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Posts Tagged ‘baking’

by Sarah Steimer

Double chocolate-almond cookies

I’m pretty much almost always craving chocolate, and I think there is little else in the world that pairs better with chocolate than a little salt and some nuts. And wine. But that’s separate.

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by Caitlin Saniga

Oatmeal raisin cream pie cookies

I was feeling nostalgic over the weekend and decided to make something along the lines of the classic Little Debbie’s Oatmeal Creme Pies, like the ones my mom used to pack in my lunch in grade school. These came out better than expected, flavor-wise (definitely better than Little Debbie’s), but they took a little work to achieve the proper cookie sandwich appearance. A couple of tips: If your cookies come out of the oven rounded on top, they won’t fall flat, which means they won’t sit flat when you flip them upside down and slather cream filling on them. Take the opportunity when they’re still warm to gently press them flat. That way, they’ll maintain their nice, rough texture while achieving functionality. Also, don’t spread on the filling until the cookies have cooled completely. Otherwise it will soften, and the weight of the top cookie will squeeze it out of the middle, which is lame.

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by Sarah Steimer

Pecan and rosemary-crusted tilapia with an arugula-pomegranate salad

A crispy, fragrant crunch on flaky fish with bursts of pomegranate and peppery greens — this impressive and simple meal can be appreciated by almost all of your senses.

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by Sarah Steimer

Peppermint cookies with chocolate drizzle

I found a basic shortbread recipe and just played around with flavors that I enjoy. In this case, it was peppermint and chocolate!


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by Sarah Steimer

Chewy gingersnaps with crystallized ginger

Those aren’t lumps of coarse sugar dotting the top of these cookies, it’s crystallized ginger pieces!  Those little pieces really helped to elevate these cookies to the next level. These might have a place in my annual Christmas cookie repertoire.


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by Caitlin Saniga

Lemon-pepper popovers with nutmeg and parlsey

I’m so thankful, time and again, for the therapeutic powers that cooking has. Whatever emotion you’re feeling, the process of cooking something demands a certain focus. I made these popovers on Friday night, when I was feeling a bit lonely. (Joel moved to Rhode Island last week for a new job, so our new adventure is the long-distance relationship.) I needed a project to distract me from my thoughts. So popovers it was. If you’ve never had popovers, know that they’re not muffins, like their shape might suggest. They’re more along the lines of airy, eggy biscuits with buttery, crispy exteriors. They puff up out of the muffin pan to practically double in size, and they’re best served warm, of course. Anyway, I let myself get into a bit of a cooking daze on Friday night: Grate the nutmeg, zest the lemon, grind the pepper, chop the parsley. Mix the dry ingredients, then the wet, then combine. Add some melted butter. These are all familiar steps that when strung together form their own tempo. After the muffin pan went into the oven, I watched for awhile as the bubbling butter in each cup pushed up the batter. I must have let my eyelids close because I awoke to the sound of the timer going off, with my temple pressed against the glass door. And there they were, sizzling in pools of butter, the popovers were like unsteady giants in their muffin cups. I didn’t let them cool long before taking a bite. You’ll have to taste for yourself to know: I forgot about feeling lonely.

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by Caitlin Saniga

Use your favorite types of olives in this bread. And when serve it warm with a shallow plate of olive oil sprinkled with fresh-cracked pepper, course salt and herbs.

Use your favorite types of olives in this bread. And serve it warm with a shallow plate of olive oil sprinkled with fresh-cracked pepper, coarse salt and herbs.


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by Sarah Steimer

Witches' fingers

My mom would make these using a different recipe, so it was one of the first ideas that clicked in my head for Halloween desserts. You can use diluted red food coloring to paint the nails, or just keep them a natural brown as I did. And totally let the fingers wear some spider rings.

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by Sarah Steimer

Maple leaf cookies

I received nothing but great reviews on these cookies, and not just from Bill (who, for the record, doesn’t even really like sweets all that much). The original recipe called for topping with sanding sugar, but I opted for a simple cinnamon-sugar combo to boost the fall flavors and — more honestly — so I could avoid buying something extra.

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by Caitlin Saniga

Hand pies

The tart eggplant and olive filling contrasts really nicely with the almost sweet crust in this recipe. It reminds me of some the lemony spinach pies I’ve had at Greek festivals and restaurants.

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