Peanut Butter Brownies for Valentine's Day

It’s only fitting that for Valentine’s Day, this post includes two of my long-time loves, peanut butter and chocolate. The two are a perfect pair, like rainy days and a great book, Kate and William, and bagels and lox.

Both ingredients are heavy players in my diet; peanut butter and bananas, peanut butter on toast, hot chocolate, dark chocolate before bed; there typically isn’t a day that goes by where I don’t have either chocolate or peanut butter.  

I typically eat chocolate and peanut butter separately, but admittedly Reese’s are my favorite drugstore candy item, and I recently fell in love with McConnell’s Double Peanut Butter Chip ice cream. Why not combine the two into brownies?

These peanut butter brownies are perfect for sharing at work, sharing with your Valentine on a hike, and turning into a hot fudge brownie sundae for eating by yourself (which admittedly is me this year as Z is out of town skiing).

My Valentine’s Day will start with laying in bed all day a springboard Pilates class (I’m slowly but surely becoming stronger) and hopefully a massage (thanks to the amazing company Soothe). In the afternoon, I’ll whip up a batch of these brownies again for post-dinner ice cream sundaes.

The first time I made these brownies, I checked to see if they were done, but I was more focused on Downton Abbey  multi-tasking and accidentally dropped a pan of half-cooked brownies on the floor. Oops. So, don’t make the same mistake I did and try to keep up with the Crawley Family while making peanut butter brownies.

  

Peanut Butter Brownies 

From Cook’s Illustrated

Makes about 16 brownies

Note: do not use a natural peanut butter (one where the oil separates from the butter itself). While I never eat Skip or Jiffy, this is the recipe to use it in.

3 ounces unsweetened chocolate, chopped

8 tablespoons unsalted butter, cut into chunks

1 cup sugar

1/2 teaspoon baking powder

1/4 teaspoon table salt

2 large eggs

1 teaspoon vanilla extract

2/4 cup all purpose flour

1/3 cup peanut butter, room temperature

Adjust oven rack to middle position, and preheat the oven to 350 degrees. Line 8-inch baking dish with foil and coat foil with cooking spray. 

Melt the chocolate and butter in small bowl in microwave, or in heatproof bowl set over pan of simmering water, stirring occasionally to combine. Cool mixture for several minutes. 

Whisk sugar, baking powder, table salt, eggs, and vanilla together in medium bowl until combined, about 15 seconds. Whisk in chocolate mixture until smooth. Stir in flour until no streaks remain.

Pour batter into prepared pan. Drop peanut butter in 10 small dollops spread out evenly across the batter. Without touching the foil lining, run pairing knife through batter to create swirls.

Bake until toothpick inserted halfway between edge and center of pan comes out clean, 25 to 27 minutes. Cool brownies on wire rack for 1 hour. 

Using foil, lift brownies from pan to cutting board. Slide foil out from underneath brownies, and cut brownies into 2-inch squares.  

Holiday Gift Guide 2015: Vanilla Bean Simple Syrup

I tend to stay away from sweet coffee drinks; I prefer cappuccinos and freshly brewed coffee with a little bit of cream. There are a few places here in the Mission that tempt me with their sweeter coffee drinks though. What makes Coffee Bar's vanilla bean latte and Sightglass's vanilla cold brew so great? Homemade syrup.

Big name companies use syrups to flavor their drinks with a ton of preservatives and artificial flavors. Lucky for us, delicious and natural simple syrups are easy to make at home. No need to pay $4 for a vanilla bean latte...you can make it right at home!

This is the perfect gift to bring to your best friend's holiday party or to your next dinner party as a hostess gift. The syrup lasts for two weeks in the fridge, meaning the hostess will be thinking about your generosity long after the party. Pour the syrup into a nice bottle, and tie it with a ribbon for show. 

Simply syrup is equal parts sugar and water. This recipe adds a vanilla bean to boost its flavor. You can find a mint simple syrup here. Add it into coffee, tea, or cocktails this holiday season.

Vanilla Simple Syrup

Makes one bottle

1 vanilla bean

1 1/2 cups sugar

1 1/2 cups water

Take the vanilla bean and slice it open. Scrape out the seeds, and throw the seeds and the pod into a small pot.

Add in the sugar and water to the pot, and then heat over medium-high heat for 10 minutes. Let the syrup cool in the pot, and then pour into a bottle. Tie with a ribbon. Store in the fridge for up to 2 weeks. 

Holiday Gift Guide 2015: Crispy Za'atar Chickpeas

Z knows better than anyone else that I love presents. For me, presents aren't just things, but rather highlight the time and effort someone took into finding you that perfect gift.

