easy buttermilk biscuits.

Being that I hail from the northeast, biscuits were never something that we ate growing up. French baguettes? Sure. Parker House Rolls and English muffins? Yep! Biscuits were almost sort of a novelty food for me, found at places like Cracker Barrel on a road trip, or a southern restaurant when traveling. Every single time I have one I think ‘why don’t I make these?’. I attempted them and happily learned how easy they are!

If you feel intimidated by making yeast breads but want to dip your toe into bread making? Biscuits are here for you! They are very easy to make, and the most important thing is to have ice cold dairy – buttermilk nice and cold and shortening/butter in the freezer for a few minutes before beginning the recipe is essential. Using a box grater or pastry cutter will ensure the shortening/butter will stay cold but it’s not necessary. In a pinch I’ve used my (clean!) fingers with light and fluffy biscuit success!

I hope you try and enjoy these – great on their own, with jam, butter, or (I’ve heard!), sausage gravy. 🙂

buttermilk biscuits.
adapted from sugar spun run.

ingredients
250 grams all purpose flour
1 tablespoon baking powder
1 tablespoon white sugar
1 teaspoon kosher salt
1 cup buttermilk, ice cold
1/3 cup shortening or unsalted butter, ice cold (I freeze for 20ish minutes before use)

directions
In a large bowl, whisk together all the dry ingredients (flour, baking powder, sugar and salt). Remove the butter or shortening from the freezer. Using a pastry cutter or box grater, add in the shortening or butter, mixing together quickly using the pastry cutter or your fingers until the dough resembles large crumbs. Add in the ice cold buttermilk until the dough forms (it will be loose/crumbly).

Turn out onto a lightly floured board or counter, and shape together into a disk shape. Add flour if the dough is too sticky to work. Using your hands, lightly fold the dough, turn on a 90 degree angle, and then fold in on itself again/lightly flattening, about 5-6 times. Be careful to not overwork the dough but lightly flatten to form a large disk.

Using a biscuit cutter or a drinking glass, cut out biscuits, forming the dough scraps back together to get at least 8 biscuits (I get anywhere from 8-12 depending on height).

Place onto a baking sheet prepared with nonstick cooking spray and bake for 10-14 minutes. Once cooked, lightly brush with melted butter and serve.

Makes 8-12 biscuits.

Keeps for 4 days; freeze and use within 3 months.

*Please use local ingredients wherever possible*

chocolate bourbon pecan pie.

This pie is almost too easy. I needed to bring dessert to a family gathering, and while I decided to make cookies as an easy option, I had a few premade pie crusts stashed away in the freezer, and I knew I needed to make a pie.

This is courtesy of Ina Garten, and even she says to use a premade crust, so who am I to argue? This is a breeze to pull together, easier than a simple drop cookie! It is also very rich and sweet, so I have adjusted the sugar down in the below recipe, from a 1/2 cup each white and brown to a 1/3 each.

This goes perfectly with an after dinner espresso, or an espresso martini to counterbalance the sweetness.

Enjoy!

chocolate bourbon pecan pie.
courtesy of Ina Garten via Food Network.

ingredients
1/3 cup white sugar
1/3 cup brown sugar
1/2 cup AP flour
1/2 cup (1 stick) salted butter, melted and cooled
2 eggs
1 teaspoon pure vanilla extract
2.5 tablespoons bourbon
1 cup large diced pecans
1.25cups semi sweet chocolate chips
1 9 inch pie crust

directions
Defrost a pie crust overnight in the fridge. Preheat to 350 degrees.

In a large bowl, combine the brown sugar, white sugar and flour. In a small mixing bowl, mix together the melted butter, eggs, vanilla and bourbon. Pour the liquid ingredients into the dry, and then gently fold in the pecans and chocolate chips.

Pour the filling into the pie crust and put the crust on the baking sheet. Bake for 35-40 minutes or until the pie is evenly golden brown and the filling is evenly firm throughout the pie. Cool completely and serve.

*Please use local/organic ingredients wherever possible* Serves 8-10.

kale + sausage soup.

It’s raining, gray, and 45 degrees here. Soup season is officially here! Let’s usher it in with an uber easy and flavorful soup that can be on your table in 30 minutes – the ideal weekday dinner!

