not my grandma's noodle kugel

Growing up on the Lower East Side, I spent every Sunday at my grandmother's house. My memories of these days include very specific events but no connecting themes.

My sister and I would play Spit in front of a very large piece of furniture, which was her television set, watching Abbot & Costello reruns. There was plastic on all of the ornately decorated couches and chairs and it was dark, curtains perennially drawn. Other than that I remember only the food. We were always given a handful of hard sucking candies to enjoy with our show. In addition we were treated with apple pie, sponge cake, and noodle kugel.

I've been meaning to duplicate these recipes, but alas, they stayed with my grandma to the grave. I have a cousin who found a recipe she thinks is the one my grandma used for her sponge cake, but nothing is for certain, and that one is so labor intensive that I fear it will remain on my bucket list for eternity.

At this time of year when people cart out their traditions, I thought I'd make an attempt at making at least one of her dishes. And of course, in all matters of culinary tradition, I referred to Deb at Smitten Kitchen. I've changed it up a bit making it lighter, since I remember noodle kugel being a light, subtly sweet, eggy dish and I didn't feel like buying the proper egg noodles for it (yes I am that lazy).

Despite all my deviations this dish seems pretty close the real deal. My memory sensors are saying so, in any case.

Not My Grandma's Noodle Kugel
Makes 8x8 pan of kugel, adapted from Smitten Kitchen's My Family's Noodle Kugel

Ingredients

• 3/4 pound fusilli noodles (traditional requires egg noodles)
• 4 eggs
• 3/4 cups sugar
• 3/4 pounds ricotta cheese
• 1/2 stick melted unsalted butter
• 1 teaspoons vanilla
• Dash of salt

Instructions

1. Preheat oven to 350 degrees. Parboil the noodles (five to seven minutes).
2. In a very large bowl beat eggs until fluffy. Add the sugar gradually, then the ricotta cheese, butter and vanilla. Stir in the drained noodles.
3. Pour into a 8x8-inch pan. Bake for 1/2 hour, or until kugel is set. 

maple pecan pie

When deciding what to bring to Thanksgiving this year I went immediately to this pie. Mostly because I was curious about substituting brown rice syrup for corn syrup. But then, with all else going on in my life... Turkey Raffles, SLT meetings, PTA meetings... I forgot to secure the syrup and couldn't find it at my local place.  I almost said, What the heck, and used corn syrup... but then I thought, Why not maple syrup? I have a ton of it in my fridge.

It worked out great - and added that wonderful maple flavor. Nice when things work out.

We had the good fortune to spend our Thanksgiving day upstate with friends in a winter wonderland - so majestic and stunning. Good food, good people, what more can a person ask for?

I hope you Thanksgiving was just a wonderful.


Maple Pecan Pie
Makes one 9 inch pie, adapted from A Cozy Kitchen

Ingredients

• One 9-inch pie crust (I used Mark Bittman's Flaky Crust and substituted in white whole wheat flour)
• 1 1/4 cups light brown sugar
• 1/2 vanilla extract
• 3/4 stick unsalted butter, cut into cubes
• 3/4 cup maple syrup
• 1 teaspoon salt
• 3 large eggs
• 2 cups pecan pieces, lightly toasted 

Instructions

1. Melt the cubes of butter in a saucepan over medium heat. Mix the sugar, vanilla in abowl. Add melted butter. Add maple syrup, eggs and salt. Beat until smooth.
2. Preheat the oven to 350 degrees F. Add the pecans to the prepared pie shell. Pour the filling into the pie crust. Brush the edges of the pie crust with egg wash and transfer to a baking sheet. Place the baking sheet/and pie in the oven to bake for 45 to 50 minutes, until the center has set (it may rise slightly) and the crust is golden brown. Be sure to check on it periodically throughout the baking process—if at any time the crust gets too brown, you can place a piece of foil over it to protect it from browning more.
3. Completely cool before serving. Garnish with vanilla ice cream.

thanksgiving skillet corn bread {bread bakers}

Yes, here it is... Thanksgiving... already! Seems like this year is flying by - but I guess that is what everyone says every year.

Two months into the school year and I am entrenched in meetings, organizing, planning. I love it! We've planted a winter bed of lettuce in the front school yard - hoping we can make it last the whole winter and be harvested for the kids' lunches. The sustainability Committee is getting reved up - and there's been talk of solar panels on the roof!! How awesome is that?! The Maker's Space my friend Diane organized and made beautiful is ready for use - we plan on creating a Pinterest baord full of craft ideas to implement learning the curriculum in all grades Pre-K to 5th.

And in just a few weeks we will eat more food than we can manage in a bucolic location, hopefully involving some snow (although that is not looking likely). Here is new take on the corn bread - sweet with frozen corn kernels scattered around. Makes for a nice surprise when you bite into it.

