Cilantro and parsley are always on my weekly grocery list. Spend a couple bucks and you have a cheap flavor boost for so many meals. I keep them stored in an airtight glass container with a damp tea towel and I've had my bunches last for a couple weeks. Even with my favorite storage technique, I still end up with herbs leftover week after week. This list is 17 different ways you can use up the bits and pieces.

One quick note. Anytime I'm blending/pureeing cilantro or parsley, I use them stems. It's a perfect way to use the entire plant and if blended well, you won't even notice.

Use Up Cilantro and Parsley

Parsley

Parsley is my go-to for quick dressings and light sauces. I have many a people in my life that don't eat cilantro, so I find myself working with parsley only more often than not. If you can, go for the flat-leaf parsley over the curly. The flat-leaf has better flavor (and I find it easier to work with in some of these sauces).

• Yogurt Dressing
• Olive Tapenade
• Homemade Ranch
• Herb Hemp Dressing
• Tahini Parsley Sauce
• Parsley Pesto

 

Cilantro

I have future plans that when I have a yard, I'm going to grow an absurd amount of cilantro. It's probably fairly apparent from the recipes on this site but I love cilantro. This is just the tip of how I use cilantro, but is great for the bits of leftover cilantro.

• Cilantro-Yogurt Sauce
• Cilantro- Avocado Sauce
• Harissa
• Cashew Avocado Sauce
• Tahini Sauce
• Gremolata
• Tomatillo Dressing

 

Cilantro + Parsley

You could only buy parsley or only buy cilantro but the duo is a powerhouse. I could smother chimichurri or chermoula on roasted/grilled vegetables everyday and never get bored. These sauces are the perfect way to use up the herbs and have a great start to your next week of meals.

• Yogurt Sauce
• Chimichurri
• https://naturallyella.com/tikka-masala-cauliflower/
• Chermoula

continue reading

The post 17 Ways to Use Up Cilantro and Parsley appeared first on Naturally Ella.

This recipe is a riff on my favorite vegan oatmeal pancakes, they're accented with blueberries, and boosted with beet juice. The beet juice is what makes the pancakes the beautiful pink color you see. These pancakes are hearty, substantial, delicious, and kid-friendly. especially when you dust them with cinnamon-sugar straight out of the pan, churro style.

I use fresh beet juice, made with a juicer. If you're out of luck on the juicer front, play around with other concentrated juices you might have access to. Wayne has a carrot-turmeric juice he likes to buy on occasion (Trader Joe's, I think?), and that's a great alternative.

Once you have the batter made, you can refrigerate it for up to a few days. The resulting pancakes aren't quite as good as when you cook them immediately, but they are pretty fantastic for a quick mid-week breakfast.

Here’s an Easy Angel Food Cake recipe that is made with just a few simple ingredients. It’s light and airy and has hints of vanilla and almond flavors. It can be topped off with frosting, berries or even a simple glaze.

Classic cakes such as this easy angel food cake are some of my favorite cakes to bake. These are the cakes that I grew up baking with my Mom and Grandma, and they always bring back the best memories.

This cake is soft, light, airy and has a delicate texture. It’s great to serve as a strawberry shortcake or you can top it off with whipped cream and fresh berries or even a drizzle of chocolate ganache.

I used blueberry pie filling as a topping and it was to die for! You can also use cherry pie filling.

If you have been making angel food cake from a box, you really don’t know what you are missing out on because this homemade version is so much better!

Some people are intimidated by making this cake at home because if the recipe is not followed properly, the cake can deflate. However, I will be sharing lots of tips and tricks so that you end up with a perfect easy angel food cake every single time.

Tips for Making the Best Angel Food Cake

1. Do not grease the bundt pan or the batter will not rise well.
2. You must use a tube pan and not a bundt pan because the tube shape really helps with the baking and the classic appearance of this cake. I highly recommend using a 2 piece angel food cake pan because it is easier to remove the cake from the pan.
3. You must use cake flour. You can easily make it at home with just 2 ingredients. That’s what gives this cake its delicate texture.
4. You can omit almond extract if you are not fond of it, but the classic version has both vanilla and almond extracts.
5. The cake must completely cool down before you remove it from the pan. Just run a spatula around the pan and invert it.
6. Don’t add any toppings to the cake until it has fully cooled and been removed
   from the pan.
7. Slice this cake with a serrated knife because a knife with a smooth blade will compress
   and “squish” it rather than make a perfect slice.

