Thursday, October 31, 2013

No Bones About It,These Cookies Are Bone Chilling, Good!


The spooky day is finally upon us and its time to celebrate.So whatever you may choose to do tonight, from dressing up,giving out candy,or attending a costume party.Be sure to leave room to make a homemade creepy treat for tonight because you don't want to miss out on making a scary and delicious treat,do you? Well I'll make sure that happens by recommending this simple and bone chilling bone yard cookie recipe.You will be quite impressed in the end.

For me,I was quite attracted by this recipe at the get go because I really wanted to take on the challenge of making bone cookies.It was also the picture in the magazine and the combination of ingredients that I couldn't resist.Just think? A sandwich cookie with jam in the middle with a coating of white chocolate,that sounds like a delicious creepy treat to me.So are you just as convince as I was to make this recipe.

Well lets start by breaking down this recipe with my experience.For me,I learned that this recipe is easier then it might look to make and the directions are quite simple to understand.The ingredients are also easy to find and quite adaptable if need be.Now I also have to mention that once you buy these ingredients make sure to get a little extra white chocolate.This is just in case you get to overzealous on the coating of these cookies.I ran into the same problem and had to use vanilla candy melts for the last few.Its always good to have extra ingredients on hand for any challenge.

Now this recipe maybe quite easy to make;however it does come with its own challenges as I mentioned.The first challenge I ran into was actually finding a bone shaped cookie cutter prior to making this recipe.This was pure luck finding this specific sized cutter,since Bulk Barn just opened near my work.So if you don't have this cookie cutter bulk barn as three sizes of dog bones;however you might be able to find them at a craft store. 

The second challenge I ran into was trying to find the best way to dip and remove these cookies without ruining the look of realistic bones.I learned that using a slotted spoon and a knife is the best way for me.This helped me scoop up the cookie without breaking and the knife helped smooth off the excess chocolate.Also, I learned that its quite important to not overuse the white chocolate on the cookies as I mentioned before.In the end, I was able to coat the leftovers and they all came out pretty well coated and looking creepy in a very simple way.I was quite impressed that this recipe concept worked so well and was challenging at the same time. For me,I have to give this recipe two thumbs up!

Now, for the best part of all, the taste test.No bones about it,they were top notch delicious.These cookies had all the right combination of flavors and texture.There appearance was very creepy with their pure white and glossy look that I thought they would be really well suited at a fancy Halloween party.Now there appearance may look great,but once you take a bite of one of these bones you will be wonderfully delighted.The outside as a smooth and melt in your mouth texture that is sweet,however not overpowering to the rest of the cookie.The cookie itself is buttery,soft and crumbly with a mild fruit sweetness from the jam inside.The white chocolate is the star of the show here and compliments the cookie so well.

I love this combination of a cookie because you get chocolate and a cookie put together,along with creating a spooky treat for Halloween.Its a win,win situation and I'm so glad I made these this year.Thanks Taste Of Home for picking such great recipes. I give the flavor of this cookie two thumbs up and is my favorite out of all the spooky treats.

Be sure to make these today,because you don't want to miss out on something this good!

Boneyard Cookies

Sent In By Celena Cantrell- Richardson,Michnigan,USA

1 cup confectioner sugar
1/2 cup cornstarch
1/2 cup cold butter,cubed
2 eggs
1 tsp almond extract
2 cups all purpose flour
1/8 tsp salt
 2-3 tbsp Seedless strawberry-raspberry jam (Good to have extra on hand)
16-18 oz white baking chocolate,chopped (Good to have an extra pkg)

1.In a medium bowl, I stirred together confectioner and cornstarch.Then I cut in the butter using a pastry cutter,until the dry mixture resembled coarse crumbs.

2.Then I added the eggs one a time,beating well after each,using a handheld electric mixer.Then I beat in the extract,until combined.

3.In a medium bowl, I stirred together flour and salt,to evenly distribute. Then I gradually added the flour mixture to the sugar mixture,mixing well.

