Aberdeen's Kitchen https://www.aberdeenskitchen.com Easy, simple, delicious. Thu, 09 Jul 2020 16:39:47 +0000 en-US hourly 1 https://www.aberdeenskitchen.com/wp-content/uploads/2016/01/cropped-Aberdeens-Kitchen-Chef-Hat-3-32x32.png Aberdeen's Kitchen https://www.aberdeenskitchen.com 32 32 Summer Harvest Couscous Salad https://www.aberdeenskitchen.com/2020/07/summer-harvest-couscous-salad/?utm_source=rss&utm_medium=rss&utm_campaign=summer-harvest-couscous-salad https://www.aberdeenskitchen.com/2020/07/summer-harvest-couscous-salad/#respond Thu, 09 Jul 2020 11:30:20 +0000 https://www.aberdeenskitchen.com/?p=17127 Summer Harvest Couscous Salad in white bowl on marble with wood spoon and tea towel over head view

It’s hot and I’m lazy today. How about a quick and simple summer harvest couscous salad for dinner? It only takes 15 minutes…15 minutes! And only 5 of that is cooking time. Oh and by cooking time I mean boiling water. Yup. That easy. That quick. This summer harvest couscous salad is full of fresh...

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Summer Harvest Couscous Salad in white bowl on marble with wood spoon and tea towel over head view

Summer Harvest Couscous Salad in white bowl on marble with wood spoon and tea towel over head view

It’s hot and I’m lazy today. How about a quick and simple summer harvest couscous salad for dinner?

Summer Harvest Couscous Salad in white bowl with tea towel close up over head view

It only takes 15 minutes…15 minutes! And only 5 of that is cooking time. Oh and by cooking time I mean boiling water.

Yup. That easy. That quick.

Summer Harvest Couscous Salad in white bowl close up

This summer harvest couscous salad is full of fresh seasonal fruits and veggies, and drizzled with a lemon herb vinaigrette.  Plus, the couscous is set aside to cool so it’s the perfect warm weather dish!

Summer Harvest Couscous Salad in white bowl with tea towel close up side view

PS. Dress it up with some chicken for an entree salad. OR you can even remove the goat cheese and you’ve got yourself a vegan dinner!

Scroll down for the easy peezy recipe.

Summer Harvest Couscous Salad in white bowl with wood spoon close over head view

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Summer Harvest Couscous Salad in white bowl on marble with wood spoon and tea towel over head view

Summer Harvest Couscous Salad

  • Author: Aberdeen
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 4-6

Description

A 15 minute, super easy couscous recipe on salad greens with the best produce of the summer and a lemon herb vinaigrette.


Ingredients

For the Salad

  • 1 cup couscous, uncooked (4 cups cooked)
  • 46 cups baby spring greens
  • 1 cup cherry tomatoes, halved
  • 1 cup English cucumber, quartered and thinly sliced
  • 2 nectarines, cored and sliced
  • 1/4 cup golden raisins
  • 4 ounces goat cheese
  • 1 teaspoon extra virgin olive oil

For the Vinaigrette

  • 1 tablespoon fresh oregano, roughly minced
  • 1 tablespoon fresh basil, roughly minced
  • 1 tablespoon fresh lemon thyme leaves
  • 1 tablespoon fresh parsley, roughly minced
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon white wine vinegar
  • 1/2 cup extra virgin olive oil
  • Pinch of salt, fresh ground black pepper as desired

Instructions

  1. Make the couscous: Bring 1 1/4 cups of salted water to a boil. Stir in olive oil and couscous. Remove from heat, cover, and let sit for 5 minutes. Remove lid, fluff with a fork, and set aside to cool.
  2. Make the vinaigrette: In a small bowl, whisk together all ingredients for the vinaigrette. Set aside.
  3. Assemble the salad: In a large bowl, toss cooked couscous with remaining salad ingredients and vinaigrette. Enjoy!

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Summer Peach Pie https://www.aberdeenskitchen.com/2020/07/summer-peach-pie/?utm_source=rss&utm_medium=rss&utm_campaign=summer-peach-pie https://www.aberdeenskitchen.com/2020/07/summer-peach-pie/#respond Tue, 07 Jul 2020 11:30:55 +0000 https://www.aberdeenskitchen.com/?p=17106 Summer Peach Pie in red pie pan on white marble with French vanilla ice cream over head view

I realized last week that I’ve been sharing recipes on this blog for over five years and somehow I’ve never posted my summer peach pie recipe??? Fixing today. It is ten thousand percent necessary to have a peach pie at some point during the summer. I know it might seem counter intuitive to bake a...

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Summer Peach Pie in red pie pan on white marble with French vanilla ice cream over head view

Summer Peach Pie in red pie pan on white marble with French vanilla ice cream over head view

I realized last week that I’ve been sharing recipes on this blog for over five years and somehow I’ve never posted my summer peach pie recipe??? Fixing today.

Summer Peach Pie in red pie pan on white marble with French vanilla ice cream and gold fork close up over head

It is ten thousand percent necessary to have a peach pie at some point during the summer. I know it might seem counter intuitive to bake a pie when it’s already pretty toasty outside but peaches are doing their thing right around now. They’re SO juicy, and sweet this time of year and we need to take full advantage of their peak flavoring.

Summer Peach Pie in red pie pan on white marble over head view close up

Oh but first things first: the crust. Over the years, I’ve attempted to perfect my pie crust and I think I’ve finally got it down to buttery, flaky perfection! I use unsalted butter, a pinch of salt and a little sugar plus some vanilla extract to sweeten it up.

Summer Peach Pie in red pie pan on white marble with French vanilla ice cream over head view

Now for the peach filling: I like to get fresh fruit when possible for a pie so I grabbed 3 pounds of white and yellow flesh peaches.

Also, I’m a fan of using white and brown sugar, adds a deeper flavor. Mix together with some vanilla extract, cinnamon, nutmeg, a little ground ginger, lemon juice, lemon zest, and corn starch and we’re in business!

Summer Peach Pie in red pie pan on white marble slice removed over head view

Be sure to top your peach pie with a scoop of no churn vanilla ice cream for ultimate yums.

Summer Peach Pie in red pie pan on white marble side view close up

Get the recipe below 🍑☀️.

