Dunk & Crumble

Recipes

Summer Corn Chowder with Fresh Herbs

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Oh, hi.  HI!  I’m here.  Are you still here?

It seems like what started out as a nice, holiday hiatus from writing turned into a nice, half-year long hiatus from writing.  Oops.  I have lots of reasons.  Firstly, I’m (at this point) very pregnant with bebe number two, and for awhile the thought of cooking anything except cheese and crackers made my stomach churn.  (If you’ve been looking for more cheese and cracker recipes, I sincerely apologize.)

But mainly, I’ve stayed away from writing here because, with everything happening politically in my country (and the world over, for that matter) I just haven’t felt right posting sunny anecdotes and recipes.  I mean, the Idiot in Chief over here (and his spineless idiot administration) is gleefully promoting racism (oh, and sexism, too) as his core agenda, stripping minority groups of basic rights, ignoring common sense gun initiatives (while Americans drown in gun violence), trying to gut the healthcare system, and putting babies in concentration camps, but yes, here, do enjoy this baked chicken.  It’s the best baked chicken.  Tremendous.

On the other hand… we’ve all got to eat, right?  I miss writing here, and I miss the community we’ve built around these stories and recipes.  I’m going to be back here more, posting sunny anecdotes and recipes, yes, because food is good for the soul and because we all need an escape now and then.  But now you know where I stand, and what else is on my mind (#resistance).  We’ll get through this, one way or another — and in the meantime, there’s summer corn chowder.

PS – for those of you who might want to tell me to stick to food, leave politics out of it, blah blah, please save it.  Politics are everywhere, whether you realize it or not — from your clothing choices to your favorite brand of coffee.  And now is the time to engage.  (Plus this is my blog and I’ll write what I want to.  Don’t @ me, bruh.)  LOVE YOU MEAN IT xox

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White Chocolate & Peppermint Dipped Chocolate Roll-Outs

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More cookies!  Because honestly, why not?

I’ve loved these Chocolate Roll-Out cookies since I discovered them (thanks, as always, Deb!) a few years ago.  They’re soft and brownie-like, but in a rollable cookie form, which means fun shapes and glazes and toppings galore.

I should note that they’re also fantastic plain, without any of that kind of fanfare.

But it’s the season for fanfare!  In the form of a smooth white chocolate dunk, and then a heavy sprinkle of crushed candy canes.  It’s Christmas in a cookie – absolute perfection.

White Chocolate & Peppermint Dipped Chocolate Roll-Outs…

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Citrus Chicken with Olives & Herbs

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We’re not even halfway through December, but I’ve already eaten so. many. cookies!

My freezer is stocked with buttery balls of dough, and there might be hints of chocolate and/or molasses running through my veins as we speak.

I’m not complaining – I feel pretty good about it, actually – but there comes a time when something a little more savory is in order.  A proper dinner!

A simple roasted chicken dish, warm and bright with fresh citrus, briny olives and green herbs, fits the bill.

This one is easy enough to throw together on a weeknight, but it’s also elegant enough for company.  It’s richly flavored and soul-warming, though the ingredient list is short and simple.

During this month of holiday cheer (complete with heavy plates and yes, maybe too many cookies), this is a good recipe to have on hand.

Consider this the final installment (part 4, if you will) of my seasonal “Whole Bird Cooking” series! In case you missed them, here are parts 1 and 2 and 3!

In partnership with Draper Valley Farms.  All opinions are my own.  Thanks for supporting the brands that support Dunk & Crumble!…

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Toasty Pumpkin Granola

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BOY am I glad it’s Friday!  As Calder might say, “awesome, wow!” (we’ve been listening to a lot of the Hamilton soundtrack lately).  So yes, FRIDAY!

This particular Friday means two things: one – I’m on a flight east to start some early Thanksgiving celebrations with my family (hooray!) and two – weekend baking!  Double hooray!!

This weekend, I challenge you to make your own granola.  It’s easy (the measurements below aren’t set in stone, so take any liberties you like), satisfying, and this pumpkin version in particular will make your house smell like the tiny fairies of Autumn sneezed warm spices everywhere (and I say that with the utmost respect/admiration for those guys).