I hope you try this recipe and enjoy it as much as my family does.

If you enjoy cake recipes, you might also enjoy RecipeGirl’s Lemon Pound Cake or Almond Butter Cake.  This Simply Perfect Chocolate Cake looks excellent too!

The post Easy Angel Food Cake appeared first on RecipeGirl.

Honey butter is one of the most delicious spreads you can have in your home and it is very easy to whip it up at home with the help of a food processor. Butters with flavorings added are called compound butters and they can be both sweet and savory. This one adds honey and salt to butter, for a spread that is especially good on things like toast, scones and biscuits.

You can make honey butter by stirring together softened butter and honey – and there are tons of recipes out there that will tell you how to do it. There are fewer recipes that will show you how to make butter from scratch and then turn it into honey butter! Making butter from scratch is easy and extremely satisfying. It starts with heavy cream and takes just 5-8 minutes in the food processor. The food processor will first whip the cream to stiff peaks (and if you want whipped cream, just stop there!), but as you keep the processor’s motor running, the cream will begin to form small curds and will eventually smooth out into butter. There will also be liquid buttermilk in the food processor, which should be strained off and can be saved for another recipe.

Once the butter is churned, there will be some excess buttermilk in with the butter itself. You will want to remove as much of the buttermilk as possible and there are a couple of ways to do that.

• Option 1 is to drain the butter through a fine strainer, pressing it gently with a spatula. This is the least effective way to remove the buttermilk, but you can still get quite a bit out this way.
• Option 2 is to press the butter with paper towels, blotting up excess liquid. You will need quite a few paper towels, but this method is very effective.
• Option 3 is to put the butter into cheesecloth and squeeze it firmly until all the liquid has been removed. This is the best method and it is well worth picking up cheesecloth if you plan to make butter on a regular basis.

I frequently go for option 2 myself, as I always seem to be out of cheesecloth when I need it the most. As long as you get most of the buttermilk out – as the buttermilk will begin to spoil faster than the butter will and could cause it to develop off-flavors – you’ll be fine. And if you plan to eat the butter within a couple of days of making it, you don’t need to worry about the shelf life too much.

After the butter has been churned and drained, you can stir in the honey. The natural sweetness of the cream is so wonderful with the honey, and you’ll be surprised at how much flavor it has. This butter is also very good with a pinch of coarse salt added to it, though you can simply sprinkle the salt on top before serving and not try to incorporate it into the butter itself if you prefer to have the salt as an option. I can almost guarantee that once you give this from-scratch honey butter a try, you’ll find it on your table – and on your toast – on a regular basis.

Honey Butter from Scratch
2 cups heavy cream, cold
2 tbsp honey
1/4 tsp coarse kosher salt/sea salt (optional)

In a food processor, beat heavy cream on high. It will first form into whipped cream, then it will begin to curdle and butter will form on the blade. It takes 5-8 minutes, depending on your food processor.
Remove the butter from the food processor and drain off the buttermilk. Wrap the butter in paper towels and press into a log, blotting off as much excess moisture as possible, OR wrap the butter in cheesecloth and squeeze to drain off excess liquid.
Transfer butter to a bowl and add in honey. Stir with a spatula until honey is incorporated. If desired, add in salt. Pack butter into ramekins and serve immediately, or refrigerate until ready to use.

Makes about 2/3 cup.

The post How to Make Honey Butter from Scratch appeared first on Baking Bites.

What’s the very best thing you’ve ever smelled in your life? Is that a question you can answer without hesitation? When I ponder this topic, quite a few top contenders come instantly to mind. Maybe not surprisingly at all, the majority of my answers are related to travel and food. The smell of cannoli wafting in the air in Florence, the wall of rosemary down a staircase on the Amalfi coast, the salty sea air in South Carolina. While all of these are amazing memories, I can say without a doubt that the best thing I have ever smelled was the air while standing in line outside of Tartine in San Francisco.

