Milk Bar’s Cornflake Chocolate Chip Marshmallow Cookies

September 23, 2015


I think I have actually reached cookie nirvana. I mean I like cookies…pretty much never met one that I turned my nose up at. But these cookies…oh my god!!! They’ve got it all. Crunchy and chewy, sweet and salty, chock full of gooey marshmallows and shot through with little tidbits of chocolate and crispy Cornflake Crunch (oh…I’ll talk about that Cornflake Crunch bit of the recipe in just a sec…). These cookies will take you back to those lovely slow saturday mornings when you were a kid and just sat around with a bowl of cereal, zoning out on cartoons. They’re a bit like a s’more…’cept totally different. Unique I tell you. And irresistible! I could not stop eating them. Rather addictive you might say. Perhaps it is not surprizing then that the recipe comes from Chef Christina Tosi’s Momofuku Milk Bar cook book. She is the amazing chef responsible for Crack Pie, which I tried my hand at awhile ago. And since these cookies have a name which is very descriptive, yet a mouthful to get out, I’ve taken to calling them “Cookie Crack” which I feel is pretty dang accurate!


Now I will tell you right away, these cookies have gained a reputation amongst the online food bloggers as being quite finicky. So I was verrrrrrrry careful to follow chef Tosi’s instructions to a T and didn’t really have any problems. The only thing I actually changed was the size of the cookie – chef Tosi recommends scooping out 1/3 cup cookie dough per cookie which gives you a complete monster cookie. Cool perhaps and exactly what you might want if you are buying one in a cafe, but I wanted a smaller around the house sized cookie so I went with a 1 tablespoon sized scoop. I also reduced the baking temperature to 350°F and the time to 12 minutes. The original recipe calls for 375° for 18 minutes, which would have set off all the fire alarms between here and New York if I had attempted that for my smaller sized cookies. I will say though, once you reach the baking stage, you need to watch these cookies like a hawk. I’m serious. Don’t start trying to do some other chores in another room, don’t get caught up face booking or twittering. Mind the cookies! They seem to have a knack at going from “oh it’s slightly golden, I’ll give it a few more minutes” to ” good lord where is the fire extinguisher” in no time at all! Remember also that you need to let the cookies cool a bit on the baking sheet before transferring them to a cooling rack and they will continue to cook a bit while sitting on that hot sheet, so maybe take them out of the oven just a bit before you would say they were perfectly done.


I should at this point also give you a few bits of advice concerning Milk Bar Recipes that may be helpful. You should just know going into it that all of Chef Tosi’s recipes are like those Russian Matryoshka dolls, there is always one or two recipes to be found inside the final recipe. So with these cookies, you will first need to make up a batch of Cornflake Crunch which you will then crumble up and add into the cookie dough. But let me stop here for just a second to tell you about the glory of that Cornflake Crunch…It is a big part of what makes these cookies so awesome. Crunchy, sweet and salty joy! The recipe will actually yield more Crunch than you need to make the cookies, which is a good thing because it is dang near impossible to stop eating it, like straight off of the cookie sheet. With what I did manage to save I have used to top ice cream, have sprinkled it over yogurt and oatmeal as well as used it to gussy up a tried and true classic dessert (stand by for that recipe in the not too distant future ;) ). Trust me, you will not be sad that there is a little bit extra Cornflake Crunch.


The next thing I should mention is that although Chef Tosi does provide both european style weight measurements in grams as well as american style cup measurements for all of her recipes, you really need to go with the weight measurements. Now don’t get me wrong, I have always admired the cooks who could just play loose and fast with all the ingredients and still have delicious morsels spill forth from their kitchens. However, those folks won’t do well with a Milk Bar recipe. Precision is what is required here and my scooped cup of flour, I can almost guarantee you will be different from the next persons. So bite the bullet and get out there and buy a good old scale. Once you get the hang of it you won’t dream of going back! Measurements are not the only bit you need to focus on either. There are some techniques which must be executed exactly as well in order to enjoy success. The first is creaming  the butter. Chef Tosi insists on a ten minute creaming process. She goes into great detail explaining why in the cookbook, which if you haven’t bought yet, you just don’t know what you’re missing out on! But suffice it to say, she considers the creaming step the most important one in making a Milk Bar cookie.


