Saturday, May 3, 2025
Our favorite Chocolate Chip Cookies
Tuesday, April 22, 2025
Earl Grey Cookies
CHEWY EARL GREY SUGAR COOKIES
from NYT
Thursday, February 6, 2025
Tomato sauce with frozen roasted romas
I finally made a red sauce that we like! The color isnt as bright and fresh as a store bought sauce but the flavor is great. I am happy to have another use for our surplus of tomatoes from summer (they are roasted and frozen).
Sauce
makes a little over 2 qts
213g diced carrots
300g diced onions (2 medium)
2085g roasted romas, frozen or partially defrosted
kosher salt
3 tsp garlic powder
2 tsp oregano
1 bay leaf
1 tsp sugar
Saute carrots and onions in large pot in olive oil with a little salt. Cook low and slow till jammy. Add in tomatoes. More salt. Cook for a bit for tomatoes to soften. Turn off heat and let cool just a bit before pureeing. Puree a lot, till very smooth. Return to pot to continue cooking. Add remaining ingredients and taste for salt. Cook down just a bit, but it should already be a nice consistency.
Thursday, January 2, 2025
Halvah Cookies (aka tahini cookies)
These were originally checkerboard style with half chocolate and half tahini but we loved the tahini bits the best. This recipe is just for tahini cookies. They taste like a less sweet halvah. So good!
Halvah Cookies
Makes about 1 dozen cookies, would double nicely
Ingredients
83g powdered sugar
1 stick unsalted butter, room temp, reduce salt if using salted butter
1/3 cup well stirred tahini, room temp
1 1/2 tsp Diamond or 1 tsp Morton kosher salt
1 1/2 tsp vanilla extra
188g flour
cup raw white and/or black sesame seeds
Preparation
Step 1
Whisk powdered sugar, unsalted butter, tahini, room temperature, kosher salt, and vanilla extract in a medium bowl until sugar is dissolved and mixture is smooth. Mix in flour with a rubber spatula until no pockets of dry flour remain.
Form into a log and wrap with parchment.
Chill for 2 hours or longer (you can freeze it).
Optional, brush with water and cover with sesame seeds or sprinkles before cutting. Let sit at room temp for 15 minutes for easy slicing. Slice 1/2 inch thick slices. Place on parchment or silpat lined baking sheet. They don't spread much so you can place them an inch apart.
Bake at 325 for 25 minutes until lightly browned.
Let cool before serving. They are better cool.
Thursday, December 26, 2024
Rosemary Dinner Rolls
In just 2 hours, you can have these super delicious rolls. We've made them for serving with a cranberry brie, egg sandwiches, and for dinner. They are always perfect!
Rosemary Rolls
makes 10-16
¾ cup (180g) milk, around 110°F
2 tablespoons sugar
1 ½ teaspoons yeast
⅓ cup (75g) butter, room temperature
1 tablespoon dried rosemary
2 cloves garlic , minced
1 teaspoon salt
1 large egg, room temperature
3 cups (375g) flour, or possibly a little less
1 tablespoon butter, melted
1 teaspoon salt
1/2 tablespoon dried rosemary
Warm your 180g milk to about 110°F. Add 2 tablespoons sugar, 1 1/2 teaspoons yeast. Stir. Let sit for 5 to 10.
In a stand mixer fitted with the dough hook (a paddle would work ok too), add 75g butter, 1 tablespoon rosemary, 2 cloves garlic, 1 teaspoon salt and mix till fluffy.
Add egg and mix again.
Add yeast mixture, most of 375g flour, mixing and adding more flour until you have a smooth ball of dough that starts to pull away from the sides of the bowl. Mix for 2 minutes longer.
Oil a/the bowl and let it rise covered for 45 to 60 mins.
Preheat oven to 375.
Grease a cast iron skillet.
Cut the dough into 10 pieces (or try them in 16 pieces for smaller rolls). Shape into balls and place into skillet.
Brush the tops with butter, sprinkle with rosemary and salt.
Cover the skillet and let rise again for 30 minutes.
Bake for 22 minutes (more or less, depending on size) until the tops are golden.
Serve warm!
Cheesy Biscuits
These cheesy biscuits are Asa's favorite. They come together super fast with just one bowl. It's a perfect biscuit for everyday or special occasions (like Christmas brunch).
Cheesy Biscuits
recipe from King Arthur
makes 9
1 tablespoon baking powder
1 teaspoon salt
2 cups less 2 tablespoons OR (tare your scale, then add baking powder and salt then flour to make 227g total) All Purpose Flour
113g or more cheddar cheese, freshly grated
1 cup (227g) heavy cream or a bit less milk
Preheat your oven to 425°F with a rack in the upper third.
Mix together baking powder, salt, and flour. Add in grated cheddar.
Add the cream/milk, and mix until dough sticks together. Using your hands or spoons, make golf ball sized biscuits and place on cookie sheet lined with parchment or silpat, gently smushing them, and leaving a few inches of space in between each.
Bake the cheddar biscuits for 12-15 minutes, until they're golden brown. Remove them from the oven, and serve immediately.
Tuesday, November 19, 2024
Enchiladas
Mike loves this enchilada sauce. I find it a bit too spicy though. I halved the chipotle once and it was still too spicy for me. The sauce freezes well so make a double batch.
2 tablespoons flour
1 tablespoon chili powder
1 tablespoon ground chipotle powder
1 teaspoon ground cumin
2 cups broth, chicken or veggie
4 cups roasted tomatoes from the freezer (or use canned)
1 teaspoon dried oregano
wraps
Preheat the oven to 350
Heat the oil in a large saucepan over medium heat, r whisk in flour. Cook, whisking constantly, for 2 minutes, then whisk in spices (except for oregano). Add broth a little at a time, whisking. Bring to a boil, then simmer until thickened. Stir in tomatoes, oregano, and a teaspoon of salt. Bring this to a boil, then simmer for 20 minutes, stirring occasionally.
To assemble, spread some sauce in the bottom of a baking dish (8x8 or 9x13, depending on how many you are serving). Put your wraps in the pan, so they are in a taco shape. Add fillings then add sauce, then roll/fold them up. Cover with more sauce and then cheese. Bake for 30 minutes till your cheese is melted and sauce is a bit bubbly.
What to put in your enchilada (use wraps, white or whole wheat):
green peppers
black beans, our preference
roast turkey
cheese, goat cheese or cheddar (we prefer cheddar).