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

Summer Nostalgia: Cherry Limeade for Grown-Ups

July 4, 2022

Cherry limeade immediately takes me back to high school, and the very rare (for me) treat of getting to stop at Sonic and get some cheddar poppers and a cherry limeade when the school bus made a stop on the way home from a softball game. So this grown-up version of cherry limeade is the best kind of nostalgia.

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There’s a secret ingredient that makes this amazing. I have found the perfect liqueur companion in Luxardo’s Sangue Morlacco, and am deeply obsessed with its dark, sweet cherry flavor.

It’s made by fermenting the juice of marasca cherries, and the taste is what I’ve previously described as “the most intense cherry punch in the mouth you can imagine”. You can learn more at their website, the history and process is really interesting.

It’s also very versatile…no one-trick-pony here. It can make lots of delicious cocktails, so the bottle won’t just sit on the shelf (I recommend starting with a cherry lemonade).

Salted Peanut Butter Chocolate Shortbread

June 24, 2022

Figuring out this salted peanut butter chocolate shortbread recipe has been the BANE of my existence, and yet somehow I couldn’t give up on it.

Initially, I found a recipe and was like “oooh yes please!” But after trying to make it a couple different times and having trouble—the dough was dry and crumbly, wasn’t flavorful enough, etc.—I set it aside.

Then a year or so later I decided to try it again, with different alterations. Better…but still not there. And finally, Nicola Lamb came to the rescue by solving a lot of the recipe problems I’d been having with SCIENCE!

I love her Kitchen Projects newsletter, where she takes an incredibly rigorous approach to recipe testing, particularly the chemistry element…for instance, how various proportions of fat impact a particular recipe, how much liquid it needs, etc. It’s nerdy but even if you don’t want to get that detailed, you can benefit from what she learns.

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And so finally I had a peanut butter chocolate shortbread recipe that I loved and could depend on. The cookies aren’t too sweet, which is a selling point for me (and the flaky sea salt helps a bit too with that sweet-savory feel).

Part of why they aren’t too sweet is that I accidentally left out the brown sugar once when making them, and I actually think they were more delicious that way (the recipe below reflects both options).

You could also omit the chocolate bits and instead melt some dark chocolate and coconut oil, and dip the cookies in that instead. Or do both because I’m not the boss of you.

10-Minute Spiced Chickpea Scramble

June 15, 2022

Yeahhhh…I know that “chickpea scramble” is off-brand for me. Let’s just go with it.

As a person who absolutely loves food, I’m in a tricky place right now, and kind of salty about it…after years of not feeling well, with lots of different and seemingly-unrelated symptoms, plus more than a year of trying other things, I’m now on a complete gut health overhaul program.

In addition to some supplements and lifestyle changes, I have to follow a strict restrictive diet for a few months to clean out and rebuild the gut flora, so I’ve been riding the struggle bus trying to figure out what I *can* eat, what would actually taste good, making sure it’s the right combo of fat, protein, carbs, etc.

You might also like: Tips for Surviving a Super Low-Carb Diet

It’s a lot, and it’s frustrating because I really miss delicious things (including cheese, gin, and garlic and onion which is CRUSHING not to be able to eat). But I really, REALLY hope this helps me feel better, and if so, it’s worth it.

Now, don’t worry, I prepped ahead of time and have plenty of delicious and indulgent recipes stockpiled to share with you over the next few months. So many. So if the super healthy anti-inflammatory gut health thing isn’t your cup of tea, I’ve still got your back.

But if you’re looking to add in some extra healthy recipes here and there, or are in a similar boat as me and trying to follow a candida, gut health, anti-inflammatory, or similar type of diet, then hopefully this sprinkling of recipes (and the deeper post I’ll share later on tips for surviving this kind of diet) will be helpful.

And let’s talk about this spiced chickpea scramble for a minute, because it really does have a lot going for it. First, it only takes like 10 minutes to make (winner!). It’s easy, cheap protein, and the spices really make it quite the party in your mouth. As an easy vegan recipe and plant-based meal option, it won’t steer you wrong.

A Refreshing Basil Gin Smash

June 11, 2022

This basil gin smash is EXACTLY what we need to take us into the brutally hot “spring to summer” transition that’s imminently upon us.

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I love summer. Seriously. But we barely got a spring this year, have had a few weeks of delightful 80s, and now it’s going to be 97 this week with a heat index around 120. TOO SOON.

So I’m trying to cling to some late-spring vibes, and couldn’t resist these stunning tulips when I saw them at the store…there’s such a narrow window for really good tulips, and these colors just make me HAPPY.

Other things making me happy right now?? This delish gin basil smash.

Follow along on Instagram & Facebook for recipe videos, kitchen hacks, & more!

What is a smash cocktail?

Honestly, it’s a pretty loose definition. A smash is a subset of julep (which is also loosely alcohol, sugar, water, and shaved ice). So a smash falls along this line with (typically) a spirit, simple syrup, ice, and some kind of fruit…served in a shorter glass than the traditional julep.

It’s seasonally flexible, incorporating both fruit and herbs as needed, and sometimes people top it with seltzer to water it down a bit. It’s refreshing and perfect for summer.

“Quick” Rosemary & Caramelized Onion Focaccia

June 3, 2022

Sometimes you just NEED savory, carb-y, salty, soft goodness. And sometimes you need it now, not like…tomorrow. While a really good authentic focaccia (like my true love from Samin Nosrat) requires a solid 18-24 hours from start to finish, this “quick” rosemary & caramelized onion focaccia is a winner on speed.

I don’t know why perfection on this quick focaccia recipe eluded me so much. Like the story of the 3 Little Bears, my end results were too thin, too crispy, then too soft, etc.

So mostly I’ve been making this on repeat for months, adjusting the amounts in the dough to get to the right amounts, thickness, and texture.

While this isn’t as crunchy as a traditional focaccia (which needs a good overnight rise to get there) and doesn’t have quite the open irregular crumb structure, you just can’t expect that same texture from something you make in a few hours. It’s still incredibly delicious and satisfying.

Save for later: What Bread You Should Make Based On How Long You Have…

And let’s spend a minute talking about this dreamy combination of caramelized onions and fresh rosemary, studded with flaky sea salt and doused with a really excellent olive oil.

This flavor combo is SO good, super easy, and makes this a great standalone bread as well as pairing well with meals. I’ve also left off either the onions or rosemary before, and even done this with just the flaky sea salt, and it’s still awesome.

The key here is that you need to use REALLY GOOD olive oil for your drizzling. You can skimp a bit on what goes into the dough itself and use your regular EVOO, but what you pour on the pan, on the dough, and on the final baked bread needs to be primo.

I’m a huge fan of Brightland olive oils and vinegars, they’re my go-to for this type of recipe where the taste and quality really matters. I rotate between different ones for this focaccia, but their Awake oil is a staple for this.

Middle Eastern Grilled Chicken Shawarma

May 29, 2022

You can never have too many delicious go-to chicken recipes, and this moist, spiced Middle Eastern grilled chicken shawarma is my new favorite. It’s a great easy and healthy solo weeknight dinner (hello it’s me!) or scaled up for a giant party.

I’ve already shared my take on Nadiya’s chicken shawarma recipe, which I’m obsessed with and make all the time.

There are differences between that one and this recipe in both the spice mix and the cooking technique. That one is baked (and doesn’t require pre-marinating), while this one is great for summer when you don’t want to turn the oven on.

To me this grilled chicken shawarma is perfect, but someday I also want to try a more traditional stacking method on a skewer and then maybe baking it.

And your options for serving it are super versatile. You can eat your grilled chicken shawarma by itself, with rice and veggies, or thrown on top of salad. But to me, this is perfect tucked into a soft homemade flatbread and piled with toppings.

These flaky, buttery no-yeast flatbreads might be my favorite ones, but my easy homemade naan bread is a winner as well. The pics below also show it atop some traditional Turkish bazlama flatbread as well.

Cherry & Lemon Gin Cocktail…a.k.a. Cherry Lemonade for Grown-Ups

May 15, 2022

My deep and abiding love for cherries is well-documented on this blog, and as I (im)patiently await sweet cherry season this year, I grabbed something on a whim that I’m now completely obsessed with. That “something” is Luxardo’s Sangue Morlacco liqueur, and it is the secret to this delicious hard cherry lemonade.

