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Tag Archive: delicious

Black and White Cheesecake Bars (gluten-free + vegan)

April 12, 2016 Leave your thoughts Print this page

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Hello everybody! I’m back from my hiatus! Rejoice!

I wish I could say that for the past seven weeks, I’ve been embarking on a journey of self-discovery on a remote island in Kiribati, or working on some fascinating underground project like all of these other food bloggers. Unfortunately, neither has been the case: I’ve been so busy with schoolwork and overwhelmed with the weight of teenage angst that I haven’t had much time to sit down and write out some recipes.

There are times in our lives when a lot of good stuff happens at once, and it’s a fantastic euphoria party 24/7 for days, weeks, sometimes even months. Then there are times in our lives when bad stuff keeps happening, and while it often makes no sense, it proliferates, and it just outright sucks. Then there are times in our lives which are neither, where you’re kinda like an amorphous blob of mashed potatoes drifting through the expanses of space and time.

That last one has basically been me since the beginning of 2016. It’s been such a potato time, I have no other way to describe it. Until the beginning of April (!!!), I had no idea where I was going to college, and the ambiguity of it all made me beyond anxious. As a second semester senior, I no longer need to put forth the same amount of energy into my present academic affairs, so school kinda feels like a waste a lot of days. I’ve never really had a cohesive group of friends (I’m a social jellyfish), and the unintentional cliquey-ness that goes hand-in-hand with senior year has made me feel kinda isolated from my peers. Nothing “bad” has happened to me, per say, but all of the waiting and monotonous repetition has been fatiguing, and I want nothing more than to go off to college.

“Soon enough!” all of my adult and older friends exclaim. I nod apathetically and think to myself, “Not soon enough.”

Well, at least I’m now on spring break, and I finally have some time to sleep and cook and just sit around and be a lump. I made my final college decision a couple of weeks ago, and this fall, I will be attending New York University to study Global Public Health and Food Studies. I couldn’t be more excited to explore one of the most fascinating cities in the world and meet people with all different ethnic backgrounds, gender identities, and life experiences. I’ll be taking classes like Food & Identity and Health and Society in a Global Context, both of which are so up my alley. So many thrilling adventures are about to play out, and all I have to do is wait. Ugh.

In the meantime, at least I have these cheesecake bars!

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I made these on a whim as I was stressing out about approximately 56,784 things. They wound up being delicious and lots of awesome people got to eat them, so that worked out well!

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Just look at these beauties. They’re simply marvelous.

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Another? You got it!

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DaYUMMMMMMMMMMMM!!! (That’s my new catchphrase. I invented it. You like it? No? Okay.)

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Black and White Cheesecake Bars

Ingredients

Prep Time 4 hr 15 min
Cooking Time 40 min
Total Time
Yield 12-16 bars

FOR THE CRUST:

1 cup of rolled oats, gluten-free if necessary

1 cup of nuts of choice (I recommend almonds or walnuts)

1/2 cup of cocoa powder

Generous pinch of salt

2 tablespoons of unrefined cane sugar

1 tablespoon of maple syrup

1/4 cup + 1 tablespoon of vegetable oil or coconut oil, melted

1 teaspoon of vanilla extract

FOR THE FILLING:

1 cup of raw cashews, soaked in water overnight

1 cup of coconut cream

2 tablespoons of arrowroot powder

1/3 cup of fresh lemon juice

Pinch of salt

1/4 cup of maple syrup

3 ounces of dark chocolate, melted

Directions

FOR THE CRUST:

Preheat the oven to 350 degrees and line an 8 x 8 square baking dish with parchment paper. Set aside.

In the bowl of a food processor, pulse together the oats, nuts, cocoa powder, salt, and sugar until coarse but well-combined, about 30 seconds to a minute. Pour in the maple syrup, oil, and vanilla, and pulse a few more times just to incorporate everything. Take a handful of the crust “dough” and see if it holds together when pinched: if it sticks, proceed. If not, add another teaspoon of oil at a time until it does.

Squish the crust into the prepared pan in a flat, even layer. Bake in the preheated over until hardened and beginning to slightly brown, about 20-25 minutes. Once baked, let cool while you make the filling.

