Saturday, July 6, 2013
If you like brownies, you should try this recipe without all the additions because these brownies were fast, one bowl and super easy.
If you make this...consider using regular unsweetened cocoa vs. dutch process (woah, dark chocolate)
If you make this...consider serving it hot!
If you make this...don't leave while the broiler is on and watch those marshmallows like a hawk. Once they start to get brown pull it out.
If you make this...make your own graham cracker crust.
Here's the recipe for when you make this...
Friday, July 5, 2013
This is the easiest thing to make and it takes hardly any time at all. By the time your muffin is toasted the egg is done!
1/2 small avocado
1 slice ham off the bone
1 whole wheat English muffin
1. Preheat pan to medium. Break an egg into a bowl and then slide into the hot pan. Sprinkle with salt & pepper. Fry the egg a few minutes until the white is opaque and the yellow looks slightly done. Be careful not to break the egg yolk on the transfer.
2. Toast the English muffin in the toaster or on the side of the pan.
3. Add ham to pan and heat til warm
4. Spread butter on the muffin, add ham, egg and avocado
5. Eat immediately and watch out for the egg which will break
Thursday, July 4, 2013
Joey loves apricots and peaches and plums but is unfortunately allergic to them in their raw state. So, when summer comes around and stone fruit is all the rage, I do everything I can to get some on his plate. Last week, I grilled a peach--it was interesting but I didn't flavor it. Next time I would treat it more like a baked apple.
On Wednesday I worked from home and used that opportunity to make a stone fruit tart with all the fruit that was a tiny bit overripe and waiting for me to eat.
I started off the morning making a simple quick easy tart dough recipe that I found on Williams Sonoma. I changed it a little so it tasted a little bit like almond--a favorite flavor at our house. This recipe didn't come together as easily as I had hoped and was a real bear to roll out in the evening but the taste was good...so use at your own risk!
For the filling, I reviewed another recipe and used a mixture of plums, apricots and peaches mixed with a bit of sugar, cinnamon, nutmeg and lemon juice. I used the excess juices from the fruit to glaze the tart. Because the dough was hard to work with the tart definitely dripped all over the pan but it was still really delicious. Still good the second day.
Summer Stone Fruit Tart
Crust adapted from here
1 egg yolk
2-4 T ice water
1/2 tsp vanilla
1/2 tsp almond extract
2 T almond meal
1 1/4 C flour
1/3 C sugar
1/4 t salt
8 T butter cubed and cold
1. In a large bowl mix together all the dry ingredients. In a small bowl mix together the egg, 2 T water and extracts.
2. Combine together the dry and wet ingredients in the large bowl and then cut in the butter with a pastry cutter to form small pea meal. IF it seems to dry gradually add a little bit more water at a time.
3. Just as the dough comes together, form into a ball and then flatten inside plastic wrap. Chill for 3 hours at minimum.
8-10 small apricots, sliced into wedges
2 peaches, sliced into wedges
1 plum, sliced into wedges
1/4 C sugar (or less)
1/4 t nutmeg
1/4 t cinnamon
1/4 lemon, juiced
2 T cornstarch
1. Combine all ingredients in a bowl and lightly toss about 10 minutes before baking.
1. Roll out the dough between two sheets of well-flowered parchment into around a 12-inch circle. Place on a rimmed baking sheet and chill for 30 minutes.
2. Preheat the oven to 325
3. Remove the top sheet of parchment. Mound fruit in the center leaving at least two inches of dough around the sides, avoid adding excess juices
4. Brush the fruit and crust with some of the excess juice
5. Bake 30 minutes, brush with juice, bake 30 more minutes, brush with juice.
6. Let cool 10-15 minutes before even considering cutting into it. Serve warm or cold, still good the next day!