ridiculously easy

This Ridiculously Easy Rosemary Bread definitely earns its ridiculously easy name but, even better... it&#039;s ridiculously delicious!

Ridiculously Easy Rosemary Bread

bread flour (plus extra for shaping)

salt

active dry yeast (traditional)

rosemary

water

butter

flaky sea salt (for topping)

rosemary (for topping)

In a medium-large bowl, whisk together the bread flour, salt, yeast and rosemary. Make a well in the center and add the water. Mix with a sturdy rubber spatula until all flour is incorporated. Don’t worry, the dough will be wet and sticky, that’s how it should be.

Cover the bowl with plastic wrap and leave to rise at room temperature overnight or for up to 12 hours.

The following morning (or after 8-12 hours), the dough will have risen, but it may still look shaggy and its surface will be covered with bubbles. Line a sheet pan with parchment paper. Preheat the oven to 425ºF.

Spread a generous ¼ cup of flour on a work surface. Dump the dough out onto the floured surface and turn it several times to coat with flour. I like to use a bench or baker&#039;s scraper for this. Knead the dough for one minute, adding more flour to the work surface as needed.

Divide the dough into 2 or 3 fairly equal portions, turning each piece in the flour to coat. (The bench scraper is also great for cutting the dough).

Shape each piece into a ball, pulling edges under and pinching together to make a smooth rounded top. Place loaves on prepared pan, smooth side up. If the dough is sticky as you’re shaping, just roll the piece in more of the flour.

Brush each loaf all over with melted butter. Sprinkle generously with finely chopped rosemary and sea salt.

Allow bread to rise for about 20 minutes while the oven is preheating. Don&#039;t worry if the dough flattens a little while it&#039;s resting. It will puff up nicely in the oven.

Transfer pan to the oven. Bake 23-28 minutes or until nicely golden. Transfer bread to a cooling rack to cool completely.

If making in advance, remove from oven when pale golden brown (about 3-4 minutes less). Cool completely, then freeze on a baking sheet. Once frozen, transfer each loaf to a large ziplock bag and store in the freezer.

To serve, allow bread to thaw, then heat for 8-10 minutes at 325˚F or until nicely golden brown.

These one-bowl, no-mixer, gluten-free French Almond Cookies are light as a feather, with a crisp meringue exterior and chewy, moist almond-y interior!

French Almond Cookies (aka Almond Cloud Cookies) Gluten Free!

sugar

almond flour

vanilla extract

almond extract

sugar (for dusting)

Preheat the oven to 325°F. Lightly grease two baking sheets, or line with parchment paper. Set aside.

Separate egg whites from the yolks and beat the whites with a fork or small whisk vigorously for 45 seconds until nice and frothy (they won’t be stiff or have peaks, just nice and frothy). Discard or use the yolks for another recipe.

Combine the almond flour, sugar, powdered sugar and salt in a medium-size bowl and stir well with a fork to combine. Drizzle the vanilla and almond extract over the mixture and again stir until well combined.

Drizzle 4 tablespoons of the frothy egg white over the almond meal mixture. Stir with a fork until the mixture is uniformly crumbly. Slowly add more egg white, a little at a time, just until all of the almond flour is incorporated. You may have some egg white left over. The dough should be thick but smooth.

Scoop the dough by heaping tablespoons onto the prepared pans. I like to use a 1½-tablespoon cookie scoop and level it nice and flat. You should have about 24-28 cookies.

Either lightly wet your fingers or dip them in powder sugar and dimple the tops of each mound of dough by pressing in with three fingers lightly. (I use my thumb, forefinger and middle fingers together.)

Bake for 10-14 minutes or until light golden. Remove from the oven and allow to cool on the sheet pan for 5 minutes then remove to a cooling rack and dust generously with powdered sugar. (I use a small sieve for this.)

Allow to cool completely then store in an airtight container.

The one-bowl, no-mixer dough for this Apple Cinnamon Breakfast Focaccia comes together in minutes with no kneadng needed. The delicious aromas as it bakes are guaranteed to get even the sleepiest heads up and headed to the kitchen!

Ridiculously Easy Apple Cinnamon Breakfast Focaccia

bread flour OR all-purpose flour

yeast (1 packet)

water 120-125˚F.)

olive oil

apple

cinnamon

½ teaspoon cardamom (optional)

In a medium-large bowl, combine flour, sugar, salt, and instant yeast. Stir well. Add the hot water. Using a silicone spatula, a sturdy wooden spoon or a Danish whisk to mix until all of the flour is well incorporated (there should be no small pockets of flour.) Cover the bowl with a plastic wrap and refrigerate for at least 8 hours and up to 24 hours

Using a paper towel, lightly grease two 9-inch cake pans with 1 teaspoon soft butter each. Line the pans with parchment paper. Pour one tablespoon of olive oil into the center of each pan and tilt the pan to distribute the oil over the bottom and up the sides of the pans.

