If you are what you eat, be peanut butter and rainbows. That's what I always say. (I've never actually said that before now).
These cupcakes are incredible. You really need to make them. Promise me that you will do that now?
If you are what you eat, be peanut butter and rainbows. That's what I always say. (I've never actually said that before now).
These cupcakes are incredible. You really need to make them. Promise me that you will do that now?
Oh, so you're doing Whole 30? I've got a better idea for you: eat some chocolate peanut butter out of a peanut butter cookie cup. Go ahead, add some salt on top while you're at it.
While you ponder the pleasure of eating these things, let me explain where I got the brilliant idea for this recipe.
A few months ago I was commissioned to make a recipe for Peanut Butter and Company: peanut butter cookie cups that could be filled with milk. I made that recipe, and it was fantastic.
But in the several times that I made the cookie cups, at a certain point I started to wonder what else I could fill them with. And the best answer was the easiest one: another PB+Co product, their Dark Chocolate Dreams peanut butter. This stuff is so good that you can go to town with it and a spoon, but it's even better when cradled in a peanut butter cookie cup.
So basically, what I am saying is that you should make the peanut butter cookie cups from this recipe, and if you feel like you don't want all of them to be used as vessels for milk, do this instead.
Makes 18 or so
For the cookie cups:
1 jar (give or take) Dark Chocolate Dreams (chocolate peanut butter)
1. Position two racks in the middle position of your oven. Preheat the oven to 350°F. Grab two 12-cup muffin tins, and either line 18 cups (you can do 9 and 9 in each tin, or 12 in one tin and 6 in another) of each with cupcake liners, or generously grease and flour the wells, if not using cupcake liners.
2. In a large bowl, sift together the flour and salt. Set to the side.
3. In a stand mixer fitted with the paddle attachment, cream the butter and peanut butter until silky in texture and totally combined, about 1-2 minutes on high speed.
4. Pause to add the two types of sugar, and mix briefly on low speed and then as the sugar is absorbed, increase the speed to high, mixing until the butter and sugar mixture is fluffy and light. Pause to scrape down the sides of the bowl as needed.
5. Add the eggs, one at a time, mixing briefly to incorporate each one into the mixture.
6. Add the flour mixture to the dough, and mix until incorporated.
7. Scoop 1/4 cup of dough into each cupcake liner or prepped portion of the tin.
8. Bake for 12-15 minutes, or until golden on top. Remove from the oven and transfer to wire racks. They will look like cupcakes.
9. Let cool for about a minute, and then grab a spoon and do something that feels very strange: press the centers of each cupcake-looking portion in, forming a well in the center. Be careful; the cookies are still hot, but it’s important to do this while they are still soft. If you did not use cupcake liners, also run a sharp knife along the edge of each cookie cup to loosen it from the sides.
10. Let the cups cool completely. Once cooled, either invert the pan to remove the cups (if unlined), or remove the cups and remove the liners.
11. Fill each cup with a generous spoonful of Dark Chocolate dreams..
then garnish with a sprinkling of salt. EAT.
Magical unicorn enchanted forest trees. That's what I think they are. (Sun Diego Eats)
Pine tree made of macarons. Wow! (Ice Pandora)
Enchanted forest cupcakes. More mushroom than tree I suppose! (Mucky MacBook)
Tree trunk cookies. Cute! (Pixel Whisk)
Happy Christmas tree cookies. Love the idea of making these year-round. (Yankee Girl Yummies)
Who says it has to be Christmas for a buche de noel? This one looks great. (Food and Wine)
Maple leaf cookies. Sweet! (Martha Stewart)
Magic tree house cake. I love this idea! (Family Fresh Meals)
Where the Wild Things Are Birthday cake. Featuring bark effect. (Sugar Hero)
Cherry blossom cake. Saving this one for cherry blossom season! (Baked Bree)
Carved tree trunk cookies. (CookieCrazie)
Love this gingerbread cake with chocolate trees garnishing the exterior. (B. Britnell)
Book of the week: Sweet Sugar, Sultry Spice: Exotic Flavors to Wake Up Your Baking. Vanilla is great, cinnamon is super. But if you're ready to think outside of the box with flavoring your baked goods, this is a great book to check out. Sumac, za'atar, or cardamom are just some of the interesting spices that you might use in your next batch of goodies!
