Author: Kaitlin

Spritz Cookies

I’m back with another cookie recipe using some of my favorite OXO tools, specifically OXO’s cookie press, disk set, and Ceramic Pan!

Every year, OXO supports Cookies for Kids’ Cancer and the fight against pediatric cancer. Before I share my cookie recipe for Spritz Cookies, I want to share a bit about Cookies for Kids’ Cancer.

Cookies for Kids’ Cancer (CFKC) is a nonprofit founded by two OXO employees after their son, Liam, was diagnosed with pediatric cancer. Through grassroots bake sales across the country, CFKC raises funds to develop new, improved and less toxic treatments for childhood cancer. Liam Witt’s legacy lives on as the organization works toward a cure for pediatric cancer, helping children and families everywhere.

Every year, OXO supports CFKC by encouraging people to bake and share.

This year, OXO sent me a Non-Stick Pro Ceramic Coated Metal Bakeware Half Sheet Pan, a Cookie Press with Disk Storage Case, a Christmas Cookie Press Disk Set, and a 2-Cup Recycled Angled Measuring Cup (paid links). When you receive a cookie press and Christmas cookie press disk set, there’s really only one type of cookie to make: Spritz Cookies!

For every cookie baked, OXO donates $1 to Cookies for Kids’ Cancer up to $100,000, so here is my new cookie this year to support the cause and spread the word!

Here are some of my old cookie swap and Cookies for Kids’ Cancer posts, in case you’re in a baking mood:

So on to the recipe!

Ingredients (makes about 50 cookies):

Spritz Cookies:

  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 1 egg, at room temperature
  • 1 teaspoon almond extract
  • 2 1/2 cups flour
  • food coloring, if desired
  • sprinkles, for decorating

Optional Glaze:

  • 1/2 cup powdered sugar
  • 1/2 tablespoon corn syrup
  • 1/4 teaspoon almond extract
  • 1 tablespoon milk, or as needed

Continue reading Spritz Cookies

Pumpkin Ice Cream Pie

Every year, I am tasked with bringing a chocolate pumpkin dessert to Thanksgiving. Pumpkin and chocolate is my aunt’s favorite combination so I try to experiment a bit each year. This year’s recipe is actually really simple, and if you use store-bought ice cream, you can make this whole Pumpkin Ice Cream Pie in just minutes (plus freezing time)!

In fact, you can make this Pumpkin Ice Cream Pie as homemade, or as store-bought as you’d like. I personally made my ice cream, but bought the pie crust and the whipped cream.

Ingredients:

  • 1 9-inch chocolate pie crust
  • 2 pints pumpkin ice cream, softened
  • whipped cream, to taste

Continue reading Pumpkin Ice Cream Pie

Cannoli Cookies

With Thanksgiving so late this year, I hope you’ll forgive me for sharing a Christmas cookie recipe before Black Friday; these Cannoli Cookies are too good to keep a secret!

If you’re a cannoli lover, these Cannoli Cookies are sure to impress, especially because they are quite a bit easier to make than homemade cannolis!

Cannoli Cookies are spiced ricotta cookies with chocolate chips, pistachios, and orange zest, delivering the flavors of a classic cannoli in cookie form!

Ingredients:

Cannoli Cookies:

  • 1 cup sugar
  • 1/2 cup butter, at room temperature
  • the zest of one orange
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup whole milk ricotta
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup mini chocolate chips
  • 1/2 cup chopped pistachios
  • Powdered sugar, for dusting

Continue reading Cannoli Cookies

Creamed Carrots

This recipe for Creamed Carrots is an adaptation of the creamed carrots that my grandparents used to make for our family dinners every Sunday when I was a kid.

We no longer have extended family dinners once a week, but the creamed carrots still show up at all holiday meals and are my dad’s absolute favorite veggie side!

The carrots are cooked until they are very very soft after absorbing a delicious creamy base. The end result is melt-in-your-mouth, flavorful creamed carrots!

Ingredients:

  • 1 lb carrots, peeled and chopped
  • 2 cups vegetable or chicken broth
  • 4 tablespoons unsalted butter
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1 cup whole milk
  • chopped parsley, for garnish, if desired

Continue reading Creamed Carrots

Election Cake

I had no clue that Election Cake used to be a thing until I saw an article recently about this lost tradition! Recipes for Election Cake are found back to the late 18th century, but apparently the tradition has fallen off in recent years.

