French Silk Pie

August is (as they like to say) the dog days of summer. Thick, slow and steamy. It’s usually when we’re all starting to think/hope warm temperatures are going to come to an end soon but in places like Los Angeles, they’re just getting started (unfortunately). I posted this recipe for this French Silk Pie on The Instagram last Thanksgiving and realized I never properly posted the recipe here; you know, in real printable, easily-readable form. I like things to live here, too, especially given how Instagram captions can’t be rich-pinned and easily searchable. So here we are. Also, this pie is perfect for this time of year when it is H-O-T. It’s something that can easily be made ahead AND transportable. Basically, a great formula for a summer dessert. The only big heads up you need to know about this pie is there is indeed raw egg in this dessert. When using raw eggs of any kind I always recommend opting for organic eggs or the best quality and freshest you can get your hands on. You know, for safety. I don’t always bake with organic eggs but for something like this, it’s definitely my move. French Silk Pie Classic […]

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Chewy Soft Cinnamon Rolls

There is nothing more delicious that soft and chewy cinnamon rolls. Especially ones that has been drizzled in a brown butter icing. This recipe is a no muss-no fuss version that will have you never wanting another recipe again.

Hey friends, have I got a treat for you. Today I am sharing a new, hot-off-the-presses, soft, chewy, extra sweet, easy, decadent recipe for cinnamon rolls that will have you asking for seconds and thirds. It really is that fantastic and after one bite you will be converted.

cinnamon roll recipe

So, more cinnamon rolls? Really?

Yes, really! I know my cinnabon recipe put my site on the map and then my 1 hour cinnabons really went a little crazy on Pinterest, but those two are their own beasts. That recipe was based off of cinnabon’s recipe with a highly enriched dough that can be harder to work with.

They are delicious (with 600+ comments and 170 reviews) but I was looking to create a softer, more pillowy cinnamon roll that had a forgiving, easy to work with dough that would give consistent results again and again.

soft cinnamon roll recipe

How is this Cinnamon Roll Recipe different?

The dough for these cinnamon rolls is based off of my homemade White Bread recipe. It yields a softer dough that is perfect for beginners who maybe aren’t as familiar with yeasted doughs or as confident. It leaves room for errors all while giving you a great finished product.

Mix that with plenty of cinnamon, sugar and butter and you have got yourself a winner of a recipe!

Finish the whole thing off with a brown butter icing and you’re ready to enter a whole new realm of delicious you never knew existed.

homemade cinnamon roll

Having success with Yeast

There are a few things you can do when working with yeast to ensure you get the best finished product possible.

Check the expiration date. Your yeast is likely to leave your baked goods feeling (and looking) flat if it has expired! Buy it fresh and use it sooner than later. Store in the fridge to help extend shelf life.

Use a quick rise yeast. I like quick rise yeasts because I can see them working almost immediately. Of course regular old dry yeast is fine too. It just takes a little more rise time. I love SAF-instant yeast and use it almost exclusively.

Use warm water to activate. Think baby bath water temperature. If you go too warm, you can kill the yeast so when in doubt, opt for cooler water than warmer. If using a thermometer, you want to aim for 100-110 degrees F.

Let yeast proof first before using. In almost every recipe, you are required to dissolve the yeast in warm water and some sort of sugar (granulated sugar, honey, agave, etc..) to activate and ‘prove’ that it will work. After 10 minutes, it should look foamy on top with lots of carbon dioxide bubbles. If there is no change, throw it out and try again OR get new yeast.

cinnamon roll icing

Tip for making perfect Cinnamon Roll Dough

While I could probably list a hundred tips for making any kind of yeasted dough, it all comes back to one thing:

don’t add too much flour

Everyone and their mom measures flour differently. On top of that, we all live in different climates in different parts of the country. This makes for all sorts of issues when talking about baking. That is why there are visual markers I’ve been talking about for years (like in my pizza dough recipe) that are worth mentioning again.

When you are making this cinnamon roll dough, look for:

  • dough that has cleaned the sides of the mixing bowl
  • dough that still sticks to the bottom of the mixing bowl
  • dough that is mostly smooth
  • dough that is tacky when touched but isn’t sticky enough to leave a residue or stick

Using these markers lets you have confidence in the process and you’re on the right track….even if you add in 1/2 cup less or 1/2 cup more of flour that the 6 cup measurement. And don’t forget: when in doubt, leave the dough a little on the sticky side and then refrigerate. You can always add in more flour later as you’re rolling out the rolls to compensate. It’s a very forgiving dough.

perfect cinnamon roll glaze

Do I have to brown my butter for the icing?

No! But the brown butter definitely adds a really nice, nutty (almost maple) flavor that is to die for.

