Four and Twenty Blackberries

Breakfast Potatoes

2012-03-02T22:05:00.003-06:00

I originally made these for breakfast last Sunday and they were great in the morning alongside eggs and fruit. Later in the week we ate them with turkey burgers and they were equally as good then as they were on Sunday.

Ingredients:
4 large potatoes
3 tablespoons unsalted butter
1 shallot
1 jalapeno pepper
2 cloves garlic
1/4 teaspoon salt
1/4 teaspoon pepper

Directions:
Bring a medium-sized pot of salted water to a boil.
Scrub the potatoes and dice into small pieces. Add potatoes to the boiling water and cook for about 10 minutes. Pour the water and potatoes into a strainer, rinse with cold water until the potatoes are cool and set aside.
Melt the butter in a skillet over medium heat. Mince the shallot, jalapenos, and garlic and add to the skillet. Cook 5-10 minutes. Add the potatoes and cook untouched for about 10 minutes. Add the salt and pepper, cover, and cook until tender.
Source: Crepes of Wrath

Falafel

2012-02-28T15:59:00.001-06:00

Prior to last weekend, I had only made falafel from the boxed mixes at the store. I had never even thought of making it myself until I saw this recipe. It contained the perfect amount of ingredients and tasted wonderful individually and with pita bread. I absolutely loved the end result!

Ingredients:
14 ounces chickpeas, drained and rinsed
1 shallot, cut in half
8 cloves garlic
1/4 cup roughly chopped parsley
1 1/2 teaspoons salt
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
1/4 teaspoon red pepper flakes
1 1/2 teaspoons baking powder
1/4 cup bulgur wheat
1/4 cup all-purpose flour
canola oil
pita bread

Directions:
Place the chickpeas, shallot, parsley, salt, cumin, coriander, and red pepper flakes in a food processor. Pulse until just combined.

Sprinkle the baking powder, bulgur wheat, and flour over the chickpea mixture in the food processor and pulse until well combined. If the dough does not come together add a small amount of bulgur wheat or flour. Place this mixture in a bowl and refrigerate for at least an hour, or as long as overnight.
Heat about 1/2-inch of canola oil in a large skillet. To test if the oil is hot enough, flick a few drops of water into the pan. If it sizzles, the oil is ready for frying.
While the oil is heating, form the falafel into small balls. Fry for 3-4 minutes on each side, or until golden brown.

Once cooked, place on paper towels to drain and serve with pita bread.
Source: Crepes of Wrath

Cinnamon Rolls

2012-02-25T13:21:00.000-06:00

I started making these last weekend before I realized how many rolls this recipe made. I ended up with 4 pans of cinnamon rolls. I packed the first pan more tightly than the other 3, which rose more in the oven and ended up tasting better.

The original frosting recipe was for maple frosting, but I ended up substituting the maple flavoring with vanilla extract and omitting the brewed coffee. These were amazing!

Ingredients:
for the rolls:
1 quart milk
1 cup vegetable oil
1 cup sugar
4 1/2 teaspoons yeast
9 cups flour
1 heaping teaspoon baking powder
1 scant teaspoon baking soda
1 heaping tablespoon salt
plenty of unsalted butter, melted (about 2 cups)
2 cups sugar
plenty of ground cinnamon

for the frosting:
1 bag (2 pounds) powdered sugar
1/2-3/4 cup milk
1/4 cup unsalted butter, melted
1/8 teaspoon salt
1 teaspoon vanilla

Directions:
Bring the milk, oil, and sugar just below a boil in a medium saucepan over medium heat. Set aside and allow to cool until warm. Sprinkle the yeast over this mixture and let sit for 1 minute.
Add 8 cups of the flour and stir until just combined. Cover with a kitchen towel and set aside in a warm spot for 1 hour.
Remove the towel and add the remaining 1 cup of flour, baking powder, baking soda, and salt. Stir until the ingredients are evenly distributed throughout the dough.
Divide the dough in half. Roll one half into a 10x30-inch rectangle on a floured surface.
Pour 3/4-1 cup of butter on the rectangle of dough. Spread with your fingers until it is evenly distributed across the dough. Generously sprinkle some of the ground cinnamon on top of the butter, followed by the sugar. Adjust the amounts of butter, cinnamon, and sugar as needed.
Beginning with the farthest edge from you, roll the dough in a long log towards you. Make sure you keep the roll tight. Pinch the ends together and the seam to the rest of the log.
Cut the log into 1/2-inch slices and placed in a buttered cake pan. Don't pack the rolls into the pans tightly; provide space for the rolls to grow a little more.
Repeat with the 2nd half of dough.
Preheat the oven to 375°F. Cover the pans with kitchen towels and allow to sit at least 20 minutes before baking 15-18 minutes, or until golden brown.

Next, make the frosting. Whisk together the powdered sugar, 1/2 cup milk, unsalted butter, and salt. Lastly, add the vanilla extract. Adjust the amounts of ingredients as needed until a thick, pourable frosting is achieved. Pour this on the cinnamon rolls.
Source: The Pioneer Woman

Pita Chips

2012-02-21T15:51:00.000-06:00

After making pita bread that turned out to be hard, firm, dry, and disgusting, I made these pita chips, which were crunchy and delicious.

I only made salted ones, but I'm sure they would be delicious with a cinnamon sugar or cheese topping!

Ingredients:
3 pitas, cut into wedges
4 tablespoons olive oil
1 clove garlic, cut into 4 pieces
salt
pepper

Directions:
Preheat the oven and a pizza stone to 375˚F.
Place the pita wedges on a baking sheet. Combine the olive oil, garlic, salt, and pepper in a small bowl. Brush the pita chips with the olive oil mixture. Transfer the pita wedges to the preheated pizza stones and bake for about 15 minutes.
Source: Food Network

Garlic Breadsticks

2012-02-18T09:39:00.000-06:00

Soft and delicious!

Ingredients:
for the breadsticks:
1 1/2 cups + 2 tablespoons warm water
2 1/4 teaspoons yeast
4 1/4 cups all-purpose flour
2 tablespoons unsalted butter, softened
2 tablespoons sugar
1 tablespoon salt

for the topping:
3 tablespoons unsalted butter, melted
1/2 teaspoon salt
1/8-1/4 teaspoon garlic powder
1/8 teaspoon oregano

Directions:
Line 2 baking sheets with parchment. Set aside.
Place 1/4 cup of the warm water in a the bowl of a stand mixer. Sprinkle in the yeast and allow to dissolve for 5 minutes.
After it has dissolved, add the flour, softened unsalted butter, sugar, salt, and 1 1/4 cups + 2 tablespoons water. Mix with a paddle attachment until the ingredients are just combined. Switch to a dough hook and mix until a sticky dough forms, about 5 minutes.
Place the dough on a floured surface and knead until soft, about 3 minutes.

Divide into 2 pieces and make 1 foot logs out of each of the pieces. Further divide each of the logs into 8 1 1/2-inch long pieces.

Roll out each piece into a 7-inch long breadstick and place on one of the prepared sheets.

Repeat with the other 15 pieces. Cover each sheet with a cloth and allow to rise until almost doubled, about 45 minutes.
Preheat the oven to 400˚F.
Brush the breadsticks with 1 1/2 tablespoons of the melted butter and sprinkle with 1/4 teaspoon salt. Bake until golden, about 15 minutes.
While baking, combine the salt, garlic powder, and oregano. Once baked, brush the breadsticks with the remaining 1 1/2 tablespoons melted butter and sprinkle with the flavored salt.
Source: Food Network

Valentine Pretzel Rods

2012-02-15T11:16:00.000-06:00

Perfect for any holiday!

The M&M rods were my favorite...

Ingredients:
10 ounce bag pretzel rods
24 ounces almond bark
1 ounce chocolate almond bark
red, pink, and white M&M's
pink food coloring

Directions:
Line a baking sheet with parchment and place a wire rack on top.
Melt the almond bark. Take a pretzel rod, drizzle the almond bark over it, lightly shake off the dripping excess, and place on wire rack. Repeat with the rest of the rods.
If you are making an M&M rod, place the M&M's on the rods with the melted almond bark. You want to do this before the almond bark hardens so the M&M's will stick.

Once you are finished making all of the M&M rods you want, tint the almond bark with a small amount of pink food coloring so that it is a light pink. Drizzle this on top of the rods that don't have M&M's. Once you have finished drizzling all of the rods, tint the bark with a little more of the coloring for a slightly darker pink, drizzle, and repeat until you have achieved dark pink bark and no more is left to drizzle.Then, melt the chocolate almond bark. Drizzle on all of the rods.
If the almond bark hardens at any time, place in the microwave for a couple of seconds.

Creamy Vanilla Frosting

2012-02-10T17:27:00.000-06:00

Use to frost cakes, cupcakes, cookies, or bars. Creamy and smooth with a great vanilla flavor.

