What's Baking: Flourless Peanut Butter Cookies


Our lake cottage is officially empty (and almost completely clean) and we just installed our kitchen appliances at our new home this past weekend. However, what with endless trips back and forth between our new and old homes, not much cooking took place this weekend. (Though I did make good use of my electric skillet with batches of Swedish pancakes on Saturday and French toast yesterday -- gotta carbo-load for all that moving!)

Before we completely moved out of our old house, I made one last batch of cookies in my curmudgeonly Hotpoint oven (which I will not miss one iota, given its penchant to drop or increase 25 degrees in temperature at random while I am baking things).

This particular batch of cookies is rather special, as they were made as part of OXO's Bake a Difference campaign. For this post about the campaign, OXO will donate $100 to Cookies for Kids' Cancer. This non-profit organization is dedicated to raising funds for pediatric cancer research. The organization was founded in 2008 by two OXO employees who were inspired by their son Liam's battle with cancer.

OXO has been involved with Cookies for Kids' Cancer since its inception and remains dedicated to the cause. To this end, keep your eyes peeled for OXO products with this label:


For every stickered item sold, OXO will donate 25 cents in support of pediatric cancer research as part of its $100,000 pledge to Cookies for Kids' Cancer.


When choosing what kind of cookies to bake, I found that I was limited in both ingredients and cooking utensils. To make things easy on myself, I opted to make a simple flourless (aka, gluten-free) peanut butter cookie. The simplicity of this recipe meant that I only needed one bowl and one spoon to put it together. These cookies are particularly tasty after a long day of schlepping boxes from one place to another, and I think they taste even better the day after they are made -- that is, if you can hang on to them that long without eating them all!

Flourless Peanut Butter Cookies (printer-friendly version)
makes 12-16 cookies, depending on size

1 cup all-natural smooth peanut butter
1/2 cup granulated sugar
1/2 cup light brown sugar
1 egg
1 teaspoon vanilla extract
1 teaspoon baking soda
white sanding sugar (or turbinado sugar)

1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a silpat and set aside.
2. In a large bowl, stir together the peanut butter and sugars until creamy and smooth. Stir in the egg. Then stir in the vanilla extract and baking soda. (An electric mixer would make this process much quicker; alas, my beloved KitchenAid mixer had already made its way to our new home when I baked these cookies; using your hand/arm power works just as well.)
3. Use a large spoon and/or your hands to roll the dough into walnut- or ping-pong-sized balls. Place the dough balls on the baking sheet about 2 inches apart. Use a fork to press hatch marks (vertically then horizontally to create a tic-tac-toe-like pattern) onto each ball, slightly flattening the cookie. Sprinkle sanding or turbinado sugar over each cookie.
4. Bake the cookies in the oven for 10-12 minutes, or until lightly browned. Remove from the oven and let the cookies cool on the baking sheet for 2 minutes, then transfer the cookies to a wire rack to cool completely. Store the cookies in an airtight container if you manage to not eat them all in one sitting. :)

Note: I was not compensated to write this post. OXO provided me with a set of cookie baking tools and will be making a donation to Cookies for Kids’ Cancer for this post.
SHARE:

What We're Doing: Moving


Two weeks ago we closed on our first house. (Goodbye rent, hello mortgage!) Two weeks later and we've nearly moved all our stuff from our lakeside cottage into our new home just a few miles down the road. Long story short, we've spent most evenings this week schlepping boxes and furniture from one home to the other, and rather than take the time to cook up a meal, we've eaten out most nights. (Not to mention that both our kitchens are currently in shambles!) On the positive side, I finally got a chance to try the local Mexican restaurant -- and I was happy to discover that it was actually pretty good. A ginormous margarita didn't hurt, either. (Maybe after our move is complete D and I will have to go back and split the 40 oz (!!) version.) Anyway, just wanted to pop in to say "hello!" and apologize for the light posting this week. Hopefully we'll get our kitchen set up this weekend so I can cook up some new recipes to share next week. Happy weekend! 
SHARE:

What's For Dinner: Margherita Pizza with a Cauliflower Crust


I really don't like cauliflower. I think it's a waste of space on a raw veggie tray (though if it's the only option, I will slather it in veggie dip and eat it. I mean, I don't want to starve or anything). And cooked cauliflower? That is not a good smell. However, I put my hatred aside for a quick minute the other day when I finally decided to give cauliflower pizza crust a whirl. I've seen this gluten-free option all across the blog world, so figured I might as well jump on the bandwagon (four years later) to see what all the fuss is about.

