May 2020 ~ We Love delicious Food, Recipes, and Cooking Techniques

Can A Restaurant Be For Everyone?

Uzma AhsanMay 31, 2020 No comments:

"White people are comfortable anywhere," says restaurateur Andy Shallal. "In order for a black person to walk into a space, there need to be signals that say, 'You're welcome.'" In this week's show we decode those signals, which include the decor and music, the staff and other customers, and more. These codes tell you what kind of place a restaurant is, and whether it's for you. So what happens when a restaurant uses these signals to bring certain people in, and keep others out? This week we visit three very different restaurants in Washington D.C. to talk with the owners and customers about the different signals these places send, and what those codes can tell us about larger questions of race and culture. This episode is co-hosted by writer and reporter Kat Chow, formerly of the NPR podcast and blog Code Switch.

Note: This episode first aired four years ago. We know that many of us can’t go to restaurants right now, but we think the questions it raises are bigger than restaurants, and remain very relevant today.

Get 500+ more great Sporkful episodes from our catalog and lots of other Stitcher goodness when you sign up for Stitcher Premium: www.StitcherPremium.com/Sporkful (promo code: SPORKFUL).

Transcript available at www.sporkful.com.

Glazed Lemon Bread

Uzma AhsanMay 31, 2020Fine Cooking Recipes No comments:

Glazed Lemon Bread is a soft, moist bread bursting with citrus lemon flavor and topped with a shell of sweet lemon glaze. This quick and easy homemade bread is great for sharing or savoring!!

If you love the bright flavor of lemon in a great breakfast bread try Lemon Almond Poppyseed Bread or Lemon Poppyseed Muffins.

Slices of glazed lemon bread.

Glazed Lemon Bread

As you know if you have been a reader for a while, I love lemon! It adds such a vibrant flavor to any recipe I make. This time of year I always seem to start gravitating toward fresh fruit inspired recipes even more! So, when I was shopping at a local market and saw tons of fresh lemons, this recipe immediately started forming in my mind! I wanted a mix of cake and bread with a fantastic sweet and sour glaze. Man did I create a winner with this one!

This glazed lemon bread reminds me so much of a great pound cake because it is so dense and buttery with a thick glaze on top. It has the perfect balance of tart and sweet flavors. Whether I am baking for a shower, brunch, entertaining house guests, or just enjoying a quiet day at home, I can tell this bread will be my go-to. It was so easy to make and the colors make for a beautiful presentation! Be sure to try it too and let me know your thoughts!

What you’ll need to Make Glazed Lemon Bread:

These ingredients are mostly pantry staples that you will have on hand. If you are an avid fan of lemon, I recommend keeping a lemon (or two) in your freezer to use for lemon recipes. Lemon extract or store bought lemon juice just don’t have the same outcome as freshly squeezed lemon juice or grated zest. To freeze whole lemons, place them in freezer bags (remove as much air as possible before sealing). Then, to thaw, microwave for a few seconds or place in cold water for 10-15 minutes.

Bread:

All purpose flour: Gives the bread its consistency. Measure carefully so your loaf doesn’t turn out too dense.
Baking Soda: This helps the bread rise as it is baking.
Baking powder: A leavening agent in the bread.
Salt: Just a pinch!
Butter: Adds buttery smooth flavor and binds the bread together.
Sugar: Sweetness!
Eggs: Stability and Structure
Vanilla: Brings out the other flavors and adds flavor too!
Juice of one lemon: Freshly squeezed are best.
Zest from one lemon: Adds an extra pop of lemon
Sour Cream: Keeps the bread moist as it cooks.

Glaze:

Powdered Sugar: Adds sweetness to the lemon glaze
Lemon juice: Freshly squeezed gives the best lemon taste.
Milk: To thin the glaze

How do you make glazed lemon bread from scratch?

You are only 7 steps away from making the most amazing glazed lemon bread from scratch! It was so tempting to by that box mix, and you resisted! I am so proud! Trust me you will be so proud of yourself too after you see how delicious this bread turns out!! The steps are so easy to follow. You can do this!

