Peanut Butter Pecan Biscotti  4 tablespoons (1/2 stick) unsalted butter, softened 1/3 cup natural peanut butter 1 cup granulated sugar 1 large egg 1 large egg yolk (save the egg white for the egg wash) 2 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1/2 cup pecans egg wash and 1 tablespoon of milk for egg wash sugar for topping Place a rack in the center and upper third of the oven and preheat to 325 degrees F.  Line two baking sheets with parchment paper and set aside. In a medium bowl, whisk together flour, baking powder and salt.  Set aside. In the bowl of an electric stand mixer fit with a paddle attachment, beat together butter, peanut butter and sugar.  Beat until well incorporated and slightly fluffy in texture.  About 3 minutes. Stop the mixer, scrape down the bowl and add egg and egg yolk.  Beat on medium speed until well blended, about 2 minutes.  Add the dry ingredients, all at once to the peanut butter mixture and beat on low speed until just incorporated.  Stop mixer.  Add pecans and remove the bowl from the mixer.  Finish incorporating ingredients with a spatula.  Dough will be slightly dry. That’s ok. Divide the batter between the two baking sheets and shape dough into two logs about 8-inches long and 1 1/2-inches wide.  Brush with egg wash and sprinkle generously with granulated sugar. Bake on alternating racks for 15 minutes.  Switch baking racks and  bake for another 15 to 20 minutes, until golden brown and cooked through.  Remove from the oven and allow to cool on the baking pans until cool enough to handle, but still soft.  Use a serrated knife to slice biscotti about 1-inch thick.  Place cut side down on the baking sheet and bake for another 10 to 15 minutes.  Remove from the oven and allow to cool. Biscotti will last, in an airtight container at room temperature, for up to 10 days. Recipe from Joy The Baker

Peanut Butter Pecan Biscotti 

  • 4 tablespoons (1/2 stick) unsalted butter, softened

  • 1/3 cup natural peanut butter

  • 1 cup granulated sugar

  • 1 large egg

  • 1 large egg yolk (save the egg white for the egg wash)

  • 2 cups all-purpose flour

  • 1 teaspoon baking powder

  • 1/4 teaspoon salt

  • 1/2 cup pecans

  • egg wash and 1 tablespoon of milk for egg wash

  • sugar for topping

Place a rack in the center and upper third of the oven and preheat to 325 degrees F.  Line two baking sheets with parchment paper and set aside.

In a medium bowl, whisk together flour, baking powder and salt.  Set aside.

In the bowl of an electric stand mixer fit with a paddle attachment, beat together butter, peanut butter and sugar.  Beat until well incorporated and slightly fluffy in texture.  About 3 minutes. Stop the mixer, scrape down the bowl and add egg and egg yolk.  Beat on medium speed until well blended, about 2 minutes.  Add the dry ingredients, all at once to the peanut butter mixture and beat on low speed until just incorporated.  Stop mixer.  Add pecans and remove the bowl from the mixer.  Finish incorporating ingredients with a spatula.  Dough will be slightly dry. That’s ok.

Divide the batter between the two baking sheets and shape dough into two logs about 8-inches long and 1 1/2-inches wide.  Brush with egg wash and sprinkle generously with granulated sugar.

Bake on alternating racks for 15 minutes.  Switch baking racks and  bake for another 15 to 20 minutes, until golden brown and cooked through.  Remove from the oven and allow to cool on the baking pans until cool enough to handle, but still soft.  Use a serrated knife to slice biscotti about 1-inch thick.  Place cut side down on the baking sheet and bake for another 10 to 15 minutes.  Remove from the oven and allow to cool.

Biscotti will last, in an airtight container at room temperature, for up to 10 days.

