A brownie by any other name… Love brownies. Love their shiny, flaky top that shatters into micro-thin shards that shower onto your fingers as you eat. Love their dark, gooey center. Their “chocolate nirvana” flavor. Sometimes can’t deal with the bake, wait to cool, cutting into squares messiness and fuss of brownies. Want something I can enjoy within 5 minutes of its exit from the oven. Every time I make these cookies (which, truth be told, is quite often), I think of a former colleague, Ana, who left King Arthur last year in order to be a full-time mom to her 2-year-old twins. The test kitchen bakers loved Ana. Ana still visits occasionally, 2-year-olds in tow. And when she does, she’ll invariably nose out any chocolate, and treat us to her classic reaction: “Perfect! These cookies are basically brownies: flat, round, 2 ½” brownies. First task: Combine the chocolate and butter. Melt in the microwave till softened… …then stir till smooth. Stir the chocolate into eggs and sugar, which you’ve beaten together. Buy vs.
Vanilla Latte Cookies November 3, 2011 | Print | E-mail | Filed under 12weeksofchristmascookies, cookie Now that Halloween is over (and we’re halfway through the 12 Weeks of Christmas Cookies!), are you already planning for Thanksgiving? I know some who are already knee-deep in planning, and others who haven’t even thought about it yet. 1 cup unsalted butter, softened2/3 cup powdered sugar1 Tbsp instant espresso1 tsp vanilla1 vanilla bean, split and scraped1/4 tsp ground cinnamon2 cups all-purpose flour Preheat the oven to 325 degrees and line a baking sheet with parchment paper. Add in the flour, beating until combined. Roll the dough into 1″ balls. Bake about 12 minutes or until the edges are set. Store at room temperature for up to 3 days in an airtight storage container, or freeze for up to 3 months. Leave a Reply
Spinach Crepe Spirals with Cream Cheese, Pine Nuts, Sun-Dried Tomatoes, Garlic and Lemon Zest Recently I was invited to an early Thanksgiving event and I needed to bring a dish for the buffet. I wanted to make something that could be put together the night before, because I am barely coherent in the morning and I needed to leave my house at 10AM. These Spinach Crepe Spirals are perfect, because I could make the crepes the day before, spread with filling, roll them up, wrap in plastic wrap and refrigerate over night. The next morning just slice and place on a serving tray, and you’re good to go. I have been making these appetizers since the 1980s and they were served on the side of an asparagus salad at one of my UCLA Culinary School banquets in 1995. I haven’t made these lately, so as I was making the crepes I decided to taste test one just spread with some butter and rolled up. Print Recipe Makes 4 dozen appetizers 1. 2. 3. 4. Note: The recipe can be made ahead to this point. 5. 6. 7. 8. 9. 10. 11.
Curried Pork Potstickers with Soy-Ginger Dipping Sauce by Mary Anne & Mariel on Epicurious Community Table Mariel here. Many moons ago, my husband and I spent an incredible year living in Hong Kong. We were in our mid-20s, unmarried and unmoored from all those wonderful anchors of adulthood. Feeling restless and in search of adventure, we both decided to part with our jobs and experience life away from the east coast, so we bought plane tickets and booked a hotel room in Causeway Bay…for 3 nights. It’s also the place where I cultivated a deep and abiding love for dumplings. You can’t throw a stone in Hong Kong without hitting a delicious dim sum dive; there is no visiting this sparkling city without partaking in some sort of dumplinged lunch, brunch or dinner. It’s been six years since we’ve been back in New York, but my passion for potstickers hasn’t subsided, so when this month’s installment of Secret Recipe Club led me to Juanita’s Cocina and I came across her recipe for these little mounds of heaven, I didn’t think twice. Directions for the Potstickers: 1. 2. 3.
Homemade Crispy Potato Tots (Tater Tots) | Sweet Pea's Kitchen - StumbleUpon Homemade Crispy Potato Tots (Tater Tots) I went to a Sonic Drive In for the first time a few weeks ago and was surprised to see that they served tater tots. I just had to order some, and believe me I enjoyed every last tot. I knew then and there that I needed to make a homemade version in my own kitchen. So when the recent issue of Cook’s Country arrived in the mail, this recipe was the first one I bookmarked. Serve for breakfast, lunch, dinner or even an afternoon snack. I added a dash of cayenne pepper because I like things spicy, but feel free to leave it out. Crunchy on the outside, warm and fluffy on the inside. Ingredients: 1 cup water 2 1/4 teaspoons salt 2 1/2 pounds russet potatoes, peeled and cut into 1 1/2-inch pieces 1 1/2 tablespoons all-purpose flour 1/2 teaspoon pepper 1/8 teaspoon cayenne pepper (optional) 4 cups peanut oil or vegetable oil Directions: In a small bowl, whisk water and salt together until salt dissolves. One Year Ago: Sweet Dinner Rolls with Honey Butter
Roast Chicken There’s nothing simpler than roast chicken. And there are few things more delicious. You can use this basic recipe and change it up however you like: different herbs, different citrus fruits, different seasonings. You can even have a different attitude and see how that affects the flavor of the meat! Just kidding. The Cast of Characters: A whole chicken, butter, lemons, rosemary, and salt and pepper. And the will to make roast chicken. Throw the buttah into a bowl. Zest up at least two of the lemons… And throw the zest into the bowl with the butter. My question of the day: Where would the world be without lemon zest? I’m so glad we had this talk. Strip off a bunch of rosemary leaves… And chop them really finely. Finer than this. Don’t be like me. Throw the rosemary into the bowl, too. Add some salt and pepper (I didn’t do this. Line a rimmed baking sheet with heavy aluminum foil and plop the chicken right in the middle. In other news: Whole chickens crack me up. And I don’t want to know why.
