My oldest "baby", Hayden, just turned 22 and as he wasn't home for a traditional birthday celebration with cake this year, I decided to bake him a batch of these amazing brownies to enjoy when he returned from college for Thanksgiving. They are a slight twist on an Alice Medrich recipe from her fab book, Seriously Bitter Sweet: The Ultimate Dessert Maker's Guide to Chocolate .
Continue reading "Pecan Pie Brownies" »
This little gluten free marvel comes to us courtesy of my friends at Leite's Culinaria. I made it first in my role as a recipe tester for the site, and then again last weekend as an elegant and super tasty end to a dinner party I was hosting. I don't know many people with full-blown Celiacs, but I dare say a quarter of my friends are trying to limit their intake of gluten and so a cake like this in my repertoire is most welcomed.
Continue reading "Spiced Mirliton Cake" »
I found some fresh Mexican chourico (chorizo) at the market the other day and it immediately reminded me of a great restaurant dish I had a while back. Not knowing when I would find fresh chourico again (around here we usually see the Spanish smoked and cured version of the spicy sausage), I bought a couple packs for freezing. So glad I did, because this dish turned out so well that I know I'm going to want to make it again soon.
Continue reading "Gouda Grits with Chourico Kale and a Poached Egg" »
I'm not one of those people that can sit on the couch at 9 PM with a pint of Ben and Jerry's, fire up Netflix and call it a night.
Actually, let me rephrase.....I can TOTALLY do that, I just try very hard not too because with every passing year, those night time indulgences get harder to work off the next day. Hear what I'm sayin'?
Continue reading "Bittersweet Chocolate Gelato" »
In Breakfast / Brunch
, Jam, Compote, Chutney, Condiment
, Maple Syrup
My latest Cooking Light Magazine had a profile piece on identical 12 year old twin sisters who are about to publish their first cookbook Cooking Light We [Heart] Cooking!: Totally Tasty Food for Kids . Given my strong belief that parents need to teach their kids how to cook for themselves before setting them loose in the world, I couldn't help but give one of Lilly and Audrey's recipes a whirl.
Continue reading "Jammin Oat Muffins" »
, Breakfast / Brunch
, Pies, Tarts, Crisps
This past week I committed the cardinal sin of food shopping, the very thing I urge all of my "Cooking Matters" students to avoid.
I went shopping while hungry. Starving actually, if I'm to be totally honest with you all.
While racing from point A to point B last Thursday, I zipped into my farmer's market (with my stomach at full growl) to grab some fresh produce to tide me over for a few days. A sample of a fresh from the tree local peach sent me into full craving mode and rather than buy a single 3 pound box for eating fresh, I decided to pick up two. Like I said, NEVER shop hungry!
Continue reading "Peach and Blueberry Cobbler" »
When the dust had settled on the July 4th weekend a few weeks back and people had packed their bags and left town, I took a few moments to peruse my fridge and various coolers for left-overs that had to be put to use. It turns out that I did pretty well packing up goodies for everyone to take with so that I wasn't left with too much to plow through here. Big slabs of cake, containers of carnitas, and various cheeses, dips and spreads all got wrapped up for road trips. One thing we missed however, was a single crisper drawer just loaded with fresh fruit.
Continue reading "Bran and Blueberry Muffins" »
, Cookies - Bars
As I was with Sarabeth's "Chocolate Chubbies" that I posted here some time ago, I am grateful for the quirky name that Flour Bakery adopted for these cookies. Having the word chunky in the name helps me to keep my intake of these dandies in-check as it is a constant reminder of the risks inherent in letting yourself go with a tin full of these on the counter. Enough said.
Continue reading "Flour's Chunky Lola Cookies" »
A brookie....what the hell is a "brookie", I can hear you asking?
Well, in my parlance, a brookie is a cookie with the texture of a brownie.
I decided to whip these up the other day because I needed a BUNCH of cookies in a hurry for an event I was hosting at my home. Rather than cook up multiple batches of much larger cookies, I decided to pull out my #70 portion scoop (about 1/2 ounce, 1 tablespoon) and cranked out about 4 dozen of these gorgeous little "brookies" in no time.
Continue reading "Chocolate Pecan Brookies" »
Not to be confused with the dainty and ever popular French Macarons, these delightful flavor bombs are big and bold, jammed with sweetened coconut (and in this case mini semi-sweet chocolate chips), and made luxuriant with a mix of egg whites and pastry cream.
The base recipe is one from a favorite local chef of mine, and a HUGE supporter of Share Our Strength, Joanne Chang. Joanne is a wonderful gal, super dedicated to ending childhood hunger in the US, and a very successful chef and restaurateur. She is an owner (along with her husband Christopher) of the wildly popular Boston restaurant Myers and Chang, and also runs a growing empire of Flour Bakery and Cafe locations (currently 4 and counting) in and around the city.
Continue reading "Coconut Chocolate Macaroons" »