Hello Friday and oh hey, Memorial Day Weekend!! The kickoff to summer is finally here which means I'm craving sunshine, cool sips and all those delicious summer recipes we love.   Since having spent sooooo much time at home(and cooking!) these past few months, I have found so many great sources of yummy inspo.  I shared some with you all a while ago and you've been asking for more ever since. So, I've decided that the holiday weekend would be the perfect time to share some new recipes sources that I've been enjoying.  The photos shared here today are from some of my favorite Instagram feeds.  Two Peas and Their Pod have some delicious ideas for cooking, baking and entertaining at home.  Their website hosts tons of recipes, links to their cookbook and sweet snaps of their adorable children.  Rachel Parcell is another one of my all time favorite sources of inspiration for....everything, haha.  If you've seen her blog you'll know just what I mean.  She recently shared her recipe for the BEST bowl of chili you'll ever have.  Just her kitchen alone is enough to make everyone want to get their cook on.  Jo Cooks is a new follow for me but her flavors from around the world have me so excited for some culinary travel.  Finally, Savory Online has so many fresh and tasty timesaving recipes that are perfect for the novice cook who wants to test out their early cooking skills.  

These are just a few of the places I've been going for great ideas on what to whip up.  Thankfully, there are never-ending sources to suit every appetite.  If you feel like you could use some new recipes to spice up your cookouts and makeover your mealtimes, this summer will give you plenty of opportunities to do it!

I hope everyone has something fun planned for this weekend...I'll definitely be baking up some all-American goodness!  Happy Memorial Day Weekend!!!

xx,

~K

SUMMERTIME KITCHEN

chic kitchen

Hello Friday and oh hey, Memorial Day Weekend!! The kickoff to summer is finally here which means I'm craving sunshine, cool sips and all those delicious summer recipes we love.   Since having spent sooooo much time at home(and cooking!) these past few months, I have found so many great sources of yummy inspo.  I shared some with you all a while ago and you've been asking for more ever since. So, I've decided that the holiday weekend would be the perfect time to share some new recipes sources that I've been enjoying.  The photos shared here today are from some of my favorite Instagram feeds.  Two Peas and Their Pod have some delicious ideas for cooking, baking and entertaining at home.  Their website hosts tons of recipes, links to their cookbook and sweet snaps of their adorable children.  Rachel Parcell is another one of my all time favorite sources of inspiration for....everything, haha.  If you've seen her blog you'll know just what I mean.  She recently shared her recipe for the BEST bowl of chili you'll ever have.  Just her kitchen alone is enough to make everyone want to get their cook on.  Jo Cooks is a new follow for me but her flavors from around the world have me so excited for some culinary travel.  Finally, Savory Online has so many fresh and tasty timesaving recipes that are perfect for the novice cook who wants to test out their early cooking skills.  

These are just a few of the places I've been going for great ideas on what to whip up.  Thankfully, there are never-ending sources to suit every appetite.  If you feel like you could use some new recipes to spice up your cookouts and makeover your mealtimes, this summer will give you plenty of opportunities to do it!

I hope everyone has something fun planned for this weekend...I'll definitely be baking up some all-American goodness!  Happy Memorial Day Weekend!!!

xx,

~K

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For a lot of us, being at home means spending more time in the kitchen.  For me, that's  always been something I've loved to do.  So, trying out new recipes and coming up with clever ways to use those panty pulls is in a word...fun!  I also have always loveeeed collecting and curating the sweetest pieces that make me feel happy and leave my kitchen looking like a fresh breath of spring.  There are honestly so many ways to do it and such adorable ideas for creating your collection.  I've found that at times, it can become a problem, haha.  Still, if you're just looking for some new and pretty ways to spice up your basics, these are the pieces that'll do it.  For starters, I never feel ready to cook unless I've got my apron on.  I know, who else says that but me?  Haha, my mom actually tells me that I am the only one in my generation who's like that.  Is she right?!  No matter if she is or not, I still love keeping my clothes clean and stain free (did I mention I can sometimes be messy?) and an apron is the perfect way to do it.  There are soooo many cute options that I now have an entire collection (not kidding!).  This is my favorite place to shop them because each season I find one (or two or three) that I can't live without.  

