food processor

For a quick dip, make Ina Garten's Hummus recipe from Barefoot Contessa on Food Network; use tahini, garlic and lemon juice to brighten up canned chickpeas.

Hummus

garlic

chickpeas, drained, liquid reserved

salt

tahini (sesame paste)

lemon juice (2 lemons)

water

hot sauce

Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it's minced. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed. Taste, for seasoning, and serve chilled or at room temperature.

I was taught how to make Hummus by a Chef from Lebanon.  It is the recipe I prefer. Most put cumin in theirs but I think it is the Persians that use cumin. I love cumin but prefer my Hummus like hers, without it and the hot sauce. Hers is most like the Lebanese.  One should try it each way, both are delicious.<br /><br />ps: NEVER, NEVER USE CANNED.  Cook them, run your hand in them when cool, the SKINS will come off and float to the top to make an unbelievable smooth hummus. It is the skins that make it lumpy as they are tough.<br />

I used pink Himalayan salt which was just salty enough. Also roasted garlic which cuts the potency. My only improvement is to make the texture more smooth.

I haven’t made this yet, but I noticed some reviews mentioned that it was salty. I didn’t know until recently that the two commonly available types of kosher salt are very different in their flakiness, and therefore in how much you use. Diamond Crystal is “fluffier” so the measurements given are correct. If you use Morton’s, use half the measurement called for. Of course, salt is a personal preference, and you should always use it to taste, but this is a general rule of thumb. 

I have been making this for a while, and my family loves it. So this time i measured the chickpeas, and it only takes one can, as she says in the video.  I have been using 2 cans in the past!!!  It was much better with just one can as you can imagine and I buy the low sodium chickpeas.  Otherwise followed the recipe to a T.  Not too salty and I don't see the problem with the skins of canned chickpeas.  After you blend it up, they mix right in.  Love this recipe.  

Very easy to follow, however the other reviewers are right. It’s way too salty (and I love salt!). I added another 1/2 cup of beans and it turned out lovely.  And don’t be afraid of the hot sauce! I hate spicy things but a couple of dashes really added great flavor with zero heat! 

Loved it but I did find it a tad salty - will be reducing salt next time. 

Use a tsp of cumin instead of hot sauce and peanut butter instead of tahini, keeps the price down!  Yummy!

Delightful, for my taste.  Love the garlicky punch and the clean, tangy lemony finish.  I did use less salt - 1 tsp. of kosher salt - and that was still plenty salty for me.  Had it on some freshly baked multi-grain bread, and topped it with some tomato powder I made with tomatoes from my garden, and freshly crushed dried basil leaves, also from my garden.  This just became one of my new pleasures in life.

So (as other reviewers mentioned), this was too garlicky, salty, and lemony. The consistency was off, too. I added 1/2 of ricotta it was DELICIOUS and SO creamy! 

https://www.foodnetwork.com/videos/hummus-0153968

Nothing's ho-hum about hummus, the zippy dip born in the Middle East.

This soup is easy to prepare and freezes well. It serves 2 big bowls, or 4 small ones. Vegan &amp; Gluten-Free

Vegan Broccoli & Potato Soup

olive oil

onion,

garlic,

vegetable broth

broccoli florets (about 1 head of broccoli)

potatoes,

thyme

salt and pepper,

sour cream (optional)

In a large stockpot, heat the olive oil over medium heat and cook the onions and garlic until tender, a few minutes.

Add the vegetable broth and potatoes to the pot. Cover and bring to a boil. Reduce back to medium heat and cook until potatoes are tender, about 15 minutes.

Add the broccoli and thyme, and cover for 5 minutes, until fully steamed but still bright green.

Puree the soup in a blender or with an immersion blender. Season with salt and pepper and serve with chives and/or vegan sour cream, if desired.

Awesome! :)

 Just made it! And even my girlfriend who hates broccoli likes it. Thank you for the recipe! :)

Made the soup today. We loved it. Look forward to making it again. Thank you for sharing it.

I just made this and it turned out great! I doubled the recipe, pureed half in the blender. Put the other half in the blender and pulsed it to make it chunky. Garnished with green onions, vegan sour cream and fresh chives. YUMMY!! Thanks for sharing this =)

I'm in a soup making frenzy today.  Just made this one and it's fantastic!  On to the carrot soup!  Thanks for all the wonderful recipes!