Recipe from Joy The Baker

1 year ago  View high resolution

Coconut Choc Chunk Blondies Ingredients:1 cup all-purpose flour1/8 tsp. salt8 tbsp. unsalted butter, melted and cooled to room temperature1 cup packed light brown sugar1 large egg1 1/2 tsp. vanilla extract1/2 tsp. coconut extract1 cup sweetened shredded coconut4 oz. bittersweet chocolate, coarsely chopped For drizzle and garnish: (optional)1 cup semisweet or bittersweet chocolate chips or chunks1 tsp. butter or shorteningSweetened shredded coconut Directions:Preheat the oven to 180 degrees C.  Butter and flour an 8- by 8-inch square baking dish.  In a small bowl, sift together the flour and salt; set aside.  In another mixing bowl combine the melted butter and brown sugar and beat until well combined.  Scrape down the sides of the bowl, add the egg, and mix until incorporated.  Mix in the vanilla and coconut extracts until well blended.  Add in the dry ingredients and mix just until they have been incorporated. Add the shredded coconut and chocolate chunks to the bowl, and fold in with a rubber spatula until evenly distributed.  Transfer the batter to the prepared baking dish and spread evenly with a spatula. Bake for 20-25 minutes, until set in the center but still soft.  Do not over bake.  Let the bars cool slightly before drizzling.   To make the drizzle, combine the chocolate chunks and butter or shortening in a small, heatproof bowl.  Microwave in 15-second intervals, stirring in between, until completely melted and smooth.  Transfer the melted chocolate to a plastic bag with a very tiny piece of the corner cut off and drizzle over the bars.  Sprinkle with additional shredded coconut before the chocolate sets, if desired.  Allow to cool completely before cutting into bars. Source

Coconut Choc Chunk Blondies

Ingredients:
1 cup all-purpose flour
1/8 tsp. salt
8 tbsp. unsalted butter, melted and cooled to room temperature
1 cup packed light brown sugar
1 large egg
1 1/2 tsp. vanilla extract
1/2 tsp. coconut extract
1 cup sweetened shredded coconut
4 oz. bittersweet chocolate, coarsely chopped

For drizzle and garnish: (optional)
1 cup semisweet or bittersweet chocolate chips or chunks
1 tsp. butter or shortening
Sweetened shredded coconut

Directions:
Preheat the oven to 180 degrees C.  Butter and flour an 8- by 8-inch square baking dish.  In a small bowl, sift together the flour and salt; set aside.  In another mixing bowl combine the melted butter and brown sugar and beat until well combined.  Scrape down the sides of the bowl, add the egg, and mix until incorporated.  Mix in the vanilla and coconut extracts until well blended.  Add in the dry ingredients and mix just until they have been incorporated.

Add the shredded coconut and chocolate chunks to the bowl, and fold in with a rubber spatula until evenly distributed.  Transfer the batter to the prepared baking dish and spread evenly with a spatula.

Bake for 20-25 minutes, until set in the center but still soft.  Do not over bake.  Let the bars cool slightly before drizzling.  

To make the drizzle, combine the chocolate chunks and butter or shortening in a small, heatproof bowl.  Microwave in 15-second intervals, stirring in between, until completely melted and smooth.  Transfer the melted chocolate to a plastic bag with a very tiny piece of the corner cut off and drizzle over the bars.  Sprinkle with additional shredded coconut before the chocolate sets, if desired.  Allow to cool completely before cutting into bars.

Source

1 year ago  1 note View high resolution

Raspberry Almond Bread 2 cups all-purpose flour  1 teaspoon baking powder  1 teaspoon baking soda  1/2 teaspoon salt  1/2 cup (1 stick) unsalted butter, softened  1 cup sugar  1/2 teaspoon pure almond extract  2 eggs  2 Tablespoons sour cream  1 cup crushed fresh raspberries or strawberries or blueberries  1/3 cup toasted slivered almonds Preheat oven to 325 degrees F. Spray or grease a 9 x 5-inch loaf pan. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside. In a large bowl, using an electric mixer, cream the butter, sugar and almond extract until light and fluffy, about 3 minutes. Beat in the eggs one at a time, beating well after each addition. Mix in the flour and sour cream. Fold in the crushed fruit and almond slivers. Spoon the batter into the prepared pan. Bake in the center of the oven for 55 to 60 minutes, or until a cake tester inserted into the center comes out clean. Cool the bread in the pan for 20 minutes, then invert onto a wire rack, turn right side up and cool completely. Recipe here

Raspberry Almond Bread

2 cups all-purpose flour

 1 teaspoon baking powder

 1 teaspoon baking soda

 1/2 teaspoon salt

 1/2 cup (1 stick) unsalted butter, softened

 1 cup sugar

 1/2 teaspoon pure almond extract

 2 eggs

 2 Tablespoons sour cream

 1 cup crushed fresh raspberries or strawberries or blueberries

 1/3 cup toasted slivered almonds

Preheat oven to 325 degrees F. Spray or grease a 9 x 5-inch loaf pan.