I also think that spatulas deserve a place in the home cook hall of fame.  First of all, how pretty are they?  And second, there are just some jobs that cannot be handled by a spoon alone.  I've always collected mugs and this pattern has all the vibes of a picnic in Paris.  Lately, I've really been getting my bake on and after working on a sweet dessert, you've got to have a display worthy way to show it off.  This cake stand checks all the boxes.  And, if you're ever on the fence about which delish dish your family will love that night, this cookbook has you covered.  Is there really anything Joanna Gaines can't do well?  Love her!  

So, if you find that you want to take your culinary interests a little further during this downtime or if you just want to make your kitchen look really cute, these handpicked items are highly recommended.  I hope they bring you as much happiness as they are bringing me...and let me know what you decide to make for dinner!  Love you guys and hope all of you and your families are well.  Enjoy the weekend!

xx,

~K

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CUTE IN THE KITCHEN

anthropolgie

For a lot of us, being at home means spending more time in the kitchen.  For me, that's  always been something I've loved to do.  So, trying out new recipes and coming up with clever ways to use those panty pulls is in a word...fun!  I also have always loveeeed collecting and curating the sweetest pieces that make me feel happy and leave my kitchen looking like a fresh breath of spring.  There are honestly so many ways to do it and such adorable ideas for creating your collection.  I've found that at times, it can become a problem, haha.  Still, if you're just looking for some new and pretty ways to spice up your basics, these are the pieces that'll do it.  For starters, I never feel ready to cook unless I've got my apron on.  I know, who else says that but me?  Haha, my mom actually tells me that I am the only one in my generation who's like that.  Is she right?!  No matter if she is or not, I still love keeping my clothes clean and stain free (did I mention I can sometimes be messy?) and an apron is the perfect way to do it.  There are soooo many cute options that I now have an entire collection (not kidding!).  This is my favorite place to shop them because each season I find one (or two or three) that I can't live without.  

I also think that spatulas deserve a place in the home cook hall of fame.  First of all, how pretty are they?  And second, there are just some jobs that cannot be handled by a spoon alone.  I've always collected mugs and this pattern has all the vibes of a picnic in Paris.  Lately, I've really been getting my bake on and after working on a sweet dessert, you've got to have a display worthy way to show it off.  This cake stand checks all the boxes.  And, if you're ever on the fence about which delish dish your family will love that night, this cookbook has you covered.  Is there really anything Joanna Gaines can't do well?  Love her!  

So, if you find that you want to take your culinary interests a little further during this downtime or if you just want to make your kitchen look really cute, these handpicked items are highly recommended.  I hope they bring you as much happiness as they are bringing me...and let me know what you decide to make for dinner!  Love you guys and hope all of you and your families are well.  Enjoy the weekend!

xx,

~K

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Mother's Day weekend is the perfect time to show your mom some love with a delicious dish she'll never forget.  But what to make? Don't worry, I've got you covered with the most mouthwatering meal that's both elegant and easy.  Ravioli and Brown Butter Sage Sauce looks and sounds like a little more than the everyday chef can master but honestly, it's one of the simplest dishes I've made with an incredible flavor payout.    I mean, brown butter alone makes everything golden, right?  The original recipe was done with butternut squash pasta but I've found the cheese filled version to be a scrumptious replacement as well.  All you need are a few kitchen staples that you likely already have on hand.  A few quick steps later, voila! You have a new go-to that everyone will ask for again and again.   Hello family favorite!

RAVIOLI AND BROWN BUTTER SAGE SAUCE

Serves 4–6

Ingredients:

• 2 (9-oz) packages ravioli, cooked according to package directions


• 1/4 cup butter


• 1 cup heavy cream


• 1 Tbsp chopped fresh sage or 1/4 tsp dried


• 1/4 cup grated Parmesan cheese


• 1/2 tsp salt


• 1/4 tsp black pepper


• 1 Tbsp chopped fresh parsley


• 1/2 cup chopped walnuts or pinoli, toasted

 Directions:

Melt the butter in a large skillet heated on medium heat. Continue to cook the butter until it turns golden-brown in color, about 5–8 minutes.  

Add the cream and sage and let simmer for about a minute. Add in parmesan cheese, salt, pepper, and parsley. Simmer for another minute, add precooked raviolis and let heat for a minute or two.

Plate and sprinkle with deliciously toasted nuts.

   Mom will be wishing everyday was Mother's Day!  The best part is that this gem is so simple to make she will want to whip it up for herself anytime!  Add in a sweet glass of prosecco and you'll have made her day.  Pass this recipe along to your husband if you're a mom too and so he can make your day...bon appetit! 

