I’ll just say it – I’ve been in a cooking rut. For dinner, Ryan has been the more adventurous cook while I’ve stuck to old favorites like beginner chicken dinner, baked salmon, and pad thai. I’ve barely been baking either. This winter I’ve applied my creative energies to knitting and have been letting my cookbooks go dusty. However, there is one new recipe in my life. It’s this one for chai chocolate chip cookies. 

Cookies are my absolute favorite things to make, so I love trying something new. This recipe has all the comfort of a chocolate chip cookie but paired with the warming spices of chai it’s slightly elevated. It’s been perfect for the chilly days we keep having. I’m longing for spring, and while DC keeps getting snippets of warm weather, it doesn’t seem to stay put!

While I’ve called this recipe, chai chocolate chip cookies, I don’t actually use chocolate chips. You totally can, but currently I’m into roughly chopped bars of dark chocolate. I like doing this because it creates cookies with uneven globs of chocolate scattered throughout. Sometimes a lot of chocolate, sometimes a little, and that’s a delightful surprise. As well, chocolate bars don’t have the stabilizers of chips, so the chocolate melts into a gooey decadent blobs.

I also like this recipe because it’s a little bit flexible based on what I have in my pantry. I’ve been making it with some whole wheat flour because I like the heartier, nuttier flavor it gives. Alternatively, you can use 100% all-purpose flour if that’s what you’ve got on hand. As well, you can use 100% granulated sugar – but I enjoy doing a mix of white and brown sugar for a more rich flavor. In fact, when I haven’t had enough of either sugar, I’ve also used coconut sugar! Go with what you have and I’m sure you’ll end up with a delicious cookie.

Last thing – for aesthetic purposes I like to roll the dough into balls and then gently flatten with the bottom of a glass. I think it makes the cookies look really nice once baked. However, you can plop small heaps of dough onto a baking pan and the cookies will bake up fine – just a little bit thicker and lumpier. Again, they’re pretty flexible cookies.

Hopefully, when spring is unequivocally here and the farmers markets are open again, I think I’ll be inspired to shake off my cooking rut. Until then, I’ll stick to baking cookies – and that’s not so bad!

Adapted from My Baking Addiction.

Messy level: Not really messier than any other drop cookie recipe. The dough gets rolled in the spices, and that can lead to spills on the counter, though that’s not so hard to clean up!

Chai Chocolate Chip Cookies

 

Print

Prep time

15 mins

Cook time

10 mins

Total time

25 mins

 

Author: Cooking is Messy

Serves: 30 cookies

Ingredients

• 2 cups all-purpose flour
• ¾ cup whole wheat flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup granulated sugar
• ¾ cup brown sugar
• 2½ teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon ground cardamom
• ½ teaspoon ground allspice
• ¼ teaspoon finely ground black pepper
• 1 cup unsalted butter, softened
• 1 egg
• ½ teaspoon vanilla extract
• 4-6 oz dark chocolate bar, roughly chopped

Instructions

1. Preheat oven to 350°F/180°C. Line a baking sheet with parchment paper or silicone mat.
2. In a large bowl, stir together all-purpose flour, whole wheat flour, baking soda, baking powder and salt.
3. In a large bowl combine granulated sugar, brown sugar cinnamon, ginger, cardamom, allspice and black pepper. If you're going to use a stand mixer, do this step in the bowl of your stand mixer.
4. Scoop out ¼ cup of the sugar-spice mixture and put in a small bowl. A cereal bowl or something similar will do fine. You need this for later to roll the cookie dough in the spices.
5. Take the large bowl with your sugar-spice mixture and add in the butter. Beat using an electric mixer or the paddle attachment if using a stand mixer. Beat for 3 minutes, or until everything is light and fluffy.
6. Add egg and vanilla extract to the bowl and beat until incorporated.
7. Slowly pour in flour mixture until just combined.
8. Gently fold in the chopped chocolate until evenly mixed throughout the dough.
9. Scoop out small balls of dough (about 2 teaspoons, or the size of a ping pong ball). Roll dough into balls and then coat the dough with the reserved sugar-spice mixture.
10. Place dough on baking sheet about 1½ inches apart.
11. If desired, use the bottom of a flat glass (or your hands) to gently press the cookies until they are ½" thick.
12. Bake for 10-12 minutes.
13. Let stand on baking sheet for a few minutes before putting on a wire rack to cool fully.

3.5.3226

The post Chai Chocolate Chip Cookies appeared first on Cooking is Messy.

Is nearly a month into January too late to say happy New Year? Since it’s the first time I’m posting in 2018, I’m deciding it’s not. So… Happy New Year!

I know January is usually a time where people are hitting the gym, going sugar free, and working to get healthy after eating all the indulgent holiday foods. And I totally get that. I too am trying to get into a healthy mindset. However, January is also a time for fresh starts and trying new things – and that’s where my new sous vide and today’s recipe for sous vide chocolate mousse enters the picture. 

As an adult, I don’t usually get a lot of toys for Christmas. Ok, I did get a stuffed animal… but nowadays my toys are things for the kitchen. I get excited by kitchen gadgets in nearly the same way my nephew got psyched for his train table on Christmas morning. This Christmas, Ryan got me a sous vide machine, which had been the thing I’d been dreaming of and never thought I’d really get. When I opened it, I did a lot of, “no! really?!” and “wow,” and “I never thought I’d have one!” Then obviously, after all the disbelief, I said, “what should I make?!”

Perhaps, here is where I’ve lost you. I’m gushing about a sous vide, and maybe you’re thinking, “Mariel, what’s a sous vide?” Let me explain – and also check out the photo below to see it in action. Sous vide is French (clearly), and means “under vacuum.” Food is placed in a vacuum sealed bag or glass jar and then cooked in a water bath at a low, regulated temperature, for a long time. The sous vide is the mechanism that goes in the water, circulates it, and keeps the water at a consistent temperature.

