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  • in Recipes

    Chewy Chocolate Chip Cookies

    1 Mix the dry ingredients: In a medium mixing bowl, combine the flour, milk powder, salt, and baking soda and whisk to mix. Set aside.

    2 Beat the sugars and the butter: With an electric mixer or in a stand mixer with a beater attachment, beat together the granulated sugar, brown sugar, and softened butter on medium speed until combined, 30 to 60 seconds. Pick out any large pebbles of hard brown sugar that you see. Scrape down the sides of the bowl and the beaters.

    3 Mix in the eggs and vanilla: Add the two eggs and vanilla to the butter-sugar mixture and beat at medium speed until no clumps or streaks remain, 10 to 20 seconds. Scrape down the sides of the bowl and the beaters.

    4 Mix in the flour mixture: Add the flour mixture all at once. Beat on low speed just until no more dry streaks of flour are visible, 20 to 40 seconds. You may still see some flecks of milk powder — this is fine.

    5 Mix in the chocolate chips: Add all of the chocolate chips and beat on low speed for just a few seconds until the chips are evenly incorporated.

    6 Chill the dough: Scrape down the sides of the bowl and the beater. Cover the bowl and refrigerate for at least 30 minutes or up to three days. (Or freeze in individual scoops for up to 3 months.)
    7 Heat the oven to 375F: Place a rack in the middle of the oven. Line two baking sheet with silicon baking mats or parchment.
    I usually bake my cookies one sheet at a time to help them bake evenly. If you prefer, or are crunched for time, bake two sheets at a time with one sheet in the upper third of the oven and the other in the lower third of the oven.
    8 Scoop the dough: Use a medium cookie scoop (or a well-mounded tablespoon measure) to scoop the dough out onto one of the baking sheet. Space the cookies about 2 inches apart.

    9 Bake the cookies for 10 to 12 minutes: While the first batch bakes, scoop the cookies for the next batch.
    The cookies are done when they look slightly puffed in the middle and are starting to turn toasty at the edges.
    10 Cool the cookies: Cool the cookies on the baking sheet for about 5 minutes, or until the puffed middles collapse and the cookies have firmed a little. Transfer the cookies to a wire cooling rack to cool completely.

    11 Continue baking cookies in batches until all the cookie dough has been used.
    12 Enjoy! These cookies are at their best on the day they are made. Store leftovers in an airtight container; they will soften a little overnight but are still very delicious. They keep for about a week before becoming crumbly (at which point, I recommend crumbling them over ice cream!). LEGGI TUTTO

  • in Recipes

    5 Festive Cranberry Recipes to Make Your Holiday Shine

    This post is written in partnership with Ocean Spray®. 
    Our holiday gatherings may be smaller than usual this year, but they’ll be no less festive!
    And a good part of that is thanks to Ocean Spray® cranberry juice, cranberry sauce and Craisins® Dried Cranberries.
    From a beautiful holiday punch and a new sweet potato dish to a healthy veggie side, addictive chutney and a simple rustic dessert, cranberries are the star of the show. LEGGI TUTTO

  • in Recipes

    Zesty Chicken and Black Bean Burrito Bowls

    Packed with roasted chicken, black beans, rice and all the fixings, this people-pleaser is sure to become a staple in your weekly rotation!

    This post is written in partnership with Perdue. 
    Would you like to make dinner tonight fast and stress free? We thought so!
    Our secret these days is PERDUE® SHORT CUTS®. A few packages of fully-cooked, seasoned and sliced chicken breasts in your refrigerator guarantee dinner’s on the table in mere minutes.
    And Burrito Bowls are often the answer when 5pm approaches and time is tight. The nice thing is they’re totally customizable: you can lay out all of the ingredients in separate containers and everyone can build their own bowl. Love tomatoes but hate corn? No problem? Extra chicken, hold the beans? Totally doable.

    How Do I Make a Chicken Black Bean Burrito Bowl?
    Burrito bowls are quick and simple to pull together. That said, there’s no compromising on flavor here: the chicken strips are tender and juicy with Southwestern flavors like tomato, garlic, pepper, and a just a faint hint of spice from jalapeño.
    Simply warm the chicken (they’re fully cooked so you’re just warming them to serve) in a pan and season your leftover rice with a little lime and cilantro.
    Then heat the beans and corn with red onions and cumin, add the warmed chicken strips, and garnish with cherry tomatoes and store-bought guacamole.
    Boom! Dinner is served.