Summer Peach Pie in red pie pan on white marble over head view

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Summer Peach Pie in red pie pan on white marble with French vanilla ice cream over head view

Summer Peach Pie

  • Author: Aberdeen
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes

Description

The classic pie of summer time with a fresh, sweet peach filling and a homemade buttery, flaky crust.


Ingredients

For the Crust

  • 2 1/2 cups flour
  • 1 teaspoon sea salt
  • 1 1/2 teaspoons white sugar
  • 1 cup (2 sticks) unsalted butter, chilled and cubed
  • 1 tablespoon vanilla extract
  • 3/4 cup cold water
  • Egg wash: 1 egg yolk + 1 tablespoon cold water, beaten

For the Peach Filling

  • 3 lbs peaches, peeled, pitted, and quartered
  • 3/4 cup granulated sugar
  • 1/3 cup golden brown sugar, packed
  • 2 teaspoons vanilla extract
  • 1/2 tablespoon lemon juice
  • 1 tablespoon lemon zest
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 cup cornstarch

Instructions

Make the Pie Dough

  1. In a large mixing bowl, mix together the flour, sugar and salt until fully combined.
  2. Add the cubed butter, and using either a pastry blender or two forks, cut the butter into the mixture until the pieces are around the size of a pea.
  3. Pour in the water and the vanilla extract. Stir until the dough clumps together.
  4. Move the dough to a floured surface (you can keep the dough in the bowl as long as you add enough flour to your hands) and fold the dough into itself until the flour is incorporated (if it is too sticky, add some more flour to the surface or your hands) and forms a ball.
  5. Divide the dough in half and pat the halves down into two discs, about 1/2 inch thick. Wrap each one in plastic and chill in the fridge for 15 minutes.
  6. Remove one disc from the fridge. This will be your top crust. Roll out into a 12-inch circle. Place on a round cookie sheet and chill in the freezer for 10 minutes.
  7. Meanwhile, remove the other disc, roll out into a 12-inch circle, Place in a 9-inch pie pan, trim the overhang to 1 inch, and put back in the fridge to chill while working on the top crust.
  8. Remove the top crust from the freezer. Using a lattice cutter, stencils, cut outs, etc. decorate the pie crust as you desire, making sure it stays chilled by putting back in the freezer if it gets too warm. When done, place into the fridge to chill while making the filling.

Assemble the Pie

  1. Preheat oven to 350°F.
  2. In a large mixing bowl, combine all ingredients for the peach filling. Stir until peaches are completely coated, pressing gently on them to release their juices. Cover with a towel and let sit for 10 minutes.
  3. Gently top the filling with the top crust and tuck edges underneath the bottom crust, crimping the edges as desired.
  4. Brush the top crust with the egg wash. Place back in the refrigerator for 15 minutes to chill.
  5. Place the pie on a rimmed baking sheet in the oven and cook for 60-70 minutes, until juices are bubbling, turning halfway through to ensure even cooking.
  6. Remove from heat and let cool at least 1 hour, preferably 3-4 hours, to allow the filling to set up before serving with scoops of vanilla ice cream!

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No Churn Watermelon Lime Ice Cream https://www.aberdeenskitchen.com/2020/07/no-churn-watermelon-lime-ice-cream/?utm_source=rss&utm_medium=rss&utm_campaign=no-churn-watermelon-lime-ice-cream https://www.aberdeenskitchen.com/2020/07/no-churn-watermelon-lime-ice-cream/#respond Fri, 03 Jul 2020 11:30:26 +0000 https://www.aberdeenskitchen.com/?p=17086 No Churn Watermelon Lime Ice Cream

The final recipe for 4th of July 2020…you ready for this? Refreshing, summer flavor filled no churn watermelon lime ice cream! Nothing says summer like watermelon and citrus! And what better way to enjoy them than puree them up into a delicious, easy peezy ice cream? In case you aren’t aware, I’m legit obsessed with...

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No Churn Watermelon Lime Ice Cream

No Churn Watermelon Lime Ice Cream

The final recipe for 4th of July 2020…you ready for this? Refreshing, summer flavor filled no churn watermelon lime ice cream!

No Churn Watermelon Lime Ice Cream

Nothing says summer like watermelon and citrus! And what better way to enjoy them than puree them up into a delicious, easy peezy ice cream?

No Churn Watermelon Lime Ice Cream in silver pan close up

No Churn Watermelon Lime Ice Cream with silver scoop in silver pan

In case you aren’t aware, I’m legit obsessed with no churn ice cream. Whip up the base in just 15 minutes and then just freeze 4 hours for soft serve or overnight for standard ice cream yumminess. That’s it!

No Churn Watermelon Lime Ice Cream in silver pan close up

No Churn Watermelon Lime Ice Cream with silver scoop in silver pan close up

For the no churn watermelon lime ice cream flavor, I used a little lime zest, lime juice, and pureed watermelon cubes. Add this combo to some heavy whipping cream, condensed milk, and vanilla extract. Whisk whisk whisk, freeze, and that’s all there is to it. A refreshing, frozen summer treat that you don’t have to work for!

No Churn Watermelon Lime Ice Cream with silver scoop in silver pan

Scroll down for the no churn watermelon lime ice cream recipe.

No Churn Watermelon Lime Ice Cream with silver scoop in silver pan

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No Churn Watermelon Lime Ice Cream

No Churn Watermelon Lime Ice Cream

  • Author: Aberdeen
  • Prep Time: 15 minutes
  • Total Time: 4 hours 15 minutes
  • Yield: 8

Description

A delicious, summer frozen treat with fresh watermelon and limes. No churning needed!


Ingredients

  • 1 cup watermelon, cubed
  • 1 tablespoon lime zest
  • 1 teaspoon lime juice
  • 14 oz can sweetened condensed milk
  • 2 cups heavy whipping cream
  • 2 teaspoons vanilla paste (can substitute with vanilla extract)

Instructions

  1. Using a food processor, pulse the watermelon, lime zest, and lime juice into a smooth puree.
  2. In a large mixing bowl, whisk together the sweetened condensed milk, heavy whipping cream, and vanilla paste on a medium-high speed until stiff peaks form.
  3. Gently fold in half of the watermelon puree until just combined.
  4. Pour the mixture into a bread pan or other freezer safe container, and freeze until it is a very lose, soft serve consistency, about 2-3 hours.
  5. Stir in remaining watermelon puree. Place back in the freezer and freeze another hour for soft serve style and up to overnight.

