finding time for cooking | for the time-starved or curious culinary adventurer

Spiced Roasted Chickpeas with Lemon-y Whipped Feta

December 10, 2023

I couldn’t keep this from you any longer. I originally found this recipe for spiced chickpeas with whipped feta on Instagram and decided to try it on a weekday while working from home, just on a whim since I was bored with my usual rotation.

And boy, was I surprised by the party in my mouth! It’s the perfect kind of easy weeknight recipe that feels like a treat, and I might be a bit obsessed.

I’ve mixed this up, adding roasted veggies to up the “healty” quotient, and have kept as leftovers to take to the office for lunch (chickpeas as leftovers are never as great as fresh, but still do the job).

That combo of spices really packs a punch, and the fiery spice pairs perfectly with the cool, tangy whipped feta.

I have been eating a LOT of chickpeas lately, and have definitely found that quality matters…certainly in health (e.g. organic), but also very much when it comes to the texture. I order these ones in bulk, as they store well and really hold their shape and flavor when cooking.

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Spicy Honey-Glazed Chicken Thighs

November 26, 2023

It’s rare that a recipe works its way into my weekly rotation on the very first try. But MAN, these spicy honey-glazed chicken thighs jumped to the top of the list immediately.

The only sound I could hear while eating them was my inner dialogue going nom mmm nom GRMMM NOM. Or something like that. It was gibberish, but it was extremely happy.

The sweet-and-spicy combo here is *chef’s kiss*. I love making this honey glazed spicy chicken on my grill, but you can do it in the oven (with an assist from the broiler) or in the air fryer as well.

I prefer on the grill because the high heat and char really add to the flavor. Plus, it’s faster not waiting for my oven to heat up and there’s no clean-up.

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Salted Honey Parker House Rolls

November 20, 2023

YOOOOO. I realize I’m running a little too close to Thanksgiving in getting this recipe out to you, but—trust me—the wait is worth it. These salted honey Parker House rolls are seriously the best roll recipe ever. The G.O.A.T.

They are soft, squishy, lightly sweet and salty perfection.

These are (IMO) the absolute best rolls for Thanksgiving or other holiday dinners. They have a higher yeast content, so are quicker to rise, making them a good choice for when you’re needing to juggle rising times, oven times and temps, etc.

And while they’re best the day they’re made, they actually make amazing leftovers as well, and would make hella good sliders (oh man…imagine leftover turkey, cranberry, some melty cheese, and these soft squishy rolls!).

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Don’t be scared by the instructions below, which feel really lengthy. I promise, these are actually easy to make and require very little hands-on time! I just wanted to provide super clear, specific directions and photos to make it as simple as possible for you.

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How to Make Pasteis de Nata (+ Happy Birthday to Me!)

November 12, 2023

I am, as always, terribly late on this. Like…a month and a half late. In fact, last year I failed to post a birthday dessert for the first time, and I feel that failure keenly. So not again!

And I *did* actually make these delicious homemade pasteis de nata during my birthday week, so…partial credit??

I’ve been in “capital-L love” with pasteis de nata since my first trip to Lisbon almost a decade ago. They tick all my boxes…flaky pastry, check. Creamy, not-too-sweet custard filling?? Check. A sprinkling of cinnamon and either a bitter espresso or rich cherry liquer to accompany it? DOUBLE CHECK.

But the idea of making them myself always felt rather daunting. But that’s what my birthday dessert is for! Each year I tackle something a bit more complex to celebrate and stretch my skills.

I seriously explored like…eight or nine different recipes and a dozen articles to try and figure out the absolute best way to approach my first pasteis de nata experience. Then I cherrypicked based on what I felt would work. For instance, I liked that Spanish Sabores used lemon peel in the filling’s sugar syrup, so I added that element.

I ultimately decided to make two different fillings to test them out. The first one, from Buttermilk Pantry, is what I’ll provide below, as I was really impressed with the final texture. I also like that they cut back on the sugar somewhat, and her photos look like the real thing. Plus, the video is crazy helpful. For my pastry dough and technique, I used Leite’s Culinaria.

In order to translate the pastéis to the home kitchen and ovens that that hit 500-550°F if you’re lucky, these pastéis are smaller than the original and the tops may not blacken quite as much as the authentic pasteis you’ll find in Portugal. But I think I did pretty well!

Don’t be scared by how detailed and long the recipe seems to be. I have tried to be SUPER specific about exactly what I did, how, when, what it should look like, etc. Making homemade pasteis de nata was actually surprisingly straightforward and I’m totally doing it again (once I can eat gluten, dairy, and eggs again, which is whole other discussion…).

Some tips that will make this go smoothly for you:

I definitely recommend baking one tart first, to test your oven and to ensure the custard doesn’t over-bake—it helps to hone in on the right amounts and times.
Traditionally, pastéis de nata are baked in special Portuguese custard tart molds that can be purchased online or in specialized Portuguese shops.
You can use normal size (not giant) muffin tins instead of the traditional molds, but I’d steer away from non-stick coating since a high temperature could melt it. I used these stainless steel muffin tins instead.
When putting the dough in the molds, you want the base to be thinner than the sides. It helps to wet your thumb, then use it to spread (“moosh”) the dough along the edges of the molds.
When making the pastry, make sure the butter is evenly layered, all excess flour is removed, and the dough is rolled very thin and folded neatly.
You can make the custard filling the day before and allow it to chill in the fridge. You can also prep your tart dough the day before, making the actual baking go quite quickly.
I know that straining the filling 3 times seems excessive, but it does make a big difference in a really smooth mixture that doesn’t split. I also recommend doubling the filling.
You want to crank your oven up to about as high as it will go, and then bake on the top 1/3 of the oven. Then switch to broil/grill mode for the last few minutes to allow it to get extra blistered (this isn’t necessary, more for aesthetics and authenticity).
A few kitchen tools that will be helpful here: multi-purpose scraper tool (kitchen MVP), my favorite rolling pin, tiny offset spatula, mesh strainers

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Cinnamon Cranberry Whiskey Sour (With or Without Egg White)

October 26, 2023

Isn’t it pretty?! I absolutely love the bright jewel colors and cozy flavors of this spiced cranberry whiskey sour. If you’re looking for a new fave cocktail for fall and winter, this might be it!

You might also like: The At-Home Cocktail Tools I Swear By

I’d pinned a cranberry whiskey sour recipe a while back, but when I looked closer it just called for regular cranberry juice. And that seemed…like it would end up a bit weak and watery.

So I concepted an easy cinnamon cranberry simple syrup, for a more concentrated and fresh flavor. I loved getting layers of warm cinnamon flavor in the syrup itself, to complement the tartness of the fresh cranberries (which I always keep in my freezer, just in case).

And one note, you can make this festive whiskey sour with or without egg white. I’m a HUGE fan of having egg white in whiskey sours, so definitely advocate for it here. The only reason I didn’t show it in the pics is that I currently have a massive food sensitivity to egg white so it’s off the table for a bit.

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Spiced Cranberry Simple Syrup (for Cocktails & Coffee)

October 21, 2023

The past couple weeks’ gloomy, chilly weather has left no doubt that we are fully in fall now. (Somehow? How did you let that happen??) So this cinnamon cranberry simple syrup seems completely appropriate to shepherd us into the next few months.

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This first became a gleam in my eye when I saw a recipe for a cranberry whiskey sour. But it called for just regular cranberry juice, which…nahhhhh.

I instead developed this delightful spiced cranberry simple syrup, for a more concentrated and fresh flavor (and to bring the cinnamon in a bit more directly, versus only as a garnish).

And trust me, the extra 10 minutes it takes to make this syrup is WELL worth it! It’s super easy, delicious, and the leftovers can keep in the fridge for a couple weeks for cocktails (or coffee) on-demand. The resulting cinnamon cranberry whiskey sour is awesome!

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Bethany’s Chicken Salsa Nachos

October 19, 2023

This one ain’t pretty. My sister’s chicken salsa nachos are, to borrow a Chef Dave Chang term, “ugly delicious”. But they are ALSO a delish, fast, easy, and pretty healthy weeknight meal!

The exact ingredients and how you source them are pretty flexible, depending on what you have on-hand. This is the definition of a “pantry/freezer meal”. But I think this overall combination (corn, peppers, black beans, onions, and green chiles) works perfectly.

And because it’s even better when the flavors have melded and mellowed a bit, it makes a great make-ahead meal.

These were initially conceived as rotisserie chicken nachos (something my family tends to have around), since that’s the easiest and best option for flavorful, cooked chicken. But if you don’t have that you can also grill or bake chicken then finely chop or shred.

