Dinner, Lunch

White Pizza’s with Arugula and Lemon

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White Pizza’s topped with a bright lemon arugula salad.  A Classic Barefoot Contessa recipe that needs a shout out after a few sleepy years… This one’s worth repeating!  Here’s the link to her original recipe – https://www.foodnetwork.com/recipes/ina-garten/white-pizzas-with-arugula-recipe2-2124588

While you can make this pizza with store-bought dough, and I’ve done that MANY times, this recipe is easy, reliable, and full of flavor with a touch of honey and olive oil.  It’s easy to stretch and only takes 30 minutes to rise.

The cheese combination is completely flexible as well – I follow the traditional mix here (Mozzarella, Fontina & Goat), but I’ve used gorgonzola for a twist, and really any good melty cheese is great.  

Another reason to try this out – the chili garlic oil that makes more than needed, and keeps for days, lending a great flavor to garlic bread or a scratch salad dressing.  

White Pizza's with Arugula and Lemon

Print Recipe
Savory White pizza's topped with a bright and peppery lemon arugula salad.
Course dinner, Lunch
Cuisine Italian
Keyword pizza, white pizza
Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings 6

Ingredients

  • 1 1/4 cups warm 100 to 110 degrees
  • 2 packages dry yeast
  • 1 tablespoon honey
  • Good olive oil
  • 4 cups all-purpose flour plus extra for kneading
  • Kosher salt
  • 4 cloves garlic sliced
  • 5 sprigs fresh thyme
  • 1/4 - 1/2 teaspoon crushed red pepper flakes

For the Topping

  • 3 cups grated Italian fontina cheese 8 ounces
  • 1 1/2 cups grated fresh mozzarella cheese 7 ounces
  • 11 ounces creamy goat cheese such as montrachet, crumbled

For the Vinaigrette

  • 1/2 cup good olive oil
  • 1/3 cup freshly squeezed lemon juice
  • kosher salt & Freshly ground black pepper
  • 8 ounces baby arugula
  • 1 lemon sliced

Instructions

  • Mix the dough: Combine the water, yeast, honey and 3 tablespoons of olive oil in the bowl of an electric mixer fitted with a dough hook. When the yeast is dissolved, add 3 cups of flour, then 2 teaspoons salt, and mix on medium-low speed. While mixing, add up to 1 more cup of flour, or just enough to make a soft dough. Knead the dough for about 10 minutes until smooth, sprinkling it with the flour as necessary to keep it from sticking to the bowl.
  • Knead by hand: When the dough is ready, turn it out onto a floured board and knead it by hand a dozen times. It should be smooth and elastic.
  • Let it rise: Place the dough in a well-oiled bowl and turn it to cover it lightly with oil. Cover the bowl with a kitchen towel and allow the dough to rise at room temperature for 30 minutes.
  • Make garlic oil: Place 1/2 cup of olive oil, the garlic, thyme and red pepper flakes in a small saucepan and bring to a simmer over low heat. Cook for 10 minutes, making sure the garlic doesn't burn. Set aside.
  • Preheat the oven to 500 degrees. (Be sure your oven is clean!)
  • Portion the dough: Dump the dough onto a board and divide it into 6 equal pieces. Place the doughs on sheet pans lined with parchment paper and cover them with a damp towel. Allow the dough to rest for 10 minutes. Use immediately, or refrigerate for up to 4 hours.
  • Stretch the dough: Press and stretch each ball into an 8-inch circle and place 2 circles on each sheet pan lined with parchment paper. (If you've chilled the dough, take it out of the refrigerator approximately 30 minutes ahead to let it come to room temperature.)
  • Top the dough: Brush the pizzas with the garlic oil, and sprinkle each one liberally with salt and pepper. Sprinkle the pizzas evenly with fontina, mozzarella and goat cheese. Drizzle each pizza with 1 tablespoon more of the garlic oil and bake for 10 to 15 minutes, until the crusts are crisp and the cheeses begin to brown.
  • Make the vinaigrette: Meanwhile, whisk together 1/2 cup of olive oil, the lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper.
  • Add the greens: When the pizzas are done, place the arugula in a large bowl and toss with just enough lemon vinaigrette to moisten. Place a large bunch of arugula on each pizza and a slice of lemon and serve immediately.
  • Cook’s Note
  • Make sure the bowl is warm before you put the water and yeast in; the water must be warm for the yeast to develop. Salt inhibits the growth of yeast; add half the flour, then the salt, and then the rest of the flour. To make sure yeast is still "alive," or active, put it in water and allow it to sit for a few minutes. If it becomes creamy or foamy, it's active.