Divide dough in half with a large spoon or sturdy spatula and place one piece of dough in each pan, turning to coat with oil. Tuck edges of dough underneath to form a rough ball.

Cover each pan tightly with plastic wrap and allow the dough balls to rest for 2 hours (it may take as long as 3 hours, depending on the warmth of your kitchen). The dough should cover most of the bottom of the pans.

For the dough:

Combine the ½ cup sugar and the cinnamon in a small microwave safe bowl or measuring cup. Set aside

Drizzle another tablespoon of olive oil over each round of dough in the pans. Sprinkle the diced apples over the dough in the pans then sprinkle each pan with 2 tablespoons of the cinnamon/sugar mixture. Reserve the remaining sugar mixture for the glaze.

With oiled fingers, using both hands, press straight down and create deep dimples that go all the way through the dough (in other words, you'll actually be making deep holes.) If necessary, gently stretch the dough as you dimple to allow the dough to fill the pan. Some of the apples will get pushed down into the dough, some will remain near the surface.

Cover the pans and allow the dough to sit and rise for 20 minutes while you preheat the oven.

Preheat oven to 425˚F with a rack positioned in the center of the oven.

Transfer the pans to the preheated oven. Bake for 18 to 24 minutes or until the tops are golden and the undersides are crisp. Remove pans from the oven. For the glaze: During the last 5 minutes of baking time, prepare the glaze by adding 2 tablespoons of water to the reserved cinnamon sugar mixture. Stir well to combine then microwave on high power for 1 minute to dissolve the sugar.

To finish:

When the focaccias are removed from the oven, immediate brush them with the glaze mixture (use it all). It’s okay if some runs down the sides of the bread. Return the pans to the oven for 1 additional minute to set the glaze.

With a metal spatula, gently remove bread rounds from the pans and slide onto a cooling rack.

For the glaze:

Serve warm or allow to cool completely then store in a zippered bag.

To serve:

In a medium-large bowl, combine flour, sugar, salt and instant yeast. Stir well. Add the hot water. Using a silicone spatula, a sturdy wooden spoon or a Danish whisk to mix until all of the flour is well incorporated (there should be no small pockets of flour.) Cover the bowl with a plastic wrap or a plate and allow to rise at room temperature for 45 minutes or until doubled in bulk.

Using a paper towel, spread the butter over the bottom and up the sides of two 9-inch cake pans. Line the pans with parchment paper. Pour one tablespoon of olive oil into the center of each pan and tilt the pan to distribute the oil over the bottom and up the sides of the pans.

Gently deflate the dough by stirring it from the sides of the bowl with a spatula or wooden spoon. Divide the dough in half and place one piece of dough in each prepared pan, turning to coat with oil. Tuck the edges of the dough underneath to form a rough ball. Cover the pans with plastic wrap or two plates and allow the dough to rise for 30 minutes.

Drizzle the dough in each pan with one tablespoon of oil. With oiled fingers, using both hands, press straight down and create deep dimples that go all the way through the dough (in other words, you'll actually be making deep holes.) If necessary, gently stretch the dough as you dimple to allow the dough to fill the pan.

Transfer the pans to the preheated oven. Bake for 18 to 24 minutes or until the tops are golden and the undersides are crisp. Remove pans from the oven.

During the last 5 minutes of baking time, prepare the glaze by adding 2 tablespoons of water to the reserved cinnamon sugar mixture. Stir well to combine then microwave on high power for 1 minute to dissolve the sugar.

What if you could make a gourmet dessert that's so ridiculously easy that it's... simply ridiculous? That's the story of this Crustless Lemon Tart! Of course, it doesn't hurt a bit that it's also ridiculously delicious, right?

Ridiculously Easy Crustless Lemon Tart

eggs

all purpose flour

lemon

lemon juice

heavy cream

sugar (for garnish)

Place butter in a microwave-safe bowl and cook on high power for 1 minute or until melted. Set aside to cool a bit.

Preheat the oven to 350˚F. Set aside a 9-inch cake pan with sides that are at least 2 inches tall.

For the prep:

Place eggs in a medium-large bowl and whisk until well combined. Add the flour and whisk again until the mixture is smooth, about 30 seconds.

Add the sugar, salt, lemon zest, lemon juice, cream and vanilla. Whisk until well combined and smooth.