Presents don't have to be silk pajamas, jewelry, or a new scarf (though I won't say no to those either). I love small tokens of affection, like little packages in the mail filled with delicious treats, that always seem to arrive come the holiday season. And while you can spend quite a pretty penny at Dean and Deluca, you can easily create delicious food gifts at home on a realistic budget.

These crispy chickpeas are simply delicious, and one of the best food gifts to give and receive! Everyone can eat them (no worrying about dairy, gluten, nuts), and they are just the right amount of salty, crunchy, and addictive. Pour some into a cellophane bag, tie with a cute ribbon, and start mailing them to friends and family across the country. 

These chickpeas are so easy to make that I am also going to whip up a triple batch for Z's and my annual Channukah party. Finding a dairy-free, gluten-free, and vegetarian snack option can be difficult, and these will be a great addition to any holiday party. 

Crispy Za'atar Chickpeas

From NYTimes

2 cups cooked chickpeas, rinsed if canned

1 tablespoon extra-virgin olive oil

2 tablespoons Za'atar

1/2 teaspoon kosher salt

Spread chickpeas out on a paper towel. Pat dry, then let dry for an hour at room temperature. 

Heat oven to 400 degrees. Line a heavy rimmed baking sheet with parchment paper. Spread chickpeas evenly on the pan, and bake for ~ 30 minutes, stirring and rotating every 10 minutes. Chickpeas should be crunchy. 

Place chickpeas in a bowl and drizzle with olive oil, Za'atar, and salt. Toss, then enjoy!

Holiday Gift Guide 2015: San Francisco Foodie Treats for Under $20

During the holidays, I love to send family and friends some of my favorite treats from here in San Francisco as gifts. While not all of my family members are bonafide foodies, they do love a delicious meal and a fun treat. It's a great way to share part of my favorite city with loved ones. There's no better way to explore a city than through its food, and San Francisco has plenty to offer.

The best thing about food gifts is that you can find a high quality gift at a great price. All of these presents are under $20!

Passionfruit and olive oil curd sounds delightful on pavlovas, ice cream, and more. $12 from Craftsman and Wolves.

The most beautiful and delicious sweet-and-salty chocolate bars for your sister. $7.95 each from Charles Chocolates.

Bring some Tex-Mex flair to your parents' holiday table with a delicious braising sauce from Tacolicious. $10.99 from Williams Sonoma.

Fill your sister's house with the spicy and sweet smell of masala chai. $17 from Samovar Tea.

Sightglass Coffee is taking the world by storm, and your younger brother will love their fresh beans. $16.75 from Sightglass Coffee.

10 Ways to be a Great Thanksgiving Guest

Thanksgiving is my absolute favorite holiday. I love cooking with family all day in the kitchen, a table full of family and friends, and so many of my favorite foods in one meal (gravy! roasted green beans! stuffing!).

That being said, hosting Thanksgiving won't be in my future anytime soon, and I'm more than happy visiting family and pitching in with their traditions. Given that most of us will be traveling the country and being guests for the holiday, it's worth sharing some etiquette tips to keep in mind.

Here are my top 10 tips for being a great Thanksgiving guest...

1. Arrive relatively on-time.

No need to be perfectly on time. A spare 5-15 minutes can be a blessing for the host who is rushing to put on nice clothes after a long day of cooking. Any longer than 15 minutes though and you're officially late. 

2. Dress for the occasion.

It's a holiday...dress like it! Jerseys are great pre-dinner, but make sure you bring a blazer and button-down shirt to change into. 

3. Never show up empty-handed.

Even if your host tells you to just bring yourself, you should bring a lovely gift for your host/hostess. I love the idea of bringing a great homemade pancake mix or muffins for a post-Thanksgiving breakfast, but a lovely olive oil or vinegar is a welcome treat as well.

4. Do not take oven real estate.

The oven is a precious resource on Thanksgiving, and your host has likely planned out each oven time for each and every item. This means you showing up with a carrot dish that needs "just 15 just as delicious at room temperature.

5. No phones during dinner.

Before and after the meal, feel free to Snapchat and Instagram away. As soon as you sit down to dinner, your phone should be turned off and away!

6. Offer to help the host.

Ask the host if you can stop by early to help set the table or chop vegetables. Sign up for dish washing after dinner! Any extra steps you take show the hostess you appreciate all of her work.

7. Ask before you buy wine.

A great host will tell you what type of wine to bring, so that your job is easier and so that the wine goes with the food. If your host doesn't specify, ask what type of wine they want to serve at dinner.

