Recipes

  • Easy to Make Summer Recipes

    By Grace Bonney, Design*Sponge
    & Paul Lowe, Sweet Paul
    Easy To Make Summer Recipes Main Image

    The only thing better than cooking and eating delicious food, is cooking and eating delicious food with friends! And in the summer there’s always plenty of fresh produce available, along with heaps of vibrant colors and flavors that pop and sing. Kick-off longer days with these bright and spicy flavors. All of the recipes are easy, approachable and impressive for guests.

    Thai Iced Tea Project Image Desktop Thai Iced Tea Project Image Mobile

    Instructions For Thai Iced Tea Serves 10

    Ingredients

    • 2 tablespoons Black tea
    • 2 Cinnamon sticks
    • 20 Cardamom pods
    • 12 Whole cloves
    • 10 cups Water
    • 4-8 tablespoons Sugar
    • Half & half to taste

    INSTRUCTIONS

    1. Brew the tea with the spices for 5 minutes and strain into a pitcher.
    2. Start by adding sugar a little at a time until you think it’s sweet enough. Allow it to cool completely.
    3. Fill glasses with ice. Pour in the tea and add about 4 tablespoons of half and half in each glass. Stir and serve.
    Flower Pot Bread Image Desktop Flower Pot Bread

    Instructions For Flower Pot Bread Makes four mini loaves

    Ingredients

    • 4 Flower pots, 4.25 inch
    • 1 ½ tablespoons Dry active yeast
    • 2 tablespoons Honey
    • ½ cup + 1 cup Warm water
    • 3 ½ cups All purpose flour
    • 3 tablespoons Olive oil +more for pots
    • 2 teaspoons Salt

    INSTRUCTIONS

    1. Soak flower pots in water for at least one hour.
    2. Heat the oven to 400°F.
    3. Mix yeast, honey and ½ cup warm water in a large bowl, and let it sit for 5 minutes. It should be frothy after 5 minutes. If not, the yeast is dead and you have to start over.
    4. Add the rest of the water and flour, oil and salt, and mix until you have a smooth dough.
    5. Cover the bowl with plastic and let it rise until it doubles in size, about 40 minutes.
    6. Fill each pot with some dough, about ¾ full.
    7. Bake until golden for about 20 minutes.
    8. Cool on a wire rack, and serve with cilantro dipping oil (recipe below).

    Instructions For CILANTRO DIPPING OIL Makes 1 cup

    INGREDIENTS

    • ½ bunch Cilantro
    • 2 Garlic cloves, chopped
    • 1 cup Olive oil
    • 2 tablespoons Lemon juice
    • Salt to taste

    INSTRUCTIONS

    1. Place cilantro, garlic, oil and lemon in a blender and blend until smooth.
    2. Season with salt. and serve with freshly baked bread (recipe above).
    Cold Noodle Salad with Spicy Almond Butter Dressing Image Desktop Cold Noodle Salad with Spicy Almond Butter Dressing Image Mobile

    Instructions For COLD NOODLE SALAD WITH SPICY ALMOND BUTTER DRESSING

    INGREDIENTS

    • 2 bundles Soda noodles
    • ⅓ cup Almond butter
    • ¼ cup Rice vinegar
    • 1 tablespoon Soy sauce
    • 1 tablespoon Chili sauce
    • 1 teaspoon Fish sauce
    • 1-2 tablespoons Brown sugar
    • ½ teaspoon Black sesame seeds
    • 1 Carrot, shredded
    • 1 cup Cooked edamame
    • Cilantro
    • Lime wedges
    • Red chili flakes

    INSTRUCTIONS

    1. Cook soba noodles according to package directions and allow to cool completely.
    2. For the sauce, combine almond butter, vinegar, soy sauce, chili sauce, fish sauce, brown sugar and sesame seeds in a bowl and stir until well mixed.
    3. Add the noodles, carrots and edamame, give it a light stir and serve with cilantro, lime and a pinch of red chili flakes.
    BÁNH MÌ Chicken Version Image Desktop BÁNH MÌ Chicken Version Image Mobile

