Peanut Butter Oatmeal Chocolate Chip Cookies

These days, it seems like more and more people have food sensitivities and allergies (including myself). In truth, I often don’t eat many of the decadent sweets that I make – I’m sensitive to gluten and dairy (though, I often through caution to the wind, and enjoy small bites – which sometimes works out just fine, other times, not so much!). I’m starting to delve into the world of gluten-free baking, filled with a wide variety of alternative flours. The sheer number of flours alone in many gluten-free recipes can be seriously overwhelming, and I’m also very happy to find tummy-friendly recipes that I can make with what I already have in my pantry. And these cookies are seriously simple, and really, really delicious! They’re soft, super peanut buttery, and filled with texture from the oats, peanuts, and chocolate chips. I promise that you won’t miss the butter and flour one bit.

One note on the dough – it’ll seem seriously oily, particularly when you’re shaping the cookies. Don’t worry; it’ll all come together in the end!

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Cream Scones

I'll admit it - I'm not a "vanilla" person. I'm the one who needs a million toppings on my ice cream. I yearn for lots of texture and crunch, and interesting flavor combinations. Given the choice, I'd take chocolate (or caramel, or berry-filled, or dressed to the nines) any day.

But sometimes, I think it's really important to enjoy something plain old "vanilla". Really, truly, enjoy it. Get back to the roots of your confection, to remember how incredible it can be all on its own, without an excessive amount of chocolate, being drenched with some succulent sauce, or studded with this and that. I refuse to say "plain", because "vanilla" should be anything but plain. Personally, I think "vanilla" is the hardest thing to do well - it needs to be exceptionally well executed in order for whatever you make to get rave reviews. So yeah, "vanilla" is a challenge.

I've been on a scone kick lately (but really, what "kick" am I not on, let's be honest). And while the scones I've been making are good, they haven't been GREAT, and we all know that perfection is the name of my game. I've tried leaving chunks of butter, grating the butter, refrigerating all ingredients, refrigerating the scones overnight, etc - and there's always been a little something not quite right. So, I decided to go "vanilla", and go back to square one. No chocolate, no strawberries, no glaze, no nothing. The simplest ingredients, only - butter, flour, salt, leaveners, cream, and creme fraiche. Cream scones.

Friends, these cream scones are really out of this world. Not plain in the least, and they fly directly in the face of dry, dense, overly-sweet, brick-like scones. They are high rising, impossibly light, and quite literally melt in your mouth delicious (really). The simple addition of coarse sanding sugar is the perfect adornment, that adds a slight crunch and a hint of extra sweetness.

Vanilla (and scone!) perfection.

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Savory Sunday: Asian Chicken and Cabbage Salad

Whenever I buy a head of cabbage, it seems to last FOREVER. Seriously, it's like the vegetable that just keeps on going! I remember one particular occasion last summer - I wanted to bring cole slaw to a party, and bought both red and green cabbages. Four batches of cole slaw later ... we were cabbaged out.

This salad though, is definitely going into the regular rotation this summer (and, I'll buy cabbages just to make it)! It's packed with produce and protein - not to mention tons of fresh flavor. Perfect for a light but filling meal. I used a rotisserie chicken, but feel free to use whatever protein you like - sliced pork or shrimp, or maybe even edamame, would be delicious too.

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Cinnamon Rolls with Vanilla Cream Cheese Icing

My friend Laura took a bite of one of these cinnamon rolls, and declared that this recipe alone could put Cinnabon out of business!

You're pretty much guaranteed to make some new friends with these poufy, soft, sweet rolls. They're filled with just the right amount of butter and cinnamon-sugar, baked to perfection, and slathered with slightly tangy vanilla cream cheese icing. Cinnamon roll perfection, as far as I'm concerned!

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Lemon Curd

I am in love with this lemon curd. Super lemony (obviously), perfectly creamy, silky, and smooth. It has great body and texture, is light but rich, and not too sweet. I'd be lying if I told that I didn't eat a giant spoonful of the stuff as soon as I made my latest batch!

I use a lot of egg whites for baking (and for omelette-making), which means that I'm often left with many leftover egg yolks. I hate seeing things go to waste, and I try hard to create something out of everything. The perfect remedy for lonely egg yolks? Lemon curd! If you've never had lemon curd before - please, please make this. It'll change your life. Though the name leaves something to be desired ("curd" isn't my favorite word), this creamy, bright, custard-like treat is absolutely delicious. It is wonderful as cake or tart filling, the perfect match for cream scones, or simply stunning when eaten straight off of a spoon. Not like I'd know from personal experience or anything!

