Brown Butter Snickerdoodle Cookies
Oct 12 Oh hey there. It’s finally Friday and I couldn’t be happier! Why? Um, because it’s the weekend which means I can cook the five butternut squashes sitting on my counter, drink wine, definitely bake a cake or something, YouTube Joe Biden’s laugh during the debates, catch up on Dexter, go to the apple orchard and make pie, get a pedicure, run until my legs fall off because my best friend just told me we’re running a race in TWO WEEKS, eat a kale salad because I’m trying to be healthy, and do the obvious stalking of Trader Joe’s for a good two hours. One more thing that needs to be added to my giant to-do list? These are extraordinary snickerdoodles. Update: Here’s a fun video I made with Gold Medal Flour on how to make these Brown Butter Snickerdoodles! Okay… I apologize for that writing in caps, I just drank a shot of espresso and watched the political debates so I’m a little hyped up and I don’t even follow politics. These cookies are simply perfect in texture and flavor. Prep time:
Fripe
Foodie Fridays: Fresh « Canadian Gift Guide
Foodie Fridays: Fresh Posted by CGG on October 14, 2011 · 32 Comments If you’ve been lucky enough to visit one of the mini-chain of restaurants in Toronto known as Fresh, then you’ll be super excited for this post. As I spelled out above, Fresh is a small chain of Canadian-owned and operated restaurants, which originally started as a juice bar twenty years ago. Along with dozens of recipes in the usual categories of appetizers, soups, salads, sandwiches, entrees, brunches, sweets, and sauces, the cookbook also includes recipes for a bunch of their legendary juices. Generally speaking, I’d say this is a book for someone that’s relatively comfortable with cooking, particularly vegan cooking. To tantalize your taste buds, I’ve got the recipe here for Fresh’s famous Tangled Thai Salad – one of their MOST requested recipes, among several others featured in the book (like their Quinoa Onion Rings!). Tangled Thai Salad Serves 1 as a meal 1 cup chopped napa cabbage 3 slices cucumber, halved 1. 2.
The Best Brussels Sprouts You'll Ever Have
Wow, I'll let this recipe speak for itself; take a look... The Best Brussels Sprouts You'll Ever Have By Joy Cho of Oh Joy; photos by Bonnie Tsang Growing up, I never actually had brussels sprouts because my parents only knew how to cook Thai food. But I had heard friends at school talk about them as this terrible vegetable that their moms made them eat. Roasted Brussels Sprouts and Garlic with Thai-Inspired Dressing (Adapted from Momofuku's recipe) Serves 2-4 as a side dish You'll need: For Brussels Sprouts & Garlic: A bag of brussels sprouts (about 1 lb) Olive oil 8-10 cloves of garlic (I like the pre-peeled packets to make it easier) For Dressing: 1/4 cup of fish sauce (I like Tiparos or Red Boat) 1/4 cup of water 1/4 cup of sugar 3 tbsp. of finely chopped mint 2 tbsp. finely chopped cilantro stems 1 garlic clove, minced 1 (1 1/2-inch) fresh red Thai chile, thinly sliced crosswise, including seeds What to do: Preheat oven to 450 degrees with rack on the upper third. Thanks, Joy and Bonnie!
in the kitchen with: alexis and courtney’s chai tea s’mores
What will you think of me once I confess that I’ve never had a s’more? I like all the flavors, but why have I never had one? Well, we aren’t going to figure that out today, but there’s no time like the present for me to make these and see what all those kids were squealing about in 4th grade! A bit different from the traditional graham cracker “sandwich” used with s’mores (it’s graham crackers, right?), tea consultant Alexis Siemons and photographer Courtney Apple bring us chai tea s’mores, a spice-y twist on the traditional s’more. A quick note: My photography portfolio has been redesigned and launched! About Alexis and Courtney: Alexis Siemons is a freelance writer and tea consultant living in Philadelphia. Courtney Apple is a Philadelphia-based photographer specializing in editorial and lifestyle photography. The full recipe continues after the jump! Chai Tea S’MoresMakes 8–10 crackers, depending on desired size, and 4–5 s’mores Chai Tea Graham Crackers Preparation 1. 2. 3. 4. 5. 6. 7.
Summer salsa
My family regularly eats tacos for dinner with pretty standard toppings and sides. As is often the case, I like to mix it up with something new. On a girls' weekend away, someone made a similar salsa and we all raved at its fresh flavor! Here is my version. Summer salsa 1 small onion, finely chopped 1 garlic clove, finely chopped 1 lime, zest & juice pinch of salt drizzle of olive oil 4 roma tomatoes, chopped 1/4 orange bell pepper, chopped 1/4 red bell pepper, chopped 1/4 yellow bell pepper, chopped 1 jalapeno, seeded & diced 1 c. black beans 1 c. frozen corn 1/2 c. chopped cilantro 1. 2.
Creamy Ham and Potato Casserole!
When I still lived at home, years ago, before I got married, it was my responsibility to cook dinner for the family when my mother was working. This was one thing I never really minded doing, because for as long as I can remember, I have always loved to cook. My mother usually told me, pretty specifically, what to cook. If you have ever read other recipes you know, I have a tendency to wander from the guidelines and to improvise...a lot. This casserole was one of my earliest culinary creations. 4 medium size potatoes, sliced very thin 2 cups chopped ham (use leftover baked ham or a ham steak diced) 1/2 cup chopped onion 4 Tbs. butter 1 can Cheddar cheese soup 1 (12oz.) can evaporated milk 1 cup milk 1/4 tsp. celery salt 1/4 tsp. garlic powder seasoned salt black pepper 2 cups shredded cheddar cheese or Monterrey Jack/cheddar blend In a skillet over medium heat lightly sauté the onion and ham in the 4 Tbs. butter just until the onion is soft. Sprinkle half of the cheddar cheese over the ham.
Blueberry Cream Cheese Bread
Although many people see bread as one of appetizers on the dinner table, you can turn the bread into a dessert or an after school snack for your kids as well. As a blueberry lover, I add them into my smoothie or desserts all the time. Blueberry cream cheese bread and lemon blueberry bread are two of my favorite bread recipes. Once you taste them, you’ll never forget the remarkable bites! Ingredients FOR THE BREAD: ½ cups Butter ½ cups Sugar ¼ teaspoons Salt 1 teaspoon Vanilla Extract 2 whole Eggs 1-½ cup All-pupose Flour 1 teaspoon Baking Powder ⅓ cups Milk 1-½ cup Blueberries (up To 2 Cups, Which I Prefer) 1 Tablespoon All-purpose Flour ¼ cups White Sugar FOR THE FILLING: 8 ounces, weight Cream Cheese ½ cups Sugar 1 Tablespoon Flour 1 whole Egg 1 Tablespoon Orange Zest FOR THE GLAZE: 2 Tablespoons Sugar ½ teaspoons Vanilla 1 teaspoon Water Directions Filling 1. Glaze: 2. For the bread: 3. 4. 5. 6. 7. 8. Incoming search terms: blueberry cream cheese loaf recipe More in Dessert
