pudding cookies

Speaking of cookie recipes that are too good to not post...
This is my all time favorite easy cookie to make! This recipe makes 4 1/2 dozen, but they stay moist for a long time.

4 1/2 cups flour
2 teaspoons baking soda
1 1/2 cups (3 sticks) softened butter
1 1/2 cups brown sugar, packed
1/2 cup white sugar
2 (3.4 ounce) packages instant vanilla pudding
4 eggs, room temperature
2 teaspoons vanilla extract
4 cups of add ins (chocolate chips, cut up candy bars, etc.)

1. Combine flour and baking soda in a separate bowl.

2. In a large bowl cream butter, brown sugar, and white sugar. Add packages of pudding and blend well. Then stir in eggs and vanilla. Next add the flour mixture, slowly. Then mix in your choice of add ins.

3. Make 1 inch balls and place on cookie sheets with parchment paper. Bake at 350 degrees for 8-10 minutes.

I like these better if they are slightly undone, pull them out when they are just a tiny bit golden.

lemon snowflakes

Meatless cookie recipes aren't hard to come by (hehe), but these were too good not to share.

From America's Test Kitchen "Christmas Cookies" magazine.

1 1/2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups sugar
4 teaspoons grated lemon zest (from 2 lemons)
2 tablespoons lemon juice
4 tablespoons butter, melted and cooled
3 tablespoons vegetable oil
1 egg plus 1 egg yolk
1 teaspoon vanilla
1/2 cup powdered sugar

1. Whisk flour, baking powder, and salt together in a medium bowl. Mix granulated sugar and lemon zest until well blended. Add melted butter, oil, lemon juice, egg and yolk, and vanilla and mix until pale and thickened, about 30 seconds. Transfer to bowl with flour mixture and stir until incorporated. Cover bowl with plastic wrap and chill until dough is firm, at least 1 hour.

2. Heat oven to 350 degrees. Line 2 baking sheets with parchment paper and place powdered sugar in a small bowl.

3. Working with 1 1/2 tablespoons dough at a time, roll into balls, roll in powdered sugar, and space 2 inches apart on prepared sheets. Bake until cookies are cracked and set on top but look moist within cracks, 10-12 minutes. Let cookies cool on sheets for 5 minutes, then transfer to a wire rack and let cool completely, about 45 minutes.

the lower lights- oh come all ye faithful

And because it's December now...

the piano guys- the cello song

I am really liking cellos lately (nerd cough). Sorry.

cranberry applesauce

A variation on my applesauce recipe. Perfect for Thanksgiving!

4 pounds apples (about 10 medium)

2 cups fresh or frozen cranberries

1 cup water
1/2 cup white sugar

1/4 brown sugar

1/2 teaspoon cinnamon
1/2 teaspoon salt

Remove apple cores and chop into 1 1/2 inch chunks. Combine everything in a large pot; cover and cook over medium-high until apples begin to break down, 15-20 minutes. Press through a food mill and check seasonings. Serve hot as a side, or cold as a dessert.

sweet potato apple bake

4 sweet potatoes, peeled and quartered
3 large cooking apples, such as Granny Smith, peeled, cored, and cut into 1/2 inch cubes
1 cup fresh or frozen cranberries
1 cup brown sugar
2 tablespoons flour
2 teaspoons salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup (one stick) butter

1. Place sweet potatoes in a saucepan, cover with water, and boil for 15 minutes. Drain, cool, and cut into 1 inch cubes.

2. Preheat oven to 350 degrees F.

3. Put sweet potato cubes in ungreased 9x13-inch baking dish. Place apples on top and then cranberries. Mix the sugar, flour, salt, cinnamon and nutmeg and sprinkle on top. Dot with butter. Bake 50-60 minutes.

carrot souffle

Adapted from Stephmodo.

