tag:blogger.com,1999:blog-77445392130630529622024-03-18T17:14:35.304-04:00Kylee's KitchenKylee Wierkshttp://www.blogger.com/profile/07947163083145090739noreply@blogger.comBlogger468125tag:blogger.com,1999:blog-7744539213063052962.post-57772747583032037282024-03-14T21:12:00.003-04:002024-03-14T21:12:37.803-04:00Lemon Cookie Butter Pie<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOqVSDStIQBIROY8_ObsmpH5tJ_7Wpyba0v_j4q2OhKR84IqBgPQknrEVcGPNj0ROpEyjoEkdO6sDyMc7gUoCvapr8WBFf70BByEuztNg6SLgbD9NXp8PoYF7j21_lYDB6O6jU-Sh9Fra_T_OmOz6r8w1o6aT3FLf6WOx-OK2pnwCvuD4HBXOZsO47k917/s5472/1J9A1757-2-44.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOqVSDStIQBIROY8_ObsmpH5tJ_7Wpyba0v_j4q2OhKR84IqBgPQknrEVcGPNj0ROpEyjoEkdO6sDyMc7gUoCvapr8WBFf70BByEuztNg6SLgbD9NXp8PoYF7j21_lYDB6O6jU-Sh9Fra_T_OmOz6r8w1o6aT3FLf6WOx-OK2pnwCvuD4HBXOZsO47k917/w426-h640/1J9A1757-2-44.jpg" width="426" /></a></div><p></p><p><i>This is a sponsored post by <a href="https://challengedairy.com/butter/" rel="nofollow" target="_blank">Challenge Butter</a>, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible! </i></p><p>I hope by now you all are familiar with cookie butter. It’s a bunch of cookies blended until it’s spreadable, so, obviously, it’s delicious. It has a deep caramel flavor with a hint of gingerbread.</p><p>I was inspired by the classic peanut butter pie to make a cookie butter pie, swapping the peanut butter for cookie butter, of course. I wanted to pair the filling with a lemon crust because I thought the citrus would brighten and complement the caramel notes of the cookie butter and make it better suited for spring. </p><p>The pie is made with a crumb crust. A crumb crust is a crust made out of anything that makes crumbs: pretzels, crackers, cookies, etc. This particular crumb crust is made out of lemon sandwich cookies. Generally, a crumb crust is made with just two ingredients: crumbs and butter, which hold the crust together. The amount of butter necessary to hold the crust together will depend on what type of crumbs you use and how dry the crumbs are. The mixture should resemble wet sand. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_Nq-RGXmv0BgrLcbUlnMchtXSgSBzmGSkLop6NZGNQ77lsSoUN7g_SplW52RshFwBZuR0wkI4Qfg_BU6cDFx0X9qz4NzK3iIpWGtI7NFqjQMVs5aNex5ZaQp9zRVJ13pfIa93xWkHIq_KuZzcN8mKlCe3nE3l7nzd3RqitU_veuEsw4yKwmlWi7OHMdx7/s5472/1J9A1757-2-46.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_Nq-RGXmv0BgrLcbUlnMchtXSgSBzmGSkLop6NZGNQ77lsSoUN7g_SplW52RshFwBZuR0wkI4Qfg_BU6cDFx0X9qz4NzK3iIpWGtI7NFqjQMVs5aNex5ZaQp9zRVJ13pfIa93xWkHIq_KuZzcN8mKlCe3nE3l7nzd3RqitU_veuEsw4yKwmlWi7OHMdx7/w426-h640/1J9A1757-2-46.jpg" width="426" /></a></div><br /><p>I use <a href="https://challengedairy.com/butter/" rel="nofollow" target="_blank">Challenge Salted Butter</a> in my crumb crust recipe. Using high-quality butter, like Challenge, has a big impact on the crust flavor.</p><p>If you want a totally no-bake pie, you <b><u>do not</u></b> need to bake the crust. But if you like a crispy crust, you’ll want to bake it. I included instructions for baking the crust.</p><p>Let's talk about the filling—stop mixing it when you reach medium peaks. Here is the difference between soft, medium, and stiff peaks: soft peaks flop over immediately when you left up the beaters; medium peaks hold their shape, but the tips curl over; stiff peaks stand straight up.</p><p>I like to top the pie with whipped cream. The problem with serving a pie with whipped cream is that whipped cream quickly weeps and deflates. Fortunately, there are two ingredients you can add to whipped cream to help stabilize it: gelatin or instant vanilla pudding mix. I included the instant vanilla pudding mix in the whipped cream recipe below in case you want to try it!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNpX9m_SlsqewtKgow-GYJUlpqAJhl8TPsROQNWUyhldr1rk05t9JLDXtmr5UIhelP3UEXrQAs4BuGWgwzUWKerMXg2Wv7HYbb_Q66_eAe7W9tG5WzPbUbLYAzzen8o00hkN46M1FnMiKW1EDDdpZ9V-S01xvUuRaPDrUUiXnc_hcbjk8-xBzbGzD2D0J5/s5076/1J9A1757-2-45.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5076" data-original-width="3384" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNpX9m_SlsqewtKgow-GYJUlpqAJhl8TPsROQNWUyhldr1rk05t9JLDXtmr5UIhelP3UEXrQAs4BuGWgwzUWKerMXg2Wv7HYbb_Q66_eAe7W9tG5WzPbUbLYAzzen8o00hkN46M1FnMiKW1EDDdpZ9V-S01xvUuRaPDrUUiXnc_hcbjk8-xBzbGzD2D0J5/w426-h640/1J9A1757-2-45.jpg" width="426" /></a></div><p><b><span style="font-size: x-large;">Lemon Cookie Butter Pie</span></b></p><p><b><span style="font-size: large;">Time: About 30 minutes to prep, 30 minutes to chill</span></b></p><p><b><span style="font-size: large;">Yield: Around 8 pieces</span></b></p><p><b><span style="font-size: medium;">Ingredients</span></b></p><p><b>For the crust</b></p><p></p><ul style="text-align: left;"><li>9 ounces lemon sandwich cookies</li><li>6 Tablespoons <a href="https://challengedairy.com/butter/" rel="nofollow" target="_blank">Challenge salted butter</a>, melted</li></ul><p></p><p><b>For the filling</b></p><p></p><ul style="text-align: left;"><li>1 1/2 cups (360 grams) cookie butter</li><li>6 ounces (170 grams) cream cheese, room temperature</li><li>1/2 cup (60 grams) confectioners’ sugar</li><li>1 teaspoon vanilla extract</li><li>1/4 teaspoon kosher salt</li><li>3/4 cup (180 milliliters) heavy whipping cream</li></ul><p></p><p><b>For the topping</b></p><p></p><ul style="text-align: left;"><li>1/2 cup (120 milliliters) heavy whipping cream</li><li>2 Tablespoons (15 grams) confectioners’ sugar</li><li>1/2 teaspoon vanilla extract</li><li>Optional: 1 Tablespoon (15 grams) instant vanilla pudding mix, for stabilization</li></ul><p></p><p><b><span style="font-size: medium;">Directions</span></b></p><p><b>For the crust</b></p><p></p><ol style="text-align: left;"><li>Preheat oven to 325 degrees Fahrenheit.</li><li>Place cookies in food processor and pule to fine crumbs.</li><li>Add melted butter and pulse until mixture is combined and crumbs stick together when pressed.</li><li>Press crumbs into bottom and up sides of 9-inch pie plate.</li><li>Bake crust for about 10 minutes or until it appears set and edges slightly darken.</li><li>Set aside to cool completely.</li></ol><p></p><p><b>For the filling</b></p><p></p><ol style="text-align: left;"><li>Combine cookie butter and cream cheese in stand mixer bowl fitted with whisk attachment. Mix on medium speed until combined and smooth, about 2 minutes. Scrape down sides of bowl.</li><li>Add confectioners' sugar, vanilla extract, and salt and mix on medium speed another two minutes. Scrape down sides of bowl.</li><li>Return mixer to medium speed. Gradually add heavy cream to bowl in steady stream. Continue to mix until filling holds soft peaks.</li><li>Spread filling into pie crust and place in refrigerator. Allow to set for at least 30 minutes.</li></ol><p></p><p><b>For the topping</b></p><p></p><ol style="text-align: left;"><li>Combine heavy whipping cream, confectioners' sugar, vanilla extract, and optional instant vanilla pudding mix in stand mixer bowl fitted with whisk attachment. Whip cream to stiff peaks.</li><li>Spread or pipe whipped cream on top of chilled pie and serve.</li><li>Store leftover pie in refrigerator for up to 5 days or in freezer for several weeks.</li></ol><p></p><p><br /></p><p><br /></p>Kylee Wierkshttp://www.blogger.com/profile/07947163083145090739noreply@blogger.com0tag:blogger.com,1999:blog-7744539213063052962.post-74438264770777179102024-03-07T15:36:00.001-05:002024-03-07T15:36:04.098-05:00Herby Spring Vegetable Tart<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw1JbmzsN8WWUD1oNcgiz0f4jzLc_1w_Ebx402y7C0KSlO35bH4-gnS4YZKBTJrjluWOftgp9TdV_SbTJHAMqqFkx-ASkEYVKov3jfO_qdAYSxMtH2SKSTrKAGnSl4wFfB9EKrm7F8pV50rsFUaGc9_2Ljf4WfIHvFFAQcMMFueot_0afQSF_Dr_0SDz_r/s5472/1J9A1757-2-41.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw1JbmzsN8WWUD1oNcgiz0f4jzLc_1w_Ebx402y7C0KSlO35bH4-gnS4YZKBTJrjluWOftgp9TdV_SbTJHAMqqFkx-ASkEYVKov3jfO_qdAYSxMtH2SKSTrKAGnSl4wFfB9EKrm7F8pV50rsFUaGc9_2Ljf4WfIHvFFAQcMMFueot_0afQSF_Dr_0SDz_r/w426-h640/1J9A1757-2-41.jpg" width="426" /></a></div><p style="text-align: right;"></p><p style="text-align: left;">I've never met a puff pastry appetizer I didn't like, and this dish is no exception! I wanted to celebrate the return of spring produce with this beautiful tart. I placed the vegetables on a thick layer of a tangy goat cheese and ricotta mixture. It's packed with herbs and lemon zest, which make it taste really fresh. The most important part of this recipe is blanching the vegetables to ensure the colors are as vibrant as possible! I explain more about blanching in my Q&A section below!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZoMs7SLqPrbvyHsf5qNyAJxHuFuftFDdPykuFrJNOzZ922C-d41FiMChtYQ_nVRVgvI-HKta1aTd6RuJqImLxOb5mMAcQy8FM9e820naf1xXq10PajStR2MB_3JIBQEcDWqe9aDy6M9yQKqTLoB_NVa3nwzyuEDwKpL9ljqoO1uQfhB-IwkwIeSyaGn8h/s5472/1J9A1757-2-43.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZoMs7SLqPrbvyHsf5qNyAJxHuFuftFDdPykuFrJNOzZ922C-d41FiMChtYQ_nVRVgvI-HKta1aTd6RuJqImLxOb5mMAcQy8FM9e820naf1xXq10PajStR2MB_3JIBQEcDWqe9aDy6M9yQKqTLoB_NVa3nwzyuEDwKpL9ljqoO1uQfhB-IwkwIeSyaGn8h/w426-h640/1J9A1757-2-43.jpg" width="426" /></a></div><br /><p><b>What puff pastry should I use?</b></p><p>I only use all-butter puff pastry. So I always stock up when the Trader Joe’s puff pastry is in season. The next best option is a brand called Dufour Pastry, Unfortunately, it’s a bit pricy—around $10 for 14 ounces. Another option is to make it yourself.</p><p><b>What is in the filling?</b></p><p>I use a combination of ricotta cheese and goat cheese. I really like the tanginess of the goat cheese. And then I added chives and mint. I like adding mint because I think it makes things taste really fresh, which is what we want for a springtime snack. Also, lemon zest really brightens things up.</p><p><b>What vegetables should I use in the tart?</b></p><p>I am using asparagus, peas, and radishes. These vegetables all come into season in March! You could also add arugula, which is an early spring green.</p><p><b>Why is it important to eat seasonally?</b></p><p>Seasonal produce not only tastes better, but it’s better for the environment. When we eat seasonally, we’re able to eat produce at its peak. Also, it takes less resources to transport the food, and we support out local economy.</p><p><b>How and why do I need to blanch the vegetables?</b></p><p>Blanch raw vegetables by adding them to boiling water for just about 30 seconds and then plunging them in an ice bath to stop the cooking process. The goal is NOT to cook the vegetables. Blanching tempers the bitterness that sometimes comes with raw veggies and significantly boosts color.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhurKgqPwLvMKKoHfonejb0Kv8sdhrtT4Z21boF1LhPMTL9eC8rIjxCT29wn3dF4gXA9wJS3-z6fnvoMOY870ofgj8yOBrzH88RqxhEErmV_2SXZeAOrWK9KeFa0kLoYn6kgRd8nFyp7IKg3idHmea747CRRfADXZjafT5VC1z3dTb6CTXRH1CV_4Wt-PJ-/s5472/1J9A1757-2-42.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhurKgqPwLvMKKoHfonejb0Kv8sdhrtT4Z21boF1LhPMTL9eC8rIjxCT29wn3dF4gXA9wJS3-z6fnvoMOY870ofgj8yOBrzH88RqxhEErmV_2SXZeAOrWK9KeFa0kLoYn6kgRd8nFyp7IKg3idHmea747CRRfADXZjafT5VC1z3dTb6CTXRH1CV_4Wt-PJ-/w426-h640/1J9A1757-2-42.jpg" width="426" /></a></div><p><b><span style="font-size: x-large;">Herby Spring Vegetable Tart</span></b></p><p><b><span style="font-size: large;">Yield: 6 servings</span></b></p><p><b><span style="font-size: large;">Time: About 45 minutes</span></b></p><p><b><span style="font-size: medium;">Ingredients</span></b></p><p></p><ul style="text-align: left;"><li>1 sheet puff pastry dough, thawed, about 8 ounces</li><li>Egg wash (1 egg mixed with 1 Tablespoon water)</li><li>8 ounces whole ricotta cheese</li><li>4 ounces goat cheese</li><li>3 Tablespoons chives, chopped</li><li>3 Tablespoons mint, chopped</li><li>1 Tablespoon lemon zest</li><li>2 garlic cloves</li><li>1 teaspoon kosher salt</li><li>1/2 teaspoon freshly ground black pepper</li><li>8 ounces (about 1/2 bunch) thin asparagus, ends snapped, cut into 1-inch pieces</li><li>2 ounces (about 1/2 cup) peas</li><li>1 ounce (about 2) radishes, thinly sliced on mandoline</li><li>Optional: 1 1/2 ounces (about 4 pieces) prosciutto, torn into large pieces</li></ul><p></p><p><b><span style="font-size: medium;">Directions</span></b></p><p></p><ol style="text-align: left;"><li>Place oven rack in center position. Preheat oven to 400 degrees Fahrenheit. Line baking sheet with parchment paper.</li><li>Unroll puff pastry onto baking sheet. Score (not cut) 1/2-inch border around edges. Prick inner rectangle (not edges) with fork. Brush border with egg wash.</li><li>Place into oven for about 12-15 minutes or until surface is golden brown and edges are puffed up. Set aside to cool.</li><li>Bring pot of water to boil. Prepare bowl of ice water. Place next to pot.</li><li>Add asparagus and peas to boiling water and boil 30 seconds. Drain vegetables and place in ice bath. Let soak until cool. Remove vegetables, dry, and set aside.</li><li>Combine ricotta, goat cheese, chives, mint, lemon zest, garlic, salt, and pepper in food processor. Process until smooth.</li><li>Spread cheese mixture over puff pastry. Top with asparagus, peas, radishes, and prosciutto and serve.</li></ol><p></p><p><br /></p><p><br /></p>Kylee Wierkshttp://www.blogger.com/profile/07947163083145090739noreply@blogger.com1tag:blogger.com,1999:blog-7744539213063052962.post-70675083234896156622024-02-23T08:55:00.001-05:002024-02-23T08:55:12.161-05:00Healthier sugar-free banana bread<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhObB98_wvCZ9g7GIxcw08nvWIXhEKmJtpjRRN8aDoDdYkU2cdD8lz4U5AHXO9gaNDrE_-ZTDfB0U4KGGU3n92T1mWmAGJJlE826PwkxqnkqpTt2z8yu44-Wd2ocY8YWmtT_VmTerjuxK-OAHbQS06iChEnetcLvp_JP4ey60TBSqgjaEms3YdwUbz4c2R3/s5472/1J9A1757-2-36.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhObB98_wvCZ9g7GIxcw08nvWIXhEKmJtpjRRN8aDoDdYkU2cdD8lz4U5AHXO9gaNDrE_-ZTDfB0U4KGGU3n92T1mWmAGJJlE826PwkxqnkqpTt2z8yu44-Wd2ocY8YWmtT_VmTerjuxK-OAHbQS06iChEnetcLvp_JP4ey60TBSqgjaEms3YdwUbz4c2R3/w426-h640/1J9A1757-2-36.jpg" width="426" /></a></div><br /><p>Everyone loves banana bread, but the most annoying part is waiting for your bananas to ripen. Fortunately, there are a few tricks. The first is the brown paper bag trick. The ethylene from the fruit will circulate and speed up the natural ripening process for the bananas. Naturally ripened bananas are the best bananas to use, and there’s no such thing as too black or brown when it comes to using bananas for bread. Unfortunately, this option still takes several days. </p><p>The next best option is to use previously ripened bananas that you’ve frozen. You can freeze ripe bananas for up to 6 months. When you’re ready to use them, let them thaw on the counter for several hours. They’ll emit a brown liquid, but I recommend discarding the liquid because it may mess up the liquid levels in your recipe. The problem with this is it requires you to have previously ripened bananas. </p><p>So let’s say you went to the store today and bought bananas and you want to use those for banana bread. I have one last trick—you can bake the bananas. Baking the bananas at a low temperature with help to break down the starches and concentrate the sugars. They won’t be as sweet as naturally ripened bananas, but they’ll work in a pinch. </p><p>Random fact: Did you know there are over 1,000 varieties of bananas? But the only banana we see at stores is Cavendish because they’re easy to transport. But that wasn't always the case! The Gros Michel banana was the banana of choice until the 1950s when a fungal disease called Panama disease wiped them out. Guess what—that same disease is now attacking the Cavendish bananas, and there’s no way to stop it. So when it spreads, that will be the end of the banana as we know it. Scientists are working on a variety of solutions.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHI6o7m5M8xrjCX_RYHPaaUPB5E82Z05O71nDJ0cNUiFuqsjbAkg2Z-aUcSj_ti6YTPUCWu0mXi_GoxPOmR0ZUEUa5pOU2qiH7dStQ4Zbx6_4IzUpaZe-SZ0wVCQNMKGQX2vo_Mjb3fBePoju3uxHWpqlUtTDTZt0AZLINrcgeaJ4DLM8uIngujxZlOpHA/s5472/1J9A1757-2-34.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHI6o7m5M8xrjCX_RYHPaaUPB5E82Z05O71nDJ0cNUiFuqsjbAkg2Z-aUcSj_ti6YTPUCWu0mXi_GoxPOmR0ZUEUa5pOU2qiH7dStQ4Zbx6_4IzUpaZe-SZ0wVCQNMKGQX2vo_Mjb3fBePoju3uxHWpqlUtTDTZt0AZLINrcgeaJ4DLM8uIngujxZlOpHA/w426-h640/1J9A1757-2-34.jpg" width="426" /></a></div><br /><div><b><span style="font-size: x-large;">Healthier sugar-free banana bread</span></b></div><p><b><span style="font-size: large;">Yield: 1 loaf</span></b></p><p><b><span style="font-size: large;">Time: About 90 minutes</span></b></p><p><b><span style="font-size: medium;">Ingredients</span></b></p><p></p><ul style="text-align: left;"><li>1 1/2 cups (170 grams) whole-wheat flour</li><li>1 Tablespoon ground cinnamon</li><li>1 teaspoon baking powder</li><li>1/2 teaspoon baking soda</li><li>1/2 teaspoon kosher salt</li><li>2 cups (400 grams) mashed overripe bananas</li><li>1 cup (226 grams) plain Greek yogurt</li><li>1/2 cup (120 grams) coconut oil, melted</li><li>2 large (100 grams) eggs</li><li>1 Tablespoon (15 grams) vanilla extract</li><li>1/2 teaspoon almond extract</li><li>Optional: 3/4 cup (85 grams) chopped, toasted walnuts or pecans</li><li>Optional: 2 Tablespoons (30 milliliters) maple syrup</li></ul><p></p><p><b><span style="font-size: medium;">Directions</span></b></p><p></p><ol style="text-align: left;"><li>Adjust oven rack to middle position and preheat oven to 350 degrees Fahrenheit. Grease metal 9 inch x 5 inch loaf pan and set aside.</li><li>Mix flour, cinnamon, baking powder, baking soda, and salt in medium bowl. Set aside.</li><li>Mix mashed bananas, yogurt, coconut oil, eggs, vanilla extract, and almond extract in large bowl.</li><li>Pour dry ingredients into wet ingredients just until no flour pockets remain. Don't overmix. Fold in nuts if using.</li><li>Pour batter into baking pan. It will be thick! Bake 55 - 60 minutes. Bread is done when top springs back and internal temperature registers around 200 degrees Fahrenheit. </li><li>Remove from oven and allow to cool in pan for about 1 hour before removal.</li><li>Store bread at room temperature for up to 2 days, in refrigerator for up to 1 week, or in freezer for up to 3 months.</li></ol><p></p>Kylee Wierkshttp://www.blogger.com/profile/07947163083145090739noreply@blogger.com4tag:blogger.com,1999:blog-7744539213063052962.post-41797502816254441112024-01-26T05:53:00.000-05:002024-01-26T05:53:04.066-05:00Tamarind caramel cookies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaUOY9QVzglwcKxbZd8mz9ovqruz6n1tjXgakh26SW73H9GjHubqsmbN5Lfa4MvNZC5CUtDSt1f_5wWEfAZDrM5yo4YY25BgS6OxxJQTwUaR_mWHTCX2sTr-g18wqe4VKQhuPWu7UlS2RJsf9-1bQcwEe_udBOojWZmGaKRuTWmUzhVREZ43qdJ7MTAeyK/s5472/1J9A1757-2-31.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaUOY9QVzglwcKxbZd8mz9ovqruz6n1tjXgakh26SW73H9GjHubqsmbN5Lfa4MvNZC5CUtDSt1f_5wWEfAZDrM5yo4YY25BgS6OxxJQTwUaR_mWHTCX2sTr-g18wqe4VKQhuPWu7UlS2RJsf9-1bQcwEe_udBOojWZmGaKRuTWmUzhVREZ43qdJ7MTAeyK/w426-h640/1J9A1757-2-31.jpg" width="426" /></a></div><br /><p></p><p><i>This is a sponsored post by <a href="https://challengedairy.com/butter/" rel="nofollow" target="_blank">Challenge Butter</a>, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible! </i></p><p>Today I'm talking about the 2024 flavor of the year: tamarind! This is according to McCormick & Company, the top-selling maker of seasonings and spices. McCormick deploys a team of chefs and food technologists around the world to seek out the top trending flavor. </p><p>Now tamarind certainly isn’t a new flavor—it’s been around for thousands of years in Southeast Asia, Indian, and Mexico. But it was named the flavor of the year because it’s popping up more and more on menus across the world. It’s used in savory and sweet recipes, and it’s even used in drink recipes.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkPpU4tpQYoIZkPn7mdjmhJccYLEFuHfgwv7yJJjwyTUxak0cadzK8zZA4jU7ijnV_3YjVLwksjye0aotDgOccCkIIj7hjrYEUHGJOMXhP1llnPly9qCb19cWioLC27XCx3XPJZrrwSiuLq21a_sUIgP7RmmK443HLRffaDeeW9F1DkWpoEQ7FEOtwLBUY/s5472/1J9A1757-2-29.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkPpU4tpQYoIZkPn7mdjmhJccYLEFuHfgwv7yJJjwyTUxak0cadzK8zZA4jU7ijnV_3YjVLwksjye0aotDgOccCkIIj7hjrYEUHGJOMXhP1llnPly9qCb19cWioLC27XCx3XPJZrrwSiuLq21a_sUIgP7RmmK443HLRffaDeeW9F1DkWpoEQ7FEOtwLBUY/w426-h640/1J9A1757-2-29.jpg" width="426" /></a></div><div><br /></div><div>Tamarind is a type of tree that grows well in coastal areas. It commonly grows throughout Africa, Mexico, Asia and India, but it could also grow in South Florida. The tree produces pods with edible fruit. Once you remove the outer shell, the fruit is sweet, tart, and chewy with a texture similar to dates.</div><div><br /></div><div>You can buy tamarind in four different form: pods, pulp, paste, and concentrate. I don't recommend buying pods. I couldn't even find them. The pods have a tough brown shell that you peel away to reveal the fruit, which is brown, looks similar to dates, and contains seeds. Tamarind pulp is the flesh from inside the pod without the seeds. In order to use the pulp, you must first soak it in hot water, squeeze it, and then discard the fibers. Tamarind paste is a pre-mixed solution of the pulp with a liquid. It's ready for cooking. It looks like a thick paste. Tamarind concentrate is a runny, dark liquid, and it is about 2 to 3 times stronger in taste than the paste. </div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnlbMv6A_nC-c8Rljt8iNX2MY5PNZfHrarZhOe3YHXaQuvV5g0tkhMSlias1HZOiZPBlmIiQ2UkWR0MPfmS5nkflPxQd5eg6PHhrqyhoz7am-ogdh-Tc92SbXDg_A5xhN2HFFLIbsdyujXEqL49eqa2VR55fziOsy6t8zbijo3BdptVUiHXkuEySmQ2TJ1/s5472/1J9A1757-2-26.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnlbMv6A_nC-c8Rljt8iNX2MY5PNZfHrarZhOe3YHXaQuvV5g0tkhMSlias1HZOiZPBlmIiQ2UkWR0MPfmS5nkflPxQd5eg6PHhrqyhoz7am-ogdh-Tc92SbXDg_A5xhN2HFFLIbsdyujXEqL49eqa2VR55fziOsy6t8zbijo3BdptVUiHXkuEySmQ2TJ1/w426-h640/1J9A1757-2-26.jpg" width="426" /></a></div><div><br /></div><div>I love tamarind in pad thai and in sweet chutneys for dipping samosas in, but I wanted to show off its versatility by using it in a dessert. I thought it's sweet-sour profile would offset the richness of caramel and pair really well with brown sugar cookies. I like to make my caramel using the dry method. What that means is I cook the sugar without water in a saucepan. The sugar slowly melts and turns into caramel. Then I finish it with heavy cream, butter, sea salt, and in this case, tamarind paste. I use <a href="https://challengedairy.com/butter/" rel="nofollow" target="_blank">Challenge Unsalted Butter</a> in my caramel and cookie recipe. Using high-quality butter, like Challenge, has a big impact on the richness and flavor of the caramel and cookies.</div><div><br /></div><div>I finished off the cookies with crushed, roasted peanuts and sea salt. I really like the texture it adds!</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4Yy_mUxDbDF8gKeysIyYqYbmwRwQig-wLaz6uQ0KfSBWxMwnIMwGqI8NhKhYHLcPjyK710PjtojPaljeGv_u79XbAoBk9l3eh_9LOXzs5NgjgaYMQv3Q66LMhFnxJFrzXcI-cO4-t71rg5D3VT5BrDTDfK4zN0DAUiJaAtdFITtxyMHdGcJ2Ejm7LH6hE/s5472/1J9A1757-2-28.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4Yy_mUxDbDF8gKeysIyYqYbmwRwQig-wLaz6uQ0KfSBWxMwnIMwGqI8NhKhYHLcPjyK710PjtojPaljeGv_u79XbAoBk9l3eh_9LOXzs5NgjgaYMQv3Q66LMhFnxJFrzXcI-cO4-t71rg5D3VT5BrDTDfK4zN0DAUiJaAtdFITtxyMHdGcJ2Ejm7LH6hE/w426-h640/1J9A1757-2-28.jpg" width="426" /></a></div><br /><p><b><span style="font-size: x-large;">Tamarind Caramel Cookies</span></b></p><p><b><span style="font-size: large;">Yield: Makes about 20 cookies</span></b></p><p><b><span style="font-size: large;">Time: About 90 minutes</span></b></p><p><b><span style="font-size: medium;">Ingredients</span></b></p><p><b>For the cookies</b></p><p></p><ul style="text-align: left;"><li>3/4 cup (170 grams) <a href="https://challengedairy.com/butter/" rel="nofollow" target="_blank">Challenge Unsalted Butter</a>, room temperature</li><li>3/4 cup (160 grams) dark brown sugar</li><li>1/4 cup (50 grams) granulated sugar</li><li>1 egg, room temperature</li><li>2 teaspoons vanilla extract</li><li>2 cups (240 grams) all purpose flour</li><li>3/4 teaspoon baking soda</li><li>1/4 teaspoon kosher salt</li><li>Optional garnishes: Additional sea salt, 1/2 cup roasted peanuts, chopped</li></ul><p></p><p><b>For the tamarind caramel</b></p><p></p><ul style="text-align: left;"><li>1 cup (200 grams) granulated sugar</li><li>1/2 cup (120 milliliters) heavy cream</li><li>2 Tablespoons <a href="https://challengedairy.com/butter/" rel="nofollow" target="_blank">Challenge Unsalted Butter</a></li><li>2 Tablespoons (30 grams) tamarind paste (or 1 Tablespoon tamarind concentrate)</li><li>1 teaspoon sea salt</li></ul><p></p><p><b><span style="font-size: medium;">Directions</span></b></p><p><b>For the cookies</b></p><p></p><ol style="text-align: left;"><li>Cream butter and both sugars on medium speed until mixture is light and fluffy, about 2 minutes.