Recipes Archive - Page 3 of 7 - Hummingbird Thyme

Homemade Granola Bars

01/05/2017 By Laura Leave a Comment

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My recipe is adapted from Molly Wizenburg at Orangette, who adapted the recipe from Smitten Kitchen. It is a recipe I’ve made over and over again to send in kids’ lunches or to eat as my own breakfast, lunch or dessert. If you want to make them Vegan, just substitute maple syrup for the honey.

You can also make them different flavors by varying the nuts, chocolate, and dried fruits. Just aim for 4-5 cups of add-ins. I chose pecans, almonds, chocolate, cherries, coconut and flaxseeds. You might try almonds, walnuts and dried apricots, or peanuts, pecans and, raisins and white chocolate. Whatever you like!

Chocolate-Dipped Coconut Macaroons (Gluten Free)

12/14/2016 By Laura Leave a Comment

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This is a gluten-free version of my favorite Chocolate-dipped Coconut Macaroons that I make every December. I used coconut flour instead of All Purpose. The result is a slightly lighter, less crispy cookie, but still so delicious you will wish you had doubled the recipe.

Note: Since the coconut mixture needs to cool before baking, it is best to prepare the coconut a few hours before you need to bake them!

Roast Beef with Shallots (from Martha Stewart)

12/07/2016 By Laura Leave a Comment

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This is a budget-friendly, tender and juicy roast with a heavenly horseradish sauce. Impressive enough for the holidays or a dinner party, with leftovers for sandwiches another day.

This recipe is from Martha Stewart. The horseradish sauce can be made a day or two ahead of time, and you can add the vermouth the day of cooking. It is best to cook the vermouth in actual cooking pan to absorb the flavors of the meat and shallots. Martha suggest thinning any leftover sauce with water to make a salad dressing. We used it as is for sandwiches made with the leftover slices of Roast Beef.

Jam Thumbprint Cookies (from Ina Garten)

11/30/2016 By Laura Leave a Comment

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I make these festive and delicious Jam Thumbprint Cookies from Ina Garten every December. They are made with a delicate buttery cookie, filled with jam and topped with toasted coconut! Always a hit!

Be sure to set your butter out so it is at room temperature before making the dough.

These cookies freeze extremely well!

Chocolate Pie with Orange Essence in a Gingersnap Crust

11/18/2016 By Laura Leave a Comment

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This delightful pie is perfect for a Holiday dinner – Thanksgiving, Christmas, New Year’s Eve or Day. The crunchy gingerbread crust, the smooth chocolate custard with a hint of orange essence is both festive and satisfying. And so easy to make!

Pumpkin and Sausage Lasagna

11/11/2016 By Laura Leave a Comment

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This recipe is from and episode of Katie Lee, as seen on The Kitchen. We used pumpkin instead of butternut squash and used spinach instead of kale, so we would not need to pre-cook it. This dish is de-lic-ious! Although the list of ingredients is long, it is pretty easy to make.

Pineapple Upside-Down Cake

11/08/2016 By Laura 2 Comments

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This recipe is adapted from Epicurious. The original calls for 2-3 tsp of cardamom. I used only 1 tsp, but feel free to add more. It adds a nice warmth in the same way cinnamon does. I also added a bit more butter to the topping portion.

I also substituted canned pineapple for the fresh pineapple and just used the juice from the can in the cake.

Special equipment: 10″ Cast Iron Pan.

Homemade Potato Gnocchi

10/31/2016 By Laura Leave a Comment

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This recipe is from Michael Chiarello, as seen on Food Network. We doubled the recipe, as we had 6 people to serve. Feel free to cut it in half for 4 servings. We made a sauce quick sauce by melting 4 T butter, and adding chopped basil and a bit of chopped parsley. Topped with Parmeggiano-Reggiano, it makes a memorable dish!

Roasted Root Vegetables

10/27/2016 By Laura Leave a Comment

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This recipe is from one of my all-time favorite cookbooks, My Paris Kitchen, By Dave Lebovitz. Every recipe in this book is a masterpiece! He gives so many great cooking tips with each recipe. You can use any sort of hearty vegetable in this recipe. I used the ones suggested in the book.

Apple Gingerbread Cake

10/18/2016 By Laura 2 Comments

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This lovely Apple Gingerbread Cake recipe is from the October 2016 Bon Appetit Magazine. I used my new Mandoline to slice the apples as thin as possible. If you think the thinly sliced apples are too fussy, or just do not want so much work, that’s fine, too. Just slice the apples thinly or cut into 1/2″ cubes.

A pan with a removable bottom is optimal here. I used a 10″ cakepan with a removable bottom. A Sprinform pan would work well, too, but if you don’t have either, make sure you butter the bottom and the parchment exceptionally well. This cake is a bit labor-intensive, so know that you can prepare it a day ahead and keep it tightly covered at room temperature. If it needs a bit of reviving after a day, just brush it with some warmed maple syrup or a bit of melted butter.