simply jess

keepin it real since 1985

Posts tagged recipe

30 notes

Baked Golden and Red Beet Chips (spotted on A Cozy Kitchen)
I’ll probably botch this recipe, but I think it’s worth a shot. Love me some beets.
Ingredients
4 medium beets
2 teaspoon extra-virgin olive oil
Sea Salt
Instructions
1. Preheat oven to 350 degrees, with racks in upper and lower thirds. Peel beets and slice 1/16 inch thick with a mandoline. In a large bowl, toss beets with extra-virgin olive oil. The beets should have a very thin coat.
2. On two rimmed baking sheets (or use one sheet and bake in two batches), arrange beets in a single layer. Sprinkle with a small amount of sea salt.
3. Stack another rimmed baking sheet on top of each. Bake until edges of beets begin to dry out, about 20 minutes. Uncover and rotate sheets. Bake 10 to 20 minutes, removing chips as they become lightened and pale in color. Note: Pretty much all of mine needed the full extra 20 minutes of baking time. Transfer to a wire rack; chips will crisp up as they cool.

Baked Golden and Red Beet Chips (spotted on A Cozy Kitchen)

I’ll probably botch this recipe, but I think it’s worth a shot. Love me some beets.

Ingredients

  • 4 medium beets
  • 2 teaspoon extra-virgin olive oil
  • Sea Salt

Instructions

1. Preheat oven to 350 degrees, with racks in upper and lower thirds. Peel beets and slice 1/16 inch thick with a mandoline. In a large bowl, toss beets with extra-virgin olive oil. The beets should have a very thin coat.

2. On two rimmed baking sheets (or use one sheet and bake in two batches), arrange beets in a single layer. Sprinkle with a small amount of sea salt.

3. Stack another rimmed baking sheet on top of each. Bake until edges of beets begin to dry out, about 20 minutes. Uncover and rotate sheets. Bake 10 to 20 minutes, removing chips as they become lightened and pale in color. Note: Pretty much all of mine needed the full extra 20 minutes of baking time. Transfer to a wire rack; chips will crisp up as they cool.

Filed under recipe beets

25 notes

Homemade Oatmeal Creme Pies
I made these yesterday and they were UHmazing. Potentially even better than their Little Debbie equivalent. Ya’ll have to try them!
Cookie Ingredients
 1 cup margarine
 3/4 cup dark brown sugar
 1/2 cup sugar
 1 tablespoon molasses
 1 teaspoon vanilla
 2 eggs
 1 1/2 cups flour
 1/2 teaspoon salt
 1 teaspoon baking soda
 1/8 teaspoon cinnamon
 1 1/2 cups quick oats
Cream Filling Ingredients
 2 teaspoons very hot water
 1/4 teaspoon salt
 1 (7 ounce) jar marshmallow cream
 1/2 cup shortening
 1/3 cup powdered sugar
 1/2 teaspoon vanilla
Preparation
 In medium bowl, cream margarine, sugars, molasses, vanilla, and eggs.
In large bowl, combine flour, salt, baking soda, and cinnamon. Add to the creamed mixture; mix in the oats.
Drop dough by TBS on ungreased cookie sheets. 
Bake for 10-12 minutes at 350, or until just starting to brown around the edges. They will look moist; don’t overcook.
While the cookies bake, prepare the filling.
In small bowl, dissolve the salt in the hot water. Allow this to cool.
Combine marshmallow cream, shortening, powdered sugar, and vanilla in medium bowl; mix on high until fluffy.
Add the cooled salt water and mix well.
When cookies have cooled, spread filling on flat side of one cookie, press 2nd cookie on top. Enjoy!

Homemade Oatmeal Creme Pies

I made these yesterday and they were UHmazing. Potentially even better than their Little Debbie equivalent. Ya’ll have to try them!