How to brown butter

Very simply put, butter becomes brown or ‘browned butter’ when you have toasted up the milk solids.

So, to brown butter, melt 1/2 cup of butter in a light colored skillet over medium heat. After its completely melted, it will start to foam. Swirl the pan as it foams and after a minute or two, you’ll notice little brown flecks in the butter that have started to smell nutty. Once they have become a medium brown color, remove from the heat immediately. Voila! Browned butter!

soft homemade cinnamon roll

After you have browned your butter, whisk in some milk, vanilla and powdered sugar until smooth and that is how you make the glorious browned butter icing. Drizzle it overtop of your warm cinnamon rolls and behold the glory.

It may seem like a little much icing, but I assure you more is more!

If you prefer a frosting instead of a glaze, give my cream cheese frosting a try instead. Delicious!

Storing cinnamon rolls

I like storing my baked and iced cinnamon rolls covered well with plastic wrap, at room temperature for up to 24 hours.

They can last up to 48 hours in the fridge, but I just prefer serving mine warm and fresh when they are at their peak softness and they just don’t stay that way for longer than 48 hours, unfortunately.

cinnamon roll recipe

Other Cinnamon Roll Recipes!

  • Gluten Free Cinnamon Rolls
  • Easy Cinnamon Rolls Made with Puff Pastry
  • Pumpkin Cinnamon Rolls with Maple Glaze
  • Warm Cinnamon Roll Cheesecake Dip

cinnamon rolls recipe

Please oh please make and enjoy these cinnamon rolls! It was such a fun one to develop and share with friends. So much so that I might just start my own cinnamon roll shop here in NYC! Haha, maybe not, but a girl can dream!

Have a great day, friends.

Chewy Soft Cinnamon Rolls

There is nothing more delicious that a soft and chewy cinnamon roll. Especially one that has been drizzled in a brown butter icing. This recipe is a no muss-no fuss version that will have you never wanting another recipe again.


For the Dough

  • 2 cup warm water
  • 4 1/2 teaspoons dry active yeast (2 packets)
  • 6 tablespoons granulated sugar (divided)
  • 6 cups all purpose flour (give or take 1 cup (see NOTES below))
  • 5 tablespoons butter (melted and cooled)
  • 2 teaspoons salt

Cinnamon Roll Filling

  • 1/2 cup salted butter (very soft but not melted)
  • 1 1/2 cups packed brown sugar
  • 2 tablespoons ground cinnamon

Brown Butter Icing

  • 1/2 cup salted butter
  • 1/2 cup milk
  • 1 teaspoon vanilla
  • 4 cups powdered sugar

For the dough

  1. In the bowl of a stand mixer, stir warm water together with yeast an 3 tablespoon sugar until mostly dissolved. After 10 minutes, mixture should be foamy. (If nothing has happened, throw it out and try again OR buy fresher yeast.)

  2. Add in remaining 3 tablespoons of sugar and 2 cups of flour and start to mix with the machine on low to medium speed with the dough hook attachment. Stir in melted butter and salt. Add in another 1-2 cups and let the machine work to knead it into the dough, about 2 minutes or kneading on low to medium speed. Add in remaining 2 cups of flour (if needed) bit by bit, letting the machine knead in the flour for several seconds before adding in more flour. Only add in enough flour to get a dough that is mostly smooth, has cleaned the sides of the bowl, the bottom is still sticking and when you touch it with your hands, it is tacky but not sticky enough to stick to your hands. This whole process should take about 10 minutes.

  3. Scrape the dough out of the bowl and into a well greased large bowl. Roll it around to coat in oil, over and refrigerate 2-3 hours or overnight.

Making the Cinnamon Rolls

  1. Flour a clean surface and dump risen dough onto the board. Sprinkle the dough and rolling pin in more flour and start to roll a 24"x18 rectangle (approximately). As you roll, be sure to move the dough around to ensure no sticking. Add more flour as needed.

  2. Using your fingers, spread the soft butter over the entire piece of dough, leaving a 1 inch border along the top of a longer 24" side. Spread the brown sugar over the butter evenly and then sprinkle with cinnamon.

  3. Roll dough neatly into a tight swirl, towards the border of dough without cinnamon or sugar. Bring entire log of dough towards you, moving the seam side down to hold in place. Using a serrated bread knife, cut into 1 1/2" rolls (approximate is fine) and place onto buttered parchment paper on a lightly colored half sheet pan. (You should end up with 16 nice cinnamon rolls and 2 small end pieces that you can squeeze onto the sheet pan too or just toss.)

  4. Cover rolls with plastic wrap and rise 1 hour or until puffed and pretty. Bake at 350 degrees for 20-25 minutes or until tops are golden brown.