Why on earth would you drink milk from a cup when you could drink it directly from your cookie?
For my latest recipe for Peanut Butter and Company, I created peanut butter cookie cups with a chocolate "lining" which allows you to pour in milk. You eat it like so: "shoot" the milk, then eat the cookie. It's a very good thing indeed! They're fun to make, and even more fun to eat.
I used to live in Philadelphia, on the same freaking block as the Reading Terminal Market. If you know this market, you know that it's heaven on earth and that living right next to it, you'd probably feel compelled to visit every single day.
I did visit every single day; sometimes, multiple times a day. One of my favorite AM spots was Metropolitan Bakery, and one of my favorite treats offered was the millet muffin.
These morsels are packed with an incredible amount of butter, an assertive amount of sugar, and the nutty little millet balls throughout them add a flavor and texture that makes them completely irresistible.
I found myself craving one of them this week, and was able to locate the recipe online, when Metropolitan Bakery contributed it to a Mother's Day recipe roundup. I whipped them up (they are fast and easy to make) and I need to tell you, they completely satisfied my nostalgia.
According to the recipe headnote, "This is a great recipe to make the night before (up to adding the flour mixture) so that you can have fresh muffins ready in a jiffy the next morning."
You're guaranteed to love this muffin recipe. Since the butter is creamed, they have a distinctly cookie-like finish, with crispy, buttery edges. In spite of all the butter in the recipe I found that when topped with a little ghee, they were even BETTER.
Try this recipe! You will love it.
Makes 12 muffins
(Via Metropolitan Bakery)
Your cocoa questions, answered! Courtesy of me.
How to keep cookies fresh longer. Vital info!
These homemade cinnamon rolls are slightly "lightened up" but they're not TOO virtuous.
Hot milk cake! An old fashioned treat worth discovering.
How to make whole grain bread. I love this recipe.
LAVASH. You will love this stuff.
How to draw cartoon mouths. How else would your characters speak!?
How to mix black paint in watercolor. Helpful!
Nautical painting ideas. Ahoy!
Unicorns, yoga, and old fashioned cakes.
Neighmaste! My latest tank top design. (Society 6)
Hot milk cake. An old fashioned cake worth discovering! (Craftsy)
Watergate cupcakes. (Spicy Southern Kitchen)
Yoga cookie cutters! (Yummi Yogi)
A vintage, 1931 baking powder biscuit recipe. (Prairie Gal Cookin')
The interesting story of Chiffon cake. (CakeSpy)
Vinaterta. Learn what the heck that is! (Tablier taché)
This unicorn jewelry is off the hook amazing. (MysticSwan on Etsy)
Angel food candy. Ever heard of it? (Dine and Dish)
Oatmeal Triblys. These old fashioned cookies look awesome! (The Schmidty Wife)
When's the last time you had divinity? (Sweet & Savory by Shinee)
Old fashioned sour cream cookies. (CakeSpy)
Old fashioned sugar cookies. Perfect. (The Domestic Rebel)
If you're in Philadelphia, please get a unicorn birthday cake. (Whipped Bakeshop)
Book of the week: The Secret Lives of Baked Goods. If you love old fashioned cakes, you'll love this book! Written, of course, by ME.
I despise chopping chocolate. This, right here, is my enemy.
I realize that food bloggers are supposed to have some sort of idealized, Anthropologie photo shoot type of kitchen and CIA-caliber culinary skills, but I am just going to level with you: I'm an awful and messy chocolate chopper.
It's likely because I have never really learned proper knife skills; in my kitchen, when it's time to chop chocolate, it's an ugly hacking scene which always results in a BOM (Big Ol' Mess) in my kitchen.
But guess what, my friends? There's another way.
Yesterday, as I faced with the task of chopping chocolate to make ganache for the bottom level of a pie, the idea of taking out a knife, chopping chocolate, and then cleaning up the inevitable mess I'd make simply seemed insurmountable. It seemed impossible.