    Instructions For BÁNH MÌ

    INGREDIENTS

    CHICKEN VERSION

    • 3 cups Shredded chicken
    • 2 Baguettes, cut into 3 inch pieces and then sliced open
    • 6 tablespoons Mayonnaise
    • 3 teaspoons Sriracha sauce
    • Boston Lettuce
    • 2 Shredded carrots
    • 1 Shredded cucumber
    • ½ teaspoon Black sesame seeds
    • 1 Carrot, shredded
    • 1 Shredded cucumber
    • Salt to taste
    • Red chili flakes
    • Lime

    INSTRUCTIONS

    CHICKEN VERSION

    1. Stir together mayonnaise and Sriracha sauce in a small bowl. Spread it on both sides of the baguette.
    2. Add lettuce, chicken, carrot, cucumber, salt to taste and chili, and finish with a little lemon juice.
    3. Place the top piece of baguette and serve.

    INGREDIENTS

    VEGETARIAN RUTABAGA VERSION

    • 10 slices of Rutabaga (about 4x2)
    • Olive oil for cooking
    • Salt and pepper to taste
    • 2 Baguettes, cut into 3 inch pieces and then sliced open
    • 6 tablespoons Mayonnaise
    • 3 teaspoons Sriracha sauce
    • Boston Lettuce
    • 2 Shredded Carrots
    • 1 Shredded Cucumber
    • 1 Shredded cucumber
    • Salt to taste
    • Red chili flakes
    • Lime

    INSTRUCTIONS

    VEGETARIAN RUTABAGA VERSION

    1. Heat the oil in a pan and cook the rutabaga until golden on each side. Season with salt, pepper and chili.
    2. Stir together mayonnaise and Sriracha sauce in a small bowl, and spread on both sides of the baguette.
    3. Add lettuce, rutabaga, carrot, cucumber, salt to taste and chili, and finish with a little lemon juice.
    4. Place the top piece of baguette and serve.
    Rice Pudding with Mango Image Desktop Rice Pudding with Mango Image Mobile

    Instructions For Rice Pudding with Mango

    INGREDIENTS

    Serves 6

    • 1 can Unsweetened coconut milk
    • 2 cups Whole milk
    • 1 ⅓ cup of White basmati rice
    • ⅓ cup Sugar
    • 2 Mangoes, peeled and chopped
    • 1 Lime, zest and juice
    • 1 tablespoon Sugar
    • Mint for garnish

    INSTRUCTIONS

    1. Heat the coconut milk and whole milk until they are just below a boil.
    2. Add the basmati rice and keep at a low simmer, stirring frequently until the pudding has thickened and the rice is tender, about 25 minutes.
    3. Remove from heat and stir in the sugar. Let it cool to room temperature and chill in the refrigerator at least 4 hours.
    4. Just before you’re ready to serve place the mangoes, lime zest, lime juice and sugar in a mixing bowl. Give it all a stir, and let sit 10-15 minutes.
    5. Serve the chilled coconut pudding in individual jars with a healthy spoonful of mangoes on top and a sprig of mint.
  • I heart french toast casserole

    I Heart French Toast Casserole

    Valentine's Day was one of my favorite holidays when I was a boy growing up in Oslo, Norway. I remember one year - I must have been 8 or 9 years old - I really went all out. I had coordinated a really fantastic all-red outfit and was all set to be the KING of Valentine's Day in my school! However, Mother Nature had another thing in mind… on the night of February 13th there was a terrible snowstorm!

    I remember waking up on Valentine's Day morning, seeing the whiteout conditions and fending off tears. I went downstairs and found my Mormor (Norwegian for grandmother) standing at the ironing board pressing my red outfit. I asked her "Why?" She just handed me the outfit and told me to get dressed.

    Once I was all decked out in my red outfit I walked into the kitchen and found my grandmother with her French Toast Casserole steaming on the table. She had cut the bread into the shapes of hearts just for me! We had the most wonderful Valentine's Day together that year!

    INGREDIENTS

    • 20 slices of good quality white bread (day old works great)
    • 1 ½ cup whole milk
    • 4 large eggs
    • 1 teaspoon vanilla extract
    • pinch of salt
    • VARIATION: To make this into a savory casserole, simply omit the vanilla, and sprinkle the casserole with grated cheese, crumbled bacon, and chives!