For the brown butter icing

  1. In a large skillet with high sides, melt butter over medium heat. After butter has melted, it should start to foam. Swirl butter for 2-3 minutes as it foams until the milk solids start to brown, butter smells nutty and you see medium brown flecks in the butter.

  2. Remove from the heat immediately and pour in milk and vanilla. Whisk in powdered sugar cup by cup until smooth and thick.

  3. Pour over warm cinnamon rolls and spread with a knife to coat.

  4. Serve rolls warm or at room temperature.

Don’t let the 6 cup increment of flour fool you! This is an approximation. Only add enough flour to get you a dough that:

  • has cleaned the sides of the mixing bowl
  • still sticks to the bottom of the mixing bowl
  • is mostly smooth
  • is tacky when touched but isn’t sticky enough to leave a residue or stick

When in doubt, leave the dough a little on the sticky side and then refrigerate. You can always add in more flour later as you’re rolling out the rolls to compensate.

The post Chewy Soft Cinnamon Rolls appeared first on Lauren's Latest.

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Precut Fruit Can Be Your Friend

Cocoa nibs, sour cream, and scoops of Tajín will transform bland peaches and underripe melon into something extraordinary. There’s no substitute for freshly cut, ripe, seasonal fruit from the farmers market, roadside fruit stand, or trusty greengrocer. But life’s reality (work, kids, fantasy football draft prep) keeps us reaching for those handsomely organized rows of […]

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TASTE Podcast 69: Daniel Holzman

Friend of TASTE Daniel Holzman joins for a hilarious and truly meaningful conversation about the life of a traveling chef. Holzman, cofounder of the Meatball Shop and veteran of high-end kitchens in Los Angeles, San Francisco, and New York City, is also a TASTE columnist and a gifted photographer. We talk about his journey from […]

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8 Best Ice Cream Recipes for an Ice Cream Social

Let’s throw an ice cream social! Here’s everything you need to know from best bowls to 8 favorite ice cream recipes and 6 toppings.

Continue reading “8 Best Ice Cream Recipes for an Ice Cream Social” »

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Fresh Peaches and Cream – Easy Summer Dessert

Peaches and Cream is the perfect way to enjoy the abundance of summer fruit available during peach season. This dessert is simple and delicious, reminiscent of our favorite Easy Homemade Peach Cobbler.

Fresh peaches in a cinnamon kissed syrup are topped with a scoop of vanilla ice cream. 

Peaches and cream with ice cream in a small bowl

What is Peaches and Cream?

Peaches and cream are just that! Warm saucy peaches topped with cream and served with a scoop of ice cream. In this case, we simply cook them stove top for a few minutes creating a delicious and buttery sauce perfect served with ice cream.

This is the perfect finale for summer recipes like grilled chicken, or grilled pork chops served with Baked Corn on the Cob.

  • PEACHES: You don’t have to be from Georgia or the South to find perfectly sweet and juicy fruit for this peaches and cream recipe. Georgia is famous for its peach groves and during May and June. Its famous Clingstone peaches are harvested and sent all over the country. Freestone peaches are picked and distributed nationwide between June and August.
  • CREAM: While you can find good quality vanilla ice cream and whole heavy whipping cream any time of the year, this will ensure a rich and flavorful summertime dessert!

Two images showing the preparation of ingredients for peaches and cream in a pan.

How to Make Peaches and Cream

No need to overcomplicate this easy recipe when the main attraction is in-season, fresh peaches! You can have this tasty dessert ready in 3 simple steps!

    1. Prep: Slice peaches in half and remove the pit, placing in a shallow dish or baking pan, cut side up. (I usually peel the peaches using this peeling method).
    2. Simmer: Combine the prepped peaches with a bit of sugar, cinnamon and cornstarch. Allow to cook a few minutes on the stove until soft and syrupy.
    3. Serve: Serve with a scoop of vanilla ice cream and a sprinkling of cinnamon sugar and a small mint leaf garnish.

A close up photo of peaches and vanilla ice cream

More Summer Fruit

  • Blueberry Crisp – a simple favorite
  • Blackberry Cobbler – perfectly sweet & tart
  • Rhubarb Crisp – just minute to prep!
  • Easy Homemade Peach Cobbler – definite crowd-pleaser
  • Easy Fruit Pizza– topped with 3 types of juicy berries!

Peaches and Cream

This tasty dessert bakes fresh peaches in a heavy cream mixture and tops with a scoop of ice cream before serving!

  • 4 small peaches (or 3 large)
  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • 1/4 teaspoon cinnamon
  • 1 tablespoon water (optional)
  • 1/3 cup heavy cream
  • 1 1/3 cup vanilla ice cream
  1. Cut peaches into slices and set in a small saucepan.