Thanksgiving Skillet Cornbread
Makes 6-8 servings, adapted from Cookie + Kate

Ingredients

• 6 Tablespoons unsalted butter
• 1 cup coarse grind cornmeal
• 1 1/4 cup white whole wheat flour or regular whole wheat flour
• 1/2 tablespoon kosher salt
• 1 teaspoons baking powder
• 1/4 teaspoon baking soda
• dash cinnamon
• 1 cup buttermilk, at room temperature
• 2 large eggs, at room temperature
• 1/4 cup maple syrup
• 1 1/2 cup frozen corn

Instructions

1. Heat the oven to 375 degrees Fahrenheit with a rack in the middle of the oven. Place the stick of butter in a 10 to 12-inch cast iron skillet or 9-inch square baking dish and place in the oven to melt for 5 to 10 minutes.
2. In a large bowl, whisk together the cornmeal, flour, salt, baking powder, baking soda and cinnamon. In a medium bowl, whisk together the milk, eggs and syrup until smooth. Stir the wet ingredients into the dry ingredients until moistened through.
3. When the butter is melted and golden brown but not burnt, carefully remove the sizzling skillet from the oven and swirl to coat with butter. Pour the melted butter into the batter, add the cranberries and stir just until incorporated.
4. Pour the batter into the hot skillet or baking pan. Return the skillet to the oven and bake until the bread is brown around the edges, springy to the touch and a toothpick inserted in the center comes out clean with just a few crumbs, 25 to 35 minutes. Invert the bread onto a wire rack to cool. Slice into squares or wedges and serve.

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme.  Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

Here is what everyone came up with for a new take on the Thanksgiving traditional breads:

Brown Butter Sage Biscuits by Sophia at Sweet Cinnamon & Honey
Butterflake Rolls by Anshie at Spiceroots
Buttermilk Rolls by Renee at Magnolia Days
Cast Iron Parker House Rolls by Veronica at My Catholic Kitchen
Cheese & Mustard Pull Apart Bread by Laura at Baking in Pyjamas
Classic Anise Dinner Rolls by Kathya at Basic N Delicious 
Crusty French Bread Rolls by Robin at A Shaggy Dough Story
Gruyere Gourgeres by Nicole at The 2nd 35 Years
No Knead Dinner Rolls by Heather at Hezzi-D's Books and Cooks
Parker House Rolls by Tara at Noshing With The Nolands
Parmesan Garlic Knots by Lauren at From Gate to Plate 
Pumpkin and Rosemary Bread by Rocio at Kidsandchic
Pumpkin Pani Popo by Kelly at Passion Kneaded
Pumpkin, Sage & Cheddar Pull Apart Rolls by Mireilee at Chef Mireille's East West Realm Overnight Rosemary Rolls by Holly at A Baker’s House
Skillet Cornbread by Sandra at Meadows Cooks
Soft and Tender Dinner Rolls by Stacy at Food Lust People Love
Sourdough Cornbread Rolls with Sage by Karen at Karen's Kitchen Stories
Sweet Potato Rolls by Cindy at Cindy's Recipes and Writings 
Tomato Herb Loaves by Camilla at Culinary Adventures with Camilla
Zopf bread by Carola at En la Cocina de Caro 
 

apple turnovers

I have been writing this blog for a little over 4 years. It began as a way to express my joy of baking and my ability to learn how to cook. You see, I started off not being a very good cook, and not wanting to know how to be one. I trusted my partners to make our daily sustenance. In fact an ex-boyfriend called me recently, he'd seen my blog posts and queried, "So, now you cook?

So, now I cook. But my husband makes the lion share of the meals. He makes dinner almost every day and I am eternally grateful for it. I am slowly learning ho to make things without a step by step recipe to follow, and it is a huge relief. I am living proof that anyone can learn how to cook. And feel so much better for it.

I have always been a baker, but never been able to make flaky pie crust... until now. The trick, I discovered a few weekends ago, is do not mix the butter in. Do no use a food processor. Use two knives and keep it chunky. It will melt when cooked and become the wonderful crust you wish for. Truth.

Apple Turnovers
Makes 15, adapted from Mark Bittman's How to Cook Everything cook book

Filling Ingredients

• 4 tart apples, cored, peeled, and grated
• Juice of 1/2 lemon
• Zest of 1/2 lemon
• 1/3 cup sugar
• 1 tablespoon flour
• 1 teaspoon cinnamon

Crust Ingredients

• Scant 2 cups all purpose flour
• 3 tablespoons sugar
• 3/4 teaspoon salt
• 15 tablespoons unsalted butter
• 6 tablespoons ice water

Instructions

1.  Combine dry crust ingredients. Add butter, cut into small bits. Take two butter knives and chop up butter further until they resemble peas.
2. Add water one tablespoon at a time and work together with hands until combined. Place in fridge for 1/2 hour or freezer for 10 minutes.
3. Meanwhile, combine all filling ingredients. Taste and add more sugar, cinnamon or lemon as needed.
4. Roll out dough to 1/4 thickness. Cut into 4-inch squares, or any shape that works.
5. Place 1-2 tablespoons of filling in center of each square, cover with dough. Score on top two or three times for air vents. Brush with water and sprinkle with sugar.
6. Place on parchment covered baking sheet. Bake at 350F for 40-55 minutes.
7. Serve hot or room temperature.

real banana pudding

In the past two months I have had the pleasure of getting to know the parents at my son's new school. The energy and enthusiasm I am witness to as we all work to make a fabulous school even more fabulous is inspiring and awe provoking.

