the beautiful things

things i made

{things i made} strawberry rhubarb crumble

DSC_0613

DSC_0596 DSC_0599 DSC_0604

DSC_0615 DSC_0610

 

It wasn't as easy as I thought it would be to track down rhubarb. But after a few phone calls and confused produce department managers, I had a heavy bunch of the technically-a-vegetable in hand. I had never had the opportunity to taste a piece raw (it has been baked up in pies all the way for me), and was surprised to find that though it resembled celery, it had the firm texture and tartness of some types of apples. This is why it pairs so well with strawberries–their juicy, sweetness offsets the rhubarb, making for a dessert that is deliciously well-balanced–of course that is after it's topped with a scoop of vanilla ice-cream. For best results, eat outside and under the stars.

___________________

1/3 cup lightly packed brown sugar
1 tablespoon plus 1 teaspoon cornstarch
pinch salt
1 pound trimmed rhubarb, sliced 1/4" thick (about 4 cups)
3/4 pound strawberries, hulled and quartered if large or halved if small (about 3 cups)

1/2 cup sugar
1 cup flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon salt
1/2 cup old-fashioned rolled oats
1 egg, beaten well
6 tablespoons olive oil
2-4 tablespoons coarse sugar, for sprinkling

1. Position a rack in the center of your oven, and preheat to 375°F. Place an ungreased 10" tart pan on a rimmed baking sheet lined with foil and set aside.
2. In a bowl, whisk together the brown sugar, cornstarch, and salt. Add the rhubarb and strawberries, and gently toss to coat. Spread the fruit in the pan and set aside.
3. In another bowl, sift together the granulated sugar, flour, cinnamon, ginger, baking powder, and salt. Stir in the oats. Add the egg and using your hands toss and pinch the mixture to produce moist crumbs. Sprinkle evenly over the fruit.
4. Drizzle the oil over the topping, and sprinkle with the coarse sugar.
5. Place the crumble in the oven and bake for 45-60 minutes, until the top is deeply golden and the fruit is bubbling and thick. Cool slightly. Serve the crumble warm (reheated in 300º oven) or at room temperature, preferably with ice cream and a sprinkling of minced candied ginger.
 

{things i made} summer desserts

PicMonkey Collage.jpg

Last week I shared a list of entrees and side-dishes that would be perfect for a Fourth of July party (check out the post with links to my recipes here). Today it is all about desserts. The common, summery theme here is fruit as the star ingredient–strawberries, blueberries, cherries, lemons, lime, bananas, pineapple, and peaches. Be sure to check back tomorrow when I add one ​more to the list–rubarb! 

 

[clockwise]

peach pie // cherry brownie ice cream sundaes // lemon bars // lemon blueberry layer cake // mango pie // strawberry shortcake // blueberry crumb bars // hummingbird cake // cornbread peach cake

 

{things i made} barbeque classics

fouth
 
 
The Fourth of July is next Friday–I know time flies–and whether you're going out, staying in, hosting a party, or attending one, chances are you'll encounter something BBQ-related on the holiday. I have always loved putting together meals arranged around grilled meats and varied side dishes, so I've rounded up some of my favorite recipes that fit that bill that I have featured over the past few years on my blog. Hope they help you craft your menu!
 
 
[clockwise]
 
 

{things i made} zucchini-banana bread

DSC_0112 DSC_0114 DSC_0116 DSC_0124 DSC_0144 DSC_0154

 

Sometimes you just want a cookie–or at least sometimes I do. But there are plenty of times I crave something a little less sweet with more chew and a better chance of filling me up. Enter muffins and fruit breads. They are perfect for a quick breakfast or midmorning snack (or later in the day too, of course). Loading them up with sugars and fats undoes a lot of their selling points, which is why this recipe is great:​ the sugar can be substituted for maple syrup or ommitted entirely, the white flour can be replaced with whole wheat, and the applesauce can be doubled instead of using oil. Why all that flexibilty? The small amount of banana goes a long way for moisture and sweetness, as do the raisins. 

