Cannellini-Bean Pasta With Beurre Blanc


If you’re looking for a quick, vegetarian, weeknight meal, this is it. A can of beans, some pasta and a simple beurre blanc sauce combine to make something marvelous.

Don’t let the directions throw you. After the beans and pasta are cooked, don’t drain the pasta water. Much will have evaporated or will have been absorbed by the pasta. The remaining starchy water makes a really nice sauce when combined with the beurre blanc. This is one of those recipes that has a fairly simple list of ingredients, but tastes very sophisticated when cooked.

My vegetarian son had two helpings. That’s a home-run in this house.

Cannellini-Bean Pasta With Beurre Blanc
Recipe from the New York Times

1 (15-ounce) can cannellini beans, rinsed
3 cups chicken or vegetable stock
1/4 cup white wine
1/4 cup white wine vinegar
1 shallot or small white onion, finely chopped
3 tablespoons unsalted butter
1 cup small pasta, like shells
Kosher salt and black pepper
Grated Parmesan, Pecorino Romano or other strong hard cheese, to finish

Add the beans and stock to a large pot, and bring to a boil. Turn the heat down, and let simmer for 20 minutes.

While the beans cook, combine the wine, vinegar, shallot and butter in a small saucepan. Simmer over medium-low for about 15 minutes, shaking the pan as the liquid reduces to keep it from burning. Turn off the heat, and set the beurre blanc aside.

Stir the pasta into the beans and cook, stirring occasionally, until the pasta is cooked through, about 10 more minutes. Stir in the beurre blanc, and season generously with salt and pepper. Serve immediately with grated cheese on top.

Yield: 2 servings

One year ago:  Chocolate Nut Zucchini Bread 
Two years ago:  No Bake Healthy Breakfast Cookies
Three years ago:  Salted Caramel and Chocolate Rice Krispies Squares
Four years ago:  Broiled Flounder with Parmesan “Caesar” Glaze
Five years ago:  Chocolate Sugar Cookies
Six years ago:  Lemonade Cake
Seven years ago:  Pumpkin Scones
Eight years ago:  Pumpkin Chocolate Chip Muffins
Nine years ago:  Beef, Cheddar and Potato Pie
Ten years ago:  Mexican Chocolate Tofu Pudding
Eleven years ago:  Pumpkin Chocolate Chip Cookies


Instant Pot Lentil and Spinach Soup


The temperature is starting to drop here in NYC, and when the cold weather arrives there’s nothing better than a warm bowl of soup. Our vegetarian son is slowly but surely working his magic on us, so we’re eating more vegetarian dishes now than we ever have before. We haven’t completely given up meat, but its consumption is slowing down in our house. Unfortunately, our vegetarian son had no interest in trying this soup. Neither did any of the other boys. All the more for us.

If you have an instant pot, this recipe is very easy to make. The most time consuming step is chopping the carrots, onions and celery but once they’re chopped, the instant pot will sauté them in a snap.

This is a thick and hearty soup, full of heart-healthy lentils, perfect for lunch on a cold day.

Instant Pot Lentil and Spinach Soup
Recipe slightly modified from Kitchen Treaty

2 teaspoons olive oil
1/2 medium yellow onion, diced (about 1 cup)
2 medium carrots, peeled and diced (about 1 cup)
1 medium stalk celery, diced (about 1/2 cup)
4 medium cloves garlic, minced (about 2 tablespoons)
1 generous teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon dried thyme
1/2 teaspoon kosher salt (or more, to taste)
1/4 teaspoon freshly ground black pepper (or more, to taste)
1 cup dry brown lentils, rinsed well in cold water
4 cups low-sodium vegetable broth
8 ounces (about 6 cups) baby spinach

Hit “Saute” button on Instant Pot. Add oil. When hot, add the onions, carrots, and celery. Saute, stirring occasionally, until tender, about 5 minutes. Add the garlic, cumin, turmeric, thyme, 1 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring constantly, for one minute.

Add the lentils and pour in the broth. Stir.

Place the lid on the Instant Pot and make sure the release valve is in the “sealing” position. Press the “Manual” button and set the timer at 12 minutes.