Healthy Baked Chicken Nuggets Chunks of all white meat chicken breasts coated in breadcrumbs and parmesan cheese then baked until golden. An easy chicken recipe your whole family will love. What can be more kid friendly than chicken nuggets, even the pickiest kids like them. Serve them with ketchup, bbq sauce or whatever you like to dip your nuggets into. Kids love finger foods or anything you can eat with toothpicks so when my daughter was young I would make her a dish of bite sized goodies she liked such as tomatoes, olives, pasta, etc. and served them with toothpicks and she always cleaned her plate! Once I'm in breading mode I usually make breaded zucchini sticks as well and bake them all at the same time along with some pasta and a salad for a complete meal. Double these for more or make half for less servings. Ingredients: Preheat oven to 425°. Put the olive oil in one bowl and the breadcrumbs, panko and parmesan cheese in another.
Friday Night Bites | Bourbon Cocktail Meatballs Hubby LOVES a great cocktail meatball! If he could enjoy these little nuggets of joy everyday, I am sure he would. Recently on Pinterest, one of my social media addictions (smile), I came across this recipe and immediately pinned to make and share on my weekly series – Friday Night Bites. I essentially doubled the sauce recipe, altered a few measurements and added a bit of garlic powder. We had plans last weekend to get together with one of our neighbors for wine and appetizers. We enjoyed a mini progressive wine and appetizer get together. The Bourbon Cocktail Meatballs were the hands down favorite. Bourbon Cocktail Meatballs 1 Pound Frozen Meatballs (I used the party meatballs from Trader Joe’s) 1 Cup Ketchup 1 Cup Brown Sugar ½ Cup Bourbon Whiskey 2 Teaspoon Fresh Lemon Juice 2 Teaspoon Worcestershire Sauce ¼ Teaspoon Garlic Powder In a medium sauce pan, combine all of the ingredients except the meatballs. Place the frozen meatballs into the sauce and combine.
25 Mouth-Watering Dips These yummy, delicious, mouth-watering dips are perfect for any occasion, whether for a get together party, a cozy movie night in or and important match on TV. Enjoy!! 1. Bacon Cheeseburger Dip. Full Recipe 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. 21. 22. 23. 24. 25. san francisco garlic fries | The Red Spoon - StumbleUpon Well folks, not much going on this week. I’m still 800 million degrees, which I guess is normal if you’re a human incubator. I’ve become a stretchy, elastic waisted pants spokesperson, because ohmygah maternity jeans are the most incredible thing I have ever worn, excepting for the sweat pants I model almost daily. Ummm, uhhhhh. Thankfully the flour explosion that played out in my mind was not needed as a few huffs and puffs calmed the fire and eventually put it out. The bad: I am now squeamish around my oven. Glad that is over. One Year Ago: Thyme and Gruyere Crackers San Francisco Garlic Fries Adapted from Bon Appetit, August 2011 Serves 4 So, I really like this version more than the previous baked fry I auditioned. 2 pounds russet potatoes, cut lengthwise into 3×1/3×1/3 batons 3 tablespoons vegetable oil, divided Kosher salt and freshly ground black pepper 2 garlic cloves chopped (not minced)* 3 tablespoons chopped flat leaf parsley Preheat oven to 450-degrees.
Pita Bread I love foods that puff when you cook them. Give me a great souffle, a perfectly risen cake, or one of these extremely yummy little pitas, and I am a happy girl. I haven’t done a bread recipe on here in a while, and pitas have been on my to-cook list for months. So when I found myself with some leftover yeast after making a batch of soft pretzels, I figured it was as good a time as any to give these a try. What totally cracked me up about this recipe is that it demonstrated how completely uneven my oven’s temperature is. The pitas in the center were puffed and lovely, as you can see. The pitas on the left side of the oven were flat, white, and barely cooked through. That oven is going to be my failsafe excuse for any and all baking disasters from now on. Ok, I’m done. Pita Bread INGREDIENTS 2 1/4 cups flour, plus more for kneading 1 cup warm water 2 tsp active dry yeast Pinch of sugar 1 tsp salt 2 tbsp canola oil Preheat oven to 450 degrees. Makes six large pitas.