Cookie Ingredients

  • 1 cup margarine
  • 3/4 cup dark brown sugar
  • 1/2 cup sugar
  • 1 tablespoon molasses
  • 1 teaspoon vanilla
  • 2 eggs
  • 1 1/2 cups flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/8 teaspoon cinnamon
  • 1 1/2 cups quick oats

Cream Filling Ingredients

  • 2 teaspoons very hot water
  • 1/4 teaspoon salt
  • 1 (7 ounce) jar marshmallow cream
  • 1/2 cup shortening
  • 1/3 cup powdered sugar
  • 1/2 teaspoon vanilla

Preparation

  1. In medium bowl, cream margarine, sugars, molasses, vanilla, and eggs.
  2. In large bowl, combine flour, salt, baking soda, and cinnamon. Add to the creamed mixture; mix in the oats.
  3. Drop dough by TBS on ungreased cookie sheets.
  4. Bake for 10-12 minutes at 350, or until just starting to brown around the edges. They will look moist; don’t overcook.
  5. While the cookies bake, prepare the filling.
  6. In small bowl, dissolve the salt in the hot water. Allow this to cool.
  7. Combine marshmallow cream, shortening, powdered sugar, and vanilla in medium bowl; mix on high until fluffy.
  8. Add the cooled salt water and mix well.
  9. When cookies have cooled, spread filling on flat side of one cookie, press 2nd cookie on top. Enjoy!

Filed under recipe baking NOM

10 notes

Kale and White Bean Stew
I’m not really a soup girl. From time to time I’ll get into some pho, chili, or maybe tomato basil if it’s put in front of me, but generally speaking, shmeh. This soup, however, looks pretty delicious and could possibly be a game changer. Definitely going to try it soon.
Ingredients

2 tablespoons extra-virgin olive oil 
1 cup diced yellow onion 
4 large garlic cloves, roughly chopped 
1 (32-ounce) box low-sodium vegetable broth 
4 cups packed chopped kale 
1 (14.5-ounce) can Italian-style diced tomatoes 
1 (14.5-ounce) can no-salt-added cannellini beans, drained and rinsed 
1 (14.5-ounce) can sliced carrots, drained, or two large carrots, peeled and sliced
Directions:

In a large saucepan, heat olive oil over medium heat.  Add onion and cook 3 minutes. Add garlic and cook 2 minutes longer. Add  broth, kale and tomatoes (and fresh carrots, if using) and cover. Cook 5  minutes or until kale is tender. Add beans and canned carrots and heat  thoroughly. 
Serve hot. Makes 4 servings.

Kale and White Bean Stew

I’m not really a soup girl. From time to time I’ll get into some pho, chili, or maybe tomato basil if it’s put in front of me, but generally speaking, shmeh. This soup, however, looks pretty delicious and could possibly be a game changer. Definitely going to try it soon.

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 cup diced yellow onion
  • 4 large garlic cloves, roughly chopped
  • 1 (32-ounce) box low-sodium vegetable broth
  • 4 cups packed chopped kale
  • 1 (14.5-ounce) can Italian-style diced tomatoes
  • 1 (14.5-ounce) can no-salt-added cannellini beans, drained and rinsed 
  • 1 (14.5-ounce) can sliced carrots, drained, or two large carrots, peeled and sliced

Directions:

  1. In a large saucepan, heat olive oil over medium heat. Add onion and cook 3 minutes. Add garlic and cook 2 minutes longer. Add broth, kale and tomatoes (and fresh carrots, if using) and cover. Cook 5 minutes or until kale is tender. Add beans and canned carrots and heat thoroughly.
  2. Serve hot. Makes 4 servings.