The Instant Pot will warm up for about 10 minutes and then start cooking. After the 12 minutes is up, quick-release by flipping the release valve to “venting” (a little bit at a time at first).

Once venting is complete, remove the lid of the Instant Pot. Stir in the spinach. Taste and add additional salt and pepper if desired. Serve.

Keeps in the refrigerator for about 3 days. Freezes well too!

Yield: 4 servings

One year ago:  Chocolate Nut Zucchini Bread 
Two years ago:  No Bake Healthy Breakfast Cookies
Three years ago:  Salted Caramel and Chocolate Rice Krispies Squares
Four years ago:   Soft Snickerdoodles
Five years ago:  Chocolate Sugar Cookies
Six years ago:  Ranch Oyster Crackers
Seven years ago:  White Chocolate Cranberry Blondies
Eight years ago:  Cornmeal-Crusted Tofu
Nine years ago:  Five-Treasure Fried Rice
Ten years ago:  Cream Biscuits
Eleven years ago:  Another Delicious Blueberry Muffin


No-Bake Carrot Cake Energy Bites


I’m always on the hunt for healthy snacks for myself and for the boys. I’ve been making a variety of different no-bake energy bites recently, with various healthy ingredients, but these are one of my favorites. My husband describes them as being virtuous, which means he doesn’t really like them, but he’ll eat them because he knows they’re fairly healthy. The boys won’t go near these. I eat them as a snack in the afternoon, or as dessert after dinner.

These take no time at all to make because you throw the ingredients into the food processor, mix, then roll into balls. They’re a little sticky when you roll them. I find that they’re best frozen. I eat them straight from the freezer. I could eat these all day long.

No-Bake Carrot Cake Energy Bites
Recipe from Fine Cooking

2 cups matchstick shredded carrots
1 cup raisins
1 cup rolled oats
1/2 cup almond butter
1/2 tsp. cinnamon

Put all ingredients in the food processor and pulse until coarsely ground and well-blended.  Use your hands to roll the mixture into 1-inch balls and arrange the balls on a parchment-lined baking sheet. Freeze and enjoy straight from the freezer!

Yield: ~20-24 energy bites

One year ago:  Plum Torte
Two years ago:  Less Sweet Sweet Potato Casserole with Butter Pecan Crumble Topping
Three years ago:  Tomato, Melted Leek and Feta Galette
Four years ago:   Apple Crisp
Five years ago:  Chocolate Sugar Cookies
Six years ago:  Chocolate Peanut Butter Cookies
Seven years ago:  Orange Vanilla Bean Cupcakes
Eight years ago:  Chicken Pot Pie
Nine years ago:  Cinnamon Sugar Biscotti
Ten years ago:  No Knead Bread
Eleven years ago:  Cinnamon Muffins


My Go-To Blueberry Muffin Recipe


I’ve made lots of blueberry muffins over the years, but this is my current go-to recipe. I found it this summer when blueberries were plentiful, made it least a half dozen times over the course of a month or so, and keep using it. I have a batch frozen in the freezer right now so I can have muffins on-demand. They’ll take a little longer to cook, but they’ll be faster to the table than if I had to make them from scratch.

These are best on the day that you make them, but if they don’t all disappear in a day, 15 seconds in the microwave the next day will do wonders for them.

The photo is courtesy of my sister Gail.

My Go-To Blueberry Muffins
Recipe modified slightly from Smitten Kitchen

5 tablespoons (70 grams) unsalted butter, cold is fine
1/2 cup sugar
Finely grated zest from a lemon
3/4 cup plain unsweetened yogurt or sour cream
1 large egg
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine sea or table salt
1 1/2 cups all-purpose flour
1 1/4 to 1 1/2 cups blueberries, fresh or frozen
3 tablespoons turbinado (sugar in the raw) sugar

Heat oven to 375°F. Line a muffin tin with 10 paper liners or spray each cup with a nonstick spray. Melt butter in the bottom of a large bowl and whisk in sugar, zest, yogurt and egg until smooth. Whisk in baking powder, baking soda and salt until fully combined, then lightly fold in flour and berries. Batter will be very thick, like a cookie dough. Divide between prepared muffin cups and sprinkle each with 1 teaspoon turbinado sugar, which will seem like a lot, but it’s the right amount. Bake for 25 to 30 minutes, until tops are golden and a tester inserted into the center of muffins comes out clean (except for the gooey blueberries). Let cool in pan for 10 minutes then the rest of the way on a rack.

