CHICOPEE, Mass. (Mass Appeal) Tinky Weisblat, Diva of Deliciousness, TinkyCooks.com came on Mass Appeal to make Pasta Puttanesca & Fluffy Crispy Coffee Bars.
Fluffy Crispy Coffee Bars
- This year marks the 100th anniversary of marshmallow fluff. These easy to make treats are an adult spin on a childhood favorite.
- Cuisine: Massachusettsian (since fluff was invented here)
- Course: Dessert
- Servings: 30 (the number of bars depends on how big you cut them)
- Difficulty Level: Easy
- Preparation Time: 5 minutes
- Cook Time (minutes): 10 minutes
- 3 to 5 ounces good-quality white chocolate, in chip form or chopped
- 1/4 cup (1/2 stick) sweet butter
- 1 7-1/2-ounce jar marshmallow fluff
- 2 generous tablespoons espresso powder
- 6 cups crisped rice cereal
- Line a 9-by-13-inch pan with plastic wrap, and spray the sides and bottom of the lined pan with canola-oil spray.
- Place the chocolate pieces in the top half of a double boiler to melt.
- While the chocolate is melting, melt the butter in a 4-quart saucepan over low heat. When the butter has melted add the fluff and continue to stir. When the fluff has almost melted stir in the espresso powder. Continue to stir over low heat until all is melted and blended.
- Remove the pan from the heat, and stir in the cereal. Using a spoon sprayed with canola-oil spray, spoon the mixture into the prepared pan, and smooth it out.
- Drizzle the melted chocolate on top of the cereal mixture. Let the pan cool until the chocolate has hardened; then cut the confection into bars.
- We don’t have fresh tomatoes yet—but this light, flavorful dish tastes fresh—and it takes very little time to make.
- Cuisine: Italian
- Course: Main or Side
- Servings: 3 for main, 6 for side
- Difficulty Level: Easy to Moderate
- Preparation Time: 10 minutes
- Cook Time (minutes): 15 minutes
- 3 tablespoons extra-virgin olive oil (you may use less, but the oil really does enhance the flavor of the dish)
- 4 cloves garlic, slivered
- 4 anchovy fillets, roughly chopped
- 1 generous pinch red-pepper flakes
- 1 28-ounce can whole tomatoes
- salt and pepper to taste (go light on the salt!)
- 1/2 teaspoon dried oregano
- 12 ounces dried linguine
- 1/2 cup (or more) chopped Greek olives
- 2 tablespoons capers
- 1 tablespoon lemon zest
- roughly torn fresh parsley and (if you can find it) fresh basil
- Boil a large pot of water for the pasta.
- In a wide pot over medium heat warm the oil. Add the garlic, anchovies, and pepper flakes and cook, stirring frequently, just until the garlic starts to turn golden brown.
- While those ingredients are cooking, drain the tomatoes (they don’t have to be COMPLETELY drained) and squeeze them with your hands to break them into smaller pieces.
- Add the tomato pieces to the garlic mixture, along with the salt, pepper, and dried oregano.
- Cook, stirring occasionally, until the tomatoes break down and the mixture begins to look like a sauce.
- While the tomato sauce is cooking, salt the pasta water and cook the pasta according to the manufacturer’s instructions.
- Just before the pasta is done, stir the olives and capers into the tomato sauce.
- Drain the pasta, and add it to the sauce along with the lemon zest. Garnish the dish with the fresh herbs. Serve with grated cheese.