Wishing a blessed and very Happy Mother's Day to all the beautiful mamas out there!!

xx,

~K

*Photo taken by The Organic Kitchen

MAKE MOM'S DAY

brown butter sage sauce

Mother's Day weekend is the perfect time to show your mom some love with a delicious dish she'll never forget.  But what to make? Don't worry, I've got you covered with the most mouthwatering meal that's both elegant and easy.  Ravioli and Brown Butter Sage Sauce looks and sounds like a little more than the everyday chef can master but honestly, it's one of the simplest dishes I've made with an incredible flavor payout.    I mean, brown butter alone makes everything golden, right?  The original recipe was done with butternut squash pasta but I've found the cheese filled version to be a scrumptious replacement as well.  All you need are a few kitchen staples that you likely already have on hand.  A few quick steps later, voila! You have a new go-to that everyone will ask for again and again.   Hello family favorite!

RAVIOLI AND BROWN BUTTER SAGE SAUCE

Serves 4–6

Ingredients:

• 2 (9-oz) packages ravioli, cooked according to package directions


• 1/4 cup butter


• 1 cup heavy cream


• 1 Tbsp chopped fresh sage or 1/4 tsp dried


• 1/4 cup grated Parmesan cheese


• 1/2 tsp salt


• 1/4 tsp black pepper


• 1 Tbsp chopped fresh parsley


• 1/2 cup chopped walnuts or pinoli, toasted

 Directions:

Melt the butter in a large skillet heated on medium heat. Continue to cook the butter until it turns golden-brown in color, about 5–8 minutes.  

Add the cream and sage and let simmer for about a minute. Add in parmesan cheese, salt, pepper, and parsley. Simmer for another minute, add precooked raviolis and let heat for a minute or two.

Plate and sprinkle with deliciously toasted nuts.

   Mom will be wishing everyday was Mother's Day!  The best part is that this gem is so simple to make she will want to whip it up for herself anytime!  Add in a sweet glass of prosecco and you'll have made her day.  Pass this recipe along to your husband if you're a mom too and so he can make your day...bon appetit! 

Wishing a blessed and very Happy Mother's Day to all the beautiful mamas out there!!

xx,

~K

*Photo taken by The Organic Kitchen

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It's spring break and I'm in the kitchen today whipping up one of my favorite spring and summer salads...panzanella.  This was one of the first salads I tried making when I began getting "chefie" and watching lots of the food network, haha.  But honestly, it was one of the first dishes I began getting comfortable experimenting with and today I'm sharing my modified version of the Barefoot Contessa's recipe for the classic favorite.  As you'll see, you can make your own bread cubes if you have the time and so wish or you can grab a couple of bags of your favorite salad croutons and save that step.  Either way, you're in for a delicious treat!  Quick, classic and refreshingly satisfying...enjoy!

Ingredients:

3 tablespoons olive oil

1 small French bread or boule, cut into 1-inch cubes (6 cups) or 2 bags of your favorite seasoned croutons (I love Texas Toast Garlic Cheese)

1 teaspoon kosher salt

1 cup grape tomatoes, halved 

1 hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick

1 red bell pepper, seeded and cut into 1-inch cubes

1 yellow bell pepper, seeded and cut into 1-inch cubes

1/2 red onion, cut in 1/2 and thinly sliced

1 can pitted black olives

20 large basil leaves, coarsely chopped

For the vinaigrette:

1 teaspoon finely minced garlic

1/2 teaspoon Dijon mustard

3 tablespoons Champagne vinegar

1/2 cup olive oil

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1. If making your own homemade croutons, heat your olive oil in a large sauce pan. Add in the bread cubes and salt then cook over low to medium heat being sure to toss frequently.  Continue crisping for 10 minutes until nicely browned. You can gently add more oil as needed while going along.
2. To make the vinaigrette, whisk together the oil, vinegar, garlic, mustard, salt and pepper.  I always get out my immersion blender to whipped them up.  It's super quick and gets the consistency just right.
3. Now, in a large bowl, mix together the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and olives. Add the bread cubes and toss altogether with the vinaigrette. Generously season it all with salt and pepper. You can serve it up right away or let it all marry for about half an hour for the flavors to blend. Yum!!!

