Reader Favorites of 2013

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It’s been another great year here at Tide & Thyme. A great year of cooking, and a great year of eating. A big thanks to you guys for making this the best year for the site yet, and I hope to see you back here next year looking for tasty new recipes!

So without further adieu, here are your favorite posts from this year…

Beer-Candied BaconThe beer-candied bacon was by far the most popular post of the year. In fact, it was one of the top pins on Pinterest for the year as well! And, for good reason – it’s easy, delicious, and unforgettable. For something I was debating even taking pictures of and sharing with you guys, I’m so glad I did – because it’s turned out to be one of the most popular recipes of all time here on the site! Thank you internet, for loving beer and bacon as much as I do…

Homemade Enchilada SauceHomemade Enchilada Sauce – This was another big year for DIY-ing in my kitchen, and this enchilada sauce is one of my favorite “store-bought” ingredients to make at home. Takes just a few minutes to bring together, and the flavor is unparalleled to anything you’d find on a shelf in the supermarket.

Indonesian Pork TenderloinIndonesian Pork Tenderloin was another big hit here on the site this year. I love pretty much any flavorful twist on this tender protein choice, but there’s something about the combination of flavors found here that make this recipe a winner I keep coming back for, and evidently you guys do too!

Bacon Stout Chocolate CheesecakeBacon Stout Chocolate Cheesecake – with all those components in one recipe, what’s not to love? This was a recipe I tried to copycat from our local brewpub (word to Dogfish!) that ended up being even better than their version, if I do say so myself.

Oreo Cheesecake BitesOreo Cheesecake Bites – ya’ll clearly love your sweets, and here at Tide & Thyme we aim to please. These guys are perfect little bites of perfection chock full of everyone’s favorite sandwich cookie. No wonder it’s been such a hit!

Bacon and Aspargaus Pasta

Bacon and Asparagus Pasta – this was one I just kind of winged one night, that turned out to be a favorite. It’s quick and filling, and aside from the asparagus – can be made with ingredients most of us usually have on hand.

Lemon Cupcakes with Blackberry ButtercreamLemon Cupcakes with Blackberry Buttercream – citrus and berries are always a winning combination in my book, but when paired with a cupcake? Well then it’s just pretty tough to beat! You guys evidently felt the same.

Chocolate Cream PieChocolate Cream Pie – one of my very favorite desserts, as well as yours. It’s been a classic for ages. This version is rich and delicious, and cuts absolutely beautifully – something that can be tricky when it comes to cream pies. 

Beef Burritos with Poblano QuesoBeef Burritos with Poblano Queso – a quick weeknight dinner that’s something different than your standard tacos. Tender ground beef, corn, and black beans all rolled up in a flour tortilla, then topped with a creamy cheese sauce that’ studded with smoky poblano peppers. Win!

Blackberry MargaritasBlackberry Margaritas – it may be the dead of winter, but we can still dream of our favorite summertime drinks…like, these insanely delicious margaritas. Fresh berries are pureed and added to a homemade margarita mix to make a cocktail that is out of this world delicious!

So, there they are – the reader favorites for 2013. Thanks again for making it such a fantastic year for us, everyone! And, make sure to check back tomorrow for some of my favorites from this year that didn’t make it to the list!

Chocolate Chip Cookies

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Chocolate Chip Cookies

If I had to name the Number One thing that people requested I bring to gatherings, it would probably be these chocolate chip cookies. I’ve been making them for what feels like forever at this point. They were the first recipe I made in my trusty KitchenAid stand mixer. I remember being so excited when we received it as a wedding gift from the office we both worked in at the time. I had coveted one for so long, I didn’t even know where to start with what I wanted to make. It was late that evening when it finally claimed it’s space on the countertop, and I wanted to make something that night. Breezing through the book I came across the chocolate chip cookie recipe, and thought that was a perfect way to “Christen” the ol’ girl. They turned out wonderful, best cookies we’d ever had. Over the years, most people who’ve tried them agree.

