Author: Lia Fireheart

Posted on

Bourbon Vanilla Cranberry Sauce

Bourbon Vanilla Cranberry Sauce

Ingredients

  • 14 oz fresh cranberries

  • 1 cup sugar

  • 1 cup water

  • 2 tbsp bourbon

  • 1 tbsp vanilla extract

Directions

  • Combine all ingredients in a large saucepot and bring to a boil. Reduce heat and simmer until cranberries burst and begin to break down, about 10-15 minutes. Stir well and remove from heat. Sauce will thicken up greatly as it cools.

Notes

Posted on

Flourless Chocolate Cake

Flourless Chocolate Cake

Ingredients

  • 8 Tbsp. (1 stick) unsalted butter, plus more for pan

  • ½ cup (4 oz.) fine-quality bittersweet chocolate, chopped

  • ¾ cup (149g) sugar

  • 3 large eggs

  • ½ cup (42 g) unsweetened cocoa powder (not Dutch-process) plus more for garnish

Directions

  • Place rack in center of oven; preheat oven to 375°F. Butter an 8-inch round cake pan, line bottom of pan with a round of parchment paper, and butter paper.
  • Melt ½ cup (4 oz.) fine-quality bittersweet chocolate, chopped and 8 Tbsp. (1 stick) unsalted butter in a double boiler or heatproof bowl set over a saucepan of barely simmering water (do not let mixing bowl touch water), stirring occasionally until smooth.Step 3Remove from heat and whisk in ¾ cup (150 g) sugar to combine. Add 3 large eggs and whisk until no streaks remain. Sift ½ cup (42 g) unsweetened cocoa powder over chocolate mixture and whisk until just combined. Pour cake batter into prepared pan and bake until top has formed a thin crust, about 25 minutes. Cool cake in pan on a wire rack 5 minutes, then invert onto a serving plate.
  • Sift additional cocoa powder on top of cake and serve with sorbet if desired.

Notes

Posted on

Pizza Dough

Pizza Dough

Ingredients

  • 7 cups strong white bread flour or Tipo “00” flour or 5 cups strong white bread flour or Tipo “00” flour, plus 2 cups finely ground semolina flour

  • 1 level tablespoon fine sea salt

  • 2 (1/4-ounce) packets active dried yeast

  • 1 tablespoon raw sugar

  • 4 tablespoons extra-virgin olive oil

  • 2 1/2 cups lukewarm water

Directions

  • This is a fantastic, reliable, everyday pizza dough, which can also be used to make bread. It’s best made with Italian Tipo “00” flour, which is finer ground than normal flour, and it will give your dough an incredible super-smooth texture. Look for it in Italian markets and good supermarkets. If using white bread flour instead, make sure it’s a strong one that’s high in gluten, as this will transform into a lovely, elastic dough, which is what you want. Mix in some semolina flour for a bit of color and flavor if you like.
  • Sift the flours and salt onto a clean work surface and make a well in the middle. In a large measuring cup, mix the yeast, sugar and olive oil into the water and leave for a few minutes, then pour into the well. Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands. Knead until you have a smooth, springy dough.
  • Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm room for about 1 hour until the dough has doubled in size.
  • Now remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands – this is called punching down the dough. You can either use it immediately, or keep it, wrapped in plastic wrap, in the fridge (or freezer) until required. If using straightaway, divide the dough up into as many little balls as you want to make pizzas – this amount of dough is enough to make about six to eight medium pizzas.
  • Timing-wise, it’s a good idea to roll the pizzas out about 15 to 20 minutes before you want to cook them. Don’t roll them out and leave them hanging around for a few hours, though – if you are working in advance like this it’s better to leave your dough, covered with plastic wrap, in the refrigerator. However, if you want to get them rolled out so there’s 1 less thing to do when your guests are round, simply roll the dough out into rough circles, about 1/4-inch thick, and place them on slightly larger pieces of olive-oil-rubbed and flour-dusted aluminum foil. You can then stack the pizzas, cover them with plastic wrap, and pop them into the refrigerator.

