Bostock

One of the lesser-known French pastries is Bostock. Perhaps it’s the funny name that doesn’t sound very French, as pain au chocolat or chausson aux pommes do, that’s been keeping it out of the spotlight. True, the name does sound like a Swiss bouillon mix and although I’ve read it’s from Normandy, I haven’t found any conclusive evidence of that. But wherever it’s from, the…

One of the lesser-known French pastries is Bostock. Perhaps it’s the funny name that doesn’t sound very French, as pain au chocolat or chausson aux pommes do, that’s been keeping it out of the spotlight. True, the name does sound like a Swiss bouillon mix and although I’ve read it’s from Normandy, I haven’t found any conclusive evidence of that. But wherever it’s from, the good thing about Bostock is that it’s one of the easiest desserts to make and doesn’t require rolling out any pastry, spending a day making brioche, or rely on any fancy techniques. It’s one of my very favorite things to eat.

Bostock was likely invented to use up leftover brioche that bakeries had on hand after they closed their doors. Bakers everywhere are naturally thrifty and this is a clever way to use up leftover bread, whether it be brioche, challah, or any firm-textured white bread, such as pain de mie.

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Vegan Cream Cheese Frosting

This article is from Delicious Everyday.
This Vegan Cream Cheese Frosting is delicious atop cakes and cupcakes! It’s creamy with a hint of maple, and it’s completely vegan!  This frosting recipe has a delicious vanilla and maple flavo…

This article is from Delicious Everyday.

This Vegan Cream Cheese Frosting is delicious atop cakes and cupcakes! It’s creamy with a hint of maple, and it’s completely vegan!  This frosting recipe has a delicious vanilla and maple flavor, and works great for Fall treats! Spread some on these Vegan Pumpkin Cookies, Pumpkin Muffins, or Flourless Chocolate Brownies. It’s super easy to...

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Best Ever Green Beans

Honestly, I didn’t know green beans could be this good. Inspired by a classic French recipe (haricots verts amandine), this green bean recipe features buttery toasted almonds,…

The post Best Ever Green Beans appeared first on Cookie and Kate.

best green beans recipe

Honestly, I didn’t know green beans could be this good. Inspired by a classic French recipe (haricots verts amandine), this green bean recipe features buttery toasted almonds, tender shallot and a squeeze of lemon.

I hope this recipe title caught your attention, because these green beans will be the standout on any plate. I have to stop myself from eating the whole pan myself, and I never thought I’d say that. Give me the choice between this dish and green bean casserole, and there’s no contest. Green beans amandine for the win.

This side dish is simple enough for weeknight dinners, but fancy enough for the holidays. I wrote the recipe to yield enough for about four people. You can very easily double the recipe for a crowd as long as you use a Dutch oven to contain the beans.

green beans and buttery almonds

Haricots verts amandine translates to “almond green beans.” It’s often anglicized to “green beans amandine,” which then mistakenly turns into “green beans almondine.” I can see why, but I attended too many years of French class not to point this out!

I can’t say I remember eating these green beans during my semester in Bordeaux, France. Just one more excuse to go back when we can. I’ve tested these ingredients and techniques over and over again so you can enjoy this dish at home.

You won’t need to bother blanching the green beans—this dish magically comes together in one skillet. The recipe requires a bit of patience and some stirring, but it’s 100 percent worth the effort. Keep this recipe handy, because it goes with just about everything!

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Butternut Squash & Miso Brussels Sprouts Nourish Bowl

Say hello to the best thing to hit your taste buds this fall! But no, seriously. Hello, incredibly flavorful nourish bowl!
The best news? When you use already-cooked grains, this recipe comes together in about 30 minutes! 
When contemplating …

Butternut Squash & Miso Brussels Sprouts Nourish Bowl

Say hello to the best thing to hit your taste buds this fall! But no, seriously. Hello, incredibly flavorful nourish bowl!

The best news? When you use already-cooked grains, this recipe comes together in about 30 minutes

When contemplating the flavors for this fall-themed Buddha bowl concept, I couldn’t shake the idea of grains topped with roasted butternut squash and Brussels sprouts with tahini sauce.

Butternut Squash & Miso Brussels Sprouts Nourish Bowl from Minimalist Baker →

Honey Mustard Roasted Brussels Sprouts

This recipe is inspired by the fried Brussels sprouts at a restaurant in Austin, Texas, called Mattie’s, and they’re irresistibly delicious. The sprouts are tossed in a sweet-savory, honey mustard glaze and pan fried to perfection (swoon). This m…

Honey Mustard Roasted Brussels Sprouts

This recipe is inspired by the fried Brussels sprouts at a restaurant in Austin, Texas, called Mattie’s, and they’re irresistibly delicious. The sprouts are tossed in a sweet-savory, honey mustard glaze and pan fried to perfection (swoon). This may be our new favorite way to eat vegetables.

Prepare to have your mind changed if you think you’re not a Brussels sprouts fan! These roasted Brussels sprouts aren’t like the mushy, flavorless ones you may have tried before.