One batch of this stuff will yield you a healthy, delicious and très seasonal breakfast (either with milk, yogurt, or sprinkled over a warm bowl of oatmeal) for the upcoming week and beyond.  It makes a great gift, and also freezes nicely for future breakfasting/snacking.

Happy Friday, everyone! Let’s get to baking!

Toasty Pumpkin Granola…

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Simple Turkey Bolognese

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With the whole family about to descend for Thanksgiving, you might be in the market for simple, hearty fare to fill everyone up — not for the Big Meal itself, which is something else all together, but for all those in betweeners — easy breakfasts, lunches and dinners to have on hand to feed the masses.

Breakfast in our house is usually either just bowls of cereal or Wawa doughnuts (Philadelphia, represent), and people are usually out and about for lunch, but having this easy Turkey Bolognese on hand (in the fridge or freezer) means that a warm and filling dinner is within arms reach, any night of the week.  Which is good, because I’ve got other things (i.e. stuffing, sweet potatoes, pie, etc. etc. etc.) to focus on.

(Also yes, I realize serving turkey bolognese the same week as a massive turkey dinner might sound like a lot of turkey.  But the sauce is just good, okay?  And worlds different than traditional Thanksgiving fare.  But if it really offends you, swap out ground beef or lamb instead. And then get off my back about it, okay? Love you.)

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(One Pan & Done!) Artichoke Gratin

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The holidays are upon us!?  How is it that they sneak up on us every year?  Have you seen this cartoon yet?  It is both ridiculous and accurate.

If you’re looking for a rich and warming dish to dive into in the coming months (either to help celebrate the holidays or to help stress-eat your feelings this season), I think you might like to know about this artichoke gratin.

It’s a gratin!  Grah-tin?  Grah-TEH?  Cheese-filled skillet of indulgence?  Yep, that’s the one.

It’s from my most recent cookbook, One Pan & Done, so it promises to be quick and easy to pull together, and packed with rich, cheesy flavor (plus some tang from the artichokes and garlic).  It’s awesome served with crisp apple slices to balance out the richness, although crackers and chips are always a good move.

Happy Gratin Season!

(photos in this post by the amazing Aran Goyoaga of Cannelle Et Vanille)…

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A Plan for Thanksgiving!

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Halloween was cute and all, but it’s November now, which means the Super Bowl of food holidays is on the horizon – Thanksgiving, here we come!

I’m just here with a friendly reminder that, if you’re hosting or cooking this year, there are things you can do now to make your life easier in a few weeks.  If you have the time and freezer space, here are some things to get done this weekend:

  1. Make cranberry sauce!  Let it cool and then freeze it in a zip top bag.
  2. Pump out some pie dough!  Then form it into discs (or you can even roll it into 1/2-inch thin circles), wrap it tightly and freeze.  Even if you don’t know what kind(s) of pie you’ll make this year, you’ll be thankful the dough is donezo. (Although let’s be honest, it’ll probably be this and this. #classics)
  3. Make a batch of chicken or turkey stock.  Freeze in zip top bags or quart containers.  (You can use this to moisten your stuffing or to turn out a beautiful batch of Pumpkin Leek Soup.)

When you can break up all the beautiful work that is PFT (sorry, Planning For Thanksgiving), it doesn’t feel so much like work.  The point is to leave plenty of time to ENJOY the holiday.  We can do this!  Thanksgiving 2017!

I’ll check in a few times this month with more turkey day tips and tricks.  HAPPY NOVEMBER!

xox,

Molly

Pumpkin Pie Popsicles

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Hold onto your gourds, folks, because it’s that time again – the #VirtualPumpkinParty is here!

Thanks to the lovely Sarah of Cake Over Steak, you’ll find the internet absolutely stuffed with pumpkin recipes today.  Stuffed!  Just TRY to get more autumnal up in here, okay?

Last year, I brought this Pumpkin Chocolate Icebox Cake to the party, and in keeping with weirdly chilly and maybe-not-so-seasonal pumpkin desserts, this year I landed on these creamy Pumpkin Pie Popsicles.

