This is the time of year when I love to bake cookies. I love surprising my kids with some homemade cookies after school every now and then. It’s also the time of year when we all start craving pumpkin. These Pumpkin Sandwich Cookies with Maple Cream Cheese Frosting are the perfect fall treat. The Jell-O Pumpkin Spice Pudding Mix is seasonal so you may want to stock up before it’s gone....
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These tahini swirl brownies are a riff on what I consider the greatest brownie recipe—I find myself coming back to it again and again and again. I’m obviously talking about Smitten Kitchen’s classic brownies. It all goes down in one bowl and it is as simple as they come, with flour, butter, unsweetened chocolate, sugar, vanilla, eggs, and salt. No rising agents, no shopping for chocolate in a variety of percentages—just one kind of the good stuff....
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Easy Chicken Breast Recipes Chicken is always a winner for dinner! Boneless skinless chicken breasts are one of the most versatile cuts of meat to work with in recipes. The white meat, when cooked right, makes a tender and juicy main dish. Leftovers are delicious cut up in salads and soups. It’s definitely easy to get into a rut when it comes to chicken breast recipes. Everyone has their one or two chicken recipes that they like and they just stick with those....
Dotted with spices and plump raisins, it’s a cross between pickled beets and an English-style chutney (the sweet-tart goopy kind). Fantastic with cheese plates, it’s also excellent tossed with green salads or spooned over the kind of grown-up sandwiches (open-faced braunschweiger or liverwurst) I turned my nose up at when I was a kid. If pickled beets are your thing, try this beet chutney. Since the beets are diced into small cubes, it’s easy to dole out with a spoon; you’ll soon find it becoming one of your favorite condiments....
It’s comforting to know that Szewczyk is a food stylist and that he was adamant about working with one particular photographer on the book: Chelsea Kyle, whose food photos are hyper-stylized and hyper-appealing. In other words, this showstopper isn’t the work of mere mortals, but professional artists working their magic. It is also comforting that despite the next-level art that would make “Cookies” a killer coffee table book, the recipes are truly approachable....
Easy Chocolate Buttercream Frosting I have been trying to perfect an easy Chocolate Buttercream Frosting for years, and I have finally nailed it. I tried so many recipes and there was always something wrong. Either it was too gritty, too sweet, too runny, or not pipe-able – or sometimes a combination! Then I found some great tips from Veena Azmanov and made some adjustments (she is like the frosting queen and has so many helpful tips)....
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Gluten Free Pancakes These gluten free pancakes are one of the first things that made me feel like I could still eat delicious food after being told by my doctor that I’m allergic to wheat and now have to eat completely gluten free. I admit, I was a little devastated, as many of my favorite foods have wheat. But after coming to grips with it and doing a little research I realized that although I can’t have wheat, there are still ways to create alternative yummy recipes of the foods that I love....
Haupia When I lived in Hawaii, haupia was EVERYWHERE and I didn’t mind one bit. In fact, I couldn’t get enough of it. I loved the Haupia Pie at Ted’s Bakery, haupia ice cream at the Seasider at BYU-H (still my favorite ice cream to this day), haupia-filled malasada’s at Leonard’s, haupia hand pies from McDonalds (please McDonalds, bring this to the mainland!), and even just plain haupia squares from Foodland or the Polynesian Cultural Center....
But if you’re looking for maximum flavor and texture, the way you slice your meat is just as important as how you season it. Thin Strips Yield More Flavor and Texture You’re probably familiar with recipes that instruct you to cut your chicken or steak into one-inch pieces before skewering. Uniform chunks of meat cook evenly, so that’s something. But another technique will yield even more flavor and texture: slicing your meat or vegetables into thin strips!...
The Four Types of Glasses You Need for Cocktails Glassware is where aesthetic taste meets hard needs like volume – serving with ice? topping with bubbles? – and softer needs, like an ability to deliver aroma or maintain temperature. The approximate cost for supplying your home bar with the glassware and equipment to make dozens of cocktails is between $50 and $65. These four glass types would do, in a pinch, for nearly every cocktail you’re likely to try, at least for a while....
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Fresh tomatoes, fresh chopped herbs, a few shallots, lemon juice, balsamic vinegar, and olive oil make a perfect sauce to accompany baked salmon fillets. Then put them into ice water for 1 minute. Drain the tomatoes and peel off and discard the skin. Cut the tomatoes into quarters, remove the core and seeds, and dice the flesh. Bake until salmon is barely cooked through and lightly browned on the edges, 8-12 minutes, depending on the thickness of the salmon fillets....
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A few weeks ago I had some leftover olive tapenade from another cooking experiment and decided to toss it in with the sautéing chard. Wow, what a combo! We’re used to cooking up our greens with bacon, the bacon countering the bitterness of the greens. Well, oddly the olives and capers seem to do the same thing here, providing an earthy richness and a perky saltiness to balance the bitter of the green....