4.Once the dough came together, I shaped into a ball and flatten it.Then I proceed to wrap it with saran wrap and place it in the fridge for 30 minutes,until easy to handle.

5.Once the dough was easy enough to handle.I cut the chilled dough in half,so I could deal with a smaller piece of dough and kept the other half chilled,until ready to use.I lightly floured my surface and roll the dough to about 1/8 inch thickness.I cut bone shaped cookies using my 3 1/2 cookie cutter and place them on parchment paper lined baking sheets.Make sure to cut a even amount of cookies so each one can be sandwiched together.

6.Then I baked them at 350 F for 10 minutes,until the edges began to brown.Then I remove them to a wire rack to cool. Then I continue the steps # 6  and #7 with the second piece of dough .I ended up with a small piece of dough and I just bake it with the cookies.

7.Then on the bottom of half of the cookies, I spread about 1/8 tsp-1/4 tsp of  seedless jam down the center,then topping it with remaining cookies,gently pressing together.Jam will seep through the side,so I just spread it off with a knife, gently.Letting them set, I began making the chocolate coating.

8.First, I chopped the 18 oz of Baker's White Chocolate and placed it in a medium glass bowl.I melted it in the microwave for 1 minute,remove it and stirred.Then I put it back in the microwave for additional 20 second,stirring and then I heated up again for another 10 seconds,stirring until smooth.

9.Then with one at a time, I dipped each cookie into the melted chocolate,allowing excess to drip off.This can be difficult to figure out the best utensil to dip and remove.

For me, I used a slotted spoon to submerge and lift out.I also used a knife to help remove extra chocolate on the flat side.Then I place the coated cookies on baking sheet with parchment paper,letting stand until set.Then I kept them in the fridge to harden some more and then I removed them from the sheet to place them in an airtight container.Keeping them chilled overtime is best,before serving.
Tip:Be sure to have extra baker white chocolate,just in case you run out.Or if you have any candy melts like I did. Just melt them in a glass bowl the same way for the white chocolate.

Wednesday, October 30, 2013

Keep an Eye Out For These Blood Shot Eyeballs!

Halloween is sure coming up close and I hope you find the time to make these creepy peanut butter bloodshot eyeballs. These are so quick and simple to put together that everyone can get involved in creating them,especially children.Lastly, they are really fun to decorate and just remember directions are never set in stone for decorating.So go as scary or gruesome as you want with this cookies

Now,Did I change anything in my decorating? Yes ,I actually did. For me, I created the bloodshot style of the eyeballs by using red decorating gel, which actually help me create a more control design that I desired.I also used chocolate chips to create pupils instead of a basic idea of black icing.This choice actually created more of 3D effect of pupils popping out of the eyeballs themselves.This became somewhat more of a creepy style then in the original recipe.So, in the end I was quite happy with my decorating choices.

So, did I make any changes in the recipe directions or ingredients? Well I kept this pretty close to the original recipe,but I did make a few changes. First, with me being such a peanut butter lover I just couldn't resist doubling up this recipe.Also, with a no bake cookie similar to raw cookie dough.Its nothing without a little enhancement like adding semisweet chocolate chips to this treat.For me,I felt adding to this recipe was better then taking anything away.Thumbs up to simple ingredients and directions.

Now did I run into any challenges with this original recipe.First, I had a few of my peanut butter balls lose shape while coating them;however I was able to figure out this problem by chilling the balls before coating them.Secondly, I actually ran out of white candy coating and was left 8 uncoated peanut butter balls.So the only way to fix this was to buy more candy melts.So its best if you make these to make sure to chill the peanut butter balls and have some extra candy melts on hand.These are the only challenges I experienced and beside that its a great recipe.In the end I do have to give this recipe two thumbs up for easy directions,great adaptability and fun to decorate.

