It wasn't breakfast in bed as promised, but I did deliver the biscuits with bacon and eggs to the birthday child. This recipe is virtually idiot proof. Opt for lightly rolling out the biscuits and not too thin! You may get fewer but they'll rise higher.
I used a pastry cutter to blend the butter. Do not wait until later to eat them. They're better warm from the oven. This may be a Thanksgiving addition!
(Butter) and eat – B
I'm trying to save the last piece of blueberry crumb for my air warrior, but it's tough. This time, I got it perfect and I'm a harsh baking critic. The recipe calls for 45-50 minutes baking. If it feels a little soft @ 45, leave it in for 5 more. Mine took 50 exactly.
Also, here is the secret for GREAT crumbs. MELT the butter, then combine with the rest of the ingredients (brown sugar etc). Let it set in fridge 15-20 minutes, then crumble across the cake, varying the size of crumbs. You'll see. Click here for the recipe.
Eat cake – B
There's only one respite from the polar vortex, and I mean inside or out. I've got to be in front of a warm oven. That probably explains why I baked the whole batch of rugelach (like a Jewish croissant cookie) instead if saving half for later.
We also made these cookies in the cooking class I taught this week. The food processor dough is so easy, we made two Middle Eastern salads and the fixins for an Israeli inspired sandwich.
Sub mini chips for the walnuts. You'll thank me.
Click here for the recipe from Martha Stewart Living
Eat with tea – B
Use beef or sub chicken like I did, this dish is faster to make than waiting for a delivery. Start the rice first. Also on our All American, larger portion, teen enriched table, the recipe barely served four portions. Up the quantity, lower your intake, or add a super fiber rich side…broccoli and ginger anyone?
Click here for the full recipe from Martha Stewart
Eat – B
Here's one way to use up leftover nuts. (Click here for the recipe)
Use your faves. By request I made dry roasted salted peanut and slivered almond nut brittle. If using raw nuts, I suggest toasting them in a dry pan or a 350 oven before adding to the candy.
Eat – B
A 17 year tradition! Use an open cookie cutter wiped with veggie oil or baking spray and fill it right on the griddle. You might need to run a knife around the edge after you flip, but it's worth it.
This is an amended Martha recipe. (Click here for the recipe) I added another tablespoon of sugar, 1/4 teaspoon vanilla and 1/4 teaspoon of cinnamon (a pumpkin spice blend would be great too).
Happy Halloween – B
Who woulda thunk…best peach season ever is lingering! Today features a fruit crumble. Later this week: pie!
And because stone fruit gods were smiling over the weekend…a farmer's market bargain ($4 for 9 peaches!) could mean peach pie again for the third annual après Thanksgiving. **Assemble and freeze raw pie, bake as normal without defrosting. It's worked before with apple.
I loosely followed a Martha fave for the cobbler. But I doubled the topping (!), peeled the peaches, and subbed a teaspoon of balsamic vinegar for the lemon juice in the fruit. I also cheated the sugar in the filling down to less than 1/2 cup since the fruit was super sweet.
If you put this in the oven before dinner, it's ready for dessert. No need to let it settle for hours like pie.
Click here for the recipe.
Eat…with ice cream and a spoon 🙂 – B