I made this tonight. It was seriously quick and super yum! I did not have thyme, so I substituted oregano instead. Added (2) diced carrots at the same time as potato. Also, when serving it - I stirred in a handful of reduced fat cheddar cheese into each bowl. It was a hit!

Hi! I just tried this, it was so yummy! My family loved it. Thanks for this awesome recipe :)

I made this soup this evening.  Awesome.  Some is going in the freezer for my son and daughter-in-law so they have something to quickly heat up at some time after the birth of their first baby.  They asked me to make some vegan dishes they could freeze.  Thank you for the freezer-friendly, vegan recipes.  I plan on trying more of them.  Oh, and I will make this soup again.

This one too. I was in fact having a Vegangela inspired cooking weekend and this was on the list. Easy &amp; delicious! Will definitely do it again.

Thanks for the recipe.  I tried it for lunch today because it is very cold outside and wanted a soup to warm me up.  Broccoli and potatoes are both in season so it seemed like the perfect soup.  I used 4 cups of broth and the consistency was still very thick -- my boyfriend described it as "almost like mashed potatoes".  In the future, I would probably only use two potatoes.  I don't think I'll make this again, but I had a fun time trying a new recipe.  Thanks again for sharing! :)

I totally loved the soup. Thanks for the recipe. Everyone loved it at the party.

I made this last week. It was great! Forewarned by some of the other commenters who said that it was too thick, I used small potatoes, and the texture turned out fine.
My only issue is that my soup turned a rather dull and unattractive shade of green. I carefully watched the time after adding the broccoli, but it still didn't stay a nice, bright green like your pictures. Are you supposed to remove the soup from the heat before adding the broccoli? I guess the taste matters more than the appearance, anyway.

Thank you so much for making and posting this soup! This soup has become one of my favorite go-to soups this past winter. I made it for a party recently and everyone loved and wanted the recipe!

This soup was really good.  I'm always looking for recipes for my special needs son that are vegan and gluten free.  Thanks so much!

I nade this soup for lunch today. We've been trying to cut back on the sodium so I used a tad less dehydrated bouillon than called for and added no salt at the end. It came out great! I will definitely be adding this to my permanent recipes.

I wanted to mention that I also love your mac and cheese. After I found that recipe, I made it 4 times in 2 weeks. Delicious!

Loved this soup.  I threw the vegetables all in together.  I don't mind a more drab olive green appearing soup, as long as it tastes terrific.

Hi Angela, 

I wanted to let you know that we made your soup and it was a huge hit.  Our three sons devoured it, and my husband and I loved it too.  I put a little cheddar Daiya chees in it (only because I love the stuff)  We multiplied the recipe by five and had a decent amount of left overs.  I told my husband we could freeze some. My oldest son smiled and said that he didn't think that would be necessary.  Great recipe! Thank you so much for sharing!  

Sincerely,

Donna, Daniel 

and the Flores clan.

Made it tonight---easy and delicious! Thanks!

Thanks for sharing your granny's recipe. It's delicious! I'm glad to have it in my recipe rotation.

Sweet Potato Rum Pie with Walnut-Gingersnap Crust recipe | Epicurious.com

gingersnap crumbs

walnuts (about 2 1/4 ounces)

(packed) dark brown sugar

(1/2 stick) unsalted butter, melted

(packed) well-drained canned yam pieces in light syrup (about 8 ounces)

whipping cream

dark rum

pumpkin pie spice

walnut halves

whipped cream (optional)

If you love the chocolate chip cookies from Tate's Bake Shop, this copycat recipe delivers loads of buttery flavor and a delicate crunch.

Tate's-Style Thin and Crispy Chocolate Chip Cookies Recipe

low protein all-purpose flour,

light brown sugar, not dark brown (about 1 cup, firmly packed; 225 grams)

(8 grams) baking soda

cold, unsalted butter,

chocolate

egg,

vanilla extract (about 1 tablespoon; 15 grams)

Adjust oven rack to middle position and preheat oven to 350°F (180°C). In the bowl of a food processor, combine flour, light brown sugar, raw cane sugar, salt, and baking soda. Process until well-combined; add cold butter and pulse to form a dry and powdery mix; comparable results cannot be produced by hand or with a stand mixer. Add chocolate chips and pulse once or twice to combine. This mixture can be refrigerated up to one week in an airtight container or used immediately in the next step.