Now for the best part of all, the taste test. These cookies will impressed everyone because once you take a bite you will be hooked and coming back for more.This bloodshot eyeball will take you back to your childhood memory of eating raw cookie dough,but these are so much better then even that experience.These are smooth,rich,buttery and melt in your mouth.If you love peanut butter and chocolate, you will love these creepy eyeballs.They are purely a combination of raw cookie dough and an elegant truffle.Two thumbs for flavor and texture.

You cant go wrong with this combo and just remember if you serve these to your guests make sure they come right out of the fridge.Everyone knows that are eyeballs are best served chilled to party guests.Anyways,be sure to fit in this recipe this week.You will definitely have a ball making these bloodshot eyeball.

Bloodshot Peanut Butter Eyeballs

Doubled: Yields 30 peanut butter balls

1 cup peanut butter
6 tbsp butter,softened
2 cups confectioner sugar
1/2 cup semisweet chocolate chips
Red decorating gel (for bloodshot)
Semisweet chocolate chips (for pupils

1.In a mixing bowl, I stirred together 1 cup peanut butter and 6 tbsps of softened butter.

2.Then I gradually added 2 cups of sifted confectioner sugar,stirring until combined.

3.Then I stirred in a 1/2 cup of semisweet chocolate chips.

4.Then I shaped into 1 inch balls and placed on a cookie sheet with wax paper.Once I was done, I let them stand until dry about 40 minutes and then I placed them in the fridge to harden up while I began making the candy coating.

5.Then I added 2 cups of vanilla white candy wafers to a double boiler,over simmering water,low-med high,until melted.Once it was melted It became a little to thick so I added a little bit of vegetable shortening to thin out the coating.I added about less then a 1/2 tsp at a time,stirring in,until reaching a smoother,thinner consistency.I took the melted coating off the heat and kept it on the simmer water.

Tip:Be sure to have extra Vanilla Candy melts at your disposable because I ended up using up all the coating from 2 cups of candy melts.I had 8 peanut butters without coating and had to wait the next day to finish them up.This could happen, or I just might of used to much coating for a few.

6.Once the coating was slightly cooled, I dipped the balls,one at a time into the coating,letting the excess drip off into the pot. Tip:These are easier to coat when chilled then standing at room temp.

7.Once coated, I placed them on a wax paper prepared cookie sheet and let stand until coating was firm.Before the cookie balls were completely firm, I added the semisweet chocolate chips,in the center of each to create a pupil.Then lastly, I piped on red decorating gel to create the bloodshot effect around the pupils.Then I kept them chilled in the refrigerator,until ready to eat.

Tuesday, October 29, 2013

Create Gruesome,Frightening Fingers This Halloween!

Impress your guests,family,and friends this haunting Halloween, by serving up these simple and gruesome finger cookies.These spooky treats can be enjoyed any time of the day,especially for a creepy dessert.Maybe, you could serve these fingers in ice cream with a drizzle of strawberry syrup to create a body part, bloody ice cream.Woooo... That already sounds pretty creepy to me and if you love to freak people out then you will definitely have fun with these cookies. Just think?  you can decorate these fingers as scary and as gross as you want.So, are you interested in making these yet?

Well first off, lets start by being completely honest about the recipe.For me, I was quite impressed with how simple,quick and direct this recipe was to make.I also love the fact that this recipe is quite adaptable because its merely a basic sugar cookie.So with a really simple recipe like this we have lots of leeway,which gives everyone a chance to expand creativity and change it.So for me,I was happy with the ingredients and flavors;however went farther in my decorating process to create a more gruesome finger and less of the basic.

Decorating is the funnest part about this recipe,more then even eating.For me,It was actually quite a funny experience, since my family members got involved with the decorating process.They brought all their gruesome ideas to life by creating severed fingers,broken nails,rotten fingers and even scabs.It was quite a gruesome site;however wonderful because now I have many unique looking cookies that I can really creep people out with.These cookies will definitely impress a crowd and may even gross out a few out guest.Either way,its the Halloween spirit and that what its all about.Trust me,these will be gone in no time,because they may be creepy,but they are also delicious as well.Who knew fingers tasted so sweet? Hahaha ewwww...