I got an itch to make these after I had a phenomenally good pumpkin popsicle at a place called Seattle Pops (if you live here, run don’t walk to the shop in Wallingford – not only are the popsicles baller but they’ll dip any pop in chocolate if you ask, just saying).  I usually go for the creamy kona coffee popsicle, and Calder enjoys the chocolate banana, but on our last visit we were convinced to try the pumpkin flavor, and HOLY. POPS.  It was sweet and lush, truly like a slice of whipped-cream-topped pumpkin pie in popsicle form.

This is my version.

Happy pumpkin season, everyone! (To see allllll the pumpkin deliciousness, click here).

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Kid-Friendly Banana Oat Muffins

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I’m on a muffin bender, and my toddler is VERY happy about it.  First was the classic blueberry sort, then I turned Deb’s famous double chocolate banana bread into muffins (holy Popes, Deb!) (Also friends, let me know if you want me to post that recipe here, I will gladly oblige), and then I made these muffins three Friday nights in a row.  (On a related note, I may have to get out more.)

I’ve convinced Calder that they’re a treat (chocolate chips help with this illusion, and the enthusiasm with which he asks for a “teat!” these days is both heart warming and slightly terrifying), but the truth is that these little cakes, packed with protein and whole grains (and only a small amount of processed sugar – fresh bananas and applesauce bring plenty of natural sweetness), feel perfectly appropriate for daily toddler consumption.

With my ever-growing mountain of muffins on hand (I find they do pretty well in the freezer, then either briefly microwaved or just left out at room temp to thaw), I’ve taken to doling them out as a post-Sunday-soccer practice “teat” (I have to say that I use the word “soccer” pretty loosely here — a bunch of 18-month-olds chasing bubbles around with orange cones might not fulfill the actual definition), as a welcome afternoon pick-me-up at the playground, or just as part of a “special” weekday breakfast.

If you have kids (or, you know, not) and are looking to get on the muffin train, look no further!  These have it all.  Bananas, applesauce, Greek yogurt!  Oats, whole wheat and buckwheat flours!  And some mini chocolate chips for good measure.  “Teats” for everyone!

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Simple Homemade Chicken Stock

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Now that the first week of fall is officially under our (cozy-sweater-and-boot-clad, pumpkin-spiced-everything) belts, I’m declaring it time for SOUP.

You know a good soup day when you see one — grey and a little blustery, maybe some damp chill settling in around midday (hey, Seattle, I see you).  Or maybe it’s clear and crunchy, with a pushy sort of wind that makes its way into your ears and leaves your nose good and pink?  SOUP DAY.

My brother-in-law doesn’t consider soup to be a real meal, which leads me to believe that either A: he is a real spoilsport,  or B: he’s just never had a good bowl of soup.  Or bisque or chowder or stew, for that matter.  My brother-in-law is pretty fun, in general, so I’m going with B.  Maybe he’s never made his own chicken stock.  Have you?

Making your own chicken stock is the kind of thing that sounds like a big deal, but in reality is absolutely not.  It’s actually on the simpler side of things, cooking-wise, and really takes your soup game to a new level.  I’m certainly not against a store-bought box of the stuff, but when I have the time and wherewithal, I love to make my own.

I like to take my time and make a day of it — there’s lots of hands-off time in stock-making, so it doesn’t really take up the whole day.  I buy a good chicken, raid the fridge for some veggie odds and ends, cover it all with water and then let the stove do the work.  After a few (again, very hands-off) hours, I’ve got a nicely poached chicken (with meat that I use for salads, tacos, chili, etc. etc. etc.) and a beautiful, rich broth to store in the freezer for months of soup to come.

It’s a very autumnal thing to do, come to think of it.  So what do you say?  Shall we make some stock?  Let soup season begin!

(Consider this part 3 of my seasonal “Whole Bird Cooking” series! In case you missed them, here are parts 1 and 2).

In partnership with Draper Valley Farms.  All opinions are my own.  Thanks for supporting the brands that support Dunk & Crumble!…

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