2 lbs. carrots, peeled and chopped
1 cup sugar
2 teaspoons vanilla
2 tablespoons flour
1 1/2 teaspoons baking powder
3 eggs, beaten
1/2 cup butter, softened
powdered sugar for dusting

Preheat oven to 350 degrees F. In a pot of boiling water, cook the carrots until very tender. Drain, and transfer to a large mixing bowl. While the carrots are warm, use a mixer to beat with sugar and vanilla until smooth. Mix in the flour, baking powder, eggs, and butter. Transfer to a 2 quart baking dish; bake one hour in the preheated oven, or until top is golden brown. Dust lightly with powdered sugar before serving.

traditional potato pancakes

Adapted from Allrecipes. It serves 6 and is so easy to make.

Ingredients:
4 large potatoes
1 yellow onion
1 egg, beaten
1 teaspoon salt
ground black pepper to taste
2 tablespoons flour
2 cups vegetable oil for frying

Directions:
1. Finely grate potatoes with onion into a large bowl. Drain off any excess liquid.

2. Mix in egg, salt, and black pepper. Add enough flour to make mixture thick, about 2 to 4 tablespoons all together.

3. Turn oven to low, about 200 degrees F (95 degrees C).

4. Heat 1/4 inch oil in the bottom of a heavy skillet over medium high heat. Drop two or three 1/4 cup mounds into hot oil, and flatten to make 1/2 inch thick pancakes. Fry, turning once, until golden brown. Transfer to paper towel lined plates to drain, and keep warm in low oven until serving time. Repeat until all potato mixture is used.

Serve with applesauce or sour cream. I actually just like them plain too.

(photo from the website)

no kids - for halloween

A nice October song. Not much for a music video though.

california grilled veggie sandwich

Adapted from Allrecipes

1/4 cup mayonnaise
3 cloves garlic, minced
1 Tablespoon lemon juice
1/8 cup olive oil
1 cup sliced red bell peppers
1 small zucchinni, sliced
1 red onion, sliced
1 small yellow squash, sliced
1 loaf focaccia bread, split into four sandwiches
1/2 cup crumbled feta cheese

1. In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.

2. Preheat the grill for high heat.

3. Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside.

4. Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don't burn. Remove from grill, and layer with the vegetables.

dry the river - history book

English band Dry the River released their first full-length album in April this year, and I am loving the whole thing. But this song in particular gets stuck in my head for days at a time. Now you can have it in yours. (You're welcome!)

butternut squash galette

Adapted from Smitten Kitchen

Don't be scared by the name--a galette (pronounced with a hard 'g') is a simple rustic tart that can have either a sweet or savory filling. This recipe makes a terrific main dish, and it is perfect for fall. Serves 6.

For the pastry:
1 1/4 cups flour (up to 1/4 cup can be whole wheat)
1/4 teaspoon salt
8 tablespoons (1 stick) butter
1/4 cup sour cream
2 teaspoons lemon juice
1/4 cup ice water

For the filling:
1 small butternut squash (about one pound)
2 tablespoons olive oil
2 tablespoons butter
1 large onion, halved and thinly sliced in half-moons
1 teaspoon salt
Pinch of sugar
1/4 teaspoon cayenne, or to taste
1/2 cup shredded mozzarella cheese
1/4 cup shredded Parmesan cheese
1 1/2 teaspoons chopped fresh sage (or 1/4 teaspoon dried)

1. Make pastry: In a bowl, combine the flour and salt. Add the butter, and using a pastry blender cut it in until the mixture resembles coarse meal. In a small bowl, whisk together the sour cream, lemon juice and water and add half of this mixture to the flour-butter mixture. With your fingertips, mix in the liquid until large lumps form. Remove the large lumps and repeat with the remaining liquid and flour-butter mixture. Pat the lumps into a ball; do not overwork the dough. Cover with plastic wrap and refrigerate for 1 hour.
2. Prepare squash: Preheat oven to 375 degrees F. Peel squash, then halve and scoop out seeds. Cut into a 1/2-inch dice. Toss pieces with olive oil and a half-teaspoon of the salt and roast on baking sheet for 30 minutes or until pieces are tender. Set aside to cool slightly.
3. Caramelize onions: While squash is roasting, melt butter in a heavy skillet and cook onion over low heat with the remaining half-teaspoon of salt and pinch of sugar, stirring occasionally, until soft and lightly golden brown, about 20 minutes. Stir in cayenne.
4. Raise the oven temperature to 400 degrees. Mix squash, caramelized onions, cheeses and herbs together in a bowl.
5. Assemble galette: On a floured work surface, roll the dough out into a 12-inch round. Transfer to an ungreased baking sheet. Spread the squash mixture over the dough, leaving a 1 1/2-inch border. Fold the border over the filling, pleating the edge to make it fit. The center will be open.
6. Bake until golden brown, 30 to 40 minutes. Remove from the oven, let stand for 5 minutes before serving.