  2. Mix with sugar, cornstarch, cinnamon, and water and bring to a boil.

  3. Cover and simmer for 5 minutes or until liquid starts to become syrup-like consistency.

  4. Spoon into 4 bowls and top with vanilla ice cream and cream.

Peaches in a white bowl with cinnamon sprinkle and ice cream
Peaches in a white bowl with cinnamon sprinkle and ice cream
Top photo shows peaches in a white bowl with cinnamon sprinkle and ice cream. Bottom photo shows peaches in a pan ready to be prepared

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Easy Mediterranean Pasta Salad

Mediterranean Pasta Salad, out of all the pasta salads a home chef can have in their recipe box, is one of the best to wow a crowd! Cucumbers, tomatoes, olives, and feta cheese are mixed with rotini and drizzled with homemade Greek dressing to create this colorful and appetizing pasta salad! 

This pasta salad, like caprese pasta salad and Italian pasta salad, are easy to make, but also so colorful and appetizing alongside everything else on any table!

Mediterranean Pasta Salad in a white bowl.

How To Make Mediterranean Pasta Salad

Have this pasta salad on the table in 3 simple steps. Just cook the pasta, make the dressing and combine together with fresh crunchy veggies!

  1. Pasta: Cook pasta to al dente and run under cold water to stop the cooking. It’s important to not overcook the pasta so it doesn’t break apart and holds up well with the other ingredients.
  2. Dressing: For the dressing, whisk together or shake the ingredients in a jar with a tight-fitting lid and set aside.
  3. Combine: Place all ingredients in a large bowl and top with dressing. Mix well to combine.

Refrigerate at least one hour. Before serving, garnish with extra crumbled feta cheese, and fresh parsley. Feel free to add a side of croutons or breadsticks for a little extra crunch!

Mediterranean Pasta Salad ingredients in a bowl.

What Dressing is the Best for Pasta Salad?

Homemade of course!! But if you go “store-bought” for dressing, be sure to look for bright, tangy flavors like red wine vinegar, olive oil, and Dijon mustard. Brand names aren’t as important as the ingredients, but try to look for these basics!

If you happen to have another homemade vinaigrette on hand (like Balsamic Vinaigrette or Italian Dressing), it’ll most likely be great in this recipe.

Mediterranean Pasta Salad with dressing being poured on top.

How Long Will Pasta Salad?

As long as the pasta was cooked al dente, Mediterranean pasta salad will last a good 5 days in the refrigerator.

The salad may need to be drained and a little extra dressing can be added to brighten the flavors. Don’t forget to add a little extra salt and pepper and crumbled feta to make it look brand new again!

Must Try Pasta Salad Recipes

  • Italian Pasta Salad– Reader favorite!
  • Easy Orzo Pasta Salad – fresh & flavorful!
  • Caprese Pasta Salad – bright & tangy
  • Dill Pickle Pasta Salad – party favorite
  • Creamy Tuna Pasta Salad – perfect light lunch!

Mediterranean Pasta Salad

This Mediterranean pasta salad recipe is filled with fresh veggies and topped with a homemade Greek dressing for an irresistible dish!

  • 8 oz rotini pasta
  • 1 cup tomatoes (chopped)
  • 1 cup cucumbers (sliced)
  • 1/4 cup oil packed sundried tomatoes (drained)
  • 1/2 cup kalamata olives (or black olives)
  • 1 cup chickpeas (drained and rinsed)
  • 1/4 cup red onion (diced)
  • 1/2 cup feta cheese (crumbled)
  • 1 cup artichokes (diced and drained)
  • 1 tablespoon fresh parsley


  • 1 cup store bought Greek dressing (or to taste)


  • 3 tablespoons red wine vinegar
  • 1/3 cup light olive oil (or vegetable oil)
  • 1 tablespoon lemon juice
  • 1 teaspoon honey
  • 1 teaspoon dijon mustard
  • 1/2 teaspoon oregano
  • 1/4 teaspoon garlic powder
  • salt & pepper to taste
  1. Cook pasta according al dente according to package directions. Run under cold water to stop cooking.
  2. Combine dressing ingredients in a jar with a tight fitting lid and shake well to combine.
  3. Place all salad ingredients in a large bowl. Top with dressing and mix well.
  4. Refrigerate at least 1 hour before serving. Garnish with extra feta cheese and parsley if desired.

Nutritional Information calculated using homemade Greek dressing.

Mediterranean Pasta Salad in a white bowl.

Mediterranean Pasta Salad in a white bowl.
Top photo - Close up of Mediterranean Pasta Salad in a white bowl. Bottom photo - Mediterranean pasta salad ingredients in a bowl.

