Lemon Tarts

This recipe makes a half batch of lemon tarts. You can also make them bite-size by using mini muffin cups. For a stronger lemon flavor, include up to 2 tsp of grated lemon peel - I left this out since my local grocery store doesn't sell lemons individually, least not this time of year.

Lemon Tarts
Adapted from Betty Crocker "So Simple"
6 tarts

Ingredients:
4 tbsp unsalted butter, softened
1 1/2 tbsp, plus 1/4 cup granulated sugar
1/4 -1/2 cup, plus 1/2 tbsp all-purpose flour
1 1/2 tbsp lemon juice
1/8 tsp baking powder
pinch salt
1 egg
1 tbsp powdered sugar

 1. Preheat oven to 350F degrees. Spray muffin cups with cooking spray.

2. In a medium bowl, beat butter and 1 1/2 tbsp sugar with a whisk until well mixed.

3. Beat in 1/4-1/2 cup flour until a dough forms.

4. Using a small ice cream scoop, place roughly even amounts of the dough into 6 muffin cups.

5. Press ball along bottom and sides of each muffin cup. Bake 12-15 minutes or until edges begin to turn golden brown.

6. While the muffin cups are baking, use the bowl from the dough to beat 1/4 cup sugar, 1/2 tbsp flour, lemon juice, baking powder, salt, and the egg together until well mixed.

7. Once the dough is done baking, distribute liquid mixture evenly between the baked crusts.

8. Bake 10-12 minutes or until the filling is lightly golden.

9. Cool in pan 15-20 minutes, then transfer to a cooling rack.

10. Once completely cool, sift powder sugar over the tarts.

11. Enjoy!

Nutritional Info per Tart:
Calories 144; Total Fat 8g; Cholesterol 56mg; Sodium 47mg; Total Carbs 16g; Protein 2g

Beer Baked Pizza

This recipe might sound a little strange, but trust me, it's one of the best homemade pizzas I have ever made, and probably one of the simplest as well. Any regular beer that you enjoy will work well in this pizza, though I would advise against cheaper ones, as the dough does ferment slightly. I used Shiner Beer, one of my favorites from when I lived in Texas.

Beer Baked Pizza
Adapted from Betty Crocker "So Simple"
4 servings

Ingredients:
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
6 oz regular beer
1/2 cup marinara sauce, I used store bought sauce, but you can also use pizza sauce or homemade marinara sauce just as easily
2 oz mozzarella cheese, shredded
9 pepperoni slices, optional
1 tbsp grated Parmesan cheese, optional

1. Preheat oven to 425F degrees. Spray 8 inch square pan with cooking spray.

2. In a medium bowl, mix flour, baking powder, and salt.

3. Stir in beer just until flour is moistened.

4. Spread dough in pan.

5. Spread sauce over dough.

6. Sprinkle with cheeses and pepperoni.

7. Bake 15-20 minutes, or until a toothpick inserted in the center comes out clean.

Starting to cut up the pizza.

8. Enjoy!

Nutritional Info per Serving:
Calories 271; Total Fat 6g; Cholesterol 15mg; Sodium 822mg; Total Carbs 39g; Protein 12g

Oatmeal Peanut Butter Chocolate Chip Scones

If you enjoy chocolate chip scones and peanut butter, then this recipe is for you! These scones are perfectly rich and filling, and pair nicely with a generous glass of milk. Best when eaten fresh out of the oven, they also are good if kept in the fridge and then reheated for 20 secs in the microwave (this really helps to melt the chocolate chips and make them nice and gooey).

Oatmeal Peanut Butter Chocolate Chip Scones
Adapted from the Brown Eyed Baker
8 scones

Ingredients:
2 cups all-purpose flour
1 cup rolled oats
1/3 cup packed brown sugar, the original recipe called for dark brown sugar, but I used light brown sugar
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
6 tbsp unsalted butter, cut into small pieces
3/4 cup buttermilk
1 egg, seperated
1/2 cup peanut butter, I used smooth, but chunky will work just as well
granulated sugar, for sprinkling

1. Preheat oven to 400F degrees. Line a baking sheet (or round pizza pan, in my case) with parchment paper.

2. In a large bowl, whisk together the flour, oats, brown sugar, baking powder, baking soda, and salt.

3. Add the butter and use a pastry blender, or two knives, to cut the butter into the flour mixture until it reaches a pebbly consistency.