You can make this dish into a main by adding in grilled chicken or shrimp or even sausage or steak if you're a meat lover.  If you do try making this one let me know.  I'd love to hear how it turns out.  Have a lovely Wednesday everyone!

xx,

~K

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Photo credits: flavorthemoments

PRETTY PANZANELLA

barefoot contessa

It's spring break and I'm in the kitchen today whipping up one of my favorite spring and summer salads...panzanella.  This was one of the first salads I tried making when I began getting "chefie" and watching lots of the food network, haha.  But honestly, it was one of the first dishes I began getting comfortable experimenting with and today I'm sharing my modified version of the Barefoot Contessa's recipe for the classic favorite.  As you'll see, you can make your own bread cubes if you have the time and so wish or you can grab a couple of bags of your favorite salad croutons and save that step.  Either way, you're in for a delicious treat!  Quick, classic and refreshingly satisfying...enjoy!

Ingredients:

3 tablespoons olive oil

1 small French bread or boule, cut into 1-inch cubes (6 cups) or 2 bags of your favorite seasoned croutons (I love Texas Toast Garlic Cheese)

1 teaspoon kosher salt

1 cup grape tomatoes, halved 

1 hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick

1 red bell pepper, seeded and cut into 1-inch cubes

1 yellow bell pepper, seeded and cut into 1-inch cubes

1/2 red onion, cut in 1/2 and thinly sliced

1 can pitted black olives

20 large basil leaves, coarsely chopped

For the vinaigrette:

1 teaspoon finely minced garlic

1/2 teaspoon Dijon mustard

3 tablespoons Champagne vinegar

1/2 cup olive oil

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1. If making your own homemade croutons, heat your olive oil in a large sauce pan. Add in the bread cubes and salt then cook over low to medium heat being sure to toss frequently.  Continue crisping for 10 minutes until nicely browned. You can gently add more oil as needed while going along.
2. To make the vinaigrette, whisk together the oil, vinegar, garlic, mustard, salt and pepper.  I always get out my immersion blender to whipped them up.  It's super quick and gets the consistency just right.
3. Now, in a large bowl, mix together the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and olives. Add the bread cubes and toss altogether with the vinaigrette. Generously season it all with salt and pepper. You can serve it up right away or let it all marry for about half an hour for the flavors to blend. Yum!!!

You can make this dish into a main by adding in grilled chicken or shrimp or even sausage or steak if you're a meat lover.  If you do try making this one let me know.  I'd love to hear how it turns out.  Have a lovely Wednesday everyone!

xx,

~K

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Photo credits: flavorthemoments

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TGIF! Even though this week seemed to fly by, it's still always oh so nice to meet up with the weekend.  Nothing's better than some free time to use as you choose, am I right?  Haha, well if you're feeling the same, I have a sweet treat for you.  With the spring holidays coming up over the next few weeks, I am starting to plan out what I'll be making and baking this time around.  One dessert my family always loves (and by that I mean devours!) is Lemon Lush.  I remember this dessert growing up and my aunt making it for Easter.  The sweet, creamy filling balanced by the tart lemon and buttery crust was just indescribably delicious.  Flash forward several years to me whipping up my own much loved version here today.  For being such a simple recipe there are quite a few fresh takes on the classic recipe.  Some suggest adding some savory nuts to the buttery crust for added interest (habit which I've adopted).  Others have reinvented the base with those melt-in-your-mouth shortbread cookies and I've also heard some bakerettes enhancing their whipped cream topping so that it stays fresher longer and remains Instagram worthy!  

Today I'm sharing the recipe I always use when whipping up this yummy springtime favorite.  I guarantee that if you try it several things will happen and one will be that you won't be disappointed!

Try this recipe out for yourself and let me know what you think.  Trust me, it's a sweet keeper!  What's everyone have planned for the weekend?  I can't wait to unwind, hit up my favorite restaurant and test a new version of this delish dish.  Wishing you all a terrific two days!

xx,

~K

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Credits: southern from scratch  cinco shopper   taste of home 

LEMON LUSH

anthropology

TGIF! Even though this week seemed to fly by, it's still always oh so nice to meet up with the weekend.  Nothing's better than some free time to use as you choose, am I right?  Haha, well if you're feeling the same, I have a sweet treat for you.  With the spring holidays coming up over the next few weeks, I am starting to plan out what I'll be making and baking this time around.  One dessert my family always loves (and by that I mean devours!) is Lemon Lush.  I remember this dessert growing up and my aunt making it for Easter.  The sweet, creamy filling balanced by the tart lemon and buttery crust was just indescribably delicious.  Flash forward several years to me whipping up my own much loved version here today.  For being such a simple recipe there are quite a few fresh takes on the classic recipe.  Some suggest adding some savory nuts to the buttery crust for added interest (habit which I've adopted).  Others have reinvented the base with those melt-in-your-mouth shortbread cookies and I've also heard some bakerettes enhancing their whipped cream topping so that it stays fresher longer and remains Instagram worthy!  

