How to Make Brown Sugar~ It’s Easy Ya’ll

 

It’s been a while since I offered up a good old fashioned tutorial. So here we go with perhaps the easiest yet “How to Make Brown Sugar”.

Now you may wonder why you would ever need to make brown sugar, after all it’s in every store already made. True. But every once in a while haven’t you gone to the cupboard to pull out the brown sugar and find only a few granules in the bottom of the container? You are in the middle of baking and if you are anything like me, you aren’t exactly dressed to run out to the store. Can I get an Amen? Well now you don’t have to take off the ‘seen better days’ sweatpants and put on shoes (or a bra) because you can make your own brown sugar in minutes and you only need two ingredients. Granulated sugar and unsulphured molasses! 

How to Make Brown Sugar


Molasses is a natural sweetener and a good source of potassium, calcium and iron and when combined with granulated sugar it makes brown sugar. Yup! That’s what you have been buying all those years.

How to Make Brown Sugar

THE RECIPE: How To Make Brown Sugar

You will need: a hand mixergranulated sugar and unsulphured molasses. Dishes and accessories in this post are from Williams-Sonoma !

Some great deals at Williams-Sonoma
20% Off Baking Essentials. Use Code: BAKEWARE.Up to 30% Off Williams-Sonoma Hard-Anodized Copper Core Cookware20% Off Calphalon Contemporary CookwareUp to 55% Off Select Cutlery Lines(affiliate links).

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How to Make Brown Sugar
 
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This recipe makes a fairly light brown sugar. If you prefer darker, simply add more molasses.
Author:
Ingredients
  • 2 cups granulated sugar
  • 2 T unsulphured molasses
Instructions
  1. In a mixing bowl, use a hand mixer to beat sugar and molasses till molasses is evenly distributed throughout the sugar and clumps are gone. This usually takes 3 or so minutes so be patient.

 

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Disclosure: We small bloggers need all the help we can get. Subscribing and sharing on social media is very appreciated! Also, if you make any purchases using Amazon I would love it if you would use the affiliate links on this page (highlighted in this post or the Amazon banner in right sidebar). Your cost remains the same but I receive a small commission that helps keep this website up and running. Thanks for your support! ~ Linda Spiker

Artichoke Heart Parmesan Dipping Oil

 
When I was in Napa a few years ago we ate at Chef Michael Chiarello’s Bottega Ristorante. They served an appetizer that I loved, so per usual I came home and made my own version (you know how I roll).

This delicious dipping oil and many other recipes can be found in my cookbook “Seasonal Favorites from The Organic Kitchen: Autumn/Winter Menus” available in PDF for computer and ebook for iPhone or iPad.

Artichoke Heart Parmesan Dipping Oil

 


Artichoke Heart Parmesan Dipping Oil

My version has freshly grated Parmesan, artichoke hearts packed in water, chopped parsley, red pepper flakes, garlic and sea salt…

Artichoke Heart Parmesan Dipping Oil

…all drizzled in a beautiful, heart healthy extra virgin olive oil, then spooned onto soft, warm artisan Ciabatta bread.  Hungry yet?

Parmesan Artichoke Heart Dipping Oil

THE RECIPE: Dipping Oil with Parmesan and Artichoke Hearts

You will need: a good knife (I love this one) a fabulous sea salt (seriously I buy the tub, it lasts a year!), and a microplane for shredding Parmesan. (affiliate links)

5.0 from 1 reviews
Artichoke Heart Parmesan Dipping Oil
 
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A beautiful appetizer for any occasion. Be sure to use high quality extra virgin olive oil and freshly grated Parmesan.
Author:
Recipe type: Appetizer
Cuisine: Italian
Serves: 8
Ingredients
  • ½ cup finely grated Parmesan
  • 1 small clove garlic, finely chopped
  • ¼ tsp red pepper flakes (or more if you like to bring the heat)
  • 1 tsp flat Italian parsley chopped
  • 2 artichoke hearts packed in water, chopped
  • ½ extra virgin olive oil (approx)
  • pinch sea salt
  • 1 loaf freshly baked Ciabatta bread
Instructions
  1. Preheat oven to 350 degrees
  2. Wrap artisan bread in foil and place in oven to warm
  3. Place artichoke hearts between paper towels and press out extra water, chop.
  4. Prepare remaining ingredients.
  5. Place cheese in a small bowl, add artichoke hearts, garlic, parsley, salt and red pepper flakes. Toss. Right before serving, drizzle olive oil over cheese mixture till oil covers all ingredients. Stir.
  6. Drizzle a tad more oil so there is a layer of oil on top of cheese mixture.
  7. Spoon onto warm Ciabatta bread and bliss out...

If you like this recipe please leave a comment and subscribe. If you subscribe, you will receive new recipes about every ten days (that’s all, pinky swear!)

The dishes in this post are from my favorite store, Shop Anthropologie!

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Disclosure: We small bloggers need all the help we can get. Subscribing and sharing on social media is very appreciated! Also, if you make any purchases using Amazon I would love it if you would use the affiliate links on this page (highlighted in this post or the Amazon banner in right sidebar). Your cost remains the same but I receive a small commission that helps keep this website up and running. Thanks for your support! ~ Linda Spiker

I am giving away 10 free Ebooks!

 

Yup! It’s true I am giving away TEN of my  80 page full color Fall/Winter ebooks and all you have to do to enter is subscribe to my blog. To subscribe just enter your email address into the ‘newsletter bar’ to the right (just under my social media buttons)!

This cookbook contains 80 pages of delicious healthy Fall/Winter recipes with full color photographs of each dish!

Winners will be contacted by email tomorrow 9/ 25 before midnight. Good luck and get ready for some good eating!

Ebook give away!

MAY I PLEASE ASK A LITTLE FAVOR?

Disclosure: We small bloggers need all the help we can get. Subscribing and sharing on social media is very appreciated! Also, if you make any purchases using Amazon I would love it if you would use the affiliate links on this page (highlighted in this post or the Amazon banner in right sidebar). Your cost remains the same but I receive a small commission that helps keep this website up and running. Thanks for your support! ~ Linda Spiker

Peach Pie Perfection

 

Yes, I know peaches are almost out of season and ordinarily I would have posted this in June but some things are just out of my control, for example: when my grandchildren are born. Lucy and Henry just had their 2nd and 4th birthdays.

My daughter put together a little party. She happens to be 7 months pregnant with number three and just wasn’t up to a huge shindig, so she kept it small and simple but still managed to make it darling and delicious. The party had a ‘cowboys and Indian’ theme, the meal consisted of bowls of chili, these amazing biscuits and instead of birthday cake she rocked the Perfect Peach Pies!

Peach Pie Perfection


We flew up from LA for the festivities. Sundance Mountain was misty most of the week…

Peach Pie Perfection

…but the weather cooperated on party day and the Autumn colors made a perfect backdrop for a fall birthday celebration. And the beautiful peach pies fit right in. We use a crust that is flaky and light, a light easy to make glaze and ripe fresh peaches!

Peach Pie Perfection 1

 

We top these pies with my hand made vanilla ‘sour’ whipped cream…perfection! Notice the specks of real vanilla bean? Those are compliments of my favorite Vanilla Bean Paste. I use it instead of extract in all my recipes. It is available in both 4oz and quart size. If you bake a lot…get the quart!

IMG_9160-resized

 

THE RECIPE: Perfect Fresh Peach Pies with Vanilla Whipped Cream

You will need: my whipped cream recipe, a rolling pin and pie tins OR my favorite ceramic pie plates. You can make the pie crust by hand but a food processor sure makes it easier! (affiliate links)

The Crust
 
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An easy to make flaky pie crust that is also perfect for tarts. You can make this recipe by hand or use a food processor to make it easier. I provide instructions for both.
Author:
Recipe type: Pie Crust
Serves: 2
Ingredients
  • 1½ cups all-purpose flour
  • ¼ cup confectioners' sugar
  • 1 teaspoon salt
  • 1½ sticks (3/4 cup) cold unsalted butter, cut into bits
  • 1 large egg yolk
  • 2 tablespoons cold water
Instructions
  1. If using a food processor: mix all dry ingredients with butter until it has a course meal consistency.
  2. Add egg yolk, mix till well combined and dough forms a solid ball. Form into two flat discs, cover in plastic and chill in fridge for half hour.
  3. Preheat oven to 400°F. Roll out dough and place it pie tin or plate and pinch edges of crust.
  4. Poke surface of crust with a fork several times to avoid bubbling.
  5. Bake in pie tin for approx. 15 minutes, or until golden brown.
  6. If making by hand:
  7. In a bowl stir together flour, confectioners' sugar, and salt. With fingertips, blend in butter until mixture resembles coarse meal.
  8. In a small bowl stir together egg yolk and cold water.
  9. Add yolk mixture to flour mixture, 1 tablespoon at a time, tossing to incorporate until mixture forms a dough.
  10. On a work surface smear dough in several knead with heel of hand to make dough easier to work with.
  11. Scrape dough together to form a ball and flatten to a 1-inch-thick disk.
  12. Chill dough, wrapped in plastic wrap, 30 minutes.
  13. Preheat oven to 400°F. Roll out dough and place it pie tin or plate and pinch edges of crust. Bake till crust is golden.