In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.

In a large bowl, using an electric mixer, cream the butter, sugar and almond extract until light and fluffy, about 3 minutes. Beat in the eggs one at a time, beating well after each addition. Mix in the flour and sour cream. Fold in the crushed fruit and almond slivers.

Spoon the batter into the prepared pan. Bake in the center of the oven for 55 to 60 minutes, or until a cake tester inserted into the center comes out clean.

Cool the bread in the pan for 20 minutes, then invert onto a wire rack, turn right side up and cool completely.

Recipe here

1 year ago  4 notes View high resolution

Homestyle Garlic Bread Ingredients 1 16-ounce loaf of Italian bread or French bread 1/2 cup (1 stick) unsalted butter, softened 2 large cloves of garlic, smashed and minced 1 heaping tablespoon of freshly chopped parsley 1/4 cup freshly grated Parmesan cheese (optional) Method Preheat oven to 175°C. Cut the bread in half, horizontally. Mix the butter, garlic, and parsley together in a small bowl. Spread butter mixture over the the two bread halves. Place on a sturdy baking pan (one that can handle high temperatures, not a cookie sheet) and heat in the oven for 10 minutes. Remove pan from oven. Sprinkle Parmesan cheese over bread if you want. Return to oven on the highest rack. Broil on high heat for 2-3 minutes until the edges of the bread begin to toast and the cheese (if you are using cheese) bubbles. Watch very carefully while broiling. The bread can easily go from un-toasted to burnt. Remove from oven, let cool a minute. Remove from pan and make 1-inch thick slices. Serve immediately.  

Homestyle Garlic Bread

Ingredients

  • 1 16-ounce loaf of Italian bread or French bread
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large cloves of garlic, smashed and minced
  • 1 heaping tablespoon of freshly chopped parsley
  • 1/4 cup freshly grated Parmesan cheese (optional)

Method

Preheat oven to 175°C. Cut the bread in half, horizontally. Mix the butter, garlic, and parsley together in a small bowl. Spread butter mixture over the the two bread halves. Place on a sturdy baking pan (one that can handle high temperatures, not a cookie sheet) and heat in the oven for 10 minutes. Remove pan from oven. Sprinkle Parmesan cheese over bread if you want. Return to oven on the highest rack. Broil on high heat for 2-3 minutes until the edges of the bread begin to toast and the cheese (if you are using cheese) bubbles. Watch very carefully while broiling. The bread can easily go from un-toasted to burnt. Remove from oven, let cool a minute. Remove from pan and make 1-inch thick slices. Serve immediately.  

1 year ago  View high resolution

Sweet Potato Wedges Makes 4 to 6 servings. 1 teaspoon coriander seeds1/2 teaspoon fennel seeds1/2 teaspoon dried oregano1/4 to 1/2 teaspoon dried hot red pepper flakes (the latter will make them quite spicy, so using according to your preferences)1 teaspoon kosher salt2 pounds medium sweet potatoes3 tablespoons vegetable oil Preheat oven to 220°C. Coarsely grind coriander, fennel, oregano, and red pepper flakes in an electric coffee/spice grinder or with a mortar and pestle. Stir together spices and salt. Cut potatoes lengthwise into 4cm wedges (remember: these cook down!). Toss wedges with oil and spices in a large roasting pan and roast in middle of oven 20 minutes. Turn wedges over with a spatula and roast until tender and slightly golden, 15 to 20 minutes more

Sweet Potato Wedges

Makes 4 to 6 servings.

1 teaspoon coriander seeds
1/2 teaspoon fennel seeds
1/2 teaspoon dried oregano
1/4 to 1/2 teaspoon dried hot red pepper flakes (the latter will make them quite spicy, so using according to your preferences)
1 teaspoon kosher salt
2 pounds medium sweet potatoes
3 tablespoons vegetable oil

Preheat oven to 220°C. Coarsely grind coriander, fennel, oregano, and red pepper flakes in an electric coffee/spice grinder or with a mortar and pestle. Stir together spices and salt.

