Speculoos-Toffee Cookies

These were a perfect choice for a Father’s Day dessert for my husband. Two of his absolute favorite flavors combined in a crispy on the outside- chewy on the inside cookie. Their flavor was reminiscent of Pepperidge Farm “Bordeaux” cookies- a childhood favorite of my husband’s and mine. Delicious!

This recipe was adapted from Food.com, via Jess @ Cooking is my Sport. I made them slightly smaller and used Trader Joe’s chunky Speculoos cookie butter. They would also be insanely delicious as a cookie-wich!

Yield: 4 dozen 3 1/2-inch cookies

  • 1 cup light brown sugar, firmly packed
  • 1 cup granulated sugar
  • 1 cup unsalted butter, softened
  • 1 cup creamy or chunky Speculoos cookie butter (I used Trader Joe’s)
  • 2 large eggs
  • 1 T vanilla extract
  • 1/2 tsp coarse salt
  • 2 3/4 cups all-purpose flour
  • 2 1/2 teaspoons baking soda
  • 2 1/2 teaspoons cornstarch
  • 3/4 cup Heath toffee bits
  1. Cream together both sugars, the butter and the Speculoos cookie butter until light and fluffy.
  2. Add the eggs, vanilla extract, and salt and stir to combine.
  3. In separate bowl, mix the flour, baking soda, and corn starch together with whisk until well combined. Slowly add it to the wet mixture, mixing until well incorporated.
  4. Using the lowest speed of mixer, or by hand, stir in the Heath toffee bits.
  5. Refrigerate cookie dough at least one hour, preferably overnight.
  6. Preheat oven to 350 degrees, preferably on convection. Line two rimmed baking sheet pans with parchment paper.
  7. Using a large cookie scoop, spoon out portions of dough. Place onto sheet pans about 2-inches apart.
  8. Bake cookies for 11 minutes, rotating the baking pans halfway through, or until the edges are lightly browned.
  9. Allow cookies to sit on the baking pans for about 3-5 minutes, before moving to cooling rack to cool completely.

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Shrimp a La Mexicana Tacos

Let me tell you something… (This information may actually be quite obvious to some of you…) Cooking the shrimp in bacon drippings made this dish ultra-delicious. ULTRA.:)

I usually cook bacon in the microwave. (gasp!) I know that this may not be the best cooking method, but, as a complete neat freak, this method does eliminate a major cleanup. Fortunately, I pan-cooked a serious amount of bacon at some point in time and reserved the drippings. Yay! Perfect for these wonderful summertime tacos.

We ate these as a belated Father’s Day celebratory meal with skillet creamed corn, brown rice, and refried beans. The skillet corn consisted of fresh corn kernels which were also sautéed in bacon drippings. The mixture was then combined with a little bit of sour cream and seasoned with salt and pepper to taste. SO good.

My husband is a great dad and deserved a super tasty celebration. He always selects his menu and really wanted tacos on his special day for two reasons. Not only does he absolutely love tacos, but, after a thorough search, he gave me fabulous taco racks as part of my birthday gift- he really wanted me to use them ASAP.😉

He found a local company that makes functional and pretty stainless steel taco racks: www.TacoRack.com. The racks make assembling and serving tacos so much easier. I have always needed such an item in my kitchen! A great birthday gift for me turned into a yummy Father’s Day meal for him.😉

This recipe was adapted from Rick Bayless.com. Great.

I’m sharing with Angie’s Fiesta Friday #129 co-hosted by Jhuls @The Not so Creative Cook and Colleen @Faith, Hope, Love, & Luck. Enjoy!