Portuguese soup is usually made with linguica, a deeply flavorful cooked and dried sausage that is native to Portugal, and gets its flavorful from paprika. It can be difficult to find in the US, so I used Spanish chorizo from a sausage vendor at my local market. In fact, he tried to steer me towards the more garlicky Romanian sausage he makes, but I only had eyes for the chorizo. The Romanian is delicious, by the way. 🙂

This soup get the majority of its flavor from the sausage – a little S&P rounds it out! The vinegar is optional, but it does brighten up the soup. This usually has white or red beans in it, but I wasn’t in the mood, and it’s lovely with or without! If you choose, add them in when you add in the potatoes and broth.

Enjoy; it was a hit here and for good reason!

Portuguese-inspired kale sausage soup.
ingredients
1 link (8 ounces) dried chorizo or other smoked sausage, cut into thinly sliced half moons
1 small bunch curly kale, stems removed and roughly chopped
1 small onion, diced
2 garlic cloves, minced
8 ounces yukon gold potatoes, peeled and chopped into 1 inch pieces (2-3 potatoes)
4 cups chicken broth
1/2 teaspoon sea salt
1/2 teaspoon black pepper
dash of apple cider vinegar (optional)
If using – can of white or red beans

directions
In a soup pot or dutch oven sprayed with nonstick cooking spray over medium heat, sauté the sausage for 5 minutes or until golden brown. Add in the onion and cook for 3-5 minutes, or until onion is translucent and softened. Add in garlic and sauté for another additional minute. Add in salt, pepper, potatoes and chicken broth. Stir well and bring to a boil, reduce to simmer, and cover partially. Cook for 15 minutes, or until potatoes have cooked through. Add in kale, vinegar, and simmer for additional 10 minutes, or until softened and wilted.

Taste and adjust seasonings if needed. Serves 2-3 generously.

*Please use organic and/or local ingredients wherever possible*

cucumber vodka southsides.

This is the perfect drink for late summer – light, refreshing and so easy to drink. These are a riff off of Ina Garten’s rum southsides, but I am using cucumber mint vodka in place of the rum. This cucumber mint vodka is one of my favorites: it’s so tasty and does much of the work for you!

cucumber southsides
adapted from Ina Garten.

ingredients
12 mint leaves
1 lime, cut into 8 wedges
1/4 cup fresh lime juice
1 ounce agave
1/2 cup cucumber mint vodka
sparkling water, to top cocktails (about 1.5 cups)

directions
Put mint leaves and 2 lime wedges into the bottom of a cocktail shaker and muddle with a cocktail muddle or wooden spoon. Add the lime juice, agave, and vodka and add ice. Shake for 30 seconds, and then strain into 4 chilled cocktail glasses and top with sparkling water.

Makes 4 cocktails. *Please use organic/local ingredients as applicable*

blueberry lemon tea cake.

This is a cake/sweet quick bread I have been making for years, originally as a raspberry lemon tea cake. This is a lightened up version of a pound cake that came from an old recipe book, Cook Yourself Thin, Faster, which is all about taking classic/comfort dishes and lightening them up. This is no exception!

This is delicious with raspberries, but I happen to prefer it with the less tart and sweeter blueberries. Add a glaze, made simply with 2 tablespoons of lemon juice with 1 cup of powdered/confectioner’s sugar if you desire.

This is so easy and delicious – I hope you enjoy it as much as I do!

blueberry lemon tea cake.
adapted from Cook Yourself Thin, Faster cookbook.

ingredients
1.5 cups AP or gluten free flour
2 teaspoons baking powder
pinch of salt
2 eggs
3/4 cup nonfat greek plain yogurt
3/4 cup white sugar
1 teaspoon vanilla extract
zest of one lemon
1 cup blueberries (fresh or frozen)
1/3 cup canola/grapeseed/avocado oil

directions
Preheat oven to 350 degrees. Spray an 8 inch loaf pan with nonstick cooking spray and set aside.

In a small bowl, whisk together the flour, baking powder and salt and set aside.

In a large mixing bowl, whisk together the eggs, yogurt, sugar, lemon zest and vanilla extra until smooth. Slowly add in the dry ingredients until no large lumps remain. Add in the oil, and whisk to combine. Fold in the blueberries, gently.

Pour into the loaf pan, and bake for 50-55 minutes. If the cake is browning before the loaf is done, tent foil over for the last few minutes of bake time. Test with a toothpick, and when it come up clean, the loaf is done.

Once completely cooled, if you desire, make a lemon glaze of lemon juice and confectioner’s sugar.

