Peppermint Bark

This weekend I made Martha Stewart's peppermint bark.  I love how festive and pretty it came out, and it just takes three ingredients: white chocolate, peppermints, and puffed rice cereal (Rice Krispies - duh).  I was intrigued with the addition of Rice Krispies as I had never seen that in a peppermint bark recipe,  and I really think it adds something unexpected to the treat.

The Best Thing I Had In My Mouth - Doughnut Plant Marzipan Doughnut

I know I write about the Doughnut Plant a lot, but come on, it is so good.  I love their creative flavors, and since it is fairly close to the new subway stop I take, I can't help but see what they frying up in there.  Because it is the holidays, they are serving up some very special holiday flavors.  I stopped in for their gingerbread doughnuts, and unfortunately they were out, but the counter girl assured me that the marzipan doughnut was the best and her personal favorite.  With her enthusiasm and the doughnut's adorable star-shape, it was hard to say no.  So I took it home, wolfed down a Chipotle burrito, and then dove into this.  And yes, it was delicious.  If you are in New York, go try one for yourself.

If you are thinking about some food-related gift ideas, click here and here.

And if you are looking for some stand-out cookie recipes for the season, click here.

Peach Skillet Upside-Down Cake

This weekend I whipped up Rick Bayless' Peach Skillet Upside-Down Cake for a little fiesta I threw.  I love how rustic the cake looked, and it is a great way to use some of the season's last stone fruit.  I recommend using a non-stick skillet, but not a cast iron.  Don't forget you are going to have to flip the cake, so the cast iron might be too heavy.  You can use other fruit besides peaches, such as pineapple, apple, pear, nectarines, mango, or fresh or frozen raspberries, blackberries, blueberries, or pitted cherries.

Rosemary Apricot Turnovers

Over the weekend I made some Rosemary Apricot Turnovers.  I love the combination of rosemary and apricot together, it is a great subtle savory-sweet combo.  This recipe is made in two sessions.  The first half is a very simple poached apricot recipe, and the second is the assembling of the turnovers.  These are so cute, just perfect for a summer picnic.  They are best the day you make them, otherwise their flaky goodness is lost to this sticky New York heat.

Banana-Blueberry Sorbet

This Banana-Blueberry Sorbet from The Perfect Scoop is a piece of cake.  Throw everything into a blender, chill, put in ice cream maker, and your done.  Sweet and refreshing, perfect for a hot afternoon.

Stewed Rhubarb and Berries

I meant to post about my stewed rhubarb and berries last week, but time got away from me.  If you have a hodgepodge of summer fruit, and you want to make something that can elevate a dessert or even breakfast, try this simple stewed fruit recipe, adapted from Jamie's Food Revolution, by Jamie Oliver.  You can use any berries or any summer fruit you like, just add or subtract the amount of sugar depending on how ripe and sweet your fruit already is.

Ingredients for Stewed Rhubarb and Berries:

-3 large stalks of rhubarb

-1 pint of strawberries, hulled

-1 pint of blueberries

-5 tablespoons of sugar

-1 teaspoon of cinnamon

-2 tablespoons of water

Place all the ingredients in a medium saucepan, and cook on medium high heat, with a lid covering.  

Once fruit has softened, remove lid, reduce heat to medium low, and cook until the juices reduce and you have a fairly thick compote.  The fruit will have melded together and created a lovely dark plum color.

Place your stewed fruit on yogurt, in your oatmeal, on a scone, or in ice cream, the list goes on.  This compote will keep for a week in an airtight container in the refrigerator.

For my frozen yogurt recipe, click here.

For a homemade vanilla ice recipe, click here.

And click here for a lemon curd recipe I made last year, or click here for this Sesame Pea Shoot Salad from the year before.

Rhubarb Crumble Pie

I made this Rhubarb Crumble Pie Sunday morning (I made the dough the day before), and it has been a treat this whole week.  There are a couple steps - pie dough, crumble topping, and filling, but truly it is a simple pie.  Not the most eye-appealing pie in my opinion, but still delicious - sweet, tart, gooey with a bit of bite from the crumble.

The Best Thing I Had In My Mouth - Rosemary Butter Cookies

This weekend I made Rosemary Butter Cookies again, and I almost had forgotten how good they are, until I took a bite!  I am addicted to these little cookies.  They are great on with a cup of Earl Grey tea, and just as good by themselves.  This batch of cookies turned out much better than my first attempt a couple years ago.  For one, the butter was not as soft,  second, I made my log into a skinny rectangle instead of a round tube, and third, I kept the dough in the freezer for two hours instead of just one.  These changes all allowed for more even baking, and the cookies actually held their shape.  Click here for the recipe.

