foodopia:

gorgonzola and pistachio shortbread: recipe here

baretreesandcupsoftea:

mini buckle berry pies by (Betty Crocker Recipes)

screw-it-and-eat-everything:

Maple Buttermilk Tarts with Hazelnut Crust

Makes 1 large tart or 4 small ones

For the crust:
1 1/2 stick unsalted butter, room temperature
1 cup all purpose flour
1 cup toasted hazelnuts
1/2 cup confectioners’ sugar
1 large egg yolk
1/4 teaspoon salt

For the filling:
3 tablespoons dark brown sugar
1/4 cup melted butter
1/4 cup flour
1/4 tsp salt
4 eggs 
1 cup maple syrup
1 cup buttermilk
1 teaspoons vanilla extract

For the whipped cream
1 cup heavy whipping cream, optional
1 tablespoon powdered sugar, optional
1 teaspoons vanilla extract, optional


Preheat oven to 350. 

Place 3/4 cup of hazelnuts and powdered sugar in food processor. Pulse until nuts are finely ground, about 30 seconds. Add flour and salt, pulse to combined. Add butter; pulse until the mixture resembles coarse cornmeal with a few pea-sized chunks of butter. 

With the machine running, add the yolk. Pulse just until the mixture begins to clump together. If the dough is dry, add cold water, 1 teaspoon at a time, and pulse until moistened.) Press dough evenly into bottom and up sides of prepared pan. Prick dough all over with a fork, freeze for 20 minutes.

Bake crust for 10 minutes. Remove and press down bottom and sides. Bake for 10 minutes more.  Let cool for 15 minutes. 


In a large bowl, whisk together the brown sugar, melted butter, flour and salt. Add in the eggs, maple syrup, buttermilk and vanilla extract, stir to combine. 

Pour mixture into pre-baked tart crust and bake for 45-55  minutes, (25-30 minutes for smaller tarts) or until outer edges are set, the middle will still bit a bit wobbly.

If using, whisk the heavy cream until lightly whipped, add the powdered sugar and vanilla, stir to combine.

Top with remaining 1/4 cup of toasted hazelnuts and lightly whipped cream.

screw-it-and-eat-everything:

The Best Roast Chicken You’ll Ever Have

You’ll need: 
3-4 lb free range chicken, giblets removed (mine came with the giblets already removed; you can ask the butcher to remove them, if you wish)
1 lemon, cut in half
3 cloves of garlic, peeled and crushed
5 sprigs of fresh thyme
2 sprigs of fresh rosemary
1 tbsp butter
1 tbsp fresh thyme, chopped
1 tbsp fresh rosemary, chopped
1 tbsp fresh marjoram, chopped
1 tbsp fresh culinary lavender, chopped (I used Jacobs Farm green lavender which is picked just before it flowers; they sell it at most Whole Foods stores)
Salt and pepper

Rinse chicken under cold water and pat dry. It is very important that you dry it well; any excess water will turn to steam in the oven and prevent the skin from getting nice and crispy. 

Insert lemon, garlic, sprigs of thyme and rosemary in the cavity of the bird, and tie the legs together with kitchen twine.

Using your fingers, massage the butter all over the skin of the bird. Any excess can be rubbed under the skin of the breasts. 

Sprinkle the chopped herbs all over the bird, and generously dash with salt and a lot of pepper. 

Let chicken sit for one hour until it’s about room temperature.

While the bird is coming to room temperature, remove the middle rack in your oven and preheat to 450F. Place a 10-inch cast-iron skillet or roasting pan into the oven while it preheats.

When oven is ready carefully remove roasting skillet/pan, and place the chicken, breast side up, into the pan. Return pan to oven and roast for 45 minutes or until a meat thermometer reads 165F when inserted into the thickest part of the bird (the breast). 

Truffled Cauliflower Mash (serves 4-6)

• 2 heads of cauliflower, cut into florets
• 1 onion, cut in half and sliced
• 2 cloves of garlic, peeled and cut in half
• 1/2 cup olive oil
• 2 TBS fresh thyme
• 1-2 TBS truffle oil (this amount can vary according to how strong you want the truffle flavor to be)
• salt and pepper

Preheat oven to 375F. On a foil lined baking sheet toss the cauliflower, onion, and garlic with the olive oil. Spread into a single layer and generously sprinkle salt and pepper. 

Place in oven and roast for about 45 minutes or until the veggies start to slightly caramelize.

Remove from oven and carefully pour roasted veggies into a high speed blender. Add thyme and blend until it is a smooth but thick consistency. (If it is too thick you can add some veggie stock). Pour into a bowl and stir in truffle oil and add more salt and pepper if needed. 

Lemon-Caper Gremolata (serves 4)

• 1 cup parsley, chopped
• 1 clove garlic, minced
• 1/4 cup cappers, chopped
• 1 1/2 TBS olive oil
• 2 TBS fresh lemon juice
• 1 TBS fresh lemon zest

In a bowl combine the parsley, garlic and capers. In a separate bowl whisk together the olive oil, lemon juice and zest. Add parsley mixture and set aside to marinate. 

When it is time to serve the chicken place a generous dollop of the gremolata on top and enjoy!

gastrogirl:

tiramisu ice cream cake.

gastrogirl:

blt grilled cheese.

foodopia:

toasted marshmallow ice cream: recipe here

gastrogirl:

spiced blondies with chai-infused ganache.

screw-it-and-eat-everything:

Harvest Cake (Makes 1-9inch cake, to make a layered cake like pictured above double the recipe)

• 3 cups almond flour
• 1 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp cinnamon
• 1/4 cup ghee (or oil of your choice) if you use ghee make sure it is melted
• 1/4 cup honey
• 1 1/2 tsp pure vanilla extract
• 3 eggs
• 1 cup grated carrot
• 1 cup grated zucchini
• 1 cup chopped apple

Preheat oven to 350F. Grease a 9inch cake pan (you can use a regular cake pan if you prefer, not the fluted one pictured above). In a bowl combine dry ingredients. In a seperate bowl combine wet ingredients. Pour wet mixture into the dry mixture and stir to incorporate. Pour into prepared cake pan and cook in oven for 40-45 minutes or until a toothpick inserted into the center comes out clean.

Vanilla Cream (makes almost 2 cups)

• 1 cup raw cashews, soaked for three hours, water discarded
• 1/2 cup fresh apple juice
• 2 Medjool dates, pitted
• 1 TBS honey
• 1 vanilla bean, seeds scraped and pod discarded

In a high speed blender combine ingredients until very smooth. Spread on cake or muffins. 

Cake can be stored in an airtight container at room temperature for 4 days or in the fridge for 1 week.

screw-it-and-eat-everything:

Strawberry, Basil & Balsamic Frozen Yogurt

• 3 cups whole milk yogurt ( For those of you who are on the SCD diet you can use the SCD legal yogurt.)
• 1/2 cup honey
• 1 TBS balsamic vinegar
• 2 TSP vanilla extract
• 1/2 tsp salt
• 1 lb. hulled strawberries
• 1 cup fresh basil, packed

Place strawberries and basil leaves in a blender or food processor and blend. Combine yogurt, honey, vinegar, vanilla and salt in a bowl. Add strawberry and basil mixture and stir to combine. 

Place mixture into ice cream maker and proceed according to the machine’s instructions. 

Makes about 5 cups.