Transfer the cookie "mix" to a large bowl; add egg and vanilla, stir well; the mixture will seem alarmingly crumbly and dry at this stage. Once the wet ingredients have been absorbed, knead mixture by hand until it comes together like classic dough.

Divide into about 56 portions with a 1-tablespoon scoop. If you like, these can be transferred to a zipper-lock bag and refrigerated for up to 1 week or frozen for up to 3 months; soften to about 68°F (20°C) before baking.

Arrange portions on a parchment-lined half-sheet pan (do not use a silicone mat), leaving about 2 or 3 inches between cookies to account for spread. Bake until thin and golden brown, with an even color from edge to center, about 16 minutes. Cool cookies directly on the baking sheet until room temperature. Transfer to an airtight container and continue cooling an hour more; the cookies will not be fully crisped until then. At cool room temperature, the cookies will keep at least six weeks in an airtight container.

With Dutch cocoa, dark chocolate, and cocoa butter, these vegan brownies are fudgy and flavorful, with beautifully glossy tops.

Vegan Brownies Recipe

For the Mix

all-purpose flour,

high-fat Dutch process cocoa powder,

cocoa

soy milk powder,

dry malt extract,

espresso powder

baking powder

For the Brownies

vanilla extract (about 1 1/2 teaspoons; 7 grams)

For the Mix: Combine powdered sugar, dark chocolate, all-purpose flour, Dutch cocoa powder, cocoa butter, soy milk powder, dry malt extract, salt, espresso powder, and baking powder in the bowl of a food processor. Grind until the chocolate disappears into a fine, powdery mix, and you can no longer hear any chunks bouncing around the bowl, about 2 minutes. The timing will vary significantly depending on the size, power, and capacity of the food processor. 

Scrape the bowl of the processor to be sure no chunks of chocolate have lodged under the blade and continue processing until fine. It is important that this mix is as powdery and fine as flour, with absolutely no visible chunks of chocolate or cocoa butter. For immediate use, proceed directly to Step 3. Otherwise, transfer the mix to an airtight container and store at cool room temperature up to one year, or until the date stamped on the package of Dutch cocoa.

Adjust oven rack to lower-middle position, preheat to 350°F (180°C), and line an 8-inch-square anodized aluminum brownie pan with a long strip of parchment or foil to cover the bottom and two of the sides. 

When the oven has come to temperature, prepare the batter in the bowl of a food processor or in a large mixing bowl with a flexible spatula. Either way, add the boiling water and vanilla extract; pulse or stir until well combined. The batter will be smooth and thin when made in a food processor and somewhat thicker when mixed by hand. These textural differences with not affect the batter's behavior.

To Bake: Scrape the batter into the prepared pan, spread into an even layer, and bake until the brownies are glossy, puffed, and firm but a little squishy, about 35 minutes. The timing is based on the volume and conductivity of an 8-inch anodized aluminum pan; be aware the time needed will vary significantly with glass, ceramic, or nonstick pans. Allow the brownies to cool at least 15 minutes before slicing. To serve, gently tug on the foil or parchment and lift to remove the brownies from the pan. Cut into 16 2-inch squares. Store leftovers in an airtight container with a sheet of wax paper between each layer, about 1 week at room temperature.

Meyer Lemon Curd Tart

butter,

sugar

all-purpose flour, plus extra for rolling dough

Meyer lemon juice

Meyer lemons, zested

eggs

blueberries

Special equipment: 1 pound dried beans, 10-inch tart pan

Put the butter, sugar, flour, egg yolk and salt in a food processor and pulse for 30 to 60 seconds or until the mixture has a grainy consistency, or what I like to call the "Parmesan cheese" stage. Add half of the water and pulse the food processor 2 to 3 times. The dough should start to come together, add the remaining water if needed. Check the consistency of the dough by clenching a small handful in your fist. If the dough stays together it is the proper consistency. If not, pulse the dough with a little more water. When the dough has reached the proper consistency, dump it out on a clean work surface. Using the heel of your hand, schmear the dough straight forward and roll it back with your fingertips. Repeat this process 1 to 2 more times, dust with flour if needed. Form the dough into a disk, wrap in plastic wrap and refrigerate for at least 30 minutes.

