Best Bruschetta Ever

 

We LOVE Bruschetta!  This is a fast easy fresh recipe that even the kids who don't eat tomatoes like. The secret is mixing red and yellow tomatoes.  The yellow tomatoes add a little sweetness and tone down the acidity of using all red.  Only fresh garlic, basil and tomatoes in ours - no canned or jarred!  That's what keeps it tasting so fresh!  Its a great way to use up extra tomatoes from the garden.  In our house, it goes with practically everything, and we like to make a double batch and use the leftovers as a relish on top of fish or chicken the next night.

Recipe:

4-5 Roma Tomatoes

2-3 Cloves garlic - depending on how much heat your want

lots of basil - 20 leaves

I used about half a pint of yellow cherry tomatoes

Half 1 green onion - I think this adds a fresh flavor

olive oil  and sea salt

 

I chopped the tomatoes pretty small - I didn't use a food processor because I like my bruschetta a little chunky.  I used a garlic press to add the garlic so that its small, and I added some green onion just for the flavor. Drain off a little of the juices and then add olive oil and sea salt. 

Stack all of the basil leaves up and then roll them up and slice thinly to make basil confetti strips and still them in. - we like LOT'S of basil :)

 

 

 

We used a whole grain baguette this time and it was fantastic.  We slice it really thin - the bakery will do this for you if you remember to ask before leaving - and then we drizzle a little olive oil over the slices and toast in the oven for about 5 min at 350.  We like to have a little crunch and it doesn't get all soggy if the bruschetta sits on it for a little while.

 

 

Top with Bruschetta and Enjoy - Cora :)

 

 

 







Pumpkiny Brown Butter Snickerdoodles

 

Pumpkiny Brown Butter Snicker Doodles

We are usually all for chocolate desserts, but this summer all kinds of snicker doodles have taken over the kitchen. This is a variation on our favorite Brown Butter Snickerdoodle from the Ambitious Kitchen blog, and they are delicious! With a slight pumpkin flavor from pumpkin pie spice and caramely flavor from the brown sugar and browned butter, these cookies are extraordinary. I will definitely be making them again ASAP.

 

These cookies have the best texture and flavor, maybe you can add these little bits of heaven to your cookie list too?

 



 

 

      Pumpkiny Brown Butter Snickerdoodles

 

Ingredients

• 2 1/2 cups all purpose flour
• 4 teaspoons baking powder
• 1/2 teaspoon cinnamon
• 1 1/2 teaspoon pumpkin pie spice
• 1/4 teaspoon salt
• 1 3/4 sticks butter
• 1 c. packed dark brown sugar
• 1/2 c. granulated sugar
• 1 large egg plus one egg yolk
• 1 teaspoon vanilla extract
• 1 tablespoon plain greek yogurt

For rolling:

• 1/4 c. sugar
• 2 teaspoons cinnamon
• 1/4 teaspoon pumpkin pie spice

 

Instructions

1. Melt butter in a saucepan over medium heat. The butter will begin to bubble and then foam, make sure you stir consistently during this process. After a couple of minutes, the butter will begin to give off a nutty aroma and brown to a caramel color under the foam, continue to stir so the bottom doesn't burn and remove from the heat after reaching a nice light brown color throughout. (This happens fast after you see the first start of color.) Immediately pour into another container and set aside.
2. Whisk the dry ingredients together: flour, baking powder, spices, and salt.
3. With an electric mixer, cream the butter and sugars until thoroughly blended. Beat in the eggs, vanilla, and yogurt until combined. Add the dry ingredients slowly on low-speed just until combined. The dough will be pretty soft.
4. Chill dough for at least 3 hours (important!) in the refrigerator. You want the dough very cold!
5. Preheat the oven to 350 degrees F. Once the dough is chilled, spoon about 2 T. of dough and roll ball in the cinnamon and sugar mixture. Place dough on cookie sheet about 2 inches apart. Makes about 24 cookies.
6. Bake the cookies 9-11 minutes or until the edges turn golden brown. They will sit up when cooling. Bake 12 or 13 minutes a more fully done cookie, or longer if you like a crispier snickerdoodle. Let cookies cool slightly on pan for a few minutes, then transfer onto a wire wrack or paper towels to cool completely. Enjoy!