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Coffee Toffee

Coffee Toffee

Photo © Deb Perelman

  • original
  • 1 cup (2 sticks or 8 ounces) butter
  • 1/2 cup light brown sugar
  • 1/2 cup white sugar
  • 1 1/2 teaspoons molasses (can swap corn syrup or honey)
  • 1/4 teaspoon salt (or a heaping 1/4 teaspoon flaky sea salt)
  • 1 1/2 teaspoons instant espresso powder
  • 1 cup semisweet chocolate chips, or 6 ounces semisweet chocolate, chopped
  • 1/2 cup chopped hazelnuts (toasted, skinned and cooled) or another nut of your choice
    • This recipe is vegetarian
    • This recipe is gluten-free
    • Produce
    • Hazelnuts, toasted (1/2 cup)
    • Cooking & Baking
    • Brown sugar, light (1/2 cup)
    • Chocolate chips, semisweet (1 cup)
    • Molasses (1 1/2 teaspoons)
    • Salt (1/4 teaspoon)
    • White sugar (1/2 cup)
    • Drinks
    • Espresso, instant powder (1 1/2 teaspoons)
    • Dairy
    • Butter (1 cup)

    Read recipe preparation on smittenkitchen.com

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    Cinnamon Raisin Bagels

    Cinnamon Raisin Bagels

    Photo © Deb Perelman

    • original
    • 1 teaspoon instant yeast
    • 4 cups unbleached high-gluten or bread flour
    • 2 1/2 cups water, room temperature
    • 1 teaspoon instant yeast
    • 3 3/4 cups unbleached high-gluten or bread flour
    • 1 tablespoon ground cinnamon
    • 5 tablespoons sugar
    • 2 3/4 teaspoons salt
    • 2 teaspoons malt powder or 1 tablespoon dark or light malt syrup, honey, or brown sugar
    • 2 cups loosely packed raisins, rinsed with warm water to remove surfact sugar, acid, and natural wild yeast
    • 1 tablespoon baking soda
    • Cornmeal or semolina flour for dusting
    • Melted butter for brushing (optional)
    • Cinnamon sugar for sprinkling (optional)
      • This recipe is vegetarian
      • Produce
      • Raisins, loosely packed (2 cups)
      • Cooking & Baking
      • Baking soda (1 tablespoon)
      • Cinnamon, ground (1 tablespoon)
      • Cinnamon sugar (1)
      • Cornmeal or semolina flour (1)
      • High-gluten or bread flour, unbleached (7 3/4 cups)
      • Instant yeast (2 teaspoon)
      • Malt powder or 1 tablespoon dark or light malt syrup (2 teaspoons)
      • Salt (2 3/4 teaspoons)
      • Sugar (5 tablespoons)
      • Drinks
      • Water (2 1/2 cups)
      • Dairy
      • Butter (1)

      Read recipe preparation on smittenkitchen.com

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      Chopped Vegetable, Watermelon and Feta Salad

      Chopped Vegetable, Watermelon and Feta Salad

      Photo © Deb Perelman

      • original
      • 1 pound Campari or plum tomatoes, diced, drained
      • 1 1/2 cups diced seeded watermelon
      • 1 large green bell pepper, seeded, cut into 1/3-inch cubes
      • 1/2 large English hothouse cucumber, seeded, cut into 1/3-inch cubes
      • 1/2 cup very thinly sliced radishes
      • 3 tablespoons olive oil, divided
      • 10 ounces feta cheese, cut into small cubes (about 2 1/2 cups),
      • 2 divided green onions, chopped, divided
      • 1/4 cup thinly sliced fresh mint leaves, divided
      • 1/2 cup plain Greek-style yogurt
      • 1 teaspoon dried oregano
        • This recipe is vegetarian
        • This recipe is gluten-free
        • Produce
        • Campari or plum tomatoes (1 pound)
        • English hothouse cucumber, seeded, cut into 1/3-inch cubes, large (1/2)
        • Green bell pepper, seeded, cut into 1/3-inch cubes, large (1)
        • Green onions (2)
        • Mint, fresh leaves (1/4 cup)
        • Oregano, dried (1 teaspoon)
        • Radishes (1/2 cup)
        • Watermelon (1 1/2 cups)
        • Cooking & Baking
        • Olive oil (3 tablespoons)
        • Dairy
        • 10 ounces feta cheese (2 1/2 cut into small cubes cups)
        • Greek-style yogurt, plain (1/2 cup)

        Read recipe preparation on smittenkitchen.com

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        Chocolate Hazelnut Biscotti

