Cuisine at home November/December 2020

It’s hard to believe that another year is wrapping up, and we think you all would agree that 2020 has been one for the record books. We think it’s safe to say we all may have eaten our feelings at some point during this roller coaster of a year. And now the holidays are here, so why stop?! We're starting off this joyful season with five festive cookies that are sure to put you on Santa’s nice list. We’ve also included some comforting soups, easy go-to apps, and meatless dinners for two. This issue Chris, our photographer, even helped with the Thanksgiving dinner by sharing his brined and smoked turkey recipe with John, who whipped up some tasty sides to go with it — nicely done, guys! Also, Teresa came…

THE BUZZ WHAT’S YOUR MOST MEMORABLE HOLIDAY FOOD FAIL? Every year at the holidays, despite all the planning, something regarding the food is bound to go wrong ... it can't be just us, right? We know we have a few stories to tell, but we want to know what your most memorable holiday food mishap is. Share your story with us on Facebook or Instagram by using the hashtag #funnyfoodfails and don’t forget to tag us @cuisineathome. Maddy made Cuisine’s Chocolate Truffle Cheesecake for her family gathering, which is always a hit. Her sister was carrying her slice to the table and somehow managed to drop her cheesecake on the carpet. But because the cheesecake is THAT good, she simply picked it up and ate it anyway! Five-second rule, right? Pam remembers going to…

RACK 'EM UP I have to admit, I don't keep food-safe rulers in my kitchen. One Christmas while making diamond-shaped shortbread cookies to give as gifts, I turned to my cooling rack. I flipped it upside down (so the feet were up and not pressing into the dough) and set it on top of my dough. I used the tines as a guide and paired it with my pizza cutter to get perfectly straight and uniform cuts. It works like a charm for any straight-edged recipe from cookies to crackers to pasta. JILLIAN WEISS CEDAR PARK, TX HANDY TIMESAVERS CONTAIN IT - AGAIN I often buy mixed greens in large plastic containers. I've discovered they're great for marinating roasts or chicken prior to cooking. After thoroughly washing and drying, the containers are ready to use.…

NATURALLY VIBRANT We’ve all eaten or used sprinkles and colored sugars for baked goods, and they’re usually made with artificial dyes. If you’re sensitive to those dyes, or just want to go more natural with your baking, check out The Watkins Co. They’ve started making a line of all-natural sprinkles and decorating sugars, which pair perfectly with their Natural Food Coloring. They’re vibrant without the use of FD&C (synthetic) dyes — just in time for your holiday baking. Watkins1868.com BEE K’ONSCIOUS HONEY This honey is the bee’s knees. These 100-percent raw, unpasteurized honeys are ethically and sustainably sourced. There are no additives or processing here — it goes straight from hive to bottle. Raw, unheated, and unfiltered honey provides more of the vitamins, minerals, amino acids, and antioxidants that honey has to offer…

Brookies The brownie dough is soft and benefits from chilling between steps. If you notice the dough getting too soft, just pop it back in the fridge to chill again. Makes 36 cookies Total time: 45 minutes + chilling & baking FOR THE BROWNIE DOUGH, WHISK: 11/4 cups all-purpose flour1/2 tsp. baking powder1/2 tsp. table salt1 stick unsalted butter (8 Tbsp.), melted3/4 cup granulated sugar1/2 cup unsweetened cocoa powder1/2 tsp. instant espresso powder2 eggs1 tsp. pure vanilla extract3/4 cup semisweet chocolate chips FOR THE COOKIE DOUGH, WHISK: 11/2 cups all-purpose flour1/2 tsp. baking soda1/4 tsp. table salt CREAM: 1 stick unsalted butter (8 Tbsp.), softened1/2 cup packed brown sugar1/2 cup granulated sugar1 egg1 tsp. pure vanilla extract3/4 cup semisweet chocolate chipsCoarse sea salt For the brownie dough, whisk together flour, baking powder, and table salt. Whisk together butter, sugar, cocoa,…

SUPER SCOOPERS Use cookie scoops to compact dough into uniform sizes to help reduce spread and ensure even cooking. MEASURING UP Baking requires precision. Haphazardly throwing ingredients together results in doughs that are difficult to work with, and the taste and texture of your baked goods will suffer. Proper measurement is key for success, so be sure to use the right tool and technique for the job. 1. LIQUID Use liquid measuring cups for liquids and syrups. For the most accurate measurement, be sure to read the amounts at eye level. The top of the liquid should meet the line exactly. And for the best results, don’t use liquid and dry measuring cups interchangeably. 2. DRY Lightly spoon flour, granulated sugar, and powdered sugar into dry measuring cups then level them with the straight side…