Yield: 10 muffins

One year ago:  Plum Torte
Two years ago:  Veggie Nuggets
Three years ago:  Pumpkin Lentil Soup
Four years ago:  Giant Bubbles
Five years ago:  Corn-Shrimp Dumplings
Six years ago:  Chocolate Coconut Milk Ice Cream
Seven years ago:  Breakfast Crepes
Eight years ago:  Cannellini Beans with Lemon, Roasted Red Peppers, and Bacon
Nine years ago:  Apple Cake
Ten years ago:  Southwestern-Style Succotash Chili
Eleven years ago:  Incredibly Easy Apple Sauce


“Chorizo” Tacos


I have made these tacos quite a few times now. They’re part of our regular dinner rotation. My vegetarian son LOVES them, and I have to say that I do too. I don’t even notice that they’re meatless. The tofu, when shredded and browned, is somewhat similar to ground meat, and once it’s covered in spices and mixed with vegetables and herbs, and topped with some fresh lime juice, you barely notice the difference.

This is definitely a meal that can be made on a weekday evening because it’s fairly quick to cook. I highly recommend using a non-stick skillet. The tofu browns really nicely in one.

The original recipe calls for corn tortillas. Not being a huge corn tortilla fan, I can attest to the fact that the taco filling is delicious in flour tortillas. The recipe also calls for heating the tortillas in the oven. When I’m in a rush, heating the tortillas in the microwave works fine for me.

“Chorizo” Tacos
Recipe by Mark Bittman

Eight 6-inch corn or flour tortillas
2 tablespoons olive oil
1 small red onion, chopped
1 tablespoon chopped garlic
1 teaspoon salt
1 ⁄ 2 teaspoon pepper
1 1 ⁄ 2 pounds firm tofu (1 1 ⁄ 2 blocks)
1 red bell pepper, chopped (optional)
1 tablespoon chili powder
2 limes, 1 halved, 1 quartered
1 ⁄ 4 cup chopped fresh cilantro, for garnish
1 ⁄ 4 cup chopped scallions, for garnish

Heat the oven to 400°F. stack the tortillas on a large square of foil and wrap them loosely.

Put the oil in a large non-stick skillet over medium-high heat. add the onion and garlic; sprinkle with the salt and pepper. Cook, stirring occasionally until the vegetables soften, 3 to 5 minutes.

Crumble the tofu into the pan with your hands. Cook, stirring and scraping the bottom of the skillet occasionally, and adjusting the heat as necessary, until the tofu browns and crisps as much or as little as you like it, anywhere from 10 to 30 minutes.

When the tofu is almost ready, put the tortillas in the oven.

Add the bell pepper to the pan if you’re using it. sprinkle the mixture with the chili powder; stir, and cook, continuing to scrape any browned bits from the bottom of the pan until the mixture is fragrant, less than a minute. squeeze the juice of the halved lime over all, garnish with cilantro and scallions, and serve with the tortillas and lime quarters.

Yield: 4 servings

One year ago: Tomato and Feta White Bean Salad
Two years ago: Farro and Roasted Red Pepper Salad
Three years ago: Pistachio-Crusted Cod Fillets
Four years ago: Secretly Healthy Fudge Balls
Five years ago: Brigadeiros (Brazilian Fudge Balls)
Six years ago: M&M’s Cookie Bars
Seven years ago: Kale with Bacon and Cannellini Beans
Eight years ago: Orange Sherbet
Nine years ago: The Ultimate Chocolate Cupcakes
Ten years ago: Sugar Cookie Bars
Eleven years ago: Chick Pea Soup


Star Crunch


These cookies are a cross between a homemade piece of caramel and a Rice Krispies treat. If you’ve never made homemade caramel before, this recipe is a perfect place to start. Although there’s some stovetop cooking involved, this is a no-bake cookie, so no need to turn your oven on. When I call these cookies, I use the term loosely. I think they’re actually more like a piece of candy. The interesting thing about these is that the Rice Krispies actually stay crunchy, so you end up with chewy caramel with a crunch.

