Super Fudgy Crinkle Cookies
Julie & Jesse
by Hawkins Mikita
3y ago
INGREDIENTS 1 cup AP flour  1/2 cup unsweetened cocoa powder 1 tsp baking soda 1/8 tsp salt 1/2 cup butter, softened 1/2 cup granulated sugar 1/2 cup brown sugar 1 egg 2 tsp vanilla extract 6 oz bittersweet chocolate, finely chopped DIRECTIONS Preheat your oven to 350°F. Whisk flour, cocoa, baking soda, and salt together in a large bowl. In a separate bowl (or stand mixer with paddle attachment) beat the butter and sugars together until fluffy, 3 mins. Beat in the egg and vanilla until fluffy and creamy again.  Slowly add flour mixture until just combined. Fold in bittersweet choc ..read more
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Leaf's Bday Dog Treats
Julie & Jesse
by Hawkins Mikita
3y ago
INGREDIENTS 2 cups organic whole wheat flour (you can also do 1 cup whole wheat flour + 1 cup rolled oats) 8 ounces of pureed sweet potato or pumpkin (or a little peanut butter). Any pureed baby food should work — just make sure there are no additives. DIRECTIONS Preheat the oven to 350°F Line a sheet tray with parchment paper. Mix the flour and pureed food until dough forms. Add more flour or water if needed. On a lightly floured surface, roll out the dough to 1/4 inch thick. Use cookie cutters to stamp out shapes, OR just use a knife/pizza cutter to cut the dough into squares. Place the tre ..read more
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Chocolate Cornbread with Buttermilk Frosting
Julie & Jesse
by Hawkins Mikita
4y ago
INGREDIENTS For the Cornbread Cake: 1 cup cake flour ½ cup fine-ground cornmeal  ½ cup unsweetened natural or dutch-process cocoa powder  1 ¼ teaspoons baking soda ¼ teaspoon kosher salt 1 ¼ cups granulated sugar 1 ¼ cup buttermilk ⅔ cup vegetable oil 2 large eggs 1 teaspoon pure vanilla extract For the Buttermilk Frosting:  1 cup unsalted butter, softened to room temperature 3 ½ cups confectioners’ sugar, sifted ½ cup unsweetened natural or dutch-process cocoa powder 3 tablespoons buttermilk ¼ teaspoon kosher salt 2 teaspoons pure vanilla extract DIRECTIONS Preheat the oven to ..read more
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Sprinkle Sugar Cookie
Julie & Jesse
by Kevin Rutkowski
4y ago
Recipe from The Cookie Collection by Brian Hart Hoffman. Reprinted with permission from 83Press. Makes 1 (9-inch) cookie When it comes to celebrations, it’s go big or go home. Packed with rainbow sprinkles and baked in a 9-inch springform pan, this giant cookie is birthday party-ready. INGREDIENTS For the cookie: ¾ cup unsalted butter, softened ½ cup firmly packed light brown sugar ½ cup granulated sugar 1 large egg 1 tablespoon vanilla extract 1 cup bread flour 1 cup all purpose flour 2 teaspoons baking powder ½ teaspoon kosher salt ¼ teaspoon baking soda ¼ teaspoon ground nutmeg ⅓ cup plus 1 ..read more
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Cinnamon Sugar Donuts
Julie & Jesse
by Kevin Rutkowski
5y ago
Makes about 18 donutsFor those fans of watermelon sprinkled with flaky sea salt, this upgraded version of our favorite summer treat is for you! The salty cheese enhances the sweetness of watermelon, while the lime juice and cilantro brighten it and the jalapeño and paprika add complexity and heat. We also love this vinaigrette tossed with salads and even served with grilled chicken. INGREDIENTSFor Donuts: 1 ½ cups all-purpose flour (260g) ½ cup whole wheat flour (75 g) ¾ cups granulated sugar (170 g) 2 teaspoons baking powder ½ teaspoon fresh ground nutmeg ½ teaspoon ground cinnamon ¼ teaspoon ..read more
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Watermelon with Jalapeño-Lime Vinaigrette
Julie & Jesse