        Chocolate Hazelnut Biscotti

        Photo © Deb Perelman

        • original
        • 1 cup whole hazelnuts, preferably blanched
        • 2 1/2 cups flour, plus flour for work surface
        • 1/2 cup Dutch-style cocoa powder
        • 1 tablespoon espresso powder
        • Pinch of salt
        • 1/2 teaspoon baking soda
        • 3/4 teaspoon baking powder
        • 4 large eggs
        • 1 1/3 cups sugar.
          • This recipe is vegetarian
          • Produce
          • Hazelnuts, whole (1 cup)
          • Cooking & Baking
          • Baking powder (3/4 teaspoon)
          • Baking soda (1/2 teaspoon)
          • Dutch-style cocoa powder (1/2 cup)
          • Flour (2 1/2 cups)
          • Salt (1 Pinch)
          • Sugar. (1 1/3 cups)
          • Drinks
          • Espresso, powder (1 tablespoon)
          • Refrigerated
          • Eggs, large (4)

          Read recipe preparation on smittenkitchen.com

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          Chocolate Yogurt Snack Cakes

          Chocolate Yogurt Snack Cakes

          Photo © Deb Perelman

          • original
          • 7 ounces (200 grams) bittersweet or semisweet chocolate, coarsely chopped
          • 1/2 cup (125 ml) vegetable oil
          • 1/2 cup (125 ml) plain, whole-milk yogurt
          • 1 cup (200 grams) sugar
          • 3 large eggs, at room temperature
          • 1 teaspoon vanilla extract
          • 1/2 teaspoon almond extract
          • 1 1/2 cups (200 grams) flour
          • 1/2 teaspoon coarse salt
            • This recipe is vegetarian
            • Cooking & Baking
            • Almond extract (1/2 teaspoon)
            • Chocolate, bittersweet or semisweet (7 ounces)
            • Flour (1 1/2 cups)
            • Salt, coarse (1/2 teaspoon)
            • Sugar (1 cup)
            • Vanilla extract (1 teaspoon)
            • Vegetable oil (1/2 cup)
            • Dairy
            • Whole-milk yogurt, plain (1/2 cup)
            • Refrigerated
            • Eggs, large (3)

            Read recipe preparation on smittenkitchen.com

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            Chicken With Chanterelles and Pearl Onions

            Chicken With Chanterelles and Pearl Onions

            Photo © Deb Perelman

            • original
            • 1 chicken (3 1/2 pounds), cut into 8 pieces, skin on
            • Salt and freshly ground black pepper
            • 2 medium onions, cut into 1/8-inch-thick slices
            • 2 cloves garlic, peeled and slightly crushed
            • 40 sprigs fresh thyme, 3 to 4 bunches
            • 2 dried bay leaves
            • 2 sprigs fresh rosemary
            • 2 cups Riesling wine
            • 1 1/2 cups Homemade Chicken Stock, or low-sodium canned chicken broth, skimmed of fat
            • 3 tablespoons unsalted butter
            • 5 ounces red pearl onions, peeled and halved (about 1 cup)
            • 1/2 pound fresh wild mushrooms, such as chanterelle, cleaned, trimmed, and cut into 1-inch pieces
            • 1/4 cup Madeira wine
            • 5 teaspoons grainy mustard
            • 10 strips best-quality bacon
              • This recipe is gluten-free (some ingredients require gluten-free brands)
              • Produce
              • Bay leaves, dried (2)
              • Garlic (2 cloves)
              • Mushrooms, fresh wild (1/2 pound)
              • Onions, cut into 1/8-inch-thick slices, medium (2)
              • Pearl onions, red (5 ounces)
              • Rosemary, fresh (2 sprigs)
              • Thyme, fresh (40 sprigs)
              • Meat
              • Bacon, best-quality (10 strips)
              • Chicken (3 1/2 pounds) (1)
              • Canned Goods
              • Chicken stock, Homemade (1 1/2 cups)
              • Condiments
              • Mustard, grainy (5 teaspoons)
              • Cooking & Baking
              • Salt and freshly ground black pepper (1)
              • Dairy
              • Butter, unsalted (3 tablespoons)
              • Beer, Wine & Liquor
              • Madeira wine (1/4 cup)
              • Riesling wine (2 cups)

              Read recipe preparation on smittenkitchen.com

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              Chocolate Sorbet

              Chocolate Sorbet

              Photo © Deb Perelman

              • original
              • 2 1/4 cups (555 ml) water
              • 1 cup (200 g) sugar
              • 3/4 cup (75 g) unsweetened Dutch-process cocoa powder
              • Pinch of salt
              • 6 ounces (170 g) bittersweet or semisweet chocolate, finely chopped
              • 1/2 teaspoon vanilla extract
                • This recipe is vegan (some ingredients require vegan-safe brands)
                • This recipe is gluten-free
                • Cooking & Baking
                • Chocolate, bittersweet or semisweet (6 ounces)
                • Cocoa powder, unsweetened Dutch-process (3/4 cup)
                • Salt (1 Pinch)
                • Sugar (1 cup)
                • Vanilla extract (1/2 teaspoon)
                • Drinks
                • Water (2 1/4 cups)