Click here for a homemade pizza recipe.

Click here to learn about asparagus.

Root Beer Float & Homemade Vanilla Ice Cream

Most people know how to make a root beer float, but using homemade vanilla ice cream takes it to another level.  I made these decadent root beer floats (based on the Clinton St. Baking Company Cookbook recipe) last weekend in celebration of Kansas' 150th birthday.  I used David Lebovitz's Vanilla Ice Cream recipe from his book The Perfect Scoop.  Honestly, I never go crazy for vanilla, I am more of a chocolate girl, but this ice cream is to die for.  Using fresh vanilla bean creates a more rich, complex flavor compared to store-bought vanilla.  See below for the Clinton Street root beer float recipe as well as David Lebovitz's vanilla ice cream recipe.

Momofuku Milk Bar

If you are in the mood for dessert, and want something off the beaten path, try Momofuku's Milk Bar.  There are actually two locations, one in the East Village and the other in Midtown.  I have only been to the East Village spot.  It is dimly lit with a chalkboard menu behind the dessert-filled counter, along with tall tables with bar stools that fill the space.  I have stopped in there a couple of times for their compost cookies, but the last time I was there I tried their Old Fashioned Donut Soft Serve.  OMG!  It tasted seriously exactly like an old fashioned doughnut, except cold and soft.  I also love the way they serve it - a small cup overflowing with ice cream and a cute wooden spoon to make you feel like you are in first grade again.  Besides their soft serve and cookies, people rave about the Crack Pie, which my friend described to me as pecan pie, without the pecans, just the sugary filling.  Sounds gross to me, but I am not the norm.

If you don't live in NYC, don't fret.  Milk Bar actually ships their cookies, pies, and cereal milk (yes, it is milk that tastes like corn flakes - whoa) now.  February 9th is the last day they are accepting orders for Valentine's Day.  It's coming up people!  Click here to check out their menu.  Click here to see their shipping menu.  And click here if you want to make your own compost cookies.

Apple Cheddar Crostata

I made this Apple Cheddar Crostata for Thanksgiving, and just now got around to sharing.  What I love about it, besides the word "crostata," is how simple and rustic it is.  This is from Martha Stewart Living's Novemeber 2010 issue (of course - what's Thanksgiving without Martha?)  I will admit that I was a bit nervous switching up my classic apple pie for this new dessert with the risky cheddar crust.  In the end I was happy about the change.  The cheddar flavor was definitely there, but not overbearing.  I would give it a try while you are waiting for all the delicious spring fruit to come.

Ingredients for the Apple Cheddar Crostata from Martha Stewart Living, makes one 11-inch crostata:

-1 disk Cheddar Pie Dough (recipe below)
-1 large egg, lightly beaten for egg wash
-Coarse sanding sugar, for sprinkling
-2 tart apples, such as Granny Smith or Gala, peeled, cored, and cut into 1/2 wedges
-2 Macintosh apples, peeled, cored, and cut into 1/2 wedges
-1/2 cup granulated sugar
-2 tablespoons all-purpose flour
-2 tablespoons fresh lemon juice
-1/4 teaspoon ground cinnamon
-1/4 cup apricot preserves, warmed


Cheddar Pie Dough, makes one disk of dough
-1 1/4 cups all-purpose flour
-1/2 teaspoon salt
-1 stick cold unsalted butter, cut into small pieces
-A couple tablespoons cup ice water
-1/2 cup shredded sharp white cheddar cheese

Begin by making the cheddar pie dough.  I like to do this the night before.  In a food processor, pulse flour and salt until combined.  Add butter, and pulse until mixture resembles coarse meal, about 10 seconds.  Drizzle a bit of water in at a time (about 1 tablespoon), and pulse until the mixture just begins to hold together (dough should not be wet or sticky).  Add cheese and pulse until combined.  Shape dough into disk, and wrap in plastic wrap.  Refrigerate until chilled, about 30 minutes, up to overnight.  Click here for more tips on perfect pie dough.

Once you dough is chilled, roll out the dough to a 13-inch circle, about 1/8-inch thick, on a lightly floured surface.  Transfer to a parchment-lined baking sheet.  I gently roll the dough over my rolling pin to transfer to baking sheet.  Refrigerate for 20 minutes.

Meanwhile, make the filling.  Toss together the apples, sugar, flour, lemon juice, and cinnamon.