Honey Mustard Roasted Brussels Sprouts from Minimalist Baker →

Ultimate Veggie Pizza

As a vegetarian for over a decade, I’ve eaten quite a few veggie pizzas. Truly fantastic veggie pizzas are few and far between. So, I combined all…

The post Ultimate Veggie Pizza appeared first on Cookie and Kate.

best veggie pizza recipe

As a vegetarian for over a decade, I’ve eaten quite a few veggie pizzas. Truly fantastic veggie pizzas are few and far between. So, I combined all of the elements I’ve enjoyed over the years to create my own “ultimate” veggie pizza pie. This is the best homemade veggie pizza I’ve ever had, and I hope you’ll say the same!

This vegetarian pizza recipe will delight vegetarians and carnivores alike. It’s fresh and full of flavor, featuring cherry tomatoes, artichoke, bell pepper, olives, red onion and some hidden (and optional) baby spinach. You’ll find a base of rich tomato sauce and golden, bubbling mozzarella underneath, of course.

veggie pizza ingredients

The trick with loaded veggie pizzas, as many pizza shops seem to forget, is that they require a few extra minutes in the oven to develop full flavor and structure. Don’t stop baking until the cheese is deeply golden in spots. Otherwise, you might end up with floppy pizza that doesn’t live up to its true potential.

Start with my easy whole wheat pizza dough, and this recipe is ready in about 45 minutes, start to finish. This veggie pizza is quicker and healthier than delivery!

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Dairy-Free Coffee Creamer

While we don’t drink much coffee around here, we do enjoy an occasional cup of decaf or a creamy matcha latte. And for that, we have the perfect dairy-free creamer!
This simple recipe requires just 3 ingredients. And after soaking the almonds, it&#8217…

Dairy-Free Coffee Creamer

While we don’t drink much coffee around here, we do enjoy an occasional cup of decaf or a creamy matcha latte. And for that, we have the perfect dairy-free creamer!

This simple recipe requires just 3 ingredients. And after soaking the almonds, it’s ready in just 15 minutes!

In an effort to create the perfect dairy-free creamer, we did a side-by-side taste test of versions made with coconut, cashews, and almonds.

Dairy-Free Coffee Creamer from Minimalist Baker →

Mixed Berry Crisp (Gluten Free)

How about a fruity treat? On a summer evening, there’s not much better than a warm homemade crisp with cold vanilla ice cream. This mixed berry crisp…

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mixed berry crisp with serving spoon

How about a fruity treat? On a summer evening, there’s not much better than a warm homemade crisp with cold vanilla ice cream. This mixed berry crisp is the perfect use for those wonderful in-season berries. It’s easy to make (far less fussy than a pie) and just as good.

You can make this crisp with any combination of strawberries, blueberries, blackberries or raspberries—use all four or just a couple. Or, use it as a template for a single-berry crisp (here’s a more straightforward blueberry crisp recipe). You can’t go wrong.

berries for berry crisp

This mixed berry crisp recipe is the latest addition to my growing collection of crisps on the blog. Like most of the others, this recipe just so happens to be gluten free, easily made vegan, and naturally sweetened.

I love the combination of oats and almond flour in the topping—the result is golden and crisp on top, and tender underneath. The topping keeps well to enjoy leftovers for several days. I like to eat it for breakfast with plain Greek yogurt. Why not?

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Zucchini Cake with Crunchy Lemon Glaze

A few years ago, I was extremely fortunate to meet Gina DePalma, who was (at the time) the pastry chef at Babbo in New York City. Being bakers, we struck up a friendship and she gave me a copy of her gorgeous book, Dolce Italiano. After we had dessert and coffee together, we ambled the streets of New York City for a bit, and made…

A few years ago, I was extremely fortunate to meet Gina DePalma, who was (at the time) the pastry chef at Babbo in New York City. Being bakers, we struck up a friendship and she gave me a copy of her gorgeous book, Dolce Italiano. After we had dessert and coffee together, we ambled the streets of New York City for a bit, and made plans to meet in Rome, where she was moving to work on her second book.

Unfortunately, we didn’t get to have our Roman holiday, but I often thumb through her book and dream about how much fun we would have had lapping our way through the gelaterias of Rome and eating all those pastries with little sips of Italian espresso in between bites. Before she could plant her roots too firmly in Rome, Gina was diagnosed with cancer and returned to the States.

It’s been noted that her accomplishments were often overshadowed by the owner of Babbo, whose empire eventually fell. Gina was tough and although I never worked alongside her, co-workers noted that she didn’t suffer fools gladly, but she made such masterful desserts, and was such a talent, that you couldn’t help but have the utmost respect for Gina.

Her book, Dolci Italiano, has become a baking classic and is one of those exceptional cookbooks that makes excellent reading (as well as being an entirely enticing collection of recipes), especially the chapter on Italian ingredients, which isn’t just a rote list of what to buy. She discusses the importance of baking ingredients and what they mean to Italians: Olive oil isn’t just to moisten, it’s a flavor. And why citrus figures into Italian desserts more often than vanilla.

