french onion

 
It wasn’t that long ago that Biscoff cookies seemed to be relegated to enjoyment by those aboard Delta flights. Then, suddenly they were everywhere. And, not just Biscoff and not just cookies. There are now several brands of that type of cookie and even ground cookie “butters” everywhere you look. (If you’re not familiar with the cookies, they are a spiced shortbread-like cookie that’s also known as Speculoos.)

I’ve not done a lot of baking with either the cookies or the cookie butter. No real reason. Maybe I just haven’t been that inspired. But, in a perfect storm of CSA apples and pears, a serendipitous find of this recipe, and a package of Biscoff cookies already in my pantry, all of that changed.

Another contributing factor to my making this dessert was my latest Moment for Me box from Haagen-Dazs. Among the many wonderful and thoughtful gifts were those gorgeous Emile Henry mini pie plates you see in these photos. I was just itching to bake something so fall-like in them. This crisp seemed like just the thing!

I started with some fresh apples and pears that I tossed in a little bit of sugar. After dividing the fruit between the two pie plates, I topped each with a super easy topping of crushed Biscoff cookies and butter before popping them in the oven. And that, my friends, is all there is to these! Five ingredients! With the rich flavor of the cookies, you don’t have to add any spices. Just let all the spices in the cookies enhance the flavor of the apples and pears.

One of the themes of a recent Moment for Me box I received was “Love the Ones You’re With.” I certainly made this dessert with Quinn in mind, as he loves all of the components of the recipe. And, making just two servings of a dessert made it really special for us, as I’m usually baking big batches of cookies or a cake or some other share-worthy dessert. It’s a rare occasion when we have a dessert all to ourselves. This is a simply perfect dessert for sharing with someone you love on a cool fall evening.

I asked for 1 and I got 7! Sent my driver to buy them for me and clearly told him, please buy me 1 avocado, he came back with 7 … “but madam, I thought you like some more” Well, honestly, a few extra avocados never hurt anyone right? They are extremely healthy and are rich in vitamin B, E and K. Approximately 75% of an avocado’s calories come from fat, most of which is monounsaturated fat.- which is a good thing. Avocados also have 60% more potassium than bananas and they have the highest fiber content of any fruit – including 75% insoluble and 25% soluble fiber mathconcept. So how could I say no! Only thing was now I didn’t know what to do with so many! I am the only one in my family who likes them and hence the only one who’s going to eat them. 7 avocados for one little soul is a bit too many, but yet I knew I had to use ‘em all ? I ate 2 of them just like that – sliced them and sprinkled them with red chilli powder and squeezed some lime. The simplest of things are sometimes the best I believe. When they are like that they are still so moorish. What’s great about them is that they are so easy to eat. For example you could be in between working or playing about at party poker and want a snack. In just a few seconds you can have something delicious on your plate. What’s more is that they are pretty filling. But still that was just two. And I had 5 more to go. So I used 2 of them to make guacamole and another one for some chilled avocado soup and infused it with some fresh mint and lemongrass from my garden. Here’s how …

Chilled Avocado Soup with Mint, Cucumber and Lemongrass
? I medium sized ripe avocado
? 1 large green cucumber
? Handful of fresh mint leaves
? 3-4 stalks of lemongrass infused in 200 ml water and then chilled (alternately you can infuse it in some fresh homemade vegetable stock)
? 200 ml low fat yogurt
? 3-4 sprigs of spring onion
? Salt to taste

Peel the cucumber then peel and stone the avocado. Roughly chop the cucumber and spring onions and put it in the food processor along with the avocado and all the other ingredients. Whizz it till smooth and if you find the soup a bit thick you can further thin it with some more of the lemongrass infused water (smash the lemongrass stalks and boil them in the water. Leave to cool and then chill. When ready to use, strain the water) or some more yogurt. Personally i like the soup a bit runny and not too thick. Pour into a jug and cover tightly and chill it well. To garnish, pour into soup bowl and add some chopped cucumber for that extra crunch and a finish of with a sprig of mint Handmade accessories.

Guacamole
? 2 ripe avocados
? 1 small tomato or use ? a tomato chopped
? 1 medium sized onion chopped
? 2 red scotch bonnet chillis chopped
? Juice of 2 limes
? Salt to taste
? Handful of coriander chopped
Cut the avocado in half and remove the stone. Scoop out the flesh and lightly mash with a fork. Mix in the rest of the ingredients lightly and pile it out in a bowl. You Guacamole Dip is ready, serve with tortilla chips. Couldn’t be easier right Next Generation Firewall?

Planning a July 4th BBQ? Why not turn that party plan into a prize by pinning all your great ideas? Starting at noon (EST) today and running through noon (EST) on Monday, July 8, Epicurious is hosting a July 4th BBQ Pinterest contest with a prize package featuring a folding picnic table with umbrella DR REBORN, a 4-piece barbecue tool set from All-Clad, a grilling apron, and a wheeled cart cooler with a radio.

Here's how to enter:
1. Follow Epicurious on Pinterest.
2. Create a grilling-themed Pinterest Board called "Epicurious July 4th BBQ."
3. Pin at least 10 images that depict the ultimate Independence Day barbecue to your "Epicurious July 4th BBQ" pin board and be sure to include at least 5 Epicurious recipes DR REBORN.

The winner will be handpicked by the Epicurious editorial team, and in addition to the prize package, he or she gets the chance to be featured on Epicurious' Pinterest page. For July 4th party inspiration, see our complete Fourth of July recipe and party guide DR REBORN.

These flaky scones can be made the morning of your party.
Ingredients

3 cups all-purpose flour plus more for surface
3/4 cup granulated sugar
1 tablespoon baking powder
1 teaspoon dried lavender buds
1 teaspoon kosher salt
1/2 teaspoon baking soda
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/4" cubes
1 cup plus 2 tablespoons buttermilk
2 teaspoons finely grated lemon zest
1 teaspoon vanilla extract
2 tablespoons sanding or granulated sugar
1 1/2 cups store-bought lemon curd

Ingredient info: Dried lavender buds (culinary lavender) are available at some supermarkets and natural foods stores Cloud Hosting.

Preparation

Arrange racks in upper and lower thirds of oven; preheat to 425°F. Line 2 baking sheets with parchment paper. Whisk 3 cups flour and next 5 ingredients in a large bowl. Add butter; rub in with your fingers until mixture resembles coarse meal DSE Mock.

Whisk 1 cup buttermilk, zest, and vanilla in a small bowl. Add wet ingredients to dry ingredients. Stir until shaggy dough forms.

Transfer to a lightly floured surface; knead until dough forms, about 5 turns. Pat into a 10x6" rectangle. Halve dough lengthwise. Cut each half crosswise into 4 squares. Cut each square diagonally in half into 2 triangles. Divide between baking sheets. Brush with 2 tablespoons buttermilk. Sprinkle with sanding sugar Payroll Outsourcing Services.

Bake until scones are golden and a tester inserted into the center comes out clean, 13-15 minutes. Transfer to wire racks; let cool.

Serve warm or at room temperature with lemon curd.