The line snakes from the counter inside along the front perimeter of the restaurant, out the door and up the sidewalk along the side of the bakery. Part of the line on the sidewalk is against the wall of the actual bakery portion of the building, with only a screened window separating customers from the brilliance going on inside. I watched in wonder as bakers kneaded bread dough, finished tarts, and more. The entire time, I was totally overwhelmed by the incredible scent of the bakery air. It was absolute heaven. As much as I wanted to eat some of their creations, I almost never wanted the line to move so I could just stay there in that blissful spot watching and inhaling the good, good air.

When we eventually made our way to the counter, we tried many things. And then we came back again the next day, because how could we resist the chance for more Tartine? While I loved almost everything we tried there, the morning buns were the thing that stuck with me the most. When I dream of the smell of Tartine, it’s the morning buns that I see in my mind. Since I don’t plan to travel there again in the near future, I needed a way to recreate them at home. I was surprised to see that in all of my Tartine cookbooks, the recipe was not included. After doing some online research, it appears this was an oversight. Thankfully, I found multiple articles that explained their method. It was instantly apparent what sets Tartine morning buns apart from other cinnamon rolls – they are cinnamon rolls MADE WITH CROISSANT DOUGH. Level up.

If you’ve never tried your hand at making your own croissant dough, now’s the time to give it a try. I promise, it is so worth the time and effort. Laminated doughs are such a gratifying kitchen project and to me, this is the tastiest possible outcome. The batch of dough makes more than you need at once and freezes beautifully, so you can bake a couple rounds of croissants, morning buns, etc. if you choose. These are baked in a muffin pan and that is genius because the outer layers become crisp and slightly caramelized while the interior is tender and buttery with cinnamon sugar and a hint of orange zest. The grainy, sparkly coating of sugar is the perfect finishing touch. I speak from experience when I say that these plus a few good friends and a bottle of something bubbly makes for a perfect weekend brunch.

There are some things I’ve been meaning to share with you for so long, it seems silly to share them now. The latter half of our San Francisco and California trip is one of them. After much consideration, I’ve decided to just go ahead with it because even though a lot of time has passed since that trip, the memories are still strong and I still want to tell you about the rest of it!

The post Tartine Morning Buns appeared first on Everyday Annie.

It’s here! Friday has come like a beacon in the night, so please don’t mind me while I celebrate with a victory dance and a jumbo slice of this lemon berry crumb cake. I’ve got your weekend roundup set out for you, including what to read, what to watch, and what to make for all of your Easter celebrations. Let’s get started! 

Yeast-Free Cinnamon Rolls

This article from Food52 is blowing my mind. Cinnamon rolls without the wait? Without the rise? Sign me up! Read the article here about how a simple dough leavened with baking powder can make all of your cinnamon roll dreams come true. 

How to Make a Living as a Food Blogger

I’ve had a million and one of you ask me how running a food blog has the potential to earn money. While I’m hardly rolling in “The Benjamins” (Mom, that’s slang for money, hundred dollar bills, okay?), I still pinch myself on the daily that people write me checks for doing something that I love. This article from Food & Wine is informative, straight-forward, and provides pointers for people who may be considering this path for themselves.

Bïeryoncé

Did you hear that someone named a beer after Beyonce? It’s a German pilsner from Lineup Brewery called Bïeryoncé, and I have to admit that I’m a little jealous. All I need is to join a chart-topping hip-hop group, start an even bigger solo career, marry a rap mogul, and accumulate a near-billion dollar net worth… maybe then I’ll have enough bad-assery under my belt to have a beer named after me. After looking into purchasing some for myself, I found out that Queen B’s lawyers served the brewery a cease and desist letter, so the brew has been laid to rest. RIP, Bïeryoncé.

Spring and Summer Bags 

I may be late to the straw bag bandwagon, but now that I’m on it I’m never getting off. I recently purchased the ultra-trendy round woven bag for my upcoming warm-weather travels, and I cannot wait to start toting. Get in the trend with a bag of your own! I love the options here. 

Hamilton and Carpool Karaoke

Okay, this is an old video, but my love for Hamilton is so strong right now that I thought you may want to enjoy this video too. James Corden is my Night-Talkshow-Host in Shining Armor, and this video makes me love him even more. Hamilton has just started their US tour, so be sure to check here for upcoming dates near you. Brett, if you’re reading this, remember that Mother’s Day is just around the corner and I gave you two very incredible children, okay?

