#baking blogs

“Death by Snickers” Bars

• 3 cups packed light brown sugar
• 2 cups (4 sticks) butter, room temperature
• 3 eggs
• 3 tsp vanilla
• 4 cups all purpose flour
• 1 cup uncooked, old-fashioned oats
• 1 tsp baking powder
• ½ tsp baking soda
• 1 ½ tsp kosher salt
• 8 (2.07 oz) Snickers bars (full sized), coarsely chopped
• 1 (14 oz can dulce de leche 

http://cookiesandcups.com/death-by-snickers-bars/ 

Roasted Squash Lasagne w. Sage & Shallots

for the roasted squash
1 kabocha squash, peeled, seeded, and cut into ¼ inch slices
3 tablespoons olive oil
pinch sea salt
fresh ground black pepper

Preheat the oven to 425 degrees. Lay the squash slices on a rimmed baking sheet, drizzle with olive oil, turn to coat, and sprinkle on the salt and pepper. Roast squash for 15 – 20 minutes, flipping halfway through, until the edges have browned and the squash is tender.

for the béchamel
6 tablespoons butter
1/3 cup unbleached all-purpose flour
2 cups whole milk, room temperature
2 cups heavy cream, room temperature
¼ teaspoon freshly grated nutmeg
½ teaspoon sea salt

http://www.brooklynsupper.net/2012/12/roasted-squash-lasagna-with-fried-sage-shallots/#.U5S8DssU_IU

Honey & Ginger Braised Pork w. Soba Noodles

3 pounds pork stew meat (usually from the shoulder), cut into 2 inch cubes
3 – 4 teaspoons sea salt
2 small red onions, halved
3 tablespoons honey
1 tablespoon cumin seed
1 tablespoon coriander seed
1 tablespoon yellow mustard seed
2 carrots, peeled and trimmed
3 celery stalks, trimmed
2 inch segment of fresh ginger, peeled and cut into thick round slices
5 cups water
1 small bunch kale, washed and cut into ½ inch ribbons

http://www.brooklynsupper.net/2013/01/honey-ginger-pork-braise-with-kale/#.U5S7GMsU_IU

Cottage Pie

1 very large parsley root or 4 medium, or 3 large yukon gold potatoes, peeled and cut into uniform 1/2″ chunks
8 tablespoons butter, divided
1 ½ pounds ground beef
1 ½ red onions, diced
4 – 5 carrots, peeled and cut into half moons
5 stalks celery, sliced
2 teaspoons sea salt, divided
2 teaspoons Worcestershire sauce
1 teaspoon yellow mustard seed
4 bay leaves
fresh ground black pepper to taste
6 large leaves kale, cut into thin ribbons

http://www.brooklynsupper.net/2013/01/looking-back-moving-on-cottage-pie/#.U5S5yssU_IU

Icelandic Fish Soup

3-4 tbsp butter
2 small onion – finely sliced
½ leek – finely sliced
3 tomatoes – chopped into very small pieces
2 small stalks celery, finely sliced
1.5 liters chicken or vegetable stock/ 6 cups
200 ml cream/ 4/5 cups (you can add less if you wish, or none)
100 ml/ ½ cup sherry or port or Noilly Prat
3 tbsp tomato concentrate
½ tsp saffron powder (optional)
3-4 tbsp wine vinegar
160 ml/ ¾ cup dry white wine
400 g/ 4 cups small shrimps (without shells)
500 g/ 5 cups mixed nordic fish – salmon, haddock, plaice, halibut – cubed
Salt and pepper to taste

http://mimithorisson.com/2012/06/20/icelandic-fish-soup/

Baked Eggs w. Spinach & Brioche

2 tablespoons olive oil

• 1 clove garlic, minced
• 2 bunches spinach (about 1 ½ pound) washed
• Sea Salt and fresh ground pepper
• 2 tablespoons unsalted butter, + more for baking dish
• 8 slices brioche, cut ½ inch thick
• 12 large eggs
• ¼ cup creme fraiche (recipe below)
• 1 cup grated Parmigiono-Reggiano

http://pixelsandcrumbs.com/blog/2013/3/15/baked-eggs-with-spinach-brioche

Cherry & Pistachio Cake

Cherry Pistachio Cake
(adapted from Field of Greens)

• ¼ cup green pistachios
• 2 cups fresh cherries, halved and pitted
• 4 ounces unsalted butter, softened
• ¼ cup sugar
• 2 eggs
• ½ teaspoon vanilla extract
• 1 ¾ cup unbleached white flour
• ½ teaspoon cinnamon
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup milk
• ½ cup creme fraiche (or sour cream)

http://pixelsandcrumbs.com/blog/2013/8/23/cherry-pistachio-cake

Stuffed Mushrooms

4 large portobello mushrooms (or similar), stalks removed*

• 6 tablespoons olive oil
• Salt and pepper
• 1 small onion, finely diced
• 1 celery stalk, finely diced
• 2 cups finely chopped sun-dried tomatoes
• 2 garlic cloves, crushed
• ½ cup grated parmesan cheese
• 1 tablespoon chopped fresh tarragon leaves
• 4 tablespoons coarsely shredded basil leaves
• 3 ½ ounces Taleggio cheese sliced (or similar, I used Fontina)

http://pixelsandcrumbs.com/blog/2014/2/10/stuffed-mushrooms

Flourless, Butterless Peanut Butter Chocolate Brownies

Rigatoni w. Cepes

500 g rigatoni pasta
200 g pancetta (diced)
5 large cèpes (sliced, you can also use fresh or dried porcini)
2 small shallots (finely sliced)
2 garlic cloves (finely sliced, one for the sauce, one for the cèpes)
400 ml tomato passata
200 ml red wine (I used a very modest Bordeaux)
80 ml beef or chicken broth
1 tbsp plain flour
Olive oil (for frying)
1 tbsp butter (for cèpes)
1 tbsp butter (for pasta)
Salt and pepper (for seasoning)
1 pinch chilli powder
Grated parmesan cheese (for topping)
A bunch of parsley

http://mimithorisson.com/2012/11/18/rigatoni-a-la-bordelaise-with-cepes/

Fresh Stuffed Tomatoes

• 3 ripe medium California Tomatoes
• 4 hard boiled eggs
• 1 ripe avocado
• 1 cup baby spinach leaves, chopped
• 4 slices pastured bacon, cut crosswise into ¼" pieces
• 6 asparagus tips, very lightly steamed and cooled
• 1 tbsp extra virgin olive oil
• ¼ tsp salt
• ¼ tsp freshly cracked black pepper
• ¼ tsp garlic powder
• ¼ tsp smoked paprika

http://thehealthyfoodie.com/fresh-stuffed-tomatoes-or-the-day-california-tomato-farmers-saved-the-day/