Now what do they actually taste like,well once you get passed the initially gross factor you will take a bite and be reminded of a very familiar buttery,soft and melt in your mouth cookie,with just a touch of almond flavor.Then you will be hooked and will be coming back for seconds,maybe even thirds.You can never get full off fingers...ewwww.

These finger are great fun to create and trust me kids will love decorating these cookie fingers as well.Just let the creativity run wild when you just begin molding this dough into boney fingers and the ideas will just pop in your head in no time.This is a great last minute recipe for Halloween and easier then you actually may think.So check out the recipe below and be sure to share your creepy treats this Halloween!

Frightening Fingers

Adapted from Taste Of Home Ultimate Halloween Magazine
Recipe sent in by Natalie Hyde, Cambridge,Ontario.

1 cup unsalted butter,softened
1 cup confectioners sugar
1 egg
1 tsp vanilla extract
1 tsp almond extract
2 3/4 cup all purpose flour
1 tsp baking powder
1 tsp salt
Red decorating gel
1/2 cup sliced almonds

Black decorating gel or black icing
Green decorating gel
Halloween sprinkles
Dried Cranberries

 Using my Kitchenaid mixer,I creamed the softened butter and confectioner sugar on medium.Then I added the egg and
extracts,beating on low.

Then I whisked together the flour,baking powder,and salt in a medium bowl.Then I gradually added it to the creamed mixture.

Then I divided the dough into fourths.Then I wrap each piece of dough with saran wrap and refrigerated for 30 minutes,until easy to handle.

Optional Choice: I took two pieces of the cut dough and placed them in the bowl.Then I added a few drops of green food coloring and used my hands to knead in the color evenly.Then I shape the dough into a ball and cut it in half to then wrap it into saran wrap to chill with the rest for 30 minutes.With this choice I ended up with some spooky green hands!,however it was very easy to wash off.

I worked with one piece of dough at a time.I rolled 1 inch size balls,shaping each into 3 inch x 1/2 inch fingers. 

Then using the flat tip of a table knife I made indentation on one end of each for fingernails.With the knife I made three slashes in the middle of each finger for knuckles.

Then I placed the undecorated fingers on a lightly greased cookie sheet.Baking at 325F at about 20-25 minutes,until lightly browned.For me,20 minutes was the best time.Cool,for 3 minutes and remove to wire racks to cool.

For decorating,I squeezed a small amount of red gel on the nail bed and gently pressed a sliced almond over gel for nail,allowing gel to ooze around nail.Serve.

For more gruesome decorating ideas: 

*Splitting sliced almonds in half to create a brittle broken nail*

*Using dried cranberries to place on the end of cookies to create  a severed finger*

* Using red decorating gel on nail to create a bloody finger*

*Using black decorating gel or icing to create a nail polish look along with a design,using sprinkles as well.

*Creating warts with decorating gel,along with the dried cranberries*

*Place dried cranberries or raisins on finger to create scabs*

*Using shiny sprinkles in place of the almonds to create a cool effect*

*Creating rotten fingers with the black decorating gel*

* For any broken cookies,use icing/frosting to stick the finger back together to create a broken finger.

* Dust a few fingers with confectioner sugar to create a moldy/old look*

There are tons of decorating ideas that can be created with these cookies. 

Tuesday, October 22, 2013

Spooky Halloween Mini Pumpkin Cakes

October, is the time to get in the spirit of making spooky, delicious treats for everyone to enjoy.This is where you can get really creative and there are no limits.So, to begin celebrating my spirit of Halloween, I have this  super simple recipe to make spooky applesauce-spiced pumpkin cakes, as shown above.These cakes can be decorated anyway you want from gruesome to just plain cute.Did I peak your interest? Well I hope so because this is a really fun and creative recipe that everyone would love to take part in.