Cut potatoes lengthwise into 4cm wedges (remember: these cook down!). Toss wedges with oil and spices in a large roasting pan and roast in middle of oven 20 minutes. Turn wedges over with a spatula and roast until tender and slightly golden, 15 to 20 minutes more

2 years ago  1 note View high resolution

Russian Grandmother’s Apple Pie I made this for a movie night at a friend’s house the other night. I may have burnt it a little bit but that’s nothing a little ice cream can’t cure. I wish I could eat breakfast in the front yard but our house is directly facing a set of apartments whose inhabitants also enjoy eating breakfast outside. So if I do eat there I’d be sitting there watching six sets of people watch me watch them watch me eat. Uncomfortable. Recipe here.

Russian Grandmother’s Apple Pie

I made this for a movie night at a friend’s house the other night. I may have burnt it a little bit but that’s nothing a little ice cream can’t cure. I wish I could eat breakfast in the front yard but our house is directly facing a set of apartments whose inhabitants also enjoy eating breakfast outside. So if I do eat there I’d be sitting there watching six sets of people watch me watch them watch me eat. Uncomfortable.

Recipe here.

2 years ago  1 note View high resolution

Chocolate peanut butter brownies Brownies confuse me. I’m never certain how they’re supposed to feel exactly. I always end up with cakey result if I follow the recipe exactly and I’m sure that’s not what a brownie is meant to be. Personally I like my brownies with a crunchy top layer that’s not dissimmilar to a cookie. As it turns out, turning up the heat by 20 degree celsius to bake for the last five minutes is not how to do it. Instead, turn the heat down by 20-30 degrees celcius and let is bake for an extra 10-20 minutes depending on how crunchy you want it. I made these initially for my uni friends but I don’t think there’s enough to bring for them anymore :( Recipe here

Chocolate peanut butter brownies

Brownies confuse me. I’m never certain how they’re supposed to feel exactly. I always end up with cakey result if I follow the recipe exactly and I’m sure that’s not what a brownie is meant to be. Personally I like my brownies with a crunchy top layer that’s not dissimmilar to a cookie. As it turns out, turning up the heat by 20 degree celsius to bake for the last five minutes is not how to do it. Instead, turn the heat down by 20-30 degrees celcius and let is bake for an extra 10-20 minutes depending on how crunchy you want it. I made these initially for my uni friends but I don’t think there’s enough to bring for them anymore :(

Recipe here

2 years ago  View high resolution

Peanut Butter Pecan Biscotti  4 tablespoons (1/2 stick) unsalted butter, softened 1/3 cup natural peanut butter 1 cup granulated sugar 1 large egg 1 large egg yolk (save the egg white for the egg wash) 2 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1/2 cup pecans egg wash and 1 tablespoon of milk for egg wash sugar for topping Place a rack in the center and upper third of the oven and preheat to 325 degrees F.  Line two baking sheets with parchment paper and set aside. In a medium bowl, whisk together flour, baking powder and salt.  Set aside. In the bowl of an electric stand mixer fit with a paddle attachment, beat together butter, peanut butter and sugar.  Beat until well incorporated and slightly fluffy in texture.  About 3 minutes. Stop the mixer, scrape down the bowl and add egg and egg yolk.  Beat on medium speed until well blended, about 2 minutes.  Add the dry ingredients, all at once to the peanut butter mixture and beat on low speed until just incorporated.  Stop mixer.  Add pecans and remove the bowl from the mixer.  Finish incorporating ingredients with a spatula.  Dough will be slightly dry. That’s ok. Divide the batter between the two baking sheets and shape dough into two logs about 8-inches long and 1 1/2-inches wide.  Brush with egg wash and sprinkle generously with granulated sugar. Bake on alternating racks for 15 minutes.  Switch baking racks and  bake for another 15 to 20 minutes, until golden brown and cooked through.  Remove from the oven and allow to cool on the baking pans until cool enough to handle, but still soft.  Use a serrated knife to slice biscotti about 1-inch thick.  Place cut side down on the baking sheet and bake for another 10 to 15 minutes.  Remove from the oven and allow to cool. Biscotti will last, in an airtight container at room temperature, for up to 10 days. Recipe from Joy The Baker

Peanut Butter Pecan Biscotti 

  • 4 tablespoons (1/2 stick) unsalted butter, softened

  • 1/3 cup natural peanut butter

  • 1 cup granulated sugar

  • 1 large egg

  • 1 large egg yolk (save the egg white for the egg wash)

  • 2 cups all-purpose flour

  • 1 teaspoon baking powder

  • 1/4 teaspoon salt

  • 1/2 cup pecans

  • egg wash and 1 tablespoon of milk for egg wash

  • sugar for topping

Place a rack in the center and upper third of the oven and preheat to 325 degrees F.  Line two baking sheets with parchment paper and set aside.