Preheat oven to 375 degrees F.  Spread the filling over the dough, leaving a 1 1/2-inch border.  Fold edges in to form crust.  Brush with egg wash, and sprinkle with sanding sugar.  Refrigerate until edges are firm, about 30 minutes.

Bake crostata until apples are tender and crust is golden.  Martha suggests 1 hour 20 minutes, but mine was ready in an hour, so watch your time.  Let cool slightly, and then brush apples with apricot preserves.  Serve warm or at room temperature, both are good :)

Click here to see the Roasted Vegetable Lasagna my friend Josh made last year.

The Best Thing I Had In My Mouth - Peanut Brittle

The best thing I had in my mouth this week was my mom's peanut brittle.  It is a pretty simple recipe, so simple you use a microwave.  Here is the recipe:

Ingredients for Microwavable Peanut Brittle:

-1 cup granulated sugar

-1/2 cup corn syrup

-Dash of salt

-1 to 1 1/2 cups raw peanuts, shelled

-1 tablespoon butter

-1 1/2 teaspoon baking soda

-1 teaspoon vanilla

To begin, grease baking sheet heavily.

Combine sugar, corn syrup, and salt in 3 quart bowl.  Microwave at high until light brown, about 8-10 minutes.  Stop and stir twice during the microwaving.

Stir in remaining ingredients until light and foamy.  Quickly spread on greased baking sheet.  Spread as thin as possible for brittle candy.  Let cool completely, and then break into pieces.  Enjoy :)

New Year's Fritters

This afternoon my friend and I made New Year's fritters (Portselkje) by Jennie Jost Duerksen from Mennonite Foods And Folkways From South Russia, Volume 1 cookbook.  These oddly shaped fried balls of dough are the perfect way to celebrate the New Year, like funnel cake, but better.  It is a perfect treat to make with a friend, one fries and the other one sprinkles the fritters with sugar.  These fritters are extra delicious served warm and best the same day, but I have toasted them up in the oven the next morning and they are still good.

Ingredients for New Year's Fritters (Portselkje), based off of Mennonite Foods and Folkways From South Russia, Volume 1:

-2 cups whole milk
-1/3 cup unsalted butter
-2 teaspoons salt
-2 tablespoon active dry yeast
-1/2 cup lukewarm water
-6 large eggs
-1/3 cup sugar, plus 1 tablespoon for yeast
-4 cups all-purpose flour, sifted
-3 cups plumped raisins

-Vegetable oil for frying (a lot)

Begin by heating milk, butter, and salt in a medium saucepan, over medium heat.  Heat until butter is melted and is very warm.  Let cool until lukewarm.

Meanwhile, combine yeast, sugar, and water.  Stir briskly, and allow to stand until yeast is bubbly.

In a large mixing bowl beat eggs until frothy.  Add 1/3 cup sugar gradually and continue beating until thick and lemon-colored.  Add cooled milk and yeast mixtures.  In small additions, add the flour and beat well.  After all the flour is combines, add the raisins.  Cover mixing bowl with plastic wrap and set in warm place until the batter has doubled in bulk (about an hour).

Stir down batter, and cover and let rise again (about an hour).  This makes a lighter fritter.

Place about 4 inches of vegetable oil in a heavy pot.  We used a dutch oven.  Bring oil to 300 degrees F.  Using a tablespoon, gently drop the batter into the hot oil.  Fry until lightly browned, and then turn and brown the other side.

Remove from oil and let dry on a wire rack, with baking sheet underneath to catch excess oil.  Roll in sugar while fritter is still warm.  I like them without sugar too :)

Happy New Year everyone!  Click here to learn how to make Two-Hour Nut Rolls, another Russian tradition.

Momofuku's Compost Cookie

Skip the chocolate chip cookie this holiday season and surprise your friends and family with this recipe for Momofuku's Compost Cookie.  I don't have a lot of time to write about this cookie, but all I can say is make it.  The cookie went so fast I only had time to snap a picture with my phone (so sorry for the blurry photo).  This recipe is based off of Momofukufor2 blog.  Here is the original recipe, I just got specific with my ingredients.

