autumn bruschetta

autumn bruschetta     autumn bruschetta

autumn bruschetta

I honestly adore bruschetta. anything Italian involving bread is most likely a winner in my book.

autumn bruschetta

traditional bruschetta involves chopped tomatoes, onions, basil, and olive oil on top of toasted bread. it truly is a beautifully simple dish. traditionally the tomatoes aren’t cooked, but it is getting cold outside and my body is asking for yummy warm food. in the spirit of cold autumn festivities I thought it only appropriate to also add roasted squash. it’s like, basically an autumn necessity, like, right?? I’m right.

autumn bruschetta

the cool thing about bruschetta is that it leaves room for experimentation. you can add and take away ingredients with changing seasons and events. I came across a buzzfeed post the other day that read, 20-life-changing-bruschetta-recipes. ookay! how man creations of bruschetta can we make??? some might say this is disgraceful to the ~traditional~ bruschetta recipe but.. I say it’s fun to be inventive.

autumn bruschetta

autumn bruschetta

a current trend in the culinary world is to take a traditional dish and add something new to it. maybe you have seen restaurant slogans that say, “classic southern food with flair” or “Italian food with a twist”. I believe it has become popular because it offers familiarity with a little exploration. I love trying new things; but, I am probably more inclined to do so if I know a little more about what is going on.

ex: “fried SQUID?? what? OH it’s in a taco??!! well, aight 🙂 “

autumn bruschetta

I like this recipe especially for gatherings because these bites are a perfect size. at gatherings, nobody wants to commit to a large portion. have you ever noticed how there are always big cupcakes left over but all the mini cupcakes are gone?? it’s a thing people. those big cupcakes may be delicious but few people want to walk around gnawing on a cupcake for 10 minutes, especially when you can pop a mini one in 1 minute. for instance, Jimmy took the large cupcake:

“hey Jimmy how is your new puppy doing?”

“oh he’s dpnfoing gretad, srry I hv a cup–muh muth id full sorry”

nice Jimmy. u do u!!!!!

autumn bruschetta
Serves 4
the modern Italian wedding of butternut squash and cherry tomatoes
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Prep Time
7 min
Cook Time
35 min
Total Time
42 min
Prep Time
7 min
Cook Time
35 min
Total Time
42 min
Ingredients
  1. loaf of bakery bread (mine is a rosemary loaf from Fresh Market)
  2. 1 medium butternut squash
  3. 1 10oz pack cherry tomatoes
  4. 1/3 cup olive oil
  5. 1 tsp basil
  6. 1 tsp sage
  7. 1 tsp rosemary or thyme
  8. dash of garlic powder
  9. salt and pepper
Instructions
  1. preheat oven to 400 degrees
  2. chop butternut squash into small 1 inch cubes
  3. pour olive oil in a 9x9 or 8x8 inch glass pan
  4. toss in cubed butternut squash, tomatoes, and spices
  5. make sure vegetables are coated evenly in oil and spices
  6. bake for 40 minutes
  7. slice, toast, and top bread
  8. enjoy!
Notes
  1. if your bread is dry (not moist 😉 ), you may need to put a little butter or oil on it before toasting to get a nice golden crisp
breaking bread xo, brynn http://www.breakingbreadxo.com/

lazy gal guac

hunger strikes.

you don’t have time to make a freakin 30-minute-meal. you have the urge to dip. you love tex-mex.

you came to the right place honey.

 

all you need for this emergency guac is 2 parts avocado to 1 part of your favorite salsa and some lime juice!!!

lazy gal guac
for emergencies
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Prep Time
3 min
Prep Time
3 min
Ingredients
  1. 2 parts avocado
  2. 1 part salsa
  3. lime juice
Instructions
  1. gently chop avocado and fold in the salsa
  2. squeeze lime juice
Notes
  1. lime juice prevents guac from turning brown and gives a nice zing
breaking bread xo, brynn http://www.breakingbreadxo.com/

big crispy gooey chocolate chip cookies

chocolate chip cookies???  S W E E T !!!

