Blueberry Oat Scones

slightly adapted from a recipe in Bon Appetit magazine, July 2009 issue

Makes 11-12

2 cups all-purpose flour
1 cup whole-wheat pastry flour
1/3 cup packed golden brown sugar
4 teaspoons baking powder
1.5 teaspoons baking soda
3/4 teaspoon coarse kosher salt
11 Tablespoons (1 stick plus 3 Tablespoons) chilled butter, cut into 1/2″ cubes
1 cup old fashioned oats
3 Tablespoons quick oats (this is for the topping.  you can use old fashioned for this if you don’t have quick)
1 cup fresh or frozen (unthawed) blueberries (about 5.5 oz)
1 3/4 cups half & half
1 teaspoon vanilla extract
5 teaspoons raw sugar (aka turbindo or demerara)

Position 1 rack in the top third of the oven and preheat to 350 degrees F.  Line 2 rimmed baking sheets with parchment paper.

Combine flours, brown sugar, baking powder, baking soda, and coarse salt in food processor; blend 5 seconds.  Add butter cubes.  Pulse until mixture resembles coarse meal. Transfer mixture to a large bowl.  Gently stir in 1 cup of old fashioned oats and the blueberries.

Add the vanilla to the measuring cup the half & half is in, and stir it in.  Gradually add this to the flour mixture, tossing until the dough just comes together (dough will be very moist).

Using a 1/2-cup measure for each scone, drop dough in mounds onto the prepared baking sheets, spacing 3″ apart.  Sprinkle tops with the quick oats, then the raw sugar.

Bake 15 minutes.  Reverse sheets and continue baking until scones are golden and a tester inserted into the center from the side comes out clean, about 12 more minutes.  Transfer scones to a rack and col slightly.  Serve warm or at room temperature.

Freeze if storing for longer than 1 day.



Published in: on July 25, 2020 at 7:33 am  Leave a Comment  

Mark’s Lemon Zucchini Bread

From Kitchn

Cooking spray or butter, for greasing the pans
1 pound zucchini (about 2 medium)
3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons freshly grated lemon zest
1/4 teaspoon ground nutmeg
1 teaspoon salt
2 large eggs
1 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup olive oil or canola oil (Mark uses canola)
2 teaspoons vanilla extract
Optional mix-ins: 1 cup chopped nuts, 1 cup raisins, or 1 cup chocolate chips (Mark did not use these)

  1. Heat the oven to 350°F. Arrange a rack in the middle of the oven and heat to 350ºF. Coat 2 (8×4-inch) loaf pans with cooking spray or butter.

  2. Grate the zucchini. Trim the stem and root-end from the zucchinis and grate them on the large holes of a box grater. You should end up with about 3 cups of shredded zucchini.

  3. Squeeze the moisture from the shredded zucchini. Place the zucchini in a clean kitchen towel or several layers of cheesecloth. Gather up the sides and squeeze to press out as much moisture from the zucchini as possible.

  4. Combine the dry and wet ingredients in separate bowls. Place the flour, baking powder, lemon zest, nutmeg, and salt in a large bowl and whisk to combine; set aside. Place the eggs, sugars, oil, and vanilla in a medium bowl and whisk to combine.

  5. Mix the batter. Add the zucchini and any mix-ins (nuts, raisins, chocolate chips) to the flour mixture. Pour the liquids over top. Gently stir and fold just until no more dry flour is visible. Divide the batter between the prepared pans.

  6. Bake the loaves and cool. Bake until a toothpick inserted in the middle comes out clean, 45 to 50 minutes. The finished loaves should have a golden-brown crust and feel springy if you give the top a little pat. Let them cool in the pan for 10 minutes, then turn them out onto a wire rack, on their sides*, to cool completely.

    *Cool the loaves on their sides. This tiny trick makes for more tender loaves with crisp sides — especially ideal if you plan on freezing that extra loaf, which you should.

    Storage: Loaves will keep in an airtight container for several days. They can also be wrapped in foil and frozen for up to 3 months. Thaw in the fridge overnight or in a warm oven for 20 minutes.