Today I'm sharing the recipe I always use when whipping up this yummy springtime favorite.  I guarantee that if you try it several things will happen and one will be that you won't be disappointed!

Try this recipe out for yourself and let me know what you think.  Trust me, it's a sweet keeper!  What's everyone have planned for the weekend?  I can't wait to unwind, hit up my favorite restaurant and test a new version of this delish dish.  Wishing you all a terrific two days!

xx,

~K

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Credits: southern from scratch  cinco shopper   taste of home 

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Midweek means it's time to hit the kitchen and dish up something yummy!  This week I'm still feeding off the big game day vibes and making a hot little handheld creation.  These Cheesy Ranch Chicken Calzones  are big on flavor and just the right bite to warm up any winter night.  Of course, you can change them up a little and create other delicious variations (think buffalo chicken, mushroomed swiss or marinara and mozzarella to name a few) but this is my current fave.  They're great for a weeknight because they're quick, simple and easy.  So, before I get any hungrier, let me tell you the tips and tricks to get them done!

Serves: 6 - 8    Time: 35 minutes

INGREDIENTS:

1 store bought rotisserie chicken

1/2 cup sweet chili sauce (I like Sweet Baby Ray's)

1/2 cup ranch dressing

2 cups shredded mozzarella cheese

1 cup shredded Monterey Jack cheese

1/3 cup chopped crispy bacon

2 tubes of pizza crust (Pillsbury works great);

Olive oil for drizzling

Garlic salt

Ranch dressing for dipping

DIRECTIONS:

Preheat the oven to 425*F.  

Begin by preparing the chicken filling mixture.  Remove the chicken from the bone and gently shred it.  I love rotisserie chickens and think they are perfect for this as they're flavorful and juicy and so easy to work with.  Mix the chicken with the sweet chili sauce and ranch dressing.  If you find it's too dry feel free to add more to reach your perfect level of creaminess.  Toss until well combined.  Next, add in the cheeses and crispy bacon pieces mixing until combined.  

Unwrap each tube of dough and unroll into a large rectangle.  Divide each sheet into 4 rectangles for a total of eight.  Transfer the mixture to the dough pieces to create the calzones.  Fill each piece with enough chicken mixture on one side to make it hearty but be sure not to overstuff any one.  Fold the plain half of dough over the filled side.  Place the edges together and then press firmly with a fork to seal and set.  Brush or drizzle the tops with a little olive oil and sprinkle with some garlic salt.  

Place each calzone onto a silpat lined baking sheet.  Bake for 14 to 16 minutes or until golden brown and delicious.  Once done baking let each stand for about 5 minutes.  Serve warm with some cool ranch dressing for yummy dipping.  Enjoy!

This warm little bite of heaven is one of my February favorites.  It's just right with your favorite drink and best eaten fireside.  I hope you all enjoy these as much as I do.  Have a wonderful Wednesday friends!

xx,

~K

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Photo credits:  lovelylittlekitchen.com southernbite.com 

CHEESY RANCH CHICKEN CALZONES

anthropolgie

Midweek means it's time to hit the kitchen and dish up something yummy!  This week I'm still feeding off the big game day vibes and making a hot little handheld creation.  These Cheesy Ranch Chicken Calzones  are big on flavor and just the right bite to warm up any winter night.  Of course, you can change them up a little and create other delicious variations (think buffalo chicken, mushroomed swiss or marinara and mozzarella to name a few) but this is my current fave.  They're great for a weeknight because they're quick, simple and easy.  So, before I get any hungrier, let me tell you the tips and tricks to get them done!