Yield: Serves 4 generously

  • 3 T lard, vegetable oil, bacon drippings, fat rendered from chorizo, or even butter
  • 3 serrano OR one large jalapeño, stemmed
  • 1 small yellow onion, diced
  • 1 ripe medium-large tomato, cored and diced
  • 1 pound shrimp, peeled, deveined, tails removed, and chopped into 1/2 inch pieces (I used large/21-25 per pound shrimp)
  • a few sprigs cilantro, finely chopped
  • a big squeeze of fresh lime juice
  • 10-12 corn or corn & wheat tortillas, for serving
  1. Melt the lard or other fat in a medium-size skillet set over medium heat.
  2. Seed the chiles then chop them finely and add to the skillet, along with the onion and tomato. Cook, stirring frequently, until the onion has softened but is not brown, about 5 minutes. Reduce the heat to medium-low.
  3. Add the shrimp to the skillet, letting the shrimp cook until they’re almost done through, about three minutes.
  4. In the meantime, warm the tortillas in a tortilla warmer or on a plate covered by a moist paper towel and plastic wrap. (I place a damp paper towel over the tortillas in my tortilla warmer, cover, and microwave for 1 minute.)
  5. Add a big handful of chopped cilantro and a squeeze of fresh lime juice, then scoop into a warm tortilla.

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Corn & Zucchini Orzo Salad with Goat Cheese

I love the first batch of zucchini in my CSA share- and finding new ways to enjoy it. The spicy, creamy, lime dressing in this dish was absolutely delicious. We are huge cilantro fans in my house so the fact that this dish was loaded with one of our favorite herbs made this dish a winner.

This recipe was adapted from Food and Wine, contributed by Kay Chun. I shaved the frozen goat cheese over the top, which was noted as the fancy chef tip in the original recipe. I think I would have preferred to have just crumbled cold (not frozen) goat cheese on top! Next time.:)

I’m bringing this festive summer side to share at Angie’s Fiesta Friday #128. My dish from Fiesta Friday #127 was a feature this week! Yay! Check it out and join the party.

  • 3 ears of corn, shucked
  • 1 pound small zucchini or summer squash, halved lengthwise (about 2 large)
  • 1/4 cup extra-virgin olive oil
  • coarse salt
  • freshly ground black pepper
  • 1/2 pound orzo
  • 1/4 cup mayonnaise
  • 3 tablespoons fresh lime juice
  • 1 tablespoon minced shallot (I used 1 medium shallot)
  • 1/2 teaspoon guajillo or ancho chile powder
  • 1 1/2 cups coarsely chopped cilantro
  • 2 ounces fresh goat cheese, frozen for grating or refrigerated for crumbling
  1. Light a gas grill or heat a grill pan.
  2. In a 9 x 13-inch pyrex dish or large bowl, toss the corn and zucchini with 1 tablespoon of the olive oil and season with salt and pepper.
  3. Grill over moderate heat until charred and crisp-tender, about 10 minutes for the zucchini and 15 minutes for the corn.
  4. Transfer to a cutting board and let cool. Cut 
the kernels off the corn cobs and coarsely chop the zucchini; set aside.
  5. Meanwhile, in a large saucepan of salted boiling water, cook the orzo until al dente. Rinse under cold water to cool. Drain well and spread the orzo out on a baking sheet; pat dry with paper towels.
  6. In a large bowl, whisk the mayonnaise with the remaining 3 tablespoons of olive oil and the lime juice, shallot, chile powder and 1/2 cup of the cilantro; season with salt and pepper.
  7. Add the orzo, corn, zucchini and the remaining chopped cilantro and mix well. Transfer to a platter or serving bowl.
  8. Using a vegetable peeler, shave the frozen goat cheese all over the top and serve. (Alternatively, crumble cold goat cheese over the top.)

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Mexican Street Corn Crostini

I was also able to celebrate my birthday on my special Charleston trip.:) Although I enjoyed a lot of wonderful Southern food while I was there, my friends and I also went to Sean Brock’s Minero’s Restaurant for a Mexican birthday lunch. It was SO good.

Along with our various tacos, we had bowls of Mexican street corn which were absolutely delicious. I do plan on re-creating that dish, but for now these grilled corn crostini were another terrific variation. I made these as a Fourth of July appetizer. Unlike other crostini that have to be prepared at the last-minute, these are perfect to bring to a party or potluck because the topping can be placed on the ciabatta in advance.

This recipe was adapted from Bon Appetit. I toasted the ciabatta until it was nicely browned and increased the garlic on the toasted bread. Great!

