Let’s all welcome the beautiful fall weather with these gooey chewy s’more brownies. I don’t really know where to go from here or what else to say. These are delicious; you’ll want to eat them all;
1 cup unsalted butter
10 oz. bittersweet chocolate, chopped
1 cup sugar
3/4 cup packed light brown sugar
2 tsp. vanilla extract
1 tsp. salt
1 1/3 cups flour
3 T. natural cocoa powder
6-8 whole graham crackers, crushed in your hand
9 jumbo or 12 regular size marshmallows
Preheat oven to 350 degrees. Grease a 9-by-13 inch baking dish and line with parchment paper
- In a large saucepan, melt butter and chocolate over low heat, stirring often until melted and smooth. Remove from heat and whisk in sugars. Then whisk in eggs one at a time, beating well after each addition. Whisk in the vanilla and salt.
- Sift the flour and cocoa over the chocolate mixture. Use a rubber spatula to stir just until blended. Stir in crushed graham crackers. Pour into dish, spreading evenly and top with marshmallows. (If the marshmallows start to burn before brownies are done baking, cover lightly with foil)
- Bake until a toothpick inserted comes out almost clean, 30-35 minutes. Cool and cut into gooey squares.
After making quiche last week I had half a bottle of cream left over. Combine that with a recent craving for biscuits and I hoped that cream would make a suitable substitute for buttermilk. Little did I know there was a whole category of cream biscuits. From one of my favorite food blogs to Paula Deen to one of my favorite cookbooks – they all had recipes for cream biscuits. Buttermilk biscuits are more flaky and buttery, whereas these biscuits, are more savory and dense like a scone. As is, they are blank canvases for any flavor you want to add (similar to the pretzels from a couple weeks ago). You could easily stir in fresh herbs, cheese or fruit to add a little punch!
Source: Baking Illustrated
2 cups flour
2 tsp. sugar
2 tsp baking powder
1/2 tsp. salt
1 1/2 cup cream
Preheat oven to 400 and line baking sheet with parchment paper
- Whisk together flour, sugar, baking powder and salt.
- Add 1 1/4 cup cream to flour mixture and stir with a wooden spoon until dough forms. Turn dough out onto floured surface and knead for about 30 seconds. If there are floury bits left in the bowl, add remaining cream, 1 tablespoon at a time. Once you’ve created this mixture, add it to the kneaded dough.
- Form dough into round disk, 3/4-inch thick. Cut dough into wedges or circles. Place biscuits on parchment paper
- Bake 12-15 minutes, or until tops turn a golden brown
Nine days ago our nephew Noah was born! He is the first nephew/grandchild in the family and we are so in love and excited. My brother Jeremy and his wife returned from the hospital after two nights and are settling into their new life with their baby boy. As aunt and sister to the growing family, I wanted to welcome them home by bringing over brunch by making this quiche.
I might experiment next time with adding one more egg, but otherwise the consistency was like a delicate custard filled with delicious sauteed vegetables. You could easily take the basic proportions of eggs and cream and add whatever mixture of 1-2 cups of filling you’re in the mood for.
Because Jenn is gluten free, I bought GF pie crusts that came in a pack of two. As a result, I ended up doubling this recipe so we lucked out and got a quiche for ourselves, as well! So note to potential users of this recipe: quiches are easy to freeze and heat up later!
Ingredients (for two quiches)
Source: Adapted from The Kitchn
2 9-inch pie crusts (homemade or storebought, pre-baked)
1 carton mushrooms, sliced and sauteed
1/2 onion sliced thin
3 cups spinach, sauteed until wilted
1 1/2-2 cups grated Gruyere
6 large eggs
2 cups milk
1 cup cream
1-2 tsp. salt
Preheat oven to 375
- Pre-bake pie crusts: Line the pie crusts with parchment and fill with pie weights or beans. Make sure the weights are snug against the sides of the pan. Bake for 20 minutes and remove the weights and parchment. Bake for another 10 to 15 minutes until just starting to brown. Cool.
- While the crust is baking, prepare your quiche filling. Saute vegetables one at a time and place them on a plate while the other ingredients are cooking. Make sure all ingredients are cooked through and fairly dry. (i.e, make sure spinach has wilted and that cooked mushrooms have released all their moisture.)
- Divide ingredients equally for each pie crust. Then, for each crust, sprinkle half the cheese over the bottom of the pie crust and top with the fillings.
- Whisk together the eggs, milk, cream, and salt until frothy. Pour half the custard into each pie crust. Sprinkle with cheese on top.
- Bake for 30-35 minutes until edges are set, the top is a light golden brown, and a knife blade inserted into the center comes out clean.
- Serve immediately or at room temperature. Or if you decide to freeze it and eat it later, let it cool completely before wrapping tightly in foil and saran wrap before placing in the freezer.