FOR THE FILLING:

Put all of the ingredients (except the chocolate) in a high-speed blender and blend on high until completely creamy, about 2-3 minutes. Taste and adjust for sweetness and tangy-ness as necessary, adding more maple syrup or lemon juice if needed.

Pour out approximately 1/3 of the liquid ingredients into a bowl and add the melted chocolate. Stir to combine and set aside temporarily.

TO ASSEMBLE:

Once the crust is cool, add approximately half of the non-chocolate filling to the pan. Layer about half of the chocolate filling on top, then proceed with the other half of the non-chocolate filling and the other half of the chocolate filling on the very top. Using a duller knife or a few toothpicks, gently swirl the top to marble everything together. Don’t overdo it, or you’ll have a mess!

Bake for 20 minutes, or until the edges seem dry and almost start to change color. Remove from the oven and let cool for at least four hours (preferably overnight) before slicing and eating.


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Looking forward to sharing lots more recipes with y’all in the future, since I now finally have time to do so. 🙂


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Black and White Cheesecake Bars

April 12, 2016 Print this page

Surprise! There’s no “cheese” in this cheesecake: it’s completely dairy-free (and vegan)! The crunchy crust paired with the creamy, slightly tangy filling is a perfect texture combination, and the swirls of chocolate throughout add a wonderful richness that nicely rounds out the dessert.

Inspired by this recipe

Ingredients

Prep Time 4 hr 15 min
Cooking Time 40 min
Total Time
Yield 12-16 bars

FOR THE CRUST:

1 cup of rolled oats, gluten-free if necessary

1 cup of nuts of choice (I recommend almonds or walnuts)

1/2 cup of cocoa powder

Generous pinch of salt

2 tablespoons of unrefined cane sugar

1 tablespoon of maple syrup

1/4 cup + 1 tablespoon of vegetable oil or coconut oil, melted

1 teaspoon of vanilla extract

FOR THE FILLING:

1 cup of raw cashews, soaked in water overnight

1 cup of coconut cream

2 tablespoons of arrowroot powder

1/3 cup of fresh lemon juice

Pinch of salt

1/4 cup of maple syrup

3 ounces of dark chocolate, melted

Directions

FOR THE CRUST:

Preheat the oven to 350 degrees and line an 8 x 8 square baking dish with parchment paper. Set aside.

In the bowl of a food processor, pulse together the oats, nuts, cocoa powder, salt, and sugar until coarse but well-combined, about 30 seconds to a minute. Pour in the maple syrup, oil, and vanilla, and pulse a few more times just to incorporate everything. Take a handful of the crust “dough” and see if it holds together when pinched: if it sticks, proceed. If not, add another teaspoon of oil at a time until it does.

Squish the crust into the prepared pan in a flat, even layer. Bake in the preheated over until hardened and beginning to slightly brown, about 20-25 minutes. Once baked, let cool while you make the filling.

FOR THE FILLING:

Put all of the ingredients (except the chocolate) in a high-speed blender and blend on high until completely creamy, about 2-3 minutes. Taste and adjust for sweetness and tangy-ness as necessary, adding more maple syrup or lemon juice if needed.

Pour out approximately 1/3 of the liquid ingredients into a bowl and add the melted chocolate. Stir to combine and set aside temporarily.

TO ASSEMBLE:

Once the crust is cool, add approximately half of the non-chocolate filling to the pan. Layer about half of the chocolate filling on top, then proceed with the other half of the non-chocolate filling and the other half of the chocolate filling on the very top. Using a duller knife or a few toothpicks, gently swirl the top to marble everything together. Don’t overdo it, or you’ll have a mess!

Bake for 20 minutes, or until the edges seem dry and almost start to change color. Remove from the oven and let cool for at least four hours (preferably overnight) before slicing and eating.


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Linzer Heart Cookies (vegan + whole-wheat)

February 10, 2016 Leave your thoughts Print this page

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Cookies! Shaped like hearts! Valentine’s Day! Much pep!

