Author: Lia Fireheart

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English Toffee

English Toffee

Ingredients

  • 1 cup butter (salted) DO NOT USE MARGARINE

  • 1 cup sugar

  • 1/2 teaspoon vanilla

  • pinch salt

  • 1 cup almonds

  • 1 cup chocolate chips or melting chocolate

Directions

  • Line a baking sheet with foil. If you’d like to have nuts in your toffee, toss a handful of almonds onto the baking sheet. Set aside.
  • Heat all of your ingredients (except for the nuts and chocolate) in a nice sturdy saucepan on med heat until butter is melted. Turn temp up to medium high and stir constantly until mixture comes to a boil.
  • Set your timer for 5 minutes and DO NOT let ANYTHING disturb you while you stir. You must keep stirring your butter/sugar mixture so that it does not burn. And you must use a WOODEN spoon.
  • Keep stirring until your timer goes off. It may even smoke a tiny bit and that is ok. If you are really concerned, lift the pan off of the burner (while you are still stirring) to remove it from the heat, but still stir until your timer goes off.
  • Immediately pour hot toffee onto your foil-lined baking sheet. If you added nuts to your baking sheet, pour the toffee over the nuts.
  • The toffee will be about 1/4-1/2″ thick. Do not scrape the bottom of the pan. As you pour, the bottom will brown and you don’t want that in your toffee.
  • Fill your pan with hot water and set it aside. It will start dissolving the toffee left inside and make it easier to clean.
  • Let cool. It should harden within a couple of minutes.
  • Melt Ghirardelli bricks or wafers, Wilton melting chocolate, chocolate chips, or any other variety of melting chocolate in the microwave at 30-second intervals until smooth.
  • Spread across your toffee with a small spatula or butter knife. I use about 2 Ghirardelli bricks per batch. If you melt too much that’s ok, it will harden again and you can just microwave it again another time for another use.
  • Sprinkle with sliced almonds, if desired, while the chocolate is still soft. After it has set up, break toffee into pieces.

Notes

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Biscochitos

Biscochitos

Ingredients

  • Dough

  • 3 cups all purpose flour

  • 1 ½ teaspoons baking powder

  • ½ teaspoon salt

  • 3 teaspoons crushed anise seed

  • zest of one orange

  • 1 ¼ cups lard (I’m using vegetable shortening which is NOT traditional but I can’t have lard)

  • ¾ cup sugar

  • 1 large egg

  • 1 teaspoon pure vanilla extract

  • Topping

  • 1 cup sugar

  • 2 teaspoon ground cinnamon

Directions

  • In a medium bowl, sift together flour, baking powder, and salt. Whisk in the crushed anise and orange zest.
  • In a separate large bowl, combine the sugar and lard. Then, using an electric mixer, beat the lard and sugar until light and fluffy – about 3 minutes. Add the egg and vanilla and beat to combine. Gradually beat in the flour mixture and stop as soon as mixture is combined. Dough will be crumbly and more like a pie crust dough and than a normal cookie dough (see picture in post above).
  • Using your hands, work the dough into a ball, like you would a pie crust, incorporating all the loose pieces of flour mixture. Then, wrap in plastic and refrigerate dough for 30 minutes.
  • Preheat oven to 350 degrees Fahrenheit. Line baking sheet with parchment paper or silpat. In a small bowl, combine the sugar and cinnamon for topping.
  • Take the chilled dough and separate it into 3 balls, roughly the same size. Take one dough ball at a time and work it in your hands, kneading it until it is soft and smooth. If it feels crumbly when you try to roll it out, just knead it a little more until it comes together – the lard needs a little extra help. On a lightly floured surface, roll out dough to ¼ inch thickness. Cut out cookies (I cut them into diamonds).
  • Place cookies on lined baking sheet and bake until just barely golden and set, about 10 to 12 minutes (be careful not to over cook!). Let cookies cool for 10 minutes on the pan (they will crumble if you take them off any sooner). While they are on the pan, sprinkled them with some cinnamon and sugar on top. When they’ve cooled for 10 minutes, you can then carefully dunk them into the sugar mixture. Place on cookie rack until completely cooled.