                Read recipe preparation on smittenkitchen.com

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                Chicken Skewers With Dukkah Crust

                Chicken Skewers With Dukkah Crust

                Photo © Deb Perelman

                • original
                • 2/3 cup balsamic vinegar
                • 1/3 cup honey
                • 2 tablespoons Dijon mustard
                • 1/4 cup olive oil
                • 24 chicken tenders, also called chicken tenderloins
                • 1 cup Dukkah
                • 1/4 cup grated Parmigiano-Reggiano cheese
                • 1. 24 metal or bamboo skewers
                  • Meat
                  • Chicken, tenders (24)
                  • Condiments
                  • Balsamic vinegar (2/3 cup)
                  • Dijon mustard (2 tablespoons)
                  • Cooking & Baking
                  • Honey (1/3 cup)
                  • Olive oil (1/4 cup)
                  • Dairy
                  • Parmigiano-reggiano cheese, grated (1/4 cup)
                  • Other
                  • 1. 24 metal or bamboo skewers
                  • 1 cup Dukkah

                  Read recipe preparation on smittenkitchen.com

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                  Chocolate Pretzel Cookies

                  Chocolate Pretzel Cookies

                  Photo © Deb Perelman

                  • original
                  • 1 teaspoon good-quality instant espresso powder
                  • 3 tablespoons boiling water
                  • 1/2 cup (1 stick) unsalted butter, softened
                  • 1/2 cup granulated sugar
                  • 1 teaspoon pure vanilla extract
                  • 1/2 teaspoon coarse salt
                  • 1 large egg
                  • 1/2 cup unsweetened Dutch-process cocoa powder
                  • 1 3/4 cups all-purpose flour
                  • 1 large egg yolk
                  • Sanding sugar, for sprinkling
                    • This recipe is vegetarian
                    • Cooking & Baking
                    • All-purpose flour (1 3/4 cups)
                    • Cocoa powder, unsweetened Dutch-process (1/2 cup)
                    • Granulated sugar (1/2 cup)
                    • Salt, coarse (1/2 teaspoon)
                    • Sanding sugar (1)
                    • Vanilla extract, pure (1 teaspoon)
                    • Drinks
                    • Espresso, good-quality instant powder (1 teaspoon)
                    • Water (3 tablespoons)
                    • Dairy
                    • Butter, unsalted (1/2 cup)
                    • Refrigerated
                    • Egg, large (1)
                    • Egg yolk, large (1)

                    Read recipe preparation on smittenkitchen.com

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                    Chicken Pot Pie

                    Chicken Pot Pie

                    Photo © Deb Perelman

                    • original
                    • 3 whole (6 split) chicken breasts, bone-in, skin-on
                    • 3 tablespoons olive oil
                    • Kosher salt
                    • Freshly ground black pepper
                    • 5 cups chicken stock, preferably homemade
                    • 2 chicken bouillon cubes
                    • 12 tablespoons (1 1/2 sticks) unsalted butter
                    • 2 cups yellow onions, chopped (2 onions)
                    • 3/4 cup all-purpose flour
                    • 1/4 cup heavy cream
                    • 2 cups medium-diced carrots, blanched for 2 minutes
                    • 1 (10-ounce) package frozen peas (2 cups)
                    • Glug of sherry (optional)
                    • 1/2 cup minced fresh parsley leaves
                    • 3 cups all-purpose flour
                    • 1 1/2 teaspoons kosher salt
                    • 1 teaspoon baking powder
                    • 1 cup (2 sticks or 1/2 pound or 8 ounces) cold unsalted butter, diced
                    • 1/2 to 2/3 cup ice water
                    • 1 egg beaten with 1 tablespoon water, for egg wash
                    • Flaked sea salt and cracked black pepper
                      • Produce
                      • Carrots, medium (2 cups)
                      • Parsley, fresh leaves (1/2 cup)
                      • Peas, frozen (1 (10-ounce) package)
                      • Yellow onions (2 cups)
                      • Meat
                      • (6 split) chicken breasts, whole skin-on bone-in (3)
                      • Canned Goods
                      • Chicken bouillon cubes (2)
                      • Chicken stock (5 cups)
                      • Cooking & Baking
                      • Baking powder (1 teaspoon)
                      • Black pepper, Freshly ground (1)
                      • Flour (3 3/4 cup)
                      • Kosher salt (1)
                      • Kosher salt (1 1/2 teaspoons)
                      • Olive oil (3 tablespoons)
                      • Sea salt and cracked black pepper, Flaked (1)
                      • Drinks
                      • Ice water (1/2 cup)
                      • Dairy
                      • Butter, unsalted (28 tablespoons)
                      • Heavy cream (1/4 cup)
                      • Refrigerated
                      • Egg beaten with (1)
                      • Beer, Wine & Liquor
                      • Sherry (1 Glug)

                      Read recipe preparation on smittenkitchen.com