You’ll need a candy thermometer to make these. You’ll also need Diamond Crystal kosher salt. No substitutes, please. If you don’t already have a box, it’s worth getting one. Diamond Crystal is the best kosher salt to use when baking.

Definitely buy a good quality milk chocolate. No Hershey bars here. And next time I make this, I will definitely use 2 full cups of Rice Krispies. I used 1 1/2 cups this time and will definitely up the amount next time.

Star Crunch
Recipe from Serious Eats

4 ounces water (1/2 cup; 115g)
7 ounces sugar (1 cup; 200g)
1/2 teaspoon (2g) Diamond Crystal kosher salt; other salts may contain additives that induce crystallization
10 ounces heavy cream (1 1/4 cup; 280g), straight from the fridge
3 ounces milk chocolate, minimum 26% cocoa butter (2/3 cup; 85g), very finely chopped
1 1/2 – 2 cups Rice Krispies

Combine water, sugar, and salt in a 3-quart stainless steel saucier over medium-high heat. Stir occasionally with a fork until sugar dissolves and syrup is bubbling hard, about 2 minutes or so. Make sure your saucier is centered over your heat source. Stop stirring and simmer until syrup turns pale gold, like clover honey, roughly 8 minutes. Meanwhile, have the heavy cream measured. Keep it in the refrigerator until ready to use. 

When syrup turns pale gold, add cream and reduce heat to medium-low. Cook, stirring constantly with a heat-resistant spatula, until the foam subsides and the boiling caramel seems more molten than foamy, about 6 minutes or so. Clip-on a digital thermometer and continue cooking, stirring occasionally, until caramel registers 245°F, about 5+ minutes more (mine took 15+ minutes.)

Immediately transfer caramel to a heat-resistant bowl (I used a metal mixing bowl) and allow to cool until it registers 140°F on a digital thermometer, about 20 – 40 minutes. Stir in milk chocolate until fully melted, then fold in Rice Krispies. Divide into about 15 one-ounce (2-tablespoon) portions (I used a small ice cream scoop) and arrange on a parchment-lined half sheet pan or cutting board, then flatten into disks with the palm of your hand. Let stand at room temperature until fully set, about 1 hour, and transfer to an airtight container with a sheet of parchment between each layer. Star Crunch will keep up to a week at room temperature, or a month if refrigerated.

Yield: ~15 or so ‘cookies’

One year ago: Delicious Lemon Loaf
Two years ago: Frozen Coconut Limeade
Three years ago: Fudge-Striped Shortbread Cookies
Four years ago: Sautéed Edamame Salad
Five years ago: Brigadeiros (Brazilian Fudge Balls)
Six years ago: Crispy Quinoa Sliders
Seven years ago: Tomato Peanut Soup
Eight years ago: Vanilla Bean Sables
Nine years ago: Orzo with Sausage, Peppers and Tomatoes
Ten years ago: Roasted Tomato Caprese Salad
Eleven years ago: Whole Grain Buttermilk Pancakes

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Excellent Blondies


There’s not much to say about these other than I think they’re the best blondies I’ve ever made. Hands down. The combination of the toasted pecans and white chocolate (and lots of vanilla) make these excellent. If you’re a blondie fan, try these. This is now my go-to blondie recipe.

Although I think these are incredible, the family was split on them. Only three of us loved them. The other three complained about the nuts.

Love that this recipe doesn’t require a blender.