I found this grown-up take on a cherry lemonade in Food + Wine, and loved that it used the Sangue Morlacco. It’s super simple, using the cherry liqueur and some fresh lemon juice, and then I obvs substituted gin for the vodka it called for…

One of my mantras in life is “why have vodka when you can have gin???”

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

Now, you may be wondering what Sangue Morlacco is…I’d never heard of it til I saw it on the shelf next to the Luxardo Maraschino liqueur that I’d been looking for. After reading the bottle I was like UM YES PLEASE.

It’s a liqueur made by fermenting the juice of marasca cherries, and the resulting liqueur is truly like the most intense cherry punch in the mouth you can imagine. You can learn more at their website, the history and process is really interesting.

The (IMO) Best Homemade Key Lime Pie

May 7, 2022

I’ve always loved key lime pie, and I have no earthly idea why I’d never tried making it myself. But *then* a few months ago I did an awesome roadtrip through the Florida Keys and made it my mission to try and find the best key lime pie in the Keys. I succeeded, and it inspired me to search for the best homemade key lime pie recipe.

What makes the best homemade key lime pie?

Traditional key lime pie has only six ingredients—graham crackers, butter, sugar, key lime juice, egg yolks, and sweetened condensed milk.

I am a key lime pie purist, when it comes to it. I want my filling to be a perfect balance of tart and sweet, with the lime flavor really punching through. I like a creamy custard-y texture, rather than something more solid (like a cheesecake), or super light (with a whipped texture).

Then, I want a graham cracker crust that is buttery and a little sweet, with a bit of crumble to it. Beyond that…I don’t love piling on meringue or whipped cream or whatever. I feel it detracts from the flavor, rather than enhances. But you do you.

See my ranking of the best key lime pies in the Florida Keys!

To figure out what the best homemade key lime pie recipe is, I sifted through a number of different recipes and also dug into Pancake Princess’s key lime pie bake-off. And, like her, I ended up going with the O.G. recipe, from Cooks Illustrated. Why mess with perfection??

I made this pie twice, once with fresh regular (Persian) lime juice and once with bottled key lime juice. First off, I realize it’s not *technically* key lime pie if it’s made with regular limes but it tastes almost identical and most of us can’t get fresh key limes. SO DON’T COME AT ME INTERNET!

But my ultimate conclusion was that I couldn’t tell a major difference between the two types of juice. Maybe if I’d tried them side-by-side, but generally speaking you can go with whichever you prefer. I think I have maybe a slight preference for the fresh regular lime juice, but go with your heart.

So what you’ll see through this recipe is a combination of photos from both pies. You can ignore variations of color in the photos, it was hard to get the lighting exactly right, but they were basically identical.

Because mine has 4 egg yolks, it might be a bit more yellow than some, but all key lime pies should be some shade of pale to medium yellow—never green!

I was also honestly surprised how easy this key lime pie is to make. I feel like, in my head, key lime pie was tricky (maybe because of the custard texture), which is why I never tried it before. But it is wicked easy.

Super Easy & Healthy “Loaded” Thai Chicken Salad

May 1, 2022

I have to be honest up front…this loaded Thai chicken salad is not a *pretty* dish. But it IS easy, healthy, and (most critically) delicious. No lie, the first time I made it, I threw it together while on a conference call, just putting myself off-camera every few minutes to do another step.

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It’s hard to even know what to call the dish…is it a Thai cabbage salad? A slaw? I think Thai chicken salad works nicely, though somehow under-represents the sheer volume of veggies in it. This will look like it makes a ton, but it’s really only about 4-6 servings (depending on if it’s your main dish or a side).

I’ve made a number of small tweaks to the original recipe to better suit my tastes and simplify as well. I prefer using a fresh head of cabbage (I use a half-head here), but bagged can work too. I used much less pepper, carrot, and herbs, and more chicken (to keep me full longer).

And wow, the heat from the gochujang really comes through! It creeps up on you a bit (though I’m a total baby about spice, so your mileage may vary). The recipe calls for Sambal Oelek, with gochujang as a good substitute (and what I had on-hand).

Now what I can’t tell you is that this makes perfect leftovers. It makes *fine* leftovers, but it has a tendency to get watery (which isn’t the end of the world, and you can drain off the liquid). So here are a couple tips if you’ll be mostly eating it as leftovers:

Definitely don’t use too much lettuce, or any at all
The red onion really takes over once it’s been siting for a while, so go really light if you’ll be eating as leftovers, or keep separate
I found I liked to warm it up slightly…like zap it in the microwave for like 20-30 seconds. I liked it cool or room temp, but not fridge-cold (deadens the flavors)
You also *could* reserve the dressing and dress it as you go…that feels overly complex but it would keep it from getting soggy or watery

Jam & Goat Cheese Phyllo Cups (Easy, Fancy Appetizer)

April 23, 2022

CHEESE AND JAM! Y’all who have been around here long enough know that this is a marriage made in heaven for me. And add crispy phyllo cups?? Yep, I’m on board. What’s even better is that these jam and goat cheese phyllo cups are super fast and literally dummy-proof.

(I’m not calling you a dummy. You’re great. Just sayin’ that even dummies can do this)

I was looking for something to bring to our Night to Be Much Observed dinner that would nicely complement what others were making. I’d settled on some fancy phyllo cup appetizers, but it wasn’t until I found this goat cheese and jam version that I was totally on board.

I’d initially bought phyllo dough…then realized that phyllo cups were an actual thing and that made much more sense. Literally zero effort.

And while I was completely sold on the goat cheese and fig jam flavor combo, I couldn’t find the right kind of fig jam (Trader Joe’s is too dark and grainy). So I pivoted to a chunky papaya lime jam that I bought in Jamaica last year. Gives off a similar flavor profile (weirdly), and was perfect.

It took me maybe 5 minutes to assemble these goat cheese phyllo cups and pop them in the oven…and that was with running upstairs in the middle to help my sister figure out what to wear.

Once they’re out of the oven 10 minutes later, just dollop your jam on them and put them on a pretty plate! VOILA!!!

Super Easy 10-Minute Stovetop Orange Curd

April 15, 2022

It now seems tradition to start the spring season with a sweet and tart citrus curd (see last year’s grapefruit delight). So when I got the hankerin’ for something bright, tart, and sweet, I decided to whip up some crazy easy orange curd.

And when I say “whip up”, I really mean that…sometimes people are intimidated by curds, but this stovetop curd recipe that I’ve been adapting to different citrus fruits is seriously the easiest thing ever! Once you have your citrus juiced and zested, it only takes 5 minutes to cook.

Rather like with my grapefruit and blood orange versions, this orange curd is a little less thick and a tad sweeter than the original lemon version, since the fruit itself is a bit more sweet and floral, less tart.

The recipe below backs off the sugar a bit to account for that, and you could even sub in a couple tablespoons of lemon juice to up the acidity a bit.

The Easiest, Juiciest Poached Chicken Breasts (& How to Shred Chicken in 10 Seconds)

April 8, 2022

This recipe is a two-in-one kitchen hack, and it actually blew my mind. How did I not know this was a thing??? Because today I’ve got for you not only how to make the easiest, juiciest poached chicken breasts, but also a 10-second hack for how to shred chicken.

I am all about having some cooked chicken in the fridge to snack on, or to add to pasta, rice, or a salad for a super fast meal. But I overdid it on grilled chicken for a few years and needed to mix it up a bit.

This super moist shredded chicken made with poached chicken breasts was the perfect answer. I keep a container of this at all times, and sometimes add it to recipes (like the loaded Thai chicken salad shown below), but often just put a bit of BBQ sauce on and eat it straight out of the container.

I made an Instagram Reel of the technique so you can see it in motion…this link will take you to the video on IG (and follow me @findingtimeforcooking) for recipe inspiration, videos, & more!).

What temperature should chicken be cooked to?