8. Inform your host of any dietary restrictions.

As a guest, it is your responsibility to let the host know if you have any dietary restrictions. Z and I always try to give friends plenty of heads-up about our no pork/shellfish rule. You should let the host know as soon as possible, ideally when you accept the invite. 

9. Behave at the table.

I'm not against talking about politics or religion at the table, but as a guest, you should be on best behavior and not engage in any heated discussions.

10. Send an immediate thank you; follow up with a handwritten note.

A quick thank you text the night of will let the host know you had a great time. A handwritten thank you note the following week is still the best gesture of appreciation. 

Rosh Hashanah Honey Cake

I warned you last week that fall was just around the corner, and here it is, with a Rosh Hashanah honey cake recipe.

While honey cake was never on my family's Rosh Hashanah table, it is a traditional recipe for the Jewish New Year. My family ate a lot of apples and honey, but honey cake was never on our agenda. To be honest, whenever I had honey cake, I ended up disappointed. It didn't even taste like honey!

When I saw this particular honey cake recipe in Cook's Country, I knew I had to give it a shot.  The recipe has almost 2 cups of honey in it, and the cake was perfectly sticky and sweet. My taste testers at work devoured the cake quickly, and it is sure to be a star on your Rosh Hashanah table. Plus, it's a pretty simple and straightforward recipe, no fancy kitchen equipment required.

For those out there who don't celebrate Rosh Hashanah...still make this cake! I love honey cake with tea in the late afternoon, but it would also be a hit for brunch.

Rosh Hashanah Honey Cake

From Cook's Country

Cake:

2 1/2 cups all purpose flour

1 1/4 teaspoons salt

1 teaspoon baking soda

1/2 cup water

4 large eggs

1/4 cup plus 2 tablespoons unsweetened apple sauce

1/4 cup vegetable oil

1/4 cup orange juice

1 teaspoon vanilla extract

1 3/4 cup honey

Glaze:

1 cup confectioner's sugar

4 1/2 teaspoons water

1 teaspoon vanilla extract

Pinch of salt

Adjust oven rack to middle position and heat oven to 325 degrees. Heavily spray 12-cup Bundt pan with non-stick baking spray with flour. 

Whisk flour, salt, and baking soda together in a large bowl. Whisk water, eggs, apple sauce, vegetable oil, orange juice, and vanilla extract together in another bowl until combined. Whisk honey into egg mixture until fully incorporated.

Whisk honey mixture into flour mixture until well combined.

Pour into prepared pan and bake for 45 to 55 minutes, until a skewer inside of the cake comes out clean. 

Let cake cool in pan for 30 minutes, then use rubber spatula to loosen cake from sides of pan and invert it onto a rack. Let cool completely, for about 2 hours.

Whisk all three glaze ingredients together in a bowl. Drizzle evenly over cake. Let glaze firm (about 30 minutes), then serve. 

Memorial Day Recipe Guide

The kick-off to summer is almost here! Celebrate Memorial Day with a round-up of some of the best recipes from Hilary Stone Soup. I'm really inspired by Mediterranean flavors recently, so I pulled together a great day's worth of food with flavors inspired by the Mediterranean region. These are perfect for your BBQ or cookout this weekend--everyone will think you are a master chef! Your guests don't have to know how easy these recipes are..

All-American Peach and Sour Cream Pancakes

Eggplant with Buttermilk Sauce

Hibiscus Mint Tea & Hibiscus Cocktails

Tabbouleh

Greek Turkey Burgers

Brown Butter Raspberries

Mother's Day Brunch Ideas

With Mother's Day just a few days away, here are all the recipes you need to make a wonderful brunch for mum. I've rounded up the best of Hilary Stone Soup for your mama!

1. Poached Eggs with Ramps

Ramps are in season right now, and they totally elevate this humble dish into something elegant and delicious. 

2. Classic Cinnamon Rolls

The warm smell of cinnamon in the morning will surely surprise her!

3. Little Gem Salad with Feta, Grapefruit, and Toasted Pecans

A simple and delicious salad with the cutest hint of color thanks to the grapefruit.

4. Chai Banana Smoothie

Because she's gone dairy- and gluten-free!

5. Shirred Eggs

The easiest way to make your mom brunch and use up any extra herbs or cheese in the fridge.

Favorite Finds: Mother's Day

Today's Favorite Finds post is dedicated to the lovely woman who helped raise you, your mother! As many of you know, I lost my mother when I was young. Mother's Day is always a reminder of the that, but I also spend the day saying thank you to other wonderful women that helped raise me and shaped me into the woman I am today.

Here are my favorite gift ideas for this Mother's Day...