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Grilled Chili Lime Honey Butter Corn on the Cob https://www.aberdeenskitchen.com/2020/07/grilled-chili-lime-honey-butter-corn-on-the-cob/?utm_source=rss&utm_medium=rss&utm_campaign=grilled-chili-lime-honey-butter-corn-on-the-cob https://www.aberdeenskitchen.com/2020/07/grilled-chili-lime-honey-butter-corn-on-the-cob/#respond Thu, 02 Jul 2020 11:30:11 +0000 https://www.aberdeenskitchen.com/?p=17062 Grilled Chili Lime Honey Butter Corn on the Cob side view close up

No 4th of July BBQ is complete without a couple ears of corn amiright? Say hello to grilled chili lime honey butter corn on the cob! Corn on the cob is always delish but in my opinion, oh SO much better with a serious slathering of butter…even better when it’s a delicious compound butter! Melt...

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Grilled Chili Lime Honey Butter Corn on the Cob side view close up

Grilled Chili Lime Honey Butter Corn on the Cob side view close up

No 4th of July BBQ is complete without a couple ears of corn amiright? Say hello to grilled chili lime honey butter corn on the cob!

Grilled Chili Lime Honey Butter Corn on the Cob side view close up

Corn on the cob is always delish but in my opinion, oh SO much better with a serious slathering of butter…even better when it’s a delicious compound butter!

Grilled Chili Lime Honey Butter Corn on the Cob side view close up

Melt the butter and whisk in some honey, lime zest, lime juice, cilantro, chili powder, garlic powder, paprika, salt and pepper and we are in business.

Grilled Chili Lime Honey Butter Corn on the Cob side view close up

Grilled Chili Lime Honey Butter Corn on the Cob side view close up

What are you waiting for? Fire up that grill and get cooking some grilled chili lime honey butter corn on the cob, recipe below!

Grilled Chili Lime Honey Butter Corn on the Cob over head view

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Grilled Chili Lime Honey Butter Corn on the Cob side view close up

Grilled Chili Lime Honey Butter Corn on the Cob

  • Author: Aberdeen
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 6

Description

Jazz up your BBQ with perfectly grilled sweet kernel corn slathered with a mouthwatering flavored butter.


Ingredients

  • 6 ears of corn, shucked
  • 1/2 cup unsalted butter, melted
  • 3 tablespoons honey
  • 1/2 tablespoon lime zest
  • 1/2 tablespoon lime juice
  • 2 tablespoons fresh cilantro, minced + extra for garnish
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon coarse salt

Instructions

  1. Preheat a cast iron grill pan at medium-high heat or an outdoor grill.
  2. Make the chili lime honey butter: whisk together all remaining ingredients in a small bowl.
  3. Brush the cobs with half of the butter. Using tongs, place each one on the heated grill. Cook each side of the corn until grill marks form and corn kernels are softened, about 10-15 minutes total. Remove from grill.
  4. Brush all sides with remaining butter. Garnish with fresh cilantro and lime slices.

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Jamaican Jerk Chicken Wings (Air Fryer + Oven Baked Methods) https://www.aberdeenskitchen.com/2020/06/jamaican-jerk-chicken-wings-air-fryer-oven-baked-methods/?utm_source=rss&utm_medium=rss&utm_campaign=jamaican-jerk-chicken-wings-air-fryer-oven-baked-methods https://www.aberdeenskitchen.com/2020/06/jamaican-jerk-chicken-wings-air-fryer-oven-baked-methods/#respond Tue, 30 Jun 2020 11:30:53 +0000 https://www.aberdeenskitchen.com/?p=17044 Jamaican Jerk Chicken Wings (Air Fryer + Oven Baked Methods) on sheet pan with limes and habanero pepper close up over head

Jazzing up our standard buffalo chicken wings with a little something new for July 4th this year, Jamaican jerk chicken wings! Remember my grilled Jamaican jerk chicken? Yep, same thing just wing style and TBH I may never go back. These wings are perfectly crispy on the outside, juicy on the inside, FULL of flavor and...

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Jamaican Jerk Chicken Wings (Air Fryer + Oven Baked Methods) on sheet pan with limes and habanero pepper close up over head

Jamaican Jerk Chicken Wings (Air Fryer + Oven Baked Methods) on sheet pan with limes and habanero pepper close up over head

Jazzing up our standard buffalo chicken wings with a little something new for July 4th this year, Jamaican jerk chicken wings!

Jamaican Jerk Chicken Wings (Air Fryer + Oven Baked Methods) on sheet pan with limes and habanero pepper close up

Remember my grilled Jamaican jerk chicken? Yep, same thing just wing style and TBH I may never go back.

Jamaican Jerk Chicken Wings (Air Fryer + Oven Baked Methods) on sheet pan with limes and habanero pepper side view

These wings are perfectly crispy on the outside, juicy on the inside, FULL of flavor and packs a punch. They’re officially my favorite wing recipe to date.

Jamaican Jerk Chicken Wings (Air Fryer + Oven Baked Methods) on sheet pan with limes and habanero pepper close up

Also, you might already be aware about my obsession with my air fryer. Traditionally, chicken wings are deep fried. I used to do them in the oven just to make them a tidge healthier (a lot less oil). They’re still absolutely delectable but just not as crispy as a chicken wing should be.

THEN I discovered the air fryer. Just as healthy as the oven baked method, and just as crispy as deep frying without all the extra oil. Victory!!!

Jamaican Jerk Chicken Wings (Air Fryer + Oven Baked Methods) on sheet pan with limes and habanero pepper close up side view

Check out both methods for this Jamaican jerk chicken wing recipe below 😎.