Filed under recipe

170 notes

Santa Hat Brownies


Ingredients:
1 pan of your favorite brownies, cooled and cut into desired size and shape
12-16 small strawberries, cleaned and hulled
vanilla-mascarpone buttercream (recipe below)
Mascarpone Buttercream
Ingredients:
1/2 cup (1 stick) unsalted butter, room temperature
8 ounces mascarpone cheese, room temperature
2-1/2 to 3 cups powdered sugar
2 teaspoons vanilla extract
pinch of salt
Directions:
Using a stand mixer with a paddle attachment, beat butter and mascarpone cheese until light and creamy, about 2 minutes.  Add vanilla extract and salt.  Add 2-1/2 cups of sugar, half a cup at a time and continue beating until smooth.  Add more sugar, if needed to reach desired consistency and sweetness.
To assemble, pipe a ring of vanilla buttercream on top of each brownie.  Cut off the base of a strawberry so it is flat and place it upside down on each brownie, pushing slightly to secure in place.  
Top the tip of the strawberry with a dot of buttercream to finish the santa hat.

Santa Hat Brownies

Ingredients:

  • 1 pan of your favorite brownies, cooled and cut into desired size and shape
  • 12-16 small strawberries, cleaned and hulled
  • vanilla-mascarpone buttercream (recipe below)

Mascarpone Buttercream

Ingredients:

  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 8 ounces mascarpone cheese, room temperature
  • 2-1/2 to 3 cups powdered sugar
  • 2 teaspoons vanilla extract
  • pinch of salt

Directions:

  1. Using a stand mixer with a paddle attachment, beat butter and mascarpone cheese until light and creamy, about 2 minutes.  Add vanilla extract and salt.  Add 2-1/2 cups of sugar, half a cup at a time and continue beating until smooth.  Add more sugar, if needed to reach desired consistency and sweetness.
  2. To assemble, pipe a ring of vanilla buttercream on top of each brownie.  Cut off the base of a strawberry so it is flat and place it upside down on each brownie, pushing slightly to secure in place. 
  3. Top the tip of the strawberry with a dot of buttercream to finish the santa hat.

(via peetypassion)

Filed under recipe

39 notes

Easy, Cheap and Delicious ‘Sweet and Sour Chicken’ Recipe
I asked my dad to recommend a yummy dish that could comfortably feed 6 people, wouldn’t break the bank and didn’t involve any fancy preparation. At first I was skeptical of his suggestion, but after trying out this recipe over the weekend, I’m completely sold. This is definitely a dish I’ll be making for many years to come.
Ingredients:
 1 whole chicken cut up (I was shocked this only cost $6.25!)
 3/4 cup apricot preserves
1/3 cup Russian salad dressing
 1 package of Lipton dry onion soup mix
Directions:
 Preheat oven to 375.
 Wash the chicken, pat dry and arrange in a 9 x 13 inch baking dish. 
Spread apricot preserves over chicken pieces like you were putting jelly on toast. Be plentiful.
Pour Russian salad dressing over the chicken. Not too much.
Shake up contents of dry Lipton onion soup mix, open and sprinkle over the chicken. 
Bake uncovered at  375 until the chicken starts to brown. About 1 hour.
Thanks again, Dad! It was a big hit.

Easy, Cheap and Delicious ‘Sweet and Sour Chicken’ Recipe

I asked my dad to recommend a yummy dish that could comfortably feed 6 people, wouldn’t break the bank and didn’t involve any fancy preparation. At first I was skeptical of his suggestion, but after trying out this recipe over the weekend, I’m completely sold. This is definitely a dish I’ll be making for many years to come.

Ingredients:

  • 1 whole chicken cut up (I was shocked this only cost $6.25!)
  • 3/4 cup apricot preserves
  • 1/3 cup Russian salad dressing
  • 1 package of Lipton dry onion soup mix

Directions:

  1. Preheat oven to 375.
  2. Wash the chicken, pat dry and arrange in a 9 x 13 inch baking dish.
  3. Spread apricot preserves over chicken pieces like you were putting jelly on toast. Be plentiful.
  4. Pour Russian salad dressing over the chicken. Not too much.
  5. Shake up contents of dry Lipton onion soup mix, open and sprinkle over the chicken.
  6. Bake uncovered at 375 until the chicken starts to brown. About 1 hour.

