Cherry Crisp

Cherry Crisp3

Goodbye summer.

Cherry Crisp

Goodbye ice cream trucks and picnics and ripe tomatoes.

Cherry Crisp2

Goodbye road trips and outdoor concerts. Goodbye action blockbusters in air conditioned theaters. Goodbye lemonade.

Topping Ingredients

Goodbye s’mores and dandelions and thunderstorms and fireworks. Goodbye reruns and strappy sandals. Goodbye sunburns. Goodbye baseball and crickets chirping.

Cherry Filling

Goodbye fresh cherries.

Cherries

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Snickerdoodles with Cinnamon Chips (Make Ahead and Freeze)

I’ve been sitting on these cookies. I mean, I’ve been sitting on the recipe for these cookies.

Snickerdoodles with Cinnamon Chips
I first made these delightful treats nearly two years ago for a bake sale. My singer/actor friends (Mickey and Judy) and I needed to raise money to produce a musical. The show was in August, and it didn’t seem right to post about cinnamon-kissed cookies perfect for Christmastime in the sweltering summer heat.

Rolled Snickerdoodle Dough

So I tucked the recipe away, and made a mental to note to share the recipe closer to the holidays. Then I forgot about them entirely until somewhere around St. Patrick’s Day 2012. Well, shoot, I thought (except I probably thought a stronger word than ‘shoot’). Now I’ll have to wait another eight months before I can post this recipe! How will I sleep at night, knowing all my imaginary internet friends will be again deprived of my snickerdoodles with cinnamon chips?

Snickerdoodle Dough

As it turns out, I slept just fine. Christmas 2012 came and went, and I forgot, once more, to share the recipe. I’m pretty sure that if I file this recipe away again, by the time you get it, you’ll be able to bake the cookies in the glove compartment of your flying car.

Cinnamon Chips

I suppose you could serve them for Valentine’s Day, with some line about your sweet-hot cinnamon love. But that’s your business.

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Top Ten Recipes of 2012

Happy Holidays, imaginary internet friends! And congratulations on surviving the end of the world. Now I’m off to Barnes and Noble to demand a refund for my Mayan wall calendar. Wish me luck!

In the meantime, I hope you’ll take another look at the 10 most popular recipes I shared this year.

S’mores Fried Ice Cream with Chipotle Chocolate Sauce

 

Asparagus Lasagna Slice

Asparagus Lasagna with Pancetta, Goat Cheese, and Lemon

 

Baked Churros with Cinnamon Ice Cream and Dulce de Leche

 

Loaded Baked Potato Grilled Cheese Sandwich

 

Cinnamon Roll Grilled Cheese Sandwich

 

Oatmeal Cream Pies

Homemade Oatmeal Cream Pies

 

Cookies and Milk

Toffee Cashew Cookies

 

pie crust crackers

Chicken Pot Pie Soup with Pie Crust Crackers

 

Jalapeno Popper Grilled Cheese Sandwich

And the most popular recipe of 2012:

Pepperoni Stuffed Chicken

Pepperoni Stuffed Chicken Breasts

Here’s to a delicious (and gooey) new year!

Brown Butter Shortbread Cookies with Fig Jam and Pine Nuts

Dear Martha Stewart,

When I read your recipe for Aunt Maggie’s Jam Thumbprint Cookies, I had the highest of hopes. See, I had this jar of fig jam in the fridge, and I wanted to use it for something special. I’d spent countless hours perusing Pinterest boards when I came across your simple recipe for what seemed to be the perfect vehicle for my sweet, figgy spread.

The cookie that came to be in my galley kitchen, however, was nothing like the cookie you (and your commentariat) described.

And yes, I’ll admit that I didn’t exactly follow your recipe to the letter. It’s true—I browned the butter then cooled it in the fridge before creaming it with the sugar.

But still! Should that have affected the recipe to such a dramatic degree that instead of a perfectly round, soft, chewy confection, I ended up with a charmingly misshapen, tender, delicate shortbread? Really, if it weren’t for the sweet-sticky figs and $8 worth of pine nuts, this cookie would be nothing but an over-sized, nutty bite of heaven that melts in your mouth.

