This is the flakiest, easiest, best pie crust ever. Master chef Jacques Pépin has created a virtually fail-safe recipe that is completely hassle-free: You don’t even need to chill the dough before you roll it out. You can use almost any firm fruit in season, such as pears, peaches, apricots, plums or rhubarb. If using especially juicy fruit, add 1 tablespoon of ground nuts to the 1 tablespoon of flour and 2 tablespoons of sugar that are sprinkled over the pastry before the fruit is added.
1 1/2 cups plus 1 tablespoon all-purpose flour
Pinch of salt
170g cold unsalted butter, cut into 1/2-inch pieces, plus 2 tablespoons melted
1/3 cup ice water
3 1/2 tablespoons sugar
4 large Golden Delicious apples—peeled, cored and cut into 1/2-cm-thick slices
2 tablespoons melted and strained apricot preserves
How to Make It
In a food processor, pulse 1 1/2 cups of the flour with the salt. Add the cold butter and process just until the butter is the size of peas, about 5 seconds. Sprinkle the ice water over the mixture and process just until moistened, about 5 seconds. Transfer the dough to a lightly floured work surface and knead 2 or 3 times, just until it comes together. Pat the dough into a disk. On a lightly floured work surface, roll out the dough into a +- 40cm round about 1/2 cm thick.
Line a large unrimmed baking sheet with parchment paper. Roll the dough around the rolling pin and unroll it onto the prepared baking sheet.
In a small bowl, combine 2 tablespoons of the sugar with the remaining 1 tablespoon of flour and sprinkle over the dough. Arrange the apple slices on top in overlapping concentric circles to within 7,5 cm of the edge. Fold the dough over the apples in a free-form fashion. Brush the apples with the melted butter and sprinkle with the remaining 1 1/2 tablespoons of sugar. Refrigerate the unbaked tart until slightly chilled, about 10 minutes.
Preheat the oven to 200°C. Bake the tart in the center of the oven for 1 hour, or until the apples are tender and golden and the crust is deep golden and cooked through. Brush the apples with the melted preserves. Slide the parchment onto a wire rack and let the tart cool slightly before serving.
These easy cinnamon rolls are perfect for yeast beginners because they only require 1 rise. Each cinnamon roll is extra soft with the most delicious cinnamon swirl!This cinnamon roll recipe makes classic, home-style cinnamon rolls. They’re fluffy, soft, and topped with vanilla glaze. <3
2 and 1/4 teaspoons Red Star Platinum Yeast or any instant yeast (1packet)
1/2 cup (120ml) milk
1/4 cup (60ml) water
3 Tablespoons unsalted butter
1 large egg
3 Tablespoons (45g) unsalted butter, softened to room temperature
1 Tablespoon ground cinnamon
1/4 cup (50g) granulated sugar
1 cup (120g) confectioners’ sugar
1/2 teaspoon pure vanilla extract
2–3 Tablespoons (30-45ml) strong coffee or milk
Make the dough: Whisk the flour, sugar, salt, and yeast together in a large bowl. Set aside.
Combine the milk, water, and butter together in a heatproof bowl. Microwave or use the stove and heat until the butter is melted and the mixture is warm to touch. Pour into the dry ingredients, add the egg, and stir until it forms a soft dough or use your mixer.
On a lightly floured surface using floured hands, knead the dough for 3 minutes. Place in a lightly greased bowl (I use non-stick spray), cover loosely and let rest for about 10 minutes.
Fill the rolls: After 10 minutes, roll the dough out in a 14×8 inch rectangle. Spread the softened butter on top. Mix together the cinnamon and sugar. Sprinkle it all over the dough. Roll up the dough tightly. Cut into 10-12 even rolls and arrange in a lightly greased 20cm round cake pan or pie dish.
Rise: Loosely cover the rolls with aluminum foil or plastic wrap and allow to rise in a warm, draft-free environment for 60-90 minutes. See blog post above for my trick to this step!
Bake the rolls: After the rolls have doubled in size, preheat the oven to 190°C. Bake for 25-28 minutes until lightly browned. If you notice the tops are getting too brown too quickly, loosely cover the rolls with aluminum foil and continue baking.
Make the icing: Whisk the confectioners’ sugar, vanilla extract, and coffee/milk together. Drizzle or spread over warm rolls.