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I don’t get why people hate Valentine’s Day so much. Me personally, I love a holiday devoted exclusively to love. Yes, I think that love should be woven into each and every day in as many ways as you possibly can, but in my opinion, it’s lovely that there’s a holiday dedicated to telling other people how much you care about them.  We so often walk through the world with our hearts closed, fearing that others will judge us for how we feel or sifting through our own business so intensely that we isolate ourselves…so it’s nice to have a little push on the calendar reminding us to show some compassion.

I think the real problem lies in all of the unnecessary pressure we place upon ONE day. You know the drill: you’ve gotta express romantic love, and for some reason romantic love means buying flowers and going out for overpriced dinners and physically manifesting that your love is real, somehow. Are flowers and dinners nice? Yes, of course, but that is in no way how you have to express your care for another person.

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One of my favorite things about humanity as a whole is the plethora of ways in which we can all love each other. We frequently get frustrated that someone else isn’t loving us in the way we’d like, which I think is often more of misunderstanding. Instead of getting caught in the quibbles (this is my new favorite phrase, other than fartbag, which is a different story), I believe that it’s far more beneficial to meet those we love halfway, recognizing that while some of us are big on public, dramatic expressions of passion, others are more subdued and prefer little notes and quiet moments. Neither form of love is “wrong”…they’re just different for different people, and the intention behind both can be equally as strong.

Always love others for where they are, unconditionally. Empathize and learn how to understand. That’s my philosophy. Also hugs. Hugs are my favorite thing in the universe. Always hugs.

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At the same time, though, you don’t need to be in a romantic relationship in order to be loved and feel love. First of all, platonic love is freaking awesome, and it isn’t expressed enough, in my opinion. Write passionate love letters to your friends. Get them flowers and presents. Give them kisses and cuddles. I mean, if that’s not your style, I get it, but why on earth is it a “bad” thing to show your friends how much you love them?!  Gosh, society.

But as I fervently expressed in my last post, you don’t even need another person to feel love at a particular moment in time: you, yes you, can love yourself. And that’s not selfish: it’s freaking awesome! It’s something I am proud to practice, and I encourage you to practice it, too.

Last Saturday night, I wanted to get out of the house, but all of my friends were either in a theater production or attending a dance. So I decided, hey, why not take myself on a date?

So, I burned myself a cheesy mix CD featuring my favorite love songs, and drove the half an hour to my favorite pizza place. I asked for a table for one, opened up a book of poetry I brought, and just sat in the middle of a crowded restaurant, by myself yet perfectly content reading Walt Whitman and chowing down on those delicious layers of cheese and tomato sauce. Afterwards, I went to Carvel and got my favorite guilty pleasure: a vanilla and chocolate swirl soft serve cone, dipped in chocolate and covered with rainbow sprinkles. As I sat in my car, making a complete mess of myself while singing along to Ed Sheeran, I thought about how much fun I was having just being me, doing my own thing.

Love others with all of your heart and all you’ve got, but darnit, love yourself, too. Dating someone is fun, but dating yourself is fun, too.

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OKAY PHILOSOPHICAL TALK IS OVER FOR THE DAY. It’s time for cookies. FREAKING AMAZING COOKIES!!!

My mom’s favorite cookies are Linzer Hearts, so these go out to her especially. They’re really lovely: raspberry jam sandwiched between two soft, slightly crumbly, slightly crunchy, slightly chewy cookies, dusted in a little powdered sugar. Yes, they’re a decent amount of work with all of the rolling and such, but they are SO worth it!

Make these for someone you love this Valentine’s Day. Or make these for yourself, because you love yourself too, right?! 🙂

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Linzer Heart Cookies

Ingredients

Prep Time 2 hr
Cooking Time 10 min
Total Time 2 hr 10 min
Yield 12-15 sandwiched cookies

FOR THE COOKIES:

1 cup of oat flour

1 cup of whole-wheat pastry flour

1 cup of blanched almond flour

1/2 teaspoon of salt

1 cup of organic palm shortening OR softened refined coconut oil

1 cup of organic cane sugar

1 tablespoon of arrowroot powder + 2 tablespoons of water

1 teaspoon of vanilla extract

1 teaspoon of almond extract

FOR THE RASPBERRY JAM:

1 12-ounce bag of frozen raspberries, slightly thawed

1/2 cup-2/3 cup of organic cane sugar (depending on how sweet you want it)

1 tablespoon of arrowroot powder + 3 tablespoons of water

Pinch of salt

Squeeze of lemon juice

Directions

FOR THE COOKIES:

In a medium bowl, sift together the three flours and salt. Whisk to combine and set aside.