On a lightly floured work surface, roll the dough out to 1/8 to 1/4-inch in thickness. Lay the dough in the tart pan. Push the dough into the sides of the tart pan by rolling a small scrap of dough into a ball and pushing it into the dough. Roll over the top edge of the tart pan with the rolling pin to cut the extra dough from the pan and create a crisp edge. Cover the dough with aluminum foil and gently poke the foil into the side edges to fit the pan. This will help to keep the sides of the tart tall and straight as it cooks. Fill the tart shell with the dried beans and place in the preheated oven. Bake for 10 to 12 minutes, remove the foil and beans and bake for 2 to 3 minutes more. Remove the tart shell from the oven and cool. The dough should be golden and crisp.

In a bowl, combine the lemon juice, zest, sugar, eggs and salt and whisk to a homogeneous consistency. Place in saucepan and bring to a medium heat. Cook, whisking, constantly until the mixture has thickened, about 12 to 15 minutes. Remove from heat and whisk in the butter, 2 pats at a time until it's incorporated and has a silky consistency.

Pour the lemon curd into the prepared tart shell and bake in the preheated oven until the lemon curd has set, about 15 minutes. Let cool completely before cutting.

To garnish: In a small bowl, mix together blueberries, sugar and lemon juice. Serve alongside tart slices.

This was one of the most delicious tarts I have ever had.  My tree was loaded this year, so I froze fresh juice and use it all year.  I love this lemon, and this tart was a hit with everyone.  I will make it over and over again. Of course, I know I can always rely on a recipe from Chef Anne!

Anyone that watches Chef Burrell,knows Her Love runs deep for Meyer Lemons.My Grand Mother Had A Meyer Lemon Tree that bore Delicious, Huge Fruits/Juice Amounts.If You Find Meyers,You Will Not Need Many.This is an Awesome Dessert because of the Lemons. Oh,the flavour "Notes" are Deliciously Divine. Just do not look at the Kcals. for Recipe.Enjoy! My "Nana" made better,Because She was First.Love a Memory in Food{s}.

Yum, yum, yum!  Definitely five stars for taste.  I had a bit of difficulty at first.  The dough consistency seemed a bit off to me.  Appeared a little too wet, and it stuck to the foil filled with the dried beans.  i had to bake the crust quite a bit more without the beans and had to reshape the crust before doing so.  I also had to bake the entire tart about seven minutes longer than the recipe said.  However, the end result was FANTASTIC!  So it was all worth it in the end!  Thanks for a great recipe, Anne! 

I always read reviews before I make a recipe to see if there are any trends in problems people experience. I don't review a recipe unless I made it as written, and I trust Anne alot so I didn't use less butter or alter any of the ingredients. I did, however have to adjust the cooking/baking times. My curd came together in less than 12 minutes, more like 8. I also baked it about 7 minutes longer but in retrospect it probably didn't need quite that long. But medium on one stove may not be the same as on another, and oven temperatures vary. I didn't see any oil or separating during baking. I thought it had great flavor and texture. I will make this many times as I have a Myer lemon tree. It's an easy recipe and it can be changed up with a different crust or different toppings.

the lemon curd tart had great flavor, but the filling (curd) was too loose.  May be because I used jumbo eggs (4 jumbo and 1 regular) and I did use 1 1/4 sticks of butter.  I read reviews which said 1 1/2 butter made it too oily.  I baked it twice as long and I saw the oil and a little separation in the curd.  Will try with large eggs and 1 stick of butter to see if I get a better result.  Definitely need to increase the cooking time.