I have been sitting on every committee meeting I can manage, we've been in conversation about grant writing, discretionary funds, government council members and policies, and through it all we are forming a marvelous community. I feel so fortunate to be a part of this process and to be able to get to know these amazing people.

Did you see the recent Sunday NYTimes Magazine article written by Mark Bittman about teaching our children to eat well? This has further inspired me to think about how food is presented in schools and how we can offer healthier options for children when they are not under the supervision of their parents. I for one remember using all my lunch money to buy candy and am worried that if the schools do not offer only healthy options children will follow their taste buds and not their parent's guidance.

The fact that the DOE offers chocolate milk as an option, because they are being strong armed by the dairy industry, blows my mind. Hopefully we can remedy these issues. If not for all school than just one at a time. 

Now that I am writing this I wonder if my banana pudding recipe would taste okay without the added sugar. I should try it out. I have only tried this with cows milk but I don't see why it couldn't be made with soy or almond.

Real Banana Pudding
Serves 3-4

Ingredients

• 3 ripe bananas
• 1/4 cup sugar
• 3 tablespoons corn starch
• 1 teaspoon vanilla extract
• 2 cups milk of your choice

Instructions

1. Mash bananas well.
2. Combine dry ingredients in a saucepan. Add wet ingredients. Heat pan on medium heat and stir continuously until pudding boils and thickens. 
3. Pour into bowls and refrigerate until cooled. 

peach cherry pie

We've been partaking in the abundant fruit this season. But sometimes we over do it and have more fruit than we can eat in a timely manner.

And so our Cherry Peach Pie was born. Cherries and peaches are, after all, so much better eaten fresh and raw than in a pie, but how can you waste all that lovely goodness. So, pie it was. And so good too.

This post was written about a month ago. The season is so unseasonable this year we are all wearing sweaters in August! How bizarre. All of which to say, I am not sure if cherries or peaches are still in season, but here you are. A wonderful pie all the same, and my husband's favorite combination.

Peach Cherry Pie

Ingredients

• Two crust pie crust
• 2 cups pitted cherries
• 2 cups chopped peaches
• 1/4 cup sugar
• 2 tablespoons lemon juice
• 2 tablespoons unsalted butter
• 2 tablespoons flour
• 2 tablespoons milk
• 2 tablespoons sugar

Instructions

1. Mix together all ingredients except the butter and flour.
2. Make your pie crust. Line the bottom of a 9-inch pie pan with one crust. 
3. Pour the filling into the pie pan. Dot with pieces of butter and dust with flour.
4. Place top crust on filling and crimp around edges. Poke holes in the top crust around the pie. Brush with milk and sprinkle with 2 tablespoons sugar.
5. Place on a baking pan to catch the drips. Put into oven and bake at 375 F for 10 minutes. Lower heat to 350 F and bake another 45-50 minutes, or until pie crust is nicely browned.
6. Allow to cool a bit to allow filling to gel. Serve warm or cold.

almond chocolate biscotti {leftovers club}

I lived in Amsterdam for a summer and fell in love with the way they serve coffee or tea.

True it was always 2 Euro a cup (I was not yet ensconced in the Starbuck's trend of  $2-$4 per cup) but every time you order one it came with one or two small cookies.

Without fail.

AND, you could sit at your outdoor café seat for hours without anyone bothering you.

How civilized is that?

So, make sure to have your coffee or tea AND your cookie. You'll thank me.

The Leftovers Club is a wonderful way to share your treats with total strangers. I sent these lovely biscotti to Elizabeth @ Cooking With Milton.

Check it out... it's addictive!

Almond Chocolate Biscotti
Makes , adapted from Biscotti, by Lou Seibert Pappas

Ingredients

• 1/2 cup whole roasted almonds
• 1/3 cup butter
• 3/4 cup sugar
• 2 eggs
• 1 teaspoon vanilla
• 1/4 teaspoon almond extract
• 1 teaspoon grated lime zest
• 2-1/4 cups white whole wheat flour
• 1-1/2 teaspoons baking powder
• 1/8 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/2 cup chocolate chips

Instructions

1. Cut nuts into two or three pieces. Preheat oven to 325F. Line a baking sheet with parchment paper.
2. In mixing bowl cream butter and sugar until light and fluffy. Beat in eggs, vanilla, almond extract, and zest.
3. In separate bowl combine flour, baking powder, nutmeg, and salt. Add creamed mixture, mix until blended. Mix in almonds and chocolate chips.
4. Divide dough into two parts and roll each half into 8 inch long, 2 inch wide flattened logs. Place on baking sheet and bake for 20 minutes.
5. Take out of over and, with a serrated knife, slice logs diagonally, making 1/2 inch slices. Place slices on their sides and bake another 5-10 minutes on each side. Place on a cooling rack. Enjoy!

An InLinkz Link-up

honey-goat cheese popovers

I've made popovers by starting with a cold oven, and now I've made them by starting with a hot pan. The results are the same. Both times they pseudo-popped over. What can I say. Maybe it is my oven.

In any case they always taste amazing. Something about eggy batter straight from the oven always works for me. And this time, with honey-goat cheese thrown in the midst, they are so delicious you cannot resist one or five.

