Arsip Tag: easy

easy drop berry shortcakes – smitten kitchen

The trickiest thing I’ve found about them? Not eating them plain, the moment they’re cool enough to handle. They make such a great breakfast scone/sweet biscuit, I’m sure you’ll see what I mean. They’ve got me dreaming of “breakfast shortcakes” — should you not be ready for a full cup of whipped cream with you coffee — with dollops of sweetened yogurt and all the berries you can get your hands on.

Quite often, when a recipe calls for 2 egg yolks, it can be replaced with 1 whole egg. However, I never tried it here. I wanted the richness and color. But, I suspect it will not ruin anything if you want to find out how it goes.

Note: The photos above show a half-recipe.

  • 2 1/4 cups (295 grams) all-purpose flour
  • 2 1/4 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 3 tablespoons (40 grams) granulated sugar
  • 1/4 teaspoon fine sea or table salt
  • 6 tablespoons (85 grams or 3 ounces) unsalted butter, cold, cut into chunks
  • 2 large egg yolks
  • 3/4 cup plus 2 tablespoons (205 ml) heavy cream
  • 3 tablespoons (35 grams) raw or turbinado sugar
  • To finish
  • 1 pound (455 grams) strawberries or mixed berries, hulled and halved if large
  • 2 tablespoons (25 grams) granulated sugar, or more to taste
  • 1 tablespoon (15 ml) fresh lemon juice (optional)
  • 1 cup (235 ml) heavy or whipping cream

Make shortcakes: Heat oven to 400 degrees F. Line a large baking sheet with parchment paper.

In a large bowl, whisk together flour, baking powder, baking soda, granulated sugar, and salt until thoroughly combined. Add butter and using your fingertips or a pastry blender, break it into small bits, the largest should be no bigger than a small pea. In a small bowl, whisk yolks with a splash of cream, then pour rest of cream in and whisk to combine. Pour into butter-flour mixture and use a rubber spatula to mix and mash it together into one cohesive dough.

Divide dough into 6 (for large, 3 1/2 to 3 3/4-inch wide and up to 2-inch tall) shortcakes or 8 smaller ones. I do this by pressing the dough somewhat flat into the bottom of the bowl (to form a circle) and using a knife to divide it into pie-like wedges. Place raw or turbinado sugar in a small bowl. Roll each wedge of shortcake into a ball in your hands and roll it through the raw/turbinado sugar, coating it in all but a small area that you should leave bare. (I found that the sugar underneath the shortcakes would burn, so better to leave it off.)

Place it, bare spot down, on the prepared baking sheet. Repeat with remaining wedges of dough. Bake for 15 minutes, until lightly golden all over. Let cool completely on tray or on a cooling rack.

While cooling, prepare fruit and cream: Mix berries, 2 tablespoons sugar (more or less to taste), and lemon juice, if desired, in a bowl and let macerate so that the juices run out.

In a larger bowl, beat cream until soft peaks form. Add sugar to taste, or leave unsweetened, if that’s your preference.

To serve: Carefully split each cooled shortcake with a serrated knife. Spoon berries and their juices over bottom half. Heap generously with whipped cream. Place shortcake “lid” on top. Eat immediately and don’t forget to share.

Do ahead: Shortcakes keep well for a day at room temperature. I prefer to keep them uncovered. I found on the second day, they were a little more firm but not half-bad, but they’re definitely “best” on day one.

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quick, easy salsa – smitten kitchen

quick, easy salsa – smitten kitchen

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I had a very good reason for making this, in fact, the very best reason, the only reason I ever really want to cook anything on busy weeks with no other gravitas-adding forces at play: I wanted it. Last week I had an intense craving for the kind of salsa you get in a jar, that we went through buckets of when I was in college, the kind of salsa that you’d get on a table at a Mexican restaurant that may or may not sell margaritas in cactus-stem glasses and I wondered why I didn’t have a go-to recipe for making it at home. Isn’t that, like, my purpose here? Isn’t that what I do here, week after week for nearly 15 years, share recipes I hope will become your go-tos as much as they’ve become mine? Where was my seasonless* salsa recipe?

