Popsicles! Not to sound full of myself, but I’m pretty sure this is the be all, end all of popsicle roundups. There’s a little something for everyone: the foodies, the purists, the ones who prefer frozen yogurt, the ones who prefer a little alcohol, everyone. Tweny-five options to be exact. The post I did last summer on the cold guys was one of DC’s most viewed ever, so I thought you’d all be up for another round – was I right? Click on the photo to be taken to the recipe. All photos and recipes copyright of their respective source unless otherwise noted. Graham Crackers. One more Moore: When it's too hot to bake, we no-bake. Chocolate Oatmeal No-Bake Cookies that is.
I haven't made these in ages and forgot how good they are. Here's the recipe so you can make them, too! Chocolate Oatmeal No Bake Cookies1/2 C Butter2 C Sugar1/2 C Milk4 Tbsp Cocoa1/2 C Peanut Butter3- 3 1/2 C Quick cooking Oats2 tsp. Vanilla Add the first 4 ingredients in a saucepan. Bring to a rolling boil, and boil for 1 minute. We took a Sunday drive (a habit, it would seem as of late) to the Angeles National Forest and needed a quick treat and these were perfect. S'mores Cookies. Yesterday was busy with swimming, BBQing, and relaxing. My Laundry Monday turned into Laundry Tuesday topped with an additional load of damp swimming towels. Being the good parents we are we counted swimming as baths for the kids and sent them to bed smelling of sunblock. Then as I snuggled on the couch to write a post about these cookies I brought to our BBQ I just…could not…keep…my eyes…open. *Snooze* These S’mores Cookies are a perfect hello to summer.
These cookies have a graham cracker base with a chocolate chip cookie sprinkled with chocolate and marshmallows topping it. Ingredients 11 Tablespoons unsalted butter, softened 1 cup brown sugar, packed ½ cup granulated sugar 2 large eggs 1 teaspoon vanilla 1 teaspoon baking soda ½ teaspoon sea salt (optional) 1 teaspoon cinnamon 2 ½ cups flour 1/2 cup semi-sweet chocolate chips 1 cup mini marshmallows 3 regular sized Hershey’s bars, broken into pieces 1-2 packages graham crackers, broken into squares Instructions Notes.
Champagne-Poached Pears in Caramel Sauce. Is it too early to start talking about Valentine’s Day? Probably yes, right? Probably 11:59 pm on February 13th is too early for most people. I actually kind of enjoy Valentine’s Day. I know, SACRILEGE AGAINST CYNICALKIND!! But I really dig candy, especially Whitman’s Samplers, and I like it when people love each other, so V-Day doesn’t bother me all that much. Here’s a recipe I think would be awesome for a Valentine’s Day dessert. It’s pretty easy and not terribly hands-on, so you can maximize your time with your love (or your mom or your dog or your BFF or whoever is lucky enough to be hanging with your bad self on 2/14). Don’t worry about the quality of the champagne you use. Champagne-Poached Pears in Caramel Sauce makes 4 servings (using 2 pears) total time: 1 hour 15 minutes total hands on time: 5-10 minutes for pears, 5 minutes for sauce What you’ll need: 2 pears, peeled, halved and cored 6 cups of champagne (most of a bottle) 2 cups water 1/2 cup sugar 1/2 teaspoon cinnamon 1. 2. 3. 4.
Coconut milk fudge. I’ve got a mad case of wanderlust. You’d think that after taking in vistas like this two weekends ago and this just yesterday, I’d be happy just to be here. But even New York City on the stunning brink between a snow-blanketed February and a shiny, breezy March aren’t enough to keep me from dreaming about South America. Northern Italy. India.China. Austria. Rome. There was an article in the New York Times last week about how sweetened condensed milk is having a “moment” — apparently eschewed by food snobs, home cooks from Southeast Asia, Latin America and the Caribbean couldn’t care less as they know it’s the manna, the building block of many awesome things from Key Lime Pie to Vietnamese Coffee to Dulce De Leche.