_______________________

 

1/3 to ​1/2​ a​ cup​ m​ashed​, very ripe banana (from​ about 1 large)​
1/4 cup unsweetened applesauce
1/4 cup oil
​1​/​2​ cup sugar (or 3 tablespoons maple syrup for a less sweet bread)
2 teaspoons vanilla extract
1 cup grated zucchini​ (from about one medium)​, squeezed and drained of so​e of its liquid ​
1 1/2 cups all-purpose flour
​2​ teaspoon​s​ cinnamon
1
/​2​ teaspoon allspice
3/4 teaspoon baking soda
1​/​2​ teaspoon salt
​3​/​4​ cup chopped walnuts
​3​/​4​ cup raisins

 
​1. ​Preheat oven to 350 F. Lightly grease an 8×4 
​loaf​ pan.
​ ​In a mixing bowl, mash banana until smooth. Add applesauce, canola oil, sugar, and vanilla. Mix in 
zucchini.
​2. ​Sift together 1 cup of flour, cinnamon, allspice, baking soda and salt. Add the walnuts, raisins and final 1/2 cup of flour, and mix just until no visible flour is left.
​3. Transfer batter to the prepared pan and bake for 50 minutes. Test for doneness with a toothpick or knife. If it needs more time, reduce heat to 325 F and bake an additional 10 minutes. Cool in pan for 10 minutes, then transfer to a cooling rack to cool completely. Slice and serve, with butter if preferred. ​

 

{things i made} baba au rhum

DSC_0940 DSC_0941 DSC_0955 DSC_0956 DSC_0960 DSC_0961 DSC_0970

DSC_0977

I love choosing pastries from bakeries because of all the variety–seriously, I could stand in front of all the pretty choices for a long time consuming them visually. I have to be honest, baba never really caught my eye (they were always a favorite of my dad, which made them a perfect treat for Father's Day this year). I now realize I was missing out. The cake itself (which was invented in the seventeenth century) is what is so unique here:​ it is done with yeast, resulting in a texture that is perfect for soaking up a subltely aromatic rum surup and light pastry cream.

____________________

​½ cup milk
3 tsp yeast
2 cups all purpose flour
3 eggs
2 tsp sugar
Pinch of salt​​ ​
1/3 cup oil
1 teaspoon orange zest
1 teaspoon lemon zest

​​​c​herries, for garnish​
r​um​ s​yrup, recipe follows
Italian​ p​astry​ c​ream, recipe follows
 

1.​ Oil and flour a muffin tin or mini bundt pan and set aside. ​Warm milk in a small saucepan, then​ ​remove from heat and set aside.​
2. ​In ​a ​bowl, combine yeast and ½ cup of flour. ​Stir in the warm milk​ and ​l​et​ mixture​ r​est to rise,​ about 15 minutes. ​
3. ​Add eggs one at a time.​ ​Add remaining flour, sugar, and salt​ followed by t​he​ oil and zests​. ​ ​Let​ dough ​rest for 10 minutes.​
4. Meanwhile, ​preheat the oven to 375 degrees. Dive dough into six pieces and ​place in the prepared pan. Cover with plastic wrap or a clean kitchen towel. ​ ​Let rise in a warm place for about 30 minutes (the dough should reach the top of the molds).
​5. ​ Bake for​ 15-​2​0 minutes,​ ​or until the babas ​are ​​​golden brown.​ ​Remove from​ the​ oven and cool on a wire rack for 10 minutes. ​​ ​
6. To make the syrup: add​ 1.5 cups of w​ater​, ​3/4 cups of s​ugar​, ​the zest of one lemon, ​and 1​ teaspoon ​vanilla​ extract​​ ​to a medium saucepan.​ ​Bring to a boil, stirring until all the sugar is dissolved. ​​​Remove from heat and cool for about 20 minutes. ​Stir in​ 1/3 cup​ rum.
7​. ​Set​ a​ wire rack over a sheet pan. ​Using a toothpick, poke holes all over the tops of babas. Pour the syrup over the cakes​ in batches​ and let sit until the liquid is absorbed, about​ 1​5 minutes.
8. To make the]cream: in a small saucepan, heat​ ​one cup of milk and​ 1 teaspoon vanilla extract.​ ​Bring to a boil then remove from heat. ​ ​In a​ bowl, ​whisk ​six​ egg yolks ​with​ ​3/4 cup ​sugar.​ ​Add​ 1/4 cup​ flour,​ a pinch of ​salt, and​ 2 cups​ milk.​ ​Whisk until ​there are no lumps. ​Pour the warm milk into the eggs, whisking continuously.​ Return mixture back to saucepan and place over a medium heat​.​ Cook for about​ 1​5 minutes, stirring continuously until custard​starts to ​thicken. ​ Refrigerate and allow to cool​ completely.​
9. Using a spoon, hollow out the centers of each baba. ​​Fill with the c​hilled cream​ and​ top with a cherry.​ ​Cover and refrigerate​ ​until​ ready to serve.