But then, a little lightbulb went on over my head. I found myself wondering, "what if I put this big ol' block of chocolate in the oven for a few minutes, and melted it instead?". I figured that if I got the chocolate a bit melty, then I could just pour the hot cream on top of it and it would make an effortless ganache that would require no chopping.
Step 1: I preheated the oven to 200 degrees. Low!
Step 2: I grabbed an oven-safe vessel. I reached for a loaf pan, which in retrospect was probably not the best vessel, but it did work.
Step 3: I put a 6-ounce block of expensive chocolate inside of the vessel. I live for risk!
Step 4: I put it in the oven, and checked on it every few minutes. After about 3-4 minutes, it looked soft and was leaving a little puddle on the bottom of the pan.
After about 8-10 minutes, it had a slight "crack" on top and I thought to myself, "you'd better take this out of the oven".
As it turned out, when lightly touched with a spoon, the chocolate exploded into molten, completely melted chocolate. OK!
Step 5: I heated up some cream to the simmer point, and poured it in the loaf pan on top of the chocolate.
Step 6: I mixed it up with a whisk, cursing myself for choosing the loaf pan every time I spattered myself with chocolate (really not the best vessel for this project; next time I will use an oven-safe bowl).
Now, I know that in the food world, especially in the day and age of DIY everything, I should be embracing the process and never taking shortcuts.
But dammit, this worked! I didn't have to do the dreaded chocolate chopping, and my ganache came out beautifully. I poured it into my pie shell (this pie has another layer of chocolate goodness on top) and it set beautifully.
SO! Moral of the story is, if you're lazy and hate chopping chocolate like me, but you really want to make homemade ganache, you can use the oven to melt your chocolate instead.
Mostly white chocolate themed. But not all.
New Orleans style bread pudding with white chocolate. Pictured above. (CakeSpy)
White chocolate cherry almond fudge. Wow. (Dixie Crystals)
Gingerbread bundt cakes with white chocolate icing. (Cookie Dough and Oven Mitt)
Peanut butter funfetti cupcakes. OMG! (PB and Co)
I know it's not pumpkin pie season anymore. BUT. (CakeSpy)
Interesting infographic about the evolution of candy bar wrappers. (Cera Packaging)
White chocolate dipped florentines. (Food Banjo)
Dark chocolate alfajores with sea salt. Dignified! (Le Petit Eats)
White chocolate snickerdoodle truffles. YES! (Lauren's Recipe Box)
Two ingredient oreo bark. Yes please. (Food Fanatic)
Five minute white chocolate fudge in the microwave. (CakeSpy)
Book of the week: Chocolate Wars: The 150-year Rivalry Between the World's Greatest Chocolate Makers. Oooh, it's a page turner! I'm not kidding. Written by Deborah Cadbury, this book explores some of the major chocolate companies and their rise to dominance and fame.
For me, sweetened condensed milk is a bit like the dessert equivalent of sriracha sauce. That is to say, I like to use it as a sauce for any and everything.
The other day, finding myself with a lack of dessert, I decided that wanted to make something easy, and that it had to include sweetened condensed milk.
I had been thinking recently about the unique texture that the SCM (sweetened condensed milk) attains when baked on top of magic cookie bars, and found myself thinking that it might make for a fine texture for a tart/pie filling. I was right.
So what I did was as easy as this: I melted some chocolate into the SCM, poured it in an unbaked pie shell, and baked it up.
While the filling remains soft all through baking, the top of the pie forms a brownie-like "crust". As the filling cools, it firms considerably.
While it's not too hard to eat, it is difficult to keep the crust intact when you cut it straight from the fridge, but seriously, I think you'll survive if it is less than pin-worthy for a moment.
As for the flavor? Perfection. It's like caramel chocolate contained in a shattery, buttery, carbohydrate hug. There is no wrong part about this pie.
Makes one pie - printable version here
Preheat the oven to 350 degrees F.
In the top of a double boiler, melt together the sweetened condensed milk and chocolate until totally combined and smooth and thick. Ohhhh baaaaaby.
Pour the mixture into the pie shell.