    What’s the Best Way to Reheat Leftover Rice?
    Honestly, one of our favorite ways to reheat rice is in the microwave — it’s quick but it also heats it evenly without drying it out. Adding a few teaspoons of water before popping it in to reheat ensures the rice will remain tender.

    How Can I Dress Up My Burrito Bowl?
    Feeling inspired to take these one step further? Sour cream and cheddar cheese are certainly always delicious if you have them on hand.
    If you’re looking to eek in a few more veggies, some shredded red cabbage or chopped romaine would add color and crunch! Really, the sky is the limit in terms of how to build your burrito bowls – as long as you’ve got the backbone (rice, chicken, beans) the variations are endless!

    Zesty Chicken and Black Bean Burrito Bowls Recipe

    Ingredients
    3 cups cooked brown rice
    2 tablespoons lime juice
    2 tablespoons coarsely chopped cilantro, plus more for garnish
    1 (15-ounce can) black beans, rinsed and drained
    1 cup frozen corn
    2 tablespoons chopped red onion
    1 teaspoon ground cumin
    Pinch of salt (optional)
    2 (9-ounce) packages PERDUE® SHORT CUTS® CARVED CHICKEN BREAST, SOUTHWESTERN STYLE
    1 pint cherry tomatoes, halved
    1/2 cup store-bought guacamole

    Method

    1 Season the rice: If your rice is not hot, reheat it in the microwave with a few teaspoons of water (this helps it to not dry out). Once warm, stir in the lime juice and chopped cilantro.

    2 Heat the beans and corn: In a small saucepan over medium heat, stir the beans, corn, onion, and cumin together until hot. Taste and add a pinch of salt, if you like. Alternatively, heat in the microwave, covered with a paper towel, for 2 minutes or until hot.

    3 Heat the chicken: Place the chicken in a microwave-safe bowl, cover with a paper towel, and microwave for 2 minutes, or until the chicken is hot.
    4 Assemble the bowls: In each of 4 bowls, spoon about 1/2 cup of the rice, 1/2 cup of the beans, and the chicken strips. Add 1/4 cup of the cherry tomatoes to each bowl, and top with 2 tablespoons guacamole. Sprinkle with cilantro and serve.

    Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!

    This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy. LEGGI TUTTO

  • in Recipes

    Black Forest Cake

    1 Preheat the oven and prepare the pans and bowls: Heat the oven to 350˚F. Place parchment paper circles in the bottoms of two 8-inch wide, 1 1/2-inch deep round cake pans; coat the pans with nonstick spray.
    Place the bowl and whisk (stand mixer, hand mixer, or stand-alone bowl and whisk) you’ll use for making whipped cream in the freezer.
    2 Make the cake: To a large bowl add both the granulated and brown sugars, breaking apart any large clumps of brown sugar with your fingers. Add the flour, cocoa powder, baking powder, baking soda, and salt and whisk to combine.
    In a separate bowl, whisk together the eggs, buttermilk, oil, and extract. Add the wet ingredients to the dry ingredients and stir to combine. Gradually whisk in the hot coffee to form a fairly loose batter.

    3 Divide the batter and bake the cake: Divide the batter between the cake pans and bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes.
    Let the cakes cool for 30 minutes in the pans before turning out onto a cooling rack to cool for 30 minutes more.
    Note: If you don’t want to finish assembling the cake, let the cakes cool completely and wrap each cake round individually in plastic wrap, then foil and refrigerate for a few days or freeze the cakes for up to three months.

    4 Cook the cherries: While the cakes are cooling, put the cherries and sugar in a medium saucepan over medium heat and cook, stirring occasionally, until the fruit has softened and released a lot of its juice, 15 to 20 minutes.
    Strain the fruit. Reserve both the liquid and the cherries. You will use them at different stages. (You should have about 1 cup cherry juice.)

    5 Make the cherry syrup: Return the cherry juice to the saucepan over medium heat and reduce until thick and syrupy, 10 to 15 minutes. You should have about 1/3 cup once it’s reduced. Stir in the Kirschwasser.

    6 Cut the cake rounds and brush them syrup: The cakes could be slightly sticky or tacky. To prevent them from sticking once sliced, place them on a square of parchment or have a large cake lifter or metal spatula nearby to help with transferring the rounds.
    Cut the cakes in half horizontally so you have 4 circles. Using a pastry brush, brush the cut sides and the edges of the cakes with the cherry syrup, to prevent them from drying out. You should end up using all of the syrup, but it’s okay if there’s a little bit leftover. Let the liquid soak in and wait for the cakes to finish cooling, about 30 minutes.