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Savory Sunday: Roasted Eggplant & Herb Salad Sandwiches

First off - happy, happy Mother's Day to all the mamas out there! We love you!

Love really big, bright flavor? Then this amazing veggie-loaded sandwich is for you!

Salty feta and oil-cured olives are balanced perfectly by a bright, fresh herb salad and vinegary pickled beets and capers.  Roasted eggplant adds some heartiness, and a smear of garlic mayo gives this sandwich an extra burst of flavor that really sets it apart. To really bring this sandwich to the next level, make your own focaccia bread. Keep the focaccia toppings simple - I opted for sea salt and fresh rosemary - no need to compete with the full-flavored fillings.

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Croissants

Ahhhhhh croissants. Those delightfully buttery, flaky, golden brown pastries that when done right, are pure bliss. They should be light as a feather, shatter as you take your first bite, and be bursting with flavor. Too often, purchased croissants are too doughy, not flaky, and well, maybe even stale after sitting out for a long time. So, why not give them a go them at home?

 The process of making croissants is methodical, and requires some patience.  You must start these croissants about 2 days before you want to bake them (the process that works well for me is about 36 hours; see timeline in post). Yes, this may seem like a long time, but trust me, it's worth it. The dough requires resting time in the refrigerator not only to strengthen, but also to gain enormous amounts of flavor.

As my friends and family will tell you, I like to hammer on a small number of recipes until I get things juuuuuuuust right. And these croissants are no exception. I've been trying to make at least one laminated dough treat per week; usually my bake day is Monday morning (my lucky, lucky coworkers!). I've figured out a dough schedule that works really well for me, and allows me to have plenty of time on to do Sunday things (this schedule works well for me during the week, too, with the timeline shifted up a few hours):

• Saturday night: mix dough, usually around 8:00pm (no more than 12 hours before I plan to get up and laminate the dough Sunday)
• Sunday morning: Plasticize Butter & Roll I around 8am; Roll II around10:00am
• Sunday evening: Roll II & Shape around 7:00pm; Proof until about 10:00pm (time depends on how warm/cool our house is)
• Monday morning: Bake!

A few things to keep in mind:

• The goal when making laminated dough is to create many, many distinct butter and dough layers.  See that lovely honeycomb looking structure above? That's what a cross-section of a croissant should look like. When placed in the oven, the water in the butter evaporates, creating steam that forces the layer to puff - into a flaky croissant! It's very important that your dough and butter block be of the same consistency, and that you press down firmly onto your dough with your rolling pin before actually rolling it out, to help maintain the layering. If during the process of rolling out your dough, you notice many large chunks of butter throughout your dough, your butter was likely too cold, and shattered. If your croissant bakes up dense and not very flaky, your butter may have been too warm and melded into the dough, or, you may have squashed your layers otherwise during rolling.
  
• When rolling/shaping your dough, try to keep your edges as square as possible. It'll make your layers nice and even, and it'll be much easier to fold and manipulate your dough.
• Have fun! Even if it takes you a few attempts to get the results you're after (it took me a few tries, too), it's pretty much guaranteed that every attempt will be delicious! The ingredients here aren't complicated; it's the technique that takes some time to hone.

I've included almost step-by-step photos below (two rolling steps are written in text, but just about everything else should be represented by a picture); really the only thing missing from Flour. I hope that you enjoy making (and eating!) these as much as I do!

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Savory Sunday: Crab Salad on Croissants

Recently, I was invited to join the Sandwich Club at work - a group of 10 foodie sandwich enthusiasts, who get together every Monday to enjoy gourmet sandwiches. During every 10-week period, each person signs up to bring sandwiches twice - so we all get to try two sandwiches every week.

Crab salad on homemade croissants was my first sandwich contribution, and I must say they were seriously delicious (recipe/tutorial here). A buttery, flaky croissant is the perfect vehicle for super fresh crab salad, filled with herbs and bright flavors. I love the slight crunch that the cucumber adds, and the poppy seeds are an unexpectedly delicious addition. Start by adding the smaller amount of herbs, and adjust according to your taste (I tend to like a lot of fresh herbs). I hope that you enjoy these sandwiches as much as we did!

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Sourdough Honey Wheat Hamburger Buns

I've been known to eat many a burger bunless - most of the commercially produced buns just don't seem worth it to me (I'd rather eat dessert!). Most of the time, if I'm going to indulge, whatever I'm eating better be really awesome. These homemade sourdough honey wheat buns are amazing, and are a healthy, fiber-filled compliment to any burger. The butter and honey keep the crumb soft, and the fact that they're 100% whole wheat ensures that the buns are sturdy enough to hold up to even the juiciest burger. Not to mention that they're much more flavorful than anything you'll find in the grocery store.

A few notes here:

• This recipe will make 9 or 10 regular size burger buns, but you can easily make different sized buns if you like. For sliders, I'd probably divide the dough into 18-20 pieces.
• In the instructions below, you'll see one of my favorite steaming methods, but feel free to use another method if you like. 
• I topped my buns with wheat bran and sesame seeds - feel free to get creative here! Love sunflower seeds? Go for it! "Everything" topping - poppy seeds, sesame seeds, coarse salt, dried garlic, and dried onion? Yes, please!

Need some great burger ideas? Check out my Guacamole Burgers, and Spanakopita Turkey Burgers.

Please check out Tartine Bread Experiment or the Wild Yeast Blog for more information on building/maintaining a sourdough starter, folds/turns, etc.

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DIY Kitchen Staples: Crème Fraîche

I think fermentation is pretty darn cool. The fact that you can combine simple ingredients, and some time later be rewarded with delicious results never ceases to fascinate me. Flour + water = amazing sourdough bread leavner? Awesome. Sweet brewed tea + a SCOBY = kombucha? Delicious. Heavy cream + buttermilk = crème fraîche that you'd normally pay big bucks for at the grocery store? Amazing!

I love baking with crème fraîche, and had no idea just how easy it is to make at home until recently. You simply combine heavy cream and buttermilk, and let it sit out at room temperature until thick and creamy. That's all she wrote, folks. Please use pasteurized heavy cream for this recipe - not ultra pasteurized or sterilized - and make sure that the heavy cream doesn't have additives.

Know what else is super cool? Once you've made your first batch, you can keep on making more crème fraîche, without buttermilk. I usually add about 2 tablespoons crème fraîche to 1 cup heavy cream, stir, and again, let sit for 12-24 hours until thick. And, what could be better than an endless supply of wonderful crème fraîche??

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Savory Sunday: Spanakopita Turkey Burgers

Jeff and I love, love these burgers, and speaking for myself, this just might be my favorite turkey burger. They are super juicy, and absolutely packed full of flavor. Feel free to experiment with toppings and condiments - we usually enjoy ours with some thinly sliced red onion, ketchup and mustard - but they are also delicious with tzatziki sauce.

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Vanilla-Cinnamon Granola with Pecans & Cherries

Here is another of my favorite base granola recipes, this time, sweetened with honey.  You might look at this recipe and be like, dry milk powder? Really? And believe me, I was initially a bit skeptical too. Turns out that it adds quite a bit of flavor to the granola, and acts as a binder in the recipe, so you end up with giant granola clusters (or, whatever size clusters make you happy).  I love the pecan-cherry combination, but feel free to use any dried fruit that you like!

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Peanut Butter Swirl Brownies

This past week was tragic and absolutely surreal here in Boston. From the horrific events that took place on Marathon Monday (read about my experience as a spectator, and Jeff's as a runner) to the intense manhunt on Friday, and all of the sadness and anticipation in between - it was a week truly like none other. We are the lucky ones, who were able to leave the marathon finish line physically unscathed. Our thoughts are constantly with those who weren't so lucky - those who lost their lives, or were severely injured. With the families that need to press on without a loved one. If you are so inclined, please consider making a donation to The One Fund, or to the recovery funds of the severely injured.

We are doing our best to "get back to normal", and we're looking forward to a far less exhausting week.  And fortunately, this also means - back to baking :) And what better to soothe your soul than the best brownies, ever?

In my personal opinion, chocolate and peanut butter is a match made in heaven. Seriously. I'm pretty sure that I could live on just that combination alone! This delightful marriage of flavors is highlighted perfectly in these truly decadent brownies.

These brownies bake up nice and thick, are perfectly moist and chewy - not too cakey, not too fudgy - and are filled with chocolate and peanut butter goodness. The swirl looks gorgeous too - I think anything swirled gets extra ooohs and ahhs. Another plus - the brownie base and filling are super easy to prepare (you probably already have all of these ingredients, too!), and require only a few bowls.

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Savory Sunday: Spinach, Prosciutto, Pear Pizza on Honey Whole Wheat Crust

I just love the bright, fresh flavors in this pizza. A hearty, whole wheat crust, topped with creamy goat cheese, is the perfect platform for spinach, lightly dressed with lemon, fresh thyme, olive oil, and black pepper, succulent, sweet pears, and salty prosciutto. The crust takes just over an hour to make, and it's pretty flavorful for a crust that comes together so quickly. It's a fairly bready, substantial crust, that turns this pizza into a meal, without it being a heavy, cheesy pizza affair.