 
Fresh Peach Pie Filling and Glaze
 
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Filling and glaze for peach pies. Use crust recipe above.
Author:
Recipe type: Dessert
Serves: 2 pies
Ingredients
  • 16 ripe peaches, peeled and sliced
  • 2 Cups water
  • 2 Cups sugar
  • 6 Tbsp. corn starch or arrow root
  • ½ Cups lemon juice
  • 2 pinches sea salt
  • 1 cube butter
Instructions
  1. Place water, sugar, corn starch or arrow root and lemon into a pot. Simmer until thick, whisking as needed. When thick turn off heat and add butter. Allow to melt, stirring. Allow to cool for about a half hour, then fold in fresh sliced peaches. Pour into baked pie crusts and chill for 4-5 hours. Top with whipped cream, serve.

Enjoy! And check out the amazing pie making accessories from Collections from Provisions by Food52!

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Disclosure: We small bloggers need all the help we can get. Subscribing and sharing on social media is very appreciated! Also, if you make any purchases using Amazon I would love it if you would use the affiliate links on this page (highlighted in this post or the Amazon banner in right sidebar). Your cost remains the same but I receive a small commission that helps keep this website up and running. Thanks for your support! ~ Linda Spiker

 

The Organic Kitchen ‘House Salad’ ~ The Salad that Goes Well with Any Main Course!

 

I post a lot of salads on my website and have even taught you The Secrets of Making an Amazing Salad, so you know that some of my salads are simple, and some are fancy, but all are delicious! This one happens to be a simple salad, a staple really: The Organic Kitchen House Salad. Delicious served with just about any main course I can think of!

The Organic Kitchen "House Salad". The salad that goes well with any main course!

 

Assorted baby greens, apple, gorgonzola or feta, caramelized nuts and a beautiful rich Balsamic vinaigrette.

Caramelized nuts are a fancy and delicious option, but using plain raw pecans, walnuts or cashews is great too. If you would like to see my tutorial on How To Caramelize Nuts click!

The Organic Kitchen "House Salad". The salad that goes well with any main course!

 

THE RECIPE: The Organic Kitchen House Salad

You will need a quality olive oil and balsamic vinegar. With so few ingredients I recommend using the best ingredients! And if you want to shake it up so you don’t get bored I love this organic flavored balsamic vinegar pack, raspberry, pear, pomegranate and fig! Just follow the recipe below but use a fruit infused balsamic instead of plain.

5.0 from 1 reviews
The Organic Kitchen 'House Salad'
 
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A delicious and simple salad that goes well with any main course!
Author:
Recipe type: Salad
Serves: 4-6
Ingredients
  • Salad:
  • 1 - 5 oz bag baby greens
  • 1 Granny Smith apple, thinly sliced
  • Caramelized pecans (see link above)
  • Crumbled Gorgonzola, to taste (if you prefer milder cheese use soft crumbled goat cheese)
  • Dressing:
  • 1 T chopped green onions
  • ½ cup good quality extra virgin olive oil
  • ¼ cup balsamic vinegar
  • pinch sea salt
  • ½ tsp freshly ground black pepper
Instructions
  1. Salad:
  2. Place all ingredients on a platter and dress. Toss.
  3. Dressing:
  4. Combine ingredients, whisk till blended well, drizzle over salad and toss. Extra dressing can be saved for two weeks.

 

The dishes in this post are from my favorite store,  Shop Anthropologie!

The Organic Kitchen "House Salad". The salad that goes well with any main course!

MAY I PLEASE ASK A LITTLE FAVOR?

Disclosure: We small bloggers need all the help we can get. Subscribing and sharing on social media is very appreciated! Also, if you make any purchases using Amazon I would love it if you would use the affiliate links on this page (highlighted in this post or the Amazon banner in right sidebar). Your cost remains the same but I receive a small commission that helps keep this website up and running. Thanks for your support! ~ Linda Spiker