Even though the recipe state: Serve Immediately, I brought these to a party and they went over well. The savory sweetness holds up over time.

Honey-Goat Cheese Popovers
Makes 12, from Eats Well With Others

Ingredients

• 3 large eggs, room temperature
• 1 1/2 cups 2% milk, room temperature
• 1 1/2 cups white whole wheat flour
• 1 1/4 tsp salt
• 1 1/4 tsp freshly ground black pepper
• 4 oz goat cheese, room temperature
• 2 tbsp honey

Instructions

1. Preheat oven to 450F, with an oven rack in the lower third of the oven. Preheat a muffin tin in the oven while you prepare the batter.
2. In a large bowl, whisk together the eggs and milk. Whisk for a minute so that the mixture becomes frothy.
3. Sprinkle the flour, salt, and black pepper over the top. Whisk until well combined. There may be some small lumps remaining.
4. In a small bowl, mix together the goat cheese and honey.
5. Remove the muffin tin from the oven and spray with cooking spray. Divide the batter among the cups, filling them about 3/4 full. Drop about a tsp of goat cheese into the center of each cup, dividing it evenly.
6. Bake popovers for 15 minutes at 450F. Lower heat to 350F and bake for another 15-20 minutes more, until puffed up and browned all over. Immediately turn out onto a wire rack when done. Serve immediately.

chocolate beet muffins

This week I had the good fortune of being a chaperone at my son's first school field trip. We went to the Queens Farm Museum. It was the first time we went and was loads of fun. I was especially interested to see how butter milk is made. You put heavy cream into a churn. Churn it for a few minutes (the more humid the day the faster it goes). And you end up with solid butter and liquid butter milk. I am definitely going to try this at home over the summer. Fresh baked bread and freshly made butter? Can it get any better?

I've heard the praise of butter milk for a while now but this is my first time baking with buttermilk.

A blogging friend of mine recently queried, when is a muffin not a muffin, but a cupcake. A very good question for this recipe. Chocolatey rich and moist, just how a cupcake ought to be... but what I think divides the path between muffin and cake is the existence, or lack, of frosting.

Hence, we have here a very moist, chocolatey, dessert. But not a cupcake.

Chocolate Beet Muffins
Makes 12 muffins, adapted from My Kitchen

• 2 cups white whole-wheat flour
• 1/2 teaspoon salt
• 2 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 cup of semi-sweet chocolate chips
• 2/3 cup of semi-sweet chocolate chips
• 1/4 cup of butter or margarine
• 1 cup beet puree - I stick blended two small cooked and peeled beets - you can buy them precooked
• 3/4 cup brown sugar
• 1 teaspoon vanilla extract
• 2 eggs, lightly beaten
• 2/3 cup buttermilk - I made my own from 2% milk and 1 tablespoon vinegar. You combine and let sit for 10 minutes until thickened and slightly curdled

Instructions

1. Preheat oven to 375 F. Grease or line with paper cups a 12-cup muffin tin.
2. In a large bowl whisk flour, baking powder, baking soda, and salt until well mixed. Stir in the half cup chocolate chips.
3. In a small saucepan melt the other (2/3 cup) chocolate chips and butter over super low heat. Stir this to combine and set aside to let cool until it is lukewarm.
4. In a medium-sized bowl, whisk together brown sugar, eggs, beet puree, vanilla, buttermilk and the melted chocolate.
5. Pour the chocolate mixture into your dry ingredients and stir with a wooden spoon until just combined. Immediately spoon the batter into the 12 greased or paper-lined muffin cups. The batter should entirely fill the wells.
6. Place muffin pan in a preheated 375 F oven. Bake for around 18-20 minutes.
7. You can tell the muffins are done when a toothpick inserted in the center of a muffin comes out clean.
8. Finally cool muffins for about 10 minutes in the pan then remove to a wire rack to cool entirely.

papaya muffins

Yes, we had no bananas... but we did have a papaya.

I know, weird. But... truth is often stranger than fiction.
So, what do papaya muffins taste like?
Well, they don't exactly taste like papaya. But they are sweet and moist and with an addition of chocolate chip how could they go wrong.
No, really, they were pretty good.

Papaya Muffins
Makes 12 muffins, adapted from Mark Bittman's How to Cook Everything Cookbook

Ingredients

• 2 cups all purpose flour1/2 teaspoon salt
• 3 teaspoons baking powder
• 3 tablespoons melted unsalted butter
• 1/4 cup maple syrup
• 1 egg, beaten
• 1 cup fresh papaya, mashed
• 1/4 cup milk
• 1 cup chocolate chips

Instructions

1. Heat oven to 375 F. Grease 12 muffin tins with oil or butter.
2. Mix all dry ingredients in a large bowl. Mix all wet ingredients
   
   
   in a medium bowl. Form a well in the center of the dry ingredients and pour the wet ingredients into it. Mix everything together until just combined. Mix in chocolate chips.
3. Distribute evenly into muffin tins. Bake for 20 minutes or until a toothpick comes out cleanly.

earl grey ice custard {recipe redux}

So, day three of the worst sore throat on record - no kidding - ask my doctor - and I have not been able to eat much of anything. Or do much of anything either, unless lying in bed all day is doing something, which I guess it is.