 

{things i made} baked falafel

DSC_0815 OLYMPUS DIGITAL CAMERA OLYMPUS DIGITAL CAMERA OLYMPUS DIGITAL CAMERA OLYMPUS DIGITAL CAMERA OLYMPUS DIGITAL CAMERA OLYMPUS DIGITAL CAMERA OLYMPUS DIGITAL CAMERA P6074528 P6074529

One of the first times I tried falafel, it was through take-out. The whole thing was a greasy mess, soggy and reeking of used oil. Still buried somewhere in there was a flavor and texture that I knew had potential. I tired the dish again at few sit-down restaurants and was soon hooked–the fritters were seriously addictive. Since I always find even well-made fried foods a little too indulgent, I love lightening a recipe by switching to baking if I can. Enter these little appetizers–crunchy and tasty but light.

 

_____________________

2 cups chickpeas
1 small onion, roughly chopped
2 cloves garlic
4 tablespoons all-purpose, whole wheat, or chickpea flour
2 tablespoons olive oil, plus more to grease the baking sheet
1 teaspoon fine salt
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
1/4 cup flat-leaf parsley, leaves finely chopped
tahini sauce, for serving

1. Add garlic to the bowl of a food processor, run to chop. Then, add onion, and run to chop again.
2. Rinse chickpeas, drain well, and place in the food processor with the flour, olive oil, salt, and spices. Process in pulses, stirring regularly, until you get an even consistency
3. Fold in the parsley with a spatula. Cover and refrigerate mixture for at least 1 hour, or until the next day.
4. Preheat the oven to 375°F and oil a rimmed baking sheet. Shape the falafel mixture into balls the size of a large walnut (about 40), and place them on the sheet. Bake for 25 minutes, flipping halfway through, until golden.
5. For sauce, combine 1/4 cup sesame paste, 1/2 cup water, 2 tablespoon of lemon juice, 1/2 teaspoon of garlic powder and salt and pepper to taste. Whisk until thoroughly combined. Serve with tahini sauce, crudités, and pita bread, making sandwiches if desired. 

 

{things i made} lemon blueberry layer cake

DSC_0285 DSC_0286 DSC_0289 DSC_0298 DSC_0299 DSC_0414 DSC_0526 DSC_0628 DSC_0629 DSC_0644

Everything about this cake is wow: the colors, the flavors, the textures, the presentation. My sister and I dreamed it up together, imagining a dense vanilla cake, studded with fresh fruit, brightened with lots of lemon and topped with a sweet frosting. If it seems complicated, I can assure you that it is not–the ingredients do all the hard work. Perfect for spring, even m​ore perfect for smm​er, I can‘t believe that m​y new favorite dessert doens‘​t contain (dark) chocolate.