Flavor: 10; consistency: 5. I have made this many times before and reviewed it too!  It is always delicious but...in the past I have noticed that I have to bake the curd much, much longer than directed and this was the case today also.  But today I also had the disappointment of the crust shrinking way below the boarder of the tart pan. Plus, I placed tart pan on a cookie sheet before putting it in oven just for ease of transport and not only did I have extreme difficulty getting the thing to set, even with extended baking time by about 20 minutes, but I noticed that the cookie sheet contained an oily mess after baking. It tasted neither of butter, nor lemon, so I am baffled. Maybe the cooke sheet was a bad idea. I am sure it will still be delicious and next time I will take advice from below, chilling the filled tart pan and reducing the amount of butter. FYI, i never use the blueberry topping but either serve it as is or with a cardamom and sugar glazed pistachio top with a Mediterranean entry. Either way,  I add fresh whipped cream.   

super easy,nailed it from the first time &amp; the filling was just perfect.
made it in the form of mini tartlets....took it with me to work and it was a hit,everyone loved it and loved the crust so much :)

Very lovely and tasty tart, which I made as printed. However, I do have to agree with a couple others here that the butter in the curd itself needs to be reduced. 1 stick should be more than sufficient for that amount of juice and eggs. I found the curd had an oily mouth feel, which I attributed to way too much butter. I research many other curd recipes online and none had that much butter--usually 6T or 1 stick. I will make this again because it tastes absolutely lovely and I froze my additional Meyer lemon juice and zest for when they're not in season and so plentiful/cheap.

Beautiful tart in flavor, texture, and appearance.  Definite keeper!

This was my first time using Meyer lemons. Found Anne's recipe online and had all the other ingredients on hand. I just had a little trouble getting the crust in the pan. But the end result was delicious! Will definitely be making this AMAZING tart again! 

https://www.foodnetwork.com/videos/lemon-curd-tart-0127655

Chef Anne bakes a creamy Meyer lemon curd tart.

Lemon Curd Tart

Make your own hot cocoa mix to keep on hand all winter long.

Homemade Hot Chocolate Mix Recipe

moderately toasted sugar (about 1 cup minus 2 tablespoons; 170 grams)

Cacao Barry Extra Brute (about 1 cup; 85 grams)

malted milk powder,

instant espresso powder, not ground coffee,

vanilla bean powder,

In the bowl of a food processor, combine toasted sugar, white chocolate, dark chocolate, Dutch cocoa, malted milk powder, instant espresso, salt, and vanilla powder (if using). Pulse until chocolate is fully ground and mixture looks powdery and dry. Transfer to airtight container and add the leftover vanilla bean pod (if using). Store at cool room temperature up until the date stamped on the package of white chocolate.

To use, stir about 1 ounce (2 tablespoons; 28g) of the mix into 6 ounces hot milk. Season to taste with additional salt or vanilla, and serve hot.

Make this 100 percent whole wheat bread in your food processor, for a wonderfully light and chewy loaf.

100% Whole Wheat Sandwich Bread Recipe

whole wheat flour,

dark

instant dry yeast,

cool water, about 65°F/18°C (about 1/4 cup; 55 grams)

neutral oil,

For the Autolyse: In large bowl, combine whole wheat flour with first addition of water. Stir until water is absorbed; then knead briefly against the sides of the bowl until no floury bits remain. Cover and set aside for 2 hours 30 minutes to hydrate flour.

For the Dough: Transfer hydrated dough to a 14-cup food processor fitted with the regular metal blade (not the dough blade), along with brown sugar, salt, and instant dry yeast. Process until dough is silky smooth, and a small piece can be stretched into a thin sheet without tearing, about 75 seconds. The exact timing will vary with the power and capacity of a given machine. For smaller machines, the reduced capacity and power will necessitate dividing dough in half to process in stages.

Once gluten is well developed, drizzle in the remaining water and oil while the processor is running, and continue mixing only until smooth. At this stage, the dough will feel sticky, wet, and elastic.

First Rise: Transfer dough to large, lightly greased bowl (it's fine to reuse bowl from autolyse, no need to wash). Cover and proof until puffy, light, and roughly doubled in bulk, about 2 hours at 70°F (21°C). In a chilly kitchen, the dough will need more time to rise, and in a warmer kitchen, it will move faster.

Shaping the Loaf: Turn soft dough out onto clean surface lightly dusted with whole wheat flour. Pat dough into 7-inch square, and form into tight log, sealing dough together with heel of your hand. Nestle into lightly greased 1-pound loaf pan, seam side down; cover loosely as before.