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Puppy Chow – tasty lunch box snack

Puppy Chow (aka Muddy Buddies) is a chocolatey sweet treat. With just a few common ingredients, like Chex, chocolate, and peanut butter, they are ready in minutes!

From Puppy Chow to Peanut Butter Cornflake Cookies and Extra Chewy Rice Krispie Treats my family loves these cereal inspired treats. And being no-bake, they are perfect for summer!

Puppy Chow in a bowl with a red napkin

Hot Summer Days

We have been spending our summer days at the beach the past few weeks and trying not to look at a calendar. The inevitable “back to school” rush is looming in the distance and, before we know it, we’ll be meal prepping and packing snacks to pack in lunch boxes.

Even though the calendar seems to be my enemy right now, I’m still practicing with a few snack options so we aren’t bored with the same old thing by October and this Muddy Buddy recipe has been on repeat…..even on the hottest beach days.

What I love most about this easy Puppy Chow snack is that you don’t even need to turn on the oven. They’re no bake! And they’re so simple to make the kids can do it themselves.

What is Puppy Chow

Puppy Chow, also known as, Puppy Chow Mix, Muddy Buddies, Monkey Munch or Muddy Munch, is a homemade snack made with rice cereal (like Chex or Crispix), peanut butter, chocolate, and powdered sugar.

It’s like a dessert snack mix and it’s definitely kid-friendly. If you have a child with peanut allergies, you can make this snack mix by substituting the peanut butter with Sunflower Seed Butter.

Two images showing the steps to prepare the chocolate sauce (chocolate chips and peanut butter with vanilla being poured into a bowl), (sauce being poured over Chex cereal).

How to Make Puppy Chow

I love the easiness of this Puppy Chow recipe and it’s so fun to do with your kids. Puppy Chow ingredients are likely in your pantry already!

  1. MELT: Melt the chocolate chips, peanut butter and butter in the microwave until smooth. Melt in 30-second increments stirring in between each. You can also do this on the stovetop by placing a heatproof bowl over a pot of simmering water and melting the ingredients that way.
  2. MIX: Add the cereal to the mix….simply stir the cereal into the melted chocolate/peanut butter mixture. I like to use Rice Chex but you can use any type of crunchy cereal squares you prefer.
  3. COOL: When completely coated, toss with the powdered sugar to cover completely and then spread on a baking sheet and allow to dry for 30 minutes.

Transfer to an airtight container to store for up to 5 days or serve immediately.

I love that you can totally customize this Chex Puppy Chow recipe to satisfy just about any craving. I especially love this Birthday Cake Muddy Buddy recipe for special occasions and celebrations.

You can also whip up a Cookies and Cream Muddy Buddy batch for a sweet twist without peanut butter.

Overview of Puppy Chow in a bowl with muddy buddies on a tray in the background

How to Store Puppy Chow

Store this totally addicting treat, if you don’t eat the whole batch in one sitting, by transferring to an airtight container and keeping at room temperature. They will last for up to 5 days.

Alternatively, freeze Puppy Chow in a freezer-safe airtight container for up to 3 months. Thaw at room temperature and then enjoy within 3 days. Do not refreeze.

Want something a little more savory? Try this FAB Slow Cooker Party Mix.

No-Bake Back to School Snacks

  • Granola Bars – ready in 10 minutes!
  • Chocolate Macaroons – aka haystacks
  • Peanut Butter Cornflake Cookies – perfect combo of sweet & salty!
  • White Chocolate S’Mores Bars –  made with only 5 ingredients!
  • Oatmeal Cookies – chewy & chocolatey treat

Easy Puppy Chow

Quick, easy and fun, Puppy Chow is made with a few simple ingredients without turning on the oven!

  • 1/2 cup creamy peanut butter
  • 1 cup chocolate chips (milk or semi-sweet )
  • 4 tbsp unsalted butter
  • 1/2 tsp vanilla extract
  • 1/2 tsp kosher salt
  • 9 cups rice chex cereal
  • 1 1/2 cups powdered sugar
  1. In a medium, microwave safe bowl, melt the peanut butter, chocolate chips, butter, vanilla and salt in the microwave at high power for 30 seconds. Stir and heat in increments of 20 seconds stirring in between each until smooth.

  2. Place the cereal in a large bowl and pour melted chocolate over. Stir to coat.

  3. Add the powdered sugar to the cereal mixture and toss to coat evenly.

  4. Spread the cereal on a baking sheet in an even layer and allow to dry for 30 minutes.

  5. Serve in a large bowl or transfer to an airtight container for up to 5 days at room temperature.

Be careful when heating the chocolate, overheating will cause the chocolate to burn and seize becoming crumbly. To fix seized chocolate, add a drop or two of canola oil and heat for 10 seconds. Stir until smooth.