More modern thinking says 145 F to be done and safe inside (previously was considered 165 F which can be quite tough & dry). For poaching, you’ll have trouble getting the chicken much higher than 145-150 due to the gentle cooking method in water. Make sure to insert your thermometer at the thickest portion of the breast.

A Perfect Amaretto Sour Cocktail (with Bourbon)

April 3, 2022

So, y’all know I love me a cocktail (see: evidence here). But somehow I’d never had an amaretto sour until last fall…and in Jamaica of all places.

The very first cocktail I had at the resort was truly terrible, and I was stymied on what to order. The waiter suggested an amaretto sour, I accepted, and it (weirdly) ended up being my signature cocktail for the next 8 days. So it’s time I figured out making this for myself!

Amaretto is an Italian almond-flavored liqueur that’s used as an ingredient in many cocktails. It balances sweetness and a bit of bitterness, and it’s crazy I hadn’t owned a bottle until recently because I LOVE almond flavor. It’s a running family joke that I manage to put almond extract in any baked good 🙂

So a few things to know about this amaretto sour recipe…first, it’s not light on the calories or sugar, just due to the amaretto. I feel like we have to get that out of the way.

I’ve also made a few tweaks to make it (to my mind) perfect. First, BOURBON. I strongly believe an amaretto sour needs bourbon to punch it up and balance out the sweetness and low alcohol of amaretto. I also backed off the simple syrup a bit, because I don’t feel it needs to be sweeter.

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And I do really believe it’s better with the egg white! I’ve provided the technique below, it’s really not scary, but if you really want to leave it out you can.

As you can see, I tried this in a couple different glasses (a traditional large coupe, and a small cut-crystal rocks glass). Both work great, though I think I slightly preferred drinking this out of the rocks glass.

I loved using my adorable cocktail sticks to skewer the Amarena cherry. (None of this maraschino cherry nonsense here.)

Spicy Unleavened Cheese Straws

April 1, 2022

So I don’t totally know what to call these, so have landed on unleavened cheese straws. But as you can see, they’re not straws exactly. Cheese…fingers doesn’t exactly sound as delicious. And they ARE delicious!

Every year I like to try out at least one new unleavened bread recipe for the Passover season, and I’m pretty excited about this one.

My usual 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 (particularly Orthodox Jews) 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 🙂

Okay, back to our cheesy biscuits. Now, the “spicy” part is up to you…the first time I had these, they really had a kick! It had a bit more cayenne than my taste buds prefer, so when I make them I back off of that.

I’ve also added some smoked paprika for depth and a bit of heat. I feel like you could experiment with different spices or herbs in these cheese straws depending on your mood.

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These do take a pretty crazy amount of cheese, and you want to go with a nice sharp cheddar for lots of flavor (and less moisture). And here’s the key—if at all possible, grate it yourself rather than buying grated cheese at the store (which has stabilizers that mess with the texture).

If I were doing this on a box grater this would be so annoying (I’m WAY too lazy), but I used my cheese mill/grater, which has a turn handle and is so much easier.

Speaking of easy, you can freeze these cheese straws, either before baking or after…this is handy since it makes a ton. To do it before, go ahead and cut the dough into pieces, lay on a baking tray (with parchment) and freeze for an hour or so, then you can transfer to a ziploc. Bake for a few minutes longer from frozen.

Peanut Butter Balsamic Caramel Sauce

March 20, 2022

This is the caramel for people who hate caramel. *raises hand*

I’m not remotely joking…when I first stuck my finger in this peanut butter balsamic caramel and tasted it, I said out loud (to myself, and the cats) WHOAAA.

For me, caramel is usually way too sickly sweet. But the addition of the peanut butter and balsamic vinegar bring a salty umami or savoriness plus a brightness and acidity that completely elevate this. And I am on board!!

GOOD balsamic vinegar is key here, because you want something that is really bringing flavor to the party. I used this Brightland balsamic from California that’s double fermented with zinfandel grapes and ripe Triple Crown blackberries. It is SO GOOD!!! I love their products and highly recommend!

Amazing Intense Dark Chocolate Sable Cookies

March 16, 2022

These “intensely” chocolate sables are the ultimate “don’t judge a book by its cover” experience. These cookies are like being punched in the face with rich, bittersweet dark chocolate. I felt like I had to lead with that.

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These dark chocolate sables bring such an intense flavor and it kind of explodes when you take a bite. In my opinion this is the best chocolate cookie recipe, FULL STOP. Yes, it’s unorthodox, but trust me on this.

Now, if you prefer super sweet milk chocolate type cookies, then I’ll tell you upfront that these are not the ones for you. But if you gravitate toward rich, dark, complex, bittersweet chocolate flavors that aren’t sickly sweet…then keep reading!

So a few notes about the dough for these dark chocolate sables…I have to level with you, the dough is not the easiest to work with. Rolling was HARD because the dough kept coming apart.

But that’s okay! They still turned out delicious and looked fine. I’ve found that chilling it too long made it hard to work with, and I tend to use my palms quite a bit (for warmth to make the dough more pliable, which is counterintuitive with dough, I know).

Rather than rolling it like bread dough, I made very small, light movements with the rolling pin, kind of little wiggles. My bamboo rolling pin was perfect, and then my scraper tool was critical for picking up the cut-out dough.

Roasted Sicilian Cauliflower

March 5, 2022

I’m struggling to even figure out how to best explain this Sicilian cauliflower dish to help you truly understand how delicious it is…

What makes it Sicilian?? The roasted cauliflower is paired with a classic Southern Italian combination of savory, spicy, acidic, and sweet elements for a “party in your mouth” end result.

And these are all great ingredients to keep on-hand anyway (plus fresh parsley is cheap), because pine nuts are great for pesto and tossing in salads for crunch, fresh garlic is a must-have for curries and more, and golden raisins are amazing in salads, kheer, and korma. (I buy my golden raisins in bulk on Amazon)

The original recipe calls for white wine vinegar, which works well, but I’ve been using this absolutely delish champagne vinegar from Brightland. I’m obsessed with their oils, vinegars, and honeys, and using them in all sorts of recipes.

And not only that, but it’s wicked easy as well. While the cauliflower roasts, you prep a couple ingredients to toss together with it (soak some golden raisins, quickly fry up some garlic and pine nuts), and then once it comes out of the oven…VOILA!

This has become a staple side dish a few times a week, on rotation with my brussels sprouts rubble and some charred broccoli bits with Trader Joe’s 21 Spice seasoning.

The Best, Easy Molten Chocolate Lava Cakes (Naturally Gluten-Free)

February 27, 2022

These chocolate molten lava cakes are a dangerous thing. Why, you ask??

Well, when you find the best chocolate lava cake recipe and it only takes a few ingredients, plus it’s the best texture, plus it’s naturally gluten-free, PLUS it only takes like 15 minutes from start to finish…yeah, that’s dangerous. I may or may not have made it multiple times just this week.

This recipe uses some of my must-have kitchen tools!

I got the recipe from the always-reliable Smitten Kitchen…she calls them chocolate puddle cakes, and she’s not wrong, because they are ooey gooey.

Texturally they’re more along the lines of my flourless chocolate cake or a more sturdy chocolate soufflé, rather than cake-y or “fondant” as the Brits say (which I’m not mad at). It’s a beautiful delicate texture that’s a blast to cut into.

I’ve included a lot of notes along with the molten lava cake recipe below, not because it’s difficult but because there are a few choices you can make based on your tastes.

For instance, I prefer them less sweet (closer to 1 tablespoon of sugar rather than 2 tablespoons) and I do prefer to put a little dollop of something in the middle to cut the intensity of the chocolate.

I give you a bunch of ideas on that in the recipe notes, but some of my favorites are peanut butter, my unique peanut butter balsamic caramel, and tart cherry jam (with lemon zest in the batter). It’s endlessly adaptable!

Check out some other of the best gluten-free dessert recipes around!
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Roasted Brussels Sprouts “Rubble”: The Easiest, Fastest, Most Delicious Way to Eat Them

February 20, 2022

I’ve shared many brussels sprouts recipes over the years, from simple (caramelized shredded) to a little more involved (maple-dijon roasted). But I realized I hadn’t shared a super straightforward recipe for how I eat them on an almost-nightly basis…BEHOLD, the best roasted brussels sprouts EVER a.k.a. “rubble”.

