Tag: recipe

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Ina Garten’s Brownie Pudding Recipe

Ina Garten’s Brownie Pudding Recipe

Do you need a chocolatey treat for the holidays that’s a) easy to make, b) guaranteed to be loved by everyone and c) Barefoot Contessa-approved? We’ve got you. Once again, the GOAT—Ina Garten—comes to the dessert rescue with her Brownie Pudding recipe. 

I whipped up this dreamy dessert one evening and it has since made its way into my repertoire of go-to chocolate desserts.

Related: 16 Best Ina Garten Recipes

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Roasted potatoes level up with this crispy Parmesan and garlic recipe

Roasted potatoes level up with this crispy Parmesan and garlic recipe

Every day it seems like a new recipe sets the online food world ablaze and I’m often skeptical of the social media creation. But these Parmesan-crusted crispy potatoes stopped me in my tracks.

Americans love potatoes. In fact, the average American consumes over 100 pounds of potatoes per year, which is double the amount of our second favorite veggie — lettuce. We devour spuds in all shapes and sizes, from whole, to French fried, mashed, smashed, shredded and twice baked. We also adore cheese, whether it’s sharp and nutty, or smooth and creamy. So it’s no surprise the latest internet sensation involves both potatoes and cheese.

And after trying it for myself, I fully understand the passion for these oven fried potatoes.

Crispy on the outside and soft in the center, these tubers are buttery, cheesy, herby and completely addictive. They also require only one pan, less than 10 ingredients and less than an hour to make. What’s not to love?

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The Purple Jesus Recipe Gets a Makeover

The Purple Jesus Recipe Gets a Makeover

It goes by many different names: Jungle Juice. Spodie. Trash Can Juice. Grain-alcohol punch. But if you’re in the American South, says Alex Pincus, you’re more likely to know it as Purple Jesus.

“When you threw up, it would be purple,” he explains of the hard-hitting party drink. “And you’d look up from the toilet, saying, ‘Jesus.’”


Yet, from this inelegant memory rises one of the top-selling drinks at Holywater, a playful New Orleans–inspired restaurant in New York’s Tribeca neighborhood. Co-owned by Pincus and his brother Miles, the restaurant draws on maritime themes and offers a $300 “omakase” seafood tower. (The brothers also co-own Grand Banks, an oyster bar located on a wooden schooner docked in the Hudson River, as well as waterfront restaurants Island Oyster and Pilot.)


Arguably, it wouldn’t take much to elevate a drink that’s often hastily mixed in an Igloo cooler. But from the memory of the plastic trough ascends a tall, two-tone highball crowned with a paper umbrella, a high-low whimsy ideal for washing down an order of tater tots topped with caviar.

“It’s nostalgic. We thought of it as celebrating our youth, in a slightly more responsible but still joyful way,” says Pincus of the drink, reinvented with vodka and “purple Kool-Aid syrup,” then topped up with Miller High Life.

The first adjustment was to switch out the base spirit, subbing vodka (they use Tenmile Distillery’s Sinpatch vodka) for the original Everclear. “It’s very hard-core,” Pincus notes of the original formula, “and Everclear’s not legal in New York state.” From there, it was a natural choice to lengthen the drink with the unfussy “Champagne of beers,” which gives the drink a little effervescence and a slight hoppy bitterness.

Although he experimented with a few different colors, he settled on purple Kool-Aid to pay homage to the drink name, which is incorporated by combining the unsweetened drink mix with simple syrup. “The color is nice, and you get the flavor without it being intense.” An ounce of lime juice adds the right amount of tartness. 

While the components came together swiftly, it took several iterations to nail the right format, Pincus recalls; overall, it took about 10 iterations.

“We started in a coupe, served up,” he remembers. “It was kind of funny, but it was hard to get the proportions to work in a drink that size. And it really needs ice to drink properly.” The next stop was a rocks glass, but the drink, at the time still a solid mass of purple, “didn’t feel like a slow-sipping cocktail” in that presentation. 

A Collins glass proved to be the right vessel, but the fine-tuning continued. Crushed ice was swapped out for Kold-Draft cubes, for instance, but the real “aha!” moment came when bartender Eric Trickett floated the beer as a topper instead of mixing it in, giving the drink its distinctive two-tone visual appeal.

“Eric, our bartender, did the float and put the High Life down next to it, half empty,” recalls Pincus. “We all collectively understood that’s how it should be done.” At Holywater, the drink is still served with the half-empty pony on the side, intended as a chaser. 

The end result is an upscale version of a decidedly down-market party drink, and one that’s proved immensely popular with guests. Pincus hazards a few guesses why:

“It’s purple, it’s not too complicated,” he says. Plus, he notes, “people just like the name.”

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A recipe for Jamaican gizzada cookie bars that is loaded with coconut

A recipe for Jamaican gizzada cookie bars that is loaded with coconut

Jamaican Gizzada Cookie Bars

Active time:45 mins

Total time:1 hour 45 mins

Servings:Makes 20 bars (one 8-inch square slab)

Active time:45 mins

Total time:1 hour 45 mins

Servings:Makes 20 bars (one 8-inch square slab)

Comment

When I was diagnosed with latent autoimmune diabetes in adults, the first thing a dietitian told me was that I wouldn’t be able to eat baked goods much anymore. I’m pretty stubborn, so it led me to find alternatives that would allow room for sweet treats.

Learning to bake with sugar substitutes has become a joy, and making delicious, blood sugar-friendly recipes such as my Jamaican Gizzada Cookie Bars has always been important to me. I know firsthand that living with diabetes doesn’t mean a life of bland foods.

13 holiday cookie recipes to bring color and joy to the season

I grew up eating gizzada, and it was one of the first dessert recipes my mother taught me to bake. When she passed away a few months ago, I was grateful to be working on this recipe — it gave me a way to remember our times in the kitchen making these little pastries.

The aromas of coconut, cinnamon, allspice, nutmeg and butter filled my kitchen and instantly unlocked some core memories — like my mom at the stove making the filling and me on pastry duty at our kitchen island with messy fingers and a tiny face dusted in flour. My mom and I didn’t bake together often, but making gizzada is one of those memories from my childhood that I’ll cherish forever now.

In Jamaica, gizzada is also called a “pinch-me-round” because this spice-forward pastry is usually made with the filling baked in a tiny crimped pastry shell. But even nostalgia deserves a twist sometimes.

For this recipe, I swapped out the pastry shell in favor of a shortbread crust made with almond flour and all-purpose flour. The extra fat in the almond flour helps slow blood sugar spikes, but also makes for a crumbly and nutty shortbread.

As for the filling, the traditional is too good to change, but I did swap regular brown sugar for Truvia Sweet Complete, a stevia-based alternative. It lowers the sugar content for those watching blood glucose.

Jamaican Gizzada Cookie Bars

While this recipe is designed to be a better option for those with diabetes, it does contain some added sugar and carbohydrates. We have included the nutrition data to help you decide how it might fit into your diet. Please consult a medical professional for guidance if you have questions or concerns.

These cookies are quite sweet, so we cut them into small pieces.

Be sure to use unsweetened coconut or your filling will be unpleasantly sweet and you’ll greatly increase the sugar content.

Because of the almond flour in the shortbread, it’s important to wait for the bars to cool completely before slicing into them. This shortbread is hearty, but when warm, it’s delicate and crumbly.

Storage: Refrigerate the bars in an airtight container between layers of parchment for up to 1 month, or freeze for up to 3 months.

Where to Buy: Truvia Sweet Complete sugars are available at some grocery stores and online.

Want to save this recipe? Click the bookmark icon below the serving size at the top of this page, then go to Saved Stories in My Post.

Scale this recipe and get a printer-friendly, desktop version here.

  • Nonstick cooking spray
  • 3/4 cup (94 grams) all-purpose flour
  • 1/4 cup plus 2 tablespoons (38 grams) confectioners’ sugar alternative, such as Truvia Sweet Complete or Swerve
  • Rounded 1/4 teaspoon fine salt
  • 3/4 cup (86 grams) almond flour or meal
  • 6 tablespoons (3/4 stick/85 grams) unsalted butter, softened
  • 3/4 teaspoon vanilla extract
  • 2 cups (6 ounces/170 grams) unsweetened shredded coconut (preferably not finely shredded)
  • 1 1/2 cups (360 milliliters/430 grams) cream of coconut, such as Coco Real brand
  • 1/2 cup (95 grams) packed brown sugar substitute, such as Truvia Sweet Complete or Swerve
  • 2 tablespoons unsalted butter
  • 1 tablespoon vanilla extract
  • 1 teaspoon fine salt
  • 1 teaspoon minced fresh ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground nutmeg

Make the shortbread: Position a rack in the middle of the oven and preheat to 350 degrees. Spray an 8-inch square baking dish or pan with nonstick cooking spray, then line it with two crisscrossed pieces of parchment paper long enough to have a generous overhang on all sides.

Set a mesh sieve over the bowl of a stand mixer or, if using a hand mixer, a large bowl. Into it, sift together the all-purpose flour, confectioners’ sugar alternative and salt to remove any lumps. Whisk in the almond flour or meal and break up any clumps. Add the butter and vanilla. Using the paddle attachment of the stand mixer or a hand mixer, beat on low until the ingredients start to come together and resemble sand in texture, then increase the speed to medium and beat until the dough comes together in larger clumps, about 3 minutes.

