Watership Down Kitchen

Is there anything as delicious as a chocolate chip cookie? It is the quintessential American dessert; simple to make, eaten when warm, and filled with butter, chocolatey goodness. When I make this batter, I often only bake half and refrigerate the other half so I can make fresh, warm cookies again a few days later in the week. The second batch always tastes better. As it turns out, professional bakers will tell you the same thing; age your cookie dough. It allows the flavors of the batter to meld together more thoroughly. I suggest refrigerating the batter overnight, then bringing it to room temperature before using. If you are like me, though, you’ll need to make the first half of the batter into cookies right away to satisfy your sweet tooth. Patience is not a virtue I am known for. Enjoy! Ingredients: 2 1/4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 2 sticks softened butter 3/4 cup granulated sugar 3/4 cup packed brown sugar 1 te...

I am that one in a million person that prefers oatmeal raisin cookies to chocolate chip cookies. The warm spice, the beautiful chewy texture mixed with the crunch of nuts, burst of sweetness from the raisins and extra chew from the oats all interspersed within a buttery batter? Sign me up. I like soft, chewy cookies and my oatmeal raisin cookies are no exception. I like them thick and chewy; I have found that being patient (my Achilles heel!) and chilling the dough for an hour before baking vastly improves the thickness, chew and softness of these cookies. It also allows the flavors of the batter to meld, and helps soften the oats before baking.  Give these guys a try; I promise the extra hour of waiting is worth it! Enjoy! Ingredients: 2 sticks softened butter 1 1/3 cup packed dark brown sugar 1 tablespoon molasses 1 teaspoon vanilla extract 2 large eggs 1 1/2 cups all purpose flour 1 teaspoon baking soda 2 teaspoon cinnamon 1 teaspoon nutmeg ...

I have to make a confession: I like soft and chewy cookies. Don’t get me wrong; sometimes I greatly enjoy a gingersnap, but I vastly prefer a soft, chewy ginger cookie. These are perfectly spiced, soft and chewy cookies. Served with hot chocolate or warm apple cider, they make a delicious fall or winter treat, but I enjoy them year round with a cold glass of milk. What I like best about this recipe is how easily it comes together. No need to chill the dough, no need to roll it out. Mix the ingredients, portion the dough and pop it into the oven. Your never more than 30 minutes away from these delicious cookies since the ingredients to make them are all pantry staples! Enjoy! Ingredients: 1 1/2 sticks softened butter 1 egg 1/4 cup molasses 1 cup sugar 1 teaspoon vanilla extract 2 1/4 cup all-purpose flour 2 teaspoons ground ginger 1 teaspoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon ground nutmeg 1/4 t...

How to improve upon the perfect dessert, the classic chocolate chip cookie? Make it ore chocolatey! In cases such as these, more is more.  These cookies scream for milk; before to pour yourself a cold glass and dig into a warm cookie right off the baking sheet. It will be oh-so-ooey-gooey, chocolatey and buttery. Sheer perfection, to steal a Great British Bake Off saying.  If you reserve half your dough in the fridge for a next day bake, you will notice that the cookie inexplicably tastes better. The flavors of the batter meld together overnight and create an even more delicious cookie. However, I always make a batch right away since I need instant gratification. Enjoy! Ingredients: 2 /14 cups all purpose flour 1/2 cup cocoa powder 1 teaspoon baking soda 1/2 teaspoon salt 2 sticks softened butter 1 cup packed brown sugar 3/4 granulated sugar 1 teaspoon vanilla extract 2 large eggs 1 cup semi-sweet chocolate chips 1 cup milk chocolate...

Sometimes you meet someone and immediately you like them. It’s as though your soul instantly recognizes a kindred spirit in the other person. Such was my experience when I met my newest coworker, Sarah. She even read my blog (I promise I did not harass her overmuch!) and asked that I bake her a key lime cheesecake for her boyfriend’s birthday party.  I. Was. Thrilled! I scoured the internet for recipes and settled upon an amalgamation of a few. I love the idea of layers in a cheesecake, with intense key lime flavor in the curd, decadent cream cheese balancing that out, and the sour cream layer as a cheat in case your cheesecake cracks!  I made little mini testers for my husband and other office mates- you'll see I sliced into the to show off the layers but had to leave Sarah's as is. I humbly submit that this cake is a birthday showstopper. Sarah would agree! Ingredients: Lime curd: 6 large egg yolks 3/4 cup sugar 6 tablespoons fresh key lime jui...