by Kevin Rutkowski
5y ago
Serves 6-8 For those fans of watermelon sprinkled with flaky sea salt, this upgraded version of our favorite summer treat is for you! The salty cheese enhances the sweetness of watermelon, while the lime juice and cilantro brighten it and the jalapeño and paprika add complexity and heat. We also love this vinaigrette tossed with salads and even served with grilled chicken. INGREDIENTS1 small watermelon, sliced into wedges 3 oz cotija cheese Fresh cilantro leaves Jalapeño-Lime VinaigretteFor the Jalapeño-Lime Vinaigrette: ¼ cup fresh lime juice ¼ cup extra virgin olive oil 1 Tablespoon minced ..read more
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Chicken Tacos with Toasted Cumin Seed Sour Cream
Julie & Jesse
by Kevin Rutkowski
5y ago
Serves 6-8 INGREDIENTSFor the Toasted Cumin Seed Sour Cream: (Inspired by Smitten Kitchen) 1 tablespoon whole cumin seeds, toasted and partially ground in a mortar & pestle or spice grinder 1 garlic clove, minced 1 cup sour cream 1 tablespoon fresh squeezed orange juice Salt and freshly ground pepper to taste For the Chicken Tacos: 1 tablespoon olive oil 1 yellow onion, chopped 4 cloves garlic, finely chopped 1 tablespoon finely chopped jalapeno, plus more for garnishing 1 tablespoon cumin 1 tablespoon dried crushed oregano (preferably Mexican oregano) 1 teaspoon salt ½ teaspoon white pep ..read more
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Pan-Fried Lamb Chops with Sumac Yogurt Sauce
Julie & Jesse
by Kevin Rutkowski
5y ago
Serves 4This lamb chop recipe is so simple and quick. It’s one of our go-to weeknight meals and also one of our favorite Easter dinners because it allows us more time to hunt easter eggs. You can get fancy with lamb chops and coat them in a pistachio crust like we did, but they’re also good simply seasoned with salt and pepper. And to balance the richness of the lamb, we paired the chops with a tangy sumac yogurt sauce and served alongside some arugula and shaved radishes tossed with olive oil and lemon juice. INGREDIENTSFor the Lamb: 1 lamb rack (1 ¾ - 2 pounds), French trimmed and cut into 8 ..read more
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Sugar Snap Peas with Turmeric & Crispy Shallots
Julie & Jesse
by Kevin Rutkowski
5y ago
Serves 4-6Is it ter-meric or too-meric? We don’t know, but what we do know is that we LOVE it. Earthy, peppery and sort of mustardy, fresh turmeric is brighter and bolder than dried turmeric. Don’t let it (or the pronunciation) intimidate you. Treat fresh turmeric like you would ginger - peeled and then chopped, minced or grated. And because turmeric is less fibrous than ginger, it’s slightly easier to grate. It also stains (Julie accidentally turned Jesse’s blender a beautiful shade of chartreuse once) so be sure to wear gloves or use a plastic bag when handling it and wash cutting boards… an ..read more
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Grits with Sautéed Kale, Chili Oil & Breadcrumbs
Julie & Jesse
by Kevin Rutkowski
5y ago
Serves 2-3 Grits aren’t just for breakfast! This simple bowl is a great dish that can be prepped in advance for a quick weeknight dinner or side dish. Toasted breadcrumbs add a nice texture, while chili oil brings some heat to the party. There are no rules here. Build this satisfying bowl however you want. INGREDIENTSFor the Grits: 3 ½ cups chicken stock or water 1 tsp. kosher salt 1 cup stone-ground white corn grits 1 tbsp. unsalted butter, plus more for finishing For the Kale: 1 large bunch Lacinato kale (dark green kale), stems removed and leaves roughly chopped   2 tbsp. olive oil 2 garl ..read more
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