    Instructions

    TIPS FOR INSPIRATION

    • You can customize your French Toast Casserole by using different shaped cookie cutters.
    • Why not try stars for a superstar mom or dad when Mother's Day and Father's Day come around?
  • Pan Roasted Radishes

    Pan Roasted Radishes Pan Roasted Radishes

    By Paul Lowe, Sweet Paul Pan Roasted Radishes

    Summer’s in the air and radishes are in the dirt. Pull a few out of the garden and add a pop of color to your side dish, salad or snack with this tasty recipe from Sweet Paul + Mrs. Meyer’s Magazine.

    Pan Roasted Radishes Pan Roasted Radishes

    Instructions For Pan Roasted Radishes

    Ingredients

    • 2 bunches of radishes
    • 2 tbsp. olive oil
    • 1 tbsp. pine nuts
    • 8 sage leaves
    • salt and pepper
    • 1/3 cup freshly grated parmesan

    MATERIALS & TOOLS

    • Cooking pan
    • Cooking spoon

    Instructions

    1. Wash and dry your herbs.
    2. Clean off your radishes and cut them in half.
    3. Grab your oil and heat it in a pan. Then, add radishes, pine nuts and sage.
    4. Cook until the radishes begin to soften, but still have a bit of a crunch.
    5. Season with salt and pepper.
    6. Remove from heat and sprinkle on your parmesan.
    7. Grab a few plates and dig in.
    8. Tips for Inspiration

      • Trade table salt for sea salt for a little something extra.
      • Pair with meat or fish for one rounded and colorful meal.
  • Braided Rosemary Bread

    Braided Bread Braided Bread

    by Paul Lowe, Sweet Paul Braided Bread

    Gather round the picnic table and break a few pieces of this oh-so-delicious rosemary bread. This braided loaf is brown and crispy on the outside, soft and warm on the inside and comes straight from the pages of Sweet Paul + Mrs. Meyer’s Magazine.

    Braided bread Braided bread

    Instructions For Braided Rosemary Bread

    Ingredients

    • 1 tbsp. dry active yeast
    • 2 tbsp. honey
    • 1 cup warm water
    • 3 cups all purpose flour
    • 3 tbsp. olive oil
    • 2 tsp. salt
    • 3 to 4 rosemary stalks
    • Sea salt

    MATERIALS & TOOLS

    • Large bowl
    • Plastic
    • Baking tray
    • Parchment paper
    • Wire rack

    Instructions

    1. Mix yeast, honey and ½ cup warm water in a large bowl. Let it sit for about five minutes until it becomes frothy. If nothing happens, that means your yeast is dead and you’ll need to start all over again.

    2. Add the rest of the water, flour, oil and salt and knead until you have a smooth dough.

    3. Cover the bowl with plastic and wait about 40 minutes or until the dough doubles in size.

    4. Divide the dough into three parts and roll out each part into a long sausage-like shape.

    5. Cover a baking tray with a sheet of parchment paper and put the dough on it.

    6. Press the three parts of the dough together at one end and place the rosemary on top of one part of it.

    7. Braid the other two parts around the rosemary and then press the ends together.

    8. Drizzle with olive oil and a sprinkle of sea salt.

    9. Let the dough rise for 25 minutes.

    10. While you’re waiting, preheat the oven to 400°F.

    11. Bake for 30 minutes or until golden brown.

    12. Cool on a wire rack and serve.

    Tips for Inspiration

    • For a spicy kick, dip your bread in chili oil.

    • Experiment baking in other herbs, like basil, thyme, oregano, tarragon and dill.
  • Rhubarb Pie

    Rhubarb Pie Title Rhubarb Pie

    by Paul Lowe, Sweet Paul

    Rhubarb is not only one of our garden-inspired scents but also, one of our favorite types of pie fillings. Try the classic from Sweet Paul, serve it at your next BBQ and prepare to make plenty of new friends.