Recipe from Cooks Illustrated via Food52

1 cup pecans or walnuts (4 ounces)
1 1/2 cups unbleached all-purpose flour (7 1/2 ounces)
1 teaspoon baking powder
1/2 teaspoon table salt
12 tablespoons unsalted butter ( 1 1/2 sticks), melted and cooled
1 1/2 cups packed light brown sugar (10 1/2 ounces)
2 large eggs, lightly beaten
4 teaspoons vanilla extract
6 ounces white chocolate chips (1 cup) or chopped bar, or 3 ounces each white chocolate and semisweet chocolate chips

Adjust oven rack to middle position; heat oven to 350° F. Spread nuts on large rimmed baking sheet and bake until deep golden brown, 5 to 10 minutes. Keep an eye on the nuts. They can burn easily. Transfer nuts to cutting board to cool; chop coarsely and set aside.

While nuts toast, line a 13 by 9-inch baking pan with foil, leaving enough overhang to help you lift the blondies from the pan when they’re done. Grease foil-lined pan with butter or oil.

Whisk flour, baking powder, and salt together in medium bowl; set aside.

Whisk melted butter and brown sugar together in medium bowl until combined. Add eggs and vanilla and mix well. Using rubber spatula, fold dry ingredients into egg mixture until just combined; do not overmix. Fold in chocolate and nuts and turn batter into prepared pan, smoothing top with rubber spatula.Bake until top is shiny, cracked, and light golden brown, 18 to 22 minutes; do not overbake.

Cool on wire rack to room temperature. Remove bars from pan by lifting foil overhang and transfer to cutting board. Cut into 2-inch squares and serve.

Yield: 36 bars

One year ago: Delicious Lemon Loaf
Two years ago: Cacio e Pepe Potatoes Anna
Three years ago: Salted Brown Butter Rice Krispie Treats
Four years ago: Texas Sheet Cake
Five years ago: Chock-Full-of-Chips Drops
Six years ago: Chocolate Whoopie Pies with Salted Peanut Butter Filling
Seven years ago: Tzatziki Potato Salad
Eight years ago: Super Moist Banana Bread
Nine years ago: Chocolate Hazelnut Biscotti
Ten years ago: Snickerdoodle Blondies
Eleven years ago: Blueberry Coffee Cake Muffins

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If you’re a snacker, these little puffs (also known as French cream puffs) are a perfect afternoon snack. Have you ever had a Big Dutch Baby for breakfast? These little French puffs are like mini, bite-sized Dutch babies. They’re not terribly sweet, they’re actually slightly eggy, but delicious.

My boys inhaled all of these within an hour.

The recipe calls for pearled sugar. It’s the stuff that looks like pretzel salt in the photo, but it’s actually big pieces of sugar and it’s delicious on this recipe. You can find it on Amazon and other places.

Chouquettes – French Cream Puffs
Recipe from David Liebovitz

1 cup (250ml) water
1/2 teaspoon salt
2 teaspoons sugar
6 tablespoons (90g) unsalted butter, cut into small chunks
1 cup (135g) flour
4 large eggs, whisked, at room temperature

Glaze: 1 egg yolk, mixed with 1 teaspoon milk
Pearl or Crystal sugar

Preheat the oven to 425°F. Line a baking sheet with parchment paper or a silicone baking mat.

Heat the water, salt, sugar, and butter in a small saucepan, stirring, until the butter is melted. Remove from heat and pour all the flour in at once. Put the pan back on the heat and stir rapidly until the mixture is smooth and pulls away from the sides of the pan.

Allow dough to cool for two minutes, then briskly beat in the eggs, pouring in a quarter of the eggs at a time, until smooth and shiny.

Using two spoons, or a small ice cream scoop, scoop up a mound of dough, roughly the size of an unshelled walnut, and scrape it off with the other spoon onto the baking sheet. Alternatively, you can also use a pastry bag fitted with a plain 1/2-inch tip and pipe them.

Place the mounds evenly-spaced apart on the baking sheet(s). Brush the top of each mound with some of the egg glaze then press pearl sugar crystals over the top and sides of each mound. Use a lot of suger. Once the puffs expand , you’ll be happy that you used extra suger.

Bake the cream puffs until puffed and well-browned, about 25 to 30 minutes. If they get too dark midway through baking, lower the heat of the oven to 375ºF (190ºC) and continue baking.(If you want to make them crispier, you can poke a hole in the side with a knife after you take them out of the oven to let the steam escape.)