</li><li>Add egg and vanilla and mix on low until combined.</li><li>In separate bowl, whisk together flour, baking soda, and salt. Add to mixer and mix on low speed until flour is just combined.</li><li>Cover dough and refrigerate at least 30 minutes or up to 24 hours.</li></ol><p></p><p><b>For the tamarind caramel</b></p><p></p><ol style="text-align: left;"><li>While dough is chilling, make caramel. Add sugar to light-colored, large saucepan. Spread sugar in even layer, place over low-medium heat and allow sugar to melt.</li><li>Meanwhile, place heavy cream, butter, tamarind, and salt in small pot on stove over low heat. The mixture should never boil.</li><li>Bottom layer of sugar will start to melt first (may take upwards of 10 minutes to see anything happening). Use heatproof spatula to move sugar around until all the sugar has melted and caramelized. </li><li>Cook caramel until it turns a medium amber color.</li><li>Remove skillet from heat and slowly pour in heavy cream mixture while whisking. Continue to whisk while caramel bubbles.</li><li>Pour caramel into bowl to cook and set aside.</li></ol><p></p><p><b>Back to cookies</b></p><p></p><ol style="text-align: left;"><li>When ready to bake cookies, preheat oven to 375 degrees Fahrenheit. Prepare two baking sheets with parchment paper or silicone baking mats.</li><li>Scoop dough into 1 1/2 Tablespoon-sized portions. Roll into balls and place on baking sheets. </li><li>Grab small piece of parchment paper, place it on bottom of flat-bottomed drinking glass, and press cookies flat.</li><li>Place cookie sheets in oven and bake for 9-10 minutes, or until edges are gold brown, rotating halfway through baking time. Let cookies cool.</li><li>Spoon teaspoon of caramel onto center of each cookie and smooth top. If caramel is too hard, heat in microwave for 15-second intervals until caramel is pourable.</li><li>Sprinkle sea salt and peanuts on top of caramel.</li><li>Allow caramel to set for about 15 minutes before serving.</li></ol><p></p><p><br /></p>Kylee Wierkshttp://www.blogger.com/profile/07947163083145090739noreply@blogger.com7tag:blogger.com,1999:blog-7744539213063052962.post-44916531218288244302024-01-18T20:09:00.000-05:002024-01-18T20:09:05.553-05:00Strawberry Marshmallow Popcorn Treats<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaDaGS_5FVVDi4e6BkXYfxpf41Y-DcyBbchkB-6hEPpaTc-IBtsk5_NM6jLSkzGeD0mIzSYmcWwvKIGkbnokfE2wvjZR2pzCo39rsdIUEq6hKo7axdXLrnV6YILQ8DlHRaZhj04cqpP0K6qzeqMeQYj5nB-Z0gry5l4G3W38T6g20ZTY9fgCYiUYsi0TbM/s5472/1J9A1757-2-25.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaDaGS_5FVVDi4e6BkXYfxpf41Y-DcyBbchkB-6hEPpaTc-IBtsk5_NM6jLSkzGeD0mIzSYmcWwvKIGkbnokfE2wvjZR2pzCo39rsdIUEq6hKo7axdXLrnV6YILQ8DlHRaZhj04cqpP0K6qzeqMeQYj5nB-Z0gry5l4G3W38T6g20ZTY9fgCYiUYsi0TbM/w426-h640/1J9A1757-2-25.jpg" width="426" /></a></div><p> <br /><i style="background-color: white; font-family: Calibri;">This is a sponsored post by <a href="https://challengedairy.com/" rel="nofollow" style="color: #f660ab; text-decoration-line: none;" target="_blank">Challenge Butter,</a> but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible! </i></p><p>I love popcorn so much. I'm not a movie person, but my husband is. And honestly, popcorn is the only reason I go to the movie theater. Usually we think about popcorn as a savory snack (my favorite is truffle powder and sea salt). But I love a sweet and salty treat, so I decided to make rice krispie treats but with popcorn.</p><p>This treat comes together quickly with just a handful of ingredients. I want to point out that I use popcorn kernels that I pop on the stove, not microwave popcorn. There is definitely a difference in taste between stovetop popcorn and microwave popcorn. I use a Whirley Pop (silly name, great device), but a pot with a lid works, too. Also, I use <a href="https://challengedairy.com/butter/" rel="nofollow" target="_blank">Challenge Salted Butter</a>. I normally only bake with unsalted butter, but I like the salt here to contrast the sweetness.</p><p>I also added dehydrated strawberries for a fruity twist. And it makes them pink, which is perfect for Valentine's Day.</p><p>There is one important note I want to make before you jump ahead to the recipe. The marshmallow coating will soften the popcorn and make it slightly chewy. If you prefer the texture to be crispy and crunchy (like me), you can bake the popcorn bars at a low temperature to "dry" them out.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0Kjk5njBht_7PIoCVq7WtgAZwgj_Sgozumn7T22_8z1rOi19D2gazoiHtS05TzXM2oCev2VJQjEEUwWR0m8nS8S3P3fFyB6C1X2mgUqkdMgsJ2DVhQDwRx9VvUoFSHjHfVBhFua9qONCqL7gwZQyWMH1UNw_9rJTDMIzR9DxDiuUoydZw8hZNrjri9sEP/s5472/1J9A1757-2-22.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0Kjk5njBht_7PIoCVq7WtgAZwgj_Sgozumn7T22_8z1rOi19D2gazoiHtS05TzXM2oCev2VJQjEEUwWR0m8nS8S3P3fFyB6C1X2mgUqkdMgsJ2DVhQDwRx9VvUoFSHjHfVBhFua9qONCqL7gwZQyWMH1UNw_9rJTDMIzR9DxDiuUoydZw8hZNrjri9sEP/w426-h640/1J9A1757-2-22.jpg" width="426" /></a></div><p><b><span style="font-size: x-large;">Strawberry marshmallow popcorn treats</span></b></p><p><b><span style="font-size: large;">Yield: 16 servings </span></b></p><p><b><span style="font-size: large;">Time: About 45 minutes </span></b></p><p><b><span style="font-size: medium;">Ingredients</span> </b></p><p></p><ul style="text-align: left;"><li>1/2 cup popcorn kernels (or about 12 cups popped popcorn)</li><li>1 ounce dehydrated strawberries</li><li>4 Tablespoons <a href="https://challengedairy.com/butter/" rel="nofollow" target="_blank">Challenge salted butter </a></li><li>10 ounces mini marshmallows </li><li>1 teaspoon vanilla extract </li><li>1/2 teaspoon kosher salt </li><li>1/4 cup white chocolate, melted </li></ul><p></p><p><b><span style="font-size: medium;">Directions</span></b></p><p></p><ol style="text-align: left;"><li>Coat 9x13-inch baking dish in nonstick spray. Set aside. </li><li>Pop kernels on stovetop (or desired method). Sort through popcorn and make sure there are no unpopped kernels. Set popcorn aside.</li><li>Pulverize dehydrated strawberries in food processor until it resembles a powder. Set aside.</li><li>In large pot over medium-low heat, melt butter. </li><li>Add marshmallows to pot and stir until melted. </li><li>Pour in dehydrated strawberry powder, vanilla extract, and salt. Stir until combined. </li><li>Add popcorn to pot and mix with spatula or wooden spoon until combined. </li><li>Dump popcorn mixture into prepared baking dish and lightly press down. </li><li>Drizzle white chocolate on top. </li><li>Allow mixture to harden for 30 minutes before cutting into bars and serving. </li><li>Optional: If you prefer crunchier popcorn texture, after drizzling with white chocolate, place baking pan into oven preheated to 250 degrees Fahrenheit for 10 minutes. Then allow to cool before cutting and serving. </li><li>Popcorn bars are best eaten same day they’re made. Store leftovers in airtight container at room temperature. </li></ol><p></p><div><br /></div>Kylee Wierkshttp://www.blogger.com/profile/07947163083145090739noreply@blogger.com6tag:blogger.com,1999:blog-7744539213063052962.post-80647139087910458462024-01-12T09:04:00.008-05:002024-01-12T15:28:53.888-05:00Garlic Parmesan French Onion Soup<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOT_QzGMruiMrRus9bSzFpEyleKlInot2_7XgdxUCvUS-L70Z0G-R5NYyxSaFVRlj44kAcz0OLnj6Tj_onw0qHRDuyb0gSZTjDOzq41W7cBuvV5zFAtKrwW_o8B3QS7Y1zd8tpAh2p_jKDDR4fgxYYhvVMsBtnIG2IlSKkY7O5m3McCGYdOT-XJyilsgl4/s1142/1J9A1757-2-21.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1142" data-original-width="762" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOT_QzGMruiMrRus9bSzFpEyleKlInot2_7XgdxUCvUS-L70Z0G-R5NYyxSaFVRlj44kAcz0OLnj6Tj_onw0qHRDuyb0gSZTjDOzq41W7cBuvV5zFAtKrwW_o8B3QS7Y1zd8tpAh2p_jKDDR4fgxYYhvVMsBtnIG2IlSKkY7O5m3McCGYdOT-XJyilsgl4/w428-h640/1J9A1757-2-21.jpg" width="428" /></a></div><p> <br /><br /></p><p><i> This is a sponsored post by <a href="https://challengedairy.com/" rel="nofollow" target="_blank">Challenge Butter,</a> but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible! </i></p><p>French onion soup is such a classic dish, but sometimes it can feel really heavy due to the rich beef stock and high in sodium. </p><p>The idea for this reinvented French onion soup recipe came because of my newest obsession, parmesan garlic stock. </p><p>I've said it before and I'll say it again—parmesan rinds are equivalent to gold in the culinary world. A parmesan rind is the hard outer edge of a wheel of parmesan. It develops as the parmesan wheel ages. It's definitely edible, but I wouldn't recommend nibbling on it because it's pretty tough. However, they are one of the most incredible ingredients in soups and sauces—imparting a rich, umami flavor. So when you finish a wedge of parmesan, ALWAYS freeze the rind to save for later. Also, you can buy parmesan rinds at Whole Foods and probably other stores with specialty cheeses.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUwKCL_pm0UdWqyEFwo7UCDX7bYnlF6BnQXkpYtlSZxpEs434jAiWwq69UBjijZ8xtIkiFRh2Da0Ril30EykVlbqVPCG1PuQ5BehYqbf3DjDb2pAnMzVdgN2cciz1R2KkNx8QnC2sFPucU4byPrbScAVvWVSMiL4230qQ6cdHO10DU0virGnl2nKauJG87/s1142/1J9A1757-2-19.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1142" data-original-width="762" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUwKCL_pm0UdWqyEFwo7UCDX7bYnlF6BnQXkpYtlSZxpEs434jAiWwq69UBjijZ8xtIkiFRh2Da0Ril30EykVlbqVPCG1PuQ5BehYqbf3DjDb2pAnMzVdgN2cciz1R2KkNx8QnC2sFPucU4byPrbScAVvWVSMiL4230qQ6cdHO10DU0virGnl2nKauJG87/w428-h640/1J9A1757-2-19.jpg" width="428" /></a></div><br /><p>Okay, circling back to parmesan garlic stock—I did not create this, but I wish I had. I'm a huge proponent of making my own stocks because if you want a high-quality dish, you need to start with a good foundation. A parmesan garlic stock is similar to a vegetable stock (no bones), but it's just parmesan rinds, garlic, and some seasonings. I keep some in my freezer at all times. It is so incredibly delicious with many soups, especially French onion soup!</p><p>The key to French onion soup is properly caramelized onions. I start by melting <a href="https://challengedairy.com/" rel="nofollow" target="_blank">Challenge unsalted butter</a> in a Dutch oven. I use Challenge because there are no preservatives or hormones, so it's a product I really trust feeding my family. The caramelization process takes a really long time, upwards of 1 hour. But the good news is it's almost an entirely hands-off process. Then I add the parmesan garlic stock and let it simmer with the onions for another hour. Good soup can't be rushed! We need time for the flavors to meld. And that's pretty much it! I like to top with toasted French bread and gruyere. If you don't have oven-proof ramekins or bowls, you can use a kitchen torch!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-OaBcXqI-HrvwwpzxRqDIicrsjdj13bSHgA-WHi-kFISquz1fBtAXgQyPwW_hG1o9BzL9sitdFQ_lIcc99pnspdfCYYfZJJa-cgoyarFLkSgJMa55akRZvkvJ439ZqIVTY8LaiLjl3twVml4HRA8UgHk9Qghdrz52M6FXHMC1XFyK3sk9-_2GgOxSAAZo/s1142/1J9A1757-2-20.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1142" data-original-width="762" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-OaBcXqI-HrvwwpzxRqDIicrsjdj13bSHgA-WHi-kFISquz1fBtAXgQyPwW_hG1o9BzL9sitdFQ_lIcc99pnspdfCYYfZJJa-cgoyarFLkSgJMa55akRZvkvJ439ZqIVTY8LaiLjl3twVml4HRA8UgHk9Qghdrz52M6FXHMC1XFyK3sk9-_2GgOxSAAZo/w428-h640/1J9A1757-2-20.jpg" width="428" /></a></div><br /><p><b style="font-family: Calibri;"><span style="font-size: x-large;">Parmesan garlic stock</span></b></p><div><p style="background-color: white; font-family: Calibri;"><b><span style="font-size: large;">Yield: 1 gallon</span></b></p><p style="background-color: white; font-family: Calibri;"><b><span style="font-size: large;">Time: About 4 - 6 hours</span></b></p><p style="background-color: white; font-family: Calibri;"><b><span style="font-size: medium;">Ingredients</span></b></p><p style="background-color: white; font-family: Calibri;"></p><ul style="background-color: white; font-family: Calibri; line-height: 1.4; margin: 0.5em 0px; padding: 0px 2.5em;"><li style="margin: 0px 0px 0.25em; padding: 0px;">8 ounces yellow onion, small dice</li><li style="margin: 0px 0px 0.25em; padding: 0px;">12 large garlic cloves, smashed</li><li style="margin: 0px 0px 0.25em; padding: 0px;">1 pound parmesan rinds</li><li style="margin: 0px 0px 0.25em; padding: 0px;">1.5 gallons cold water</li><li style="margin: 0px 0px 0.25em; padding: 0px;">1 sachet d’epices (1 bay leaf, 1/2 teaspoon dried thyme, 1/4 teaspoon crushed peppercorns, 4 parsley stems)</li></ul><p style="background-color: white; font-family: Calibri;"></p><p style="background-color: white; font-family: Calibri;"><b><span style="font-size: medium;">Equipment needed</span></b></p><p style="background-color: white; font-family: Calibri;"></p><ul style="background-color: white; font-family: Calibri; line-height: 1.4; margin: 0.5em 0px; padding: 0px 2.5em;"><li style="margin: 0px 0px 0.25em; padding: 0px;">Large stockpot</li><li style="margin: 0px 0px 0.25em; padding: 0px;">Ladle</li><li style="margin: 0px 0px 0.25em; padding: 0px;">Fine-mesh sieve</li><li style="margin: 0px 0px 0.25em; padding: 0px;">Cheesecloth</li></ul><p style="background-color: white; font-family: Calibri;"></p><p style="background-color: white; font-family: Calibri;"><b><span style="font-size: medium;">Directions</span></b></p><p style="background-color: white; font-family: Calibri;"></p><ol style="background-color: white; font-family: Calibri;"><li style="margin: 0px 0px 0.25em; padding: 0px;">Place the onion and garlic in a stockpot and sweat until onion is soft and translucent.</li><li style="margin: 0px 0px 0.25em; padding: 0px;">Add parmesan rinds to stockpot and cover with cold water. </li><li style="margin: 0px 0px 0.25em; padding: 0px;">Bring the water to a boil, reduce to a simmer and add sachet to simmering stock.</li><li style="margin: 0px 0px 0.25em; padding: 0px;">Continue simmering stock for 4 to 6 hours.</li><li style="margin: 0px 0px 0.25em; padding: 0px;">Strain stock through fine-mesh sieve into large bowl. Cool stock and refrigerate or freeze it.</li></ol><div><span style="font-family: Calibri;"><br /></span></div></div><div><div><span style="font-family: Calibri; font-size: x-large;"><b>Garlic </b></span><b style="font-family: Calibri; font-size: xx-large;">Parmesan </b><b style="font-family: Calibri; font-size: xx-large;">French Onion Soup</b></div><div><p style="background-color: white; font-family: Calibri;"><b><span style="font-size: large;">Yield: 6 cups soup</span></b></p><p style="background-color: white; font-family: Calibri;"><b><span style="font-size: large;">Time: About 2 1/2 hours</span></b></p><p style="background-color: white; font-family: Calibri;"><b><span style="font-size: medium;">Ingredients</span></b></p><p style="background-color: white; font-family: Calibri;"></p><ul style="text-align: left;"><li>4 Tablespoons unsalted <a href="https://challengedairy.com/butter/" rel="nofollow" target="_blank">Challenge butter</a></li><li>3 pounds yellow onions, thinly sliced</li><li>1 teaspoon Kosher salt</li><li>1/4 cup balsamic vinegar</li><li>2 quarts parmesan garlic stock</li><li><span style="font-family: Calibri;">8 sprigs fresh thyme</span></li><li><span style="font-family: Calibri;">2 bay leaves</span></li><li><span style="font-family: Calibri;">Additional salt, ground black pepper to taste</span></li><li><span style="font-family: Calibri;">12 (1/2-inch) slices baguette (from about half a standard-sized baguette)</span></li><li><span style="font-family: Calibri;">6 ounces Gruyère cheese, grated</span></li></ul><p></p><p style="background-color: white;"><b><span style="font-size: medium;">Directions</span></b></p><p style="background-color: white;"></p><ol style="text-align: left;"><li><span style="font-family: Calibri;">Melt butter in Dutch oven over medium heat. Add onions and salt, stir and caramelize onions until golden brown, stirring occasionally. Turn down heat if onions brown too quickly. Expect caramelization process to take around 1 hour.</span></li><li><span style="font-family: Calibri;">Add balsamic vinegar to Dutch oven and deglaze pan.</span></li><li><span style="font-family: Calibri;">Pour in parmesan garlic stock. Bring to boil, reduce to simmer. Add thyme and bay leaves to simmering soup.</span></li><li>Let soup simmer for 30-60 minutes to allow flavors to meld together. Remove bay leaf and thyme sprigs from soup. Season with salt and pepper to taste.</li><li><span style="font-family: Calibri;">In last 10 minutes of cooking soup, preheat oven to broil. Place baguette slices on baking sheet and toast until crispy, about 2 minutes on each side.</span></li><li><span style="font-family: Calibri;">Divide soup into ramekins or oven-proof bowls. Top soup with toasted baguette slices and cover surface with Gruyère. </span></li><li><span style="font-family: Calibri;">Place onto baking sheet and slide into oven. Broil about 2 minutes or until cheese is melted and golden.</span></li><li><span style="font-family: Calibri;">Serve immediately.</span></li></ol><p></p><p style="background-color: white;"><br /></p></div></div>Kylee Wierkshttp://www.blogger.com/profile/07947163083145090739noreply@blogger.com11tag:blogger.com,1999:blog-7744539213063052962.post-91801648973103648232024-01-09T20:02:00.002-05:002024-01-09T20:02:12.943-05:00Important slow cooker tips<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3xmRc1bldigYmXEF4PXCyDlgYtxJklvRKA4ntB8XU-_uMBI59P1HLADtKVFoKcOVdL5wRDtJY3Z5y5HEQVWtb3kzV0Lcuu65_iAPeLXLwyjga_PDPfamnMVAyv6gwyX0swmNmTz_5J6JZ9FcJs-Wt7b0bNCNuOceugn-ks0FPBf_6nb6ebL2XdjXIVrZY/s5472/1J9A1757-2-16.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3xmRc1bldigYmXEF4PXCyDlgYtxJklvRKA4ntB8XU-_uMBI59P1HLADtKVFoKcOVdL5wRDtJY3Z5y5HEQVWtb3kzV0Lcuu65_iAPeLXLwyjga_PDPfamnMVAyv6gwyX0swmNmTz_5J6JZ9FcJs-Wt7b0bNCNuOceugn-ks0FPBf_6nb6ebL2XdjXIVrZY/w426-h640/1J9A1757-2-16.jpg" width="426" /></a></div><p> </p><p></p><div><b>Benefits of using a slow cooker</b></div><div>I think slow cookers have gotten a bad rep in recent years. As more technology comes out, I feel like some people turn their noses up at the use of slow cookers. But there's a reason they became so popular in the mid-1900s.</div><div><br /></div><div>They free up stovetop space, they use less energy than an oven, they can be used unattended, and they don't heat your house in the summer.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihQFU5AkdeijBbUSVqMXEzvT4UXtb-nQ10nmll19FOUJi_O1XYURRwTxotfN2gDyFTDH8DISsdbTr5L3MC5ZPaBx-KZeLJKCFL6qTzl-VJBn5G_5cGGKcoNnyOP3zvJfHiFDaj4RmVEOFjYhY5fj7fyiERZw8sH8Jmd_b5P5F9h4BXsw77T3VUY0DefCfJ/s5472/1J9A1757-2-18.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihQFU5AkdeijBbUSVqMXEzvT4UXtb-nQ10nmll19FOUJi_O1XYURRwTxotfN2gDyFTDH8DISsdbTr5L3MC5ZPaBx-KZeLJKCFL6qTzl-VJBn5G_5cGGKcoNnyOP3zvJfHiFDaj4RmVEOFjYhY5fj7fyiERZw8sH8Jmd_b5P5F9h4BXsw77T3VUY0DefCfJ/w426-h640/1J9A1757-2-18.jpg" width="426" /></a></div><br /><div><br /></div><div><b>Slow cooker temps</b></div><div>Probably the biggest disadvantage of the slow cooker is there is no temperature setting. Your options are warm, low, and high. The warm setting should hold the food above the "temperature danger zone" (140 degrees Fahrenheit). The temperature range for low and high will depend on your slow cooker.</div><div><br /></div><div>Some slow cookers run hot, and others run on the cooler side. The best way to find out what kind of slow cooker you have is to fill your device halfway with room temperature water, stick a probe thermometer in the slow cooker, and monitor it for several hours.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6x3LmS8TUfY3SddcoUr0NUgKVSUtv04G9x_o_xLe4-c9HQStnfyHbKLgvMnw_eYg342vAHT0oqpohIaEIJ3kgZ6VpVII4ABi5akP91HnDdHbizwhuz3FTAqh44MPRcQXjKQ6daC9fP_Y567x3wgoUECwZ-9fG_WlStCrtZg97MJ3pX6l9wPqjRK4ZfH2R/s5320/1J9A1757-2-17.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5320" data-original-width="3547" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6x3LmS8TUfY3SddcoUr0NUgKVSUtv04G9x_o_xLe4-c9HQStnfyHbKLgvMnw_eYg342vAHT0oqpohIaEIJ3kgZ6VpVII4ABi5akP91HnDdHbizwhuz3FTAqh44MPRcQXjKQ6daC9fP_Y567x3wgoUECwZ-9fG_WlStCrtZg97MJ3pX6l9wPqjRK4ZfH2R/w426-h640/1J9A1757-2-17.jpg" width="426" /></a></div><div><br /></div><div dir="ltr"><b>Slow cooker tips:</b></div><div dir="ltr">1. Remember the tagline "set it and forget it"? That isn't a good strategy.</div><div dir="ltr"><br /></div><div dir="ltr">You can't put raw ingredients in the slow cooker and return 8 hours later to a delicious meal without having done anything else. Your food will be underwhelming and bland. A dish needs varied flavors and textures.</div><div dir="ltr"><br /></div><div>In most cases, you need to do some work outside of the slow cooker before cooking it and before serving it.</div><div><br /></div><div>For example, you need to saute the aromatics (onions, carrots, celery), toast your spices, brown the meat, and deglaze (with wine if using) before cooking in the slow cooker. </div><div><br /></div><div>2. Also, cooking ingredients for a long time mellows flavors. I recommend adding additional bloomed spices, pouring in an acid (like lemon juice or apple cider vinegar), and stirring in fresh herbs before serving.<br /></div><div><br /></div><div>3. Don't lift the lid! It will cause the slow cooker to release heat and steam and it can affect the cooking time.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmKZnIH7QfxB3fiM8kHn1pyKfBoTH88MWSqkHfaE4El64ke-CeOmsKhRIQ6J1l1v1dqfjMhzI0qID8wkNsDyb6wmBxElGffJEJcIoCMtBQgnmQozxOXsydkfF8Q588ue4YP9_V52x3MQ-sCUr_RnhLcXqHVItbVavFqtGunlro7ZQf22StKF-Dwjmabb6u/s5296/1J9A1757-2-14.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5296" data-original-width="3531" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmKZnIH7QfxB3fiM8kHn1pyKfBoTH88MWSqkHfaE4El64ke-CeOmsKhRIQ6J1l1v1dqfjMhzI0qID8wkNsDyb6wmBxElGffJEJcIoCMtBQgnmQozxOXsydkfF8Q588ue4YP9_V52x3MQ-sCUr_RnhLcXqHVItbVavFqtGunlro7ZQf22StKF-Dwjmabb6u/w426-h640/1J9A1757-2-14.jpg" width="426" /></a></div><br /><div><b><span style="font-size: x-large;">Saucy Slow Cooker Meatballs</span></b></div><p><b><span style="font-size: large;">Yield: Makes about 28 meatballs</span></b></p><p><b><span style="font-size: large;">Time: About 4 1/2 hours</span></b></p><p><b><span style="font-size: medium;">Ingredients </span></b></p><p><b>For the meatballs</b></p><p></p><ul style="text-align: left;"><li>1 pound ground beef</li><li>1/2 pound ground pork</li><li>3/4 cup panko bread crumbs</li><li>2 eggs</li><li>1 shallot, minced</li><li>2 garlic cloves, minced or grated</li><li>1 Tablespoon dried mint (or 1/4 cup fresh mint, chopped)</li><li>2 teaspoons ground cumin</li><li>2 teaspoons dried oregano</li><li>1 teaspoon kosher salt</li></ul><p></p><p><b>For the sauce</b></p><p></p><ul style="text-align: left;"><li>2 Tablespoons oil</li><li>1 yellow onion, diced</li><li>1 teaspoon kosher salt</li><li>2 teaspoons ground cumin</li><li>1 teaspoon ground cinnamon</li><li>1/4 cup red wine, lemon juice, or wine vinegar</li><li>56 ounces crushed tomatoes</li><li>3 Tablespoons harissa</li><li>Optional: Fresh mint or parsley, chopped</li></ul><p></p><p><b><span style="font-size: medium;">Directions</span></b></p><p><b>For the meatballs</b></p><p></p><ol style="text-align: left;"><li>In large bowl, break up ground beef and pork. Set aside.</li><li>Mix together panko, eggs, shallot, garlic, mint, cumin, oregano, and salt.</li><li>Use hands to carefully combine ingredients with meat.</li><li>Roll meat mixture into golf-ball sized meatballs.</li><li>Heat oil in skillet over medium heat. Place meatballs in skillet, making sure not to crowd pan, and brown meatballs. Set meatballs aside.</li></ol><p></p><p><b>For the sauce</b></p><p></p><ol style="text-align: left;"><li>Add onion and salt to skillet and cook until soft and translucent. </li><li>Add cumin and cinnamon to skillet and cook for about 1 minute.</li><li>Deglaze skillet with wine. Add contents of skillet to slow cooker.</li><li>Pour crushed tomatoes into slow cooker and mix.</li><li>Add meatballs to slow cooker and cover in sauce.</li><li>Cover slow cooker and cook on low for 4 hours, or until meatball internal temperature registers 160 degrees Fahrenheit.</li><li>Mix harissa into sauce, top with fresh herbs, and serve with orzo or bread.</li></ol><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0K79W_12bqwT6hP3ozCejP7WgMS7dDPrBC7rOdIq_bNo5rYFYD_CGPpeBqWUknzf50jJcTsVzX9A6vhqM5fq_npWI06rT5j4CTEk-LBI_zrHE-nM6ttDECbSJfVFiM6XIIa14431aD8CphqH4HTe65ZIaL-cNe_N3bKvL0lETt0k-PPfWGv7G2B46_dy-/s5472/1J9A1757-2-15.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0K79W_12bqwT6hP3ozCejP7WgMS7dDPrBC7rOdIq_bNo5rYFYD_CGPpeBqWUknzf50jJcTsVzX9A6vhqM5fq_npWI06rT5j4CTEk-LBI_zrHE-nM6ttDECbSJfVFiM6XIIa14431aD8CphqH4HTe65ZIaL-cNe_N3bKvL0lETt0k-PPfWGv7G2B46_dy-/w426-h640/1J9A1757-2-15.jpg" width="426" /></a></div><p><b><span style="font-size: x-large;">Slow Cooker Harissa Eggplant</span></b></p><p><b><span style="font-size: large;">Yield: Makes about 4 (1/2 cup) servings</span></b></p><p><b><span style="font-size: large;">Time: About 4 hours</span></b></p><p><b><span style="font-size: medium;">Ingredients</span></b></p><p></p><ul style="text-align: left;"><li>1 1/2 pounds eggplant, peeled and cubed</li><li>1/2 cup harissa, divided</li><li>1/4 cup extra virgin olive oil</li><li>4 Tablespoons lemon juice (1 lemon), divided</li><li>1 teaspoon kosher salt</li><li>Optional: Yogurt, crumbled feta, fresh mint or parsley</li></ul><p></p><p><b><span style="font-size: medium;">Directions</span></b></p><p></p><ol style="text-align: left;"><li>Combine eggplant, 1/4 cup harissa, 2 Tablespoons lemon juice, and kosher salt in slow cooker.</li><li>Cover and cook on low for about 6 hours or until eggplant is very tender.</li><li>Add remaining harissa and lemon juice to slow cooker and stir.</li><li>Serve with optional toppings.</li></ol><p></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p>Kylee Wierkshttp://www.blogger.com/profile/07947163083145090739noreply@blogger.com10tag:blogger.com,1999:blog-7744539213063052962.post-82817997834456335512023-12-21T16:35:00.003-05:002023-12-21T16:35:39.739-05:00Grinch pistachio thumbprint cookies<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdIR6scN95732e-vqJfYEYnE-DCt0EcNLBHYU9skxHd1NX4fMFvxBZZnVhACKjlcbKuXcLxqIaz2D666X19SfgQ4HmiU__DKfcv3HqigJ8EHswQdTaBqE0FMhYrdWIoVhi5EVVX2Vl9ut4z2eToOxIJ3gEO9yuEgQtimHiehyAnQ5pF3t_CWXzIE2X7ibD/s5472/1J9A1757-2-11.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdIR6scN95732e-vqJfYEYnE-DCt0EcNLBHYU9skxHd1NX4fMFvxBZZnVhACKjlcbKuXcLxqIaz2D666X19SfgQ4HmiU__DKfcv3HqigJ8EHswQdTaBqE0FMhYrdWIoVhi5EVVX2Vl9ut4z2eToOxIJ3gEO9yuEgQtimHiehyAnQ5pF3t_CWXzIE2X7ibD/w426-h640/1J9A1757-2-11.jpg" width="426" /></a></div><br /> <i>This is a sponsored post by <a href="https://challengedairy.com/butter/" rel="nofollow" target="_blank">Challenge Butter</a>, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible! </i><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">I can't remember where (maybe on TikTok) I saw someone add food coloring to their thumbprint cookie recipe to make grinch cookies. I loved the idea! But then I thought, what about instead of using food coloring, I used pistachio pudding mix. And thus this cookie recipe idea was born!</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVOEKkS9-HRGJdLwMJBUgmCe1oq0xgOAIx6umxZ4WLGV2KXjgVR6Lwl8EbUZVMNU_WLVOfWM5Z5FyguihbyNQTqKBx0m3BFKRtksMgB5N2UVjUvJUVCjSm-dGMZMaya_QA5b8Nx0pOguagSTU1gK1JpELjuKtDun1EZjHtv_RNWC_KtYlmmZui_ZTjVmjh/s5472/1J9A1757-2-12.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVOEKkS9-HRGJdLwMJBUgmCe1oq0xgOAIx6umxZ4WLGV2KXjgVR6Lwl8EbUZVMNU_WLVOfWM5Z5FyguihbyNQTqKBx0m3BFKRtksMgB5N2UVjUvJUVCjSm-dGMZMaya_QA5b8Nx0pOguagSTU1gK1JpELjuKtDun1EZjHtv_RNWC_KtYlmmZui_ZTjVmjh/w426-h640/1J9A1757-2-12.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">I love pistachio-flavored treats, and there are actually a lot of benefits to using pudding mix in cookies. Many people add cornstarch to their cookies for extra softness and an added lift because cornstarch retains moisture. But if you add to much cornstarch, your cookies may taste funky. Fun fact: A package of instant pudding mix contains cornstarch. So when you add the mix to your recipe, you’re guaranteed the perfect amount.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I will say, once the dough bakes, it loses some of its green coloring, so if you want the cookies to be a more vibrant green color, I recommend adding a few drops of green food coloring after mixing in the extracts.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I always use <a href="https://challengedairy.com/butter/" rel="nofollow" target="_blank">Challenge unsalted butter </a>in my cookie recipes. Using high-quality butter, like Challenge, has a big impact on the richness, flavor, and structure of the cookies.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS54sO6Gh52SkSCli4l8hSeU_bCp4evoxOxKBpOyY0W0iNuT4KcVMDR4VcGm5UWT5zzx-GRiJjptDIEtsFTSzeQnkGzGfwA2KvIXVRmUE-IOV-Vo3cOHFIt1HAc2xMz-BDIvzynD9jnoiMlWYsmpWcJAI_ubqGfVtH956bppNzuyUKWictuZvugZowCAK3/s5472/1J9A1757-2-13.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS54sO6Gh52SkSCli4l8hSeU_bCp4evoxOxKBpOyY0W0iNuT4KcVMDR4VcGm5UWT5zzx-GRiJjptDIEtsFTSzeQnkGzGfwA2KvIXVRmUE-IOV-Vo3cOHFIt1HAc2xMz-BDIvzynD9jnoiMlWYsmpWcJAI_ubqGfVtH956bppNzuyUKWictuZvugZowCAK3/w426-h640/1J9A1757-2-13.jpg" width="426" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><b><span style="font-size: x-large;">Grinch pistachio thumbprint cookies</span></b><div><p><b><span style="font-size: large;">Yield: Makes about 2 dozen cookies</span></b></p><p><b><span style="font-size: large;">Time: About 30 minutes</span></b></p><p><b><span style="font-size: medium;">Ingredients</span></b></p><p></p><ul style="text-align: left;"><li>2 cups (240 grams) all-purpose flour</li><li>1 teaspoon baking powder</li><li>1/2 teaspoon salt</li><li>1 cup (2 sticks) <a href="https://challengedairy.com/butter/" rel="nofollow" target="_blank">Challenge unsalted butter</a></li><li>3/4 cup (150 grams) granulated white sugar</li><li>1 (3.4 oz) package instant pistachio pudding mix</li><li>2 large egg yolks</li><li>1 teaspoon vanilla extract</li><li>1 teaspoon almond extract</li><li>Optional: Several drops green food coloring, if desired</li><li>1/4 cup raspberry or strawberry jam</li></ul><p></p><p><b><span style="font-size: medium;">Directions</span></b></p><p></p><ol style="text-align: left;"><li>Measure flour, baking powder and salt in medium bowl. Combine and set aside.</li><li>In large bowl, cream butter and sugar until light and fluffy.</li><li>Add instant vanilla pudding package and beat until well blended.</li><li>Beat in egg yolks and extracts. </li><li>If you want a more vibrant green color, add just a few drops green food coloring.</li><li>Add flour mixture to wet ingredients and mix until just incorporated.</li><li>Cover dough and chill in refrigerator for at least one hour.</li><li>Remove dough from refrigerator.</li><li>Preheat oven to 350 degrees Fahrenheit.</li><li>Roll dough into balls (the size of 2 tablespoons) and place on baking sheet.</li><li>Create heart shape in center of each ball using two thumbprints joined at bottom. Fill heart indent with jam.</li><li>Bake for 8 to 10 minutes.</li><li>Remove from oven and cool on cookie sheet for several minutes before moving to a wire rack to cool completely.</li><li>Store cookies in airtight container for up to 5 days.</li></ol><p></p><p><br /></p><p><br /></p></div>Kylee Scaleshttp://www.blogger.com/profile/10793255792858379522noreply@blogger.com10tag:blogger.com,1999:blog-7744539213063052962.post-15951589072897100162023-12-19T22:24:00.003-05:002023-12-20T09:26:11.849-05:00Gingerbread sheet pan pancakes<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqOQ1CxrmDsUWWxNeeBftkVF3lN9k7HEPCBIAdOnkHSDeMbll1EovLIXCjXQM8GqVYdVbCAq_TlNpiQtnf9SaynPEVBcO6az2tcSMnY3oAYW9ewSrnIIVObxWP6b31iEVNVVczc1LMtngUxQkG2ma42ax7sqA5bW7SBlk0i0cIHCmAFHTwmzEn1Hddveq6/s5472/1J9A1757-2-08.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqOQ1CxrmDsUWWxNeeBftkVF3lN9k7HEPCBIAdOnkHSDeMbll1EovLIXCjXQM8GqVYdVbCAq_TlNpiQtnf9SaynPEVBcO6az2tcSMnY3oAYW9ewSrnIIVObxWP6b31iEVNVVczc1LMtngUxQkG2ma42ax7sqA5bW7SBlk0i0cIHCmAFHTwmzEn1Hddveq6/w426-h640/1J9A1757-2-08.jpg" width="426" /></a></div><p></p><p><i>This is a sponsored post by <a href="https://challengedairy.com/butter/" rel="nofollow" target="_blank">Challenge Butter</a>, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible! </i></p><p>I love eating pancakes, especially on special occasions. But what I don't love is standing over the stove making pancakes. The pancake maker is stuck standing over the skillet watching everyone else eat fresh, hot pancakes. And do you know who the pancake maker in my house is? ME! And I do NOT like eating last. </p><p>My solution: sheet pan pancakes! Instead of cooking pancakes one at a time on a skillet, I pour all the batter into a well-greased sheet pan and bake it. Due to the size of the sheet pan, the pancake comes out at about the same thickness as pancakes made on the stove. Bonus: You can use a cookie cutter to make different shapes out of the sheet pan pancake, like what I did here with the gingerbread men.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd-URiAqzwK4qNCTGrZBzZyEEZOLVjWCQpmZyWZarH9IB_y4RUCSHf2Y8QQP_E5yGy4ffqV6qnsxhVKqurQDXMVFq89-6g8OS_xsRF13FZTyaov-A8Jybk_dD2_Pe_2F1IfEuNcHxKpE3z9ZdJT3QtxTP7Wa2YsTGu3M9bWoe0HMnrO9_zU_RTiUFHIOJk/s5472/1J9A1757-2-10.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd-URiAqzwK4qNCTGrZBzZyEEZOLVjWCQpmZyWZarH9IB_y4RUCSHf2Y8QQP_E5yGy4ffqV6qnsxhVKqurQDXMVFq89-6g8OS_xsRF13FZTyaov-A8Jybk_dD2_Pe_2F1IfEuNcHxKpE3z9ZdJT3QtxTP7Wa2YsTGu3M9bWoe0HMnrO9_zU_RTiUFHIOJk/w426-h640/1J9A1757-2-10.jpg" width="426" /></a></div><p>The key ingredients that make these pancakes taste like gingerbread are ground ginger, ground cinnamon, ground allspice, and molasses. But my "secret" ingredient is Greek yogurt. Greek yogurt provides a lot of benefits. The yogurt reacts with the leavening agents to make the pancake extremely thick and fluffy. It also adds moisture and protein.</p><p>When mixing the liquid ingredients, I recommend starting with the Greek yogurt, since it's the thickest ingredient, and then slowly adding and mixing the other liquid ingredients into the yogurt.</p><p>One final note: You'll notice the ingredient list shows "butter, melted and cooled." All that means is to not mix boiling butter with the rest of your ingredients because it may cause them to curdle. It's also important to use a good quality butter. That's why I recommend using <a href="https://challengedairy.com/butter/" rel="nofollow" target="_blank">Challenge unsalted butter</a> for the best results. Challenge butter is made with 100% real pasteurized sweet cream and no artificial ingredients.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNUP8zBx2T6CqYvNKjs9zyFciLXf_oQxZ2g0wYyh6DWN9nsivbUe7dMqIeunaasYQ8whCGNsmawqixdkzOg_Vh79w4bpvXRC5X8UqyS0W2xyOyssTz5bLRhwKqxAy_8vNeTofad6FzgCROWupVcLSgd4MPpzK2YP7o-R5MHguWxD_4LaxNK_Y0oYka3DEX/s5472/1J9A1757-2-07.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNUP8zBx2T6CqYvNKjs9zyFciLXf_oQxZ2g0wYyh6DWN9nsivbUe7dMqIeunaasYQ8whCGNsmawqixdkzOg_Vh79w4bpvXRC5X8UqyS0W2xyOyssTz5bLRhwKqxAy_8vNeTofad6FzgCROWupVcLSgd4MPpzK2YP7o-R5MHguWxD_4LaxNK_Y0oYka3DEX/w426-h640/1J9A1757-2-07.jpg" width="426" /></a></div><p><b><span style="font-size: x-large;">Gingerbread sheet pan pancakes</span></b></p><p><b><span style="font-size: large;">Yield: Makes about 8 servings</span></b></p><p><b><span style="font-size: large;">Time: About 25 minutes</span></b></p><p><b><span style="font-size: medium;">Ingredients</span></b></p><p></p><ul style="text-align: left;"><li>3 cups (360 grams) all-purpose flour</li><li>1 Tablespoon ground ginger </li><li>1 Tablespoon ground cinnamon</li><li>2 teaspoons baking powder</li><li>1 teaspoon baking soda</li><li>1 teaspoon salt</li><li>1/2 teaspoon allspice</li><li>1 1/2 cups (340 grams) whole fat Greek yogurt</li><li>1 1/4 cup (300 milliliters) milk</li><li>3/4 cup (180 grams) molasses</li><li>8 Tablespoons (1 stick) <a href="https://challengedairy.com/butter/" rel="nofollow" target="_blank">Challenge unsalted butter</a>, melted and cooled</li><li>2 large eggs, room temperature</li><li>2 teaspoons vanilla extract</li></ul><p></p><p><b><span style="font-size: medium;">Directions</span></b></p><p></p><ol style="text-align: left;"><li>Preheat oven to 425 degrees Fahrenheit. Prepare 13x18-inch baking sheet with nonstick spray. Set aside.</li><li>Combine dry ingredients in large bowl. Mix wet ingredients in separate large bowl.</li><li>Add wet ingredients to dry ingredients and mix until fully combined. A few lumps are okay.</li><li>Pour batter onto sheet pan and spread evenly. </li><li>Bake for 10-12 minutes or until center springs back when touched.</li><li>Remove from oven and serve. </li></ol><p></p>Kylee Scaleshttp://www.blogger.com/profile/10793255792858379522noreply@blogger.com5tag:blogger.com,1999:blog-7744539213063052962.post-9071118080510472752023-12-08T05:07:00.003-05:002023-12-08T05:07:23.135-05:00Black cocoa brownies<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQncXGuhFqlK5GaO-i_pLXYWtwhlrEbvuZqAunJR1tTTJxN03Jfg5uByyVzxQqIWRcyKaxSenzZejoNFuI5kJEEs1ry-aOjnPU95Sw1G7ohr5aogv-jpsDTsljcVl6Cn9JKpcBCtgn9cB7DfSLfoYxnSlNobqcXy4kNuIKYCpj53icTdw1x2dLFo1E1K4J/s5472/1J9A1757-2-3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQncXGuhFqlK5GaO-i_pLXYWtwhlrEbvuZqAunJR1tTTJxN03Jfg5uByyVzxQqIWRcyKaxSenzZejoNFuI5kJEEs1ry-aOjnPU95Sw1G7ohr5aogv-jpsDTsljcVl6Cn9JKpcBCtgn9cB7DfSLfoYxnSlNobqcXy4kNuIKYCpj53icTdw1x2dLFo1E1K4J/w426-h640/1J9A1757-2-3.jpg" width="426" /></a></div><div><br /></div><div><i>This is a sponsored post by <a href="https://challengedairy.com/butter/" rel="nofollow" target="_blank">Challenge Butter</a>, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible! </i></div><div><br /></div>Have you ever thought about why Oreos have an intense chocolate flavor but they're black, not brown. The answer is black cocoa powder. And that's what I use in my favorite brownie recipe.<div><br /></div><div>A lot of people have very strong opinions as to what makes the perfect brownie. I can't cater to everyone, and since I'm the one making these brownies, I'm catering to myself. My preference: fudgy brownies with an intensely deep chocolate flavor. And this may be controversial, but. I actually don't like a crinkly top. It's too messy! </div><div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1RoOBewksV6OMlLRT3TA9CB8DF11evS_Mi-Aod6phoLWYrfV2Kvr65SMtpAmYCPFFvrPxg_VL66Lh7MLntCJuerQ2DZIFIU4-cXjoG1r5-7RL_L55wR3ETXVro_pq4tAlo27IZeAzAMb5HlUrrjXDOTW_YzCVneMaETEuRxIqmlpXt_Rr9xEqcMnQOPWj/s5472/1J9A1757-2-5.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1RoOBewksV6OMlLRT3TA9CB8DF11evS_Mi-Aod6phoLWYrfV2Kvr65SMtpAmYCPFFvrPxg_VL66Lh7MLntCJuerQ2DZIFIU4-cXjoG1r5-7RL_L55wR3ETXVro_pq4tAlo27IZeAzAMb5HlUrrjXDOTW_YzCVneMaETEuRxIqmlpXt_Rr9xEqcMnQOPWj/w426-h640/1J9A1757-2-5.jpg" width="426" /></a></div><br /><div>First, I want to point out this recipe only uses cocoa powder, not melted chocolate. I prefer cocoa powder brownies for several reasons. </div><div><br /></div><div>1) <b>They're softer.</b> The fat in cocoa powder brownies comes from butter. The fat in brownies with melted chocolate comes from a combination of butter and the cocoa butter in the chocolate. Butter is soft at room temperature, whereas cocoa butter is not. Think of a chocolate bar left out on the counter versus a stick of butter left out. Thus, you get softer brownies. I recommend using <a href="https://challengedairy.com/butter/" rel="nofollow" target="_blank">Challenge unsalted butter</a> for the best results. Since butter is such a big part of this recipe, it's very important to use the best quality butter. Challenge butter is made with 100% real pasteurized sweet cream and no artificial ingredients.</div><div><br /></div><div>2) <b>More control</b>. Different chocolates have varying levels of sugar, cocoa butter, etc. that could greatly impact the final product. Cocoa powder is pretty standard across the board, which is great because we do not want variability.</div><div><br /></div><div>So let's talk cocoa powders. There are 3 main types of cocoa powder: <b>Natural cocoa powder,</b> <b>Dutch-process cocoa powder</b>, and <b>black cocoa powder</b>. All cocoa powder is made from bits of hulled and roasted cacao beans called nibs, and they're all unsweetened in powder form. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfs60BGwzlYHeDzVQeOfoSJaFphQbN9hGQmiZeqA5_8A_J9sQfbAR1tRQRWse2vxEr30Nk0LJLgBOMeQ6tK_NQ14SnpB2-uV_8w6fPBo7tQcxS5jCmJuN8N5f3GHftaScgwNCpxb-AGNrgieG2MY5czObFgSISXdcZcheEKvVSL62oET3vJLT_AxKAzgMf/s5472/1J9A1757-2-6.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfs60BGwzlYHeDzVQeOfoSJaFphQbN9hGQmiZeqA5_8A_J9sQfbAR1tRQRWse2vxEr30Nk0LJLgBOMeQ6tK_NQ14SnpB2-uV_8w6fPBo7tQcxS5jCmJuN8N5f3GHftaScgwNCpxb-AGNrgieG2MY5czObFgSISXdcZcheEKvVSL62oET3vJLT_AxKAzgMf/w426-h640/1J9A1757-2-6.jpg" width="426" /></a></div><br /><div><b>Natural cocoa powder</b> retains the natural acidity of the cacao beans. It is lighter in color and milder in taste. It's the classic chocolate flavor you think of and the type of cocoa powder used in your grandma's favorite recipes.</div><div><br /></div><div><div><b>Dutch-process cocoa</b> is natural cocoa treated with an alkalizing solution, usually potassium carbonate. The solution neutralizes the acidity, resulting in deeper, smoother chocolate flavor.</div><div><br /></div><div><b>Black cocoa powder</b> is even more intensely treated with an alkaline solution resulting in the deepest black color. The best way to describe it's flavor-profile is Oreo cookies.</div><div><br /></div><div>Technically, yes, they are interchangeable, but because natural cocoa powder is acidic and the other two aren't, it will affect the chemical leaver if one is present in the recipe. ALSO, it's important to think about what flavor-profile you're trying to achieve before you choose your cocoa powder.</div></div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoffNnWQEAOCKgxDgFlNdKJTb47dhU7AYNTjMQ4F5NTYkauuzS1lk3tOkMoEs7s0d5gNtYu5jJW0G279UezMGsIb3ijrufaC05Kouzu7UrSO0GSp8Xpg8qewAxF-QkmrFDsYXQdLF6lzJz_EQCbFNSDttQaaCFUTRvV_BA5xdhqPs4_2mrJ27AzLpCORT0/s5472/1J9A1757-2-4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoffNnWQEAOCKgxDgFlNdKJTb47dhU7AYNTjMQ4F5NTYkauuzS1lk3tOkMoEs7s0d5gNtYu5jJW0G279UezMGsIb3ijrufaC05Kouzu7UrSO0GSp8Xpg8qewAxF-QkmrFDsYXQdLF6lzJz_EQCbFNSDttQaaCFUTRvV_BA5xdhqPs4_2mrJ27AzLpCORT0/w426-h640/1J9A1757-2-4.jpg" width="426" /></a></div><div><br /></div><div>A few more tips when it comes to making these brownies: </div><div><br /></div><div>1) <b>Use a metal or aluminum pan</b>. They cook more evenly. Glass and ceramic pans take longer to heat, and it will significantly affect the baking time. And line your pan with parchment paper so the brownies will easily lift out.</div><div><br /></div><div>2) The method for mixing these brownies is to whip the eggs, sugar, vanilla, and salt for several minutes until the mixture is thick, pale batter. When you lift up the head of the mixer, the batter should fall down like ribbons and briefly stay on the surface before sinking down. This is called the <b>ribbon stage</b>. It incorporates a lot of air into the batter, and this is the only leavening agent in this recipe.</div><p><b><span style="font-size: x-large;">Black cocoa brownies</span></b></p><p><b><span style="font-size: large;">Yield: Makes 9 brownies</span></b></p><p><b><span style="font-size: large;">Time: About 1 hour</span></b></p><p><b><span style="font-size: medium;">Ingredients</span></b></p><p></p><ul style="text-align: left;"><li>2 large eggs, room temperature</li><li>1 1/4 cup granulated sugar (250 grams)</li><li>1 teaspoon vanilla extract</li><li>1/2 teaspoon kosher salt</li><li>12 Tablespoons (1 1/2 sticks) <a href="https://challengedairy.com/butter/" rel="nofollow" target="_blank">Challenge unsalted butter</a>, melted and cooled</li><li>1/2 cup all-purpose flour</li><li>1/2 cup (50 grams) Dutch-processed cocoa powder</li><li>1/2 cup (40 grams) black cocoa powder</li><li>Sea salt for garnish</li></ul><p></p><p><b><span style="font-size: medium;">Directions</span></b></p><p></p><ol style="text-align: left;"><li>Preheat oven to 325 degrees Fahrenheit and line 8x8-inch baking pan with parchment paper with 2-inch overhang on 2 sides. Set aside.</li><li>Using stand mixer, whip eggs, sugar, vanilla extract, and salt on medium speed for about 2 - 3 minutes or until mixture is fluffy and pale and when you lift up the mixer head, the batter falls back in thick trails like a ribbon.</li><li>Slowly mix in butter.</li><li>Sift together flour and both cocoa powders and fold into batter until just combined.</li><li>Pour batter into baking pan and bake for 30 - 35 minutes, or until toothpick inserted in center comes out mostly clean with some wet crumbs. Thermometer inserted into center should read 195 degrees Fahrenheit. Immediately sprinkle with sea salt.</li><li>Allow brownies to cool in pan for at least 30 minutes before removing by lifting out using overhanging parchment paper.</li><li>Cut into 9 squares and serve.</li></ol><p></p><p><br /></p></div>Kylee Scaleshttp://www.blogger.com/profile/10793255792858379522noreply@blogger.com9tag:blogger.com,1999:blog-7744539213063052962.post-69993643099501204712023-11-30T21:13:00.001-05:002023-11-30T21:13:20.489-05:00Eggnog snickerdoodles<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKJXH_6ecueVXVTfL6s2HPMF_K2nsGNL2ACuzJqYZsv2f2G8vLLh1F6S8oO09YFumDLKY2m8_-MVzaLZPOvp4AVsvuSpjvgodGc0PvF35wAQbgA9r8Y368W7HVJil_vOHliUuF_ARZuNtY5qtas5u7S4ZpNWtDzuEsFa0zktOmj5OBPljV1RdhirufNQ6H/s5472/1J9A1776.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKJXH_6ecueVXVTfL6s2HPMF_K2nsGNL2ACuzJqYZsv2f2G8vLLh1F6S8oO09YFumDLKY2m8_-MVzaLZPOvp4AVsvuSpjvgodGc0PvF35wAQbgA9r8Y368W7HVJil_vOHliUuF_ARZuNtY5qtas5u7S4ZpNWtDzuEsFa0zktOmj5OBPljV1RdhirufNQ6H/w426-h640/1J9A1776.jpg" width="426" /></a></div><p><i>This is a sponsored post by <a href="https://challengedairy.com/butter" rel="nofollow" target="_blank">Challenge Butter</a>, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible! </i></p><p>Eggnog can be divisive. Bad eggnog tastes like thick sludge, kind of like Pepto-Bismol. I find that is most often the case with store-bought varieties. Good eggnog, on the other hand, is like a frothy drinkable custard. The ingredients are basically the same ingredients in ice cream: eggs, milk/cream, sugar, warm spices (plus booze). </p><p>One thing that isn't divisive--eggnog-flavored snickerdoodles. These cookies have the same characteristics everyone loves about snickerdoodles (cracked surface, soft and chewy center, a little tangy, and cinnamony) with the addition of fresh nutmeg and booze. And I'm not talking about rum extract. I use the real thing in this recipe.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirQV1S99_XwDyiXCpAiQDsKfn0dTTVRGkeRWt6KHVko4BMj9vucXJMGEfqI8y7IiloGLU3p4-LJR0ZwF3dVgKRJARt4K2YgrrskxnfOSALy5ehBlsE1xesNwfEcDbbzIbGqkSeLtwkYYyQ1elfyuC6ZHNZ_EwSM3XmhBvRG2qTIAGD1ER-Z8emzO6Zr5Uj/s5472/1J9A1771.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirQV1S99_XwDyiXCpAiQDsKfn0dTTVRGkeRWt6KHVko4BMj9vucXJMGEfqI8y7IiloGLU3p4-LJR0ZwF3dVgKRJARt4K2YgrrskxnfOSALy5ehBlsE1xesNwfEcDbbzIbGqkSeLtwkYYyQ1elfyuC6ZHNZ_EwSM3XmhBvRG2qTIAGD1ER-Z8emzO6Zr5Uj/w426-h640/1J9A1771.jpg" width="426" /></a></div><br /><p>Let's discuss some ingredients in this recipe:</p><p><b>Brown butter</b>: When we brown butter, the water in the butter evaporates. Two sticks of butter weigh 226 grams. When I weighed the butter after I browned it, it weighed 181 grams. That’s 45 grams of water evaporation. That’s important because we’re going to replace the butter's water content with booze. Additionally, if you're taking the time to brown butter, it's imperative you use a good quality butter. I always use <a href="https://challengedairy.com/butter" rel="nofollow" target="_blank">Challenge unsalted butter</a>. Challenge butter is made with 100% real pasteurized sweet cream. That’s it. Nothing artificial or synthetic. </p><p><b>Bourbon</b>: Eggnog is a boozy drink, and I wanted actual booze, not rum extract, in the dough. But if you add too much liquid to cookie dough, it can cause the cookies to spread too much. But because we evaporated the water from the butter, we now have room for liquid in the form of bourbon. Make sense? You can use either bourbon or rum. I used bourbon because it's what I had.