Also important with these cookies is the chilling time. When she says chill the dough for one hour, she is serious. Do not bake these cookies at room temperature, because you will be so sorry. I actually chilled my cookie dough overnight, just to be sure! So there you have it! All of my cautionary advice for making these delicious Cornflake-Chocolate Chip-Marshmallow Cookies. It’s really not that difficult and for all that focus and concentration you will be rewarded with a batch of unbelievably tasty cookies. Chewy and crunchy, covered with pools of gooey bubbly marshmallow, and flaked with chocolate. Cookie Crack extraordinaire! Get baking!!!


Milk Bar's Cornflake Chocolate Chip Marshmallow Cookies

  • Difficulty: easy - but several steps and remember to allow for chill time in the fridge. Please read above blog for tips and hints for success.
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recipe slightly adapted from: Momofuku Milk Bar cookbook


  • 225 gram (16 tablespoons/2 sticks) butter, at room temperature
  • 250 grams (1 1/4 cup) granulated sugar
  • 150 grams (2/3 cup) tightly packed light brown sugar
  • 1 egg
  • 2 grams (1/2 teaspoon) vanilla extract
  • 240 grams (1 1/2 Cup) flour
  • 2 grams (1/2 teaspoon) baking powder
  • 1.5 grams (1/4 teaspoon) baking soda
  • 5 grams (1 1/4 teaspoon) kosher salt
  • 270 grams (3 cups) Cornflake Crunch (recipe to follow)
  • 125 grams (2/3 cup) mini chocolate chips
  • 65 grams (1 1/4 cup) mini marshmallows


Combine the butter and sugars in the bowl of a standard mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the egg and vanilla, and beat for 7 to 8 minutes.

Reduce the mixer speed to low and add the flour, baking powder, baking soda and salt. Mix just until the dough comes together, no longer than 1 minute. (Do not walk away from the machine during this step or you will risk overmixing the dough.) Scrape down the sides of the bowl with a spatula.

Still on low-speed, paddle in the Cornflake Crunch and mini chocolate chips just until they’re incorporated, no more than 30 to 45 seconds. Paddle in the mini marshmallow just  until incorporated.

Using a 2 3/4 ounce (NSF #16) ice cream scoop (or a 1/3 cup measure) portion out the dough onto a parchment-lined sheet pan. This sized scoop will yield jumbo sized cookies. I prefer to use a 1 Tablespoon (NSF#40) cookie scoop. The cookies are still good sized (about 3 to 3 1/2″ across). Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. Do not bake your cookies from room temperature- they will not hold their shape!

Heat the oven to 350°F.

Arrange the chilled dough a minimum of 4 inches apart on parchment-or silpat lined sheet pans. Bake for 13 minutes. the cookies will puff, crackle and spread. At the 13 minutes mark, the cookies should be browned on the edges and just beginning to brown toward the center. Leave them in the oven for an additional minute or so if they aren’t and still seem pale and doughy on the surface.

Cool the cookies completely on the sheet pans before transferring to a plate or to an airtight container for storage. At room temperature, the cookies will keep fresh for 5 days; in the freezer they will keep for 1 month.

Cornflake Crunch

yield: 360 grams (4 cups)


  • 170 grams (5 cups) cornflakes
  • 40 grams (1/2 cup) milk powder
  • 40 grams (3 Tablespoons) sugar
  • 4 grams (1 teaspoon) kosher salt
  • 130 grams (9 tablespoons) butter, melted


Heat the oven to 275°F.

Pour the cornflakes in a medium bowl and crush them with your hands to one-quarter of their original size. Add the milk powder, sugar and salt and toss to mix. Add the butter and toss to coat. As you toss, the butter will act as glue, binding the dry ingredients to the cereal and creating small clusters.

Spread the clusters on a parchment or Silpat-lined sheet pan and bake for 20 minutes, at which point they should look toasted, smell buttery, and crunch gently when cooled slightly and chewed

 Cool the Cornflake Crunch completely before storing or using in a recipe. Stored in an airtight container at room temperature, the crunch will keep fresh for 1 week; in the fridge or freezer, it will keep for 1 month.