In the bowl of a stand mixer, beat together the palm shortening with the sugar on medium speed until light and fluffy, about 3 minutes. Turn off the mixer, scrape down the sides, and add the arrowroot/water mixture and extracts. Turn the mixer on low, then crank up to high and beat until everything is well-combined, about two minutes longer.

Add half of the dry ingredients to the wet ingredients and mix on low just until no clumps remain. Add the remaining half of the dry ingredients and do the same. The dough should hold together pretty well in a firm-ish ball. If it feels too wet, add another tablespoon or two of whole wheat pastry flour.

Squish the dough together and wrap it tightly in plastic wrap. Pop in the fridge for at least two hours or overnight to firm up.

When you’re ready to bake, preheat the oven to 350 degrees and line two baking sheets with parchment paper.

Liberally flour a clean rolling pin and counter space with flour. Cut the dough ball in half and roll one of the two halves out until it’s about 1/4-inch thick (approximately). (Put the other half in the fridge while you roll out the first one.) Using a heart-shaped cookie cutter lightly dipped in flour, cut out as many cookies as you can. Then, using a small circular cookie cutter (I actually used an apple corer), cut out a little circle in half of the cookies you cut. This will be so you can see the jam in the center once the cookies are assembled!

Place the cut cookies on the prepared baking sheets, squish the scraps together, and repeat the same process described above with the dough scraps and other half of dough.

Bake the cookies in the preheated oven for 9 minutes, or until just beginning to brown around the edges. Let cool on the baking sheets for 10 minutes, then transfer to cooling racks to arrive at room temperature.

FOR THE FILLING:

Option one: you are a lazy potato and use store-bought raspberries preserves. I only judge you slightly.

Option two: YOU DO IT THE ABBY WAY.

Put the frozen raspberries in a saucepan with the sugar, pinch of salt, and lemon juice. Heat over medium and, using a spoon, smash those raspberries like they were somebody you detest. Once the raspberries have mostly broken down and released their juices, whisk together the arrowroot and water and drizzle the mixture into the raspberries. Whisk it quickly and reduce the heat down to low. Stir constantly until thickened, about 3-4 minutes.

Remove from the heat and put in the fridge to cool completely.

TO ASSEMBLE:

Take a cookie that DOES NOT have a circle cut out in the center and spread about a tablespoon or two of the raspberry filling all over. Carefully place a cookie that DOES have a circle cut out in the center on top. Repeat until you have no cookies left.

Put the cookies in an tight container and let them hang out overnight, or at least 3-4 hours if you’re impatient. Eat within 3 days.


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(Thanks for listening to me chatter. I’ve been writing a lot, lately. 🙂 )

Much love to all! <3


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Linzer Heart Cookies

February 5, 2016 Print this page

These are my mom’s absolute favorite cookies, and I don’t blame her! The combination of soft, slightly-crumbly, slightly-crunchy cookie with sweet-tart raspberry filling is absolutely wonderful. Make these for someone you love this Valentine’s Day–that special someone is going to be very happy when you bring him or her one of these beauties. 🙂

Adapted from this recipe

Ingredients

Prep Time 2 hr
Cooking Time 10 min
Total Time 2 hr 10 min
Yield 12-15 sandwiched cookies

FOR THE COOKIES:

1 cup of oat flour

1 cup of whole-wheat pastry flour

1 cup of blanched almond flour

1/2 teaspoon of salt

1 cup of organic palm shortening OR softened refined coconut oil

1 cup of organic cane sugar

1 tablespoon of arrowroot powder + 2 tablespoons of water

1 teaspoon of vanilla extract

1 teaspoon of almond extract

FOR THE RASPBERRY JAM:

1 12-ounce bag of frozen raspberries, slightly thawed

1/2 cup-2/3 cup of organic cane sugar (depending on how sweet you want it)

1 tablespoon of arrowroot powder + 3 tablespoons of water

Pinch of salt

Squeeze of lemon juice

Directions

FOR THE COOKIES:

In a medium bowl, sift together the three flours and salt. Whisk to combine and set aside.

In the bowl of a stand mixer, beat together the palm shortening with the sugar on medium speed until light and fluffy, about 3 minutes. Turn off the mixer, scrape down the sides, and add the arrowroot/water mixture and extracts. Turn the mixer on low, then crank up to high and beat until everything is well-combined, about two minutes longer.

Add half of the dry ingredients to the wet ingredients and mix on low just until no clumps remain. Add the remaining half of the dry ingredients and do the same. The dough should hold together pretty well in a firm-ish ball. If it feels too wet, add another tablespoon or two of whole wheat pastry flour.

Squish the dough together and wrap it tightly in plastic wrap. Pop in the fridge for at least two hours or overnight to firm up.

When you’re ready to bake, preheat the oven to 350 degrees and line two baking sheets with parchment paper.

Liberally flour a clean rolling pin and counter space with flour. Cut the dough ball in half and roll one of the two halves out until it’s about 1/4-inch thick (approximately). (Put the other half in the fridge while you roll out the first one.) Using a heart-shaped cookie cutter lightly dipped in flour, cut out as many cookies as you can. Then, using a small circular cookie cutter (I actually used an apple corer), cut out a little circle in half of the cookies you cut. This will be so you can see the jam in the center once the cookies are assembled!

Place the cut cookies on the prepared baking sheets, squish the scraps together, and repeat the same process described above with the dough scraps and other half of dough.

Bake the cookies in the preheated oven for 9 minutes, or until just beginning to brown around the edges. Let cool on the baking sheets for 10 minutes, then transfer to cooling racks to arrive at room temperature.

FOR THE FILLING:

Option one: you are a lazy potato and use store-bought raspberries preserves. I only judge you slightly.

Option two: YOU DO IT THE ABBY WAY.

Put the frozen raspberries in a saucepan with the sugar, pinch of salt, and lemon juice. Heat over medium and, using a spoon, smash those raspberries like they were somebody you detest. Once the raspberries have mostly broken down and released their juices, whisk together the arrowroot and water and drizzle the mixture into the raspberries. Whisk it quickly and reduce the heat down to low. Stir constantly until thickened, about 3-4 minutes.

Remove from the heat and put in the fridge to cool completely.

TO ASSEMBLE:

Take a cookie that DOES NOT have a circle cut out in the center and spread about a tablespoon or two of the raspberry filling all over. Carefully place a cookie that DOES have a circle cut out in the center on top. Repeat until you have no cookies left.

Put the cookies in an tight container and let them hang out overnight, or at least 3-4 hours if you’re impatient. Eat within 3 days.


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Sweet Potato and Sage Risotto

January 27, 2016 Leave your thoughts Print this page

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I MADE IT. I’M A SECOND SEMESTER SENIOR.

Basically, I have no idea what just happened to me? One minute I was walking through the door with my space cats backpack in August, and the next I was dragging myself out of school while wearing a Pusheen the Cat onesie and bright yellow sunglasses in January? Confusion?

A heavy snowstorm fell on my town the night after the last day of first semester, and when I awoke the next morning, the world was still, covered in a blanket of lovely white. I felt so peaceful watching the flakes fall from the sky, knowing that I had reached the stressful apex of my high school career and was about to giggle my face off on the ride down. With the heat cranked up and my fuzzy purple blanket wrapped around my shoulders, I took out a pencil and just…wrote. Wrote about everything I’ve felt, everything that’s taken place, everything I look forward to in the next few months. It was so nice to just breathe a sigh of relief, because the past five months have been insanely, insanely stressful at times.