Notes

This is a great Barefoot Contessa Recipe that can be found here - I have slightly altered a couple of ingredients to adjust to my own taste, but it's mostly an exact mirror of this version.  https://www.foodnetwork.com/recipes/ina-garten/white-pizzas-with-arugula-recipe2-2124588
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Breakfast, Sweet

Perfect Blueberry Muffin Loaf

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Blueberry Muffins become a loaf cake that is perfect for a special brunch, every day breakfast, or an after school snack.  

This is a Smitten Kitchen recipe that has been on my list to post for over two years – it’s simple, doesn’t require a mixer, and is fool proof.  Here’s Deb’s post for this: https://smittenkitchen.com/2024/05/perfect-blueberry-muffin-loaf/

One of the best things about this recipe is I use frozen blueberries, making this a treat that is as good in January as it is at the height of berry season in August.  I prefer using the smaller wild Maine blueberries – shocker.  

Perfect Blueberry Muffin Loaf

Print Recipe
Blueberry Muffins become the perfect loaf cake
Course Breakfast, brunch
Cuisine American
Keyword blueberry muffin loaf
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes

Ingredients

  • 1 stick butter (cold is fine)
  • 3/4 cup sugar
  • Finely grated zest from one lemon
  • 1 cup plain greek yogurt
  • 2 large eggs
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp kosher salt
  • 2 cups flour
  • 2 1/4 cups fresh or frozen wild Maine blueberries (no need to defrost)
  • 3 Tbsp turbinado sugar (sugar in the raw)

Instructions

  • Heat oven to 375°F. Grease and line a loaf pan with one big piece of parchment paper pressed into the corners and up the sides.
  • Melt butter in a large bowl, then whisk in the sugar and zest. Add yogurt and eggs and whisk to evenly combine. Sprinkle surface of batter with baking powder, baking soda, and salt and whisk thoroughly into the batter, several times more around the bowl than is necessary for it to look mixed. Add flour and berries and use a flexible spatula or spoon to mix them in so that no pockets of flour remain. Batter will be very, very thick.
  • Spoon into prepared loaf pan and drop it on the counter a few times to make sure there no air pockets. Smooth the top and sprinkle it with turbinado sugar. It will seem like way too much but I beg you not to skimp at all; the batter is not very sweet but the crunchy top the sugar provides is one of the best parts.
  • Bake for 60 to 70 minutes, or until a skewer inserted into a few places in the loaf come out batter-free. Remove from oven and let cool in pan. Use parchment paper to lift it out of the pan and cut into thick slices.

Notes

The loaf will keep well at room temp for 3-4 days, wrapped in the loaf pan on the sides with parchment, and the top left uncovered, to retain the crispy sugar layer.  You can also freeze this for several months.  
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Dinner

Ultimate Easter Menu

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A selection of Walestable favorites that come together for the best of spring and make a great meal for family and friends to celebrate with.

This simple starter can be made a day in advance, and will pair with a slice baguette, some crackers, or a plate of crudités – Marinated Goat Cheese was posted back in June of 2021, and remains one of my favorite things to make for a party.  https://walestable.com/marinated-goat-cheese-appetizer/

This Spring Panzanella uses pretty much every delicious green vegetable you can think of this time of year – customizable for your own tastes, the buttermilk dressing is both light and supremely flavorful.  https://walestable.com/spring-panzanella/

This is a recent addition you likely just remembered you loved and forgot about – Chive Risotto Cakes from the Barefoot Contessa – mostly make ahead, these are both easy and decadent.  https://walestable.com/chive-risotto-cakes/

Conveyor Belt Chicken – this is one of those recipes that HAD to be on the blog, and fits almost any occasion.  It may not seem like it, but this could be the simplest star of the meal.  “so good, you want a conveyor belt to run it into your mouth….”  https://walestable.com/conveyor-belt-chicken-crispy-skin-chicken-thighs/

Last, this is another recipe from 2021, an early hit that you may have forgotten about – Summer Lemon Tart is as easy as anything but tastes incredibly complex – the perfect ending to a spring meal.  https://walestable.com/summer-lemon-tart-graham-cracker-salted-pretzel-crust/

Happy Easter, Happy Spring…  and let’s hope to see the sunshine soon

!