Lastly add the melted butter and whisk until completely incorporated.

Spray the 9-inch pan generously with baking spray and rub with a paper towel to completely coat all of the inner surfaces. Spray lightly one more time.

Pour the batter into the prepared pan and bake for 45-55 minutes or until the edges of the tart begin to turn a light golden brown. The tart will still be a little wobbly at this point.

Allow the tart to cool completely. This will take 3-4 hours hours.

To release the tart from the pan, jiggle it a bit. If the bottom is not loose, place a folded kitchen towel on the counter and tap the edges of the pan all the way around on the towel. Place a flat plate on top of the pan and quickly flip it over so the plate is now on the bottom. Firmly jiggle the pan and plate up and down a few times until you feel the tart release. Then place another plate or your serving platter on top and flip one more time to the top is now up.

With a fine sieve, sprinkle the tart with powdered sugar. Serve with whipped cream and fresh berries if desired.

*BLENDER TECHNIQUE - To make this recipe even easier you can combine the eggs and flour in a blender or food processor and blend until well-combined. Then add all the other ingredients and again, blend well. Allow the mixture to sit for a few minutes to allow the bubbles to rise to the top then pour it into the prepared pan and bake as directed.

For the tart:

These heavenly, melt-in-your-mouth Lemon Raspberry Scones are not only ridiculously delicious, they&#039;re also ridiculously easy and come together so quickly!

Ridiculously Easy Lemon Raspberry Scones

baking powder

baking soda

raspberries

milk

Preheat the oven to 400 degrees. Line a sheet pan with parchment paper (you&#039;ll need 2 sheet pans for smaller scones). Set an oven rack on the middle level of the oven. Measure 1 cup heavy cream and place in the freezer while proceeding with the recipe. (You want the cream to be in the freezer 10-15 minutes.)

Place butter in a microwave safe bowl, cover with a paper towel and heat on high for 1 minute. If not completely melted, return to microwave for 10 second intervals till melted. Set aside to cool a bit while prepping other ingredients.

Whisk flour, baking powder, baking soda, sugar, lemon zest and salt in a medium-size bowl. Stir to combine.

After heavy cream has been chilled in the freezer for 10-15 minutes, combine it with the melted butter. Stir with a fork until butter forms small clumps or globules (see the picture above in the post).

Add butter/cream mixture to dry ingredients and stir with rubber spatula until all flour is incorporated and batter pulls away from sides of bowl. The batter will be very thick, like a cookie dough. Don’t over mix it, but you do make sure all the little flour bits are incorporated.

Break each raspberry in half and sprinkle them evenly over the top of the batter. Stir once or twice, gently to mix the berries throughout the dough.

Spray a cookie scooper (see notes above) or large spoon with non-stick cooking spray. Scoop up scones in mounds onto prepared pan. When you scoop, try to get some of the raspberries into each portion. Space the scones at least 2-inches apart to allow for some spreading.

Refrigerate scones for at least 15 minutes or up to an hour. If you don’t have room for 2 sheet pans in your refrigerator, put them all on one to chill. Then separate before baking.

Bake for 18-22 minutes or until light golden brown. Transfer to a wire cooling rack.

For the scones:

While the scones are baking, make the lemon glaze. Combine the powdered sugar, milk (or half and half) and lemon juice in a medium-size bowl. Whisk well until smooth to make a thick, but spoonable glaze. (If glaze is too thin, add a bit more powdered sugar, if too thick add add a little more cream.)

Place a sheet pan or piece of foil under the cooling rack and spoon the glaze over scones to cover completely, allowing any excess to drip onto the sheet pan or foil.

If you can wait, let scones sit for 15 minutes to let glaze set before serving.

This French Almond Frangipane Tart tastes like it came from a fancy little Parisian patisserie. No one has to know how easy and quickly it comes together!

Ridiculously Easy French Almond Frangipane Tart

Press-In

butter (I use salted butter)

almonds

sugar (for garnish, if desired)

Prepare the dough and line the pan with the shortbread tart crust as instructed in this recipe (use the crust recipe for the sweet filling). Par-bake as directed for a filling that will be baked (vs a no-bake filling).

Set aside to cool for at least 10 minutes after removing from the oven (can be longer, if desired).

For the crust:

While the tart shell is cooling, make the frangipane filling.

Place the butter in a medium-size microwave-safe bowl and cover with plastic wrap or a damp paper towel. Cook on high power for 60-90 seconds or until the butter is melted.

Allow the melted butter to cool for 5 minutes then add the sugar and whisk until incorporated. The mixture will be a little grainy at this point.