I was reminded of Gina recently when a reader alerted me to some links in this post led to the website of an adult film star who shared the same first and last name as Gina. Gina always got a chuckle out of that but after her passing, it seemed that Gina DePalma’s website (the one for the pastry chef and baker) somehow got co-opted by her, uh…racier counterpart. As I was switching out the links, I remembered how much I loved this Zucchini Cake of hers.

Since it’s summer, people with gardens are often bemoaning they have too many zucchini and are always looking for ways to use up their bounty. With a crunchy lemon glaze, I’m going to go out on a limb and say it’s the most delicious way to present a zucchini cake, whether you zucchini comes from your garden, or not.

The genius of the glaze is adding granulated sugar, which gives it an especially lemony, sweet, yet tangy crunch. The glaze is not a looker (which finally made me break out my silicone pastry brush for the first time, and I’m never going back to bristles again) but it tastes amazing with the spicy zucchini cake and I’m happy to let looks step aside to give way to flavor.

Zucchini Cake with Crunchy Lemon Glaze
Adapted from Dolce Italiano: Desserts from the Babbo Kitchen by Gina DePalma This is a substantial (and very good) cake. The crunchy glaze with the tang of fresh lemon juice really makes the cake special. Be sure to grease the cake pan well to make sure it slides out easily (I use a non-stick one) and also make sure the cake is fully baked. Gina recommended olive oil in her original recipe, which is very good, but the cake also works with neutral vegetable oil in its place. The best way to invert the cake is to lay the cooling rack over the top of the cake pan, then grasping both the cake pan and the rack simultaneously (if it’s too hot, wear oven mitts), flip them both over at once. Lift off the cake pan, then liberally brush the glaze over the warm cake.
ServingsServes 12-16
Ingredients
For the cake:
  • 1cup (135g) almonds,pecans, or walnuts, toasted
  • 2cups (280g) flour
  • 1teaspoon baking powder
  • 1/2teaspoon baking soda
  • 1teaspoon kosher or sea salt
  • 2teaspoons ground cinnamon
  • 1teaspoon dried ground ginger
  • 1/2teaspoon freshly ground nutmeg
  • 3 large eggs,at room temperature
  • 1 3/4cups (350g) sugar
  • 1cup (250ml) extra-virgin olive oil
  • 2teaspoons vanilla extract
  • 2 1/2cups (300g) grated zucchini
For the lemon glaze:
  • 1/4cup (60ml) freshly squeezed lemon juice
  • 1/3cup 65g) granulated sugar
  • 1cup (140g) powdered (confectioner’s) sugar
Instructions
  1. 1. Preheat the oven to 350ºF (180ºC). Grease a 10 cup (2.5l) bundt or tube cake pan* with non-stick spray (preferably) or butter, dust with flour, then tap out any excess.
  2. 2. Pulse the nuts in a food processor until finely chopped.
  3. 3. In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
  4. 4. In the bowl of a stand mixer with the paddle attachment, beat the eggs, 1 3/4 cup (350g) sugar, and olive oil for 3 minutes on medium speed, until light and fluffy. Stop and scrape down the sides of the mixer, then add the vanilla.
  5. 5. Mix in the dry ingredients, scraping down the sides of the mixer bowl to make sure everything is mixed in well, then beat on medium speed for 30 seconds.
  6. 6. Stir in the chopped nuts and zucchini.
  7. 7. Scrape the batter into the prepared cake pan, smooth the top, then bake the cake for 45 to 50 minutes, until the toothpick inserted into the center comes out clean and the cake has begun to pull away from the sides of the pan. Do not underbake the cake.
  8. 8. During the last few minutes of the cake baking, make the glaze by whisking together the lemon juice, 1/3 cup (65g) granulated sugar, and powdered sugar.
  9. 9. Let the cake cool for 10-15 minutes, then carefully invert it onto a cooling rack. Brush the glaze over the cake with a pastry brush and let the cake cool completely.
Recipe Notes

Storage and Notes:

-This cake is very good served on its own, but it could be accompanied by whipped cream, vanilla ice cream, cherry compote, or honey ice cream.

-The cake can be wrapped (or put under a cake dome) and will keep for a few days. You can freeze the unglazed cake. However to apply the glaze, you’ll need to defrost the cake, then warm it so the glaze will adhere properly.

-If you don’t have a bundt or tube pan, I noticed that both Adam and Sara made the cake in a regular round cake pan with good results.

-I haven't baked it in two loaf pans, which would likely work just fine. You may need to reduce the baking time to compensate for the smaller pans.

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Easy Homemade Granola Recipe

Easy Homemade Granola Recipe
This easy homemade granola is sweetened with maple syrup (or honey), mixed with almonds and dried fruit, bakes up super chunky, and is the absolute best!
READ: Easy Homemade Granola Recipe

Easy Homemade Granola Recipe

This easy homemade granola is sweetened with maple syrup (or honey), mixed with almonds and dried fruit, bakes up super chunky, and is the absolute best!

READ: Easy Homemade Granola Recipe