Notes

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Midnight Chocolate Shortbread Cookies

Midnight Chocolate Shortbread Cookies

Ingredients

  • 4 oz. unsalted butter, softened

  • 1/3 cup confectioner’s sugar

  • 1/4 cup cocoa powder, Dutch-process (or onyx for super dark cookies)

  • generous pinch of sea salt

  • 1 tsp vanilla extract

  • 3/4 cup all-purpose flour

  • 1/2 cup dark chocolate chips or chocolate chunks (I prefer chunks)

Directions

  • Cream the butter, sugar, and cocoa together until smooth. Beat in the salt and vanilla. Mix in the flour until just incorporated. Fold the chocolate chips or chocolate chunks into the dough. Turn the cookie dough out onto a sheet of plastic wrap or wax paper. Press the dough together and form an 8-inch long cylinder. Wrap the log of dough in the plastic or wax paper and refrigerate for at least an hour.
  • Preheat the oven to 325°F. Cut the log into 1/3-inch thick slices. Arrange the slices on a parchment paper-lined baking sheet with at least an inch between cookies.
  • Bake for 12-15 minutes until the center is slightly soft (take care not to overbake). Remove from the oven and let the cookies cool on the baking sheet for 4-5 minutes (or else they will fall apart if you try to move them too soon). Transfer to a cooling rack. Makes 2 dozen.

Notes

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Pork Lettuce Wraps

Pork Lettuce Wraps

Ingredients

  • 1 Tbsp. canola oil

  • 1 Tbsp. chopped fresh ginger

  • 2 cloves garlic, minced

  • 1 lb. ground pork

  • 1/4 c. hoisin sauce, plus more for serving if desired

  • 1 Tbsp. sriracha

  • 1 head romaine, leaves separated

  • 1 large carrot, cut into matchsticks

  • 2 scallions, sliced

  • 1 Tbsp. sesame seeds

Directions

  • In a large skillet over medium heat, heat oil. Add ginger and garlic and cook until fragrant, 2 minutes. Add ground pork and cook until no longer pink, 5 minutes. Add hoisin sauce and Sriracha and stir until combined.
  • Spoon pork into lettuce leaves and sprinkle with carrots, scallions, and sesame seeds and drizzle with Sriracha. Serve with extra hoisin, if desired.

Notes

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Za’atar Pita Chips

Za’atar Pita Chips

Ingredients

  • 6 pocket-less pita flatbreads or naan bread cut into 8 wedges

  • 2 tablespoons olive oil

  • 1 to 2 tablespoons za’atar seasoning

  • 3/4 teaspoon kosher salt

Directions

  • Preheat oven to 375°.
  • Toss pita triangles with olive oil and za’atar seasoning.
  • Arrange the pita triangles among two rimmed sheet pans in an even layer and bake for 10-15 minutes, rotating the pan halfway. No need to flip the pita triangles.
  • Bake until golden and crispy.
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Whiskey & Rye Cookies

Whiskey & Rye Cookies

Ingredients

  • 1½ cups chocolate wafers (discs, pistoles, fèves; preferably 72% cacao), divided