Milk Bar’s Cornflake Chocolate Chip Marshmallow Cookies brought to you by: Runcible Eats (

Zucchini, Spicy Grilled Corn & Cheese Pancakes

September 16, 2015


Keep the zucchini recipes coming? No problem! I’ve got a great one for you here – Zucchini, Spicy Grilled Corn & Cheese Pancakes! The husband says this may well be his favourite recipe of 2015. I must admit, I can see why. Moist, light and bursting with fresh summer garden goodness these savory pancakes are not only delicious warm from the frying pan, but are also great at room temperature or even cold right out of the fridge.


One of the things I love about these pancakes besides the fresh zucchini is the bit of spice factor. You know us and our penchant for hot and spicy by now. So I’ve added a bit of Spicy Grilled Corn to the mix. The zesty lime/chili combo of spices and the grilled flavour adds so much to this dish. And of course when I added the cheese in, I went with a Habanero Jack Cheese. The great thing here is that if you don’t want to turn up the heat like we do, just use fresh corn and maybe go with the parmesan or cheddar cheese option. It’s all up to you and your taste buds. We’ve eaten these pancakes as a main course with a fresh salad on the side, as a side dish paired with some grilled chicken, re-heated them for a quick savory breakfast and snacked on them between meals. They would be amazing as a summer appetizer as well. Just make them silver dollar sized and top them with a little dollop of sour cream and fresh chives. That versatility, along with ease of preparation makes them a winner in my book! So if your garden runneth over with zucchini, griddle up some of these mouthwatering pancakes. Folks will swoon!


Zucchini, Spicy Grilled Corn & Cheese Pancakes

  • Servings: 20 pancakes
  • Difficulty: easy
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recipe slightly adapted from: King Arthur Flour


  • 4 large eggs, lightly beaten
  • 1/2 teaspoon freshly ground black pepper or coarse black pepper
  • 1/4 cup olive oil or vegetable oil
  • 2/3 cup chopped chives or scallions; about 1 bunch scallions, trimmed and chopped
  • 2 teaspoons salt, to taste
  • 1/4 teaspoon cayenne pepper
  • 1 Tablespoon fresh basil, chopped
  • 1 Tablespoon fresh oregano, chopped
  • 4 cups coarsely grated zucchini; about one 10″ zucchini
  • 1 cup spicy grilled corn (recipe to follow, you can use regular corn if you can’t be bothered to grill corn – but I think the grilled corn option is the way to go!)
  • 1 3/4 cups all-purpose flour
  • 1 cup freshly grated Parmesan, Cheddar, Monterey Jack or Spicy Habanero Jack cheese.
  • sour cream & fresh chives for serving


Preheat a griddle or frying pan over medium-high heat; if you have an electric griddle, set the heat to 400°F.

Beat the eggs with the oil, salt, and pepper until thoroughly combined.

Add the herbs, spices, scallions, zucchini, corn and cheese, stirring to combine.

Stir in the flour.

Grease the hot griddle lightly. Drop the batter in 1/4 cupfuls onto the griddle; a muffin scoop works well here. If necessary, spread the cakes to about 3 1/2″ to 4″ diameter.

Cook the cakes for 3 minutes, or until they’re brown on the bottom, and bubbles have appeared on their tops. The top surface will appear somewhat dry and set.

Flip the cakes, and cook them for about3 to 4 minutes on the second side, or until they’re as moist/cooked as you like when you break one open.

Repeat until you’ve used all of the batter.

Serve warm, at room temperature, or cold; with butter and grated cheese, or without. Store any leftovers, tightly wrapped, in the refrigerator. Reheat in a toaster or toaster oven, if desired.


Spicy Grilled Corn

This recipe will likely yield more than the 1 cup you need for the zucchini pancakes. But having extra Spicy Grilled Corn around is not a problem! You can eat it cold, straight from the fridge, sprinkle it over salads or warm it up for a side dish.