Ingredients:
2/3 cup sugar
2 egg whites
1 1/2 cups unsalted butter, room temperature, cut into 2-inch pieces (Plugra is great in frosting)
1 2/3 cups confectioner's sugar
1/4 teaspoon kosher salt
2 tablespoons milk
1 tablespoon vanilla extract

Directions:
Whisk the sugar and egg whites together in a small heatproof bowl. Place bowl over a saucepan of simmering water and heat, stirring occasionally, for 3-5 minutes, or when the mixture is hot to the touch.
Place the sugar and egg white mixture in a clean, dry bowl of an electric mixer and whip on medium-high speed with a whisk attachment for 6-8 minutes, or until the mixture is cool to the touch and is a light, white meringue. Add the pieces of butter on medium speed and beat for 3-4 minutes, or until the butter is fully incorporated. Then, add the confectioner's sugar, salt, milk, and vanilla extract and beat until mixture is smooth. There should be around 3 1/2 cups of frosting.
Source: Flour by Joanne Chang

Cinnamon Scones

2012-02-06T11:30:00.000-06:00

These are even better when enjoyed with chai tea or coffee.

Ingredients:
for the topping:
1/2 cup sugar
1 teaspoon ground cinnamon
1 1/2 teaspoons heavy cream

for the scones:
3 cups all-purpose flour
1/3 cup sugar
1/2 teaspoon ground cinnamon
5 teaspoons baking powder
1 cup unsalted butter, cut into small pieces, room temperature
1 cup cinnamon chips
3/4 cup heavy cream
1 egg
1 teaspoon vanilla extract

Directions:
Preheat the oven to 350°F. Line a baking sheet with parchment paper. Set aside.
First, make the topping. Combine the sugar, ground cinnamon, and heavy cream in a bowl. Combine with your fingers. Set aside.
Next, make the scones. Stir together the flour, sugar, and ground cinnamon in a large bowl. Add the butter and combine with your fingers until the mixture resembles coarse crumbs. Stir in the cinnamon chips.
Whisk together the cream, egg, and vanilla extract in a small bowl. Add this to the flour mixture and stir to combine.
Turn onto a clean surface and form into a ball. Flatten into a disk with a rolling pin. Cut into wedges, transfer to prepared baking sheet, and bake for about 20 minutes. Allow to cool completely before serving.
Source: The Pioneer Woman

Soft Pretzels

2012-02-02T09:53:00.001-06:00

Pretzels are best the day made, warm from the oven.

Ingredients:
1 tablespoon sugar
1 1/2 cups warm water
2 1/2 teaspoons active dry yeast
3 1/2 cups all-purpose flour, plus more for dusting
1 tablespoon table salt
1 heaping tablespoon baking soda
1 egg, beaten
pretzel salt

Directions:
Stir the sugar and warm water together. Add the yeast and let stand for 5 minutes.
Whisk together the flour and salt. Add the yeast mixture and stir with a wooden spoon until a dough forms.
Turn out the dough on a floured surface and knead for about 8 minutes to make a smooth and sticky dough.
Place dough in an oiled bowl, cover, and let rise in a warm spot (the sun is great) for 45 minutes.
Turn out dough on a clean surface and divide into 10 equal pieces. Roll 1 piece into a 24-inch rope, twist into a pretzel shape, and place on a cookie sheet with oiled parchment. Repeat with the rest of the dough pieces.

Let pretzels stand, uncovered, for 20 minutes.
Preheat oven to 425°F. Bring a 6-quart pot of water to a boil. When it starts to boil, add the baking soda. Carefully add 2 pretzels, one at a time, to the pot of water and cook until pretzels are set and puffed, about 3 minutes. Place bake on parchment.
Brush pretzels with the egg and top with pretzel salt. Bake until golden brown, about 35 minutes.
Source: Joy the Baker

Browned Butter Blueberry Muffins

2012-01-30T07:53:00.001-06:00

The best Blueberry Muffins.

Ingredients:
for the topping:
3 tablespoons unsalted butter, cut into 1/2-inch cubes
1/2 cup all-purpose flour
3 1/2 tablespoons sugar

for the muffins:
7 tablespoons unsalted butter
1/3 cup milk
1 egg + 1 egg yolk
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
3/4 cup sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
2 cups fresh blueberries

Directions:
Preheat oven to 375˚F. Line a muffin pan with 12 foil or paper liners.
First, make the topping. Combine the butter, flour, and sugar in a small bowl and combine with your fingers until crumbly. Set aside.
In a small saucepan, melt the butter over medium heat. Cook until small brown bits appear. The butter will brown very quickly. Remove from heat and strain into a bowl.
Whisk together the milk, egg, egg yolk, and vanilla extract. Stir in the strained browned butter until just combined.
Whisk together the flour, sugar, baking powder, and salt in a medium bowl. Add the butter mixture and stir until just combined. Gently fold in the blueberries with a spatula.
Divide the batter evenly between muffin liners. Sprinkle the topping evenly over the muffins.
Allow to bake 18-20 minutes. Cool in the muffin pan for 15 minutes and remove from the pan.
Source: adapted from Joy the Baker

Jam Tart

2012-01-26T23:06:00.000-06:00

I used strawberry jam.

Ingredients:
1 1/2 cups flour
1/2 cup stone-ground cornmeal
1/2 teaspoon sea salt
2 teaspoons baking powder
9 tablespoons unsalted butter, room temperature
1/2 cup sugar
1 egg + 1 egg yolk
1/8 teaspoon almond extract
1 3/4 cups jam
2 tablespoons coarse raw sugar

Directions:
Combine the flour, cornmeal, sea salt, and baking powder in a medium size bowl. Set aside.
Beat the butter and sugar until well combined. Then, beat in the egg, egg yolk, and almond extract. Gradually add in the dry ingredients until just combined.
Take 2/3 of the dough, form into a ball, wrap in plastic, and chill for an hour. Form the remaining 1/3 of the dough into a log about 2-inches in diameter, wrap in plastic, and chill for an hour.
Preheat the oven to 375°F.
Take the ball of dough out of the refrigerator and allow to come to room temperature before evenly pressing into the bottom of an ungreased 9-inch tart pan. Spread the jam evenly over this pressed crust.
Take the dough log out of the refrigerator and cut into thin disks. Arrange these disks over the jam and top with the coarse raw sugar. Bake for around 25 minutes, or until the top is golden brown.
Allow to set over night before eating.
Source: David Lebovitz

Chicken Pot Pie with Cream Cheese and Chive Biscuits

2012-01-24T12:50:00.001-06:00

CPP with a twist: biscuits instead of a crust. Even better.

Ingredients:
6 tablespoons unsalted butter
1/2 cup all-purpose flour
2 cups chicken broth
1 1/2 cups milk
4 ounces cream cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon fresh lemon juice
1/8 teaspoon ground nutmeg
3 cups shredded rotisserie chicken
1/2 onion, diced
1 small garlic clove, minced
1 1/2 cups diced carrots, diced
1 1/2 cups frozen peas, thawed
Cream Cheese and Chive Biscuits, uncooked, refrigerated
buttermilk

Directions:
Preheat oven to 400°F.
Melt 4 tablespoons of the butter in a medium saucepan over medium heat. Add the flour and whisk to combine. Allow to heat for 1 minute. Turn the heat to low, add the chicken stock, and whisk until no flour bits remain. Then, whisk in the milk. Add the cream cheese and stir until the cream cheese has melted and the mixture is thick. Add the salt, pepper, lemon juice, nutmeg, and chicken. Remove from heat. Set aside.
Melt the remaining 2 tablespoons of butter in a medium skillet over medium heat. Saute the onions until translucent, about 3 minutes. Add the garlic and saute for 1 more minute. Add the carrots and peas and cook for about 3 minutes more. The vegetables will not be completely cooked through. Remove from heat and add to the creamy chicken mixture. Stir until just combined.
Spoon the creamy chicken vegetable mixture into a 9x13 pan. Top with the uncooked and chilled biscuits. Brush the tops of the biscuits with buttermilk.
Bake 20-23 minutes, or until the biscuits are puffy and golden and the filling is bubbling. Allow to set before serving.
Source: Joy the Baker

Cream Cheese and Chive Biscuits

2012-01-21T17:37:00.001-06:00

Eat individually or with Chicken Pot Pie.

Ingredients:
1/4 cup unsalted butter, cut into small pieces
4 ounces cream cheese, cut into small pieces
3/4 cup buttermilk
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon coarsely ground black pepper
1/4 cup chopped fresh chives

Directions:
Place the butter and cream cheese pieces in a small bowl. Measure out the buttermilk. Place the fats and the buttermilk in the freezer to chill for a couple of minutes.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, sugar, black pepper, and chopped chives. Dump onto a clean surface.

Incorporate the very cold fats to your flour mixture with your fingers.

Make a small well out of the flour and fat mixture. Pour the very cold buttermilk in the well.

Combine the wet and dry ingredients well with your fingers. Knead the dough and form a 1 1/2 inch thick disk. With a 1 1/2-inch round cutter, cut the biscuits. Keep on cutting more biscuits until no dough remains. Place the cut biscuits on a cookie sheet and chill in the refrigerator for an hour.

When ready to bake, preheat the oven to 400˚F. Bake around 20 minutes.
Source: Joy the Baker

Creme Fraiche Quiche

2012-01-18T20:19:00.001-06:00

Almost like a souffle, but better.