You can use either frozen or canned corn (drained) for this recipe. We prefer frozen, but either works fine. And I love to use my homemade taco seasoning rather than the preservative-laden store kind…it’s so easy to make, just as delicious, and much healthier!

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Mom’s Super Healthy Breakfast Bars (Gluten-Free, Dairy-Free)

October 12, 2023

My family has been on the super healthy breakfast bars train for a LONG time. It started after I’d moved out so I was a bit slower on the uptake, but then became a bit obsessed.

To the point that I can’t make them myself because having an entire 9×13 pan of breakfast bars in my house is incredibly dangerous. I steal a bite, maybe another bite later…and then somehow in like 24 hours the whole pan is gone!

[Also…after I posted this, my mom told me that this originated with one of my sisters. Such is the nature of family recipes! Though “Melissa’s Breakfast Bars” don’t have quite the same cultural cache]

You can easily make them gluten-free breakfast bars, and given my running list of food sensitivity challenges, that’s what I typically do.

In the ingredients list below you’ll see that I’ve noted a few different options and substitutions. I always make this with almond butter and the almond flour/oats substitution.

But this recipe is super flexible to whatever adaptations you need to make based on dietary needs (or whatever’s in your pantry). For instance if you need to sub or leave out different seeds or nuts, use a different nut butter, or just hate coconut, this recipe can go with the flow.

As a bonus, these are naturally unleavened, so make a great breakfast option during the Passover/Days of Unleavened Bread.

And, as noted above, it makes a huge pan, so if you’re only one or two people, you might consider halving the recipe (I feel like after a day or two, move to storing it in the fridge so it doesn’t start to do that slightly funky fermentation-smelling thing that banana-based bakes do).

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Cinnamon Maple Tahini Quinoa Granola (GF, vegan, almond-free)

October 1, 2023

Sometimes you take a bite of something and just go, “WHOA.” And when it’s for a food that you’re generally kind of “eh” on (like granola), it’s even more exciting. So let’s just say that I’ve made three batches of this cinnamon maple tahini granola over the past six weeks.

Which…is a lot for one person.

A new round of food sensitivities and dietary restrictions was the catalyst for creating the recipe. It prompted me to go waaaaay back into my recipe archives to see what might work, and I remembered my peanut butter quinoa granola and maple nut quinoa granola recipes from way back when.

So, using those as a foundation, I combined and tweaked…pulling in tahini instead of peanut butter, keeping the maple syrup flavor, bringing in some warm spices, mixing up the nuts and seeds a bit. And man, am I happy with the result!

This recipe is pretty flexible, so if there are particular nuts or seeds that you don’t like, can’t have, or just don’t have in the house, you can sub out for something else, or just sub more oats. I’d just recommend keeping the grain-to-nut/seed-to-liquid ration generally stable.

One thing that you have to kind of use your gut on with this recipe is how wet the mixture is before baking. I’ve found that the amount of oil in tahini varies drastically by brand, and that can impact the baking time.

If you feel your mixture is too wet, you can add a little more oats before baking. You’ll also probably need to bake it a bit longer, and that’s totally fine.

BUT, one thing to realize is that the granola will not look totally dry and clumped when it’s done. It’s still somewhat soft, and will dry and clump as it cools. Don’t be tempted to way overbake it, as it can get too dark and taste slightly burnt (…she says from experience).

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How to Cook Frozen Salmon in the Air Fryer…a.k.a. My Go-To Weeknight Dinner

September 20, 2023

This recipe *might* take the crown for the most frequent dinner in Casa Jessica. Once I realized how easy it was to cook frozen salmon in the air fryer, I had it MADE!

It’s crazy to me that I had an air fryer for a couple years before ever using it. I tried it once or twice, was like “not for me”, and relegated it to the back of my pantry.

Then last summer when I was doing an intensively restrictive diet and gut health protocol, my air fryer suddenly became the MVP of my kitchen.

When I realized how amazing and fast it was for making all manner of veggies and proteins delicious (without heating up my kitchen in the middle of summer, and not having to wait for the oven to preheat), I upgraded to a two-drawer air fryer so I could cook two things at once.

I literally use it at least once a day, so it doesn’t even have cabinet space in my kitchen…it’s perpetually out.

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Grapefruit Cardamom Gin Cocktail

September 11, 2023

I initially envisioned this as a spring cocktail, partly because the color just makes me so happy, and I tend to associate bright citrus with spring. But the more I sip it, the more I realize that this grapefruit cardamom cocktail is also the perfect thing to ease our inevitable descent into fall.

Which I’m not ready for. EVER.

Whether you want to think of this as a twist on a Bohemian (my opinion) or Brown Derby, or a classic gin gimlet that’s had a personality transplant, I think you’ll fall in love with this cocktail. It shares some DNA with all of those, but is very much its own experience.

What really elevates it is the homemade cardamom syrup, which takes seriously like 2 minutes to make. (And is great for all sorts of other delicious things like iced coffee!)

As a side note, I’m a teeensy bit obsessed with these mini clothespins for garnishing drinks!

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Asian-Inspired Ground Chicken or Turkey…Perfect for Asian Chicken Bowls

September 6, 2023

I realized the other day that I hadn’t shared three of the healthy meal recipes that I make most often. And so without further ado here is one of my absolute go-to recipes for any weeknight where I don’t know what to make, or if I need to ensure I have multiple days of leftovers. Today we’re making delicious Asian-inspired ground chicken!

I alluded to this recipe in my post on surviving a candida diet or functional medicine detox, but because it’s a somewhat squishy “recipe” (in that it has ingredients, but I completely make up the amounts), I never got around to writing the recipe down.

Or taking pictures, for that matter, because usually when I make this Asian ground chicken I’ve reached the point of starving and it’s late evening and I just kind of throw it together. Then I belatedly realize that, once again, I failed at taking pictures.

I love that this recipe is healthy and only takes a few minutes to make, and it’s really versatile. My favorite thing to do with it is make Asian chicken bowls, using jasmine or basmati rice, whatever roasted veggies I can cobble together, chopped green onions, avocado, and some kewpie mayo.

But if you’re going light on grains you can throw it on roasted sweet potatoes, or if you’re eliminating carbs for a while it’s great in a lettuce wrap.

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Blueberry Mint Gin Smash (An Easy, Delicious Blueberry Gin Cocktail)

August 26, 2023

For some reason I’ve been singing “BLUE-beeerrrrryyyy” in the style of Shirley Bassey crooning “Goldfinger”. It’s *probably* not because I’ve had one too many of these delicious blueberry mint gin smash cocktails.

Probably.

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As I said just a couple posts ago, blueberries aren’t really my preferred summer fruit, but you wouldn’t know it from my last few recipes. And this blueberry gin cocktail is a refreshing drink that’s perfect for late summer.

The super easy blueberry simple syrup is really doing the heavy lifting here—and trust me, it is worth the 10 minutes it takes to make! Its initial conception was as the star of a refreshing blueberry basil espresso tonic that I’d tried at a coffee shop and had to recreate.

But then I had tasted the syrup and was like…yeahhhh that’s got to be a cocktail!

Making this blueberry mint cocktail is super easy, though it does require a bit of planning ahead to make the blueberry simple syrup. In fact, this is a great way to use up fresh blueberries that are starting to go wrinkly!

In a cocktail shaker (here’s my fave!), add the mint leaves and muddle with a muddler (or the blunt end of a wooden spoon). Fill the shaker halfway with ice and add the gin, blueberry syrup, and lemon juice.

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Fresh Apricot Cherry Coffee Cake (a.k.a. Buckle)

August 22, 2023

I have been on an insane stone fruit kick! Get ready…besides the amazing roasted apricot cake I recently posted, I’ve got cherries, more apricots, and (finally) plums coming. And it starts with this delicious and super easy apricot cherry coffee cake.

The key here is the fresh fruit. If you’re looking for something using dried apricots and cherries, there are tons of recipes out there but this is not the one you’re looking for. I’d wanted to try something a bit different, so found a cherry buckle recipe.

But when I made it, it was just…a coffee cake? I guess the main difference is that buckles have fresh fruit baked in, whereas coffee cake is a pretty broad category of treats.

Either way, I’m obsessed with the cinnamon crumble topping and the pockets of jammy fruit that you hit in each piece.

I do think that fresh (ripe) apricots and dark cherries make the best version of this cake, but you can substitute fresh (or frozen, in a pinch) raspberries or blueberries for the cherries, and probably nectarines and peaches for the apricots if you need to.