    Rhubarb Pie Rhubarb Pie

    Instructions For Rhubarb Pie

    Ingredients

    • pie dough or your favorite prepared 9" double pie crusts
    • 1 ¼ cups white sugar
    • pinch of salt
    • 6 tablespoons all-purpose flour
    • 1 tablespoon butter
    • 4 cups chopped rhubarb

    HOW TO MAKE THIS RECIPE

    1. Preheat oven to 450°F.
    2. In large bowl, toss rhubarb with sugar, salt, and flour.
    3. *If using fresh rhubarb, trim ends and cut lengthwise into 3/4" pieces. Remember—only the rhubarb stalk is edible. Be sure to trim the roots and leaves completely, as they are poisonous to humans.

    4. Pour the mixture into pie shell and dot with small pieces of butter.
    5. Cover with top crust and pinch edges. Brush dough with butter and sprinkle with sugar.
    6. Bake for 15 minutes.
    7. Reduce temperature to 350°F, and continue baking for 40–45 minutes, or until golden and bubbling.
    8. Let cool.

    Tips for Inspiration

    The only thing that can make pie better? Ice cream! Be patient and wait until your rhubarb pie has cooled, then top it off with vanilla ice cream or another one of your favorite flavors.

  • Soda Cracker Toffee

    Soda Cracker Toffee

    One of Thelma A. Meyer's most popular recipes is her English Toffee. She told me that she makes many, many batches of it every year for family gatherings or even as gifts to give to her friends. I really love to give edible gifts myself, so Thelma really inspired me to take my edible gift giving game up a notch this year!

    I've developed a simple recipe to make soda cracker toffee that is absolutely addictive! There's no worrying over the stove with a candy thermometer and the recipe is endlessly customizable, top the candy with anything you'd like. I chose cranberries as an ode to one of my favorite Mrs. Meyer's Clean Day scents!

    Materials & Tools

    • 40 soda crackers (I recommend salted)
    • 2 sticks of butter (1 cup)
    • 1 cup light brown sugar
    • 1 cup semisweet chocolate chips
    • 1 cup white chocolate chips
    • 1 cup dried cranberries

    Instructions

  • Mint Chocolate Chip Mini Bundt Cakes

    mint chocolate chip mini bundt cakes

    When I think of the holidays, I can’t help but think of bundt cakes, thanks to an old recipe my mom’s been making ever since I can remember. This year, I decided to add my own twist to it by using a mini bundt cake baking tin to make them personal-sized and adding crushed peppermint candies.

    Ingredients

      For the Cake

    • 1 package double fudge cake mix
    • 1 package chocolate instant pudding
    • 4 large eggs
    • 1 cup sour cream
    • 1 package mini chocolate chips
    • 1⁄2 cup warm water
    • 1⁄2 cup vegetable oil
    • 1 tsp peppermint extract
    • Peppermint candy for garnish
      For the Icing

    • 3 cups confectioners’ sugar
    • 1 cup butter
    • 1 teaspoon peppermint extract
    • 2 tablespoon heavy whipping cream

    Instructions

    TIPS FOR INSPIRATION

    • The garnish doesn’t have to stop with crushed up peppermints.
    • Add your own delicious spin on these cakes with chocolate syrup, different colored sprinkles, peppermint chocolates or whatever other tasty goodies you can get your hands on!
  • Carrot Soup with Corn and Dill

    Carrot Soup with Corn and Dill Carrot Soup with Corn and Dill Title Image

    By Paul Lowe, Sweet Paul Carrot Soup with Corn and Dill Main Image

    Nothing says hearty like homemade soup. Warm up your belly with this colorful carrot soup recipe topped with fresh corn and dill. Be sure to save your peels too, for addicting root vegetable chips. See below for more.

    Carrot Soup with Corn and Dill Project Image Desktop Carrot Soup with Corn and Dill Project Image Mobile

    Instructions For Carrot Soup With Corn & Dill

    Ingredients

    • 2 tablespoons olive oil
    • 1 bunch carrots, peeled, chopped
    • 1 large potato, peeled, cubed
    • 1 yellow onion, peeled, chopped
    • 5 cups vegetable or chicken stock
    • salt and pepper
    • 2 tablespoons olive oil
    • 1 peeled carrot, thinly sliced
    • kernels from 2 corn cobs
    • 2 tablespoons chopped dill

