I love biscotti! They are the perfect after dinner treat, and are a great treat in the morning to dip in coffee. These cookies are filled with dried fruits and nuts, which makes me think they’re healthy, too! I usually take my time and make teeny skinny biscotti, but these are great cut a bit thicker, since you get a mouthful of the dried fruit. Plus, it makes making the biscotti that much easier. Continue reading
Sour cherries and chocolate are an amazing combination. And muffins are a great freezer-friendly breakfast or snack. So when I bought an extra bag of dried sour cherries, I just knew I had combine them with chocolate. And I did! These muffins are great, and I made them a little healthier by using whole wheat pastry flour and cottage cheese in the batter, instead of all white flour and sour cream.
The tartness of the cherries combined with the sweet chocolate and batter is perfect. You may think you want to cut down on the sugar in the recipe, and I was thinking about it, too, but the cherries are super sour, so I was pretty sure we needed the sweetness to counteract the tart cherries. Maybe I’ll try to make these even healthier with raw sugar, agave, or even honey next time. Continue reading
On Monday I bought a Zoku Quick Pop Maker! I got home and put it straight in the freezer because I just couldn’t wait to try it out. And boy am I glad about that impulse buy! I had some overripe bananas hanging out on my banana tree (read: KA dough hook), and mixed them with just a teeny bit of sugar and some milk – voila, I made really healthy banana pops that rival those banana FrozFruits we used to eat on the beach (fine, more often we got coconut and strawberry. Claire always got lime).
This recipe was taught to me as part of my you’re-getting-married-time-to-learn-how-to-cook training by an amazing cook…. who does not use measurements. I stood with her and watched closely, taking notes diligently. After making this a few times on my own, a measurable recipe was born. Continue reading
What’s your favorite ice cream flavor? I’m sure we can make it work…
May is ice cream season! Of course, that means that summer is around the corner and baby and I will be frequenting the Lighthouse for soft-serve strawberry ice cream. But it also means that I can serve ice cream for dessert whenever I have company. And although I love going out for ice cream (even though Zeke doesn’t, despite his love for cake batter ice cream), homemade ice cream often tastes better, especially when you use as many egg yolks as I did in this recipe. Plus, I know exactly what the ingredients are. That’s always a plus for me. Continue reading
This has to be one of the easiest desserts I’ve ever made. And with the reaction it got from my seder crowd, I think I’ll have to make it for every holiday meal. Not only are they simple to make, especially if you have the ingredients on hand, they also don’t involve an oven, so you can make them on the actual holiday if you forgot to prepare something in advance. Continue reading
Well, it’s actually Eggplant Parmigiana. But the cheese I bought was spelled Parmesan, so that’s how I’m spelling the title of this dish. Continue reading
I know a waffle maker is a unitasker, but I just love having people over for brunch on Sunday and serving homemade waffles!
Sometimes I add blueberries to the batter. You can also add other berries, chocolate chips, bananas, etc. I usually also make the whole batter recipe and only use half, so I can freeze the other half and have the batter ready for an impromptu brunch party!
Even though I bake a ton of desserts and experiment with not-so-normal sweets, sometimes I just crave chocolate chip cookies. Baking them, that is. So this time I decided not to make just regular chocolate chip cookies (you know, the kind from the back of a chocolate chip bag), but giant ones with lots of chunks and some sea salt. A grown up version, I guess. Continue reading
A while back, Stephanie posted about kelsonnes, a traditional Syrian stuffed pasta dish. While many people use pre-made dough, making it from scratch is not so hard. It’s pasta that you can make without a pasta maker, so it’s totally worth it. The stuffed pasta is so giant that you get a ton of cheese, which is amazing. We usually eat these with egg noodles baked with butter. The buttery noodles get nice and crispy, mmm.
The recipe said that it yields 60 kelsonnes. I made 50. It really depends on the thickness of the dough. And no, I don’t serve/eat all of them at once. I usually make about 4 per person (of course we serve this alongside other traditional Syrian foods) and freeze the rest for an easy dinner later in the week.
I made individual bowls of noodles and kelsonnes here. You really don’t have to do that, but I like to take advantage of my oven proof bowls, so I do. If doing it this way, reduce the oven time and watch them closely. You don’t to burn the noodles too much!
Kelsonnes, adapted from the red Deal Delights cookbook:
For the dough:
- 5 cups flour
- 2 eggs
- Pinch of salt
- About 2 cups water
For the filling (I cut the original recipe in half for you – otherwise there is WAY too much leftover cheese):
- 1 pound meunster cheese, grated finely (I use the grating disc in my food processor), about 5 cups
- 1 egg
- Pinch of salt
- 1/4 teaspoon baking powder
1. Make the dough: combine flour, eggs, and salt. Add the water in a slow stream and mix together until you get a soft dough.
2. Combine filling ingredients, set aside.
3. Split the dough in half and roll out each half of the dough on a floured surface to 1/8 inch thickness.
4. Drop a heaping tablespoon of the cheese mixture every 3 or so inches on half the dough (make sure you have enough room to close the dough between – see picture).
5. Cover the mounds with the other half of the dough.
6. Cut out the rounds with a round cutter (about 2 1/2 inch).
7. Repeat with remaining dough.
To assemble the dish:
For 4 people you will need:
- 1 pound bag egg noodles
- 12-20 kelsonnes, depending on how much your eaters like them
- 3 tablespoons butter
- Some salt
1.Preheat the oven to 350 degrees.
2. Bring a large pot of water to a boil.
3. When boiling, add the kelsonnes. Boil for 5 minutes before adding the pasta.
4. Boil according to the time written on the package. Drain.
5. Combine butter, a pinch of salt, noodles and kelsonnes in a large casserole. Mix until the butter melts.
6. Bake in oven for 20 minutes, until the top noodles begin to brown and get crispy.