Thanks again, Dad! It was a big hit.

Filed under recipe dinner

71 notes

Favorite Go-To Side Dish: Vegetable Tian
We’re having a few friends over for dinner tonight and I’m super excited to make this veggie dish again. It’s really simple and everyone always loves the taste. Thought I’d share.
Ingredients:
2 tbsp olive oil
1 large sweet yellow onion, cut in half and sliced
2 cloves of garlic, minced
1 large sweet potato, peeled
1 russet potato, unpeeled
1 zucchini
1 yellow squash
2 large Roma tomatoes
Sea salt, freshly cracked black pepper, to taste
Dried thyme, to taste
1/2 cup of grated Parmesan cheese
Instructions:
Preheat the oven to 375 degrees. Coat a baking dish with olive oil  cooking spray. 
Heat 1 tbsp of olive oil in a large skillet over medium  heat. Once hot, add the onions and saute until translucent, about 8  minutes. Add the garlic and cook for another 60 seconds. Spread the  onion mixture on the bottom of the greased baking dish.
Slice  the potatoes, zucchini, squash and tomatoes in 1/4 inch thick slices.  Layer them alternately in the dish on top of the onions, fitting them  tightly into a spiral, making only one layer. Season with sea salt,  black pepper and dried thyme, to taste. Drizzle the last tablespoon of  olive oil over the top.
Cover  the dish with tin foil and bake for 35 minutes, or until the potatoes  are tender. Uncover and sprinkle the Parmesan cheese on top and bake for  another 25-30 minutes or until browned.

Favorite Go-To Side Dish: Vegetable Tian

We’re having a few friends over for dinner tonight and I’m super excited to make this veggie dish again. It’s really simple and everyone always loves the taste. Thought I’d share.

Ingredients:

  • 2 tbsp olive oil
  • 1 large sweet yellow onion, cut in half and sliced
  • 2 cloves of garlic, minced
  • 1 large sweet potato, peeled
  • 1 russet potato, unpeeled
  • 1 zucchini
  • 1 yellow squash
  • 2 large Roma tomatoes
  • Sea salt, freshly cracked black pepper, to taste
  • Dried thyme, to taste
  • 1/2 cup of grated Parmesan cheese

Instructions:

  1. Preheat the oven to 375 degrees. Coat a baking dish with olive oil cooking spray.
  2. Heat 1 tbsp of olive oil in a large skillet over medium heat. Once hot, add the onions and saute until translucent, about 8 minutes. Add the garlic and cook for another 60 seconds. Spread the onion mixture on the bottom of the greased baking dish.
  3. Slice the potatoes, zucchini, squash and tomatoes in 1/4 inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly into a spiral, making only one layer. Season with sea salt, black pepper and dried thyme, to taste. Drizzle the last tablespoon of olive oil over the top.
  4. Cover the dish with tin foil and bake for 35 minutes, or until the potatoes are tender. Uncover and sprinkle the Parmesan cheese on top and bake for another 25-30 minutes or until browned.

