Monday, November 17, 2014
It's been SO chilly here in Dallas this past week, and all I want to do is bundle up with Gilmore Girls on Netflix and one (or two) of these little chocolate cakes.
These miniature cakes are absolutely perfect - not too sweet, a bit dense and decadent, and just the right size. These would be ideal for entertaining, too - just whip up the batter, pour it into the baking tin, and keep in the fridge until it's time for dessert. In 20 minutes you'll have fresh, warm chocolate cakes. You'll be a hero!
Little French Fudge Cakes (from The Splendid Table's How to Eat Supper)
makes 6 cupcakes
one (3.5-4 oz.) bittersweet chocolate bar, broken up into small pieces
1 1/2 oz. unsweetened chocolate, broken up
5 tablespoons unsalted butter
1 teaspoon ground cinnamon
1 1/2 teaspoons vanilla extract
2 large eggs plus 1 yolk
1/2 cup plus 2 tablespoons sugar
1/8 teaspoon salt
3 tablespoons all-purpose flour
half of a 3.5-4 oz. bittersweet chocolate bar, broken up
Preheat oven to 375 degrees F. Butter a 6-cup cupcake tin.
Combine the bittersweet chocolate, unsweetened chocolate, and butter in a microwave-safe bowl. Microwave for 2-3 minutes at medium-low power.
In a large mixing bowl, whisk together the cinnamon, vanilla, eggs and yolk, sugar, and salt. Add the flour and stir until combined. Add the butter/chocolate mixture and whisk until smooth. Stir in the extra bittersweet chocolate pieces. Fill the cupcake pan 3/4 full with the batter.
Bake for 18 minutes. Remove from the oven and cool for 5-10 minutes on a wire rack before serving warm.
Monday, October 27, 2014
I can't even begin to describe how crazy I am about Joy the Baker's new cookbook, Homemade Decadence! I have a list a mile long of sweets I want to make, but this savory breakfast grilled cheese stood out to me as an omg-I-need-to-make-this-now situation.
The brie-cherry-ham-mustard flavors are decadent, a little sweet, and just all-out fantastic. All that between two buttery slices of brioche... HEAVENLY!
Breakfast Grilled Cheese (from Homemade Decadence)
makes 1 sandwich
2 slices brioche bread
1 tablespoon whole grain mustard
about 3 slices black forest ham
1 tablespoon cherry jam
2 oz. brie, sliced into thin pieces
butter, for the pan
First, assemble the sandwich: spread the mustard on one slice of bread and the cherry jam on the other. Pile the ham on top of the mustard, and the brie on top of the cherry jam. Sandwich the slices together.
Melt a bit of butter in a medium skillet over medium-low heat. Add the sandwich and cook until golden brown and crispy on both sides, about 6 minutes.
Cut into slices and enjoy immediately!
Sunday, October 19, 2014
Hi, hi! I promise I'm still alive over here. The fall has continued to be busy, and I'm not in the kitchen or in this space nearly as often as I'd like to be. But I have managed to squeeze in some fall baking!
While I'm not one to go pumpkin crazy, nothing quite makes the house smell like fall like fresh pumpkin bread in the oven. I whipped up this ginger-spiked loaf this weekend, and it was lovely. Not too sweet, a little spicy, just so right.
Note: this recipe makes 2 loaves of pumpkin bread... nothing wrong with that!
Ginger Pumpkin Bread with Walnuts (adapted from Martha Stewart)
yields 2 loaves
1 1/2 sticks (12 tablespoons) unsalted butter, melted, plus more for the pan
2 1/2 cups all-purpose flour, plus more for the pan
2 teaspoons baking powder
2 teaspoons ground ginger
1 teaspoon kosher salt
1 cup sugar
1 cup light brown sugar
1 15-oz. can pumpkin puree
3 large eggs
2/3 cup walnuts, roughly chopped
Preheat oven to 375 degrees. Butter and flour two 9x5 loaf pans and set aside.
In a large bowl, whisk together flour, baking powder, ginger, and salt. In a separate bowl, whisk together the sugars, pumpkin, butter, and eggs. Add the flour mixture and stir until combined.
Divide the batter between the two loaf pans. Top with walnuts. Bake 45-55 minutes, or until a toothpick inserted into the loaf comes out clean. Allow to cool in the pans for 10 minutes, then carefully invert to a wire rack to cool completely. Serve warm!
Sunday, September 28, 2014
Now that it's officially fall, there are more amazing cookbooks coming out than I can possibly keep up with. I've got wayyy too many on my wish list (this and this at the top!). My first fall cookbook purchase was Easy Gourmet - and what a good buy it was! The photography and design are gorgeous, and the recipes are simple yet fresh and original.
These crispy quinoa cakes are from the breakfast section of the book, but we enjoyed these for dinner and many subsequent snacks. They are nutty and crispy and even better with a fried egg and sriracha on top (because, really, what isn't?).