What makes this thing awesome, because I know it doesn’t sound particularly special, is that the food stays at that consistent temperature. This means, meats, eggs, and other finicky items cook evenly throughout and don’t over cook. Steaks don’t accidentally become well-done on the outside but cold and rare on the inside. With a sous vide, you can make a medium steak perfectly every time because it’s heated at an even temperature all the way through. Egg yolks will stay runny if that’s what you want. And custards will be silky smooth instead of too thick and dense. Maybe you can do this all on the stove or in the oven (but I can’t always!) – and sous vide is also set it and forget it which is awesome for weeknight meals.

This is a gadget that at one point was large, expensive, and only for professional kitchens. Now it’s pretty compact and fairly affordable making it accessible to regular home cooks like me (and you). And since I got mine, I’ve been cooking everything. Steaks, chicken, halibut, shrimp, lobster tail (which I’d never cooked before!), potatoes, and even sous vide chocolate mousse. Everything has been super delicious, easy to clean up (you know I love that!), and fun to make.

What I love about this recipe, is that the mousse is cooked in individual cups. That makes it perfect for gifts or hosting a party. So easy and adorable. Only word of warning, put the mason jars in the water as it heats up so that the glass can come to temperature with the water and that will keep it from breaking.

Once cooked, you’ll need to let it chill but at room temperature the sous vide chocolate mousse is rich in flavor but silky in texture. Cold straight out of the fridge, the mousse is dense and the slightly bitter flavor of dark chocolate is very pronounced. It’s good either way, but best topped with whipped cream. A little bit of crunchy salt sprinkled on top doesn’t hurt either.

I’m enjoying starting the year off with some new culinary adventures. I’ve also got a list of foods I’d like to try making for the first time this year including: linguine with clams, vanilla extract, red pepper and Gouda bisque, and baklava. Any foods you’re going to try this year? And recipe you’d like to see on the blog in 2018? Let me know in the comments below!

Adapted (barely!) from Sous Vide at Home. If you have a sous vide machine, get this book. It’s awesome and the photography is beautiful.

Messy level: While the sous vide machine is easy to clean, and the mousse is made in its serving container, this is a two spoon recipe because you do have to do a little work on the stove before the official cooking begins.

Sous Vide Chocolate Mousse

 

Print

Prep time

2 hours 30 mins

Cook time

1 hour

Total time

3 hours 30 mins

 

Serves: 5

Ingredients

• 1½ cups heavy cream
• 4 ounces bitter sweet chocolate, roughly chopped
• 3 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• pinch of salt
• 4 egg yolks
• whipped cream and flaky sea salt, optional toppings
• 5, 4oz mason jars

Instructions

1. In a small sauce pan, heat the heavy cream to a simmer. Once it is simmering, remove from the heat.
2. Whisk the chocolate, sugar, vanilla, and salt into the heavy cream. Whisk until smooth. Make sure you get into the edges of the pan - chocolate likes to get stuck there!
3. Add the egg yolks one at a time. Mix each yolk in completely before adding the next yolk. By the end the liquid will be a rich and silky texture.
4. For easy pouring, transfer the liquid to a liquid measuring cup or pitcher.
5. Pour the chocolate liquid evenly between the mason jars. Put the lid on and tighten so it's snug, but not so tight that it's later going to be impossible to twist off.
6. Put your sous vide in a large pot. Add the water until just above the minimum water line. Then, gently place the jars into the pot, making sure they are touching the bottom.
7. Set the bath to 176°F/80°C. When the water gets to temperature, cook the chocolate for an additional 1 hour.
8. After an hour, use tongs to remove the jars from the water. Place the hot jars on a kitchen towel and let cool slightly (10 minutes). Putting the hot and wet class jar on a cool counter could potentially break the glass, so it's good to put it on a towel first.
9. Put the jars in the fridge for 1.5-3 hours. This will help the mousse set fully. If you take it out closer to 1.5 hours the mousse will still be a bit warm, light, and silky. If you let it sit in the fridge longer, the mousse will get cool, denser, and very rich. After 3 hours to get it back to silky and light, just leave the mousse out at room temperature for about 20 minutes.
10. Serve directly from the mason jar with a soon. Feel free to top with whipped cream and/or a sprinkling of flaky sea salt. Also good just plain!

3.5.3226

The post Sous Vide Chocolate Mousse appeared first on Cooking is Messy.

I know it’s been awhile since I’ve posted, but I couldn’t let the end of the year go by without one more recipe. This time of year we often have tons of cooking going on – cookies, roasts, lots of big family meals. But sometimes, I’m lazy. Sometimes, I’m cold and I’m tired and I want something easy to snack on while watching TV in my jammies. So this is it, a quick and easy recipe for Old Bay Goldfish crackers. Make a batch and you’ll have a lovely snack for you and any guests you have around this holiday season. 

This is a three ingredient recipe and slightly elevates already delicious goldfish crackers. As you might know, I love Old Bay on everything and thinks it makes foods a lot better. Here, the Old Bay makes the crackers a little saltier and more flavorful. Sure, you could just sprinkle the Old Bay onto the goldfish, baking adds something. Baking the seasoning on to the crackers makes it adhere better and gives them a toasty flavor which is nice too.

Beyond flavor, the last plug for this is that it’s quick and easy to make. It’s barely even cooking, but it’s the kind of simple extra step that might impress your guests. You know in the, “You’re so clever! I never thought of that, I’d have just ripped open the bag” kind of way. And then you can be slightly smug like, “yeah I’m the kind of person who can casually gild the lily.” That’s totally a thing that happens right?

Either way, enjoy a yummy snack this holiday season. Let me know in the comments what other holidays snacks you swear by. Have a happy holidays and New Year! Adapted from the Wicked Noodle.

Totally one spoon as it’s so easy. Just mix everything together and bake until yummy.

