It’s the end of summer – time to break out the puffer vests and sweaters! Or at least, it should be. It appears that Mother Nature didn’t get the memo, as this past weekend was in the 80s here in NYC (not that I’m complaining AT ALL). One of the benefits of this late summer is seeing produce that would usually be long gone by now at the farmer’s market. I recently picked up some white peaches and decided to roast and parfait them up. As a certain loveable donkey in Shrek once said, parfaits are delicious! This parfait is great for a lazy weekend brunch, or even a “healthy” dessert (not gonna lie, the butter and sugar isn’t exactly super healthy but it sure makes it amazing).
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Happy Monday, Noshers! How was your weekend? I was pleasantly surprised that the weather here in NYC was unseasonably warm (um, hello global warming) this past weekend. I had a delicious time at Plate by Plate NY (recap coming soon!), got a ton of errands done, and went apple picking with my nephew and niece! While I didn’t have a chance to get my favorite apple picking snack, cider and doughnuts, I thought I’d make my own to bring in for my coworkers. I try to avoid deep-frying when possible, and I found a baked recipe that looked absolutely delicious. And they taste delicious too – win! If you’re not going apple picking any time soon (or even if you are and just like doughnuts), give these a try. Yum!
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Challah at your homegirl! Here on the BAN blog, baking homemade bread is one of my favorite things to do, and challah is one of my favorite breads to make. Soft, sweet, eggy, and a multitude of loaf shapes – what’s not to like? In honor of Rosh Hashanah, I baked up this round loaf to bring to work. I fully realize the irony that the challah will mostly be consumed by fellow carb-loving gentiles like myself.
I’ve tried a few different challah recipes, and have tweaked and adjusted so that the below works consistently for me. Some things that I favor include using honey instead of sugar, an egg wash that consists of two parts white to one part yolk, hand kneading, resisting the urge to add too much flour to the dough, and a second egg wash halfway through baking. And I always do the six-strand braid or the round loaf. Fun times! But don’t take my word for it, give it a try: Continue reading »
Happy Thursday, Noshers! How is your week going? It has been pretty busy at work, so the week is flying by for me! Today, I’m excited to share my first experience making quinoa.
In recent years, quinoa has gotten quite the buzz for its health properties, and as a complete protein. All I know is that I love it! You can use it as a base for all types of dishes, and it just absorbs and takes on the flavor of any add-in. Continue reading »
Happy Tuesday, Noshers! So you may remember a few months ago I declared this the “Summer of Ice Cream.” You know, that my ice cream maker would be churning full force, and I’d try making a new flavor each week. While I started strong with this recipe for roasted banana ice cream, I quickly learned that one batch makes A LOT. You know, more than this girl should eat in a week (although I could eat that much ice cream a week. Sigh, moderation). So it turns out that the Summer of Ice Cream turned out to be the Summer of Two Ice Creams, but hey – two ice creams are better than none, right? My birthday present from my niece and nephew was David Lebovitz’s The Perfect Scoop, and I knew which recipe in that book I had to try next.
You may have seen this photo on my Instagram feed, where I asked for guesses on what this mint green concoction was: Continue reading »