    HOW TO MAKE THIS RECIPE

    1. Heat the oil in a pan and add carrots, potato, and onion.
    2. Sauté until the onion goes soft.
    3. Add stock and let soup simmer until the carrots and potatoes are soft.
    4. Use an emulsion blender or a food processor and purée the soup.
    5. Season with salt and pepper and keep warm.
    6. Heat the oil in a pan and add carrots, corn, and dill.
    7. Cook until tender, season with salt and pepper.
    8. Serve the soup in a bowl topped with the corn mixture.
    Spice Cake Image Desktop Spice Image Mobile

    Instructions For Parsnip & Carrot Chips

    Ingredients

    • 1 quart peanut oil, for frying
    • 4 large carrots
    • 4 large parsnips
    • sea salt
    • chili flakes

    HOW TO MAKE THIS RECIPE

    1. In a deep pot, add 1 inch of oil and heat on medium high until simmering.
    2. Peel the parsnips and carrots in long strips. Use the whole vegetables for another purpose.
    3. Add a handful of strips at a time to the oil and fry until the bubbles subside almost completely and strips are golden.
    4. Strain strips onto paper towels and season with salt and chili flakes.
    5. Allow to cool and serve immediately, or store in an airtight container.
  • Spicy Watermelon Rind

    Spicy Watermelon Rind Spicy Watermelon Rind

    by Paul Lowe, Sweet Paul Spicy Watermelon Rind

    When summer rolls around, the warmer weather gives us a hankering for lighter food. One of our go-to’s? Watermelon. After snacking on this refreshing treat, don’t toss the rinds – keep them for an unexpected, flavorsome spicy watermelon rind recipe.

    Spicy Watermelon Rind Spicy Watermelon Rind

    Instructions For Spicy Watermelon Rind

    Ingredients

    • 1 watermelon, about 7lbs
    • 1 ½ cups white wine vinegar
    • 1 ½ cups water
    • 1 cups sugar
    • 1 tablespoon salt
    • 1 jalapeño pepper, halved
    • 1 inch ginger, peeled, sliced

    HOW TO MAKE THIS PROJECT

    1. Remove flesh of watermelon and use for something else. Peel the rind and cut it into 3/4" pieces. It should yield about 7 cups.
    2. In a stockpot, combine all ingredients except watermelon.
    3. Bring mixture to a boil, stirring to dissolve sugar.
    4. Add watermelon pieces, return to a boil, and lower to a simmer.
    5. Simmer watermelon pieces, stirring occasionally, until all pieces are translucent, about 30 minutes.
    6. Let the pickled watermelon cool at room temperature and then refrigerate, or if canning, process in a boiling water bath for 10 minutes.

    Tips for Inspiration

    Add a summery twist to your salad by topping it with spicy watermelon rind. Try it with arugula, strawberries, a cheese of your choosing and balsamic dressing – great for a side dish, or to eat up all on its own.

  • Cheese Plate Wreath

    Cheese Plate Wreath

    As soon as the holiday season arrives, I'm ready to fill my house with pine! That's what inspired me to bring this perfect little faux-pine appetizer wreath into life. Here, rosemary sprigs take the place of pine to create the perfect holiday wreath that I've decorated with festive cream cheese balls that are popping with bright and zippy flavor.

    It's so easy to bring this dish to any holiday gatherings. I simply create the balls in advance and store them in the fridge. Then, I bring everything to the party and assemble the whole creation in seconds once I arrive. Let me tell you…. this dish never fails to get “ooohs” and “aaahs” when I set it on the table, and I'm sure it will do the same for you.

    Ingredients

    • 1 package (8 ounces) of cream cheese
    • Zest of 1 lemon
    • Leaves from 1 bunch of fresh thyme
    • Red chili flakes to tast
    • Salt and pepper to taste
    • 1 cup cheese curds or fresh mozzarella balls
    • 8 ounces of parmesan or other hard cheese broken up into bite sized chunks
    • 2 big bunches of fresh rosemary for presentation
    • 1⁄2 cup dried cranberries
    • 1⁄4 cup honey for serving

    Instructions

    TIPS FOR INSPIRATION

    • I'm nuts for nuts! Roll your cream cheese balls in ground pistachios or ground almonds mixed with cinnamon and sugar!
    • This wreath presentation is very versatile. Not into cream cheese balls? Decorate your wreath with red and green olives and tiny mozzarella balls for another festive dish!
  • Conversation Heart Cookies

    Clay Coaster

    Valentine’s Day is the perfect excuse to put your sugar cookie decorating skills to the test. Today we’re using homemade royal icing and my family’s sugar cookie recipe to create the most lovely heart-shaped treats.