So to begin,this recipe is really simple to follow in directions and has really inexpensive ingredients to create the cakes.The step are also simple enough for children to get involve in the recipe,especially the decorating process and it very easy to adapt to your liking.These aspect of a recipe I find to be very important in baking anything and its also a pretty quick treat to put together.Also, when I mentioned very adaptable,I mean this recipe just started out as a simple applesauce-spice cupcake with frosting and then was magically transformed into a full on pumpkin.

 How did I do this? Well simply using my President Choice mini pumpkin cake pan that I received as a birthday gift.This pan transformed this cupcake recipe to something brand new, by simply baking cakes as the bottom half of a pumpkin and the tops with leave imprints.So when their done you can put them together and create a mini pumpkin cake that you can now decorate as you desire.Its simpler then you actually think,but still challenging and fun to make.So I give this recipe two thumbs up,since I love to have the opportunity to change something for creativity.

Now, the decorating is the best part about creating these mini pumpkins because there is no recipe directions,which gives you room to expand your creativity.For me,all this recipe gave me was a deliciously simple cream cheese frosting and from there it was up to me to create a treat I'm proud of.So, I simply dyed the frosting with orange food coloring gel and used that to put the cakes together.Then I created an green icing with just water,confectioner sugar and green gel food coloring to pipe green leaves on top of the pumpkin.Then lastly,I used the rest of the orange frosting to pipe lines in the each of the indents of the cake to create a pumpkin and for just an added effect I gently dusted sprinkles on top.That was my simple decorating ideas;however I can see going even farther with these cakes.These cakes came out great and looked exactly like pumpkins.Top notch baking pan, I give two thumbs up!

So now, everyone wants to know what these cakes tasted like in the end.Well I have good news, these were delicious mini spice cakes.These had a strong combination of spices and the apples gave natural sweetness.Now the cream cheese frosting only helps enhance all the flavors with it being rich,creamy and delicious.Then lastly, when you bite into these cakes you get a ton of flavor along with a moist,light and airy texture.All together you end up with a delicious fall cake that everyone will be impressed by,especially when there cute little pumpkins like these.

So in the end we have two mini cakes put together and decorated to create mini pumpkins.This is a really simple and fun treat for everyone to make and children will especially love decorating their own pumpkin.The creativity is endless, you could create a pumpkin patch,jack O lanterns or even transform them into gruesome monsters.There is a variety of colors,sprinkles,frosting,icings at every one's disposable to create something their proud of this Halloween.So I definitely recommend everyone to pick up a pumpkin mini cake pan while they are still out this month and try it out yourself.Just think, you could make pumpkin cakes made with pumpkin. Yum! Enjoy!

Mini Pumpkin Cakes
Applesauce-Spice Cupcakes,
Adapted from Martha Stewart's Cupcakes Cookbook 

2 cups all purpose flour
1 tsp baking soda
3/4 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg
 1/2 cup unsalted butter,room temp
1 cup granulated sugar
1/2 cup packed brown sugar
4 large eggs,room temp
1 1/2 cup unsweetened applesauce 
(Tip:Homemade is best)

Brown Sugar Cream Cheese Frosting

1/2 cup unsalted butter,room temp
8 oz cream cheese, room temp ( Approx. half of  a bar)
1 cup packed brown sugar

Preheat oven to 350F. For extra reinsurance,spray pumpkin mold pan with cooking spray.

I whisked together flour,baking soda, salt, cinnamon,nutmeg, and cloves.

Making homemade applesauce.I defrosted one large package of frozen peeled and cut apples.Then I boiled the apples in a large pot, until soft enough to mash.Then I took it off the heat, to cool down.

With my kitchen aid mixer on medium, I creamed the butter and both sugars, until pale and fluffy.Then I added the eggs ,one at a time, beating each time until incorporated,scraping down the side when needed.Then, reducing the speed to low,I added the applesauce and flour mixture,beating until just combined after each.