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Sweet

Lemon Brownies

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Lemon Brownies with a glaze and a touch of white chocolate

One of my favorite spring treats is a lemon bar https://walestable.com/legendary-lemon-bars/, but it’s a little labor intensive with two layers and lots of lemons to juice…  Enter this Lemon Brownie.  One bowl, one bake, and you have a treat that is perfect for spring and any occasion to come.  

It’s important to not overbake these – because oven temps vary quite a bit, keep an eye on them and as soon as the edges begin to turn slightly golden-brown, I would say they’re done!  

Lemon Brownies

Print Recipe
Lemon Brownies with a touch of white chocolate
Course Dessert
Cuisine American
Keyword lemon bar, lemon brownie, spring dessert
Prep Time 15 minutes
Cook Time 25 minutes
1 hour
Total Time 1 hour 40 minutes
Servings 9

Ingredients

  • 1/2 cup butter
  • 4 oz chopped white chocolate (1 baking bar)
  • 3/4 cup sugar
  • 1-2 Tbsp grated lemon zest
  • 2 large eggs room temperature
  • 1 large egg yolk room temperature
  • 1 tsp vanilla extract
  • 1 cup plus 2 TBSP all purpose flour
  • 1/2 tsp kosher salt
  • 1/8 tsp baking powder
  • 2 Tbsp fresh squeezed lemon juice

Lemon Glaze

  • 2 Tbsp fresh squeezed lemon juice
  • 1 cup powdered sugar

Instructions

  • Preheat the oven to 350°F. Grease and line an 8x8 baking pan with parchment paper. Set aside.
  • Place the butter and white chocolate in a microwave safe bowl. Microwave for 1 minute, then stir to fold in the melted butter with the chocolate. Continue to cook in 20-30 second increments, stirring in between until everything is completely melted. Set aside to cool.
  • Combine the sugar and lemon zest in a large mixing bowl, rubbing the sugar and zest between your fingertips to release the oils in the lemon. Add the eggs, egg yolk, and vanilla, stirring with a whisk until completely combined. Then fold in the slightly cooled white chocolate mixture.
  • Add the flour, salt, and baking powder to the wet ingredients, folding gently with a rubber spatula. Last, stir in the fresh lemon juice, mixing only until incorporated. Pour into the prepared pan.
  • Bake for ~22-25 minutes. The edges will look golden brown, (the tops won't be browned), and a toothpick inserted in the center should come out mostly clean, a few moist crumbs are what you want. Allow to cool completely.

Lemon Glaze

  • Whisk the powdered sugar and lemon juice in a small bowl (it should be thick, but pourable). Spread over the cooled brownies, finishing with extra lemon zest, and allow to set for 20-30 minutes. You can speed this up by putting them in the fridge. Slice and serve - these will keep for several days in the fridge, or can also be frozen for several weeks.
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Uncategorized

Chive Risotto Cakes

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Pan Seared Risotto Cakes with Yogurt and Fresh Chives.  A Barefoot Contessa side that fits all seasons, feeds a crowd, is make ahead, and absolutely DELICIOUS!!

This is one of those recipes I used to make frequently, and for just a minute, forgot to make it.  It’s officially back in rotation.  

One of the best things about this recipe is you can make the base for the cakes up to a full day ahead, and then just sear them in the pan before serving – a super make ahead side that leaves your eaters impressed and happy, with minimal effort at meal time.  I have made these both ways (ahead, and all at once) and highly recommend doing ahead if you can – the rice mixture becomes more homogenous with a little rest time.  

Chive Risotto Cakes

Print Recipe
Pan Seared Risotto cakes with chives and yogurt
Course Lunch, Side Dish
Cuisine American, Italian
Keyword rice cake, risotto
Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings 8

Ingredients

  • Kosher salt
  • 1 cup uncooked Arborio rice
  • 1/2 cup Greek yogurt
  • 2 extra-large eggs
  • 3 Tbsp minced fresh chives
  • 1 1/2 cups grated Italian fontina cheese 5 ounces
  • 1/2 tsp freshly ground black pepper
  • 3/4 cup panko Japanese dried bread flakes
  • Good olive oil