  • 3-4 ears of fresh corn in husk
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lime juice
  • 2 cloves of garlic, finely chopped
  • 3/4 tsp Kosher salt
  • 1 tsp light brown sugar
  • ¼ tsp chili powder


Combine olive oil, lime juice, garlic, salt, brown sugar and chili powder in small bowl and whisk together.
Preheat grill.
Peel back the corn husks, discarding all but a couple inner layers. Remove corn silk, then baste with dressing, and recover corn with remaining husk.
Grill on med-high for 20-25 minutes, turning 3-4 times during cooking time.
Remove the corn from grill and allow to cool a few minutes. Once it has cooled enough to handle, cut off stem end, place the flat cut end on bottom of large bowl, and use a corn zipper to strip the kernels from the cob. Or if you don’t have a zipper, run a small sharp knife down the length of the cob, slicing off kernels.


Zucchini, Spicy Grilled Corn & Cheese Pancakes brought to you by: Runcible Eats (



Zoodles with Spicy Tomato Butter Basil Sauce

September 9, 2015


Since I just told you about those delicious Pad Thai Zoodles, I figure zucchini noodles might still be on your mind. So it would be the perfect time to share this Spicy Tomato Butter Basil sauce recipe with ya’ll. We’ve have been enjoying this amazing sauce over zoodles all summer long. The buttery sauce is just perfect over that fresh zucchini. But even if you’re not in to zucchini noodles


– which I can’t imagine because they are sooo yummy – this rich decadent tomato sauce is equally to die for over regular old pasta.


I bet a lot of you folks have bunches of ripe tomatoes that need to be put to good use and this recipe is just the thing for that. But if you are in a bit of a hurry and don’t want to make things totally from scratch, you can substitute in two 28 oz. cans of diced tomatoes (I love the San Marzano ones)  in lieu of the garden fresh option. Always tasty, no matter which way you go. And you’ll have quite a bit of this sauce. Generally the husband and I get two to three meals out of a batch of it. So if you don’t fancy having it for dinner twice in a week, the good news is that it freezes very well.


Fresh and flavourful, lush and velvety, you just can’t go wrong with this Spicy Tomato Butter Basil Sauce. Serve it over zoodles for a light, summer garden vibe and when you need some cold weather comfort, it will be just the winter warmer you need served over a big bowl of pasta.


Zoodles with Spicy Tomato Butter Basil Sauce

  • Servings: 3 cups sauce - enough for 2 -4 servings zoodles
  • Difficulty: easy
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recipe for Spicy Tomato Butter Sauce with Basil slightly adapted from: Once Upon a Chef


For the Zoodles:

  • 5 medium zucchini
  • 3 Tablespoons of olive oil

For the Spicy Tomato Butter Sauce with Basil:

  • 4 pounds plum tomatoes (or two 28-ounce can diced plum tomatoes)
  • 5 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 2 medium yellow onions, peeled and cut in half
  • garlic cloves, peeled and smashed
  • 1 red pepper, finely diced
  • 1-1/4 teaspoons salt
  • 1 teaspoon sugar (you may not need this if your tomatoes are very sweet)
  • 2 tablespoons chopped fresh basil
  • freshly grated parmesan cheese – to serve


If using fresh tomatoes: Using a sharp knife, cut an 1/4-inch deep X on one end of each tomato. Then, place scored tomatoes into a pot of boiling water and cook until you see the skin starting to wrinkle and split, 1-3 minutes, then lift the tomatoes out with the slotted spoon and plunge them into a bowl of ice cold water. Peel the skin off of the tomatoes and cut into 1/2-inch chunks. (Cut off and discard the cores at this point.)

Place the diced tomatoes and all of their juices into a large saucepan. Add the butter, olive oil, onions, garlic, red pepper, salt and sugar and bring to a gentle boil. Reduce the heat to low and simmer, uncovered, for 75-90 minutes, stirring occasionally, or until the sauce is no longer watery. Remove and discard the onions and any large chunks of garlic (the garlic should have mostly dissolved into the sauce). Personally, I like onions and at this point these onions are sooooo tasty, I couldn’t bear to throw them away. So I chopped one of the onions up and added it back into the sauce. Taste and adjust seasoning if necessary. Add basil right before serving.