Well, in our household, the cauliflower pizza crust earned a definite "meh"rating. D was not a fan, while I tolerated it (enough to finish off the leftovers the next day). Obviously, it tastes nothing like your typical flourlicious pizza crust, but it didn't taste particularly cauliflower-y, either. If anything, it reminded me of the time I made a polenta pizza crust a few years back, if only by its mushy texture (wow, I'm really selling this, aren't I?) alone. The best part of this pizza for me was the made-from-scratch margherita sauce and of course generous amounts of mozzarella cheese. I think I would for sure re-make this pizza sauce. The crust? The jury's still out on that one. Maybe if someone gifted me with a head of cauliflower. But given that such a scenario is highly unlikely, I think it'll be a while before I give this option a whirl again.

Margherita Pizza with a Cauliflower Crust (printer-friendly version)
makes 8 slices

For the crust: (adapted from this Tasty Kitchen recipe)
1 head cauliflower, rinsed, dried, and chopped into florets
1/2 cup Parmesan cheese
1/4 teaspoon kosher salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/8 teaspoon herbes de Provence
1 egg

For the margherita sauce: (adapted from this Splendid Table recipe)
1 tablespoon extra-virgin olive oil
1/2 medium onion, minced
1 large clove garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
1 can whole peeled tomatoes
pinch salt
pinch freshly ground pepper

Pizza toppings:
1/3 cup packed fresh basil leaves, rinsed and dried
3 ounces fresh mozzarella (in liquid), thinly sliced
2 to 3 tablespoons extra-virgin olive oil
freshly ground black pepper and salt

1. Preheat the oven to 450 degrees.
2. Add the olive oil to a medium-size sauce pot and heat over medium-high heat. Add in the onion and saute until golden brown, about 5-7 minutes. Stir in the garlic, dried oregano, and dried parsley and saute until fragrant, about 30 seconds. Carefully stir in the peeled tomatoes and crush them with a wooden spoon. Bring the mixture to a boil and cook, while stirring, for 5 minutes, or until thickened. Once thickened, remove from the heat and set aside.
3. Add the chopped cauliflower florets to the bowl of a food processor. Pulse until the cauliflower turns into powdery granules.
4. Place the powdered cauliflower into a microwave-safe bowl, cover, and cook for 4 minutes. Pour the cauliflower out onto a tea towel and let cool for a few minutes. Once cooled to the touch, carefully wrap the towel around the cauliflower and wring over a sink to remove the excess liquid.
5. Transfer the cauliflower into a large bowl. Stir in the Parmesan, salt, dried basil, dried oregano, garlic powder, herbes de Provence, and egg. Stir to combine.
6. Dump the dough mixture out onto a lightly-oiled sheet of parchment paper. Use your fingers to pat the "dough" into a circle, about 10-12 inches in width.
7. Transfer the parchment paper (and crust, obviously!) into the preheated oven. Bake until golden brown, about 12-15 minutes. Remove from the oven.
8. Top the baked crust with the margherita sauce and your favorite toppings -- I used slices of fresh mozzarella and fresh basil leaves drizzled with olive oil and topped with a dash of freshly ground black pepper.
9. Place the pizza back into the oven and bake until the cheese is melted and bubbly, 5-10 minutes. Let cool for a few minutes before slicing and serving.

SHARE:

What's On the Side: Maple-Bourbon Glazed Carrots


I bought the most beautiful bunch of carrots last weekend at the Wausau farmers market. My go-to vendor of late has been Stoney Acres Farm, and their produce never fails to impress me. For a measly $3, I came home with a ginormous bunch of carrots and I immediately set to work trying to decide how to use them up. For one easy option, I made a side of maple-bourbon glazed carrots to go with our dinner one night. I worked from a maple-glazed carrots recipe that I figured could use a little more oomph, so I of course added just a dash of Bourbon. (Because maple and Bourbon flavors go hand-in-hand, am I right?!) These carrots are fork tender, full of flavor, and the perfect complement to a autumnal meal. (I'm thinking roasted pork, venison, or roasted chicken would all be ideal accompanying entrees for the next time I make this.)