Bake for 30-45 minutes, or until "set" on the edges (but still with a distinct jiggle in the middle; it will set and firm as it cools) and the crust is golden. Now, I'll tell you at this moment: that big time range is because I baked this pie at high altitude, and that can make things screwy. At sea level, it might be on the lower end of things. Just keep an eye on it, ok?
Remove from oven, and let cool to room temperature. Transfer to the fridge to chill for 1-2 hours before serving so it can attain the perfect texture.
Holiday AM inspiration.
Starbucks-inspired eggnog latte. (Gringalicious)
Santa Claus cupcakes. I can't even. (The Flavor Bender)
Unicorn hot chocolate. Because regular hot chocolate lacks unicorn magic! (HuffPost)
Vegan banana bread. It's one of my recent faves. (Craftsy)
Chocolate braided brioche. (Mediterranealicious)
Peppermint bark cheesecake. I'd eat it in the morning! (Eva Bakes)
These "H-Bars" are crazy delicious. (CakeSpy archives)
Texas cinnamon butter. I want to put it on everything! (Sweet Tea Sweetie)
Potato donuts. Interesting! (Bread Love and Dreams)
Whole wheat cinnamon rolls. TOO good! (Craftsy)
Saffron buns. I want to make these! (King Arthur Flour)
Cameo bonbons. A holiday treat from Brazil! (Sweet Point of View)
How to keep cookies fresh longer. (Craftsy)
Glazed cinnamon biscuits. Yum. (101 Cooking for Two)
Mini gingerbread cupcakes. So cute! (If You Give a Blonde a Kitchen)
Book of the week: The Bread Baker's Apprentice. If you're interested in learning about baking bread (or want to up your game if you already to bake bread) you've got to invest in this book. I've been into exploring bread lately, and it is my bible!
Do you ever have those days where you don't feel like writing a recipe headnote? Bloggers know what I mean, I'm pretty sure. Well, I don't feel like writing about this recipe. All I want to tell you is that these pine nut snowballs are freaking delicious and that you should make them immediately.
Snowballs (or whatever you want to call them) are a delicious holiday cookie which proliferates around the holidays. Often, these buttery cookies are made with walnuts or pecans. Nothing wrong with this. But pine nuts (pinon) are probably among the most buttery of nuts (I just made myself laugh saying that btw), and they do in fact make these already buttery cookies taste even MORE buttery.
OK, I really don't feel like saying any more. Make these now. You won't regret it!
Makes about 20 (give or take, depending on size)
Preheat the oven to 375 degrees F.
Crush the toasted and cooled pine nuts. I like to put them in a sturdy bag, and whack them with a rolling pin. It scares my pugs, so I try to make it fast.
Once crushed, whisk the nuts together with the flour and salt to kind of sift it together.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and 1/3 cup sugar. Stir in the vanilla.
Incorporate the dry mixture with the moist ingredients, mixing only until cohesive. It's gonna be crumbly.
Form into balls (about 1 inch or a little larger). Place on baking sheets with about 2 inches in between.
Bake for 6-8 minutes, or until "set". Remove from oven, let cool briefly, and then roll the warm cookies in confectioners' sugar. Re-roll directly before serving.
Let me tell you a story about how deeply, to-the-core evil, I am. It involves pop-tarts.
OK, so when I was young, and it would have to have been before I was six, because this was before my little sister was born, my mom would, on occasion, take out a shiny two-pack of chocolate pop tarts. She would open it, and give one of the precious pop tarts to me, and the other to my older sister.
Here's what I would do with that pop-tart. I would hold it in my hand while watching my sister eat hers. And only when she was just about done would I start eating mine. The entire reason for my doing this was to hold it over her. I didn't have many ways to exert power as the little sister who was more bookish than scrappy, so I held on to these little opportunities with all my might.
Amazingly, I have no recollection of her ever shoving me and or grabbing my tart and running with it. I would have deserved it.
I still have a lot of love for pop tarts, but I have no delusions about them being actual food. However, when you make your own toaster pastries, you can enjoy the nostalgia but actually up the flavor game.
