Canning Q&A: Soft Spreads
May 22, 2013 | Print | E-mail | Filed under canning, food fanatic
I’m at it again over at Food Fanatic today, where I’m answering another one of your frequently asked questions for my Canning Q&A series! Today’s topic is all about the differences among all the different types of soft spreads you can make. Head over to check it out, and have a fantastic Wednesday!
Green Tea Cookies
May 14, 2013 | Print | E-mail | Filed under cookies, tea
I’ve been on a bit of a cookie kick around here lately, especially after discovering my new favorite chocolate chip cookie recipe and proceeding to make batch after batch. But today, at the request of my sister, I’ve baked up a lighter cookie that I think goes very nicely with a hot cup of tea. I can’t take credit for the idea of incorporating green tea into a cookie though, that has my sister written all over it. She loves tea, so when she asked me to make these for her, of course I couldn’t say no. It was a little tricky finding powdered green tea, or matcha powder, but I finally located a small tin in the natural food section at the grocery store made by the brand Teas’ Tea. Although it was a bit on the pricey side, a little bit goes a long way…and I’m definitely looking forward to experimenting with some green tea icing with what I have left over, and perhaps even trying my hand at a homemade green tea frappuccino. I hope you enjoy these delightfully buttery cookies, and have a wonderful week!
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New York Times Chocolate Chip Cookies
May 7, 2013 | Print | E-mail | Filed under chocolate, cookies
Friends, I have some good news today: I have found the perfect chocolate chip cookie recipe. Even though it’s been floating around the Internet for a while now and I’m probably the last person to try it out, it doesn’t matter – this recipe makes THE best chocolate chip cookies I’ve ever had, so I absolutely have to share it with you. About a week ago, I finally got fed up with the recipe I’ve always used – the results were never consistent, and more often than not I ended up with big puddles of cookie that baked up flat and slightly burnt. But these – these are where the magic is. Big, soft, bakery-style cookies that melt in your mouth. They do require a bit of planning, since you need both cake flour and bread flour in order to make these. People also swear by the 24-hour chill time before baking, but honestly, I’ve baked them after 4 hours and after 24 hours, and I didn’t really taste too much of a difference. In any case, do yourself a favor and give these a try, at least once! I can’t say enough about them; I’ll never need to use another chocolate chip cookie recipe again. Happy baking and have a great week!
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Rhubarb Jam
May 3, 2013 | Print | E-mail | Filed under canning, food fanatic
Today I’m over at Food Fanatic with a recipe for rhubarb jam, including several of my favorite variations! Happy Friday and have a great weekend!
Individual Rhubarb Tiramisu Trifles
April 30, 2013 | Print | E-mail | Filed under coffee, cookie, Keurig, mascarpone
Apologies for the radio silence here lately. I hadn’t meant to go almost an entire month without writing; it just sort of happened…although to those of you who got in touch with me, I appreciate your care and concern. After a rush of activities following Easter, I found myself exhausted, and not necessarily in a good way…so, rather than blindly turning back to business as usual, I took some time to reflect on the current state of things. I’m sure there will be more on that later, but for now, I wanted to share these decidedly springy individual dessert trifles, inspired by my latest delivery from Green Mountain Coffee. Arriving along with some dark roast Italian Roast Barista Prima K-cup packs was a recipe for tiramisu brownies, and lots of fun ingredients to use to jazz them up. I ended up going in a slightly different direction though, since now that warmer weather has finally arrived here in upstate NY, I’ve been craving lighter fare…and although local produce is not readily available just yet, I thought these trifles were made for spring with the addition of layers of homemade rhubarb jam. If you want to go all out and make tiramisu from scratch, I have a recipe for that, too…but if you’re looking for something a little simpler, I hope you’ll enjoy this recipe.
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