ORANGETTES

I didn't make the prettiest orangettes (I burnt some peels!), but they sure were tasty! Orangettes (if you couldn't figure out from the images!) are candied orange peels dipped in chocolate. As one of my favorite treats and inspired by Molly's blog orangette, I made these sweet snacks to satisfy my cravings and live the inspiration!

ORANGETTES
(adapted from Smitten Kitchen)

Ingredients:
Four Oranges
1 Cup Sugar
1 Cup Water
16 Oz Dark Chocolate

Slice the ends off of the oranges and remove the peel in it's entirety. Cut the peels into thin strips. In a medium sized pot, boil some water and toss the peels in to blanch them for a few minutes. Remove from heat, rinse with cold water and repeat the blanching process once more (this removes the bitterness from the peels).

Make the simple syrup by combining 1 cup of sugar with 1 cup of water in a separate sauce pan. Bring the mixture to a simmer. Place the peels in the simple syrup and simmer for one hour, checking often to make sure the syrup does not evaporate before the hour is up. Once the peels are cooked, remove them from the sauce pan and place on a rack to cool and drain.

Next, melt 16 ounces of chocolate in a double boiler. Dip the candied peels in the chocolate and place them on a piece of parchment paper to cool.

Indulge.

what's cookin'?!?!!

i can't believe thanksgiving is TOMORROW!!! i thought it'd be fun to share a few recipes that've caught my eye in the last couple of weeks! i've linked twenty recipes down below for all of you--you know, just in case you want to add to your menu (which is probably already amazing and full)! and if you feel inclined, leave a comment with a link to a recipe of something you are making and can't WAIT to eat/drink/indulge in tomorrow! then send your peeps over here to check out the recipe collection! have funnn! -j.

from top left to right:
1. winter squash dip via martha stewart
2. pomegranate jello shot via joylicious
3. black quinoa salad via 5 second rule
4. roasted pumpkin and butternut squash soup via live and enliven 
5. pear-rosemary cocktails via martha stewart
6. cranberry sauce via joy the baker (thanks ash!)
7. cranberry citrus walnut bread via poppytalk
8. rosemary bread rolls via vim and verve/eating for the rest of us
9. mushroom bruschetta via seven spoons
10. spiced peaches via mint design
11. sweet potatoes with pecans and goat cheese via smitten kitchen

12. drunken pumpkin bourbon tart with mascarpone cream via tartlette
13. apple pie cider via martha stewart
14. multicultural stuffing via saveur
15. apple-cranberry pie via whole living
16. roast spatchcocked turkey via martha stewart
17. chestnut stuffing with leeks and apples via the parsley thief
18. garlic mashed potatoes via big apple nosh
19. pumpkin doughnuts via lara ferroni
20. fresh green bean casserole (not pictured) via brown eyed baker

Creamy Pineapple Smoothie

simple, easy, goodness. my sis in law shared this fantastic recipe with me!

• 1 can coconut milk (for a lighter option, try trader joe's light coconut milk!)
• 1 whole small pineapple
• 2 frozen bananas
• 2-3 cups ice
• coconut flakes (if desired!)

 
blend, pour, serve, sip, mmmmmmmmmmmmmmmm.

plum galette?

if you can't tell yet, i'm a bit fruit obsessed! i made this tart last week because there were a plethora of plums in the kitchen that were about to spoil. the galette in its entirety is the prefect blend between sweet + tart (i used a little more sugar because the plums were extra sour!), the crust is to die for, and it is mighty beautiful! hop on over to  honest fare for the recipe and to see stunning photos!

raspberry-rhubarb crisp

                                                                            

                 RASPBERRY-RHUBARB CRISP                                                                               

                                                                             

i made this crisp super fast one day before i went to work so i wasn't able to capture good shots! but the recipe was too good not to share! i used mixed berries because i didn't have enough raspberries. and if i were to make the crisp again--i'd use less sugar in the topping (was a bit too sweet for my taste). it's so sad that rhubarb season comes and goes so quickly! i'm sharing this recipe because i'm sure it'd be delicious with any fruit! enjoy! and let me know if you get a chance to make it and if you like it!

