Cooking Style: Baking
Lemon Honey Earl Grey Cookies
PrintLemon Honey Earl Grey CookiesYield 56 cookies Ingredients1 cup unsalted butter, softened¼ cup honey⅓ cup sugar2 Tablespoons fresh lemon zest2 cups all-purpose flour¼ teaspoon kosher salt1 teaspoon loose Earl Grey tea leavesInstructionsIn a large bowl, beat butter, honey, sugar and lemon zest with electric mixer on medium speed until creamy. Add flour and salt; beat … Continued
Slow Roasted Citrus Salmon with Lemon-Mint Yogurt
PrintSlow Roasted Citrus Salmon with Lemon-Mint YogurtYield 4 servings Ingredients1 bulb fennel, thinly sliced1 bunch fresh dill1½ pounds salmon fillet1 Tablespoon olive oil1 teaspoon coarse Kosher salt¼ teaspoon pepper1 small grapefruit, thinly sliced1 navel orange, thinly sliced1 lemon, thinly sliced½ cup plain yogurt3 Tablespoons chopped fresh herbs (dill, parsley, or chives)2 teaspoons lemon zest1 container … Continued
Prosciutto, Leek, and Fontina Bites
PrintProsciutto, Leek, and Fontina BitesYield 16 servings Ingredients3 medium leeks2 Tablespoons butter4 cloves garlic, finely chopped2 Tablespoons dry white wine½ teaspoon salt¼ teaspoon pepper14 ounces puff pastry, defrosted1 egg, beaten2 ounces prosciutto, torn into small pieces4 ounces fontina cheese, shreddedInstructionsTrim the root ends and deep green tops off of the leeks. Cut in half lengthwise … Continued
Baked Goat Cheese with Shallots and Herbs
PrintBaked Goat Cheese with Shallots and HerbsYield 8 servings Ingredients½ cup olive oil2 green onions, thinly sliced1 medium shallot, thinly sliced1 clove garlic, finely chopped1 Tablespoon fresh thyme½ teaspoon red pepper flakesPinch salt2 4 oz. logs plain goat cheese2 sprigs fresh rosemary4 strips (each about 2-inches long) orange peel without the pithSliced baguette or crackers, … Continued
Vegan Snickerdoodle Cookies
PrintVegan Snickerdoodle CookiesYield 24 cookies IngredientsSnickerdoodle Cookies½ cup vegan butter, softened⅔ cup granulated sugar1 Tablespoon almond milk (or other non-dairy milk)1 teaspoon vanilla extract1 teaspoon apple cider vinegar1½ cups all-purpose flour1¼ teaspoons ground cinnamon1 teaspoon cream of tartar1 teaspoon baking soda¼ teaspoon saltCinnamon-Sugar Mixture3 Tablespoons granulated sugar1 teaspoon ground cinnamonInstructionsHeat oven to 375°F. In a … Continued
Gooey Chocolate Peppermint Crinkle Cookies
PrintGooey Chocolate Peppermint Crinkle CookiesYield 48 cookies Ingredients½ cup coconut oil, melted4 oz. unsweetened baking chocolate, melted and cooled2 cups granulated sugar2 teaspoons vanilla extract4 eggs2 cups all-purpose flour2 teaspoons baking powder½ teaspoon salt¼ cup finely crushed peppermint candies¾ cup powdered sugarInstructionsIn a large bowl, mix the melted coconut oil, cooled chocolate, granulated sugar, and … Continued
Gluten-Free Pumpkin Cookies with Browned Butter Frosting
PrintGluten-Free Pumpkin Cookies with Browned Butter FrostingYield 36 cookies IngredientsFor the cookies:¾ cup butter, softened⅔ cup granulated sugar⅔ cup packed brown sugar1 teaspoon vanilla extract½ cup pumpkin puree (not pumpkin pie mix)2 eggs2¼ cups gluten-free all-purpose flour blend1 teaspoon baking soda1 teaspoon ground cinnamon½ teaspoon saltFor the Browned Butter Frosting:6 cups powdered sugar2 teaspoons vanilla … Continued
Autumn Harvest Sambusas & Kale Salad With Apple Maple Corn Vinaigrette
PrintAutumn Harvest Sambusas & Kale Salad With Apple Maple Corn VinaigretteAuthor Chef Lachelle Cunningham 6 servings IngredientsFor the sambusas:1 medium butternut squash2 Tablespoons olive oil2 teaspoons pure maple syrup3 teaspoons Berbere spice¼ teaspoon salt1 medium onion, finely chopped2 medium carrots, peeled and finely chopped2 stalks celery, finely chopped2 cloves garlic, finely chopped1 medium tomato, chopped2 cups … Continued
Wild Rice Pilaf Stuffed Acorn Squash
PrintWild Rice Pilaf Stuffed Acorn SquashAuthor Beth Dooley Ingredients2 delicata or acorn squash1 large onion, chopped2 to 4 Tablespoons vegetable oil8 ounces mushrooms, chopped2 cloves garlic, smashed½ cup dry white wine or chicken or vegetable stock1 cup cooked wild rice*½ cup dried cranberries¼ cup chopped fresh cranberries (or thawed, frozen cranberries)1 Tablespoon real maple syrup½ … Continued