Making these SUGAR AND SPICE CANDIED NUTS
To be honest, I usually use the Serious Eats recipe, but I figured there would be one like it on Smitten Kitchen. I increased the salt, as noted, and I’m using double the Aji Amarillo and some Chipotle for the cayenne.
So good!
RICOTTA BLINI WITH HONEY, ORANGE, AND SEA SALT (from Smitten Kitchen Every Day page 18)
Oh my these are good. If I could describe the texture I would, but I don’t know any words pillowy and comforting enough. I did make my own ricotta, Ina Garten’s excellent recipe, and left out the currants. The mix of flour, eggs, sugar, orange zest, with baking soda, a touch of white vinegar makes the batter/dough. Plop plump plops of this into flour and – shimmy. (Pretty sure it’s the 1st time I’ve seen this instruction in a cookbook.) After you shimmy you toss, toss this softly softly ball from hand to hand to compact it a bit before frying. They puff up so nicely and are so tasty. Deb P. put powdered sugar and warm honey and fancy salt on top, I will try that next time. This time we just devoured a half recipe naked, the blini not us.
Beautiful.
Ina’s Ricotta recipe is the only one that works for me, so much better than the regular stuff in stores
This dish really sounds divine.
They looked great anyway, but this made me laugh aloud 
Made the brown butter Rice Krispie treats yesterday as written–delicious and gone this morning!
Truman, I used large marshmallows, adding the cereal when marshmallow was half melted and got “gooey pockets”.
SALTED BROWN BUTTER RICE KRISPIE TREATS
Confession: I have no special love for RK treats, and have never made them myself. I kind of don’t like marshmallows (and for years couldn’t eat them because they all had gelatin). But I wanted something quick and easy to make this morning before a coffee date and pickleball, and these fit the bill. I used regular size marshmallows, and added a little extra salt on top. The salt is the best thing about them to me, but I’m not her target audience. I’ll be mailing most of them off to Lulu tomorrow - I wonder how she feels about RK Treats, not having grown up with them in the house. Guess we’ll find out!
For these, did you make them with gelatin free marshmallows? TJ has sold some, I don’t know if they still have them.
Yes, made with gelatin free marshmallows. I can’t eat any pork products, or I get sick.
Those sound dangerous, in a good way 
I’m with you on not being a fan of RK treats (mostly, I’ve never liked marshmallows), but I’ve made acres of them, though not for many years. When I was in high school and belonged to an organization that had fundraising bake sales, RK treats were the fastest-selling thing, always. I also made them for my marshmallow-loving ex, and the best version to my taste were the ones with PB and chocolate added.
I ran across a version with apple cider that sounded worth trying, which is why I had the marshmallows and RKs, but I couldn’t find a reasonably sized container of apple cider, so I never made them.
I feel bad for you having to miss all the delights of the divine swine.
Luckily for me I never much liked it. Same with milk, which I can drink, except I have to choke it down.
CACIO E PEPE POTATOES ANNA (from Smitten Kitchen Every Day, page 145 – also the cover recipe)
Comfort food today, not mac & cheese which is the most usual (?) but lovely excellent potatoes made with coarse ground black pepper and Pecorino Romano. Thin sliced spuds (Yukon Golds done on a mandoline) and butter is in there, and potato starch which I prefer to cornstarch sometimes. Mine isn’t as tall as the book picture, but delicious and I’d easily do it again. I someday will try the original namesake pasta dish!
ULTIMATE BANANA BREAD https://smittenkitchen.com/2020/03/ultimate-banana-bread/
Easy enough to make. The hardest part was waiting for over a week for the bananas to get good and ripe. That being said the banana flavor wasn’t particularly pronounced and the bread after a couple of days in a ziploc bag on the counter is kind of dry. I’m okay with that though because I will just be sure to toast it and smear with butter for breakfasts this week. I do like the crunch turbinado sugar coating on the top. That is definitely a winner.
Is this my ultimate banana bread? I don’t think so but it isn’t bad. I’d make it again in a pinch.
Sorry, I’m just seeing this! I meant regular size marshmallows. I think she calls for mini marshmallows in the recipe.
PRETZEL LINZERS WITH SALTED CARAMEL (from Smitten Kitchen Every Day p. 213)
Very nice cookies! The dough is made with equal parts flour and powdered pretzels. Also sugars. butter, egg, baking powder, usual cookie stuff-- but I really think they are special, the pretzels really add the special. (It is a noisy project powdering pretzels in my
Lulu and her roommate loved the rice krispy treats! Yay!
I don’t have a pic, but I made this kale salad last night for friends who LOVED IT - it was honestly amazing. I made as is except rubbed some olive oil into the kale first.
Yum, thanks for highlighting this.