Serves: 6 - 8    Time: 35 minutes

INGREDIENTS:

1 store bought rotisserie chicken

1/2 cup sweet chili sauce (I like Sweet Baby Ray's)

1/2 cup ranch dressing

2 cups shredded mozzarella cheese

1 cup shredded Monterey Jack cheese

1/3 cup chopped crispy bacon

2 tubes of pizza crust (Pillsbury works great);

Olive oil for drizzling

Garlic salt

Ranch dressing for dipping

DIRECTIONS:

Preheat the oven to 425*F.  

Begin by preparing the chicken filling mixture.  Remove the chicken from the bone and gently shred it.  I love rotisserie chickens and think they are perfect for this as they're flavorful and juicy and so easy to work with.  Mix the chicken with the sweet chili sauce and ranch dressing.  If you find it's too dry feel free to add more to reach your perfect level of creaminess.  Toss until well combined.  Next, add in the cheeses and crispy bacon pieces mixing until combined.  

Unwrap each tube of dough and unroll into a large rectangle.  Divide each sheet into 4 rectangles for a total of eight.  Transfer the mixture to the dough pieces to create the calzones.  Fill each piece with enough chicken mixture on one side to make it hearty but be sure not to overstuff any one.  Fold the plain half of dough over the filled side.  Place the edges together and then press firmly with a fork to seal and set.  Brush or drizzle the tops with a little olive oil and sprinkle with some garlic salt.  

Place each calzone onto a silpat lined baking sheet.  Bake for 14 to 16 minutes or until golden brown and delicious.  Once done baking let each stand for about 5 minutes.  Serve warm with some cool ranch dressing for yummy dipping.  Enjoy!

This warm little bite of heaven is one of my February favorites.  It's just right with your favorite drink and best eaten fireside.  I hope you all enjoy these as much as I do.  Have a wonderful Wednesday friends!

xx,

~K

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Photo credits:  lovelylittlekitchen.com southernbite.com 

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Happy Friday!  Hope everyone is ready for some winter fun this weekend.  One thing I love doing (all year round but in the winter things really warm up) is being in the kitchen.  Recently, I've been working on perfecting some of my favorite recipes and today I'm sharing this yummy one for Panettone Cookies.  Yes, just like the iconic cake but in the form of a sweet and delicious little cookie.  Well, maybe not all that little.  These gems are more in keeping with those infamous Levain cookies or least their little sister, haha.  I was inspired to recreate this recipe after enjoying some store made ones that needed just a little something more to make them perfect.  After several rounds in the kitchen (and lots of spilled flour to go with them!) I discovered the magical mix that resulted in the perfect cookie.  While it can be hard to beat the classic favorite which for most of us is chocolate chip, this one comes pretty darn close.   

PANETTONE COOKIES

Ingredients:

2 3/4 cups flour

1/3 cup cornstarch

1 tsp baking soda

1 tsp salt

1/2 tsp cinnamon

1/4 tsp nutmeg

1 1/2 sticks room temperature butter

1 jumbo egg

2 jumbo egg yolks

1/2 cup sugar

3/4 packed dark brown sugar

3/4 tsp orange extract
3/4 tsp lemon extract

1/2 tsp vanilla extract
1/3 cup half and half

1/2 cup dried cranberries

1/2 cup raisins

1/2 cup white chocolate chips

1/2 cup toasted walnuts or pecans

Directions:

Preheat oven to 400*F

Whisk together the flour, cornstarch, baking soda, salt, and spices.  I know the cornstarch seems excessive but through a lot of experimenting and test batches I've found that it works magically to make the cookies thick and chewy (just like the ones from Levain bakery!).  Set aside.

In the bowl of a stand mixer combine butter and sugars.  Mix on medium speed until well combined and blonde in color.  

Add in the egg, yolks and extracts.  Beat on medium speed until light and fluffy. It will take about 5 minutes for it to become the pale yellow shade you're looking for.

Now you can slowly mix in the dry ingredients.  Add them in slowly mixing on a low speed after each addition. While you want to combine all the players, you don't want to over beat and cause the batter to yield a tough cookie.

The batter will have gotten pretty thick and somewhat dry at this point.  This is why we add in the half and half now to soften things up just a bit. Start with 1/4 cup and add up to 1/3 as needed.  Depending upon the weather, humidity and air temperature, the amount you need to use will vary.  Add just enough to make the batter resemble a thick, delicious icing.  Be careful not to over-wet it and make it gloopy.  

Finally, add in the dried fruits, chips and nuts one half cup at a time using only a few rotations of the mixer.