When I was assigned to make a chocolate pie crust for Craftsy, the recipe yielded two crusts. With one, I rolled it out in the traditional way and blind-baked it; it was the perfect shell to fill with a creamy chocolate filling.
But with the second crust, I rolled it out, cut it into rectangles, and made myself some choco pop tarts.
Man, was this a good decision. BURSTING with chocolatey flavor, they satisfied my nostalgia, but tasted totally grown-up. And they delighted everyone who came into contact with them. I would say that I win! You can win, too. Here's the recipe.
Makes 6 pop tarts - printable version here
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Roll out the pie crust into a vaguely rectangle-like shape; standard or slightly thin pie crust thickness, about 1/8 inch thick (remember, you're stacking double portions to form the tarts). Cut out 12 equally sized rectangles.
Oh, and if you have leftover bits of dough, don't toss it. Roll them up with some butter and sugar and cinnamon and make roly polies! Bake them in the oven while you bake the tarts.
Press 1 1/2 squares of dark chocolate in the center of each of the 6 rectangles.
Place a second rectangle on top, and crimp the edges to seal them, using the tines of a fork. Press the tines in the center of each tart to create a little escape valve for steam. By this point I had transferred the tarts to the lined baking sheet.
Place the tray in the oven; bake until the tarts are "set" - on the low end, 6 minutes, or longer depending on your oven. Just keep an eye on them. Once they have a dull finish on top and look toasty on the edges, remove from the oven.
Let them cool on the tray for a few minutes, then transfer to a wire rack.
While they cool completely, make the topping. Place the chocolate in a heatproof bowl. Heat the cream to the simmering point. Pour the cream over the chocolate and mix until smooth.
Spread/pour some of this ganache on top of the tarts.
I like to do this while they're on parchment over the wire rack because nothing will drip through; once that chocolate sets it is still delicious, even if messy. Immediately top with sprinkles (while the topping is still wet). Let the topping set for a while, then enjoy your tarts.
Hoarding your tart until your companion has finished theirs = optional.
Want more pop tarts? Here's a recipe for traditional pop-tarts, inspired by my friend Peabody.
Today's theme: Mostly Mint, with a Few Exceptions.
Frosted peppermint brownies. These look incredible. (Pumpkin n Spice)
White chocolate buttercream. The best! (Craftsy)
Peppermint patty brownies. Wow. (Friday is Cake Night)
How do you feel about mint eggnog? I feel pretty good about it. (Brite and Bubbly)
DIY peppermint bark. Do this. (Cookie Madness)
Also do this. Peppermint sugar cookie dough bark. (Crazy for Crust)
Mint fudge meltaways. Perfect! (Eva Bakes)
Peppermint shortbread. (The Spiffy Cookie)
Mint chocolate chip fudge. (Baking Beauty)
I definitely want to try this easy-looking speculoos recipe. (Brooklyn Kitchen)
Mint chip "brookies" (brownie+cookie). (Crazy for Crust)
Homemade mint marshmallows. Sign me up! (A Beautiful Mess)
Mini grasshopper brownie pies. (CakeSpy)
Homemade Oreos!! (Craftsy)
Book of the week: Peppermint Glazed Murder. Ha! I haven't read it (yet) but it makes me laugh in a good way that this mystery novel exists.
Can I tell you about this cool thing I did with a gross banana?
OK, so I shouldn't have written that. As I looked back at it I immediately could see that it could be interpreted in very many wrong ways, but at the same time, it made me laugh, so I'm keeping it.
Anyhow, back to the gross banana. It's totally gross. It got this way because it was in my car and I forgot about it for 2 days. Sorry, banana.
Well, I had just recently made banana bread so I wanted to try something different, and found myself thinking: hey, could I make buttercream with a banana?
Well, as fast as I could peel that awful thing I did and decided to see what would happen.
Then, I put my banana in my stand mixer. I added some sugar.
I added a bunch more. After about 3 cups I believed I had something here; after 6 cups, it was of a buttercream consistency.
It is thicker and more viscous than buttercream - I think that is the nature of the beast. But it worked! I topped some of my recently baked hot milk cake with it, and it was glorious. It was very sweet because quite a bit of sugar did have to be added, but tasty. I think with caramel, or with some salt, it would have been even better.