five layer greek hummus

basic hummus recipe:
2 cans garbanzo beans (chickpeas), liquid saved
2 cloves garlic
2 tablespoons tahini (sesame seed paste)
2 tablespoons olive oil
1-2 tablespoons cumin
1 teaspoon salt (to taste)
1/2 lemon, squeezed

 1. Put all ingredients in blender/food processor. Add bean juice to desired consistency.
 2. Layer with cucumbers, red bell pepper, olives, feta, and fresh dill.
 3. Enjoy with pita chips, tortilla chips, or raw veggies.

macaroni and cheese

Adapted (and halved) from Martha Stewart's recipe.

Serves 6

4 tablespoons butter, plus more for dish
3 slices white bread, crusts removed, cut into 1/2-inch cubes
2 3/4 cups milk
1/4 cup flour
1 teaspoon coarse salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
2 1/4 cups (about 9 ounces) grated white cheddar cheese
1 cup (about 4 ounces) grated Gruyere cheese
1/2 pound elbow macaroni

 

1. Heat oven to 375 degrees. Butter a 2-quart casserole dish; set aside. Place bread in a medium bowl. In a small saucepan over medium heat, melt 1 tablespoon butter. Pour butter into bowl with bread, and toss. Set bread cubes aside.

 

2. Heat milk on stove or in microwave. Melt remaining 3 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, whisking, 1 minute.

 

3. While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick, about 8 minutes.

 

4. Remove pan from heat. Stir in salt, black pepper, cayenne pepper, 1 1/2 cups cheddar cheese, and 3/4 cup Gruyere; set cheese sauce aside.

 

5. Fill a large saucepan with water; bring to a boil. Add macaroni; cook 2 to 3 minutes less than manufacturer's directions, until the outside of pasta is cooked and the inside is underdone. Transfer macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce

 

6. Pour mixture into prepared dish. Sprinkle remaining 3/4 cup cheddar cheese, 1/4 cup Gruyere, and breadcrumbs over top. Bake until browned on top, about 30 minutes. 

 

This is a rich mac & cheese, best served with a simple side like steamed broccoli or green beans!

 

applesauce

4 pounds apples (about 10 medium)

1 cup water

1/4 cup sugar

1/2 teaspoon cinnamon

pinch nutmeg

pinch salt

Remove apple cores and chop into 1 1/2 inch chunks. Combine everything in a large pot; cover and cook over medium-high until apples begin to break down, 15-20 minutes. Press through a food mill and check seasonings and consistency.

 

No food mill? Just peel the apples beforehand and mash them in the pot after cooking. 

 

Delicious hot, warm, or cold on its own--but my favorite way to eat it is hot over vanilla ice cream. So good.

 

 

the lumineers - ho hey

the ko hip-hop cello-beatbox experience: julie-o

boule (bread)

The Master Recipe: Boule

(Artisan Free-Form Loaf)

Makes 4 1-pound loaves
 

3 cups lukewarm water
1 1⁄2 tbsp granulated yeast (1 1⁄2 packets)
1 1⁄2 tbsp coarse kosher or sea salt
6 1⁄2 cups unsifted, unbleached, all-purpose white flour
Cornmeal for pizza peel

Mixing and Storing the Dough

1. Heat the water to just a little warmer than body temperature (about 100 degrees Fahrenheit).

2. Add yeast and salt to the water in a 5-quart bowl or, preferably, in a resealable, lidded container (not airtight — use container with gasket or lift a corner). Don’t worry about getting it all to dissolve.