Instructions

  • Bring a large (4-quart) pot of water to a boil over medium-low heat and add 1/2 tablespoon salt and the Arborio rice. Cook, stirring occasionally, for 20 minutes. The grains of rice will be quite soft. Drain the rice in a sieve and run under cold water until cool. Drain well.
  • Meanwhile, whisk together the yogurt, eggs, chives, fontina, 1 1/4 teaspoons of salt, and the pepper in a medium bowl. Add the cooled rice and mix well. Cover with plastic wrap and refrigerate for 2 hours or overnight, until firm.
  • When ready to cook, preheat the oven to 250 degrees F.
  • Spread the panko in a shallow dish. Heat 3 tablespoons of olive oil in a large skillet over medium-low heat. Form balls of the rice mixture using a standard (2 1/4-inch) ice-cream scoop or a large spoon. Pat the balls into patties 3 inches in diameter and 3/4-inch thick. Place 4 to 6 patties in the panko, turning once to coat. Place the patties in the hot oil and cook, turning once, for about 3 minutes on each side until the risotto cakes are crisp and nicely browned. Place on a sheet pan lined with parchment paper and keep warm in the oven for up to 30 minutes. Continue cooking in batches, adding oil as necessary, until all the cakes are fried. Arrange on a serving platter and serve hot.

Notes

This recipe is from the Barefoot Contessa Back to Basics cookbook, and can be found on line here - it's a keeper!  https://www.foodnetwork.com/recipes/ina-garten/chive-risotto-cakes-recipe-1948733
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Dinner

Coq Au Vin

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Classic French Chicken Braised with Wine and Vegetables

I love this recipe.  It’s the best of Barefoot Contessa in all the right ways – classic French cooking, made simple with good quality ingredients.  Everything comes together as a simple but elegant dinner that feels like you spent the entire day making it.  She once described this dish as beef bourguignon made with chicken.  Now we know why we love it so much!

Also – I HIGHLY recommend making Boursin mashed potatoes to go with it…  Perfection – my mashed potato recipe is here, and I just add 1/2 a block of Boursin to it.  https://walestable.com/garlic-yukon-gold-mashed-potatoes/

Coq Au Vin

Print Recipe
Classic French Chicken Braised in red wine with vegetables
Course dinner
Cuisine French
Keyword coq au vin
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour
Servings 6 people

Ingredients

  • Good olive oil
  • 8 oz diced pancetta, or bacon
  • 4 lbs. bone in skin on chicken breasts or thighs (you can do a mix)
  • Kosher salt and freshly ground black pepper
  • 1 pound carrots cut diagonally into 1-inch pieces
  • 2 yellow onions diced
  • 2 cloves chopped garlic
  • 1/4 cup Cognac or good brandy
  • 1/2 750-ml bottle good dry red wine such as Burgundy (I used pinot noir)
  • 2 cups chicken stock
  • 1 bunch fresh thyme sprigs
  • 2 Tbsp butter at room temperature, divided
  • 2 Tbsp flour
  • 8 oz frozen small whole onions
  • 8 oz porcini or cremini mushrooms stems removed and thickly sliced

Instructions

  • Preheat the oven to 275 degrees. Heat 1 tablespoon olive oil in a large Dutch oven over medium heat. Add the pancetta (or bacon) and cook fo 7 to 10 minutes, until lightly browned. Remove to a plate with a slotted spoon.
  • Meanwhile, pat the chicken dry with paper towels. Liberally sprinkle the chicken on both sides with salt and pepper. After the bacon is removed, add a few of the chicken pieces in a single layer and brown for about 5 minutes, turning to brown evenly. Remove the chicken pieces to the plate with the bacon and continue to add the chicken in batches until all the chicken is browned. Set aside.
  • Add the carrots, onions, 1 tablespoon salt, and 2 teaspoons pepper to the pot and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac carefully. Put the pancetta, chicken, and any juices that collect on the plate into the pot. Add the wine, chicken stock, and thyme sprigs and bring to a boil. Cover the pot with a tight-fitting lid and place in the oven for 40 to 45 minutes, until the chicken is fully cooked. Remove from the oven and place on top of the stove.
  • Mash 2 tablespoons of the butter and the flour together in a small bowl and stir the paste into the stew. Add the frozen onions. In a medium sauté pan, melt the remaining 2 tablespoons butter and cook the mushrooms over medium-low heat for 5 to 10 minutes, until browned. Add to the stew. Bring the stew to a simmer and cook for another 10 minutes. Season to taste. Serve hot.