Maple-Bourbon Glazed Carrots (printer-friendly version)
makes 4-6 servings

4 cups sliced (on the diagonal) carrots
3 tablespoons pure maple syrup
1 tablespoon Bourbon
1 tablespoon unsalted butter
1/4 teaspoon sea salt flakes
1/4 teaspoon ground black pepper
1/3 cup water

1. Add all of the ingredients to a large skillet. Bring the mixture to a boil over medium-high heat.
2. Reduce the heat and simmer, partially covering the skillet with a lid. Continue to simmer until the carrots are tender and the liquid has thickened to a glaze, about 15-20 minutes. If carrots have tenderized and the liquid has not thickened, remove the lid completely and increase the heat to medium-high until a glaze forms. Serve immediately.

 (adapted from this Real Simple recipe)
SHARE:

What's On the Side: Buttermilk Mashed Potatoes


I really love mashed potatoes. (Earth-shattering news, I know.) Quite possibly, they are my favorite part of Thanksgiving dinner and the main reason why I like a roasted chicken dinner -- I'll take any excuse to make up a batch of mashed potatoes as a side. My Dad makes the perfect mashed potatoes -- creamy, buttery, and not mashed too much. Of course, making really good mashed potatoes requires a generous amount of milk and butter, so as much as I'd like to eat them all the time, it typically takes a special occasion (or truly tasty main dish) for me to whip up a batch on the side.

Rather than try to match my Dad's mashed potato-making skills, I decided to try out a new recipe. As luck would have it, I had some buttermilk in the fridge, so I used my Internet-searching skills (highly-honed!) to find a buttermilk mashed potato recipe. As is often the case, Ina Garten (aka the Barefoot Contessa) came to my recipe rescue. I basically halved her original recipe, since I didn't need to make a mountain of mashed potatoes for D and myself. These mashed potatoes are super-delicious. The buttermilk adds an unexpected tang to the potatoes, and the butter and milk add plenty of creaminess as well. I would definitely use this recipe again -- next time I think I'd stir in some chopped roasted garlic and fresh herbs, such as thyme, chives, or rosemary at the end. Yum!

Buttermilk Mashed Potatoes (printer-friendly version)
makes four servings

kosher salt
1 pound Yukon gold potatoes, cubed [peeling is optional; I prefer to leave the skin on]
3 tablespoons unsalted butter
1/4 cup organic skim milk
1/2 cup low-fat buttermilk
freshly ground black pepper
coarse sea salt

1. Bring a large pot of salted water to a boil. Add in the cubed potatoes and bring the water back to a boil. Then reduce the heat and simmer uncovered for 10-15 minutes, or until the potatoes are fork-tender. Drain the potatoes and place them back in the pot.
2. Add the butter and milk to the pot with the potatoes. Use a masher to roughly mash the potatoes. (I prefer chunky mashed potatoes; if you prefer them to have a smoother texture, you could use a hand mixer to whip the potatoes.) Stir in the buttermilk with a rubber spatula or wooden spoon. Season to taste with salt and pepper.

 (adapted from this Ina Garten recipe)
SHARE:

What's Baking: Zucchini Bread


We've reached that time of year when many people find themselves up to their ears in zucchini. I've been seeking the stuff out at our local farmers markets -- as I am a total sucker for zucchini bread. (I suppose you could eat the vegetable straight, but in my book, anything's better when it's wrapped in a sweet robe of carbohydrates...). This past week I picked up a ginormous specimen from the boys at Stoney Acres Farm, and immediately made plans to make a loaf or two of zucchini bread. We're in the midst of a move, so with my cookbooks and recipe box already boxed up, I took to the Internet to find the perfect recipe. I started with my go-to-website, Smitten Kitchen, and Deb's recipe (linked below) looked like a great starting point. Zucchini bread recipes typically use a lot of oil and sugar; I subbed out half the oil with nonfat Greek yogurt and decreased the sugar to just one cup. I also decreased the number of eggs from three to two; I don't think the resulting bread loaves suffered at all from any of these changes.