Ingredients

• 1  cup  rolled oats
• 1/2  cup  all-purpose flour
• 1/2  cup  finely chopped walnuts (2 1/2 oz.)
• 1/2  cup  brown sugar
• 1/2  teaspoon  ground cinnamon
• 1/2  teaspoon  ground ginger
• 1/8  teaspoon  salt
• 1/2  cup  (1/4 lb.) cold butter, cut into chunks
• 12  ounces  rhubarb (about 3 stalks)
• 3/4  cup  granulated sugar
• 2  tablespoons  cornstarch
• 4  cups  raspberries, rinsed and drained

Preparation

1. In a large bowl, mix oats, flour, walnuts, brown sugar, cinnamon, ginger, and salt. With your fingers or a pastry blender, rub or cut butter into oat mixture until coarse crumbs form. Cover and chill.

2. Rinse rhubarb; trim off and discard green parts of stalks. Cut red parts into 1/2-inch-thick slices; you need 2 cups. In a large bowl, combine granulated sugar, cornstarch, raspberries, and rhubarb and mix gently to coat. Pour into a shallow 2- to 3-quart baking dish and sprinkle evenly with topping.

3. Bake in a 350° regular or convection oven until topping is golden brown and fruit is bubbling, about 45 minutes. Serve warm or at room temperature.

(recipe via sunset)

lavender-basil limeade popsicles!

i made these popsicles on a whim yesterday and really liked them! they're simple, sweet, and tart. i would have loved to use mint but we had bushels of basil so i thought it'd be fun to mix it up a bit. this recipe would be perfect as a drink too! enjoy!  

ingredients/directions:

{limeade}

4-6 large limes

1 cup sugar 

4 cups water, divided

in a small saucepan, heat 1 cup of water with sugar, stirring until crystals are dissolved. 
combine sugar-water, lime juice and the rest of the water in a large pitcher. add more sugar or water, depending on desired sweetness/tartness.


{lavender simple syrup}

1 cup water
1 cup sugar
2 tablespoons of culinary lavender
bring sugar and water to a boil in a small saucepan. remove from heat and and add lavender. let lavender steep for at least 30 minutes. remove lavender buds and chill in the refrigerator until ready to make popsicles!


{popsicles}
fill popsicle molds with limeade leaving room for desired amount of lavender simple syrup. add simple syrup (i used 2-3 tablespoons!) and chopped basil (or mint)--the herbs will float to the top of the mold (the base of the popsicle) which makes for an aesthetically pleasing accent of green to each pop! it also makes for a surprising and tasteful end to your frozen treat! 

DRINK :: blueberry and green tea smoothie

if there's one thing i can do with confidence every time, it's make a smoothie! making a smoothie is so simple, it gets my creative juices flowing...and aesthetically speaking? raw beauty! thanks juice it up! for the few months of training. the following is one of my favorite smoothies to create!

the blueberry green tea
(loosely based on the following measurements and ingredients!)

2 cups blueberries
1 handful of frozen mangoes (trader joe's are always amazing)
1 banana (preferably frozen)
1/2 cup of ice
1 cup of almond milk
1 cup of freshly brewed green tea, cooled
a splash of apple juice
1 T of flax seed, ground
agave nectar, if needed

blend.
add extra frozen or liquid ingredients to reach desired consistency.
blend.
 and enjoy!

EAT :: shakshuka

if you haven't heard of shakshuka, you're in for a real treat!

my first encounter with this "seemingly indulgent soul food" was in new york at hummus place 

(you MUST eat there if you visit-so delicious and incredibly affordable :).

shakshuka is a north african dish consisting of poached or friend eggs 

cooked in a sauce of tomatoes, peppers, onions, and spices.

karen from sunday suppers couldn't have put it better when she wrote "it is so simple and wholesome, but feels like a comfort food indulgence--a great midwinter breakfast, lunch or dinner. "

(i used the sunday suppers recipe but smitten kitchen recently posted on this dish too!)

(image via smitten kitchen)
INREDIENTS:
4 cloves garlic
1 onion
2 tbsp olive oil + more for drizzling
1 cup crushed tomatoes
2 fresh tomatoes chopped
1 tsp harissa
8 eggs
coarse salt + pepper
+ a nice warm bread (i used trader joe's naan!)
DIRECTIONS:
sauté the garlic and onion in your olive oil until the onions are fragrant and translucent. add crushed tomatoes, fresh tomatoes and harissa, and cook the sauce down on a medium heat for about fifteen minutes. add 8 eggs cracked directly into the pan. drizzle olive oil lightly over them and add coarse salt and pepper to taste. cover and cook 5-7 minutes

i couldn't find harissa so i made my own using this recipe.

have you used a chef 'n garlic zoom before (thanks sharon!)!? it is the best thing that has happened in the kitchen since sliced bread! i love it.






making shakshuka was a beautiful process! i didn't end up shooting the final product because there was too much going on in the kitchen! we completed our meal with greek salad and homemade hummus (recipes via here and here)! this may just be my favorite meal...!

recipe::mango blueberry cobbler

for easter brunch i made a mango blueberry cobbler! 
if you love mangoes, blueberries, cinnamon, and ginger, then this recipe is for you!
before serving it, i added a few sprigs of mints while it was still hot and covered it with a dish towel.
it added a subtle, yet flavorful hint of mint to the cobbler!
muy delicioso!


