Happy Friday,  friends!

As we head in to the Labor Day weekend, I am doing something here  that I have never done before: asking you to consider making a tiny donation (as little as $1).

The charity is the Semper Fi Fund, which serves veterans, and their families, from all branches of the armed forces, who are wounded, critically ill, or have suffered catastrophic combat injuries.

I am one of the worst fundraisers, ever. But when I signed up for the Marine Corps Marathon this past spring, I read about Semper Fi Fund on the marathon home page. I knew I had to get over my discomfort, sign up for the Semper Fi Fundraising Team, and make an effort on behalf of the people who have sacrificed so much to preserve my freedom and keep me safe.

The marathon is at the end of October and I plan to raise all that I can, one dollar at a time. Will you consider donating as little as $1? 

Here is the link: Secure Donation for Semper Fi Fund / Camilla Saulsbury

Thank you all, so much, for considering this!

You can read about Semper Fi Fund here (including its A+ rating and platinum level of transparency): SemperFiFund.

No matter how much I raise, I anticipate this being my favorite marathon ever, for raising awareness about Semper Fi Fund and running alongside some of the injured veterans and their family members.

Put on those reading glasses. There are some great articles in this list!

– Fighting the vanilla thieves of Madagascar  (BBC)

– A COLD EMAIL FROM A FOOD-OBSESSED TEEN: WHY I OWE EVERYTHING TO JONATHAN GOLD  (L.A. Taco)

– Eve Babitz L.A. map (Curbed)

– To Visit: Nahm

– The Freshest Ideas Are in Small Grocery Stores (NY Times)

– This house

– The Decline of Hong Kong’s Iconic Neon Glow (Vox video)

– Bribes, Backdoor Deals, and Pay to Play: How Bad Rosé Took Over (Bon Appetit)

– Agnes Varda is Still Going Places (New Yorker)

– If Everyone Ate Beans Instead of Beef (The Atlantic)

– 10th anniversary of Put an Egg on It

– The Problem with ‘Hey Guys’ (The Atlantic)

– Paola Santoscoy’s Sesame Kale Salad (Salad for President)

– New cookbook releases: Genius Desserts / Run Fast: Cook Fast: Eat Slow / Kricket: An Indian-Inspired Cookbook / Ottolenghi Simple

– Fiction: Reading this.

– Watching this.

– If you love Indian food, follow these cooks on Instagram

Photos: Details of a mural I often walk past on Haight Street, on the side of Edo Salon.

Continue reading Favorites List (8.31.18) on 101 Cookbooks

Bakers tend to go through a lot of vanilla because the majority of dessert recipes call for it. It’s not that recipes can’t be made without vanilla – they can be and many are – but it is because vanilla is so delicious, adding a uniquely sweet, subtle flavor of its own and amplifying any other flavors it is combined with. If you go through a lot of vanilla, you will also have noticed that the price of vanilla has significantly increased over the past year. Instead of buying it, try making vanilla extract at home. It’s not only a fun project, but it will produce plenty of vanilla extract for all your baking recipes.

Making vanilla extract is simple and only requires two ingredients: vanilla beans and vodka (or white rum). Vanilla beans can be just as expensive as ready-made extract, but the good news is that you can get a lot more flavor out of them, so your vanilla extract will taste more potent than many store-bought products. You will also need a little bit of time, as it can take anywhere from 2-4 weeks to make the extract.

The Beans

You can use any vanilla beans, but you’ll get the best deal if you look online for grade B vanilla beans instead of using “regular” grade A beans. The difference between the two types of beans is primarily length, as grade B beans are much shorter. They pack in just as much vanilla flavor, however, and are a great option for making vanilla extract. If you happen to have some grade A beans at home and can’t wait to make your extract, you can go ahead and use those, as well. The beans should be split open or chopped up before using, as it will speed up the infusion process by bringing as much vanilla into direct contact with alcohol as possible.

The Alcohol

Unflavored vodka is generally the alcohol of choice for making vanilla extract, though a neutral white rum (such as Bacardi) can also be used. I personally like to use rum because it has a natural hint of sweetness that I think makes for even better extract. Whatever alcohol you choose, work with one that is a decent quality so you don’t get any off flavors in your vanilla extract from poorly made spirits. You’re not going to drink the extract, but it’s still a good idea to use spirits that you would feel comfortable sipping.