This zucchini bread is delicious -- the combination of cinnamon, nutmeg, and ginger adds depth to the bread's flavor and the generous amount of vanilla (relatively speaking) helps to add a bit of sweetness as well. If you find the bread to be slightly dry just after baking, wrap it up and let it sit for a day -- it will gain moistness over time. Also, I found that my zucchini was slightly frozen (my fridge apparently has some major cold spots) -- if after shredding the zucchini you find it to be overly wet, wrap it in a dish towel and squeeze out any excess liquid over the sink before adding the shredded zucchini to the batter.

Zucchini Bread (printer-friendly version)
makes 2 loaves

2 eggs
1/2 cup olive oil
1/2 cup nonfat plain Greek yogurt
1 cup raw sugar
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups unbleached all-purpose flour
3 teaspoons cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon ground ginger
1 teaspoon baking soda
1/2 teaspoon aluminum-free baking powder
1 teaspoon kosher salt
1/2 cup chopped walnuts or pecans (optional)

1. Preheat the oven to 350 degrees. Grease two 8"x4" loaf pans with cooking spray and set aside.
2. Beat together the eggs, olive oil, and Greek yogurt in a large bowl. Stir in the sugar, grated zucchini, and vanilla extract.
3. In a medium bowl, whisk together the flour, cinnamon, nutmeg, ginger, baking soda, baking powder, and salt.
4. Stir the dry ingredients into the wet ingredients until just incorporated. Stir in the nuts if using.
5. Spoon the batter evenly into the two prepped loaf pans.
6. Bake both bread loaves in the oven for 45-60 minutes, or until a toothpick inserted into the center of each loaf comes out clean. Place the loaf pans on a wire rack and let cool for 10 minutes. Then carefully invert the pans to release the bread, and let cool completely. To store, wrap in aluminum foil and keep in the refrigerator.

(adapted from this Smitten Kitchen recipe)
SHARE:

What's For Dessert: Wild Blackberry Hand Pies


The other day, D asked if I'd like to go for a hike, and I said 'sure!' Now, my idea of a hike typically involves some sort of walk through the woods on a marked trail. D's version of a hike involves pulling the car off on the side of the road and wandering into the (public) woods. These adventures typically involve a lot of bushwhacking. We usually bring the dog along on these forays into the forest, and Leroy just loves it -- his tail wags nonstop as he hops from one rock to another and bounds through the grasses that reach past the top of this head. I, on the other hand, find myself clawing my way through the deep grasses, trying to avoid losing an eye to one of the branches whipping into my face, and extracting myself from the brambles as the forest tries to claim me as one of its own.


I may or may not have been the happiest camper during our latest backwoods adventure. That is, until I discovered we were walking through the motherlode of wild blackberry plants. Those very plants that were clawing at my body and snagging my jeans were also heavily laden with fruit. 


Being the resourceful outdoorswoman that I am (ha ha!), I pawed through the satchel I was carrying  and extracted a sandwich bag, into which we could harvest some of the delicious wild blackberries that surrounded us. It didn't take us very long to fill the bag nearly to the brim with foraged berries.


 I knew as soon as I got home that I'd have to make us some sort of tasty treat with these little freshly-picked fruits. I ended up making a batch of wild blackberry hand pies, and they turned out quite deliciously. Though pastry dough still gives me trouble here and there, this dough (after a bit of finagling) turned into a super-flaky shell for the sweet and tart blackberry filling. Add a little scoop of vanilla bean ice cream on the side, and you've got a rustic-turned-elegant dessert on your hands, ready to share.


