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23 October 2019Baking Blogs
23 October 2019Super Simple Coconut Chicken Tikka Masala.
If you often find yourself heading to your favorite local Indian spot for curry, you need to try this Coconut Chicken Tikka Masala. It’s likely healthier, has incredible flavor, and can be made using only a handful of pantry staple ingredients…that you may even have on hand. My secret is to blend up a quick […]
23 October 2019
These homemade chewy caramels covered in chocolate and sprinkled with sea salt are a luxurious treat that are surprisingly easy to make!
This recipe is sponsored by Go Bold With Butter.
Leave me alone with a bag of caramels and I will eat them all, I just can’t help myself! They’re one of my favorite candies. And lucky for me, they’re quite simple to make!
These homemade caramels are chewy, have a rich buttery flavor, and they literally melt in your mouth. Covered with bittersweet chocolate and a sprinkling of coarse sea salt they become even more irresistible. Make a batch for a homemade gift, to share during the holidays, or as a special treat for any occasion. (more…)
23 October 2019Snickerdoodle Cake
New cake recipe today! Using my popular vanilla cake recipe as the base, create an absolutely mouthwatering snickerdoodle cake filled with buttery cinnamon swirls and topped with creamy brown sugar cinnamon buttercream frosting. This cake goes down in history as one of my cake masterpieces. Everyone raved about it!
23 October 2019
I decided to see what would happen if I played around with my Sweet dough recipe – adding apple cider instead of milk, for an Autumn-ish type of breakfast bun. The rolls came out beautifully, with the faintest apple flavor. I’m not one for apple chunks in my buns and rolls (I find them distracting), so instead, to draw out the apple flavor, I opted for an apple cider icing; I cooked down the apple cider, added a little cream cheese, butter, and confectioners’ sugar, and low and behold! Amazing. At least, that’s what my 11-year old daughter exclaimed when she tried them. Other recipes you may enjoy: Cinnamon Rolls, Giant Cinnamon Bun with Brown Butter Icing, St. Lucia Buns, Cardamom Sugar Buns, and Panettone Swirl Buns. ************************************ Each October, I am compelled to challenge myself to read slightly eerie or spooky literature. I’m not one for scary movies or books, so something with even the slightest trace of fearfulness is enough for me on the regular. I’m not sure what it is about crisp Autumn days, with their crunchy leaves and early nightfalls, but I’m ready to dive in to something unnerving. (It may have to do with my […]
22 October 2019
Spinach and feta are a match made in heaven in my Quick and Easy Spanakopita recipe!
Hi Bold Bakers!
When it comes to savory flavor combinations, spinach and feta are a match made in heaven. Lovely fresh spinach cooked with garlic and herbs, then mixed with crumbled salty cheese, all wrapped up in a delicate pastry triangle… I’m not sure it gets better than this. What could it be?
Well, it’s my Quick and Easy Spanakopita recipe of course! If you’ve never had spanakopita or never made it at home, get ready to add it to your recipe box — permanently!How Do You Fold Spanakopita Triangles?
Making the filling for these pretty pastry packages is really simple. You simply sauté the greens with garlic, green onion, dill, and some seasoning. After the spinach mixture comes together (in less than 10 minutes) you crumble in the cheese and add in a bit of egg. The egg and cheese bind together and make the spinach mixture creamy rich and thick.
At this point, the rest of this recipe is really just a matter of assembly. Working with phyllo dough may seem difficult if you’ve never done it before, but it really could not be easier. And the best part is that it’s perfectly good store-bought! If you buy it at the store, you’ll need to wait until it’s defrosted — but once it is, the most important part of folding the spanakopita triangles is keeping the phyllo dough moist. I do this by keeping my sheets of phyllo covered with a damp cloth AT ALL TIMES.
So, starting with one sheet, I lay it out on a flat surface, keeping the stack of phyllo I’m working with covered with the damp cloth. Then, using a pastry brush, I lightly brush the entire sheet of phyllo with butter. Don’t be tempted to overdo it with the butter as this can make the dough hard to work with.