Cover leftover frosted or unfrosted rolls tightly and store for up to 3 days at room temperature or up to 5 days in the refrigerator.
Make-Ahead Instructions: This dough can be made the night before through step 4. Cover with plastic wrap and let rest in the refrigerator overnight. The next morning, remove from the refrigerator and allow to rise in a warm environment, about 1 hour. Continue with step 6.
Freezing Instructions: Baked rolls can be frozen up to 2-3 months. Thaw overnight in the refrigerator and warm up before enjoying. You can also freeze the unbaked rolls and here’s how: bake the rolls in step 6 for only about 10 minutes at 191°C. Cool completely, then cover tightly and freeze. To serve, take the rolls out of the freezer and put into the refrigerator a few hours before serving. Then, finish baking them.
Super big, chewy and soft, muffin-top like pumpkin chocolate-chip cookies that taste like they are straight from a bakery! These bakery-style pumpkin cookies are made in ONE bowl!
These cookies are quite cakey. They are thick, chewy, soft, and resemble a muffin top.
1 CUP canned pumpkin, not an entire can
1 cup white sugar
1/4 cup brown sugar, lightly packed
1/2 cup vegetable oil
1 large egg
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice*
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups white flour
1 cup semi-sweet miniature chocolate chips
1 and 1/3 cups milk chocolate chips, separated
Optional: red food dye
In a large bowl, add in ONE CUP of canned pumpkin (not pumpkin pie filling and not an entire can of pumpkin), white sugar, brown sugar, vegetable oil, the egg, and vanilla.
Beat until completely smooth. If desired add in the food dye. This gives the darker more “pumpkin looking” cookie. These photos are of dyed cookies.
Without stirring in between these additions, add in the cinnamon, pumpkin pie spice, baking powder, baking soda, salt, flour, and both types of chocolate chips (1 cup of the milk chips).
Now with everything layered on top, beat together all of the ingredients until *just* combined.
Cover tightly and chill the dough for at least one hour up to 10 hours. Chilling is not necessary but it gives you the bigger pumpkin bakery-style cookies.
When ready to bake, preheat the oven to 350 degrees F and line a large tray with parchment paper or a silpat liner. Place 6 mounds of the dough on the cookie sheet. Scoop the dough to make a higher ball dough rather than a wide ball of dough. Use about 3 tablespoons to 1/4 cup dough to get the large bakery style cookies.
Don’t do more than 6 cookies or they will run together.
Bake for 12-15 minutes (slightly under-bake for best results of getting a soft and chewy cookie) and remove. Use the remaining 1/3 cup of chocolate chips to place on the cookies right out of the oven if desired.
For a fudgy pumpkin pie type cookie, chill the cooked cookies in the fridge — delish!
These cookies have a more developed pumpkin flavor by the second day or after chilling.
*We like a mild amount of spice in these pumpkin cookies. If you like lots, use another teaspoon of pumpkin pie spice or an additional 1/4 teaspoon nutmeg and 1/8 teaspoon ground cloves.
This sheet-pan supper has it all—spicy harissa-laced roasted chicken; sweet, browned leeks; crunchy potatoes; plus a cool garnish of salted yogurt and plenty of fresh bright herbs. It’s a little lighter than your average roasted chicken and potatoes dinner, and a lot more profoundly flavored.
The key here (and with all sheet-pan suppers) is to make sure the ingredients can all cook together on the same pan. This means cutting sturdy, denser things into smaller chunks that will cook at the same rate (chicken, potatoes), and adding the more delicate ingredients (here, the leeks) toward the end so they don’t burn. Another important note: don’t overpopulate the pan. You need to leave space between things so ingredients can brown and crisp rather than steam. If you want to double the recipe to feed six, you can, as long as you spread everything out in two pans rather than crowding them in one.