Wild Blackberry Hand Pies (printer-friendly version)
makes 8 hand pies

Pastry dough:
2 cups unbleached all-purpose flour
1/2 teaspoon kosher salt
1/2 teaspoon unsalted baking powder
1 cup (16 tablespoons) cold unsalted butter, cut into small cubes
1/2 cup cold Greek yogurt (I used Chobani 0%)
3 tablespoons cold organic skim milk (if necessary)

Filling:
2 cups blackberries, fresh
2 tablespoons granulated sugar
1 tablespoon tapioca granules
2 teaspoons fresh lemon juice

1 large egg, beaten
white sparkling/sanding sugar

1. In a medium bowl, whisk together the flour, salt, and baking powder. Add the cold butter cubes, and use a pastry blender to cut the butter into the flour until the mixture resembles small peas. 
2. Stir the yogurt into the dough mixture. If the dough still seems too dry, stir in the skim milk. Turn the dough out onto a floured surface and knead until it comes together. Pat into a log shape, then roll out into an 8"x10" rectangle. Fold it into three, then flip the dough over. Turn the rectangle by 90 degrees, and roll out again into another 8"x10" rectangle. Fold in three a second time. Wrap the dough in plastic wrap and chill in the fridge for at least 30 minutes.
3. While the dough is chilling, make the blackberry filling. In a small sauce pot, combine the blackberries, sugar, tapioca granules, and lemon juice. Cook over medium heat until the mixture thickens, 5-10 minutes. Remove from the heat and let cool. 
4. Preheat the oven to 425 degrees. Line a baking sheet with parchment paper or a silpat. Set aside.
5. Roll the dough into a large rectangle or oval; the dough should be quite thin, about 1/8" thick. Use a 3-inch round (or square) cookie cutter to cut out 16 circles. Crack an egg into a small bowl and beat with a fork. Brush the egg wash across 8 of the circles. Place about 1 tablespoon of blackberry filling into the center of each egg-wash-covered circle. 
6. Use a decorative cutter (I used a small leaf shape) to cut a vent in the center of each of the remaining eight circles. Top each filled circle with a vented circle. Use a fork or your fingers (or both!) to crimp along the edges of each circle to seal it completely. Brush the top of each hand pie with the remaining egg wash and sprinkle generously with sanding sugar.
7. Bake the pies in the oven for 18-20 minutes, or until golden brown. Let cool for at least 20 minutes on a wire rack before serving. Any leftover pies can be refrigerated or frozen (wrap first in plastic wrap and then place in a freezer bag) for longer storage.
SHARE:

What's For Dessert: Blackberry Ricotta Mini Phyllo Cups


Let's continue our journey down blackberry lane, shall we? A few weeks ago our friends invited us over for dinner, and in addition to throwing together a quick salad (with a homemade balsamic vinaigrette and croutons, of course!), I also made a quick dessert to share. Since we were eating dinner al fresco on their pontoon boat (as one does when you live on a lake), I wanted to make something bite-size and easy to handle. Luckily, I had a box of pre-baked mini phyllo cups in the freezer. With a little sweetened ricotta cheese added into the cups, dessert was ready in less than 15 minutes -- 10 of those minutes were spent waiting for the phyllo cups to thaw!

Each phyllo cup was garnished with a set of wild blackberries. If you are using store-bought berries, you'll probably need fewer berries, as one or two will be enough to garnish; wild blackberries can be quite tiny in comparison!

As to the taste? Let's just say it's kind of ridiculous how delicious these little bites are. And by cheating (just a little bit!) with the use of pre-baked phyllo cups, you have an elegant dessert that's ready to be served in no time.

Blackberry Ricotta Mini Phyllo Cups (printer-friendly version)
makes 15 mini phyllo cups

mini phyllo cups, thawed (I used Athens brand)
3/4 cup part-skim ricotta cheese
1 tablespoon honey
1 teaspoon vanilla
zest from one lemon
juice from 1/2 lemon
1/4-1/2 cup fresh blackberries

1. In a medium bowl, stir together the ricotta cheese, honey, vanilla, lemon zest, and lemon juice until smooth.
2. Spoon the ricotta mixture into each phyllo cup.
3. Top each cup with fresh blackberries. Serve immediately or refrigerate until ready to serve.
SHARE:

What's For Dessert: Blackberry Chip Frozen Yogurt


Late summer equals the height of wild blackberry season 'round our parts in the Northwoods. We have happily found ourselves up to our ears in the little purple sweet and tart gems. Thus, I am declaring that this shall be "Blackberry Week," as I plan to share some of the treats I have made with our bounty of these tiny berries all week long. Our first blackberries were gifted to us by our realtor, who picked a gallon-ice-cream container full of the berries from his yard. The day he gave us the giant bucket of berries was a hot one, so I immediately set to making an icy treat with them when I got home. This blackberry chip frozen yogurt is truly a Northern Wisconsin treat as it not only features wild blackberries, but is also sweetened by maple syrup collected and made just a few miles from our house. (It doesn't get much more local than that!) Depending on the sweetness of your berries, you may want to add in more or less syrup than I've used -- give it a little taste before putting the mixture into your ice cream maker to check.

Straight out of the ice cream maker, this frozen yogurt is fairly soft. You can freeze it for a firmer texture, but I did find that freezing it for a longer period of time gives the fro yo a bit more of a granular texture when you try to scoop it later. It still tastes delicious, but the texture is a bit unusual. For the best texture, I'd suggest eating it straight from the ice cream maker, or just freeze it for a short time to get a slightly firmer texture.

Blackberry Chip Frozen Yogurt (printer-friendly version)
makes one pint

2 cups plain Greek yogurt (I used Chobani 2%)
2 cups blackberries, fresh or frozen
1 teaspoon vanilla extract
2-3 tablespoons pure maple syrup (use more or less depending on your preferred sweetness)
1/3 cup chopped semi-sweet chocolate chips

1. Add the yogurt, blackberries, vanilla, and maple syrup to a blender pitcher. Blend until smooth.
2. Strain the mixture into a bowl through a fine-mesh sieve to remove the blackberry seeds.
3. Add the blackberry yogurt mixture into your ice cream maker and churn according to the manufacturer's instructions. If using a hand-churn machine, once the mixture begins to freeze, churn rapidly to add a bit more air to the frozen yogurt to give it a creamier texture. When the frozen yogurt is nearly done, add in the chopped chocolate chips.
4. Serve immediately, or spoon into a freezer-safe airtight container and freeze to get a firmer texture. If you opt to freeze the frozen yogurt, let it sit out for several minutes to soften slightly before scooping.


SHARE:

What's For Dinner: Sticky and Sweet Roasted Chicken Drumsticks


I'm still cooking my way through our freezer stash, so with a little forethought, I thawed some chicken drumsticks and prepped a marinade this week. (Typically I forget to allow time for thawing and/or marination, so this was a bit of a miracle for me.) Though the recipe I worked from only calls for two hours or marination, I figured it wouldn't be a problem to let it marinate overnight instead. And then when I didn't feel like making the drumsticks for dinner after 12 hours of marination, I decided an extra day of swimming in the sweet and savory marinade would just make the chicken that much tastier. Of course, with an n of 1 (statistics talk) I can't say for sure whether my hypothesis was correct, I can assure you that going extra long with the marination time definitely leads to tasty chicken. Though I used skin-on chicken drumsticks, I think this would work just as well with skinless ones (and when I make this again, I'm pretty sure I will go ahead and remove the skin before marinating and cooking), and this marinade would also be a lovely addition to boneless/skinless chicken breasts or chicken thighs. (For those of us, ahem, me, that are skeeved out by eating things off the bone.)

Sticky and Sweet Roasted Chicken Drumsticks (printer-friendly version)
makes two servings

1/4 cup balsamic vinegar
1/4 cup honey
1/4 cup light brown sugar, packed
1 tablespoon low-sodium soy sauce (or tamari)
2 fresh rosemary sprigs (4-5 inch pieces)
3 garlic cloves, smashed
1/4 teaspoon ground black pepper
6 organic chicken drumsticks (about 1 1/4 pounds)
1 tablespoon sesame seeds (I used black sesame seeds, you could also use white sesame seeds and toast them if you prefer)
1 teaspoon fresh thyme leaves