</p><p><b>Freshly grated nutmeg</b>: Ground nutmeg has a pretty short shelf life before it loses potency, whereas whole nutmeg can last several years. And who knows how long the ground nutmeg has been in the jar before you pick it up from the store. That said, freshly grated nutmeg is important for achieving the best flavor!</p><p><b>Cream of tartar</b>: This is what differentiates a snickerdoodle from a sugar cookie and gives them a distinctive, slightly tart (hence "tartar") taste. Also, it prevents the sugar from crystallizing in the cookies, resulting in a soft, chewy texture.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhahQvMpAotUmHcfrEpj-eEOMRFEdlqGka5W2IA0j-h3k9AGG9zxHfJl9CGJrphnwIgdI5kC4SFae6rvQvSMWUfxn4CHAUkat2__K9Qc15qZsXx9nBVIl5zkAglk58S6q7vBtuOSy4b6Ll9aV8RQ-POVtaiUR_HcR0M3PVMM0FpbwLq7ZvG5N-Dwf-MJRhM/s3635/1J9A1757-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3635" data-original-width="2423" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhahQvMpAotUmHcfrEpj-eEOMRFEdlqGka5W2IA0j-h3k9AGG9zxHfJl9CGJrphnwIgdI5kC4SFae6rvQvSMWUfxn4CHAUkat2__K9Qc15qZsXx9nBVIl5zkAglk58S6q7vBtuOSy4b6Ll9aV8RQ-POVtaiUR_HcR0M3PVMM0FpbwLq7ZvG5N-Dwf-MJRhM/w426-h640/1J9A1757-2.jpg" width="426" /></a></div><p><b><span style="font-size: x-large;">Eggnog snickerdoodles</span></b></p><p><b><span style="font-size: large;">Yield: Makes about 24 cookies</span></b></p><p><b><span style="font-size: large;">Time: About 45 minutes</span></b></p><p><b><span style="font-size: medium;">Ingredients</span></b></p><p><b>For the cookies</b></p><p></p><ul style="text-align: left;"><li>1 cup (2 sticks) <a href="https://challengedairy.com/butter" rel="nofollow" target="_blank">Challenge unsalted butter</a></li><li>450 grams (3 3/4 cups) all-purpose flour</li><li>2 teaspoons cream of tartar</li><li>1 1/4 teaspoons nutmeg, freshly grated</li><li>1 teaspoon ground cinnamon</li><li>1 teaspoon baking soda</li><li>1 teaspoon kosher salt</li><li>350 grams (1 3/4 cup) granulated sugar</li><li>1 large egg and 2 egg yolks, room temperature</li><li>6 Tablespoons bourbon or rum</li><li>1 teaspoon vanilla bean paste</li></ul><p></p><p><b>For the coating</b></p><p></p><ul style="text-align: left;"><li>50 grams (1/4 cup) granulated sugar</li><li>2 teaspoons freshly grated nutmeg</li></ul><p></p><p><b><span style="font-size: medium;">Directions</span></b></p><p></p><ol style="text-align: left;"><li>Heat butter in stainless steel pot with high sides over medium-high heat. Stir frequently. Butter will sizzle and foam. Once milk solids look golden brown, remove pot from heat and pour butter into mixing bowl. Place in refrigerator and allow to cool and solidify.</li><li>Preheat oven to 350 degrees Fahrenheit and prepare two baking sheets with nonstick spray, silicone mats or parchment paper.</li><li>In medium bowl, whisk together flour, cream of tartar, nutmeg, ground cinnamon, baking soda, and salt. Set aside.</li><li>Remove mixing bowl with butter from refrigerator. Add sugar and beat on high until light and fluffy, about 2 minutes. Scrape down sides of bowl.</li><li>Add egg and egg yolks one at a time with mixer on low speed. Add bourbon and vanilla bean paste and beat for another minute. Scrape down sides of bowl.</li><li>Add flour mixture to bowl. Mix on low speed until flour is just combined. Set dough aside.</li><li>Make coating by combining sugar with nutmeg in small bowl.</li><li>Measure out 35 grams of dough, about the size of a golf ball, and roll into ball. Roll dough ball in coating. Use spoon to coat dough balls a second time, ensuring they're completely covered.</li><li>Bake cookies for about 12-14 minutes or until cookies are just set. Rotate pans halfway through bake time.</li><li>Remove baking sheet from oven and cool for several minutes before moving to wire rack to cool completely.</li><li>Store cookies in airtight container for up to 5 days.</li></ol><p></p>Kylee Scaleshttp://www.blogger.com/profile/10793255792858379522noreply@blogger.com5tag:blogger.com,1999:blog-7744539213063052962.post-37731278709821959052023-11-15T21:27:00.005-05:002023-11-15T21:34:18.928-05:00Brown butter cashew pie<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhes7Bl1z00qlzB9AaF3M-068sOUMyusYAEkrsqL6taK62PC46vBiMgbTxoqScNZBX4c3uvFmt4S5uPVZx1nhoEFIxzH9karls5Wbbp2H8J811MvGPEmlKVH_aLhWaELxFUWLVP0u1IJanqaMD436rvCu4Znjh9Hx7aTujJ05EjUELOa6Ng5Yj93nj5rKca/s5472/1J9A1721.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhes7Bl1z00qlzB9AaF3M-068sOUMyusYAEkrsqL6taK62PC46vBiMgbTxoqScNZBX4c3uvFmt4S5uPVZx1nhoEFIxzH9karls5Wbbp2H8J811MvGPEmlKVH_aLhWaELxFUWLVP0u1IJanqaMD436rvCu4Znjh9Hx7aTujJ05EjUELOa6Ng5Yj93nj5rKca/w426-h640/1J9A1721.jpg" width="426" /></a></div><br /><p></p><p><i>This is a sponsored post by <a href="https://challengedairy.com/butter" rel="nofollow" target="_blank">Challenge Butter</a>, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible! </i></p><p>I'm not entirely sure why pecan pie became the most popular nut pie. As someone whose snacking habits resemble those of a woodland creature, I eat a lot of nuts. And while I like pecans, I think cashews are far superior. Yet, I have never encountered a cashew pie. So I wanted to change that! </p><p>Cashews are softer and a little sweeter than pecans. They taste almost buttery--all characteristics that would be tasty in a pie. When developing a recipe, I ask myself what flavor profile I want to achieve. For this pie, I wanted something complex and toasty with notes of caramel. Here's what I did to achieve that.</p><p>First, I toasted my cashews. Always, always toast nuts before using them in a recipe. A little heat "blooms" the nuts, allowing them to release essential oils that make them taste (for lack of a better term) nuttier. It also caramelizes the surface of the nuts, which means more flavor.</p><p>Second, if we toast the nuts, we should also brown the butter. Brown butter is butter cooked past the melting point so the milk solids caramelize. This results in a nutty, caramel-like flavor. You can make brown butter by melting butter on the stove. The butter will sizzle, bubble, and foam, and then you'll see amber-colored flecks on the bottom. Start with a good quality butter for the best flavor. I always use Challenge unsalted butter. <a href="https://challengedairy.com/butter" rel="nofollow" target="_blank">Challenge butter</a> is made with 100% real pasteurized sweet cream. That’s it. Nothing artificial or synthetic. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKQGyNl5Qb8PS7CYciBBpBf2V2K_UH2HTTVMBLHxhdHdwgNf4z7H94dWdOCY66bVPqI9MPadnE-365as5dZ-QR9X3XDLE0AsppFx829m4PgViTMdBvk_GKn0u6B_jQNbfHjHJaEt9nyiLbweiG7nxMsGLz551w_nSuPzJ32qGeCxfoiCSl-HhjQ1f2MM5n/s5472/1J9A1735.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKQGyNl5Qb8PS7CYciBBpBf2V2K_UH2HTTVMBLHxhdHdwgNf4z7H94dWdOCY66bVPqI9MPadnE-365as5dZ-QR9X3XDLE0AsppFx829m4PgViTMdBvk_GKn0u6B_jQNbfHjHJaEt9nyiLbweiG7nxMsGLz551w_nSuPzJ32qGeCxfoiCSl-HhjQ1f2MM5n/w426-h640/1J9A1735.jpg" width="426" /></a></div><p>Third, there are two types of corn syrup: dark corn syrup and light corn syrup. Using the two interchangeably won't affect the structure of the recipe, but it will affect the flavor profile. Light corn syrup tastes mild with hints of vanilla. Dark corn syrup contains molasses and has a more robust, deeper sweetness. That's why I use dark corn syrup in this recipe.</p><p>There is one more ingredient that will contribute to the flavor profile we're trying to achieve: bourbon. The alcohol in bourbon cooks out during baking, resulting in a rich, nutty flavor that really enhances the other flavors.</p><p>Once you toast the nuts and brown the butter, the filling for this pie quickly comes together!</p><p>A quick word on pie dough: You can make pie dough and store it in the refrigerator 2-3 days in advance. Or you can store it in the freezer 3 months in advance. Just make sure to pull it out of the freezer 24 hours before trying to roll it out. If you choose to buy pie dough, I recommend using one make with all butter. In my opinion, the Trader Joe's pie crust is the only pie crust worth buying.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinaGcKNeFYkkEnKHCz38ENESzBbSRtf7AgQ8ZigyLIC5tRTiZDO9cBAiks7ZefgVdmTTd6TEAKO3dh6aGVLnmT4RECrlcnBAUB70E8A_iukA6o-zXuDNO0TDot_to9VkM1mmd9tSbQjAPVuhP4r7DwMoIu7zAjqOg3u7gEOrxGkzpp7ARYg1Dv1f8eo09D/s5472/1J9A1728.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinaGcKNeFYkkEnKHCz38ENESzBbSRtf7AgQ8ZigyLIC5tRTiZDO9cBAiks7ZefgVdmTTd6TEAKO3dh6aGVLnmT4RECrlcnBAUB70E8A_iukA6o-zXuDNO0TDot_to9VkM1mmd9tSbQjAPVuhP4r7DwMoIu7zAjqOg3u7gEOrxGkzpp7ARYg1Dv1f8eo09D/w426-h640/1J9A1728.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p><b><span style="font-size: x-large;">Brown butter cashew pie</span></b></p><p><b><span style="font-size: large;">Yield: 8 - 10 slices</span></b></p><p><b><span style="font-size: large;">Time: About 90 minutes</span></b></p><p><b><span style="font-size: medium;">Ingredients</span></b></p><p></p><ul style="text-align: left;"><li>6 Tablespoons <a href="https://challengedairy.com/butter" rel="nofollow" target="_blank">Challenge unsalted butter</a></li><li>2 and 1/2 cups (250g) cashews, toasted</li><li>3 large eggs</li><li>1 c (240ml) dark corn syrup</li><li>1/2 c (100g) dark brown sugar</li><li>2 Tablespoons bourbon</li><li>2 teaspoons vanilla</li><li>1/2 teaspoon salt</li><li>1/2 teaspoon ground cinnamon</li><li>Dough for 1 (9-inch) pie crust</li></ul><p></p><p><b><span style="font-size: medium;">Directions</span></b></p><p></p><ol style="text-align: left;"><li>Heat butter in stainless steel pot with high sides over medium-high heat. Stir frequently. Butter will sizzle and foam. Once milk solids look golden brown and smell nutty, remove pot from heat and pour butter into bowl. Set aside and allow to cool.</li><li>Preheat oven to 350 degrees Fahrenheit. Spread cashews in even layer on baking sheet.</li><li>Toast cashews for 10 minutes in oven, stirring every few minutes. Cashews are done when lightly browned.</li><li>Whisk eggs, corn syrup, brown sugar, bourbon, vanilla, salt, and cinnamon. Add cooled brown butter. Set aside.</li><li>Roll out chilled pie dough into 12-inch diameter circle. Place dough in 9-inch pie dish. Fold overhanging edges back over itself to create sturdier crust. Use fingers to flute edges.</li><li>Spread toasted cashews evenly inside bottom of pie crust. Pour filling over cashews.</li><li>Place pie on baking sheet and put in oven. Bake for 50 - 55 minutes, or until the top is golden brown and the filling is just set. If necessary, place crust shield over pie edges if crust is browning too quickly. Or tent aluminum foil over top of pie if it is all browning too quickly.</li><li>Remove pie from oven and place on cooling rack.</li><li>Slice and serve pie with whipped cream or ice cream once cooled.</li><li>Store leftover pie in refrigerator for up to 5 days.</li></ol><p></p><p><br /></p>Kylee Scaleshttp://www.blogger.com/profile/10793255792858379522noreply@blogger.com16tag:blogger.com,1999:blog-7744539213063052962.post-58629457116605100412023-11-03T06:59:00.004-04:002023-11-03T06:59:30.969-04:00Prepare for Thanksgiving weeks in advance with freezer-friendly recipes<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicpBrupd72y45dlb9a7w7tnz8nnyGpa4m4ThL0hAasP0v5ggsWHA33mFQehhvYN02RltGtqmUFm5BR3PciVsukXNS5KwFSRYyzyQiOaVVdnJKnrCp_j8pUc2yGoxqOB3bQGjx7hYzSyv2IP9tNG4Xp5gj4k_ngxO0l0FdDv_IXijZgtMm5eSUEfs6nh43j/s5472/1J9A0098-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicpBrupd72y45dlb9a7w7tnz8nnyGpa4m4ThL0hAasP0v5ggsWHA33mFQehhvYN02RltGtqmUFm5BR3PciVsukXNS5KwFSRYyzyQiOaVVdnJKnrCp_j8pUc2yGoxqOB3bQGjx7hYzSyv2IP9tNG4Xp5gj4k_ngxO0l0FdDv_IXijZgtMm5eSUEfs6nh43j/w426-h640/1J9A0098-2.jpg" width="426" /></a></div><i><p><i><br /></i></p>This is a sponsored post by <a href="https://challengedairy.com/butter" rel="nofollow" target="_blank">Challenge Butter</a>, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible! </i><p></p><p>Sit back, relax, and say goodbye to the crazy week leading up to the big feast. Did you know you can prepare and freeze (almost) your entire Thanksgiving meal now so it’s ready to go when the big day arrives, and you’re not duking it out against the grocery store crowds.</p><p><b>Which Thanksgiving foods can I freeze?</b></p><p>I learned from my time in culinary school and working in a bakery that you can freeze just about anything. <i>But</i> there are a few Thanksgiving foods I do not recommend freezing: custard pies, cream pies, meringue pies, amd anything with gelatin. I also avoid freezing cream or milk-heavy dishes because the flavor and texture may change, and it also may separate during the reheating process. For that reason, I’m not a fan of freezing green bean casserole or creamy soups.</p><p>Important note: If something is meant to be crispy, don’t freeze it! Example: Don't top your sweet potato casserole with nuts or add bacon or breadcrumbs to the top of your casserole before freezing it. Add those things right before your dish is placed in the oven.</p><p><b>Freeze before or after cooking</b></p><p>Before cooking: Pies, sweet potato casserole, dressing/stuffing</p><p>After cooking: Cranberry sauce, gravy, mashed potatoes, cheesecake, bread/rolls</p><p><b>How to prep foods for the freezer</b></p><p>First, <u>allow your food to cool</u> (preferably for several hours in the refrigerator) before putting it in the freezer in order to prevent freezer burn.</p><p>Once cooled, <u>choose the right freezer storage container</u>. You need a vessel that is meant to go in the freezer. I really like using <i>freezer-safe</i> Ziploc bags because you can lay them flat and they take up little space. Bags not specifically labeled "freezer" may split and break.</p><p>I also like using aluminum trays. They can go straight from the freezer to the oven, and you don't have to worry about them breaking from the temperature swing.</p><p><u>Eliminate as much air exposure as possible</u> to prevent food from drying out and developing freezer burn. For food in a container, I recommend laying plastic wrap on the surface of the food, wrapping the whole thing twice, and then wrapping in a layer of aluminum foil. For food in a bag, be a human vacuum sealer! Close the bag except for a tiny portion that you can stick a straw into. Use a straw to suck as much air as possible out of the bag, quickly remove the straw, and close up the bag. (Don't do this with raw meat, spicy peppers, or horseradish. Also, make sure you don't breathe back into the bag.)</p><p><u>Label everything!</u> Write the name of the item, the date, and the baking instructions on your food before sticking it in the freezer.</p><p><b>How to heat after freezing</b></p><p><u>Pies</u> go straight from the freezer into the oven. Don't thaw in order to avoid a soggy crust! Bake the pie for about 20 minutes longer than a pie that isn't frozen. Just make sure the crust doesn't burn. If it starts to get too dark cover it in foil.</p><p><u>Cheesecake</u> can be thawed in the refrigerator for 24 hours before serving.</p><p><u>Cranberry sauce</u> and <u>gravy</u> can be thawed for 24 hours in the refrigerator before heating on stovetop to desired temperature.</p><p><u>Frozen rolls</u> can be thawed on the kitchen counter, wrapped in foil, and heated in a 300-degree (or lower) oven until warm.</p><p><u>Sweet potato casserole</u> and <u>dressing/stuffing</u> can be thawed for 24 hours in the refrigerator and bake as directed. If your casseroles require a crunchy topping, now is the time to add it!</p><p><u>Mashed potatoes</u> can be placed in an oven-safe dish, covered, and heated at 350 degrees for about 20 - 30 minutes.</p><p>A lot of Thanksgiving recipes use butter, so when I'm prepping for the big day, I always make sure to have a few extra pounds of <a href="https://challengedairy.com/butter" rel="nofollow" target="_blank">Challenge Unsalted Butter</a> on hand. Challenge Unsalted Butter is 100% real fresh cream butter but with no salt added, which is why it's my preferred choice for all-around kitchen use.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXU_JqYjzWU-_aNUX5CHtVumvDJA6sJaVCHhk_24pxuJqqX3aGVOB3Qc0b6sdfZF4oTdvBF6aFwaz5He-zhzMTwneecFLsKkzuSKiPey_HSMlisRo9MvT81pl6PL_gAH68y_23L654EYCMUMoj4txTv6iChsvgmSgnPp427Mo8DqxTgS-ZVH4v9fTEjYmk/s5472/1J9A0045.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXU_JqYjzWU-_aNUX5CHtVumvDJA6sJaVCHhk_24pxuJqqX3aGVOB3Qc0b6sdfZF4oTdvBF6aFwaz5He-zhzMTwneecFLsKkzuSKiPey_HSMlisRo9MvT81pl6PL_gAH68y_23L654EYCMUMoj4txTv6iChsvgmSgnPp427Mo8DqxTgS-ZVH4v9fTEjYmk/w426-h640/1J9A0045.jpg" width="426" /></a></div><p><b><span style="font-size: x-large;">Jalapeno cranberry sauce</span></b></p><p><b><span style="font-size: medium;">Ingredients</span></b></p><p></p><ul style="text-align: left;"><li>1 Tablespoon Challenge unsalted butter, melted</li><li>1 shallot, minced</li><li>2 jalapeños, seeds removed, minced</li><li>1 pound fresh cranberries</li><li>1/2 cup maple syrup</li><li>1/2 cup water</li><li>1/2 teaspoon kosher salt</li><li>1/4 cup fresh lime juice</li><li>2 teaspoons lime zest</li></ul><p></p><p><b><span style="font-size: medium;">Directions</span></b></p><p></p><ol style="text-align: left;"><li>Melt butter in large saucepan over medium heat. Add shallot and jalapeños and cook until they soften, about 5 minutes.</li><li>Add cranberries, maple syrup, water and salt to saucepan and increase heat to medium-high.</li><li>Stir often and bring to boil. Reduce heat to low and cook until cranberries burst and juices thicken, about 10 minutes</li><li>Remove from heat. Stir in lime juice and lime zest. Let cool.</li><li>Before serving, taste and add more lime juice or zest if necessary.</li></ol><p></p><p><i>To freeze: Cool sauce completely, pour into freezer-friendly zip-top bag, remove as much air as possible, and lay flat. Freeze up to 3 months. Thaw for 24 hours in refrigerator before heating on stovetop to desired temperature.</i></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUNdtpQnbMTpObPDQCYvMLJTjwzqV0zDACMq4VJ6GrCc5RKTk4e4HvHxZVlm2-OQCQaFVwlMqkbv3T7rr_28-sfXx2UEKIZ9vBotbrosDGb6e2UAnUOxDDitoPLf7kH_yy2Jws1eCVbN3dbxcGV_WqbYQBbLQtUncC8GrRFuVh_cBv0wc4Y62jwjPHWypY/s5472/1J9A0041.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUNdtpQnbMTpObPDQCYvMLJTjwzqV0zDACMq4VJ6GrCc5RKTk4e4HvHxZVlm2-OQCQaFVwlMqkbv3T7rr_28-sfXx2UEKIZ9vBotbrosDGb6e2UAnUOxDDitoPLf7kH_yy2Jws1eCVbN3dbxcGV_WqbYQBbLQtUncC8GrRFuVh_cBv0wc4Y62jwjPHWypY/w426-h640/1J9A0041.jpg" width="426" /></a></div><p><b><span style="font-size: x-large;">Herby sweet heat chutney</span></b></p><p><b><span style="font-size: medium;">Ingredients</span></b></p><p></p><ul style="text-align: left;"><li>8 dates, pitted</li><li>2 teaspoons cumin seeds</li><li>1/2 cup lime juice, plus more to taste</li><li>1 jalapeño, no seeds, chopped</li><li>1 1/2 Tablespoons fresh ginger, grated</li><li>6 garlic cloves, chopped</li><li>1/2 teaspoon kosher salt, plus more to taste</li><li>4 cups cilantro leaves (2 bunches)</li><li>2 cups parsley leaves (1 bunch)</li></ul><p></p><p><b><span style="font-size: medium;">Directions</span></b></p><p></p><ol style="text-align: left;"><li>Place dates in bowl. Cover with hot water and set aside.</li><li>Toast cumin seeds on medium heat until they become aromatic, about 3 minutes. Remove from heat. Grind with mortar and pestle.</li><li>Remove dates from water (keep water) and place in food processor with cumin, lime juice, jalapeno, ginger, garlic, and salt.</li><li>Run food processor until it’s mostly smooth.</li><li>Add herbs to food processor and pulse until mostly smooth, scraping sides periodically. Add reserved water from dates 1 tablespoon at a time if necessary to get blades moving.</li><li>Taste and adjust lime juice and salt if necessary.</li></ol><p></p><p><i>To freeze: Pour into freezer-friendly zip-top bag, remove as much air as possible, and lay flat. Freeze up to 3 months. </i><i>Thaw for 24 hours in refrigerator.</i></p><p><br /></p><p><b><span style="font-size: x-large;">Instant Pot leek mashed potatoes</span></b></p><p><b><span style="font-size: medium;">Ingredients</span></b></p><p></p><ul style="text-align: left;"><li>4 Tablespoons Challenge unsalted butter</li><li>2 cups leeks, white and light green parts, sliced into half moons</li><li>3 cloves garlic, minced</li><li>1/2 cup dry white wine</li><li>3 pounds Yukon Gold potatoes, scrubbed, peeled or unpeeled, cut into fourths</li><li>1/2 cup vegetable stock (or chicken or turkey)</li><li>1/2 cup buttermilk</li><li>1/2 cup heavy cream</li><li>2 teaspoons kosher salt</li><li>1/2 teaspoon ground black pepper (freshly cracked makes a big difference)</li></ul><p></p><p><b><span style="font-size: medium;">Directions</span></b></p><p></p><ol style="text-align: left;"><li>Heat Instant Pot on sauté setting. Add olive oil. Once hot, cook leeks and garlic until transluscent, about 5 minutes.</li><li>Deglaze pot with wine. Bring to simmer.</li><li>Add potatoes and stock, cover pot, and cook on high pressure for 10 minutes.</li><li>Once cooking is complete, release pressure. Add remaining 2 Tablespoons butter and mash potatoes. to desired smoothness.</li><li>Stir in buttermilk, cream, salt and pepper. Adjust seasoning to taste. </li></ol><p></p><p><a href="https://food52.com/recipes/78031-instant-pot-buttermilk-leek-mashed-potatoes" rel="nofollow" target="_blank"><i>Recipe adapted from Food52</i></a></p><p><i>To freeze: Cool mashed potatoes completely. Line baking sheet with parchment paper. Portion mashed potatoes into balls using an ice scream scoop. Set mashed potato balls on parchment paper. Place in freezer. Once balls are frozen, place in freezer-safe zip-top bag and remove as much air as possible. Store up to 3 months. </i><i>Mashed potatoes can be placed in an oven-safe dish, covered, and heated at 350 degrees for about 20 - 30 minutes.</i></p><p><br /></p><p><b><span style="font-size: x-large;">Mushroom and leek dressing</span></b></p><p><b><span style="font-size: medium;">Ingredients</span></b></p><p></p><ul style="text-align: left;"><li>6 cups (about 8 ounces) sourdough bread, torn into 1/2-inch pieces</li><li>2 tablespoons olive oil</li><li>1 tablespoon Challenge unsalted butter</li><li>4 ounces pancetta</li><li>4 cups leeks, white and light green parts, sliced into half moons</li><li>2 pounds white mushrooms, sliced</li><li>1/2 cup dry white wine</li><li>2 Tablespoons fresh tarragon leaves</li><li>1 1/2 teaspoons kosher salt</li><li>1/2 teaspoon ground black pepper (freshly cracked makes a big difference)</li><li>1/2 cup fresh parsley leaves, minced</li><li>4 eggs</li><li>1 1/2 cups heavy cream</li><li>1/2 cup chicken or turkey stock</li><li>1 1/2 cups (6 ounces) Gruyère cheese, grated</li></ul><p></p><p><b><span style="font-size: medium;">Directions</span></b></p><p></p><ol style="text-align: left;"><li>Preheat oven to 350 degrees Fahrenheit. Spread bread cubes on large sheet pan and bake until dry, about 20 minutes. Set aside.</li><li>Meanwhile, heat oil and butter in a large sauté pan over medium heat. </li><li>Add pancetta and cook, until it starts to brown, about 5 minutes. </li><li>Stir in leeks and cook until leeks are transluscent, about 5 minutes. </li><li>Stir in mushrooms, wine, tarragon, salt, and black pepper. Cook, stirring frequently, until mushrooms have released their liquid and most of it has evaporated.</li><li>Remove from heat and stir in parsley.</li><li>In large bowl, mix eggs, cream, stock, and 1 cup of Gruyère. </li><li>Add bread cubes and mushroom mixture, and stir well to combine. </li><li>Set aside at room temperature for 30 minutes to allow bread to absorb liquid. </li><li>Heat oven to 375 degrees Fahrenheit and pour dressing into 13 x 9-inch dish. </li><li>Sprinkle with remaining Gruyère and bake for 45 to 50 minutes, or until top is browned.