Filed under recipe dinner vegetable tian

23 notes

Chloe’s Chicken Curry
I don’t remember how I originally stumbled upon this recipe, but I’ve been thinking about making it for weeks now. Tonight is the night!
Ingredients
 2 limes
 4 skinless, boneless chicken breast halves (about 1.5 lb total weight)
 1/4 lb mixed vegetables (frozen or raw) 
 1  1/2 Tbsp. Thai red curry paste
 2 cups unsweetened coconut milk OR 1 cup for less soupy
 2/3 cup chicken broth
 1 Tbsp. fish sauce
 6 sliced green (spring) onions
 1/4 slivered Fresh basil
 salt and pepper freshly ground
 peanut or canola oil
Steamed white rice, flat bread or Chinese pancakes to accompany curry
Directions
Grate 1 teaspoon zest from the limes and squeeze 1/4 cup juice. Set  aside.
Cut the chicken into thin strips and season with salt and pepper.  In a large frying pan or wok over medium-high heat, warm the oil. Add  the chicken and cook, turning occasionally until golden, 4-5 minutes.  Using a slotted spoon transfer to a plate. *If using raw veggies, add to  the hot pan and cook stirring frequently just until tender crisp  (depending on which veggies you are using) - about 2-3 minutes. Transfer  to the plate with the chicken.
 Prepare the amazing coconut sauce- stir the curry paste into the pan  over medium-high heat. Stir in the coconut milk, broth, and fish sauce.  Bring to a simmer and stir, scraping up the browned bits (adds great  flavor) on the pan bottom. Stir in the reserved lime zest and juice.
 Return the chicken and veggies to the pan (*if using frozen, add  veggies now) and stir to combine with the sauce. Simmer until the  chicken is opaque throughout and (if frozen) the veggies are cooked, 3-4  minutes. Stir in the green onions and basil. Spoon rice into bowls, top  with curry, and serve.
I’m excited!

Chloe’s Chicken Curry

I don’t remember how I originally stumbled upon this recipe, but I’ve been thinking about making it for weeks now. Tonight is the night!

Ingredients

  • 2 limes
  • 4 skinless, boneless chicken breast halves (about 1.5 lb total weight)
  • 1/4 lb mixed vegetables (frozen or raw)
  • 1 1/2 Tbsp. Thai red curry paste
  • 2 cups unsweetened coconut milk OR 1 cup for less soupy
  • 2/3 cup chicken broth
  • 1 Tbsp. fish sauce
  • 6 sliced green (spring) onions
  • 1/4 slivered Fresh basil
  • salt and pepper freshly ground
  • peanut or canola oil
  • Steamed white rice, flat bread or Chinese pancakes to accompany curry

Directions

  1. Grate 1 teaspoon zest from the limes and squeeze 1/4 cup juice. Set aside.
  2. Cut the chicken into thin strips and season with salt and pepper. In a large frying pan or wok over medium-high heat, warm the oil. Add the chicken and cook, turning occasionally until golden, 4-5 minutes. Using a slotted spoon transfer to a plate. *If using raw veggies, add to the hot pan and cook stirring frequently just until tender crisp (depending on which veggies you are using) - about 2-3 minutes. Transfer to the plate with the chicken.
  3. Prepare the amazing coconut sauce- stir the curry paste into the pan over medium-high heat. Stir in the coconut milk, broth, and fish sauce. Bring to a simmer and stir, scraping up the browned bits (adds great flavor) on the pan bottom. Stir in the reserved lime zest and juice.
  4. Return the chicken and veggies to the pan (*if using frozen, add veggies now) and stir to combine with the sauce. Simmer until the chicken is opaque throughout and (if frozen) the veggies are cooked, 3-4 minutes. Stir in the green onions and basil. Spoon rice into bowls, top with curry, and serve.

I’m excited!

Filed under recipe curry dinner

72 notes

These baked apple chips from Delighted Momma are such a perfect fall snack and they will make your entire home smell AMAZING.
What you need:
2 apples
Cinnamon
Directions:
Preheat oven to 275 degrees.
Remove apple core. (I somehow always screw this up, so here is a guide) 
Thinly slice the entire apple.
Line a cookie sheet with parchment paper and place apple slices on it.
Sprinkle with cinnamon.
Bake for two hours.  At the end of hour one, flip them over so they bake evenly.

These baked apple chips from Delighted Momma are such a perfect fall snack and they will make your entire home smell AMAZING.