________________

​3​ ​3​/​4​ cups flour
1 1/4 cups sugar
1 1/2 cups milk
1 cup + 2 tablespoons olive oil
6 eggs
3 1/4 + 1/8 teaspoons baking powder
2 teaspoons vanilla
zest and juice of 3 medium lemons
1 1/2 cups blueberries, fresh or non-thawed frozen, tossed in 1 tablespoon all-purpose flour

1 cup white chocolate, broken into pieces
½ cup olive oil
2 tablespoons honey
1 tablespoon vanilla extract
pinch salt 
 

1. Preheat oven to 350° F. Line three 9-inch round cake pans with parchment paper. Grease the paper and the sides of the pan well.

2. In a large mixing bowl, beat sugar and eggs together until slightly thickened, about 1 minute. Add flour, milk, oil, lemon zest, lemon, baking powder, and vanilla and beat for another minute, just until the batter is smooth and creamy (do not over-beat).

3. Fold the floured blueberries into the batter. Pour batter into the prepared baking pan. Bake in preheated oven for 30 to 40 minutes or until the tops are golden and a toothpick comes out clean.

4. For the frosting: In a small saucepan over low heat, melt chocolate and oil.  Remove from heat and stir in honey, vanilla and salt. Place frosting in freezer for about 25 minutes to chill and thicken. Remove from freezer and whip with a hand blender until thick and fluffy.

5. Loosen the sides of the cake from the pan with a thin knife, then turn out onto a rack and peel off the paper. Let cool completely before covering with frosting.

 

{things i made} peanut butter swirl cookies

DSC_0831 DSC_0832 DSC_0836 DSC_0846 DSC_0847 DSC_0899 DSC_0903 DSC_0935

Sisters–mine is the best (really, she is). We agree on almost everything (seriously, we do). But I j​ust can't seem to match her enthusiasm for peanut butter-based desserts. Sure I'll eat them–I've yet to meet a dessert I can sucessfully say no to–but on my own I'd never give any peanut buttery recipe a try. These little cookies are delicious–I love the idea of combining two similar but different doughs. They're fun to make an even more fun to pop into your mouth, which is a lot coming from me (I kid).

_________________

For the vanilla dough:
2 cups white flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup all-natural chunky peanut butter
1/2 cup maple syrup
1/4 cup honey 
1/3 cup olive oil
2 teaspoons vanilla

For the chocolate dough:
2 cups white flour minus 2 TBS
1/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup all-natural peanut butter, chunky
1/2 cup maple syrup
1/4 cup honey 
1/3 cup olive oil
2 teaspoons vanilla
1/2 cup mini chocolate chips

1. Preheat oven to 350 and grease a baking sheet. Mix wet ingredients, including peanut butter, for each dough separately. In another bowl, toss together dry ingredients. Gently add dry to wet, careful not to over-mix. Chill dough for at least 1 hour. 
2. Roll half of each dough into a log. Press the two logs of peanut butter and chocolate dough together and gently twist. Repeat with remaining halves of dough. Break off tablespoon-sized pieces of dough. Roll into balls and place on cookie sheets. 
3. Bake for 10-13 minutes, carefully avoiding over-browning.

 

{things i made} carrot cake cookies

DSC_0491 DSC_0493 DSC_0495 DSC_0508 DSC_0509 DSC_0767 DSC_0769

These cookies are quite a treat. Texturally they're amazing and unique, with the chewiness of a cookie, the heartiness of a muffin and the frosting of a full-on carrot cake. You can add in all walnuts or all raisins (or both, in the ratio of 1 to 3/4 of a cup, with the higher amount going to your favorite of the two). I first made them last month for Easter, but they work well for spring and will transition nicely to fall with their spicy cinnamon and nutmeg.
 

