I don’t know what my deal is, but I’ve been really craving sweets this weekend. We’re having people over in a little bit to watch the season finale of Mad Men, so I have an excuse to make dozens and dozens of cookies that I wouldn’t otherwise have made. It’s way too summery for hamantaschen, but I think we could make some jam thumbprints, right?
Right. After the jump, check out my five-ingredient summer remix cookies.
For the humans watching at home, the Derby is a marathon, not a sprint (not for the horses. For the horses, it’s over almost as soon as it starts). You need to have sustenance throughout the long day of standing around wearing a big hat and frittering away money on games of chance, so don’t be foolish: plan ahead and make some tasty treats for yourself. One of the snacks I’m sharing with you today is a Southern delicacy, and the other is a Louisville original. Pimento cheese and Benedictine are both great snack spreads that are good on crackers/white bread and are just two or three bites max. You’re going to be very, very busy, as I said, daydrinking and gambling, so you don’t want your hands to be occupied with something as silly as foodstuffs. Hands are for juleps. Continue reading “Introducing Miss Jennie Benedict (and other delicacies)”
I thought,” you know? This has been a good week. I love y’all a ton. Y’all deserve TWO snack recipes. Y’all deserve my poptart recipe.”
In grad school, there was this amazing bakery that had homemade poptarts sometimes, and whoa, were they good. I would buy all of them when they made those. When I moved away, I just figured out what to do. You can make any kind of poptart your little heart desires. Look after the jump for the starting point.
I love love love popcorn (shut it, haters), and I feel like it’s having a major moment recently. I’ve been seeing it at fancy restaurants, so I hacked their versions to bring you these:
All these recipes assume you know how to make popcorn already. Let me remind you in case you forgot. Get a big stock pot out, and pour just enough of a neutral oil (I like canola) to cover the bottom of the pan. Put three kernels in the oil and place all that over a burner on medium heat. When the first kernel pops, pull this off the burner and pour just enough popcorn into the bottom to exactly cover the base of the pan. Put a tight-fitting lid on top, and keep it off the burner for 30 seconds. Put it back on the burner, and stay close by. It’ll pop pretty quickly. When you have more than 3 seconds between pops, take it off the burner, remove the lid, and do what you see fit. Use what you reap in these recipes.
You should know by now that Cool Whip is something that grosses me out. Come on, it HAS to gross you out, too. Right? Right. When I was a kid, we had this fancy whipped cream maker, so I thought making whipped cream was this HUGE undertaking that required specialized equipment. I was incorrect. Here’s what you need:
Well, that and like, two other tiny things you definitely already have.
When I was in college, there was this fancy cheese counter at the fancy grocery, and the boy who worked there was SO. CUTE. I spent way too much of my college student budget at that place, but it was totally worth it because that guy became my boyfriend!
JUST KIDDING. He had no idea what my name was, but he did teach me some cool stuff about cheese and now I am pro status at picking out the perfect cheese plate for any soiree. No matter where you live, your grocery store probably has a nice selection of cheeses, so take this advice with you when you go to reach maximum satisfaction level with your selections. Many of the nicer shops have a little remainder bin in the case, so you can try really small portions of new stuff for a pittance. This is my recommendation to you, unless you’re throwing quite the party. My suggestions are after the jump.
Today is the day! I’m going on vacation! I whipped up these this morning as a plane snack, but I don’t think they’re coming. Roasted, crispy chickpeas: under a dollar, way healthier than chips, and utterly satisfying. Bingo. You could easily, easily make these Tex-Mex or curry spiced or anything your little heart desired; these proportions should give you a guide as to how much to add.
1 can of chickpeas, drained, rinsed, and patted dry
2 tablespoons olive oil
1 tablespoon dried rosemary
1 teaspoon lemon zest (optional)
salt and pepper to taste
Drizzle the beans with oil, add on your toppings and toss well. Spread out onto a lined jelly-roll pan in a single layer and bake for 1 hour at 425. Reach into the oven about every 15-20 minutes to stir things around and make sure it’s all getting mixed up. Serve at room temperature.
Sundays are a sort of non-day. If you come to my house on a Sunday, the odds that I am, you know, dressed-dressed are low, and the odds that I’m going to make you anything fancy at all are approaching zero. I will, however, have the most amazing snack spread out. This week, I bring you kale chips. Despite what Julieanne says about kale, your husband will not leave you and you will not shrivel up into a pile of dried leaves if you try out these chips (I’m serious. Girl HATES kale.).
Kids, this could not be easier, and they are way tastier and cheaper than the bagkind, and you won’t have to feel embarrassed about getting deliveries from Nuts.com. They also have a lot of sodium to keep them shelf stable, but maybe you don’t care about that and just want to eat a lot of kale chips without anyone finding out.