Once all the goodies are combined, use a large spoon or ice cream scoop to create 12  - 14 golf ball sized cookies.  These cookies will spread slightly but 6 -7 per cookie sheet is fine.  I place mine on two heavy cookie sheets line with silpats to avoid sticking and make for easy clean up.

Bake for 11 minutes.  At this point, the cookies will seem slightly underbaked but have a bit of golden brown peeking through.  Remove from the oven and let cool.  The silicone mats make for easy removal and irresistible munching.  Any cookies you're not dunking in your milk can be stored in an airtight container for 3 to 4 days...if they last that long, haha.  Enjoy!

I hope this recipes inspires you to try something fun and new in the kitchen.  And if you try these delicious morsels be sure to let me know!  Thanks so much for reading....Have a great weekend!

xx,

~K

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Photo credits: verona's kitchen, the new york times

NEW YEAR, NEW RECIPES

anthropologie

Happy Friday!  Hope everyone is ready for some winter fun this weekend.  One thing I love doing (all year round but in the winter things really warm up) is being in the kitchen.  Recently, I've been working on perfecting some of my favorite recipes and today I'm sharing this yummy one for Panettone Cookies.  Yes, just like the iconic cake but in the form of a sweet and delicious little cookie.  Well, maybe not all that little.  These gems are more in keeping with those infamous Levain cookies or least their little sister, haha.  I was inspired to recreate this recipe after enjoying some store made ones that needed just a little something more to make them perfect.  After several rounds in the kitchen (and lots of spilled flour to go with them!) I discovered the magical mix that resulted in the perfect cookie.  While it can be hard to beat the classic favorite which for most of us is chocolate chip, this one comes pretty darn close.   

PANETTONE COOKIES

Ingredients:

2 3/4 cups flour

1/3 cup cornstarch

1 tsp baking soda

1 tsp salt

1/2 tsp cinnamon

1/4 tsp nutmeg

1 1/2 sticks room temperature butter

1 jumbo egg

2 jumbo egg yolks

1/2 cup sugar

3/4 packed dark brown sugar

3/4 tsp orange extract
3/4 tsp lemon extract

1/2 tsp vanilla extract
1/3 cup half and half

1/2 cup dried cranberries

1/2 cup raisins

1/2 cup white chocolate chips

1/2 cup toasted walnuts or pecans

Directions:

Preheat oven to 400*F

Whisk together the flour, cornstarch, baking soda, salt, and spices.  I know the cornstarch seems excessive but through a lot of experimenting and test batches I've found that it works magically to make the cookies thick and chewy (just like the ones from Levain bakery!).  Set aside.

In the bowl of a stand mixer combine butter and sugars.  Mix on medium speed until well combined and blonde in color.  

Add in the egg, yolks and extracts.  Beat on medium speed until light and fluffy. It will take about 5 minutes for it to become the pale yellow shade you're looking for.

Now you can slowly mix in the dry ingredients.  Add them in slowly mixing on a low speed after each addition. While you want to combine all the players, you don't want to over beat and cause the batter to yield a tough cookie.

The batter will have gotten pretty thick and somewhat dry at this point.  This is why we add in the half and half now to soften things up just a bit. Start with 1/4 cup and add up to 1/3 as needed.  Depending upon the weather, humidity and air temperature, the amount you need to use will vary.  Add just enough to make the batter resemble a thick, delicious icing.  Be careful not to over-wet it and make it gloopy.  

Finally, add in the dried fruits, chips and nuts one half cup at a time using only a few rotations of the mixer.

Once all the goodies are combined, use a large spoon or ice cream scoop to create 12  - 14 golf ball sized cookies.  These cookies will spread slightly but 6 -7 per cookie sheet is fine.  I place mine on two heavy cookie sheets line with silpats to avoid sticking and make for easy clean up.

Bake for 11 minutes.  At this point, the cookies will seem slightly underbaked but have a bit of golden brown peeking through.  Remove from the oven and let cool.  The silicone mats make for easy removal and irresistible munching.  Any cookies you're not dunking in your milk can be stored in an airtight container for 3 to 4 days...if they last that long, haha.  Enjoy!

I hope this recipes inspires you to try something fun and new in the kitchen.  And if you try these delicious morsels be sure to let me know!  Thanks so much for reading....Have a great weekend!

xx,

~K

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Photo credits: verona's kitchen, the new york times

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