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My Favorite Chocolate Chip Cookies

Sometimes, you just need a cookie. A classic chocolate chip cookie, to be precise, that's perfect in every way. Caramelized, crisp edges give way to a soft, chewy, flavorful middle, that's filled with chocolate chips. Oh, and a touch of divine sea salt in most bites. Total cookie bliss.

Saturday afternoon, my dad called me to chat. We talked for a while about our respective weeks, and made some plans for Sunday. The end of our conversation went a little something like this..."Hey, would you mind making me some cookies?" "What kind?" I reply. "Chocolate chip, of course!" "You got it, padre." And the next day, I set out to make the very best chocolate chip cookies.

This is my absolute favorite chocolate chip cookie recipe, and is everything that I described above. Now, you can bake these cookies up right after mixing, but the dough really benefits from sitting in the fridge for up to 72 hours before baking - the flavor intensifies, and really elevates this cookie above the rest. I know it's hard to imagine waiting a day or more, when what you really want is a cookie right NOW, but...whip up a batch, and put some unbaked dough in the freezer. You'll be fully prepared for your next cookie craving!

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Sourdough Whole Wheat English Muffins

I get a lot of satisfaction from making things at home that you'd generally just buy at the store. For instance, these sourdough whole wheat English muffins. I grew up eating plenty of Thomas' English muffins, and sure, they're good, but they don't stand a chance next to this homemade version!

These English muffins are filled with nooks and crannies, have tons of flavor, and make the best breakfast sandwiches. They're on the hearty side, as they're about 30% whole wheat. Please check out Tartine Bread Experiment or the Wild Yeast Blog for more information on building/maintaining a sourdough starter.

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Savory Sunday: Turkey Chili with Hominy

Well spring has sprung here in Boston, but ... it's still pretty chilly. If it's still a little colder than you'd like wherever you are, this turkey chili will certainly warm you up! This is a variation on a recipe that Jeff's former roommate used to make back when they lived in Santa Monica, CA. It's an easy, hearty chili, that's full of flavor. For those who have never had hominy, this chili is sure to make you a fan.

Roasting peppers is super easy, and is a great way to add some smoky flavor to your dishes. If you have a gas range, you can roast the peppers directly over an open flame; alternatively, roast the peppers under the broiler, until they are blistered and blackened all over. Immediately place the peppers in a plastic bag, and seal. When the peppers are cool enough to handle, remove from the bag, and peel off the skin - it should be very easy to remove. And there you have it - roasted peppers!

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Chocolate Ripple Coffee Cake

This is one seriously impressive coffee cake. It bakes up super tall, the streusel topping is gorgeous, and cut slices reveal a cinnamon-chocolate-pecan swirl that runs throughout the ultra-moist, buttery cake. Is your mouth watering yet??

There are quite a few steps here, but this cake is honestly very easy to put together. I baked one up this past weekend for Easter brunch, and it was a big hit - I hope you enjoy it as much as my family did!

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Savory Sunday: Guacamole Burgers

I love a great burger, and I have to say - I'm pretty picky about my meat. Quality matters a lot to me, and whenever possible, I like to know that the meat I'm eating is sourced locally, and that the animals were treated well. I had planned on making these burgers earlier in the week, but the avocados were rock hard at the grocery store, so alas, I had to wait. And, I'm sure glad I was forced to wait, because it gave me the opportunity to stop by the butcher shop that I had just learned about, that's only half a mile away from my house. The place is immaculate, and features local, pastured raised meat. I think I've found my butcher!

If you love guacamole, you'll adore these burgers. I like to season my burgers simply - either using Montreal Steak Seasoning, or just kosher salt and freshly ground pepper - and then add lots of toppings. Guacamole can be customized to your tastes; the ingredients listed below will show you what I was in the mood for, but avocado, lime juice, and salt & pepper alone is delicious. And depending on how much guacamole you like on your burgers, you just might end up with some leftover to enjoy with your favorite tortilla chips.

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Chocolate Babka with Cinnamon Streusel

If you're looking for that special something to impress your friends or family (perhaps for Easter brunch?), this, my friends, is it. Decadent brioche-like dough is loaded to the brim with chocolate and cinnamon, twisted, and then topped with a delicious cinnamon streusel.

I'll admit - this recipe is a bit over the top, with over four sticks of butter, a whopping 36 ounces of chocolate, and you'll need to commit to fairly intensive process to pull these gorgeous loaves out of the oven. But I assure, you, it's well worth it. I'll also note that I like a lot of streusel topping; feel free to halve if you prefer less.

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