Bostock

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Crunchy toasted Brioche topped with jam and almonds creates an irresistible pastry called Bostock.

As simple as it sounds (and is to make) once you’ve tasted it, I’m willing to bet that you’ll be telling everyone about it. I’ll go ahead and call this the Ultimate French Toast in the sense that it puts French toast to shame.

Bostock {Brioche with Almonds} is the ultimate French toast! get the recipe at barefeetinthekitchen.com

Bostock may not sound like the fanciest pastry or bakery treat, but I’m telling you now that this is absolutely positively irresistible.

I tried Bostock for the first time while visiting my friend Rebecca in Western New York several years ago.

There is an amazing bakery called Elm Street Bakery in East Aurora that we visited a couple of times, and their list of tempting treats goes on for days. When I spied the Bostock, I had to try it.

Bostock

Bostock is made with a sweet bread cut into slices and spread with a thin fruit glaze and topped with an almond spread. A sprinkling of sliced almonds goes on top and then it is baked until crispy.

Brioche is the most common bread used for making Bostock, but challah works too and can often be easier to find.

The taste reminds me of Italian Pine Nut Cookies (aka Pignoli Cookies) or these Italian Almond Cookies, which makes sense, as those cookies are made with almond paste as the main ingredient.

I am sitting here struggling for words because I love this so much. I compare it to French Toast, except that it is so much simpler and tastes better by a mile.

I made this recipe twice, in the week after I returned home, and I have been making Bostock on repeat ever since.

As we sat in the bakery, Rebecca and I chatted about how to recreate the Bostock at home. The bread is topped with a toasted frangipane.

All you need to make frangipane is almond meal, sugar, butter, and an egg. It makes a heavenly topping for this Bostock and it literally takes just a few minutes.

While I’m sharing traditional Bostock here in all its glorious almond deliciousness, Rebecca dreamed up a Nutella Raspberry Bostock and shared hers as well.

I’m thinking there are endless flavor combinations possible and we are duty bound to try them all, right?

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Cream Cheese Frosted Pumpkin Chocolate Chip Cookies

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Cream Cheese Frosted Pumpkin Chocolate Chip Cookies

a photo of thick pumpkin chocolate chip cookie topped with cream cheese frosting and sprinkled with mini chocolate chips

Satisfy your fall cravings with these delicious frosted pumpkin chocolate chip cookies with luscious cream cheese frosting. Made with pumpkin puree and warm spices, these cookies are the perfect treat for the season.

There is nothing I love more than fall colors, feelings and food. There’s something that truly starts to stir inside of me as the leaves begin to fall. My sister once told me that she loves fall but doesn’t love the famous flavors of fall, so I set off to find something that she would love.

A friend many years ago delivered these frosted pumpkin cookies to our house and I’m pretty sure that the soft and chocolatey cookies with that dreamy, creamy frosting that your teeth completely sink into will sell her forever!

If you love our classic pumpkin chocolate chip cookies, then you will love this recipe with an added layer of creamy rich flavor in the cream cheese frosting! Pumpkin desserts and cream cheese frosting are a match made in heaven!

Ingredients for Pumpkin Chocolate Chips Cookies

If you have a can of pumpkin puree, then chances are you have the rest of the ingredients in your pantry for these pumpkin spice cookies! Here is everything you will need:

  • Wet Ingredients: Vegetable Oil, Granulated Sugar, Light Brown Sugar, Egg, Pumpkin Puree and Vanilla Extract
  • Dry Ingredients: All-Purpose Flour, Baking Powder, Baking Soda, Salt and Pumpkin Pie Spice, see note
  • Mini Chocolate Chips: I like to use the mini chocolate chips so that they stay evenly distributed in the cookie dough, but you can use full size chocolate chips too.

Ingredients for Cream Cheese Frosting

  • Butter: unsalted and softened to room temperature
  • Cream Cheese: full fat and softened to room temperature
  • Vanilla Extract: adds flavor
  • Powdered Sugar: the base of the frosting and all the sweetness
  • Salt: enhances all the flavors

Keep scrolling to the end of the post for all the measurements and information you need.