    Materials & Tools

    • Cookie cutters
    • Icing bag
    • #7 and #2 icing tips
    • Toothpicks

    Ingredients

    FOR THE COOKIES:

    • 1 ½ cup shortening
    • 1 ¾ cup sugar
    • 4 teaspoons vanilla extract
    • 2 eggs, beaten
    • ¼ cup milk
    • 4 cups flour
    • ½ tablespoon baking powder
    • Pinch of salt
    • Sprinkles

    FOR THE ICING:

    • 2 pound bag Confectioner’s Sugar
    • 11 tablespoons egg beaters
    • 1 teaspoon vanilla extract
    • Food coloring

    Instructions For the cookies

    Instructions For the icing

    ICING TIPS

    Icing hardens as it’s exposed to air, so it’s important to have your icing bags ready and waiting. The best thing to do is set them in a tall glass and then use chip clips to close the top.


    If you ever feel like you’ve added too much water to your icing, no big deal, just add a little sugar to get it back to the consistency you need.

    TIPS FOR INSPIRATION

    • Don’t forget to add a little flair — sprinkles, tiny candies and mini chocolate chips or caramels all make for great garnishes.
    • Use stencils with your icing to add more intricate details or spell out messages.
  • Buffalo Cauliflower

    Buffalo Cauliflower

    I love cauliflower, but I love love cauliflower smothered in Buffalo wing sauce. It's the cleaner update to wings, and it's got the same kick with all the flavor. A nice and warm day calls for a deliciously hot dish. Make it today and start snacking.

    Materials & Tools

    • 1 head of cauliflower, cut into bite sized chunks
    • 1 tablespoon of olive oil
    • 4 tablespoons of salted butter, melted
    • 4 tablespoons of vinegary hot sauce
    • 2 tablespoons of honey
    • Cayenne pepper (optional, to taste)
    • Sea salt flakes (to taste)

    Instructions

    TIPS FOR INSPIRATION

    • Serve immediately; leftovers may be kept in the refrigerator for a day.
    • Now that you know how to make wing sauce, use it on everything… except chocolate, don't use it on chocolate.
    • Try it on chicken, vegetables and even tofu!
  • Herb Oil

    Herb Oil Herb Oil

    by Paul Lowe, Sweet Paul Herb Oil

    Give your favorite olive oil an herbaceous upgrade with this seasoning recipe from Sweet Paul + Mrs. Meyer’s Magazine. Use it in dressings, over soups, on pizza or whatever else your heart desires. Not to mention, the pretty bottle adds a little something extra to any table or picnic blanket. Talk about multi-tasking!

    Herb Oil Herb Oil

    Instructions For Herb Oil

    Ingredients

    • Herbs
    • Spices
    • Olive oil

    MATERIALS & TOOLS

    • Glass bottles

    Instructions

    1. Wash and dry your herbs.

    2. Combine herbs and spices into a glass bottle. We mixed thyme, lemon peel, bay leaf and peppercorns in one bottle and rosemary, chili and peppercorns in the other.

    3. Fill each bottle with olive oil. Then, put the top on each one and wait a few days before using it to season your favorite appetizers and dishes.
    4. Tips for Inspiration

      • Use colored glass bottles or upcycled vessels, such as a wine bottle or piece of pottery.
  • Parsley Salad

    Parsley Salad Pressed Flower Projects

    by Paul Lowe, Sweet Paul Parsley Salad

    Parsley isn’t just good for you, it tastes pretty great, too. Be the talk of the table at family dinners, picnics and barbecues with this flavorful parsley salad recipe.

