Baking

Salted Brown Butter and Tahini Chocolate Chip Cookies

October 14, 2018 by Lee 1 Comment

Everybody has a favorite chocolate chip cookie. Crispy or chewy? Thick or thin? Nuts or no nuts? “Salted Brown Butter and Tahini Chocolate Chip Cookies”–it’s quite a mouthful! But each of those elements, mixed together, makes the most magical combination of crispy and chewy cookies. They have a nutty flavor without any actual pieces of nuts to interfere with the perfect texture. (Sorry, nut lovers! But do feel free to add nuts, if you prefer).

This is not a “I am in the mood for cookies right now” kind of recipe. It does require a bit of planning, but the end result is more than worth the effort. The cookies are best if the dough is refrigerated overnight (or up to a week) and they are also best eaten the day they are baked. But strategy is everything here! With chilled dough in the refrigerator, you can have hot, fresh from the oven cookies every day. Let that sink in for a minute……!

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Hero Bread

August 13, 2018 by Lee 1 Comment

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Of course we all want to hang on to every last minute of summer but Autumn is just around the corner and that means back to school and organized activities and tailgates, and……and that means many, many opportunities for a snack hero! Try Pepperoni Hero Bread or one of the other variations and your family will think of you that way after just one taste. It is portable and delicious–perfect as a snack or with a cup of tomato soup for lunch. This is one that won’t be traded away!

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Cuban: the gateway bread

August 9, 2018 by Lee 3 Comments

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Cuban style bread might be the ultimate introductory recipe to bread baking at home. For the purists, this recipe is “Cuban style” because it does not contain lard, which is an essential component. But it is fast, simple, delicious and almost foolproof! Give it a try….this recipe is so rewarding that before you know it you will be tempted to explore other types.

People always seem impressed when you say that you bake your own bread….if they only knew how easy it can be! The bread that we are making today is crispy on the outside and soft in the middle; it lacks the complexity and chewy texture of artisan bread, but it makes up for that in speed and versatility. And did I mention it’s delicious?!

This bread is great on its own, but it really shines in a sandwich. Slice a loaf horizontally, fill with your favorite ingredients and cook on a griddle or in a panini press. Maybe even make a Cuban sandwich!

Stay tuned for the next post where I will give you some ideas for other ways to use this dough.

A note on ingredients:

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