Transfer the dough to the baking dish and press it into an even layer, pushing it slightly up the sides of the pan at the edges. Using the tines of a fork, dock the dough all over to allow any steam to escape. Bake for 15 minutes, or until the dough is golden around the edges and mostly pale, but dry in the center.

Remove from the oven and let cool on a wire rack; keep the oven on.

Make the topping: While the shortbread bakes, in a wide skillet over medium heat, toast the shredded coconut, stirring often, until it turns a light golden color, 5 to 7 minutes. (Pay attention, as it can scorch quickly.) Remove from the heat and transfer to a bowl.

Return the skillet to medium heat and add the cream of coconut, brown sugar substitute, butter, vanilla, salt, ginger, cinnamon, allspice and nutmeg, stirring until the sugar substitute dissolves. Bring the mixture to a simmer and cook, stirring constantly, until it thickens, 5 to 7 minutes. Remove from the heat and stir in the toasted coconut.

Pour the topping over the shortbread, spreading it in an even layer with an offset spatula. Return the pan to the oven and bake for 18 to 20 minutes, or until the filling is bubbly all over and fragrant. The filling will be slightly wobbly in the center but will set as it cools — better to under- than overbake, to keep the bars soft.

Let cool on a wire rack for 30 minutes, then refrigerate for at least 2 hours so the slab can set. Remove the pan from the refrigerator and use the parchment overhang to transfer the square to a cutting board. Slice the bars into 16 to 20 pieces with a sharp knife and serve.

Calories: 221; Total Fat: 15 g; Saturated Fat: 11 g; Cholesterol: 12 mg; Sodium: 159 mg; Carbohydrates: 31 g; Dietary Fiber: 2 g; Sugar: 13 g; Protein: 2 g

This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

From Mila Clarke Buckley of the blog Hangry Woman.

Tested by Jim Webster and Becky Krystal; email questions to voraciously@washpost.com.

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Thanksgiving leftovers transform this turkey potpie recipe

Thanksgiving leftovers transform this turkey potpie recipe
By

Special to The Seattle Times

I feel like Thanksgiving is the one holiday where the leftovers are just as important as the meal. Maybe it’s because there is such a variety of dishes available on Thanksgiving, and therefore so many possibilities for the leftovers. I haven’t quite figured it out, but I can promise you I wake up just as excited the day after Thanksgiving as I do on the day of.

Most of the time, my leftovers consist of a Thanksgiving sandwich that I look forward to all year long. Turkey, ham, mashed potatoes, mac and cheese, and cranberry sauce — literally everything — on a dinner roll. It is SO good. I’ve also made turkey tetrazzini a few times, which is also a delicious leftover turkey option. This year, however, I wanted to do something even better, and a dish I hadn’t made before. So turkey potpie it is.

We’re using leftover turkey and some of the leftover gravy, a delicious array of vegetables and a homemade pie crust. If making pie crust isn’t your jam, a store-bought crust will work just fine. This pie crust is a very enhanced crust to make sure it doesn’t deteriorate under the weight of the potpie filling. Ultimately, all of these delicious flavors all in one dish will not disappoint and gives you a way to transform all of those wonderful leftovers.

_____

Turkey Potpie

Preparation time: 4 hours (1 hour active)

Servings: 8

INGREDIENTS
Pie crust
  • 1½ cup butter, cubed
  • 1 egg
  • 3 cups flour
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1 tablespoon distilled white vinegar
  • 2 tablespoons cold water
Potpie filling
  • 2 teaspoons avocado oil
  • ¼ teaspoon red pepper flakes
  • ½ teaspoon fresh ground black pepper
  • ½ teaspoon salt
  • ½ teaspoon dried thyme
  • ½ teaspoon garlic seasoning
  • 1 cup mushrooms, sliced
  • 1 cup leeks, sliced
  • 1 carrot, diced
  • ⅓ cup butter
  • ⅓ cup flour
  • ¼ cup gravy (leftover from Thanksgiving is perfect)
  • 1 teaspoon lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1 cup chicken or turkey stock
  • ⅔ cup whole milk
  • 2 cups turkey, diced
STEPS
Pie crust
  1. Cut butter into ¼-inch cubes and place in refrigerator.
  2. Add egg to a small bowl and lightly beat it.
  3. Add flour, salt and sugar to a food processor and pulse 2 to 3 times to combine all ingredients.
  4. Add butter to the food processor and pulse a couple of times until the mixture looks like sand. 
  5. Add the lightly beaten egg, vinegar and cold water. Pulse until the dough is just combined.
  6. Wrap dough in plastic wrap and refrigerate for 30 minutes to 2 hours, while you prepare the filling.
Pie filling
  1. In a sauté pan over medium heat, add avocado oil and seasonings. Sauté for 1 to 2 minutes to bloom the spices.
  2. Add mushrooms, leeks and carrot, and sauté until leeks are translucent and mushrooms are soft.
  3. Reduce the heat to medium-low and add butter to the pan.
  4. Once the butter is melted, add the flour and stir until everything is coated. Cook for an additional 2 minutes.
  5. Add leftover gravy, lemon juice, Worcestershire sauce and stock. Stir until incorporated, and bring to a boil, then reduce to a simmer.
  6. Add whole milk and diced turkey
  7. Let simmer until heated throughout, about 5 more minutes, while you get the pie dough together. Stir occasionally.
The assembly
  1. Preheat oven to 450 degrees.
  2. Let pie dough sit outside of the fridge for about 10 minutes before you start working with it.
  3. Cut the pie dough in half — this is a double crust pie, so we will be using the entire amount of dough.
  4. Roll out the first half of the dough to ⅙-inch thickness, and large enough to hang over a 9-inch pie dish. Roll out the second half of the dough, and cover with plastic wrap and set aside.
  5. Press the first half of the dough into the pie dish, and leave the overhang, as we will trim it after we fill it.
  6. Pour the potpie filling into the pie dish.
  7. Lay the second half of the rolled-out dough over the top.
  8. Trim the excess pie dough, from the top and the bottom, using a knife. You can either crimp the edges or leave as is.
  9. Cut four slits in the top of the pie to allow for steam to escape.
  10. Bake at 450 degrees for 35 minutes.
  11. Allow to cool a little bit before cutting and serving.
  12. Serve with remaining leftovers, cranberry sauce or on its own.