But you know, I decided the fun should not in fact stop there. The buttercream sets firm, so I decided I should make use of it quickly. So I slightly chilled it in the fridge, then rolled it into little banana buttercream balls. Which I coated in rainbow sprinkles, because that is what one does, right?
So, there you have it: banana buttercream is a thing, it's vegan, and it's here for you. Here's how you do it.
Makes about 2 cups
(note: I didn't add vanilla or anything, but I think it's a good idea! I just forgot in my excitement over the experiment)
Combine the banana and 2 cups of confectioners' sugar in a stand mixer with the paddle attachment. Cream it together; as the sugar is absorbed, add more, 1 cup at a time, until it reaches a good spreading consistency. Stir in a teaspoon of vanilla or a little salt if you wanna.
Use it on whatever cake or cookies you'd like! Enjoy!
Psst! If you like this, you might enjoy this avocado cake recipe, which features avocado buttercream!
Have you ever made an "alternative" buttercream?
Ready for some festive holiday treats? Hop to! The kitchen, that is, to make these mini grasshopper pies.
It's hard to imagine a happier holiday dessert than these pint-sized pies. But--shh--I'll tell you a secret: they're not, strictly speaking, the result of a traditional Grasshopper pie recipe. I had a little help from my friends. And by friends, I mean Among Friends Baking Mixes.
Among Friends is one of my favorite baking mix companies. As I mentioned in my other recent recipe featuring their products (double chocolate magic cookie bars OMG), I really appreciate their mixes, for a number of reasons. For one, the mixes are gluten-free. While I am a card-carrying member of the I Love Gluten Society, I have taken enough baked goods to group events only to have half the tray of cookies, cake, or pie or whatever uneaten because half of the group is gluten-free, so I appreciate a mix that will yield baked goods which are appropriate for a crowd. Second, there's nothing creepy in the ingredients: no GMO stuff, and the mixes are made with whole grains.
OK, so back to these mini pies. I mixed up the Among Friends "Alec's Brownie Mix" according to the instructions, and baked 'em up in one of those jumbo cupcake tins (sometimes called "texas size", the ones that have the same volume as a 12 cup pan but only have 6 supersized vessels). Once baked, I pressed a well in the center of each brownie, in which I put a peppermint-scented cream cheese buttercream mixture. But, you know, that wasn't quite enough for me to call finished, so I topped 'em with melty chocolate and sprinkled them with crushed starlight mints.
While these are "mini" as pies, they're actually pretty generously sized as desserts, so they're a good indulgent dessert, or if you're into sharing, they're good for that, too.
Makes 6 - printable version here
For the bases
For the filling
Start by making the brownie bases. Generously grease a 6-cup "Texas" cupcake tin (you can also use a regular cupcake tin; you'll just need to watch the bake time as it may be slightly shorter). Preheat the oven to 325 degrees F.
In a large bowl, combine the brownie mix, eggs, melted butter, and peppermint extract. Mix until cohesive.
Divide the mixture between the greased cupcake cups; they will be a bit less than halfway full.
Bake for 15 minutes, or until "set" on top (I baked these at high altitude so it may be a slightly different bake time for you!).
Remove from the oven, and while still warm, press the risen domes of the brownie-cakes down with a spoon, creating a well in the center of each "cup". With a knife, loosen the sides of the brownies. Let cool completely, then invert to release the brownies from the pan.
In the bowl of a stand mixer fitted with the paddle attachment, cream the cream cheese until nice and smooth (no lumps!). Add in the sugar and peppermint extract; keep mixing on low, until niiiiiiice and creamy and smooth. Stir in a few drops of the green food coloring and mix until smooth.
OK, so here's where I like to keep things nice and clean. I lined each cup of the liner with plastic wrap and put the brownie bases BACK in the cups. Then, I scooped a nice spoonful of the filling mixture on top of each and spread it. Then, I put the whole tray in the freezer for about 45 minutes.
Remove the tray from the oven, and extract each little pie from the pan. Drizzle with melted chocolate and sprinkle with crushed starlight mints or crushed candy canes. Enjoy!