If you end up using any frozen fruit, don’t thaw it—just chuck it in frozen (though do cut it up). And don’t use canned or dried fruit!

This is also not the time to go low-fat or liquid. The full-fat sour cream is a major part of why this cherry apricot coffee cake is so moist and delicious! I did sub full-fat plain greek yogurt once, and that’s your best bet if you have to sub.

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How to Make a Unique & Refreshing Blueberry Basil Espresso Tonic

August 11, 2023

Earlier this summer I was out running errands and decided to stop in at a local coffee shop I hadn’t been to before. I planned to just grab an iced latte, but my attention was instead snagged by one of their summer specials—a blueberry basil espresso tonic.

My brain went, “UM YES”. So I ordered it, and I found it a fascinating experience with each sip…sweet, tart, refreshing, bubbly, bitter. I immediately set to recreating it at home.

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What Is Espresso Tonic?

Espresso tonic is a drink combining freshly-brewed espresso, tonic water, and (usually) lime. It often has a bit of simple syrup added as well. It’s a refreshing, sweet, energizing, bubbly drink that makes a fun pick-me-up during the day, or a delicious mocktail.

Espresso tonics are having a bit of a moment right now in the U.S., and I’d already planned to work on a recipe for one, but hadn’t imagined this fun of a flavor combo.

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Easy Blueberry Simple Syrup

August 8, 2023

I’ve been on a HUUUUGGGE bluberry simple syrup run this summer, which is quite frankly odd since I generally tend to view blueberries as a mid-tier berry. Better than blackberries, but nowhere near the elite level of strawberries or cherries.

And the reason *why* I’ve turned into a blueberry syrup factory is even more odd.

The thing is, I initially made this because I wanted the perfect blueberry coffee syrup. I realize that those three words don’t seem to go together. But here we are.

I’d stopped by a local coffee shop on my way home from an appointment, and found myself intrigued by their blueberry basil espresso tonic. It was so delicious that I knew I had to recreate it myself, and thus was born this super easy blueberry simple syrup.

You might also like: The At-Home Cocktail Tools I Swear By

What I discovered along the way is that this syrup is super versatile, and delicious in iced coffee, cocktails (like this blueberry mint gin smash), and poured over brunch or dessert-y treats (think pancakes or a lovely simple olive oil cake).

It only takes a few minutes to make, and keeps in the fridge for a couple weeks, so you can pull it out whenever the mood strikes!

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Easy Summer-y “Strawberry Shortcake” Cake

August 3, 2023

I feel like I can’t get to the end of summer without bringing you a strawberry dessert recipe. And I honestly didn’t know what to call this one exactly, so I’ve landed on the extremely long-but-descriptive “one bowl summer strawberry shortcake…cake”.

Let me explain…

The original recipe which I’ve tweaked slightly is another great Smitten Kitchen creation. I realized in retrospect that, in some ways, this is a twist on my classic strawberry shortcake “for a crowd” recipe, and that makes it a winner in my book.

And it’s basically just an all-in-one strawberry shortcake, since the cake and strawberries are baked together. Just add whipped cream!

This recipe is not only super easy, it’s also really flexible…I somehow completely ran out of granulated sugar partway through making it, and had already started the cake. So I subbed in brown sugar for half, and it turned out fine (if a bit more dense).

It’s also a great candidate for making ahead…the cake is even better after 8 to 24 hours since the fruit has time to settle in, getting a bit softer and goo-ier. You’ll want to leave it uncovered at room temperature so it doesn’t get damp and sticky on top, though.

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Fuzzy Navel All-Grown-Up (Mint & Apricot Gin Cocktail)

July 23, 2023

Or apri-CAT mint! Haha I always love a chance to use my “menacing cats” cocktail glass. This apricot gin cocktail is so juicy and refreshing, a perfect drink through the warmer months.

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The difference here vs. other apricot cocktails is that we’re starting with fresh apricots and making an apricot syrup.

I’ve magically found perfectly-ripe fresh apricots at the store lately, after a couple years of looking for them, so I’m taking advantage for as long as they’re there.

I made my apricot syrup as a by-product of the roasted apricot & rosemary olive oil cake I’ve been seriously obsessed with recently.

You basically roast apricot halves with sugar, fresh-squeezed lemon and orange juice, and a bit of almond extract.

You need some of the syrup for the cake, but have plenty left over, and so was trying to figure out what to do with it. My brain immediately said “COCKTAIL”. And because I love fruit + herb combos, I paired it with fresh mint.

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Charred Cabbage & Cauliflower Salad with Tahini Dressing

July 18, 2023

This charred cabbage and cauliflower salad is a recipe for those times when your body is begging you for something super healthy…buuuuutttt you also need to feel a bit of indulgence.

I’d just gotten back from several days of living my best life at a couple amazing eco-resorts in the Costa Rican rainforest (I mean, can you believe this??). It’s not that I ate poorly there—in fact, it was lots of fresh produce, but let’s face it, also lots of cocktails—but my body needed a bit of detoxing.

Enter this roasted veggie salad. The cauliflower and cabbage are roasted until they are still a bit crunchy, but also soft and silky and caramelized. Then they’re tossed in a super easy garlic-lemon-tahini dressing with a bit of heat that melds everything together.

It’s a comforting, savory dish that can double as either a vegetarian entree, or a healthy side dish. It also makes great leftovers, as the dressing and flavors really settle in. Even better?? It comes together in 30 minutes or less.

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Orange Cinnamon Pistachio Morning Buns (+ How to Laminate Dough)

July 4, 2023

Perfection. There’s really no other way to describe these amazing, delicate, flaky, comforting orange cinnamon morning buns.

You can have your chocolate ganache “this” or your red velvet “that”. But for me, my particular poison is and has always been flaky, slightly-sweet pastries (and ANYTHING with cinnamon-sugar).

I’d been wanting to try my hand at laminating dough for a couple years, and just always found an excuse not to tackle a reicpe. It felt kind of daunting, fussy, time-consuming. But finally over winter break, I decided to take the leap.

And to my surprise, I found that laminating dough (and this recipe in particular) is not difficult. It just takes time and patience…it’s a “project”. Not something I whip up when I’m distracted and rushed, but rather when I have time to enjoy the process.

These homemade morning buns are the kind of recipe where you want to use the highest-quality ingredients you can get your hands on—especially the butter that gets laminated into the dough. It’s where a lot of the flavor is going to come from, as well as the flakiness (so higher-fat butter = less water = more flaky).

Even if this feels a bit scary, I recommend giving it a try! I’ve tried to provide lots of step-by-step photos here, and also super detailed instructions.

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There were a few things I learned along the way that will help you succeed with these orange cinnamon morning buns.

I had always heard “keep everything as cold as possible” for laminating dough, but in this recipe you want cool and chilled, but not freezing cold.
I really had trouble getting the initial dough to come together in my stand mixer, but I persevered. I had to manually mess with it a bunch (and strategically add a tablespoon or two of flour), but it always comes together. I suspect that if you have a smaller mixer, you won’t have the same issues (mine is huge and it’s a small amount of dough).
I also learned that you really want to roll the dough as thin as you can at the end, when you’re ready to shape and bake. A little extra chilling at this step can help.
In fact, I found that if I left the dough in the fridge overnight, it was SO much easier to work with and get thin enough (and it gets a bit more flavor).
A few tools I found helpful, beside my stand mixer, were my handy multi-purpose scraper tool, my thin bamboo rolling pin, my half-sheet pans, my mini offset spatula and a silicone half-sheet pan mat, in addition to muffin tins. They’re not requirements, but helpful.

I played around with a couple different baking vehicles, including a regular size muffin tin and a silicone larger muffin pan.

Both worked great, I’d just say that if you use a regular size one then I’d cut the dough into slightly less fat rounds (or they’ll explode above the tin).

What’s great about this morning bun recipe and the fact that I had better success with it after the dough sat in the fridge overnight, is that you can make it the day before, and then all you have to do in the morning is roll it out, fill it, give it a 45-minute rise, and bake.

Yes, that means you can then have fresh, hot, flaky orange cinnamon morning buns coming out of the oven in a little over an hour after getting up! YOU’RE WELCOME.

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Roasted Apricot Olive Oil Cake with a Hint of Rosemary

July 1, 2023

So…you ever accidentally eat an entire cake in less than 24 hours? No?? Yeah, me neither…until I made this roasted apricot olive oil cake.

This cake blew my mind. It sounds so innocuous. Plain, even. But the flavors and textures were so perfect, I found myself carving bites off as I made my morning coffee, sneaking back into the kitchen for another bite and a glass of water. Until it was gone.

So clearly I can’t be trusted around this rosemary and roasted apricot olive oil cake. The star here is the intense-yet-mellow flavors, melding tart, jammy roasted apricots with loads of vibrant citrus zest and a hit of herbal notes from fresh rosemary.

Pre-roasting the apricots is a really important step, as it intensifies the fruit’s flavor, drastically improves their texture, and removes some of the water content that would screw with the cake’s structure.

The fruit is roasted with sugar and some orange and lemon juice (I’ve also added a splash of almond extract), and the resulting syrup is both delicate and rich. It gets drizzled on the cake after baking, and the leftovers make a killer cocktail!

In addition to the rosemary, I’ve added some cinnamon and a tiny hit of almond extract to the batter. The former adds some warmth that pairs wonderfully with the other flavors, and to me you can’t have stone fruit without almond extract. They’re a match made in heaven!

My obsession with this cake is weird, honestly, because I’ve been underwhelmed by both olive oil cakes and polenta cakes in the past.

The texture is a bit similar to a polenta cake (a very slight crunch to the outside), and yet it is SO much more moist and flavorful.

I have played around a bit with making a gluten-free version of this as well. I tried swapping polenta for the semolina, and while it *works*, I didn’t love it as much (too much crunch, and I didn’t love the structure of the crumb).

I’d maybe try instead just swapping coarser almond meal or ground oats for the semolina (and keeping the original almond flour). Both give some texture and body, but aren’t actually crunchy. Let me know if you find a gluten-free combo that works great!

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A Sassy, Juicy Summer Drink: Strawberry Black Pepper Gin Cocktail

June 23, 2023

Y’all, I have found my drink of summer!! This strawberry black pepper cocktail is juicy and refreshing, with a little bite. And I am making it on repeat.

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I’ve adapted this to my personal tastes from Smitten Kitchen’s original recipe. First, true to form, I swapped gin for the tequila she recommends (I am emphatically NOT a tequila person.)

Her technique was a bit different (stirring, not shaking) and she says to make a double batch and put it in the fridge ahead of time, so the flavors can marry. I tried that, and liked it fine, but found I preferred it freshly made.

So instead, I muddled the strawberries separately and then shook up the gin, lime juice, and black pepper simple syrup with ice in a shaker, just like a gimlet. This takes an extra step or two, but it’s still just one shaker and one glass.

I did try to simplify it further, but I just strongly preferred this method.

I also tweaked the black pepper simple syrup a bit, which I’ll talk about more below. And then I added a bit of basil simple syrup to the top, which really took this to over-the-top delicious. It’s not a requirement, but you definitely need to try it!! (And then make a basil gimlet with the rest.)

Finally, a topper of soda water really made this immensely refreshing—it brightened up the flavors a bit, the aeration really made a difference.

One other tip: the strawberries really make all the difference, so make sure yours are really ripe (almost starting to tip over into overripe), so they’ll have plenty of juice and flavor.

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Peanut Butter & Jelly Baked Oatmeal (GF, Dairy-Free, Egg-Free)

June 13, 2023

My love for anything using the PB&J flavor combo is well-documented, but it usually ends up in a more indulgent place vs. healthy (see: pb&j babka). So when I saw this peanut butter and jelly baked oatmeal pop up in my IG feed a while back, I had to give it a try.

And then when I figured out how easy this it was to make, it honestly became kind of dangerous.

Like, “hey, it’s 11am on a Tuesday, what if I threw this together and had it for lunch instead of my salad and chicken??”

“Maybe I need to perfect the recipe more…I’ll make it after dinner just to be sure.”

And so I can tell you with authority that this recipe is really flexible, super easy, and makes a perfect compromise when you’re trying to be really healthy but are craving something indulgent.

With that said, here are some tips that I’ve found make a difference in the final product…

I’ve provided timing guidance, but it may take longer depending on the size and thickness of your ramekin and how wet your banana is.
To that point, resist the temptation to use too much banana, as it makes a big difference in texture and might not set well (though will still be delicious). I recommend using ripe bananas, but not overripe…you want dark yellow with some brown, but not at the wet, mushy banana bread stage.
I’ve made this pb&j baked oatmeal two ways—just throwing the rolled oats in as-is, or giving them a quick pulse in the food processor to break them up. I slightly prefer the texture of the latter and it only takes a second, but is completely up to you.
The peanut butter powder is totally optional. I had some on-hand so used it to amp up the peanut butter flavor a bit, but I don’t think it’s necessary and definitely wouldn’t go out of my way to purchase it.

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Easy Roasted Maple-Mustard Carrots

June 2, 2023

I’ll admit, I don’t bother with “real” side dishes that often. It’s usually just throwing some chopped veggies in the air fryer and calling it a day (see: cumin broccoli bits). But sometimes one tiny extra step can make a boatload of difference—like these delicious tahini maple mustard carrots.

The sauce is really the star here, a sweet, tart, savory, tangy delight that pairs beautifully with the mellow sweetness of super roasted carrots.

You can make this in either the oven or air fryer, I’ll give instructions for both below. I love doing these in the air fryer because it’s much faster and doesn’t heat up my house in the summer—plus I find that I get a much deeper roast on the carrots that way.

Oven roasting method:

If using the oven, place a rack in the upper third of the oven and preheat the oven to 425 F. Line a rimmed baking sheet with parchment paper or foil.

If you have nice thin, smaller heirloom carrots you can leave them as-is (I cut the tops off, and don’t peel). If you have big normal carrots, I like to cut them into big chunks, for more even and faster roasting. I don’t peel mine unless they’re not organic.

Add the carrots, a drizzle of olive oil, and a strong sprinkle of salt. Toss to coat well. Roast the carrots until fork-tender, about 20 minutes – maybe more maybe less depending on the size of your carrots.

Air fryer method:

If using the air fryer, preheat to 390 F on Air Fryer setting (you can use Roast if you prefer, but you’ll need to adjust the cooking time). Prep the carrots the same way (olive oil and salt).

Add to the air fryer basket and cook for 8 to 12 minutes (it will really depend on how thick your carrots are). You want them really golden, headed toward char.

While the carrots roast, whisk together the maple syrup, Dijon mustard, tahini, lemon juice, salt and pepper. I always hold back some of the lemon juice, taste, and decide whether to add the rest.

I strongly prefer a really good runny tahini for this type o recipe, vs. fighting with the hard oil-separated kind. This one is my go-to, just shake it and pour!

I also tend to thin out the sauce with a bit of hot water, as I’ve found that an easily pouring sauce makes the dish more fun to eat (a bit less gluey).

When the carrots are cooked through and deeply golden brown (see pics for reference), place on a serving plate and drizzle with the sauce. Enjoy warm (the sauce makes great leftovers, but I always recommend roasting the carrots fresh).

These roasted tahini maple Dijon carrots are a winner any night of the week, whether you’re having a dinner party or it’s just you on your couch!

Other delicious & easy side dishes you’ll love:

Adapted slightly from Joy the Baker

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Easy Roasted Tahini Maple Dijon Carrots

Yield: 2+ servings

These tahini maple mustard carrots are a super easy side dish that seems fancy, perfect for any weeknight. Just take delicious golden deeply-roasted carrots and drizzle with a fast maple, Dijon mustard, lemon, & tahini sauce, and you've got a match made in heaven!

Ingredients

A handful of rainbow carrots (or regular ones); ideally, thin & organic, but see notes
Olive oil and sea salt
2 tablespoons of maple syrup
1 tablespoon of Dijon mustard
3 tablespoons of creamy tahini (mine is runny, & makes a big difference)
Fresh ground sea salt & black pepper
Juice of 1 medium lemon

Instructions

You can make this in either the oven or air fryer.
If using the oven: Place a rack in the upper third of the oven and preheat the oven to 425 F. Line a rimmed baking sheet with parchment paper or foil.
If you have nice thin, smaller heirloom carrots you can leave them as-is (I cut the tops off, and don't peel). If you have big normal carrots, I like to cut them into big chunks, for more even and faster roasting. I don't peel mine unless they're not organic.
Add the carrots, a drizzle of olive oil, and a strong sprinkle of salt. Toss to coat well. Roast the carrots until fork-tender, about 20 minutes – maybe more, maybe less depending on the size of your carrots.
If using the air fryer: Preheat to 390 F on Air Fryer setting (you can use Roast if you prefer, but you'll need to adjust the cooking time). Prep the carrots the same way (olive oil and salt).
Add to the air fryer basket and cook for 8 to 12 minutes (it will really depend on how thick your carrots are). You want them really golden, headed toward char.
While the carrots roast, whisk together the maple syrup, Dijon mustard, tahini, lemon juice, salt and pepper. I always hold back some of the lemon juice, taste, and decide whether to add the rest. Depending on how thick it is, I like to thin mine out with a bit of hot water so it pours easily.
When carrots are cooked through and golden brown, place on a serving plate and drizzle with the sauce. Enjoy warm!