This yeasted spiced bundt fruitcake was traditionally prepared prior to Election Day and served to hungry voters.

For years, I was the machine inspector for every general and primary election in my South Philly polling location, so any attention I can bring to voting is super important to me! I am also down for any and all food holidays so let’s bring back Election Cake!

I don’t have a ton of experience using yeast, so I looked up a recipe from NY Times Food. Because of the yeast, there are two proofing times in this recipe, so set aside 4 to 6 hours to make this cake.

Ingredients (serves 10):

  • 8 tablespoons (1 stick) unsalted butter, room temperature
  • 4 cups flour
  • 1 cup dark brown sugar, packed
  • 1 cup whole milk
  • 2 (¼-ounce) envelopes active dry yeast
  • 1 teaspoon sugar
  • 1 lemon, divided
  • 2 eggs, room temperature, lightly beaten
  • ¼ teaspoon ground nutmeg
  • 2 teaspoons salt
  • 1/4 cup brandy, divided
  • ⅔ cup golden raisins
  • ½ cup dried cranberries
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground cloves
  • 2 cups confectioners’ sugar

Continue reading Election Cake

Homemade Halloween Candy Ice Cream

Every year, without fail, I end up with a ridiculous amount of candy leftover after the trick-or-treaters have gone. I have made Day After Halloween Brownies in the past, but this year, because it is still so warm, I decided to make Homemade Halloween Candy Ice Cream using my leftover candy!

This recipe for Halloween Candy Ice Cream can be adapted for any candy you would like in your ice cream. I went with an assortment of chocolate candy: mini candy bars, Reece’s, M&M’s, Kit-Kats, and Snickers, because that’s what I had on hand.

Feel free to add in whatever candy you have leftover, just make sure it ends up being about 2 cups of chopped candy.

Ingredients:

  • 3/4 cup sugar
  • 1 cup whole milk
  • 2 cups heavy cream
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon salt
  • 2 cups various Halloween candy, chopped

Continue reading Homemade Halloween Candy Ice Cream

Slow Cooker Venison Chili

Hooray for slow cooker season! I love a good slow cooker (paid link) recipe, and this Slow Cooker Venison Chili is no exception!

I decided it was about time to update my original recipe for Slow Cooker Venison Chili; I figured after 13 years it could use some sprucing up!

The ingredients haven’t changed much, but the method used to develop the flavors is updated. This hearty Slow Cooker Venison Chili will definitely be a family favorite!

Ingredients:

Chili Seasoning:

  • 1 tablespoon chili powder
  • 1/2 tablespoon dried parsley
  • 1/2 tablespoon dried basil
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper

Venison Chili:

  • 4 strips bacon, cooked
  • 1 tablespoon olive oil
  • 2 bell peppers, seeded and chopped
  • 1 medium onion, chopped
  • 6 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1 tablespoon reserved bacon fat, or 1 tablespoon unsalted butter
  • 2 lbs ground venison
  • 2 (15.5 oz) cans red kidney beans, drained and rinsed
  • 1 (28 oz) can tomato sauce
  • 1 (28 oz) can diced tomatoes
  • 1 teaspoon hot sauce
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon honey
  • 1 cup beef stock
  • 1/2 cup coffee

Toppings:

  • Fresh cilantro, chopped, for garnish
  • Sour cream (omit for dairy free)
  • Cheddar or Pepper Jack cheese, shredded (omit for dairy free)
  • Cooked bacon crumbles

Continue reading Slow Cooker Venison Chili

Homemade Apple Cider Donut Ice Cream

You read that correctly. Homemade Apple Cider Donut Ice Cream!

My love of pumpkin is well documented on this blog, so I’ve been trying to start including another fall favorite: apple cider!

This apple cider donut ice cream includes a base of apple cider flavored ice cream with chunks of apple cider donuts stirred throughout.

Ingredients (makes 1 quart):

  • 4 cups apple cider
  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup brown sugar
  • 4 egg yolks
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon salt
  • 1 tablespoon vanilla extract
  • 1-2 apple cider donuts, roughly chopped

Continue reading Homemade Apple Cider Donut Ice Cream

Teff Biscuits

Note: I was sent a copy of 30 Breads to Bake Before You Die by Allyson Reedy in order to write this post on Teff Biscuits. Opinions are mine alone.

