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Made candied oranges and chocolate covered peanuts with the the leftover chocolates. Candied orangesAuthor: Lexi crowde...
03/17/2025

Made candied oranges and chocolate covered peanuts with the the leftover chocolates.

Candied oranges
Author: Lexi crowdedkitchen.com

INGREDIENTS
1 large orange, sliced into 1/8” thick slices
2 cups granulated sugar
1 1/2 cups water
Dark chocolate, for dipping
Optional: flaky salt for topping
INSTRUCTIONS
Bring a pot of water to a boil. Prep a separate bowl with ice water and set aside.
Slice the orange into ⅛” thick slices. A mandoline will help you keep the slices even.
Boil the oranges slices for 2 minutes, then immediately transfer them to the ice water. Once cooled, remove from water and pat dry.
Return the pot to the heat (heavy stainless steel works best here). Add the sugar and water to the pot over medium heat and attach a thermometer to the pot. Stir until the sugar is dissolved, and bring the mixture up to about 220˚F. Add in the orange slices and stir gently, making sure they are all submerged in the syrup.
Bring the syrup up to 250˚F, stirring occasionally. This will take longer than you think – it takes us an average of 20-30 minutes. Once they reach 250˚F, remove from heat and immediately transfer to a silicone baking mat. Parchment paper is fine too, but they may stick slightly. Let cool completely (you can speed this up by moving them to the fridge). For best results, let them dry out at room temperature overnight.
Melt chocolate in a double boiler or in the microwave. Dip each slice in chocolate, then sprinkle with a bit of flaky salt (optional) and let set. If stored properly, they can last for a month at room temperature, or several months in the fridge or freezer.

NOTES
Troubleshooting: If your slices are still sticky after 24 hours, try coating them in granulated sugar. The sugar coating will help absorb excess moisture. You can also turn the oven to a very low temperature (200˚F) and place the coated slices in the oven to further dry them out. Keep an eye on them until they reach desired texture.

Use a mandoline to create even slices.

Make sure to use a candy thermometer to ensure you're hitting the right temperatures with the sugar.

Manage your sugar: In our experience, sugar can stay the same temperature for a while and then accelerate in temperature quickly. Keep an eye on your thermometer, and stir the sugar frequently.

Turkish Eggs (Cilbir)Ingredients:Yogurt Spread- 1 Cup Turkish or Greek yogurt, at room temperature- 1 Clove garlic- 1/2 ...
03/08/2025

Turkish Eggs (Cilbir)

Ingredients:

Yogurt Spread
- 1 Cup Turkish or Greek yogurt, at room temperature
- 1 Clove garlic
- 1/2 tsp freshly ground black pepper
- 1/4 tsp salt, or to taste
- 1 pinch cayenne pepper
- 2 1/2 Tbls finely chopped fresh dill, or to taste
- 1- 2tsp finely chopped chives
- 1 Tbls Honey

Aleppo Butter:
- 1/2 stick unsalted butter
- 1 Tbls Aleppo chile flakes (or any chile flakes)
- 1/2 tsp smoked paprika
- 1/4 tsp ground cumin
- Tbls chopped fresh parsley
- 2 Tbls olive oil (optional)
- 1 pinch salt
- 1 Tbls sesame seeds

Poached Eggs:
- 1 Tbls white vinegar, or as needed
- 4 Large eggs
- 1 pinch salt

Directions:
Step 1
To make yogurt spread: Place yogurt in a medium bowl and grate in garlic, mix to combine. Season with pepper, salt, cayenne, dill, chives and honey. Mix thoroughly and set aside at room temperature.

Step 2
To make Aleppo butter: melt butter in a saucepan over medium heat; heat until bubbles begin to burst. Add chile flakes, paprika, cumin, parsley and sesame seeds. Stir until color is uniform. Turn off heat and let spices infuse.

Step 3
To make poached eggs: Fill a large saucepan with 2-3 inches of water and bring to a boil. Reduce heat to medium-low, add vinegar, and keep water at a gentle simmer. Crack an egg into a small bowl, then gently slip egg into water, holding the bowl just above the surface of water. Repeat with remaining eggs. Cook until whites are firm and yolks have thickened but are not hard, 2 1/2 to 3 minutes. Remove with a slotted spoon, pat dry on kitchen towel and place onto a warm plate.

Step 4
Dollop yogurt mixture onto serving plates. Use the back of a spoon to spread yogurt, carving ridges into the top to catch oil. Drizzle some jalapeno oil. Top with eggs and 1-2 spoonfuls of Aleppo butter. Sprinkle with sea salt on top. Garnish with fresh parsley (optional).
Eat with toasted and buttered sourdough bread.

The first photo is how it turned out for me. I need to work on my sauce and presentation. But still really good.

Lemon Crumb CakeCrumb topping:1/2 cup flour 1/4 cup sugar1 tsp lemon zest 3 TB melted butter Cake: 1 1/2 cups flour 1 cu...
06/26/2024

Lemon Crumb Cake

Crumb topping:
1/2 cup flour
1/4 cup sugar
1 tsp lemon zest
3 TB melted butter

Cake:
1 1/2 cups flour
1 cup sugar
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup greek yogurt
1/2 cup oil
2 eggs
1/4 cup lemon juice
2 TB lemon zest

Icing:
1 cup powdered sugar
2 TB lemon juice

lnstructions:
Preheat oven to 350 F
Oil and add a parchment round to four, 4-inch cake pans.