___________________________

2 cups shredded carrots (about 6 carrots)
1/2 cup packed brown sugar
4 tablespoons oil
1/4 teaspoon orange zest
1 teaspoon vanilla extract
1 large egg
1 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/4 teaspoon baking soda

4 ounces cream cheese, softened
1/2 teaspoon vanilla extract​
1 cup powdered sugar
pinch of salt

 
1. Preheat oven to 350° and cover baking sheets with parchment paper. Combine carrots and 3 tablespoons brown sugar in a bowl; toss to coat. Let stand for 10 minutes, discarding any liquid that drains.

2. Add oil, zest, vanilla extract, and egg; stir with a whisk until well combined.

3. Combine flour, remaining brown sugar, cinnamon, 1/4 teaspoon salt, and baking soda in a large bowl; stir well with a whisk. Add carrot mixture and wet mixture; stir until just combined.

4. Drop dough by tablespoonfuls 2 inches apart onto prepared baking sheets for a total of 28 cookies (14 per baking sheet); gently pat dough down to form 2-inch circles. Bake at 350° for 11 minutes or until set. Remove pans from oven; let stand 3 minutes. Remove cookies from pans; cool completely on a wire rack.

5. Combine cream cheese, vanilla extract, and salt in a medium bowl; beat with a mixer at medium speed 3 minutes or until fluffy. Add powdered sugar; beat until well combined (do not overbeat). Spread about 1 tablespoon icing on flat side of a cookie; top with another cookie, flat side down. Repeat the procedure with remaining cookies and filling.

{things i made} manicotti

DSC_0028 DSC_0028a DSC_0028b DSC_0028d DSC_0028e DSC_0032 DSC_0059

Manicotti–ricotta, parmesan, egg, and mozzarella filled-crepes–are are indulgently delicious. Like elongated ravioli or lasagna, they're rich and creamy and pair wonderfully with homemade tomato sauce. I associate the baked filled-pasta with my first foray into cooking: I was in high school, my parents were celebrating a milestone wedding anniversary, and I wanted to make something special for them as a surprise. I fished out my mother's grandmother's recipe from our recipe box and ignored the voice in my head that warned I might mess up. That batch turned out perfectly–and I was so excited I knew I'd keep experimenting more.

_________________

​6 large eggs
3 cups water
1.5 cups all-purpose flour
1 teaspoon salt 

2 lb fresh ricotta (3 cups)
2 large eggs
3/4 cup finely grated
Parmigiano-Reggiano
1/3 cup chopped parsley 
1 teaspoon salt 
1 teaspoon black pepper 
1/2 lb mozzarella 

tomato sauce, for tray and topping

 

1. Break up eggs in bowl and stir in water. Add flour and salt, then stir batter until just combined. Force through a mesh sieve into another bowl to remove all lumps.

2. Lightly brush an 8-inch nonstick skillet with oil and heat over moderate heat until hot. Ladle about 1/4 cup batter into skillet, tilting and rotating skillet to coat bottom, reducing heat slightly if crêpe sets too quickly. Cook until underside is just set and lightly browned, about 30 seconds, then flip and cook its reverse for the same amount of time. Invert crêpe onto a clean towel to cool completely. Repeat for remaining crêpes, brushing skillet with oil as needed and stacking crêpes in piles.

3. Put oven rack in middle position and preheat oven to 425°F. Stir together ricotta, eggs, Parmigiano-Reggiano, parsley, salt, and pepper. Cut mozzarella lengthwise into 1/4-inch-thick sticks.

4. Spread 2 cups sauce in baking dish. Arrange 1 crêpe, browned side up, on a work surface, then place about 2 tablespoons of filling in a line across center and top with a mozzarella strip. Fold in sides to enclose filling, leaving ends open, and transfer, seam side down, to baking dish. Fill remaining crêpes in the same manner, arranging snugly in one layer. Spread 1 cup sauce over manicotti. Tightly cover with foil and bake until sauce is bubbling and filling is hot, about 30 minutes. Serve with remaining sauce on the side. 

 




{search}



{instagram}




{archives}

  • 2014
  • 2013
  • 2012
  • 2011