THIS IS VOILA’S 400TH POST!
I was as skeptical as you are about pretzels that only take (about) 30 minutes from start to finish. I’ve made pretzels before. They are a labor of love! They take time! You have to use lots of flour and then they rise and then you boil water and baking soda before they even hit the oven. So when I saw a recipe for 30-minute pretzels, I was skeptical up until they came out of the oven. From the outside, they looked normal. They smelled good. And amazingly enough, they tasted great!
Even without boiling them in baking soda – which helps give pretzels that crust on the outside and preserves the soft chewiness on the inside – these pretzels had that same texture. They were a little more doughy but nothing to complain about. I also liked that this recipe made 6 pretzels; a much more reasonable amount than 24 or 36! On another plus side, the dough could be a base to add raisins or after you dip the dough in the egg wash, sprinkle it with parmesan and/or garlic.
Source: needs salt
1 and 1/2 cups warm water (lukewarm, no need to take temperature)
1 packet active instant yeast (2 and 1/4 teaspoons)
1 tsp. salt
1 T. sugar
4 cups all-purpose flour + more for the counter surface to knead
1 large egg
course sea salt for sprinkling
Preheat oven to 425. Line baking sheet with parchment paper. Set aside.
- In a glass measuring cup, dissolve yeast in warm water. Stir with a spoon until fairly mixed, about 1 minute. Some clusters of yeast will remain. Add salt and sugar; stir until fairly combined. Let rise and become foamy for 8-10 minutes.
- In a large bowl, add the flour. Pour in yeast mixture. Mix with a wooden spoon until dough is thick.When it becomes difficult to keep stirring, turn dough onto lightly floured surface.
- Knead the dough for about 5 minutes and shape into a ball. With a sharp knife, cut ball of dough into 1/3 cup sections. This measurement does not have to be exact – use as much or little dough for each pretzel as you wish – the size of the pretzel is completely up to you
- Roll the dough into a rope with an even diameter. This measurement will depend how large you want the pretzels. Once you have your long rope, take the ends and draw them together so the dough forms a circle. Twist the ends, then bring them towards yourself and press them down into a pretzel shape.
- In a small bowl, beat the egg and pour into a shallow bowl or pie dish. Dunk the shaped pretzel into the egg wash (both sides). Place on baking sheet and sprinkle with salt.
- Bake for 10 minutes . Turn the oven to broil and bake for 3-5 more minutes to brown the tops. Watch closely to avoid burning.
The great thing about grocery stores is the abundance and availability of produce year round — even if it’s not technically in season. However, there are two sides to every coin and with this availability also brings with it a level of disappointment. Case in point: it’s August and there are at least two types of pears available. Note that pears are in season in the fall. But there I was looking at a heaping pile of bartlett pears that sounded so good and felt soft. Perfect. Or so I thought.
I got home. I took a bite of my pear and was utterly disappointed. It was soft in a mushy, flavorless way. But disappointment can yield opportunity. This opportunity manifested itself in a deliciously moist pear cake! The tablespoon of cinnamon combined with grated pear (which was also great because then the pear flavor was fully integrated throughout the cake) created an awesome flavor that got me excited for fall. So lesson learned: try to stick with fruits that are in season to avoid potential disappointment.
Source: Kitchen Trial and Error
3 cups flour
1 tsp. baking soda
1/4 tsp. baking powder
1 tsp. salt
1 T. cinnamon
3/4 cup vegetable oil
2 cups sugar
2 cups freshly grated ripe pears (about 2 1/2 pears)
2 tsp. vanilla extract
1/2 cup confectioners sugar
1/2 tsp. cinnamon
1-2 T. milk (play with this ratio based on consistency of glaze)
Preheat oven to 350 and grease bundt pan
- In a large bowl combine the flour, baking soda, baking powder, salt, and cinnamon. set aside.
- In a medium bowl, combine the eggs and sugar. Mix well to break up the eggs. Add vegetable oil. Fold in the pears and vanilla.
- Pour the wet ingredients into the dry and carefully combine just until mixed. Pour into bundt pan.
- Bake for 54-55 minutes (if the toothpick comes out with a little sticky dough on it – that’s ok! It’ll keep cooking in the pan) and let cool for about 30 minutes before turning it onto a plate.
- Glaze: while the cake is cooking, quickly whip up all the ingredients in a small bowl. Once the cake has been flipped onto a plate and at room temperature, pour glaze onto cake.
Two weeks ago we spent the week at the beach. This past week we spent the week at my parents because construction unexpectedly began in our house after some other unexpected flooding two months ago. We finally “moved back in,” as it were, to our place tonight and it felt so good to be home. One way I’ve noticed that I welcome ourselves home, after being gone for a while, is by cooking. It makes me feel settled to have a fridge and pantry full of food for the week. This afternoon I made two different salads to have for lunches throughout the week as well as these raw cookie dough bites.