4. In a small bowl, whisk together the buttermilk and egg yolk. For how to separate an egg, see this tutorial video from Good Housekeeping or read my post on waffles.

5. Make a well in the flour mixture and pour the liquid mixture into the center.

6. Add the peanut butter.

7. Use a rubber spatula to gently fold the mixture together.

8. Add the chocolate chips and use your hands to gently kneed them into the dough, while keeping everything in the bowl. Do not overmix the dough!

9. Transfer the dough to the parchment-lined baking sheet and pat into a round disk, about 8-9 inches in diameter.

10. Whisk the egg white and brush it on top of the dough. Sprinkle with the sugar.

11. Cut dough into 8 wedges, but do not separate!

12. Bake for 18-20 minutes, or until the scones are golden brown and a toothpick inserted in the center comes out clean.

13. Enjoy!

Nutritional Info per Scone:
Calories 510; Total Fat 26g; Cholesterol 50mg; Sodium 402mg; Total Carbs 61g; Protein 11g

Potato Knish

Growing up, I hated the potato knishes my parents would buy from the local grocery store. However, when I saw this recipe last year, I decided to give it a try, since I enjoy potatoes, onions, and dough - the three ingredients of a good potato knish. This recipe has redeemed knishes in my eyes!

Potato Knish
Adapted from Smitten Kitchen
6 knishes

Dough Ingredients:
2 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 egg
1/2 cup vegetable oil
1 tsp white vinegar
1/2 cup water

Filling Ingredients:
1 1/2 lbs potatoes, peeled and quartered
1 medium onion, diced
1 tbsp vegetable oil
1 tbsp unsalted butter
1/2 tsp salt
1/4 tsp ground black pepper

Topping:
1 egg yolk
1 tsp water

1. In a medium bowl, stir together the dry ingredients for the dough.

2. In a small bowl, whisk together the egg, oil, vinegar, and water for the dough.

3. Pour the wet ingredients over the dry ingredients and stir to combine.

4. Lightly flour a clean surface and knead the dough until it is smooth.



5. Place the dough back in the bowl and cover with plastic wrap.

6. Set aside in the fridge for at least an hour, but no more than three days, until ready.


7. Begin to prepare the filling by putting the potatoes into a large pot. Cover with cold water and bring to a boil over high heat.

8. Reduce heat to medium and cook until the potatoes are cooked through and easily pierced by a fork.


9. Drain potatoes and set aside in a medium bowl.

10. Heat a large skillet over medium heat.

11. Once hot, add the butter and oil at the same time.

12. Once the butter and oil are sizzling, add the onions and reduce to medium-low heat. Cook, stirring frequently, until deeply caramelized, roughly 30-45 minutes, depending on how deeply caramelized you want. The deeper the caramelization, the more intense the flavor.

13. Once caramelized, transfer to the bowl with the potatoes. Mash together until almost smooth - lumps are acceptable.

14. Preheat oven to 375F degrees. Line a large baking sheet with parchment paper.


15. Take dough from fridge and divide it in half.

16. On a well-floured surface, roll half of the dough into a very thin sheet, roughly 1 foot square.

17. Place half of the potato filling as a log along the bottom of the dough.

18. Roll the filling up in the dough, gently folding in some of the sides.


19. Once rolled completely, make indentations on the log to create three roughly even sized pieces.

20. Twist the dough at these points (don't worry if any of the potato filling comes out, you can just push it back in) until each piece is separate.


21. Pinch the ends together as closely as possible to form a squat-shaped ball. Don't worry if the ends don't close completely, so long as the ball is still held together.

22. Transfer to the parchment lined baking sheet. Repeat steps 16-21 with the second half of the dough and filling.

23. Whisk egg yolk and water together to form a glaze. Brush over the knishes.

24. Bake for roughly 40-45 minutes, until golden brown.

25. Enjoy!

Nutritional Info per Knish:
Dough: Calories 355; Total Fat 19g; Cholesterol 36mg; Sodium 294mg; Total Carbs 37g; Protein 8g
Filling: Calories 130; Total Fat 5g; Cholesterol 41mg; Sodium 209mg; Total Carbs 20g; Protein 3g

Apple Crisp

This recipe makes a half apple crisp (since I only had enough apples for that), but if you want the "full-size" version, just double the ingredients, but use the same size pan.