    Parsley Salad Parsley Salad

    Ingredients

    • 1 bunch flat leaf parsley
    • 1 head bib lettuce
    • 1 small red onion, thinly sliced
    • 2 grilled chicken breasts, sliced
    • 1 cup crumbled feta cheese
    • 1 cup pomegranate seeds
    • 3 tbsp olive oil
    • 1 tbsp rice wine vinegar
    • Salt and pepper

    Supplies

    • Large bowl
    • Large spoon or salad tongs

    Instructions

    1. Give your parsley a good washing, remove its leaves and place it in a large bowl.
    2. Add in lettuce, onion, chicken, feta and pomegranate seeds.
    3. Add in oilve oil, vinegar, salt and pepper.
    4. Toss well and serve. Make sure to show off your salad making skills with #MakeAndTell.

    Tips for Inspiration

    Not the biggest chicken fan? Swap it for steak or salmon instead.

    This entry was posted in Recipes, DIY Import on October 2, 2017 by jpannone.

  • Norwegian Spoon Apple Cake

    Norwegian Spoon Apple Cake Norwegian Spoon Apple Cake Title Image

    by Paul Lowe, Sweet Paul Norwegian Spoon Apple Cake Main Image

    No need to fuss over perfection. The first dessert recipe comes out a little loose in the middle, that’s why it’s called a spoon cake. It’s still plenty scrumptious, regardless. With cinnamon, nutmeg and allspice our next dessert recipe from Sweet Paul sure does live up to its name. See below for both recipes from Sweet Paul.

    Norwegian Spoon Apple Cake Project Image Desktop Norwegian Spoon Apple Cake Project Image Mobile

    Instructions For Norwegian Spoon Apple Cake

    Ingredients

    • 3 apples
    • 4 tablespoons sugar
    • 2 tablespoons ground cinnamon
    • 1 3⁄4 sticks soft butter
    • 1 cup sugar
    • 4 eggs
    • 3⁄4 cup all-purpose flour
    • 1 teaspoon baking powder
    • Crème fraîche for serving

    HOW TO MAKE THIS RECIPE

    1. Preheat oven to 350°F.
    2. Peel and core apples and cut them into thick slices.
    3. Toss apples with sugar and cinnamon.
    4. Mix butter and sugar until light and fluffy.
    5. Add the eggs, 1 at a time.
    6. Mix in flour and baking powder.
    7. Grease a 9 inch spring form cake tin and add half the batter.
    8. Layer with half the apples, the rest of the batter, and remaining apples.
    9. Bake for 50 minutes.
    10. Cool on a wire rack.
    11. Spoon into bowls and serve with crème fraîche.
    Spice Cake Image Desktop Spice Image Mobile

    Instructions For Spice Cake

    Ingredients

    • 2 cups all purpose flour
    • 1 teapoon ground cinnamon
    • 1 teaspoon ground nutmeg
    • 1 teaspoon ground allspice
    • 1⁄2 teaspoon salt
    • 1 cup butter, softened
    • 2 cups white sugar
    • 4 eggs
    • 1 teaspoon baking soda
    • 1 tablespoon warm water
    • 1 teaspoon vanilla extract
    • 1⁄4 cup confectioners' sugar for dusting

    HOW TO MAKE THIS RECIPE

    1. Preheat oven to 350°F.
    2. Butter a 10 inch tube pan.
    3. Whisk together flour, spices, and salt. Set aside.
    4. Cream together butter and sugar, then add eggs and vanilla.
    5. In a seperate bowl, mix baking soda with warm water, and stir into the sugar mixture. Slowly combine flour and spices until well blended. Pour batter into prepared pan.
    6. Bake for approximately 1 hour, or until a tester comes out clean. Cool in pan.
    7. Once cool, shake pan to loosen cake. Turn onto plate, and dust with confectioners' sugar.
  • Rosemary Parmesan Dusted Popcorn

    Rosemary Parmesan Dusted Popcorn

    The scent of rosemary is great in the kitchen – especially in delicious recipes like this one. The fragrant herb is combined with parmesan cheese to make a tasty topping for popcorn. Score some points with your guests when you serve up this flavorful combination during the big game.