Published in: on June 29, 2020 at 5:57 am  Leave a Comment  

Microwave Popcorn

Serves 1

1/4 cup popcorn kernels
1/2 teaspoon canola oil
large brown paper lunch bag
1 Tablespoon butter
salt to taste

Put the butter in a little ramekin and place in the microwave. Microwave for 10 seconds or until melted.  Put the popcorn kernels in the bag, pour the oil onto the kernels.  Fold over the top of the bag a few times and shake the bag to coat the kernels with oil.  Place the bag on its side in the microwave.   Cook on high until popping slows.  Carefully open the bag and pour the popcorn into a bowl, drizzle with melted butter, sprinkle with salt, and enjoy.

Published in: on October 6, 2018 at 2:00 pm  Leave a Comment  

To Try: Honey-Nut Energy Bars

Or these:

This recipe is from You’ve Got it Made by Ellie Krieger.

Makes 15

1 cup rolled oats
3/4 cup whole-wheat flour
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup honey
1/2 cup unsweetened applesauce
1/4 cup olive oil
1 large egg, lightly beaten
1/2 cup dried tart cherries, chopped
1/2 cup walnut pieces, chopped
1/2 cup whole natural almonds, chopped
1/2 cup pistachios, chopped
1/2 cup hulled pumpkin seeds, chopped
cooking spray

  1.  Preheat the oven to 325 degrees F.
  2. In a medium bowl, whisk together the oats, flour, cinnamon, and salt.
  3. In a large bowl, whisk together the honey, applesauce, oil and egg until well combined.  Stir in the oat mixture until combined. Stir in the dried cherries, walnuts, almonds, pistachios and pumpkin seeds.
  4. Coat an 8″ square baking pan with cooking spray.  Spread the mixture into the prepared pan and bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes.  Allow to cool complete, then cut into 15 bars, about 2 1/2″ by 1 1/2″ each.

Store in an airtight container at room temperature for up to 3 days, or in the fridge for up to 2 weeks.

Published in: on July 17, 2016 at 5:32 am  Leave a Comment  

To Try: Jacques Pepin’s Mushroom & Gruyere Pizza

From “Jacques Pepin’s Heart & Soul in the Kitchen”

Serves 2 for lunch, 2-4 as an hors d’oeuvre

2 Tablespoons peanut oil
2 flour tortillas (8″ across)
1 cup diced (1/2″) Gruyere cheese (about 5 oz)
3 cups sliced (1″ pieces) portobello mushrooms (about 6 oz)2 scallions, cut into 1″ pieces
1/4 teaspoon salt
1/4 teaspoon black pepper

Preheat the oven to 425 degrees.

Rub 1 teaspoon of the oil on one side of each tortilla and arrange them oiled side down on a baking sheet lined with aluminum foil.

Combine the cheese, mushrooms, scallions, salt and pepper in a food processor and process until you have a coarse puree.  Spread the puree on the tortillas, covering the entire surface of each one.  Sprinkle the remaining 4 teaspoons oil on top.

Bake the pizzas for 12 to 14 minutes, until hot, bubbling, and browned underneath.  Cut into quarters and serve.

Published in: on July 13, 2016 at 2:25 pm  Leave a Comment  

Cauliflower Tots

Slightly adapted from the recipe at PureWow

Makes 4-6 appetizer or side-dish servings

50 minutes start-to-finish

Nonstick cooking spray, as needed (I used olive oil spray)
3 cups prepared cauliflower rice, cooled*
1 bunch scallions, minced
2 tablespoons chopped fresh parsley
1 cup shredded cheddar cheese
1 teaspoon garlic powder
½ teaspoon cayenne pepper
1/2 teaspoon coarse salt
1 egg + 1 egg white, lightly whisked
¾ cup panko bread crumbs

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper and spray it generously with nonstick spray.

2. Press the prepared cauliflower rice with paper towels or a clean kitchen towel to absorb excess moisture. Transfer to a large bowl.

3. Add the scallions, parsley, cheese, garlic powder, cayenne, salt, egg and egg white; mix to combine. Add the bread crumbs and mix to combine.

4. Scoop out 2 tablespoons of the mixture and form it into a cylindrical shape. Place on the prepared baking sheet. Repeat until all the mixture has been used. Spray the surface of the tots with nonstick spray.

5. Bake until they’re golden brown on the bottom, 17 to 20 minutes. Flip the tots and bake 5 to 10 minutes more to get the other side all golden. Serve immediately, with your favorite dipping sauce(s).