You may have noticed that I don’t do much breadmaking on this blog. It’s been a goal of mine to learn how to bake different breads but I have yet to really dive in. So when I was contacted to check out Allyson Reedy’s cookbook 30 Breads to Bake Before You Die (paid link), it seemed like my time had come!

“This book is written for anyone who is intimidated by the word ‘starter,’ and who think levain is just a bakery that makes really good cookies,” author Allyson Reedy says. “People who really love bread, but who may not know exactly where to start when it comes to baking it themselves. People like me.”

The cookbook is filled with recipes from famous bakers, chefs, and food bloggers who have put in the hours to perfect an awesome range of breads. Recipes range from a traditional baguette to Chocolate Babka King Cake and everything in between.

I can honestly see myself baking through this entire cookbook (the chapters are broken into Loaves, Smaller Carbs, Flats, and Sweets) but a recipe for Teff Biscuits from Marcus Samuelsson caught my eye immediately, so that is where we begin!

Teff is a gluten free grain that originates in Ethiopia that is higher in fiber than other grains and is a good source of iron. When added to a traditional southern-style biscuit, you end up with a slightly nutty take on the classic.

Note that you’ll need a kitchen scale (paid link) to make these Teff Biscuits. Weighing out your ingredients in baking ensures a more consistent result.

Ingredients:

  • 6 grams teff grains (paid link)
  • 25 grams teff flour (paid link)
  • 244 grams all-purpose flour
  • 275 grams cake flour, plus more to roll out dough
  • 19 grams baking powder
  • 9 grams salt
  • 65 grams granulated sugar
  • 1/4 pound (1 stick) unsalted butter, cold
  • 350 grams (about 1 1/2 cups) buttermilk, cold
  • 1/4 quart (1 cup) heavy cream, cold

Continue reading Teff Biscuits

Homemade Mint Chocolate Chip Ice Cream

I made my last ice cream recipe (Dark Chocolate Ice Cream) for my mom, so this time around, I am making Homemade Mint Chocolate Chip Ice Cream for my dad!

I feel like Mint Chocolate Ice Cream can be a pretty divisive flavor, but my dad loves it, so it’s about time I made him some!

This is a pretty simple recipe and does not require you to heat the milk mixture or add in eggs. It does still require overnight refrigeration of the mixture to get it nice and cold before churning.

This recipe also includes some food coloring to get a nice mint green color, but that is completely optional (my dad swears the green mint chocolate chip ice cream tastes better!)

Ingredients:

  • 1 cup whole milk
  • 2 cups heavy cream
  • 3/4 cup sugar
  • 1/2 tablespoon peppermint extract (paid link)
  • 1/4 teaspoon salt
  • 1/8 teaspoon green gel food coloring, optional
  • 3/4 cup mini chocolate chips

Continue reading Homemade Mint Chocolate Chip Ice Cream

Sicilian Braciole

The weather hasn’t quite turned cooler yet, but I am already starting to shift into more comfort food type cooking. Every Sunday is pasta night in my house, so this past Sunday, I decided to make something a bit more special than my usual Spaghetti and Meatballs. This recipe for Sicilian Braciole is very loosely based on the Braciole my mother-in-law makes.

I’ve made Braciole in the past, but the addition of pine nuts and raisins is what makes this recipe specifically Sicilian Braciole. The pine nuts become nice and soft in the sauce, and the raisins appear to almost melt away, adding just a touch of sweetness to balance the dish.

This recipe takes a good 5 hours to make, so plan accordingly!

Ingredients:

Sauce:

  • 2 tablespoons olive oil
  • 1 medium white onion, chopped
  • 6 garlic cloves, minced
  • 1 teaspoon dried parsley
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper
  • 1 tablespoon tomato paste
  • 1/4 cup dry red or white wine
  • 4 (12.5 oz) cans stewed tomatoes
  • salt and pepper, to taste

Sicilian Braciole:

