Thursday, April 2, 2015

Feature Friday: Nicole Buckley from Kneading Home

It's Feature Friday today... and it's my new favorite thing! I love seeing others around me using their creativity in their everyday makes me giddy! And I am surrounded by, and constantly coming across, so many talented creative people!

 Meet Nicole Buckley over at Kneading Home! I just love her recipes and what she stands for! I have had the pleasure of spending time with her and just think she is so kind, happy, and laidback... probably because she is well fed and does a lot of yoga! I think we could all learn a little something from her! {wink wink!} Be sure to check out her blog and follow @kneadinghome on instagram too! You will not be disappointed! 
"My name's Nicole, and I am obsessed with food. I love how food connects us not only to our most basic human needs but to each other. I cook with fresh, whole, simple ingredients, and always celebrate what is in season. I eat a {mostly} plant-based, vegetarian diet, believe there is nothing more magical than fresh homemade pasta, and think chocolate cake is just as necessary as kale. All things in balance, my friends. 

Speaking of balance, when I'm not in my kitchen I teach yoga, a practice that continues to heal my body and my soul over and over again. I have a snuggly orange pup named Pumpkin and a very patient husband who both happily devour everything I make. We live in a tiny apartment, with an even tinier kitchen, in Los Angeles, CA. Kneading Home shares my story as I build a life with my little family, through, what I believe is at the heart of it all: good food."

Nicole is sharing this Orange Rosemary Shortbread Recipe that I cannot wait to try out! It looks amazing! 
Orange Rosemary Shortbread 

{Adapted from Alexandra's Kitchen}
Makes one 8 or 9 inch shortbread, 16 pieces 

2 cups all purpose flour 
2/3 cup cane sugar 
1 scant tablespoon finely chopped fresh rosemary 
1 tablespoon orange zest 
1 cup (2 sticks) unsalted butter, cold

Preheat the oven to 325 degrees and line an 8x8 or 9x9 inch baking dish with parchment paper. Cut the butter into 1/2 inch cubes and place in the freezer while you prepare the other ingredients.
In a small prep bowl stir together sugar, rosemary and orange zest until completely combined. The sugar will become slightly moist and orange. 
Add flour and sugar mixture into a food processor fitted with a plastic blade and pulse until completely combined. Add the cold butter and pulse until the mixture begins to look like shaggy dough and the flour is completely incorporated into the butter. {See photo below.}
Press the dough firmly into the baking dish and, using a fork, poke holes completely throughout.
Bake until fragrant and golden around the edges, 35-40 minutes for a 9-inch pan, and 45-50 minutes for an 8-inch pan. 
Remove from oven, let cool completely. Even if it looks slightly undercooked in the center, the shortbread will harden up as it cools. Cut into pieces and enjoy! 
 Thanks for sharing Nicole! 

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