These balsamic-honey ones are probably the closest to these, and you can absolutely add a bit of sweet and vinegar to give it an extra layer of flavor. But these are still amazing all on their own, with only salt and garlic powder for flavor.

I discovered that this was the best roasted brussels sprout technique by accident…I used to quarter or halve my sprouts before roasting, which was often great but frequently also gave me some tough, chewy pieces. Then my grocery store started having MASSIVE brussels sprouts, and quarters just didn’t make sense.

So I halved them and then diced like I would other veggies (small slices, then turn and slice the other way). What I realized after months of doing it this way is that it is 1) wicked easy, 2) they cook way faster and more evenly, and 3) they pick up more flavor this way.

This is now my default way of preparing them when I just want easy roasted brussels sprouts on a random Tuesday. I can have them prepped and in the oven in 5 minutes (in fact I have to remember to pre-heat my oven ahead) and then they’re ready in 10-12 minutes.

Cruciferous veggies like brussels sprouts are a great source of fiber, many critical vitamins and minerals, cancer-fighting compounds, and a great way to promote gut health and biodiversity. My two main cruciferous foods are brussels sprouts and cauliflower, but I’m trying to add more into my diet.

Double Chocolate Peanut Butter Chip Cookies (Levain Bakery Copycat)

February 12, 2022

Yeah, that’s a mouthful. But these double chocolate peanut butter chip cookies deserve all of that name and more. They probably are the best cookies I’ve had in my life.

So…this all goes back to December several years ago, when a media sales rep sent us a box of cookies at work from Levain Bakery in New York. These cookies weighed like 5 pounds each and were the size of your fist.

Now honestly I’m rarely that tempted by store-bought or bakery cookies. I’m a homemade girl all the way. But I was stressed and there were these chocolate ones with chocolate and peanut butter chips that were calling my name.

So I broke off a piece of one and took it into a meeting with me…GAME OVER. I became instantly obsessed (and I ate the rest of that cookie, duh). We decided to order more and then found out it was $75 for four cookies, which…NO. So I decided that, hell or high water, I was going to find my perfect Levain copycat cookie recipe.

And I believe I’ve gotten like 99% of the way there. I tried a couple different copycat recipes and this was definitely the closest. I also read through a lot of the comments and suggestions and found a couple that make a big difference, so I’ve incorporated them into my recipe below.

One other thing I’ve found is that I actually like them better the next day, vs. fresh. The texture sets and they become moist and amazing and dense, and a little less rich than fresh out of the oven.

Fair warning, each cookie is like 550-600 calories. But it’s definitely worth it on occasion. Trust me and make these NOW.

How To Make the Best, Creamiest Kheer (Indian Rice Pudding)

February 12, 2022

For some completely inexplicable reason, kheer is one of my ultimate comfort foods. I didn’t grow up with it at all. In fact, I didn’t grow up with any kind of rice pudding. But now it instantly transports me to a cozy happy place.

In 12 or so years of falling in love with the amazing Indian, Thai, and Chinese takeout that surrounded me in Atlanta, kheer became one of my shorthands for a “treat yo self” moment. Sadly, where I live now kheer is harder to find, as Indian takeout is an hour away roundtrip.

So I assumed it would be simple to recreate myself, and I’d been mildly offended that every single recipe and technique I tried had fallen short.

Then I stumbled upon this kheer recipe from Chetna (of GBBO fame!) on YouTube and was intrigued. After trying it a couple times, this is definitely my ONLY recipe for kheer!

How can I made my kheer thicker?

My early tries at kheer were thinner than I wanted, and the texture just wasn’t great. The way I’ve made my kheer lovely & thicker with a creamier texture came from a few techniques Chetna’s recipe gave me.

The first is crushing the rice so it’s in small even pieces, letting it thicken evenly. The second is not starting with ghee and rice, but rather by heating the milk. Thirdly, using sweetened condensed milk rather than just sugar.

There are a couple variables I’ve tested out, including trying it in both a big saucepan (like a stock pot) and a wider shallow pan (Chetna uses a giant bowl-shaped pan).

I also have played it by ear on whether or not I needed the extra milk at the end. If I’m serving it and eating it mostly right away, I don’t always use it because I do like my kheer on the thicker side. But it does really thicken in the fridge over a few days, so if you’ll be eating it mostly as leftovers you may want to add it.

I also always add a couple drops of either rose water or orange blossom water, because that’s just the flavor profile I find nostalgic…but JUST literally a drop or two.

Orange Amaretto White Russian Cocktail

February 5, 2022

Confession: I got busted for having Kahlua in my dorm fridge in college. Yes, I was HARDCORE. And once upon a time my 21-year-old self was a big fan of white russians and mudslides…and then I got into wine and moved on.

It’s been like 15+ years since I last had a white russian until just now. Hadn’t really given them a big thought. Wasn’t really a big vodka drinker. And then I saw this orange amaretto white russian and literally said UMM YESSSSS out loud. I’ve been obsessed ever since.

Follow along on Instagram & Facebook for recipe videos, kitchen hacks, & more!

This orange amaretto white russian has SO much going on! Not in a bad way, though, where the flavors might all be trying to out-shout each other. It’s super balanced, quite boozy, and the richness of the coffee, sweet bitterness of the almond liqueur, and brightness of the fresh orange really elevate it.

And while it might look like a lot of ingredients, the actual recipe/technique couldn’t be simpler. You can see my Instagram Reel of the recipe here (first time I’ve done one, quite fun but I have some learning to do!).

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

This is mostly using the original recipe from Yes to Yolks, but I backed off the cream just a bit because I prefer the flavors of the coffee and almond liqueurs and orange oils to punch through a bit more (and cream tends to deaden that). I sometimes put a tiiiiiny bit more amaretto in too, as I love that flavor.

Adapting Ottolenghi’s “Cauliflower Cake”: A Unique, Delicious Vegetarian Meal

February 2, 2022

Hehe, I can hear some of you guys…”cauliflower” and “cake” do NOT go together! But I’m here to show the doubters how wrong they are. I love Yotam Ottolenghi’s super interesting and vegetable-forward recipes, and this cauliflower cake is no exception.

After making it the first time, I made some changes to the recipe, including adding more veggies (I went with roasted brussels sprout “rubble” for texture, flavor, and health).

I also backed off the parmesan and added soft goat cheese for more interesting flavor and textures. And I layered in salt through multiple steps and was more specific about amounts, as my first try was quite bland.

Finally, the first time I made it, I found the texture to be a little too flour-y and dense, so I’ve added an egg and backed off the flour to get a bit more fluffy version. This new version is checking all my boxes!

Texturally, this cauliflower cake is somewhere between a Spanish tortilla, Indian pakoras, and…I’m not even sure what. It’s a great vegetarian meal, hearty enough to satisfy and packed with flavor. Plus it makes awesome leftovers.

Three’s definitely the ability to adapt ingredients based on what you have…just think about texture and taste changes. So if you left out the goat cheese, you should add a little more salt (or another soft, salty cheese). And just be careful with adding other veggies, as too much moisture will break down the cake.

The Crispiest Chicken Tenders in the Air Fryer (or Oven or Stove)

January 27, 2022

I never quite got my membership card for the cult of the air fryer. Don’t get me wrong, I’m not against them at all, but I just don’t use mine nearly as often as some people do. But there are absolutely some recipes where an air fryer is a no brainer gadget—and these super crispy chicken tenders definitely qualify!

I’d been playing around with some easy paleo/keto-friendly chicken tenders in the air fryer several months ago, based on some dietary restrictions I had. They used mostly almond flour as the coating, which definitely didn’t crisp up.

So I really wanted to try getting a TRULY crispy chicken tender in the air fryer. I used this technique and *rough* recipe from The Kitchn, and played around with the amounts of panko and spices, and only used about half of the buttermilk and one egg (felt wasteful otherwise).

As I’ve made it subsequent times, I’ve adjusted the spices specifically, for a more flavorful punch…the recipe below reflects those changes. And I think it’s great!