But ice cream... now that is something I can manage to get by my inflamed tonsils. And enjoy.

I wanted to make a vegan recipe but decided for my first attempt with an ice cream maker - borrowed from a friend - I'd do it the regular way. I can experiment with it later.

But then while reading the instructions for said ice cream maker I realized that the whole bowl needs to be in my freezer for 24 hours prior to making the ice cream. We happen to have just gone to Costco and our freezer is maxed out. So, I made it without the maker in small plastic ice cream cans. This way I could set them in the door of the freezer and they fit nicely. Took more work but came out pretty amazing!

This month's Recipe Redux challenge is Cooking with Tea.

Here is my rendition.

Earl Grey Ice Custard
Makes 1.5 to 2 pints, adapted from Gourmantine

Ingredients

• 250 ml (257.7g) whole milk
• 250 ml (257.7g) cream
• 2 teaspoons earl grey loose tea
• 4 egg yolks
• 100g white sugar

Instructions

1. Bring the cream and milk to simmer (don’t let it boil) add the tea and leave to infuse for 10 minutes.
2. In the meanwhile beat the egg yolks with sugar till the mixture has almost doubled.
3. When the milk-cream mixture has infused, strain through a fine sieve and warm up again. Stir in a few ladles of warm milk to the yolks, one at a time and stirring vigorously (this is called tempering the yolk so they would not scramble). Add the rest of the milk and stirring all the time. 
4. Cook the custard over medium heat mixing all the time until thickens slightly and starts coating the back of the spoon. Don’t let it boil or the eggs may scramble.
5. Take of the heat and let it cool completely, spending a night in the fridge, if possible.
6. When ready either use the ice cream maker according to manufacturer’s  instructions or pour it all in a plastic container and place it in the freezer. Using a blender, fork or knife (that’s what I used) stir very thoroughly after 1.5 hours, then again after another hour and probably one more time as another hour passes. In case you’re freezer is very strong you may need to do this more often.

rhubarb custard

Viola. My first real springtime dish.

I have been waiting for rhubarb to appear at my farmers market for a month now. Maybe I should have checked when it was due to arrive, and not made myself crestfallen every time I wandered through the crowds only to find it hadn't shown up yet.

Well, here it is a boy oh boy is it ever worth the wait. The sparkling tartness complements the smooth eggy custard perfectly. I think this is my favorite way to eat it.

Rhubarb Custard
Serves 6, adapted from Martha Stewart

Ingredients

• Canola oil, for dishes
• 3/4 cup sugar, plus more for dishes
• 12 ounces rhubarb, trimmed and cut crosswise 1/4 inch thick
• 1 1/2 cup whole milk
• 1/3 cup all-purpose flour
• 2 large eggs, plus 1 large egg yolk
• Coarse salt

 Instructions

1. Heat oven to 350. Butter six 5 1/2-inch gratin dishes (1 inch deep), and dust with sugar; arrange on a rimmed baking sheet. Toss rhubarb with 1/4 cup sugar, and divide among dishes. 
2. Cover each first with parchment and then with foil, and bake until rhubarb is just beginning to release liquid and soften, about 30 minutes. Leave oven on.
3. Puree milk, flour, eggs and yolk, remaining 1/2 cup sugar, and 1/2 teaspoon salt in a blender until smooth. Divide mixture evenly among dishes. Bake, uncovered, until just set, 22 to 24 minutes. Let cool for 20 minutes.

maple oatmeal cookies

Could this weekend have been any nicer?? Even the thunder storms were gorgeous. I just love a thunder storm.


We went to a really cool play by the Trusty Sidekick Theater, with the kiddo on Saturday. It was a simulation of camping in the woods, complete with campfire and wild life. My son really enjoyed it... and as soon as it was over he said, Let's go the country house.

It is kind of funny that we were sitting in a simulation of what we could have been experiencing for real. The weather was so nice we thought, Why not. And at the last minute packed our car up and away we went. And we were so lucky to have a gorgeous day on Sunday.

I hope you are not tired of oatmeal yet. Here is another recipe - these were really good... but then they all have been. Maybe I should just make oatmeal cookies every week for the rest of the year. Could be worse.


Maple Oatmeal Cookies
Makes 30 cookies, adapted from Baker Bettie

Ingredients

• 1 stick softened butter (1/2 cup)
• 3/4 cup sugar, preferably dark brown sugar 
• 2 tablespoons maple syrup
• 1 egg
• 1/2 tablespoon vanilla
• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1 cup plus 2 tablespoons flour (preferably all-purpose)
• 1/2 cup chopped walnuts
• 1 cup semi-sweet chocolate chips
• 1 cup rolled oats
• 1/2 cup steel cut oats (I like this addition - makes the cookies more crunchy)
• kosher salt (optional) 

Instructions

1. Preheat oven to 350ºF.
2. Cream the butter and sugar together until completely combined.
3. Add the egg and mix until incorporated. Add the vanilla, baking powder, and cinnamon and mix until incorporated.
4. Stir in the flour then the raisins, chocolate chips, walnuts and oatmeal until combined.
5. Drop rounded mounds of dough on ungreased parchment covered cookie sheets and sprinkle with salt if using. Flatten the dough mounds slightly before baking.
6. Bake at 350ºF until just lightly browned on the edges and middle still looks undercooked, about 9 minutes.

chewy banana oatmeal cookies {gluten free}

Why would a new pizza bar open up in Bushwick? It would really need to distinguish itself. It couldn't have thin crust, locally grown, farm-to-table pizzas, like the very famous Roberta's has.
It'd have to be different.