  • 1 cup seasoned breadcrumbs
  • 1 1/2 cups grated Pecorino Romano cheese
  • 1/4 cup fresh Italian parsley, chopped
  • 1/4 cup fresh basil, chopped
  • salt, to taste
  • pepper, to taste
  • 1/3 cup raisins
  • 1/2 cup dry red or white wine
  • 1/2 cup pine nuts, toasted
  • 1/2 cup olive oil; divided
  • 1 medium onion, diced
  • 6 cloves garlic, minced
  • 1/2 teaspoon crushed red pepper flakes
  • 2 pounds braciole meat (at my butcher, they were referred to as beef roll ups)

Other:

  • 1 (16 oz) box spaghetti, cooked al dente
  • fresh basil, chopped, for garnish

Continue reading Sicilian Braciole

Sous Vide Boneless Leg of Lamb

The weather this September has been quite warm, but I am starting to crave more comfort-food-like dishes. This recipe for Sous Vide Boneless Leg of Lamb is a combination of warm weather meets comfort food, perfect for this time of year.

The lamb is slow cooked to the perfect temperature in a water bath and then is finished off on the grill to add some char!

Ingredients:

  • 1/2 cup olive oil
  • 8 cloves garlic, pressed (paid link) or minced
  • 2 tablespoons fresh rosemary, finely chopped
  • 1 tablespoon salt
  • 1 teaspoon ground black pepper
  • the juice and zest of 1 lemon
  • 1 (4 to 5 lb) boneless leg of lamb

Continue reading Sous Vide Boneless Leg of Lamb

Homemade Dark Chocolate Ice Cream

This Homemade Dark Chocolate Ice Cream recipe has been a long time coming! As I mentioned in my Homemade Chocolate Ice Cream post, I have been trying to emulate Capogiro’s scuro gelato – a beautifully dark chocolate gelato that I have missed since the day Capogiro closed years ago.

This recipe for Dark Chocolate Ice Cream is just that. It’s ice cream, not gelato. Gelato tends to have less egg yolks and is churned at a lower speed. Regardless of the technicality, this Dark Chocolate Ice Cream is silky, decadent, and decidedly dark chocolatey!

Ingredients:

  • 2 cups heavy cream
  • 2 cups whole milk
  • 1 1/4 cups sugar
  • 1 1/4 cups dark chocolate cocoa powder (paid link)
  • 1/4 teaspoon salt
  • 6 egg yolks
  • 1 tablespoon coffee extract (paid link)

Continue reading Homemade Dark Chocolate Ice Cream

Iced Latte

Note: I was sent a DREO BaristaMaker Milk Frother in order to write this Iced Latte recipe. Opinions are mine alone.

We had a little bit of a respite from the heat, but those August temperatures are back! So it’s the perfect time to test out DREO‘s BaristaMaker Milk Frother’s Cold Foam option; Iced Latte time!

This Iced Latte recipe includes a recipe for an espresso simple syrup to add some sweetness to the latte without taking away from the bold coffee flavor. You can make the espresso syrup ahead of time and store in your fridge until ready to use.

If you want to learn more about DREO’s BaristaMaker Milk Frother, check out my last post featuring this snazzy appliance: Ube Au Lait.

Ingredients:

Espresso Syrup:

  • 1 tablespoon espresso powder
  • 1 cup hot water
  • 1 cup sugar

Iced Latte (makes one serving, multiply as needed):

  • 8 oz milk of your choice (I used whole milk)
  • ice
  • 2 oz espresso
  • 2 teaspoons espresso syrup

Continue reading Iced Latte

Corn Bisque

One of my favorite local restaurants is The House of William and Merry. The creativity and pure deliciousness coming out of that restaurant is impressive! A recent dinner there inspired me to use some of my CSA corn this week to make this Corn Bisque!

This silky corn bisque is delicious on its own, but I strongly suggest topping it with chopped bacon for extra saltiness and chives for brightness.

To make the corn bisque, you first make a corn stock. You’ll make more than you need for this particular recipe but don’t throw it away! You can use this lovely liquid like you would use vegetable or chicken broth.

Ingredients:

  • 6 ears of corn, shucked
  • 8 slices of bacon, cooked (I like to cook mine in the oven) note: reserve the bacon grease!)
  • 2 tablespoons unsalted butter
  • 1 small onion, chopped
  • 1 tablespoon flour
  • 1 tablespoon apple cider vinegar
  • 1 bay leaf
  • 1/4 cup heavy cream
  • salt, to taste
  • pepper, to taste
  • chives, for garnish

Continue reading Corn Bisque

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