3. Mix in the flour by gently scooping it up, then leveling the top of the measuring cup with a knife; don’t pat down. Mix with a wooden spoon, a high-capacity food processor with dough attachment, or a heavy-duty stand mixer with dough hook, until uniformly moist. If hand-mixing becomes too difficult, use very wet hands to press it together. Don’t knead! This step is done in a matter of minutes, and yields a wet dough loose enough to conform to the container.

4. Cover loosely. Do not use screw-topped jars, which could explode from trapped gases. Allow the mixture to rise at room temperature until it begins to collapse (or at least flatten on top), approximately two hours, depending on temperature. Longer rising times, up to about five hours, will not harm the result. You can use a portion of the dough any time after this period. Refrigerated wet dough is less sticky and easier to work with than room-temperature dough. We recommend refrigerating the dough at least three hours before shaping a loaf. And relax! You don’t need to monitor doubling or tripling of volume as in traditional recipes.

5. Prepare a pizza peel by sprinkling it liberally with cornmeal to prevent the loaf from sticking to it when you slide it into the oven.

Sprinkle the surface of the dough with flour, then cut off a 1-pound (grapefruit-sized) piece with a serrated knife. Hold the mass of dough in your hands and add a little more flour as needed so it won’t stick to your hands. Gently stretch the surface of the dough around to the bottom on four “sides,” rotating the ball a quarter-turn as you go, until the bottom is a collection of four bunched ends. Most of the dusting flour will fall off; it doesn’t need to be incorporated. The bottom of the loaf will flatten out during resting and baking.

6. Place the ball on the pizza peel. Let it rest uncovered for about 40 minutes. Depending on the dough’s age, you may see little rise during this period; more rising will occur during baking.

7. Twenty minutes before baking, preheat oven to 450 degrees with a baking stone on the middle rack. Place an empty broiler tray for holding water on another shelf.

8. Dust the top of the loaf liberally with flour, which will allow the slashing, serrated knife to pass without sticking. Slash a 1⁄4-inch-deep cross, scallop or tick-tack-toe pattern into the top. (This helps the bread expand during baking.)

9. With a forward jerking motion of the wrist, slide the loaf off the pizza peel and onto the baking stone. Quickly but carefully pour about a cup of hot water into the broiler tray and close the oven door to trap the steam. Bake for about 30 minutes, or until the crust is browned and firm to the touch. With wet dough, there’s little risk of drying out the interior, despite the dark crust. When you remove the loaf from the oven, it will audibly crackle, or “sing,” when initially exposed to room temperature air. Allow to cool completely, preferably on a wire rack, for best flavor, texture and slicing. The perfect crust may initially soften, but will firm up again when cooled.

10. Refrigerate the remaining dough in your lidded (not airtight) container and use it over the next two weeks: You’ll find that even one day’s storage improves the flavor and texture of your bread. This maturation continues over the two-week period. Cut off and shape loaves as you need them. The dough can also be frozen in 1-pound portions in an airtight container and defrosted overnight in the refrigerator prior to baking day.

cheesy vegetable chowder

Adapted from Allrecipes

Prep Time: 15 minutes
Cook Time: 30 minutes

Ingredients:
5 1/2 cups water
6 cubes chicken bouillon, crumbled
3 potatoes, cubed
1 clove garlic, minced

1/2 large white onion, chopped
1 1/2 cups chopped carrots

2 stalks of broccoli (or more)
1 head of cauliflower
1 (16 oz.) bag frozen corn

5 tablespoons butter
5 tablespoons flour
1 3/4 cup milk
12 oz. shredded cheddar cheese (or more to taste)
Salt and Pepper to taste

1. In a large pot over medium heat, combine water, bouillon, potatoes, and garlic. Bring to a boil, then stir in onion and carrots. Reduce heat and simmer 15 minutes.
2. Stir in broccoli, cauliflower, and corn and continue to cook on low heat.
3. Meanwhile, in a medium saucepan over medium heat, melt butter. Whisk in flour all at once to form a roux and let cook 10 seconds. Whisk in milk, a little at a time, and cook, stirring, until mixture is thick and bubbly. Stir in cheese until melted. Pour this mixture into the large soup pot, stir well and heat through.

here we go, beat #1!

Edward Sharpe & The Magnetic Zeros - Man On Fire