*Using a food processor with the grating disk, shred one medium-sized head of cauliflower.  Put into a bowl, cover, and microwave on high for 4 minutes.  Remove cover, pour onto a clean kitchen towel and let the cauliflower cool and pat away excess moisture with the towel.

Published in: on July 4, 2016 at 4:54 pm  Leave a Comment  

Smitten Kitchen’s Avocado Tartine with Cucumber & Sesame Seeds

  Slightly adapted from the original.

Two slices whole wheat bread
1/2 of a large, ripe, avocado
1/3 cup minced cucumber
1 1/2 teaspoons rice vinegar
1/2 teaspoon toasted sesame oil
Salt and pepper
1/2 teaspoon toasted sesame seeds

Lightly toast the bread. Evenly smash the avocado onto each piece of toast. In a small bowl, mix together the cucumber, vinegar and sesame oil.   Season to taste with salt and pepper.  Spoon half the cucumber mixture on top of each avocado toast.  Sprinkle with seeds.  Eat immediately.

Published in: on October 3, 2015 at 8:35 am  Comments (2)  

Hot Chocolate for One

Get the 1 cup Pyrex (glass) measuring cup and put in 1 cup milk

Heat it in the microwave on high for 60 seconds

Get your mug.  Put in

2 Tablespoons cocoa powder (Hershey’s)

2 Tablespoons granulated sugar

1 tiny pinch of salt

Stir that together with the tiny whisk, then gradually add the warm milk, stirring well until everything is all mixed evenly.


Published in: on September 12, 2015 at 4:57 am  Comments (1)  

The best way to cook frozen potstickers


Put about 6″ of water in a large pan and bring to a boil.

Add one bag of frozen potstickers (or as many as you want to cook), turn off the heat, and cover.

Let the potstickers sit in the hot water for 5-7 minutes until soft.  Pour gently into a collander to drain.  Pour about a teaspoon of canola oil onto a plate and set the potstickers, bottom side down, in the oil, sliding them around as necessary.  If you fill up the plate, get another plate – make sure they stay in one layer.  You can hold them at this stage at room temperature for about an hour.

Heat up a large frying pan over medium to medium-high heat.  Add a teaspoon or two of canola oil.  When the oil is hot, carefully add the potstickers, bottom side down, in a single layer.  They will not mind being crowded.  Fry until crispy brown on the bottom, about 10-15 minutes.  Keep an eye on them!  If your pan has hot spots you may need to rearrange a bit so everybody gets brown.

Drain on paper towels before serving if needed.


Published in: on June 23, 2014 at 6:11 pm  Leave a Comment  

Chocolate-Dipped Pretzel Rods


Utz’s Pretzel Rods (World Market)
Ghirardelli 60% Chocolate Chips (many sources, big bags on sale at World Market a couple of times a year)
sprinkles or chopped nuts of your choice

Heat 1-2 cups of chocolate chips in a 4-cup glass measure or other microwave-safe container for 90-120 seconds.  Stir with a small rubber spatula, and microwave for 10 seconds more at a time, as needed, until thoroughly melted.  Stir well, and let cool.  If the chocolate is too warm it runs right off the pretzels.

While the chocolate is cooling, line a baking tray with parchment or waxed paper, get out your sprinkles, chop your nuts, and make room in the fridge for the baking tray.

When the chocolate is noticeably thicker, grab one pretzel rod and hold it by one end.  That 1/4 to 1/3 of the pretzel will be the handle (no chocolate or sprinkles on it).  With your rubber spatula in your other hand, drape the chocolate over the pretzel, turning the pretzel as you go.  Remember to dunk the non-handle end.  When it is nicely covered, lay it down on the waxed paper.  Do two more, then put the tray in the fridge for a couple of minutes to let them firm up.  Repeat as needed.

Reheat your chocolate a little as needed.  If it gets too firm it won’t coat the pretzels nicely.

After the first layer of chocolate is hard, give each one a lengthwise stripe of melted chocolate, replace it on the parchment-covered sheet, and sprinkle your topping over the chocolate “glue”.  Replace the tray in the fridge.

Store finished pretzels in the fridge.


Published in: on April 19, 2014 at 9:24 am  Leave a Comment  
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