Crispy Quinoa Cakes with Peas (adapted from Easy Gourmet)
1 cup cooked quinoa
1 cup frozen peas, thawed
1/3 grated pecorino
1/2 teaspoon dried dill
1/4 cup panko bread crumbs
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
pinch of cayenne
3 large eggs
optional for topping: fried eggs, sriracha
In a large bowl, combine the quinoa, peas, pecorino, dill, bread crumbs, salt, pepper, cayenne and eggs. Form mixture into
Heat a bit of olive oil in a large pan over medium heat. Use a 1/4 cup measuring cup to scoop mixture onto the pan and cook until browned and crispy on each side, 6-8 minutes.
Serve with a fried egg on top and sriracha, if desired.
Tuesday, September 23, 2014
We spent the past weekend in New Orleans, taking in the sounds of the streets (they are my favorite), the beautiful architecture, and - of course - the incredible food. Every meal in New Orleans feels like a stand-out meal, but our best one this trip was dinner at La Petit Grocery. Every dish we had there was delicious (blue crab beignets, what?!), including a handmade pappardelle with braised lamb that was to. die. for.
Here's my quick, weeknight, I-already-miss-New-Orleans version of that dish.
Pappardelle with Lamb Ragu (adapted from Nigellissima)
1 1/2 tablespoons garlic-infused olive oil
1/2 cup chopped onion
1 tablespoon chopped fresh mint (plus more for serving)
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
1/2 lb. ground lamb
one 14 oz. can diced tomatoes
2 teaspoons currant jelly
1 1/2 teaspoons worcestershire sauce
kosher salt and freshly ground black pepper
8 oz. egg pappardelle
Heat the oil in a large skillet over medium heat. Add the onion and cook for 2-3 minutes, until softened. Add the mint, oregano, and red pepper and toast for 30 seconds or so. Add the lamb and cook until it has lost its pinkness, breaking up with a wooden spatula as it cooks.
Add the tomatoes, jelly, worcestershire, and a bit of salt and pepper. Bring to a bubble, then lower the heat and simmer for about 30 minutes (or until the sauce has thickened well), stirring occasionally.
While the sauce is simmering, bring a large pot of water to a boil. Salt well, then cook the pappardelle according to the package directions. Drain, then add to the pan with the lamb ragu. Stir to incorporate the ragu and pasta. Serve in bowls with lots of fresh mint on top.
Sunday, September 14, 2014
I KNOW. Pumpkin spice everything is already dominating the food world. But I'm still loving the late summer produce that we're getting from our CSA! Let's hang on to summer for one more recipe, yes?
This quick, easy little cake is perfect for breakfast, a snack, or alongside some vanilla ice cream for an indulgent dessert. It's the perfect sweet-but-not-too-sweet treat. Make this before summer officially ends! Which, despite what Starbucks is telling you, isn't for another week. :)
Blueberry Cornmeal Butter Cake (from the Smitten Kitchen Cookbook)
makes one 8x8-inch cake
for the cake, you'll need:
8 tablespoons (1 stick) unsalted butter, at room temperature
1 cup all-purpose flour
1/2 cup cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
2 large eggs
1/4 teaspoon vanilla
zest of 1 lemon
1/3 cup sour cream
2 cups blueberries
for the streusel, you'll need:
1/2 cup sugar
6 tablespoons all-purpose flour
2 tablespoons cornmeal
1/4 teaspoon cinnamon
pinch of salt
2 tablespoons unsalted butter, cut into pieces
Preheat oven to 350 degrees F. Line the bottom and an 8x8 pan with parchment, then coat with butter and flour the bottom and sides.
Whisk the flour, cornmeal, baking powder, and salt in a bowl.
Beat the butter and sugar in the bowl of a stand mixer, fitted with the paddle attachment, beat the butter and sugar until light and fluffy, 3-5 minutes. Beat in the eggs one at a time, then add the vanilla and lemon zest.
Add a third of the flour mixture and stir until just incorporated. Stir in the sour cream. Stir in another third of the flour mixture. Scrape down the sides of the bowl. Mix the rest of the flour with the blueberries. Gently fold in the blueberry-flour mixture into the batter.
Spread the batter into your prepared pan. In a small bowl, combine the streusel ingredients with a fork, then scatter the mixture over the top of the cake.
Bake for 35-40 minutes, or until the top is golden brown and a tester comes out clean. Cool in pan on a wire rack before turning out to cool completely. Enjoy!
P.S. Remember these darling tea towels from Sunday Drive Designs? Well, now they're venturing into aprons... and the designs are just too. cute. Check out the Kickstarter campaign to check them out, lend your support, and get the first crack at these adorable aprons!
Sunday, September 7, 2014
It's the beginning of the school year, so to say things are busy right now is a bit of an understatement. Meals like this one - which can be enjoyed hot, room temp, or cold, and can be eaten all week long - are just perfect right now.
This quinoa is a new favorite, with its crunchy texture, gorgeous colors, and un.real. dressing. I hope you'll give it a go!