Notes

You can use regular (bigger, fatter) carrots too if needed, just cut them into smaller pieces for easier and more even roasting. I don't peel mine, but if yours aren't organic I'd recommend peeling. Don't use baby carrots---just trust me.
I often make a single serving of carrots and the regular amount of sauce, then keep it in the fridge for the next night's dinner.

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The Absolute Best, Easiest Classic Shortbread (Plain or Flavored)

May 22, 2023

Getting to the absolute best shortbread recipe has been a weird sort of “baking Everest” for me. I sometimes find that the seemingly-simplest foods are the hardest to get *perfect*, probably because there’s nowhere to hide.

But after trying out several different recipes over a year or two, I finally found a winner—for me, this is the easiest, best classic shortbread!

One thing I love about shortbread is that it’s naturally unleavened, so it’s a great dessert for Passover and the Days of Unleavened Bread (see my usual disclaimer here). And while I love the cookies, it also makes a lovely base for tarts and bars.

One of the keys I’ve learned with this recipe is a low and slow bake, which helps provide a delicate, crumbly texture that’s not too dry.

While this is a classic shortbread recipe, you can also flavor it any way you crave. Dry ingredients that really pack a flavor punch are best, so as not to mess with the texture…think a teaspoon of vanilla bean paste, citrus zest, extracts, or fresh minced herbs.

Personally I’ve been obsessed lately with adding lemon or orange zest and fresh minced rosemary…I use a light hand, and it adds an interesting freshness without being overwhelming.

This is a Smitten Kitchen recipe that I’ve tweaked a bit, and another example of her never steering me wrong. One thing she provides are pretty detailed recommendations for shaping and cutting, which I’ve largely included in my recipe below as well.

They sound fussy, but are actually easy and DO work (even though I didn’t have a tiny-enough wooden dowel so had to improvise). BUT, the extra shaping step isn’t necessary if you don’t want to hassle with it.

I definitely recommend doing the cutting midway through the bake, though. If you wait to cut til the end, there’s a good chance these delicate cookies will fall apart.

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Traditional Finnish Cinnamon Buns (Korvapuusti)

May 16, 2023

It’s well-known that when I travel, I seek out all the local pastries I can get my hands on. And Finland was no different…despite only spending about a day and a half in Helsinki, I devoured a crazy amount of Finnish cinnamon rolls, called korvapuusti.

A few days after I got home, I was struck with a craving for these comforting, heavily-spiced, somewhat-dense buns, so decided to try my hand at making them.

What are korvapuusti?

Traditional Finnish cinnamon buns are usually called korvapuusti due to their ear-like shape (“korvapuustit” means “little ear buns”).

They are pretty different from the rich, sweet, gooey American cinnamon rolls we’re used to…instead, they are spiced with cardamom in the dough and a lot less sweet, and have a denser and much less gooey texture.

These Finnish korvapuusti ended up identical to the ones in Finland in both taste and texture. My shaping results were a little mixed, but good overall.

Because the dough is a little dense, it can help to shape it into a square or rectangle to make rolling it out easier…you’re wanting to get the dough as thin as possible, and in a rectangle.

The final recipe I share below wasn’t my first try. In fact, at first I loved the first recipe I tried out (this one), and I used this shaping technique. I was so excited when I put them in the oven, because they looked PERFECT!

Buuuuut….they exploded in the oven, which you can see below. No idea why or what happened. I did love the super soft texture of the baked dough, though it wasn’t as true to the traditional Finnish cinnamon roll texture. So I scrapped this approach and went with the final one below.

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Buckeye Brownies a.k.a. Layered Peanut Butter Brownies (+ a GF Option)

May 2, 2023

WARNING: These layered peanut butter brownies are completely addictive. I can’t stop making them. And I can’t stop eating them.

They’re a quite different take on a traditional buckeye brownies recipe, but with the same flavor profile and layering approach. And I’ve been on such an intense peanut butter-chocolate kick lately, it’s kind of getting out of control.

I also keep failing at getting good pictures of the finished product, because I am always taking them to people’s houses, and they get devoured before I can grab a clean shot.

These double chocolate peanut butter brownies aren’t difficult at all, they just take some extra time due to the chilling/freezing steps at the beginning (to get your beautiful layers).

I’ve adapted this recipe slightly, mostly by eliminating one of the chocolate layers—personally I wanted a bit more brownie ratio and thought the peanut butter amount was perfect, and that second chocolate layer was just overkill for me. But I speak to both options in the recipe notes.

One other note…these can easily be made gluten-free by substituting a gluten-free flour mix for the all-purpose. You won’t notice a difference!

Let’s talk about the best chocolate peanut butter layers…

Chocolate: I strongly prefer a darker chocolate (I went with 70% cocoa solids, like these Guittard bars that are a fave). Definitely go with a bar if possible for the melting portion…chocolate chips are designed *not* to melt and tend to have more waxy ingredients in them so they hold shape.
Peanut butter: Mine was a creamy natural JIF, but crunchy works fine as well. Don’t use the natural peanut butter with the oil on top. You could sub almond, cashew or even sun butter, but the taste will be quite different.

I do have a few tips that help make these layered peanut butter brownies even more amazing.

To make sure you get an extra shiny top for your brownies, there are two key tips. First, make sure you whisk everything super well…you want the sugar to really melt into the butter. Secondly, make sure your chocolate is chopped SUPER fine.

The pan you bake these in does matter as well. Ideally you use a 9-inch square, LIGHT metal pan (you can use an 8-inch but it’ll take longer to bake; dark metal bakes quicker and will be drier at the edges). I have also used white ceramic, just avoid glass/Pyrex.

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Citrus Cardamom Coffee Spritzer

April 25, 2023

I know, I know. You’re probably thinking that “citrus cardamom coffee spritzer” are four words that do NOT go together.

BUT HERE WE ARE.

And if I were to describe this drink (iced coffee? mocktail??) in two words, it would be “weird” and “refreshing”. It’s certainly unique, and I personally think it’s delicious.

Lemon and cardamom are already a flavor combo I love (see exhibit A and exhibit B), because the bright acidity helping balance the intense pungent spice. This is now a sippin’ version.

I’ve actually been playing around with this recipe for a couple years now, and have discovered a number of alternate ways to make it, depending on my mood:

I added a teaspoon or two of olive oil and shook the whole thing (minus the soda water) then topped off with soda water…the pic below is this “oleato” version
You can use brewed espresso vs. the Aeropress this recipe calls for (I *slightly* prefer the flavor from the latter for this)
You could make it alcoholic with vodka or gin, but I think it makes a lovely mocktail.

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Aloo Gobi: Indian-Spiced Cauliflower & Potatoes

April 20, 2023

Generally I’m pretty lazy with side dishes…throw some cut veggies into the air fryer and call it a day. But this super easy version of aloo gobi, an Indian potato and cauliflower dish packed with warm spices, has become one of the few exceptions.

Even though it takes a few more steps than just throwing some veggies in the air fryer, it’s still not asking that much. This dish comes together easily in under 30 minutes, takes ingredients that most people already have, and doesn’t require a lot of hands-on time.

While the recipe calls for roasting the potatoes and cauliflower in the oven at a very high heat—and I do think it returns a *slightly* better flavor and texture)—I’ve also roasted them quickly in my large two-drawer air fryer when I didn’t want to heat my house up.

I do have a couple tips for making this as delicious as possible. One is that I do believe the type of potato matters. Don’t use russet. And I tried fingerling but didn’t love the texture as much…it can do in a pinch, but I do really recommend going with those little Yukon Gold ones.

The second tip is to watch your onions. I like to take them to true golden-brown-verging-on-charred to really get the most flavor, but you DON’T want them to tip over into burned. It gives the entire dish a burnt flavor that’s not nice. Using slightly lower heat helps.

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Lemon Curd Cocktail: A Fun Twist on a Gin Sour

April 13, 2023

This cocktail is the equivalent of shouting, “SPRING IS HERE!” And this week in Louisville it seems like we’ve finally gotten there. I’ve been on quite the homemade citrus curd kick, but then always wonder what to do with it all. So it seemed like a natural next step to try a lemon curd cocktail.

