Tales from Thome

Prom Time

It’s that time of year and I was lucky enough to design this lovely corsage and boutineer for a friend’s daughter and her date.

Dessert of the week: Deep Dark Hazelnut Brownies I decided to try a new recipe from kingarthur.com. Instead of using espresso powder and coffee as a flavoring, I substituted pure vanilla extract. I also love the combination of hazelnuts and chocolate. The results are a moist rich chocolaty brownie. Deep-Dark Hazelnut Brownies Ingredients: 2/3 cup (3 ounces) Double-Dutch Dark Cocoa 1 1/2 cups (10 1/2 ounces) granulated sugar 1/2 cup (2 ounces) confectioners’ sugar 3/4 teaspoon kosher salt 1 cup (4 1/4 ounces)King Unbleached All-Purpose Flour 1 cup (4 ounces) toasted hazelnut diced (optional) 1 cup (6 ounces) semisweet chocolate chips (optional) 3 large eggs 1/2 cup (3 1/2 ounces) vegetable oil 1tsp vanilla extract 5tsp water Directions: These are the darkest, thickest, moistest, richest brownies you’ll ever bake. They can be baked in an 8” or 9” square pan; the 8” pan will make taller brownies, and take a bit longer to bake. In a large mixing bowl, whisk together the cocoa, sugars, salt and flour. Add the eggs, oil, vanilla and water, mixing just until smooth. Fold in hazelnuts and chocolate chips. Spoon the mixture into a lightly greased 8 x 8” or 9 x 9” square pan, smoothing the top. Bake the brownies in a preheated 350°F oven for about 35 minutes (for the 9” pan), or 45 minutes (for the 8” pan). To see if the brownies are done, remove the pan from the oven, and stick the tip of a sharp knife into the center of the brownies. Wriggle it around just enough to see what’s going on. Is the batter under the crust still shiny, wet, and smooth? Continue to bake the brownies, checking frequently. Is it ultra-moist, but not shiny, and “crumby” looking? Take them out, they’re done. Place the pan of brownies on a cooling rack, and allow them to cool for 1 hour before slicing. Yield: 16 rich brownies. Source: Adapted from King Arthur Flour

Dessert of the week: Deep Dark Hazelnut Brownies

I decided to try a new recipe from kingarthur.com. Instead of using espresso powder and coffee as a flavoring, I substituted pure vanilla extract. I also love the combination of hazelnuts and chocolate. The results are a moist rich chocolaty brownie.

Deep-Dark Hazelnut Brownies


Ingredients:

2/3 cup (3 ounces) Double-Dutch Dark Cocoa
1 1/2 cups (10 1/2 ounces) granulated sugar
1/2 cup (2 ounces) confectioners’ sugar
3/4 teaspoon kosher salt
1 cup (4 1/4 ounces)King Unbleached All-Purpose Flour
1 cup (4 ounces) toasted hazelnut diced (optional)
1 cup (6 ounces) semisweet chocolate chips (optional)
3 large eggs
1/2 cup (3 1/2 ounces) vegetable oil
1tsp vanilla extract
5tsp water
Directions:

These are the darkest, thickest, moistest, richest brownies you’ll ever bake. They can be baked in an 8” or 9” square pan; the 8” pan will make taller brownies, and take a bit longer to bake.

In a large mixing bowl, whisk together the cocoa, sugars, salt and flour. Add the eggs, oil, vanilla and water, mixing just until smooth. Fold in hazelnuts and chocolate chips. Spoon the mixture into a lightly greased 8 x 8” or 9 x 9” square pan, smoothing the top.
Bake the brownies in a preheated 350°F oven for about 35 minutes (for the 9” pan), or 45 minutes (for the 8” pan). To see if the brownies are done, remove the pan from the oven, and stick the tip of a sharp knife into the center of the brownies. Wriggle it around just enough to see what’s going on. Is the batter under the crust still shiny, wet, and smooth? Continue to bake the brownies, checking frequently. Is it ultra-moist, but not shiny, and “crumby” looking? Take them out, they’re done.
Place the pan of brownies on a cooling rack, and allow them to cool for 1 hour before slicing.
Yield: 16 rich brownies.

Source: Adapted from King Arthur Flour

Sunday Night Dinner Hey Honey, What’s for Dinner? Sunday: Oven Fried Chicken, Tomato Salad with Balsamic Vinegar & Potato Salad Monday: Roasted Salmon with Beet Salad Tuesday: Turkey Tacos! Wednesday: Braised Lentils and Chard topped with a Fried Egg Thursday: Left-overs Friday: Asparagus soup, salad & gougeres Saturday: Homemade Pizza Night Dessert of the Week: Brownies

Sunday Night Dinner

Hey Honey, What’s for Dinner?

Sunday: Oven Fried Chicken, Tomato Salad with Balsamic Vinegar & Potato Salad
Monday: Roasted Salmon with Beet Salad
Tuesday: Turkey Tacos!
Wednesday: Braised Lentils and Chard topped with a Fried Egg
Thursday: Left-overs
Friday: Asparagus soup, salad & gougeres
Saturday: Homemade Pizza Night
Dessert of the Week: Brownies

Sunday Morning: Window sill shamrocks

Sunday Morning: Window sill shamrocks

Tales of Thome is on Pinterest

Come join the fun over on pinterest! Not only is there a Tales of Thome board but you will find other ideas for dinner & the home. 