Last week, on my way home, I walked by a new pizza bar, Archie's... and I was thrilled.

I mean, Roberta's is great. But it is pretty pricey, you cannot order before 6pm, AND it sometimes takes 2 hours to receive your order. And just forget about eating there - you'll be waiting for a table longer than you eat.

We ordered from the new place and they have distinguished themselves. They serve Chicago style, thick crust pizza, beer on tap, hot subs and salads. That is all. And they are super friendly. Which is refreshing. A casual atmosphere that harkened back to my college days.

My son ate almost an entire 10 inch pie. Amazing. And the beer that was on the house didn't hurt either. If you're in the neighborhood check them out.

This is my Leftovers Club selection for the month of May. I am sending these to Bea @ Secrets From My Apron. 

She seems to be a more advanced baker than me so I hope I do not disappoint with these cookies. They are super tasty but not professional like macarons or madeleines.

Chewy Banana Oatmeal Cookies
Makes cookies, adapted from Julia's Album

Ingredients

• 2 cups almond flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon cardamom
• 1/2 teaspoon kosher salt
• 1 ripe banana
• 1 egg
• 2 tablespoons oil
• 3/4 cup brown sugar
• 1/4 cup regular granulated sugar
• 1/4 cup plain yogurt
• 1 teaspoon vanilla extract
• 1 and 3/4 cups old-fashioned oats
• 1 cup chocolate chips

Instructions

1. Important note about properly measuring flour using measuring cups: The proper way to measure flour using measuring cups is to aerate it first. This is done either by sifting flour, or aerating it by fluffing it up and whisking it well, then spooning it into the measuring cup, then carefully removing any excess flour with a knife. If you just stick that measuring cup in the bag of flour and scoop some out, you will get a lot more flour than what the recipe calls for. Do aerate the flour, or you will end up with dry dough! :)
2. Pre-heat oven to 350 degrees F. In a large bowl, combine together the flour, baking powder, baking soda, cinnamon, and salt.
3. In a separate bowl, mash the banana. Add the egg, oil, brown and granulated sugars, yogurt, and vanilla and whisk to combine.
4. Add the banana-egg mixture to the flour mixture and stir until just combined. Fold in the oats, then fold in the chocolate chips.
5. Line two baking sheets with parchment paper. Take a tablespoon of dough, form a ball and drop the cookie dough ball on the prepared baking sheet. Repeat, spacing the cookie dough balls about 2 inches apart. At this point, I would refrigerate baking sheets with cookie dough balls for about an hour to chill the dough. This will ensure that cookies, when baked, will not flatten out, and that they will remain tall, so that we end up with thick and chewy cookies!
6. Bake for 15-20 minutes until cookies are golden brown on the top as well as the sides. Let the cookies cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.

An InLinkz Link-up

blueberry cake

Finally the weather is cooperating and we are ready for picnics.

And with picnics come pies (in my world).

But sometimes pies are just too much work, all that fussy pie crust, you know.

So, when is a blueberry pie not a blueberry pie? When it is a blueberry cake (in a pie tin).

This cake is super easy to make and really just as nice as a pie. Easier even.

Blueberry Cake
Makes one 10 inch cake, adapted from Martha Stewart

Ingredients

• 6 tablespoons unsalted butter, softened, plus more for pie plate
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup plus 2 tablespoons sugar
• 1 large egg
• 1/2 cup milk
• 1 teaspoon pure vanilla extract
• 1/2 - 3/4 pound frozen or fresh blueberries 

Instructions

1. Preheat oven to 350 degrees. Butter a 10-inch pie plate. Whisk flour, baking powder, and salt together into a medium bowl. 
2. Put butter and 1 cup sugar in a food processor and blend until pale and fluffy, about 3 minutes. Add in egg, milk, and vanilla and blend. Add flour mixture in stages. Transfer batter to buttered pie plate. 
3. Pour blueberries on top of batter, cut sides down and as close together as possible. Sprinkle remaining 2 tablespoons sugar over berries. 
4.  Bake cake 10 minutes. Reduce oven temperature to 325 degrees. Bake until cake is golden brown and firm to the touch, about 1 hour. Let cool in pie plate on a wire rack. Cut into wedges. Cake can be stored at room temperature, loosely covered, up to 2 days.

pistachio lime shortbread sandwich cookies {#BakeForACure}

My very favorite food blogger, Joanne Bruno of Eats Well With Others, asked me and a bunch of other food bloggers to join her in a cookie fund raising project for cancer research.

Each of us are making a batch of delicious cookies and offering them for sale, highest bidder takes the batch.