    7 Make the whipped cream: Remove the bowl and whisk from the freezer. Using either a stand mixer, an electric hand mixer, or brute force, add the heavy cream, powdered sugar, and extract to the bowl; gradually increase the speed to medium-high and whisk until the cream holds stiff peaks, but isn’t lumpy. If using a stand mixer this comes together within a couple of minutes so don’t walk away.
    If making stabilized whipped cream find instructions for that here.

    8 Assemble and decorate the cake: Place one cake round on a plate cut-side up and top with a quarter of the whipped cream. Spread within a half inch of the edge and then scatter with a third of the cooked cherries; place another cake round on top and repeat for two more layers. Place the last cake round cut-side down on top and spread with the remaining whipped cream.
    Decorate with the shaved chocolate and cherries as desired.

    9 Serve: This cake is best eaten the day it’s assembled or the following day. But you can still enjoy any leftovers for a day or two after that so nothing goes to waste. LEGGI TUTTO

  • in Recipes

    Perfect Mashed Potatoes

    Want the creamiest mashed potatoes? Use Yukon Gold potatoes, lots of butter, and cream. This recipe makes the best mashed potatoes for Thanksgiving, Christmas, Easter, or any holiday in between.

    Photography Credit: Elise Bauer

    Everybody seems to have their favorite way of making mashed potatoes. Some cook them with the peel on, some without. Some add a little of the cooking water to the mashed potatoes for extra starch.
    I have found that the single thing that makes the biggest difference for making perfect creamy, heavenly potatoes is the type of potatoes you use.
    Video! How to Make Mashed Potatoes

    Yukon Golds Make The Best Mashed Potatoes
    Most people use starchy Russets for mashed potatoes. With their high starch and low water content, they’re good for baking, for making French fries, and for mashing. Here’s my secret though—even better than Russets for mashing are Yukon Golds.
    They’re a little more expensive than Russets, but worth it! They’re naturally creamy when mashed, never mealy, and have a slightly buttery flavor all on their own. Yukon golds make the most perfectly creamy, buttery mashed potatoes.

    Tips for the best mashed potatoes
    Mashed potatoes are essentially an easy dish, but we’ve found a few tips and tricks that ensure the best potatoes ever:
    Start cooking the potatoes in cold water: This ensures that the potatoes cook evenly. Otherwise, if you start with hot or boiling water, the outsides of the potatoes cook and soften while the middles are still hard and crunchy.
    Warm the butter and cream: This might seem like a fussy step, but it’s worth it. Warm butter and cream will blend more easily into the warm potatoes, making them creamier and softer.
    Use a potato masher: If your potatoes are cooked properly and the butter and cream are warm, you should have no problem mashing your potatoes into a creamy consistency with just a potato masher. Avoid using a blender or food processor; this can make your potatoes gluey.

    Can you reheat mashed potatoes?
    Yes! You can even make ahead and freeze mashed potatoes. Just make sure that you don’t skimp on the butter or cream. It’s the fat that helps the potatoes reheat well.
    Our favorite way to reheat mashed potatoes is to just put them in the microwave (covered) for a couple minutes, and then give them a good stir before serving.
    You can also put them in a slow cooker (a couple hours on low), or reheat in the oven or on the stovetop. Just stir occasionally, and add more butter and seasoning if needed to serve.
    More Mashed Potato Recipes

    Updated November 15, 2020 : We spiffed up this post to make it sparkle. No changes to the original recipe.

    Perfect Mashed Potatoes

    Always put potatoes in cold water to start, then bring to a boil. That way the potatoes cook more evenly.
    This recipe is easily doubled.

    Ingredients
    1 1/2 pounds (680 g) Yukon Gold potatoes, peeled and cut lengthwise into quarters
    1/2 teaspoon salt
    4 tablespoons (60 ml) heavy cream
    2 tablespoons (30 g) butter
    1 tablespoon milk (or more)
    Salt and pepper

    Method

    1 Cook the potatoes: Place the peeled and cut potatoes into a medium saucepan. Add cold water to the pan until the potatoes are covered by at least an inch. Add a half teaspoon of salt to the water.
    Turn the heat to high and bring the water to a boil. Reduce the heat to low to maintain a simmer, and cover. Cook for 15 to 20 minutes, or until you can easily poke through the potatoes with a fork.
    2 Prep the butter and cream: While the potatoes are cooking, melt the butter and warm the cream. You can heat them together in a pan on the stove or in the microwave.
    3 Drain and mash the potatoes: When the potatoes are done, drain the water and place the steaming hot potatoes into a large bowl. Pour the heated cream and melted butter over the potatoes.
    Mash the potatoes with a potato masher. Then use a strong wooden spoon (a metal spoon might bend) to beat further.
    Add milk and beat until the mashed potatoes are smooth. Don’t over-beat the potatoes or the mashed potatoes will end up gluey.
    Add salt and pepper to taste.

    Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!

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    This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy.

    Elise Bauer
    Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family’s recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.
    More from Elise LEGGI TUTTO

  • in Recipes

    Mix Up Your Weekly Rotation with These 5 Dinner Ideas

    This meal plan is written in partnership with Perdue. 
    This month, we welcome back Marta Rivera for more of her meal plans. Marta is a trained chef, mom of twins and Army wife, and a Simply Recipes recipe tester and developer!
    Make it from scratch and you’ll be glad you did—even when life is busy.
    When I’m staring down a busy week, I pick simple recipes that come together quickly or recipes where I can break up the work. That’s exactly what the five dinner recipes in this week’s meal plan accomplish.
    Monday and Tuesday’s recipes can be prepped on the weekend. Take an hour on Sunday to roast the spaghetti squash and scrape the “noodles” for Monday’s dinner. While the squash is roasting, make the rub for the Slow Cooker Cider Pulled Pork, coat a pork shoulder and cook it in the slow cooker. Then, come Tuesday, all you need to do is shred it and make the sauce. You can even serve Monday night’s leftover spaghetti squash casserole as a side for Tuesday’s pulled pork sandwiches.
    If meal prep isn’t your thing, that’s OK. The recipes at the end of the week are quick, easy, and come together in less than 30 minutes. Do what works best for you. LEGGI TUTTO

  • in Recipes

    Kale and Shaved Brussels Sprout Salad with Bacon

    This hearty Brussels sprouts and kale salad is full of crunchy nuts and bacon, and tossed with a tangy dressing. Plus, several elements can be prepared ahead, making assembly a breeze for your holiday table or weekday lunch.

    Photography Credit: Kalisa Marie Martin

    Salad doesn’t always get the glory it’s due, but that’s not the case here. With toasted nuts, dried fruit, crispy bacon, and a sweet and tangy vinaigrette, this salad can stand proudly on its own—or right alongside your holiday show-stoppers.
    The kale and Brussels sprouts provide the perfect base for these sweet and savory accompaniments, and the recipe itself is quite flexible. Want more cranberries? Go for it! No bacon? That’s fine, too. See below for ideas on swaps and substitutions.
    Whether you follow this recipe exactly or put your own spin on it, you’ll end up with a hearty salad with great texture and an exciting combination of flavors.

    HOW TO PREPARE YOUR VEGETABLES
    While you could use a food processor to shred your Brussels sprouts and kale, a sharp knife works just as well and leaves fewer dishes to wash!
    For the Brussels sprouts, peel off any dry or wilted outer leaves and trim off the stem end. Cut them in half lengthwise and, with the flat side down, thinly slice the sprouts into shreds.
    For the kale, remove the leaves from their stems, and then slice the leaves into thin strips.

    PERFECT SALAD SWAPS AND SUBSTITUTIONS
    When it comes to this salad you can swap almost every ingredient for something else to keep the flavors fresh and new every time you make it.
    As far as types of kale, both curly and lacinato can be used. The bacon adds a nice salty and savory bite so, if you omit it, use salted nuts to maintain the balance.
    Nuts: If you don’t have pecans, other nuts like walnuts, almonds, or pistachios would be delicious. Need it to be nut-free? Pumpkin seeds would also be great.
    Dried Fruit: You could replace the dried cranberries with dried cherries or golden raisins or even fresh fruit like pomegranate arils.
    Cheese: If you’d like to add cheese to this salad, you could go just about any direction. A soft goat cheese, funky blue cheese, hard pecorino—whatever you like! Use between 1/2 to 3/4 cup (based on your preference) and add to the salad right before serving.
    HOW TO MAKE BRUSSELS SPROUTS SALAD AHEAD OF TIME
    This is a great make-ahead dish because several of the components can be prepared at least one day in advance.
    Shred the kale and Brussels sprouts and store them in an airtight container in the fridge the day before you want to serve the salad.
    Toast and chop the nuts a week in advance. Store them in an airtight container at room temperature.
    Make the dressing three days in advance. Just keep it in the fridge.
    Once all of the ingredients are combined, you still have time on your side. It actually needs 10 to 30 minutes for the kale to soften and the flavors to combine but, after that, it’s best eaten that same day. It will still be delicious a couple of days later, though the dressing will continue to soften the kale especially, making the salad wilt.