Prep: Preheat oven to 350 degrees. Grease a 9×5 inch loaf pan and line with parchment paper.
Combine dry ingredients: In a medium sized bowl sift together flour, baking soda, baking powder, and salt.
Mix in butter and sugar: In a stand mixer add the butter and sugar and beat until creamy 1-2 minutes.
Add remaining ingredients: Put in the eggs, vanilla, lemon juice, zest, and sour cream and mix until combined. Add in the flour and mix until incorporated.
Bake: Spread the batter evenly into your loaf pan. Bake for 45-50 minutes or until golden brown and toothpick inserted comes clean. Remove from oven and let cool.
Make the glaze: In a small bowl add the powdered sugar, lemon juice and milk. Add in the milk 1 tablespoon at a time until it reaches desired consistency.
Glaze the bread: Spread on top of cooled bread.

Steps to make lemon bread.

Tips for the Best Homemade Lemon Bread:

Glaze in Stages: To get a great thick layer of glaze, glaze in 3 steps. Section off your glaze into 3 parts. Use the first 1/3 of your glaze to cover the loaf when it is first cooled. Then let the glaze to set (about 10-20 minutes at room temperature or less if refrigerated). Next, add the second 1/3 of your glaze. Allow to set again. Finally, add the final 1/3 of your glaze to the bread and let cool completely.
Cooling Time: Let cool in the pan for 20 minutes. Then, remove from the pan and allow the loaf to cool completely on a wire rack. The bread needs to be cool completely before you begin glazing.
Room temperature ingredients: Take your eggs, butter, and sour cream out of the refrigerator 20 minutes before you begin making this recipe. The eggs will help the bread to rise better when they are at room temperature. If you are in a rush, put your eggs in a bowl of warm water (not hot) for a few minutes before using.
Skip the Microwave: Instead, soften butter by leaving it out at room temperature for an hour or place between two pieces of wax paper and rolling with a rolling pin.
Mixing: Do not over-mix your batter or your bread will be too dense.
Ingredient options: Use greek yogurt instead of sour cream for a little more protein.

Storing your Glazed Lemon Bread:

Before you store your bread, be sure to let it cool completely. Then, place your lemon bread in an airtight container.

Room temperature: Leave out on your counter for a max of 2-3 days.
Refrigerator: After 2-3 days at room temperature, you will need to move your bread to the refrigerator, but beware, the refrigerator may cause bread to dry out.
Freeze for up to 6 months and serve later. Freeze it as a loaf or in slices. I prefer to freeze in slices so that I can thaw just one piece when I want it. Even if I do want to thaw the entire loaf, it will thaw faster if it was sliced before freezing.
Thaw at room temperature in the container. The glazed lemon bread will take 20-30 minutes to thaw if in slices.

Lemon Extract or Lemon Zest?

Lemon extract can be used in place of the lemon zest not lemon juice. This is because of the strong aroma of the lemon extract. One teaspoon of extract is equal to two teaspoons of lemon zest. However, I highly recommend using the real lemon zest instead as it has great vitamins and fresh flavor with no chemical taste.

Finished glazed lemon bread loaf.

More Lemon Infused Desserts:

Glazed Lemon Bread

Glazed Lemon Bread is a soft, moist bread bursting with citrus lemon flavor and topped with a shell of sweet lemon glaze. This quick and easy homemade bread is great for sharing or savoring!!

Course Appetizer, Bread, Dessert

Cuisine American

Keyword glazed lemon bread, lemon bread

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings Slices

Calories 258kcal

Author Alyssa Rivers

Ingredients

1 1/2 cups all purpose flour
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter softened
1 cup sugar
3 eggs
1 teaspoon vanilla
Juice of one lemon
zest from one lemon
1/3 cup sour cream

Lemon Glaze:

1 cup powdered sugar
1 Tablespoon lemon juice
1-3 Tablespoons milk

Instructions

Preheat oven to 350 degrees. Grease a 9x5 inch loaf pan and line with parchment paper. In a medium sized bowl sift together flour, baking soda, baking powder, and salt. In a stand mixer add the butter and sugar and beat until creamy 1-2 minutes.
Add in the eggs, vanilla, lemon juice, zest, and sour cream and mix until combined. Add in the flour and mix until incorporated. Spread the batter evenly into your loaf pan. Bake for 45-50 minutes or until golden brown and toothpick inserted comes clean. Remove from oven and let cool.