Storage: The cream puffs are best eaten the same day they’re made. Once cooled, they can be frozen in a ziploc freezer bag for up to a month. Defrost at room temperature, then warm briefly on a baking sheet in a moderate oven, until crisp.

Yield: ~25 puffs

One year ago: Delicious Lemon Loaf
Two years ago: Sweet, Salty, Spicy Party Nuts
Three years ago: Oatmeal Scotchies
Four years ago: Coconut Chocolate Chip Magic Granola Bars
Five years ago: Double Chocolate Banana Bread
Six years ago: Pumpkin Cake Doughnuts
Seven years ago: Ricotta Gnocchi
Eight years ago: Baja-Style Fish Hand Pies
Nine years ago: Chicken, Ham and Swiss Roulades
Ten years ago: Berry Sorbet
Eleven years ago: Sweet Corn Muffins

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Pie Crispies


If you are a pie crust fan, these little cookies are for you. They’re delicate, not too sweet and perfect for an afternoon snack with a cup of tea or coffee. Although delicious, this particular recipe is time-consuming because the dough has to rest and chill several times before you can bake it.

I will definitely make these cookies again because they’re a big hit among everyone in the house, but I will experiment with other pie crust recipes, perhaps one that doesn’t have quite as many steps.

Whether you make your own pie crust or buy one that’s pre-made, the scraps are worth saving and baking into these tasty little treats. Next time I’m going to sprinkle them with both cinnamon and sugar!

Pie Crispies
Recipe from Food52

12 tablespoons (1 ½ sticks) unsalted butter, very cold
1 1/2 cups (192 grams) all-purpose flour
1 teaspoon kosher salt, plus a tiny pinch
1 Tablespoon granulated sugar
1/4 cup very cold water, plus more as needed
1 large egg
3 Tablespoons turbinado sugar, plus more as needed

Cut the butter into pieces—aim for 10 from the full-stick and 5 from the half-stick (so each one is slightly smaller than 1 tablespoon). Put the cut-up butter in the freezer for a few minutes, while you work on the dry ingredients.

Combine the flour, sugar, and salt in the bowl of a stand mixer, fitted with a paddle attachment. Mix for a few seconds, just to combine, then turn off. Add the butter pieces to the dry ingredients. Mix on the lowest setting possible for 5 to 10 seconds—in short bursts if necessary, so the flour doesn’t fly out of the bowl—then turn off. Err on the side of undermixing at this step. You want each butter piece to be coated in flour and slightly bashed by the paddle, but most of the pieces should be barely smaller than when you started.

Turn on the mixer to the lowest setting possible, slowly pour in the 1/4 cup very cold water. Once it’s all in, let the mixer run for a couple more seconds, then turn off and check the dough. The end goal is a very shaggy dough that holds together when squeezed, with some dough starting to grab onto the paddle attachment, and a few flour streaks on the side of the bowl. If the dough is still quite powdery and dry in some places and the sides of the bowl are still flour-coated, continue to mix while adding another tablespoon of water, and letting that incorporate for a couple seconds. (Repeat with more water—but only a very small amount!—if needed.)

Use your hands to gather the dough into a mass and dump onto a piece of plastic wrap. Use the plastic wrap to form the dough into a ball, then smush into a disc with your hands, so the plastic wrap is extremely snug. (You can wrap with another piece of plastic wrap for extra insurance.)

Refrigerate the dough for 30 minutes.

Lightly flour a work surface, or ideally a large piece of parchment paper. Unwrap the dough and place it on the parchment or your work surface, but save the plastic wrap—it will be reused in just a second. Roll the dough into a 12-inch circle. If you are using parchment, you can roll the pin back and forth and then turn the parchment 45 degrees and continue to roll. Keep turning and rolling until you have a twelve inch circle. Fold the dough in half using the parchment paper to help you. Fold in half again. Fold in half again. Rewrap in plastic, pressing down on the dough so it’s a cohesive, roundish disc. Put it back in the refrigerator for at least another hour or up to 2 days. You can also freeze it at this point for up to 1 month.  Save the parchment paper because you can use it again later.