1) A tea subscription service, at just $20 a month, is the Mother's Day gift that will remind her every month how wonderful she is.

2) This beautiful necklace for $65 is a tribute to all of the cookies she made you growing up. 

3) Nothing like a great card to tell Mom exactly how you feel, for $4.50. 

4) She's already a great cook, but this cookbook, at $35, will inspire even more health and tasty breakfast ideas

5) Make your mum brunch with this delicious blood orange and vanilla marmalade, at $12.

Matzoh Toffee

I'm warning you. This stuff is addicting. It's so good, that it's worth making even if you are sick of matzo or you don't have to worry about eating matzo this week!

This is basically matzo covered in a delicious toffee, then chocolate, and then flaky sea salt. It's basically the bomb dot com. 

I actually never grew up eating this. It wasn't part of my family's Passover routine. I didn't discover this recipe until college. Now, it's one of my favorite Passover snacks, but really as I'm eating it now I'm wondering why I don't make this all year round.

It's surprisingly easy to make--the hardest part is waiting for the toffee to cool!

Matzoh Toffee

From David Lebovitz

4 to 6 sheets of matzo

2 sticks unsalted butter, but into pieces

1 cup packed brown sugar

Big pinch of sea salt

1/2 teaspoon vanilla extract

1 cup semi-sweet chocolate

Flaky sea salt

Line a baking sheet with foil and then parchment paper. Preheat the oven to 375. Line the baking sheet with matzo. 

In a pan, melt the butter and brown sugar together over medium heat. Once the butter melts completely, let the mixture boil for 3 minutes. 

Off the heat, stir in sea salt and vanilla into the brown sugar and vanilla mixture. 

Then, pour the toffee mixture over the matzo. Make sure the matzo is covered completely!

Turn the oven to 350, and then put the baking sheet in the oven. Let it cook for 15 minutes. You should reduce the heat if it burns.

Take the baking sheet out of the oven, and then sprinkle the chocolate chips over the toffee. Let the chocolate sit for 5 minutes, then spread the chocolate evenly with an offset spatula. Sprinkle with sea salt. 

Now, the hard part. Let the toffee cool completely before eating. Enjoy!

Back to Basics: Flourless Chocolate Cake

Passover is almost here, and if your previous celebrations are anything like mine, your Seders probably include some form of cake made with potato starch or matzo meal (to compensate for the lack of flour) that a family friend or relative brought for dessert.

I always loathe these cakes that look deceptively delicious, but then end up just tasting like a weird potato due to the potato starch. 

During Passover, yes, your diet is limited. You essentially are gluten- and corn-free, and for many Jews, rice and legumes are also a no-no. That being said, it doesn't mean your dessert options are limited!

My philosophy on Passover desserts applies equally well to any sort of diet that excludes gluten or other key foods. The secret is just to avoid recipes that try to replace flour with something else. There are lots of great desserts out there that don't require flour!

Today's recipe is a rich and perfectly imperfect flourless chocolate cake that will be a perfect addition to your table this weekend, whether you are celebrating Passover, Easter, or just the beautiful spring weather!

This cake brings a lot of flavor, and I love how rustic it looks. The cake puffs as it bakes, and then cools to almost create a crater of sorts. The recipe comes from Nigella Lawson, who calls this a "Chocolate Cloud Cake". 

I like this cake served with whipped cream, and you can find my recipe for that here. 

Also, here are some other gluten-free and Passover-safe recipes, like macaroons and chocolate mousse.

Flourless Chocolate Cake

From Nigella Lawsone

Leaving the recipe in grams, so you can be more accurate!

250 grams of bittersweet (70% cocoa solids) chocolate

125 grams unsalted butter (softened)

6 large eggs (2 whole, 4 separated)

175 grams white sugar

Preheat the oven to 350 degrees F. Line the bottom of a 9 inch springform pan with parchment paper and set aside. 

Melt the chocolate in a double boiler, and then let the butter melt in the warm chocolate. 

Beat the 2 whole eggs and 4 egg yolks with 75 grams (1/4 cup) of white sugar, then gently add the chocolate and butter mixture. 

In another bowl, whisk the four egg whites until foamy, then add the rest of the white sugar (about 1/2 cup). Whisk until the egg whites hold their shape, but are not too stiff. I suggest using an electric mixer for this step!

Lighten the chocolate mixture with a dollop of the egg whites. Then, fold in the rest of the egg whites carefully. 

Pour into the prepared tin, and bake for 35-40 minutes, until the cake has risen and cracked, and the center is no longer wobbly. 

Cool the cake on a wire rack; it will sink as it cools. 