To make the lemon glaze:

In a small bowl add the powdered sugar, lemon juice and milk. Add in the milk 1 tablespoon at a time until it reaches desired consistency. Spread on top of cooled bread.

Nutrition

Slice of glazed lemon bread in a photo being held up by a hand.

source https://therecipecritic.com/lemon-bread/

To Die For Ooey Gooey S’mores Bars

Uzma AhsanMay 30, 2020Fine Cooking Recipes No comments:

Ooey Gooey S’mores Bars are a delicious treat inspired by campfire s’mores with melty marshmallow, a buttery graham cracker crust, and a rich-sweet chocolate. These satisfying and easy to make bars are irresistible!

If you love s’mores then be sure to try Nutella s’mores bars too! My family loves the creamy chocolate Nutella flavor and anything made with it is worth trying in our opinion!

Close up on a square of ooey gooey smores bars.

Ooey Gooey S’mores Bars

Last weekend we went to a friend’s house for a barbecue. We roasted marshmallows around their fire pit and everyone made s’mores. It was so much fun! Now, you know that I pride myself on being able to make a pretty fantastic s’more! However, my youngest really struggled. After a few marshmallows dropped into the fire pit and a few caught fire, finally I got the idea to make a more practical version of this classic treat. One that would still have all the classic marshmallow chocolate and graham cracker flavors without the hassle of the fire.

These ooey gooey bars are so quick and easy. They are perfect for those of us with no patience for waiting for the perfect marshmallow, and those who want leftovers that can be eaten for days. And let me tell you, the texture of biting into this ooey gooey s’mores bar is unbelievable! It has the chewy graham cracker crust, and a warm, rich chocolate layer with marshmallow oozing out of every bite. Such an amazing dessert that everyone will be craving all summer!!

Ingredients for Ooey Gooey S’mores Bars

These ingredients are all staples in my pantry. I find that with these basics I am ready to make most of the desserts my family loves the most!

Graham crackers: The sweet and crunchy crust of the s’mores bars. (UK readers use digestive biscuits if you can’t find graham crackers)
All purpose flour: Combine together with graham crackers and salt.
Salt: Adjust to your taste depending on preference and the butter you use.
Butter: Softened to easily mix together with graham crackers. If you use unsalted add a bit of salt so the bar is not too sweet.
Brown Sugar: Rich sweetness mixed in to the chewy cracker crust.
Vanilla Extract: Brings out the other flavors and add its own richness into the graham cracker crust.
Hershey Bar’s: Hershey’s is my favorite, but any kind will work.
Marshmallow fluff: Sweet gooey marshmallow

How to Make Ooey Gooey S’Mores Bars

These yummy treats are so easy to make and even easier to disappear! The hardest part is waiting for these babies to cool! Sometimes I even put them in the freezer to speed up the process!

Prep: Preheat the oven to 350 degrees. Line a 8×8 inch pan with aluminum foil or parchment paper.
Crush graham crackers: In a food processor, pulse the graham cracker sheets until finely ground without any lumps. Combine it with the flour and salt and set aside.
Make Crust: Cream the butter and brown sugar until light and fluffy. Add the vanilla. Add the graham cracker and flour mixture and mix until incorporated.
Form Layers:Press 2/3 of the dough into the bottom of your 8×8 inch pan. Lay the Hershey Bars evenly across the bottom. Using a small spoon dollop the marshmallow fluff evenly on top of the nutella. Crumble the remaining dough on top. I would kind of pat the dough flat with my hands and lay it on top and spread it on top. Some of the marshmallow will peek through.
Bake: Place in oven for 30-35 minutes until the top is golden brown and toothpick comes out clean. Let them completely cool before cutting. They can still be a little warm and are amazing!