This is my view while cutting up chicken 100% of the time…

Warm Spiked Apple Cider with Port & Cranberries

January 22, 2022

I’m strongly on the record as not being into hot alcohol. But for whatever reason, this spiked apple cider is an exception…probably in part because the alcohol doesn’t come through really heavily, but also because the combination of port and cranberries intrigued me.

This is a really great low-ABV option, as the only alcohol is coming from the port (which isn’t all that high-proof to begin with). I’ll admit that I’m intrigued by the idea of adding some bourbon for more of a boozy punch.

The original recipe from Floating Kitchen is for four people, but I’ve adjusted this for two (or one, if you’re me and don’t feel share-y). I mean, who’s going to have just one?!

Small-Batch Challah French Toast

January 16, 2022

Y’all, I have been converted to the cult of challah french toast! I truly don’t think I can go back to regular sandwich bread french toast after this.

This is the perfect lazy person’s brunch recipe, great on a weekend but even totally doable on a random Tuesday morning if you have leftover challah bread. The end result feels so much more satisfying than the 10 minutes it takes to make. This is what we call return on investment.

While you could technically use store-bought challah, I always find it drier, less eggy, and less flavorful than homemade, so the resulting french toast won’t be as good.

But I have great news—making your own challah is so easy! I have two different recipes, this easy soft challah, and this traditional one (that I did a 4-strand plait round on). Either works great for this, though I used the latter for this french toast recipe and it was AWESOME.

I’m sharing a small-batch recipe below (which makes french toast for one or two people), but it can easily be scaled up. It’s really straightforward, but the regular egg/milk foundation is elevated with a little cinnamon, nutmeg, vanilla, and lemon zest. The zest and cinnamon really make this amazing!

Why is challah bread good for french toast?

Both challah and brioche (and even a Hawaiian roll) are better for french toast versus plain sandwich bread, or something like french bread or sourdough. This is because they are made from a richer, egg-ier dough (usually they have butter or oil, some sugar, and eggs). This brings a LOT more flavor to your french toast, plus a softer and more pleasant texture (and they soak up the egg/milk moisture better).

A couple tips to make your challah bread french toast extra awesome:

I think that thick-cut slices are better. Like maybe an inch thick or just over that? Don’t make the mistake of cutting too thin!
You’ll get a better french toast texture from day-old challah, and I recommend even slicing it ahead of time and letting it dry out a bit. This will help it soak up more egg mixture, resulting in a softer, custardier end result.
Because challah is a little more dense and we’re doing thicker slices, do make sure that you let the bread soak up the liquid. Don’t just do a 2-second dunk…I leave each side in the liquid for like 5 seconds, just to make sure it’s picking up enough liquid.

Smitten Kitchen’s Mind-Blowing Date Cake with Toffee Sauce

January 11, 2022

All this cold weather has me craving COOOZZZZYYY food, and this sticky date cake with toffee sauce absolutely fits the bill.

I’ve shared a “traditional” sticky toffee pudding recipe that is also absolutely amazing, but couldn’t keep this date cake a secret from you any longer. It’s got some similarities, but is definitely not identical.

I’ve made this toffee date cake twice, and the batter looked pretty different each time…one was very dark (likely more date-forward) and the other much lighter. But both baked up deliciously.

Pro tip: splurge on the medjool dates without pits, to save yourself some time.

What Bread Should You Make? An Easy Tool To Help You Decide Based On How Long You Have…

January 7, 2022

“I only have XX hours before dinner, what kind of bread can I make??” It’s a question most home cooks end up facing (for me, pretty frequently), and I’d often poke through different bread recipes, find one that sounded great, and then realize it would take twice the time I had.

So I’ve spent some time collecting my different bread recipes and grouping them based on the amount of time they take from start to finish. This way if you’re wondering what bread to make, you can decide what amount of time you have, what type of recipe you’re looking for, and choose accordingly.

I’ve grouped them into breads that can be ready in less than an hour (or a bit more), in 1-2 hours, in 3-5 hours, and ones that need an overnight rise. These are more “normal” or savory breads, ones you might eat with a meal rather than more dessert-y bread options (you can browse all of those here if you’re looking for them).

Tools that can help make great bread

Bread is strange in that, like baking in general, it can want a lot of precision. But yeast is sometimes unpredictable and requires some adaptability and going with your gut. And there are some good (not expensive) tools that can help make your bread better and more consistent.

A thermometer is super helpful for knowing when bread is done (usually above 200 F, and you want it to cool to less than 80 F before cutting into it).
A good kitchen scale is cheap but critical, as there’s an insane difference in the outcome when you weigh your ingredients vs. just measuring cups…particularly for bread.
When it comes to kneading and shaping dough, I love this multi-purpose scraper tool and these French-style rolling pins.
I also use giant plastic wrap to seal dough as it’s doing its first rise, and then a giant plastic bag for doing the final rise before baking.
These silicone pastry brushes are a cinch to clean and are great for doing an egg wash. A lame is a bit more of an indulgence but it’s made a world of difference in how deep and clean I can slice dough prior to baking.

Bread that can be ready in less than an hour

Simple & Amazing Chocolate Brioche Babka

January 4, 2022

We’re going “back to basics” with this chocolate brioche babka…why mess with perfection??

Now, I say “basics” not because it’s plain but because this marries two traditional dishes—buttery brioche and a chocolate babka—and executes them perfectly. We’re not trying to get fancy here, no exotic flavors or crazy techniques. Simplicity is the goal.

For this I’ve used Smitten Kitchen’s recipe, and she never steers me wrong. She made a few tweaks to hers that I’ve mostly picked up here as well.

I agree with her on the orange zest front (not that lemon’s bad, it’s delish, but orange is perfect). I also skipped the optional pecans and extra sugar for the filling, because I didn’t feel it was necessary (and I’m not a nut person). This brioche babka isn’t super sweet, so if you want it sweeter you could sprinkle some sugar on top of your filling.

Because this makes two loaves, you also could experiment with other flavors…make one loaf the traditional chocolate babka, then play around with the other. The sky’s the limit. I recently tested a cherry-apricot one with white chocolate which will be coming your way soon.

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. The dough has so much butter worked in that it would be very challenging by hand.
This scraper tool is super helpful for everything, and I use it to cut my dough logs in half.
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 glaze on (and clean up well).
The quality of your cocoa powder and chocolate is critical. I use this Hershey’s special dark cocoa powder and either these Ghiradelli chocolate discs or Trader Joe’s dark chocolate bars.
Similarly, the quality of your butter is essential. Kerrygold is amazing, or look for some other very high fat percentage butter.

Ottolenghi’s Easy Yogurt & Pea Pasta with Feta, Basil, & Chile Pine Nuts

December 29, 2021

I realize that “yogurt & pea pasta with feta, basil, & chile pine nuts” doesn’t exactly *sound* easy. But I promise it is. This slightly adaptation of Yotam Ottolenghi’s pea pasta is a super simple meal with fascinating, complex flavors, all in under 30 minutes.

I’ve made a few slight changes to the recipe, mostly to simplify steps (and number of bowls/pots), ensure it’s seasoned properly (it definitely needed more salt), and adjusting a few of the ingredient amounts.

Below I’ve also included both a “full” recipe (in the recipe card) and a smaller version that’s roughly 2/3 to 3/4 of the original, adapted for 2 to 4 people—or one person plus a few meals of leftovers.

This might be a controversial take, but I actually loved this the MOST cold straight out of the fridge…or maybe zapped for 20 seconds in the microwave but still basically cold. It makes totally bomb leftovers.

A Traditional Challah Bread (& 4-Strand Braided Round)

December 26, 2021

I look at this photo and am like…MAN, did I really make that?? There is something just so satisfying and slightly impressive about a traditional challah recipe that’s been twisted into a beautiful and compact four-strand braided round

I definitely feel like my skill with—and comfort with—bread has increased over the last couple years. I’ve learned a lot more about the science behind certain things…for instance why I should avoid the temptation to add more flour and keep the dough sticky, which is how you get the amazing soft texture of a challah.

But really getting creative with shaping dough and expecting it to hold its shape is still very much a work-in-progress. I can usually manage a 3-strand braid or a twisty babka, but have been scared to try anything more complex.