Notes

This is from the Barefoot Contessa, written in her Back to Basics cookbook.  I adapted a few things, including simply using bone in skin on chicken breasts and thighs, vs cutting up a whole chicken.  
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Dinner, Lunch, Salad

Winter Panzanella

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Roasted Butternut Squash and Brussels Sprouts, Toasted Bread, and watercress tossed in a cider vinaigrette and topped with pistachio’s. 

 

Panzanella is a summer staple for me – I make greek and Italian versions, and look for any excuse to call a bowl full of toasted bread a “salad.”  This winter version has some legit nutrition, and is so full of flavor it doesn’t even need cheese.  The roasted squash and brussels sprouts add depth, fiber, and lots of healthy vitamins.

It is almost as good to toss the breadcubes in oil and melted butter and toast them in the oven for about 10 minutes while the vegetables roast – I just love the flavor that the cast iron skillet gives the bread here. 

You can substitute any vegetables here – roasted carrots and cauliflower, parsnips, even beets would be great.  It’s a great vinaigrette that works for loads of salads and keeps for at least a week in the fridge too.  This batch will be more than you need.

Winter Panzanella

Print Recipe
Roasted Winter Vegetables tossed with Crunchy bread and watercress.
Course dinner, Lunch, Salad
Cuisine American
Keyword panzanella, winter salad
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4

Ingredients

  • 1/2 French Baguette
  • 10 Tbsp olive oil divided
  • 2 Tbsp butter
  • 1 clove garlic, smashed
  • kosher salt & black pepper
  • 1/2 butternut squash, peeled and chopped into 1" pieces
  • 8-10 brussels sprouts, halved or quartered, depending on size
  • 3 Tbsp apple cider vinegar
  • 1 tsp dijon mustard
  • 1 tsp whole grain mustard
  • 1 bunch watercress, or 2 oz baby arugula
  • 1/2 small red onion, sliced thinly
  • 1/4 cup dried cranberries (optional)
  • 1/4 cup shelled roasted pistachio's (optional)

Instructions

  • Slice the baguette into 2" chunks. Heat a cast iron skillet over medium heat and add 2 Tbsp olive oil, along with 2 Tbsp butter - toss in a smashed garlic clove to flavor the fat. Add the cubed bread, and cook on all sides for several minutes until toasted and golden brown. Remove the garlic, and discard. Set the toasted bread aside to cool.
  • Preheat oven to 375 degrees. On a large sheet pan, toss the cubed butternut squash and halved Brussels sprouts with 2 Tbsp olive oil, kosher salt and black pepper. Roast for 25-30 minutes until fully cooked and golden brown on the edges. Set aside to cool.
  • To make the dressing, add the apple cider vinegar, both mustards, 3/4 tsp kosher salt and 1/2 tsp black pepper to a small jar, shaking to combine. Slowly add the remaining 6 Tbsp olive oil, stirring with a fork or a whisk, or shake again to emulsify. Set aside.
  • Optional - cover the dried cranberries with hot tap water for about 5 minutes, then drain - this softens them for texture in the salad.
  • When everything is relatively room temperature, toss the toasted bread, roasted vegetables, the red onion, watercress or arugula, cranberries, pistachio's, and most of the dressing into a large salad bowl. Allow to sit at room temperature for up to two hours - this also keeps well in the fridge for (slightly soggy, but delicious) leftovers the next day!
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Dinner

Bay Scallop Gratins

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Simple Classic French Scallops Baked in the oven.  For many, scallops are intimidating to prepare, given they can be quite tough if over-cooked.  This preparation is fool-proof, like most Barefoot Contessa recipes.  It’s elegant and special, incredibly delicious and easy to make ahead.  

A couple of notes about this dish – it can be prepared with bay scallops, or sea scallops – the sea scallops are much larger and will need to be cut into quarters to cook properly.   This  recipe also can be scaled up or down, and baked in a larger shallow dish if you don’t have small ones that are safe for a hot oven.  I use cast iron skillets – those cinnamon roll skillets from Christmas time are perfect for this!

The original recipe from Ina calls for using a stand mixer for the topping – I don’t love dragging mine out if not absolutely necessary, and I have found using a fork to mash the ingredients together works perfectly – one less thing to wash!

Typically this would be a white wine dinner, but it’s cold out and this red worked beautifully with it – thanks to Kevin at Shubie’s – this was perfect!