  • 2 cups all-purpose flour

  • ½ cup rye flour

  • ½ teaspoon baking soda

  • 1½ teaspoons kosher salt

  • ¾ cup (1½ sticks) plus 1 tablespoon unsalted butter, room temperature

  • ¾ cup dark brown sugar

  • ¾ cup granulated sugar

  • 1 large egg

  • 1½ teaspoons vanilla extract or vanilla paste

  • 1 teaspoon bourbon

  • 1 vanilla bean, split lengthwise

  • 1 teaspoon flaky sea salt

Directions

  • Pulse ¾ cup chocolate wafers in a food processor until pea-sized pieces form. Whisk all-purpose flour, rye flour, baking soda, and kosher salt in a medium bowl.
  • Using an electric mixer on medium speed, beat butter, brown sugar, and granulated sugar in a large bowl, scraping down sides of bowl as needed, until light and fluffy, 3–4 minutes. Add egg, vanilla, and bourbon and beat until fully incorporated, about 1 minute. Reduce speed to low and slowly add dry ingredients, mixing just to blend. Fold in chopped chocolate and remaining chocolate wafers.
  • Portion dough into 16 balls (about ¼ cup each) and transfer to a rimmed sheet sheet as you go. Wrap tightly with plastic wrap and chill at least 3 hours or up to 1 day.
  • Position rack in middle of oven and preheat to 350°. Scrape vanilla seeds into sea salt in a small bowl and mix to combine (save pod for another use).
  • Divide dough balls between 2 parchment-lined baking sheets, spacing 3″ apart. Flatten each ball to about ¾” thick and sprinkle with vanilla salt. Bake cookies, rotating sheets halfway through, until golden brown around the edges, 14–18 minutes (cookies will firm up as they cool). Let cool slightly on baking sheets, then transfer to wire racks and let cool completely.
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Dutch Kapsalon

Dutch Kapsalon

Ingredients

  • Chicken breasts (skinless and boneless) – 4

  • Potatoes – ½ kg

  • Grated Gouda cheese – 4 oz.

  • Lettuce – few leaves

  • Cucumber – 1

  • Tomato – 1

  • Red onion – 1

  • Garlic sauce

  • Sambal (Red chili sauce)

  • Salt and freshly ground pepper – to taste

  • Ground cumin

  • Turmeric

  • Paprika

  • Cayenne pepper

  • Oregano

Directions

  • Place the chicken breasts in a large bowl and marinate them with the cumin, turmeric, paprika, cayenne pepper, oregano, salt & pepper. Rest for 1 hour.
  • Grill or bake the chicken until fully cooked
  • In the meantime, prepare the vegetables by slicing them thinly and set aside.
  • Then prepare the fries by cutting the potatoes and frying them in oil or using an air-fryer.
  • Finally start the assembly by placing the fries at the bottom of the baking dish. Season with salt and pepper to taste.
  • Slice the grilled chicken and arrange it on top of the fries. Then sprinkle the Gouda cheese over and bake for 5 minutes until the cheese melts.
  • Take out the baking dish from the oven and top in up with the salad, the garlic sauce and the spicy sambal.

Notes

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Kebab Shop Garlic Sauce

Kebab Shop Garlic Sauce

Ingredients

  • 3 Garlic cloves – peeled

  • ¾ cup Mayonnaise (full-fat works best)

  • 2 TBLS Plain Greek Style Yogurt (or plain yogurt)

  • 2 TSP freshly squeezed Lemon Juice

  • 1 TBLS Extra Virgin OIive Oil (or olive oil)

  • ½ TSP Za’atar Spice Blend (store-bought or homemade)

  • 1/8 TSP (a small sprinkle) Dried Oregano Flakes, more or less to taste

Directions

  • Smash the garlic: Using a mortar and pestle, smash the garlic cloves into a smooth paste.
  • Make the sauce: Combine the smashed garlic paste, mayonnaise, Greek style yogurt, lemon juice, extra virgin olive oil, za’atar, and dried oregano flakes in a small bowl. Mix until evenly combined. Use in kebabs, salads, pizzas, sandwiches, burgers, as a dip, etc.
  • Storing: Store in a sealed airtight container in the fridge and consume within 5-7 days.