Easter Baking

There’s a million and one things you should make for this weekend’s most special holiday. For a layer cake option, check out my robin egg speckled cake tutorial. If you’re interested in a bundt cake, maybe try my carrot cake with brown butter glaze or lemon almond poppyseed bundt cake. But if you prefer a simple, seasonal option for Sunday’s affair, let me introduce you to this lemon berry crumb cake. It’s fresh, entirely delicious, and perfect for sharing as a breakfast or dessert.

Here’s the breakdown: This lemon berry crumb cake is a moist and tender butter cake filled with a tart berry jam. The whole thing gets baked under a mountain of lemony shortbread-style crumbs that add a bit of salty crunch to the otherwise sweet cake. The result is an impressive single layer cake that will make all of your spring brunch dreams come true. 

To make the lemon berry crumb cake, we start with the batter. Butter and sugar are creamed together, followed by the addition of eggs, vanilla, and lemon zest. The dry ingredients are stirred in to make a somewhat thick and spreadable batter. About 2/3 of the mixture is smoothed into the bottom of a 9″ springform pan and is topped by a smear of your favorite jam. The cake is sweet, so I recommend a tart jam to offset that sugar. The remaining batter is spread on top of the jam and a basic crumble is sprinkled on top. 

Fresh from the oven, this lemon berry crumb cake is fab all on its own, however I like to top it with a simple drizzle made from powdered sugar, lemon juice, and sour cream. You can pass on the glaze, but I think it fancies it up a bit, don’t you? 

I hope your Easter weekends are filled with lots of jelly beans and golden eggs and lemon berry crumb cake. The miracle of this holiday bowls me over every year, so I’m looking forward to gathering hope in that as well. Happy Friday and happy baking!

If you like this lemon berry crumb cake, you should check out:

Blueberry Lemon Bars

Lemon Almond Tart

Blueberry Galette

Strawberry Almond Skillet Cake

Raspberry Rhubarb Crumb Cake

Lemon Berry Crumb Cake

This lemon berry crumb cake is a sweet single layer cake filled with a tart raspberry jam and topped with a crunchy shortbread crumble. Perfect for breakfast, brunch, or dessert!

• Author: Kate Wood
• Prep Time: 15
• Cook Time: 35
• Total Time: 50 minutes
• Yield: 9

Ingredients

For the crumb:

• ¼ cup (55 gm) unsalted butter, melted
• 1 tablespoon lemon juice
• 1/3 cup sugar
• Pinch of salt
• ¾ cup plus 2 tablespoons (115 gm) all-purpose flour

For the cake:

• ½ cup (113 gm) unsalted butter, at room temperature
• ¾ cup (150 gm) sugar
• 2 large eggs, at room temperature
• 1-1/2 teaspoons vanilla extract
• 2-1/2 teaspoons lemon zest
• 1-1/2 cups (195 gm) all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• ½ cup (100 gm) full-fat buttermilk
• ½ cup blackberry, raspberry, or blueberry preserves, according to your preferences

For the glaze (optional):

• 1 cup powdered sugar
• 2 tablespoons lemon juice
• 1 tablespoon sour cream (buttermilk can be substituted in a pinch)
• ¼ teaspoon vanilla extract (optional)

Instructions

To prepare the crumble:

1. In a small bowl, stir together the butter and lemon juice. Add the sugar and salt, stirring to combine. Fold in the flour until large clumps form. Place in the fridge to chill while you prepare the cake.

To prepare the cake:

1. Preheat the oven to 350 degrees. Spray a 9” springform pan with baking spray and set aside.
2. In a large bowl or the bowl of a stand mixer, cream the butter and sugar together on medium speed until smooth, about 2 minutes. Add the eggs, vanilla, and lemon zest and beat to combine. Scrape the sides of the bowl and add ½ cup of the flour, the baking powder, the baking soda, and the salt. Stir on low to barely combine. Stir in the buttermilk and then add the remaining flour on low speed just until integrated. Scrape the sides of the bowl and fold in any unincorporated batter.
3. Spread about 2/3 of the batter into the bottom of the springform pan. Smooth the preserves over top pf the batter, leaving a 1” border around the perimeter of the cake. Carefully spread the remaining batter on top and sprinkle the whole thing with the crumble, breaking up the big clumps into a crumb size you prefer. Bake in the preheated oven for about 35-40 minutes, or until the top is puffed and a toothpick inserted comes out clean. Set aside to cool.