Cut the zucchini into noodles by using a vegetable spiralizer tool. Cut zucchini noodles to a manageable fork twirling length – about 10 – 12″. Toss zoodles with a bit of salt and set aside for 15 – 30 minutes so that they can release some of their moisture. Drain zoodles. Add olive oil to frying pan and heat over medium heat. Add zucchini noodles and cook for 2-3 minutes or until tender. Take care not to overcook the zoodles. They are better slightly crunchy. Turn the heat off and let the zucchini noodles sit for about 5 minutes to allow as much moisture as possible to release from the noodles. Drain excess water away.

Add your desired amount of spicy tomato butter sauce to zoodles and toss to coat. Serve topped with freshly grated parmesan.


Zoodles with Spicy Tomato Sauce with Basil brought to you by: Runcible Temps (




Pad Thai Zoodles

September 2, 2015


So remember how a couple of weeks ago I told you all about those delicious Zucchini Fritters with Feta and Dill? I mentioned then that I would have a lot of zucchini recipes headed your way. Well look out… here they come! I’m starting this whole zucchini round-up off with this fantastic recipe for Pad Thai Zoodles. “Zoodles?”, you might ask. Yup….turns out you can make noodles out of zucchini…hence Zoodles!


Now I’m not going to tell you that you’ll be completely fooled and think you are actually eating pasta. You won’t. However, zoodles are absolutely delicious. We’ve been obsessed with them around here this summer and have literally eaten oodles of zoodles at this point. I had been seeing them talked up on the internet for a while, but didn’t actually have any type of spiralizing tool that I could use to cut said zoodles. Then I happened to be shopping at a Bed Bath & Beyond or some such store and saw this “Veggetti” tool. It was pretty cheap and claimed it was easy to use, so I decided to give it a whirl before investing in a higher dollar spiralizer.


I mean what if we didn’t even like zucchini noodles? Hah! The husband and I are just wondering where they’ve been all our lives! So we’ve been gobbling them up with all sorts of different sauces etc. And these Pad Thai Zoodles are definitely one of our favourite zucchini noodle creations thus far. Again…we aren’t really fooled into thinking we’re eating actual Pad Thai, but this twist on that traditional dish is wonderful. Gluten free, low carb, light and summer-y, with just the right amount of spice and no pasta coma to deal with post dinner. We enjoyed ours on Meatless Monday, but you could add any protein to the dish that you like – perhaps some shrimp or chicken for instance.


But before I set you off and running to make up a batch of zoodles, I should give you a couple of words of advice. The spiralizers will cut really long zucchini noodles, which I found a bit difficult to work with. So now I will cut the noodles once they reach about 10 – 12 inches, which I have found to be the perfect fork twirling length. Once I have all my zoodles cut, I sprinkle a bit of salt over them and let them sit for about 15 – 30 minutes, tossing them occasionally. They will release quite a bit of water! Drain that water away and then let them sit again for a bit after you have sautéed them. Drain that water away before you mix with any sauces.


Believe me, you too will be wondering where zoodles have been all your life once you get a taste of these spicy Pad Thai Zoodles. And you’ll be feeling oh so virtuous for being so healthy and eating up your veggies. Get to spiralizing some zucchini today!


Pad Thai Zoodles

  • Servings: 2
  • Difficulty: easy
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recipe slightly adapted from: White on Rice Couple


  • 5 medium zucchini
  • 2 Tablespoons (30ml) olive oil, divided
  • 3 large cloves garlic, minced or crushed
  • 1/2 red bell pepper, seeded and sliced thin
  • 3 green onions, sliced
  • 1 large egg
  • about 2 cups (480ml) bean sprouts
  • 1/3 cup (80ml) roasted peanuts, chopped
  • 1/4 cup chopped cilantro (optional)
  • fresh hot red pepper slices for serving (optional)
  • Few lime wedges for serving (optional)

For the Sauce:

  • 2 Tablespoons (30ml) rice vinegar or distilled white vinegar
  • 2 Tablespoons (30ml) fish sauce or to taste
  • 3 Tablespoons (45ml) ketchup
  • 1 teaspoon (5ml) packed brown sugar
  • 1/2 teaspoon cayenne pepper or 1 small red chili, sliced
  • 1 teaspoon chili garlic sauce, or to taste


Begin by making the Pad Thai Sauce. Combine vinegar, fish sauce, ketchup, brown sugar, cayenne pepper and chili garlic sauce together in a small bowl. Whisk to blend. Set aside.