Here’s my super easy 10-minute homemade lemon curd recipe!

This specific lemon curd cocktail is basically a twist on a classic gin sour…you’ve got good London Dry gin, fresh lemon juice, and simple syrup, and then add the lemon curd to the whole deal.

It’s kind of fascinating…you’re not changing the flavors much, though the butter and egg in the lemon curd does slightly dampen the intense tartness of the lemon juice (that’s why we still add some). But it gives it such a creamy mouthfeel. It’s like a gin sour and a flip cocktail had a baby.

You can also try a flavored simple syrup if you want, and just choose something that pairs well with the lemon flavor…some recommendations I’d have include cardamom, basil, or rosemary.

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Savory Parmesan Rosemary Shortbread (Unleavened)

April 6, 2023

I’ve been on a mission to find my favorite traditional shortbread recipe, and it’s taken a bit longer than I’d planned but I have cracked it, and will share it ASAP. But we’re taking a quick detour today for a sister recipe—a delicious SAVORY shortbread!

Disclaimer: I keep the Days of Unleavened Bread (the week following Passover) as laid out in the bible, so I avoid leavening (sometimes called a rising agent). This can be things like yeast, baking powder, etc. (definition here). My understanding is that some Jewish people may keep these days differently and also avoid flour and certain grains. I can’t speak to that in any way, and only YOU know how you keep the Days of Unleavened Bread. So please don’t send me angry comments, you have been warned 🙂

Every year for the Passover and Days of Unleavened Bread I like to try at least one new unleavened bread recipe, and this year I couldn’t resist this parmesan rosemary shortbread.

These are great because you can make them fresh, or you can make them ahead of time and freeze them. I’ve tested out both freezing them as cut-out dough or already baked, and both work great when put in the oven at 350 F.

Personally I prefer to freeze them as little dough rounds, and then you just add a minute or two more of baking time…and VOILA fresh unleavened bread!. I always recommend double ziploc bagging to prevent freezer burn.

One of the things that initially caught my eye on this recipe was those laminated herbs on top of the cookies. They’re so pretty!

But here’s the thing…it LOOKS awesome, but is a bit fiddly/inefficient, and also doesn’t add anything to the eating experience. I did a few, so they’d photograph nicely, but it’s definitely not a must-have on this recipe. If you’re freezing them, I’m not sure it’s worth it.

But if you’re looking for something that looks jazzy, with minimal extra work, this is a great option.

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10-Minute Super Easy Lime Curd

April 1, 2023

In what has become an annual tradition, I’m launching into spring with a new delightfully-tart citrus curd…this time deciding to take lime curd for a spin!

As with my other citrus versions, this recipe is SO easy. Most people hear “curd” and think that it’s complicated and time-consuming. But this easy lime curd comes together in just a few minutes, with no special techniques or equipment.

Similar to my lemon curd, the flavor is quite sharp and it definitely needs a little bit more sugar than a “gentler” citrus like blood orange, pink grapefruit, or orange (which are a little more sweet and floral).

This lime curd is absolutely perfect on top of a (sweet, marshmallowy) pavlova, with fruit and whipped cream inside of crepes, or maybe slathered between cake layers.

There are a few tips for making sure you get the best end result. First, make sure you avoid an aluminum saucepan, as it can react with the citrus juice. I use stainless steel instead.

Also, don’t add the lime juice to the egg and sugar mixture until you’re ready to start heating it and whisking…if the citrus juice sits with the egg, it can “cook” it and cause little bits of white cooked egg that need sieved out. If it happens, it’s not a big deal, just sieve it out.

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The Best, Creamiest Homemade Hummus (+ A Secret Hack)

March 26, 2023

I was never the biggest fan of store-bought hummus. It does in a pinch, but the taste and texture have never done it for me. So I’ve been really excited to find what I think is the easiest and best homemade hummus recipe around.

What makes me say this is the best hummus recipe?? Well, mostly because it takes one extra (but super easy) step…before we blend everything together, we simmer the chickpeas in water with baking soda for a while. In testing recipes out, this did make a big difference in texture.

Why use baking soda in hummus? Normally used in baking, baking soda raises the pH levels of the water, which makes the chickpeas more soluble and breaks them down, which then lets them puree into an ultra-smooth mixture.

I think we sometimes underestimate the beauty of hummus…it’s incredibly versatile, whether as a meal, side dish, snack, or appetizer. You can dip veggies or pita in it, or pile it high with spicy chicken shawarma and veggies.

As with most recipes that are simple, it’s key to use high quality ingredients for the best result. I’ve fallen in love with these organic chickpeas, which I buy in bulk and use in all sorts of recipes, and I’ve found that this squeezable tahini is so much easier to use than the jars.

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Sage Advice: A Winter Bourbon Cocktail

March 21, 2023

Because the weather just will NOT cooperate, and insists on pretending it should still be winter (let go already!!), I’m sneaking in one last winter bourbon drink.

What this sage whiskey cocktail delivers is basically a winter-y version of a whiskey sour that brings in both spiced and herbal notes, and then tipping over close to daiquiri with the substitution of lime juice instead of the traditional lemon.

You might also like:Gifts for the Cocktail Lover & At-Home Mixologist

Even though herbaceous cocktails have been all the rage the last couple years, I feel like you don’t see cocktails with sage as often.

Personally, I think that’s because sage can be QUITE strong, and it’s so pungent (and can almost feel musty if used incorrectly), that people are scared of it. But when sage is paired correctly and used with a light hand, it’s so delightful and cozy!

I tried this the original recipe’s way (simply muddling and shaking the fresh sage), and it was fine but I found it a bit lacking in flavor.

So in this recipe I’ve steeped sage with the cinnamon stick in the simple syrup (and elevated that with demerara sugar) AS WELL AS muddling the fresh sage. And that was exactly what it needed.

So now I give you the “Sage Advice”!

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Weekday Indulgence: Easy Triple Dark Chocolate Cookies

March 12, 2023

Forget double chocolate cookies. Today we’re talking TRIPLE chocolate cookies! And not just any run-of-the-mill, but amazing triple dark chocolate cookies that are both indulgently rich, without being nauseatingly sweet.

The original recipe was waaaaaayyyy too rich for my blood, though a true chocaholic might disagree. I just felt it was way too sweet and rich, without nuance. So my first step was to back off the sugar a bit and sub in some whole wheat flour to add some depth.

I also tweaked the three chocolates a bit. In addition to a punchy dutch-process cocoa (richer and darker), I used a really dark (~72%) chocolate (like this or this) paired with a semi-dark (around 63%, like these). The original recipe has one element as milk chocolate, but I’m not a fan.

When I can get it, I’m partial to bars vs. chips or disks, as the latter don’t melt as nicely. But I’ve used a mixture of things here and it always turns out awesome.

Trader Joe’s is a great source for various types of chocolate bars that are great for baking, and I use a mixture of Ghiradelli/Guittard from the grocery store as well as Amazon usually.

Then, true to form, I also added a bit of whiskey to bring out a totally new layer of flavor.

This definitely isn’t required, but I love what it brings…if you do add it, I recommend using a quality whiskey somewhere between 90 and 100 proof (I love Woodford Reserve, Old Forester 100 proof, or Jack Daniel’s Bonded, as I always have them on hand due to work).

And I have to say, the end result of all these tweaks is a nuanced, rich but not sickeningly-sweet intensely-chocolate cookie, with a crunch of flaky sea salt on top to offset the sweetness.

(If you’re into this idea, check out these Woodford Double Oaked chocolate chip cookies!!)

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The Best Easy Air Fryer Broccoli Bits (Roasted with Cumin)

March 4, 2023

I have been making these roasted cumin air fryer broccoli bits on REPEAT for months now and haven’t told you about them. And for that I apologize. Because anything that gets me to voluntarily eat broccoli basically every day is worth sharing.

Broccoli has always been a solidly bottom-tier vegetable for me. I don’t…*hate* it per se, but I absolutely refuse to eat it raw, and I think it’s gross steamed (like most veggies), so it’s generally a “nope” from me. Just texturally, it’s rough.

But when you break it down into smaller pieces (we’re talking smaller than florets here), and roast them until close to charred, they transform into something almost crave-worthy!

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Healthy 5-Ingredient Banana Brownies (GF, Grain-Free, No Sugar, Vegan)

February 26, 2023

As a fudgy, gooey brownie lover, these healthy banana brownies are right up my alley. I have been on a chocolate + peanut butter kick recently…I’ve always loved the flavor combo, but lately I can’t get it out of my mind!