Jamaican Jerk Chicken Wings (Air Fryer + Oven Baked Methods) on sheet pan with limes and habanero pepper over head

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Jamaican Jerk Chicken Wings (Air Fryer + Oven Baked Methods) on sheet pan with limes and habanero pepper close up over head

Jamaican Jerk Chicken Wings

  • Author: Aberdeen
  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Total Time: 40 minutes
  • Yield: 3-4

Description

Crispy on the outside, juicy on the inside Jamaican jerk chicken wings marinated with the perfect balance of savory, sweet, and spicy flavors. Air fryer and oven baked methods included!


Ingredients

  • 2 1/23 lbs chicken wings
  • 1 1/2 teaspoons ground allspice
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon coarse salt
  • 1 teaspoon dried thyme
  • 2 bay leaves, crumbled
  • 3 green onions, thinly sliced + extra for garnish
  • 2 scotch bonnet peppers, stems and seeds removed, minced*
  • 4 garlic cloves
  • 1/3 cup lime juice
  • 1/2 cup dark soy sauce
  • 2 tablespoons vegetable oil + extra for grilling
  • Lime slices for garnish

 


Instructions

Air Fryer Method

  1. Make the marinade: add all ingredients except the chicken and garnishes to a food processor or blender. Blend until smooth.
  2. Marinate the chicken: Place chicken wings in a large ziploc bag. Reserve 1/2 cup of the marinade and pour the rest marinade over the chicken, seal the bag, and shake to coat. Let marinate in the fridge for at least 3 hours up to overnight.
  3. Preheat air fryer to 375˚F. Grease the air fryer basket with no stick spray and prepare a rimmed baking sheet with foil to catch drippings (less mess!).
  4. Arrange marinated chicken wings in a single layer in the air fryer basket.
  5. Place basket and prepared tray in air fryer. Bake chicken wings for 25 minutes, flipping over halfway through.
  6. Turn the air fryer up to 425˚F. Brush chicken with the reserved marinade. Cook another 6-8 minutes until browned and crispy. Remove from heat.
  7. Plate wings and garnish with green onion and lime slices. Serve with plenty of napkins!

Oven Baked Method

  1. Make the marinade: add all ingredients except the chicken and garnishes to a food processor or blender. Blend until smooth.
  2. Marinate the chicken: Place chicken wings in a large ziploc bag. Reserve 1/2 cup of the marinade and pour the rest marinade over the chicken, seal the bag, and shake to coat. Let marinate in the fridge for at least 3 hours up to overnight.
  3. Preheat oven to 450˚F. Prepare a baking sheet with parchment paper.
  4. Lay marinated chicken wings in a single layer on the prepared baking sheet.
  5. Bake chicken wings for 35 minutes, flipping over halfway through.
  6. Brush chicken with the reserved marinade. Cook another 10-15 minutes until browned and crispy. Remove from heat.
  7. Plate wings and garnish with green onion and lime slices. Serve with plenty of napkins!

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Summertime Greek Pasta Salad https://www.aberdeenskitchen.com/2020/06/summertime-greek-pasta-salad/?utm_source=rss&utm_medium=rss&utm_campaign=summertime-greek-pasta-salad https://www.aberdeenskitchen.com/2020/06/summertime-greek-pasta-salad/#respond Sat, 27 Jun 2020 11:30:21 +0000 https://www.aberdeenskitchen.com/?p=17029 Summertime Greek Pasta Salad in white bowl with wood spoon overhead view close up

It’s sunny slash super warm outside, our deck remodel is DONE, and July 4th is in a week…it’s outside grill time! Before we jump into the main dish (stay tuned), let’s talk one of my favorite BBQ side dishes: summertime Greek pasta salad. I do a lot of salads and smoothies in the summer because,...

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Summertime Greek Pasta Salad in white bowl with wood spoon overhead view close up

Summertime Greek Pasta Salad in white bowl with wood spoon overhead view close up

It’s sunny slash super warm outside, our deck remodel is DONE, and July 4th is in a week…it’s outside grill time! Before we jump into the main dish (stay tuned), let’s talk one of my favorite BBQ side dishes: summertime Greek pasta salad.

Summertime Greek Pasta Salad in white bowl side view close up

I do a lot of salads and smoothies in the summer because, well, heat. I’m absolutely NOT a hot weather person, not even in the slightest. Unless it’s next to the pool or on a beach, preferably in Hawaii 💅🏻. A post quarantine, successful covid-19 vaccine dream I suppose.

Until then, I shall continue to enjoy the sun in spurts out on the deck and then running back inside where it’s wonderfully chilly to cool off.

Summertime Greek Pasta Salad in white bowl with wood spoon overhead view close up

Point being, this summertime Greek pasta salad is pretty much a weekly occurrence around here. You still get to eat pasta, but it’s chilled (WIN) with feta, olives, avocado, and tons of other good stuff.

Summertime Greek Pasta Salad in white bowl overhead view close up

A couple awesome things about this dish:

First, it only takes 20 minutes, and that includes cooking the pasta and veggie prep.

Second, it’s vegetarian! A great option for a BBQ as a side dish for meat lovers and a main course for those not too keen on burgers or hot dogs.

Summertime Greek Pasta Salad in white bowl side with wood spoon view close up

Scroll down for the summertime Greek pasta salad recipe 🌞.

Summertime Greek Pasta Salad in white bowl with wood spoon overhead view

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Summertime Greek Pasta Salad in white bowl with wood spoon overhead view close up

Summertime Greek Pasta Salad

  • Author: Aberdeen
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 6-8

Description

Quick, vegetarian, 20 minute pasta salad recipe that’s perfect for as a side dish for any BBQ!


Ingredients

For the Salad

  • 1 lb bow tie pasta
  • 34 cups baby spring greens
  • 1 cup cherry tomatoes, halved
  • 1/2 cup English cucumber, quartered and thinly sliced
  • 1 ripe avocado, diced
  • 4 ounces feta cheese, crumbled
  • 1/4 cup pitted kalamata olives, halved
  • 1/4 cup pitted castelvetrano olives, halved
  • 1 tablespoon fresh basil, minced
  • 1 tablespoon fresh oregano, minced

For the Vinaigrette

  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon white wine vinegar
  • 1/4 teaspoon mustard
  • 1/4 teaspoon coarse salt
  • 1/4 teaspoon ground black pepper

Instructions

  1. Bring a large pot of salted water to a boil. Cook bow tie pasta to al dente according to box instructions. Drain, rinse with cold water, and chill until ready to use.
  2. In a small bowl, whisk together ingredients for the vinaigrette.
  3. In a large, bowl, toss together all ingredients and the vinaigrette. Add salt and pepper to taste. Serve chilled.