Cut zucchini into noodles by using a vegetable spiralizer. The noodles will be quite long. Cut to a more manageable length – about 10 -12″. Toss zucchini with a little salt and set aside for 15-20 minutes to allow it to release some liquid. Drain liquid.

Heat a large frying pan over medium high heat. Add 1 Tablespoon of the olive oil. Add zucchini noodles and cook for 2 -3 minutes or until the zucchini is tender. Depending on the size of the pan, you may need to work in batches. Take care to not overcook the zucchini. You don’t want it to go all mushy – it should remain slightly crunchy.

Remove the zoodles to a bowl and let them rest for about 5 minutes to release as much liquid as possible.

Wipe the frying pan clean. Add remaining olive oil and heat over medium high. Add garlic to the pan and cook until soft. Add bell pepper and green onions. Again, cook until tender.

Push veggies to the side and add egg to the pan, working to quickly scramble and chop into small pieces.

Drain liquid from resting zucchini noodles and add them back to the pan with the vegetable/egg mixture. Add the sauce and toss to combine. Cook for 1 -2 minutes until the noodles are warmed. Stir in the bean sprouts and remove from heat.

Top Zoodle Pad Thai with roasted peanuts and fresh cilantro. Serve with lime wedges.


Pad Thai Zoodles brought to you by: Runcible Eats (





Banana Honey Cornbread

August 27, 2015


What do we have here? A bread which combines two tastes the husband and I just adore…bananas and cornbread. It is wonderfully flavorful and quite moist and tender. Sweetened with honey and just a sprinkling of Demerara sugar, it is great along with a cup of tea or coffee to start the day or equally well enjoyed as an afternoon snack.


The cornmeal gives this bread a much heartier texture than many banana breads out there, yet it still has a soft and tender crumb. The crust is crispy when it first comes out of the oven, but after it has been wrapped and stored for the night, it mellows to become more moist. And with honey being the only sweetener, besides that little bit of sprinkled sugar on top, this loaf is slightly sweet, much more bread like than dessert like. That being said, it is pretty versatile. If you do happen to have a real sweet tooth, this bread is the perfect vehicle for a dollop of honey butter, or whatever other jam or jelly you might desire. I have even topped a slice of it with fresh berries and whipped cream and served it for dessert! The husband was really happy with this bread and proclaimed it to be just what “I always wanted Banana Bread to be”. I couldn’t really ask for a better review than that! So the next time you have a couple of bananas that are getting a bit long in the tooth, mix up a batch of this Banana Honey Cornbread. You will be delighted!


Banana Honey Cornbread

  • Servings: one 8x4 inch loaf of bread
  • Difficulty: easy
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recipe adapted from: Peas And Crayons


  • 1½ cups unbleached all-purpose flour
  • ½ cup stone-ground cornmeal
  • 2 Tablespoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon freshly grated nutmeg
  • ½ cup super-ripe banana, packed [about 2 medium bananas]
  • 2 Tablespoon room temperature coconut oil
  • ½ cup milk – room temperature
  • ¼ cup honey
  • 1 teaspoon vanilla extract (or vanilla paste)
  • 2 large eggs -room temperature (not kidding here…room temperature! If you add right out of the fridge cold eggs to room temperature coconut oil it will seize up to a gloppy mess!)
  • Demerara sugar to sprinkle over top


Preheat oven to 400° F.

Combine flour, cornmeal, baking powder, salt, cinnamon, and nutmeg in a medium bowl.In a large bowl, mix together bananas, milk, coconut oil, honey and vanilla.

Add two slightly beaten eggs to the wet mixture and mix with a fork to incorporate.

Slowly add the cornmeal/flour mixture in; sifting in three batches. Do not over mix the batter or the bread will be tough. Mix only until the dry mixture is just combined. The batter should be slightly sticky.

Spoon into a greased 8×4″ loaf pan, sprinkle Demerara sugar over the top and place atop a baking sheet in the oven.

Next reduce the heat from 400°F to 350°F and bake for 35-40 minutes or until toothpick inserted into the center of the loaf comes out clean.