</li></ol><p></p><p><a href="https://barefootcontessa.com/recipes/mushroom-leek-bread-pudding" rel="nofollow" target="_blank"><i>Recipe adapted from The Barefoot Contessa</i></a></p><p><i>To freeze: Before baking, transfer dressing to freezer-safe zip-top bag and lay flat. Or before baking, transfer dressing to 9x13-inch aluminum pan, cover surface with plastic wrap, wrap twice more in plastic wrap and once in aluminum foil. Freeze up to 3 months. </i><i>Thaw for 24 hours in the refrigerator and bake as directed. </i></p><p><br /></p><p><b><span style="font-size: x-large;">Classic dinner rolls</span></b></p><p><b><span style="font-size: medium;">Ingredients</span></b></p><p></p><ul style="text-align: left;"><li>4 - 5 cups (540 - 600 grams) all purpose flour</li><li>1/3 cup (66 grams) granulated sugar</li><li>21 grams instant yeast (from 3 packets)</li><li>1 teaspoon salt</li><li>1 1/2 cups warm milk, around 110 degrees</li><li>5 Tablespoons Challenge unsalted butter, softened</li><li>1 egg, room temperature</li><li>5 Tablespoons Challenge unsalted butter, melted</li></ul><p></p><p><b><span style="font-size: medium;">Directions</span></b></p><p></p><ol style="text-align: left;"><li>Combine 4 cups flour, sugar, yeast, and salt in bowl of stand mixer. Add milk, 5 Tablespoons softened butter, and egg.</li><li>Mix on low speed until everything is incorporated.</li><li>Attach dough hook to mixer. Mix on low speed for 3 minutes, then increase speed to medium, and mix until the dough is smooth, pulling away from sides, and slightly sticky, about 3 minutes. Add up to 1 additional cup flour if necessary,</li><li>Transfer dough to lightly greased bowl and cover with towel or plastic wrap. Let rise for 30 minutes at room temperature.</li><li>Remove covering and deflate dough by lightly pressing down with fingers.</li><li>Divide dough into 20 equal pieces about 2 ounces each.</li><li>Form dough into balls by cupping. fingers around dough and rolling it on work surface.</li><li>Lightly grease 9x13-inch pan and arrange dough into 5 rows of 4.</li><li>Cover rolls with towel or plastic wrap. Let rise for 30 minutes at room temperature. </li><li>Preheat oven to 375 degrees. Bake rolls for about 15 minutes or until golden brown and cooked through. Internal temperature should register around 190 degrees Fahrenheit. </li><li>Remove rolls and brush with melted butter. </li></ol><p></p><p><a href="https://www.momontimeout.com/the-best-dinner-rolls-recipe/#recipe" rel="nofollow" target="_blank"><i>Recipe adapted from Mom on Timeout</i></a></p><p><i>To freeze: </i><i>Let rolls cool completely. Place in freezer-safe zip-top bag. Remove as much air as possible. Freeze up to 1 month. Frozen rolls can be thawed on the kitchen counter, wrapped in foil, and heated in a 300-degree (or lower) oven until warm.</i></p><p><i><br /></i></p><p><b><span style="font-size: x-large;">Pumpkin basque cheesecake</span></b></p><p><b><span style="font-size: medium;">Ingredients</span></b></p><p></p><ul style="text-align: left;"><li>18 ounces cream cheese, softened</li><li>6 ounces goat cheese, softened</li><li>1 1/2 cups (300 grams) granulated sugar</li><li>4 large eggs, room temperature</li><li>15 ounces pumpkin puree</li><li>1 cup heavy cream</li><li>1/4 cup (30 grams) all purpose flour </li><li>5 teaspoons pumpkin pie spice</li><li>1 teaspoon kosher salt</li><li>1/4 teaspoon cardamom</li></ul><p></p><p><b><span style="font-size: medium;">Directions</span></b></p><p></p><ol style="text-align: left;"><li>Preheat oven to 410 degrees Fahrenheit. Line springform pan with parchment paper and lightly grease.</li><li>Beat cream cheese, goat cheese, and sugar on high speed until smooth, about 2 minutes.</li><li>On medium speed, mix in eggs 1 at a time.</li><li>Add pumpkin puree and heavy cream and mix until smooth.</li><li>In small bowl, mix flour, pumpkin pie spice, salt, and cardamom. Sift dry ingredients into batter and mix on low just until combined.</li><li>Place prepared pan on baking sheet and pour batter into pan. Transfer to oven and bake until lightly browned but still jiggly, about 65 to 70 minutes.</li><li>Remove cheescake from oven and cool completely. It's okay if it cracks and sinks in center.</li><li>Before serving, remove cheesecake from pan and pull away parchment paper. Serve at room temperature.</li></ol><p></p><p><i>To freeze: Wrap cheesecake in plastic wrap several times, making sure plastic wrap touches all surfaces of cheesecake to prevent freezer burn. Place cheesecake in freezer-safe zip-top bag. Store up to 3 months. Place cheesecake in refrigerator 24 hours before serving in order to thaw. </i></p><p><br /></p>Kylee Scaleshttp://www.blogger.com/profile/10793255792858379522noreply@blogger.com5tag:blogger.com,1999:blog-7744539213063052962.post-18396587348452030222023-10-25T22:13:00.008-04:002023-10-26T22:11:51.855-04:00Whipped feta with homemade pumpkin puree<div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSQrfrE6Bzca6kLZRO4cCV_wkoVrVRpbZ7jjbUk-f1T2tR8yheMQhPSD4d6QZ49GOaS8nwPGq8m_NUktX2fXfjAYNcIa2B_bAzR3-4EdRV4I6GVFj0qVIN79C0eK6o7kM-9KpzMkhC1EUEN5r-0MLPhvlFzk6983gEz7WVEmxZ6BfK-I23XRMcxCPlR2cS/s5472/1J9A1707.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSQrfrE6Bzca6kLZRO4cCV_wkoVrVRpbZ7jjbUk-f1T2tR8yheMQhPSD4d6QZ49GOaS8nwPGq8m_NUktX2fXfjAYNcIa2B_bAzR3-4EdRV4I6GVFj0qVIN79C0eK6o7kM-9KpzMkhC1EUEN5r-0MLPhvlFzk6983gEz7WVEmxZ6BfK-I23XRMcxCPlR2cS/w426-h640/1J9A1707.jpg" width="426" /></a></span></div><p></p><p><span style="font-family: inherit;">Many people will tell you canned pumpkin puree is better than homemade pumpkin puree. But that is simply not true. Here's what they mean: T</span>here isn't a noticeable difference between the two when used in baked goods. And since homemade pumpkin puree takes more effort than opening a can, why bother?</p><p><span style="font-family: inherit;">I'm here to tell you homemade pumpkin puree tastes <b>significantly</b> better than canned puree. I actually enjoy eating straight homemade pumpkin puree. Can you imagine doing that with the canned version? </span></p><p><span style="font-family: inherit;">But I'll admit, it's true—there isn't much of a difference in baked goods. So that brings us back to the initial question: Why bother making homemade puree? Well, I think there are some instances in which it does indeed make a difference in taste, particularly in no-bake recipes, like the pumpkin whipped feta dip recipe that you'll find in this post!</span></p><p><span style="color: #1a1a1a;"><span style="font-family: inherit; font-size: medium;"><b><u>What is pumpkin puree?</u></b></span></span></p><p class="p1" style="background-color: white; color: #1a1a1a; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;">Pumpkin puree is the cooked and blended flesh of the squash with the seeds and skin removed.<span class="Apple-converted-space"> </span></span></p><p class="p2" style="background-color: white; color: #1a1a1a; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px; min-height: 11px;"><span style="font-family: inherit;"><br /></span></p><p class="p1" style="background-color: white; color: #1a1a1a; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit; font-size: medium;"><b><u>What type of pumpkin should I use for pumpkin puree?</u></b></span></p><p class="p2" style="background-color: white; color: #1a1a1a; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px; min-height: 11px;"><span style="font-family: inherit;"><br /></span></p><p class="p1" style="background-color: white; color: #1a1a1a; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;">Use sugar pumpkins or pie pumpkins. It’s the same thing but with different names. They weigh a couple of pounds and are usually 8ish inches in diameter. DO NOT use great big jack-o-lantern pumpkins. They tend to be bitter and stringier.<span class="Apple-converted-space"> </span></span></p><p class="p2" style="background-color: white; color: #1a1a1a; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px; min-height: 11px;"><span style="font-family: inherit;"><br /></span></p><p class="p1" style="background-color: white; color: #1a1a1a; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit; font-size: medium;"><b><u>What is the difference between canned pumpkin and fresh pumpkin?</u></b></span></p><p class="p2" style="background-color: white; color: #1a1a1a; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px; min-height: 11px;"><span style="font-family: inherit;"><br /></span></p><p class="p1" style="background-color: white; color: #1a1a1a; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;">Canned pumpkin may be a combination of a few different types of pumpkins. It may even contain other types of squash. It is made by steaming the pumpkin, scraping out the flesh, and blending it.</span></p><p class="p2" style="background-color: white; color: #1a1a1a; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px; min-height: 11px;"><span style="font-family: inherit;"><br /></span></p><p class="p1" style="background-color: white; color: #1a1a1a; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;">Fresh pumpkin, on the other hand, is made from one type of pumpkin, and the flesh is roasted before it is blended. I think roasting yields the best flavor because excess water evaporates and the flesh slightly caramelizes in the oven resulting in a sweeter flavor.<span class="Apple-converted-space"> </span></span></p><p class="p2" style="background-color: white; color: #1a1a1a; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px; min-height: 11px;"><span style="font-family: inherit;"><br /></span></p><p class="p1" style="background-color: white; color: #1a1a1a; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;">Visually, canned pumpkin is significantly darker in color than fresh pumpkin. Also, fresh pumpkin is thinner than the canned version.</span></p><p class="p2" style="background-color: white; color: #1a1a1a; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px; min-height: 11px;"><span style="font-family: inherit;"><br /></span></p><p class="p1" style="background-color: white; color: #1a1a1a; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit; font-size: medium;"><b><u>Pros of using canned pumpkin</u></b></span></p><p class="p1" style="background-color: white; color: #1a1a1a; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"></p><ul style="text-align: left;"><li><span style="font-family: inherit;">It is a consistent product. Every can contains the same moisture, texture and color.<span class="Apple-converted-space"> </span></span></li><li><span style="font-family: inherit;">It’s convenient.</span></li><li><span style="font-family: inherit;">Most people say they can’t taste a difference when used in baked goods</span></li></ul><p></p><p class="p1" style="background-color: white; color: #1a1a1a; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit; font-size: medium;"><b><u>Pros of using fresh pumpkin</u></b></span></p><p class="p1" style="background-color: white; color: #1a1a1a; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"></p><ul style="text-align: left;"><li><span style="font-family: inherit;">It definitely tastes better on its own.</span></li><li><span style="font-family: inherit;">It’s cheaper.</span></li><li><span style="font-family: inherit;">You get pumpkin seeds which make a tasty snack.</span></li></ul><p></p><p class="p1" style="background-color: white; color: #1a1a1a; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit; font-size: medium;"><b><u>When should I use fresh vs canned pumpkin?</u></b></span></p><p class="p1" style="background-color: white; color: #1a1a1a; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit; font-size: medium;"><b><br /></b></span></p><p class="p1" style="background-color: white; color: #1a1a1a; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;">I don’t think anyone will notice a difference in your baked goods as to whether you use fresh or canned pumpkin puree. I think it makes the most difference when using it uncooked, like in a dip. I think pumpkin puree straight from the can has a slightly metallic taste.</span></p><p class="p1" style="background-color: white; color: #1a1a1a; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;"><br /></span></p><p class="p1" style="background-color: white; color: #1a1a1a; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtLyyajQSz9xZbvqwb3MPEfVD8TrBDMcGF02ccfAuDPd_m-eHr_Gv04QTyREvgB5qcmHOstGIkor04oqzyG_jRrXNP2OEAyrbWaxwy5-MLfiV4jUmrmZ7oqsbE2FZofl6sWRjlSowuVS6TEzoMI13AUGgmO_YV30t1bbx1-MhH_wSPauZE4gfqnx_qrFn5/s5472/1J9A1691.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtLyyajQSz9xZbvqwb3MPEfVD8TrBDMcGF02ccfAuDPd_m-eHr_Gv04QTyREvgB5qcmHOstGIkor04oqzyG_jRrXNP2OEAyrbWaxwy5-MLfiV4jUmrmZ7oqsbE2FZofl6sWRjlSowuVS6TEzoMI13AUGgmO_YV30t1bbx1-MhH_wSPauZE4gfqnx_qrFn5/w426-h640/1J9A1691.jpg" width="426" /></a></div><b><span style="font-family: inherit;"><p class="p1" style="background-color: white; color: #1a1a1a; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><br /></p><span style="font-size: x-large;">Homemade pumpkin puree</span></span></b><p></p><p class="p1" style="background-color: white; color: #1a1a1a; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><b><span style="font-family: inherit; font-size: large;">Yield: Makes 4 cups puree</span></b></p><p class="p1" style="background-color: white; color: #1a1a1a; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><b><span style="font-family: inherit; font-size: large;">Time: About 15 minutes prep, 60 minutes cooking</span></b></p><p class="p1" style="background-color: white; color: #1a1a1a; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><b><span style="font-family: inherit; font-size: medium;">Ingredients</span></b></p><ul class="ul1"><li class="li2" style="color: #1a1a1a; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span class="s1" style="background-color: white;"><span style="font-family: inherit;">1 pie pumpkin</span></span></li><li class="li2" style="color: #1a1a1a; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span class="s1" style="background-color: white;"><span style="font-family: inherit;">1 Tablespoon avocado oil</span></span></li></ul><p class="p1" style="background-color: white; color: #1a1a1a; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><b><span style="font-family: inherit; font-size: medium;">Directions</span></b></p><ol class="ol1"><li class="li2" style="color: #1a1a1a; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span class="s1" style="background-color: white;"><span style="font-family: inherit;">Preheat oven to 400 degrees Fahrenheit.<span class="Apple-converted-space"> </span></span></span></li><li class="li2" style="color: #1a1a1a; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span class="s1" style="background-color: white;"><span style="font-family: inherit;">Wash and dry pumpkin and cut in half.</span></span></li><li class="li2" style="color: #1a1a1a; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span class="s1" style="background-color: white;"><span style="font-family: inherit;">Use ice cream or cookie scoop to scrape out seeds and pulp. Set aside to make roasted pumpkin seeds if desired.</span></span></li><li class="li2" style="color: #1a1a1a; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span class="s1" style="background-color: white;"><span style="font-family: inherit;">Brush avocado oil on flesh side of pumpkin halves.</span></span></li><li class="li2" style="color: #1a1a1a; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span class="s1" style="background-color: white;"><span style="font-family: inherit;">Place halves flesh side down on baking sheet. Use knife to pierce pumpkin skin several times.</span></span></li><li class="li2" style="color: #1a1a1a; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span class="s1" style="background-color: white;"><span style="font-family: inherit;">Place in oven for 60 minutes, flipping pumpkins to flesh side up halfway through cooking.</span></span></li><li class="li2" style="color: #1a1a1a; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span class="s1" style="background-color: white;"><span style="font-family: inherit;">Remove from oven and peel skin off each half.</span></span></li><li class="li2" style="color: #1a1a1a; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span class="s1" style="background-color: white;"><span style="font-family: inherit;">Transfer pumpkin to food process and process until smooth, scraping down bowl as necessary.</span></span></li><li class="li2" style="color: #1a1a1a; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span class="s1" style="background-color: white;"><span style="font-family: inherit;">Place pumpkin puree in refrigerator up to 1 week or in freezer for up to 3 months.</span></span></li></ol><p class="p3" style="background-color: white; color: #1a1a1a; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px; min-height: 11px;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtTItjTePYwLSgtrb2vLQQFRM4En8vS3xCybdId-1iMUGmK4_u-4uW_RVzmxnPhnU5tvGj-QSP9K1TdkBAlb7hLuIRLuMIM1h2oLbPjs6lEx7wA-lU0gWiYNxzv09pxRhsYARxdpy59cxPQpiDxiurWrIKqbWAOxZYhm_75ORHkVloiJe3AvEZPInYYpO0/s5472/1J9A1700.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtTItjTePYwLSgtrb2vLQQFRM4En8vS3xCybdId-1iMUGmK4_u-4uW_RVzmxnPhnU5tvGj-QSP9K1TdkBAlb7hLuIRLuMIM1h2oLbPjs6lEx7wA-lU0gWiYNxzv09pxRhsYARxdpy59cxPQpiDxiurWrIKqbWAOxZYhm_75ORHkVloiJe3AvEZPInYYpO0/w426-h640/1J9A1700.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeetiadZD1ed-i2jMlxb-Ils8GwwTTAtbggKwCau0UCuiHycMtcBYyyPIDYWrFeO-JGhHH65DHeZjIg8cn0IMF1uniR8FFw5b1inaDv18GHchU8wyY0psKuD-Kbc2eQ0mqmG_MX7TZ4gSnWvKXPjYfZYbZ_SXmAhgTvkYCnkWuvjSTWRPYqJ74yyjRMAj_/s5472/1J9A1712.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeetiadZD1ed-i2jMlxb-Ils8GwwTTAtbggKwCau0UCuiHycMtcBYyyPIDYWrFeO-JGhHH65DHeZjIg8cn0IMF1uniR8FFw5b1inaDv18GHchU8wyY0psKuD-Kbc2eQ0mqmG_MX7TZ4gSnWvKXPjYfZYbZ_SXmAhgTvkYCnkWuvjSTWRPYqJ74yyjRMAj_/w426-h640/1J9A1712.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><p class="p1" style="background-color: white; color: #1a1a1a; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><b><span style="font-family: inherit; font-size: x-large;">Whipped pumpkin feta dip</span></b></p><p class="p1" style="background-color: white; color: #1a1a1a; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><b><span style="font-family: inherit; font-size: large;">Yield: 8 servings</span></b></p><p class="p1" style="background-color: white; color: #1a1a1a; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><b><span style="font-family: inherit; font-size: large;">Time: 10 minutes</span></b></p><p class="p1" style="background-color: white; color: #1a1a1a; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><b><span style="font-family: inherit; font-size: medium;">Ingredients</span></b></p><ul class="ul1"><li class="li2" style="color: #1a1a1a; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span class="s1" style="background-color: white;"><span style="font-family: inherit;">10 ounces sheep’s milk feta cheese, block, drained from brine</span></span></li><li class="li2" style="color: #1a1a1a; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span class="s1" style="background-color: white;"><span style="font-family: inherit;">1 1/2 cups pumpkin puree</span></span></li><li class="li2" style="color: #1a1a1a; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span class="s1" style="background-color: white;"><span style="font-family: inherit;">1 Tablespoon fresh thyme leaves (or 1 teaspoon dried)</span></span></li><li class="li2" style="color: #1a1a1a; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span class="s1" style="background-color: white;"><span style="font-family: inherit;">2 teaspoons honey</span></span></li><li class="li2" style="color: #1a1a1a; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span class="s1" style="background-color: white;"><span style="font-family: inherit;">1/2 teaspoon black pepper, freshly cracked</span></span></li></ul><p class="p1" style="background-color: white; color: #1a1a1a; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><b><span style="font-family: inherit; font-size: medium;">Directions</span></b></p><ol class="ol1"><li class="li2" style="color: #1a1a1a; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span class="s1" style="background-color: white;"><span style="font-family: inherit;">Put feta in food processor and blend until smooth, scraping sides as needed.</span></span></li><li class="li2" style="color: #1a1a1a; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span class="s1" style="background-color: white;"><span style="font-family: inherit;">Add pumpkin puree, thyme, honey, and black pepper. Blend until smooth.</span></span></li><li class="li2" style="color: #1a1a1a; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span class="s1" style="background-color: white;"><span style="font-family: inherit;">Transfer dip to refrigerator and chill until ready to serve.</span></span></li><li class="li2" style="color: #1a1a1a; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span class="s1" style="background-color: white;"><span style="font-family: inherit;">Garnish with thyme leaves, honey, black pepper, and pumpkin seeds, if desired, and serve with toasted pita, crackers, or baguette.</span></span></li></ol><p><span style="font-family: inherit;"><b>Notes</b>: Do not use feta crumbles. Manufacturers coat feta crumbles with anti-caking agents to prevent them from clumping together. That means they won't blend into a smooth dip. Also, use sheep's milk feta, which is sharper and tangier than cow's milk feta, which can be bland.</span></p><p><br /></p>Kylee Scaleshttp://www.blogger.com/profile/10793255792858379522noreply@blogger.com6tag:blogger.com,1999:blog-7744539213063052962.post-54348804384417962872023-10-10T05:10:00.002-04:002023-10-10T10:34:52.155-04:00Halloween pizzas<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd9kntqHPHE-m1jY5ne5bjTS8UByMHJncxGXDZUaw9-gqkzKQJjzeuKDqRp80GqKVRFXOAjDCh7MoS3YlVQStOCbWHDqT2v79tIvFgnDrATL2e3wHUHdKApw3kz4vuuVVmJZTaPJvpqwYhRleYby6MrwjkiVGceuHN6pA9NGZFnhxE-TT3TZUzuYpBQPE2/s5472/1J9A1678.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd9kntqHPHE-m1jY5ne5bjTS8UByMHJncxGXDZUaw9-gqkzKQJjzeuKDqRp80GqKVRFXOAjDCh7MoS3YlVQStOCbWHDqT2v79tIvFgnDrATL2e3wHUHdKApw3kz4vuuVVmJZTaPJvpqwYhRleYby6MrwjkiVGceuHN6pA9NGZFnhxE-TT3TZUzuYpBQPE2/w426-h640/1J9A1678.jpg" width="426" /></a></div><p></p><p>I promise the reason this pizza is black isn't because it was in the oven for too long! I purposely made the dough black with a very small amount of charcoal powder.</p><p>Food-grade activated charcoal powder is most commonly made by heating coconut shells to extremely high temperatures until they are completely burnt, <a href="https://www.eater.com/2017/6/7/15750526/activated-charcoal-black-food-trend-nyc-ban" rel="nofollow" target="_blank">according to Eater</a>. Then the ash is processed with steam at extremely high temperatures. </p><p>It is odorless and flavorless and was very popular across social media about six years ago because of its ability to turn foods a deep black hue. </p><p>Important: Don't eat activated charcoal powder if you take medications because it can bind with those medications and cause them to be less effective, <a href="https://www.cnn.com/2018/06/22/health/activated-charcoal-partner/index.html" rel="nofollow" target="_blank">according to CNN</a>. Of course, you can skip it if you aren't comfortable using it or if you don't have any.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBZ_s1VooVteKNrcyZwCQ6HubQCkAtQyXuVw0AoGlnK4KrO0koq67yiEoRDGqT_F6YVxML4b1bdGO7a3Ioloj_O16cGee8LZRyOR3PrVFFC4TqncLdv09RsKQY3vlmOmc1Gy-91hHR92SsTO7L5ZcqFxXeh4ELsmR5Wz7ezDy5hQ5jgFM7jqGRXj604jUr/s5472/1J9A1681.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBZ_s1VooVteKNrcyZwCQ6HubQCkAtQyXuVw0AoGlnK4KrO0koq67yiEoRDGqT_F6YVxML4b1bdGO7a3Ioloj_O16cGee8LZRyOR3PrVFFC4TqncLdv09RsKQY3vlmOmc1Gy-91hHR92SsTO7L5ZcqFxXeh4ELsmR5Wz7ezDy5hQ5jgFM7jqGRXj604jUr/w426-h640/1J9A1681.jpg" width="426" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwL6Dl4D4NKa-5QfXjfGGTYQs34A6cxiwibk8hko08DH6NmqQG61AhwblwwchHibuoIeFRR5KNEz1yJdtxOCbNEscMJbt7thB1kUCcmRa_cmWP6Abcs8aP4yPEM_OAKHPxklYMrufWiXPk2k4-Ui961wvmsLQOnw7wsRHQRagYaegbElwjfWqMbKklGMti/s5472/1J9A1672.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwL6Dl4D4NKa-5QfXjfGGTYQs34A6cxiwibk8hko08DH6NmqQG61AhwblwwchHibuoIeFRR5KNEz1yJdtxOCbNEscMJbt7thB1kUCcmRa_cmWP6Abcs8aP4yPEM_OAKHPxklYMrufWiXPk2k4-Ui961wvmsLQOnw7wsRHQRagYaegbElwjfWqMbKklGMti/w426-h640/1J9A1672.jpg" width="426" /></a></div><p>Some tips for making homemade pizza</p><p></p><ul style="text-align: left;"><li>A pizza stone makes the best crust, but if you don't have one, your next best bet is to use a cast iron skillet.</li><li>Cook the pizza in an oven as hot as your oven allows. My oven goes up to 500 degrees, but pizza ovens are around 800 degrees.