Notes

Posted on

Blueberry Cornmeal Cookies

Blueberry Cornmeal Cookies

Ingredients

  • ¾ cup (170g) unsalted butter, softened

  • ½ cup (100g) granulated sugar

  • ¼ cup (50g) packed brown sugar

  • 1 large egg

  • 1 teaspoon baking soda

  • ½ teaspoon salt

  • 1 teaspoon vanilla extract

  • ¾ cup yellow cornmeal

  • 1 ½ cups (186g) all-purpose flour

  • 1/2 cup dried blueberries

  • Granulated sugar for rolling

Directions

  • Preheat oven to 350°F. Line two cookie sheets with parchment paper or silicone baking mats.
  • Cream butter and both sugars using an electric mixer until fluffy. Mix in egg, baking soda, salt and vanilla. Add cornmeal and flour and mix until smooth.
  • Place a bit of granulated sugar in a small bowl.
  • Scoop 2 tablespoon balls of cookie dough and roll them between your palms. Roll the cookie dough in the granulated sugar and place 2-inches apart on cookie sheet.
  • Bake for 10-14 minutes or until lightly golden around the edges. Cool before removing from cookie sheets.
  • Store in an airtight container for up to 3 days or freeze for up to a month.

Notes

Posted on

Cornbread Cornbread Chili Pie

Cornbread Cornbread Chili Pie

Ingredients

  • 2 tablespoons olive oil

  • 1 medium onion, chopped

  • 2 garlic cloves, minced

  • 1 lb ground beef

  • 1 lb ground pork

  • 2 (1.75 oz each) packets chili seasoning

  • 1 (14 oz) can diced tomatoes

  • 2 tablespoons tomato paste

  • 2 cups chicken broth

  • 1 cup frozen corn, divided

  • 1 (16 oz) can kidney beans, drained

  • Kosher salt and freshly ground black pepper, to taste

  • Cornbread Topping

  • 1 cup yellow corn meal

  • 1 cup all purpose flour

  • 1/2 cup sugar

  • 3 teaspoons baking powder

  • 1 teaspoon salt

  • 2/3 cup water

  • 3 eggs

  • 1/2 cup vegetable oil

Directions

  • Preheat oven to 375°F.
  • In a 10-inch cast iron skillet, heat olive oil over medium-high heat until shimmering.
  • Add onion and cook 1 minute. Add garlic and cook 1 minute more.
  • Add ground beef and pork, and cook until meat is no longer pink. Drain off any excess fat.
  • Stir in chili seasoning, diced tomatoes, and tomato paste. Reduce heat to medium and stir 1 minute, then pour in chicken broth.
  • Reduce heat to low and let simmer 5 minutes, stirring occasionally.
  • While meat simmers, make the cornbread mixture:
  • Stir together cornbread ingredients. Stir in 1/2 cup of the corn and set aside.
  • Stir kidney beans and remaining corn into meat mixture. Pour cornbread batter over meat mixture and bake until golden brown on top, 35-45 minutes.
  • Let rest 10 minutes before serving. Enjoy!

Notes

Posted on

Apple Cider Donut Cake

Apple Cider Donut Cake

Ingredients

  • 4 cups (1 quart or 945 ml) fresh apple cider (see note)

