| Ingredients | Step |
|---|---|
| Preheat oven to 400 degrees. | |
| 1 c. flour 1 t. baking powder 1/8 t. baking soda 1/4 t. salt 1/2 t. thyme, dried |
Combine. |
| 3 T. butter, cold | Cut into dry ingredients. |
| 1/3 c. buttermilk | Add. Blend with fork until just combined. |
| Knead a few times. Pat into square and cut 4 pieces. | |
| Bake 10-12 minutes until golden on bottom. |
Makes four small biscuits.
Source: unknown
The food processor motor gets hot, but it's the right way to make this recipe....
For the sesame-free version, I leave out tahini, rather than substituting it. Lime can substitute for lemons if needed, but lemon is better.
| Ingredients | Step |
|---|---|
| 1/4 c. tahini juice of 1 lemon (1/4 c.) |
Whip the tahini by processing in food processor for 1 minute, scraping, then processing for another 30 seconds. |
| 2 T. olive oil 1/4 t. garlic powder 1/2 t. cumin |
Process for 30 seconds. Scrape. Process for another 30 seconds or until well blended. |
| 1.5 c. chickpeas (15 oz. can) | Add half the chickpeas and process for 1 minute. Scrape. Add the remaining half of the chickpeas and process until thick and smooth. |
| water or aquafaba | Add until consistency is to taste, a tablespoon at a time followed by food processing. |
| ~1/2 t. salt | Add to taste. |
The soft and gooey chocolate chip cookies we made with Asher, which disappeared within 36 hours.
| Ingredients | Step |
|---|---|
| Heat oven to 375 degrees. Line 3 full size baking sheets with parchment. | |
| 3 c. AP flour 1 t. baking soda ½ t. baking powder 3/4 t. salt |
Combine dry ingredients. |
| 2 sticks butter, softened 1 c. white sugar 1 c. brown sugar |
Cream together. |
| 2 eggs 2 t. vanilla |
Beat in until fluffy. |
| Incorporate dry ingredients. | |
| 12 oz. chocolate chips (2 c.) | Mix in. |
| Roll into balls. Bake 6-10 minutes, until just barely starting to brown. | |
| Cool on baking pan for 2 minutes, then remove to rack. |
Source: joyfoodsunshine.com
This is the bread recipe that makes ~3 loaves over the course of a week or so. It lives in the fridge that week. I shared it with Tim's family. I also baked it for Tiffany.
Source: King Arthur ("No-Knead Crusty White Bread")
| Ingredients | Step |
|---|---|
| 900 g. AP flour (truly) 680 g. water, lukewarm 18 g salt 1.5 T yeast |
Either mix by hand in the largest soup pot to combine, or beat at medium speed for 30-60 seconds and transfer. |
| Cover and let rise at room temp for 2 hours. | |
| Refrigerate for at least 2 hours (and up to ~7 days). | |
| To make bread: Grease your hands and pull off 1/4-1/3 of the dough (softball- or grapefruit-sized). Work it into a ball or log. Place it on parchment. Flour the top and cover it; let it warm to room temperature and rise (maybe 60 minutes). Preheat the oven to 450 degrees. | |
| Slash the bread. Place in hot oven. Steam-bake it such that it's in the oven for 25-30 minutes, until it is a deep golden brown and 190 degrees. |
A dense cake that can hold up to heavy, wet fruit like strawberries or peaches.
Source: NYT / Alison Roman
| Ingredients | Step |
|---|---|
| Heat oven to 350 degrees. Put parchment in bottom of 9" cake pan. | |
| 1 stick butter, softened 1/3 c. white sugar 1/3 c. brown sugar 1 t. vanilla zest of 1 lemon |
Beat together on medium-high, periodically scraping, until light, fluffy and creamy (~5 min). (No joke -- don't skimp on this. It's the secret to the cake.) |
| 2 c/255 g AP flour 2 t. baking powder 1/2 t. salt |
Whisk together. |
| 2 eggs | Add eggs one at a time, scraping between each. |
| 3/4 c. buttermilk | Incorporate by halves with flour, just until no large lumps remain. |
| 5 oz. strawberries, sliced into planks 1/4-inch thick | Fold in to batter. Transfer batter and smooth. |
| 5 oz. strawberries, sliced into planks 1/4-inch thick | Scatter the second half of the berries atop cake. |
| 3 T demerara sugar | Sprinkle atop cake. |
| Bake until puffed, deeply golden on top, fully baked where strawberries meet cake, and pulling away at sides (~45-50 min). | |
| Let cool completely, then remove from pan. |