Old Bay Goldfish Crackers

 

Print

Prep time

2 mins

Cook time

10 mins

Total time

12 mins

 

Author: Cooking is Messy

Serves: 6 servings

Ingredients

• 1 tablespoon Old Bay seasoning
• 2-3 teaspoons of vegetable oil
• 1 6.6oz bag of goldfish crackers

Instructions

1. Preheat oven to 350°F/180°C.
2. In a large bowl, mix together the Old Bay and 2 teaspoons of vegetable oil.
3. Pour in the goldfish crackers and mix until everything is well coated. If the crackers don't look fully coated, add a little bit more vegetable oil.
4. Place goldfish on a rimmed baking sheet and bake for 10 minutes.
5. Remove from oven, let cool slightly. Serve.

3.5.3226

The post Old Bay Goldfish Crackers appeared first on Cooking is Messy.

Yesterday was the last regular season game for the Washington Nationals. While it wasn’t a win, it was a really lovely and memorable game. But what’s most important is that it’s not actually the end!

Thankfully, Nats fans have the post-season to look forward to. I for one, can’t wait. Luckily, I have a ticket for Friday’s game – but the rest I’ll be watching from home. And for all of us who will be watching at home, I thought we could use some ideas for Nationals playoff party foods. Plus this post is my opportunity to gush over the Nats one last time before the season is over.

Each idea below is centered on a cheesy food pun inspired by someone’s name. There are some favorite players whose names I couldn’t come up with anything for. Zimmerman and Trea for example, are left off this list. If you think of any great puns let me know! For now though, enjoy the eight I have below. (PS, number eight is my favorite!)

1. Bryce Cripsy Treats

As a Nats fan, you can’t help but love Bryce Harper. He’s aggressive in the field and at the plate. With a batting average over .300, it’s always exciting when he’s up at bat. It’s wonderful getting to watch him play. Plus he’s young, he’s awesome, and non-Nats fans sometimes just can’t handle it. Think about that Hunter Strickland fight this season, based off a three-year-old grudge. What Nats fan wasn’t fired up over that?! Other people being anti, just makes me like him more.

And for real, he’s just so good, and he knows it. I love that he’s confident and a bit flashy. His gold cleats? That white suit he wore in Miami? Perfection. And you can’t forget his hair flip. Wonderful. 

Bryce Harper is a player staple for the Nationals. We need him, just like you need Bryce Crispy Treats at your playoff party.

Recipe –  Rice crispy treats

2. Michael A. Tater Tots

When Adam Eaton got hurt at the beginning of the season, Michael A. Taylor became the regular center fielder. While sometimes he’s frustrating to watch at bat, he can also be unbelievable. Ryan and I were lucky enough to be at the game this past September when he was on fire. He went 4-for-5, which included an inside-the-park grand slam. An inside-the-park grand slam that happened exactly two years after his little-league grand slam against the Mets. That’s why baseball is great. You can’t write this stuff!

That home run in September, plus the 18 others taters he hit this season make Michael A. Tater Tots a great dish for enjoying the playoffs.

Recipe – Tater Tots.

3. Tony Two Bags of Chips and Salsa

I feel like recently Anthony Rendon has been getting a lot of press for being the kind of guy who doesn’t get a lot of press. I enjoy him so much because he seems like a happy dude who enjoys what he does and just gets to work and does it. And he’s good on offense, on defense – he’s just good.

He’s a pleasure to watch – in part because of all the love given to him by his team. First, he has a lovely bromance with Treat Turner. Then, the whole team’s t-shirt campaign of “Anthony Rendon is my favorite player,” was so endearing! I also loved Daniel Murphy referencing Rendon’s ranking on Fangraphs. Not only does the team support each other, but it’s clear they genuinely like each other.

Rendon’s recipe is inspired by F.P. Santangelo’s nickname for him – “Tony Two Bags.” This year Rendon hit 41 doubles. What’s a party without chips and dip? No good. Same for a game without Rendon.

Chips are Mission tortilla chips. Recipe – salsa.

4. F.P. Santanjello Shots

Ok, while not a player, tv announcers F.P. Santangelo and Bob Carpenter are a big part of my baseball experience. I am a big fan of F.P. Growing up, I wasn’t a baseball fan. As a result, there’s a lot I don’t know about the game. I like how he explains why players do what they do at bat or in the field. Also, I enjoy that by explaining what players do, he also gives advice to young players.

It’s also clear he loves the game and the team. He’s passionate about the Nats, and that’s what I always miss during Nationals broadcasts. But also, I’m a big fan of F.P. because he’s a bit silly. From commenting on the current gold chain trend among players to 2012’s rally napkin, F.P. makes me laugh.

Also, sorry no photo of F.P. I wasn’t sure what I could use royalty free. Instead, let me tell you a story. Once, I tweeted a question at him about scoring a balk and he asked it on the air and I thought that was the coolest thing ever. See, I learn from F.P.

I had been hoping to make these shots in an actual tangelo, but couldn’t find any so used oranges instead. Making these in fruit adds a little polish, and F.P.’s a man who dresses well so hopefully, he’d appreciate it.

Recipe – Fruit Jello Shots, substitute half of cold water with rum.

5. Dusty Baker’s Dozen (Hug Cookies)

Since I’ve strayed from players for a bit, let’s next turn to manager Dusty Baker. He has had an incredible career in baseball and just a cool life in general. I mean, he wrote a book about Jimi Hendrix and had a hand in the creation of the high-five!

I like that he’s considered a players coach. As well, I love that he straight talks during his press conferences. He’s enjoyable to watch and he seems like a man who loves what he does. Earlier this summer Ryan, Ryan, and I got to watch batting practice and we saw Dusty smile and shake hands with everyone. He’s a busy guy, but he warmly greeted everyone.

I also like him because he’s a hugger. To play off the name, I knew I needed to make thirteen cookies – and then I threw in hugs candies to represent the lovelyy way he appreciates his players.

Recipe – buy a pack of Tollhouse sugar cookies, shape into circles, press an unwrapped hugs candy on top, and bake according to package directions.

6. Scherzer Stalks of Celery and Karrots

Ok, I wholeheartedly believe that Max Scherzer deserves a more interesting dish than a crudité plate. However, Max is an incredible athlete and I need to include him somehow.