Bay Scallop Gratins

Print Recipe
Simple Classic French Bay Scallops baked in the oven
Servings 3

Ingredients

  • 3 Tbsp butter at room temperature
  • 3 large garlic cloves minced
  • 1 large shallot minced
  • 2 ounces thinly sliced prosciutto di Parma, or pancetta minced
  • 2 Tbsp minced fresh parsley plus extra for garnish
  • 1 Tbsp freshly squeezed lemon juice
  • 1 Tbsp Pernod
  • 1 tsp kosher salt
  • 3/4 tsp freshly ground black pepper
  • 3 Tbsp good olive oil
  • 1/4 cup panko
  • 3 Tbsp dry white wine
  • 1 pound fresh bay scallops
  • Lemon wedges and chopped parsley for garnish

Instructions

  • Preheat the oven to 425 degrees F. Place 3 (6-inch round) gratin dishes on a sheet pan - alternatively, I use mini cast iron skillets.
  • To make the topping, place the butter in a large shallow bowl (I use a pie plate). Add the garlic, shallot, prosciutto, parsley, lemon juice, Pernod, salt, and pepper and mix until combined with a fork or potato masher. Stir in the olive oil, and then fold the panko in with a rubber spatula and set aside.
  • Place 1 tablespoon of the wine in the bottom of each gratin dish, or skillet. With a small sharp knife, remove the white muscle and membrane from the side of each scallop and discard. Pat the scallops dry with paper towels and distribute them among the 3 dishes. Spoon the garlic butter evenly over the top of the scallops. Bake for 12 minutes, until the topping is golden and sizzling and the scallops are barely done. If you want the top crustier, place the dishes under the broiler for 2 minutes, until browned. Finish with a squeeze of fresh lemon juice and a sprinkling of chopped parsley and serve immediately with crusty French bread.

Notes

This is a classic recipe from the Barefoot Contessa Back to Basics cookbook.  It can be scaled up and baked in a larger shallow dish if you don't have the smaller ones, and can also be easily prepared in advance, and left in the fridge until you're ready to bake.  
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Sweet

Salted Butter Chocolate Chunk Shortbread

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The cookie that broke the internet.  Alison Roman posted this a few years back and this became the blue print for a viral recipe.  Worth the hype, in my opinion.  

This makes a tally of four, yes, FOUR different recipes for shortbread on my blog.  A shortbread fan-girl.  This is my favorite.  A perfectly satisfying re-brand of the two best cookies coming together – no short-cuts of store-bought chocolate chips here.  

Another great thing about shortbread dough is in the simplicity of ingredients – you’ll likely have everything you need right in your pantry.  The dough freezes beautifully, and keeps forever.  

hungry wishful customers.

Salted Butter Chocolate Chunk Shortbread

Print Recipe
The cookies that broke the internet
Course cookie
Cuisine American, english
Keyword chocolate chip cookies, shortbread
Prep Time 25 minutes
Cook Time 15 minutes
2 hours
Total Time 2 hours 40 minutes
Servings 16 cookies

Ingredients

  • 2 1/4 sticks cold salted butter chopped into 1/2" pieces
  • ½ cup sugar
  • ¼ cup packed light brown sugar
  • 1 tsp vanilla extract
  • 2¼ cups all-purpose flour
  • 6 oz semisweet or bittersweet dark chocolate chopped (but not too fine, you want chunks, not thin shards of chocolate)
  • 1 large egg beaten to blend
  • 3 Tbsp turbinado sugar for rolling
  • 2 tsp Flaky sea salt for finishing

Instructions

  • Line 2 rimmed baking sheets with parchment paper.
  • Using an electric mixer and a medium bowl or a stand mixer fitted with the paddle attachment, beat the butter, both sugars, and vanilla on medium-high till it’s super light and fluffy, 3 to 5 minutes. Using a spatula, scrape down the sides of the bowl and, with the mixer on low, slowly add the flour, followed by the chocolate chunks, and beat just to blend.
  • Divide the dough in half, placing each half on a large piece of plastic wrap. Fold the plastic over so that it covers the dough to protect your hands from getting all sticky. Using your hands (just like you’re playing with clay), form the dough into a log shape; rolling it on the counter will help you smooth it out, but don’t worry about getting it totally perfect. You can also do this using parchment paper, if you prefer, but I find using plastic wrap easier when it comes to shaping the log. Each half should form two logs 2 to 2¼ inches in diameter. Chill until totally firm, about 2 hours.
  • Preheat the oven to 350°F.
  • Brush the outside of the logs with the beaten egg and roll them in the turbinado sugar (this is for those really delicious crispy edges).
  • Slice each log into ½-inch-thick rounds, place them on the pre-pared baking sheet(s) about 1 inch apart (they won’t spread much), and sprinkle with flaky salt. Bake until the edges are just beginning to brown, about 12 minutes. Let cool slightly before eating them all.