  • 2 teaspoons ground cinnamon

  • 1/4 teaspoon ground cloves

  • 1/4 teaspoon ground allspice

  • 1/4 teaspoon ground ginger

  • 2 cups (260 grams) all-purpose flour

  • 1 1/2 teaspoons baking soda

  • 1 teaspoon kosher salt

  • 1/2 cup (120 ml) neutral-flavored oil

  • 1 cup (215 grams) light brown sugar

  • 1 tablespoon (15 ml) cider vinegar

  • 1 cup (120 grams) powdered sugar

Directions

  • Prepare spiced cider reduction: In a large saucepan, heat apple cider with cinnamon, cloves, allspice, and ginger over medium-high heat, simmering the mixture until it reduces to 2 cups, which takes just under 30 minutes on my stove. Stir occasionally. Bask in the otherworldly aroma.
  • Make the batter: Heat your oven to 350°F. Line the bottom of a 9-inch round or 8-inch square cake pan with parchment paper and coat the sides with nonstick cooking spray.
  • In a large bowl, combine flour, baking soda, and kosher salt. Make a well in the middle and pour in oil, brown sugar, cider vinegar, and 1 3/4 cups of the reduced cider (reserving the remaining 1/4 cup for the glaze). Whisk to combine until no lumps remain. Pour into the prepared pan.
  • Bake the cake: For 30 to 35 minutes, or until the top is springy and a toothpick inserted in the center comes out with just a few sticky crumbs (but not wet or loose batter). Cool the cake in the pan on a wire rack for 10 minutes, then cut around it with a knife to ensure it is loosened and flip it out onto a plate.
  • Finish the cake: Place powdered sugar in a medium bowl and stir in 3 tablespoons of the remaining spiced apple cider reduction, whisking until a thick glaze forms. Add some or all of the remaining 1 tablespoon reduction if needed to get your desired consistency. Pour the glaze over the center of the cake and use a spatula to gently trickle it down the sides.
  • Go ahead, eat the cake while it’s still warm.
  • Do ahead: This cake keeps at room temperature loosely covered for 2 to 3 days and up to a week in the fridge.

Notes

Posted on

One Bowl Sugar Coated Sugar Cookies

One Bowl Sugar Coated Sugar Cookies

Ingredients

  • 1 cup unsalted butter – softened

  • 1 1/4 cup granulated sugar

  • 1 egg – at room temperature

  • 2 teaspoon vanilla extract

  • 2 1/2 cups all purpose flour

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon baking powder

  • 1/4 teaspoon salt

  • colored sugar

Directions

  • Place the colored sugar in small separate bowls.
  • Preheat oven to 350°F. Line a baking sheet with a silicone baking mat or parchment paper.
  • In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
  • Add the egg and vanilla and beat until combined.
  • Add the flour, baking soda, salt, baking powder and mix until just combined.
  • Scoop and roll into 2 tablespoon sized balls. Roll each dough ball in the colored sugar and place on the prepared baking sheet at least 2 inches apart.
  • Bake for 9-11 minutes or until the edges and tops are just set. Remove from the oven and let cool for 5 minutes on pan. Transfer cookies to a wire rack to cool completely. Store in an airtight container.

Notes

Posted on

Pumpkin Spice Beans on Toast

Pumpkin Spice Beans on Toast

Ingredients

  • 1 tablespoon olive oil

  • 2 large shallots

  • 4 cups cubed butternut squash

  • salt and pepper

  • 1/4 teaspoon ginger

  • 1/2 teaspoon cinnamon

  • 1/4 teaspoon allspice

  • 1/4 teaspoon nutmeg

  • pinch cloves

  • 1/2 cup low sodium vegetable broth

  • 1 (15-ounce) can diced tomatoes with their juice

  • 1 (15-ounce) can cannellini beans (rinsed and drained)

  • squeeze of lemon

  • large whole grain bread slices

Directions

  • In a 12-inch skillet, heat the olive oil over medium heat. Add the shallots and saute for about five minutes until tender and lightly golden.
  • Mix together the spices in a small bowl.
  • Add the butternut squash and saute until the squash is well coated with the oil and shallots and turning golden in some spots, about 4 minutes. Add 1 teaspoon of the spices and stir, cook for one additional minute.
  • Pour in the broth and bring to a simmer. Cover the pan, reduce the heat to medium low, and simmer until the squash is fairly tender and the liquid is almost evaporated, about 10 minutes, stirring occasionally. You can remove the lid if the squash is getting tender and there is still excess liquid in the pan (more than a tablespoon or two).
  • Add the tomatoes and beans to the pan, stir well and bring to a simmer. Cook about 3 minutes to allow the tomato juices to cook down. Add salt and pepper to taste and a squeeze of lemon and serve warm on toast.