I finally pulled up my big girl pants and decided to try this four-strand challah braid. Rather than a long braided loaf, I followed instructions a beautiful kind of braided round knot, and was super happy with the results!

In reading through a few different recipes and techniques, I came across the idea of brushing the loaves with egg wash twice before baking—once just after braiding (whole egg and a bit of water), and then right before they go in the oven (with egg yolk and sugar).

As you can see, this gives the final loaf a gorgeous rich color and glossy sheen. I’m a convert!

You don’t have to have any super special tools to make awesome bread, but there are a few kitchen gadgets that will help make your bread better and the process simpler.

I strongly recommend weighing ingredients with a digital kitchen scale rather than volume measurements. The scraper tool is a must (in my opinion) for dealing with dough, pastry brushes for the egg wash, and a thermometer for checking doneness.

The Best Grilled Pizza Dough (and It’s Super Easy!)

December 23, 2021

If you’d asked me a few years ago what my signature grill recipe would be, I highly doubt “pizza” would have been my response. But since I got my grill I’ve become obsessed with grilling pizza, and today I’m sharing my go-to super easy grilled pizza dough recipe.

I’ve come to love this as an easy and addictive weeknight dinner option, but it’s also what I make every year for my birthday. You can grill up just one for yourself, or feed a crowd (I get two grills going for ~10 people, just so it’s fresh and hot).

And part of what makes it amazing is using the best grilled pizza dough recipe, which I think I’ve found. Over the years my post on two different techniques for how to grill pizza has been my most popular one by a landslide, but it was LOOOOOONGG (it included this pizza dough recipe).

So now I’m just splitting it into two different posts. Here I’ll share my easy grilled pizza dough recipe and step-by-step instructions for making it, and then that post linked above has the techniques, tools, and tips for how to grill pizza (plus some awesome recipe ideas).

A few tips for getting the best pizza dough for grilling

Make sure you keep your dough is very sticky—don’t add too much flour (when making or rolling out)!
- Dry dough will be hard to work with and won’t roll out nicely. It also has a tighter, tougher texture once grilled.
- A wetter dough will help make an amazing flavor and soft, chewy texture.
The longer your dough rises, the more flavor it has, so you can decrease the yeast a little and let it rise longer, or rise it in the fridge overnight.
BUT, you can also make this just a few hours ahead of dinner if you didn’t plan ahead. It’s a very flexible recipe.
When rolling your dough out, you want it very thin. It will puff as it grills and won’t be very pleasant to eat if it’s too thick.

There are a few tools that are helpful in making pizza dough. For me, I definitely use my stand mixer and dough hook (though you can mix and knead by hand if you don’t have one). I am obsessed with my multi-purpose scraper tool when working with the dough on the counter.

And for rolling it out, this thin bamboo rolling pin is much easier to use than the old traditional one with handles I used to have.

Save for later: A Tool to Decide What Bread to Make Based On How Long You Have…

Spiced Pear Bourbon Cocktail

December 19, 2021

Autumn in a glass. That’s what this delightful (yet easy) spiced pear bourbon cocktail gives you. With subtle notes of juicy pear and warm cinnamon, a boozy hit of bourbon, and just a hint of lemon to bring everything together, it manages to be both refreshing and cozy at the same time.

This cocktail pairs my spiced pear simple syrup with a quality bourbon and a squeeze of fresh lemon juice for a super easy 3-ingredient drink that feels SO fancy.

(Okay, I realize that the simple syrup technically takes a few ingredients, but make a batch and keep it on hand!)

If you’re feeling really “extra”, I feel like what this spiced pear bourbon cocktail really DESERVES is a cinnamon-sugar rim (like so).

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

As you can see from the ingredients and proportions, this is basically somewhere between a spiced pear old fashioned and whiskey sour…a slight twist on the classic cocktails.

For that reason I do recommend a quality bourbon for this, and a slightly higher-proof one…90-proof or more should do it (Woodford is around 90, but my fave is the Old Forester 100-proof). I just find that the bourbons in the 80-90 range get a little lost…you want it to punch through a bit!

If you don’t have the brandy or liqueur, you can also substitute more bourbon (and possibly increase the simple syrup just a tad to balance it).

Citrus Poppyseed Babka with White Chocolate

December 18, 2021

I’m on a weird kick when it comes to soft twisty breads, but this citrus poppyseed babka is definitely the most unique of the bunch. And it’s a total winner…featuring super soft, pillowy, fragrant dough with a slightly crunchy filling, studded with bits of melty white chocolate.

What’s not to love???

I only made one small tweak to the original poppyseed babka recipe, adding in orange zest to the lemon zest for a more robust and sweet citrus punch.

And that citrus blend goes so well with the gooey pockets of white chocolate…you don’t really taste the white chocolate (which is good, since I’m not a huge fan), but rather it adds some sweetness and moisture to the overall loaf as it melts in.

This dough was really fun to work with as well. You want it really sticky to start with, and that can be a bit terrifying.

But avoid the temptation to add too much flour—both in the initial mix and while rolling it out—and you’ll be rewarded with this super stretchy, soft dough that becomes an amazing fluffy loaf.

Easy Spiced Pear Simple Syrup

December 11, 2021

This spiced pear simple syrup is the epitome of “cozy”, and I’ve been having a blast experimenting with it in different cocktails. It captures the juicy sweetness of ripe pears, warmth from the cinnamon, and just a hint of vanilla.

Don’t be daunted by the 30-minute time on this spiced pear syrup, it’s entirely hands-off…something you can have on the stove while you make dinner or putter around with chores.

This is the star in a simple spiced pear bourbon cocktail, and plays an amazing supporting role in an amaretto spiced pear gin sour. It’s incredibly versatile, and I’d even play around with it in baked good glazes.

Lemon-Cherry Almond Tart with Rosemary Shortbread Crust

December 4, 2021

WHOA, is all I can say about these dreamy lemon-cherry tarts. This was my first time attempting anything like this—on a very last-second timeframe, no less—and I was blown away.

First off, they’re so pretty!!!

I’ll be honest, I kind of flew by the seat of my pants on these. At the last minute I decided I wanted to bring a gift with me for a friend’s surprise 40th birthday party, but couldn’t think of what. A special dessert! Okay, with only a few hours and the ingredients on hand, what could that be??

After quite a bit of poking around I found a great recipe from Sally’s Baking Addiction that was just right for tweaking. Add a dash of fresh rosemary to the buttery dough, a little almond extract to the filling, and a thick swirl of tart cherry jam…and voila, birthday greatness!

These lemon-cherry tarts use a simpler filling based on sweetened condensed milk rather than a true custard, and even with the fresh lemon juice and zest was *just* this side of too sweet for me. Along with the jam, a few sea salt flakes help balance this out.

I used my amazing bourbon cherry jam in these tarts and highly recommend it, but any similar jam will do (for instance, Bonne Maman makes a delicious cherry or four-fruits that is perfect).

Comforting Thai Khao Soi with Chicken

November 30, 2021

I vividly remember the first time I had chicken khao soi…I was in L.A. visiting My Cheese and after a long (chilly, as I recall) day out we decided to order in Thai food.

She added khao soi to our order, and while it was quite spicy for me, I fell in love. It was just so warm and comforting, completely hit the spot.

But weirdly for years after that I couldn’t find it on Thai menus in Atlanta! Now in Louisville I actually can find it though we only have a few Thai restaurants.

But I can’t always drive an hour round-trip to get my khao soi fix, so I decided it was time to find a good homemade version. After a few different tries, I think this chicken khao soi is a winner.

What is khao soi? Also sometimes spelled khao soy or kow soi, it’s a dish served in Laos and northern Thailand. It’s a spicy broth (with noodles in it) that melds coconut milk and red curry paste. I add chicken to mine, some people add shrimp, and it could easily be made without meat or with tofu.

It actually reminds me a bit of my beloved massaman curry in terms of the comforting aspect.

The only thing about this recipe that I wish were a little different is that it only makes two (quite large) servings, but after trying multiple recipes it’s definitely my favorite…the flavor is much more intense and the sauce thicker. Because of that it’s higher-calorie, though.