big crispy gooey chocolate chip cookies

this common, popular dessert seems simple and for the most part it is. while it is easy to make, there are so many tips and tricks to getting the cookie to come out a certain way. there is a long list of variables. if you are a cookie monster like me, you know there are SO many types of chocolate chip cookies. these types include thin & crisp, soft & chewy, light & cakey, and my personal favorite-crispy on the outside & gooey on the inside. if you are looking for the latter type then you are in the right place. I’m here to help walk you through these variable to achieve the PERFECT crispy-edged, gooey-center chocolate chip cookie.

big crispy gooey chocolate chip cookies

1. YES, order matters. as a fellow fan of chaos, I understand the urge to throw all the ingredients together and abandon order. there is a reason we mix dry and then add it to the wet. mixing the dry together first allows all the dry ingredients in the batter to be evenly distributed. if the baking soda is only in half the batter then the consistency of your cookie will be weird. mixing dry separately allows us to whisk the flour and sugar as many times as we want without overbeating the egg

big crispy gooey chocolate chip cookies

2.  C H I L L  O U T !!!! Okay, haha I mean chill the dough. place the dough in the fridge for a few hours before you bake it. some people don’t believe me on this one, but trust me! Google it. chilling your dough will prevent your cookie from sprawling out all over the place. it will help your cookie stay perky and fun. I do have a trick if you don’t have a few hours, or if you just can’t wait anymore- instead of chilling the whole batch for a few hours, scoop the cookie dough into the size you want and freeze the scoops individually for 10 minutes before baking. this creates more surface area for faster chilling.

big crispy gooey chocolate chip cookies

3. take the cookie out a little bit early. if the batch was just for me, honestly, I would take it out after 2 minutes and eat the hot dough. yeah, I got it bad. anyway, taking the cookies out a minute or 2 early will leave you with a gooey center. I try to avoid having dry cookies. *moist* is good. *moist moist moist moist*. I ain’t sorry. I ain’t sorry.

big crispy gooey chocolate chip cookies

I think those are the BIG 3 tips. follow these and you should be golden. if you know of any more awesome tips then comment them below!!

big crispy gooey chocolate chip cookies

big crispy gooey chocolate chip cookies
Yields 36
crispy on the outside, gooey on the inside
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Prep Time
15 min
Cook Time
16 min
Total Time
31 min
Prep Time
15 min
Cook Time
16 min
Total Time
31 min
Ingredients
  1. 2 3/4 cups all purpose flour
  2. 1 1/4 teaspoon baking soda
  3. 1 1/2 teaspoon baking powder
  4. 1 1/2 teaspoon salt,
  5. 1 1/4 cup unsalted butter, softened
  6. 1 1/2 cup dark brown sugar
  7. 3/4 cup white sugar
  8. 2 large eggs
  9. 3 teaspoons vanilla extract
  10. 1 cup chocolate chips
  11. 1 cup dark chocolate covered almonds
Instructions
  1. combine the flour, baking soda, baking powder and salt in a large bowl. mix well and set aside.
  2. in a large mixer add the butter and sugars and mix for 5 minutes until fluffy. add the eggs and vanilla and mix gently until well combined.
  3. slowly add in the dry ingredients a little at a time and mix. chop chocolate covered almonds into halves or thirds and add them along with the chocolate chips and fold them into the batter. cover the dough and and refrigerate dough for a few hours or overnight.
  4. preheat oven to 350 degrees F. scoop 1/4 cup sized cookie dough balls onto a parchment lined baking sheet, bake the cookies for 16 minutes until golden brown.
  5. EAT RIGHT AWAY
  6. just kidding, they are way too hot right now. what are you doing?!?!? don't burn yourself!!! have some self control!!
Adapted from What's Gaby Cooking
breaking bread xo, brynn http://www.breakingbreadxo.com/

pan simmered cherry tomato confit

late summer is the best season for tomatoes. prolonged periods of heat help them grow and mature to their best. maybe that’s what I need to be my best too. another good long hot summer. time to think and have fun, right?