Is your asparagus good but not great? Or perhaps do you want to put a spin on the classic roasted or grilled asparagus? Try these asparagus patties, inspired by classic corn fritters. Make sure to heavily salt your cooking water; believe me when I say you want to make the water taste as salty as the Mediterranean Sea. Italians know all about cooking pasta and boiling vegetables in well-seasoned water. Learn from them! I whipped up a quick garlic lemon aoli (fancy way of saying I mixed mayo with lemon and minced garlic) to serve on top of these little fritters. Enjoyed with a glass of Pol Roger champagne, these fritters make a welcome treat to celebrate a new beginning. Enjoy! Ingredients: 1 pound asparagus salt, pepper to taste 2 tablespoons mayo 1 ounce shredded pecorino romano 1/3 cup seasoned breadcrumbs 2 large eggs 1 large garlic clove, minced oil, for frying garlic lemon coli for serving Method: Bring a heavily salted pot of water to t...

Is there anything better than a warm, fudgy brownie? Only if you combine with a creamy cheesecake ripple. I probably end up eating more brownie batter than is good for my health, but I say that it’s part of the joy of baking at home.  These brownies are rich, deeply chocolatey and super fudgy. The cheesecake topping is smooth and tangy and pairs brilliantly with chocolate. Best of all, this recipe comes together in a snap and uses only 3 bowls. Minimal clean up, minimal effort, maximum pleasure. Serve these by themselves or topped with vanilla or chocolate ice cream. Enjoy! Ingredients: Brownies: 12 tablespoons butter 1/2 cup semi-sweet chocolate chips 1 cup sugar 1/2 cup dark brown sugar, packed 1/2 cup cocoa powder 1/2 teaspoon salt 2 eggs and 1 egg yolk 1 teaspoon vanilla extract 1 cup flour Cheesecake: 8 ounces softened cream cheese 1/4 cup flour 1 egg 1 teaspoon vanilla extract Method: Preheat your own to 35...

Garlicky, paprika-y bread soup, with eggs and chorizo. This is the dish of incredible rustic goodness that we are making today. I add croutons to almost every soup I make; this soup has that carbolicious goodness built into its DNA. This soup has a poached egg on top and smoky paprika with golden toasted garlic and chorizo, the best sausage ever invented. Y’all, if you aren’t making this soup right at the moment, you are missing out. This is one of those soups that fill you with warmth, both physically and mentally.  It’s deeply satisfying, on an almost spiritual plane. I like it best with a little of the paprika garlic oil float to the top, and I can capture a spoonful of it alongside a bite of egg and ham. Make it; thank me later, after waking up from a blissful food coma. Ingredients: 6 cups of cubed French or Italian bread 1/4 cup extra virgin olive oil, 10 thinly sliced garlic cloves 1 medium sweet onion, diced 4 ounces of mild or hot spanish chorizo,...

Nothing beats fresh, homemade guacamole. I greatly prefer my recipe to any restaurant version- I simply cannot eat cilantro. I am one of those people who eat cilantro and taste soap. It’s the only thing I cannot eat and enjoy. It means that I either become that annoying customer in a restaurant making a special request, or I grin and bear eating my dish and tasting Dawn. Eating out a Mexican restaurants (and many south-east asian restaurants) can be fraught with the perils of the soapy green-leafed devil. Happily, this is where being a home cook benefits me. I make my own guacamole, but I leave the cilantro out. Instead, I use scallions, and sometimes I add parsley for extra green freshness. I also like to add tomato to my guacamole for extra color (this time my heirloom tomato was yellow). I do use a small jalapeño, but since I have a low tolerance for Scoville units, I remove the seeds.  In your kitchen, add cilantro if you love it, and keep the seeds if you desire...