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Jun 25 2010

The Theme Is … Brownies and Bars!

I’m sorry.

I’m just going to come right out and apologize in advance for all the ooey, gooey, sweet, chunky, crunchy, dense, moist, rich goodness you’ll see in this post. If you think the Sea Salt Caramel Brownies from doughmesstic and mandybird80’s Fudgy Revel Bars above are too much torture, then you may want to view this post in installments.

We’re celebrating brownies and bars today to highlight our new Desserts subcategory: Brownies and Bars. It was high time they got their own home. Just look at the little sweethearts. Don’t they look happy to have a place to call their own?

Top row, from left to right: Brownies, As They Should Be from rainydaygal, Famous Mint Brownies from callimakesdo, and Macadamia Nut Brownies from ericalea. Middle row, from left to right: Peanut Butter Cup Brownie Bites from savorysweetlife, Bacon Salted Caramel Brownies from savourfare, and Peanut Butter Nutella Brownies from Chrystal. Bottom row, from left to right: Chocolate Mascarpone Brownies with Chocolate Ganache Top from Rox, Milk Chocolate Brownies from Karenpie, and Best Basic Brownie from lydiajo.

Interestingly enough, although brownies are more popular, blondies apparently arrived at the scene first. While brownies obviously get their color from cocoa or chocolate, blondies have a base of butter and brown sugar or molasses, which are the same base ingredients for butterscotch. I found many wonderful recipes that fall under this group, and you all just do crazy magic with that simple base.

Left column, top to bottom: Congo Bars from Bakerella and The Bar (or Food for the Gods) from ivoryhut. Middle column, top to bottom: Chai Gingerbread Bars from nika, Peanut Butter Bacon Blondies from HowSweetEats, and Coffee Toffee Bars from nhsweetcherry. Right column, top to bottom: Toasted Coconut and Chocolate Chip Blondies from Kelly @ EvilShenanigans, Pumpkin Blondies from Tracy (sugarcrafter), and Chai Bars from savourfare.

Then there are those other types of bars that don’t quite fit into an obvious group. Bars that are part candy, part cake, part petit four, and pure decadence.

Clockwise from top left: Idle Hand Bars (Sweet and Salty) from guiltykitchen, Cookies and Cream Cheesecake Bars from RecipeGirl, Nanaimo Bars from myrecessionkitchen, Chocolate Peanut Butter Bars from golokitchen, Kit-Kat Bars from Chloe, Nutella Nanaimo Bars from savourfare, Coconut and Chocolate Fudge Bars from cookincanuck, and Salted Butterscotch Shortbread Bars from Dandy.

Maybe a fruity kind of bar is more up your alley. Especially with so many wonderful fruits in season right now. Many of the bars below can easily be adapted to your favorite fruit. Fruit is healthy, yes?

Top row, from left to right: Lemon Lime Squares from sweettooth, Raspberry Coconut Bars from sugarlovegirl, and Strawberry Lime Squares with Almond Graham Cracker Crust from The Noshery. Middle row, from left to right: Rhubarb Crisp Bars from adenscrazymom, Blueberry Crisp Bars from A Cozy Kitchen, and Apricot Orange Squares from foodandwhine. Bottom row, from left to right: Rhubarb Cheesecake Bars with Gingersnap Crust from cookincanuck, Lemon Walnut Squares from Frances Swiecki, and Frosted Banana Bars from dineanddish.

Don’t they look so pretty and colorful?

And finally, in case you need something special, like a gluten-free brownie, or dairy-free, or vegan, I found some recipes for you too. Or maybe you want a bar but just don’t feel like firing up that oven in the heat of summer. Don’t despair; I made sure I found a few recipes to rope you in. You didn’t think you’d escape that easily, did you?

Clockwise from top left: The Ultimate Vegan Brownie from guiltykitchen, whole wheat and all organic Chocolate Caramel Bars from Carrie @ Deliciously Organic, Fudgy Gluten-Free Brownies from glutenfreegirl, No Bake Chocolate Peanut Butter Oatmeal Bars from Karly Campbell, Gluten Free, Dairy Free Brownies from elanaspantry, and another no-bake treat, Peanut Butter Bars from Grandma posted by megstermeter.

And that’s it! Just some of the goodies waiting for you in our new Brownies and Bars category. Okay, you can breathe now. I’m done tempting you. Seriously. It’s safe to come out now.

Nutella Caramel Hazelnut Brownies from bell’alimento

Oops. Sorry again!

(The chocolate made me do it.)

Dec 17 2010

The Gift of Food

Posted by Erika (TK) in Holidays, The Theme Is...