700g bone-in, skin-on chicken thighs and drumsticks
800g Yukon Gold potatoes, peeled and cut into 1 by 1/2-inch chunks
3 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
2 tablespoons harissa
1/2 teaspoon ground cumin
4 1/2 tablespoons extra-virgin olive oil, plus more as needed
2 leeks, white and light green parts, halved lengthwise, rinsed, and thinly sliced into half-moons
1/2 teaspoon grated lemon zest
1/3 cup plain yogurt, preferably whole-milk (if using Greek, thin it down with a little milk to make it drizzle-able
1 small garlic clover
1 cup mixed soft fresh herbs such as dill, parsley, mint, and/or cilantro leaves
1 splash fresh lemon juice, as needed
Combine the chicken and potatoes in a large bowl. Season them with 2½ teaspoons of the salt and ½ teaspoon of the pepper. In a small bowl, whisk together the harissa, cumin, and 3 tablespoons of the olive oil. Pour this mixture over the chicken and potatoes, and toss to combine. Let it stand at room temperature for 30 minutes.
Meanwhile, in a medium bowl, combine the leeks, lemon zest, ¼ teaspoon of the salt, and the remaining 1½ tablespoons olive oil.
Heat the oven to 220°C.
Arrange the chicken and potatoes in a single layer on a large rimmed baking sheet, and roast for 20 minutes. Then toss the potatoes lightly, and scatter the leeks over the baking sheet. Roast until the chicken is cooked through and everything is golden and slightly crisped, 20 to 25 minutes longer.
While the chicken cooks, place the yogurt in a small bowl. Grate the garlic clove over the yogurt, and season with the remaining ¼ teaspoon salt and ¼ teaspoon pepper.
Spoon the yogurt over the chicken and vegetables in the baking sheet (or you can transfer everything to a platter if you want to be fancy about it). Scatter the herbs over the yogurt, drizzle some olive oil and lemon juice over the top, and serve.
If you are looking for a quick and easy protein packed breakfast that is ready in minutes, this omelet in a mug is for you! You can enjoy the omelet as is straight from the mug, or you may wrap it up in a whole grain tortilla and enjoy it as a breakfast burrito!
Ingredients: 1 Large egg (or 2 additional egg whites)
2 Large egg whites (or 1 additional whole egg)
2tbs Unsweetened almond milk (or low fat milk of choice)
Pinch of salt and pepper
2 tbs Roma Tomato, dices (or salsa)
2 tbs 2% Cheddar cheese, shredded (or cheese of choice)
Optional mix-ins: 2tbs Lean turkey or ham
2 tbs Red bell pepper, diced
5 Spinach leaves, chopped
2 tsp Chives, chopped
2 tbs Vegetable of choice
Instructions: Spray a microwave safe mug with cooking spray. Beat together eggs, milk, seasoning, tomatoes and cheese in the mug. Microwave, uncovered, on high for 1 minute. Remove mug and stir. Cook for an additional 1 minute, or until eggs are completely set! Remove from microwave and top with a sprinkle of additional cheese if desired. Let sit for a few minutes before enjoying, or take with you on the go!
You will need: 8 oz. dried spaghetti Salt 1 tablespoon oil 12 oz. ground beef 1 medium onion, finely diced 2 cloves garlic, minced 2 teaspoons dry sherry 2 cups chicken stock 3 tablespoons oyster sauce 2 tablespoons light soy sauce 1/2 teaspoon dark soy sauce 1 teaspoon sesame oil 1/8 teaspoon white pepper 1 cup frozen peas 2 tablespoons cornstarch, mixed with 2 tablespoons water
Bring a pot of salted water to a boil for the spaghetti. Cook the spaghetti according to the package instructions, undercooking it by about a minute (it will finish cooking in the sauce). While the pasta is cooking, start the sauce.
Add the onion, garlic, and sherry, and turn the heat down to medium. Cook until the onion is transparent, and then add the chicken stock.
Heat a wok over high heat and add a tablespoon of oil. Add the ground beef and cook until slightly browned, breaking up any large chunks of beef.
Bring to a boil and lower the heat to a simmer. Stir in the oyster and soy sauces, sesame oil, and white pepper. Cover and simmer for 10 minutes. Remove the cover, add the peas, and stir for one minute.
Stir up the cornstarch slurry (since the starch will separate from the water when left to sit), and drizzle the slurry into the sauce while stirring constantly. The sauce should thicken until it coats a spoon.
Drain the pasta, and add it directly to the wok. Toss until the pasta is coated in sauce. Feel free to add some of the pasta cooking liquid if the sauce is too thick, and add more cornstarch slurry if the sauce is too thin.