Bagel Making Feast

It’s becoming a tradition of making bagels in the new year. We also made goat cheese, gravlax, and marinated herring to accompany them. Luckily some friends joined the feast to celebrate the start of the new year. Good things to come!

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Dark Chocolate Peanut Butter Cups

I made a very small last minute batch of peanut butter cups for a holiday gift. I will definitely being making a giant batch soon! Caution: they are very addicting. I used this recipe from sproutedkitchen.com which also happens to be vegan. I didn’t have any almonds to make them with almond butter but will definitely try it next time. I winged it with whatever nut butter and dark chocolate I had at home. Peanut butter + dark chocolate + sea salt (on top) = THE BEST! The process is pretty quick and simple…

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Melt chocolate down in a double boiler (mean is makeshift with two pots).
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Pour a small amount of chocolate and swirl to line bottom of cupcake liners.
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Mix nut butter filling ingredients, roll in small balls and place in center of liners.
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Pour chocolate to cover filling, top with sea salt, and place in fridge to harden for about 30 minutes.
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Then eat.

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Cranberry Curd Goodness

It’s that cranberry time of year. Instead of making cranberry sauce/jam for Thanksgiving, I went a different route and made cranberry curd. I could just eat it by the spoonful but will refrain. Recipe here.

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Waiting for the cranberries to “pop.”
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Strained blood red pulp.
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Egg, sugar mixture. Start the continuous whisking.
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Gels up after about 8 minutes then add the butter cubes.
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Flamingo pink curd.

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Fruit Crisp for One

Sometimes I just want a few bites of dessert. Single serving fruit crisps are super easy and satisfy my sweet tooth. I’m on an apple and persimmon kick so I made one of each.
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Roasted Sunchokes

Also know as Jerusalem artichokes, sunchokes are a delicious nutty, artichokey, tuber. They are great in soup, stir-fry, or simply roasted with herbs. Yum!

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Spiced Apple Butter

I came home with 12 lbs. of apples (a variety of pink ladies, granny smith, roma beauties, and fuji) that were, “cosmetically off.” Meaning they were fine apples but didn’t look perfect. I had intended on making apple butter so appearances didn’t matter. I’m still going through Canning For a New Generation’s seasonally recipes so that’s been my staple when canning + my own take on spice editions etc. Apple Butter is pretty labor intensive (especially when you don’t have an apple peeler/corer and a crock pot) but I enjoy the different steps which include using my food mill that doesn’t get pulled out very often. Here’s an online version of the recipe. Full disclosure: I pretty much ate a whole jar by the spoonful.

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Pumpkin Ice Cream + Triple Ginger Cookies

Pumpkin ice cream + triple ginger cookies = best fall combo ever. I have an ice cream maker but had only used it to make frozen yogurt until my friend sent me this pumpkin ice cream recipe to make for a dinner gathering. I’m always excited this time of year to make my favorite triple ginger cookies which paired dangerously well with the ice cream.  Yum!

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First step. Roast a sugar pie pumpkin and scoop out the pulp.
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Hours later or the next day churn the custard-like mixture to make the ice cream.
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Make the cookies.
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Eat for breakfast, lunch and dinner.

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Golden Raspberry Jam

I will be sad when summer berries and stone fruit disappear from the farmer’s market in the coming weeks so I’m doing all I can to preserve them for the winter months. Golden raspberries are a quick and easy berry to preserve. It gels up in no time. I made a small batch of jam consisting of 2 lbs. golden raspberries, 1 c. sugar, zest of 1 lemon, 2 Tbs. lemon juice. Let’s be honest, it probably won’t last through the winter.

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Blackberry Cinnamon Jam

Blackberries have been exceptionally delicious this season. The magical addition of cinnamon makes them even more delicious so I decided to make jam based on this recent discovery. Since they aren’t naturally “seedless” and I don’t mind the added texture of the seeds I kept them in. I don’t use commercial pectin, and I add less sugar (2 parts fruit 1 part sugar instead of 1:1) so the addition of lemon juice and zest help congeal the jam. T’was a success.

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All the Good Things Granola

I’m in a pistachio phase and want to add them to everything. Granola! Oats+pistachios+almonds+flax seeds+sesame seeds+maple syrup+cinnamon+salt=deliciousness. Here’s the recipe I used. The best part is that you can swap up whatever nut, dried fruit, seed, spice you have on hand. Can’t wait to have breakfast tomorrow.
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