Even if you don’t usually drink, you still should use alcohol to make your extract. Alcohol is an excellent solvent for many flavors, and for vanilla in particular. This means that you’ll get the most out of your vanilla beans by using alcohol to make an extract. And as with all vanilla extracts, the alcohol will burn off as you bake with it.

Homemade Vanilla Extract
2-4 vanilla beans*
8 oz vodka or white rum

Split vanilla beans lengthwise or chop into 1-inch pieces. Combine vanilla beans with vodka in a sealable glass jar or bottle. Shake vigorously, then store in a cool, dark place for 2-4 weeks to infuse. Shake the jar every couple of days to help speed the infusion along.
Vanilla beans can be strained out of the extract after infusion, dried and added to sugar to make vanilla sugar. Leave the vanilla bean specks in the extract to bring a vanilla bean paste look to your baked goods!

*More vanilla beans will give you a stronger vanilla extract, but I would recommend at least 12-inches of vanilla beans (two 6-inch beans or 3 4-inch beans) per 8 oz of alcohol for excellent results

The post How to Make Vanilla Extract at Home appeared first on Baking Bites.

This decadent deep dish skillet brownie cookie is always a crowd pleaser! Made with from-scratch cookie dough and brownie batter and peppered with plenty of chocolate chips, you’re going to want to grab a spoon (and a big scoop of vanilla ice cream) and dig right in!

Hi everyone! Sam here from Sugar Spun Run with yet another sweet treat! Today I’m sharing this insanely decadent deep dish skillet brownie cookie! I know the name is a (delicious) mouthful but we do have a lot of ground to cover here today.

We have a soft, chewy, chocolate chip cookie dough that’s been swirled with chocolaty, fudgy homemade brownie batter (adapted from my super popular brownie cookies) and baked in a cast iron skillet until it’s just cooked through, gooey and rich and best served with a giant scoop of vanilla bean ice cream.

Are you hungry yet?

When making this skillet brownie cookie, I’m going to advise you to not wait for it to cool completely. Sure, set it on the stovetop and let it it cool down a bit so you don’t burn your tongue (or your hands — the cast iron will be HOT, so be careful), but this is a dish best served while still slightly molten.

You’re going to want to dig in while it’s still warm and gooey with melty chocolate chips and a center that’s just hovering above cookie dough status — that’s when it’s best.

There’s no graceful way to cut into it, by the way. Sure if you did wait for it to cool you could cut a neat, sturdy little slice, but this skillet brownie cookie is best when served still warm, so for the best experience you are going to want to carve yourself out a big messy scoop of this skillet brownie cookie.

It admittedly might not be the prettiest on your plate this way, but your taste buds won’t care and they’ll thank you for it.

And whatever you do, don’t forget to top everything off with vanilla ice cream! Have you ever had Ben & Jerry’s Half-Baked before? This reminds me of that, only better (seriously!).

Enjoy!

How to Make a Skillet Brownie Cookie

Deep Dish Chocolate Chip Brookie

 

Print

A decadent deep dish brownie cookie made in a cast iron skillet!

Author: Sam || Sugar Spun Run

Serves: 10 servings

Ingredients

Brownie Layer

• 12 Tablespoons unsalted butter cut into Tbsp-sized pieces (1½ sticks)
• ½ cup semisweet chocolate chips
• ½ cup natural cocoa powder
• ¾ cup sugar
• ¾ cup tightly packed brown sugar (light or dark)
• 2 large eggs + 1 egg yolk
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 1 cup all-purpose flour
• ½ cup semisweet chocolate chips

Cookie Layer

• ¾ cup butter, softened
• ¾ cup tightly packed brown sugar (light or dark)
• 1 egg + 1 egg yolk
• 1 teaspoon vanilla extract
• 2 cups all-purpose
• 1 ½ teaspoon cornstarch
• ½ teaspoon baking powder
• ¾ teaspoon salt
• 1 cup semisweet chocolate chips

Instructions

1. Preheat oven to 350F and lightly grease a 10" cast iron pan with butter. Set aside.

Brownie Layer

1. Combine butter and chocolate chips in a large, microwave-safe bowl and heat in 20 second increments (stirring well in between) until chocolate and butter are melted and well-combined.
2. Add cocoa powder and stir well, then stir in sugars.
3. Add eggs, egg yolk, vanilla extract, and salt, and stir until very well combined.
4. Gradually add flour and stir until incorporated. Fold in chocolate chips. Set aside while you prepare your cookie layer.