Notes

This recipe is from Alison Roman, a favorite of mine - find recipe here - https://www.alisoneroman.com/recipes/salted-butter-chocolate-chunk-shortbread
The dough keeps great in the fridge for a couple of days, and can also be frozen - just defrost before rolling in egg wash, sugar, and then bake.  
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Appetizers/Snacks, Breakfast, Sweet

Whole Wheat Raspberry Ricotta Scones

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Buttery, flaky scones flecked with juicy raspberries and ricotta.

This is the breakfast you want on a slow morning, to savor with coffee or tea, enjoying every bite.  This is ALSO the breakfast of crazy mornings when you have one minute to microwave something for the road.  These are flavor packed, but loaded with fiber (fruit and whole wheat flour) and protein (ricotta cheese).  

This is a classic Smitten Kitchen winner from an OLD cookbook, and is posted on her blog – it’s legit one of the easiest and most delicious scone recipes I’ve ever made.  https://smittenkitchen.com/2011/07/whole-wheat-raspberry-ricotta-scones/

One addition I like is to brush the tops of the scones with heavy cream and sprinkle with raw sugar for a sweet and shiny crust – all optional…

Whole Wheat Raspberry Ricotta Scones

Print Recipe
Flaky buttery scones filled with raspberries and ricotta cheese.
Course Breakfast, Snack
Cuisine American, british, english
Keyword healthy breakfast, school snack, scone
Prep Time 10 minutes
Cook Time 15 minutes
Servings 9 scones

Ingredients

  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 1 Tbsp baking powder
  • 1/4 cup sugar
  • 1/2 tsp kosher salt
  • 6 Tbsp cold butter
  • 1 cup fresh raspberries (or frozen - defrosted)
  • 3/4 cup whole milk ricotta
  • 1/3 cup heavy cream (plus 2 Tbsp for brushing tops)
  • 2 Tbsp sugar in the raw

Instructions

  • Preheat oven to 425 degrees. Line a large baking sheet with parchment paper. In the bottom of a large, wide-ish bowl, whisk flours, baking powder, sugar and salt together.
  • Cut the butter into small pieces with a knife and work the butter into the flour mixture with a pastry blender, or your fingertips until the mixture resembles a coarse meal. Roughly chop the raspberries on a cutting board and stir them into the butter-flour mixture.
  • Add the ricotta and heavy cream together and stir them in to form a dough with a flexible spatula.Using your hands, gently knead dough into an even mass, right in the bottom of the bowl. Don’t fret if the raspberries get muddled and smudge up the dough. This is a pretty thing.
  • With as few movements as possible, transfer the dough to a well-floured counter, flour the top of the dough and pat it into a 7-inch square about 1-inch tall. With a large knife, divide the dough into 9 even squares. Transfer the scones to prepared baking sheet with a spatula. Bake the scones for about 15 minutes, until lightly golden at the edges. Cool in pan for a minute, then transfer to a cooling rack. It’s best to cool them about halfway before eating them, so they can set a bit more.
  • Do ahead: Scones are always best the day they are baked. However, if you wish to get a lead on them, you can make them, arrange them on your parchment-lined sheet and freeze them. If you’re prepping just one day in advance, cover the tray with plastic wrap and bake them the day you need them. If you’re preparing them more than one day in advance, once they are frozen, transfer them to a freezer bag or container. Bring them back to a parchment-lined sheet when you’re ready to bake them. No need to defrost the froze, unbaked scones, just add 2 to 3 minutes to your baking time. They can also be fully baked, wrapped in plastic wrap, and frozen individually, then reheated in a microwave about 1 minute on high.

Notes

This genius recipe comes straight from Smitten Kitchen, one of my favorite sources for incredible food - thanks Deb!  https://smittenkitchen.com/2011/07/whole-wheat-raspberry-ricotta-scones/
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