Marinated Peppers

I didnt expect to like these so much.  I thought I would add them to a salad but I find myself eating them just as I have written below.  If you choose to use them in a salad then definitely add feta and maybe chick peas.

Marinated Peppers

makes a small dish worth

4 large peppers, preferably Italian shaped

1/2 cup balsamic vinegar

2 T olive oil

3 large cloves garlic, minced

salt and pepper, to taste

If you're using Italian peppers then slice them so they are rings, otherwise, slice them in strips.  Toss with remaining ingredients and let sit for at least an hour but longer is better.

Simple Summer Salad of Cabbage

This is all I want to eat when it's hot out.  I think it would probably work well with grated carrots or beets but I havent tested it... yet.  Because it's summer and it's too hot, I mix everything in one bowl, the same bowl that I will serve it in.

Simple Cabbage Salad

quantity depends on size of cabbage

1 medium to large head of cabbage, sliced thin

2 tablespoons lemon juice

2 tablespoons olive oil

1 tablespoon dijon

1 1/2 teaspoons honey

salt

If your cabbage was small, then you might want to half the ingredients.  You can mix the dressing in the bowl first and add your cabbage or add the cabbage first and spoon the ingredients over it, then mix together or use a small bowl to mix the dressing first.

Softbatch school cookies

I always have this dough in the freezer as it keeps well in preformed balls and it bakes up fast (for cookie emergencies).  They are perfect for packing for school lunches since they stay fresh and soft.

Softbatch Cookies

(make a lot of tiny cookies)

1/2 cup (1 stick) unsalted butter

1/4 cup creamy chevre or cream cheese

1 Tablespoon molasses

1 cup granulated sugar

1 large egg

2 teaspoons vanilla extract

2 1/4 cups all-purpose flour

2 teaspoons cornstarch

1 teaspoon baking soda

Pinch of salt

2 cups of add-ins (we like mini m&ms for mini cookies, but use anything here)

In a stand mixer, mix butter, chevre or cream cheese, molasses, sugar, egg, vanilla, and beat on medium-high speed until light and fluffy, about 5 minutes, stopping midway to scrape down the sides.

Add the flour, cornstarch, baking soda, salt, and mix until barely combined.  Add your add-ins and mix briefly.

Make your cookie balls.  A tablespoon makes for a small cookie or use a 2inch cookie scoop to make a large cookie or anything in between.  Chill the cookie dough balls or freeze them before baking (I like to freeze them on a cookie sheet, crowded full, and then put them in a ziplock to bake later).

Preheat oven to 350.  Place cookie on silpat (or parchment paper) and space them to allow for a little bit of spread.  Bake for 8 to 9 minutes but not a second longer.  You're looking for set edges.  Let cool for 5 minutes on the sheet to set up.

Almond Bars

 We love almond anything.  That rich almond flavor that reminds you of maraschino cherries is just so irresistible.  These bars are perfect for satisfying even the most serious of almond cravings... and they are super easy too.

Almond Bars

(makes an 8x8 pan)

1 1/2 cups all-purpose flour
1/2 cup sugar
big pinch salt
1 tsp vanilla extract
3/4 cup cold, unsalted butter, diced (this is one stick plus a half stick)
8 oz almond paste (not almond pastry filling, make your own from King Arthur)

If you make your own almond paste, dont bother to clean the food processor completely after you are finished.

Preheat the oven to 350, and line an 8×8 inch square baking pan with parchment paper to create a paper hammock of sorts.

In a bowl (or your food processor), combine the flour, sugar, salt, and vanilla.

Add the butter and mix until crumbly (dont over mix)

Put the crumbs into the prepared pan (reserving 1 cup of the crumbs for the topping), and press firmly against the bottom of the pan.

Crumble the almond paste with your hands over the crust. Sprinkle the reserved 1 cup of crumbs over the almond paste.

Bake the almond bars on the center oven rack for about 30-35 minutes, until golden brown and crisp.

Set the pan on a cooling rack and cool completely before lifting the bars out by the parchment paper and cutting into bars or rush the process and remove from the pan so it can cool faster.

Doughnuts! aka, the perfect bake sale treat!

Wherever you find kids, you find bake sales.  On the football field to the Farmer's Markets to the theater.  I love to bake but most of my baking involves ooey gooey baked goods that dont look presentable enough to sell (as amazing as they taste).  I finally found the ideal bake sale item and it's easy, although a little time consuming.  Doughnuts!  They are super popular at a bake sale, involve all the usual ingredients, and are easy enough for anyone to make.  They do involve a specialty pan, a must, but so worth it.

Doughnuts

makes 18 (in my regular sized doughnut pan)

6 tablespoons butter, at room temp

1 cup sugar

2 eggs

3 cups flour

1 1⁄2 tablespoons baking powder

pinch salt

1 cup milk

vanilla extract, a splash (optional)

Blend butter with sugar.

Add the eggs and mix well.

Add in flour, baking powder, and salt.

Blend in the milk and vanilla and mix together thoroughly.

Fill greased doughnut tins 2/3 full.

Bake at 350 degrees for 12-15 minutes, or until doughnuts are golden.

Let cool in pan for a bit before removing.

Toppings!  Get Creative!

Dip them in melted butter and then in a cinnamon-sugar mixture

Make a simple glaze with powdered sugar and liquid (milk or water) and then sprinkles.

Make a chocolate glaze with powdered sugar, cocoa powder, and liquid (milk, water, or coffee) and then sprinkles.

Make a lemon glaze with powdered sugar and lemon juice.  Sprinkle tops with zest.

For Halloween, chop up candy corn and sprinkle of top of a chocolate glaze.

For Christmas, chop up candy canes and sprinkle on top of a chocolate glaze.