And so I fixed it. Once I’d gathered my ingredients, it took about 5 minutes, and it tasted better than anything I’d ever bought in a jar or scooped from restaurant bowls and we finished the whole thing so the next day I made more with Rachel, who helps me out sometimes, and she said “Isn’t this just a big bowl of vegetables?” and I said “It’s basically a salad,” and, we finished that too, although I suspect we would have, emboldened or not. I hope the simplicity and ease of this matches the simplicity and ease your week requires, and it ends in lots and lots of basically-salads, plus or minus a few crisp black bean tacos, guacamole, or and possibly a perfect margarita.

all you'll needdrain your tomatoesonion, garlic, jalapeño, cilantroblend the baseadd the tomatoesall done!

* If you’ve got good fresh tomatoes where you are, don’t sleep on this three-ingredient summertime salsa, okay?



6 months ago: Morning Glory Breakfast Cake
1 year ago: Layered Yogurt Flatbreads
2 years ago: Braised Ginger Meatballs in Coconut Broth
3 years ago: Fig Newtons and Cripsy Tofu Pad Thai
4 years ago: Granola Bark
5 years ago: Caramelized Brown Sugar Oranges with Yogurt and Potato Pizza, Even Better
6 years ago: Why You Should Always Toast Your Nuts (Please!) and Obsessively Good Avocado-Cucumber Salad
7 years ago: Dark Chocolate Coconut Macaroons and Baked Eggs with Spinach and Mushrooms
8 years ago: Spinach and Smashed Egg Toast and Bee Sting Cake
9 years ago: Over-the-Top Mushroom Quiche and Banana Bread Crepe Cake with Butterscotch
10 years ago: Blackberry and Coconut Macaroon Tart
11 years ago: Baked Kale Chips and Almond Macaroon Torte with Chocolate Frosting
12 years ago: Artichoke-Olive Crostini and Chocolate Caramel Crackers
13 years ago: Spring Panzanella and Lemon Yogurt Anything Cake
14 years ago: Arborio Rice Pudding and Gnocchi with a Grater

quick, easy salsa

Quick, Easy Salsa

You could also spice this salsa with a few spoonfuls of pickled jalapeños, some puree from a can of chipotle, or a rehydrated dried chili or two. Save the drained liquid from your canned tomatoes for Bloody Marys.
  • One 28-ounce can whole tomatoes
  • 1/2 of a small or 1/4 of a large white onion
  • 1 fresh jalapeño, trimmed
  • 1 clove garlic, peeled
  • 1/2 cup chopped fresh cilantro leaves
  • 1/2 teaspoon kosher salt
  • Juice of half a lime (2 to 3 tablespoons)
Drain the can of whole tomatoes in a strainer set over a bowl to catch the juices. If the tomatoes look full (i.e. whole and intact), press on them a bit to release more.

Finely chop the white onion, jalapeño (removing the seeds if you wish), and garlic. Add to a blender or food processor with along with the cilantro and salt and grind the pieces a bit smaller. Add the drained tomatoes and lime juice and pulse the machine until you get your desired salsa consistency. If the mixture seems too thick, add some of the reserved tomato juice, a tablespoon at a time. Adjust seasoning to taste.

Pour into a bowl and eat right away. Leftovers will keep for up to 1 week in the fridge.

Note: You can watch an Instagram Story or TikTok demo of this recipe, too.


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easy freezer waffles – smitten kitchen

  • 4 tablespoons (55 grams) unsalted butter, melted
  • 2 tablespoons (25 grams) granulated sugar
  • 1 cup (225 grams) plain, non-Greek yogurt
  • 3 large eggs
  • 1 cup (235 grams) milk, any variety
  • 1 teaspoon (5 grams) vanilla extract
  • 4 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 2 cups (260 grams) all-purpose flour
  • Nonstick spray for coating waffle iron
Make batter: Combine melted butter, sugar, and yogurt in a large bowl. Add eggs and whisk until evenly combined, then milk and vanilla. Sprinkle surface of batter with baking powder and salt and whisk to thoroughly disperse into the batter. Add flour and mix until it disappears.

Par-cook waffles: Heat waffle iron according to manufacturer’s instructions and coat with nonstick spray. [I’m using this one.] Cook your first waffle until it’s just beginning to color on top and the shape just sets but is not fully cooked through; in my tiny iron this takes 30 to 60 seconds. I find it easiest to remove these very soft waffles by first poking into the side of the waffle with a knife point, just to lift the edge. Then, use tongs (which you can now slide under and over the waffle) to yank it out. Transfer/plop waffle quickly on a cooling rack. Repeat with remaining batter.

Freeze waffles: Freeze waffles right on this rack until completely solid, an hour or two, or overnight. Once solid, transfer to an airtight bag or container.

