If you’ve ever made a turkey, you know how challenging it can be. But it does not have to be. My first attempt at this Citrus and Herb Turkey Recipe was a great success. I combined recipes and techniques from Bon Apetit and New York Times Food. I learned some tricks that I share below to ensure your turkey is also a great success!
I love figs. They’re deliciously sweet and packed with flavor. They’re also really good for you and make a great addition to desserts. I made this salted caramel fig chocolate cake before baby Hannah came into the world, but did not have a chance to share it until now. I used mission figs from Melissa’s Produce. But any fig will work 🙂
An absolute favorite summer treat are Smores! But the traditional store bought version can get boring (at least for me). I’ve been making my own marshmallows for 2 years now and I love have the versatility in this homemade confection. When I learned of the Feed Feed and Ghirardellis smore contest, I wanted to create my homemade churro smores!
This dessert does take some effort, but it is TOTALLY worth it! You really can’t get any better than sandwiching a gooey, toasted marshmallow in between a fried sweet dough thats rolled in cinnamon sugar! Also, don’t forget the chocolate. I used a salted caramel dark chocolate in these smores, but feel free to use whatever it is you like 🙂
- 3 tablespoons gelatin (can use agar agar)
- 1½ cups granulated sugar
- 1 cup light corn syrup
- ¼ teaspoon kosher salt
- 1 tablespoon good quality vanilla
- 1 cup cold water, divided
- 1 cup powdered sugar
- 1½ tablespoons granulated sugar
- 1 cup water
- ½ teaspoon salt
- 2 Tablespoons vegetable oil
- 1 cup all-purpose flour
- 2 quarts oil for frying
- ½ cup granulated sugar
- 2 teaspoon ground cinnamon
- Place gelatin and ½ cup cold water in bowl of stand mixer fitted with whisk attachment; this allows the gelatin to bloom.
- In a heavy bottom sauce pan, mix together sugar, salt, corn syrup, and remaining ½ cup water.
- Stir the mixture and heat to a temperature of 240 degrees.
- Begin whisking gelatin and slowly stream in sugar mixture.
- Add in vanilla extract
- Continue whisking until light and fluffy; about 15 minutes.
- Once the mixture resembles marshmallow fluff, turn off mixture
- Line a baking sheet with parchment paper. Dust it with powdered sugar.
- Spread marshmallow fluff evenly across pan
- Allow to set for a minimum of an hour.
- Remove from pan and cut into desired shape.
- Dust with more powdered sugar
- Combine ½ cup sugar with the cinnamon in a shallow bowl. Set aside.
- Line a plate with paper towels.
- In a small saucepan over medium heat, mix together the water, 1½ tablespoons sugar, salt and 2 tablespoons vegetable oil.
- Bring the mixture to a boil then remove it from the heat.
- Stir in the flour. Mix until it forms a ball.
- Heat vegetable oil in a large, heavy-bottomed pot set over medium-high heat until it reaches 350 degrees.
- Transfer the dough to a pastry bag fitted with a large star tip.
- Pipe the dough into pinwheels (about 5 inches wide). Press the pinwheels down gently until they are flat.
- Fry the churros in oil until golden brown.
- Transfer the churros to the paper towel-lined plate to drain, then roll them in the cinnamon sugar mixture.
- Build your smores
- Enjoy 🙂
You will need a candy thermometer to make the marshmallows. They are easily found at kitchen stores and on amazon. For the churros, you will need a star icing tip. These are also readily available.
Make this recipe? I’d love to see! Tag me using #CreateAmandasPlate
One of my favorite salads on a hot summer day, is this refreshing cucumber mint yogurt salad. This recipe is a traditional Lebanese dish, typically served as part of a Mezze plater. It is called ‘Khayr bi Laban’, which translates to cucumbers in yogurt. The traditional yogurt used is laban, but I prefer the greek yogurt, to provide more protein 😀
Growing up in our family owned grocery store, I had a unique opportunity to learn about different fruits and vegetables. I saw many customers purchasing the green tomatoes we had on display and often wondered what they would be making with them and so I asked! I learned about fried green tomatoes and had to try it myself.
I gathered the ingredients and set out to make this traditionally Southern Dish.
My Okra Tomato Stew Recipe is a very simple Lebanese recipe, adapted from the traditional green bean stew. It is served over a bed of rice, is packed with summer flavors and is done in just over thirty minutes. This dish is the perfect vegetarian dinner during Ramadan and beyond!
The base of the recipe is simple: onion, garlic
I love a good summer salad. One of my favorites, includes the sweetness of watermelon, the saltiness of feta cheese and the richness tartness of balsamic vinegar. I wanted to play on these flavors and created my Watermelon, Feta, Jalapeño Salad. The slight heat of the jalapeño is the perfect addition to this summer time favorite.
One of my favorite summer dinner dishes is Mujadarra ruz, lentils with rice. Paired with a light salad of tomatoes, cucumbers and mint, this makes for a perfect picnic meal. This dish is also vegetarian and done in about thirty minutes.
I am excited to be partnered with
As I get into a new routine with my job, I am getting on more of a schedule for blogging. I hope to share my take on favorite holiday cookies!
When I was growing up, my aunt and uncle lived just a few homes down from us. We spent winter break baking holiday cookies to share with our cousins on Christmas Eve. One of the cookies we made were snickerdoodles! As a child, the name made me smile 😀 I created my Cinnamon Cardamom Snickerdoodles last winter, when I was experimenting with cardamom pods.
Chocolate chip cookies are a classic treat, that everyone I know loves and enjoys. They were invented in 1938, by Ruth Graves Wakefield, who owned the Toll House Inn at the time. There are so many ways to put your own spin on them! My salted brown butter chocolate chip cookies , pumpkin spice chocolate chip cookies and chocolate chip cookies (that have the addition of milk powder I learned this from Chef Christina Tosi) are a few of my favorites!