Cookie Layer

1. Using an electric mixer, cream together butter and sugars until well-combined.
2. Add egg, egg yolk, and vanilla extract and stir well.
3. In a separate, medium-sized bowl, whisk together flour, cornstarch, baking powder, and salt.
4. Gradually add flour mixture to butter mixture and stir until combined. Fold in chocolate chips.
5. Alternate dropping brownie batter and cookie dough by heaping spoonfuls into prepared cast iron pan. Use a knife to swirl the batter evenly.
6. Transfer to oven and bake on 350F for 40-50 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs (not wet batter). If you notice that the top is beginning to turn brown but the center is still not cooked, cover the pan with aluminum foil so that the top will not over-cook.
7. Allow to cool a bit after baking, but I personally believe this skillet brownie cookie is best when served warm, and even better if topped with vanilla ice cream!

These Best Lemon Bars are my favorite recipe in the world of lemons.  The flaky shortbread crust is topped with the most luscious lemon filling.  A thin, sweet, crunchy glaze tops it off.

This is the perfect recipe for lemon lovers.  There is plenty of lemon in the lemon filling.  Lemon appears again as part of the glaze.

These are the classic kind of lemon bars that are a perfect addition to a dessert table for a party.  Everyone loves the best lemon bars!  They’re hard to resist.

How to Make the Best Lemon Bars:

First you’ll make a simple crust with three ingredients:  flour, butter and powdered sugar.  The crust is baked until golden, and then you’re ready for the filling.  A sweet and tangy filling in these bars tops the crust, and then these bars go back into the oven to bake again.  Once cooled, a simple glaze is drizzled on top. Everything is perfectly, overwhelming lemony… as the best lemon bars should be.

I’ve been baking these lemon bars for a good number of years as I’m quite sure my Mother passed along the recipe on an old recipe card.  In college, I baked them for boyfriends.  I transitioned into baking them for parties like baby showers and block parties in my neighborhood.  It turns out that the lemon bars in general just happen to be a favorite dessert recipe among most people.

It’s quite difficult to eat just one lemon bar.  They’re so addicting!

If you’re looking for more desserts that would be great to bring to a party, you might also like my Lemon Blueberry Streusel Bars or these Cookies and Cream Cheesecake Bars. Pecan Pie Bars, Chocolate Mint Bars and Seven Layer Bars are great party desserts too!

The post Best Lemon Bars appeared first on Recipe Girl®.

When I started Budget Bytes I lived in a tiny apartment with an equally tiny kitchen, that had only about 12-inches of counter space. The apartment was built in the 30’s and I always wondered how, in a time when people cooked at home far more than they do now, they were able to make do with so little workspace, especially without a dishwasher! Well, I’m here to tell you that it can be done. You don’t need a gigantic gourmet kitchen to pump out delicious meals, you just need to plan, stay organized, and improvise. So for all of you struggling with cooking in a tiny kitchen, here are my tips that helped me survive my small space. #thestruggleisreal

This post may contain affiliate links which won’t change your price but will share some commission.

Tips for Cooking in a Tiny Kitchen

Plan

• Stay on top of your inventory. You may have heard me say before, “shop your pantry before you shop the store.” Always staying aware of what you have on hand and using those ingredients first helps keep your “inventory” low and reduces the need for storage space (in addition to the obvious benefits of keeping your grocery costs low and reducing waste). Take regular inventory of your ingredients, cook from what you have on hand as much as possible, and buy only what you need and when you need it.
• Cook one-pot, sheet pan, or skillet meals. These simple all-in-one style recipes will cut down on the number of dishes you have to clean and the amount of activity you have going on in the kitchen while you cook. Keeping it simple is key in a small space. Check out my One Pot Meal recipe category for ideas.

