My favorite time to be in the kitchen is probably summer. Don’t get me wrong, I eat pumpkin in excess in the fall and love finding ways to incorporate it into every meal (see pumpkin pancakes, pumpkin chocolate chip cookies, … Continue reading
Today I wanted to eat something warm. With a big girls’ dinner planned for tonight, I didn’t want it to be high calorie. That’s when I looked over to my fruit bowl, saw the apple, and this just … happened. … Continue reading
It’s been a bit. I’ve been busy, sort of. So much irregularity in my life between Hurricane Sandy and the election craziness that I’ve been all over the place. Here in New York City, things are just starting to get … Continue reading
I bought basics for my pantry, and my whole life changed. You know, flour, sugar, cocoa and baking powder, kosher salt, vanilla extract … that sort of stuff. Continue reading
Get excited — the to-do list (what I have for it, so far) has officially made it’s way to the sidebar. Hope you all enjoyed your weekend! Mine involved some dancing, a lot of laughing, three different margaritas, a visit to the Yotel, some quality time with Mom, a bit of matzo, and blooming flowers galore.
Oh, and I made Gracie’s cake batter fudge, which was NOT Passover okay. Me giving the fudge (see recipe, here) to a friend to take home for Easter may have been the hardest thing I’ve had to do in a while. Next to talking about sex on camera.
Meet the “megarita.”
Oh hey, Mom.
Watermelon margarita for $4? Why not?
Flowers near Bryant Park.
Park Avenue looking gorgeous.
I die. T-minus 5 days until I can make another batch and eat it all in one sitting.
T-minus 7 days until the More/ Fitness Half Marathon. Yeah, sorry. I haven’t exactly been chatting it up about my training this time around. Check back tomorrow night for the running low-down.
Passover starts tonight. As a pizza bagel, I’ve always chuckled at the fact that it always coincides with Easter. Two holidays with their own great food (Read: I actually LIKE matzo. Does that make me weird?) yet it’s hard to enjoy them simultaneously.
Growing up, I would go to my grandmother’s every Easter Sunday, and pine over all of the amazing carbtastic things I couldn’t eat. This year, she’s in Florida and I’ll be heading to my cousin’s place for a low-key dinner. They haven’t asked me to bring anything, but I figured I’d chip in dessert … because well, why not? Let’s be serious — I’ll take any chance I get to bake.
With the “no bread” rule in effect, my options aren’t exactly extensive. Yes, I could make a fruit salad or something, but commmmonnnnn — where’s the fun in that? I’m not super strict when it comes to the extra particulars of what you “can’t” eat during the Passover week. Some people say peanut butter is a no-go. I say I’ll stay away from all things bread-ish or anything with yeast, and God will understand.
AKA, I made peanut butter cookies.
Not just any peanut butter cookies. Mine only have three ingredients.
What you’ll need:
- 1 cup peanut butter
- 1 cup sugar
- 1 egg
… that’s it.
Mix ingredients together. Drop 1 Tablespoon of rolled dough on baking sheet covered with parchment paper. Bake at 350 for about six minutes (or until cookies are golden brown). Allow time to cool properly, and then proceed to stuff your face.
Let’s hope these puppies make it to Sunday. Is it time to drink Elijah’s cup yet?
Valentine’s Day ain’t nothin’ without some chocolate, right?
For the recipe, head on over here.
Happy Valentine’s Day, lovers.
Now I just need to decide what to tackle next. Suggestions?
Once I told you that these were the best thing I’ve ever made.
Well, I lied. Yes, the pumpkin pancakes are out of this world and only have five ingredients which makes them a breeze. But then Jessica, AKA my blogging idol, made the pumpkin chocolate chip cookies that changed my world.
Honestly, anything Jessica makes — I drool. Essentially, this is my love letter. Sometimes I feel like she’s my modern day Julia Child and I’m the much younger Julie Powell attempting to sort out life while making all of her recipes.
Last night S made her cashew chicken. I know you can’t wait until I tell you about that. As a prequel, I’ll just let you know a shot glass was used as a measuring tool for corn starch. And they say men can’t cook …
Back to the cookies: They’re delicious. They’re cake like without losing their cookie title. I swapped out the pumpkin purée for pumpkin pie mix, because when I went to Whole Foods to buy the pumpkin spice — they were all out. For the canned pumpkin novice, pumpkin pie mix is essentially canned pumpkin with the spices included. Well, at least that’s what the Whole Foods woman told me. Whatever, the cookies are amazing and that’s all you need to know.
Head on over to How Sweet It Is for the recipe!
What’s the most delicious thing you’ve eaten lately?
I can’t stop baking. Pumpkin pancakes, pumpkin chocolate chip bars, cake batter blondies, the list is endless. The more and more I actually read through recipes, the more I actually understand the right makeup for cookies, cakes, bars, and the like, and want to invent some of my own.
It’s a funny thing, baking. Because well, as opposed to cooking where you can pretty much always cover up massive taste fails with gobs of ketchup, soy sauce, or (insert fave condiment here), baking has more of a consistency factor. Bars can be too cake-y, cake too mushy, cupcakes too dry … You get the idea.
No, the mix for these apple cinnamon chocolate chip bars does not at all look like vomit. I don’t know where you got that idea from. Okay, maybe it does. Just a little. But I swear on my life it tastes better than gumdrops. I don’t really like gumdrops, now that I think about it. They always get stuck in my teeth.
Back to the bars. They’re delicious. They’re cake like without being too crumbly. Sweet but not sugar-rushtastic. And I’ll let you in on a little secret: for even better flavor the next day, that is — if there are any leftovers — microwave them for 12 seconds and eat with a glass of warm apple cider. If fall had a taste, that’s it. Trust me, I know — I asked fall.
Apple cinnamon chocolate chip bars
1 3/4 cups sugar
1 cup vegetable oil
2 cups flour
1 teaspoon baking soda
1 tablespoon vanilla
1 teaspoon salt
2 teaspoons cinnamon
1/2 cup chocolate chips
2 whole diced apples, skin removed
Instructions 1. Preheat your oven to 350 degrees F. Beat the sugar and eggs together in a large bowl on medium speed until light and fluffy. Not peaks fluffy,but close.
2. Mix in the flour, baking soda, vanilla, salt, and cinnamon. Stir well. Then fold in the chocolate chips and apples carefully. Your batter will be thick and you’ll need a rubber spatula to get it all out of your bowl. Or you could leave the extra in there, and just eat it. I went for the ladder.
3. Spoon batter into a 13 x 9 pan, coated with non-stick cooking spray and lightly floured. Sprinkle top with extra cinnamon sugar. Bake for 25 to 35 minutes, or until a light golden brown on top.
Happy almost weekend!