Good morning, and happy chilly (read: frigid) V Day! Is everyone else as officially over this arctic weather as I am? Being from the east coast, I truly don't mind the cold. However, when it is painful to set foot outdoors, all of that goes out the window. And seeing that it is painful to endure today's single digit temps, it seems only right that I should stay in and bake something cozy. Enter, chocolate shortbread. The best part about these cookies? You probably have all of the ingredients in your pantry right now - they don't even require eggs! Plus, they're cute for Valentine's day, if you're into that sort of thing.
To make this oh-so-simple recipe, sift together 2 cups of flour with 2/3 cup of cocoa powder and set aside. In the bowl of a standing mixer, cream 2 sticks of softened butter with 1/2 cup of granulated sugar, a pinch of salt, and a splash of vanilla. (I literally never measure vanilla extract. I know, I like to live dangerously.) Slowly add in the dry ingredients and mix until combined, then roll out onto a sheet of wax paper until it is about 1/4" thick, and place in the fridge to chill.
After half an hour, remove from the fridge, and cut into heart shapes. Place on a baking sheet (you can fit lots on here, as they don't spread when baking) and bake at 350 for 15 minutes. Allow to cool fully and decorate (or not) as desired. I melted some chocolate and used pink and silver decorating sugars because I was feeling fancy. Though these are equally wonderful eaten sans decor.
Obviously, this recipe is not V Day specific, but those little hearts are just so damn cute. And being that you surely have all the ingredients on hand - you don't even need to run out for eggs! - there really is no excuse not to make these today. Go ahead, I'll wait. Oh, and if you have any left over, send them my way. XO
So its #NationalCookieDay, and around here that means a couple of things. A- it gives me an excuse to make/eat cookies for breakfast. (Cause there's totally no other day of the year that I would do that. I definitely don't eat cookies for breakfast at least once a week. Not me.) And B- I get to try some new recipes out to share with all of you.
I figured with Hanukkah right around the corner, there's no time like the present to give a twist to the classic rugelach. See what I did there? Twist? Cause rugelach are spiral? No? Anyway, terrible sex-and-the-city-style puns aside, these cookies are the bomb.com - double chocolate, rich and indulgent, with pistachios and sea salt to balance it all out. I know these are making it to my Hanukkah menu this year. (Along with a couple other goodies that you'll have to stay tuned for!)
To get the drool worthy recipe, head over to BonAppetit and check it out for yourself. And if you're anything like me, try not to get lost in the dreamy food photography on your screen. Until next time, Chag Chanuka Sameach! x
Hello friends! Happy Monday, or as I'm calling it, happy-three-day-week-leading-up-to-the-best-foodie-holiday-of-the-year. If you're anything like me, you love the T-givs classics, but are open to a sneaking a little something new and special into your menu every year. I thought it would be a perfect time to share with you this Fall Fruit Galette - a warm and comforting mixture of pink lady apples, cranberries and bosc pears, all wrapped up in a flaky, buttery crust. It's as easy as pie. Actually, it's easier than pie, and tastes just as good (or better). Read on for the recipe below.
Now, I've made a galette on #MOGBLOG before, so feel free to make the failsafe crust recipe from my strawberry rhubarb summer galette here.
For the filling, make sure to peel your apples and pears (about 2 of each), and slice on the thinner side (I'd say about 1/8th of an inch thick if you can) and toss them and your cranberries with 1/2 cup of sugar 1/2 teaspoon of cinnamon and 3 tablespoons of flour.
To prepare, remove your chilled dough from the refrigerator, place on a floured surface and roll out quite thinly into the shape you'd like your finished galette to be. I made a rectangle today, though circular are just as easy to make, too! Then, lift your crust onto a baking sheet, and place your fruits inside, being sure to leave about an inch border all around. Fold the edges of the crust over and brush with melted butter or an egg wash for a golden finish and bake for around 40 minutes. (By the way, totally optional but fancy-looking step here is to add some slivered almonds about 10 minutes before the end of the baking time. I find they really add a welcome moment of texture to the finished product.)
I mean come on. Just look at this. So simple, so impressive looking, and just as tasty as a pie, only with way less effort. What I love about this one in particular is its not-too-sweet flavor. It makes a marvelous finish after a big meal without weighing yourself down with a teeth-hurting saccharine confection. (Though let's be real, there's a time and a place for that, too.)
Do give this one a try at your Thanksgiving table this year, I'm sure it'll be a real hit. And happy early Thanksgiving from me to all of you! Cheers. x
Happy #NationalDonutDay everyone! Being that the holiday also happens to fall on a #ThirstyThursday this year, I thought I'd celebrate with a recipe combining my two favorite things in life - sweets & libations. Hence, these Maple Bourbon Bacon Donuts were born.
Did I pique your interest yet? I sure hope so. I mean look at them. Golden brown and fluffy, covered in a scrumptious maple syrup and bourbon glaze, and sprinkled with salty, smoky bacon. I mean, I don't think I even need to say more. Except maybe give you the recipe. Cause I know you wanna try em. Read on below:
For the Donuts: Start by frying up 4 - 6 pieces of thick cut bacon. Yes, fry them. Now is not the time for one of those microwave tray things. You'll need the rendered fat. (I know.) Now, set aside your bacon and crumble for topping the donuts later... and maybe eat a slice or two while you're baking. Once your fat has cooled, combine it (about 1/4 cup) with 3/4 cup of milk. Then, activate 1 packed of yeast in 1/4 cup warm water in the bowl of your standing mixer. (You know the drill.) Once it's foamy, pour in your milk/fat mixture, one egg, and spices (2 1/2 tablespoons sugar, 1/2 teaspoon salt, and 1/2 teaspoon pumpkin pie spice). Give everything a good mix, and slowly add 2 1/2 - 3 cups of flour. Everyone's dough will be different here. I needed close to 3. Once that's kneaded, allow it to rise for about an hour before rolling it out and cutting out your circles. Then, set aside your donuts on a tray for another half hour to rise once more before frying.
To Fry: Add about an inch and a half of canola oil to a heavy bottomed pot (I used my dutch oven) and heat until the surface looks shiny and the end of a wooden spoon forms tiny bubbles when inserted. Then (carefully!) lower in 2-3 donuts at a time and cook for just about a minute per side. Remove and put on a wire rack to cool briefly before topping with your glaze.
For the Glaze: Combine 1 cup of powdered sugar, 1 tablespoon of maple syrup, 2 teaspoons milk and 1 teaspoon of good quality bourbon. Stir together with a whisk to form a thick glaze. If it's too think for you, add more milk (a drop at a time) to desired consistency. Dip the donuts and sprinkle with reserved bacon.
Eat immediately. And try not to eat the whole batch yourself. Or do it. I won't stop you. x
Good morning, sleepyheads! By now, we've all painted our faces, monster mashed, bobbed for apples and had a good ol time. But there's still celebrating to be done! Today is Dia De Los Muertos - time to celebrate and honor the lives of those we've lost.
As always, my favorite way to celebrate is with food... and what better way than Bon Appetit's Pan De Muertos! A delicious, eggy, orange scented bread - only slightly sweet, with a challah-like taste and texture. Simply delightful. So celebrate today and enjoy your weekend with this totally unique recipe, I'm sure you'll love it. x