    MORE FESTIVE SALADS TO LOVE

    Kale and Shaved Brussels Sprout Salad with Bacon Recipe

    This salad is best enjoyed the day it is prepared. After a couple of days, the dressed salad, though wilted, will still be delicious. I use two kinds of mustard, but if you only have one or the other that’s okay too.

    Ingredients
    For the Salad:
    1 pound Brussels sprouts, wilted outer leaves peeled off and discarded
    1 pound fresh kale, about 1 large bunch, rinsed and patted dry
    6 strips of bacon
    1 cup pecan halves
    1/2 cup dried cranberries
    For the Dressing:
    1/4 cup apple cider vinegar
    2 tablespoons maple syrup
    2 teaspoons whole grain mustard
    1 teaspoon Dijon mustard
    1/2 teaspoon salt
    1/4 teaspoon freshly ground black pepper
    1/2 cup olive oil

    Method

    1 Cook bacon: In a large skillet lay bacon in individual slices, cook until desired level of doneness. Drain on a paper towel-lined plate. Cool and chop.

    2 Toast the pecans: Preheat the oven to 350°F. Spread pecans out over a baking sheet in a single layer. Bake for 5 to 8 minutes, stirring once, until toasted and fragrant. Transfer to a cutting board to cool then roughly chop.

    3 Prepare the Brussels sprouts and kale: Trim off the bottom of the Brussels sprouts and cut them in half, lengthwise. Then, with the flat side down, thinly slice the sprouts into shreds.
    Remove the kale leaves from their stems and, using a knife, thinly slice the leaves into strips. Discard the stems or save for another use. Into a large bowl, add the Brussels sprouts and kale. Mix to combine.

    4 Make the dressing and dress salad: In a medium-sized bowl, whisk together the vinegar, maple syrup, mustards, salt, and pepper.
    Whisk in the oil until thoroughly combined and then pour the dressing onto the combined Brussels sprouts and kale. Mix until well coated and let sit at room temperature 10 to 30 minutes (refrigerate if longer).

    5 Assemble and serve: When ready to serve, add most of the pecans, bacon, and cranberries and stir to combine. Transfer to a serving dish and garnish with the remaining pecans, bacon, and cranberries.

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    Kalisa Marie Martin
    Kalisa Marie Martin is a classically-trained chef with a background in food science and nutrition, based in the Philadelphia area. She shares her unique perspective on food with the world at Kalisa Marie Eats. Kalisa has also been gluten-free for over 15 years and loves the challenge of recreating whatever she might be craving.
    More from Kalisa LEGGI TUTTO

  • in Drink

    Episode 171 – Gather Around Cocktails with Aaron Goldfarb

    To make this large format cocktail, you’ll need:

    1 ½ cups (i.e. 12 oz, i.e. half a bottle) of Wild Turkey 101 Bourbon

    4 oz Laird’s Applejack (which is an American Apple Brandy)

    4 oz spiced cranberry syrup (which we’ll cover in a second here)

    24 dashes of celery bitters (there’s a lot of versions out there, but Aaron calls for a product by The Bitter Truth)

    Now, the first thing you’re gonna want to do is make your cranberry syrup. For the full recipe, I’m going to refer you to the book, but it’s basically a combination of cranberries, sugar, dry white wine, and traditional holiday spices reduced to a delicious syrup on the stovetop, then strained and cooled.
    Once you’ve got your syrup made and cooled down to at least room temperature, add it to a pitcher with the bourbon and the applejack and give them all a good stir. You’ll serve this drink on the rocks by pouring 2.5 oz of your booze and syrup mixture into the glass and then topping with 3 dashes of celery bitters and the coup de gras – a stuffing cube garnish.
    You’re also gonna want to make those ahead of time, but they’re super easy. According to Aaron, all you need to do is preheat your oven to 400 degrees, mold and cut your favorite stuffing recipe into 1” cubes, place them on a baking sheet and drizzle with olive oil. After 10 minutes, you’ll flip them over, drizzle them with GRAVY this time, then bake until they’re dark brown and crisp. Once they’re cool you can serve these garnishes in your Gobbler cocktails on a cocktail pick, but if you don’t have those lying around, a toothpick will do just fine.
    Show Notes
    The first part of our conversation with Aaron revolves around his writing career. He began writing booze articles while he was on a quest to become a novelist in the early 2000s. Although Aaron did publish a few novels, he found a unique and innovative voice in the spirits and cocktail space. He initially spent a lot of time in the craft beer space, and then evolved into tracking the whiskey boom in the US, including its secondary online markets. LEGGI TUTTO