Second Rise: Let dough proof until puffy, light, and risen about 2 1/2 inches above rim of pan at very center. To test dough, poke it gently with a flour-dusted fingertip; when dough is ready, it will retain a shallow impression that springs back after a minute. If dough is firm and springs back right away, continue proofing until dough retains a shallow impression. This will take about 75 minutes at around 70°F (21°C). Again, timing of the process will vary based on environmental conditions. Near the end of this period, adjust oven rack to lower-middle position and preheat oven to 350°F (177°C). 

Baking the Loaf: After the second rise, uncover dough and bake until well risen, golden brown, and hollow sounding when thumped; about 45 minutes, or to an internal temperature of approximately 200°F (93°C). Immediately turn loaf out onto a wire rack, and cool completely before slicing, at least 90 minutes. Slice with a sharp serrated knife. The loaf will keep up to a week at room temperature in a bread box or paper bag.

Struffoli

flour,

lemon, zested (about 2 teaspoons)

orange, zested (about 2 teaspoons)

fine sea salt

white wine,

vanilla extract

Canola oil,

honey

lemon juice

hazelnuts, toasted (see Cook's Note)

Vegetable oil cooking spray

Sugar sprinkles,

Powdered sugar, for dusting, optional

For the dough: In the bowl of a food processor, pulse together 2 cups of flour, lemon zest, orange zest, sugar, salt, and baking powder. Add the butter and pulse until the mixture resembles a coarse meal. Add the eggs, wine, and vanilla. Pulse until the mixture forms into a ball. Wrap the dough in plastic wrap and refrigerate for 30 minutes.

Cut the dough into 4 equal-sized pieces. On a lightly floured surface, roll out each piece of dough until 1/4-inch thick. Cut each piece of dough into 1/2-inch wide strips. Cut each strip of pastry into 1/2-inch pieces. Roll each piece of dough into a small ball about the size of a hazelnut. Lightly dredge the dough balls in flour, shaking off any excess. In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in about 3 minutes.). In batches, fry the dough until lightly golden, about 2 to 3 minutes. Transfer to a paper towel-lined plate to drain. (The rested and quartered dough can also be rolled on a floured work surface into 1/2-inch thick logs and cut into equal-sized 1/2-inch pieces. The dough pieces can then be rolled into small balls and fried as above).

In a large saucepan, combine the honey, sugar, and lemon juice over medium heat. Bring to a boil and cook, stirring occasionally, until the sugar is dissolved, about 3 minutes. Remove the pan from the heat. Add the fried dough and hazelnuts and stir until coated in the honey mixture. Allow the mixture to cool in the pan for 2 minutes.

Spray the outside of a small, straight-sided water glass with vegetable oil cooking spray and place in the center of a round platter. Using a large spoon or damp hands, arrange the struffoli and hazelnuts around the glass to form a wreath shape. Drizzle any remaining honey mixture over the struffoli. Allow to set for 2 hours (can be made 1 day in advance). Decorate with sprinkles and dust with powdered sugar, if using. Remove the glass from the center of the platter and serve.

How far in advance can you make them....and how do you store them.?

I’ve been making and eating struffoli since I was a kid in the 1980s. My grandmother and my mom (who learned from my grandmother) always made them during the holidays. This is one of the best recipes for them that I’ve seen. My boyfriend and I have made this particular struffoli recipe two years in a row now and we love them. I think they come out perfectly and taste delicious. 

not to be a noodge, but what if you don't have a food processor?

Even my Italian (Calabria) husband likes these better than the ones his mother used to make.  They are lighter and not as doughy.  The added citrus is delicious.  I don't like the taste of honey so might make some for myself with powdered sugar.  One problem --  why did the sticky honey disappear?  I cooked the honey/sugar mix exactly as outlined.  The next day, they were no longer sticky.