Notes

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Pumpkin Cinnamon Rolls

Pumpkin Cinnamon Rolls

Ingredients

  • Dough

  • 6 tablespoons (85 grams) unsalted butter, to be divided

  • 1/2 cup (120 ml) whole milk, warmed (but not over 116 degrees)

  • 2 1/4 teaspoons active dry yeast (from 1 .25-ounce or 7 gram envelope yeast)

  • 3 1/2 cups (440 grams) all-purpose flour, plus extra for rolling out

  • 1/4 cup (packed) (50 grams) light or dark brown sugar

  • 1/4 cup (50 grams) granulated sugar

  • 1 teaspoon (6 grams) table salt

  • 1/2 teaspoon ground cinnamon

  • 1/4 teaspoon freshly grated nutmeg

  • 1/8 teaspoon ground cardamom (optional)

  • 1/4 teaspoon ground ginger

  • 2/3 cups (160 grams) pumpkin puree, canned or homemade

  • 1 large egg

  • Oil for coating rising bowl

  • Filling

  • 3/4 cup (packed, 145 grams) light or dark brown sugar

  • 1/4 cup (50 grams) granulated sugar

  • 1/8 teaspoon table salt

  • 2 teaspoons (5 grams) ground cinnamon

  • Glaze

  • 4 ounces (115 grams) cream cheese, softened

  • 2 tablespoons (30 ml) milk or buttermilk

  • 2 cups (240 grams) powdered sugar, sifted

  • Few drops vanilla extract (optional)

Directions

  • Make your dough: Melt your butter, and hey, if you’re melting it in a little saucepan, you might as well brown it for extra flavor. Once the butter has melted, keep cooking it over medium heat for a few additional minutes. It will become hissy and sizzle a lot, then take on a nutty flavor as golden bits form at the bottom of the pot. Remove from heat and set aside to cool slightly.
  • Combine your warmed milk and yeast in a small bowl and set aside. After five to seven minutes, it should be a bit foamy. If it’s not, you might have some bad yeast and should start again with a newer packet.
  • In the bottom of the bowl of an electric mixer combine flour, sugars, salt and spices. Add just 1/4 cup (or two-thirds of; leave the rest for assembly) of your melted/browned butter and stir to combine. Add yeast-milk mixture, pumpkin and egg and mix combined. Switch mixer to a dough hook and run it for 5 minutes on low.
  • Scrape mixture into a large oiled bowl and cover with plastic wrap. Set aside for 1 hour in a draft-free place; it should just about double.
  • While it is rising, line the bottom of two 9-inch round cake pans (8-inch round should work too, as does an 8-inch square) with parchment paper and butter the sides of the pan and the paper.
  • Assemble buns: Scoop dough onto a very well floured surface and flour the top of it well. With a rolling pin, roll the dough to an approximately 16×11-inch rectangle. Brush reserved melted/browned butter over dough. Stir together remaining filling ingredients and sprinkle mixture evenly over dough. Starting on a longer side, roll the dough into a tight spiral. It’s going to make a mess because the dough is crazy soft and some stuff spills off the ends; don’t sweat it. It will all be delicious in the end.
  • Here’s how to cut cinnamon rolls without squishing their pretty spirals: With a sharp serrated knife, using absolutely no pressure whatsoever (only the weight of the blade should land on the dough) gently saw your log with a back-forth motion into approximately 1-inch sections. When a soft dough like this is rolled, it tends to grow longer, which means that you’ll have the option to either make more buns (say, 18 instead of 16) or just cut them a little larger (in generous inches).
  • Divide buns between two prepared pans. You can sprinkle any sugar that fell off onto the counter over them. Cover each pan with plastic wrap and let rise for another 45 minutes.
  • If you’re doing this ahead of time, you can now put them in the fridge overnight. In the morning, leave them out for an hour to warm up and finish rising.
  • 15 minutes before you’re ready to bake them, heat the oven to 350°F. Meanwhile, you can make the glaze. Beat your cream cheese until it is light and fluffy. Add powdered sugar and vanilla. Drizzle in milk until you get the consistency you’re looking for, either thick enough to ice or thin enough to drizzle.
  • Finish your buns: Remove the plastic and bake buns for 25 minutes, until puffed and golden and the aroma brings all the boys to your yard is like a snickerdoodle. Transfer pans to wire cooling racks and drizzle/schmear with cream cheese glaze, then have at them.

Notes