This recipe is an oldie that Natalie got from NY Times ages ago, and has stuck in her rotation. Because IT IS THAT GOOD and so easy to whip up! Trust us, once you make this you’ll never go back to boxed brownies again. The key is not to overcook the brownies. Pull them out BEFORE you think they are completely done and allow them to finish cooking in the pan. Perfect every time!
INGREDIENTS: 10 Tbsp unsalted butter 1 1⁄4 cups sugar 3⁄4 cups plus 2 Tbsp unsweetened cocoa powder 1⁄4 tsp salt 1⁄2 tsp pure vanilla extract 2 large eggs 1⁄2 cup all-purpose flour Optional: maldon or flakey sea salt INSTRUCTIONS: Preheat oven to 325 degrees. Spray an 8x8 baking pan with cooking spray, and line with parchment, if desired (they are easier to remove from the pan this way). Combine the butter, sugar, cocoa, and salt in a medium metal or glass bowl and place the bowl on top of a pot of simmering water. Stir frequently until the butter begins to melt. Once the butter is completely melted remove from heat and allow to cool a bit. Using a wooden spoon, stir in the vanilla. Add eggs one at a time stirring until each egg is fully incorporated. Add the flour and stir until it disappears, then beat vigorously for 40 strokes with the wooden spoon (yes, it’s important to count to 40!). Pour into pan, add maldon salt if desired, and bake for 20-25 minutes (do not overbake!). A tester will come out mostly clean, but will still have traces of batter. Allow to cool before cutting into 9 squares. Top with raspberries or your favorite fruit! Impress your friends, impress your beau-friends, impress just about anyone with these grilled peaches. The most divine peach that will ever cross your lips. Promise.
INGREDIENT:" 4 ripe peaches, halved 1 cup fresh ricotta cheese 1 cup balsamic vinegar 1⁄2 cup honey 1/3 cup candied walnuts 8-10 Fresh mint leaves INSTRUCTIONS: Heat grill to medium high. Brush peaches with oil and grill cut-side down for about 3-4 minutes or until slightly charred. Flip and grill opposite side for an additional 3-4 minutes or until soft. Place peaches on a serving dish cut-side up and place a dollop of fresh ricotta in the center of each peach. For the balsamic reduction: Combine vinegar and honey in a medium pot and cook over medium-high heat until it’s reduced by half. Remove and cool. Drizzle each peach with the balsamic reduction, top with candied walnuts, and chopped mint. This is our all-time favorite cookie recipe! Nat has been making these for Annie and her clients for years, and they couldn't be any simpler. The two secrets are using salted butter and vanilla bean paste. You can certainly substitute vanilla extract, but the paste takes these cookies to the next level. You can find vanilla bean paste online or select grocery stores. INGREDIENTS: ¾ lb good quality salted butter, room temp 1 cup granulated sugar 1 1/2 tsp vanilla bean paste 3 cups all-purpose flour, plus more for dusting INSTRUCTIONS: In the bowl of your electric mixer cream together butter and sugar. Add the vanilla bean paste and mix until combined. Slowly add flour with the mixer on low and mix until the dough begins to come together. Place dough on a lightly floured surface and shape into a round disk. Roll the dough 1/3 inch thick, adding more flour as needed. Using a cooking cutter, cut desired shapes with your dough and place on ungreased cookie sheet. Place cookies in the refrigerator for 15 minutes before baking. Preheat oven to 350 degrees. Bake for 15-20 minutes, or until the edges are just slightly golden brown. Depending on the size of your cookies the cooking time will vary. Allow to cool on the cookie sheet. Drizzle with melted chocolate or use for a killer s'mores! |
|