I’ve made these cookies so many times I don’t even look at the recipe anymore. When I knew that I wanted to put them up here, I checked the original recipe and discovered that it calls for baking soda. I’d been using baking powder. So, I baked a batch with the soda…and, they weren’t as good. They fell flatter and darkened more. So, we’re using baking powder for my version. If it ain’t broke, don’t fix it. Right?

I also feel that nuts are a necessity in a chocolate chip cookie so I’ve added those as well. Walnuts are my favorite, but pecans are wonderful too. These would be a welcome addition to any cookie package you were putting together for Christmas gifts. They are always a part of mine! I hope everyone has a great weekend in their kitchens baking – I know I have a lot to do. My oven is going to be working overtime!

Chocolate Chip Cookies

Makes around 2 dozen cookies

1 cup butter, room temperature
2 eggs, room temperature
1 cup light brown sugar
1 cup granulated sugar
3 cups all-purpose flour
1 tsp salt
1 tsp baking powder
1 tsp vanilla extract
12 oz semi-sweet chocolate chips (2 cups)
1 cup walnuts, chopped

Preheat oven to 375 degrees. Grease or spray 2 cookies sheets and set aside. Sift flour, salt, and baking powder into a medium bowl. Set aside.

In the bowl of an electric mixer, cream the butter and sugars together until creamy. Reduce speed to low, and add the eggs (one at a time), and the vanilla. Mix to combine. Slowly add in the sifted flour and mix until just incorporated. Add the chocolate and the walnuts to the bowl and mix until they are distributed evenly.

Using a small cookie scoop or a spoon, drop 1-inch balls onto greased cookie sheet, about 2 inches apart. Bake at 375 for 12-15 minutes. Cook on cookie sheet for a couple of minutes before transferring to cooling rack as cookies will be very soft.

Store in an airtight container for up to 3 days. (Chances are they won’t last that long!)

Source: adapted from KitchenAid

Sugared Cranberries

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Sugared Cranberries

I’ve been wanting to make these pretty little gems since I first started seeing them pop up on the internet a couple of years ago. They couldn’t be more easy, or festive – and they bring a nice little pop of color and sweetness to your holiday table.

Fresh cranberries are steeped for a few hours in a simple syrup, then set out to dry for a bit before getting a dusting of sugar to make them glisten. They’re sweet and tart, with a bit of crunch left. The perfect finger food, a gorgeous addition to a wheel of baked brie, or simply as a garnish for that special dessert or cocktail you’re having at your Christmas parties.

And, it’s the perfect thing to let your little ones help out with in the kitchen. They loved rolling around the cranberries in the sugar, and then munching on them afterwards. This is one we’ll look forward to making again and again during the Holiday season!

Sugared Cranberries

2 3/4 cups granulated sugar
2 cups water
2 cups fresh cranberries

Add 2 cups granulated sugar and water to a medium saucepan set over low heat. Cook, stirring the mixture frequently, until the sugar dissolves. Remove the pan from the heat. Add the cranberries and stir to coat. Transfer the mixture to a large bowl then cover and refrigerate for 8 hours.

Line a baking sheet with aluminum foil and place a cooling rack on top. Use a strainer or slotted spoon to remove the berries from the pan and drain the excess syrup, then place them on top of the cooling rack to dry for about an hour or so. The sugar will get tacky – allowing the sugar to stick easily.

Place the remaining 3/4 cup sugar in a shallow baking dish or bowl. Working a few at a time, add the cranberries and roll to coat with a thin layer of sugar. Carefully remove and place back on the cooling rack to dry for about an hour before storing in an airtight container for up to 1 week.