When you’re ready to bake the cookies, crack the egg into a small bowl. Add the tiniest pinch of salt. Beat with a fork until totally smooth. Lightly flour a work surface or your original piece of parchment. Add the unwrapped dough and lightly sprinkle with flour. Gently hit the dough with a rolling pin a few times to slightly flatten. Roll into a 12-inch circle, or until the dough is about ¼- to ⅓-inch thick (err on the side of thicker versus thinner).

Use a 1 1/2–inch biscuit cutter to cut the dough into circles. I used a shot glass, which worked perfectly. You can leave the circles on the parchment, or put them onto a plate. (The scraps can be saved for something else—or turn them into randomly-shaped pie crispies!) (Note: You can also use a pizza wheel or knife to cut the dough into equally small squares—this means you won’t have any leftover scraps.) Freeze the pie dough rounds (or squares) for about 30 minutes, or until pretty firm.

Meanwhile, heat the oven to 350°F. Line two sheet pans with silicone mats or parchment. (Make sure the sheet pans aren’t sitting on top of the oven, which can warm them and compromise how the cookies bake.)

Pick up each pie dough round and brush with the egg wash. Be careful not to let the egg drip over the edges. Dip each cookie in a bowl of turbinado sugar and then place on the baking sheet. If you’d prefer, you can put the rounds on the baking sheet, brush with the egg wash and sprinkle the suger on top of them. Try to do this as quickly as possible! If you find that your dough is getting soft, pop the whole cookie sheet back in the freezer for 15 minutes or so.

Bake the cookies for 25 to 30 minutes—rotating the sheet trays top to bottom and front to back halfway through—until they’re golden brown. 

Let cool completely before serving.

Yield: ~30 cookies or so

One year ago: Chocolate Olive Oil Cake
Two years ago: Lemon White Chocolate Bars
Three years ago: Oatmeal Scotchies
Four years ago: Nutella Biscuits
Five years ago: Spinach and Chickpea Curry
Six years ago: Salted Chocolate Caramels
Seven years ago: Ultimate Shepherd’s Pie
Eight years ago: Pink Grapefruit Sorbet
Nine years ago: Tofu and Onions in Caramel Sauce
Ten years ago: Croissant Bread Pudding
Eleven years ago: Basil Parmesan Chicken Salad

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Easy Quiche Florentine


This is definitely the easiest quiche I have ever made, and it’s really delicious. The ingredients can be thrown together in under 15 minutes.  I had the quiche ready to bake before my oven preheated.

I have made this quiche will all kinds of cheese. I use whatever I have on hand. It’s delicious with Monterrey Jack, cheddar and a mixture of cheddar and mozzarella.

I have made this quiche once a week for the last month. It’s great to have in the refrigerator for a quick lunch or dinner.

Will the boys eat it?  Nope.  Some things never change.

Easy Quiche Florentine
Recipe from Dinner Then Dessert

1/2 cup mayonnaise
1/2 cup milk
5 eggs
8 ounces shredded Monterrey Jack cheese
4 cups fresh baby spinach
1/2 teaspoon Kosher salt
1/4 teaspoon white pepper
9 inch deep dish unbaked (frozen) pie shell

Preheat the oven to 400 degrees.

Put the mayonnaise, milk, eggs, salt and pepper into a large bowl and whisk until well combined.  Add the cheese and mix well.  Add the spinach and stir to combine.  Pour the mixture into the unbaked pie shell. 

Top with foil and bake for 50 minutes. Remove foil and bake for an additional 10 minutes.

Yield: 6 – 8 servings

One year ago: Gingerbread Biscotti
Two years ago: Easter Egg Cookie Dough Truffles 
Three years ago: Cabbage and Potato Gratin
Four years ago: Lemon Fusilli with Arugula
Five years ago: Broccoli, Cheddar and Wild Rice Casserole
Six years ago: Olive Garden Bread Sticks
Seven years ago: Soft Chocolate Cookies with Peanut Butter Frosting
Eight years ago: Weeknight White Chicken Chili
Nine years ago: Tofu and Onions in Caramel Sauce
Ten years ago: Scallops Provencal
Eleven years ago: Braised Pork Chops

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