Hye Thyme Cafe

Welcome to the Hy
e Thyme Cafe. Although not all of my recipes are Armenian, the name is a little nod to my Armenian grandmother who is no longer with us. The Hye refers to all things related to her homeland, and she represents all things food-related to me, so the two just seemed to go together. I can't even claim that my Armenian recipes are truly Armenian, since Greece, Turkey, Armenia, Lebanon, Syria, and even Egypt share so many foods that they've all sort of morphed into one over thousands of years.

Whether you like to cook, bake, have never done either, or just like to play with your food...come on in and join me! :)

Wednesday, July 5, 2017

Peanut Butter Oatmeal Butterfinger Cookies

Peanut Butter Oatmeal Butterfinger Cookies: Hye Thyme Cafe

I recently encountered Butterfinger Baking Bits for the first time and couldn't resist the temptation, so I had to buy a bag. I decided to make a batch of cookies to bring to the office and was admonished by someone in HR because she has to pass through the kitchen to get to her office and said that every time she did, she ate another cookie. 😉

I decided to make them Peanut Butter Cookies, and because Butterfingers are already "peanut-buttery," I figured I'd up the ante and include more peanut butter. I also upped the chocolate by incorporating some chocolate chips. I like to run a knife through them to break them down somewhat so some of the chips remain intact, while some of the chocolate melts into the cookies. As for the oats, some folks like to bake with old fashioned, some with quick cooking, some use old fashioned but first pulse them in the food processor - personally, depending on the cookie, I like the texture achieved by using both old fashioned and quick-cooking oats. If going for a super soft cookie, I'll go with the quick - for crispy, stick with the old fashioned. When looking for somewhere in between, I use both.

1 c butter, softened
1 c light brown sugar
1 c peanut butter
2 eggs
2 t vanilla
1 c flour
1/2 t salt
1 t baking powder
1/2 t baking soda
1 c old-fashioned oats
1 c quick-cooking oats
10 oz package Butterfinger Baking Bits
1/2 c chocolate chips, chopped
  1. Cream together the butter and sugar, then add the eggs and vanilla until combined.
  2. Whisk together the flour, salt, baking powder, and baking soda, then add to the butter mixture, a little at a time until combined.
  3. Mix in the oats, baking bits, and chocolate chips last.
  4. Scoop by rounded tablespoon onto parchment-lined trays and pat into rounds with the back of your spoon or a fingertip.
  5. Bake at 350 for 15" until the edges are browned and the centers are set.
  6. Let cool on trays for a few minutes before moving to cooling racks to cool completely.
Peanut Butter Oatmeal Butterfinger Cookies: Hye Thyme Cafe

Peanut Butter Oatmeal Butterfinger Cookies: Hye Thyme CafePeanut Butter Oatmeal Butterfinger Cookies: Hye Thyme Cafe

Peanut Butter Oatmeal Butterfinger Cookies: Hye Thyme Cafe

Saturday, June 24, 2017

Crustless Quiche

Crustless Quiche: Hye Thyme Cafe

Aside from being tasty and perfect for any time of day, an egg dish, whether it's a quiche, omelette, frittata, scromelette, or crustless quiche, is a great way to clean out the fridge. If you haven't pre-planned your dish with specific add-ins, you can use up whatever veggie, meat, cheese, and/or herb scraps are lurking int the fridge. For a 9" quiche, I start with 5 or 6 eggs, 1/4 c of milk, and then start adding whatever happens to grab my attention. For this particular version, I used ...

1 T butter (or cooking spray)
5 eggs
1/4 c milk
Olive oil
1/2 t each salt, pepper, crushed red pepper flakes
1/2 c each onion and red bell pepper, diced
1 clove garlic, crushed
1/2 c broccoli, diced
8 oz ham steak, diced

  1. Grease a 9" pie place, either with cooking spray or butter. I add the butter, nuke it for about 7 seconds to soften it, then spread it around the plate.
  2. In a mixing bowl, whisk together your eggs and milk; set aside.
  3. Coat a skillet with a bit of olive oil, and saute the onions and bell pepper until the onions are just about translucent, seasoning with the salt, pepper, and crushed red pepper flakes; add the garlic just until it starts to take on some color and the onion is cooked through.
  4. Giving the peppers and onions a minute or two to cool, dice your ham and broccoli - I like to use the broccoli stalks as well as the florets, and for me, baking the broccoli in the quiche leaves it still a bit crisp. If you prefer it soft, go ahead and saute it with the onions and peppers.
  5. Add all of your mix-ins to the egg mixture, giving it a stir to combine, then pour into the greased pie plate.
  6. Bake at 350 for about 40" until set and starting to brown. If it starts to brown too much before the center is set, just go ahead and throw a sheet of foil over the top.
Slice into wedges to serve - for breakfast, maybe with toast and sliced melon, or for lunch or dinner, with a nice side salad. I had mine with a bit of Beet, Carrot, and Apple Salad over mixed baby greens.

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