Friday, January 6, 2017

Saying Good-Bye to 2016 and Hello to 2017!



What a year 2016 has been! I went through my blog and pulled out the top 9 recipes from 2016! I've hyperlinked them all below so you can get to them easily.  
  1. Earl Grey Macarons - My Earl Grey Macaron Recipe Take 2!
  2. Strawberry Macarons
  3. Gluten Free Cheese Soufflé
  4. French Madeleines at Home
  5. Dan's Ramen Recipe - Version 8 - Yup, this is one of Dan's real passions in life! 
  6. Mushroom Arancini
  7. Salted Caramel Macarons
  8. Easy One Pot Fudgy Brownies
  9. Peanut Butter Macarons 
Now, before we look at Food Resolutions for 2017 let's look back at my Food Resolutions for 2016. One of my resolutions was to bake from the Duchess Cookbook. I feel I took a good shot at it (as my instagram pictures and a few blog posts will show you), though there is certainly more recipes to try out for 2017. Another one of my resolutions was to learn to bake bread. Though I did start to learn (we even had a starter named Stanley), much of my learning to bake bread had to take a back burner for the time being as I found out in the middle of 2016 that I actually have a gluten sensitivity. So, while I will still bake and create recipes with gluten in it (especially when trying new cookbook recipes) we have started to experiment more with gluten free flours and alternatives to flour in our cooking and baking. However, the good news is that macarons are most certainly gluten free (as they are made with almond flour), and as such I will continue to be creating, baking and blogging about macarons in 2017. 

Friday, December 23, 2016

Cookbook Review of Dorie's Cookies by Dorie Greenspan


Now that we live in an actual house, I get super excited when it is mail day. I'm pretty sure I get even more enthusiastic when it just so happens that I am home when the packages arrive. With that being said, I was super excited to receive a copy of Dorie's Cookies from Raincoast Books a few weeks after moving.

Dorie Greenspan has written a number of cookbooks over the years and Dorie's Cookies is her latest book which focuses just on cookies! In fact, there are more than 160 recipes in this cookbook and the size and thickness of the book is impressive. In the first section, Dorie includes a guide on cookie techniques, ingredients and gear followed by brownies, bars, high tea cookies, bake sale cookies, squares and of course, holiday cookies. There are so many recipes in this cookbook, you might not even know where to start! When that happens to me, I grab a stack of sticky tabs and go through the entire cookbook tagging whatever recipe catches my eye. Certainly, like in the case of Dorie's cookies there are so many mouthwatering recipes that it is hard to not tab the entire cookbook!

tabbed copy of Dorie's Cookies
My tabbed copy of Dorie's Cookies

Wednesday, December 7, 2016

Gluten Free Cheese Soufflé


Gluten free cheese souffle

People often think soufflés can be challenging to bake because they need to rise and stay risen even upon coming out of the oven and being served. So, of course people assume that a gluten free soufflé would be even more difficult as it is often thought that a special component is needed. Dan found that this was not the case and that you can easily make soufflé as well. Read on for how we managed to make not only a successful soufflé but a gluten free cheese soufflé!

Saturday, November 12, 2016

Easy One Pot Fudgy Brownies


Fudgy brownies

These brownies are my go-to brownies for anytime I need to bring dessert to a function or whenever I am craving something chocolate (which was this week). It is so easy to prepare as you essentially throw everything into a pot and then transfer the ingredients into a pan and then bake. Funny enough, I now realize that I have never blogged my recipe; until now! 

Fudgy Brownies

  • 1/2 cup butter
  • 1/3 cup cocoa powder
  • 3/4 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1/2 cup all purpose flour
  • 1/4 tsp salt
  • handful of semi-sweet chocolate chips
Directions

  1. Preheat the oven to 350F.
  2. Using a little bit of butter, grease the pan (approximately 8x8x2) or tray that you will be using.
  3. In a medium saucepan melt the butter over low heat.
  4. Once the butter has melted, turn off the heat and add the cocoa. Stir until well blended.
  5. Add sugar and mix well.
  6. Add eggs one at a time. Stir well after adding each egg. 
  7. Stir in the vanilla, flour and salt. Try not to over beat. 
  8. Spread the batter into the greased pan or tray.
  9. Top with chocolate chips.
  10. Bake the brownies for 25-30 minutes. To check if the brownies are done cooking, insert a toothpick into the middle. When it comes up clear it is done.

These brownies turn out great every time. I have even substituted gluten-free flour (Cloud 9 from Costco) and they turn out exactly the same!

I usually top mine with some semi-sweet chocolate chips. You can also throw some into the batter so that they are more chocolately. Sometimes, I sprinkle the top with a bit of maldon salt. That is definitely optional but it sure gives the brownies a different; but satisfying taste! In the past I have also baked the batter in muffin tins (just double the recipe to make a dozen fudgy brownie cupcakes). As you can see, this is a super versatile and easy dessert recipe. I hope you make it!

Thursday, October 27, 2016

Stuffed Fingerling Potatoes


Stuffed Fingerling Potatoes sitting in a red dish. Recipe by BeyondUmami
When two bags of fingerling potatoes from EarthFresh arrived in the mail last week, the first question was not: "Why are there two bags of fingerling potatoes" but rather, "What shall I create with them?"

Typically, fingerling potato recipes involve pan frying, baking, cast-iron baking or deep frying. After a full day of baking, blogging and packing, I was getting hungry and I wanted something different with a quick prep and bake time and obviously tasty. Cheese and potatoes always go well together, and fingerling potatoes are no exception to that rule.

Ingredients
  • 1 small bag of fingerling potatoes 
  • 2 tablespoons of oil
  • 1/2 cup of shredded cheese
  • salt & pepper to taste
  • 1 green onion sliced
Directions
  1. Lightly scrub and wash the fingerling potatoes. Pat dry with a paper towel.
    Washed Fingerling Potatoes
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