He is a ferocious competitor. There aren’t words to describe how good he is, how aggressive, and how compelling. When he’s pitching there is always an added intensity and excitement to the game. I love how he stalks around the mound after a pitch. This season when he told Dusty off and then was able to stay in the game – that was incredible television. But it’s not just pitching. He helps himself out at bat too – this year he hit his first home run. Plus, I just have to mention he boos the fans in Philly on behalf of Jayson Werth. That’s teamwork, right?

So, I know Max is more amazing than raw vegetables but stalks of celery to celebrate his stalks around the mount and karrots, with a K for all of Scherzer’s many incredible strikeouts. Plus Max is relentlessly good for the team, just like vegetables are for you.

If you want to make this yourself, cut up some vegetables and pour out your favorite dip. Recipe – homemade ranch dressing.

7. Jack Daniel(s) Murphy Chicken Thighs

This might be the food pun that is the biggest stretch. Even so, I really enjoy it. This season, I have been obsessed with Daniel Murphy and his batting stance. We all know he’s a power hitter, and that’s due in part to his stance. He holds the deepest squat and remains nearly motionless during the whole time he bats. How does he do it?! I am constantly in awe of the muscle strength he must have in his thighs.

So, that’s what I got this recipe idea comes from. I made a Jack Daniel’s sauce and baked into some chicken thighs. It’s a little weird, but I hope if Daniel Murphy ever saw this he’d know I’m just a fan impressed by his athleticism. Also, it’s not just the stance. He’s a thoughtful baseball player – looking at stats, analyzing the play, and always talking to the umpire. I think he’s a joy to watch.

Recipe – Heat oven to 425° and bake chicken thighs for 25 minutes. Meanwhile, make this Jack Daniels sauce. When the 25 minutes are up, brush each thigh with the sauce then bake for 5 minutes more.

8. Werthcake

In my opinion, I’ve saved the best for last because Jayson Werth is my favorite player. I started becoming both a baseball fan and a Nats fan in 2009. So when Werth signed with the Nationals in December 2010, I didn’t have a lot of preconceived notions about him because I hardly knew anything about baseball.

But I liked him. I liked that he moved to DC and made it his home. He came to the district and worked hard to be a leader and help foster a winning team. I liked that in 2011 he meddled in the President’s Race, trying to get Teddy to win and thereby change this city’s losing attitude. Also, I was tickled when he said he was the last member of the Bull Moose Party.

And then in 2012, we all fell in love with him after the “Werthquake,” his walk-off home run in game 4 of the playoffs. What more could we ever want from Jayson Werth?

I can still picture where I was during that moment. Surrounded by unfinished IKEA furniture, I was sitting on the floor of my apartment in Arlington. Earlier in the evening, I had planned to meet Ryan at the bar – but superstition told me “same seats.” So I remember holding my breath and then happily screaming for joy throwing my Allen wrench aside and leaving the furniture un-built. For seven years he’s been a wonderful National – working hard, playing hard, and being a leader for young players.

Also generally, Werth seems like an awesome guy to know. From cursing on camera with Dan Kolko to posing like “Step Brothers” with Bryce Harper – he’s funny and quirky and I am going to miss him so much. I am glad we will have at least a few more games with him, as it was so hard to watch him walk off the field yesterday. Thank you, Jayson for all you’ve brought to DC.

Recipes – gluten-free cake (because Werth is g-f) from ATK, fondant recipe, and t-shirt used as design inspiration.

How will you celebrate the playoffs? 

I hope you enjoy these ideas for Nationals Playoff Party Foods. If you have any Nationals food pun ideas please share them in the comments! There’s something to Charlie Slowes and slow cooker recipe. And Mike Rizzotto (risotto) got left on the cutting room floor. But I do want to hear others! For now, see you later.

The post 8 Nationals Playoff Party Foods appeared first on Cooking is Messy.

I’ve started composting! It’s been about two weeks and I’m enjoying it.

I know this isn’t huge news, but for me this decision has been months in the making. I’ve wanted to start composting since the spring time, in part because of how much I cook. My trashcan was always full of food scraps smelling up the kitchen. I am also a bit of a hippie and my crunchy granola heart loves the idea of reducing my waste. So, I wanted to do it, but I couldn’t just jump in. It’s not my way. I had to hem and haw about it first. 

In fact, it took me all summer to actually get composting. But first, what is composting? It’s recycling organic material – like produce scraps, egg shells, and cut flowers – and letting it decompose and turn into a nutrient rich soil. There are various types of composting, and what I’m doing is “backyard composting,” so this is a worm-free endeavor.

Thought I’d mention this, as a curious neighbor, asked me about worms as he eyed me suspiciously with my bucket in the elevator. Anyway, I was enticed by the idea that my kitchen waste could do some good, but it seemed silly to do this given that I don’t have a yard.

So I started with research. I looked up companies, farmer’s markets, and city initiatives that do any type of composting work in DC. I price compared, analyzed lists of what I could compost, and thought about ideal pick-up and drop-off times. Then I had to talk about doing it. I talked about composting to Ryan, to my friends, my boss, and the building management company. I was getting mildly obsessed.

And as the summer passed, I watched myself throw away corn husks, carrot shavings, onion skins, and tomato tops. I started to feel guilty. All of that stuff could be doing good. So finally, finally,  I signed up with Compost Cab. I know that this is a luxury, and a bit of an unusual one, so I feel lucky to be able to make this lifestyle choice.

My bucket arrived about two weeks ago and I immediately ran to the kitchen to chop vegetables, prepare dinner, and start composting. The bucket is big and lined with a biodegradable bag. Once food is inside, we can’t smell it from the outside (a big improvement from a trashcan!). Then once a week, I leave the bucket in the lobby and Compost Cab comes to empty it. They take my scraps and truly turn it into soil. Twice a year, if I want it, I can have some of the soil, otherwise they’ll donate it to partner farms.

