- Chop or shred the carrots with your device of choice (food processor, Vitamix blender, grater, etc)
- Heat oil in a small pan and sauté garlic, onions, and carrots until onions are clear and carrots are tender. Add a little broth as needed to keep everything moist.
- Place all ingredients into the Vitamix container and secure lid. Start at the lowest speed, then slowly increase to the highest. Add more broth as needed until the consistency is to preference.
- Blend for 3-4 minutes or until heavy steam escapes from the vented lid.
This was a surprise hit! I recently read about substituting cream with silky tofu as a dairy-free, healthier alternative, and it worked beautifully. The result was a satisfyingly thick, robust soup that didn't feel overly heavy with a lovely spiced carrot flavor. I've never been a huge fan of carrots but I'd be willing to eat this every day!
Taken from Philadelphia's pie boutique Magpie, this can be a stand-in for a silky, custardy key-lime pie, or baked into a sort of cheesecake of key-lime pies. Watch the sourness - I love it when it's tart, but my brother complained it was slightly too sour. For those who aren't as prepared to pucker up, cut back a bit on the lime juice.
Originally paired with some of the basil infused whipped cream and pistachio praline as garnish.
Taken from Philadelphia's pie boutique Magpie, this candy was surprisingly easy to make and makes a deliciously crunchy garnish!
Taken from Philadelphia's pie boutique Magpie, the recipe book comes with several variations of whipped cream infused with different aromatics, such as basil or lavender. It usually all comes with the same base and technique - it's simply your choice what to infuse it with and how much to put in it. I've sometimes found the original suggested amounts a little too delicate and subtle to stand up to some of the bolder pies, so I tend to like to double the amounts for robustness.
This was everything it promised to be and my entire family was blown away. I stumbled across this recipe looking for pistachio-related things to make, and it turned out absolutely beautifully. The dijon mustard gave it a lovely tangy depth (and as an otherwise avowed mustard-hater, I would NOT leave this off or substitute it with anything else) and everything else crusted up just as promised.
I've been on a huge skillet kick lately, and this seemed like the perfect way to get my apple pie fix the quick-and-easy way. It's not quite easy-peasy, but easy enough with the right tools - a food processor and a 12" skillet, which might seem humongous for a single family dessert, but with all the fruit spread out, is mostly just a single layer thick, so quite manageable for two evenings' worth of enjoyment!
I don't even remember how I stumbled across this recipe - I usually have 20+ tabs open in my browser, and in one of my infrequent fits of cleaning, I realized I had this particular tab open somewhere in the middle (which probably meant it was a couple weeks old) and it just so happened to use bay leaves ... which I was desperately trying to use the remainder of before they wilted. So I gave it a try, along with the tangzhong method for the first time, and while I think I made some missteps along the way, nevertheless it was a very usable bread that indeed stayed soft for several days and was enjoyed down to the last bite!
Don't want to use bread flour? The bread may not hold its shape quite as well, but feel free to substitute all-purpose flour 1:1 for the bread flour in the recipe. Reduce the water to 1/4 cup.
Want to make a softer loaf with extended shelf life? Try the tangzhong technique, a Japanese method for increasing the softness and shelf life of yeast rolls. Begin by measuring out the flour and milk you’ll be using in the recipe. Now take 3 tablespoons of the measured flour and the 1/2 cup milk; put them in a saucepan set over medium-high heat. Cook the mixture, whisking constantly, until it forms a thick slurry; this will take about 1 1/2 to 2 1/2 minutes. Transfer the cooked mixture to a bowl, let it cool to lukewarm, then combine it with the remaining flour and the other dough ingredients, increasing the amount of water to 3 1/2 ounces (1/2 cup less 1 tablespoon). Proceed with the recipe as directed. Well-wrapped and stored at room temperature, your loaf should stay soft and fresh for several days.
This was a surprisingly extraordinary cake considering its borderline easy-peasy status! From the Better Baking book by Genevieve Ko, it was a surprise hit as I had only made it because I had leftover ricotta in the fridge. Wonderfully fragrant, with the pistachio's nutty undertones and a density and texture reminiscent of pound cake, the cherry on top was that you can throw all the ingredients into the food processor and be done with it.
This is a great dairy-free option for the lactose intolerant, and was incredibly easy to make. It set beautifully, and everyone in the family called for more afterward! You could make this sweeter by adding more honey, or making some macerated berries to garnish on top.
Chinese sponge cake is an amazing, pillowy cake/bread that would have already been a delight to consume purely for its texture. But then it has a delicious eggy aroma and taste that makes this seemingly plain confection that hardly deserves the name of "dessert" into a staple of every Chinese bakery I've ever walked into. It was just by chance that a friend posted this video describing how to make a version at home, and thankfully, because of the more precise method of measurement by weight, I was able to make both a full-sized and half-sized version with very little adaptation besides trying to guess how long the smaller versions cook.
Part of the reason I started baking was because I like my goodies to be less obviously sweet - I want to taste the flavor, not just the sugar. So most of these recipes will have the sugar dialed down.