What you need:

  1. 2 apples
  2. Cinnamon

Directions:

  1. Preheat oven to 275 degrees.
  2. Remove apple core. (I somehow always screw this up, so here is a guide)
  3. Thinly slice the entire apple.
  4. Line a cookie sheet with parchment paper and place apple slices on it.
  5. Sprinkle with cinnamon.
  6. Bake for two hours. At the end of hour one, flip them over so they bake evenly.

Filed under recipe apple chips

34 notes

I’m a huge fan of quiches. For brunch, dinner, as an appetizer, with a salad, whenever… I think they’re delicious, easy to make and you can get really creative with the ingredients you put in them.
I made a Crustless Broccoli and Cheese Quiche adapted from this recipe the other night (still on that low-carb kick) and it was EXCELLENT. Definitely a new favorite. Here’s what I used:
Ingredients:
 2 teaspoons  olive oil   
 1 cup sliced onion   
 1   garlic clove, minced   
 4 cups  broccoli florets
1/4 cup mushrooms
    Cooking spray   
 1 1/4 cups  1% low-fat milk   
 1 cup  (4 ounces) shredded reduced-fat Cheddar Jack   
 2 tablespoons  chopped fresh parsley   
 2 teaspoons  Dijon mustard   
 1/2 teaspoon  salt   
 1/4 teaspoon  freshly ground black pepper   
 1/8 teaspoon  ground nutmeg   
 4   large egg whites, lightly beaten   
 2   large eggs, lightly beaten   
 1 tablespoon  grated fresh Parmesan cheese   
Directions:
Preheat oven to 350°.
Heat oil in a large nonstick skillet over medium-high heat. Add  onion and garlic; sauté 1 1/2 minutes. Add broccoli and mushrooms; sauté 3 minutes.
Spread broccoli mixture into a 9-inch pie plate coated with cooking  spray.
Combine milk and next 8 ingredients (milk through eggs) in a  large bowl. Pour milk mixture over broccoli mixture; sprinkle with  Parmesan. 
Bake at 350° for 40 minutes or until top is golden and a knife  inserted in center comes out clean; let stand 5 minutes before serving.
Super easy. Nothing fancy required. Highly recommend this!

I’m a huge fan of quiches. For brunch, dinner, as an appetizer, with a salad, whenever… I think they’re delicious, easy to make and you can get really creative with the ingredients you put in them.

I made a Crustless Broccoli and Cheese Quiche adapted from this recipe the other night (still on that low-carb kick) and it was EXCELLENT. Definitely a new favorite. Here’s what I used:

Ingredients:

  • 2 teaspoons olive oil
  • 1 cup sliced onion
  • garlic clove, minced
  • 4 cups broccoli florets
  • 1/4 cup mushrooms
  • Cooking spray
  • 1 1/4 cups 1% low-fat milk
  • 1 cup (4 ounces) shredded reduced-fat Cheddar Jack
  • 2 tablespoons chopped fresh parsley
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon ground nutmeg
  • large egg whites, lightly beaten
  • large eggs, lightly beaten
  • 1 tablespoon grated fresh Parmesan cheese

Directions:

  1. Preheat oven to 350°.
  2. Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 1 1/2 minutes. Add broccoli and mushrooms; sauté 3 minutes.
  3. Spread broccoli mixture into a 9-inch pie plate coated with cooking spray.
  4. Combine milk and next 8 ingredients (milk through eggs) in a large bowl. Pour milk mixture over broccoli mixture; sprinkle with Parmesan.
  5. Bake at 350° for 40 minutes or until top is golden and a knife inserted in center comes out clean; let stand 5 minutes before serving.

Super easy. Nothing fancy required. Highly recommend this!

Filed under recipe quiche low-carb

29 notes

Nomgasm of the Day: Cauliflower Crust Pizza
A few girlfriends and I are going on a low-carb kick through the end of the year and decided we would meet one night a week to catch up and cook a fun, yummy dinner together. This no-flour pizza will most definitely be making an appearance on our menu.