Notes

Posted on

Feetloaf Meatloaf

Feetloaf Meatloaf

Ingredients

  • Meatloaf Glaze

  • 1 cup ketchup

  • 2 tbsp brown sugar

  • 1 1/2 tsp white vinegar

  • Meatloaf

  • ½ cup onion, finely chopped + 10 shards to resemble toenails

  • 1 tbsp finely chopped garlic

  • 5-6 scallions, chopped

  • 2 pounds meat loaf mix (1 pound ground chock, 1/2 pound ground pork, 1/2 pound ground veal)

  • 4 cups seasoned breadcrumbs

  • 2 large eggs

  • 1 tbsp Dijon mustard (whole seed preferred)

  • 1 tsp salt

  • 1/2 tsp ground black pepper

  • 1/2 tsp cumin

  • ¼ tsp dried oregano

  • 1/2 cup half & half (I used almond milk)

  • 1 leek, white part cut into two 3-inch segments

Directions

  • Meatloaf Glaze
  • Mix all ingredients in a small bowl and set aside. (Spread over prepared loaf before cooking. *I’m not sure I’m going to do this. I’ll explain why on stream.)
  • Meatloaf
  • Preheat oven to 350 degrees F. Combine eggs with mustard, salt, pepper, cumin, oregano, and half & half. Add egg mixture to meat in a large bowl along with breadcrumbs, garlic, scallions and onions. Mix with fingers until evenly blended and not sticking to bowl. (If sticky, add a little more liquid.). Place meat mix on a shallow, foil-lined baking pan, and form into two feet approximately 8 inches long, 3 inches wide and 1.5 inches high (you can eyeball it) around the leek “ankle bones”. Apply onion toenail shards. Brush on glaze (maybe), and bake the loaf until internal temperature reaches 160 degrees F (about 40-45 minutes). Drain off fit using a baster as necessary. Cool at least 10 minutes.

Notes

  • recipe adapted from god knows where it’s just one Grog has saved on his phone for a decade
Posted on

Deviled Eyeballs

Deviled Eyeballs

Ingredients

  • 6 large eggs

  • 2 tbsp. Mayonnaise

  • 1 tbsp. spicy brown mustard

  • 3 drops red food dye – or beet juice

  • 12 medium cocktail olives – with pimentos

  • 12 rice crackers

  • salt & pepper

Directions

  • Add 6 large eggs to a pot of cool water, just covering the eggs. Place them on the stove and boil them for 20 minutes. Place the eggs in a bowl of cold water for 2-5 minutes to stop the cooking, and peel them one by one.
  • Slice each egg in half through the center, then gently slide the yolks out. Place the yolks in a mesh strainer over a bowl and use a spoon to push the yolks through. This turns the yolks into a powder that makes for a creamier, less chunky filling.
  • Add 2 tbsp. mayo, 1 tbsp. spicy brown mustard, a sprinkle of salt & pepper, and stir. If the filling appears a little dry, add a little more mayo until the consistency is like a thick hummus. Add a few drops of either red food dye or beet juice until the color is a spooky red. Either put filling in a pastry-piping bag or simply cover so it doesn’t dry out while you follow the next steps.
  • Use a standard pastry-piping tip to cut an olive-sized hole through the top of an egg. Remove the cut piece from the egg. Don’t discard. Cut it in half. Use half of the piece to place back into the egg, and push it down, just enough to make room for an olive slice. The cut piece will hold the olive in place.
  • Cut a half-inch sized slice from an olive and place it perfectly into the egg.
  • Carefully turn the eggs over and fill, making sure not to over-fill. You don’t want it to spill out from under the eggs when you flip them over. Place your thin bread toast or rice cracker right on top to seal it. Flip it over and repeat for the others.

Notes