Banana Honey Cornbread brought to you by: Runcible Eats (



Zucchini Fritters with Feta & Dill

August 19, 2015


Hooray! It’s zucchini time! Yup…that most delicious of summer squashes is here in abundance now. We love, love, love it around here. One zucchini feast after another. So hold onto your hats…I’m going to be sharing quite a few of the recipes we’ve been enjoying. I’m starting today off with a fantastic one for Zucchini Fritters with Feta & Dill.


Now I just knew this one was going to be a winner. I already told you how we feel about zucchini and I’m pretty certain I  can also say I’ve never really met a fritter that I didn’t like. But I will admit, sometimes fritters can be a bit on the heavy side. Maybe not something you want to indulge in when your fairly wilted from all the hot and steamy summery temps. Well, that is why I’m so excited to share this with you. These Zucchini Fritters will not “weigh you down”. Far from it. They are wonderfully light a fresh. They will have you at the first bite – which is truly amazing. They have a crispy crunchy exterior which covers a delightfully creamy salty center. The scallion, dill, feta & zucchini combo is just the perfect summery taste sensation.


They are great as appetizers, or as a side dish to some grilled meat or even as a light Meatless Monday meal. We enjoyed ours with a dollop of Tzatziki sauce, but they are also delicious all on their own. They come together pretty quickly (just make sure to get rid of as much of the liquid the zucchini releases as you can, otherwise you won’t get as much of that crispy factor as you want.) and are good hot off the griddle or even at room temperature. Believe me folks, you don’t want to miss out on this dish, so get out there, grab some of those zucchinis and make up a batch of these today!


Zucchini Fritters with Feta & Dill

  • Servings: 12 Fritters
  • Difficulty: easy
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recipe from: Once Upon a Chef


  • 1 pound zucchini (about 2 medium), trimmed
  • 1 teaspoon salt
  • 2 large eggs
  • scallions, minced
  • 2 tablespoons minced fresh dill
  • 1/2 cup crumbled feta cheese
  • 1 medium garlic clove, minced or pressed through a garlic press
  • 1/4 teaspoon black pepper
  • 1/4 cup corn starch or all purpose flour
  • 1/2 teaspoon baking powder
  • 6 tablespoons olive oil
  • Lemon wedges, for serving
  • Tzatziki Sauce, for serving


Shred the zucchini on the large holes of a box grater or in a food processor fitted with the shredding disk. Transfer the zucchini to a fine mesh strainer and set over a bowl. Toss the zucchini with the salt and let it sit for 10 minutes. Wring all of the excess liquid out of the zucchini with your hands, or in a clean dish towel or even paper towels. Just make sure you get as much of that water out as possible, then set aside.

Beat the eggs in a large bowl. Mix in the dried zucchini, scallions, dill, feta, garlic and black pepper. Sprinkle the corn starch and baking powder over mixture and stir until uniformly incorporated.

Heat 3 tablespoons olive oil in a large non-stick skillet over medium heat. Drop 2-tablespoon sized portions into the pan, then use the back of a spoon to gently press the batter into 2-inch-wide fritters. Pan-fry until golden brown on both sides, 2-3 minutes per side. Transfer the fritters to a paper towel-lined plate. Wipe the skillet clean with paper towels. Return the skillet to medium heat, add the remaining 3 tablespoons olive oil, and repeat with remaining batter. Serve warm or room temperature with lemon wedges and tzatziki sauce if desired.

Tzatziki Sauce


  • 1 cup greek yogurt
  • 1 cup English cucumber, diced
  • 2 cloves garlic, finely minced
  • 1 Tablespoon freshly squeezed lemon juice
  • 2 teaspoons olive oil
  • 2 Tablespoons dill, chopped
  • 1/4 teaspoon kosher salt
  • black pepper to taste


Mix all ingredients together and chill until ready to serve.