I think it’s a good deal, and two weeks in I’m into it. It’s yet another reason for me to get excited about cooking and baking!

Are you composting in the city? Any advice, stories, or cautions? Other hippie tips for being eco-friendly in the kitchen? I’d love to know!

The post I’m composting! appeared first on Cooking is Messy.

Back in July, I think I wrote that I was going to start working out. Before, we get to the recipe, I wanted to take a second and do a smidge of bragging. I have been working out and sticking with it. That’s something I’ve never done before.

In fact, I’ve lost six pounds, I can hold a plank position for nearly 2 minutes (while yelling “You can do this!” aloud to myself), and in the right light I have a shadow of six-pack ab definition.  It’s exciting, but I still have a big sweet tooth. I’m a girl who likes dessert and wants to indulge. And these peanut butter and jelly thumbprint cookies are pretty great. 

Cookies are my favorite thing to bake, but I while on my health kick, I’m looking for dessert I can eat and not feel too guilty. Ok, so it’s still a cookie, they aren’t a healthy food. But at least there’s a teensy bit of nutritional value in these cookies. First, there’s barely any added butter. Peanut butter, while caloric, is filling protein and a healthy fat. Plus, I used whole wheat flour so it’s got that going for it. Depending on the type of peanut butter and the type of jelly you use, each cookie can clock in between 60-80 calories. Not so bad!

I also like these cookies because I had jelly to spare. Somehow this summer, I spent my time developing a collection of unusual flavors of jelly. In June, I made currant jam. Sometime in July I think, Ryan and I got blueberry jelly in our farm share. Then in August, we went to a wedding in Lancaster, PA and I had to buy a cute little jar of strawberry rhubarb jam from the market. We don’t have a toaster, so that jelly wasn’t making it onto bread. Instead, it was in need of a peanut butter cookie home.

And aren’t the jellies so pretty when baked into the cookies?! Like shiny little jewels. The color of the jelly is so alluring, it’s hard to choose which one to eat first. So why choose? I think it’s best to try one of each, you know, for quality control.

What other flavors of jelly would go with these cookies? If you want the classic flavor of a pb&j, you should probably go with strawberry or grape. But if you’re more adventurous in your pairing let me know! Apple? Blackberry? Plum? It all sounds good to me. Try out some combos and let me know! I’d love to try this again with new flavors, and thereby grow my jelly collection.

Adapted from Amy’s Healthy Baking.

Messy level: Not very messy! You will get your hands a bit dirty shaping the cookies and making the thumbprint. However, I find that to be a fun mess.

Peanut Butter and Jelly Thumbprint Cookies

 

Print

Prep time

10 mins

Cook time

12 mins

Total time

22 mins

 

Author: Cooking is Messy

Serves: 24

Ingredients

• ½ cup/ 150 grams jelly in your favorite flavor (about 2½ tbsps each for 3 flavors)
• 1 cup/ 120 grams whole wheat flour
• ¾ teaspoon baking powder
• pinch of salt
• ½ tablespoon / 7 grams butter, melted and slightly cooled
• 1 egg white
• 1 teaspoon vanilla extract
• ½ heaping cup/ 75 grams peanut butter
• ½ cup/100 grams brown sugar

Instructions

1. Preheat oven to 350°F/180°C.
2. Line a baking sheet with parchment paper or a nonstick mat.
3. Measure out your jelly and stir in a little to thin it a bit.
4. In a medium bowl, mix together the flour, baking powder, and salt.
5. Using a large bowl, mix together the butter, egg white, and vanilla.
6. Add the peanut butter to the butter mixture. Stir until smooth.
7. Add the brown sugar and stir until smooth.
8. Slowly pour the flour mixture into the peanut butter mixture. Fold in until smooth.
9. Divide the dough into 24 balls. Depending on the size of your pan they all might fit on one sheet.
10. Use your thumb to press and indentation into the ball. If the edges get too crackly, you can use your fingers to pinch and press the edges back together.
11. Fill the thumbprint with a small scoopful of jelly. The jam can come up to the edge of the thumbprint, but too full and the jelly will ooze out too much.
12. Bake for 10-12 minutes, or until slightly darker around the edges.

3.5.3226

The post Peanut Butter and Jelly Thumbprint Cookies appeared first on Cooking is Messy.

Yesterday, I had just gotten home from the H street farmer’s market when I got a text from my friend Anna. She was with her parents at the farmer’s market in Adams Morgan, and she wanted to know if I was interested in the 20 pound box of peaches that her dad was selling for $20. I said yes. Now, dear reader, I need your help. 

Here’s the story. I said yes. Then, she checked in to make sure I was sure. Yeah, I’m sure… I think.

“Mom’s convinced you don’t realize how much it is!” Anna texted.

I knew depending on size 2-3 peaches equals a pound. So it would be 40-60 peaches… I talked to Ryan about it – and excuse our language – but we agreed it would be a f*ck ton of peaches. Still, I was interested. I mean $20 for 20 pounds of peaches, what a deal!

And then I asked, “what happens if I don’t buy them?”

That’s when I learned something about myself. Some people worry about the environment, so they pick up trash, recycle, and try to live an eco-friendly life. Some people worry about animals, so they donate money, foster pets, and adopt from a shelter. Apparently, my great worry (and it’s silly), is about produce. I don’t want fresh produce to go unloved so I buy large amounts of peaches.

So I hopped on the bus to go collect the box. I would love the peaches. I would make sure they got eaten, baked, blended, and roasted. They were not going to go to waste. And honestly, maybe they  could’ve sold them to someone else or Anna’s parents could have done something with them. But I wanted them.

Obviously once I collected my massive box of peaches, I had to take an Uber home. I’m not riding a bus with 20 pounds of beaches! I counted the peaches as soon as I got home. I had 43. There were also 2 already in the house. That’s a total of 45 peaches. Here’s where you come in, what should I do with all these peaches?!

So far I’ve done the following:

1. I gave one to the Uber driver who brought me home
2. Baked 9 in a massive peach pie.
3. Blended 3 to make a banana peach smoothie for breakfast.