Ingredients:
10 ounces spinach
olive oil
1 clove garlic
1 sheet frozen puff pastry (from 17 1/4 ounce package), thawed
6 eggs
20 ounces creme fraiche
1/2 teaspoon salt
1/8 teaspoon nutmeg
1 cup Gruyere and swiss mixture

Directions:
Preheat oven to 375˚F.
Saute the spinach with a little olive oil and garlic. Place on paper towels to drain.
Roll out puff pastry on a lightly floured surface into a 13-inch square. Place the pastry in a pie pan and trim the pastry so that 1/4-inch of the pastry hangs over the sides.
Whisk the eggs in a medium bowl. Whisk in the creme fraiche, salt, and nutmeg until smooth. Pour the filling through a sieve into the pastry shell. Place the spinach evenly over the mixture. Then, evenly sprinkle the cheese over the spinach.
Bake until the center of the quiche is set, 50-60 minutes. Allow to set before serving.
Source: adapted from Joy the Baker

Black Bean Brownies

2012-01-15T23:12:00.000-06:00

Black Beans... Who knew?

Ingredients:
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
1/4 cup butter
3 ounces semisweet chocolate
2 ounces unsweetened chocolate
1/3 cup black beans, rinsed, drained, and pureed in food processor until smooth
1 1/3 cups sugar
2 eggs + 1 egg white
2 teaspoons vanilla extract
1/2 cup semisweet chocolate chips

Directions:
Preheat oven to 350˚F. Butter a 8-inch square pan and line with parchment paper. Butter and flour the parchment as well.
Sift together the flour, cocoa powder, baking powder, and sea salt. Set aside.
Place the butter, semisweet chocolate, and unsweetened chocolate in a double broiler and allow to melt until smooth. Remove from heat and let cool.
Whisk in the eggs and egg white, one at a time, to the butter and chocolate mixture. Then, whisk in the sugar followed by the pureed beans and vanilla extract. Next, add the dry ingredients until combined. Fold in the chocolate chips with a spatula.
Pour the batter into the prepared pan and let bake around 20-25 minutes. It is better to underbake brownies than to overbake them.
Store at room temperature up to 4 days.
Source: adapted from Joy the Baker

Olive Oil Herb Dipping Sauce

2012-01-12T23:08:00.000-06:00

Almost exactly like Carrabba's.

Ingredients:
1/4 teaspoon oregano
1/4 teaspoon basil
1/4 teaspoon rosemary
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon red pepper flakes
2 cloves garlic, minced
1/4 cup olive oil

Directions:
Combine the oregano, basil, rosemary, salt, black pepper, red pepper flakes, and garlic in a small dish.

Divide the herbs between small dishes and pour the olive oil evenly over the herb mixture.
Serve with bread.
Source: My Baking Addiction

Chocolate Covered Marshmallow Cookies

2012-01-07T23:21:00.000-06:00

Ingredients:
For cookies:
3 cups all purpose flour
1/2 cup sugar
1/2 teaspoon salt
3/4 teaspoon baking powder
3/8 teaspoon baking soda
1/2 teaspoon ground cinnamon
12 tablespoons unsalted butter, chilled slightly, cut into tablespoons
3 eggs, beaten

For marshmallows:
1/4 cup water
1/4 cup corn syrup
3/4 cup sugar
1 tablespoon powdered gelatin
2 tablespoons cold water
2 egg whites, room temperature
1/4 teaspoon vanilla extract

For chocolate glaze:
24 ounces semisweet chocolate, coarsely chopped
4 ounces vegetable oil

Directions:
To make the cookies, combine the flour, sugar, salt, baking powder, baking soda, and cinnamon in the bowl of an electric mixer with a paddle attachment and mix slightly to blend. Add butter and mix on a low speed until the mixture is sandy. Then, add the eggs and mix on a low speed until incorporated. Form the dough into a ball, cover in plastic wrap, and refrigerate for a least an hour (or up to 3 days).
Once the dough has chilled, preheat the oven to 375°F. Line cookie sheets with parchment paper.
Roll the chilled dough out on a lightly floured surface until 1/8" inch thick. Cut with a 2-inch cookie cutter and place on prepared cookie sheet. Bake for 8-10 minutes, or until light brown. Transfer to wire racks and let cool completely.
To make the marshmallows, bring the water, corn syrup, and sugar to a boil in a medium sized saucepan. Meanwhile, sprinkle the powdered gelatin over the cold water in a small bowl and allow to dissolve. Let the sugar mixture heat in the saucepan until it reaches the soft-ball stage (235°F on a candy thermometer). Take the saucepan off the heat and mix in the softened gelatin.
In a clean, dry bowl of a stand mixer, beat the egg whites on medium-high speed until soft peaks form. Add the syrup and vanilla extract and beat until stiff peaks form. Place the mixer in a pastry bag and pipe the marshmallow onto the cooled cookies. Let sit at room temperature for 2 hours.
To make the chocolate glaze, heat the chocolate and oil in a double broiler until the mixer is smooth. Place a cookie on a fork and spoon the chocolate glaze over the marshmallow and cookie, shaking off the excess. Let glaze set before eating.
Source: Annie's Eats

Dog Treats

2012-01-03T16:08:00.001-06:00

Ingredients:
1 cup rolled oats
5 1/3 tablespoons unsalted butter, room temperature, cut into pieces
1 cup boiling water
3/4 cup cornmeal
2 teaspoons sugar
1/4 cup creamy peanut butter
1/2 cup milk
1 cup shredded Cheddar cheese
1 egg
3 cups whole wheat flour

Directions:
Preheat oven to 350˚F. Line cookie sheets with parchment paper.
Combine the rolled oats, butter, and boiling water in a large bowl and let stand for 10 minutes.
Then, add the cornmeal, sugar, peanut butter, milk, cheese, and egg. Mix well. Add the flour 1 cup at a time until the dough is stiff.
Knead the dough on a lightly floured surface. Divide the dough in half, and roll out to 1/2-inch thickness. Cut with a cookie cutter and place evenly on the prepared sheets.
Bake in the preheated oven for about 30-35 minutes, or until golden brown. Allow to cool completely.
Source: adapted from Annie's Eats

Chocolate Peanut Butter Cup Cookies

2011-12-26T11:32:00.000-06:00

Ingredients:
1 1/2 cups + 2 tablespoons all purpose flour
6 tablespoons Dutch process cocoa
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
6 tablespoons unsalted butter, room temperature
1/3 cup creamy peanut butter
1/2 cup sugar
1/2 cup light brown sugar
1 egg
1 teaspoon vanilla extract
2 tablespoons milk
2 cups chopped peanut butter cups, chilled

Directions:
Preheat the oven to 350˚F. Line baking sheets with parchment paper.
Combine the flour, cocoa, baking soda, and a salt in a medium bowl. Set aside.
Beat together the butter, peanut butter, sugar, and light brown sugar with an electric mixer until light and fluffy. Add the egg, vanilla extract, and milk and blend until smooth. On low speed, add the dry ingredients until just incorporated. Gently fold in 1 1/2 cups of the chopped peanut butter cups.
Place large rounds of dough onto the prepared parchment. Press down each round slightly, leaving 2-3 inches between each cookie. Place a few pieces of the remaining chopped peanut butter cups onto the top of the cookies.
Bake around 8 minutes. Let cool completely.
Source: Annie's Eats

Chocolate Brownies with Caramel, Peanut Butter, and Pecans

2011-12-19T11:10:00.003-06:00

Ingredients:
1/2 cup all purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
2 1/4 cups graham cracker crumbs
3/4 cup unsalted butter, melted
1 pound vanilla caramels
1/4 cup heavy whipping cream
3/4 cup coarsely chopped pecans
1 cup peanut butter chips
1/2 cup butter
6 ounces unsweetened chocolate
1 1/2 cups sugar
3 large eggs
1 teaspoon pure vanilla extract

Directions:
Preheat the oven to 350˚F. Grease the sides of a 9x13 pan.
In a small bowl, combine the flour, baking powder, and salt. Set aside.
In a medium sized bowl, combine the graham cracker crumbs and melted butter. Press firmly into the prepared pan.
In a medium sized saucepan over low heat, melt the caramels with the cream, stirring occasionally, until smooth. Remove from the heat and pour over the graham cracker crust, spreading evenly with a rubber spatula. Sprinkle the pecans and peanut butter chips over the caramel mixture.
In a medium sized saucepan over low heat, melt the butter and chocolate, stirring occasionally, until smooth. Remove from the heat, transfer to a large mixing bowl, and allow the mixture to cool for 5 minutes. Add the sugar, eggs, and vanilla and beat well on a high speed. Add the flour mixture, starting on a low speed, and gradually increasing to a high speed until well combined. Pour this mixture over the pecans and peanut butter chips.
Place in the oven for about 30 minutes. Whatever happens, do not let overbake.
Cool at room temperature and allow to set before cutting into bars.
Source: adapted from The Magnolia Bakery Cookbook

Chocolate Peppermint Pattie Cookies

2011-12-16T23:13:00.000-06:00

Ingredients:
1 1/2 cups flour
1/2 cup unsweetened cocoa powder
1/2 cup sugar
1/2 cup light brown sugar
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup unsalted butter, room temperature
1 egg
24 miniature chilled Peppermint Patties
4 ounces white chocolate

Directions:
Beat the flour, cocoa powder, sugar, light brown sugar, salt, and baking soda together with an electric mixer. Add the butter, beat until well combined, and then beat in the egg. Form the dough into a ball and wrap in plastic wrap. Refrigerate for about an hour, or until firm.
Preheat the oven to 350˚F. Line 2 cookie sheets with parchment paper.
Carefully wrap dough around each Peppermint Pattie and place on the parchment. Bake for about 15 minutes.
Melt the white chocolate in a double broiler until smooth. Once the cookies have cooled, drizzle with the melted white chocolate.
Source: Every Day with Rachael Ray December 2011