Serves 12. *Please use local and/or organic ingredients wherever possible*

oatmeal chocolate chunk cookies (no dairy!).

Another cookie recipe for your summer gatherings! This one is basically the same recipe as my oatmeal coconut cookies., just swapping the coconut for chocolate chunks, and using plant based butter instead of regular, making these safe for those with dairy allergies or lactose intolerance.

These are easy to double or triple the recipe, and only need 30 minutes of chilling. Make sure not to overbake, and you’ll be left with a tender, chewy cookie that will be the ultimate crowd pleaser. Enjoy!

oatmeal chocolate chunk cookies (no dairy).

ingredients
1 stick plant based butter, softened
1/2 cup white sugar
3/4 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1 cup AP or GF flour
1/2 teaspoon baking soda
1/2 teaspoon salt (my butter was salted, so I used maybe 1/8th teaspoon salt).
3/4 teaspoon ground cinnamon
1-1/2 cups quick cooking oats
3/4 cup semi sweet chocolate chunks or chips

directions
Heat oven to 375 degrees. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon and set aside.

Using an electric mixer fitted with the paddle attachment, beat together the butter and sugars for 3 minutes, until light and fluffy. Add the egg and vanilla and beat together until mixed together.

Add the dry ingredients and slowly mix until well combined making sure no dry flour remains. Fold in oats first, and then chocolate chunks until combined. Refrigerate the dough for at least 30 minutes.

Using a tablespoon scoop, shape dough into balls and place onto a baking sheet lined with parchment paper. Bake for 8-10 minutes. Allow to cool for 5 minutes before moving to cooling rack.

Makes approximately 30 cookies. *Please use organic/local ingredients where possible* 

easiest sprinkle sugar cookies.

These cookies are so easy, you can whip them up at pretty much any time in under a half hour. No chilling, too!

I needed to bring a dessert to a friend’s house, and I was running pretty low on most of my pantry ingredients. I had only one stick of butter left, a few eggs, and really none of my favorite cookie ingredients like oatmeal, chocolate chips, peanut butter… what’s a girl to do?

For me, make sugar cookies! Such a staple and these are so easy and so versatile. I used a base recipe from Land O’Lakes, and there are many variations on the recipe – you could easily turn these into snickerdoodles with a cinnamon sugar coating, roll in coconut, add nuts or chocolate chips – anything your heart desires!

I find chilling the dough for 10-ish minutes helps with rolling and shaping the cookies, but it isn’t necessary if you are short on time.

These are so easy and were such a hit! I’ve used different shapes of sprinkles with success and could see using crushed peppermint candies for a holiday twist. Enjoy!

easy sprinkle sugar cookies.
adapted from Land O’ Lakes.

ingredients
1/2 cup salted butter
3/4 cup white sugar
1 egg
1.5 cups all purpose or AP gluten free flour
1/2 teaspoon baking soda
1 teaspoon vanilla extract
sprinkles, for rolling

directions
Preheat oven to 400 degrees.

Combine sugar, butter and egg in a mixing bowl and beat at medium speed, scraping as needed, until the mixture is light and fluffy. Add vanilla, and mix. Add flour and baking soda, and mix on low speed until just combined.

*If chilling, cover and chill for 10 minutes. This is not necessary, but does help in shaping the cookies.

Scoop and roll into 1 inch balls. Roll in sprinkles, place on the cookie sheet 2 inches apart. Flatten slightly with a bottom of a glass dipped into sugar.

Bake for 8-10 minutes until edges are lightly golden. Cool completely and store in an air tight container. Makes 24 cookies.

*Please use local/organic ingredients as possible*

german potato salad.

This is a very classic dish that is perfect for all the mayonnaise-adverse people out there (including me!). This isn’t anything fancy, but it is so, so, good. Dangerous, even. This is easily doubled or tripled for a great, crowd pleasing salad or side at your next gathering. This is especially great for summer/warm weather parties as it’s vinegar based, so you can have it on a picnic table and not worry about it staying cool. Best served warm, but equally delicious at room temperature.

You can swap the pork bacon for turkey or vegan bacon and play around with the amounts of sugar and vinegar to make this as sweet or as tangy as you would like. I usually serve this along with poultry sausage or with grilled chicken breasts. Add some sautéed or braised cabbage for a real German-inspired meal!

german potato salad.
adapted from Allrecipes.com

ingredients
8 cups potatoes, peeled and large dice
2 small onions, diced
8 pieces bacon
1/2 cup apple cider or white vinegar
1/4 cup water
3 tablespoons white sugar
2 teaspoons kosher sea salt
1/2 teaspoon black pepper
2 tablespoons fresh parsley

directions
Boil a large pot of salted water and boil the potatoes for about ten minutes, or until tender. Drain and set aside.