That means 13 down, 32 to go. What do you recommend I make? I want your ideas!

I’m also thinking of peach popsicles, peach freezer jam, peach salsa, and this savory recipe for rosemary peach chicken. I’m certain though, I’ll still have peaches to spare. Help me out, don’t be shy – leave a comment to help me decide what to make! And thanks in advance.

The post 20 Pounds of Peaches appeared first on Cooking is Messy.

As I sit here writing this, it’s the evening of Labor Day Monday. I’ve had a good weekend, but I’ve got the Sunday blues (even though it’s Monday). Today marks the end of the long weekend, and worse, the end of the summer. I’m not quite ready for it to go. As much as I love crunchy leaves, boots, and cooler weather, I’m don’t want to say goodbye to hot days, beach vacations, and sundresses. Summer don’t go! I’m trying to hang on a little longer with this recipe for roasted peach pops. Not only is it a taste of summer, it might be the best thing I’ve ever made. 

This summer has been my summer of ice pops. At the start of the season I bought two different kinds of molds. The one used in the photos is this set of 6 molds. Each pop is about 3 ounces. I also bought this smaller square pop moldset. It seemed like too much when I was doing it, but I couldn’t help myself.

I wanted yummy, fruity, ice pops to keep the summer cool. I wanted them in the morning as I walked to work, in the evening after dinner, and as a midday treat on a hot Saturday. Over the last three months, I’ve made about a dozen different kinds. But today’s recipe is my absolute favorite.

I have made this recipe for roasted peach pops nearly half a dozen times this summer. For a few weeks in a row peaches kept showing up in the farm share bag. “Yes,” I’d think to myself, “more popsicles!” And I’d go home, make more, and somehow never get sick of them. Here’s the embarrassing secret behind this recipe: I drink any leftover puree that won’t fill up a mold. That’s how good this recipe is.

I stand by my earlier statement that this recipe is the best thing I’ve ever made. It seems hyperbolic to say that about ice pops, but it might be true. There are a few things in my life that every time I use them they make me ridiculously happy. The kind of happy where I  exclaim out loud about it, tell everyone I know how great it is, and never get sick of it. I feel this way about my mattress, my face wash, my conditioner, and these pops. I look forward to every pop, and every one delivers on flavor.

It’s also delicious with whatever kind of peaches you have. I’ve done it with doughnut peaches, white peaches, and yellow peaches. All crazy good. To pile on a little more love for roasted peach pops, let me say this recipe is so easy to make. You need five ingredients: peaches, water, sugar, lemon, and vanilla extract. With that, you’ll make an ice pop that feels like summer and tastes like a peach cobbler.

Do not underestimate the importance of roasting the peaches. Yes, you could use the peaches raw, but I urge you not to give into laziness. When roasted, the peaches are softer, sweeter, and they start to release the most beautiful sticky ruby juice. Twenty minutes in the oven and the whole flavor is elevated. A splash of vanilla then adds a warm flavor that will remind you of your favorite baked goods. The flavor is decadent, but the caloric intake is not.

While I’ll miss summer’s long evenings, cookouts, and pool parties, I can still get my taste of summer with roasted peach pops. My freezer is currently stocked full, and the sunshine they bring makes it easier for me to look forward to fall. Soon, I know I’ll be gushing over pumpkin spice everything, roasting various squashes, and throwing cranberries into my breakfast smoothies. But for now, I’ll hold on to summer just a little bit longer. And you should too. Go makes these pops!

Adapted from People’s Pops.

Messy level: There is a little cooking involved, but all of it easy and largely hands-off.  I do have one piece of advice though. If you’re using an immersion blender make sure to wait until everything is fairly cool and then blend in a deep bowl. A shallow bowl with hot peaches and simple syrup means tiny molten droplets of puree will likely hit your skin and hurt. Not that that’s ever happened to me…

Roasted Peach Pops

 

Print

Prep time

25 mins

Cook time

8 hours

Total time

8 hours 25 mins

 

Author: Cooking is Messy

Serves: 6

Ingredients

• 1 pound 5 ounces/ 595 grams peaches (about 4)
• ⅔ cup/ 150 grams sugar
• ⅔ cup/ 158 ml water
• 2 tablespoons lemon juice (from about 1 lemon)
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 350°F/180ºC.
2. Cut the peaches in half and put cut side down on a rimmed baking sheet. [Note: if it's hard to get the pit out, just leave it. It'll come out easily once the peach is roasted]
3. Roast for 20 minutes.
4. Meanwhile, put the sugar and water into a small saucepan. Heat over medium-high. Bring to a simmer and stir occasionally. It's done when the sugar has dissolved. You've just made simple syrup! Remove from heat and let cool slightly.
5. Once the peaches are done, remove from the oven and let cool slightly. Remove any pits.
6. Put the peaches, simple syrup, lemon juice, and vanilla extract into a blender, food processor, or a deep bowl if using an immersion blender.
7. Blend until evenly pureed.
8. Transfer the puree to a pitcher or measuring glass with spout. You just want something that makes pouring easy.
9. Pour puree into ice pop molds. Be sure to leave a little space at the time so the puree will have remove to expand when frozen.
10. Add the sticks and put in the freezer until frozen, about 6-8 hours.
11. When ready to eat, either run under warm water until easy to remove, or leave on the counter for 10 minutes. Try to be gentle and patient, otherwise you might break them when removing from the mold.
12. Eat and enjoy!

Nutrition Information

Serving size: 1 Calories: 127

3.5.3226

The post Roasted Peach Pops appeared first on Cooking is Messy.

Currently, I’m deep in the throws of a Harry Potter obsession. In the last week and a half, I’ve read and watched the first four parts of the series. I have a friend who had just finished rereading the series. And then another friend is reading them for the first time. As a result, my phone has been filled with excited text messages gushing about love and loss in Harry Potter. So you see, it wasn’t a joke when I said I’m currently deep in obsession. For that reason, on Harry’s birthday, I’m sharing a recipe for butterbeer. Happy birthday Harry! 