Crumb topping:
Stir together ingredients and refrigerate until ready to use.

Cake:
Combine the flour, sugar, baking powder and salt, set aside.

Mix together the greek yogurt oil, eggs, lemon juice and lemon zest.

Add the wet ingredients to the dry and stir to combine.

Evenly distribute the batter between the prepared cake pans. Top them with the crumb topping.

Bake for 25-30 minutes, until toothpick inserted in center comes out clean. Cool completely

Icing:
Mix together the powdered sugar and- lemon juice Drizzle over cool cakes.

Sunday morning bake. Made sourdough cinnamon rolls. My very first time making cinnamon rolls in my entire life. Haha...
05/06/2024

Sunday morning bake. Made sourdough cinnamon rolls. My very first time making cinnamon rolls in my entire life. Haha. Fun project, turned out awesome.
Now we have to make them for Daddy when he gets back. Joey Klutsch

PREP TIME:
20 minutes minutes
COOK TIME:
35 minutes minutes
FERMENTING TIME:
10 hours hours
Servings: 12 rolls Author: Amy
EQUIPMENT
12" Cast Iron Skillet
Mixing Bowls
Bench-Scraper
Cheese Grater
Pastry Brush

INGREDIENTS
8 tablespoons (113 g) butter (cold)
2 ½ cups (300 g) all-purpose flour (see notes)
⅓ cup (100 g) sourdough starter discard
1 cup (240 g) buttermilk (see notes)
1 tablespoon + 1 teaspoon (25 g) honey (or granulated sugar)
¾ teaspoon (4 g) fine sea salt
1 teaspoon baking powder (hold back in initial mix)
½ teaspoon baking soda (hold back in initial mix)
CINNAMON-SUGAR FILLING
¾ cup (150 g) light brown sugar
2 teaspoons ground cinnamon
4 tablespoons (56 g) butter (melted)
CINNAMON ROLL GLAZE
1 tablespoon (14 g) butter (melted)
1 cup (120 g) powdered sugar
1 teaspoon (5 g) vanilla extract
2 tablespoons (30 g) milk

INSTRUCTIONS
THE NIGHT BEFORE
Mix the dough: Use a cheese grater to grate the cold butter into a mixing bowl. Add the flour and use a bench scraper or pastry cutter to cut the butter into the flour. Add the sourdough starter discard, buttermilk, honey and salt. Mix with a spatula until the ingredients are well incorporated. Cover the bowl and let rest on the counter for 10-12 hours. (DO NOT add the baking soda or baking powder. This will be added right before rolling out the dough)
THE NEXT MORNING
Make cinnamon sugar filling and glaze: Mix the brown sugar and cinnamon in a small bowl, set aside. In a separate bowl, mix the glaze ingredients and set aside. Preheat oven to 375°F (190°C) and butter a 12" cast iron skillet.
Add leavening agents: Mix the baking powder and baking soda in a small bowl with a fork until there are no visible lumps. Sprinkle the mixture on top of the dough and mix it in with your hands.
Roll out the dough: Generously flour your work surface and turn the dough onto it. Flour the top of the dough. Use a rolling pin to roll the dough into a 12" x 24" rectangle.
Cut out rolls: Use a pastry brush to coat the top of the rectangle of dough with melted butter. Sprinkle the cinnamon-sugar mixture evenly over the surface, leaving a one-half-inch bare strip along the outer edges. Starting on the longest side, roll the dough into a log shape. Use the bench scraper to cut the dough log into 12 pieces (approximately 1.5 inches). Arrange the rolls in the cast iron skillet, leaving space in between each piece to expand.
Bake: Bake the cinnamon rolls for 35-40 minutes or until the tops are golden brown. Mix the glaze ingredients in a small bowl while the cinnamon rolls are baking. Remove the rolls from the oven and glaze while hot.

Cuisinart low-fat cottage cheese with a ranch packet. High protein, low fat and lower calorie veggie dip for the win. Co...
05/06/2024

Cuisinart low-fat cottage cheese with a ranch packet.
High protein, low fat and lower calorie veggie dip for the win.
Cottage cheese:
100 calories for 1/2 a cup, about 12.5 calories per Tbsp.
Ranch dip with sour cream:
30 calories per 1 Tbsp, 240 calories for 1/2 cup.
Regular ranch dip with mayo:
Approx 90 calories per tbsp, 720 calories for 1/2 C
Plain Greek yogurt ranch dip:
240 calories per 2/3 cup and about 24 calories per tbsp

Let me tell you, I like homemade ranch with veggies trays for snacks. Mayo is great but high in fat and calories. Sour cream dip is good also, but still trying to cut the fat and calories.
I really like the cottage cheese ranch dip, very thankful to have heard of this idea from a friend.
*plain Greek yogurt ranch dip was not a favorite for me.
Lowering calories is a progression to better choices.
It’s not one day of better choices, it’s the whole week, the month, it all adds up.