On Sunday night, I decided to cook up this risotto after yoga class. And while it’s a delicious dish, I’ve come to realize that it’s more than that: RISOTTO IS A METAPHOR FOR MY LIFE. I know you are now groaning because I’m about to go off on a tangent, but BEAR WITH ME PLEASE, my English teacher this year doesn’t let me be creative and I need to let my imagination fly somewhere.

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The thing about risotto is that you have to stir it. CONSTANTLY. And it gets annoying at times and your arm starts to hurt and you start yelling at your spoon, but you keep going, because you will ruin that risotto if you stop. And just when you think your risotto is done, you take a bite and even after three additions of liquid, it’s still too al dente. But you keep on keeping on, stirring and tending to that risotto until it’s just perfect. And you eat it and cry because carbs are beautiful, especially on a winter night.

Right now, I’m in the transition: I’m stirring my own personal risotto, and it’s not done yet. I’m getting there, but it’s not ready. I’m still adding things, still adjusting the seasonings, still searching for a balance. I am a very impatient person when it comes to waiting for things, so I get anxious and frustrated and awkward at times, but I just keep going, because I know that a delicious future is ahead of me. And I just gotta breathe and get through it.

But hey, stirring can be fun. I can still sing and dance like a fool. I can still have a conversation with someone sitting across from me and laugh at how adorable that smile is. I can still do a spontaneous yoga pose, still think about the complexities of life, still be myself through all of this stirring. And that’s awesome.

Okay. My risotto metaphor is done now. You may now proceed with your life.

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This was one awesome risotto. I mean, sweet potatoes, fried sage, AND white wine?! Sign me up again. It was heavenly. Ugh. Now I’m hungry again.

So, make this risotto (possibly for me, cough, but wait, I can make this for myself hahahaha) and think deep thoughts about life and then just rejoice in delicious warm carbs. Good.

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Sweet Potato and Sage Risotto

Ingredients

Prep Time 5 min
Cooking Time 50 minutes, ish, I don't know, really
Total Time 1 hour, ish
Yield 4 servings

3 tablespoons of olive oil

8 large sage leaves

1 red onion, chopped

2 large cloves of garlic, minced

1 cup of arborio rice

1 cup of white wine

3 cups (approximately) of vegetable broth

Salt, to taste

A pinch of nutmeg

A pinch of smoked paprika

1 cup of roasted sweet potato puree

3/4 cup of shredded parmesan cheese

Directions

In the bottom of a Dutch oven or other large, heavy pot, heat the olive oil over medium heat until glistening. Once hot, add the sage leaves, and fry until they are crispy and beginning to turn brown around the edges, about 2-3 minutes. Transfer the fried sage leaves to paper towels and set aside.

To the sage-infused olive oil in the Dutch oven or heavy pot, add the chopped red onion and saute with a pinch of salt until beginning to soften and turn translucent, about 5 minutes. Add the garlic and saute for 1 minute longer, then pour in the rice. Stir frequently for two minutes, then slowly pour in the white wine.

Bring everything to a bubble, then reduce the heat to low, and cook, stirring continuously, until all of the wine has been dissolved. Once things start to look dry again, slowly pour in a cup of the vegetable broth and keep stirring frequently until the liquid is again absorbed. Keep repeating this process until the risotto is thick, creamy, and the rice is fairly (BUT NOT TOTALLY) soft when you take a bite.

Yes, you have to stir constantly. Use it as an excuse for why you didn’t do your AP Stats homework. And no, I don’t know how approximately long this is going to take, or how much liquid you’re gonna have to add. Risotto is one of those things where you sit back, relax, taste as you go, and you’ll know when it’s done. Trust me.

When you think the risotto is just about done, add the nutmeg, smoked paprika, roasted sweet potato puree, and salt to taste. Stir continuously to slightly thicken the risotto, about 3-4 minutes, then taste and adjust the seasonings as necessary. (Hey buddy, go easy on the nutmeg! It can overpower easily!) When you’re satisfied, stir in the cheese and remove from the heat.

Serve immediately with the fried sage leaves on top. Please pour yourself a glass of wine, because I can’t yet. Thank you.


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Until next time, my loves. <3 <3 <3


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