‘Tis the season for giving (not that there’s any wrong season for giving) and I don’t know about you, but I just love receiving thoughtful, special gifts made by hands that belong to those who are near and dear to me. I also love sharing goodies from my kitchen and I do feel there are few things as satisfying as bringing someone joy in the belly. So whether you’re looking for ideas for gift baskets, hostess gifts, or even just little giveaways to your guests, here’s a roundup of some great ideas to spread that joy.

You can always, of course, make your favorite batch of cookies. You can’t go wrong with cookies. If you’re worried about keeping them fresh and moist, one trick is to store your cookies in an airtight container with a slice of bread. The bread helps keep the cookies nice and fresh longer. Or you can opt for biscotti, wrapped up in pretty little bags or boxes.

We’ve also had quite a few Tasty Kitchen blog posts with step-by-step photos for recipes that would make wonderful gift items. Goodies like that decadent Almond Roca by missamy (recipe from mdatwell) and Burnt Sugar Almonds from Natalie (Perrys’ Plate) (recipe from Birgit Kerr). You can also make mini loaves of Steusel-Topped Pumpkin Bread from savorysweetlife (recipe from Food for My Family), or pack up cellophane bags of “Poppy” Chow from twopeasandtheirpod (recipe from ZoeDawn).

Another classic choice for gifts: your canning specialty. Looking for new ideas? Here are a few that caught my eye:

Top row, from left to right: Spiced Pear Preserves from sarahhope, Grape Harvest Jam from italianfoodforever, and Fig Cinnamon Jam from A Cozy Kitchen. Middle row, from left to right: Apple Pie Jam – Jelly from Mommy’s Kitchen, Apple Butter from barefootbelle, and Candied Jalapenos (Cowboy Candy) from Rebecca. Bottom row, from left to right: Blueberry Lemonade Jam from Karenpie, Rum Soaked Preserved Cherries from Rebecca, and Sweet and Spicy Habanero Jam from Jessica [at] Kohler Created.

You can also use pretty mason jars or cute bottles to hold homemade sauces and syrups. Give them something they won’t find in any store and it’ll be even that much more special to them.

Clockwise from top left: Spreadable Red Wine Cranberry Sauce from Beau, Vanilla Syrup 2.0 from soufflebombay, Lemon Curd from bell’alimento, Pomegranate Syrup from ButterYum, I’ve Been Called Evil Caramel Sauce from Sally Darling, and Essential Buttermilk Syrup from lizaskitchen.

You can also give your friends homemade mixes of different kinds, like your favorite hot cocoa mix or other drink mixes like Chai or Green Tea. You can even give them your favorite homemade pancake mix, leaving out the wet ingredients and printing pretty little instruction cards for them. If you want great ideas on packaging, check out Bakerella’s blog post on the almost-too-cute-for-words Cowgirl Cookies seen below. You can do the same with your favorite quick bread or muffin recipe. Think of all the possibilities!

Clockwise from left: Homemade Chai Mix from sallypv, Cowgirl Cookies from Bakerella, and Genmaicha (“Popcorn” Tea) from paxye.

If you have the opportunity to present your gift the same day you make it, a tray of freshly-baked Brownies and Bars will definitely bring a smile to someone’s face.

Of course, a popular and always well-received gift is candy. Candy always looks festive and sometimes can almost look too pretty to eat. Almost.

Top row, from left to right: Christmas Petit Fours from manda2177, Creamy Pecan Pralines from Amy (Minimally Invasive), and Chocolate Nutella & Sea Salt Fudge from cookincanuck. Middle row, from left to right: PB Fudge from Celeste, Rum-Glazed Roasted Pecans from Food for My Family, and Pistachio & Cranberry White Chocolate Bark from Michelle (Brown Eyed Baker). Bottom row, from left to right: Almond Joy Chocolate Bark from elanaspantry, Winter White Chocolate Mix from whatsgabycooking, and Chocolate Peanut Butter Bark from nancypants.

These are just some of the great gift ideas I found in Tasty Kitchen. Do you have a favorite gift you love giving to your friends? Let’s hear it from the other end too—what was the most memorable treat you’ve ever received? Leave us a comment and let us know! (Or even better, post it in Tasty Kitchen as a recipe so everyone can try it!) Let’s swap ideas to spread that joy in the belly to the ones we love.

Jan 11 2012

Brazilian Cheesebread (Naturally Gluten-free!)

Posted by georgiapellegrini in Baking, Step-by-Step Recipes

Brazilian Cheese Bread or Pao de Queijo was one of the most interesting recipes I’ve made in a while. First, it’s naturally gluten-free. And second, it didn’t require any kneading or rising time. And it was very cheesy and chewy, a fun take on the dinner roll! When I saw this recipe by Jill Wilkins, I thought I should foray into unchartered cooking territory. I’m glad I did!