Zucchini Fritters with Feta & Dill brought to you by: Runcible Temps (




Angel Food Cake with Fresh Berries & Whipped Cream

August 12, 2015


There’s no cake that is quite as summer-y as a slice of light and spongy Angel Food cake topped with fresh sliced berries and a big ole dollop of whipped cream. That cake is so tender and moist and the berries so sweet and refreshing, it raises your mood to a more transcendental level and could almost make you forget how utterly swampy it is outside. I had never attempted to make one at home, always being somewhat intimidated for unknown reasons. Not to mention that I knew, come every May, the local grocer would have Angel Food cakes stacked nearly up to the celestial host they were named after. I rationalized my fear away by thinking -Why should I bother – it would be silly to spend all that time at home making one when I could just pick one up at the store and be done with it. Those store-bought cakes always taste pretty good right? Hmmmmm…..I thought so, until I went ahead and made one at home and found that I was definitely mistaken. Once I took a bite of a homemade Angle Food cake I realized that the store-bought ones were a bit more akin to sweetened styrofoam than I had ever known. Yup….homemade is entirely superior. And I found out that it really was not nearly as difficult to make this classic summer cake as I had previous imagined.


Now that being said, there are a few things to keep in mind. This cake is mostly egg whites with a little flour added in to help set the structure. So you want to make sure those egg whites whip up fully. To ensure this, your mixing bowl must be clean and free from any oils and not one little bit of egg yolk can be allowed to sneak into your separated egg whites. Once the cake batter is all whipped together, you want to spoon it into a tube pan which has not been greased. The batter will cling and climb up the sides allowing it to rise higher. Once the cake has finished baking, here is the part that completely freaked me out – you have to turn it upside down and leave it inverted to cool. You see, the egg whites are the things that give this cake the rise and until they cool down, the structure is not set and could collapse under the weight of itself. Once I removed what seemed to be a perfect cake from the oven, I just stood there staring at it. I had horrible visions that the second I inverted it, it would crash out onto the counter into a big heap of crumbs. But finally I took a deep breath and just flipped it right on over. All was fine. It just hung upside down there for about 2 hours. The result was this lovely spongy texture. Moist and airy and not too sweet. Perfectly complemented by the sweet fresh berries and cream. Quite heavenly indeed! So if you find yourself with a bunch of extra egg whites this summer, like maybe after you’ve made a big old batch of ice cream, try your hand at a homemade Angel Food Cake. Dare I say you’ll find it…well, divine!


Angel Food Cake with Fresh Berries & Whipped Cream

  • Servings: one 10 inch cake
  • Difficulty: easy
  • Print

recipe slightly adapted from: Completely Delicious 


  • 1 cup cake flour (113 grams)
  • 1 2/3 cup (333 grams) superfine sugar, divided (can substitute granulated sugar if you don’t have superfine)
  • 1 3/4 cup egg whites (will take 12 -13 eggs depending on their size)
  • 1/2 teaspoon salt
  • 1 teaspoon cream of tartar
  • 1 teaspoon vanilla bean paste (can substitute vanilla extract)
  • confectioners sugar for dusting
  • Fresh sliced berries – whatever is in season – for serving
  • Whipped Cream for topping


Preheat oven to 300°F.

Sift the flour three times, then add 2/3 cup of the sugar and sift again.

Beat the egg whites on low-speed until frothy. Add the salt and cream of tartar and continue to beat until they just begin to form soft peaks. Slowly add the remaining sugar – only adding 2 tablespoons at a time – and beat until the egg white /sugar mixture holds soft peaks. Beat in the vanilla paste.

Here you want to work quickly, but with a gentle hand. Sift the flour mixture over the whipped egg white mixture in 4 additions, gently folding in each addition by hand until it is just incorporated before adding the next.

Spoon into an ungreased 10×4″ tube pan. Rap the pan on the counter a few times to release any bubble and smooth the top before popping it into the oven

Bake cake for approximately 1 1/4 hours, or until it is spongy to the touch and a toothpick inserted into the center comes out clean.

Here comes the scary part….If your pan is a true angel food cake pan and has little feet around the top edges, flip the pan upside down onto a flat surface and let it cool undisturbed for 2 hours. If your pan does not have feet, simply invert it over the neck of a bottle.

Once cool, use a thing knife to gently cut around the edges of the pan to release the cake.

Dust top of cake with confectioners sugar.

Slice cake with a serrated knife, using a gently sawing motion (this cake is delicate and will smoosh easily) and serve with sliced fresh berries and whipped cream.


Angel Food Cake with Fresh Berries and Whipped Cream brought to you by: Runcible Eats (


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