Apple Crisp
Adapted from Betty Crocker "Baking Basics"
4 servings

Ingredients:
4 medium apples, I used Macintosh
1/4 cup, plus 1/8 cup packed brown sugar
1/4 cup all-purpose flour
1/4 cup old-fashioned oats
1/4 tsp, plus 1/8 tsp ground cinnamon
1/4 tsp, plus 1/8 tsp ground nutmeg
3 tbsp unsalted butter

1. Preheat oven to 375F degrees.

2. Peel, core, and cut the apples into eighths. Spread the pieces in an ungreased 8 inch square pan.

3. In a small bowl, mix the brown sugar, flour, oats, cinnamon, and nutmeg.

4. Cut in the butter with a pastry blender or fork until the mixture is crumbly.

5. Sprinkle mixture evenly over the apples.

6. Bake 20-30 minutes, or until the topping is golden brown and the apples are tender when pierced with a fork.

7. Enjoy!

Nutritional Info per Serving:
Calories 232; Total Fat 9g; Cholesterol 23mg; Sodium 1mg; Total Carbs 38g; Protein 2g

Fast & Easy Chili

As an undergrad, chili was one of my go-to dorm favorites - simple to make, and only involved the use of one pot. Since those days I've enjoyed more elaborate chili's, but this one is perfect for those nights when you come home from work (or class) and just want chili, but don't want to wait hours for it to cook. This chili is also easy since it uses simple and basic ingredients found in most kitchens.

Fast & Easy Chili
Adapted from Betty Crocker "Country Cooking"
6 servings

Ingredients:
1 lb ground beef (I used 80% lean)
1 medium onion, chopped
2 garlic cloves, crushed
1 tbsp chili powder
1/2 tsp salt
1 tsp ground cumin
1 tsp dried oregano leaves
1 tsp baking cocoa
1/2 tsp Tabasco sauce
1 16 oz can whole tomatoes
1 16 oz can red kidney beans
4 oz sharp Cheddar cheese, shredded

1. Over medium heat, cook beef, onion, and garlic in a large saucepan until beef is browned.

2. Stir in remaining ingredients, breaking up the tomatoes.

3. Heat to boiling, then reduce heat to low. Cover and simmer 1 hour, stirring occasionally.

4. Preheat oven to 300F degrees.

5. Transfer chili to a large casserole dish and cover with cheese.

6. Bake until cheese is melted.

7. Enjoy!

Paired with the chili-cheese corn bread.

Nutritional Info per Serving:
Calories 353; Total Fat 21g; Cholesterol 73mg; Sodium 633mg; Total Carbs 16g; Protein 23g

Chili-Cheese Corn Bread

I have tried many different corn bread recipes over the past few years, and this one is by far my new favorite. It pairs perfectly with some homemade chili and has the right level of moistness. The chopped green chiles also add a nice zing. Please note though, that you'll want to eat this corn bread right away, as it does not preserve very well.

Chili-Cheese Corn Bread
Adapted from Betty Crocker "Country Cooking"
6 servings

Ingredients:
1 cup all-purpose flour
1 cup yellow cornmeal
4 oz sharp Cheddar cheese, shredded
1/2 of a 16oz can of whole corn kernels
1/4 cup shortening
1 cup milk
2 tbsp sugar
4 tsp baking powder
1/2 tsp salt
1 4oz can chopped green chiles, drained
1 egg

1. Preheat oven to 425F degrees. Grease 9x9 inch square pan.

2. Mix together all ingredients until moistened. Beat vigorously for 30 seconds.

3. Pour into pan.

4. Bake until golden brown, 20-25 minutes, and a toothpick inserted comes out mostly clean.

5. Enjoy!

Nutritional Info per Serving:
Calories 366; Total Fat 16g; Cholesterol 58mg; Sodium 795mg; Total Carbs 44g; Protein 12g