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Iced Lavender Vanilla Coconut Milk Latte https://www.aberdeenskitchen.com/2020/06/iced-lavender-vanilla-coconut-milk-latte/?utm_source=rss&utm_medium=rss&utm_campaign=iced-lavender-vanilla-coconut-milk-latte https://www.aberdeenskitchen.com/2020/06/iced-lavender-vanilla-coconut-milk-latte/#respond Thu, 25 Jun 2020 11:30:58 +0000 https://www.aberdeenskitchen.com/?p=17014 Iced Lavender Vanilla Latte in glass mugs with silver stirring spoons side view

My lavender plants are finally blooming! They’re just teensy little plants, only got planted last fall and you know how obsessed I am with lavender so it’s SUPER exciting. It’s only fitting that my caffeinated beverage of choice this morning is an iced lavender vanilla coconut milk latte. Quick, simple, and oh so delicious! This...

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Iced Lavender Vanilla Latte in glass mugs with silver stirring spoons side view

Iced Lavender Vanilla Coconut Milk Latte in glass mugs with silver stirring spoons side view

My lavender plants are finally blooming! They’re just teensy little plants, only got planted last fall and you know how obsessed I am with lavender so it’s SUPER exciting. It’s only fitting that my caffeinated beverage of choice this morning is an iced lavender vanilla coconut milk latte.

Iced Lavender Vanilla Coconut Milk Latte in glass mug with silver stirring spoon close up side view

Quick, simple, and oh so delicious! This recipe is pretty much exactly the same as my iced vanilla latte with two major changes.

First, the addition of lavender buds or lavender extract in the simple syrup.

Iced Lavender Vanilla Coconut Milk Latte in glass mug with silver stirring spoon close up side view

Second, I switched out the skim milk with coconut milk. I like to add it to my regular morning cup of coffee so why not try it in a latte?? I was very pleasantly surprised that it worked wonderfully with the subtle lavender flavor.

Iced Lavender Coconut Milk Vanilla Latte in glass mug with silver stirring spoon close up over head view

That’s it! Just two switcheroos and you’ve got yourself a tasty chilled summer morning beverage! Recipe below 😎.

Iced Lavender Vanilla Coconut Milk Latte in glass mugs with silver stirring spoons side view

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Iced Lavender Vanilla Latte in glass mugs with silver stirring spoons side view

Iced Lavender Vanilla Coconut Milk Latte

  • Author: Aberdeen
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 1

Description

Better than Starbucks, this lavender vanilla infused iced coconut milk latte is the perfect cup of coffee to start your summer morning.


Ingredients

For the Latte

  • 1/2 cup strong, cold-brewed or chilled coffee
  • 1 cup coconut milk
  • 23 tablespoons lavender vanilla simple syrup, depending on desired sweetness

For the Syrup

  • 1 tablespoon dried lavender buds OR 2 teaspoons lavender extract
  • 1 teaspoon vanilla extract
  • 1 cup granulated sugar
  • 1 cup water

Instructions

Make the Lavender Vanilla Syrup

  1. In a small sauce pan, bring sugar and water to a boil. Continue to heat, stirring occasionally, until sugar has dissolved and liquid has somewhat thickened, about 5 minutes. Remove from heat.
  2. Stir in lavender (buds OR extract), and vanilla extract. Let steep for 10 minutes.
  3. If using lavender buds, strain the syrup into a container. Transfer into a sealable container and keep in the fridge. Keeps about 1 month.

Assmeble The Latte

  1. Fill desired glass halfway with ice. Pour coffee, milk, and as much syrup as desired over ice. Stir and enjoy!

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Sheet Pan Sesame Chicken with Veggies https://www.aberdeenskitchen.com/2020/06/sheet-pan-sesame-chicken-with-veggies/?utm_source=rss&utm_medium=rss&utm_campaign=sheet-pan-sesame-chicken-with-veggies https://www.aberdeenskitchen.com/2020/06/sheet-pan-sesame-chicken-with-veggies/#comments Tue, 23 Jun 2020 11:30:03 +0000 https://www.aberdeenskitchen.com/?p=16993 Sheet Pan Sesame Chicken with Veggies with wood spoon over head

I’ve made a gluten free, dairy free chicken dinner all done on one pan and I’m. So. EXCITED about it! New fave weeknight recipe: sheet pan sesame chicken with veggies. I’m sure you can all guess why I’m obsessed with this dish. .. Ahem. One pan. 🤣. Okay but seriously, here are some other reasons...

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Sheet Pan Sesame Chicken with Veggies with wood spoon over head

Sheet Pan Sesame Chicken with Veggies with wood spoon over head

I’ve made a gluten free, dairy free chicken dinner all done on one pan and I’m. So. EXCITED about it! New fave weeknight recipe: sheet pan sesame chicken with veggies.

Sheet Pan Sesame Chicken with Veggies over head close up view

I’m sure you can all guess why I’m obsessed with this dish.

..

Ahem. One pan. 🤣.

Sheet Pan Sesame Chicken with Veggies over head

Okay but seriously, here are some other reasons to love this sheet pan sesame chicken  (although one pan is a super solid one is it not?) :

First, it’s a full meal with no gluten OR dairy! Instead of regular rice I used cauliflower pearls and I honestly didn’t even miss the rice.

Sheet Pan Sesame Chicken with Veggies over head close up view

Second, a light yet super flavorful sesame sauce.

Third, TONS of veggies! We got broccoli, bell pepper, carrots, and snap peas (plus that cauliflower).

Sheet Pan Sesame Chicken with Veggies close up

Snag the recipe below 👍🏻!

Sheet Pan Sesame Chicken with Veggies over head

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Sheet Pan Sesame Chicken with Veggies with wood spoon over head

Sheet Pan Sesame Chicken with Veggies

  • Author: Aberdeen
  • Prep Time: 5 minutes
  • Cook Time: 25
  • Total Time: 30 minutes
  • Yield: 4

Description

Quick and easy 30 minute sheet pan sesame chicken dinner with broccoli, carrots, red pepper, snap peas and cauliflower pearls. Gluten and dairy free!