Fudge Pie

2011-12-01T20:59:00.000-06:00

Ingredients:
1 9 inch pie crust
1 cup sugar
1/2 cup butter, melted
2 eggs
1/2 cup flour
1/4 teaspoon salt
5 tablespoons cocoa
1 teaspoon vanilla

Directions:
Preheat the oven to 300˚F. Place the pie crust in a 9 inch pie pan.
Blend the sugar and butter together with an electric mixer until creamy. Add the eggs, flour, salt, cocoa, and vanilla and beat well. Place this mixture in the prepared pie crust. Bake for about 30 minutes.
Source: Cotton Country Collection

Pumpkin Bread

2011-11-29T16:02:00.000-06:00

Ingredients:
3 1/2 cups flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 teaspoon allspice
1/2 teaspoon nutmeg
1 1/2 cups sugar
1 1/2 cups light brown sugar
1 cup canola oil
4 eggs
1 can pumpkin
2/3 cup cold water

Directions:
Preheat the oven to 350˚F. Grease 3 medium sized loaf pans.
Sift the flour, baking soda, salt, cinnamon, cloves, allspice, and nutmeg together in a medium sized bowl.
In a mixing bowl, combine the sugar, light brown sugar, and oil. Mix thoroughly with an electric mixer. Add the eggs and mix until well blended. Add the can of pumpkin. Then, add the cold water, alternating with the flour mixture.
Place this mixture evenly between the 3 loaf pans and bake for about 50 minutes.
Source: Katherine Evans

Pecan Puffs

2011-11-27T09:52:00.001-06:00

Ingredients:
1/2 cup butter, room temperature
2 tablespoons sugar
1 teaspoon vanilla
1 cup pecans, grinded
1 cup sifted cake flour
confectioner's sugar

Directions:
Preheat the oven to 300˚F. Lightly grease a cookie sheet.
Beat the butter with a electric mixture until soft. Add the sugar and blend until creamy. Then, add the vanilla. Stir in the pecans and cake flour.
Roll dough into small balls and place on prepared cookie sheet. Bake in the oven for about 25 minutes.
Roll in confectioner's sugar while still hot. Once cool, roll in confectioner's sugar again.

Cranberry Sauce

2011-11-25T09:48:00.001-06:00

Ingredients:
2 cups sugar
2 cups water
24 ounces fresh cranberries

Directions:
Bring the sugar and water to a boil in a medium sized saucepan. Add the cranberries and return to a boil. Reduce the heat and gently boil for about 10 minutes, stirring occasionally. Cover and cool completely at room temperature. Refrigerate until ready to serve.
Source: Ocean Spray

Penne with Mozzarella and Basil

2011-11-21T18:36:00.001-06:00

Ingredients:
1 pound cooked penne
1 teaspoon salt
16 ounces vodka-flavored tomato sauce
1 pound shredded mozzarella
1/2 cup loosely packed chopped fresh basil
1/2 cup shredded Parmesan cheese

Directions:
Preheat the oven to 400˚F.
Place the cooked penne in a large pot. Stir in the tomato sauce, mozzarella, and basil. Place mixture in a 2-quart baking dish and sprinkle the Parmesan on top.
Bake until the sauce is creamy and bubbly and starts to brown, about 23-25 minutes.
Source: What Can I Bring? Cookbook

Compound Herb Butter

2011-11-19T08:58:00.001-06:00

Ingredients:
1/2 cup unsalted butter, room temperature
2 cloves garlic, finely minced
1 tablespoon dried basil
1 teaspoon thyme
1/2 teaspoon kosher salt
pepper

Directions:
Combine all ingredients in a bowl and mix well until evenly incorporated.
Source: Annie's Eats

Tomato Mozzarella Basil Tart

2011-10-28T21:03:00.001-05:00

Ingredients:
Basil Garlic Dough
8 ounces sliced mozzarella
heirloom cherry tomatoes
salt
pepper
1 tablespoon olive oil
grated Parmesan cheese
basil

Directions:
Preheat the oven to 425°F. Place chilled dough on a lightly floured surface and roll out into a 12-inch circle. Place in a tart pan. Loosely place a sheet of aluminum foil over the dough and place baking beads in the middle. Bake in the oven 10-12 minutes. Remove from oven and carefully remove the baking beads and foil. Place in oven for 5 more minutes. Remove and lower oven to 375°F.

Evenly place the sliced mozzarella in the baked pie crust. Evenly place the tomatoes on top of the cheese. Season with salt and pepper. Evenly drizzle the olive oil on top. Finish by placing Parmesan cheese and basil on top.
Bake about 30 minutes, or until the crust is golden and the cheese starts to bubble. Once the tart has been in the oven for 15 minutes, rotate 180° and soak any excess moisture with a paper towel if necessary. Allow to set 5 minutes before serving.
Source: Annie's Eats

Basil Garlic Dough

2011-10-27T13:02:00.003-05:00

Ingredients:
1/3 cup basil leaves
2 cloves garlic
1 1/4 cups all purpose flour
1/2 teaspoon salt
1/2 cup chilled unsalted butter, cut into small pieces
4-5 tablespoons cold water

Directions:
Pulse the basil and garlic in a food processor until finely minced. Add the flour and salt and pulse briefly. Add the pieces of butter and pulse about 10 times, or until the mixture resembles fine crumbs. Add 3 tablespoons of water and pulse until incorporated. Add 1 more tablespoon of water. If the dough does not form a ball, add one more tablespoon of water. Remove the dough from the processor, wrap in plastic wrap and refrigerate for at least an hour.
Use to make a tart.
Source: Annie's Eats

Peanut Butter Chocolate Cookies with Peanut Butter Filling

2011-10-26T20:15:00.003-05:00

Peanut Butter Chocolate Cookies
Ingredients:
1 cup creamy peanut butter
1 cup packed light brown sugar
1 egg
1 teaspoon baking soda
1 teaspoon vanilla extract
1 1/2 cups semi sweet chocolate chips

Directions:
Preheat the oven to 350˚F. Line a cookie sheet with parchment paper.
Mix the peanut butter, brown sugar, egg, baking soda, and vanilla extract with an electric mixer. Fold in chocolate chips.
Roll dough into small balls, place on prepared cookie sheet, and flatten into small discs. Bake 10-12 minutes.

Peanut Butter Filling
Ingredients:
1/2 cup butter, room temperature
1/2 cup creamy peanut butter
1 1/3 cups confectioner's sugar

Directions:
Beat together the butter, peanut butter, and confectioner's sugar until smooth. Pipe into the middle of two cookies.
Source: adapted from Parsley, Sage, Desserts and Line Drives

Chicken Artichoke Pesto Calzones

2011-10-25T11:04:00.000-05:00

Ingredients:
1/2 batch pizza dough
pesto
grilled chicken, cut into small pieces
canned artichokes
shredded mozzarella cheese
olive oil

Directions:
Preheat the oven to 350˚F. Allow a pizza stone to heat up in the oven for at least 30 minutes.
Divide the pizza dough into 4 or 6 pieces, depending on how big you want your calzones to be. Roll each piece into a circle. Spread a layer of pesto on the dough, leaving a half-inch border along the edges. Place the grilled chicken, artichokes, and cheese on top. Fold the dough over to form a semi circle and press the edges together with a fork to form a seal. Brush lightly with olive oil.
Place the calzones on the preheated pizza stone. Bake about 13-15 minutes.
Source: Annie's Eats

Pesto

2011-10-24T10:59:00.000-05:00

Ingredients:
1/4 cup pine nuts
3 unpeeled garlic cloves
2 cups packed fresh basil leaves
7 tbsp. extra-virgin olive oil
1/2 teaspoon salt
1/4 cup finely grated Parmesan cheese

Directions:
Toast the pine nuts with a small amount of olive oil in a skillet for about 4 minutes. Set aside.
Add the garlic to the skillet and toast for about 7 minutes.
Place the basil in a plastic bag and pound with a rolling pin until bruised.
Place the toasted pine nuts, toasted garlic, basil, olive oil, and salt in a food processor. Process until smooth. Transfer to a bowl and add the Parmesan cheese.
Source: adapted from Annie's Eats

Sweet and Salty Halloween Bark

2011-10-23T11:32:00.000-05:00

Ingredients:
14 Halloween Oreos, broken into small pieces
1 1/2 cups pretzels, broken into small pieces
1 cup candy corn
24 ounces melted almond bark

Directions:
Line a large rimmed cookie sheet with parchment paper.
Mix the Oreos, pretzels, and 3/4 cup candy corn in a bowl. Spread this mixture on the parchment paper.