Mine are these refreshing shortbread cookies with lime filling. Perfect for a spring picnic, if you don't eat them all out of the box.

Check out the yummy treats up for bid on her website: Bake to Cure Cancer.

Bidding starts Monday, April 21 and ends Wednesday, April 23.

Have your sweets and put your money toward a good cause at the same time. Can't beat that!

Pistachio Lime Shortbread Sandwich Cookies
Makes about 20 cookies, adapted from Epicurious

Cookie Ingredients

• 1 1/2 cups all purpose flour
• 1/2 cup plus 2 tablespoons powdered sugar
• 1/2 teaspoon salt
• 3/4 cup (1 1/2 sticks) chilled unsalted butter
• 1/2 cup natural unsalted pistachios, ground
• 3/4 teaspoon vanilla extract

 Filling Ingredients

•  1/4 cup unsalted butter
• 3/4 powdered sugar
• Juice of 1/2 lime
• Zest of 1/4 lime

Cookie Instructions

1. Mix flour, powdered sugar, and salt in a food processor. Add butter, pistachios, and vanilla. Using on/off turns, mix until moist ball forms. Transfer dough to work surface. 
2. Flatten dough on a wooden cutting board to about 1/4 inch thick. Use a cookie cutter to make shapes. Please on parchment lined baking sheets and refrigerate for one hour.
3. Preheat oven to 325°F.
4. Bake shortbread until barely golden, about 18 minutes. Cool shortbread on baking sheets.

Filling Instructions

1. Mix all ingredients in a food processor until smooth. Spread between cookies.

hot cross buns

My family is really bad at keeping traditions.

Birthdays pass forgotten, anniversaries are barely ever mentioned, even Christmas is almost a wink of the eye.

So it is nothing short of a miracle that I am posting Hot Cross Buns on Good Friday, the day they are traditionally eaten. Must be my son's Catholic school rubbing off.

And I am so glad I did. These little buns are so heavenly! How did I live a whole life and never have any? Such a shame.

I plan to make up for the loss by eating the entire tray of them solo (just kidding - I am having some willing helpers) and making this a family tradition - Hot Cross Buns every Good Friday, and maybe some bad Fridays, too.

Hot Cross Buns
Makes 18-22 buns, adapted from Tasty Kitchen

 Ingredients

• 1 cup milk
• 1/4 cups canola oil
• 1/4 cups sugar
• 1/2 package (1 1/8 teaspoons) active dry yeast
• 2 cups all-purpose flour
• 1/4 cups (additional) flour
• 1/4 teaspoons baking powder
• 1/4 teaspoons baking soda
• 1 teaspoons salt
• 1/4 cups sugar
• 1 teaspoon cinnamon
• Spices: cardamom, nutmeg, allspice (optional)
• ½ cups mixed dried berries and pepitas (any dried berries will do)
• 1 egg white
• Splash of milk

Icing Ingredients

• 1 egg white
• Powdered sugar
• Splash of milk

Instructions

1. Combine 1 cup milk, canola oil, and 1/4 cup sugar in a saucepan. Stir and heat until very warm but not boiling. Turn off the heat and allow to cool until mixture is still warm, but not hot–about 30 minutes. Sprinkle yeast over mixture.
2. Add 4 cups of flour and stir to combine. Mixture will be very sticky. Cover with a towel and set aside for 1 hour.Add 1/2 cup flour, baking powder, baking soda, and salt. Stir till combined.
3. Combine 1/4 cup sugar with cinnamon and whatever other spices you want to use. Lightly flour surface. Press to slightly flatten dough.
4. Sprinkle a couple tablespoons of the sugar/cinnamon mixture. Sprinkle on about a third of the berries. Then fold the dough over on itself and flatten again so the berries and spices are not visible. Repeat the sugar/berry process, then fold the dough again. Repeat a third time until all the berries are used. (You won’t use all the sugar/cinnamon mixture.)
5. Pinch off ping pong or golf ball-size bunches of dough. With floured hands, quickly roll it into a ball, then turn the edges under themselves slightly to create nice rounded balls. Place on a parchment covered cookie sheet. Cover and allow to rise in a warm place for at least 30 minutes to an hour or more until balls have risen twice their size. Once risen you can cut a cross into the tops with a small serrated knife. I didn't have much luck with this - the knife I have is not deal and the little buns deflated, so I only did half of them this way.
6. Meanwhile preheat oven to 400 degrees
7. Mix the glaze by combining one egg white with a splash of milk. Brush onto each roll.
   Bake for 20 minutes, give or take, or until tops of buns have turned nice and golden brown. Remove from pan and allow to cool completely on a cooling rack.  
8. You can eat these without the icing - they are that good - but for the traditional recipe add the icing crosses. Mix the icing by combining one egg white with enough sifted powdered sugar for icing to be very thick. (I didn't add enough sugar for a very thick icing, but it was alright, although a bit runny.) Splash in milk as needed for consistency.
9. Add icing to a small Ziploc bag and snip the corner. Make icing crosses on each roll, making sure they’re completely cooled first. Happy Easter!
   

peanut butter banana bread

Well, wasn't expecting snow this morning, that's for sure. Were you?