Ingredients

For the Chicken and Veggies

  • 1 lb boneless, skinless chicken breast cut into 1-inch pieces
  • 3 cups cauliflower pearls (or super diced cauliflower)
  • 3 cups broccoli florettes
  • 1 red bell pepper, largely diced
  • 2 large carrots, cut into 1 inch pieces
  • 2 cups snap peas
  • 1 tablespoon sesame oil
  • Sesame seeds, fresh green onion, and fresh cilantro for garnish

For the Sauce

  • 3 garlic cloves, minced
  • 1 teaspoon sesame oil
  • 1 teaspoon ground ginger
  • 1/4 cup low sodium soy sauce
  • 1 tablespoon honey
  • 2 teaspoons Sriracha

Instructions

  1. Preheat oven to 400°F. Grease a large rimmed baking sheet.
  2. In a medium bowl, whisk together all ingredients for the sauce until completely combined.
  3. Toss the chicken and all the veggies except for the cauliflower pearls together with half of the sauce and spread into a single layer on the baking sheet. Bake for 15 minutes.
  4. Remove baking sheet and add cauliflower pearls. Stir together with the rest of the sauce and spread into a single layer. Bake 10 more minutes, until cauliflower is tender and chicken is cooked through.
  5. Remove from heat. Give it all a stir and garnish with sesame seeds, green onion and cilantro as desired. Serve immediately.

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Chocolate Cherry Coconut Granola Bars https://www.aberdeenskitchen.com/2020/06/chocolate-cherry-coconut-granola-bars/?utm_source=rss&utm_medium=rss&utm_campaign=chocolate-cherry-coconut-granola-bars https://www.aberdeenskitchen.com/2020/06/chocolate-cherry-coconut-granola-bars/#respond Sat, 20 Jun 2020 11:30:38 +0000 https://www.aberdeenskitchen.com/?p=16975 Chocolate Cherry Coconut Granola Bars on parchment with gold knife over head

Healthy (well, healthier) dessert time! Allow me to introduce one of my fave granola recipes to date: dark chocolate cherry coconut granola bars 😎. These bars are vegan, gluten free, and have no added sugar just natural sweeteners…WHAT?! Delicious, vaguely nutritious (I mean let’s be real – they still have dark chocolate, honey, and natural...

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Chocolate Cherry Coconut Granola Bars on parchment with gold knife over head

Chocolate Cherry Coconut Granola Bars on parchment with gold knife over head

Healthy (well, healthier) dessert time! Allow me to introduce one of my fave granola recipes to date: dark chocolate cherry coconut granola bars 😎.

Chocolate Cherry Coconut Granola Bars on parchment close up side view

These bars are vegan, gluten free, and have no added sugar just natural sweeteners…WHAT?! Delicious, vaguely nutritious (I mean let’s be real – they still have dark chocolate, honey, and natural peanut butter 😍), you’d never know. Trust.

Chocolate Cherry Coconut Granola Bars on parchment with gold knife side view

Do you remember my healthy raspberry coconut granola bars? Yup! These are the same recipe with a couple switcheroos.

I wanted more of a healthy dessert vibe for these bars as opposed to the snack or breakfast on the go (which you can absolutely still do) so I went with dark chocolate shavings and fresh cherries to up the sweetness level. Plus, I added a little cocoa powder for an even deeper flavor.

Chocolate Cherry Coconut Granola Bars on parchment close up

These chocolate cherry coconut granola bars are super easy to make too. Ready? Let’s do this.

Throw everything but the cherries and chocolate shavings in a bowl. Okay now mix. Next, fold in the cherries and dark chocolate. Now bake, chill, and eat. Voila!

Chocolate Cherry Coconut Granola Bars on parchment with gold knife over head

Interested? YEAH you are! Scroll down for the recipe 😁.

Chocolate Cherry Coconut Granola Bars on parchment close up

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Chocolate Cherry Coconut Granola Bars on parchment with gold knife over head

Chocolate Cherry Coconut Granola Bars

  • Author: Aberdeen
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 bars

Description

A delicious, healthier, vegan dessert option or as a sweet treat for breakfast on the go with fresh cherries, coconut, and dark chocolate shavings. Gluten and dairy free!


Ingredients

  • 2 1/2 cups gluten free quick cooking oats
  • 1/4 cup cocoa powder
  • 6 tablespoons coconut oil, melted
  • 1/4 cup natural peanut butter
  • 1/4 cup maple syrup, agave syrup, or honey for a non vegan option
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon nutmeg
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon sea salt
  • 1 tablespoon flax seeds
  • 1/4 cup shredded or shaved coconut
  • 1 cup fresh cherries, pitted and halved
  • 2 tablespoons dark chocolate shavings

Instructions

  1. Preheat oven to 350˚F. Line an 8X10 baking pan with parchment paper and grease.
  2. In a food processor or grinder, pulse 1/2 cup of the oats until they resemble flour.
  3. In a large bowl, combine together all ingredients except for the cherries and dark chocolate shavings until completely mixed.
  4. Gently fold in the cherries and the dark chocolate shavings.
  5. Bake for 20-25 minutes, until golden.
  6. Remove and cool on a wire rack. Once cool enough to handle, place the pan in the fridge and chill over night.
  7. Cut to serve as desired.

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Grilled Lime Chicken Skewers https://www.aberdeenskitchen.com/2020/06/grilled-lime-chicken-skewers/?utm_source=rss&utm_medium=rss&utm_campaign=grilled-lime-chicken-skewers https://www.aberdeenskitchen.com/2020/06/grilled-lime-chicken-skewers/#comments Thu, 18 Jun 2020 11:30:44 +0000 https://www.aberdeenskitchen.com/?p=16958 Grilled Lime Chicken Skewers with lime slices, cilantro, and a Sriracha drizzle on a gray plate angled over head view

The sun is out today!!! Or at least it is while I’m writing this post…Better enjoy it while we can 😬. Ergo, I’m headed outside to fire up our new BBQ and cook up some of these grilled lime chicken skewers! Ready for this? Step 1: Add all ingredients into a bag, mix, leave to...