Yield: Makes 12 crostini

  • 2 ears corn, shucked
  • 1 T vegetable oil
  • coarse salt and freshly ground black pepper
  • 12 slices of ciabatta bread (I used most of a 1 lb. loaf, cut into 12 1/2-inch thick slices)
  • 2 garlic cloves, cut in half
  • 1/4 cup crema mexicana or sour cream
  • 3 T crumbled feta
  • lime wedge
  • cilantro leaves
  • chili powder
  1. Rub corn with vegetable oil. Season corn with salt and freshly ground black pepper; grill until slightly charred and tender.
  2. Slice corn off the cob in wide strips. (I grilled 3 ears just to ensure that I would have enough wide strips.)
  3. Grill or toast the bread slices until uniformly browned. While still warm, rub the top of each slice with garlic.
  4. Mix crema mexicana or sour cream with feta.
  5. Smear toasts with crema mixture. Top crema with grilled corn.
  6. Squeeze a lime wedge over each.
  7. Garnish with cilantro leaves and sprinkle with chili powder.

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Southern Pimento Cheese Dip

For those of you who have followed my blog for some time, you know that Charleston, South Carolina is a very special place for me. (I write about it in all of my Shrimp & Grits posts!) I love everything about it. The culture. The architecture. The FOOD. I met my husband there.❤ I went to graduate school there and met amazing people and established wonderful friendships there as well. It is just beyond fabulous.:)

I recently attended a reunion weekend in Charleston with my best girlfriends. It was better than great. I smiled for three days!:) I also ate incredible food… Which brings me to this post.

I have a memory of pimento cheese from way back when in my South Carolina days. I had never heard of it- growing up in Maryland- and didn’t like it at all. Well, now I’ve seen the light! Pimento cheese can be jarred pimentos mixed with Miracle Whip and shredded cheddar cheese- maybe with a little cream cheese. It could also be this. (The Anson Mills website makes a point of this.) On my recent visit, we ate pimento cheese dip (from Ted’s Butcher Block) with rosemary crackers for breakfast, lunch, and happy hour.😉 It was that good. When we went to buy a second container, I asked for the recipe. Apparently, it’s a secret… but they did tell me that it didn’t have pimentos- it had roasted red peppers instead. No wonder I loved it!

When I came home, I searched for a similar recipe. I was so pleased when I found it on AnsonMills.com. I made it to share with friends on the Fourth of July. The Long Island crowd loved it! :) I used New York extra-extra sharp raw milk yellow cheddar cheese (the cheese is very important), organic mayonnaise, and grilled the peppers to roast and char them. We ate the finished dip chilled with rosemary crackers, pita chips, stone ground wheat crackers, and Trader Joe’s social snackers. Delicious!

  • 3 firm red bell peppers (about 6 ounces each), roasted and charred on a gas grill, steamed, peeled and seeded, and cut into ⅛-inch dice (instructions below)
  • 4 large garlic cloves
  • 1 T red wine vinegar
  • fine sea salt
  • 1/2 tsp hot sauce, such as Chipotle Cholula, Sriracha, or Tabasco
  • 12 oz cheddar cheese, preferably 12 oz extra-extra sharp raw milk yellow cheddar (or 6 oz each of sharp yellow cheddar and aged raw-milk white cheddar, or 12 oz of sharp yellow cheddar)
  • 4 oz (½ cup) organic mayonnaise, plus additional as needed
  • assorted crackers or celery sticks, for serving
  1. Using a gas grill, roast the red peppers until their skins are uniformly charred.
  2. Place in a glass bowl and cover with plastic wrap. Set aside for 5 to 10 minutes, or until the skins have loosened from the steam and they are cool enough to handle.
  3. Remove the charred skin, seeds, and ribs from the peppers. (Do not rinse!) Dice into 1/8-inch pieces. Reserve any residual juice/liquid.
  4. Add the diced roasted bell peppers and any residual juice to a small non-reactive bowl (you should have 1 very generous cup).
  5. Smash the garlic cloves with the flat side of a chef’s knife, remove and discard the skins, and add the garlic to the bowl with the peppers.
  6. Stir in the vinegar, ½ teaspoon salt, and up to ½ teaspoon hot sauce. Cover with plastic wrap and let stand in the refrigerator for 1 to 2 hours.
  7. Meanwhile, grate the cheese on the large holes of a box grater (you should have about 4 cups lightly packed). Turn the cheese into a large bowl and set aside.
  8. Remove and discard the garlic cloves from the peppers, which are now pimentos, and, using a rubber spatula, stir the pimentos into the grated cheese until well combined.
  9. Add the mayonnaise and fold lightly with the spatula. If the mixture appears too dry, fold in additional mayonnaise, 1 tablespoon at a time. Taste for seasoning.
  10. Transfer the pimento cheese to a serving container with a lid, cover tightly, and refrigerate for at least 2 hours.
  11. Serve chilled with assorted crackers or packed into celery ribs.