I've never been very good at checking the weather. I am always the one without an umbrella when it is pouring. Or the one who is wearing shear stocking and a skirt when it is snowing. You'd think I'd learn!

This banana bread will warming you up on those unexpected snow shower days. Or cool you down when it is 80 and you're in your parka. It works both ways. Like magic!

Peanut Butter Banana Bread
Makes on 5x9 inch loaf, adapted from Joy the Baker

 

Ingredients

• 2 mashed ripe bananas
• 1/3 cup plain Greek
• 1/3 cup chunky all-natural peanut butter
• 3 tablespoons butter, melted
• 2 large eggs
• 3/4 cup granulated sugar
• 2 tablespoons molasses
• 1 cup whole wheat flour
• 1/2 cup all-purpose flour
• 1/4 cup ground flaxseed meal
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground allspice
• 1 tablespoon rum
• 1 cup semi-sweet chocolate chips

Instructions

1. Place a rack in the center of the oven and preheat to 350 degrees F.  Grease and flour a 9×5-inch loaf pan.  Set aside.
2. In a large bowl, whisk together flours, flaxseed meal, baking soda, salt, ground cinnamon and ground allspice.
3. In a medium bowl, whisk together  mashed bananas, yogurt, peanut butter, rum and melted butter.  Whisk in eggs and sugars.  Blend mixture until no sugar lumps remain.
4. Pour the wet mixture into the larger bowl with the dry ingredients.  Fold together with a spatula until no more flour bits remain.  Fold in the chocolate chips as well.  Pour the batter into the prepared baking pan and cake for 55 to 65 minutes, or until a skewer inserted into the center of the loaf comes out clean.
5. Remove from the oven and allow to cool in the pan for 20 minutes before running a butter knife along the edges of the pan and inverting the bread onto a wire rack to cool completely.
6. This bread lasts, well wrapped at room temperature,for up to 4 days.  It is also great to store, well wrapped, in the freezer. 

my birthday

So, my birthday was last weekend.

My husband and I took a couple's night out and went to Dear Bushwick, a fairly new restaurant featuring locally sourced, mostly organic fare.

I ordered the whole sea bass stuffed with beetroot green, in a vinaigrette sauce. It was very nice and once I was done, with all my fish's bones, skin and head set to the side, the waitress said that they offer to deep fry the remains and serve them with a spicy mayonnaise. 

It is very popular in Japan. You can eat everything, including the head.

Have I mentioned I like to work for my meal? Crunching on the vertebra snapped off the spine, covered in crunchy fried batter and dipped in a wonderful spicy mayonnaise sauce that included mint (!), was so good and such a unique experience I will never forget the meal. You must check this place out.

So, yeah, my birthday. I am an unimaginable amount of years old. I can't wrap my head around it. Mostly because I feel the same as I did 10, 20, 30 (yes that many) years ago.

But it is sooooooooooo much better now. For me, age has added bravery. A who-cares-what-people-think attitude has slowly crept into my psyche.

And, I learned some lessons (or hope I did) at this ripe old age (just this past weekend, actually):

Phones will fall into toilets. It is not the end of the world. They may even work again afterward. A Birthday Miracle

When you are thinking about yelling at your significant other about the fact that he has a perfectly fine laptop and that you need one in order to continue blogging through your planned month long vacation in the country cabin in July and therefore he should not be concerned about the small screen size of your dinky little Thinkpad that doesn't work at all and is too small to see anything on... make sure to check out the size and weigh of the present he plans to give you for your birthday, which is only days in the future...

Yes, he did. I am the owner of a brand new laptop.

So hooray for age. I'll take it over the alternative.

browned butter oatmeal cookies {#theleftoversclub}

I have heard about browned butter around the food blogosphere but never actually made any... Until now.

And Wow. Browned butter is such a nice addition to your normal every day cookie. It tastes like toffee.

For this month's Leftovers Club I was paired up with Charlotte Turtle, who was coincidentally in NYC last month, although briefly. These are hands down the best oatmeal cookies I have made, to date. I hope she liked them.

Browned Butter Oatmeal Cookies
Makes 28 cookies, barely adapted from Tutti Dulci

Ingredients

• 1/2 cup unsalted butter
• 1 1/4 cups flour
• 1 1/2 cups rolled oats
• 1 teaspoon cornstarch
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 scant cup raw sugar
• 1/8 cup molasses
• 1 large egg
• 3 tablespoon vanilla
• 2/3 chopped, pitted dates

Instructions

1. Cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a deep brown, about 6 minutes. Pour browned butter into a glass measuring cup and chill in the freezer until solidified, about 45 minutes to an hour.
2. Whisk together flour, oats, cornstarch, baking soda, and salt in a medium bowl. Beat solidified brown butter and brown sugar in a large mixer bowl at medium speed until creamy. Add egg and vanilla, beating to combine. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Stir in dates. Cover dough and chill in the refrigerator for 2 hours.
3. Preheat oven to 350°F and line two baking sheets with silicone mats or parchment paper. Form 1 1/2″ balls of dough and place two inches apart on prepared baking sheets; flatten mounds slightly. Bake for 9 minutes, until edges are set. Cool for 2 minutes on baking sheets, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature.

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