    Ingredients

    • ¼ cup Fresh rosemary leaves
    • 3 tablespoons Olive oil
    • ¼ teaspoon salt
    • ¼ teaspoon Coarsely ground black pepper
    • 2 wedges Parmesan cheese
    • Baking sheet
    • Spatula
    • Cooling rack
    • Mortar and pestle

    Instructions

    TIPS FOR INSPIRATION

    • Try with other combinations of herbs and cheeses to make your own unique creation!
  • Five Ingredient Barbecue

    Five Ingredient Barbecue

    Adding a homemade touch to your backyard barbecue is easier than ever with this recipe. This five-ingredient masterpiece uses what already have in your pantry! So, take a peek and see if an impromptu BBQ is in your future.

    ingredients

    • 1 small can of tomato sauce
    • 1-2 tablespoons dark brown sugar
    • pinch of chili
    • salt and pepper
    • 1 large organic chicken, cut into 4 pieces

    INSTRUCTIONS

    1. Place tomato sauce, sugar and chili in a small saucepan and let it simmer until it starts to get really thick, about 20 minutes. (I would start with 1 tablespoon sugar and let it simmer for a while and then add more if needed).
    2. Season with salt and pepper.
    3. Rub all the chicken parts with salt and pepper and brush the sauce on.
    4. Place on a medium grill or roast in the oven at 375F for about 40 minutes, brushing with more sauce after 20 minutes.
    5. Serve with a smile and more sauce on the side!
  • Spooky Salted Caramel Apple Pie

    spooky-salted-caramel-apple-pie

    Spruce up apple pie by adding a salted caramel twist! It's a big crowd pleaser and a ton of fun to make. Your family will love it. Enjoy!

    Ingredients

    For the crust:

    • 6 cups Flour
    • 3 cups Shortening
    • 2 Eggs, beaten with a fork
    • 2 teaspoons Salt
    • 10 tablespoons Cold Water

    For the pie

    • 7-8 Green apples, peeled and sliced
    • 1 cup Butter
    • 1 cup White sugar
    • ½ cup Flour
    • ½ cup Brown sugar
    • 1 cup Water
    • 10-15 Soft caramels
    • 2 teaspoons Salt
    • Cookie cutters

    Instructions



    Store bought piecrust will work just fine, but if you want to try making a homemade one, follow these instructions

    1. Combine flour and vegetable shortening in a large bowl. Blend the mixture together with a pastry cutter until it looks like crumbs.


    2. Beat two eggs with a fork and add them to the flour mixture. Mix until combined.


    3. Add in 10 tablespoons of very cold water and 2 teaspoons salt. Work the mixture until it becomes doughy. You may need to roll up your sleeves and get your hands dirty here!


    4. Roll out your crust into a thick disc. Then, cover and chill until you’re ready to bake with it. You can also freeze it for a later date.


    TIPS FOR INSPIRATION

    • When it comes to decorating your pie, let your creative juices flow! Use cookie cutters to create words or shapes on the top of your piecrust. You can even use stencils and cinnamon sugar or food coloring to create patterns!
    • Before you dig into desert, remember to show us how your pie turned out with #MakeandTell.
  • Seasoned Chickpea Snackers

    Seasoned Chickpea Snackers

    The new year always inspires me to strive to be the best and healthiest I can be! And in my home, eating right does NOT mean eating bland and boring. I'm a real snacker, and when I'm eating clean I sometimes get bored with kale chips and almonds. When this happens I like to switch things up a little bit with a recipe like these Seasoned Chickpea Snackers.

    They're super simple to make, and I love to keep a container of Chickpea Snackers around the house to pick at whenever the urge strikes me. They are bursting with flavor and help to tide me over until dinnertime.

    Ingredients

    • 2 (15-ounce) cans Chickpeas
    • 1 teaspoon Flaky sea salt
    • 2 teaspoons Paprika
    • 2 teaspoons Fresh thyme leaves
    • Red chili flakes to taste
    • Olive oil

    Instructions

    TIPS FOR INSPIRATION

    • Flavor combinations are endless for these chickpea snackers! I've made them using every combination of herbs and spices imaginable.
    • Why not try lemon zest, rosemary, and sea salt? Or experiment with cumin and curry powders. Garlic and chive?
    • I've even gone into sweet territories with cinnamon and sugar!
  • 19 Item(s)