Puppy Chow in a bowl with a red napkin
Top photo shows Puppy Chow in a bowl with a red napkin and bottom photo shows the ingredients to make puppy chow
Puppy Chow in a white bowl with a red napkin underneath

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Gaby’s Guide to Los Angeles, CA

Gaby’s Guide to Los Angeles got a facelift! Oh man was this tough. It was like picking my favorite children… but I’ve narrowed it down to my favorite restaurants of the moment!

The post Gaby’s Guide to Los Angeles, CA appeared first on What's Gaby Cooking.

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Herbed Tomato Soup

This Herbed Tomato Soup is a totally delicious soup to enjoy when you have a lot of fresh tomatoes on your hands!

Pot of Herbed Tomato Soup

If you’re looking for a delicious soup recipe, you might consider trying this homemade tomato soup! It’s so flavorful and creamy with a lot of fresh tomatoes and fresh herbs (basil and thyme).  It’s going to be one of those soup recipes where you’ll want seconds.  I recommend serving it as a side to your favorite sandwich or some good, crusty garlic bread.

Pot of Herbed Tomato Soup

How to make Herbed Tomato Soup:

You’ll sauté onions and fresh herbs, then add in fresh tomatoes and tomato paste. Broth is added in- chicken or vegetable (if you want it to remain vegetarian), and the soup is simmered for 30 minutes. After simmering, the soup is pureed, and then a tiny bit of sugar is added along with cream.  Butter is swirled in at the end. It’s creamy and wonderful!

Pot of Herbed Tomato Soup

How to peel tomatoes:

It’s actually pretty easy to do. Take off any stickers, and remove the stems with a paring knife. Cut an “X” on the bottom of each tomato.  This will make peeling much easier.  Fill a large bowl with ice water. Place a pot of water on the stove and bring it to a boil. Then drop the tomatoes into the boiling water. You can add several at a time. Remove them after 30 seconds or when the skin begins to peel and move them to the bowl of ice water. Let the tomatoes sit in the ice bath for 5 minutes. Once the tomatoes have chilled, remove them from the ice water. The tomatoes should still be very firm, with the skin wrinkled and coming off the flesh. Peel the skins off with your hands.

Can you use canned tomatoes for this recipe?

Yes! If you don’t want to use fresh tomatoes, substitute one 35-ounce can of tomatoes, with liquid.  This is a good option in the winter when fresh tomatoes are not as good.

Herbed Tomato Soup in bowls garnished with croutons

Garnish this delicious soup with some crumbled croutons and snips of fresh basil.  Better yet, serve it with a grilled cheese sandwich for delicious dunking (my favorite way to eat it!)

Can this soup be lightened up with less butter and cream?

Honestly, I haven’t tried it yet. You can certainly give it a shot.  Maybe 1/2 the amount of butter and olive oil in the recipe and use milk in place of cream.  That’s what I’d do.  But like I said… you’d be experimenting. If you lighten it up, leave us a comment and let us know how it turned out!

Herbed Tomato Soup in a bowl garnished with croutons

Here are a few more soup recipes you might like to try:

  • Easy Cheeseburger Soup
  • Italian Vegetable Soup
  • Roasted Chicken Noodle Soup
  • Creamy Cabbage Soup
  • Tuscan White Bean Soup with Prosciutto
  • Creamy Broccoli Soup
  • Weeknight Chicken Tortellini Soup
  • Sweet Corn Soup

Herbed Tomato Soup

Totally great soup using up tons of fresh tomatoes!

  • 1/2 cup (1 stick) butter, (divided)
  • 2 tablespoons extra virgin olive oil
  • 1 large onion, (thinly sliced)
  • 4 sprigs fresh thyme
  • 4 large basil leaves, (chopped)
  • salt and freshly ground black pepper, (to taste)
  • 2 1/2 pounds fresh tomatoes, (peeled and cored)
  • 3 tablespoons tomato paste
  • 1/3 cup all purpose flour
  • 4 cups chicken or vegetable broth
  • 1 teaspoon granulated white sugar
  • 1 cup heavy whipping cream
  • croutons, (for garnish (optional))
  1. Melt 1/4 cup (1/2 stick) of butter in a large saucepan and add the olive oil. Add the onion, thyme, basil, salt and pepper and cook, stirring occasionally, until the onion is wilted. Add the tomatoes and tomato paste and stir to blend. Simmer 10 minutes.

  2. Place the flour in a small mixing bowl and add 5 tablespoons of broth, stirring to blend. Combine the flour mixture with the tomato mixture. Add the remaining broth and simmer 30 minutes, stirring frequently to prevent scorching.

