- 2 C all-purpose flour
- 2 Tbsp sugar
- 2 tsp baking powder
- 1/4 tsp each, salt and baking soda
- 4 Tbsp cold butter, cubed
- zest of 2 lemons
- 6oz cup of vanilla yogurt
- 1/4 C milk, half-and-half, or cream
- 1 C chopped fresh or frozen strawberries (don't thaw if using frozen)
- lemon juice and powdered sugar for a glaze, optional
Wednesday, April 6, 2011
Strawberry Lemon Scones
Thursday, March 24, 2011
Pitas with Baked Falafel and Tzatziki Sauce
for the pitas
- 3 cups of flour (I used all-purpose, but plan on using at least half wheat next time)
- 1 1/2 tsp salt
- 1 Tbsp sugar
- 1 package (2 1/4 tsp) yeast. (regular or instant is fine, just dissolve your yeast in the water and sugar for about 5 minutes if you use regular active dry yeast)
- 1 1/4-1 1/2 C warm water
- 2 Tbsp olive oil
for the falafel
- 1 can (15oz) chickpeas, drained (you can also soak 1 cup dried chickpeas in water overnight, but who keeps dried chickpeas on hand?)
- 1 C chopped onion
- 1/4 C chopped fresh parsley
- 1/4 C chopped fresh cilantro
- 2-4 cloves garlic, minced
- 1 tsp salt
- 1-2 tsp ground cumin
- 1 tsp baking powder
- 2-4 Tbsp flour (any kind will do)
2. When ready to bake, preheat oven to 400. Spray a large baking sheet with nonstick cooking spray.
3. Shape the mixture into 12 balls, pressing each one flat into a patty a touch less than 1/2" thick. Place on baking sheet. Bake 20-25 minutes, flipping the patties halfway through, till brown on both sides. Serve warm.
for the tzatziki sauce, and no, I have no idea how to pronounce it properly
- 1 1/2 C non-fat plain Greek yogurt
- 1-2 Tbsp lemon juice
- 1 garlic clove, chopped
- 1 medium cucumber, peeled, seeded and diced
- 1 Tbsp finely chopped fresh dill
- salt for the cucumber, plus salt and pepper to taste
2. Combine all ingredients in a food processor. (I have a little 2 cup mini food processor/chopper thingy I used for this. It wasn't big enough for the falafel. A hand blender would work too.) Process until well blended. Chill for a couple hours before serving to allow the flavors to blend. (This I did do. I thought it was too lemony at first, but it mellowed out and was really tasty after some time in the fridge.)
These are all delicious on their own, but together make one tasty sandwich. Use a sharp knife to cut the pitas in half, and use a sharp pointy knife to help open the pocket, if necessary. I just added some spinach, but you could add anything you want; sliced red onion, sliced cucumber, hummus, lettuce, tomato...
Opa!
Friday, March 11, 2011
Banana Bread
- 1/2 C unsalted butter, softened
- 1 C sugar (I used half white, half brown sugar)
- 2 large eggs
- 1 C mashed ripe banana
- 1/4 C sour cream
- 1 tsp pure vanilla extract
- 2 C all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
1. Preheat oven to 350. Line a baking sheet with parchment. (This is to place the loaf pan on to prevent the bottom from cooking too much. Works great.) Generously spray a 9x5 loaf pan with non-stick cooking spray and place on parchment-lined baking sheet.
2. In a mixer bowl, cream butter and sugar until well blended. Add eggs, banana, sour cream, and vanilla. Fold in dry ingredients, scraping sides of bowl often. Fold in 1 C each chocolate chips and nuts, if you want.
3. Spoon into prepared pan. Bake 50-55 minutes, or until bread springs back when gently pressed with fingertips. (You can do the toothpick thing, too.) It may be cracked a bit on top, that's ok. If it doesn't seem done after 55 minutes, reduce temp to 325 and bake another 10-15 minutes. Cool in pan 20 minutes before removing to a wire rack to cool completely.
Friday, March 4, 2011
Brazillian Chicken Stroganoff
1 lb boneless skinless chicken breasts
1/2 C chicken broth, give or take
2 Cans Nestle Creme (found in the Mexican aisle) or cream (I used half-and-half, about 2 C)
1 small can tomato paste
Spices to taste (I sauteed onion and garlic, seasoned with salt, pepper, Italian seasoning and oregano)
Hot cooked rice
Chocolate Chip Cookies
This is supposedly a copycat recipe of the giant chocolate chip cookies at Levain Bakery in New York. Never having tasted one of their cookies -or heard of the bakery before- I have no idea how close they are, but these are pretty darn tasty.
Monday, February 21, 2011
Cinnamon Rolls
Friday, February 18, 2011
Devil's Food Cupcakes with Raspberry Cream Cheese Frosting
- 4oz unsweetened chocolate, roughly chopped
- 1/4 C unsweetened cocoa powder
- 1 1/4 boiling water
- 1 C unsalted butter, room temperature
- 1 C firmly packed brown sugar
- 2/3 C white sugar
- 3 large eggs
- 1 1/2 tsp pure vanilla extract
- 1/2 C sour cream
- 1 1/2 C all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 3/4 C (1 1/2 sticks) unsalted butter, room temperature
- 1/2 C (40z) cream cheese, room temperature
- 3-4 1/2 C powdered sugar
- 6 oz (by weight, not volume) fresh or frozen raspberries, thawed and divided
- 1 vanilla bean, seeds only, or 1 1/2 tsp pure vanilla extract