Freshmade NYC

Spooky snack alert 👻✨ Straight from the Freshmade NYC archives—charcoal breadsticks that are fun to make with kids and even more fun to eat.

RECIPE ⬇️

Ingredients:

1 cup all-purpose flour

¼ tsp sugar or honey

½ tsp active dry yeast

½ tsp sea salt

½ cup warm water (plus a splash more if needed)

½ Tbsp olive oil (plus extra for brushing)

¼–½ tsp activated charcoal powder

Optional: chopped fresh herbs (rosemary, thyme, sage)

Optional: grated Parmigiano Reggiano

Flaky salt, for toppling

Directions:

Preheat oven to 425°F and line a baking sheet with parchment paper.

In a small bowl, whisk warm water with yeast and sugar. Let sit 5 minutes until foamy.

In a mixing bowl, combine flour, salt, and charcoal powder. Add herbs and cheese if using.

Make a well in the center, pour in olive oil and the yeast mixture. Mix with a fork until a shaggy dough forms.

Cover with a damp towel and rest 10 minutes to relax the gluten.

Divide dough into equal pieces and roll each one into long thin ropes.

Transfer to baking sheet and bend into organic, imperfect shapes—the charm of homemade grissini!

Brush lightly with olive oil, sprinkle with flaky salt, and bake 12–15 minutes until crisp and lightly golden at the tips.

Cool on a wire rack and serve.

Tell us your favorite Freshmade memory:

Celebrate National Pumpkin Day with some Pumpkin Mac & Cheese 🎃 🧀 🍳

1 box of your favorite pasta
1 small onion, finely diced
1 clove of garlic, finely minced
1 tablespoon of finely chopped herbs (we used rosemary, thyme and sage)
3 tablespoons unsalted butter, divided
1 bag shredded sharp cheddar
1/4 cup grated parmesan or pecorino
1/2 cup half and half or heavy cream
salt and pepper to taste
optional spices like paprika, mustard powder, garlic powder, onion powder, red pepper flakes, etc. all to taste
1/2 cup to 1 cup pureed pumpkin (or other favorite squash)

Find the full recipe on our site: https://www.freshmadenyc.com/blog/freshmade-leftover-pumpkin-puree or send a DM for the direct link

Happy 🧡

Bagel Bombs are always a good idea!

We love making homemade bagels on the weekends and these bagel bombs are no exception. Inspired by Bantam Bagels, based here in NYC, these delicious bagel bombs equally as fun to make as they are to eat.

Freshmade Bagel Bombs (makes 8)

Ingredients:
1 cups all-purpose flour + extra for rolling out and adjustments
2 teaspoons baking powder
1 teaspoons kosher salt
½ cup plain Greek yogurt
1 egg whites (reserve the egg yoke to make egg wash = yolk + whisk with 1 tablespoon of water)
Approx 4 ounces cream cheese (brick kind, cut into cubes)
Your favorite bagel toppings poppy seeds, sesame seeds, h**p seeds, onion flakes, granulated garlic, cinnamon, flakey salt like Maldon, caraway seeds, dried or fresh herbs, etc.

How to:
First prepare the cream cheese - cut into 8 cubes. Place the cubes on a small parchment lined baking sheet or plate and place in the freezer while preparing the dough.

In a medium size bowl stir the dry ingredients together: flour, baking powder and salt.

Create a well in the center of the flour and add in the yogurt and egg white. Using a fork gently stir to bring the yogurt, egg and flour mixture together until a dough ball forms.

Dump the shaggy dough ball out onto a lightly floured workspace and knead until smooth adding a sprinkle of flour as needed until the dough is soft, smooth, and not tacky to the touch.

Divide the dough into 8 equal pieces. Roll each piece into a ball then flatten with the palm of your hand. Press out the dough gently. Place the frozen cream cheese cube in the center and wrap the dough around it to create a covered ball. Pinch to seal. Place the balls seam side down on a parchment lined baking sheet.

Brush each ball with egg wash and top with your choice of toppings. Bake in a preheated 375 degree oven until golden brown, approximately 20-22 minutes.

Enjoy!

Savoring The End of Tomato Season

As we bid adieu to another wonderful tomato season, let's relish the final moments with some truly tantalizingly recipes the capture the essence of these sun-kissed delights.

Here are a few ways we'll be savoring the end of tomato season:

• Slow Roasted Cherry Tomato Confit

• Savory Tomato Spoonbread

• Tomato & Peach Salad

• Burst Cherry Tomato Sauce

• Freezing tomatoes for fall and winter

Read more * link in bio *

Sweet Pretzel Snow Day 🥨❤️

Cooking with some adorable kid chefs on this (not really) NYC Snow Day

Sweet pretzel hearts with sprinkles and chocolate chips and tiny pretzel bites in all shapes sizes and flavors!

Hope you're warm and cozy inside enjoying tasty treats with loved ones and friends xoxo

We think this kid chef nailed it!

A beautifully decorated yogurt cake with homemade whipped cream and fresh berries from our class yesterday. Great work Chef!

Teeny Tiny Sesame Buns 🥰

What should we make with these cuties?

Citrus Season 🍊🍋

February is the best time to enjoy Citrus fruits like blood oranges, kumquats, grapefruits, and more!

Sharing some delicious citrus recipes in our story today 🧡