Enjoy!


Danie Baker:
recipes@heydaniebakes.com; Danie Baker is a food blogger, recipe developer, digital content creator and winner of “Top Chef Amateurs.” You can see more of her work at her “Hey Danie Bakes” blog. You can also connect with her on Instagram at @HeyDanieBakes, or on Twitter @HeyDanieBakes.
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Pudding cookie recipe has an out-of-this-world name: Martian droppings : NPR

Pudding cookie recipe has an out-of-this-world name: Martian droppings : NPR

Allison Stines holds a photo of her family while she eats a family-favorite cookie: Martian droppings.

Allison Stines/Collage by NPR


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Allison Stines/Collage by NPR

Allison Stines holds a photo of her family while she eats a family-favorite cookie: Martian droppings.

Allison Stines/Collage by NPR

All Things We’re Cooking is a series featuring family recipes from you, our readers and listeners, and the special stories behind them. We’ll continue to share more of your kitchen gems throughout the holidays.

Growing up in Louisville, Ky., Allison Stines loved Christmas Eve. It was the day when all of her extended family would come to town and gather for a massive dinner party that her mom hosted. Her mom would make tons of food and cookies, including divinity, forgotten cookies, no-bake cookies and Martian droppings.

The Martian droppings got their unique name from one of Stines’ older brothers, who associated the color from the Jell-O pudding mix with the fictional inhabitants of the planet Mars.

“We would get pistachio pudding, and it becomes bright green, kind of like Martians,” Stines said. “You know, basically they’re Martian poop … but we call them droppings because that sounds a little bit better than calling them Martian poop.”

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Despite the name, Stines promises these are quirky, delicious pudding cookies — a family favorite that she holds close to her heart today.

“They just remind me so much of home and being young and just able to spend time with your family,” said Stines, who still lives in Louisville. “Now that we’ve gotten older, you know my siblings have all moved away except for my sister. And then my mom, she passed away in 2015.”

Stines said she has tried to carry on her mom’s cookie-making extravaganza.

“It’s just something special. I think after my mom passed away … these traditions mean so much more to me than they used to,” she said.

Today, Stines’ children get excited when they see her pull out the Bisquick and the pistachio pudding mix, she said. The appreciation for Martian droppings has also reached beyond her family. Both her and her husband’s co-workers all love the cookies, and they’ve become a staple at the family’s holiday drive-by.

Stines and her family load up their house with lots of lights and approximately 40 inflatable lawn decorations before telling her friends to come by.

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“We pass out cookies … my mom’s famous Christmas cookies and other things that she would make,” Stines said. “But everybody is always like, where are those Martian droppings?”

Martian Droppings (Pudding Cookies)

Recipe submitted by Allison Stines
Louisville, Ky.

Ingredients

  • 1 3.4 ounce package of pistachio-flavor instant pudding (Jell-O brand preferred)
  • 1 cup all-purpose biscuit mix (Bisquick preferred)
  • 1/4 cup vegetable oil
  • 1 egg
  • 1 tablespoon of water if needed (adjust amount if needed)

Directions

Mix dry ingredients. Add oil, egg and water (if needed). Mix well.

Drop by small cookie scoop onto a cookie sheet 2 inches apart.

Bake at 375 degrees for 8-10 minutes, checking on the cookies often. Enjoy!