There are a number of garnishes you’ll see on khao soi, but I tend not to overthink it. I just use whatever I have on hand, which is usually fresh lime, chopped peanuts, and green onions (and occasionally shallots).

Porto Tonico: Why the White Port & Tonic Needs To Be Your Next Cocktail

November 20, 2021

Yes, yes, I realize we’re in fall and careening wildly into winter. And the refreshing porto tonico cocktail screams summer. But I’m just over here clinging onto warm weather vibes like my life depends on it.

The thing is, I’ve loved port for years! I realize that is very on-brand for my personal “inside I’m 80 years old” schtick. I might be the only person under 40 with multiple bottles of port in their liquor cabinet. But I’d never heard of white port.

What is white port? And what is port, for that matter? Port is a fortified wine, where brandy is added partway through the fermentation to stop it fermenting. Most people have seen red port, typically the ruby variety (though sometimes “late bottle vintage” or fancy vintage).

This article on Wine Mag gives a good overview on white port, which I learned about while visiting the Douro Valley and city of Porto in Portugal last month.

While the aromatic range is wide, young white ports will often show notes of toffee, caramel, orange, lemon, apple, apricot, and/or honey.

The porto tonico—also called Portônica or white port and tonic—is kind of Portugal’s answer to an aperol spritz. It offers a balance of sweetness and bitterness, and is a little bit more complex tasting than most gin & tonics.

It’s super refreshing, and also a great low ABV option. READ THE POST

Caramelized White Chocolate & Coffee Tarts (Happy Birthday Part 2)

November 13, 2021

I have to say, these 100% met my criteria for birthday desserts. Unique, totally delish, and something that was a bit more complicated than my usual…stretched my skills a bit. Yep, these caramelized white chocolate and coffee tarts are a WINNER on every level.

I was a bit all over the place when it came to choosing my birthday dessert this year, partly because my birthday fell during our Feast of Tabernacles so I was out of town.

I also just had trouble deciding…so I didn’t. Just like my 30th birthday when I made BOTH a whole lemon tart and chocolate stout cake, I gave myself a two-fer. First I tackled this complicated and insane 10-layer Russian burnt honey cake (which my sister declared should make all other cakes feel embarrassed).

And now I’ve got something for you that just captured my imagination. When I first read about caramelizing white chocolate, I was intrigued since I hate white chocolate. The science of it was really interesting, so I gave it a try and was obsessed!

And I’d been toying with the idea of a coffee tart, so when I realized that the recipe I was considering had white chocolate as the base, I knew I needed to mash up the two. The caramelized white chocolate adds such depth to the overall flavor, bringing a slightly bitter note of burnt toffee that cuts the sickly sweetness.

These coffee tarts are the perfect make-ahead dessert as well, since they require several hours of chilling once you pour the filling in. So you can make them a day or two ahead of when you need them, as long as you have the fridge space for them to hang out.

They’re also not difficult. The main thing is planning ahead enough for the various stages, since both the tart dough and the filling require chilling.

Pear Fritters with Maple-Honey Glaze

November 7, 2021

It seems fitting that this recipe blends two of my greatest loves—pears and fritter donuts. I’ve been a massive apple fritter obsessive for years, but when I saw this recipe for pear fritters my internal monologue went YUP THAT’S HAPPENING.

The daunting thing that’s always kept me from trying to make them myself has been the deep-frying part. It just terrifies me. These side-step that slightly, frying in a skillet vs. a deep fryer. But it’s still kind of disconcerting for me.

And I also gravitate toward the ones that are dough-based (like a donut) rather than batter. However, the major upside to batter is that it comes together so fast…no time to rise, cut, re-rise. These are ready to devour in less than 30 minutes, which is BOMB.

And then there’s the absolutely crave-worthy glaze. It was originally just a honey glaze, but maple and pear are such good friends that I couldn’t resist. If you’re feeling really EXTRA, you could swap bourbon for the milk, because…why not??

Happy Birthday to Me + Russian Burnt Honey Cake

October 31, 2021

If you’ve been reading this blog for a while, you know that making my own birthday cake has become an unbreakable tradition. In particular I like to use it as an excuse to try something indulgent and a bit more complicated than my usual…and BOY does this Russian burnt honey cake qualify!

This year we’re going QUITE belated, since my birthday was in late September and I’m just now getting this posted (and even later now have posted these caramelized white chocolate and coffee tarts, birthday dessert part 2).

This is one of those intriguing foods that I see and think…wouldn’t that be cool?? But then I kind of avoid and delay tackling it because it seems so complex. But the important thing to know on this Russian honey cake (also called medovik) is that it’s complicated but not difficult.

It takes time and focus and a lot of steps, but none of them are hard. It’s a very cool thing to try for a special occasion, and would be great with an extra set of hands as well.

This post is really long because I’ve tried to be super detailed on the techniques, and I’ve also put a list of kitchen tools at the bottom of the post by the recipe that will make this much easier.

I looked at like 6 different recipes for Russian honey cake and narrowed it down to one main one that has a couple small changes and uses burnt honey for depth of flavor.

But then also decided to use sour cream in my filling (like this one), and then also took a couple things from Nadiya’s (specifically adding in some chopped toasted hazelnuts and a bit of salt to the outer crumb covering).

The result is both traditional and a little unique, and 100% delicious. Mine was also incredibly tilty, not the most beautiful thing, but that’s life.

Simple, Traditional Cacio e Pepe Pasta

October 27, 2021

When in Rome, do as the Romans do. When not in Rome…still do as the Romans do, because the Romans know how to DO IT. While not as well-known in the U.S., cacio e pepe pasta is one of the most iconic traditional Roman dishes, beautiful in its simplicity.

When I dig into a bowl of this, I’m immediately transported back to a night in Rome sitting in a cozy little trattoria with a glass of local red, with the moon bright and the noise of people chatting and Vespas zooming by outside.

It takes just a few simple ingredients, a couple pretty simple techniques, and about 15 minutes to make cacio e pepe, but the result is pure magic. I used Samin Nosrat’s recipe, because I like her simple description of the technique, and I’ve provided step-by-step photos below.

The star of this dish is the pecorino romano cheese, a hard, salty sheep’s milk cheese that’s native to Italy and has a very distinctive flavor. It shouldn’t be too hard to find, the fancy Murray’s cheese counter in my Midwestern Kroger has it.

A couple tips to make your cacio e pepe spectacular:

I do STRONGLY recommend you get your hands on a real pecorino romano cheese…it is THE flavor in this dish, and any substitute just won’t be the same. It will be delicious, I’m sure, but not cacio e pepe. The cheese counter at my big Kroger has it (Murray’s).
Additionally, you could consider more like a mixture of 70% pecorino and 30% parmesan (note, separate cheeses, but using some of both)
The finer you grate your cheese, the better. I used two different tools…the first time I used my microplane zester/grater, which gives amazing fluffy cheese that’s perfect. But it takes longer and is a bit more difficult, so when making a full batch I used my cheese hand mill grater on the tiny setting, which was still awesome.
Get your cheese grated ahead of time, because things move very quickly once you start.
Don’t forget to reserve the pasta water before draining! I recommend waiting until the pasta has been cooking at least 5 minutes, to get it starchy enough.
The first time I did this, I didn’t use a big enough skillet and it was super hard to toss everything together and get the pasta coated, so use the biggest you have. Also, long pasta is much easier to toss and coat than short pasta. Long pasta is more traditional in this dish.

My photos here are actually a compilation of a few different times I’ve made it…mostly because I was a dummy and when I made it with the buccatini (long) noodles which are more traditional, I totally forgot I was halving the recipe. So I added way too much pasta water and the sauce you see in the photos isn’t thick enough. Still 10/10 for flavor though…

Now let’s just look at this dreamy, fluffy pile of cheese again, shall we???

How To Make Caramelized White Chocolate (“Blonde Chocolate”)

October 17, 2021

I hate white chocolate. HATE. It sits on a throne of lies because it is not even chocolate. I feel like that’s a confession I have to make at the outset of this journey together, because when I heard about this whole caramelized white chocolate trend (also known as “blonde chocolate”), I’ll admit I was intrigued.