  3. Puree the soup in a food processor or blender, then return to heat and add the sugar and cream. Simmer, stirring occasionally, 5 minutes. Swirl in the remaining 1/4 cup (1/2 stick) butter.

  4. Serve hot, garnished with croutons- if desired.

  • *If you don’t have fresh thyme and basil on hand, substitute 1 teaspoon dried for each
  • *If you don’t want to use fresh tomatoes, substitute 1 (35 ounce) can of tomatoes, with liquid

The post Herbed Tomato Soup appeared first on Recipe Girl®.

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Gaby’s Guide to Los Angeles, CA

Gaby’s Guide to Los Angeles got a facelift! Oh man was this tough. It was like picking my favorite children… but I’ve narrowed it down to my favorite restaurants of the moment!

The post Gaby’s Guide to Los Angeles, CA appeared first on What's Gaby Cooking.

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Simple Blueberry Basque Cheesecake.

Simple Blueberry Basque Cheesecake | #cheesecake #blueberries #cake #easyrecipes

The prettiest simple Blueberry Basque Cheesecake. Just what your Tuesday needs. Inspired by the Basque region of France, this cheesecake has a flaky puff pastry crust surrounding the creamy cheesecake filling. Its deep brown top has cracks all around for an old-world look. Sprinkle fresh summer blueberries over top to complete. It’s really not like […]

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Apple Fritter Bread

Apple Fritter Bread

This delicious Apple Fritter Bread is soft, moist, and packed with apples and cinnamon sugar! It’s an amazing apple bread recipe that you will make time and time again!

In my mind it is always apple season! Of course, I feel like I do my best apple baking in September/October, but there isn’t a time when I will turn down a delicious apple recipe. And today I’m sharing an amazing Apple Bread that I know you will LOVE!

Continue reading Apple Fritter Bread at Cookies and Cups.

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Summertime Cooking-Peppers

As I mentioned on Friday that this has been a good season for peppers, my CSA share has yielded quite a few different varieties. Here are some of the ways I have used them.

Italian Peppers and Eggs

This recipe is a traditional Italian dish served at lunch with crispy Italian bread.


8 large organic free-range eggs
2 tablespoons extra virgin olive oil
1/2 teaspoon dried chili pepper flakes
2 cloves of garlic, grated
1 large sweet onion, peeled and sliced
16 Italian sweet (banana) frying peppers
Salt and pepper to taste


Slice peppers in half lengthwise. Remove the stem and seeds, Cut each half into 1-inch pieces

In a large skillet over medium heat, sauté chili, garlic and onion in olive oil until soft, about 5 minutes

Add frying peppers and sauté until they begin to soften and wilt, about 5 minutes

Beat eggs, lower heat and add beaten eggs to the pan with onion and peppers

Let set in pan, then cook gently, occasionally folding eggs over, until firm

Add salt and pepper to taste

Pickled Sweet Cherry Peppers

These pickled peppers make a delicious appetizer stuffed with salami and provolone cheese slices.

For each one quart jar, you will need:

10-15 small sweet cherry peppers
1 clove garlic
1 teaspoon black peppercorns
1 bay leaf
1½ cups white wine vinegar
1 cup of water
1 teaspoon coarse salt
2 teaspoons white sugar or sugar substitute


Wash and dry the peppers and put them in a glass quart jar. Peel the garlic clove, cut it in half and add it to the cherry peppers along with the black peppercorns and the bay leaf.
In a small saucepan, combine vinegar, water, salt, and sugar. Bring to a boil and let it cook for 1 minute. Remove the liquid mixture from the heat and immediately pour over the peppers.
Let the contents of the jar cool completely at room temperature, then cover and refrigerate for 1 week. The peppers will be ready for eating after 1 week and will store in the refrigerator for up to 3 months.

Pickled Jalapeno Pepper Slices

The number of jalapenos will depend on how large they are and what size jar you use. I love having these on hand for Mexican recipes. I used 3 jelly jars and about 16 peppers.


15-20 large jalapeños
1 cup apple cider vinegar (or white wine vinegar or distilled white vinegar)
1 cup of water
2 tablespoons honey or liquid sugar substitute
2 cloves garlic, peeled and smashed
1 teaspoon salt


Wear gloves to protect your fingers and remove the stem on each pepper. Slice the peppers into thin circles. Combine the prepared peppers and smashed garlic in jelly sized glass jars.
In a small saucepan, combine vinegar, water, honey, and salt. Bring the mixture to a boil on the stove, stirring occasionally to dissolve the sweetener into the liquid. Remove from the heat and carefully pour the liquid over the peppers. Use a butter knife to push down the peppers so they all fit and there aren’t any hidden air pockets.
Let the pickles cool to room temperature in the jar, then screw on the lid and refrigerate the pickles for several days before using. They are best when fresh but keep well for several months.

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Grilled Short Ribs with Chimichurri

Back in the early days of Macheesmo, I didn’t have access to a grill. It was a serious problem. But I lived in the middle of DC in a third floor apartment so there really weren’t a lot of options for me. These days I have multiple grills and I take full advantage of them! These Grilled […]

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Do the Doogh

Both bracing and satisfying at once, the fizzy yogurt drink is a point of national pride in Iran. In Iran, doogh is as much a lifestyle as it is a drink. Its basic ingredients are yogurt, herbs (usually mint and oregano), and some kind of liquid to loosen the drink (seltzer, whey, and water are […]

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Shrimp Cobb Salad with Creamy Basil Dressing

Looking for a light and refreshing salad? Try this Shrimp Cobb Salad with a little tropical flair from mangoes and the salty bite of cotija cheese.

Continue reading “Shrimp Cobb Salad with Creamy Basil Dressing” »

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Fresh Salmon Salad

Cool off with this easy Salmon Salad! Poached salmon is gently tossed with celery, red onions, capers, and dill and is perfect for a brunch or light lunch.

Continue reading “Fresh Salmon Salad” »

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BBQ Baby Back Ribs

Have I mentioned that I was like the pickiest eater on the face of the earth while growing up. Thank goodness I’ve turned it around because I would not want to miss out on these BBQ Baby Back Ribs!

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Baba Ghanoush

Sometimes served as a side dish, Baba Ghanoush (Baba Ganoush) is a Lebanese dish of eggplant mashed and mixed with various seasonings. Grilling the eggplant for this dip softens the pulp and gives it a smoky flavor.

Baba Ghanoush

The traditional preparation method is for the eggplant to be baked or broiled over an open flame before peeling, so that the pulp is soft and has a smoky taste. It is a typical starter dish in Middle Eastern cuisine, often eaten as a dip with pita bread, and is sometimes added to other dishes.

Grilled Eggplant

In my recipe for Baba Ghanoush, the eggplant is grilled on all sides until blackened. The pulp inside becomes soft. That’s the part you’ll be using in the recipe. It takes on a wonderful smoky flavor after being grilled. You’ll discard the blackened skins.

Baba Ghanoush served with celery, carrots and pita chips

How to make Baba Ghanoush:

In a food processor, process the smoky eggplant pulp with tahini (sesame paste), lemon juice, garlic, cayenne, salt and black pepper until it is nice and smooth.  That’s it!

Baba Ghanoush

Scoop it into a serving dish and make a decorative swirl.  Drizzle a good-flavored olive oil on top.  Sprinkle with chopped fresh parsley.

Baba Ghanoush served with pita chips

Serve with pita bread wedges or pita chips.  Carrots and celery are also good dunkers for Baba Ghanoush!

Here are a few more recipes featuring eggplant that you might like to try:

  • Beef and Eggplant Casserole
  • Eggplant Rolatini
  • Grilled Eggplant Salad with Feta and Pine Nuts
  • Grandma’s Baked Eggplant Parmesan
  • Roasted Eggplant with Chiles, Peanuts and Mint
  • Marinated Eggplant with Capers and Mint
  • Sichuan Eggplant
  • Grilled Eggplant, Tomato and Goat Cheese Sandwiches

Baba Ghanoush

Totally delicious classic smoky eggplant appetizer dip!

  • 3 pounds eggplant ((about 3 medium))
  • 1/2 cup tahini
  • 1/2 cup freshly squeezed lemon juice
  • 3 medium garlic cloves, (minced)
  • 1/4 teaspoon cayenne pepper
  • 1 1/2 teaspoons Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • paprika sprinkled on top, (optional)
  • olive oil ((for drizzling on top))
  • chopped fresh parsley, (for garnish (optional))
  1. Warm up the grill to high heat. Pierce the eggplants several times with a sharp knife. Place on the grill and cover. Cook, turning occasionally until blackened all over and the eggplant skin is very soft (20 minutes or so). Remove from grill and cool.

  2. Halve eggplants lengthwise. Scrape the flesh into a colander and let drain. Discard the skins.

  3. In the bowl of a food processor, blend the tahini, lemon juice, garlic, cayenne, salt and pepper until smooth. Add the eggplant and continue to process until mixture is smooth.

  4. Scoop into a serving dish. Drizzle with good olive oil and garnish with fresh parsley. Serve with fresh vegetables and pita bread.

  • Weight Watchers Freestyle SmartPoints per serving of 1/4 cup: 2 (does not include oil drizzled on top)
  • Make sure the tahini has been well stirred.

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