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Grilled Lime Chicken Skewers with lime slices, cilantro, and a Sriracha drizzle on a gray plate angled over head view

Grilled Lime Chicken Skewers with lime slices, cilantro, and a Sriracha drizzle on a gray plate angled over head view

The sun is out today!!! Or at least it is while I’m writing this post…Better enjoy it while we can 😬. Ergo, I’m headed outside to fire up our new BBQ and cook up some of these grilled lime chicken skewers!

Grilled Lime Chicken Skewers with lime slices, cilantro, and a Sriracha drizzle on a gray plate close up side view

Ready for this?

Step 1: Add all ingredients into a bag, mix, leave to marinate.

Step 2: Thread skewers with delicious, marinated goodness.

Step 3: Grill.

Step 4: Eat.

Easy peezy right??

Grilled Lime Chicken Skewers with lime slices, cilantro, and a Sriracha drizzle on a gray plate close up

Speaking of a delicious marinade, let’s talk about it real quick. It makes the JUICIEST, most flavorful chicken skewers ever. Tons of spices, fresh garlic and ginger, soy sauce, lime juice, lime zest, cilantro, and honey for a touch of sweetness.

Grilled Lime Chicken Skewers with lime slices, cilantro, and a Sriracha drizzle on a gray plate over head view

Grab the grilled lime chicken skewers recipe below ⬇.

Grilled Lime Chicken Skewers with lime slices, cilantro, and a Sriracha drizzle on a gray plate close up

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Grilled Lime Chicken Skewers with lime slices, cilantro, and a Sriracha drizzle on a gray plate angled over head view

Grilled Lime Chicken Skewers

  • Author: Aberdeen
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hour
  • Yield: 4-6

Description

Thai inspired chicken skewers marinated to juicy perfection. Add a drizzle of Sriracha for heat! Dairy and gluten free.


Ingredients

  • 1 1/2 lbs boneless, skinless, chicken breast tenders sliced into 2 inch pieces
  • 1 tablespoon lime zest
  • 2 tablespoons lime juice
  • 2 cloves garlic, minced
  • 1 inch fresh ginger, minced or 1 teaspoon ginger paste
  • 2 tablespoons low sodium, gluten free soy sauce
  • 1 tablespoon honey
  • 2 tablespoons fresh cilantro, roughly chopped
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon paprika
  • 1 teaspoon coarse salt
  • 1/2 teaspoons ground black pepper
  • 1 tablespoon extra virgin olive oil (you can also use coconut oil, avocado oil, pick your favorite!)
  • Sriracha as desired for drizzling
  • Limes, fresh cilantro for garnish

Instructions

  1. In a large bowl or Ziploc bag, whisk together all ingredients (except for the oil and garnishes). Add the chicken breast pieces and toss to coat. Cover the bowl/seal the bag and marinate for at least 30 minutes, up to over night.
  2. If using wooden skewers, soak for 30 minutes before grilling.
  3. When ready to cook, thread marinated chicken onto skewers.
  4. Pre-heat outdoor or indoor grill pan over medium high heat. Brush with the oil.
  5. Grill chicken skewers 4-5 minutes per side, until they reach 165°F. Remove from heat and let rest for 2 minutes.
  6. Drizzle with Sriracha as desired. Garnish with cilantro, and lime slices. Serve immediately.

 


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Fruity Red Wine Sangria https://www.aberdeenskitchen.com/2020/06/fruity-red-wine-sangria/?utm_source=rss&utm_medium=rss&utm_campaign=fruity-red-wine-sangria https://www.aberdeenskitchen.com/2020/06/fruity-red-wine-sangria/#respond Tue, 16 Jun 2020 11:30:45 +0000 https://www.aberdeenskitchen.com/?p=16942 Fruity Red Wine Sangria with citrus fruits and cherries in pitcher and stemless wine glasses with gold spoons

Summer technically starts this weekend so who wants to share a pitcher of fruity red wine sangria to celebrate?? Sangria recipes are one of my go to’s for any gathering, but especially a summer time BBQ slash just to a sit outside on the porch enjoying the sun type of lazy afternoon. This particular version...

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Fruity Red Wine Sangria with citrus fruits and cherries in pitcher and stemless wine glasses with gold spoons

 Fruity Red Wine Sangria with citrus fruits and cherries in pitcher and stemless wine glasses with gold spoons

Summer technically starts this weekend so who wants to share a pitcher of fruity red wine sangria to celebrate??

 Fruity Red Wine Sangria with citrus fruits and cherries in stemless wine glass with gold spoon close up

Sangria recipes are one of my go to’s for any gathering, but especially a summer time BBQ slash just to a sit outside on the porch enjoying the sun type of lazy afternoon.

Fruity Red Wine Sangria with citrus fruits and cherries in stemless wine glass with gold spoon side view close up

This particular version is on the simpler side of sangria: no soda, no herbs, just fruit, wine and a little Grand Marnier liquor.

Oh an orange juice but that counts as fruit right? No? Ah well, still this fruity red wine sangria is more simple than most!

Fruity Red Wine Sangria with citrus fruits and cherries in pitcher with wood spoon side view

One of my favorite things about sangria is how adaptable it is. Not a fan of cherries? Don’t use ’em! Wanna add that pint of blackberries hanging out in your fridge? Go for it. Looking for something sweeter? Add a dash of your favorite citrus soda or a little simple syrup. Don’t have a big sweet tooth? Switch out the wine for  a drier red. The possibilities are endless!

Fruity Red Wine Sangria with citrus fruits and cherries in stemless wine glass with gold spoon over head view close up

PS. Red wine a bit too much for you? Check out my peach strawberry white wine sangria for a lighter summer option.

 Fruity Red Wine Sangria with citrus fruits and cherries in pitcher and stemless wine glasses with gold spoons

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Fruity Red Wine Sangria with citrus fruits and cherries in pitcher and stemless wine glasses with gold spoons

Fruity Red Wine Sangria

  • Author: Aberdeen
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 4-6

Description

For a quick, easy, and delicious summer gathering beverage, throw this delicious sangria together in a pitcher in just 10 minutes!