Also, milk fudge. Still, I’m pretty sure I messed up somewhere. One year ago: Pita BreadTwo years ago: Almond Biscotti Coconut Milk Fudge [Coconut Brigadeiros] Adapted quite a bit from The Brazilian Kitchen, via the New York Times A.k.a. These candies are infinitely tweakable. Real Girl’s Kitchen: Fresh Herb Ice Pops. Technically, summer is almost over but we seem to be in the peak of it here in Los Angeles. The BBQ and pool parties haven’t let up yet either, so be the hostess with the mostest and bust out these healthy popsicles at your next shindig. During my popsicle making research, I was so surprised at how few “clean” recipes were floating the internet. Most of them called for corn syrup or even corn starch. While those can be fine every once in awhile, none of those items will be on our shopping list for today. Instead, fresh fruits and Greek yogurt (hello probiotics!)
Will fill our popsicle molds. As you play popsicle chemist, make sure to taste as your go. Feeling inspired by all the beautiful summer herbs, I came up with some tasty fruit/herb combinations. . - Salted (a tsp) Watermelon & Rosemary (a splash of aged or reduced balsamic vinegar would be amazing too) - Cilantro, Pineapple, Lime & Cayenne - Black Pepper, Strawberry & Basil - Lemon, Cayenne & Maple Syrup (for us perpetual dieters) xo HD. Cinnamon Hazelnut Toffee Recipe - How to Make Cinnamon Toffee - Toffee Candy Recipes. This rich, buttery toffee is studded with toasted hazelnuts and scented with cinnamon, then topped with semi-sweet chocolate. I love the combination of cinnamon and hazelnuts, but you can substitute other nuts if you desire. Cook Time: 25 minutes Total Time: 25 minutes Ingredients: 1 cup (2 sticks) butter1 cup granulated sugar2 tbsp water1 tbsp light corn syrup1 tsp ground cinnamon3/4 cup chopped toasted hazelnuts1.5 cups semi-sweet chocolate chips Preparation: 1. 2. 3. 4. 5. 6. 7. 8.
Pepita brittle. Saying that you don’t usually care for brittle because it is, well, awfully brittle is definitely grounds for mockery. But it’s true! I can’t tell you how unappealing I find stained glass-like sheets of amber caramel that you’re supposed to willingly bite into. You either get alarmingly sharp shards that stab you like a serial killer on the loose in your mouth, or it gets so gunked into the scoop of your molars, it takes a chisel to extract it. Right, so where were we? This stuff is seriously good, and do you want to know how, above all else, that I know this?
Want more pumpkin inspiration? One year ago: Chicken with Forty Cloves of Garlic Two years ago: Ina Garten’s Cole Slaw Pepita Brittle Adapted liberally from Karen Demasco of Craft and Craftbar via NYMag.com and Wednesday Chef The best part of this is that you don’t need to use a candy thermometer, you can simply eyeball it. Line a 12x16x1/2-inch sheet baking pan with parchment paper and lightly coat it with vegetable spray or butter. Peppermint hot fudge sauce. You have all of your holiday shopping done, don’t you?
I bet everything is wrapped and in gift bags, and that you know how to tie ribbons into bows without cursing. I suspect everyone but me knows how to… fluff? Is that what they call it? I bet everyone knows how to arrange the tissue paper inside the gift bags so that it looks perfectly festive and even a tad enthusiastic. I have a hunch that your gifts are homemade and hand-lettered; that you made your own cards. Oh, you didn’t? I ran to Duane Reade this morning and bought a roll of brown shipping paper and decided at once that the gift wrap theme this year would be “rustic”. I’ve made hot fudge sauce before; I shared the recipe my mother always made from her worn copy The Silver Palate Cookbook a few years ago.
Plus, it smells the way I imagine the Junior Mint factory must, i.e. like the heavens above. Peppermint Hot Fudge Sauce Adapted, just a bit, from Gourmet Makes about 2 cups. Lemon mint granita. Granitas have never exactly captured my imagination. Flecks of flavored ice in a bowl seemed rather dull, and their place in the dessert repository was kind of lost on me. Trust me, if I’m hoping you’re going to bust out some salted caramel dark chocolate mousse and you come out of the kitchen with pale icy chips? It’s going to be hard for me to feign enthusiasm. But now I get it. People, granitas are a Snoopy Sno-Cone Machine of our kid dreams. They’re the perfect antidote to the sticky, oppressive summer days to come — frosty, crunchy and tart — tossing out that annoying plastic crank in favor of the unbranded simplicity of two forks and a roasting pan, and swapping the unnatural syrups in frightening hues for fresh fruit juice.
In this case, bold lemon and mint. We’re addicted. One year ago: S’more PieTwo years ago: Black-Bottomed Cupcakes Lemon-Mint Granita Adapted pretty liberally from Wolfgang Puck Oh, and let’s say you’re not baking a baby right now? Clean and wash the lemons. S’more pie. A year ago, I made s’mores from scratch and brought them to the Memorial Day barbecue on my friend Jocelyn’s roof, celebrating the thousands of other hottie uniformed types that had sailed in for Fleet Week. [I just spelled that "Weak.
" It's all so telling, innit?] We assembled them from Nancy Silverton’s graham crackers from the La Brea Bakery cookbook, as featured on 101 Cookbooks, [which were, incidentally the most accurately-flavored homemade graham crackers I've baked, much closer that the ones I'd attempted a couple years ago from Retro Desserts] and Thomas Keller’s marshmallows, as featured on Cooking for Engineers, and packed them up with skewers for toasting and giant bars of Hershey’s milk chocolate (exactly what we used in summer camp). Second only to the men in uniform, they were the hit of the party. And then I never told you about them, because I forgot to take pictures of the finished product.
Really! I never meant to go this long. I was dead wrong on each concern. Jacques Pépin's Autumn Recipes. To make the caramel base: Put the sugar and water in a saucepan, and stir to moisten sugar. Boil over med. high heat until the mixture turns a deep caramel color. Pour the caramel into the bottom of a 6 c. soufflé mold, and set aside. For the coffee extract: Bring the milk to a boil, add the espresso, and stir. Remove from heat. Cover, and let it steep for 2-3 minutes. Strain through paper towels. To make the custard: Preheat oven to 350°. Set the mold in a larger pan, so the custard can be cooked in a water bath. Cool the custard for 5-6 hours or overnight, cover with plastic wrap, and refrigerate again until served. To unmold the custard: Run a knife around the edge of the custard to loosen it from the inside of the bowl.
To make the cookies: Preheat oven to 400°. Add the flour, and process to incorporate. Spoon 2 tbsp. of batter onto the lined cookie sheet. To serve: Decorate the custard with flowers. Recipe courtesy of Alfred A. Baked pumpkin and sour cream puddings. Sunday night, I emailed off 497 pages containing 80,392 words to my editor (846 photos had been sent over before the weekend), went to bed at 2 a.m., woke up at 6 a.m. and a few hours later came home to a completely empty apartment and two entire hours to myself — two hours to nap or just stare slack-jawed at the ceiling fan and think about nothing for a while — and decided instead that I’d had enough of this pumpkin-free November I’d been having and went back into the kitchen to make pudding.
That’s normal right? That’s what normal people do, right? Wait, don’t tell me. So, a manuscript has officially been delivered, a whole 6 hours in advance of its deadline. And yet, this recipe is a cop-out. You should serve this with a gingersnap, and drunk — I mean, utterly plastered — on the freedom from cooking according to an agenda, to chapter outlines, to retests, to Really? [Update: Got your gingersnaps right here...] Pumpkin and Sour Cream Puddings Yield: 7 to 8 half-cup puddings.