And the fact that I can whip these babies up in just a few minutes?? Awesome and dangerous.

5-Ingredient Healthy Brownies | These delicious healthy banana brownies are made in the blender with only 5 ingredients & about 15 minutes, with no sugar, vegan, gluten-free, grain-free, dairy-free, and egg-free...and yet still delicious! A great healthy dessert recipe that's fast and easy. #healthydessert #gf #grainfree #dessertrecipe #blenderdessert

I’ve played around with gluten-free brownies in the past (like these delish black bean ones), but they weren’t what I’d call *healthy*.

But these tick that box…they’re grain-free, gluten-free, dairy-free, naturally vegan, and don’t have refined sugar added (outside of a tiny bit of optional maple syrup). And yet, addictively gooey and rich. This is a weeknight treat I don’t have to feel any guilt over.

These delicious healthy banana brownies are made in the blender with only 5 ingredients & about 15 minutes

Now, some people may be put off by the idea that these are healthy banana brownies. But the banana is really providing the bulk and a great creamy texture, when blended with peanut butter—it’s not meant for a strong flavor.

I do recommend using a high-quality cocoa powder because when you only have a few ingredients, that flavor really shines through. This is my everyday cocoa powder, gives a great taste.

These delicious healthy banana brownies are made in the blender with only 5 ingredients & about 15 minutes, with no sugar, vegan, gluten-free, grain-free, dairy-free, and egg-free...and yet still delicious! READ THE POST

Easy Cranberry Snack Cake (a.k.a. My Platonic Ideal for a Cake)

February 12, 2023

I kind of don’t know what to call this…the recipe is called “cranberry snack cake” but my waistline cannot take snacks like this. Can it be cranberry coffee cake if it doesn’t have streusel? I’ve been describing it as a cranberry vanilla cake, I guess? But that sounds boring.

Regardless of what we decide to call, it GUYS I’M SO IN LOVE WITH IT.

Check out my stress-free tips for hosting your first Thanksgiving!

My sis brought this cranberry cake to Thanksgiving last year, and while most people went for the rich pies and bars, I zeroed in on this right away (and immediately begged her for the recipe).

Since then it’s gone into my regular comfort food rotation. It’s also SO easy…you can have it in the oven in about 15 minutes and using only the bowl of your stand mixer, making it a perfect no-fuss dessert or treat.

The cake can be made with either fresh or frozen cranberries. I’ve only made it with frozen (since I had them in my freezer), but it’s worth knowing that frozen berries create one big issue—it can make the batter seize up and harden. It’s totally fixable (you have to just use your hands to smoosh it into the cake pan), but good to be aware of.

I’ve made a few adjustments to the recipe, including lowering the sugar a bit and adding a little white whole wheat flour (both of which I think improves the taste a bit). You don’t have to use the whole wheat flour if you prefer not to, but I think it gives it a nice depth of flavor.

The original recipe is for a 9×9 pan, but I’ve also included ingredient amounts for a 9×13 pan…basically you’ll want to increase the amounts by 50% rather than double them. My pics below are a mixture of the two pan sizes.

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Easy & Flavorful Marinated White Beans

February 5, 2023

When I’m experimenting with tons of different recipes, it’s easy to forget that often the simplest recipes are the most perfect. And that’s definitely the case with these marinated white beans.

Calling this a “recipe” feels a bit weird because there are literally two instructions—put everything a bowl, and mix. And what you get from it is a side dish or a plant-based main dish that is PACKED with flavor.

While you *can* eat them right away, I think they’re much, much better after at few hours (or even better, overnight), when the flavors have had a chance to really meld and sink in.

And that makes these an amazing, 5-minute make-ahead dish—perfect for prepping to take to work. I like to throw some pan-seared fish or grilled chicken on top for the hit of real protein that I need. Add a side salad, and you’re good to go!

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How To Make Kombucha: Tips & Tools For Easy Homemade Kombucha

January 29, 2023

Today we’re talking how to make kombucha! Why pay $6 for a small bottle of fermented goodness at the store when you can make an entire gallon for way less than that??

I have a very low threshold of ongoing kitchen commitments I can keep. I can’t keep a sourdough starter alive, friendship bread was too much, and kefir required far too frequent activity. But homemade kombucha is perfect in its flexibility, cost, frequency, and “hands on” time.

How is kombucha made?

Kombucha is simply a brewed tea and sugar mixture that has gone through both a yeast fermentation and a bacterial fermentation using a “scoby” (symbiotic colony of bacteria and yeast). It’s basically sweet tea + science!

Over the course of time (from a week to a month, depending on scoby strength), the process eats up the sugar and transforms it into carbon dioxide, producing a tangy (or sometimes vinegar-y), slightly fizzy beverage. The fermentation is supposed to be good for gut health, and vitamin B for energy.

What most people don’t know is that it is SO easy to make yourself at home! It’s honestly hard to mess up. I constantly worry my scoby has gone bad, or that I’ve done something wrong. And basically…I haven’t. I’ve used the same scoby “parent” for 10-15 years with no issues. It’s incredibly forgiving.

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Making homemade kombucha is super easy, but does require you to have a few ingredients and tools on hand. And you’ll want to make sure they’re high-quality:

First, you need a starter scoby (I got mine from a friend, but you can buy them online too)
Organic non-GMO cane sugar (yes, organic & non-GMO is important)
Organic black tea (I also add in some organic green tea)
A gallon jar with a wide mouth (or similar GLASS container)
Clean tea towels (cheesecloth or muslin type) & a large rubber band (or I use a stretched-out hair tie)
Jars that seal well (for holding your kombucha once it’s ready to drink)

I make a gallon at a time, so that’s what the amounts below will make, but it’s easily scalable up or down. You don’t want metal to interact with your kombucha at any time, so I get the plastic mason jar lids so I can wash them easier and not worry about rust.

That list may seem like a lot to start with, but you don’t have to replenish it that often.

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The Lazy Person’s Kouign Amann

January 17, 2023

I am obsessed with the wavy four-leaf clover shape and golden caramelized crust that these pastries have. As soon as I saw Nicoletta Lamb sharing instructions for an easy kouign amann recipe, my ears perked up.

It promised to be the lazy person’s kouign amann, cutting the time and steps in half (or more). And HONESTLY? It lives up to the hype.

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What is kouign amann?

Pronounced “queen uh-mahn,” kouign-amann is a cake from Brittany, which was a coastal province that’s now part of France. The name means “butter cake” in Breton, and it’s a curious combination of laminated dough, yeast, and sugar weighing it down. Kind of like a denser, sweeter, caramelized croissant.

It was pretty obscure in both the U.S. and France until pretty recently. I first learned of it on the Great British Bake-Off, and got kind of obsessed with the idea. But all that laminating seemed a bit daunting and I never got around to it.

So when I saw a “lazy person’s kouign amann”, I was intrigued…

How long does it take to make kouign amann?

It will definitely depend on the recipe you use, but on average between six to seven hours. You’ll see recipes ranging from about four and a half hours and upward. This is largely due to lots of resting and chilling between the layers.

This easy kouign amann recipe cuts that down to about 3 hours from start to finish (which includes an hour rise and a 45-minute bake). That’s a win in my book!

The texture of these is kind of fascinating…I can’t think of anything to compare it to. It’s dense and moist, obviously buttery, with all the caramelized sugar and little hits of salt. I wouldn’t say it’s identical to an authentic kouign amann (which I have had), but it’s pretty awesome!

One thing to watch out for is making sure that your final dough rollout (before cutting it) is thin enough. The first few times I made this, mine was too thick and it made the inside doughier and not quite cooked. You want about 1/4-inch.

While you don’t really *need* special tools to make this, there are a few that will help a lot.

First off, I STRONGLY recommend using a stand mixer for this, vs. doing by hand.
A digital kitchen scale is invaluable for all baking, but really does make a difference here (the recipe is in grams)
This scraper tool is super helpful for keeping the dough from sticking to the counter, as well as actually cutting the pieces.
I like a nice thin rolling pin to better control the dough, these bamboo ones are perfect.
These silicone basting brushes make it easy to brush the melted butter on (and clean up well).
Similarly, the quality of your butter is essential. Kerrygold is amazing, or look for some other very high fat percentage butter.

I’ve given even more photos and instructions than usual below, but don’t be intimidated by that! It’s really quite easy, I just wanted the steps to be as clear as possible.READ THE POST

Super Easy Onion Pakoras (Without a Deep Fryer)…with Tamarind Chutney

January 12, 2023

Veggie or onion pakoras are SERIOUS comfort food for me. As I mentioned with my deep kheer recipe explorations, I’m not really sure when or how this came to be since I didn’t grow up with Indian food, but now they’re one of my go-to’s when I want to indulge.