It’s lucky for you that this cookie turned out as beautifully as it did. Your reputation was really on the line.

Most humbly,

Bake Up, Little Suzy

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Pear Napoleons with Bourbon Caramel

It’s embarrassing how much time I spend thinking about recipes I want to try. I’ll start with the germ of an idea (say, a pear dessert for Mom’s birthday dinner). Then I’ll spend weeks – maybe months – considering the options: pear tart, pear cobbler, pear cake, pear sorbet… And when I finally decide on the perfect recipe, I abandon the idea entirely because I’m terrified of making a mistake. (Yeah, I never said my process was a healthy one.)

In this case, the paralyzing fear was invoked by the menace of homemade caramel sauce—it’s the easiest thing in the world to ruin. I think if I ever get around to recording another CD, it’ll be called Ways to Ruin Caramel, with forlorn country ballads like “Too Runny,” “Too Hard,” “Bitter and Scorched,” and “Grains of Sand.”

It took no less than three glasses of cheap wine for me to face my caramelized fear, and I’m so drunk—I mean, I’m so happy that I did! This caramel sauce is the perfect texture (creamy but not too thick), with the subtlest bite of sea salt and just enough booze. *hiccup*

The other components of the recipe – poached pears, sweetened mascarpone, flaky puff pastry, and toasted pistachios—are a cinch to prepare, yet every bit as delicious as the bourbon caramel.

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Pear and Apple Crostata

It’s my 2nd blogiversary! That’s right, imaginary internet friends, Galley Kitchen turns two this month.

I plan to celebrate the terrible twos by having a temper tantrum in the grocery store and demanding TWO stories at bedtime. Or maybe I’ll make a pie. I haven’t decided yet.

A year ago in my one-year blogiversary post, I set a couple goals for the 2011-2012 blog year, and I’m feeling pretty good about my progress. I learned to cook fabulous dinners on an unemployed lady’s budget, I learned to take decent photos after sunset, and, thanks to Handsome Greg, I have three new adverbs at the ready (frostingly, gravily, and somewhatkumquat).

The very first recipe I shared on Galley Kitchen was inspired by an overabundance of apples, so today I’m sharing another apple recipe. This Pear and Apple Crostata is a perfect fall treat; the filling has just enough sugar and cinnamon to turn  the apple and pear juices into a luxurious sauce, barely coating the tender fruit snuggled under a flaky duvet of pie crust. Next time I’ll brush the pie crust with egg wash—it was a tiny bit dry—but I’ll otherwise follow the recipe as is.

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S’mores Fried Ice Cream with Chipotle Chocolate Sauce

It was a dark and stormy summer night. The rain beat against the windows and a vulgar blaze of lightening tore open the night sky. Full of green chile enchiladas and cocktails, Mom, Handsome Greg, Professor Meowington, and I gathered in a circle on the living room floor, passing the flashlight and sharing ghost stories (like that one about the young couple whose car breaks down during a storm when there’s a serial killer on the loose.)

Another chorus of baritone thunder sang through the quiet, and I returned to the kitchen for my 2nd (OK, 4th) vodka lemonade. A blood-curdling scream escaped my throat as my eyes fixed on a most horrifying sight: my toasted marshmallow ice cream balls, carefully coated in two layers of graham cracker crumbs had been left on top of the refrigerator to melt in the summer heat. Nnnnooooooooooo!

The flaccid, lifeless ice cream balls squished under my finger. I threw them back in the freezer, and wondered, who could’ve done such a thing? Who’d been in my kitchen? Oh, my god! The ice cream killer was inside the house.

As it turns out, Handsome Greg left our dessert on top of the fridge when he got out the ice for the last round of drinks. Actually, he was a dead giveaway; Handsome Greg is the only one of us tall enough to reach something above the refrigerator. And the ice cream balls were saved in the nick of time. They hardened up in the freezer as the oil was heating and the chocolate was softening and the thunder was thundering.