Ingredients

  • 1 bottle fruity red wine
  • 1/4 to 1/3 cup Grand Marnier
  • 1 cup orange juice
  • 1 cup fresh cherries, stems removed, pitted, and halved
  • 1 cup strawberries, largely diced
  • 1 medium range, sliced thinly
  • 1 lime, sliced thinly
  • 1 lemon, sliced thinly
  • Club Soda

Instructions

  1. Add all fruit  into a large pitcher.
  2. Pour wine, Grand Marnier, and orange over the fruit. Gently stir together and chill in the refrigerator for 2 hours.
  3. Pour into desired glass and top with a splash of club soda to serve.

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Brown Butter Chocolate Chunk Toffee Cookies https://www.aberdeenskitchen.com/2020/06/brown-butter-chocolate-chunk-toffee-cookies/?utm_source=rss&utm_medium=rss&utm_campaign=brown-butter-chocolate-chunk-toffee-cookies https://www.aberdeenskitchen.com/2020/06/brown-butter-chocolate-chunk-toffee-cookies/#comments Sun, 14 Jun 2020 11:30:08 +0000 https://www.aberdeenskitchen.com/?p=16921 Brown Butter Chocolate Chunk Toffee Cookies baked on parchment and black wire rack on white marble close up view

HEY hi guess what?? I made brown butter chocolate chunk toffee cookies and you have to try them! Seriously though. For starters, let’s just talk ingredients: browned butter, dark chocolate chunks, bits of toffee throughout, and sprinkled with finishing salt after baking. HOW could you say no to that??? I legit had to send them...

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Brown Butter Chocolate Chunk Toffee Cookies baked on parchment and black wire rack on white marble close up view

Brown Butter Chocolate Chunk Toffee Cookies baked on parchment and black wire rack on white marble close up view

HEY hi guess what?? I made brown butter chocolate chunk toffee cookies and you have to try them!

Seriously though.

Brown Butter Chocolate Chunk Toffee Cookies baked on parchment and black wire rack on white marble side view

For starters, let’s just talk ingredients: browned butter, dark chocolate chunks, bits of toffee throughout, and sprinkled with finishing salt after baking.

Brown Butter Chocolate Chunk Toffee Cookies raw dough in clear bowl with gray spoon on white marble close up side view

Brown Butter Chocolate Chunk Toffee Cookies baked on parchment and black wire rack on white marble close up view

HOW could you say no to that??? I legit had to send them away in containers with friends because I was in serious danger of eating every single cookie.

Brown Butter Chocolate Chunk Toffee Cookies baked on parchment and black wire rack on white marble over head close view

Also, I employed that baking technique with these delectable treats called  “pan banging” and I’m never going back. While wonderfully crispy on the outside, these brown butter chocolate chunk toffee cookies are perfectly soft and chewy on the inside.

Brown Butter Chocolate Chunk Toffee Cookies baked on parchment and black wire rack on white marble close up view

Oh AND the pan banging creates those pools of chocolate on top 😍.

Brown Butter Chocolate Chunk Toffee Cookies baked on parchment and black wire rack on white marble over head close up view

Brown Butter Chocolate Chunk Toffee Cookies baked with one halved on parchment and black wire rack on white marble side close up view

PS. Concerned about how to brown butter? Not to worry! I’ve got it all written up in the recipe for you. Scroll down to check it out!

Brown Butter Chocolate Chunk Toffee Cookies baked on parchment and black wire rack on white marble over head view

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Brown Butter Chocolate Chunk Toffee Cookies baked on parchment and black wire rack on white marble close up view

Brown Butter Chocolate Chunk Toffee Cookies

  • Author: Aberdeen
  • Prep Time: 40 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour
  • Yield: 3 Dozen Cookies

Description

Crinkled and crispy on the outside, soft and chewy on the inside, these are the BEST ever brown butter cookies with tons of dark chocolate chunks and toffee bits for extra yums. How to brown butter and pan banging cookie directions included!


Ingredients

  • 1 cup unsalted butter (2 sticks)
  • 1 cup dark brown sugar, packed
  • 1/3 cup granulated sugar
  • 1 medium egg
  • 1 medium egg yolk
  • 2 teaspoons vanilla extract
  • 2 cups unbleached, all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon corn starch
  • 1 teaspoon sea salt
  • 1 1/2 cups dark chocolate, roughly chopped
  • 1/2 cup toffee bits
  • Finishing salt for garnish

Instructions

Brown the Butter

  1. In a large skillet (preferably a light colored one to make it easier to see the color of the butter as it browns), melt butter over medium heat, stirring constantly.
  2. Once the butter is completely melted, it will start to foam. Continue stirring constantly. After about 6-8 minutes, the butter will start to brown. Look for deep brown specs (if you see a lot of black specs, the butter is burned and you’ll have to start over). It will also have a very pleasantly nutty aroma.
  3. Once this happens, pour the browned butter into a large, shallow container (a baking dish works well). Place in the fridge and let it cool completely (this can take a couple hours).

Make the Cookie Dough

  1. In a medium bowl, sift together flour, baking soda, sea salt, and corn starch. Set aside.
  2. In a large bowl, cream together cooled browned butter and sugars. Add the egg, egg yolk, and vanilla extract. Whisk until thoroughly mixed.
  3. Stir the flour mixture into the sugar mixture until thoroughly combined.
  4. Gently fold in chocolate chunks and toffee bits.
  5. Cover the bowl with plastic wrap and chill dough for 30 minutes. Preheat oven to 350˚F. Prepare a baking sheet with a silpat or parchment paper
  6. After chilling, scoop out balls of dough, about 2 tablespoons each, onto the prepared baking sheet.

Bake and “Pan Slam” the Cookies

  1. Bake 10-12 minutes (depending on your oven). At the 8 minute mark, remove the tray from the oven and “slam” it down on your stove top a couple times. Place it back in the oven and cook for 30 seconds, then remove the pan and slam it again a couple times. Repeat this one more time: cooking for 30 seconds and slamming.
  2. Remove the cookies from oven when they look almost but not quite done. They will still be soft in the center. Let pan cool on a wire rack for 10 minutes. Remove cookies from the pan and let cool. Garnish with finishing salt as desired.

 


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