Are onion pakoras and pakodas the same thing?

Yes, pakora and pakoda are different names for the same thing (you might also see pakodi or even just “fritters”. Regardless of what they’re called, I LOVE them.

I think there are a few main differences between this onion pakora recipe and restaurant ones. 1) I refuse to use a deep fryer, and so I can’t make more of the ball-like doughy ones, 2) I’m not using a mixed veg, and 3) I’m not using fresh curry leaves because finding them in southern Indiana is…not a thing.

But from a flavor and overall experience standpoint relative to effort, these tick my boxes. And I can whip them up when a craving strikes in like 10 minutes, which is a major win for me.

I have made these at least a dozen times at this point, trying to get them perfect, and here are a few hacks I read about and tried.

Add a little oil to the batter to help make it crispier, so it won’t absorb as much oil while frying
Add a pinch of baking soda to the batter for extra fluffiness

I tried both of those at times, but didn’t see a meaningful difference so don’t know if it’s worth it, but mentioning in case those work well for you.

One of the main things you need to know is that, because we’re shallow pan-frying (vs. deep-frying), you want to keep them fairly small and flat rather than balls, to get them to cook through and not be raw inside. Think latke rather than hush puppy.

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Spiced Fig & Walnut Biscotti

January 8, 2023

This spiced fig and walnut biscotti is so subtly lovely and unexpected.

The flavor combo is kind of fascinating, and I absolutely loved the tiny little pops of crunch from the fig seeds.

Plus, combined with the orange zest and spices, your house will smell amazing while it’s baking!

(I will say that it’s great *with* coffee, but not dunked in it, flavor-wise…)

Making biscotti is so much easier than most people think. Biscotto (the singular of the plural “biscotti”) literally means “twice baked”, and that’s exactly what we’re going to do with these.

You make up a simple dough that you bake in a log shape until *just* baked, then let it cool a bit and slice it up. Then the slices go BACK in the oven for quite a while (for me it’s always longer than recipes say, more like 15-20 minutes on each side).

The result is solid, crisp, and definitely harder than a normal cookie, but not rock hard. And that’s so they can stand up to time (they’ll last up to two weeks) and dunking. They’re great for having on hand for company, or sending in a care package.

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The Caribou: A Cozy Port & Rye Whiskey Cocktail

January 1, 2023

What better way to start of 2023 than with one of the easiest cozy cocktails around?? The Caribou is a French-Canadian cocktail that takes just a few ingredients and like…5 seconds to mix together. No special tools or techniques. Immediate sippin’ gratification.

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In super gross news, the name originates from a drink consisting of caribou blood and whisky that Canadian colonial-era hunters and loggers drank to help survive harsh northern winters. BLECH.

Honestly I’m glad I didn’t know about the background before I made this drink, because…as you can see, the port really does give it a blood-like color and…just no. But I’m telling you, don’t let that put you off!

My coworker, Branda, found this in one of her historic cocktail books and posted about it on the IG…I was immediately intrigued, and had to try it myself. Obvs there’s no blood in this. (I felt like I needed to state that for the record.)

The Caribou is SO quick and easy to throw together. Generally it’s a 3-to-1 ratio of red wine or port and rye whiskey, with a bit of maple syrup added for sweetness, though I’ve seen a few versions that flip-flop that. Most recipes use red wine, but I am a huge fan of port so I generally go that route.

Personally I love a simple Amarena cherry garnish (a twist of orange peel wouldn’t go amiss as well). Alternatively, you could go for more of a mulled wine vibe and garnish with a cinnamon stick and sprig of rosemary.

It can also be scaled up into a great batch cocktail (in that case I’d use red wine and throw in a few whole cloves and cinnamon sticks in that case).

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Creamy Curried Carrot Soup

December 29, 2022

This super cozy creamy curried carrot soup (say that five times fast!) was the perfect antidote to the nasty arctic “bomb cyclone” nonsense we just went through.

This soup is perfect in its simplicity. The carrots are definitely the star, but transformed from simple to sublime when paired with creamy coconut milk, the bite of ginger, and the warmth of curry powder.

This is a naturally vegan carrot soup, and makes a great plant-based meal when needed. The one thing I’ll say is that it lacks protein so I usually pair it with either some chicken or salmon, or at least a chickepea or lentil dish.

I strongly recommend using a high-quality coconut milk, without all sorts of additives and stabilizers. I use this Chakoah coconut milk (I order it by the case, since I go through so much). Trader Joe’s full-fat canned coconut milk is usually a good mass option too.

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Fluffy, Fragrant Turmeric Rice

December 22, 2022

Everyone needs a go-to rice recipe that’s a but “zshuzhed” (I have no idea how you spell that, but you get the picture). When a meal calls for a bolder, more flavorful rice, then you bring out the big guns. And by “big guns”, I mean this amazingly delicious and easy turmeric rice.

This is my sister’s go-to recipe when she needs a Mediterranean rice that pairs well with regionally-related foods, such as shawarma, ground lamb, gyro meat, and more.

And boy, does it! The first time I made it, I piled it high with this delicious Middle Eastern spiced ground beef with toasted pine nuts) and the result was pure comfort food.

But what’s impressive is that this rice is dang delicious on its own—and that’s not something I often say about rice.

On top of that, it is super easy and results in the softest, moistest rice I’ve ever made! Typically I’ve struggled with making rice on the stove in a way I enjoy, so just default to my rice cooker. But this technique was simple and very effective.

You definitely can make this with brown rice as well (my sister always does), but you’ll need to add an extra 1/2 cup of water and it will take a little longer to cook.

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Creamy 5-Minute Peanut Butter Pudding (Dairy-Free)

December 16, 2022

A while back, someone close to me was on a super strict elimination diet…no gluten, dairy, etc. plus staying away from refined sugars. As we were planning a dinner party, my eyes lit on this creamy peanut butter pudding that I’d had bookmarked for a while…specifically, a dairy-free pudding (obviously gluten-free) with just a hint of maple syrup.

I decided to give it a whirl, and fell in love with this recipe because it is shockingly easy.

(One quick caveat on the “5-minute” piece…it only takes five minutes to make this pudding. However, it does need to cool in the fridge for a minimum of three hours, and ideally longer. So just keep that in mind when making.)

The peanut butter is strong enough to overpower the coconut-y flavor of the milk base, though other nut butters should work as well. It’s minimally sweetened by maple syrup, but I would love to try honey at some point, to give this a “peanut butter & honey” vibe.

It’s a dairy-free pudding (and vegan, I might add) by virtue of a coconut milk base. We’re talking the good canned stuff, not the boxed “for drinking” nonsense.

I will note that the quality of your coconut milk really does matter, and in particular whether it has additives and stabilizers. I use this Chakoah coconut milk (I order it by the case, since I go through so much, for curries and such). Trader Joe’s full-fat canned coconut milk is usually a good mass option too.

What I love about this peanut butter pudding recipe is that it’s very flexible, so can scale up or down as needed…like when I made the dressing for my delicious thai chicken salad, but it only used half the can of coconut milk, I just roughly halved the rest of the ingredients and VOILA!

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Lebanese Hushwee (Fragrant, Spiced Ground Beef with Toasted Pine Nuts)

December 11, 2022

This is pure comfort food, of the absolutely easiest kind. Today we’re making a Middle Eastern beef dish called hushwee that’s full of warming spices like cinnamon and allspice, savory onions, and golden toasted pine nuts.

What is Lebanese hushwee?

Hushwee (also spelled hashweh) is considered “peasant food”, and is a staple in the culture. This Lebanese beef recipe is ready in just a few minutes, and features baking spices, the aforementioned toasted pine nuts, and sometimes dried fruits like raisins.

It’s the basis for many other Lebanese dishes, making an easy stuffing for dishes like kibbeh or meat pies (sfiha)…I believe the word hashweh is actually Arabic for “stuffing”, but someone keep me honest on that. It is also frequently made with lamb instead of beef.

(Just to be clear, I am not Lebanese, so this info is from my own research vs. from my own cultural knowledge.)

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This very simple hushwee recipe exactly filled the comfort food craving I was having the other night, especially when paired with a fragrant, fluffy turmeric rice. It would be great on a tahini sauce or piled on my fave homemade hummus, or on a salad as well (if you roll that way).

It also makes awesome leftovers, so you could consider making a double batch for lunches later.

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