Handsome Greg was forgiven, and we all enjoyed a ridiculous and delicious dessert.

In light of my happy ending, I suggest you host a slumber party, tell ghost stores, and fry up some ice cream of your own. You’ll break through the crispy graham cracker coating and toasted marshmallow ice cream will ooze out. Then drag it through the smoky chocolate sauce, and you will have constructed a perfect homage to s’mores in a single, hot-and-cold, campfire-smoky, crunchy-creamy bite.

And all without anyone getting killed and left hanging from a tree branch making thumping noises on the roof of your ‘87 Acura.

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Baked Churros with Cinnamon Ice Cream and Dulce de Leche

Well, I feel just terrible.

When I posted the Lime Chicken Lettuce Boats with Avocado Salad and Chimichurri recipe, I made you all a promise – I promised you the recipes for the accompanying Argentina-inspired dessert. That was eleven days ago.

It just breaks my heart to think of you waiting a week and a half for these recipes. I imagine you must’ve leapt from your bed each morning, an hour before your alarm clock rang, tripping over the cat as you lunged for the computer, praying for a fast internet connection, and a creamy, crispy, caramel and cinnamon dessert.

From the moment you first read about this dessert, you must’ve been haunted by dreams of flaky, tender puff pastry sticks with a crunchy candy coating, and cold, velvety cinnamon ice cream slathered in homemade dulce de leche.

As the days crawled by at an excruciating pace, your thoughts became darker. Why hasn’t Bake Up, Little Suzy shared the dessert recipe she promised me? Is she keeping it from me?

Friends, I have no excuse. I’ve just been really busy and had no time or energy for writing.

I’m pretty sure you’ll forget all about this unpleasantness just as soon as the aroma of homemade dulce de leche begins to fill your kitchen. It smells like, what’s the word…? Comfort. Security. What does your 401k smell like? I’ll tell you: it smells like milk simmered with sugar.

And once the candy-coated puff pastry strips begin turning golden brown in the oven, this whole misunderstanding will be a distant memory.

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Cinnamon Roll Grilled Cheese Sandwich

In honor of National Grilled Cheese Month, I’m posting a different grilled cheese sandwich every single day through the month of April. You’re welcome.

One day I dreamed that I could bring together a cinnamon roll and a grilled cheese sandwich. The resulting Frankenbreakfast was everything I dreamed it would be, and more.

Dense, eggy challah bread was an excellent choice to duplicate the sweetness and pillowy texture of a cinnamon roll. And oh, the filling! Warm, sweet, gooey cinnamon perfection. The Neufchatel gave it a lovely tang, like cream cheese frosting. And the brown sugar melted right into the cheese for a silky smooth consistency.

Is it breakfast? Is it dessert? Does it matter? Make. This. Sandwich.

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Blueberry Crumb Bars

Winter in Minnesota is notoriously treacherous. Sub-zero temperatures. Deadly blizzards. Icy winds that’ll blow the lip gloss right off your face, and leave your naked maw puckered and chapped.

By March, after months of potatoes drowned in gravy, when the snow is still piled up in grey, icy mounds and it seems spring is never going to come, I dream of fresh, ripe summer berries. I long for strawberry shortcake and blackberry pie and homemade jam. And I wonder when will the berries at the grocery store drop in price and stop tasting like sawdust already?!

Well thanks to global warming or the world ending or something, we’ve seen record highs in temperatures and record lows in snowfall this winter. And I can’t help but believe this bizarro weather is somehow responsible for the rock-bottom price on sweet, juicy, organic blueberries at Rainbow last week.

We may very well pay the price down the road for this uncharacteristically mild weather. But if I can do nothing to change it, I figure I may as well enjoy it. And I’m enjoying the weather with blueberry crumb bars. The crust is rich and buttery with a satisfying crunch, and the blueberries bake to a perfectly thick, sticky jam that’s packed with fresh fruit flavor but not too sweet. Y’know what summertime tastes like? This.

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