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Chère Marie

@akitchentochere

3.8K

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Find me @mykitchentochere
#Hungry #Foodie Enjoying Life One Meal At A Time
👩🏽‍🍳Recipe Developer & Content Creator
🤩DM for Collab/Partnership
📍Chicago

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🎄✨INTERNATIONAL HOLIDAY GIVEAWAY✨🎄

To celebrate the holiday season, 2020 coming to and end, and to thank you for all your support, I have teamed up with the incredible @orisadventures to give you an instant pot. We couldn’t think of a better gift to give just in time for the holidays! 🎁

This giveaway is open from December 18 to December 23!

To enter:
❄️FOLLOW ME @mykitchentochere (my other account)
♥️Like this post
💬Tag a friend in the comments (one tag = one entry, so go crazy!)
❄️Share this post on your stories for 5 extra entries!

Winner announced December 24! GOODLUCK & HAPPY HOLIDAYS ❤️

Per Instagram rules, this giveaway is in no way sponsored, administers or associated with Instagram Inc. taken in Chicago, Illinois by @akitchentochere

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6 years ago

🎄✨HOLIDAY GIVEAWAY✨🎄

Can you guys believe the holidays are right around the corner?! I couldn’t be more excited for a giveaway to celebrate with all of you and thank you for all your support. I have partnered up with the amazing @terrapinridgefarms to gift you 4 of their incredible products: Hot Pepper Bacon Jam, Cranberry Relish with Grand Marnier, Onion Blossom Horseradish Dip, and Champagne Garlic Honey Mustard 🎁 These products are great for charcuterie boards, sandwiches, any cooking, and of course gifting!

Follow the steps below to enter:
❄️Like and Save this post
❄️Follow me @mykitchentochere and @akitchentochere
❄️Tag your friends in the comments (1 tag = 1 entry)
❄️Share to your stories for an additional 5 entries

Giveaway open from 12/17/20 to 12/23/20. Winner announced 12/24/20!

Goodluck to you all and happy holidays ❤️🎁🎄

Per Instagram rules, this promotion is in no way sponsored, administered, or associated with Instagram, Inc. By entering, entrants confirm that they are 13+ years of age, release Instagram of responsibility, and agree to Instagram’s terms of use. taken in Chicago, Illinois by @akitchentochere

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✨HOLIDAY GIVEAWAY✨

Baking season is officially in full swing 🎄 To celebrate, I have teamed up with the incredible @usa_pan and some amazing food bloggers, @buuckfarmsbakery @joshisbaking and @smallkitchensweets, to get you prepared for all of your holiday baking with a very special giveaway!
We’ll be giving away FIVE 3-piece sets including the Half Sheet, 8x8 Square Cake Pan, and the Small Loaf Pan so you’ll be ready to bake all those delicious holiday goodies!

Just follow the steps below to enter for your chance to win this 3-piece set!

1. Like this photo
2. Follow @akitchentochere @usa_pan @buuckfarmsbakery @joshisbaking @smallkitchensweets
3. Tag a friend(s) in the comments you’d like to do some holiday baking with

Official contest rules and terms of eligibility:

No purchase necessary. Enter between 12/1/2020-12/3/2020. Open to continental US residents only 18 and older. Void where prohibited or restricted by law.

Winner will be announced Friday December 4th on this post and will be contacted via Instagram direct message. Winner will have 24 hours to claim prize. If not claimed, a new winner will be announced.

Per Instagram rules, this promotion is in no way sponsored, administered, or associated with Instagram, Inc. By entering, entrants confirm that they are 13+ years of age, release Instagram of responsibility, and agree to Instagram’s terms of use.

📸 @buuckfarmsbakery taken in Chicago, Illinois by @akitchentochere

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6 years ago

Eat more hole foods, they say. So I made these unbelievable homemade “Cinnamon Apple Cider Donuts” 🍎🍩 I may have misunderstood the meaning of “whole” 😂 These donuts are super soft, warm, and packed with the most comforting cinnamon apple flavor. Each bight is a mouthful of deliciousness! taken in Chicago, Illinois by @akitchentochere

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6 years ago

Anyone else feel like it’s one of the last times this year we can go crazy with pumpkins? I started feeling this way, so obviously I had to have some fun with pumpkins! I went all out and made this incredible “Pumpkin Mac & Cheese” with pumpkin shaped pasta, served inside the most adorable Pumpkin cocottes! Don’t be thrown by the idea of pumpkin purée in your Mac. I was definitely hesitant at first, but the pumpkin complements the cheese in the most wonderful way!