Note: Covered tightly, pimento cheese keeps refrigerated for up to 1 week.

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Ottolenghi’s Deconstructed Baba Ghanouj

This is the final part of our amazing Middle Eastern feast that I would like to share with you. Even though baba ghanouj is typically an appetizer, we really could have eaten this dish as a complete meal! We gobbled it up with warm naan.  Our spread was complete with grilled chicken thighs, Tomato and Pomegranate Salad, Hummus, and Baked Rice. SO so SO good.

This recipe was adapted from Yotam Ottolenghi via The New York Times, contributed by Sam Sifton. I used 3 eggplants and charred them on a gas grill. I loved the use of fresh oregano as a garnish because my home-grown oregano has completely taken over my herb garden!😉

  • 3 large eggplants, approximately 2-3 pounds
  • flaky sea salt or kosher salt, to taste
  • 4 tablespoons tahini paste
  • 2 plum tomatoes, roughly grated
  • 1 small garlic clove, crushed, peeled and minced
  • 2 teaspoons extra-virgin olive oil
  • 1 teaspoon lemon juice
  • 1 tablespoon fresh oregano leaves
  • warm naan, for serving
  1. Char the eggplant. Prick surface of the eggplant in multiple places with a fork to release steam when cooking. To cook on a stove, place each eggplant directly over an open medium flame, and cook for 15 or 20 minutes, using tongs to turn the eggplant a number of times, until the skin is charred all over and the flesh is soft and smoky. To cook on a gas or charcoal grill, place the eggplants on the grill, and cook over medium-high heat, using tongs to turn the eggplant until the skin is charred all over and the flesh is completely soft and smoky.
  2. Remove the eggplants from the heat, and place on a rack to cool and drain, approximately 15 to 20 minutes. Once they are cool enough to handle, peel away the skin, leaving the stalks intact, and place them on a large plate.
  3. Using your fingers, coax each eggplant into a fan shape, sprinkle with a pinch of salt and drizzle with a tablespoon of tahini.
  4. Meanwhile, mix the grated tomato in a medium bowl with the garlic, oil, lemon juice and another pinch of salt. Spoon the mixture over the eggplants and tahini, leaving some of the eggplant visible, and then sprinkle with the oregano leaves and a final dusting of salt.
  5. Serve with warm naan.

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Ottolenghi’s Tomato & Pomegranate Salad

This salad was fresh, bright, colorful, and loaded with flavor. I loved the crunch from the pomegranate seeds too. We ate it as part of our Middle Eastern feast along with grilled chicken thighs, Hummus, Baked Rice, Deconstructed Baba Ghanouj, and warm naan. Delicious!

This recipe was adapted from Yotam Ottolenghi via The New York Times, contributed by Sam Sifton. I made my own za’atar spice blend and omitted the mint. It would be a lovely side with any grilled meat. Perfect for a picnic too.

I’m bringing this dish to Angie’s Fiesta Friday #127 co-hosted by my friends Suzanne @A Pug in the Kitchen and Jess @ Cooking is my Sport. Enjoy!