To prepare the glaze:

1. When you’re ready to prepare the glaze, whisk together all the ingredients until a viscous glaze forms. Add more powdered sugar to thicken it up and more sour cream or lemon juice to thin it out. Drizzle over top of the prepared cake and enjoy!

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I like to think of this Blueberry Crisp as a crustless blueberry pie. It has a jammy fruit filling and a delicious streusel topping that would be a great addition to any pie, but lacks a flaky pastry crust. Leaving out the crust allowed me to turn this dessert from a pie into a crisp, a dessert that requires minimal preparation and is still extremely satisfying to eat – even if it has to be served with a spoon instead of sliced.

This fruit crisp starts with lots of fresh blueberries. You can use frozen blueberries, but you may want to increase the amount of cornstarch in the filling by a small amount to make up for the fact that frozen berries typically give off more liquid than fresh. Both will taste delicious. I did not add any additional sugar or sweetener to the blueberry filling, as the cooking process really concentrates the flavor of the berries without the need to anything extra. That being said, if your berries aren’t at their peak (give them a taste and see if they are sweet or tart), you can add up to 1/3 cup of sugar to help highlight their natural flavor.

The streusel is a buttery mixture of flour, sugar, oatmeal and cinnamon, with a bit of salt and vanilla added for good measure. While the oatmeal prevents the streusel from becoming as “clumpy” as some other streusel mixtures (and we all know that clumps in streusel are a great thing!), it gives the mixture a subtly nutty flavor and works extremely well with the blueberry filing. To create as many clumps as possible, squeeze handfuls of the mixture in your fist before sprinkling them onto the blueberries.

I baked this in a 9-inch pie plate and think that it gives the dish a very homey look. You could also bake it in an 8- or 9-inch round cake pan, or an 8- or 9-inch square baking dish. You’ll need to double the recipe if you plan to serve a large crowd and want to move up to a 9×13-inch pan. The crisp is ready to eat almost as soon as it comes out of the oven, though I would recommend letting it cool for at least 15 minutes to avoid burning your tongue. The leftovers can be stored in the fridge and will be good for a couple of days.

Fresh Blueberry Crisp
1 1/2 lbs fresh or frozen blueberries
1 1/2 tbsp cornstarch
1 cup all purpose flour
1/2 cup quick cooking oatmeal
1/3 cup sugar
1/3 cup brown sugar
1/2 tsp salt
1 tsp ground cinnamon
7 tbsp butter, melted and cooled
1 tsp vanilla extract

Preheat oven to 350F.
Place blueberries into a 9-inch pie plate and sprinkle with cornstarch.
In a medium bowl, make the topping. Whisk together flour, sugars and salt. Pour in butter and vanilla extract and stir with a fork until mixture resembles wet sand. Squeeze handfuls of the mixture in your fist to form larger crumbles.
Pour filling into chilled pie crust. Sprinkle streusel mixture evenly over the top of the berries.
Bake for 45-50 minutes, or until the filling is bubbling all around the edges of the dish. If the top browns too much, place a sheet of aluminum foil loosely over the streusel. Allow crisp to cool for at least 10 minutes before serving.

Serves 6-8

The post Fresh Blueberry Crisp appeared first on Baking Bites.

Hey guys! Easter is coming up this weekend and I know a lot of people cook a big Easter brunch, so I thought I’d round up some of my favorite recipes for brunch. Brunch is actually one of my favorite things. Not going out to brunch, but cooking a big brunch at home on the weekend in my pajamas. So whether you only do brunch once or twice a year for family holidays, or it’s a weekly tradition in your house, here are a few of my favorite brunch recipes for you to try.

16 Brunch Recipes for Easter and Beyond

Almost Eggs Benedict – This recipe is one of my most recent creations and has instantly became my favorite. I used to only eat Eggs Benedict if we went out to a restaurant, but once I found this super simple way to make hollandaise sauce in a small batch, it finally became doable at home. This recipe is written for two, but it is incredibly easy to scale up for a crowd.

Parmesan Roasted Potatoes –  Potatoes are perfect for brunch because they’re filling and they go perfectly with eggs. If you’re cooking your brunch for a crowd, these oven roasted potatoes are a bit easier to manage and low maintenance than griddle potatoes, especially when your griddle is full of frying eggs.