</li><li>I recommend using bread flour because it has more gluten and protein than AP flour, which results in a denser, chewier crust. Pizza flour also exists, and it works well here, too, but it's a little harder to find.</li><li>If you can't find pizza yeast, use instant yeast, and allow the dough to rise in a covered bowl for 30 minutes after kneading it.</li></ul><p></p><p><b></b></p><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6COcT8gSAx64LSoGtrO72c5jjS_BbFVuzC2TLID0gniAYo5q9VOqp9YB7V8tukq4CMkNZKt3j5Q0gBLJ_U8GnbDPCH8RjL-DdFehDRwzCVUk16Gz9aVaHbznCQsS1UcPvooGI8E4sDZ0ck3xgwAChELjdwf-i5PbHyCGX4I8r4yoMXtr49nr27w5b8FIW/s5472/1J9A1687.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6COcT8gSAx64LSoGtrO72c5jjS_BbFVuzC2TLID0gniAYo5q9VOqp9YB7V8tukq4CMkNZKt3j5Q0gBLJ_U8GnbDPCH8RjL-DdFehDRwzCVUk16Gz9aVaHbznCQsS1UcPvooGI8E4sDZ0ck3xgwAChELjdwf-i5PbHyCGX4I8r4yoMXtr49nr27w5b8FIW/w426-h640/1J9A1687.jpg" width="426" /></a></b></div><p></p><p><b><span style="font-size: x-large;">Halloween pumpkin pizzas</span></b></p><p><b><span style="font-size: large;">Yield: 4 personal pizzas</span></b></p><p><b><span style="font-size: large;">Time: About 30 minutes</span></b></p><p><b><span style="font-size: medium;">Ingredients</span></b></p><p><b>For the pumpkin pizza sauce</b></p><p></p><ul style="text-align: left;"><li>15 ounces pumpkin puree</li><li>1/2 cup parmesan cheese, shredded</li><li>2 cloves garlic, minced</li><li>1 Tablespoon white wine vinegar</li><li>1/4 teaspoon kosher salt</li><li>1/4 teaspoon fresh ground black pepper</li></ul><p></p><p><b>For the pizza dough</b></p><p></p><ul style="text-align: left;"><li>2 cups (240 grams) bread flour (plus 1/4 cup reserved in case dough is too sticky)</li><li>1 packet Fleischmann's Pizza Crust Yeast</li><li>1 1/2 teaspoons sugar</li><li>1 teaspoon salt</li><li>3/4 teaspoon food-grade activated charcoal powder</li><li>2/3 cups warm water (130 degrees Fahrenheit)</li><li>3 Tablespoons olive oil</li></ul><p></p><p><b>Possible toppings</b></p><p></p><ul style="text-align: left;"><li>Mozzarella medallions, cut into ghost shapes</li><li>Capers</li><li>Mozzarella pearls, cut in half </li><li>Black olives, sliced</li><li>String cheese, pulled apart</li></ul><p></p><p><b><span style="font-size: medium;">Directions </span></b></p><p><b>For the sauce</b></p><p></p><ol style="text-align: left;"><li>Combine pumpkin puree, parmesan, garlic, vinegar, salt, and black pepper. Set aside.</li></ol><p></p><p><b>For the pizza dough</b></p><p></p><ol style="text-align: left;"><li>Preheat oven to 500 degrees Fahrenheit. If using pizza stone, place in oven while oven heats up.</li><li>Combine flour, yeast, sugar, salt, and food-grade activated charcoal powder in bowl. Add water and oil and mix until it comes together. Dough should be a slightly sticky. If it's too sticky, add up to 1/4 cup additional bread flour.</li><li>Knead dough for about 4 minutes until it is smooth and elastic. I prefer to use my hands.</li><li>Divide dough into 4 equal pieces. Flatten and stretch dough with hands until each piece is about 8 inches in diameter. </li><li>Spread pumpkin pizza sauce on dough, place dough on pizza stone or onto baking sheet, and stick in oven. Bake for 5 minutes.</li><li>Remove from oven. Place toppings on pizza. Return to oven just until cheese melts.</li><li>Remove from oven and allow to cool before slicing.</li></ol><p></p><p><b>For the toppings</b></p><p></p><ol style="text-align: left;"><li>To make ghosts, place capers on mozzarella medallions to resemble eyes.</li><li>To make eyeballs, place halved mozzarella pearls on sauce in pairs. Place black olive slices on center of pearls.</li><li>To make spider web, place string cheese pieces in cross and X. Use string cheese pieces to make 2 giant circles on top of the cross and x. Make spiders with olives by using olive slices as the body and halved slices as the legs.</li></ol><p></p><p><br /></p><p><br /></p>Kylee Scaleshttp://www.blogger.com/profile/10793255792858379522noreply@blogger.com7tag:blogger.com,1999:blog-7744539213063052962.post-64479742480112027192023-10-05T14:27:00.003-04:002023-10-06T07:06:02.328-04:00Witch Broom Puff Pastry<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ63bsXFjpiw2ZMsjBE1BKtV-iB13Qo-8E6a4UvNS_9c23Au_oF2BwyUxsyvmUjerK2jegnBj4p6TkNJmUJDWXcCu7zMJDZE2bi2NNSDKw3vKPfPsLHZTP3qVKUF4CBmxL-ru8r5JDAgsA57RzTxa_cnEQoUY5fGCizvoj3muiabU4fUZ2XUlBTsC1aXh5/s5472/1J9A1623.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ63bsXFjpiw2ZMsjBE1BKtV-iB13Qo-8E6a4UvNS_9c23Au_oF2BwyUxsyvmUjerK2jegnBj4p6TkNJmUJDWXcCu7zMJDZE2bi2NNSDKw3vKPfPsLHZTP3qVKUF4CBmxL-ru8r5JDAgsA57RzTxa_cnEQoUY5fGCizvoj3muiabU4fUZ2XUlBTsC1aXh5/w426-h640/1J9A1623.jpg" width="426" /></a></div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzvzb0y73-WIG_GDFgP4QWlczg4s3F0nO40C07q56dS5-yg047KEnjQfU_kDr990iLfuxQxZQsHFWgJN8JRevEUyvMSn3m_fcLM8jFkNkA1DDNa9p9tPJO5iUQVifZYCSy7jjlnpm2aXT32Jt0rLYNLUg4_Lpqih5g7AKiiLY4s9zLWRm9U5mZ-IqjrLuG/s5472/1J9A1608.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzvzb0y73-WIG_GDFgP4QWlczg4s3F0nO40C07q56dS5-yg047KEnjQfU_kDr990iLfuxQxZQsHFWgJN8JRevEUyvMSn3m_fcLM8jFkNkA1DDNa9p9tPJO5iUQVifZYCSy7jjlnpm2aXT32Jt0rLYNLUg4_Lpqih5g7AKiiLY4s9zLWRm9U5mZ-IqjrLuG/w426-h640/1J9A1608.jpg" width="426" /></a></div><p><i>This is a sponsored post by <a href="https://challengedairy.com/snack" rel="nofollow" target="_blank">Challenge Butter</a>, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible! </i></p><p>Today we are making witch brooms out of puff pastry! I first saw this idea on TIkTok, and it looked extremely simple. But then when I tried making it myself, I realized there's a significant learning curve. So I'm going to show you the easiest way I've found to make these.</p><p>We start with a roll of puff pastry. There are several different puff pastry brands you can buy, but my favorite brands are the Trader Joe's all butter puff pastry or Jus-Rol puff pastry which is near the refrigerated pie dough. The Trader Joe's puff pastry is seasonal, so if you like making puff pastry treats, now is the time to stock up on it.</p><p>Then we're going to cut the puff pastry into 12 pieces. I find the easiest way to do this is to use a pizza cutter to make 4 vertical lines with the sheet in landscape mode, flip it to portrait mode, and then make 3 vertical lines.</p><p>At this point you'll need to decide if you want to make sweet or savory witch brooms (or a combination of the two)!</p><p>Spread either the <a href="https://challengedairy.com/snack" rel="nofollow" target="_blank">Challenge Salted Caramel Butter Snack Spread</a> or the <a href="https://challengedairy.com/snack" rel="nofollow" target="_blank">Challenge Everything Butter Snack Spread</a> on half the puff pastry squares and top with either cinnamon-sugar mixture or shredded cheese. The Challenge snack spreads are really flavorful and make this step so easy!</p><p>Place a second puff pastry square on top of each square with filling, and use a pizza cutter (or knife) to make slits, making sure to leave a 1/2-inch border at the top. The slits are the brooms' bristles. Then you'll need to twist each slit to help keep them separate while baking so it doesn't just turn into one big glob.</p><p>Place a pretzel rod on the one end of the puff pastry square's border, and gently wrap it up in the dough, trying as best as possible to prevent the bristles from clumping together. Place the brooms on a baking sheet lined with parchment paper and brush them with egg wash. If you're doing a combination of sweet and savory brooms, place them on separate baking sheets.</p><p>Bake the brooms until they're golden brown. Different puff pastry brands seem to have different baking times, so you may need to bake them anywhere from 15 to 25 minutes.</p><p></p><p>These brooms are best when they're eaten the day they're baked. If necessary, you can prep them and keep them wrapped in the refrigerator up to one day in advance.</p><p><b><span style="font-size: x-large;">Witch Broom Puff Pastry</span></b></p><p><b><span style="font-size: large;">Yield: 6 brooms</span></b></p><p><b><span style="font-size: large;">Time: About 45 minutes</span></b></p><p><b><span style="font-size: medium;">Ingredients</span></b></p><p><b>For sweet witch brooms</b></p><p></p><ul style="text-align: left;"><li>1 roll puff pastry</li><li>1/4 cup brown sugar</li><li>1 Tablespoon ground cinnamon</li><li>1/4 cup <a href="https://challengedairy.com/snack" rel="nofollow" target="_blank">Challenge Salted Caramel Butter Snack Spread</a></li><li>3 pretzel rods, broken in half</li><li>Egg wash (1 egg mixed with 1 Tablespoon heavy cream)</li></ul><p></p><p><b>For savory witch brooms</b></p><p></p><ul style="text-align: left;"><li>1 roll puff pastry</li><li>1/4 cup <a href="https://challengedairy.com/snack" rel="nofollow" target="_blank">Challenge Everything Butter Snack Spread</a></li><li>1/4 cup grated parmesan cheese</li><li>Egg wash (1 egg mixed with 1 Tablespoon heavy cream)</li><li>3 pretzel rods, broken in half</li></ul><p></p><p><b><span style="font-size: medium;">Directions</span></b></p><p><b>For sweet witch brooms</b></p><p></p><ol style="text-align: left;"><li>Thaw puff pastry if necessary.</li><li>Preheat oven to 350 degrees Fahrenheit and line baking sheet with parchment paper.</li><li>Mix brown sugar and cinnamon. Set aside.</li><li>Cut puff pastry dough into 12 pieces.</li><li>Spread butter on 6 of the pieces and sprinkle the cinnamon-sugar mixture on top of the butter. Cover each piece with the remaining 6 pieces of puff pastry.</li><li>Use pizza cutter to make vertical slits in dough leaving a 1/2-inch border at top. Twist each of the slits.</li><li>Place pretzel on border and gently wrap dough around it.</li><li>Place broom on parchment paper and gently spread the slits.</li><li>Brush egg wash on puff pastry and bake for about 20 minutes or until puff pastry is golden brown.</li></ol><p></p><p><b>For savory witch brooms</b></p><p></p><ol style="text-align: left;"><li>Thaw puff pastry if necessary.</li><li>Preheat oven to 350 degrees Fahrenheit and line baking sheet with parchment paper.</li><li>Cut puff pastry dough into 12 pieces.</li><li>Spread butter on 6 of the pieces and sprinkle the parmesan on top of the butter. Cover each piece with the remaining 6 pieces of puff pastry.</li><li>Use pizza cutter to make vertical slits in dough leaving a 1/2-inch border at top. Twist each of the slits.</li><li>Place pretzel on border and gently wrap dough around it.</li><li>Place broom on parchment paper and gently spread the slits.</li><li>Brush egg wash on puff pastry and bake for about 20 minutes or until puff pastry is golden brown.</li></ol><p></p><p><b><br /></b></p><p><b><br /></b></p><p><b><br /></b></p><p><b><br /></b></p><p><br /></p>Kylee Scaleshttp://www.blogger.com/profile/10793255792858379522noreply@blogger.com6tag:blogger.com,1999:blog-7744539213063052962.post-77901001612707858462023-09-29T09:30:00.003-04:002023-09-29T09:30:13.645-04:00Coffee-flavored coffee cake<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5lBfDGPAkZPImsHdJg7NKhjVi1hWiGag7KlDI8ciFcP0wW8ypwABaK53ZcymHrIy0YOH3rkQN8U2yGgLxC9BMRk0t0spjnc7u_hSKdfsDRuQx58ioq_Hv6NDHsUq7ikiqXhij9xZxpeKUEMhtnuVdqpUynjk-3ZpAmB2xDaGoOS06Q8iORnT6SjYNTapE/s5472/1J9A1588.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5lBfDGPAkZPImsHdJg7NKhjVi1hWiGag7KlDI8ciFcP0wW8ypwABaK53ZcymHrIy0YOH3rkQN8U2yGgLxC9BMRk0t0spjnc7u_hSKdfsDRuQx58ioq_Hv6NDHsUq7ikiqXhij9xZxpeKUEMhtnuVdqpUynjk-3ZpAmB2xDaGoOS06Q8iORnT6SjYNTapE/w426-h640/1J9A1588.jpg" width="426" /></a></div><br /><p></p><p><i>This is a sponsored post by <a href="https://challengedairy.com/butter" rel="nofollow" target="_blank">Challenge Butter</a>, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible! </i></p><p>Coffee cake is not typically flavored with coffee—it gets its name from the fact that it's meant to be eaten with coffee. But on honor of National Coffee Day, I was inspired to make a coffee-flavored coffee cake so you can have your coffee and eat it, too! </p><p>I incorporated coffee into each of the three parts of this cake: the crumble, the filling, and the cake itself.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5uTkfz1attlCPHD3nWhyxIHNInk5C6oZ9vEneCoEfZ2uFXG3ovCecYr9freNOHAVC_klE4t6QQrKl_RMx88QCe-ZjxCprdSBkwEKYIOkfh3tUZjOdFzZTIblSQTkPuPwhG8wwTw_bDNlR0y3Qt5W8QgQUDeuLQxjQuOxAB6r9UhXdArt5U7yOiNI5mF9I/s5472/1J9A1596.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5uTkfz1attlCPHD3nWhyxIHNInk5C6oZ9vEneCoEfZ2uFXG3ovCecYr9freNOHAVC_klE4t6QQrKl_RMx88QCe-ZjxCprdSBkwEKYIOkfh3tUZjOdFzZTIblSQTkPuPwhG8wwTw_bDNlR0y3Qt5W8QgQUDeuLQxjQuOxAB6r9UhXdArt5U7yOiNI5mF9I/w426-h640/1J9A1596.jpg" width="426" /></a></div><br /><p>There are a few things I want to point out about this recipe. </p><p>Many coffee-flavored baked goods use espresso powder, but I used finely ground coffee instead. We purchase coffee beans from local Indianapolis roasters (primarily Helm, Blue Mind, and Tinker). These locally roasted beans have an incredible amount of flavor. So I ground about 20 grams of beans at the finest setting on our grinder, and I used the ground beans instead of espresso powder. If you don't have access to a grinder, you can use espresso powder instead.</p><p>Coffee concentrate is highly concentrated coffee. My husband and I make coffee concentrate using beans from our local roasters, and then we use that concentrate for cold brew. If you don't want to make your own concentrate, you can buy it from the store or you can brew a really strong cup of coffee and then let it cool.</p><p>As you can tell by reading this blog post, I put a great deal of effort in making sure I use high-quality ingredients to achieve the best tasting product. If I'm going through the effort in grinding my own beans and making my own concentrate, the rest of the ingredients I'm using better be high quality. That's why I only use Challenge butter in my recipes. It creams better, it tastes better, I could go on and on... and it contains no artificial or synthetic ingredients.</p><p>I hope you enjoy this coffee cake with your morning (or afternoon or evening) cup of coffee! Stay caffeinated, friends! </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw5HSvI4n8gx9Ixno_64qRBXsbC4Mqi0NZY29ZpYvdBIlkukrQWB2cVX5AaeI3gKAmxenZh6NbcLp0JYl7YR-jvM0pqdecEP4Nu8QTV_ri3S361loJMMg7yrEHMPXe7-alFULGEIvUNLtE2GGo-7ivRhDND41ULVmZz7jUsHBWEMyEkS8v2rqCz1a0V0DS/s5472/1J9A1586.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw5HSvI4n8gx9Ixno_64qRBXsbC4Mqi0NZY29ZpYvdBIlkukrQWB2cVX5AaeI3gKAmxenZh6NbcLp0JYl7YR-jvM0pqdecEP4Nu8QTV_ri3S361loJMMg7yrEHMPXe7-alFULGEIvUNLtE2GGo-7ivRhDND41ULVmZz7jUsHBWEMyEkS8v2rqCz1a0V0DS/w426-h640/1J9A1586.jpg" width="426" /></a></div><br /><p><b><span style="font-size: x-large;">Coffee-flavored coffee cake</span></b></p><p><b><span style="font-size: large;">Yield: Makes 1, 9x5-inch loaf cake</span></b></p><p><b><span style="font-size: large;">Time: About 2 hours</span></b></p><p><b><span style="font-size: medium;">Ingredients</span></b></p><p><b>For the crumble</b></p><p></p><ul style="text-align: left;"><li>1/2 cup (100 grams) light brown sugar</li><li>1/4 cup (50 grams) all-purpose flour</li><li>4 Tablespoons (1/2 stick) unsalted <a href="https://challengedairy.com/butter" rel="nofollow" target="_blank">Challenge butter</a></li><li>1 teaspoon finely ground coffee beans</li><li>Optional: 2 ounces pecans, chopped </li></ul><p></p><p><b>For the filling</b></p><p></p><ul style="text-align: left;"><li>1/4 cup (50 grams) light brown sugar</li><li>2 Tablespoons (15 grams) all-purpose flour</li><li>1 teaspoon finely ground coffee beans</li></ul><p></p><p><b>For the cake</b></p><p></p><ul style="text-align: left;"><li>1 1/2 cups (180 grams) all-purpose flour</li><li>2 teaspoons cinnamon</li><li>1 teaspoon baking powder</li><li>1/2 teaspoon baking soda</li><li>1/2 teaspoon cardamom</li><li>1/2 teaspoon kosher salt</li><li>3/4 cup (180 milliliters) sour cream</li><li>1/4 cup (60 milliliters) coffee concentrate</li><li>8 Tablespoons (1 stick) <a href="https://challengedairy.com/butter" rel="nofollow" target="_blank">Challenge unsalted butter</a></li><li>3/4 cup (150 grams) light brown sugar</li><li>2 Tablespoons finely ground coffee beans</li><li>2 large eggs</li></ul><p></p><p><b><span style="font-size: medium;">Directions</span></b></p><p><b>For the crumble</b></p><p></p><ol style="text-align: left;"><li>Mix brown sugar, flour, butter, ground coffee beans, and pecans until you have large crumbles. Set aside.</li></ol><p></p><p><b>For the filling</b></p><p></p><ol style="text-align: left;"><li>Mix brown sugar, flour, and ground coffee beans. Set aside. </li></ol><p></p><p><b>For the cake</b></p><p></p><ol style="text-align: left;"><li>Preheat oven to 350 degrees Fahrenheit. Line 9x5-inch loaf pan with parchment paper or spray with nonstick spray.</li><li>In medium-sized bowl, mix flour, cinnamon, baking powder, baking soda, cardamom, and salt. Set aside.</li><li>In small bowl, mix sour cream and coffee concentrate.</li><li>In bowl of stand mixer, beat butter, brown sugar and ground coffee with paddle attachment on medium speed until light and fluffy. Scrape bowl. </li><li>Add eggs 1 at a time while mixing on low speed.</li><li>Add dry ingredients in 3 additions, mixing until just combined and alternating with sour cream-coffee mixture in 2 additions. Scrape sides of bowl after each addition.</li><li>Pour half the cake batter into the loaf pan. </li><li>Sprinkle filling mixture over top of cake batter.</li><li>Spread remaining cake batter over filling and sprinkle crumb mixture over top of cake batter.</li><li>Bake for 45 to 50 minutes, or until cake is baked through. Cake should spring back when touched.</li><li>Allow cake to cool in pan for about 20 minutes before cutting or trying to remove from pan.</li></ol><p></p><p><br /></p><p><br /></p><p><br /></p>Kylee Scaleshttp://www.blogger.com/profile/10793255792858379522noreply@blogger.com5tag:blogger.com,1999:blog-7744539213063052962.post-58131436684027431282023-09-22T07:09:00.003-04:002023-09-22T07:09:25.970-04:00Apple butter crumb muffins<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU_5Z2kow_QhxsphOSlq5EVdV66t3zUnGnKE8kPbX3TMEHI_BAy65fNFM6M-2lkzHTl_NErM4N1Fwvba5EwC_8TQ3w_K4ZZa6WKnceI9O7_uJHb7kmkpFbfiaeu7oxv5cU-9jwkxcJ_I-O2FyqyKcSOtYxF2CFOPIQ40QAqJjPabCD2Wr0ChU1T8xjr-1P/s5472/1J9A1571.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU_5Z2kow_QhxsphOSlq5EVdV66t3zUnGnKE8kPbX3TMEHI_BAy65fNFM6M-2lkzHTl_NErM4N1Fwvba5EwC_8TQ3w_K4ZZa6WKnceI9O7_uJHb7kmkpFbfiaeu7oxv5cU-9jwkxcJ_I-O2FyqyKcSOtYxF2CFOPIQ40QAqJjPabCD2Wr0ChU1T8xjr-1P/w426-h640/1J9A1571.jpg" width="426" /></a></div><br /><p></p><p><i>This is a sponsored post by <a href="https://challengedairy.com/" rel="nofollow" target="_blank">Challenge Butter</a>, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible! </i></p><p>Did you get caught up in fall fever at the apple orchard and now you’re stuck with 20 pounds of apples and you’re not sure what to do with them all? Been there, done that. And I have some ideas on ways to use your apples!</p><p>Did you know you can make applesauce by cutting apples into chunks (core apples but keep peels on), sticking them in the microwave, and then blending them in a blender? It doesn’t need to be a multi-hour recipe with a bunch of sugar.</p><p>And then you can take some of that applesauce to make apple butter just by simmering it and reducing it on the stove. </p><p>And THEN you can use that apple butter to make the most delicious apple muffins!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5IE0QSW9S5vRrXme4bVA2sLZ9ENxkVLfi67a_67xykAyGLiGuimODbgsobisR4ae3wmFth2dpSQRF99mlsUCL-vW5onR6YZqYDZJcynyFx7jpYgDco3NNSDQ3LvOppwN4CzyZzjSK1V1chlT-GZQRA5Nz3Bsve4vkyx4sT434PbtZmiqe3rQg0NzG4ksh/s5472/1J9A1514.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5IE0QSW9S5vRrXme4bVA2sLZ9ENxkVLfi67a_67xykAyGLiGuimODbgsobisR4ae3wmFth2dpSQRF99mlsUCL-vW5onR6YZqYDZJcynyFx7jpYgDco3NNSDQ3LvOppwN4CzyZzjSK1V1chlT-GZQRA5Nz3Bsve4vkyx4sT434PbtZmiqe3rQg0NzG4ksh/w426-h640/1J9A1514.jpg" width="426" /></a></div><p>A couple of notes before you get started:</p><p>1. There are 2,500 varieties of apples grown in the United States, but not all of them are great for making applesauce. You want to choose a softer apple with flesh that breaks down easily, like fuji, cortland, or McIntosh.</p><p>2. You can absolutely add spices and sugar to your applesauce or apple butter if you want! </p><p>3. I was able to blend the apples without adding any extra liquid to the blender. I had to stop and stir the mixture a few times, but eventually it all blended. If your apples aren't very juicy or if you don't have a high-powered blender, you may need to add a little liquid. I recommend apple cider or apple juice if possible, and start with just a tablespoon of liquid, increasing the amount if necessary.</p><p>4. Nappe is a term used to describe the thickness and consistency of a sauce. A sauce is nappe when you can coat the back of a spoon and draw a line through the sauce with your finger. The sauce shouldn't move. That's the consistency you want for your apple butter.</p><p>5. The amount of apple butter yielded from a certain amount of applesauce will depend on how much liquid evaporates from the sauce and how long you simmer it. So it may not be the same amount each time.</p><p>6. I've made the muffins with and without the crumb topping, and I think they're much better with a crumb topping. It adds a lot of texture, and it really jazzes them up. You could also try adding nuts to the muffin batter for texture.</p><p>7. You don't want the crumb topping to be a paste. Make sure it looks clumpy. I recommend using <a href="https://challengedairy.com/snack" rel="nofollow" target="_blank">Challenge Salted Caramel Butter Snack Spread</a> in the crumb topping. It's the perfect consistency when used straight from the refrigerator, and it gives the muffins an extra flavor boost.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3PBqDde-PAMfubaXSRP_i0IGGNvvwHLmxphrdvFB2lNMGy8IUNvy-RdhNotPbraXAumkVeHGBKVolQ-sCj6sLaJyzg5Rp2-gL-XlsXuzb4DDx7_dF5Lunzr8-mBtuZf4MMswKZstMen7S6tPPgIRobdR7JQkxJjYdzGbl6PuDX_hs93Xf9T5i4B46PAEn/s5368/1J9A1548.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5368" data-original-width="3579" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3PBqDde-PAMfubaXSRP_i0IGGNvvwHLmxphrdvFB2lNMGy8IUNvy-RdhNotPbraXAumkVeHGBKVolQ-sCj6sLaJyzg5Rp2-gL-XlsXuzb4DDx7_dF5Lunzr8-mBtuZf4MMswKZstMen7S6tPPgIRobdR7JQkxJjYdzGbl6PuDX_hs93Xf9T5i4B46PAEn/w426-h640/1J9A1548.jpg" width="426" /></a></div><br /><p><b><span style="font-size: x-large;">Blender applesauce </span></b></p><p><b><span style="font-size: large;">Yield: Makes about 20 ounces applesauce</span></b></p><p><b><span style="font-size: large;">Time: 20 minutes</span></b></p><p><b><span style="font-size: medium;">Ingredients</span></b></p><p></p><ul style="text-align: left;"><li>2 pounds apples (soft variety like fuji, cortland, or McIntosh)</li></ul><p></p><p><b><span style="font-size: medium;">Directions</span></b></p><p></p><ol style="text-align: left;"><li>Microwave apples in microwave-safe bowl with lid for 10 to 15 minutes, or until apples are easily pierced.</li><li>Transfer apples with juices to high-speed blender. Blend until desired consistency. If necessary, add apple juice or apple cider, 1 spoonful at a time, until blender runs.</li></ol><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi06Fi2UmWSQr5gNkwyK_3AXOE5oZMWVBav5ozfAAsRLqnqMo90zVuUyG43YOXhDkNyxPkJspyF3XB57JXptfSErleDKF21G8jrZ_K79prnt36GXMmuecM0aC9Q1rS1e3ih-hDijluRIYd7kB66KGqJ7BEBgnbGPxAsU3uJBjMJB0PMdFGkd_cbiixgo-8d/s5472/1J9A1546.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi06Fi2UmWSQr5gNkwyK_3AXOE5oZMWVBav5ozfAAsRLqnqMo90zVuUyG43YOXhDkNyxPkJspyF3XB57JXptfSErleDKF21G8jrZ_K79prnt36GXMmuecM0aC9Q1rS1e3ih-hDijluRIYd7kB66KGqJ7BEBgnbGPxAsU3uJBjMJB0PMdFGkd_cbiixgo-8d/w426-h640/1J9A1546.jpg" width="426" /></a></div><p><b><span style="font-size: x-large;">Apple butter</span></b></p><p><b><span style="font-size: large;">Yield: Makes about 12 ounces apple butter</span></b></p><p><b><span style="font-size: large;">Time: 20 minutes</span></b></p><p><b><span style="font-size: medium;">Ingredients</span></b></p><p></p><ul style="text-align: left;"><li>20 ounces applesauce</li><li>2 teaspoons cinnamon, if desired</li></ul><p></p><p><b><span style="font-size: medium;">Directions</span></b></p><p></p><ol style="text-align: left;"><li>Bring applesauce to simmer in large pot. Continue to simmer over low-medium heat for 15 - 20 minutes.