Nomgasm of the Day: Cauliflower Crust Pizza

A few girlfriends and I are going on a low-carb kick through the end of the year and decided we would meet one night a week to catch up and cook a fun, yummy dinner together. This no-flour pizza will most definitely be making an appearance on our menu.

Filed under recipe cooking low carb

9 notes

I made my own iced coffee this morning with… dun dun dun… instant coffee.
Gasp! I know. You hear instant coffee, you automatically think of something like burnt rubber, but this turned out to be surprisingly good! I mean, it was no $3.45 tall light-iced skinny vanilla latte or Perfect Iced Coffee by Pioneer Woman, but still not bad! I’d make it again. Here’s what I used:
Ingredients:
 2 teaspoons instant coffee granules
 1 Splenda packet
 3 tablespoons warm water
3/4 cup cold skim milk
a few drops of vanilla extract (optional)
Directions:
In sealable jar, bottle, or cocktail shaker (I used a Nalgene because it was the only thing I could find), combine instant  coffee, splenda and warm water. Cover the container and shake until it is foamy. 
Pour into a glass full of ice. Fill the glass with milk and stir.
Optional: Adjust to  taste if necessary by adding a little vanilla extract.

I made my own iced coffee this morning with… dun dun dun… instant coffee.

Gasp! I know. You hear instant coffee, you automatically think of something like burnt rubber, but this turned out to be surprisingly good! I mean, it was no $3.45 tall light-iced skinny vanilla latte or Perfect Iced Coffee by Pioneer Woman, but still not bad! I’d make it again. Here’s what I used:

Ingredients:

  • 2 teaspoons instant coffee granules
  • 1 Splenda packet
  • 3 tablespoons warm water
  • 3/4 cup cold skim milk
  • a few drops of vanilla extract (optional)

Directions:

  1. In sealable jar, bottle, or cocktail shaker (I used a Nalgene because it was the only thing I could find), combine instant coffee, splenda and warm water. Cover the container and shake until it is foamy.
  2. Pour into a glass full of ice. Fill the glass with milk and stir.
  3. Optional: Adjust to taste if necessary by adding a little vanilla extract.

Filed under recipe coffee

22 notes

How To Make The Perfect Hard-Boiled Egg
Sadly, this has taken me a few too many rounds of trial and error to nail down. But I got it now! Voila my 5 step fool-proof method:

Put the eggs in a large saucepan  in a single layer and add enough water to cover the eggs by one or two inches.


Bring the eggs to a boil uncovered on high heat. (I usually add a pinch of salt, which supposedly helps prevent the eggs from cracking and makes them easier to peel later on).


As soon  as the water starts to boil, immediately cover the saucepan and remove it from heat. Let the eggs sit covered for 15 minutes.


Transfer the eggs into a medium sized bowl filled with very cold ice water. Let the eggs cool for at least 5 minutes.

Once cooled, remove the eggs from the water. Peel and eat, or store unpeeled in the fridge for up to a week. Also, definitely get creative with your eggs - carvings, drawings, shell designs, etc. :)

How To Make The Perfect Hard-Boiled Egg

Sadly, this has taken me a few too many rounds of trial and error to nail down. But I got it now! Voila my 5 step fool-proof method:

  1. Put the eggs in a large saucepan in a single layer and add enough water to cover the eggs by one or two inches.

  2. Bring the eggs to a boil uncovered on high heat. (I usually add a pinch of salt, which supposedly helps prevent the eggs from cracking and makes them easier to peel later on).

  3. As soon as the water starts to boil, immediately cover the saucepan and remove it from heat. Let the eggs sit covered for 15 minutes.

  4. Transfer the eggs into a medium sized bowl filled with very cold ice water. Let the eggs cool for at least 5 minutes.

  5. Once cooled, remove the eggs from the water. Peel and eat, or store unpeeled in the fridge for up to a week. Also, definitely get creative with your eggs - carvings, drawings, shell designs, etc. :)

Filed under eggs cooking recipe