(side note, apparently I’m incorrect on it not being chocolate but I stand by my hatred)

As the white chocolate slowly caramelizes, it loses some of its sickly sweet flavor (blech) and begins to give off some much more complex notes of toffee, butterscotch, and caramel…there’s a bit more acidity or bitterness that offsets the cloying nature of white chocolate.

Some people describe the tastes and smells as also having nutty notes (like toasted nuts) or almost shortbread-like scents, and I can definitely see how you get both of those as well.

And it’s SO easy! Plus, the overall process of the color changing and deepening is super pretty and kind of mesmerizing.

The colors in my photos below are all over the place due to lighting, but it shifts from the original cream to such a gorgeous butterscotch-like color. DREAMY.

The most important thing to know is that you MUST use high-quality eating (not baking) white chocolate. I used Valrhona 35% white chocolate (Valrhona actually invented this technique) and it was perfection. Some other good brands are Green & Black’s, Lindt, Cacao Barry, Fruition, and Guittard. Do not use white chocolate chips or baking white chocolate.

Yes, the Valrhona is a little pricey (though I bought 2 pounds and didn’t use nearly that much for my blonde chocolate adventures so have a ton left), but it’s worth it.

Roasted Butternut Squash Risotto with Fresh Basil

October 10, 2021

Risotto always feels pure FALL to me, and that’s particularly true of this roasted butternut squash risotto with fragrant fresh basil. These flavors and ingredients really straddle summer and fall, making it a great transitional recipe.

Risotto has been one of my signature dishes pretty much my whole adult life, and I love how endlessly adaptable it is.

You take a basic recipe and fairly simple ingredients, a few techniques, and then can add just about any ingredients to make it whatever you want (roasted vegetables are a fave of mine).

There are three types of rice you can use for risotto, but two main ones Americans can generally get their hands on. The most common is arborio, which many mass grocery stores have. The other is carnaroli, which you can order on Amazon easily as well. You can learn more about why each works here.

The process of making risotto has always been kind of therapeutic for me. I learned to make risotto while studying abroad in Italy, and loved sitting with my host mom, Giovanna, while she patiently heated stock and added it bit by bit to her risotto con funghi.

For many years risotto was my dinner party staple, because while it takes quite a long time to make *right*, it is a simple dish. It’s the perfect thing to sit and stir (or have a guest stir) with a glass of wine while chatting and getting the rest of the food ready. It takes patience but not much else.

The #1 rule of risotto is NOT TO RUSH IT.

“New York” Sour, A Perfect Fall Whiskey Cocktail (with Optional Egg White Foam)

October 2, 2021

I’ll admit, I am a fall denier. I just…REFUSE to accept when summer is slipping away from me and autumn is careening in. But this New York sour cocktail is helping soften the blow this year, with its lovely fall vibes. And it’s so pretty!!

I love me a whiskey sour. It was my gateway cocktail in learning to love bourbon, and still one of my go-to drinks (which reminds me, I still owe you guys a batch whiskey sour recipe).

What is a New York sour?

The New York sour is a traditional whiskey sour with a red wine float on top, and to me feels like a perfect way to ease into fall. The splash of dry red wine balances the lightly-sweet and tart whiskey sour and adds a little extra depth of flavor.

And now the question…to egg foam or not to egg foam???

I do STRONGLY prefer whiskey sours with the traditional egg white foam, but I hadn’t had much success getting it right at home. I didn’t get as much foam as I wanted, and I somehow always ended up with a glob of egg white in my mouth, which, YUCK.

But I think I’ve cracked it now! The key is in three separate shakes. Stick with me, it’s not hard or time-consuming, and does make all the difference.

You start with a “dry” shake (no ice) with the egg white, then a dry shake with the liquids (minus the wine) added, and finally a shake with ice cubes to cool it down and really emulsify it.

Grilled Sourdough Bread with Whipped Ricotta & Toppings

September 29, 2021

That picture might be true perfection. Golden grilled sourdough bread, creamy whipped ricotta, tart berries, and a drizzle of honey?? Sign me up!

Given that I’ve been almost entirely avoiding bread for the better part of nine months for some health reasons (issues with processing carbs) and the fact that I’m not really a bread person to begin with, I’m honestly not sure why this idea took hold in my brain so much.

But I started seeing different versions of ricotta toast, avocado toast, crostini, and more all over food blogs I follow and I was just like…YESSSSS. So my sister snagged me a loaf of quite good, thinly-sliced sourdough bread from the store and I played around with it.

So what I’m bringing you here today is less true recipe and more technique + toppings. It’s so versatile, and can be customized to your whims…what’s in season, sweet or savory, what happens to be in your fridge at this very moment…you get the picture.

Single-Serving Dark Chocolate Waffle…Bittersweet, Indulgent, & Delicious

September 19, 2021

Guyyysssssss. I have all the treats for us today. Several months ago I shared a totally addictive waffle recipe but my conundrum was…it made like 6 waffles which my waistline cannot handle. So today I present to you single-serving dark chocolate waffles!

Now don’t get me wrong, these still pack quite the caloric punch, but they’re one of those amazing dishes that is the perfect answer to sudden cravings.

Ten minutes later you have bittersweet, indulgent chocolate-y carbs without days of leftovers.

One thing to call out is I would recommend using really good quality dark chocolate if you can, like Ghiradelli or above. If you can cut up a bar vs. using chocolate chips that is nice too, because the chocolate chips have stabilizers on them that make them not as melty.

Either olive oil or melted butter can work fine here but I tend toward butter since it makes the waffles a little more crisp.

And this waffle iron has become my true love in the past couple years, just so easy to use, doesn’t need cleaning much, and makes amazingly crisp waffles!

Shaken Iced Brown Sugar Cinnamon Vanilla Latte

September 12, 2021

When I first saw a post about a shaken iced brown sugar latte, I thought “COLOR ME INTRIGUED”. I’m known to make my own iced lattes from time to time, but had never thought to shake the mixture. And yet, it makes perfect sense and I knew I had to try it.

Why should you shake espresso or coffee? There are a few answers to that, and it’s very similar to why you shake certain types of cocktails (but not others).

First, it blends and emulsifies the ingredients so they are truly mixed and take on a kind of creamy mouthfeel even without any dairy. The shaking also aerates the mixture, which releases flavor compounds (esters??) and really highlights the different flavor notes in the coffee.

And it chills it quickly, preventing it from getting watered down—CLUTCH.

I believe without milk this would be called a “shakerato“…and it achieves a similar effect to using or “pressing” my Aeropress directly over ice cubes to make my favorite iced coffee ever (releasing flavor!).

And apparently this is a copycat recipe of Starbucks’ iced brown sugar oat milk latte (which I’ve never tried), but I feel confident that this homemade version is healthier, it’s definitely cheaper, and I’d personally hazard a guess to say it’s yummier too.

One key is to shake all the ingredients EXCEPT the milk. I tried shaking it with the milk as well, but it deadens the strong flavors of the espresso and brown sugar syrup—I was not a fan. Simply pour your shaken, foamy mixture into the milk and stir a bit instead.

Berry-Basil Smash (A Refreshing Gin Cocktail)

September 6, 2021

This berry-basil smash ended up being my Labor Day weekend cocktail. Basically, like me, it was clinging onto summer vibes for dear life.

As my struggling basil plants show definite signs of giving up the fight, I am trying to squeeze in all the recipes I’ve bookmarked that call for fresh basil.

While I’ve made cocktails with a basil simple syrup (like one of my all-time faves, a basil gin gimlet), I’ve actually never used my muddler tool before. This recipes calls for muddling basil leaves in the cocktail shaker, which releases the most amazing scent!!

(You don’t have to have a special muddler tool, I just bought a few different cocktail/bartender tools so was excited to use mine)

The “berry” in this berry-basil smash comes not from fresh fruit, but rather a small amount of Chambord. It’s a black raspberry liqueur, quite concentrated and sweet, so a little goes a long way.

Its sweetness is balanced out by fresh lemon juice (yes, FRESH only), and the whole thing is lightened up by some sparkling water.