How to Make Frosted Pumpkin Chocolate Chip Cookies

These cookies are thick and pillowy, dotted with chocolate chips, and everything you want in a fall cookie. If you’re looking for a more chewy cookies, try our chewy pumpkin cookies, because this recipe is more of a cakey cookie. Here are the steps for making them:

  1. Prep: Preheat oven to 350 degrees F and line a couple of baking sheets with parchment paper or silpats.
  2. Beat: Add the oil and sugar to a stand mixer fitted with the paddle attachment and beat on high speed for 2 minutes.
  3. Mix: Add the egg and beat to combine. Decrease the mixer spe

The Little Things Newsletter #437 – Life, laughter, and lots of great food!

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Welcome to the weekend, my friends! As always, when October rolls around, I simply must quote my beloved Anne girl, “I’m so glad I live in a world where there are Octobers.” Our weather has been absolutely lovely this week and I’ve soaked it up whenever possible. As I write this, the sun is shining and there’s a chilly breeze outside. 

ON THE BLOGS THIS WEEK: Cheesy, saucy, rich and hearty Sausage Stuffed Zucchini Boats are a favorite in my house. Whether you serve them on their own, with a side of rice or potatoes, or chopped up and tossed with pasta (that’s my favorite way to enjoy these for lunch leftovers!), these zucchini boats are likely to be a win with your whole family.

Crispy on the outside, soft and fluffy on the inside, these Roasted Red Potatoes are sure to become a regular feature on your menu. The kids absolutely loved them.

Dip those potatoes or some crispy roasted Brussels sprouts in this Bang Bang Sauce for a side dish delicious enough to steal the dinner show.

Heath Bar Cookies start with a chocolate chip cookie dough base, but in addition to those melting semi-sweet morsels, these rich buttery cookies contain the toffee-tastic magic of Heath bars.

This smooth and creamy Honey Ice Cream with Cardamom and Cinnamon is the ultimate complement to a bowl of berries or grilled peaches. It’s also terrific scooped into a cone or bowl on its own, or drizzled with warm berry sauce. The flavors in this ice cream are unforgettable.

Full of tender apples, beautifully citrusy rhubarb, and crowned with a classic brown sugar oat crisp topping, Apple Rhubarb Crisp blends seasons together in sweet tart harmony.

What I’m CRAVING: I’m really wishing I had some of my cousin Hannah’s Cranberry Bliss Biscotti in the house this morning. I need to put these on my must-make baking list soon! 

My FAVORITE THINGS this week are my dishwashing gloves. They have a cuff that helps prevent water from splashing and getting inside the gloves. I have the medium size and they’re the PERFECT not-too-tight, not-too-loose fit, super easy both to put on and take off. I’ve been using them for almost a year now and still love them as much as the day

Quick and Easy 10 Minute Garlic Butter Chicken Recipe

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Quick and Easy 10 Minute Garlic Butter Chicken Recipe

a photo of a golden chicken tenders in a cast iron skillet with a side of broccoli and slices of cookied lemons.

Our garlic butter chicken is a super easy stovetop chicken recipe consisting of tender, juicy chicken tenders topped with a garlic butter sauce that is all ready in just 10 minutes!

This chicken is so rich and buttery and the whole recipe can be made in one skillet which is always a win! A quick meal with an easy cleanup is what I need e’ry day especially on busy weeknights!

You all know we love to get our kids in the kitchen and this is my oldest’s favorite chicken recipe. It is one of her go-to recipes when it’s her turn to make dinner.

Do you all cook with your kiddos? I know, it’s more work, more mess, and more stress…at least in the beginning. But I swear that it will change your lives, your relationships, and in the process, you’ll create capable and self-sufficient children. Not to mention the memories you’ll share forever.

Now I picture Peyton making this recipe in college and for her own family someday. That’s just pure joy for me! I’m getting sidetracked, but cook with your kids, people! You’ll never regret it!

Ingredients for Garlic Butter Chicken

Ok, back to this chicken…it doesn’t take many ingredients to make this easy chicken recipe. Most of these will be items you already have on hand. Here is your ingredients list:

  • Chicken Tenders: cook quickly, white meat that is similar meat to the chicken breast but smaller
  • Smoked Paprika: you can use regular paprika instead, but we just love the smoky flavor of the smoked paprika
  • Poultry Seasoning: Montreal chicken seasoning is a great option
  • Butter: adds so much richness and is the base for the sauce
  • Garlic: packs all the flavor, use fresh and mince it
  • Italian Seasoning Blend: you can buy an Italian seasoning blend or create your own, it is typically made of a blend of oregano, basil, thyme and rosemary (and occasionally marjoram)
  • Cooking White Wine: you can absolutely use regular white wine (use a dry wine) or chicken broth if you don’t want to use alcohol
  • Salt and Pepper: flavor
  • Lemon Juice: fresh is best of course
  • Parsley: fresh, minced fine

The measurements for each ingredient can be found in the recipe card at the end of this post.

Tips for Making Garlic Butter Chicken

Here are a few tips for making this recipe:

  • Use a cast iron skillet. If you don’t have one, a regular skillet will get the job done, but a cast iron skillet just sears so beautifully!
  • Season the chicken tenders with the smoked paprika, poultry season and S & P before cooking and let it rest.
  • Let the chicken get a good sear on it. Don’t mess with it, let it get golden and delicious!

Jewish Kugel

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Jewish Kugel

A serving of Jewish Kugel on a small white plate. There are noodles in a creamy sauce and a graham cracker crumb topping. A casserole pan and another serving of kugel are in the background.

Have you ever had kugel? Noodle kugel is a traditional Jewish holiday dish made from egg noodles baked in a sweet custard. It can be made in advance, refrigerated and baked before serving, making it perfect for big family get-togethers.

I kept seeing my friends post about this noodle pudding around Rosh Hashanah and I was so curious, I had to try it myself! It’s so different from anything I had ever tried. A sweet pasta dish that is used as the main course? I just couldn’t resist!

I researched all the kugel recipes I could find and ended up combining three different recipes to create this one. I’m sold! It’s so good! Perfectly sweet, but hearty enough for a main dish. And my kids thought they were getting away with eating dessert for dinner!

Kugel is pronounced kuh-gull or koo-gull and has been around for hundreds of years. It has got to be good if it has been around for that long! Kugel originates in southern Germany and it is a Yiddish work for baked casserole. It is a popular option for Jewish holidays, like Shabbat, in that region. It is also a popular dish for family brunches.

Ingredients Needed for Kugel

In order to make kugel, you need a starch, eggs and fat. For the starch, we use wide egg noodles and for the fat we use a combination of butter, cottage cheese, sour cream and cream cheese. Here is your grocery list:

Kugel

  • Egg Noodles
  • Unsalted Butter
  • Eggs
  • Sugar
  • Cottage Cheese
  • Sour Cream
  • Cream Cheese

Topping

  • Butter
  • Sugar
  • Graham Cracker Crumbs

The exact measurements for each ingredient are listed in the recipe card at the end of the post.

How to Make Jewish Kugel

We will start by making the topping, and then we will move on to making the kugel itself. This is so simple. I can see why it has stood the test of time. It is also be easily scaled up for larger crowds.

Topping

  1. Combine: Add the graham cracker crumbs, sugar and butter to a small bowl and stir to combine.
  2. Save: Set the topping aside to be used later.

Kugel

  1. Prep: Preheat the oven to 350 degrees F.
  2. Cook: Cook the egg noodles as directed on the package. Drain and rinse.
  3. Separate: Next you need to separate the the eggs. Place the yolks in a large bowl and beat them with a hand mixer (or you can whisk them by hand) until pale yellow. Save the egg white in a separate bowl.
  4. Beat: Add the sugar and cream cheese to the egg yolks and beat them again.
  5. Mix: Add the noodles, butter (cut into small pieces), sour cream and cottage cheese. Mix everything together well folding together with a wooden spoon.
  6. Beat: Using the electric mixer, beat the e
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