Although we found this recipe in a cookbook and properly cited it, we chose to take it down. We plan to share with you a new and equally delicious recipe for biscotti in the near future, so stay tuned! In the meantime, please enjoy our lovely photographs of the process. If you have any questions regarding this subject, feel free to email us or leave a comment.
I love biscotti, especially this biscotti. They sell them all over New York, but I’m always too cheap to buy it. So when my aunt gave me the recipe from one of the Lottie’s Kitchen cookbooks, I hung it up on the fridge, ready to bake it. Well, it took a few months to finally get started. Biscotti baking is a whole day activity, really. Especially if you only have two available baking sheets. Make sure you have enough time to make the dough, bake it off once, then cut them and bake them in batches. It took me about five hours, including clean up (well, I was working on a few other things at the same time and don’t have a dishwasher). Continue reading
My favorite thing to do with the leftover vegetables and herbs in the fridge is make a frittata. It’s pretty easy to do, and works for any meal of the day. It’s also very easy to make it to feed a crowd, or for just one. And you can put virtually anything in it! This morning, I had about 1/3 of a box of frozen peas sitting in the freezer, some leftover red bell pepper, and a carrot. Then I found some thyme that was just begging to be used (my fresh herbs often end up in the garbage, it’s rather sad).
Happy 2010! What a great way to start the new year…with a giant baking project!
Bagels have been on my baking to-do list for a really long time. I live in New York, so it’s pretty easy to get a decent bagel. I’m also pretty busy with work and school, and bread-baking is a bit time consuming. Bagel baking is even more time consuming, and therefore not a priority. I keep it on my list, though, and often read recipes for bagels, wishing I could make them.
I didn’t really know what to call this post. They can’t be called walnut and dried cherry bars, because those are the only two things I omitted from the recipe…I stuck with breakfast bars because I eat these for breakfast. Any suggestions for a more interesting name?
When I saw Ellie Krieger’s recipe for walnut and dried cherry bars, I really wanted to make them. The only problem was that I didn’t have any dried cherries on hand, and I can’t bring nuts to work with me. I decided to give it a try, anyway, with raisins and dried cranberries instead.
They were so easy to make and very delicious. It took about 5 minutes to put the ingredients together and 30 minutes in the oven, and I have breakfast for a little over a week.
Everyone knows that brunch is the best meal of the week. On Sundays I like to stay in bed late, and eat a real breakfast that nobody has time for during the week. So when the headline, “The world’s best pancake recipe” showed up in my Google Reader one morning, I bookmarked it and knew that I would be eating the most delicious buttermilk pancakes for brunch the next Sunday.
The only ingredient that I had to buy before I made these was buttermilk. The writer of the original post suggests using the best ingredients you could find, especially real buttermilk; apparently grocery stores sell impostors. Since I live in Manhattan, I easily found the real stuff, but if you live elsewhere, I’m sure it’s well worth it to search for it.
Yogurt is SO expensive at the grocery store, especially the individual-sized ones, and I like to eat it every day. Many brands are also full of high fructose corn syrup. Yuck. I decided to try and make my own, and have been doing it for a while. There are a lot of different ways to do it, including using a yogurt maker – I don’t have one of those, and really don’t have room in the kitchen for it. Some people use the oven and set it to 120 degrees, but my oven doesn’t go that low. I use a cooler, and it works like magic.
If you’ve been following us since the beginning (or if you’ve checked out the archive), you know that our first recipe ever posted was raspberry jam. We couldn’t believe how easy it was to make, how delicious it was, or how quickly our friends and family gobbled it up; we had to make more jam!
This is probably more appropriate as a breakfast/brunch food, but I decided to serve it for dinner. Everyone likes to eat breakfast for dinner!
This is where I would usually put a photo of the completed product if I hadn’t either forgotten to take one or virtually misplaced it. Please use your imagination.
It’s kind of an omelet, but made in the oven instead of over the stove. And the ingredients are mixed in, as opposed to folded in.
I often try to make granola bars, only to find myself with granola in the end. After watching Ina Garten so easily make granola bars for her friends, I decided to try it out again. I added dried fruits and flax seeds to her basic recipe, and omitted the nuts so I could bring them into school (nut-free) and snack on them while there.
I ended up with 17 granola bars. There should have been 18, but one completely crumbled. I had it with milk the next morning. These granola bars were pretty easy to make. I cut them after a few hours and wrapped each one in wax paper. I then stuck them in zip-top baggies and stored half on the counter and half in the freezer.
Next time I think I’ll lower the sweetness and add some chocolate chips.
Tomorrow is Yom Kippur, and all I want to break the fast on is cinnamon buns. This recipe is very easy, and though there’s a lot of wait time, it’s worth it.
Can you tell that I really like cinnamon buns?
The recipe yields a tender dough. The egg yolks make it rich, and the buttermilk adds a hint of tang to the recipe. I changed Alton’s recipe only a little bit because I didn’t have any instant yeast.
Everyone’s really excited to eat these tomorrow after 25 hours of fasting. Continue reading