For the Za’atar:

  • 1 T thyme
  • 1 T sesame seeds, toasted in a dry skillet and coarsely pulsed in a spice grinder
  • 1 tsp sumac
  • 1/4 tsp coarse salt

For the Salad:

  • 2 pints mixed small or cherry tomatoes, of varying colors
  • 2 teaspoons za’atar (see above)
  • 3 ½ tablespoons extra-virgin olive oil, divided
  • seeds from 1 pomegranate (I used a 5.3 oz package of pomegranate seeds)
  • ½ yellow bell pepper, seeds removed and very thinly sliced
  • ½ small red onion, peeled and very thinly sliced
  • ⅓ cup loosely packed fresh basil leaves, chiffonade
  • ⅓ cup loosely packed fresh mint leaves, chiffonade (I omitted the mint)
  • freshly squeezed lemon juice (from 1/2 of a lemon)
  • flaky sea salt such as Fleur de Sel
  • 3 ½ ounces manouri or feta cheese, broken into small chunks
  1. Make the Za’atar: Toast the sesame seeds in a dry skillet until lightly toasted. Pulse in a spice grinder until a powder is formed. Combine with sumac, thyme, and coarse salt. Set aside.
  2. Halve or quarter the tomatoes so that they are all roughly the same size, and place them in a large mixing bowl.
  3. Mix two teaspoons of the za’atar with 1 1/2 tablespoons of olive oil, and set aside.
  4. To the bowl with tomatoes, add the pomegranate seeds, sliced pepper and onion, the herbs, lemon juice, cheese, and the remaining 2 tablespoons of oil and 1 teaspoon of salt.
  5. Gently mix the salad, then transfer it to a large shallow bowl or serving platter. Drizzle the za’atar mixture over the salad and serve.

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Ottolenghi’s Baked Rice

I was drooling over every photo in a New York Times magazine article featuring a home banquet prepared by Yotam Ottolenghi. I wanted it ALL on my plate. But, preparing all of the beautiful dishes at once by myself was another story completely- too large of an undertaking.😦 This baked rice was at the top of my list. Two heads of garlic! Fourteen shallots! Fabulous.

This recipe was adapted from The New York Times, contributed by Sam Sifton. I used the zest of one half of a lemon and 1 teaspoon of curry masala instead of fresh or dried curry leaves. I also baked the rice in an enameled cast iron pan with a lid instead of transferring the garlic and shallots to an aluminum foil-covered baking dish before baking them with the rice. We ate it for dinner with grilled chicken thighs seasoned with a Pilpelchuma spice blend, Hummus, Tomato and Pomegranate Salad, Deconstructed Baba Ghanouj, and warm naan. Our own banquet.:)  Amazing.

  • ⅓ cup extra-virgin olive oil
  • 2 heads garlic, cloves peeled
  • 12-14 medium-size shallots, peeled and quartered lengthwise
  • zest of 1/2 lemon
  • 2 whole sprigs fresh curry leaves, left on stem, or substitute a handful of dry curry leaves, or 1 tsp curry masala
  • 2 cups white basmati rice
  • 2 teaspoons kosher salt, or to taste
  • ½ teaspoon saffron threads, soaked in 2 tablespoons boiling water for 30 minutes
  1. Heat oven to 425, preferably on convection.
  2. Put the oil into a sauté pan set over medium heat. (I used a large enameled cast iron pan.)
  3. When the oil shimmers, add the garlic cloves, shallots and lemon zest, and cook, tossing occasionally, for about 15 minutes, until the garlic is golden brown and soft.
  4. Add the sprigs of curry leaves, if using, or the curry masala, and cook for approximately 2 minutes more, or until the leaves are starting to crisp.
  5. Pour the garlic and shallots into a large ovenproof baking dish, approximately 10 by 14 inches, and spread the rice over the vegetables in an even layer. (If using a large pan with a lid, keep vegetables in the same pan but spread evenly along the bottom before adding the rice.)
  6. Sprinkle 2 teaspoons of salt over the rice, and then pour 3 1/2 cups of boiling water over the rice. Cover the dish tightly with aluminum foil (or a tight-fitting lid), and place in the oven for 30 minutes or so, until all the water has been absorbed and the rice is light, fluffy and starting to turn crisp around the edges.
  7. Remove the dish from the oven, uncover and drizzle the saffron and its soaking water over the dish. Re-cover the dish with the aluminum foil or the lid, and allow it to sit on the stove top for another 5 or 10 minutes. Serve.