While the potatoes are cooking, heat a large skillet and cook the bacon until crisp. Remove, drain, and chop into pieces.

Keeping the bacon grease in the skillet, add the onion and saute for 2-3minutes, and then add the vinegar, water, sugar, sea salt and pepper and cook at a simmer for 2-3 minutes until the dressing thickens slightly. Lowering the heat, add the potatoes, bacon and toss gently together. Remove from the heat, garnish with parsley if using and adjust for seasonings.

Serve warm. Serves 4-8 as a side dish. *Please use local and/or organic ingredients wherever possible*

easy hamburger soup.

It’s chilly mid-March here in upstate NY, and soup season rages on. Last night I made a crowd favorite, hamburger soup. This could easily be a beef and vegetable soup, but instead of a cubed beef, we are swapping in easy ground sirloin. Ground chicken, turkey, or even impossible meat would be easy and delicious swaps for this soup. I use a combination of onion, celery, carrot (the classic French mirepoix!), cubed potato and canned tomatoes, but this is infinitely flexible. Green beans? Corn? Sure! Cauliflower or peas? Yes, please! Let your imagine run wild, and use this opportunity to clean out your fridge and use up any veggies hanging out in the fridge.

This is easily doubled, and leftovers freeze beautifully. The potatoes will soften once frozen and defrosted, yielding a slightly thicker soup. Thin out with additional beef or veggie stock as desired. Enjoy!

easy hamburger soup.
slightly adapted from the pioneer woman.

ingredients
1 pound 95/5 ground sirloin
1 medium onion, diced
1 bell pepper, any color (I used orange), seeded and diced
1 carrot, peeled and diced
1 celery stalk, diced
2 garlic cloves, minced
3-5 small to medium white or red potatoes, peeled and cubed (1/2 inch pieces)
14 ounce can fire roasted diced tomatoes
1.5 tablespoons tomato paste
4 cups beef stock
1 teaspoon kosher sea salt
1/2 teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon dried parsley
1/8 teaspoon crushed red pepper flakes (optional)

directions
In a large pot or dutch oven, heat over medium heat and spray with nonstick cooking spray. Cook beef until cooked through, no longer pink, breaking up as it cooks, 3-5 minutes. Add onion, celery, carrot and cook additional 3-4 minutes until starting to soften. Add the seasonings and allow to bloom (become fragrant while stirring). Add garlic and bell pepper, cook additional minute. Add tomato paste, potatoes and mix to combine for 30 seconds to a minute.

Add diced tomatoes with their juices along with the beef stock. Bring to a boil, stir, and partially cover, reducing heat to medium-low. Let simmer for 20-25 minutes, stirring occasionally, until vegetables and potatoes are soft and tender.

Check for seasonings and adjust as needed (mine needed a touch more salt). Serves 4-6.

Keeps well in refrigerator for 3-4 days; frozen for up to three months.

*Please use local ingredients wherever possible*

apple thyme bourbon cocktail.

happy november! I am still all things apple this season, and this is such a fun cocktail that is easily made a mocktail! Just skip the bourbon. I made fresh pressed apple juice for this, but any store bought juice or cider is perfect here, too. This cocktail is ideal for parties or gatherings, as you can make it as a big batch and then add the sparkling water to each individual drink, or add to the pitcher right before serving.

I hope you enjoy this as much as I did; the herbal syrup is simply divine!

apple thyme bourbon cooler.

ingredients
2.5 cups apple juice or apple cider
10 thyme sprigs
1/2 cup sugar (or 2 tablespoons monkfruit)
1/2 cup water
1/2-1 cup bourbon (I err on the side of 1/2 cup but go up to a cup based upon preference)
1.5 cups club soda/sparkling water

directions
in a small saucepan, combine 6 thyme sprigs with water and sugar and bring to a boil and let simmer until the sugar dissolves. Remove from heat and let cool completely and then remove the thyme sprigs and discard.

In a pitcher, combine the cooled syrup, bourbon and apple juice/cider and stir to combine. Divide amongst 4-6 cocktail glasses and top with club soda and garnish with remaining thyme sprigs.