Ingredients for Momofuku's Compost Cookie, makes about 2 dozen:
-1/2 cup unsalted butter, softened
-1/2 cup granulated sugar
-1/4 cup  plus 2 tablespoons dark brown sugar
-1/2 tablespoon corn syrup
-1/2 teaspoon vanilla
-1 large egg
-3/4 cup plus 2 tablespoons all-purpose flour
-1 teaspoon baking powder
-1/2 teaspoon baking soda
-1 teaspoon kosher salt
-1/4 cup semi-sweet chocolate chips
-1/4 cup sweetened shredded coconut
-1/4 cup pecans, chopped
-1/4 cup Lay's Natural Thick Cut Sea Salt Potato Chips, crunched
-1/4 cup Rolos, cut in halves
-Mini pretzels, placed on top of each ball of dough

To begin, cream butter, sugars, and corn syrup until light and fluffy, about 2 or 3 minutes.  Add egg and vanilla, and mix on medium speed for 10 minutes.  It is helpful to have a stand-mixer, so your arm doesn't fall off.  Use your paddle attachment if you are using a stand-mixer.  The 10 minutes allows for the sugars to dissolve completely and creates a light and fluffy dough.

Add the flour, baking soda, baking powder, and salt to the egg mixture.  Mix until just combined, don't over mix.  Add the chocolate chips, coconut, and pecans, and mix until just combined.  Add the potato chips and rolos and mix until just combined.

On parchment lined baking sheets, scoop out 2 tablespoons of dough per cookie.  Take one mini pretzel per scoop and press it into the dough ball (mine were sticking up, don't worry it will flatten down as it bakes).  Place cookie sheets in the refrigerator for at least one hour, up to a week.  Wrap in plastic wrap if you are refrigerating longer than an hour.

Preheat the oven at 400 degrees F.  Place your chilled cookies 4 inches apart, and bake for 9-11 minutes, until brown on the edges and beginning to brown in the center.  Let cool on baking sheet for a minute and then transfer to a wire rack to cool completely.  Store in an air tight container for up to a week, but they won't last that long!

If you would rather just make chocolate chip cookies, then click here for the recipe :)

The Best Thing I Had In My Mouth - Orange Drop Peppernuts

Once again, my friend received some peppernuts from his mom.  I never thought anything could beat the original peppernut, but I was mistaken - a peppernut with orange candy slices can.  Crunchy, chewy, sweet and orangey, it is the perfect holiday snack with a hot cup of tea or just by themselves.  I thought I would share a similar recipe from the Peppernuts Plain and Fancy book.

Mother's Gumdrop Peppernuts from Peppernuts Plain and Fancy:

-3/4 cup shortening
-1 1/2 cups granulated sugar
-1 1/2 cups brown sugar
-3 eggs
-1/2 cup milk or cream
-1 cup chopped nuts
-3/4 pound spiced gumdrops, diced (I would buy orange candy slices)
-3/4 teaspoon baking soda
-3/4 teaspoon cream of tartar
-1/2 teaspoon salt
-4 to 5 cups flours

Cut gumdrops into small pieces with scissors dipped in flour.  Cut onto a plate and dust pieces to keep them from sticking together.  Set aside.

Cream shortening and sugar.  Add eggs, one at a time, followed by milk, gumdrops, and nuts.  Add sifted flour and remaining dry ingredients.  If necessary, add a little extra flour until dough clings together.  Chill overnight or longer.  Roll into 1/2 inch ropes and cut into 1/2 inch pieces.  Bake on greased pan at 375 degrees F for 7-10 minutes or until golden brown.  Place cookies into a clean, dry dish towel and let cool.

Enjoy!  Click here to see me making peppernuts.

The Best Thing I Had In My Mouth - Vosges Amalfi Bar

I have been a little sluggish posting, because I have been sick this past week and only been eating ramen and coconut ice cream pops.  So finally on Monday I was back on top, and could start stuffing my face again.  Chipotle Mondays - hooray!  It is crazy how much I can miss eating!

Anyways, the same weekend I went to Kusmi Tea, I also stop by Vosges Haute Chocolat in the Upper East Side.  Although, I think the shop's help could be a little friendlier and more informative (take note from Kourtney of Kusmi Tea please), Vosges has some amazing flavor combinations.  I ended up getting the Mini Exotic Candy Bar Library.  Throughout out the week I have been randomly choosing a bar to try.  The first one I tried was the Amalfi Bar.  Before I tried it, I was disappointed because it was white chocolate, but once I tasted it, I changed my tune.  The white chocolate is mixed with lemon zest and pink peppercorns.  First off, it is beautiful and festive, second off, the flavors are to die for.  At first it tastes like a creamy lemon cheesecake, then you get a bite of peppercorn and it takes it to a whole new level.  This is definitely I the best thing I had in my mouth this week.

Click here to check out Vosges's website, these chocolates would be great for gifts.