Crunchy Quinoa Salad with Peanut Vinaigrette (just barely adapted from In the Loop)
for the vinaigrette, you'll need:
1/4 cup creamy peanut butter
1 teaspoon grated fresh ginger
3 tablespoons soy sauce
1 tablespoon raw honey
1 tablespoon toasted sesame seeds
1 tablespoon apple cider vinegar
1 teaspoon toasted sesame oil
1 teaspoon olive oil
for the salad, you'll need:
3 cups cooked quinoa
juice of 2 limes
3 cups shredded cabbage
1/2 cup chopped cilantro
1/4 cup diced green onions
1/2 cup roasted, salted peanuts
2 cups cooked, shelled edamame
for serving: lime wedges, avocado, sriracha
Whisk together all of the vinaigrette ingredients until well combined. (You may have to microwave it a bit to thin the peanut butter and honey.)
In a large bowl, stir all of the salad ingredients together. Fold in desired amount of dressing. Taste for seasoning and add salt, pepper, and/or more dressing as necessary.
Serve in bowls with slices of avocado on top and drizzled with as much sriracha as you like.
Monday, September 1, 2014
Happy Labor Day, y'all! Just popping in here briefly today to share this muffins, which would be a perfect last-minute addition to your weekend cookout. They're spicy, super cheesy, come together in no time at all... and seriously delicious!
Hope everyone is enjoying a great holiday!
Glorious Cheddar & Jalapeno Muffins (slightly adapted from Joy the Baker)
yields 12 muffins
1 1/2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon granulated sugar
1/2 teaspoon kosher salt
1 cup skim milk
1 large egg
1/4 cup butter, melted and cooled slightly
3 cups grated sharp cheddar cheese
12 pickled jalapeno round for topping
sea salt and fresh cracked black pepper for topping
Preheat oven to 375 degrees F. Spray a 12-cup muffin tin with cooking spray and set aside.
Whisk flour, baking powder, sugar, and salt in a medium bowl. In another small bowl, whisk together the milk, egg, and melted butter. Add the wet ingredients to the dry ingredients and stir. Just before the mixture is totally combined, add the cheese. Stir until everything is evenly moistened and distributed.
Divide the batter between the prepared muffin tins. Top each with a jalapeno round and sprinkle with sea salt and freshly cracked black pepper.
Bake for 20 minutes. Allow to cool for just a few minutes; these are best served fresh and warm!
Sunday, August 24, 2014
One of our favorite meals from our vacation this summer was at Meat and Bread in Vancouver. We split their signature porchetta and meatball sandwiches, both of which were ridiculously delicious! I'm planning on attempting a recreation of that porchetta sometime in the future, but since Miles hasn't stopped talking about the meatball sandwich for the past month, I decided to start there first.
I made a few changes -- basil pesto rather than gremolata, a simply spicy tomato sauce rather than sambal -- but I have to say, this tasted pretty close to the original! Needless to say, this is definitely going in our regular dinner rotation.
Spicy Meatball Sandwich with Pesto
makes 4 sandwiches
1/2 lb. ground beef
1/2 cup fresh breadcrumbs
1 teaspoon dried basil
1 teaspoon dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon red pepper flakes
1/2 cup red wine
2 1/2 cups tomato puree (like Pomi)
for serving: ciabatta bread, shaved grana padano (or parmesan), basil pesto
Mix beef, breadcrumbs, basil, egg, mustard, salt, and pepper in a large bowl with a fork or your hands. Use your hands to form the mixture into small meatballs (you should end up with about 12).
Heat a bit of olive oil in a large pot over medium-high heat. Working in batches, brown the meatballs on all sides. Set aside on a paper towel-lined plate.
Wipe out the pot, then add a bit more olive oil. Add the garlic, oregano, and red pepper flakes and cook for about 30 seconds, or until the garlic is fragrant and beginning to brown. Stir in the wine and tomatoes.
Add the meatballs to the sauce and cook uncovered for 30-45 minutes over low heat, until the sauce is thick and the meatballs are cooked through.
Serve the meatballs on sliced ciabatta bread with a spread of basil pesto and shaved grana padano or parmesan on top. Enjoy!
Monday, August 18, 2014
I was flipping through this cookbook the other day, trying to figure out something to make for dinner, when this recipe caught my eye. I mean, how could it not? One step? No churn? How had I not seen this before?! That was it -- dinner immediately got put on the back burner and it was time to make ice cream (also a viable dinner option).
This is, without a doubt, the easiest ice cream you will ever make. It was made for Monday. It takes little to no effort, and in the end, you've got a big bowl of ice cream.
One-Step No-Churn Coffee Ice Cream (from Nigellisima)
2/3 cup sweetened condensed milk
2 tablespoons instant espresso powder
2 tablespoons espresso liqueur
1 1/2 cups heavy cream
1x1 pint container (I have these)
Stir together the condensed milk, espresso powder, and liqueur in a bowl. In a separate bowl or in the bowl of a stand mixer, whisk the cream until it reaches soft peaks. Fold the whipped cream into the espresso-milk mixture. Transfer to an airtight container and freeze at least 6 hours and up to overnight.