Toast and serve: Place frozen waffles directly in toaster and cook until crisp and lightly browned outside. You can also toast them in an oven heated to 400°F, either on an oven-safe rack for 8 minutes, or on a baking sheet, flipping waffles over midway for even toasting.

Serve hot with a pat of salted butter and drizzle of maple syrup and lots of fresh berries, if you’re me, or however you like your waffles best.

Do ahead: Frozen waffles will keep in an airtight bag or container for months, or for as long as you freezer allows it without imparting them with a freezery taste.

Note: If you only have Greek yogurt, use 1 to 2 tablespoon less and replace it with milk or water.

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easy strawberry lemonade – smitten kitchen

easy strawberry lemonade – smitten kitchen

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I would like to make clear from the outset that I do not think we, this site, or even the internet necessarily needs a new recipe for lemonade. I’ve covered lemonade that’s picnic pink (with any berry you like), with watermelon, with cucumber, with maple syrup and bourbon, and even lime and mint. But the thing I ran into when my kids left me, once again, with a basket of overpriced strawberries on their last legs — fruit they’d asked me to buy but then mysteriously lost interest in eating when it was presented to them at breakfast — and I decided to instead turn strawberries into strawberry-ade, so to speak, was that every lemonade recipe I’ve already published contains steps I lacked inclination to do.

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Like juicing lemons, which involves straining out seeds and pulp. Making simple syrup, which needs to be heated in a saucepan and cooled for later use. And any fresh fruit or vegetables added need to be blended and pushed through a strainer too, bringing us to three separate processes. Are they hard? No. But they aren’t lazy and this is — lazy in a good way. Lazy like barely-a-recipe lazy.

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Everything goes into the blender. Everything is blitzed and strained at once. And have never in my entire life tasted a more delicious and nuanced strawberry lemonade. It’s vivid and intensely flavorful and it tastes the way cotton candy at a carnival smells, and the strawberry summer cake cooling in the back of our station wagon does wafting through the car, and I hope you go immediately into your kitchen and find out for yourself.

strawberry lemonade-08



6 months ago: Green Angel Hair with Garlic Butter
1 year ago: Double Chocolate Chip Muffins
1 year ago: Classic Shortbread, Quick, Easy Salsa, and Twisty Cinnamon Buns
2 year ago: Rhubarb Cordial
3 year ago: Braised Ginger Meatballs In Coconut Broth
4 years ago: Triple Coconut Cream Pie
5 years ago: Pistachio Cake and A Reall Great Pot of Chickpeas
6 years ago: Potato Pizza, Even Better, Carrot Tahini Muffins and Sheet Pan Chicken Tikka
7 years ago: Strawberry Rhubarb Soda Syrup, Artichoke Gratin Toasts and Maple Pudding Cake
8 years ago: Lamb Meatballs with Feta and Lemon
9 years ago: Ramp Pizza and Yogurt Panna Cotta with Walnuts and Honey
10 years ago: Pasta with Garlicky Broccoli Rabe, Classic Ice Cream Sandwiches and Cinnamon Toast French Toast
11 years ago: Heavenly Chocolate Cake Roll and Crispy Potato Roast
12 years ago: Tangy Spiced Brisket
13 years ago: Pickled Grapes with Cinnamon and Black Pepper and Buttermilk Ice Cream
14 years ago: Fork-Crushed Purple Potatoes, Whole Wheat Apple Muffins, and Caramelized Shallots
15 years ago: Black Bean Confetti Salad and Margarita Cookies and Tequila Lime Chicken

Easy Strawberry Lemonade

  • 4 large lemons (mine were 4 1/2 ounces each), plus a few slices for garnish
  • 1 pound (455 grams) fresh strawberries, plus and a few extra berries for garnish
  • 1/3 cup (65 grams) granulated sugar
  • 2 to 3 cups of water
  • Ice

Cut the skin, including outer white pith, off your lemons and cut the lemons into chunks. Don’t worry about the seeds. Stem your strawberries. Toss the lemon chunks, strawberries, sugar, and first two cups of water into your blender and blend until coarsely pureed. Pour through a mesh strainer to remove any seeds. The lemonade will be very potent at this point and you can add as much of the remaining cup of water as you wish, or all of it, to taste. Fill glasses with ice and pour lemonade over and garnish with extra berry and/or lemon slices. This lemonade is also lovely finished with a splash of seltzer, if you like fizz.


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