I have been a Harry Potter fan since I was a kid. And it’s a story I continue to love. Adventure, good versus evil, love, friendship, struggle, and a magical world… what more do you need? It’s a story that is familiar and relatable, while simultaneously transporting you to another world. As I read my way through the series yet again, I enjoy it more and more.

Probably like many people my age, I grew up pre-ordering the books from my local bookstore, then avidly reading them nonstop. In high school, I skipped soccer practice to camp outside the movie theater with my friends in order to see the movie the day it came out. I even had a Harry Potter pillowcase! Then when I lived in London, I made sure to visit the Harry Potter studio.

Then, back in April of this year I was able to check something off my bucket list: visit the Wizarding World of Harry Potter at Universal Studios in Florida. Some friends of mine from London were going to be in Florida and they invited me to come along. I said yes, as long as I could go to Harry Potter. Long story short, that park is AMAZING.

If you ever have the chance to go, GO! It was amazing to walk down Diagon Alley, browse the shops in Hogsmeade, and ride the Hogwarts Express. I walked through the halls of Hogwarts and ate at the Leaky Cauldron. I even bought an interactive wand, where at designated spots I could cast spells and make water shoot out of fountains or set off fireworks in a display (like I am in the photo above). It was awesome to feel like, for one day, I wasn’t a muggle. I loved it so much, I still have my wand on my bedside table.

It was during lunch at the Leaky Cauldron that I tried butterbeer. I know Harry, Ron, and Hermione usually have it warm, but I was in Florida so I went for cold. It was delicious. Butterbeer has a sweet, creamy, butterscotch flavor that is slightly indulgent but not overpowering alongside my meal. It was so good, I had to try making it again at home.

Quickly, let me say that if you do go to Florida, also try the frozen butterbeer. When that first sip of frozen butterbeer hit my lips, I felt my whole body cool down and my face break out into a smile. It was the most refreshing, delightful, amazing treat.

This recipe for butterbeer is also crazy good. I’ll admit it’s not as good as at the park because it’s missing the magical ambiance and pure joy that goes along with feeling like you’re in Harry’s world. But it’s still really good.

The use of real butter and sugar in this gives it a very rich and luscious flavor you won’t find at Universal. For that reason though, I find this to me more of a dessert, than a beverage to go with food. If you’re feeling really indulgent, make this with the cream I’ve included in the recipe. The fluffy cream adds a great flavor and texture to the butterbeer, but it also makes it very sweet. Maybe even too sweet.

There’s cream soda in this recipe and it will naturally create a foam, which I like a lot. That foam gave me the light fluffy texture I wanted, so I don’t think you strictly need whipped cream. However, sometimes a little extra sweetness can be nice. I say try it both ways and see what you prefer. What I absolutely recommend is making a batch of this to share with your favorite Harry Potter fan. Then cozy up on the sofa and watch your favorite Harry Potter movie. Or maybe all of them in a row.

For those of you who love Harry Potter, you understand my long held love and renewed obsession. For those who aren’t fans, you might think, really Mariel? You still love Harry Potter? After all this time? Always. 

Adapted from Wizarding World Park.

Messy level: For a beverage, it’s a little messy because there are a lot of steps. It’s sort of like two recipes put together to make one wonderful drink.

Butterbeer

 

Print

Prep time

10 mins

Cook time

7 mins

Total time

17 mins

 

Serves: 4

Ingredients

• 1 cup/ 200 grams light or dark brown sugar
• 2 tablespoons water
• 6 tablespoons/ 84 grams butter
• ½ teaspoon salt
• ½ teaspoon cider vinegar
• ¼ cup/ 60 ml heavy cream
• ½ teaspoon rum extract
• Four 12-ounce/355 ml bottles cream soda
• ½ cup/ 120 ml heavy cream (optional, if you want to make whipped cream)

Instructions

1. In a small pan over medium, stir the brown sugar and water together.
2. Bring to a boil and cook, stirring often, until the mixture reads 240°F/115°C on a candy thermometer.
3. Remove from heat. Add the butter, salt, vinegar and ¼ cup heavy cream to the brown sugar mixture.
4. Set aside to cool to room temperature. This is important because if you move ahead while it's warm you'll end up with crystallized sugar in your final product.
5. Once the mixture has cooled, stir in the rum extract.
6. If you'd like to make whipped cream: In a medium bowl, combine 2 tablespoons of the brown sugar mixture and ½ cup of heavy cream. Use an immersion blender or an electric mixer to beat until just thickened. You want it thick enough that it holds it shape, but not so thick that it is solid and is undrinkable.
7. To serve, divide the brown sugar mixture between 4 tall glasses. Fill the cup ½ way with cream soda. Stir to combine the brown sugar mix and the soda.
8. Fill each glass with the rest of the cream soda.
9. Spoon whipped cream on top if using.
10. Serve!

3.5.3226

The post Butterbeer appeared first on Cooking is Messy.

It feels a little weird writing a Tourist Tuesday about London as I spent nearly two years doing that while I lived there. However, two weeks ago I was in London visiting my friends, I had a blast, and I wanted to share the highlights. If you’re interested in past posts about London, you can find them all here. Today’s post has some tourist highlights, some new adventures, and some mundane vacation fun. Strap in, it’s a bit of a long and rambling post. Enjoy!

I started the week off bridesmaids dress shopping with my best friend Sarah. I’ve been a bridesmaid on the other side of the ocean before, and it’s always a bit of a bummer that I can’t be very involved. But, I got lucky, and Sarah and I found the bridesmaid dress! I tried it on, we took pictures, we hugged, we squealed like silly girls. It was such fun and it meant a lot to me that I got to help. ”

We also did some goofy shopping too. The two of us went to H&M and tried on the craziest clothes available, and I tried (and eventually bought) a lipstick called “Lady Balls.” The cherry on top of this glorious day was sitting outside of a cafe drinking rosé and eating hummus and pita. It felt glamorous and fancy to be one of those women who is dining out luxuriously on a weekday. See Sarah’s pinky up? We’re so fancy.