</li><li>Check doneness by using spoon to draw line through apple butter on bottom of pot. Apple butter is done if line holds.</li></ol><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxbJYuCxiYol2605E3W6EaJTYJo0k9iZGMY7zIBZJqHuvHLQgy_7ATjTJ6sCJQ7usYA8CgqUNiSRcCnPkebAMyTUWTZ8LMNqEtnFoUEClZj8raEwLLLGDbc679KY09VTgk3ZNzTv7WX6C3_LQAoe1gdBKcfSzj8Iq5oxlT4WXtEza1y5pSfhWholMg5FFL/s5384/1J9A1572.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5384" data-original-width="3589" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxbJYuCxiYol2605E3W6EaJTYJo0k9iZGMY7zIBZJqHuvHLQgy_7ATjTJ6sCJQ7usYA8CgqUNiSRcCnPkebAMyTUWTZ8LMNqEtnFoUEClZj8raEwLLLGDbc679KY09VTgk3ZNzTv7WX6C3_LQAoe1gdBKcfSzj8Iq5oxlT4WXtEza1y5pSfhWholMg5FFL/w426-h640/1J9A1572.jpg" width="426" /></a></div><p><b><span style="font-size: x-large;">Apple butter crumb muffins</span></b></p><p><b><span style="font-size: large;">Yield: Makes 12 muffins</span></b></p><p><b><span style="font-size: large;">Time: About 45 minutes</span></b></p><p><b><span style="font-size: medium;">Ingredients</span></b></p><p><b>For the crumb topping</b></p><p></p><ul style="text-align: left;"><li>1/4 cup / 30 grams all-purpose flour</li><li>2 Tablespoons / 26 grams brown sugar</li><li>1 Tablespoon cinnamon</li><li>2 Tablespoons / 28 grams <a href="https://challengedairy.com/snack" rel="nofollow" target="_blank">Challenge Salted Caramel Butter Snack Spread</a></li></ul><p></p><p><b>For the muffin batter</b></p><p></p><ul style="text-align: left;"><li>3/4 cup / 90 grams all-purpose flour</li><li>3/4 cup / 90 grams whole-wheat flour</li><li>1 teaspoon baking soda</li><li>2 teaspoons ground cinnamon</li><li>1/2 teaspoon ground cloves</li><li>1/2 teaspoon kosher salt</li><li>1/4 teaspoon ground nutmeg</li><li>1 cup / 240 milliliters apple butter</li><li>1/2 cup / 113 grams butter, melted</li><li>1/2 cup / 105 grams dark brown sugar </li><li>2 large eggs, room temperature</li><li>1 teaspoon vanilla extract</li></ul><p></p><p><b><span style="font-size: medium;">Directions</span></b></p><p><b>For the crumb topping</b></p><p></p><ol style="text-align: left;"><li>Preheat oven to 425 degrees Fahrenheit. Line 12-count muffin pan with liners. Set aside. </li><li>Mix together flour, brown sugar, and cinnamon. Use fork to mix in butter until you have large crumbles. Set aside.</li></ol><p></p><p><b>For the muffin batter</b></p><p></p><ol style="text-align: left;"><li>In large bowl, mix together both flours, baking soda, cinnamon, cloves, salt, and nutmeg.</li><li>In medium bowl, mix apple butter, butter, sugar, eggs, and vanilla extract.</li><li>Pour wet ingredients into dry ingredients and mix until just combined.</li><li>Divide batter evenly into each liner. Spoon crumb topping evenly over batter, gently pressing down.</li><li>Bake for 5 minutes at 425 degrees Fahrenheit, then with muffins still in oven, reduce temperature to 350 degrees Fahrenheit. Bake for another 15 minutes or until toothpick inserted in center comes out clean. </li><li>Allow muffins to cool for 5 minutes pan before transferring to wire rack.</li></ol><p></p><p><br /></p><p><br /></p>Kylee Scaleshttp://www.blogger.com/profile/10793255792858379522noreply@blogger.com4tag:blogger.com,1999:blog-7744539213063052962.post-6149646140510117212023-09-11T17:02:00.002-04:002023-09-11T17:02:18.684-04:00Vegan Nachos with Walnut Mushroom Taco "Meat"<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKBFAnEEMvDNZyH9OmSUQrAOZPWaMDYS9A7k2Se05INhCR_0-vFw1yQNEhKlVJRarRuPcTxYIIx0qv_J6Pxi7nZtBLNExHSuuPS3De89wXFqei044IQ-bB4V3F2riMNRbX1Z8vgLw3ZPuWqTH-EKujYiX8TvvVXabD_-iei_scx6Q6wRadQkBs-4MA7cfV/s5472/1J9A1460.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKBFAnEEMvDNZyH9OmSUQrAOZPWaMDYS9A7k2Se05INhCR_0-vFw1yQNEhKlVJRarRuPcTxYIIx0qv_J6Pxi7nZtBLNExHSuuPS3De89wXFqei044IQ-bB4V3F2riMNRbX1Z8vgLw3ZPuWqTH-EKujYiX8TvvVXabD_-iei_scx6Q6wRadQkBs-4MA7cfV/w426-h640/1J9A1460.jpg" width="426" /></a></div><p></p><p>I never thought when we visited the small town of Girdwood, Alaska in 2021 that I would still be thinking about one of the meals we ate there TWO YEARS later. <a href="http://www.jacksprat.net/" rel="nofollow" target="_blank">Jack Sprat</a> is an American restaurant that offers a variety of unique vegan options. One of their most popular dishes is the "nacho libre," "adventurous vegan nachos." Normally I wouldn't get nachos at a restaurant just because I feel like that's something I can make at home. But all the reviews raved about the nachos, so we ordered them. I'm so glad we did. They were 10 times more flavorful than any nachos I've ever had, and it had a lot to do with the vegan walnut mushroom "meat."</p><p>I've wanted to recreate the nachos at home for a very long time, and I finally did it in honor of National Mushroom Month. The recipe starts by combining sundried tomatoes, spices, lime juice, portobello mushrooms, and walnuts in a food processor. Pulse just until the mixture resembles meat crumbles. DO NOT puree the mixture or pulse too many times. You do not want a paste! Then you brown the mixture on the stove. It's safe to eat without cooking it, but I think it resembles and tastes more like meat when you brown it. I recommend using portobello mushrooms because they are the most meat-like variety of mushroom. Make sure to remove their woody stumps and their gills before using them. The gills can have a bitter taste and trap sand and dirt. Just use a spoon to scrape them out.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcaZF3xiUOtDG1nDxjGJYq2_GEZLeGy3U0pU4cZhOmwxDnLLB_WSXeT7L3Up6ERUL-ipvSKOOK_LSpbsE-lL-aS6k9AzC80tMduZeqMWKLwnPcv3beudGX36hoJX1QACaVvuIXGhqWbTbYcQM1qW-jaO0so9_kJCI3mk9MTyXb5HK-BPhfmxHnlB4nBFuX/s5472/1J9A1457.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcaZF3xiUOtDG1nDxjGJYq2_GEZLeGy3U0pU4cZhOmwxDnLLB_WSXeT7L3Up6ERUL-ipvSKOOK_LSpbsE-lL-aS6k9AzC80tMduZeqMWKLwnPcv3beudGX36hoJX1QACaVvuIXGhqWbTbYcQM1qW-jaO0so9_kJCI3mk9MTyXb5HK-BPhfmxHnlB4nBFuX/w426-h640/1J9A1457.jpg" width="426" /></a></div><br /><p>After you've made the "meat," it's time to make the "cheese" sauce. It starts by blooming the spices in oil and then making a roux with flour. The gluten in the flour makes the cheese sauce stretchy, like real cheese sauce. Then add nutritional yeast to the flour--this is what gives the sauce its cheesy flavor. The mixture will be very clumpy, so slowly add the milk a little at a time, whisking until its' smooth and the consistency you want. Leftover cheese sauce will need to be thinned out.</p><p>Now it's time to assemble the nachos! I followed Jack Sprat's lead by layer pico de gallo and radishes on top of the chips and "meat" crumbles. I also like to add jalapeno slices for heat and pickled red onions for a hit of acid.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh___GsIjT4u89ZQapofszN5KukdktCStGc6fiT8W2KkRP2nsRPHMCnMP-IqW6p1X5opogT3xd--6RHNZ2bS7-ssmVVdzLsddmS07HkypCEcLvmfPeX9kiYkKfC-zY2mszcH6anZdwxfbOefi1n7hWK1Bg2eZ6WPfJQQdXa4uw-4Ri5MakdmqZNWxIVZYYI/s5472/1J9A1450.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh___GsIjT4u89ZQapofszN5KukdktCStGc6fiT8W2KkRP2nsRPHMCnMP-IqW6p1X5opogT3xd--6RHNZ2bS7-ssmVVdzLsddmS07HkypCEcLvmfPeX9kiYkKfC-zY2mszcH6anZdwxfbOefi1n7hWK1Bg2eZ6WPfJQQdXa4uw-4Ri5MakdmqZNWxIVZYYI/w426-h640/1J9A1450.jpg" width="426" /></a></div><p><b><span style="font-size: x-large;">Vegan Nachos </span></b><span style="font-size: x-large;"><b>with Walnut Mushroom Taco "Meat"</b></span></p><p><b><span style="font-size: large;">Yield: 1 large platter nachos</span></b></p><p><b><span style="font-size: large;">Time: About 30 minutes</span></b></p><p><b><span style="font-size: medium;">Ingredients</span></b></p><p><b>For walnut mushroom taco "meat"</b></p><p></p><ul style="text-align: left;"><li>2 Tablespoons sundried tomatoes</li><li>2 Tablespoon lime juice</li><li>2 teaspoons chili powder</li><li>1/2 teaspoon garlic powder</li><li>1/2 teaspoon onion powder</li><li>1/2 teaspoon cumin</li><li>1/2 teaspoon kosher salt</li><li>3 portobello mushrooms, woody stem and gills removed</li><li>2 cups walnuts</li><li>1 Tablespoon avocado oil</li></ul><p></p><p><b>For vegan cheese sauce</b></p><p></p><ul style="text-align: left;"><li>3 Tablespoons avocado oil</li><li>1/2 teaspoon salt</li><li>1/2 teaspoon garlic powder</li><li>1/4 teaspoon curry powder</li><li>1/4 teaspoon ground paprika</li><li>1/4 teaspoon cayenne powder</li><li>1 Tablespoon yellow mustard</li><li>3 Tablespoons all-purpose flour</li><li>6 Tablespoons nutritional yeast</li><li>1 cup unsweetened almond milk </li></ul><p></p><p><b>For nacho assembly</b></p><p></p><ul style="text-align: left;"><li>Tortilla chips</li><li>Pico de gallo</li><li>Radishes, sliced thin</li><li>Pickle red onion</li><li>Jalapenos, sliced thin</li><li>Avocado, diced</li></ul><p></p><p><b><span style="font-size: medium;">Directions</span></b></p><p><b>For walnut mushroom taco "meat"</b></p><p></p><ol style="text-align: left;"><li>Pulse sundried tomatoes, lime juice, chili powder, garlic powder, onion powder, cumin, and salt in food processor until tomatoes are finely chopped.</li><li>Add mushroom and walnuts to food processor. Pulse until texture resembles ground beef. Don't overdo it! You don't want a paste. Alternatively, finely chop everything and mix with spices.</li><li>Heat 1 Tablespoon avocado oil in large skillet over medium heat. Transfer mixture to skillet and cook for about 10 minutes or until mixture releases its liquid and is browned.</li></ol><p></p><p><b>For vegan cheese sauce</b></p><p></p><ol style="text-align: left;"><li>Heat oil in small saucepan on low heat.</li><li>Add salt, garlic powder, curry powder, paprika, and cayenne. Whisk for about 30 seconds to bloom spices.</li><li>Add yellow mustard and whisk to combine.</li><li>Add flour and whisk.</li><li>Add nutritional yeast, and whisk. Mixture will be very clumpy.</li><li>Add milk and whisk on low heat for a few minutes. If it gets too thick you can add a little bit more water and whisk again.</li><li>Add cold milk a little at a time while whisking until smooth after each addition. If sauce is too thick, add a little more milk.</li><li>Remove from heat.</li></ol><p></p><p><b>For nacho assembly</b></p><p></p><ol style="text-align: left;"><li>Drizzle cheese sauce on bottom of platter and layer tortilla chips on top of cheese sauce.</li><li>Sprinkle taco "meat" over chips. Top with pico de gallo, radish slices, pickled red onions, jalapeno, avocado, and finish with more cheese sauce. Serve immediately.</li><li>Store leftover taco "meat" and cheese sauce in refrigerator for up to 5 days.</li></ol><p></p><p><br /></p>Kylee Scaleshttp://www.blogger.com/profile/10793255792858379522noreply@blogger.com5tag:blogger.com,1999:blog-7744539213063052962.post-74368766156269298472023-09-07T16:49:00.001-04:002023-09-07T16:49:32.192-04:00Blue bean dip<p><span style="font-family: inherit;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjovPoDDvyoVZhnaGhESz6-ZDwwomIl6FNaDU1ug6QedTmv9XaRPFt5YT2bYt4mxdGVk-5BUPFoeGkqtWsR9ZIkBpalvAg8D7OikljaxmPdLj4E-x2dockaxZI4Y8A9V6yyNgtnc0yFtvXGoLlcqttvPmQbrNwJJU6VHnln7_YeA2vb9ZNbC6f7GzLhFc4r/s5472/1J9A1431.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjovPoDDvyoVZhnaGhESz6-ZDwwomIl6FNaDU1ug6QedTmv9XaRPFt5YT2bYt4mxdGVk-5BUPFoeGkqtWsR9ZIkBpalvAg8D7OikljaxmPdLj4E-x2dockaxZI4Y8A9V6yyNgtnc0yFtvXGoLlcqttvPmQbrNwJJU6VHnln7_YeA2vb9ZNbC6f7GzLhFc4r/w426-h640/1J9A1431.jpg" width="426" /></a></span></div><span style="font-family: inherit;"><br /></span>NFL games start this weekend, and the Colts' first game of the season is on Sunday! Many people will gather around their TVs to watch all the action unfold, and undoubtedly they’ll be snacking.<p></p><p>You all know I love to make themed foods, so I wanted to make a special “Colts blue” snack.</p><p>The problem: it is very hard to find naturally blue foods! Of course, I could use blue dye, but that is unappealing (no one wants a blue mouth).</p><p>But thanks to science, we can use red cabbage and baking soda to make blue bean dip!</p><p>Red cabbage (sometimes called purple cabbage) is a natural pH indicator because it contains anthocyanins—chemicals that change color in response to pH changes. Anthocyanins turn red when mixed with acids and blue when mixed with bases.</p><p>So if we add a little red cabbage and baking soda to our dip, it will naturally turn blue!</p><p>The key is you cannot use any acid in the recipe because then it won't work. A lot of bean dip recipes use lemon juice, but lemon is an acid, so it will mess with the color if we add it to this recipe.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8tYK4SEXo27I1wKuHj7DrRF6U44JBUgmUNr_vVFLVk7oID9TBmVZMyWZFEILhosV7dinE3FnWkrixYRkydy-4n2buVYLy0se_HjXtul_JWkf5ns5ikrms-J5DxKHzXHrGCd4R691bD9gJeJMSHNVUrygV1tW5zQ_eb0aqskA4FgV2p6jgXdlTwsYdJ2oi/s5472/1J9A1422.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8tYK4SEXo27I1wKuHj7DrRF6U44JBUgmUNr_vVFLVk7oID9TBmVZMyWZFEILhosV7dinE3FnWkrixYRkydy-4n2buVYLy0se_HjXtul_JWkf5ns5ikrms-J5DxKHzXHrGCd4R691bD9gJeJMSHNVUrygV1tW5zQ_eb0aqskA4FgV2p6jgXdlTwsYdJ2oi/w426-h640/1J9A1422.jpg" width="426" /></a></div><p><br /></p><p class="p1" style="background-color: white; color: #1a1a1a; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><b><span style="font-family: inherit; font-size: x-large;">Blue bean dip</span></b></p><p class="p1" style="background-color: white; color: #1a1a1a; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><b><span style="font-family: inherit; font-size: large;">Yield: Makes about 1 1/2 cups of bean dip</span></b></p><p class="p1" style="background-color: white; color: #1a1a1a; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><b><span style="font-family: inherit; font-size: large;">Time: About 10 minutes</span></b></p><p class="p1" style="background-color: white; color: #1a1a1a; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><b><span style="font-family: inherit; font-size: medium;">Ingredients</span></b></p><p class="p1" style="background-color: white; color: #1a1a1a; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"></p><ul style="text-align: left;"><li><span style="font-family: inherit;">1 (15.5 ounce) can cannellini beans, drained and rinsed</span></li><li><span style="font-family: inherit;">4 cloves garlic</span></li><li><span style="font-family: inherit;">3 Tablespoons extra virgin olive oil</span></li><li><span style="font-family: inherit;">2 Tablespoons tahini</span></li><li><span style="font-family: inherit;">1 teaspoon kosher salt</span></li><li><span style="font-family: inherit;">1 teaspoon ground cumin</span></li><li><span style="font-family: inherit;">1/2 teaspoon black pepper</span></li><li><span style="font-family: inherit;">1/4 teaspoon cayenne</span></li><li><span style="font-family: inherit;">1/4 teaspoon paprika</span></li><li><span style="font-family: inherit;">Optional: Fresh herbs like rosemary, thyme, and<span class="Apple-converted-space"> </span>parsley</span></li><li><b><i><span style="font-family: inherit;">1/2 cup to 1 cup (50 to 100 grams) red cabbage, chopped</span></i></b></li><li><b><i><span style="font-family: inherit;">1/4 to 1/2 teaspoon baking soda</span></i></b></li></ul><p></p><p class="p1" style="background-color: white; color: #1a1a1a; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><b><span style="font-family: inherit; font-size: medium;">Directions</span></b></p><p class="p1" style="background-color: white; color: #1a1a1a; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"></p><ol style="text-align: left;"><li><span style="font-family: inherit;">Add beans to bowl of food processor or high-speed blender and blend until smooth, creamy, and lighter, about 1 minute. Add up to 2 tablespoons water if necessary to keep blades moving.</span></li><li><span style="font-family: inherit;">Add garlic, olive oil, tahini, salt, cumin, black pepper, cayenne, paprika, and herbs. Blend until smooth.</span></li><li><span style="font-family: inherit;">Add 1/2 cup red cabbage and 1/4 teaspoon baking soda and blend until smooth. Be sure to blend for a full minute to allow for the color to develop. Add more red cabbage and baking soda (a little at a time) if necessary to adjust color.<span class="Apple-converted-space"> </span></span></li><li><span style="font-family: inherit;">Taste and adjust seasonings. Serve with pita chips, pretzels, tortilla chips, etc.</span></li></ol><p></p>Kylee Scaleshttp://www.blogger.com/profile/10793255792858379522noreply@blogger.com8tag:blogger.com,1999:blog-7744539213063052962.post-44626018573930713112023-08-24T20:29:00.003-04:002023-08-24T20:29:54.489-04:00Roasted eggplant focaccia sandwich for a crowd<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBw_gyv6I1ZoTnZEEFkG55LOCMQ_P8va2MtRN0j0kDHvaS34Ux1fP0tjqwrsCgUMQWVglTrlVd8rbU-38fem1gTC11bGaxEBUQaf-5SJhQ9SUadyxrIo-s5GGeh7P5FOfnIvANYfzt3Nm4MhCmC2o1rICEkaOpxaA7WAWnpb0BtVr-dS6afmrJNDd8wzfj/s5240/1J9A1378.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="5240" data-original-width="3493" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBw_gyv6I1ZoTnZEEFkG55LOCMQ_P8va2MtRN0j0kDHvaS34Ux1fP0tjqwrsCgUMQWVglTrlVd8rbU-38fem1gTC11bGaxEBUQaf-5SJhQ9SUadyxrIo-s5GGeh7P5FOfnIvANYfzt3Nm4MhCmC2o1rICEkaOpxaA7WAWnpb0BtVr-dS6afmrJNDd8wzfj/w426-h640/1J9A1378.jpg" width="426" /></a></div><p><br /><b><span style="font-size: x-large;">Roasted eggplant focaccia sandwich for a crowd</span></b></p><p><b><span style="font-size: large;">Yield: 8 servings</span></b></p><p><b><span style="font-size: large;">Time: 45 minutes</span></b></p><p><b><span style="font-size: medium;">Ingredients</span></b></p><p><b>For the eggplant</b></p><p></p><ul style="text-align: left;"><li>2 small to medium eggplants (about 1 1/2 pounds), sliced into 1/2-inch-thick rounds</li><li>1/4 cup olive oil</li><li>1 teaspoon Kosher salt</li><li>1/2 teaspoon fresh ground black pepper</li><li>1/4 teaspoon smoked paprika</li><li>1/4 teaspoon cayenne</li></ul><p></p><p><b>For the pesto mayo</b></p><p></p><ul style="text-align: left;"><li>1/2 cup mayonnaise</li><li>1/2 cup pesto </li></ul><p></p><p><b>For the sandwich</b></p><p></p><ul style="text-align: left;"><li>1 (9x13-inch) loaf focaccia</li><li>8 ounces fresh mozzarella, thinly sliced</li><li>1 cup bread and butter pickles</li><li>1/4 red onion, thinly sliced</li><li>2 cups greens (I like a mix of arugula and spinach)</li></ul><p></p><p><b><span style="font-size: medium;">Directions</span></b></p><p><b>For the eggplant</b></p><p></p><ol style="text-align: left;"><li>Preheat oven to 400 degrees Fahrenheit. </li><li>Place eggplant slices on large rimmed baking sheet and brush both sides with oil. Season with paprika, salt, and pepper. </li><li>Roast until tender, about 30 minutes. Set aside to cool.</li></ol><p></p><p><b>For pesto mayo</b></p><p></p><ol style="text-align: left;"><li>Mix pesto and mayo together.</li></ol><p></p><p><b>For sandwich assembly</b></p><ol style="text-align: left;"><li>Place focaccia flat on cutting board, turn serrated knife sideways, and slice horizontally through center. Set top piece aside.</li><li>Spread half the pesto mayo on bottom half of loaf. </li><li>Layer with mozzarella, eggplant, pickles, red onion, and greens.</li><li>Spread remaining pesto mayo on top half of loaf and gently press on top of sandwich.</li><li>Cut sandwich into 8 servings.</li></ol><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWUCF4p_v1vJPc9E47h1OpDoN0sqem3VI6CYqmOmzjrS8D3827p2wlZp-Mxy0SGeJRWSeRQig1W24eXMeqhT_gT9FecaOTdSVi0JEMthduBVvXilMYnJZYHXN1cwUpwtboSFfz02sMmf5Cd-_9DIsnANaZE_YCEm-jQcD4KjMJrgCM3Gekn1CdgWNSufoc/s3898/1J9A1365.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3898" data-original-width="2599" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWUCF4p_v1vJPc9E47h1OpDoN0sqem3VI6CYqmOmzjrS8D3827p2wlZp-Mxy0SGeJRWSeRQig1W24eXMeqhT_gT9FecaOTdSVi0JEMthduBVvXilMYnJZYHXN1cwUpwtboSFfz02sMmf5Cd-_9DIsnANaZE_YCEm-jQcD4KjMJrgCM3Gekn1CdgWNSufoc/w426-h640/1J9A1365.jpg" width="426" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZGJwuUOHTYxIXVUm5yhY_DJRp2bvZwnNAmlbLuTzy-wBSE6N-WhcgtW7DqPTlBOtW1tgfh8-P3ps6GHzYGZQw2IrMPgqpQlogdLzr3wmqPR8L6VZV-oQX1iaHTljUe3BQCZabVe8QWpeQ5UraX-yu3IiVI3vFflDDqO01ZC9h__EHMYrByJJwAu167R_w/s4180/1J9A1366.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4180" data-original-width="2787" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZGJwuUOHTYxIXVUm5yhY_DJRp2bvZwnNAmlbLuTzy-wBSE6N-WhcgtW7DqPTlBOtW1tgfh8-P3ps6GHzYGZQw2IrMPgqpQlogdLzr3wmqPR8L6VZV-oQX1iaHTljUe3BQCZabVe8QWpeQ5UraX-yu3IiVI3vFflDDqO01ZC9h__EHMYrByJJwAu167R_w/w426-h640/1J9A1366.jpg" width="426" /></a></div><div><br /></div><p></p>Kylee Scaleshttp://www.blogger.com/profile/10793255792858379522noreply@blogger.com3tag:blogger.com,1999:blog-7744539213063052962.post-7882808513715720212023-08-17T23:10:00.002-04:002023-08-17T23:10:53.934-04:00Peach Cobbler Cake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9x14bnOy7lFZEQmesH_WSZ35CdGZHbpfyBgKDlOgy7TNlTgESb9Ukl_stsWwmHcmT8fw180uNa2BMH0Z4urT7xwCJuXKVrhGKRTitnuZKYtOpifBIA-lhnHz1boVgP89_Bs4kbzKeaXlQLNGBY9YL15VqldzDTktYrgAxIK9MGYopGg_9P1QAiyikaCLL/s300/1J9A1289.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="300" data-original-width="200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9x14bnOy7lFZEQmesH_WSZ35CdGZHbpfyBgKDlOgy7TNlTgESb9Ukl_stsWwmHcmT8fw180uNa2BMH0Z4urT7xwCJuXKVrhGKRTitnuZKYtOpifBIA-lhnHz1boVgP89_Bs4kbzKeaXlQLNGBY9YL15VqldzDTktYrgAxIK9MGYopGg_9P1QAiyikaCLL/w427-h640/1J9A1289.jpg" width="427" /></a></div><br /><p><i style="background-color: white; font-family: Calibri; font-size: 14.3px;">This is a sponsored post by <a href="https://challengedairy.com/" style="color: #f660ab; text-decoration-line: none;" target="_blank">Challenge Butter</a>, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible! </i></p><div>There are a wide variety of baked fruit desserts that are all similar but have different names and variations depending on the region you live in. For some people, cobbler consists of a fruit base with a biscuit-like topping. For other people, cobbler is more like a cake. And that's the kind of cobbler I'm making today! I'm calling it a cobbler cake to avoid confusion.<br /></div><div><br /></div><div>I wanted to capitalize on the last of the fresh peaches left this season. As I'm sure you know, the last of the crop isn't usually the best of the crop. So the best way to consume them is to bake them.</div><div><br /></div><div><div>So why make this type of cobbler as opposed to the biscuit-like cobbler? Well, peaches don't get as saucy as berries when baked, so cobbler biscuits don't soak up peach juices in the same way they soak up berry juices. But peaches bake up well into a cake-like cobbler.</div><div><br /></div><div><div>Here's what I like about this cobbler cake:</div><div><ul style="text-align: left;"><li>You don't need to peel the peaches! The skin gives the peaches structure.</li><li>You can make it in one bowl. </li><li>It's delicious warm, room temperature, or cold. My preference is warm with a scoop of ice cream!</li></ul></div></div><div>I know you're ready to just skip to the recipe, but there are a couple more things I want to point out. </div><div><ol style="text-align: left;"><li>Soaking the peaches in peach schnapps can help intensify the peach flavor, especially if your peaches aren't super flavorful. The alcohol will mostly bake off in the oven. But the schnapps is optional.</li><li>Always toast your nuts before adding them to a recipe. Always!</li><li>You can place the baking dish with butter inside the refrigerator so the butter layer hardens making it easier to spread the batter on top. Also, you can substitute with equal amounts brown butter. The butter will rise up the sides of the cake creating delicious, chewy edges. Just make sure to use a good quality butter. I always use Challenge unsalted butter because I know the rich taste will shine through in the final product.</li><li>If you do not have buttermilk, make your own. Pour 1.5 cups milk into a cup, remove 1.5 Tablespoons of the milk, add 1.5 Tablespoons lemon juice or white vinegar in its place, stir and let sit for 10 minutes.</li><li>The purpose of the almonds and the decorating sugar is two-fold: for aesthetics and to add crunch. No big deal if you don't have decorating sugar.</li></ol><div><br /></div></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieiI289t3-C-WsywrL4HcwC7bnDs5QPDNjoENnchJln6mJIqo32Wk-Ig8QcnFEkJUSNu8d4FVOzpFXBTaGsdHVCRlkvOVAWZWd4Lcunen5zXkSQw6E9Ioi56hepOk7p1S7qTUwhYp3tJRfQ098DFdvx5kSWn9CYYU82UFfmVvWPweSCqcCi6vtmALL-1vX/s300/1J9A1291.