I’m so excited to share this recipe! I’ve come across lots of gnocchi recipes, but hadn’t ever made them before. Ever. Not sure why, because I’ve been eating gnocchi for years. Not only that, I’ve been missing experimenting with cooking lately. A switch to a new recipe, a successful recipe, always feels great.
2 lbs potatoes
1 1/2 to 2 cups flour
1/4 cup parmesan cheese
1 teaspoon salt
While the original recipe uses sweet potatoes, I used yellow and the substitution worked just fine. The directions are quite straightforward…
Bake the potatoes
Poke the potatoes with a fork and bake at 450F for ~40 minutes, until cooked. Let them cool on a rack until they’re cool enough to touch. Scoop out the potato from the skins and put it in a bowl for mashing. Mash until it’s smooth.
Make the dough
Add the egg, parmesan, salt, and 1 1/2 cups of flour to the potato mash. I would recommend adding 1/2 cup of flour at a time and mixing in between additions. Add up to 1/2 cup of additional flour, enough to reduce the stickiness of the dough.
Make the gnocchi
On a lightly floured surface, roll out portions of the dough with your hands. Cut into 1/2 inch, or smaller, chunks. Roll the chunk of dough in your hands to get a round shape. To get the grooved-on-one-side/dimple-on-the-other-side effect, roll the dough down the prongs of a fork with your thumb, pushing lightly. As you reach the bottom the dough will roll over and make the indent.
Brownies are undoubtedly a childhood classic. I remember making these with my mom and bringing them when I went to birthday parties or friends’ houses. My favourite part of making them was sprinkling candy, be it M&Ms, chocolate chips, or sprinkles, on top before baking. This recipe is simple and straightforward. It’s also relatively quick to make, but the brownies taste best if refrigerated first. Here’s how its done…
2 oz dark baker’s chocolate
1/2 cup butter
1 tsp vanilla
1 cup white sugar
3/4 cup flour
1/2 tsp baking powder
pinch of salt
Break up the chocolate and put it in a dish with the butter. Place the dish in a pan that has 1/2 inch of water. Melt chocolate and butter over low heat. Add vanilla.
In a mixing bowl, beat eggs lightly. Beat in sugar. Add chocolate/butter mixture and all the dry ingredients. Mix.
Pour batter into parchment-lined 8in baking pan. Bake at 350F for ~20-25 minutes. Let cool on a rack, then cut and store in the fridge. They’re best after refrigerated.
My preference is for slightly fudge-y brownies, so I usually undercook them by a few minutes. For the brownies I made in the photos, I also added 1 tbs of coco powder for a bit of extra chocolate-y-ness. As mentioned, I also love adding mini M&Ms or chocolate chips to the top of the batter right before cooking. How do you change up your basic brownie recipe?
Since I always have bananas around the house, they’re bound to get too ripe every once and awhile, making the perfect excuse to bake. I usually stick to my classic banana bread recipe – it’s moist, delicious, always turns out well – but I’ve been wanting more and more to switch it up. Here are some of my favourite banana-focused recipes, some of which are on the top of my to try list.
Those of you who know me well, will know how much I love all things lemon, especially lemon squares. Growing up, these were always my favourite dessert. I had made them recently, taken pictures, but never done the actual post on them. I hope you’ll enjoy these as much as I do!
1 cup of butter, softened
1/4 tsp of salt
1/2 cup icing sugar
2 cups of flour
Blend the butter, salt, sugar, flour together and put it evenly into a non-greased, 9×13 inch pan. Preheat oven 325F and bake for 15 minutes until golden brown.
4 eggs slightly beaten
2 cups white sugar
Beat together well. Then add the ingredients below and mix again.
1tbs of grated lemon peel
5 tbs of lemon juice
1/4 cup of flour
After the crust has baked, pour lemon goo over the baked crust, reduce heat to 300F, and bake for 25 minutes. Cool. Put in fridge, covered. Dust with powdered sugar before cutting.
With the end of the bus strike and some sunny days we have finally been able to get to the Halifax Seaport Farmers’ Market on a semi-regular basis. Regardless of what kind of day I’m having, all is well when we go down to the boardwalk area. Smelling the ocean, a nice breeze, and the abundance of good food and beer make it a great place to be.
There are two things I always get when I go to the market: a pretzel from German Bakery and Garden Cafe and a (or many) pepperette(s) from Rose Lane Farm. We always top it off with some Garrison samplers, too. There are lots of things at the market that look fantastic, but these are by far my favourite. Don’t worry, I’m sure I’ll diversify once summer rolls around and more fruits and veggies are in season. What are your market favourites?
It couldn’t get much more simple than this. I used to make this bread every few weeks when I lived in Ottawa, but haven’t made it since the move out East. Well, I finally got around to going to the Bulk Barn to pick up the grains I needed and am very happy to share this easy recipe.
If you’re not a fan a kneading, or want to make bread but don’t have much time, this is the recipe for you!
2 cups all-purpose flour
1 cup whole wheat flour
1/2 cup 8 or 12 grain mix
1/4 teaspoon yeast
1 1/4 teaspoon salt
1 5/8 cups warm water
Put the yeast in the warm water and let it froth for ~10 minutes. Put all the ingredients into a bowl, mix lightly, and cover the bowl with plastic wrap. Leave the dough, covered, for ~18 hours (leaving the dough overnight works well). After ~18 hours, put the dough in a loaf pan and leave it to rise, uncovered, for about two hours. Pre-heat oven to 375°F. Bake for 20 minutes at this temperature. Lower oven temperature to 350°F and bake for another 20 minutes.
As with many of the recipes I share, this is a great one for experimentation. If I have it on hand, I usually switch up the 8-grain mix for some of my favourite Dorset cereal or muesli. This definitely isn’t a sandwich bread, but it’s great for toast and snacking, and it freezes well.