Add the eggs, one at a time, whisking well after each addition. Add the vanilla and almond extracts and the salt. Stir to incorporate.

Lastly, add the almond flour and stir, until well mixed.

Transfer the mixture to the tart shell and spread it to an even layer. (The frangipane mixture should come almost to the top of the crust shell. If your tart pan is 9 inches you may have a tiny amount of extra filling, depending on the size of your pan, which can be discarded). Sprinkle the almonds evenly over the top.

Bake on a foil-lined sheet pan for 20-25 minutes or until the tart is a pretty golden brown. Then cover lightly with foil and bake for another 10-20 minutes for a total of 35-40 minutes. The frangipane should no longer be wobbly in the center when given a gentle shake.

For the frangipane filling:

Allow the tart to cool completely before serving. Sprinkle with powdered sugar, if desired.

Serve with a dollop of whipped cream and a drizzle of Raspberry Coulis or with fresh fruit, like raspberries, strawberries, blueberries or sliced peaches.

The tart can be stored at room temperature for up to a day. Refrigerate or freeze for longer storage.

For serving and storing:

This Sea Salted Microwave Caramel Corn is ridiculously easy to make AND ridiculously delicious to eat. Make plenty! It will disappear faster than you can say "Ridiculously Easy Microwave Caramel Corn"!

Ridiculously Easy Sea Salted Microwave Caramel Corn

popcorn

butter (I use salted)

brown sugar

corn syrup

flaky sea salt (I love Maldon)

Prepare a work surface by laying out two 3-feet long pieces of parchment paper, overlapping slightly.

After popping the popcorn, transfer it to a bowl. Lift the popcorn with your hands and shake the bowl lightly so the old maids (unpopped kernels) fall to the bottom. Lift the 4 quarts of popcorn out of the bowl and transfer to a large brown paper grocery bag.

Combine the butter, brown sugars, corn syrup and salt in a large microwave-safe bowl. Place in the microwave and heat on high power for 2 minutes. Stir to combine. If the butter is not completely melted, return to the microwave for another 30-60 seconds.

After stirring, return to the microwave for 1 minute. The mixture should be bubbling up furiously by this point. Remove bowl and stir well then return to the microwave for another minute. Repeat this cooking and stirring for a total of 3 more minutes.

Remove the bowl from the microwave and stir in the vanilla and baking soda. Stir well until all of the baking soda is well incorporated. Pour the hot mixture over the popcorn in the bag. Fold the top of the bag down once and shake, shake, shake to distribute syrup through the corn.

Microwave on high power for 1 minute. Remove the bag and hold it at the top and one of the bottom corners. Shake well and return to the microwave for another minute. Repeat cooking and shaking two more times for a total of 4 minutes. Turn the popcorn out onto the prepared parchment paper. Allow to cool completely.

Sprinkle, to taste with flaky sea salt. (Just take a good pinch in between your thumb and forefinger and rub the fingers together to break up the large flakes.)

Store in an airtight container. The caramel corn will keep well for 1-2 weeks.

This Ridiculously Easy Hot Onion Dip is the one you want to make when you have minimal time but you want fabulously delicious results that will bring rave reviews!

Katherine's Ridiculously Easy Hot Onion Dip

sweet onion (1 medium onion)

mayonnaise (I use Hellman’s (other mayos can cause separation))

cheese cheese

herbs (optional)

Preheat the oven to 350˚F. Spray a small baking dish or 6-inch cast iron pan with non-stick cooking spray. Line a sheet pan with foil for easy cleanup. Set aside.

Combine the onion, mayonnaise, cheese and 2 teaspoons of the fresh herbs (if using) in a medium size bowl. Stir well to combine.

Transfer the onion mixture to the prepared pan and set the pan on the foil-lined sheet pan.

Bake for 30-40 minutes until bubbly and lightly golden. (Don&#39;t bake too long as the mayo can separate.)

Garnish with the remaining teaspoon of fresh herbs (if using). Serve hot and enjoy!

Oh my! My newest guilty pleasure. Reading all the reviews from people who made it for gatherings, I feel gluttonous having made it for me, myself and I!! I ate half of it lol. Which brings me to my question. I put a lid on the rest and put in fridge. Is reheating best in oven or can it be microwaved?

Thank you in advance and thank you for sharing &lt;3

We had this dip at a family gathering last night.  The taste was delicious, and everyone loved it!  However, I wondered if I would make it again.  The appearance left much to be desired because the dip separated and looked curdled.  No one seemed to mind, and all was eaten.

