For the final Sans Meal Plan of 2015, we are gifting you an easy cookies recipe that doesn’t involve Phoebe Buffet’s grandmother, Nesele Toulouse. Celebrate the official end of finals and the start of the winter break with a round of holiday chocolate crinkle cookies.
- 1 1/2 cup confectioners’ sugar
- 1 2/3 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 stick butter
- 1 1/4 cups sugar
- 2 eggs
- 1/2 teaspoon vanilla extract
Preheat the over to 350 degrees and grease two baking sheets with butter. In a medium bowl, stir together the flour, cocoa, baking powder and salt.
Unable to keep up with your market share? Partook in the obligatory fall activity that is
taking pictures on a farm apple-picking? Chances are, you have a surplus of Macouns and Galas. Here’s an easy and yummy solution way to put them all to good use: baked apples with oat crumble.
The apple part…..
- Apples (duh)
- 4 tbsp unsalted butter
- 3 tbsp sugar
- 2 tbsp brown sugar
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 1 3/4 cups apple juice
The crumble part….
- 3/4 cup butter
- 1/2 tsp cinnamon
- 1 tsp vanilla extract
- 1 cup whole-wheat flour
- 2 1/4 cups rolled oats
- 1 tsp salt
- 2 tbsp honey
- 1/2 cup brown sugar
Preheat your oven to 375 degrees. Peel and cut your apples.
Toss the apples with the butter, sugar, brown sugar, salt, cinnamon, and apple juice. Place the apples into into a baking dish and cover with foil. Bake the apples for about 40 minutes/until soft.
While the apples are baking, make the crumble. Combine the butter, cinnamon, vanilla, whole-wheat flour, oats, salt, honey, and brown sugar in a bowl.
The temperatures have finally dropped, and it’s that point in the semester when everyone’s cooking routine has become increasingly lazy. Thank you, midterms. Here’s what you should make if you’ve found yourself with a near-empty fridge, minimal time, and comfort food cravings.
- 2 slices soft bread (I used multi-grain but Food52 recommends white or potato)
- 1 to 2 teaspoons mayonnaise (I subbed the mayo for olive oil)
- 1 to 2 slices sharp white cheddar cheese
- 1 egg
Start heating a non-stick pan on medium-low. Brush a thin layer of olive oil on one slice of bread and place the bread oil-side down in the pan.
Place your slices of cheese on the bread, leaving a cheese-less square in the middle.
Brush another thin layer of olive oil on the other slice of bread and place it on top of the cheese, oil-side up. Let the cheese get all melt-y a.k.a. until the sandwich is golden brown.
Flip the sandwich over. Using your BlogDailyHerald shot glass, cut out a hole in the middle of the sandwich.
Take a shot.
I know this headline is pretty controversial, but even if you are a PSL-lover and have tried every pumpkin-spice-flavored treat on Thayer, you might find these lemon bars unseasonably refreshing. To make my lemon bars, I ended up settling on a Food52 variation of the ever-classic desert that makes use of ricotta, and when has cheese not made anything infinitely better?
Recipe for lemon ricotta squares:
- 1 3/4 cups all-purpose flour
- 2/3 cup confectioners’ sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon zest
- 3/4 teaspoon salt
- 12 tablespoons unsalted butter (1 1/2 sticks)
- 8oz (1 cup) fresh whole milk Ricotta
- 4 large eggs
- 1 1/3cups granulated sugar
- 3 tablespoons all-purpose flour
- 2 tablespoons lemon zest
- 2/3 cup lemon juice
- 1/4 teaspoon salt
Preheat your oven to 350 degrees, and lightly butter a baking dish and line with one sheet parchment paper. Butter paper, then lay second sheet crosswise over it. I didn’t have parchment paper handy, so I aggressively buttered the pan and hoped for the best. The pan clean-up wasn’t seamless, but nobody complained about the extra butter.
Mix the flour, confectioner’s sugar, cornstarch, lemon zest, salt, and softened butter until it looks dough-y. A food processor is ideal, but I just did it the old-fashioned way.
Sprinkle the dough into lined pan and, press firmly with fingers into even layer over entire pan bottom and about 1/2-inch up sides. Refrigerate for 30 minutes, and then bake for about 20 minutes until golden brown.
I know what you’re thinking: There is no way on earth that quinoa can make its way into a pancake. When I saw the recipe for quinoa pancakes, I was genuinely confused — don’t get me wrong, I’m always down to try some weird substitute, but this seemed too weird.
After finding a recipe that looked sufficiently easy for quinoa pancakes, courtesy of The Fitnessista (same), I got to work.
Recipe for four quinoa pancakes:
- 1 1/2 cups cooked quinoa
- 1/2 teaspoon baking powder
- 2 eggs
- 1/4 teaspoon vanilla
- 1/4 teaspoon cinnamon
- 1 teaspoon honey
- Pinch of sea salt
To make the pancakes pumpkin chocolate chip flavored, add pumpkin pie spice and chocolate chips to the recipe.
First, you’ll have to measure out the 1 1/2 cups of cooked quinoa. I used a blend of red and white that I had leftover in the fridge, but anything should work.
Shakshuka is a great recipe to have on hand for those sans meal plan. It’s cheap, looks impressive, and is relatively easy — especially if you have a well-stocked spice cabinet. Although it’s traditionally served for breakfast, it can certainly function as one of those eggs-for-dinner dishes. The following is a shakshuka recipe adapted from Food52’s “Eggs in Spicy Minted Tomato Sauce.”
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 to 4 garlic cloves, minced
- 1 jalapeño pepper, seeded and minced
- One 28-ounce can crushed tomatoes (I used 1.5 boxes of crushed San Marzano tomatoes)
- Sriracha or other hot sauce to taste (I used Sriracha and a dallop of Sir Kensington’s ketchup)
- 1 bay leaf
- 1 tablespoon chopped fresh mint
- Salt and pepper to taste
- 3-4 large eggs
In a deep-sided skillet or frying pan, heat the butter and olive oil. When the butter melts, add your diced onions. Sauté for about 5 minutes at medium heat. Add your garlic and jalapeño, and sauté for about 1 more minute.