Hello, Friends. About this time last year, I went on a quest to make shiny-topped brownies. Many of you offered your tips and tricks, all of which I shared in the post, but in sum I learned that the mixing method really matters as does the material of the pan. These various experiments also led me down a rabbit hole regarding lead levels in various cocoa powders, which led many of you to share your favorite brands. Here are a few you shared:
I bought them all, and I am slowly but surely making a dent in my supply. This week I used the Cacao Barry Extra Brute in an old favorite cookie recipe, and they turned out beautifully (see below...truly these cookies are so, so good and easy, too). I've shared a few of my other favorite cocoa powder recipes below. I hope you all had a wonderful Valentine's Day, and if you're still celebrating this weekend, I've shared a simple menu below ππ
Review of the Week
βMiraculously Delicious Turkey Burgersβ βοΈβοΈβοΈβοΈβοΈ "Made this recipe tonight and it was a huge hit! Who knew turkey could be so flavorful and delicious? I would not tweak a darn thing. Followed your recipe and pan-fried them in my Hexclad pan. Thank you for yet another great recipe!" β Jennie A Festive Valentine's Day Menu:βInsanely Delicious Whipped Ricotta with...
βFocaccia... you can make the quick version if you haven't planned ahead.
βCaesar Salad
β βIna Garten's Vodka Sauce with Bucatiniβ
βStovetop, 60-Minute Pot de Cremeβ
5 More Recipes to Make with Your Cocoa PowderβChewy Chocolate Sugar Cookiesβ
βGourmet's Double Chocolate Cake (half recipe can be found here.)
βBeatty's Chocolate Cake via Ina Garten (this is the only chocolate cake my sister makes)
βOne-Bowl Chocolate Cupcakesβ
βMollie Katzen's Chocolate Eclipseβ
PS: For the white chocolate lover in your life: White Chocolate Macadamia Nut Cookiesβ
β In Case You Missed It:βSimple Baked Pasta β βHow to Save Recipes: β
β
Double Chocolate Espresso Cookies
In Friday's pizza newsletter, I revisited an old favorite recipe, turning it into a one-bowl, melted-butter job. This recipe is on the blog, but if you want to get the details, find them here:
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PS: All previous editions of this newsletter can be found here. |
Bread enthusiast. Vegetable lover. Omnivore. If the kitchen is your happy place, you're in good company. Let's hang.
Friends, good morning. As I type, snow is falling, the third time this week, and while I should not at all be surprised having lived in Upstate New York for a decade now, it's still, well, I don't know: disappointing? What is not disappointing is discovering that my favorite baked steel cut oatmeal can be made eggless (pictured above). As most of you know, I don't avoid eggs, but I often receive questions about replacing them in recipes, historically for allergy reasons but more recently for...
Friends, hello. This hot cross bun recipe has lived on my site for years and as with many of my bread recipes, it has been tweaked numerous times. When I made the buns last year, I remember thinking they were a little too sweet and dense, and while my family still devoured them, I couldn't help but tweak them one last time. In sum: I've reduced the sugar from 1/2 cup to 1/3 cup (gram measurements, of course, are included). I've added the zest of one clementine (or orange) and then,...
Friends, hello. A few weeks ago, I revisited Jim Lahey's N0-Knead Bread Recipe. It was the 5th recipe I ever blogged about it, and in the nearly 20 years of making it, I hadn't strayed from the original recipe. But something I've been doing with nearly all of my bread and pizza dough recipes since writing Pizza Night is this: 30 to 60 minutes after mixing the dough (a period that allows the gluten to relax and the flour to fully hydrate), I perform one set of stretches and folds. It doesn't...