Source: adapted from Cooking Light via Tracey’s Culinary Adventures

Sourdough Bread

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Sourdough Bread

A few weeks ago I ordered a sourdough starter online. It was from a seller in San Francisco, who claims that it comes from a famous bakery in the city that is now closed. I received the powdered starter in the mail, and got to work re-hydrating it. A week later I had more starter than I knew what to do with, so I’ve been keeping some in the fridge – and some on the counter for baking on a whim. You can certainly make your own starter too! Here’s a great tutorial on how to do so. I’m looking forward to making my own “Chincoteague – aka Tump Strain” this summer with locally cultivated yeasts from the island.

I had my first taste of good sourdough bread when we visited my mother-in-law in the beautiful sunny city of Ventura, California. After that, I was hooked. Sadly, here in my rural area – I have a hard time finding a sourdough loaf that lives up to what it’s supposed to be. So, I did what any self-respecting girl who loves to bake would do…and made my own.

The first recipe I tried didn’t require a 2-day process, and was good…but, it wasn’t that dense, chewy , and flavorful loaf that I’d been hoping for. Then I remembered this recipe that Annie had posted last year, and knew that it had to be a winner. Sure, it’s a little time-consuming…but most of it is “hands off” – just waiting for the yeast and bacteria to do it’s thing. And I promise you, the results are well worth the wait! A bonus is that it makes 2 loaves – one for munching on fresh, and one for slicing and putting in the freezer to take out slices as you need it. Toasted, with an egg over easy, and a spot of bacon jam…holy moly, Heaven on a plate.

Sourdough Bread

For the sponge:
1 cup fed sourdough starter
1 1/2 cups lukewarm water
3 cups all-purpose flour

For the dough:
1 Tbsp granulated sugar
2 tsp salt
2 cups bread flour
1 Tbsp water

To finish:
1 egg white + 1 Tbsp. water, lightly beaten
water in a spray bottle

In a large mixing bowl or the bowl of an electric mixer, combine the starter, water, and all-purpose flour. Mix together with a fork or wooden spoon until smooth. Cover with plastic wrap and let sit at room temperature for 4 hours.

Transfer the bowl to the refrigerator and chill overnight, at least 12 hours.

Remove the bowl from the refrigerator and add the sugar, salt, and bread flour to the sponge. Mix until a ball of dough begins to come together. If some of the dry ingredients will not incorporate into the dough, add the additional 1 tablespoon of water to moisten them. Continue kneading the dough (on low speed if using an electric mixer) until the dough is smooth and elastic, about 5-6 minutes. Form the dough into a ball and transfer to a large lightly oiled bowl, turning the dough once to coat in the oil. Cover with plastic wrap and let rise in a warm spot until doubled in volume, 3-4 hours.

Line a baking sheet with a silicone baking mat or parchment paper. Transfer the dough ball to a lightly floured work surface and gently deflate the dough. Divide the dough into two equal portions. Working with one piece of the dough, press gently into a rough rectangular shape. Make an indentation along the length of the dough with an outstretched hand. Press the thumb of one hand along the indentation while pulling the upper edge of the dough down over the hand to enclose the thumb. Tightly roll the dough towards you while forming into a rough torpedo shape, about 6 x 8 inches. If there is a seam, pinch it shut. Place seam-side down on the prepared baking sheet. Repeat shaping with the other half of the dough. Transfer the shaped loaves to the prepared baking sheet. Cover loosely with lightly oiled plastic wrap. Let rise in a warm place until nearly doubled in volume, about 2-3 hours.

Place a baking stone in the oven and preheat the oven to 425? F. Allow the stone to preheat for at least 20 minutes. Just before baking, lightly slash the top of each loaf three times diagonally using a sharp serrated knife. Brush the exposed surface of the loaves with the egg wash. Spray the loaves lightly with water. Slide the entire baking sheet onto the baking stone. Bake the loaves about 28-32 minutes, rotating the pan halfway through baking, until the crust is golden brown and an instant-read thermometer inserted into the center of the loaf reads at least 190? F. Transfer the finished loaves to a wire rack and let cool at least 30 minutes before slicing and serving.

Source: adapted from King Arthur Flour via Annie’s Eats