Steps to make Ooey Gooey S'mores bars.

More S’Mores Please!

I couldn’t believe how easy it was to create such a sweet, transportable s’mores dessert! In what felt like no time I was serving these delicious treats up and everyone was amazed at how delicious they were! To make the most perfect version for your friends and family (or for yourself…self care is so important!) consider these things I learned when making mine.

Chocolate: Use any chocolate you have. To me the Hershey’s Chocolate bar is the exact chocolate flavor I am looking for in a s’mores dessert. However, any chocolate bar that you love will work great!
Add Peanut Butter: I experimented with adding in peanut butter and crunchy peanut butter. I have to say I loved the creamy! I would advise melting the peanut butter slightly so it easier to spread over the chocolate layer.
Garnish: Add some chocolate chips on the top for an impressive presentation. It is totally not necessary for taste, but it looks great!
Parchment Paper: To get a great layer of graham cracker on the top of your bars form the dough on a piece of parchment paper then carefully flip onto the top of the marshmallow fluff. It will be easier than trying to spread it on top of the sticky fluff.
Graham Cracker: Be sure when you crush the graham crackers you have no big chunks left.

Serving S’Mores:

Although usually a great sign of a well made s’more is a messy face, this s’mores bar is meant to look a little more put together. So here are my tips for having great looking s’mores bars in addition to their fantastic taste!

Cool: Let the bars cool completely before cutting into them. (I recommend chilling in the refrigerator overnight) Otherwise, you will have a hot mess of marshmallow fluff and chocolate. Delicious, but not so pretty.
Parchment Paper: After the bars have cooled, using the edge of the parchment paper lift the bars out of the baking dish. Then, cut into small squares.
Store: Store in an airtight container at room temperature for 3-5 days.

S'Mores bars cut in squares and in rows.

Don’t Forget these S’mores Desserts Too:

To Die For Ooey Gooey S'mores Bars

Ooey Gooey S'mores Bars are a delicious treat inspired by campfire s'mores with melty marshmallow, a buttery graham cracker crust, and a rich-sweet chocolate. These satisfying and easy to make bars are irresistible!

Course Dessert

Cuisine American

Keyword smores bars

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Servings Pieces

Calories 272kcal

Author Alyssa Rivers

Ingredients

9 sheets graham crackers
1 cup plus 2 Tbsp all purpose flour
1/2 tsp salt
1 cup butter softened
2/3 cup brown sugar
1 teaspoon vanilla extract
3 1/2 Hershey Bar's
1/2 jar marshmallow fluff 7 oz.

Instructions

Preheat the oven to 350 degrees. Line a 8x8 inch pan with aluminum foil or parchment paper.
In a food processor, pulse the graham cracker sheets until finely ground without any lumps. Combine it with the flour and salt and set aside.
Cream the butter and brown sugar until light and fluffy. Add the vanilla. Add the graham cracker and flour mixture and mix until incorporated.
Press 2/3 of the dough into the bottom of your 8x8 inch pan. Lay the Hershey Bars evenly across the bottom. Using a small spoon dollop the marshmallow fluff evenly on top of the hersheys chocolate pieces. Crumble the remaining dough on top. I would kind of pat the dough flat with my hands and lay it on top and spread it on top. Some of the marshmallow will peek through.
Bake for 30-35 minutes until the top is golden brown and toothpick comes out clean. Let them completely cool before cutting. They can still be a little warm and are amazing!

Nutrition

S’mores bars stacked on top of each other.

source https://therecipecritic.com/smores-bars/

MINT CHIP ESPRESSO SHAKE

Uzma AhsanMay 30, 2020IFTTT, The First Mess // Plant-Based Recipes + Photography by Laura Wright No comments:

Mint chip espresso shake is fresh, caffeinated, lightly sweet, and a more wholesome take on takeout blended coffee drinks. Naturally sweetened!