Cover evenly with the melted almond bark. Top with the remaining candy corn. Refrigerate until set. Store in an airtight container.
Source: The Girl Who Ate Everything

Garlic Fries

2011-10-12T19:57:00.001-05:00

Ingredients:
2 1/4 pounds russet potatoes, cut lengthwise into 3x1/3x1/3 pieces
3 tablespoons vegetable oil, divided
salt
pepper
4 garlic cloves, minced
2 tablespoons chopped fresh parsley

Directions:
Preheat oven to 450˚F. Coat a rimmed baking sheet with nonstick spray.
Toss the potatoes in a large bowl with 2 1/2 tablespoons oil, salt, and pepper. Arrange in a single layer on the prepared baking sheet.
Roast the potatoes until browned, turning occasionally, for about 30 minutes. Increase to 500˚F. Continue roasting for about 5 more minutes.
Combine 1/2 tablespoon oil, garlic, and parsley in a large bowl. Toss in the hot fries and add salt and pepper.
Source: Bon Appétit August 2011

Hershey Kiss Cookies

2011-10-09T18:29:00.000-05:00

Ingredients:
1/2 cup butter, room temperature
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
2 eggs
1 tablespoon milk
2 2/3 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
48 Hershey's milk chocolate kisses

Directions:
Preheat the oven to 350˚F.
Beat the butter, granulated sugar, brown sugar, and vanilla with an electric mixer on a medium speed until well blended. Add the eggs and milk and beat until well combined.
Stir together the flour, baking soda, and salt. Gradually add this to the batter until well combined. Shape dough into small balls and place on an ungreased cookie sheet or silpat.
Bake 10 minutes. Once done, place a chocolate kiss in the center of each cookie while still hot.
Source: adapted from Hershey's Recipe Collection

Hot Chocolate

2011-10-02T20:17:00.000-05:00

Ingredients:
4 cups milk
2/3 cup water
1/2 cup granulated sugar
8 ounces Ghirardelli 60% cacao bittersweet chocolate, broken into small pieces

Directions:
Bring the milk, water, and sugar to a boil. Remove from heat and whisk in the broken bittersweet chocolate pieces. Pour into a blender and blend to make sure all the chocolate pieces are melted.
Serve while still hot.
Source: Laduree: The Sweet Recipes

Taco Seasoning

2011-09-27T18:38:00.000-05:00

Ingredients:

4 tablespoons chili powder
3 tablespoons plus 1 teaspoon paprika
3 tablespoons ground cumin
1 tablespoon plus 2 teaspoons onion powder
1 teaspoon garlic powder

1/4 teaspoon cayenne pepper

Directions:

Mix all ingredients in a bowl. To season 1 pound of turkey, add 2 heaping tablespoons of the seasoning along with about 1 cup of water. Store in an airtight container.

Source: Annie's Eats

Chocolate Cake with Caramel Icing and Vanilla Buttercream

2011-09-26T18:55:00.000-05:00

Chocolate Cake

Ingredients:

2 1/4 cups all-purpose flour
2 1/4 cups sugar
1 cup plus 2 tablespoons dark unsweetened cocoa powder
2 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
6 tablespoons vegetable oil
1 cup plus 2 tablespoons buttermilk
1 cup plus 2 tablespoons brewed coffee
3 large eggs, at room temperature
1 tablespoon vanilla extract

Directions:

Preheat the oven to 350˚F. Grease 3 8-inch cake pans and line with parchment circles.

Combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt in a mixing bowl. Mix briefly on a low speed to blend. Add the oil, buttermilk, brewed coffee, eggs, and vanilla. Mix on a medium speed until the ingredients are well incorporated. Divide the batter evenly between the pans. Bake 20-25 minutes. Let cool for 15 minutes once done and then invert the cakes onto wire racks to cool completely. Remove the parchment paper. Ice with the caramel icing in between the layers and the vanilla buttercream over the completed layers.

Source: Annie's Eats

Caramel Icing
Ingredients:
1/2 cup butter
1/2 cup packed light brown sugar
1/2 cup packed dark brown sugar
1/4 cup milk
2 cups confectioner's sugar, sifted
1 teaspoon pure vanilla extract

Directions:
Place the butter, light brown sugar, and dark brown sugar in a medium sized saucepan over medium heat. Stir and cook until the mixture comes to a boil, about 2 minutes. Add the milk, stir, bring the mixture back to a boil, and remove the pan from the heat. Add the confectioner's sugar and vanilla extract. Beat with a wooden spoon until smooth.
Use immediately to frost the cake only in the middle and on the top. If the frosting hardens, place back over low heat and stir until soft.
Source: adapted from The Cake Mix Doctor

Vanilla Buttercream
Ingredients:
1/2 cup butter, room temperature
3 3/4 cups confectioner's sugar, sifted
3 tablespoons milk
2 1/2 teaspoons pure vanilla extract

Directions:
Place the butter in a mixing bowl. Beat on a medium speed until fluffy. Add the confectioner's sugar, milk, and vanilla extract and beat until well blended, starting on a low speed and gradually increasing to a high speed, scraping the sides of the bowl every so often. If the frosting is too stiff, add just a bit more milk.
Pipe only onto the sides of the cake.
Source: adapted from The Cake Mix Doctor

Mashed Potatoes

2011-09-24T21:54:00.000-05:00

Ingredients:
4 cups peeled and cubed Yukon Gold potatoes
3 tablespoons shredded Monterey Jack cheese
1/4 cup milk
2-4 tablespoons butter
2-3 tablespoons sour cream
salt
pepper

Directions:
Place the potatoes in a pot with water and bring to a boil. Cook until the potatoes are pierced easily with a fork, about 15 minutes. Drain the potatoes and place back in the pot with the cheese, milk, butter, sour cream, salt and pepper. Mash with a potato masher and whip in an electric mixer until smooth.
Source: adapted from The New Legal Sea Foods Cookbook

Crab Cakes

2011-09-18T20:00:00.000-05:00

Ingredients:
1/4 cup finely chopped red onion
2 tablespoons chopped fresh parsley
3 tablespoons mayonnaise
2 teaspoons Dijon mustard
3/4 teaspoon Old Bay Seasoning
1/2 teaspoon Worcestershire sauce
2 eggs, beaten
1 pound lump crabmeat
3/4 cup Panko breadcumbs

Directions:
Stir the red onion, parsley, mayonnaise, mustard, Old Bay, Worcestershire sauce, and eggs together. Fold in the crabmeat. Let chill for 30 minutes.
Place 1 1/2 teaspoons of oil in a skillet. Form the crabmeat mixture into balls, flatten, and cover in the Panko breadcrumbs. Let cook for about 7 minutes on each side, or until golden brown.
Source: Cooking Light

Cornmeal Biscuits

2011-09-11T17:15:00.000-05:00

Ingredients:
1 cup all-purpose flour
1/2 cup cornmeal
1 1/2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons chilled butter, cut into small pieces
1/2 cup buttermilk

Directions:
Preheat the oven to 450°F.
Combine the flour, cornmeal, sugar, baking powder, and salt in a mixing bowl. Add the butter and mix on a medium speed until well combined. Add the buttermilk and mix on a low speed until the mixture comes together.
Roll the dough out on a floured surface into a 8x4-inch rectangle. Cut into 6 equal pieces and placed on an ungreased cookie sheet.
Bake for about 12 minutes or until golden brown.
Source: Cooking Light Readers' Top-Rated Recipes

Brownies

2011-09-05T16:12:00.000-05:00

Ingredients:
1 cup unsalted butter
3 1/2 cups semisweet chocolate chips
3 large eggs
1 tablespoon pure vanilla extract
1 cup plus 2 tablespoons sugar
1/2 cup plus 2 tablespoons flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt

Directions:
Preheat the oven to 350˚F. Grease a 9x13 metal pan.
Melt the butter and 2 cups of the chocolate chips in a double broiler.
Whisk together the eggs, vanilla, and sugar in a medium sized bowl until just combined and add in the melted chocolate and butter mixture. Let cool.
Sift together 1/2 cup of the flour, baking powder, and salt. Add this to the chocolate mixture. Combine the remaining 1 1/2 cups chocolate chips and 2 tablespoons of the flour and add to the mixture. Pour evenly in prepared pan.
Bake for 30 minutes. Once the brownies have been in the oven for 15 minutes, tap the sides of the pan to allow any air between the pan and the batter to escape.
Let cool before cutting into bars.
Source: Annie's Eats, originally adapted from The Barefoot Contessa Cookbook by Ina Garten

Baklava

2011-08-28T13:59:00.000-05:00

Ingredients:
3 cups walnuts, finely ground
1/4 cup sugar
1/4 teaspoon cinnamon
1 cup unsalted butter, melted
1/2 pound phyllo dough
2 1/2 cups sugar
1 1/2 cups water
1/2 cup light corn syrup
1/2 teaspoon lemon juice
1/2 teaspoon cinnamon
1 teaspoon vanilla

Directions:
Preheat the oven to 350˚F.
Combine the walnuts, sugar, and cinnamon in a bowl and set aside.
Grease a 9x13 pan with a little of the butter. Place one sheet of phyllo in the bottom of the pan, brush with butter, and repeat until there are 8 sheets of phyllo in the pan. Place half of the walnut mixture in the pan, place a sheet of phyllo on top of it, brush with butter, place the rest of the walnut mixture on top, and continue layering and buttering the remaining sheets of phyllo. Once finished, cut into small triangle pieces.
Bake in the oven until golden, about 1 hour.
While the baklava is in the oven, combine the sugar, water, corn syrup, lemon juice, cinnamon, and vanilla in a heavy saucepan and let simmer 5-7 minutes. When the baklava is done, pour the warm syrup evenly over the pieces and let sit for 1 hour before serving.
Source: Eleni Melirrytos

Chicken Paremesan

2011-08-26T23:49:00.000-05:00

Ingredients:
1/2 cups panko breadcrumbs
1 tablespoon olive oil
1/2 cup grated Parmesan cheese
1/2 cup all purpose flour
1 1/2 teaspoons garlic powder
1 tablespoon salt
1/2 teaspoon pepper
3 large egg whites
1 tablespoon water
1 pound chicken
2 cups warm marinara sauce
1/2 cup shredded mozzarella cheese