This is one of the two salads I made: a fig, tomato and arugula salad with almonds. You could also add some avocado, feta or shaved parmesan. You can prepare this advance and add the dressing when you’re ready to eat! The other dish I put together was a lentil, kale and quinoa salad (similar to this recipe but added kale and used yellow lentils).
Sometimes I feel that posting a green salad on a food blog is like cheating. It seems so easy! so few ingredients! Only one direction! And yet, I’ve also chatted with folks about how to spice up their lunches or create a salad beyond tomatoes, carrots and cucumbers. So hopefully this isn’t a cop out but “saladspiration”!
4 fresh figs, sliced
handful of cherry tomatoes quartered
other options: chopped avocado, feta, shaved parmesan
1. Put all desired ingredients in a bowl and add dressing when ready to serve!
When I told James I was joining a Mahjong group he asked, “What are you, the Future Old Jewish Grandmothers of America?” We like to start early. We meet once a month and each person who hosts the game also provides the food. As a group of Jewish women, we take the food part seriously. Who wants to go over to someones house and have cheese and crackers for dinner? Don’t get me wrong, I love cheese. Yo amo queso. But when it comes to dinner, I like to feel like I had a complete meal.
As host for July, I made a kale soba noodle salad along with vegetarian egg rolls and potstickers. For those of you new to soba noodles, they are gluten-free buckwheat noodles originating in Japan. They can be used in salads (obviously), as well as hot soups or other dishes. My open secret is that I got the egg rolls and potstickers from the frozen food aisle. The soba noodle salad was super easy and particularly refreshing in the summer. It seems endlessly versatile with the type of ingredients or dressings you could add to it.
Source: Slightly adapted from Diana Takes a Bite
1 bunch kale
1/4 teaspoon sea salt
1 7/8 ounce package buckwheat soba noodles
1 cup edamame (found in frozen aisle)
1 ripe, medium avocado
1 medium clove of garlic
2 T. peanut oil, divided
1/2 tsp. ground ginger
1/4 tsp. red pepper flakes (to taste)
1/2 tsp. soy sauce
Juice of 1 small lime
Sesame seeds, to garnish
- Wash and dry kale well. Sprinkle the kale with sea salt and 1 tablespoon of peanut oil. Use your hands to massage the oil and salt into the kale until softened, a minute or so. Tear the leaves by hand or stack the leaves on top of each other, and use a sharp knife to cut into 1/4 inch strips.
- Meanwhile, bring a salted pot of water to boil. Add the soba noodles and cook according to package instructions, adding the frozen edamame for the last five minutes. Drain and immediately rinse with cold water to stop the cooking process.
- Combine avocado, garlic, remaining tablespoon of peanut oil, ginger, red pepper flakes, soy sauce and lime juice using a blender or handheld blender. Puree until smooth. Add spices to taste.
In a large bowl, combine the kale, edamame, noodles with the dressing. Toss to coat. Chill in the refrigerator, or serve immediately sprinkled with sesame seeds.
A friend of mine sent this recipe to me months ago and I don’t know why I waited so long to make it. These “cookies” are more like fluffy muffin tops. I’ve only made these once and I used fresh berries. The blueberries would burst with freshness and sweetness when you bit into one of these cookies, so barring any unforeseen blueberry shortages, I plan on only using fresh berries in these cookies.
The stores and farmer’s markets now sell blueberries by the baskets! I’m in blueberry heaven. I find it impossible to eat them one at at time. I’m amazed when I watch James pluck one from the basket while I look down at my handful that I scooped up in one short second with every intention of pouring them all into my mouth at once. Anyway! When you’re wondering what to do with five pounds of blueberries, this recipe is a darn good start.
Slightly adapted from Spoon Fork Bacon
2 cups all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 1/4 cup superfine or granulated sugar
1 1/4 cups Greek yogurt
1 egg, lightly beaten
1 tsp. fresh lemon juice
1/2 tsp. vanilla extract
1 1/4 cup fresh blueberries
Optional: garnish with slivered almonds or pearl sugar
Preheat oven to 375.
- In a large mixing bowl combine flour, baking powder, baking soda, and salt. Whisk together and set aside.
- In another mixing bowl whisk together sugar, yogurt, egg, lemon juice, and vanilla until fully combined. Add the flour mixture to the yogurt mixture and stir until little to no lumps remain. Gently fold in the blueberries.
- Line two baking sheets with parchment paper and drop 2 tablespoon sized dollops of batter about 1 inch apart. Sprinkle the tops of each cookie with a small amount of pearl sugar or almonds, or nothing at all.
- Bake for about 10-12 minutes or until the edges barely begin to brown. Carefully transfer cookies onto a cooling rack and allow to slightly cool before serving.
- Cookies can be stored in an airtight container for 2-3 days