The next day I was on my own a bit so I went to the Science Museum to catch up with some old pals. I was surprised by how many people I actually still knew. I was lucky enough to catch my grand-mentor Carlos, who was celebrating his 20-year anniversary at the museum. While I was there, I also wanted to check out Wonderlab, the new interactive gallery that replaced Launchpad (where I used to work). I thought a lot of it was nice, but I didn’t take any pictures. Mainly I had fun playing and chatting with people I knew.

After the museum, I went to the O2 to see Star Wars Identities, where they had awesome props like Han Solo in carbonite!! I also got to make my own Star Wars character and that was awesome too. If you’re in London before September 3, and you’re a Star Wars nerd like me, then you should totally go!

The best part was at the end of the day, SMAC, my girl crew, was finally reunited. Sarah, Charlotte, Abbie and I met for a picnic in Hyde Park. We sat on a blanket outside of Kensington Palace and had beer and snacks as the sun set. The weather was warm, the conversation was easy, and the company was perfect. It was one of those simple, yet immaculate summer moments, where everything is exactly right. The kind of wonderful moments that I have to remember during cold, gray winter months.

On Sunday, we went to a cricket match – Surrey vs Somerset at the Oval! My friend Anna, from DC, had arrived and Charlotte’s boyfriend Felix came too. Felix was integral as he told me everything that was going on. It felt weird to me that cricket is played in the center of the field, but overall I liked it. We saw a Twenty20 match, which is shorter than standard cricket, so not days long and no break for tea. This kind of cricket means 20 overs per team, and an over is six bowls – and I know what all of that means!

Surrey was the home team, and they won, but barely. So there was lots of excitement to be had. What was unusual is British people clap for both sides. That meant, as Somerset started to catch up, Anna and I were a bit confused. Why all this clapping from Surrey fants? Felix said you can appreciate good athleticism while wanting your team to win. Fair enough.

Anna and also I did do some proper touring. We went to Hampton Court, which was Henry VIII’s palace. I’ve written about it twice before, once when I made eggs in a hole and again when I went to the BBC Good Food festival.  I love this place. It’s gorgeous, full of history, and it feels like being in the country while only being an hour outside of London. My favorite thing during this visit was watching the interpreter roast meat in a huge fireplace. Sarah, who has been to training sessions at Hampton Court, said that staff can sometimes take that meat home! That is an awesome work perk.

That night, all the ladies went out for a fancy dinner to celebrate my birthday (which was back in June). We went to Le Meridien, which is a restaurant in a lovely hotel off of Picadilly Circus. The restaurant was beautiful, with a terrace and a curved glass ceiling. The five of us dressed up and had a three-course meal with bubbly and wine. At the beginning of the meal, the waiter was very together and professional, but somehow as the meal went on, he got more and more nervous. He spilled some wine, he kept coming back to confirm what we ordered, and he seemed generally a bit awkward. It was so unexpected, and therefore it was sort of endearing.

For food, I had a starter of seafood that included a scallop (yes!), fish for dinner (hake), and a key lime pie with elderflower cream (yum!). I love elderflower in everything and immediately back in DC I bought myself a big bottle of elderflower cordial. It was yet another night with my friends, and yet another wonderful evening.

True to my style, most of the rest of the trip was a mix of touring and eating. Sarah, Anna and I went to Camden Market (which I wrote about before too). There had been a fire there two days before, but we didn’t see any signs of it. I went to the market specifically to buy gin from Half Hitch, a small batch distillery. I am not so good with drinking liquor, but this gin is so good I would even drink it straight. In addition to the usual botanicals, Half Hitch also uses black tea. It adds a nice mellow flavor. I bought two bottles to ferry home for me and Ryan.

The three of us also ate halloumi fries from Oli Babas and doughnuts from Crosstown. Since neither Anna nor Sarah had been to Camden Market before I showed them the horse stables, piles of antique suitcases, and the always memorable Cyber Dog.

A little less fun, but totally worth mentioning (because I am crazy about it) is that we also went to Sainsbury’s to buy beauty products. I fell in love with Sarah’s face wash and so bought myself some. Anna did too.  The brand, Dirty Works, has turned into an obsession for me and Anna. Dirty Works is not sold widely here, but Anna’s been able to find it at TJ Maxx and Marshall’s. The face wash is so good, it’s creamy but not heavy and smells amazing. Go get it. You won’t be sorry.

On our last day, Anna and I toured the Globe. Unfortunately, we couldn’t see a show, but while we were in the theatre we did get to see rehearsal! It was so cool, even though we couldn’t take pictures. Anna said, the only bad part was that she was so mesmerized by the actors that she didn’t look around enough.

After, we met up with the rest of the girls and had lunch at Borough Market. I got a pie from Pie Minister, which doesn’t look like much, but is truly delicious. What more do you need than a flaky crust, tender beef, and rich saucy filling? Not a whole lot.

For dessert, I had a super rich and gooey brownie from somewhere else. I don’t remember the name of the vendor, but it was so good. Just go to the market and try them all. We then went to a nearby bar and I got a drink with St. Germain, an elderflower liqueur. The bar had a two for one drinks special, so what was I supposed to do? Not get two?! Obviously not.

For dinner was Wagamama, which I know isn’t a big deal in London but is a big deal to me. I love Wagamama. Does it exist in the US? I need to know. It’s fast casual, not too expensive, and I can get some delicious spicy ramen – yes, please. Also they have some good choices for vegetarians, and vegans like Charlotte, so that’s a plus too.

The night ended with us walking across the Thames, taking photos in the dark, and ending at one final pub. It was such a beautiful night, with some of my most favorite people. I always get a little upset saying goodbye, but I left feeling so content. They are wonderful friends and we were together, full of yummy food, laughing, talking, and feeling so happy. Out with them, I loved London just a little bit more.

The post Tourist Tuesday: London appeared first on Cooking is Messy.