You will need: whole milk, water, oil (I would try olive oil, or grape seed oil, too, which has a better flavor than canola), salt, tapioca flour (also known as tapioca starch), eggs, and cotija cheese (feta will also work well).

Begin by setting out a saucepot and pouring in the milk…

Then the water…

And the oil. (I would experiment with various oils here!)

Let it come to a simmer and sprinkle in the salt. Turn off the heat and let cool slightly.

When warm but not hot, slowly whisk in the tapioca flour a little at a time.

The mixture will become very thick and form into a dough.

Work the warm dough into a ball.

Add the egg and work it in some more with your hands or a spoon.

Then sprinkle in the cheese and work that in some more.

Form a large cheesy ball and grease a baking sheet.

Form 1-inch balls from the dough and place them on the baking sheet.

Sprinkle more cheese on top for good measure and place them in the oven.

You will cook them until they are golden brown and the inside has fully cooked.

They look like little soft pillows of cheesy goodness. Give these a try! And thanks to Jill Wilkins for encouraging me to try an unusual recipe. Mosey on to her blog, The Pink Cowgirl, for more of her corn-free and gluten-free recipes.

Printable Recipe

Pao de Queijo (Brazilian Cheesebread)

by Jill Wilkins on June 1, 2011 in Gluten-Free, Special Dietary Needs

See post on Jill Wilkins’s site!

5.00 Mitt(s) 2 Rating(s) 2 votes, average: 5.00 out of 5

Description

Wonderful little scrumptious bites. Easier than you think and deceptively delish and naturally gluten free.

Ingredients

½ cups Whole Milk
½ cups Water
¼ cups Canola Oil
¼ teaspoons Salt (heaping)
2-½ cups Tapioca Flour, Or A Little More As Needed
1-½ whole Egg, Beaten
4 ounces, weight Granulated Cojita Cheese, Plus Extra For Topping Cheese Breads

Preparation Instructions

Preheat oven to 350ºF and grease 2 baking sheets. In a saucepan bring the milk, water, oil, and salt to a boil. Remove the pan from heat and set aside. Add the flour in increments, stirring constantly until the dough becomes pliable and can be kneaded with hands. Be patient, the more you stir the more solid the dough will become. Only add enough flour until dough reaches desired consistency. Stir in the beaten eggs then the cojita cheese. Stir until dough becomes thick and can be molded. Add additional tapioca flour if needed. Roll dough into 1″ balls and dip the tops into the extra cheese. Place on the greased baking sheets and bake for 20-25 minutes or until cheese becomes golden brown.

Note: You can also use granulated parmesan cheese (Kraft) for this recipe.

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There’s so much to say about Georgia, we don’t know where to start. Leaving Wall Street for the French Culinary Institute, followed by a stint at the Gramercy Tavern and La Chassagnette in France, her passion for food and food traditions are evident and inspiring. Visit her site at Georgia Pellegrini, where you’ll find more recipes, photos, learn all about her wonderful books Girl Hunter and Food Heroes, and enjoy her latest adventures.

Jan 13 2012

Hawaiian Ahi Poke

Posted by savorysweetlife in Step-by-Step Recipes

If you love ahi (tuna) sashimi or sushi, then you are going to love this easy Hawaiian Ahi Poke recipe by Tasty Kitchen member A Spicy Perspective. When served in little bowls, this dish makes a stunning starter for a dinner party.

Let’s get started.

Here’s a list of ingredients you’ll need: sashimi-grade ahi steak, soy sauce, sesame oil, chili garlic sauce, shallot, scallions, and sesame seeds.

The first thing you’ll need to do is pat the ahi dry with a paper towel on both sides.

Using a sharp knife, cut the ahi into 1/2-inch cubes.

Places the cubed ahi in a bowl and set a side for a couple of minutes.

To make the sauce, start by cutting a shallot into very thin slices. Make a couple of cuts to break up any shallot rings. Place the shallots into a medium mixing bowl.

Thinly slice a small bunch of scallions. Add the scallions to the bowl with the shallots.

Add the soy sauce, sesame oil, chili garlic sauce, and sesame seeds to the bowl.

Look at how pretty all those ingredients are together!

Give the sauce (which also serves as a marinade) a quick stir.

Add the ahi to the marinade or add the marinade to the ahi.

Gently stir the ahi until it is coated with sauce.

Spoon the ahi into 8 individual bowls and serve immediately.

Thank you, Sommer. My husband, mother, and I enjoyed indulging ourselves in your yummy appetizer!

For more great recipes, please check out Sommer’s blog, A Spicy Perspective.

Printable Recipe