5 Ingredient Freezer Biscuits – Biscuits are a MUST for brunch and these incredibly light and tender biscuits only require FIVE ingredients! You can make them fresh, or prepare the dough ahead of time and stash them in the freezer until you’re ready to bake, which is something that comes in handy if you’re trying to entertain and cook at the same time!

Carrot Cake Baked Oatmeal – If oats are your jam, I highly recommend whipping up a dish of Baked Oatmeal. Baked oatmeal is like oats that are baked into a slightly sweet custard, making it ultra hearty and delicious, and not at all gloppy. This Carrot Cake Baked Oatmeal is my latest flavor, which would be fun for Easter, but I have several different variations on this theme in my archives.

Broccoli Cheddar Bacon Crustless Quiche – Quiche is another brunch classic and it’s so much easier than you’d think! I like to do a crustless version because I feel like it gets a little too rich for my taste with a butter crust thrown in the mix, but you could certainly pour this into a par-baked pie crust as well.

Blueberry Buttermilk Coffee Cake – This sweet treat is perfect to have on hand as your guests sip coffee while they’re waiting to sit down for the big meal, or afterward as a little post-meal dessert. PLUS, if it doesn’t all get eaten on the day of, you can wrap the slices in plastic wrap, pop them into a freezer bag, and keep them on hand for whenever you want a little sweet treat.

Scallion Herb Cream Cheese Spread – THIS is a must for brunch. It’s my newest addiction. It’s tangy, herby, and soooo amazing with cucumbers. If you’re serving bagels or toast, make sure to have some of these awesome cream cheese available for your guests.

Eggs Florentine Breakfast Pizza – If you want something totally unexpected or impressive, you’ve got to try this breakfast pizza! It’s almost like an enormous open faced breakfast sandwich, but better because it’s pizza. ;) That moment when you slice through the pizza and those gorgeous yolks break, you’re sure to get some oooh’s and ahhhh’s.

Moroccan Spiced Sweet Potatoes – Another unexpected twist on a brunch would be these Moroccan Spiced Sweet Potatoes. Try using these in place of a traditional country hash. The subtle sweetness of the sweet potatoes and warm spices pair wonderfully with eggs!

Chili Lime Cantaloupe – It’s always nice to have some fresh fruit along with your brunch, but this chili lime cantaloupe will really take things up a notch! It’s a little sweet, a little spicy, and a little tangy. It’s like fresh fruit, with attitude.

Roasted Red Pepper and Feta Frittata – Frittatas are my favorite answer to brunch because you can almost throw anything into them. So, if you’re doing a weekend brunch, take advantage of whatever you have left in the fridge and make it into a delicious frittata! This particular flavor combines roasted red peppers, feta, and spinach.

Lemon Poppy Seed Two Bite Scones – These little guys are SO DANGEROUS, so make sure you make them when you have guests coming over for brunch, so you don’t eat them all yourself! They’re little, fluffy, and so scrumptious!

Brown Sugar Bacon Breakfast Sandwiches with Chipotle Mayo – These aren’t just any breakfast sandwich, these are special weekend brunch-approved breakfast sandwiches! The sweet and salty brown sugar bacon pairs perfectly with the smoky and spicy chipotle mayo, and it’s all stuffed inside a soft and sweet brioche bun. This is how you do brunch.

Smoky White Bean Shakshuka – This warm and cozy dish is perfect for feeding a small group. If you’re team #savorybreakfast you’re going to love this single skillet shakshuka. But make sure you get some really good quality bread to dip into that gorgeous tomato sauce!

Lemon Blueberry Cream Cheese Galette – Why make a bunch of little danishes when you can make one big MONSTER danish?? Galettes are a super simple, rustic version of a pie and I filled mine with a little cream cheese, blueberries, and bright lemon. So delish!

Chorizo Breakfast Hash – Does it get any more “brunch” than this?? If you’re into southwest flavors, check out this Chorizo Breakfast Hash. The chorizo makes this hash extra special because it’s packed with herbs and spices, which get soaked up by the potatoes, making the whole plate extra flavorful!

So, what are YOU cooking for brunch this weekend?? :D

The post 16 Brunch Recipes for Easter and Beyond appeared first on Budget Bytes.