MANGO BLUEBERRY COBBLER

mango-blueberry filling:
3 cups sliced peeled mangoes
2 cups blueberries
1 tablespoon lemon juice
1/3 cup sugar
2 teaspoons cornstarch
2 teaspoons cinnamon, ground
1/2 teaspoon ginger, ground


biscuit topping:
1/2 cup flour
4 tablespoons sugar, divided
1/2 teaspoon baking powder
1/2 teaspoon ginger, ground
1/2 teaspoon cinnamon, ground and divided
1/4 teaspoon baking soda
pinch salt
1/3 cup buttermilk


directions:

1. Preheat oven to 350°F. For the Filling, mix mangoes, blueberries and lemon juice in large bowl. Mix sugar, cornstarch, cinnamon and ginger in small bowl. Sprinkle over fruit; toss to coat well. Spoon into 11x7-inch baking dish sprayed with no stick cooking spray. 

2. For the Topping, mix flour, 3 tablespoons of the sugar, baking powder, ginger, 1/4 teaspoon of the cinnamon, baking soda and salt in large bowl. Add buttermilk; mix well. Drop dough by rounded tablespoonfuls into 6 portions onto fruit mixture. Mix remaining 1 tablespoon sugar and 1/4 teaspoon cinnamon. Sprinkle over biscuits.

3. Bake 35 to 40 minutes or until fruit is bubbly and topping is browned. Serve warm


makes 6 (3/4 cup) servings.
prep time: 20 minutes
cook time 40 minutes

(recipe via McCormick)

ENJOY! <3.

j.

currently obsessed::caramel

so yes, i'm obsessed with caramel. (i think it's my new weakness)

when i decide to give in a little (and push the fruit and veggies aside)

these are the following things i would like to make (or purchase).

fleur de sel caramels {recipe}

{samantha hahn}

petite bouchée salted butter caramels

{via happy lady eats}

caramel cake by smitten kitchen

caramel apple sundae via martha

caramel cinnamon-black pepper ice cream via ulterior epicure

oranges with caramel sauce via martha

homemade caramel marshmallows by whimsy & spice

...

hmmmmmmmmm.

i think i'm going to go for a run now!

maybe do some yoga...

!

j.

lavender fleur de sel caramel sauce!!!

hey there :) happy wednesday!

i think i'm going to start sharing some amazing recipes that i find with you folkies! (fingers crossed!)

perhaps this will make me get in the kitchen a little bit more than i have been.

what do you think?

after making this dessert sauce last week, i realized that i will never live without this recipe again (for the rest of my life i swear)!

props to the amazing martha, who shared the following recipe in her february issue of living:

it wasn't online when i searched for it last week, but alas! i found it today!

ENJOY!!! (i know you will!)

{LAVENDER FLEUR DE SEL CARAMEL SAUCE}

  makes 1 1/4 cups

• 3/4 cup sugar 
• 1/4 cup water
• 1/4 cup light corn syrup
• 3/4 cup heavy cream
• 5 tablespoons unsalted butter
• 1 teaspoon dried lavender (kalustyans.com)
• 1/2 teaspoon fleur de sel
• 
  
• Heat 3/4 cup sugar, 1/4 cup water, and 1/4 cup light corn syrup in a medium saucepan over medium-high heat, stirring occasionally, until sugar dissolves, 3 to 4 minutes. 
• Bring to a boil, and cook, washing down sides of pan with a wet pastry brush to prevent crystals from forming, until medium amber, about 5 minutes. 
• Remove from heat, and add 3/4 cup heavy cream. 
• Return to heat. 
• Cook, stirring, until combined. 
• Remove from heat, and stir in 5 tablespoons unsalted butter, 1 teaspoon dried lavender, and 1/2 teaspoon fleur de sel. 
• Let stand for 15 minutes. 
• Strain.

i plan to make this again--and re-shoot the process in the day time! i miss natural light...

...but for now, i will leave you with these :)

(: husband+wife :)

the perfect gift!

let me know if you make a batch!
and stay tuned for my "currently obsessed" caramel post!
xoxo,
j.