After that, I repeat the process 4 more times. After the 4th sheet has been brushed with butter I cut the entire sheet into 5 strips lengthwise. At the bottom of each strip, I place 1 heaped tablespoon of the spinach and feta filling. From here there is no secret, I simply fold the strip up like a flag, working from the bottom up.
And that is it! If you can fold your laundry, you can make spanakopita. Once you try my easy method you will never buy these frozen from the store again. The difference in flavor is unbelievable.What Can You Substitute The Feta or Spinach?
If you’re avoiding cheese altogether, you can substitute vegan cheese. The flavor might not be exactly the same, but it will still come out lovely and rich. If for some reason you can’t get your hands on feta cheese, you can use cotija which has a similar crumbly texture and salty bite.
If you aren’t a huge spinach fan you can use any dark leafy greens. From kale to collard greens, there are lots of things besides spinach.Can You Make Your Own Phyllo Dough?
I don’t think there is really any reason not to use store-bought phyllo dough, as it is exactly the same as, if not better than, homemade. The time this saves is incredible and is the difference between an easy appetizer to make and a more challenging one.Get More Recipes!
Buy my first Bigger Bolder Baking cookbook now!Spinach and Feta Spanakopita Recipe
Spinach and feta are a match made in heaven in my Quick and Easy Spanakopita!
- 2 tablespoons olive oil
- 3 garlic cloves, (minced )
- 3 green onions, (chopped )
- 4 cups (10oz/284g) cooked spinach
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon fresh dill, (chopped )
- Juice of 1 lemon,
- 1 1/2 cups (12oz/ 340g) feta cheese, (crumbled )
- 1/2 cup (4oz/115g) butter
- 1 egg
- 1 package of frozen phyllo dough, (defrosted )
In a large pot, heat 2 tablespoons extra-virgin olive oil over medium heat. Add garlic and green onions and cook 2-3 minutes, until tender and fragrant.
Remove from the heat and add the spinach, salt, pepper, dill, lemon and feta. Stir to combine. Set aside to cool for 10 minutes before adding in the egg. Mix in the egg to the cooled mix then set aside.
Preheat oven to 350°F (180°C). Melt the butter in a small bowl. On a large work surface, place one sheet of phyllo dough. Cover the remaining dough with a lightly damp paper towel.
Brush the surface of the dough with melted butter, then place another sheet on top of the first sheet and brush that sheet with butter. Repeat this process until you have 4 layers of phyllo.
Using a pizza cutter, cut or sharp knife cut the dough into 5 equal pieces strips. (about 2.5-3 inches wide). Place 1 tablespoon of the spinach-feta filling at the bottom of each strip. Fold the corner of the dough over the filling, forming a triangle, then continue folding triangles (like you would fold a flag). Place spanakopita on the lined baking sheet and cover with another damp towel. Repeat this process until you have used all the phyllo dough and filling.
Brush the triangles with more butter on top and bake for 25-30 minutes or until golden brown. Remove from the oven and allow to cool slightly before serving.
Cover and store in the fridge for up to 3 days.
22 October 2019
22 October 2019
This Vegan Shepherd’s Pie is a hearty, comforting dinner that’s perfect for chilly nights. Made with lentils for protein, sauteed vegetables, and topped off with creamy mashed potatoes, this is vegan comfort food at it’s finest. This recipe has lived in my brain for a while, getting made occasionally when chilly weather hits and getting adjusted... Read More about Vegan Shepherd’s Pie
22 October 2019
These classic oatmeal cookies have a seasonal twist with hazelnuts, sweet black Mission figs, and white chocolate chips. Dark brown sugar and cinnamon add a hint of cozy caramel spice. The easy stir-and-drop cookie dough is perfect for those cold winter evenings when all you want to do is snuggle under a blanket. For more mouth-watering cookie recipes, pick up a copy of our Holiday Cookies 2019 special issue!Hazelnut, Fig, and White Chocolate Oatmeal CookiesAuthor: Jenn DavisMakes 16 cookiesIngredients
- 1 cup (227 grams) unsalted butter, softened
- 1 cup (220 grams) firmly packed dark brown sugar
- ½ cup (100 grams) granulated sugar
- 1 tablespoon (13 grams) vanilla extract
- 2 large eggs (100 grams)
- 2 cups (250 grams) all-purpose flour
- 1 teaspoon (5 grams) baking soda
- 1 teaspoon (3 grams) cornstarch
- 1 teaspoon (2 grams) ground cinnamon
- ½ teaspoon (1.5 grams) kosher salt
- 3 cups (240 grams) old-fashioned oats
- ⅔ cup (75 grams) chopped hazelnuts
- ½ cup (64 grams) chopped dried black Mission figs
- 1½ cups (255 grams) white chocolate chips, divided
NotesCookie dough can be made the day before and stored in an airtight container in the refrigerator. Let dough warm to room temperature before baking to make sure cookies spread while baking. Super cold and firm dough won’t spread as much.3.5.3251
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium speed until fluffy, 3 to 4 minutes. Beat in vanilla. Add eggs, one at a time, beating well after each addition. Scrape bottom and sides of bowl as needed with a rubber spatula.
- In a large bowl, whisk together flour, baking soda, cornstarch, cinnamon, and salt. Stir in oats. With mixer on medium-low speed, gradually add flour mixture to butter mixture, beating until a dough is formed. Using a small spatula, scrape dough from paddle. Using a spoon, stir in hazelnuts, figs, and ½ cup (85 grams) white chocolate. Cover with plastic wrap, and refrigerate for 15 minutes.
- Preheat oven to 375°F (190°C). Line 2 baking sheets with parchment paper.
- Using 2-tablespoon spring-loaded scoop, scoop dough, and place 2 inches apart on prepared pans. If dough is very cold and firm, flatten cookie balls slightly.
- Bake for 10 to 12 minutes. Let cool on pans for 3 to 4 minutes. Remove from pans, and let cool completely on wire racks.
- In the top of a double boiler, melt remaining 1 cup (170 grams) white chocolate over simmering water until melted and smooth. (Alternatively, in a large microwave-safe bowl, microwave chocolate on high in 30-second intervals, stirring between each, until white chocolate is melted and smooth.) Transfer melted white chocolate to a bowl for dipping. Dip each cookie halfway into melted white chocolate, and place on a sheet of parchment paper. Let stand until cool and firm, about 6 minutes. Store in an airtight container for up to 2 weeks. (Place a small sheet of parchment or wax paper between each cookie to prevent sticking.) Or freeze cookies individually wrapped in plastic wrap in an airtight freezer-safe container for 2 to 3 months.
The post Hazelnut, Fig, and White Chocolate Oatmeal Cookies appeared first on Bake from Scratch.
22 October 2019
We carved pumpkins on the kitchen island last night. I think my pumpkin is the best; my husband claims that his is the best. Perhaps we’ll poll you for a winner (vote for the toothy grin!). Regardless, the entrance to our home is as decorated as it’s going to get.
Today, I’m rounding up thirteen of my pumpkin recipes, from muffins and scones to soup and pasta. These recipes are made with whole grains when applicable, and naturally sweetened when possible. By labeling them “healthy,” I mean healthier than something you might find at Starbucks.
All but two of these recipes (the soup and pasta) make use of canned pumpkin. I’ve tried making my own pumpkin purée and you’re welcome to do so, but canned pumpkin generally offers more reliable texture and flavor. I only go to the trouble of roasting my own for savory recipes, like the soup shown above.
I have another pumpkin recipe coming to you soon. For more October recipe inspiration, check out my October produce guide.Pumpkin Spice Blend
Gluten free and vegan
My go-to pumpkin spice blend is made with ground cinnamon, ginger, nutmeg, and allspice or cloves. Mix some up and start baking!
22 October 2019
Our sweet and crunchy Almond, Cranberry & Dark Chocolate Muesli Bars are always a family favourite! Homemade muesli bars are a staple in our house… and these Almond, Cranberry & Dark Chocolate Muesli Bars are simple, delicious and the perfect morning tea treat (just like our famous Homemade Muesli Bars, Chocolate Chip Muesli Bars, and Nut-Free […]