Hey Honey, What’s for Dinner? This dinner is so easy. I found the recipe a long time ago in an issue of Everyday Food from Martha Stewart. How I miss that magazine (the digital version is just not the same). Back to the recipe. There is so many ways to switch up this basic recipe. Choose a pasta, be it tortellini, penne, ravioli, then toss with leafy greens. I prefer spinach, but you can use arugula, romaine lettuce or even kale. I always use sun-dried tomatoes but sometimes I add marinated artichokes or roasted red peppers. Also tossing in what ever fresh herbs you have on hand really boosts the flavor. This time I use Sweet Italian Sausage, Sun-dried tomatoes, Spinach, Fresh Basil & Parsley. Then topped it with Parmesan & Red Pepper Flakes for a spicy bite. Enjoy! Tortellini with Spinach and Sun-Dried Tomatoes ★★★★ Prep Time: 10 minutes | Cook Time: 15 minutes | Makes: 4 | Difficulty: Easy Ingredients: 1 package fresh tortellini 1/2 cup sun-dried tomatoes, thinly sliced Coarse salt and ground pepper 1 bunch spinach (6 ounces total), washed well and torn into large pieces 1 tablespoons butter 2 ounces grated Parmesan cheese Directions: 1. Cook pasta and tomatoes in a large pot of boiling salted water until al dente, according to package instructions. Reserve 1/2 cup pasta water. Drain pasta mixture, and return to pot. 2. Add spinach and butter to pasta. Toss, adding reserved pasta water a little at a time to create a thin sauce that coats tortellini (you may not need all the water). Season with salt and pepper; toss to combine. Serve with grated Parmesan cheese. Original Source: Everyday Food by Martha Stewart

Hey Honey, What’s for Dinner?

This dinner is so easy. I found the recipe a long time ago in an issue of Everyday Food from Martha Stewart. How I miss that magazine (the digital version is just not the same).

Back to the recipe. There is so many ways to switch up this basic recipe. Choose a pasta, be it tortellini, penne, ravioli, then toss with leafy greens. I prefer spinach, but you can use arugula, romaine lettuce or even kale. I always use sun-dried tomatoes but sometimes I add marinated artichokes or roasted red peppers. Also tossing in what ever fresh herbs you have on hand really boosts the flavor.

This time I use Sweet Italian Sausage, Sun-dried tomatoes, Spinach, Fresh Basil & Parsley. Then topped it with Parmesan & Red Pepper Flakes for a spicy bite. Enjoy!

Tortellini with Spinach and Sun-Dried Tomatoes

★★★★

Prep Time: 10 minutes | Cook Time: 15 minutes | Makes: 4 | Difficulty: Easy

Ingredients:

1 package fresh tortellini
1/2 cup sun-dried tomatoes, thinly sliced
Coarse salt and ground pepper
1 bunch spinach (6 ounces total), washed well and torn into large pieces
1 tablespoons butter
2 ounces grated Parmesan cheese

Directions:

1. Cook pasta and tomatoes in a large pot of boiling salted water until al dente, according to package instructions. Reserve 1/2 cup pasta water. Drain pasta mixture, and return to pot.

2. Add spinach and butter to pasta. Toss, adding reserved pasta water a little at a time to create a thin sauce that coats tortellini (you may not need all the water). Season with salt and pepper; toss to combine. Serve with grated Parmesan cheese.


Original Source: Everyday Food by Martha Stewart

Dessert of the week: Homemade Oatmeal Cookies Sometimes the simplest cookie can bring the most comfort. This is my grandmother’s recipe that has a secret ingredient, Rice Krispies. I love these cause you still get a little snap, crackle and pop in each bite. Grandma M. Oatmeal Cookies ★★★★ Makes: 18 serving | Difficulty: Easy Ingredients: 1/2 cup butter 1/2 cup white sugar 1/2 cup brown sugar 1 egg, beaten 1/2 tsp pure vanilla extract 1 cup all purpose flour 1/4 tsp baking soda 1/2 tsp baking powder 1/4 tsp salt 1 cup rolled oats 1 cup rice crispies cereal, lightly crushed 3/4 cups butterscotch chips or raisins (optional) Directions: Cream butter, white sugar and brown sugar. Beat in egg and vanilla till just blended. Sift flour, baking soda, baking powder and salt. Gradually blend into creamed butter mixture till just blended. Fold in oats, rice crispies and butterscotch chips or raisins. Drop by spoonfuls onto greased cookie sheet. Bake in 350° oven 15-20 minutes Source: My Collection

Dessert of the week: Homemade Oatmeal Cookies

Sometimes the simplest cookie can bring the most comfort. This is my grandmother’s recipe that has a secret ingredient, Rice Krispies. I love these cause you still get a little snap, crackle and pop in each bite.

Grandma M. Oatmeal Cookies

★★★★

Makes: 18 serving | Difficulty: Easy

Ingredients:

1/2 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1 egg, beaten
1/2 tsp pure vanilla extract
1 cup all purpose flour
1/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 cup rolled oats
1 cup rice crispies cereal, lightly crushed
3/4 cups butterscotch chips or raisins (optional)

Directions:

Cream butter, white sugar and brown sugar. Beat in egg and vanilla till just blended.

Sift flour, baking soda, baking powder and salt. Gradually blend into creamed butter mixture till just blended.

Fold in oats, rice crispies and butterscotch chips or raisins.

Drop by spoonfuls onto greased cookie sheet.

Bake in 350° oven 15-20 minutes

Source: My Collection