Pictured above: Southwest Chicken Skillet

• Make a game plan for cooking. Before you begin cooking, run through the directions for your recipe(s) in your head to make sure you won’t need your limited workspace for two things at one time. If you have a sheet pan coming out of the oven, you need a place to put it as it cools. If you’re draining pasta in a colander in the sink, make sure you’ll have space in the sink available. You don’t want to be dancing around your kitchen with a hot pot in hand and no where to set it down!

Organize

• Limit your tools, equipment, and appliances. I’m a huge advocate for keeping it simple in the kitchen, using only very basic kitchen tools, and focusing on multipurpose kitchen equipment. A basic chef’s knife can accomplish hundreds of tasks, while a banana slicer can only do one. A Dutch oven can act as both a soup pot and a roasting pan. A simple cheese grater can shred not only cheese, but a variety of vegetables, frozen butter (for making pastry), or even quickly remove the zest from citrus. Stay away from single use tools and go for the tried and true classic kitchen tools. Here is a list of the basic kitchen equipment that I find most valuable.

• Mise en place (prep first). Since you’ll likely be using your workspace for multiple purposes throughout the cooking process, it can help to do all your chopping, measuring, and prepping before you actually begin cooking. This way you can go as slow as needed and use your one work space for one task at a time, instead of frantically trying to multitask while the heat is on.
• Clean as you go. Dishes can pile up fast as you cook and quickly encroach on the prep area in your tiny kitchen. Take every spare minute you have to clean a dish or utensil, or put away an ingredient. Instead of watching the pot as you wait for it to boil, clear away a few items. Have something baking in the oven? Put away everything that has already been used. As an added bonus, cleanup after cooking is so much less daunting if half of it has been already been done in small increments along the way. You may have to build this habit over time, but it’s SO worth the effort.
• Invest in nesting bowls, pots and pans, and containers. Say goodbye to the chaos of random containers in your cabinet whose lids have long been lost. Invest in nesting items so components don’t get lost, you save cabinet space, and your kitchen appears clean and decluttered. Yes, they even make pots and pans specifically designed to nest now! Yay!

Improvise

• Think outside the kitchen. If you have a dining room, dinette, or some other small table and chair set near the kitchen, make use of it! Have yourself a seat and chop away, my friend. Have a closet in another room that isn’t being used to its fullest? Take advantage and make it do double duty for extra pantry items. Just pretend your whole apartment is a giant kitchen (that also happens to have a sofa and bed). ;)

• Transform your sink or stove top into a prep surface. This was probably my most common technique when I had a tiny kitchen and limited counter space. Place a large cutting board over your burners or straddling your sink and use it as a prep surface. Just be extra careful that the board is sitting even and is stable. There are even cutting boards specifically designed to straddle the sink or cover the burners on your stove top.
• Try a mobile kitchen cart. Another great way to get extra prep space is to use a kitchen cart. You can wheel that mobile prep surface in and out of the kitchen as needed and most have lower shelves for extra storage, or even hooks on the side for hanging utensils. Some are even collapsable!
• Utilize wall space and the inside of cabinet doors. Got empty walls? Line up removable hooks on your walls to hang lightweight objects like cooking utensils, measuring cups and spoons, kitchen towels, etc. If you’re handy, install stronger hooks with drywall anchors to hang heavy items like pots and pans. This Buzzfeed article is probably the best round up of ways to add storage in a small space that I’ve ever seen, so check it out for clever ways to add storage to the inside of cabinets and empty wall space.

What are your favorite tips for cooking in a small kitchen? Share them in the comments below to help your fellow tiny home dwellers! :)

The post Tips for Cooking in a Tiny Kitchen appeared first on Budget Bytes.

This is a monumental moment for this little site: I'm posting a tofu recipe. Tofu, along with mushrooms, just haven't been my thing. It's completely a texture issue. I need crunch in my life and the slight spongy texture of mushrooms and tofu just didn't work with my food views.

However, over the years, my staunchness against these items has started to give way (I credit this to my friend Emma, who has shown me many ways tofu is delicious). These avocado spring rolls are one of the ways I've really been enjoying tofu. I love packing these for car trips or lunches; just wrap in a slightly damp towel and place in an airtight container.

Read more and see the recipe.

The post Cucumber Avocado Spring Rolls with Herbs appeared first on Naturally Ella.