Taco shells made of cheese. Live the dream!
3 ingredient almond butter cookies. Naturally gluten-free, and they take 20 minutes from start to finish, including baking.
Chocolate pie crust. Can you believe this!?
Homemade eggnog without food safety worries.
How to cut a pomegranate. 2 ways!
White chocolate buttercream. Live the dream.
Vegan banana bread! Yum.
HOMEMADE OREOS. Make 'em double (triple! quadruple!) stuf, why don't ya
December coloring book calendar page! Free to download.
How to draw a cartoon Christmas tree! Easy and cute.
Homemade eggnog, without the food safety concerns. (Craftsy)
Iced gingerbread bars. Classic! (Averie Cooks)
Vegan Boston cream pie cookies. Yum! (Pickles n Honey)
White chocolate truffle snowmen. These are the cutest things. (The Hungry Bites)
Chocolate and pumpkin self-saucing pudding cake. SERIOUSLY. (The Flavor Bender)
Rice Krispies holiday wreaths. Cute! (Family Food on the Table)
How to pick, de-seed, and serve pomegranate. (Craftsy)
Butterscotch snickerdoodle skillet cookie. Whoa. (No Spoon Necessary)
Hot buttered rum sauce. Sounds easy and tasty! And family friendly (it's rum extract) (McCormick)
Almond cream cake. I definitely need this. (Tastes of Lizzy)
Homemade hot chocolate. Egg involved. I'm intrigued. (Fox Valley Foodie)
Easy homemade buttery caramels. I'm sold already. (Vanessa Baked)
Italian fig cookies. One of my favorites, for the holidays, or any time. (Saving Dessert)
PIZZA POT PIE OMG (Baking Bites for Craftsy)
Book of the week: Art of the Pie by Kate McDermott. I have had the pleasure of knowing Kate for a number of years at this point! She even judged a pie contest I hosted at my former retail store in Seattle once. I need to tell you, this woman is the PIE WHISPERER. Or as she calls herself, Piechiatrist. This book is a MUST OWN for anyone who likes making pie or wants to learn how to make pie. Learn from a master!
Let's make lavash. Wait, what's lavash?
Lavash is a traditional Armenian flatbread made simply, using a handful of ingredients. It can be rolled very thin and served cracker-like, or rolled thicker for a more naan-like result. I got curious about making it for two reasons:
As a side note: did you know that avocado oil is actually green? For some reason this surprised me.
So, I made this lavash, and I have to tell you, I don't know why I haven't made it before. I rolled mine thick, so that it had a pillowy, naan-like texture. It is a little denser and more substantial than a pita bread, with a subtle sweetness and yes, a mellow avocado undertone from the avocado oil, which was sent to me by CalPure. I added a little bit of spice on top of mine (a purchased mix from Savory Spice shop called "Colorado Plateau Citrus Pepper", consisting of black pepper, garlic, orange peel, lemon peel, citric acid, onion, and Smoked sweet paprika) for a bit of added flavor, and it took the bread from tasty to totally tantalizing.
OK, so take a chance on something new and try out lavash. You won't regret it!
Makes about 20 pieces - printable version here
In a mixing bowl, combine flour, yeast, salt and sugar. Add in warm water and oil to mix until all incorporated.
Knead dough until smooth consistency, maybe adding water if it's too dry. Place in an oiled bowl, cover with a damp towel, and let rise for 1 hour.
Knock dough down and let rise again for 3 more hours.
Remove dough from container onto floured work surface. Roll out to about 1/8 to 1/4 inch thick (thinner if you want it more cracker-like).
Cut dough sheets into random size pieces about 5-9 inches (about twice the size of tortilla chips). Brush one side with more avocado oil.
Heat up a skillet over medium-high heat.
Toast, oil side down, for 1 minute or until golden brown. While first side is down, brush oil on the back side and sprinkle the spices on top, if using
Flip and toast on the second side, noting that it will take less time than the first side. Once done, transfer to a wire rack to cool.
Continue with the remaining portions of dough. tore these, loosely wrapped, at room temperature for up to 3 days.