In a medium bowl, whisk together flour, baking powder and salt.  Set aside.

In the bowl of an electric stand mixer fit with a paddle attachment, beat together butter, peanut butter and sugar.  Beat until well incorporated and slightly fluffy in texture.  About 3 minutes. Stop the mixer, scrape down the bowl and add egg and egg yolk.  Beat on medium speed until well blended, about 2 minutes.  Add the dry ingredients, all at once to the peanut butter mixture and beat on low speed until just incorporated.  Stop mixer.  Add pecans and remove the bowl from the mixer.  Finish incorporating ingredients with a spatula.  Dough will be slightly dry. That’s ok.

Divide the batter between the two baking sheets and shape dough into two logs about 8-inches long and 1 1/2-inches wide.  Brush with egg wash and sprinkle generously with granulated sugar.

Bake on alternating racks for 15 minutes.  Switch baking racks and  bake for another 15 to 20 minutes, until golden brown and cooked through.  Remove from the oven and allow to cool on the baking pans until cool enough to handle, but still soft.  Use a serrated knife to slice biscotti about 1-inch thick.  Place cut side down on the baking sheet and bake for another 10 to 15 minutes.  Remove from the oven and allow to cool.

Biscotti will last, in an airtight container at room temperature, for up to 10 days.

Recipe from Joy The Baker

Coconut Choc Chunk Blondies Ingredients:1 cup all-purpose flour1/8 tsp. salt8 tbsp. unsalted butter, melted and cooled to room temperature1 cup packed light brown sugar1 large egg1 1/2 tsp. vanilla extract1/2 tsp. coconut extract1 cup sweetened shredded coconut4 oz. bittersweet chocolate, coarsely chopped For drizzle and garnish: (optional)1 cup semisweet or bittersweet chocolate chips or chunks1 tsp. butter or shorteningSweetened shredded coconut Directions:Preheat the oven to 180 degrees C.  Butter and flour an 8- by 8-inch square baking dish.  In a small bowl, sift together the flour and salt; set aside.  In another mixing bowl combine the melted butter and brown sugar and beat until well combined.  Scrape down the sides of the bowl, add the egg, and mix until incorporated.  Mix in the vanilla and coconut extracts until well blended.  Add in the dry ingredients and mix just until they have been incorporated. Add the shredded coconut and chocolate chunks to the bowl, and fold in with a rubber spatula until evenly distributed.  Transfer the batter to the prepared baking dish and spread evenly with a spatula. Bake for 20-25 minutes, until set in the center but still soft.  Do not over bake.  Let the bars cool slightly before drizzling.   To make the drizzle, combine the chocolate chunks and butter or shortening in a small, heatproof bowl.  Microwave in 15-second intervals, stirring in between, until completely melted and smooth.  Transfer the melted chocolate to a plastic bag with a very tiny piece of the corner cut off and drizzle over the bars.  Sprinkle with additional shredded coconut before the chocolate sets, if desired.  Allow to cool completely before cutting into bars. Source

Coconut Choc Chunk Blondies

Ingredients:
1 cup all-purpose flour
1/8 tsp. salt
8 tbsp. unsalted butter, melted and cooled to room temperature
1 cup packed light brown sugar
1 large egg
1 1/2 tsp. vanilla extract
1/2 tsp. coconut extract
1 cup sweetened shredded coconut
4 oz. bittersweet chocolate, coarsely chopped

For drizzle and garnish: (optional)
1 cup semisweet or bittersweet chocolate chips or chunks
1 tsp. butter or shortening
Sweetened shredded coconut

Directions:
Preheat the oven to 180 degrees C.  Butter and flour an 8- by 8-inch square baking dish.  In a small bowl, sift together the flour and salt; set aside.  In another mixing bowl combine the melted butter and brown sugar and beat until well combined.  Scrape down the sides of the bowl, add the egg, and mix until incorporated.  Mix in the vanilla and coconut extracts until well blended.  Add in the dry ingredients and mix just until they have been incorporated.

