By Jamie LeReshe, Buffalo Exchange Seattle (Ballard), and Joe Carrel, Buffalo Exchange HQ
I’m not much of a baker. Scratch that, I do not bake at all. So, when chatting with baking addict (and Seattle Buffalo employee) Jamie LeReshe, I posed a challenge to her: give me some tasty recipes for spring that even I can make. Faster than you can break out the measuring cups, she came through with a trio of delectable offerings…
-1 package of Oreos
-1 8oz package of cream cheese
-2 bags of chocolate chips
1. Crush Oreos into powder in a food processor.
2. Add brick of cream cheese into food processor and blend until combined.
3. Roll into small tablespoon-sized balls and put balls on plate in fridge to chill for at least an hour.
4. Melt the chocolate in a pot over medium heat stirring regularly and take off heat when fully melted.
5. Line a cookie sheet with parchment paper. Dip truffles into chocolate until covered and set on cookie sheet. Put in fridge to chill for another hour.
6. (Optional) Melt white chocolate and drizzle or pipe over the chilled truffles, if you’re feeling fancy!
Jamie’s Take: Spring is the perfect time for easy crumble baking to impress company! The best part of this quick & simple recipe is that you can substitute the fruit with whatever is in season, any time of year!
-7 cups of a seasonal fruit, diced (it’s basically spring so I went with strawberry & rhubarb, but apricots are also an excellent choice!)
-1/4 cup sugar
-1/4 cup honey
-1 tbsp flour
-1 cup unbleached flour
-1/2 cup brown sugar
-1 tsp cinnamon
-1/2 tsp baking powder
-sprinkle of salt
-1 stick (8 tbsp) butter
1. Preheat oven to 375°.
2. Mix all ingredients for the filling in a bowl and pour into an 8×8 pan.
3. For the crumble topping, mix flour, brown sugar, cinnamon, baking powder, and salt together in a bowl. Cut stick of butter into slices and drop on top of the mixture into bowl.
4. Knead butter into mixture with fingers until no clumps remain larger than the size of a pea. Pour topping over fruit filling.
5. Pop into oven and bake for 30-40 minutes, until filling is bubbling and topping is golden brown.
6. Let cool slightly, and serve with a scoop of vanilla bean ice cream on top!
Jamie’s Take: My favorite go-to! Everyone loves a classic PB cookie, but once flour and baking powder become a part of the mix, they also become a part of your outfit. These cookies are much simpler than the classic and just as tasty!
FLOURLESS PEANUT BUTTER COOKIES
-1 cup peanut butter
-1 cup natural sugar
-1 tbsp vanilla
-pinch of salt
1. Preheat oven to 350°.
2. Stir all ingredients until combined fully.
3. Roll cookie dough into tablespoon sized balls and set on greased cookie sheet with at least an inch in between cookies.
4. Use a fork to press down each cookie with one horizontal press and one vertical press, creating a crisscross pattern on top of each cookie while pressing into shape. Optionally, sprinkle a bit of sea salt or raw sugar over the cookies before baking.
5. Put tray of cookies in the oven and bake for 10-12 minutes, until crispy and golden.
6. Let set before serving. To mix things up, add cacao nibs to dough before baking or drizzle milk chocolate over them after they’re done cooking.
While I may never graduate to recipes with more than five ingredients, thanks to these simple concoctions, spring is now looking a whole lot tastier!