Directions:
Preheat the oven to 475˚F. Line a rimmed baking sheet with aluminum foil and lightly grease with olive oil.
Toast the breadcrumbs and oil in a 12-inch skillet until golden brown, about 10 minutes, stirring often. Once done, place in a shallow dish with the Parmesan cheese.
Combine the flour, garlic powder, salt, and pepper in a second shallow dish.
Whisk together the egg whites and the water in a third shallow dish.
Season the chicken with salt and pepper on both sides. Then, coat each piece first in the flour mixture, then with the egg whites and water, and finally in the breadcrumbs. Place the chicken on the baking sheet.
Bake for about 15-20 minutes, or until the chicken is cooked thoroughly. Remove from the oven, cover one side of the chicken with marinara sauce, and then sprinkle on mozzarella cheese. Place back in the oven for about 5 minutes, or until the cheese is melted. Serve with pasta.
Source: Annie's Eats, adapted from Brown Eyed Baker, originally from Cook’s Illustrated, October 2006

Pizza Rolls

2011-08-14T21:45:00.000-05:00

Ingredients:
olive oil
1/2 batch of pizza dough
mozzarella cheese
sliced turkey pepperoni
Italian seasoning
grated Parmesan cheese

Directions:
Preheat the oven to 400˚F. Oil a 9-inch pie pan.
Divide the pizza dough into 24 pieces. Flatten out one piece of dough, place as much or as little mozzarella cheese and pepperoni as you like in the dough, pinch and seal the dough together, and place down in the pie pan. Repeat with the other pieces of dough.
Brush olive oil across the top of the rolls and sprinkle Italian seasoning and Parmesan cheese on top. Bake in the oven until golden brown, about 20 minutes.
Source: Annie's Eats

Pizza Dough

2011-08-14T21:37:00.000-05:00

This makes 2 pizza crusts.
Ingredients:
1/2 cup warm water
2 1/4 teaspoons instant yeast
1 1/4 cups room temperature water
2 tablespoons olive oil
4 cups bread flour
1 1/2 teaspoons salt
olive oil
bread flour

Directions:
Place the warm water in a bowl. Sprinkle and mix in the yeast and let sit until the yeast is dissolved. Stir in the room temperature water and oil.
Combine the bread flour and salt in a mixing bowl. Slowly add in the liquid mixture with a flat beater. Mix on a low speed until the dough comes together. Stop the mixer and replace the flat beater with a dough hook. Knead for about 5 minutes, or until the dough is smooth.
Oil a large bowl, form the dough into a ball, and let the dough rise in the oiled bowl until it has doubled in size for about 90-120 minutes.
Once the dough has risen, roll out and divide the dough into 2 equal parts. Use 1/2 of the dough to make 1 pizza.
Source: Annie's Eats

Banana Bread

2011-08-13T14:13:00.000-05:00

Ingredients:
2 eggs
1 cup plus 2 tablespoons sugar
1/2 cup canola oil
2-4 very ripe bananas
2 tablespoons sour cream
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon kosher salt

Directions:
Preheat the oven to 325˚F. Grease a 9x5 loaf pan.
Beat the eggs and sugar together until fluffy.
Slowly pour in the oil on a medium speed. Add the bananas, sour cream, and vanilla.
Sift together the flour, baking soda, cinnamon, and salt. Fold these dry ingredients into the batter until just combined.
Let bake in the oven for about 60-75 minutes, or until golden brown and the center springs back when touched. Let cool for about 30 minutes before taking out of the pan.
Source: adapted from Flour by Joanne Chang

Peach Pie

2011-08-10T10:20:00.000-05:00

Ingredients:
2 pie crusts
2 1/2 pounds peeled and pitted peaches, sliced about 1/4 inch thick
3/4 cup sugar
3 1/2 tablespoons potato starch
3 tablespoons lemon juice
1/4 teaspoon almond extract
1/8 teaspoon salt
3 tablespoons unsalted butter, cut into small pieces
milk or cream

Directions:
Preheat the oven to 425˚F. Line a 9-inch pie pan with 1 of the 9-inch pie crusts.
Combine the peaches, sugar, potato starch, lemon juice, almond extract, and salt in a medium sized bowl. Let sit for 15 minutes, stirring occasionally. Place the filling evenly in the bottom pie crust and dot with the butter pieces.
Cover with a lattice top using the 2nd pie crust, and brush lightly with the milk or cream. Place a pie crust shield over the edges of the pie and let bake in the oven for about 55 minutes.
Source: The Joy of Cooking

Zucchini Bread

2011-08-09T23:23:00.000-05:00

Ingredients:
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon ground cinnamon
3/4 cup sugar
2 large eggs, beaten
1/2 cup canola oil
1 teaspoon pure vanilla extract
1/2 teaspoon salt
2 cups grated zucchini
1 1/2 cups ground pecans

Directions:
Preheat the oven to 350˚F. Grease a 9x5-inch loaf pan.
Combine the flour, baking soda, baking powder, and ground cinnamon.
Blend the sugar, eggs, oil, vanilla, and salt in a mixing bowl. Fold in the dry ingredients, and then fold in the zucchini and pecans.
Place the batter in the prepared loaf pan and let bake in the oven for about 45 minutes. Let cool.
Source: The Joy of Cooking

Gateau au Chocolat with Creme Anglaise

2011-08-07T23:44:00.000-05:00

Gateau au Chocolate
Ingredients:
8 ounces Ghirardelli semi-sweet chocolate, broken into pieces
8 ounces Ghirardelli 60% cacao bittersweet chocolate, broken into pieces
1 cup unsalted butter
6 large eggs

Directions:
Preheat the oven to 425˚F. Thoroughly butter an 8-inch springform pan. Cut a circle of parchment the size of the springform pan and place in the bottom of the pan. Butter the parchment once it is in the bottom of the pan. Place heavy duty aluminum foil around the outside of the pan. Cut a circle slightly larger than the pan out of heavy duty aluminum foil. Butter one side of the aluminum foil and set aside.
Place a large metal bowl over a pot of hot water. The bottom of the metal bowl should not be touching the water. Place the chocolate and butter in the metal bowl and let stand, stirring occasionally, until smooth and melted. Take the bowl off the water and let cool for about 5 minutes.
Place a mixing bowl over a pot of simmering water. Place the eggs in the bowl, stirring constantly to prevent curdling, until just warm to the touch. Remove the mixing bowl with the eggs from the heat and beat with a mixer on a high speed until the eggs have tripled in volume and soft peaks form.
Fold half of the beaten eggs into the chocolate mixture with a rubber spatula until they are almost incorporated. Fold in the other half of the beaten eggs until no streaks remain. Make sure there is no chocolate left at the bottom of the bowl.
Place this mixture into the prepared springform pan. Place the springform pan into a larger pan filled with very hot water. Place in the oven and let bake for 5 minutes. Place the buttered aluminum foil circle loosely on top of the springform pan and let bake 10 minutes. Make sure the buttered side of the foil is facing down.
Once the cake is done baking, take the aluminum foil surrounding the pan off and let cool for 45 minutes. Cover the pan with plastic wrap and refrigerate for 3 hours.
Store refrigerated.
Source: Katherine Evans

Creme Anglaise
Ingredients:
2 cups whipping cream
1/4 cup sugar
1 tablespoon pure vanilla bean paste
6 egg yolks

Directions:
Combine the cream and the sugar in a heavy saucepan. Add the vanilla bean paste and bring just to a boil over medium-low heat.
Whisk the egg yolks in a medium bowl. Whisk in the cream gradually, 1/4 cup at a time, to prevent curdling. Return the mixture to the saucepan and cook until thickened for about 5 minutes, stirring constantly. Strain into a bowl and refrigerate until chilled.
Serve with the gateau au chocolate.
Source: Katherine Evans

Naan

2011-07-24T22:42:00.000-05:00

Ingredients:
1 cup warm water
1 1/2 teaspoons sugar
1 1/2 teaspoons yeast
3 cups all-purpose flour
1 teaspoon salt
3 tablespoons plain yogurt
6 tablespoons unsalted butter, room temperature
about 3 tablespoons unsalted butter, melted

Directions:
Place the warm water in a medium sized bowl. Add the sugar to the water, and then sprinkle the yeast on top of the water and sugar. Mix lightly together and let sit for 10 minutes.
Add the flour and salt and mix well. Then, add yogurt and unsalted butter and mix until a dough forms. Knead this dough until it is smooth.
Place the dough in a large greased bowl and cover with a damp towel. Place in a warm place (I always prefer a spot in the sun) and let rise for about 2 hours.
Once the dough has risen, place on a floured surface and knead for 10 minutes. Divide the dough into about 6 balls before rolling into circles.
Lightly grease a small skillet with a little bit of the melted butter. Grease both sides of all of the rolled out balls with the butter before placing on the skillet. Let each side of the dough cook until it becomes a light brown color.
Source: adapted from Closet Cooking.

Tastes great with Chicken Tikka Masala!

Chicken Tikka Masala

2011-07-24T22:26:00.000-05:00

Ingredients:
3-4 chicken breasts
salt
ground coriander
ground cumin
1/2 cup plain yogurt
2 tablespoons unsalted butter
1 large onion, chopped
4 garlic cloves, minced
about a 2 inch piece of ginger, minced
1 tablespoon salt
3 tablespoons Garam Masala (If you cannot find Garam Masala, take 3 tablespoons of a mixture of 1 tablespoon ground coriander, 1 tablespoon ground black pepper, 1 tablespoon ground cayenne pepper, 1/4 teaspoon fennel seed, 1 tablespoon ground ginger, and 1 tablespoon ground cardamom)
28 ounces crushed tomatoes
1 tablespoon sugar
1 1/2 cups heavy cream
2 cups basmati rice
1/2 cup chopped cilantro

Directions:
Preheat the oven to 350˚F on the broil setting. Line a baking sheet with aluminum foil and place a wire cooling rack on top of the foil.
Season the chicken with salt, coriander, and cumin on both sides. Cover the seasoned chicken with the plain yogurt and place on the wire cooling rack. Place in the oven about 10 inches under the broiler, cooking the chicken about 5-7 minutes on each side.

Melt the butter on the stove over medium heat. Add the onion and cook until lightly browned. Then, add the garlic, ginger, and salt and let cook. Add the Garam Masala (or the alternative mixture if you don't have/can't find it). Next, add the tomatoes and the sugar. Let simmer for about 6 minutes.
Meanwhile, cook 2 cups basmati rice according to the directions on the packaging.
Add the heavy cream to the sauce and stir until well combined. Cut the cooked chicken into small pieces before adding. Finally, add the cilantro.
Source: adapted from The Pioneer Woman.

Tastes great with Naan!

Fresh Cherry Pie

2011-07-22T13:05:00.000-05:00

Ingredients:
2 pie crusts
5 cups Bing cherries
3/4 cup sugar
3 tablespoons potato starch
2 tablespoons water
1 tablespoon lemon juice
1/4 teaspoon almond extract
3 tablespoons unsalted butter, cut into small pieces

Directions:
Preheat the oven to 425˚F. Make 2 pie crusts, one for the bottom, and one for the lattice top. Place 1 crust firmly in a pie pan.

Combine the cherries, sugar, potato starch, water, lemon juice, and almond extract in a bowl and let stand for 15 minutes. Place this in the bottom of the prepared crust.

Place the butter over the cherry mixture.

Cover with a lattice top using the 2nd pie crust.

Place a pie crush shield over the edges of the pie and bake in the oven for about 55 minutes. Once done, let cool.
Source: The Joy of Cooking

Pie Crust

2011-07-22T12:22:00.000-05:00

This makes 1 9 inch pie crust.
Ingredients:
1 1/4 cup all purpose flour
1 tablespoon sugar
1/4 teaspoon salt
1/2 cup cold unsalted butter, cut into 1/4 inch cubes
3 tablespoons very cold water

Directions:
Stir the flour, sugar, and salt together in a large mixing bowl. Add the butter and coat with the flour mixture.

Mix on a medium-low speed with a flat beater until the texture of the mixture resembles coarse crumbs. Make sure the butter pieces are no larger than small peas.

Add the water and mix on a low speed until the dough comes together.

Roll into a ball on a floured surface.

Roll out flat.

Rub flour on both sides of the rolled out crust and place in a pie pan.
Source: Williams Sonoma

Spinach Quiche

2011-07-21T22:05:00.000-05:00

Ingredients:
1 pie crust
1 tablespoon butter
2 garlic cloves, minced
1/2 white onion, chopped
10 ounces spinach
flour
1/2 cup grated Swiss cheese
1/2 cup grated Parmesan cheese
1/2 cup evaporated milk
1/2 cup cottage cheese
4 eggs
1/4 teaspoon pepper
1/2 teaspoon salt

Directions:
Preheat the oven until 375˚F. Press 1 pie crust firmly in a pie pan.
Melt the butter with the onion and garlic on low heat until the garlic and onion are translucent. Stir in the spinach and cook for about 5 minutes.
Beat the evaporated milk, cottage cheese, eggs, pepper, and salt in a medium sized bowl.
Place the Swiss cheese and the Parmesan cheese over the bottom of the pie crust. Place the spinach mixture over the cheese. Place the egg mixture over the spinach mixture.
Place in the oven for about 50 minutes.

Chili

2011-07-20T21:55:00.000-05:00

Ingredients:
3 cloves garlic, minced
1 medium onion, diced
2 tablespoons olive oil
1 lb ground turkey
1 package dry ranch
2 packages taco seasoning
2 cans diced tomatoes
1 can diced green chiles
1 can black beans
1 can kidney beans
1 can pinto beans
1 can white shoepeg corn
1 bean can full of water

Directions:
Place the garlic, onion, and olive oil in a large pot and saute until tender. Add the turkey, ranch, and taco seasoning. Mix with the garlic, onion, and olive oil until the turkey is brown. Once the turkey is brown, add the tomatoes and green chiles. Drain the black beans, kidney beans, pinto beans, and corn and add to the pot. Fill 1 bean can with water and add to the pot. Let cook for about 20 minutes, stirring occasionally.

Caramel Cake with Caramel Icing and Vanilla Buttercream

2011-07-18T12:47:00.000-05:00

Caramel Cake
Ingredients:
1 package (18.25 ounces) white cake mix
1 cup milk
1/2 cup butter, melted
3 large eggs
2 teaspoons pure vanilla extract

Directions:
Preheat the oven to 350°F. Grease 2 9-inch round cake pans.
Place the cake mix, milk, butter, eggs, and vanilla extract in a large mixing bowl. Beat with an electric mixer on a low speed, gradually increasing to a medium speed, until well blended.
Divide the batter evenly between the 2 cake pans and place in the oven for about 27 minutes.
Source: The Cake Mix Doctor

Caramel Icing
Ingredients:
1/2 cup butter
1/2 cup packed light brown sugar
1/2 cup packed dark brown sugar
1/4 cup milk
2 cups confectioner's sugar, sifted
1 teaspoon pure vanilla extract

Directions:
Place the butter, light brown sugar, and dark brown sugar in a medium sized saucepan over medium heat. Stir and cook until the mixture comes to a boil, about 2 minutes. Add the milk, stir, bring the mixture back to a boil, and remove the pan from the heat. Add the confectioner's sugar and vanilla extract. Beat with a wooden spoon until smooth.
Use immediately to frost the cake only in the middle and on the top. If the frosting hardens, place back over low heat and stir until soft.
Source: adapted from The Cake Mix Doctor

Vanilla Buttercream
Ingredients (make sure they are all at room temperature):
1/2 (1 stick) cup butter
3 3/4 cups confectioner's sugar, sifted
3 tablespoons milk
2 1/2 teaspoons pure vanilla extract

Directions:
Place the butter in a mixing bowl. Beat on a medium speed until fluffy. Add the confectioner's sugar, milk, and vanilla extract and beat until well blended, starting on a low speed and gradually increasing to a high speed, scraping the sides of the bowl every so often. If the frosting is too stiff, add just a bit more milk.
Pipe only onto the sides of the cake.
Source: adapted from The Cake Mix Doctor

Chocolate Cake with Chocolate Frosting

2011-07-17T23:48:00.000-05:00

Chocolate Cake
Ingredients:
1 package (18.25 ounces) triple chocolate fudge cake mix
8 ounces cream cheese, room temperature
1/2 cup water
1/2 cup canola oil
1/4 cup sugar
4 eggs
2 teaspoons vanilla extract
1 1/2 cups semisweet chocolate chips

Directions:
Preheat the oven to 325°F. Grease 2 9-inch round cake pans.
Place the cake mix, cream cheese, water, oil, sugar, eggs, and vanilla extract in a large mixing bowl. Mix ingredients on a medium speed until well blended. Fold in the chocolate chips with a rubber spatula. Divide the batter evenly between 2 cake pans and place in the oven for about 30 minutes.
Meanwhile, make the frosting.
Source: adapted from The Cake Mix Doctor

Chocolate Frosting
Ingredients:
1 cup semisweet chocolate chips
1/2 cup half and half
1 cup butter
2 1/2 cups confectioner's sugar, sifted

Directions:
Place the chocolate chips, half and half, and butter in a medium sized saucepan over medium heat. Stir constantly until the butter and chocolate melt and the mixture thickens. Remove the pan from the heat.
Whisk the confectioner's sugar into the chocolate mixture until smooth. Place this mixture in a large mixing bowl and place in the refrigerator until completely cooled. Once the mixture has cooled, beat on a high speed until smooth and easy to spread.
Frost the cake.
Source: adapted from The Cake Mix Doctor

Chocolate Cupcakes with Vanilla Buttercream

2011-07-17T23:32:00.000-05:00

Chocolate Cupcakes
Ingredients:
1 package (18.25 ounces) triple chocolate fudge cake mix
8 ounces cream cheese, room temperature
1/2 cup water
1/2 cup canola oil
1/4 cup sugar
4 large eggs
2 teaspoons pure vanilla extract
1 cup semisweet chocolate chips

Directions:
Preheat the oven to 325°F. Line 24 cupcake molds with 24 cupcake liners.
Place the cake mix, cream cheese, water, vegetable oil, sugar, eggs, and vanilla extract in a large mixing bowl. Mix ingredients on a medium speed until well combined. Fold in the chocolate chips with a rubber spatula.
Place the batter in the cupcake liners with an ice cream scoop.
Let bake in the oven for about 10-15 minutes.
Meanwhile, make the buttercream.
Source: adapted from The Cake Mix Doctor

Vanilla Buttercream
Ingredients:
1/2 cup butter, room temperature
3 3/4 cups confectioner's sugar, sifted
3 tablespoons milk
2 1/2 teaspoons pure vanilla extract

Directions:
Place the butter in a mixing bowl. Beat on a medium speed until fluffy. Add the confectioner's sugar, milk, and vanilla extract and beat until well blended, starting on a low speed and gradually increasing to a high speed, scraping the sides of the bowl every so often. If the frosting is too stiff, add just a bit more milk.
Frost the cupcakes.
Source: adapted from The Cake Mix Doctor

Chocolate Nut Bars

2011-07-12T13:39:00.000-05:00

Ingredients:

1 3/4 cup all purpose flour

1 cup sugar

1/4 cup cocoa powder

1/2 cup butter, cut into small pieces at room temperature

1 egg

1 can (14 ounces) sweetened condensed milk

2 cups semi sweet chocolate chips

1 cup chopped pecans or walnuts

Directions:

Preheat the oven to 350°F. Grease a 13x9 inch pan.