pan simmered cherry tomato confit

these cherry tomatoes I found in the store were begging to be taken home. “I found” is funny. someone had to grow and harvest these cherry tomatoes. people had to put in valuable time and energy to produce this quality plant. all I had to do was stumble upon them. their peak ripeness struck me. instantly they made me feel like I needed them. “you are hired,” I said. how do I get a future employer to see me this way? as a perfectly ripe tomato just waiting to be found. waiting to be stumbled upon. do you understand the game of getting noticed by employers? my professors, leaders, friends, and parents have put in valuable time and energy to ripen me and I desire to be stumbled upon like these tomatoes. but, I would be arrogant to think I come close to this tomato perfection 😉

pan simmered cherry tomato confit

bread is crucial to this dish. bread is crucial to life to be honest. maybe bread is not crucial for you, and maybe you are an alien. anyway, get a hold of your favorite bread or gluten free bread and go to town with this tomato confit. the bread is your vehicle. the world is your oyster!! I don’t know about you, but I am getting on this tomato topped bread train.

pan simmered cherry tomato confit

after about an hour of slow cooking these cherry tomatoes are falling apart in the best way and exploding with flavor.

pan simmered cherry tomato confit

I served this to my parents for dinner. the picky eaters loved it. I was happily surprised. they believe in me, and sometimes I can actually achieve what they believe. just believe and you can achieve…or something. haha. posters that say things like this sometimes make me feel more discouraged because of their ambiguity. what makes you feel most motivated? I know it is easier to feel motivated after a delicious meal like this.

pan simmered cherry tomato confit

I do love that my parents believe in me. it further inspires me to make an impact in the community in a positive way, to be successful. right now I am in an in-between phase trying to find my new journey, my next life experiment. the possibilities are exciting. during this time it is important to be aware that the choices I am making are my own and not someone else’s. it is the balance of taking in advice but carving my own way. my generation and my parents generation view success in very opposing ways. my parents emphasize financial security. their generation is all about the classic 9-5 career. meanwhile, my generation speaks out about being self employed, traveling with abandon, turning down the 9-5 and pursuing passion. of course I also believe everyone should chase their passion but I don’t identify with running away from the 9-5. I also don’t identify with clinging to financial security and putting it before passion. my voice speaks in another direction. do I fall somewhere between these generation stereotype thought patterns? or do my beliefs fall somewhere else entirely? in my mind, the best way to make money is to use talent and passion to add value to other peoples lives in whatever form that may take.

pan simmered cherry tomato confit

visiting home post college is a little strange. the comfort here inspires me to get out and do something uncomfortable. what can I do to break my comfort zone and add value to other people’s lives? this is a question that everyone needs to ask themselves more. it comes from the desire to be worth something and add worth to life.

pan simmered cherry tomato confit

pan simmered cherry tomato confit

this recipe is perfect for family style dinners because it can be served from a big dish at a table full of conversation. many studies have been done that show the benefits of family dinners. some articles can be seen here > familydinnerproject and health. they speak about how family dinner promotes higher self esteem, lowers rates of depression, and more. family dinners can improve the nation and add value to people’s lives just like finding your passion can.

pan simmered cherry tomato confit

pan simmered cherry tomato confit
Serves 4
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Prep Time
5 min
Cook Time
1 hr 10 min
Total Time
1 hr 15 min
Prep Time
5 min
Cook Time
1 hr 10 min
Total Time
1 hr 15 min
Ingredients
  1. 1 lb cherry tomatoes
  2. 1/4 cup olive oil
  3. pinch garlic
  4. few basil leaves or 1tsp dried basil
  5. salt and black pepper to taste
Instructions
  1. half tomatoes
  2. place tomatoes and olive oil in a skillet over medium high heat
  3. add garlic, basil, salt, pepper
  4. stir
  5. reduce to medium low after 5 minutes and let it simmer, stir every 10 minutes
  6. remove from the heat, and let it sit 20 minutes before serving
  7. add salt and pepper before serving
breaking bread xo, brynn http://www.breakingbreadxo.com/
pan simmered cherry tomato confit