Then after the batter was just combined.I began dividing the batter among the greased mini pumpkin cake pan.Filling them up about three quarters full. 

Then I baked them for about 20 minutes or less, until firm and toothpick came out clean.I also rotated the pan halfway through to help bake evenly.Then I let the cakes rest in the pan to cool and then flipped the pan over for easy release.This kind of cake can be stored overnight at room temperature,or frozen up to 2 months,in airtight container.Let cool completely on a wire rack or plate.

Making The Frosting:

With my handheld electric mixer, I creamed the butter,cream cheese and brown sugar together in a large bowl,until smooth.Then I added wilton orange icing gel coloring,I slowly added in the color, until it reached my desired color. I also used a spatula to mix in the color to the frosting. Its best to use a toothpick or a small spoon to add the gel to the frosting.

This frosting can be used immediately or refrigerated up to 3 days in an airtight container.Before using,bring to room temperature and beat on low speed until smooth.

Using the frosting immediately, I began cutting the tops off of the cupcakes to make them all a flat surface.Then I began spreading on frosting to the centers and placing on the tops,gently pressing them together.Tip: Don't want to add to much frosting.After, I placed the filled cakes in the fridge to help set.

For the imprint leaves on top of the cakes, I made a icing glaze by adding water, icing sugar and green gel food coloring together.I played around with this, until it reached the consistency I desired. I wanted it thick enough to hold a shape and thin enough to pipe.Then I added the green icing to one of my piping bottle and set it aside.

With my second piping bottle, I added the orange frosting and used a small round tip.I pipe lines in between the indents of each mini pumpkin and then lightly added orange sprinkles. Then I removed the small round tip and thoroughly clean it.

Then I added the small round tip to the green icing bottle.I proceeded to pipe the icing by loosely following the imprinted leaves design.I then gently sprinkled on some Halloween sprinkles.I then let the icing set for a few minutes before serving.

Tip: You can decorate these cakes anyway you want, Get Creative!

Tuesday, October 15, 2013

Final Review Of Classic Snacks Made From Scratch.

 Classic Snacks Made From Scratch  is a very inspirational and nostalgic cookbook. You will walk down memory lane with the vast variety of recipes in this cookbook from cookies,cakes,fried foods, and even dips.These homemade snacks take on the brand name treats and so far surpass the originals.Casey Barber has created a winning cookbook and I'm proud to say this is my favorite book review so far.She has made me feel very confident on taking on brand new techniques like deep frying and comfortable with challenging recipes.The best parts about Classic Snacks is you learn more then you ever thought you would and it makes you feel excited to take on more creative recipes.So I feel you must go out and buy this book and try it out yourself.I have only tested out 15 recipes out of 70 and I already love this book.So if you have a favorite snack food then its most likely in this book and if not then you better get your creative juices flowing.

So all I have to say is thank you to Ulysses Press for this great opportunity to review Classic Snacks.Also, congrats to Casey Barber for creating such an awesome cookbook and two thumbs up for you.Overall, it was tons of fun to test out thiss book and everyone loved to taste test.I also hope everyone else enjoyed all 15 recipe reviews and now I'm onwards to another recipe adventure.Oh! also,can't forget...I'll be reviewing this cookbook next. Meals in a far I'm less then impressed :(

Sunday, October 13, 2013

Classic Snacks Made From Scratch: Final Chapter: Spinach Artichoke Dip Great For Thankgiving Dinner!

The very last chapter of Classic Snacks is dedicated to the popular dips and spreads, we all love.This is a great ending to this cookbook, since it includes recipes that compliment our favorite snacks foods.So, what is included in this chapter? Well, there is a great line up of homemade recipes for french onion dip,spinach artichoke dip,blue cheese dip,ranch dressing,port wine cheese spread,pimento spread and even Chez Wiz.So as you can see there is something for everyone and each recipe would be great to serve at a special event,party and of course Thanksgiving dinner.So for me,as you can see I tested out the Spinach Artichoke dip.

 There are so many recipe variations of this kind of dip and some can be simple,challenging and quite expensive.This recipe delves in all this aspects, without being too overwhelming.This recipe has very simple and detailed directions,where you feel very comfortable.It is also challenging in its own way,especially when your someone that is never made this dip before.This dip also could be labeled as expensive to make when it includes two strong age cheeses such as Provolone and Pecorino Romano.However I feel both cheeses bring so much flavor to the overall dip that its well worth the money to indulge in such a delicious flavor experience.Then lastly to comment on, I feel this recipe is very adaptable so if you want more of your favorite cheese or vegetable I could definitely recommended it.I give two thumbs up for this recipe!

Now for the best part of any recipe, the taste testing.This is a dip where you can stuff your face and not feel to guilty about it.It can also be served with just about anything from bread to your favorite vegetables.This is one of those rich and creamy dips that you can impress almost everyone with because has so many flavor.Some flavors are even hard to even describe;however I detected salty,tart,sweet and even spicy.I can imagine there is more then just those flavors piled into this one simple dip and I feel each ingredient plays a really important part in this wonderful flavor experience.In the end, I give the flavor two thumbs up! 

I highly recommend this recipe and I feel everyone should at least make it once in their lifetime.I also recommend all my fellow Canadians who are having Thanksgiving dinner this Sunday or Monday to serve this on their dinner table.This spinach artichoke dip is great with everything and everyone will be highly impressed that its completely homemade.So enjoy the recipe and Happy Thanksgivings! Also,everyone be sure to tune in soon, for my overall review of Classic Snacks Made From Scratch and find out what cookbook I'm about to review next? Exciting isn't it.Well for now check out the recipe.....

Spinach Artichoke Dip

Yield: 6 people to stuff their faces
Total Time: 1 hour
Difficulty: 2
Special Equipment: Oven safe casserole,fine mesh strainer

1 head garlic
1 tbsp olive oil
1 (10 oz) box frozen chopped spinach,thawed ( My tip: Can be nuggets as well, 500ml bag)
1 (14 oz) can water packed artichoke (My tip:Can use smaller jars as well)
4 ounces cream cheese, softened
1/2 coarsely grated Pecorino Romano Cheese
1/2 cup shredded Provolone Cheese
1/4 tsp salt
1/4 cup whole or reduced milk

Preheat the oven to 375F. Slice the tip of the garlic head to barely expose the top of the cloves and then place the cut end on to a piece of foil.Then drizzle with olive oil and seal in the foil packet.

Roast the garlic for 30-35 minutes,until the garlic is soft and just turning golden brown.Carefully peel open the foil and let cool to room temp.

Drain the thawed spinach in a fine mesh strainer,pressing to make sure the water is squeezed out.Transfer the spinach to a large bowl.
(Tip: Can use frozen nugget spinach,500ml bag)

Drain the artichokes and chop coarsely.Add to the spinach in the bowl. ( My Tip: Can use smaller jars of marinaded artichokes hearts. I used more then 14 oz of artichokes)

Over the bowl,squeeze the cooled head of the garlic from its base: the softened, roasted cloves will pop out of their skins into the bowl.Some will be so soft they"ll have pureed within their skins,squeeze well to get the majority of the puree out.

Stir the softened cream cheese, Pecorino and Provolone cheeses, and salt into the spinach-artichoke garlic mixture until well blended.Add 2 tbsp of the milk and check to see if its creamy enough.Add the rest of the milk, a tablespoon at a time until reaches desired texture. (Tip: Can easily add more cream cheese,to make it creamier if you desire)

Transfer the mixture to an over safe casserole dish.Bake for 20 minutes,until the dip is bubbling and golden brown the edges.Serve warm with chips or roasted baguette slices for dipping.Can store up to a week in an airtight container and can be easily reheated in a casserole dish in the oven.