Sift the flour, sugar, and cocoa together into a large bowl. Add the butter to the mixture and stir until the mixture resembles small crumbs. Add the egg and mix well. Set 1 1/2 cups of the mixture aside and press the rest into the pan. Bake this in the oven for 10 minutes.

Place the sweetened condensed milk and 1 cup of the chocolate chips in a medium bowl. Stir this mixture before placing it in the microwave for 1-1 1/2 minutes, or until the chocolate is melted and the mixture is smooth. Pour this evenly over the crust. Add the nuts and remaining chocolate chips to the set aside crumb mixture. Sprinkle this mixture evenly over the top of the chocolate and sweetened condensed milk.

Bake this in the oven for about 25 minutes. When done baking, allow to cool completely before cutting into bars.
Source: adapted from Hershey's Recipe Collection

Oyster Crackers

2011-07-10T13:25:00.000-05:00

Ingredients:
3/4 cup canola oil
1 envelope (1 ounce) dry ranch dressing
1/2 teaspoon dill
1/4 teaspoon lemon pepper
1/4 teaspoon garlic powder
14 ounces oyster crackers

Directions:
Combine the canola oil, ranch dressing, dill, lemon pepper, and garlic powder in a jar. Shake these ingredients in the jar until they are well combined.
Place the oyster crackers in a large bowl. Pour the oil mixture over the crackers. Stir the crackers and the oil mixture together with a rubber spatula until all of the crackers are coated. Stir the crackers every 15 minutes for 2 hours.

Chicken and Orzo

2011-07-05T21:13:00.000-05:00

Ingredients:
1 pound chicken
1 cup chopped tomatoes
5 cloves garlic
1/4 cup olive oil
salt
pepper
1 lb orzo
4 cups chicken broth or water

Directions:
Preheat the oven to 350°F.
Wash, dry, and cut the chicken into about 6 pieces. Place the chicken in a 9x13 pan. Season the chicken with salt and pepper on both sides. Then, place the tomatoes and garlic on top of the chicken. Pour the olive oil over the chicken. Place in the oven for 45 minutes.
Once the chicken has baked in the oven, pour either the chicken broth or water in the pan along with the orzo. Cook in the oven for 15 minutes or until the mixture starts bubbling.
Source: adapted from Eleni Melirrytos

Spanakopita

2011-07-01T11:28:00.000-05:00

Ingredients:
4 eggs
salt
pepper
1 cup olive oil
24 ounces spinach
1 large leek
4 green onions
1/2 cup dill
5 garlic cloves
12 ounces feta cheese
1 package (1 lb) phyllo dough

Directions:
Beat the eggs in a large bowl with salt, pepper, and the olive oil. Finely chop the spinach, leek, green onions, dill, and garlic. Place these ingredients in the bowl with the egg mixture. Add the feta cheese and mix all of the ingredients together.
Preheat the oven to 350˚F. Brush the sides and bottom of a large 9x13 pan with olive oil. Roll out half of the phyllo dough and place under a damp cloth. Place one sheet of phyllo in the pan, and brush with olive oil. Repeat this process with half of the phyllo dough. Then, spread the spinach mixture evenly in the pan and continue layering and brushing the rest of the phyllo dough with olive oil.
Once done, cut into triangle or rectangular pieces and place in the oven for about an hour, or until the dough is evenly browned.
Source: adapted from Eleni Melirrytos

Banana Peanut Butter Chocolate Cupcakes with Vanilla Buttercream

2011-07-01T10:42:00.000-05:00

Banana Peanut Butter Chocolate Cupcakes

Ingredients:

1 package (18.25 ounces) plain yellow cake mix

1/2 cup packed light brown sugar

2-4 very ripe bananas

3/4 cup buttermilk

1/2 cup canola oil

2 large eggs

1 1/2 teaspoons ground cinnamon

peanut butter chips

chocolate chips

flour

water

Directions:

Preheat the oven to 350˚F. Line 2 cupcake pans with 12 molds each with 24 cupcake liners. The cupcake liners and toppers I am using are from Williams Sonoma.

Place all of the ingredients in a mixing bowl and mix together until they are blended. Start on a low speed, and then gradually increase to a higher speed. Place the batter evenly in the 24 cupcake liners.

Place a generous amount of chocolate chips and peanut butter chips in a bowl with a little bit of water. Add enough flour to coat all of the chips. Evenly distribute these chips to the tops of the cupcakes.

Place the cupcake pans in the oven for about 15 minutes to bake.

Meanwhile, make the buttercream.
Source: adapted from The Cake Mix Doctor

Vanilla Buttercream

Ingredients:

1/2 cup butter, room temperature

3 3/4 cup confectioner's sugar, sifted

3 tablespoons milk

2 1/2 teaspoons vanilla extract

Directions:

Place the butter in a mixing bowl. Beat on a medium speed until fluffy. Add the confectioner's sugar, milk, and vanilla extract and beat until well blended, scraping the sides of the mixing bowl every so often. Start on a low speed, and gradually increase to high speed. If the frosting is too stiff, add just a little bit more milk.
Frost the cupcakes.
Source: adapted from The Cake Mix Doctor

Turkey Burgers

2011-06-28T21:33:00.000-05:00

Ingredients:
1 lb lean ground turkey
1 tablespoon horseradish
1 tablespoon McCormick Montreal Steak seasoning
1 1/2 tablespoons chopped onion
1/2 cup sharp cheddar cheese
olive oil

Directions:
Combine and mix the ingredients in a medium sized bowl. Place a tablespoon of olive oil into a medium sized skillet on a stove over medium heat. Make four round balls out of the turkey mixture and place in the skillet. Cook until the sides start to brown. Flip them over to let them cook on the other side. Serve with crispy bread and your favorite condiments (or none, if you're like me).

Source: adapted from Rachael Ray

Chocolate Crinkle Cookies

2011-06-28T12:34:00.000-05:00

Daniel's favorite...

Ingredients:
1/3 cup water
4 tablespoons butter, melted
1 package (18.25 ounces) Betty Crocker triple chocolate fudge cake mix
1 large egg
3/4 cup semisweet chocolate chips
confectioner's sugar

Directions:
Preheat the oven to 350˚F.
Place the water, butter, cake mix, and egg in a large mixing bowl. Blend with an electric mixer on low speed for about 1 minute. Stop the mixer and scrape the sides of the bowl with a rubber spatula. Beat for a minute longer on medium speed. This dough will be thick. Fold in the chocolate chips with a rubber spatula until well distributed.
Place a silicone baking mat on a cookie sheet or lightly grease the cookie sheet.
Form the cookie dough into small balls. Roll these balls in confectioner's sugar and place on the silicone baking mat or cookie sheet.
Bake the cookies for about 10-12 minutes.
Once the cookies are done baking, let them rest for about a minute before placing them on wire racks to cool. Store in an airtight container.
Source: adapted from The Cake Mix Doctor

Madeleines

2011-06-27T23:32:00.000-05:00

Ingredients:

1 1/2 cups sifted cake flour

1 1/2 teaspoon baking powder

1/4 teaspoon salt

3/4 cup unsalted butter, cut into small pieces at room temperature (I like to leave it in the oven overnight to soften)

3 large eggs

1 large egg yolk

3/4 cup sugar

1 1/2 teaspoons vanilla

Directions:

Sift the cake flour, baking powder, and salt into a small bowl. Set aside.

Mash and beat the butter in a medium sized bowl with a wooden spoon or a rubber spatula until it is the consistency of mayonnaise.

Beat the eggs, egg yolk, sugar, and vanilla with an electric mixer in a large bowl on high speed until it is thick and pale yellow. Sift the flour mixture into the egg mixture and fold in with a rubber spatula. Fold a dollop of the egg mixture into the butter, and then fold the butter mixture into the egg mixture with a rubber spatula. Let this batter sit for at least 30 minutes.

Preheat the oven to 450˚F. Grease 2 madeleines pans with 12 molds each with butter. Fill the molds about three-quarters of the way and place in the oven. Bake until the tops of the madeleines are golden and the edges are golden brown, about 6-7 minutes. Immediately take each madeleine out of the mold when done baking and place on a wire rack to cool. These are best the day they are made. Store in an airtight container.

Source: adapted from The Joy of Cooking

Chocolate Macarons

2011-06-20T00:13:00.000-05:00