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="300" data-original-width="200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieiI289t3-C-WsywrL4HcwC7bnDs5QPDNjoENnchJln6mJIqo32Wk-Ig8QcnFEkJUSNu8d4FVOzpFXBTaGsdHVCRlkvOVAWZWd4Lcunen5zXkSQw6E9Ioi56hepOk7p1S7qTUwhYp3tJRfQ098DFdvx5kSWn9CYYU82UFfmVvWPweSCqcCi6vtmALL-1vX/w427-h640/1J9A1291.jpg" width="427" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWg9dbXAkHwFZqH6muiQRjpzbqj1aSKqLsqZ-IWZZvFbFWo1SHoZaueuEd48eo0jUNR5gU7gytL8NqKbYGjWOUMTuRP9Waww8Ubzf8sYQGSqvU2sYcxYe3TDvRQfBfAtEYbhfOwmRJ8JD5lQayjIBlDPzvhwyFUSbEj8lZdQTc-HQrtkbnpjQU2qQD4Byx/s300/1J9A1295.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="300" data-original-width="200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWg9dbXAkHwFZqH6muiQRjpzbqj1aSKqLsqZ-IWZZvFbFWo1SHoZaueuEd48eo0jUNR5gU7gytL8NqKbYGjWOUMTuRP9Waww8Ubzf8sYQGSqvU2sYcxYe3TDvRQfBfAtEYbhfOwmRJ8JD5lQayjIBlDPzvhwyFUSbEj8lZdQTc-HQrtkbnpjQU2qQD4Byx/w427-h640/1J9A1295.jpg" width="427" /></a></div><div><br /></div><div><div><b><span style="font-size: x-large;">Peach cobbler cake</span></b></div><div><b><span style="font-size: large;">Yield: Makes about 12 servings</span></b></div><div><b><span style="font-size: medium;">Ingredients</span></b></div><div><ul><li>4 fresh peaches (about 12-14 ounces)</li><li>1/4 cup peach schnapps (optional)</li><li>1/2 cup sliced almonds</li><li>8 tablespoons (1 stick or 113 grams) <a href="https://challengedairy.com/butter" target="_blank">Challenge unsalted butter</a></li><li>1 1/2 cups (180 grams) all-purpose flour</li><li>1 cup (200 grams) brown sugar</li><li>1 Tablespoon baking powder</li><li>1 teaspoon ground cinnamon</li><li>1/4 teaspoon ground ginger</li><li>1/4 teaspoon ground cardamom</li><li>1/4 teaspoon kosher salt</li><li>1 1/2 cups (360 ml) buttermilk</li><li>1/2 teaspoon almond extract</li><li>2 tablespoons decorating or Demerara sugar</li></ul></div><div><b><span style="font-size: medium;">Directions</span></b></div><div><ol><li>Preheat oven to 350 degrees Fahrenheit.</li><li>Slice peaches into 1/2-inch slices and place in bowl with peach schnapps. Set aside.</li><li>Spread almonds on baking sheet and bake until toasted, about 7-8 minutes. Set aside.</li><li>Meanwhile, place butter in 11x7-inch baking dish. Place dish in oven and allow butter to melt. This should only take a few minutes. Set baking dish aside.</li><li>Combine flour, brown sugar, baking powder, cinnamon, ginger, cardamom, and salt in large bowl. Add buttermilk and almond extract to dry ingredients and mix until just combined.</li><li>Pour batter in even layer over melted butter. </li><li>Spoon peaches over batter. Sprinkle with almonds and decorating sugar.</li><li>Bake. 50 minutes or until golden brown. Check doneness by lightly tapping center of cake. If cake bounces back, it's done.</li></ol></div></div>Kylee Scaleshttp://www.blogger.com/profile/10793255792858379522noreply@blogger.com1tag:blogger.com,1999:blog-7744539213063052962.post-89432744464347914722023-08-03T20:10:00.002-04:002023-08-03T20:10:35.035-04:00Brown butter miso chocolate chip cookies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrDvQiiygzjBn4Qp4lZSlBMBGWBrgjk7Qu8xUOo0I7EfzJWCCi_-6CBu9B7wVluU0E0vwAgZ3Y1kDgKZyobLZSUZ--wjFI9GxcQJeyHEOVVDg1TjwPJY8L9_NXcFOvkxGiY5si9QLsVDrRDG-ODps2SN2OydcynzNX4Ok2LBV4o0aBUwtZnKG6Ql0kHUNW/s5472/1J9A1268.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrDvQiiygzjBn4Qp4lZSlBMBGWBrgjk7Qu8xUOo0I7EfzJWCCi_-6CBu9B7wVluU0E0vwAgZ3Y1kDgKZyobLZSUZ--wjFI9GxcQJeyHEOVVDg1TjwPJY8L9_NXcFOvkxGiY5si9QLsVDrRDG-ODps2SN2OydcynzNX4Ok2LBV4o0aBUwtZnKG6Ql0kHUNW/w426-h640/1J9A1268.jpg" width="426" /></a></div><p><br /><i>This is a sponsored post by <a href="https://challengedairy.com/" target="_blank">Challenge Butter</a>, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible! </i></p><p>Many people have opinions about what makes the perfect chocolate chip cookie, and I am certainly not here to debate them. The purpose of this post is for me to share a new kind of chocolate chip cookie with you—a brown butter miso chocolate chip cookie. This cookie is thick and chewy and sweet and salty and nutty and complex. They're everything I could want in a cookie, and it's all thanks to the addition of brown butter and miso.</p><p>Both brown butter and miso are trendy in the food world right now. Sometimes people overdo it with trendy ingredients because they don't ask themselves what purpose it serves. That's why I want to explain why brown butter and miso work well in chocolate chip cookies.</p><p>The easiest way for me to do that is with a series of questions.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUhJnvRHsi9a0_y8Jl52hnnDnO3IDi2sE6SwhoJpkjcCnkhoJI0JMFLy3xzsdN2Sp-IM5xuHdYfSW9UcZCic_VcI36L2uq-JVeubaLR88gsmY_guW-kMOMMV565CjQ_-uiwJG-5UT8Iofdfm5SIjPIw7nSZERXMmKljJOq-cm1P-Ugr4cKb2Mr_nkGy8dG/s5472/1J9A1245.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUhJnvRHsi9a0_y8Jl52hnnDnO3IDi2sE6SwhoJpkjcCnkhoJI0JMFLy3xzsdN2Sp-IM5xuHdYfSW9UcZCic_VcI36L2uq-JVeubaLR88gsmY_guW-kMOMMV565CjQ_-uiwJG-5UT8Iofdfm5SIjPIw7nSZERXMmKljJOq-cm1P-Ugr4cKb2Mr_nkGy8dG/w426-h640/1J9A1245.jpg" width="426" /></a></div><br /><p><b>What is brown butter?</b></p><p>Brown butter is butter cooked past the melting point so the milk solids caramelize. This results in a toasty, nutty flavor. You can make brown butter by melting butter on the stove. The butter will sizzle, bubble, and foam, and then you'll see amber-colored flecks on the bottom. Brown butter has a subtle nutty, caramel flavor that works really well with brown sugar in cookies.</p><p><b>What is miso?</b></p><p>Miso is fermented soybean paste. That probably doesn't sound like an ingredient you want in chocolate chip cookies. But the nutty, salty flavor of white miso paste is subtle, and it perfectly balances the sweetness of chocolate chip cookies.</p><p><b>Can any butter become brown butter?</b></p><p>Technically, yes, but I do have some suggestions. First, use unsalted butter. I always use unsalted butter when I bake so I can adjust the salt levels separately. Different brands of butter contain different salt levels. Second, if you're taking the time to brown butter, it's probably one of the star ingredients in your recipe, so I recommend using a good quality butter. I always use <a href="https://challengedairy.com/butter" target="_blank">Challenge unsalted butter.</a> Challenge butter is made with 100% real pasteurized sweet cream. That’s it. Nothing artificial or synthetic. </p><p><b>Do I need to treat brown butter differently than regular butter?</b></p><p>Yes! I'm a proponent of weighing all ingredients for correct measurements, and this is especially true with brown butter. It's very important to weigh the butter AFTER browning because it loses water weight during the browning process. That's why you will notice that the initial weight of the butter in the recipe (310 grams) is different than the actual amount you will add to the dough (226 grams). You will probably have leftover brown butter. Lucky you! Spread it on toast or crackers for a delicious snack!</p><p><b>Can I use the brown butter while it's still melted?</b></p><p>No, I don't recommend it. When baking cookies, all butter, including brown butter, needs to be room temperature—not melted. That means you need to chill the brown butter until it is solid and then cream the butter with sugar. The sugar granules cut into the butter and create tiny air pockets to give it lift. If you don't do this, you'll end up with cookies that look like puddles. </p><p><b>What type of chocolate should I use?</b></p><p>I like to use a combination of chopped dark chocolate and mini semi-sweet chocolate chips. I think dark chocolate pairs better with miso than sweeter chocolates like milk chocolate. And chopped chocolate results in a more even distribution of chocolate throughout the cookie.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrk3P7784ds5f4TkAIi3okEIU8bKWgxhgBEQK20ZCPObiiYGL5GmZwuZFgkwmzdiH8FMub4OG7-g8l1W4S6KkUE-3UmesGriI6Axp7dpwezjXtLaz-fDwOAtzkJ1dE4AdVyfHqoRsi6QFfLrhzkJkim1YpFWplWDlsg_iIFXNlifdc65cPFWxiC4vixbAp/s5472/1J9A1271.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrk3P7784ds5f4TkAIi3okEIU8bKWgxhgBEQK20ZCPObiiYGL5GmZwuZFgkwmzdiH8FMub4OG7-g8l1W4S6KkUE-3UmesGriI6Axp7dpwezjXtLaz-fDwOAtzkJ1dE4AdVyfHqoRsi6QFfLrhzkJkim1YpFWplWDlsg_iIFXNlifdc65cPFWxiC4vixbAp/w426-h640/1J9A1271.jpg" width="426" /></a></div><br /><p><b><span style="font-size: x-large;">Brown butter miso chocolate chip cookies</span></b></p><p><b><span style="font-size: large;">Yield: Makes about 28 cookies</span></b></p><p><b><span style="font-size: large;">Time: About 2 hours</span></b></p><p><b><span style="font-size: medium;">Ingredients</span></b></p><p></p><ul style="text-align: left;"><li>1 cup + 6 Tablespoons (310 grams) Challenge unsalted butter</li><li>1 3/4 cup (375 grams) dark brown sugar</li><li>1/4 cup (50 grams) granulated sugar</li><li>3 Tablespoons (63 grams) white sweet miso paste</li><li>2 large eggs, room temperature</li><li>2 teaspoons vanilla extract</li><li>3 1/2 cups All Purpose flour (420 grams)</li><li>1 1/2 teaspoons baking soda</li><li>1/4 teaspoon kosher salt</li><li>1/2 cup (85 grams) dark chocolate, chopped</li><li>1/2 cup (85 grams) mini semi-sweet chocolate chips</li></ul><p></p><p><b><span style="font-size: medium;">Directions</span></b></p><p></p><ol style="text-align: left;"><li>Heat butter in stainless steel pot with high sides over medium-high heat. Stir frequently, at least every minute. Butter will sizzle and foam. Once milk solids look amber in color and smell nutty, remove pot from heat and pour butter into bowl. Refrigerate butter until it’s room temperature.</li><li>Measure out <b>1 cup brown butter (226 grams) </b>and place in mixing bowl. Add both sugars and miso to bowl.</li><li>Cream butter, sugars and miso on high speed until mixture is light and fluffy. </li><li>Turn mixer to low and add eggs one at a time. Mix in vanilla.</li><li>In separate bowl, combine flour, baking soda, and salt. Add flour mixture to butter mixture, and mix until almost combined. </li><li>Fold in chocolate, and mix until just combined.</li><li>Cover dough and refrigerate at least 1 hour or up to 24 hours.</li><li>When ready to bake cookies, preheat oven to 350 degrees Fahrenheit.</li><li>Measure out 50 grams dough (about 1/4 cup) and roll into ball. Place dough on greased baking sheet or baking sheet with silicone baking mat. </li><li>Bake for 11-12 minutes, rotating cookie sheet halfway through baking time.</li><li>Remove baking sheet from oven and cool for several minutes before moving to wire rack to cool completely.</li><li>Store cookies in airtight container for up to 5 days.</li></ol><p></p><p><br /></p><p><br /></p>Kylee Scaleshttp://www.blogger.com/profile/10793255792858379522noreply@blogger.com7tag:blogger.com,1999:blog-7744539213063052962.post-70124096413763172842023-05-04T22:15:00.003-04:002023-08-03T20:17:26.711-04:00Parmesan Asparagus Puff Pastry Tarts<p style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt_i-0aAK_Wh4dua83L8J80mnlpV4LJSo2SisgqJJQmCkrQUa7RdAdQe72SR98GFlRPjDZv8J-Q43EagNCtr5VvZtCj7iUE62dlwar4aGWVj-LAO__drvYcZJhyqBlNT3ra3LH8sslK2OwlP9nEWurMrlxd3KW1SQJwJZIcRT5_h18ycGnxd61C3oykg/s5472/1J9A1211.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt_i-0aAK_Wh4dua83L8J80mnlpV4LJSo2SisgqJJQmCkrQUa7RdAdQe72SR98GFlRPjDZv8J-Q43EagNCtr5VvZtCj7iUE62dlwar4aGWVj-LAO__drvYcZJhyqBlNT3ra3LH8sslK2OwlP9nEWurMrlxd3KW1SQJwJZIcRT5_h18ycGnxd61C3oykg/w426-h640/1J9A1211.jpg" width="426" /></a></p><p><i>This is a sponsored post by <a href="https://challengedairy.com/" target="_blank">Challenge Butter</a>, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible! </i></p><p>Puff pastry can really elevate any dish. It's light and flaky and bakes up golden brown. I've always loved its versatility. It's the star of multi-layer desserts like a French Napoleon. Or twist it with parmesan for simple and thoroughly delicious cheese straws. Recipe developer <a href="https://www.tiktok.com/@lilyghodrati?lang=en" target="_blank">Lily Ghodrati </a>recently posted a video on TikTok featuring honey, nectarines, and puff pastry. She baked the tarts with the puff pastry on top and flipped them over after baking, very much like what you would do with the classic French dessert tarte tatin. Her video went viral, garnering over 45 million views. It has since spurred many other creators to share savory and sweet puff pastry videos using the same method with the puff pastry on top. The benefit of baking with the puff pastry on top of the filling is that the puff pastry stays flaky and crisp without the filling making it soggy.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiInuPDFdjzrTNoNL9MfnUGr4wV7SlH-Q4eELJCc23mJpCq9ZWYtnmBysxIusQCP7qmaKfK9Vm-24w6UwCZ8UwPaf9OGqCCpSqTbXohZ2ctw4PVpU6YzegtowHLibD8Vya9Q7iHxXqmfIWM0FTL2ZziZTdFFxtO890YSSC2rZWKv8m-VPt5mVWNgIPSdg/s5472/1J9A1183.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiInuPDFdjzrTNoNL9MfnUGr4wV7SlH-Q4eELJCc23mJpCq9ZWYtnmBysxIusQCP7qmaKfK9Vm-24w6UwCZ8UwPaf9OGqCCpSqTbXohZ2ctw4PVpU6YzegtowHLibD8Vya9Q7iHxXqmfIWM0FTL2ZziZTdFFxtO890YSSC2rZWKv8m-VPt5mVWNgIPSdg/w426-h640/1J9A1183.jpg" width="426" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijNU3_enogV9kKo97zWyFjY_L8UeVDlpHnOh6Vml2UT8XGpGqegINo_EALT1yRsfYh8BNRwT44wmgCqWFY9pj2qzxnJTyrODcykv-x-PTTvld075L0QvS23DWKGYCbLmlRzI0if6xQKXLSzxZQlGxYBH2naUrICMaVi4-9_QKyJgUNV41yWG-UcrZMBw/s5472/1J9A1195.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijNU3_enogV9kKo97zWyFjY_L8UeVDlpHnOh6Vml2UT8XGpGqegINo_EALT1yRsfYh8BNRwT44wmgCqWFY9pj2qzxnJTyrODcykv-x-PTTvld075L0QvS23DWKGYCbLmlRzI0if6xQKXLSzxZQlGxYBH2naUrICMaVi4-9_QKyJgUNV41yWG-UcrZMBw/w426-h640/1J9A1195.jpg" width="426" /></a></div><p>I decided to hop on the upside down puff pastry train as well with parmesan asparagus tarts. I started with a layer of parmesan cheese, topped with asparagus and prosciutto, and then slathered in compound butter before finishing with a strip of puff pastry. When baked upside down, the parmesan forms a crispy crust. And the compound butter infuses everything while allowing the puff pastry to remain crispy. I used <a href="https://challengedairy.com/butter" target="_blank">Challenge Unsalted Butter</a> to make the compound butter. Challenge Unsalted Butter is 100% real cream butter—nothing artificial or synthetic.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfSSCC-lu1JpDuxfMnZ1NEBK7Xm4VSUCIgb7Y1_NwN3H7PmBFn3KL4H_eBfmZooQ105lLQIKmNzsg52Jos393qm3jOJJiUY6D_nQwof-EhL_DMfxvlMvJhi8NJjofiuAelcR_-QWgwg_W8rUlWthdi2OWGLguQtsK4cOPn1_QGOWwhBHgZJWbomhaymA/s4898/1J9A1228.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4898" data-original-width="3265" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfSSCC-lu1JpDuxfMnZ1NEBK7Xm4VSUCIgb7Y1_NwN3H7PmBFn3KL4H_eBfmZooQ105lLQIKmNzsg52Jos393qm3jOJJiUY6D_nQwof-EhL_DMfxvlMvJhi8NJjofiuAelcR_-QWgwg_W8rUlWthdi2OWGLguQtsK4cOPn1_QGOWwhBHgZJWbomhaymA/w426-h640/1J9A1228.jpg" width="426" /></a></div><p>There are a few things to keep in mind when working with puff pastry:</p><p></p><ul style="text-align: left;"><li>You can make your own puff pastry, but the only time I've done that is in culinary school. If you buy puff pastry, look for all butter dough. It makes a big difference.</li><li>Make sure the puff pastry is thawed, but it still needs to be cold. It shouldn't be room temperature. You want the buttery layers to remain separate. Work quickly once it is thawed.</li><li>Make clean cuts so you don't crush the layers, which would prevent it from puffing.</li></ul><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQFJhYfKGTWbH0uvAQgxzLq1rZH-LpJUN3XpZ2c0YxL6NFh0b8KtYrGQz9BpRUTbjpRT1Z4xA0E6dLzPlPscGJeONSiVIuPvVhPDOvvTrqb_wFaEJFD7M2NWz0-s8A-Sdp0qV19YSVUKTqKc5DK_H_0MaCiNG0yYuI4gd5kktgzy8m_pgtZZXa4I3HmA/s5472/1J9A1233.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQFJhYfKGTWbH0uvAQgxzLq1rZH-LpJUN3XpZ2c0YxL6NFh0b8KtYrGQz9BpRUTbjpRT1Z4xA0E6dLzPlPscGJeONSiVIuPvVhPDOvvTrqb_wFaEJFD7M2NWz0-s8A-Sdp0qV19YSVUKTqKc5DK_H_0MaCiNG0yYuI4gd5kktgzy8m_pgtZZXa4I3HmA/w426-h640/1J9A1233.jpg" width="426" /></a></div><p><b><span style="font-size: x-large;">Parmesan asparagus puff pastry tarts</span></b></p><p><b><span style="font-size: large;">Yield: Makes about 12 tarts</span></b></p><p><b><span style="font-size: large;">Time: About 30 minutes</span></b></p><p><b><span style="font-size: medium;">Ingredients</span></b></p><p><b>For the compound butter</b></p><p></p><ul style="text-align: left;"><li>1 stick of <a href="https://challengedairy.com/butter" target="_blank">Challenge unsalted butter</a>, room temperature</li><li>2 garlic cloves, minced</li><li>1 Tablespoon parsley, minced</li><li>1 Tablespoon chives, minced</li><li>1/2 teaspoon lemon zest</li><li>1/4 teaspoon kosher salt</li></ul><p></p><p><b>For the tarts</b></p><p></p><ul style="text-align: left;"><li>1 roll puff pastry, thawed but still cold</li><li>Parmesan cheese, grated (you’ll need about 1 cup)</li><li>12 asparagus spears, woody ends removed</li><li>About 3 slices prosciutto, cut in fourths</li><li>Egg wash (1 egg mixed with 1 Tablespoon water)</li></ul><p></p><p><b>Directions</b></p><p></p><ol style="text-align: left;"><li>Preheat oven to 425 degrees Fahrenheit. </li><li>Cut puff pastry into 12 equal pieces. Return to refrigerator.</li><li>Mix compound butter ingredients together. Set aside.</li><li>Prepare baking sheet with parchment paper. </li><li>Sprinkle parmesan cheese in strip about the length of an asparagus spear in one corner of parchment paper. </li><li>Place 1 asparagus spear on top of parmesan.</li><li>Place 1 piece prosciutto on top of asparagus.</li><li>Place about 1 Tablespoon compound butter over prosciutto.</li><li>Remove puff pastry from refrigerator and lay one strip over prosciutto. Brush with egg wash.</li><li>Bake for 12 - 15 minutes or until puff pastry is golden brown.</li><li>Remove from oven and flip each tart over before serving.</li></ol><p></p>Kylee Scaleshttp://www.blogger.com/profile/10793255792858379522noreply@blogger.com15tag:blogger.com,1999:blog-7744539213063052962.post-79370640633907841392023-04-20T21:51:00.001-04:002023-04-25T16:17:50.133-04:00Matcha Earth Day Cookies<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGGNFifoVFh0aT-oUPoyUuD9cRNZCi7RZ9dAsYsFEAXSGlE2uoS10DbiXKyhfT3eahdk8N_v8L_poWusZKHf8M5DjPJFp0nZFx94ESfa_g3HLjsGc2VF5V9q-RyzY6V_WwAjW-xNq5JhrQXwlUke8HJ8C9S3v5PVLeNJK-vA9ZsTeVh33oNPb0yDmWHg/s5472/1J9A0974.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGGNFifoVFh0aT-oUPoyUuD9cRNZCi7RZ9dAsYsFEAXSGlE2uoS10DbiXKyhfT3eahdk8N_v8L_poWusZKHf8M5DjPJFp0nZFx94ESfa_g3HLjsGc2VF5V9q-RyzY6V_WwAjW-xNq5JhrQXwlUke8HJ8C9S3v5PVLeNJK-vA9ZsTeVh33oNPb0yDmWHg/w426-h640/1J9A0974.jpg" width="426" /></a></div><p></p><p><i>This is a sponsored post by <a href="https://danishcreamery.com/products/european-style-butter/" target="_blank">Danish Creamery,</a> but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible! </i></p><p>Shortbread cookies are underrated. They have the perfect bite with just a slight crispness, and they fall right in the middle on the sweetness scale. They start with a very neutral base, which means they are a great canvas for creative designs. That's why I wanted to use shortbread as the base for these matcha Earth Day cookies.</p><p>I used <a href="https://a.co/d/1r5IaHX" target="_blank">culinary grade matcha powder</a> for a natural green dye to represent "land." Matcha tastes similar to green tea but a little more bitter and grassy.</p><p>Are you familiar with <a href="https://a.co/d/cAmYb5f" target="_blank">butterfly pea flowers</a>? They're used to make an herbal tea that is becoming very popular in coffee shops and bars because of its color and its color-changing properties when its pH level is altered. You can buy the flowers and steep the tea yourself or you can buy the powder. When I first envisioned blue and green Earth cookies, I knew the powder would make a beautiful natural blue dye to represent the "ocean." The flavor is a little floral and sweet, similar to chamomile. In this recipe, I recommend powder over buying and grinding the flowers because the color looks a lot better. Plus, it's easier to work with.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLOLQay3vp_N_4DteYHrJEkMwHy7NJwhjBXAR-zd6Ff-C31_5YL40nKD1RZWNJBarvSrNOp2WT3biqHC5XEpWhv8WLYRpn_lrx2-Wf-iC8MYQ8eoWTJG1Qsqa6rDwyMu8BbX-2N-IcEudARHUDPKnsB6NQZaovOAqN9E-69V7gua1smy1UQRwnGmzsAA/s5220/1J9A0957.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5220" data-original-width="3480" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLOLQay3vp_N_4DteYHrJEkMwHy7NJwhjBXAR-zd6Ff-C31_5YL40nKD1RZWNJBarvSrNOp2WT3biqHC5XEpWhv8WLYRpn_lrx2-Wf-iC8MYQ8eoWTJG1Qsqa6rDwyMu8BbX-2N-IcEudARHUDPKnsB6NQZaovOAqN9E-69V7gua1smy1UQRwnGmzsAA/w426-h640/1J9A0957.jpg" width="426" /></a></div><br /><p>We really want the butter flavor to stand out in shortbread cookies. That's why it's important to use European butter if possible. European butter is significantly richer in flavor because of its higher butterfat percentage. I use <a href="https://danishcreamery.com/products/european-style-butter/" target="_blank">Danish Creamery Sea Salted European Style Butter</a>. American butter is 80% butterfat. Most European butter sold in the United States contains 82% butterfat. But the butterfat content of Danish Creamery European Style Butter is 85%! It may not seem like a big deal, but those few percentage points make a big difference when you taste it.</p><p>One more thing--these are "slice and bake" cookies, which means I formed the dough into a log, rolled it up, and then sliced it after refrigeration. The way I created the Earth-like pattern is by alternating pieces of green and blue cookie dough when forming the log. Before slicing the cookies, I rolled the log in decorator's sugar to give the cookies some texture. I liked it better when the cookies had a little crunch, but it isn't necessary.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkJk0XWkWoe-Uegy8iGktbsowfjIntoxLpmiLyljh0ADkjrxa0NHuEYWRNxmUFIkX_rN_zRHBTzWeYW3Hn4fUH6AYT1nDscsVoSot6bIZmZBrwYElRkMJxTzb0_CCDNR7kvelj9lYXEse_sSgbOgpRrGHvquwASCQb-rqL61J30ETAiFKW-LuaVLFcTw/s5472/1J9A0972.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5472" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkJk0XWkWoe-Uegy8iGktbsowfjIntoxLpmiLyljh0ADkjrxa0NHuEYWRNxmUFIkX_rN_zRHBTzWeYW3Hn4fUH6AYT1nDscsVoSot6bIZmZBrwYElRkMJxTzb0_CCDNR7kvelj9lYXEse_sSgbOgpRrGHvquwASCQb-rqL61J30ETAiFKW-LuaVLFcTw/w426-h640/1J9A0972.jpg" width="426" /></a></div><br /><p><b><span style="font-size: x-large;">Matcha Earth Day Cookies</span></b></p><p><b><span style="font-size: large;">Yield: Makes about 20 cookies</span></b></p><p><b><span style="font-size: large;">Time: About 1 hour</span></b></p><p><b><span style="font-size: medium;">Ingredients</span></b></p><p></p><ul style="text-align: left;"><li>1 cup (2 sticks) <a href="https://danishcreamery.com/products/" target="_blank">Danish Creamery Sea Salted European Style Butter</a></li><li>90 grams (3/4 cup) powdered sugar</li><li>1 teaspoon vanilla extract</li><li>240 grams (2 cups) all purpose flour</li><li>1 teaspoon culinary grade matcha powder</li><li>1 teaspoon butterfly pea powder</li><li>Optional: Decorator's sugar</li></ul><p></p><p><b><span style="font-size: medium;">Directions</span></b></p><p></p><ol style="text-align: left;"><li>Preheat oven to 325 degrees Fahrenheit. Prepare baking sheet with silicone mat or nonstick spray.</li><li>Beat butter at medium speed until light and fluffy. Add sugar and vanilla extract and beat until well incorporated.</li><li>Add flour and beat until stiff dough forms.</li><li>Divide dough in half. Add matcha powder to one of the halves and mix in powder until dough is uniformly green. Add butterfly pea powder to the other half and repeat until dough is uniformly blue.</li><li>Spread out sheet of plastic wrap. Form 2 1/2 inch diameter log by alternating pieces of green and blue dough on plastic wrap. Roll log in decorator's sugar if desired.</li><li>Wrap dough tightly in plastic wrap and place in refrigerator. Chill for 1 hour.</li><li>Remove dough from refrigerator and slice into 1/2-inch thick rounds. Place on baking sheet and bake 15 minutes or until bottoms just start to turn golden brown.</li><li>Remove from oven and cool before serving.</li></ol><p></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p>Kylee Scaleshttp://www.blogger.com/profile/10793255792858379522noreply@blogger.com26