I'm SO GLAD I went back and reread the entire post.  When you showed Katherine's recipe, it said to use Hellman's "OR IT WILL SEPARATE. " I think you should add that to your actual recipe, along with your mention that you use Hellman's ...or at least mention it in your "Cafe Tips."  I always read your tips, but not always all of the other information.

I'm giving the recipe 5 stars because of the wonderful taste and ease of preparation...and trusting that the texture will improve when I try again with Hellman's.  Your recipes are ALWAYS fantastic, Chris, and you are my "go-to" for "DELICIOUSNESS" !!!

I made this dip and took it a family Easter dinner.  Oh my!  They devoured it, including the kids.  It's so easy and so scrumptious!  Thank you for the recipe.

Oh my gosh! This is such an awesome hot dip. Thank you so much for sharing it (you and Katherine). I have served it three times since you first wrote about it and just as everyone testifies to it, it is WONDERFUL.  I love the ease of it and who would have thought it was so delicious?
 I love all of your recipes and presentations even though I don't make everything. I have never made anything you have shared that wasn't delicious. Many, many, many thanks because I am not creative and depend on others. You are my favorite, "go to".
Fondly,
Royce

Great easy appetizer! This is my new party app. I used a combination of fontina and extra sharp cheddar with fresh  parsley and cracked pepper  thrown in. I sampled it before I baked it and worried about the strong mayo flavor coming through but once baked it was all good.

We served this at our Christmas celebration  and it was a big hit.  And SO easy to make.  Thanks.

Scrumptious and seriously ridiculously easy! 
This was a winner at our family Christmas gathering. Thank you!

Hi Chris,  I made this yesterday for Christmas day with my family and they all loved it!  Even my teenage grandsons!  I also made the crostini bread which was delicious too!  I used rosemary as my herb and it was wonderful addition.  Thanks so much for your delicious recipes!  Merry Christmas to you and your family!

This Ridiculously Easy Easy Press-In Tart Crust is buttery, crisp and perfect for both sweet and savory tarts. Stir it up in less than 5 minutes, no mixer or food processor necessary!

Ridiculously Easy Press-In Tart Crust (for Sweet or Savory Tarts)

all-purpose flour

cornstarch

¾ teaspoon teaspoon kosher salt

Preheat oven to 350°F. Spray a 9 or 10-inch tart pan with a removable bottom generously with non-stick baking spray. Line the pan with a round of parchment paper. Set aside.

Line a sheet pan with foil or parchment paper (for easily clean-up). Set aside.

For the prep for both sweet or savory crusts:

Combine the dry ingredients (flour, cornstarch, powdered sugar, and salt) in a medium-large size bowl and stir to combine. Make a well in the center and set aside.

Place the butter in a microwave-safe, medium-size bowl. Cover with a slightly damp paper towel. Cook on high power for 1 minute or until melted. (if you don’t have a microwave you can melt the butter on the stovetop in a small saucepan.)

Pour the butter into the well, making sure to scrape the bowl to include all of the butter. Add the 1 tablespoon of water and stir until the dry ingredients are incorporated and the dough comes together and/or forms large crumbles. If the dough seems dry, you can add a tiny bit of extra water.

While the dough is still warm crumble two thirds of it around the edges of the prepared tart pan. Press it evenly around the sides and out onto the outer edges of the bottom of the pan.The sides should be a little thicker than the bottom for structural support.

Crumble the remaining dough into the open space in the pan. Press it in firmly with your fingers and the palm of your hand until the tart pan is completely lined with dough. If the dough seems sticky, you can dust your fingers with a small amount of flour.

Use a straight-sided, round measuring cup or a flat bottom glass to smooth out the edges and further compact the dough in the bottom of the pan. Dip the cup or glass in flour if there is any problem with stickiness.

Prick the dough all over the bottom with a fork to prevent puffing.

Place the tart pan on the prepared baking sheet and bake for 10 minutes. Remove the sheet pan (and tart pan) from the oven. Using the same measuring cup or flat bottom glass, gently press the edges again (if they have shrunk down a bit, you can press them back to be even with the top of the pan) and smooth out the bottom if there are any bumpy places.

For a crust that will have a baked filling, return it to the oven and bake until the crust is pale golden brown, another 5-7 minutes. (Allow the crust to cool for at least 10 minutes before filling and returning to the oven.)

If using a no-bake filling for your tart, return to the oven and bake until it&#39;s a medium golden brown, about 12-17 minutes longer. Set aside to cool completely before filling.

For the dough for both sweet or savory crusts:

I just want to say thank you for posting this. I made a tart for Thanksgiving and used your recipe for a sweet crust and it turned out amazing. This will be my go to recipe for tart crusts from now on.

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