Click here to check the cinnamon ice cream I made last year.

The Best Thing I Had In My Mouth - Dairy Queen Pecan Mudslide

A couple weeks ago, I flew to Iowa to visit my parents and surprise my grandma for her birthday.  Of course, I had to hit my most favorite fast food spots.  Sorry to make the fast-food stereotype stick in the Midwest, but even a snoot like me still enjoys some zesty curly fries from Arby's, hush puppies from Long John Silvers, and of course ice cream from Dairy Queen.

There are no Dairy Queens in Manhattan, so it is truly a special treat when I can go.  I walked in and asked for a Tropical Blizzard, and to my dismay the high school girls looked puzzled.  Ummm in case you didn't know, it's vanilla ice cream blended with shredded coconut, pecans, banana, and pineapple.  What is even more puzzling is that it is the Blizzard's 25th birthday.  Hello - shouldn't we be celebrating DQ's Blizzard diversity?  Bring back the Tropical Blizzard (by the way it is Tom Brokaw's favorite too)!  So I then requested a grape StarKiss, and they were out.  DEVASTATING.  I finally order a Pecan Mudslide.  Although, it wasn't the first two things I requested, it was still the best thing I had in my mouth all weekend.

This time last year, I made Flourless Double Chocolate Pecan Cookies.  Click here for the recipe.

The Best Thing I Had In My Mouth - Peppernuts

A little over a week ago, my friend received two pounds of peppernuts from his mom.  These were made by the First Mennonite Church of Hillsboro, Kansas, and boy do they really know how to make them.  If you have never had a peppernut, I truly feel sorry for you.  These tiny, crunchy, sweet and spicy little cookies are addictive.  

Photo taken from The First Mennonite Church, Hillsboro, Kansas.

Peppernuts are a Mennonite tradition, especially around Christmas time.  Peppernuts Plain and Fancy states that "original peppernut recipes probably were copied from the Germans, Dutch and West Prussians when Mennonite families moved about Europe in search of religious freedoms," then the recipes were brought from the Ukraine in 1874 and have been used ever since during the holidays.  Here is a great description of peppernuts from the very front of the book:

Peppernuts may taste like cookies, but they are smaller - much smaller - about the size of a haxlenut or dime. Ladies use to take pried in how small they could make them. Grandmother's rivaled the size of large peas. Others painstakingly cut their in perfect little circles.

They were definitely the best thing I have had in my mouth this week.  And yes, I finished a whole pound of them, so what :)

For a few pictures of me making them a couple years ago - click here.

Plum Crisp

I have received plenty of ripe plums from my CSA these last couple weeks, and I am planning to get some more tomorrow.  Besides just plain eating them,  I have made a couple of plum crisps.  For my first crisp, I was fairly disappointed in the crispness of the crisp.  But after reading this great post from The Bitten Word on mix-and-match crumbles, I finally got a pretty good combination.  This crisp is easy and you can bake it in ramekins or a casserole dish.

Ingredients for Cinnamon Plum Crisp, adapted from The Bitten Word's advice, makes 8 ramekins:
-3/4 cups almond slivers
-1/2 cup rolled oats, not instant
-1/2 cup light brown sugar, packed
-Pinch of salt
-7 tablespoons unsalted butter, softened and cut into small cubes, plus more for buttering dishes/dish
-3/4 cup all-purpose flour, plus 2 tablespoons for plum mixture
-2 pounds plums. pits removed, and cut into 1-inch pieces
-1 1/2 teaspoons ground cinnamon
-1/3 cup granulated sugar, up to a 1/2 cup more if your plums are tart

To begin, preheat oven to 375 degrees F.  Butter ramekins or casserole dish.  
Whisk together flour, brown sugar, oats, and salt in a medium bowl.  Add almonds and the butter.  Use your hands to work in the butter until every thing is evenly moistened, and set aside.

Remove plum pits and cut plums into 1-inch pieces.  Toss with granulated sugar, 2 tablespoons of flour, and cinnamon.

Fill the ramekins or dish with plum mixture and then squeeze handfuls of crumble on top.  It is important to squeeze the crumble together, because if it is loose, then the crumble sometimes falls into the fruit mixture while baking.  Place ramekins on a lined baking sheet (in case of any overflowing bubbling juices), and bake for about 40 minutes or until the crumble is golden and the juices are bubbling.  Let sit for at least ten minutes before serving.  It is good with a bit of vanilla ice cream or just on its own.  Enjoy!

Click here to read my review on Starbucks VIA from last year.