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If You Like this you may also like:

German Potato Salad with Dill

I make potato salad just for my husband who would love to eat potatoes in some form on a daily basis. I often say that I really could give or take a potato… but… I’ll have to admit that this potato salad was quite tasty! The dressing was really delicious. It’s a perfect summer side.

This recipe was adapted from Bon Appetit, contributed by Alison Roman. I used baby Yukon gold potatoes and cut them after cooking so that they would take on less water. We ate it with Pasta Salad with Peas and Summer Beans and Grilled Salmon and Bacon Sandwiches for our Memorial Day cookout. Delicious.

IMG_4441

Yield: Serves 6

  • 2 pounds small waxy potatoes, scrubbed clean (I used baby Yukon golds)
  • ¼ cup extra-virgin olive oil
  • ½ yellow onion, chopped
  • coarse salt and freshly ground black pepper
  • ¼ cup apple cider vinegar
  • 5 scallions, white and green sections, thinly sliced
  • 2 tablespoons fresh dill, chopped
  • 1 teaspoon caraway seeds, toasted (directions below)
  1. Cover potatoes with cold salted water, bring to a boil, and cook until tender (about 10-12 minutes); drain, cut in half, and transfer to a large bowl.
  2. Meanwhile, heat oil in a medium skillet over medium-high heat. Add onion; season with salt and pepper. Cook, stirring often, until soft, about 5 minutes.
  3. Remove from heat and mix in vinegar.
  4. Add to potatoes along with scallions, and dill, and toss, crushing potatoes slightly; season with salt and pepper to taste.
  5. Add the caraway seeds to the remaining dressing in the pan. Heat gently until fragrant and add to the potato mixture. Mix gently.
  6. Serve warm, at room temperature, or chilled, as desired.

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Pasta Salad with Peas & Summer Beans

This dish is going to be the beginning of an appetizer and side dish extravaganza of belated posts I have been wanting to share. Perfect timing (I’d say!) right before the Fourth of July and the peak of cookout season.:)

I especially loved this pasta salad because it had an equal ratio of vegetables to pasta. It was super garlicky, without even modifying the original recipe, and fresh. I loved the use of whole wheat penne too.  This recipe was adapted from Martha Stewart Living. I increased the peas and green beans and omitted the wax beans. We ate it with grilled salmon sandwiches but it would also pair well with grilled chicken or tuna. Nice!

Yield: Serves 8

  • 8 ounces whole-wheat penne
  • coarse salt and freshly ground pepper
  • 12 ounces haricots verts or green beans, trimmed and cut into thirds
  • 7 ounces frozen peas (about 1 1/2 cups)
  • 1/4 cup extra-virgin olive oil
  • 4 large cloves garlic, thinly sliced (2 tablespoons)
  • 1 1/2 teaspoons grated lime zest, plus 1 tablespoon fresh juice (about 1 1/2 limes)
  • 1 cup packed cilantro, finely chopped
  1. Cook pasta in a large pot of boiling salted water for 4 minutes.
  2. Add beans; cook until pasta and beans are al dente, 4 to 5 minutes more.
  3. Add peas and immediately drain. Run cold water over pasta and vegetables until completely cool; drain and transfer to a large bowl.
  4. In a small skillet, heat oil over medium-high. Add garlic; cook, stirring often, until golden, 30 seconds to 1 minute.
  5. Remove from heat; stir in lime zest and juice (it may splatter).
  6. Add dressing and 3/4 teaspoon salt to pasta bowl; season with pepper. Toss with cilantro.
  7. Adjust seasoning, if necessary, to taste.
  8. Serve, or refrigerate in an airtight container up to 1 day.