Perfect! This is EXACTLY what struffoli is suppose to taste like, thank you for sharing this recipe Giada! It's a very time consuming recipe, but easy to do and definitely worth it! For anyone making this for the first time, I highly recommend you divide the chilled dough into about 6-8 balls, and then roll them out into snake like shapes (about the width of a slim finger. Cut the rolled out dough into little pieces, they will look like squares/rectangles when you cut them. You do NOT need to roll all of them into little balls!! They will puff up into round shapes once they hit the oil, I PROMISE! Don't waste your time rolling! :

<div>These are a throwback to my childhood. My Aunt used to make them every Christmas Eve and I've always wanted to try them but was afraid of the level of difficulty.  Although they are  little time consuming, they were easy to make.  The flavor is perfection!!</div><div><div><ul><li><div></div><div>0</div></li></ul></div></div>

GLUTEN FREE!!!! I grew up on these...my Noni called them Chichad (I think after the Cici beans that they resemble). I haven't had them in years because I can no longer eat wheat.  I made the recipe exactly as written except I substituted Pamela's Gluten Free Artisan All Purpose Flour (blue bag).  They are perfect and amazing.  My family had no idea they were gluten free!!!!!!

Excellent! I omitted the hazelnuts and used Limoncello instead of white wine.

What is the substitute to make this recipe gluten free? I use this recipe every year but was recently diagnosed with Celiac Disease.

https://www.foodnetwork.com/videos/giadas-struffoli-dessert-0173480

Giada's making struffoli, balls of honey-coated fried dough and hazelnuts.

Giada's Struffoli Dessert

Pecan Brown Butter Cookies Recipe | Epicurious.Com

unsalted butter

brown sugar

all-purpose flour

baking soda

pecans (7 ounces), toasted, cooled, and chopped

Homemade Dark Brown Sugar

molasses, by weight

Place the sugar and molasses into the bowl of a food processor and process until the molasses is completely incorporated into the sugar, approximately 1 minute. If necessary, stop and scrape down the sides of the bowl. Place in an airtight container and store for up to a month.

Alton Brown: I cannot believe how much I've learned from you about cooking. I started cooking at 10, I'm now 63 and I learned most of what I know from my mother who was a successful small town restaurant owner. This recipe saves me so much money, as I always have sugar and molasses on hand and am always running out of brown sugar. I would never have thought it could be sooooo simple. THANK YOU, THANK YOU! Keep up the excellent work. I'm now almost a chef-quality cook. :-

No one in my house wants any "store bought" brown sugar anymore. 

This recipe is handy for anyone who wants to save money and time (not having to run to the store just to buy brown sugar saves time....  I made this for that reason, it was either run to the store or make my own, I chose making my own.  The good news is, my chocolate chip cookies tasted just like they always do, there was no taste difference in this "homemade" brown sugar and the kind you buy, it takes basically the same, it is very similar to organic brown sugar.  :

If you want to make light brown sugar, this is what I did, I used 1 tablespoon of molasses per one cup of sugar and this makes a much lighter brown sugar, mine was a nice golden brown doing it with this ratio.  :  Just thought I'd throw that in there for all of the people on here who are asking.  :D

God Bless ~Amy

Very easy to make. I then used it in some cookies and they were delicious. And yes I do know that brown sugar is not white sugar with a tan::: By the way I will be 70 in Nov. and thanks to people like you I am still learning. Again, thank you.

I used 'Plantation Blackstrap unsulphered Molasses'.  The result was a VERY dark, very good brown sugar with a nice molasses odor.  I worry that it may overpower some recipes, so I'll need to be careful I think before adding it.

Next time I'll try a different kind of molasses. 

Yeahhh now i never have to buy "pre" made brown sugar again... its homeade from here on out for me.  This is a great simple recipe. Thank you Alton Brown, you rock!!

I love AB!  Homemade brown sugar!  So obvious and so simple - typical for him.  I'll never buy brown sugar again!

In my house, I always have sugar and always have molasses.  But I never seem to have brown sugar.  If I do it's usually as hard as a rock by the time I use it.  Now, I can make my own and keep it on hand at all times.  Thanks AB for another wonderful tip for my kitchen.  I never have to buy brown sugar again!

Roast New York Strip Loin With Garlic-Herb Crust recipe | Epicurious.com

sage leaves

thyme leaves

black pepper

beef

Make this easy brownie mix to keep on the pantry shelf, for fast and fudgy chocolate brownies whenever you like.

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