Remove the cake from its tin when ready to serve. Add whipped cream or powdered sugar, as desired. 

Favorite Finds for Easter

To be honest, I feel very silly writing this post because I know almost nothing about Easter. Being Jewish, I've never celebrated Easter!

That being said, I still have a love for cute bunnies and anything in pastel, so here's a round up of my favorite things this year if I were celebrating Easter!

1) The cutest floral cupcake decorating kit {link}

2) A perfect addition to your Easter brunch table {link}

3) I am dying to add one of these Mosser Glass cake stands to my collection! {link}

4) Chocolate marshmallow eggs in the loveliest shade of blue {link}

5) Lusting after these dessert plates {link}

Favorite Finds for Passover

Hi everyone! Hope you are having a great start to your Monday. Today's post is dedicated to Passover, a Jewish holiday that starts on Friday evening. 

This spring holiday marks the remembrance of Jews leaving Egypt as free men for Israel, after being enslaved by the Egyptians for many years. It's the story of Moses and the exodus of Jews from Egypt. 

Jews celebrate Passover not only by avoiding bread and leavened food, but also by hosting Passover Seders on the first two nights. Passover Seders (seder means "order" in Hebrew) is a ceremonial meal where Jews retell the Exodus story and drink a lot of wine. 

I did a round-up of some of my favorite Passover-related items that I found on the internet...for when you realize your Bubbie's seder plate doesn't quite cut it anymore. 

Tomorrow, I'll feature some favorite finds focusing on Easter!

1) Seder plate

2) Matzah Cover

3) Magnetic Matzah Plate

4) Passover server 

5) A postcard to send home to your parents 

Easy Potato Dauphinoise

For today's post, I'm throwing it back (who else is a Throwback Thursday fan?) to Thanksgiving.

One of my favorite potato dishes is potato dauphinoise--a delicious layer of potatoes with gruyere cheese, creme fraiche, and nutmeg. It's heavenly but requires a lot of work. You have to peel and slice potatoes, pre-boil the potatoes with garlic and milk, layer them with creme fraiche and cheese, and then bake to a golden brown.

My family used to make this every year at Thanksgiving until we found a recipe that side-stepped all of the potato peeling and pre-boiling!

Though this recipe is a "Thanksgiving" recipe in my family, there's no need to only eat it once a year! It's really sad that I only eat it every November because it is so simple and delicious

. Yes, it's a caloric treat. But with all of this cold weather across the country, it's the exact thing you want to eat on a cozy Saturday night.

Enjoy!

Easy Potato Dauphinoise

From Anne Byrn

1 package 32 ounce frozen hash browns
1 cup grated Gruyere cheese
2 cups heavy cream
Grated nutmeg to taste
Grated pepper to taste
Assorted herbs (Rosemary, thyme)

Heat oven to 400 degrees. 

Put half of potatoes in a glass or ceramic 13 by 9 inch pan. Cover with half of the cheese. Add grated nutmeg and pepper. 

Repeat with the rest of the potatoes, cheese, nutmeg, and pepper. Top with assorted herbs if desired. 

Cover with aluminum foil and bake until potatoes are soft and cream begins to bubble, about 30 to 35 minutes. Take foil off to let spuds brown. Serve!

Gluten-Free Chocolate Brownie Cookies

Whether you are gluten-free or not, you will fall in love with these delicious, rich cookies. Part chocolate chip cookie, part brownie, this cookie is what my dreams are made out of.

These brownie cookies are perfect for the holiday season. Both adults and kids will love the rich chocolate taste, and everyone can enjoy them, no matter what type of gluten-free diet they are on!

The best thing about these cookies though is that come together in about 20 minutes, total. I bet you can make the batter in under 5 minutes, and they take about 15 minutes to bake!

Z and I ate these warm out of the oven with some ice cream, but they are just as delicious the next day on a beautiful holiday cookie platter.

Gluten-Free Chocolate Brownie Cookies

From Bon Appetit

Makes 24 cookies

3 cups powdered sugar

3/4 cup unsweetened cocoa powder

1 teaspoon kosher salt

2 large egg whites

1 large egg

4 ounces bittersweet chopped chocolate

Place oven racks in upper and lower thirds of oven. Preheat oven to 350 degrees. Whisk powdered sugar, cocoa powder, and salt together then whisk in egg whites and egg. Fold in the chopped chocolate.

Spoon batter by the tablespoon onto parchment-lined baking sheets. 

Bake, rotating once, until cookies are puffed, cracked, and just set around the edges, 14-16 minutes. 

Let cookies cool down in the pan so they can firm up.

Enjoy!