1. In a gallon plastic zip-top bag (or a large airtight container), combine the balsamic vinegar, honey, brown sugar, soy sauce, rosemary sprigs, garlic cloves, and black pepper. Use your fingers to gently squoosh (technical cooking term, ha!) the ingredients to mix them together. Add in the chicken and smooth out any air from the bag before zippering it closed. Marinate in the fridge overnight (I left mine in the marinade for two days), gently shaking the bag/flipping it over every once in a while.
2. Preheat the oven to 450 degrees. Cover a rimmed baking sheet with aluminum foil. Place the marinated chicken drumsticks on the prepped baking sheet, reserving the marinade. Roast the chicken in the oven for 25-30 minutes, or until the internal temperature reaches 165 degrees.
3. While the chicken is cooking, make the sauce. Place the reserved marinade into a small sauce pot and bring to a boil. Boil for three minutes, then reduce the heat to medium-low and simmer for 15 minutes, or until the sauce thickens.
4. Use a pastry brush to brush the thickened sauce onto the cooked chicken. You can then opt to lightly caramelize the sauce by cooking the chicken for an additional 5 minutes, or serve as-is. Right before serving, garnish the drumsticks with the sesame seeds and fresh thyme leaves.

(adapted from this Giada De Laurentiis recipe)
SHARE:

What's For Lunch: Waffle Iron Grilled Cheese and Tomato Sandwich


Today Marla posted a recipe for the "World's Greatest PB&J Sandwich." Though the sandwich features your standard ingredients of peanut butter, jelly, and bread, the twist is that it is toasted using a waffle iron. Since I've been on a grilled cheese sandwich kick lately, I was instantly inspired to make my next one in our waffle iron. Since we don't have a panini press (I typically just toast my sandwich in a skillet on the stovetop), I figured this version could be just as good -- and, oh, was I right! Not only do you get a well-toasted sandwich, but you also get a fun waffle pattern on the bread as well. Now the question is, What can I put in my waffle iron next?



Waffle Iron Grilled Cheese and Tomato Sandwich (printer-friendly version)
makes one sandwich

2 slices of bread
1 teaspoon unsalted butter, softened
1 teaspoon pesto sauce
1 or 2 slices of your favorite cheese (I used baby Swiss)
2 slices of fresh tomato

1. Preheat the waffle iron.
2. Butter one side of each slice of bread. Flip one buttered bread slice over and spread with pesto sauce. Layer on the cheese and tomato (and any other ingredients you like!). Top with the remaining bread slice, butter-side up.
3. Place the sandwich in the waffle iron and close the iron. Let bake for 4-6 minutes. (Check the sandwich periodically to make sure the bread doesn't burn.) Serve immediately.

SHARE:

Made From Scratch: Parmesan-Herb Croutons


In my world, a salad isn't a salad without some croutons on top. (And by some, I actually mean a big ol' pile.) Maybe it's my carb addiction speaking, or perhaps it's just my need for a little crunch, but I really just have to have some crispy croutons on my pile of greens. Making croutons from scratch is quite easy and it's a great way to use up any leftover bread you have on hand before it gets too stale. I used a loaf of garlic sourdough to make these croutons; you could really use whatever type of bread you have on hand, though personally I prefer the added tang from sourdough. This crouton recipe is easily modified; you can use whatever cheese, herbs, or other seasonings that you have in your pantry to make them.

Parmesan-Herb Croutons (printer-friendly version)
makes about 3-4 cups

1/2 loaf of bread (I used a garlic sourdough baguette), sliced and cut into 1" cubes
1-2 tablespoons olive oil (enough to evenly coat the bread cubes)
1 teaspoon chopped fresh thyme leaves
1 teaspoon finely chopped fresh rosemary
1/2 teaspoon garlic powder
1 tablespoon grated Parmesan

1. Preheat the oven to 400 degrees.
2. In a large bowl, combine the bread cubes, olive oil, thyme, rosemary, garlic powder, and Parmesan. Shake to evenly coat the bread in the oil and seasonings.
3. Spread the seasoned cubes onto a baking sheet. Bake for 10-15 minutes, or until the cubes are golden brown. Let cool on the baking sheet, then place in an airtight container to store. 
SHARE:
© A Less Processed Life. All rights reserved.
BLOGGER TEMPLATE MADE BY pipdig