers looked down on quinoa as ‘food for the Indians’. They banned the cultivation of quinoa in favor of wheat. For almost four centuries, quinoa was grown only on the outskirts by the poorest of the poor. Recently, with the rediscovery of the benefits of quinoa, interest in it has spurned production and cultivation in more and more farms

Quinoa Stack

      Black Quinoa is a fun grain to cook with.  This is a grain stack that I created  It has roasted red peppers, feta cheese, crab, green onions, nuts, and of course Black Quinoa. These are fun to make. Simply find a round container with both ends open, and press the foods in one at a time until it is filled to the top. Chill well and slice out of the container.  I serve with a dressing. It is a fun way to serve grains. 

Quinoa Omelet 

Stuffed Quinoa Peppers

Quinoa Salmon Cakes

Black Quinoa Salad

     Just like Red Quinoa it can be added to many things. Here are a few examples of using Black Quinoa. Stuffed peppers are great and the Salmon cakes are amazing. And of course salads are the best with any grain added.

     You can find recipes on my web site at www.chefbrad.com. Any salad you make can have grains added to it. I also love adding Black Quinoa to other things like breads and muffins.

      Remember the secret to adding grains is to first cook them up and make sure you have them on hand in the frig. If you don't use them quickly enough simply place them in a zip lock bag and place them in the freezer. It makes it a quick add in from the freezer to the pot or what ever you are making.

      Just a word of caution,  Black Quinoa is hard to find. When you do, buy a lot. You will love this amazing grain.  Enjoy Chef Brad ~ America's Grain Guy

Cooked Quinoa

Salmon Dill Cakes

3 cups cooked salmon

1 cup black quinoa

1 tablespoon dill

½ red onion chopped fine

Chopped fresh parsley

8 eggs well beaten

3 cups bread crumbs

¼ cup Xagave

1 cup finely chopped pistachios

2 tablespoons olive oil

Dash balsamic vinegar

¼ cup butter milk

Salt and pepper

Mix all ingredients well and form into small patties. Fry in small amount of oil and butter just long enough to brown each side.  These are amazing and go good with salads and soups.  I love making them into sliders.  Amazing.  

More Red Quinoa, the Super Grain

Coconut Red Quinoa Cookies Dipped in White Chocolate

     Red Quinoa is so great I have to blog about is again. So I hope you have found some and cooked some up. That is the trick of using grains, is to cook it up ahead of time. I have found that if you have it on hand you are going to add it to more things. Who is going to stop the cooking process to cook up a grain to add to something that you have already started? But if you have the grain in the frig, cooled down and ready to go, it is endless what you can do with them.  

    Red Quinoa is the perfect grain to cook up and have on hand. It goes with everything. From adding it in breads to omelets, it works perfectly. Ok, you are asking now just how much to add.  Great question. Start out slow with small portions, and work your way up. For example if you are doing scrambled eggs maybe add a tablespoon the first time and see how you or your family likes that, no complaints, add more next time. Stop adding when they start complaining a lot. A little complaining is ok, thats life, so don't worry to much.  

     One thing I have found that works well is to teach them all about what you are doing. Todays youth are into that.  Let them know that Red Quinoa is a perfect protein and perfect proteins help build stronger healthier bodies. Also Red Quinoa is high in fiber, better bowel movements. Who doesn't respond to that. The more grains we get into our bodies, the healthier we are and adding them to the foods we eat everyday makes it easy and simple.   

Here is a list of a few things you could add Red Quinoa to. Although the list is endless here are a few ideas for you.  

Spagetti Sauce

Taco Meat

Egg dishes

Yogurt

Meatloaf

Burgers

Quesadillas

Lasagna

Taco Salad

Salads

Tuna Salad

Egg Salad

Cookies

Brownies

Muffins

Pancakes

Breads

Etc..

      A lot of my families favorite dishes are ones of foods I used to make, that they loved, and now I dress them up with quinoa. Red, white, or black quinoa works well. More on white and black in upcoming blogs. Here is my favorite cookie recipe, made with whole grain flour and Red Quinoa. The Quinoa really makes the cookies moist, but not to cakey. I love this cookie recipe. Enjoy,  Chef Brad ~ America's Grain Guy

I served these cookies at my Daughters wedding.  Special request from the Grooms mother.

  Red Quinoa Coconut Cookies

      2 cups white sugar

2 cups brown sugar

1 lb. room temperature butter

Cream together using cookie whips until creamed together

Add:

4 eggs

2 tablespoons vanilla

Cream together using cookie whips until creamed together

Add changing from the cookie whips to the dough hook and mix:

2 teaspoons salt

2 teaspoons soda

5 cups flour,fresh ground Spelt works well or Chef Brad's WonderFlour

Add: 

3 cups fine coconut

2 cups cooked and chilled red quinoa

Mix well and scoop with a #20 scoop unto parchment paper.   Wet hands and slightly flatten cookies before baking.  Bake in a 325 degree oven 10 to 12 minutes.  Cookies should be a nice golden brown.  

Remove from oven and let cool

TO dip:

1 lb.  dark coins

1 lb.  Ultra blonde 

Melt together and dip cookies and place on parchment paper.  Place in Frig for couple of minutes to harden.

Any dipping chocolate works well.  Make sure it is a dipping chocolate because it needs to set.  Some chocolate will melt, but not set up.