Add the shredded coconut and chocolate chunks to the bowl, and fold in with a rubber spatula until evenly distributed.  Transfer the batter to the prepared baking dish and spread evenly with a spatula.

Bake for 20-25 minutes, until set in the center but still soft.  Do not over bake.  Let the bars cool slightly before drizzling.  

To make the drizzle, combine the chocolate chunks and butter or shortening in a small, heatproof bowl.  Microwave in 15-second intervals, stirring in between, until completely melted and smooth.  Transfer the melted chocolate to a plastic bag with a very tiny piece of the corner cut off and drizzle over the bars.  Sprinkle with additional shredded coconut before the chocolate sets, if desired.  Allow to cool completely before cutting into bars.

Source

Raspberry Almond Bread 2 cups all-purpose flour  1 teaspoon baking powder  1 teaspoon baking soda  1/2 teaspoon salt  1/2 cup (1 stick) unsalted butter, softened  1 cup sugar  1/2 teaspoon pure almond extract  2 eggs  2 Tablespoons sour cream  1 cup crushed fresh raspberries or strawberries or blueberries  1/3 cup toasted slivered almonds Preheat oven to 325 degrees F. Spray or grease a 9 x 5-inch loaf pan. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside. In a large bowl, using an electric mixer, cream the butter, sugar and almond extract until light and fluffy, about 3 minutes. Beat in the eggs one at a time, beating well after each addition. Mix in the flour and sour cream. Fold in the crushed fruit and almond slivers. Spoon the batter into the prepared pan. Bake in the center of the oven for 55 to 60 minutes, or until a cake tester inserted into the center comes out clean. Cool the bread in the pan for 20 minutes, then invert onto a wire rack, turn right side up and cool completely. Recipe here

Raspberry Almond Bread

2 cups all-purpose flour

 1 teaspoon baking powder

 1 teaspoon baking soda

 1/2 teaspoon salt

 1/2 cup (1 stick) unsalted butter, softened

 1 cup sugar

 1/2 teaspoon pure almond extract

 2 eggs

 2 Tablespoons sour cream

 1 cup crushed fresh raspberries or strawberries or blueberries

 1/3 cup toasted slivered almonds

Preheat oven to 325 degrees F. Spray or grease a 9 x 5-inch loaf pan.

In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.

In a large bowl, using an electric mixer, cream the butter, sugar and almond extract until light and fluffy, about 3 minutes. Beat in the eggs one at a time, beating well after each addition. Mix in the flour and sour cream. Fold in the crushed fruit and almond slivers.

Spoon the batter into the prepared pan. Bake in the center of the oven for 55 to 60 minutes, or until a cake tester inserted into the center comes out clean.

Cool the bread in the pan for 20 minutes, then invert onto a wire rack, turn right side up and cool completely.

Recipe here

Homestyle Garlic Bread Ingredients 1 16-ounce loaf of Italian bread or French bread 1/2 cup (1 stick) unsalted butter, softened 2 large cloves of garlic, smashed and minced 1 heaping tablespoon of freshly chopped parsley 1/4 cup freshly grated Parmesan cheese (optional) Method Preheat oven to 175°C. Cut the bread in half, horizontally. Mix the butter, garlic, and parsley together in a small bowl. Spread butter mixture over the the two bread halves. Place on a sturdy baking pan (one that can handle high temperatures, not a cookie sheet) and heat in the oven for 10 minutes. Remove pan from oven. Sprinkle Parmesan cheese over bread if you want. Return to oven on the highest rack. Broil on high heat for 2-3 minutes until the edges of the bread begin to toast and the cheese (if you are using cheese) bubbles. Watch very carefully while broiling. The bread can easily go from un-toasted to burnt. Remove from oven, let cool a minute. Remove from pan and make 1-inch thick slices. Serve immediately.  

Homestyle Garlic Bread

Ingredients

  • 1 16-ounce loaf of Italian bread or French bread
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large cloves of garlic, smashed and minced
  • 1 heaping tablespoon of freshly chopped parsley
  • 1/4 cup freshly grated Parmesan cheese (optional)

Method

Preheat oven to 175°C. Cut the bread in half, horizontally. Mix the butter, garlic, and parsley together in a small bowl. Spread butter mixture over the the two bread halves. Place on a sturdy baking pan (one that can handle high temperatures, not a cookie sheet) and heat in the oven for 10 minutes. Remove pan from oven. Sprinkle Parmesan cheese over bread if you want. Return to oven on the highest rack. Broil on high heat for 2-3 minutes until the edges of the bread begin to toast and the cheese (if you are using cheese) bubbles. Watch very carefully while broiling. The bread can easily go from un-toasted to burnt. Remove from oven, let cool a minute. Remove from pan and make 1-inch thick slices. Serve immediately.  

Sweet Potato Wedges Makes 4 to 6 servings. 1 teaspoon coriander seeds1/2 teaspoon fennel seeds1/2 teaspoon dried oregano1/4 to 1/2 teaspoon dried hot red pepper flakes (the latter will make them quite spicy, so using according to your preferences)1 teaspoon kosher salt2 pounds medium sweet potatoes3 tablespoons vegetable oil Preheat oven to 220°C. Coarsely grind coriander, fennel, oregano, and red pepper flakes in an electric coffee/spice grinder or with a mortar and pestle. Stir together spices and salt. Cut potatoes lengthwise into 4cm wedges (remember: these cook down!). Toss wedges with oil and spices in a large roasting pan and roast in middle of oven 20 minutes. Turn wedges over with a spatula and roast until tender and slightly golden, 15 to 20 minutes more

Sweet Potato Wedges

Makes 4 to 6 servings.

1 teaspoon coriander seeds
1/2 teaspoon fennel seeds
1/2 teaspoon dried oregano
1/4 to 1/2 teaspoon dried hot red pepper flakes (the latter will make them quite spicy, so using according to your preferences)
1 teaspoon kosher salt
2 pounds medium sweet potatoes
3 tablespoons vegetable oil

Preheat oven to 220°C. Coarsely grind coriander, fennel, oregano, and red pepper flakes in an electric coffee/spice grinder or with a mortar and pestle. Stir together spices and salt.

Cut potatoes lengthwise into 4cm wedges (remember: these cook down!). Toss wedges with oil and spices in a large roasting pan and roast in middle of oven 20 minutes. Turn wedges over with a spatula and roast until tender and slightly golden, 15 to 20 minutes more

Russian Grandmother’s Apple Pie I made this for a movie night at a friend’s house the other night. I may have burnt it a little bit but that’s nothing a little ice cream can’t cure. I wish I could eat breakfast in the front yard but our house is directly facing a set of apartments whose inhabitants also enjoy eating breakfast outside. So if I do eat there I’d be sitting there watching six sets of people watch me watch them watch me eat. Uncomfortable. Recipe here.

Russian Grandmother’s Apple Pie

I made this for a movie night at a friend’s house the other night. I may have burnt it a little bit but that’s nothing a little ice cream can’t cure. I wish I could eat breakfast in the front yard but our house is directly facing a set of apartments whose inhabitants also enjoy eating breakfast outside. So if I do eat there I’d be sitting there watching six sets of people watch me watch them watch me eat. Uncomfortable.

Recipe here.

Chocolate peanut butter brownies Brownies confuse me. I’m never certain how they’re supposed to feel exactly. I always end up with cakey result if I follow the recipe exactly and I’m sure that’s not what a brownie is meant to be. Personally I like my brownies with a crunchy top layer that’s not dissimmilar to a cookie. As it turns out, turning up the heat by 20 degree celsius to bake for the last five minutes is not how to do it. Instead, turn the heat down by 20-30 degrees celcius and let is bake for an extra 10-20 minutes depending on how crunchy you want it. I made these initially for my uni friends but I don’t think there’s enough to bring for them anymore :( Recipe here

Chocolate peanut butter brownies

Brownies confuse me. I’m never certain how they’re supposed to feel exactly. I always end up with cakey result if I follow the recipe exactly and I’m sure that’s not what a brownie is meant to be. Personally I like my brownies with a crunchy top layer that’s not dissimmilar to a cookie. As it turns out, turning up the heat by 20 degree celsius to bake for the last five minutes is not how to do it. Instead, turn the heat down by 20-30 degrees celcius and let is bake for an extra 10-20 minutes depending on how crunchy you want it. I made these initially for my uni friends but I don’t think there’s enough to bring for them anymore :(

Recipe here

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