Good recipe with some learning lessons. Sourdough Blueberry Muffins with Crumb Topping. Brought to you by our living sou...
04/10/2024

Good recipe with some learning lessons.
Sourdough Blueberry Muffins with Crumb Topping.
Brought to you by our living sourdough named Scarlet Dough Hansen.
I used wild Alaskan blueberries so the color leached quickly to the batter. Also, while it says berries can be added frozen it thickens the dough and next time I’d thaw them first.
Recipe in link.
https://littlespoonfarm.com/sourdough-blueberry-muffins-recipe/
A special thank you to Stephanie Monsen who educated me in sharing that all sourdoughs need a name. We had a lot of laughs yesterday finding a name for my little countertop beauty.

Turned out absolutely phenomenal. Like beyond expectations. Sourdough Lemon blueberry ricotta cake. Lemon zest sugar d...
03/21/2024

Turned out absolutely phenomenal. Like beyond expectations.
Sourdough Lemon blueberry ricotta cake.
Lemon zest sugar drizzle.
Ricotta is one of my favorite ingredients to bake with, always turns out extra moist and also high protein.
Recipe:

Sourdough Lemon Blueberry Ricotta Cake

Ingredients:
10 TBSP unsalted butter, softened
1 cup sugar
3 eggs, room temperature
1 cup whole-milk ricotta
2 TBSP whole-milk yogurt (or substitute with sour cream)
3 TBSP lemon juice
1 tsp vanilla
½ cup sourdough starter, active or discard, room temperature
Zest of 1 lemon, grated
1 ¼ Cup all-purpose flor
1 TBSP baking powder
1 tsp salt
2 ½ cup fresh blueberries (I used frozen wild blueberries, better if thawed)

Preheat your oven to 350 degrees and liberally grease a 9” or 10” round springform pan. Set aside.

In a small bowl, stir together the flour, baking powder, and salt. Set aside.

In the bowl of a stand mixer or a medium-sized bowl using a hand mixer, beat sugar and butter until light and fluffy, about 2-3 minutes.

Add eggs one at a time, mixing well after each addition. Add the ricotta, starter, yogurt, vanilla and lemon juice/zest and mix well. Scrape down the sides of the bowl as needed. (The batter will look like it’s curdled.)

With your mixer on low, add the dry ingredients to the wet ingredients and mix until just incorporated. You don’t want to overmix. Add 2 cups of blueberries into the batter and gently mix.

Transfer the batter to your pan and spread evenly. Top with remaining blueberries.

Bake for 60-75 minutes, until a toothpick inserted in the center comes out clean. Check every 5 minutes after 60 minutes.

Allow cake to cool for 15-20 minutes before releasing from pan and removing the sides. Serve warm or at room temperature. Top with whipped cream, lemon curd, powdered sugar or sugared glaze. Enjoy!

Tried the cottage cheese chocolate pudding1 cup cottage cheese2 tablespoons of maple syrup2 tablespoons of bakers cocoa ...
03/15/2024

Tried the cottage cheese chocolate pudding
1 cup cottage cheese
2 tablespoons of maple syrup
2 tablespoons of bakers cocoa powder
I’ve also seen some recipes with 1/2 a ripe banana added.
Put ingredients through a food processor till creamy.
Not the best photos, but you get the drift.

Braised beef cheeks with creamy potatoes! Recipe from notoriousfoodie!1. Get two large beef cheeks 2. Trim off any exces...
01/21/2024

Braised beef cheeks with creamy potatoes!

Recipe from notoriousfoodie!

1. Get two large beef cheeks
2. Trim off any excess fat or sinue, then season with course salt and black pepper - leave in fridge uncovered for at least an hour, ideally overnight
3. Remove from fridge, pat dry, then sear in a hot pan about 2.5 mins per side till caramelised and golden
4. Remove the beef, then throw in 4x chopped carrots, 4-5 halved shallots, 3x chopped celery, 1 head halved garlic - sauté in some olive oil on med-high for 5 mins
5. Once softened, add in half a tube of tomato paste, cook off for ~1 min then deglaze with half a bottle of red wine
6. Mix to combine, add back in your beef cheeks and cover with beef stock
7. Bring to a boil then drop heat to low simmer and add in rosemary, thyme and bay - cover and let gently bubble for 4h
8. Remove beef, cover with foil and strain liquid
9. Reduce this down by half and set aside
10. Boil your potatoes till tender, then make the creamy butter slurry - 500ml double cream, 5tbsp butter, whisk on med heat till emulsified then add in chives and season
11. Mash potatoes or blitz to get them smoother, then add in the warm cream - mix till incorporated and season to taste
12. Add reduced braising liquid to a pan, then add the beef to warm it up - basting in the sauce before plating
13. Lay down a base of creamed potato, followed by the beef, then spoon over the sauce and cover in chopped chives
-
This is ridiculously good. I find beef cheeks are the best to slow braise - I prefer them to short ribs even. SO soft and tender. For the finishing sauce, I reduced the liquid down further till thick and added in butter for the gloss

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