The post MINT CHIP ESPRESSO SHAKE appeared first on The First Mess // Plant-Based Recipes + Photography by Laura Wright.

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Sweet and Savory Lemon Recipes

Uzma AhsanMay 29, 2020Fine Cooking Recipes No comments:

These lemon recipes are sweet and savory and perfect for spring! Each recipe involves lemon! That’s right lemon lovers, this roundup is for you.

All the sweet and savory lemon goodness your heart could ever want, from old fashioned lemonade to pastas and dessert bars!

More Options for Lemon Recipes: Best Ever Lemon Recipes or Lemon Lovers.

Sweet and Savory Lemon Recipes

These lemon recipes are AMAZING and taste even better in the warmer months. They are light and refreshing in every bite. From breakfast to drinks, then dinner and desserts lemon ingredients is added to each of them perfectly. With a subtle hint to a major part of each recipe the lemon is balanced just right and makes these meals savory and sweet in one sitting.

Sweet and savory lemon recipes are going to be a huge hit for this spring time. Each recipe is built around the fresh taste of lemon. For lemon lovers this is the perfect combination of recipes to help you soak in every last drop of freshly squeezed lemon juice right into a bowl or skillet to make the most delicious lemon meals. This spring time brighten the menu plan with these sweet and savory recipes!

Picking The Best Lemons:

It is best to choose a lemon that is heavy for its size. The heavier the lemon and the thinner the skin is usually means there is more juice inside of the fruit. Smelling the fruit will also help know how strong and ripe the lemon is. The skin of a lemon should be bright and yellow with no wrinkles on it. The wrinkle means the fruit is old and a little bitter.

Color: Brighter the better with no green coloring
Smell: A fresh scent of lemon will radiate from the fruit
Touch: The heavier and firmer it is the more juice it has inside.
Texture: No wrinkles on the lemon, just smooth and glossy.

Fresh Lemons vs Lemon Juice:

For these lemon recipes, either fresh or bottle lemon juice will work. I do prefer fresh lemon juice because of the sweet and tangy taste it has. Bottle juice has a different taste to help store it for a long period of time. There are extra additives and preservatives to help this process which will alter the taste. Because of that the bottle juice is not bright and lemony like a fresh lemon is.

Storing Lemons:

Storing lemons in the refrigerator in a sealed plastic bag is the best way to keep lemons lasting longer. When stored at room temperature, lemons tend to harden after a week. If you are planning on using the lemons before that then the counter, pantry or basket outside of the refrigerator will work too.

Freezing lemons will work as a whole but may become mushy when thawed. The juice does stay well and still tastes delicious. Lemon slices can be frozen easily by adding them to a ziplock bag laying flat in the freezer. Lastly, freezing the juice itself is just as simple by adding the squeezed juice into ice cube trays and freezing them. This is perfect for adding to water, cooking skillet or a flavored drink.

Wake Up Refreshed!

Breakfast is better bright, fresh and delicious! With these savory and sweet breakfast you will love the mouthwatering tastes that come out in each bite.

Bake Up Some Bread:

Bread is a weakness of mine and with these quick bread recipes I can make it any time. It is that easy and simple! I love the flavors that blend together with lemon. The lemon glaze is even a big hit itself!

Sip on Some Lemon:

Each drink is especially made to be sweet and refreshing leaving out the tart and bitterness lemons usually have. It is the perfect balance in one drink!

Savory Lemon Dinner Recipes:

These rich and flavorful lemon dinner recipes are perfect for a fresh and delicious meal. Spend the warmer months squeezing and zesting your protein with lemon for a sweet and savory dish every time.

Sweet Lemon Recipe Desserts:

Desserts is one of my favorite meals! I love the sweet and tangy flavors that blend together in a dessert leaving you always wanting more. They are so light and refreshing it doesn’t even feel like dessert is being eaten!