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Milk Bar Sugar Cookie-Cake Squares

My word. These were yummy. Easy too. We had them as part of our Memorial Day cookout along with a skillet chocolate chip cookie– and ice cream, of course! All-American, right?😉

This recipe was adapted from Milk Bar Life by Christina Tosi, via the Washington Post. Apparently, these cookie squares are known as “The Greta” (named after Tosi’s mother) at Momofuku Milk Bar. They would be perfect with red (or even red, white, and blue!) sprinkles for the Fourth of July. I opted to top them with cinnamon sugar which is another tasty option.:)

Yield: 2 dozen 2-inch cookie-cakes

  • 2 sticks, 16 T, unsalted butter, at room temperature, plus more for the pan
  • 2 cups granulated sugar
  • 2 large eggs
  • 1/2 cup canola, grapeseed, or other neutral oil
  • 1 1/2 tsp vanilla extract
  • 3 cups all-purpose flour
  • 1 tsp coarse salt
  • 1 tsp baking soda
  • 1/2 cup whole milk
  • 2 to 4 T decorative sprinkles or sparkling sugar OR 1 T granulated sugar mixed with 1 tsp ground cinnamon
  1. Preheat the oven to 350 degrees, preferably on convection.
  2. Generously grease a 9 x 13-inch deep sided baking pan with butter. Line with parchment paper- hanging over all sides of the pan. Coat the parchment paper with cooking oil spray.
  3. Combine the butter and sugar in the bowl of a stand mixer and beat on high-speed for 3 minutes, until fluffy and homogenous. Stop to scrape down the bowl.
  4. Add the eggs, oil, and vanilla extract. Beat on medium-low speed for 1 minute, or until just combined. Stop to scrape down the bowl.
  5. Add the flour, salt, and baking soda. Beat on medium-low speed until just combined, about 30 seconds, then add the milk and beat for about 30 seconds to form a soft dough.
  6. Using an offset spatula, spread the dough evenly in the pan, making sure it gets into the corners.
  7. Scatter the cinnamon-sugar or sprinkles on top generously.
  8. Bake on the center rack for 20 (if you desire a slightly under-baked in the center cookie) to 30 minutes (for a firmer cookie), or until the cookie slab has puffed, lightly browned and is firm to the touch.
  9. Cool completely in the pan.
  10. Using the parchment paper, remove cookie the cookie from the pan. Cut into 24 two-inch squares.

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Herbed Pappardelle with Asparagus & Burrata

My husband and I are obsessed with burrata- especially with asparagus. Such a heavenly combination!

Naturally, as I am also such a pasta fan, this dish caught my eye right away. It was fresh and especially wonderful to make in backyard herb season. This recipe was adapted from a Food and Wine “staff favorite” recipe, contributed by Grace Parisi. I doubled the asparagus, substituted fresh pappardelle for fazzoletti, and omitted the chervil. Yum!

Yield: Serves 6 to 8

  • 3/4 cup parsley, plus more for garnish
  • 2 T snipped chives, plus more for garnish
  • 2 T tarragon leaves, plus more for garnish
  • 2 T chervil leaves, plus more for garnish, optional
  • 1 1/2 tsp fresh lemon juice
  • 1/2 cup extra-virgin olive oil
  • coarse salt and freshly ground pepper
  • 2 pounds asparagus, cut into 1/2-inch pieces
  • 1 pound fresh pasta sheets, cut into 3-inch squares (fazzoletti) or fresh pappardelle
  • 1/4 cup raw pine nuts, preferably Italian
  • 8 to 10 ounces burrata or buffalo mozzarella, cut into cubes
  1. In a blender or food processor, combine the 3/4 cup of parsley with the 2 tablespoons each of chives, tarragon and chervil (if using). Pulse until chopped.
  2. Add the lemon juice and 1/4 cup plus 2 tablespoons of the oil to the herbs and puree until smooth. Season with salt and pepper.
  3. Bring a large pot of salted water to a boil. Put the asparagus in a colander and ease it into the boiling water. Blanch the asparagus just until bright green, about 2 minutes. Rinse under cold water to stop the cooking process. Shake dry.
  4. Boil the pasta until al dente. Drain, reserving 1/4 cup of the pasta cooking water.
  5. In a large, deep skillet, heat the remaining 2 tablespoons of oil. Add the pine nuts and toast over moderate heat until golden; transfer to a plate.
  6. Add the pasta, herb puree, asparagus and the pasta water to the skillet. Cook over moderate heat, tossing well.
  7. Toss in the cheese and pine nuts.
  8. Transfer to bowls and garnish with whole herbs.

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