Ingredients:
14oz Pumpkin Shaped Pasta or Medium Shells
2 TBS Unsalted Butter
2 TBS All Purpose Flour
2 Cups Whole Milk
1/4 Cup Pumpkin Purée
1/2 Cup Shredded Cheddar Cheese
1 Cup Shredded Gruyere Cheese
1/2 TSP Salt
1/2 TSP Black Pepper
Pinch Cinnamon
Pinch Red Pepper Flakes
Grated Parmesan ~ Garnish
Fresh Thyme ~ Garnish

Directions:
In a large pot filled with boiling salty water, cook pasta until barely al dente (about 6 minutes). Reserve about 2 TBS pasta water, drain remaining from pasta, and set aside.

In a saucepan over medium heat, melt the butter. Once melted, stir in the flour. Cook for about 1 minute then slowly add in the milk while whisking mixture. Continue to cook for about 3 minutes until sauce thickens. When sauce has thickened, stir in pumpkin purée. Stir in the cheese, salt, black pepper, cinnamon, and red pepper flakes

Mix in the cooked pasta, along with the reserved 2 TBS pasta water. Reduce temperature of stove to medium-low heat and stir constantly for about 5 minutes until sauce thickens up. The sauce should stick beautifully to the pasta.

Remove from heat and garnish with fresh thyme and grated Parmesan. Devour!

Inspired by @bromabakery taken in Chicago, Illinois by @akitchentochere

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6 years ago

Happy Thanksgiving to all of you 🦃 What are you all grateful for this year? Let’s go around the virtual KTC family table and share!
This year, I’m thankful for my family, my friends, our health, and every single one of you!

I couldn’t celebrate this thanksgiving without my homemade “Bourbon Pecan Pie with homemade Salted Caramel Drizzle” on the table 🥧 What are you having for dessert this Thanksgiving? taken in Chicago, Illinois by @akitchentochere

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6 years ago

Does anyone else feel like everyday is bread day?🥖🤪 I can never seem to resist some warm bread straight from the oven! As we roll into the holiday season, it seemed only right to whip up these “Buttery Herb Dinner Rolls”. These rolls are soft, fluffy, and so herbaceous. You know you’ll be seeing these at my family’s table!

Ingredients:
1 Cup Whole Milk ~ Warmed
2 1/4 TSP Active Yeast
2 TBS Granulated Sugar ~ Divided
1 Egg
1/4 Cup Unsalted Butter ~ Room Temperature
1 TSP Salt
3 Cups All Purpose Flour
1 TSP Garlic Powder
1 1/2 TSP Dried Rosemary
1 TSP Dried Thyme
Salted Butter (for brushing) ~ Melted

Directions:
Use mixer with dough hook and whisk together the warm milk, yeast, and 1 TBS sugar. Cover with plastic wrap and allow to rest for 5 minutes.

Mix in 1 TBS sugar, egg, unsalted butter, salt, and 1 cup flour. Whisk for 30 seconds. Add in remaining 2 cups flour, garlic powder, dried rosemary, and dried thyme and mix for about 2 minutes until dough starts to come together.

Lightly flour surface and knead dough by hand for another 2 minutes. Grease a clean large bowl with nonstick spray and place in dough ball. Coat all sides of the dough with the oil from bowl. Cover with plastic wrap and allow to sit in a warm environment for about 2 hours until doubled in size.

Once dough has finished rising, punch it down. Use a bench scraper to divide dough into 14-16 equal size balls. Grease a 9x13 baking pan, arrange dough balls, and cover with plastic wrap. Place pan in a warm area and allow to rise for a second time for 1 hour.

Preheat oven to 350 degrees and arrange oven rack to a lower position. Bake for 20-25 minutes until golden brown, making sure to rotate the pan halfway through baking. While dinner rolls are warm, brush tops with salted butter. Devour!

Adapted from @sallysbakeblog taken in Chicago, