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Bringing Home the Bakin'

bake my cake and eat it, too

Tag Archives: apricots

I’ve finally smoothed out all of the kinks, and have gotten in the groove of cooking. I’m really enjoying myself, and I can’t wait for you to see all of the delicious meals I have cooked!  This meal was so summer-y, and perfect for the warm weather we have been experiencing.

Arugula, Fennel, and Apricot Salad – Bon Appetit


  • 2 tablespoons white balsamic vinegar
  • 2 tablespoons minced shallot
  • 3 tablespoons extra-virgin olive oil
  • 1 5-ounce container arugula leaves
  • 1 large fennel bulb, very thinly sliced, plus 1 tablespoon chopped fronds
  • 6 large apricots, pitted, sliced
  • 1/4 cup unsalted natural pistachios
  • Whisk vinegar and shallot in medium bowl. Gradually whisk in oil. Season dressing to taste with salt and pepper.
  • Place arugula, sliced fennel, and apricots in large bowl. Whisk chopped fennel fronds into dressing. Drizzle dressing over salad and toss to coat evenly. Season to taste with salt and pepper. Transfer salad to large serving bowl. Sprinkle pistachios over and serve.

Cheese and Pepper Pasta (Cacio e Pepe) – Saveur


Kosher salt, to taste
1 lb. pasta, preferably tonnarelli or spaghetti (I used fettuccine)
4 tbsp. extra-virgin olive oil
2 tsp. freshly cracked black pepper, plus more
to taste
1 cup finely grated Pecorino Romano
3⁄4 cup finely grated Cacio de Roma


Bring a 6-qt. pot of salted water to a boil. Add pasta; cook until al dente, 8–10 minutes (DO NOT OVERCOOK!); reserve 1 cup pasta water and drain pasta. Meanwhile, heat oil in a 12″ skillet over medium heat until shimmering. Add pepper; cook until fragrant, 1–2 minutes. Ladle 3⁄4 cup pasta water into skillet; bring to a boil. Using tongs, transfer pasta to skillet; spread it evenly. Sprinkle 3⁄4 cup each Pecorino Romano and Cacio de Roma over pasta; toss vigorously to combine until sauce is creamy and clings to the pasta without clumping, about 2 minutes, adding some pasta water if necessary. Transfer to 4 plates and sprinkle with remaining Pecorino and more pepper.


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BHTB is off to camp!  I’ll be in the woods for the next 8 weeks, but stay tuned — I’m sure I’ll find some culinary inspiration while I’m there.

Koci’s Favorite Granola Bars – La Kocinera


  • 1 cup old-fashioned rolled oats
  • 1/2 cup whole wheat flour
  • 1/2 cup nonfat dry milk
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup raw sunflower seeds (I substituted pecans)
  • 1/2 cup raw almonds
  • 1/2 cup dried cherries
  • 1/2 cup dried cranberries (I substituted apricots)
  • 2 eggs, beaten
  • 1/2 cup maple syrup


  1. Preheat the oven to 350 degrees.
  2. Combine oats, flour, dry milk, and cinnamon in a food processor, mixing until finely ground. Add sunflower seeds, almonds, cherries, and cranberries; pulse until slightly chopped, about 10 quick pulses.
  3. Transfer the mixture to a large bowl and stir in the beaten egg and maple syrup. Pour out onto a baking sheet covered with non-stick aluminum foil or cooking spray and cover with a piece of cling wrap. Using your fingers, press down on the mixture to spread it out along the baking sheet to desired thickness.
  4. Bake for about 10 minutes, until lightly browned. After cooling, cut into bars and package in an airtight container and store for several days either at room temperature or in the refrigerator or freeze for several months.

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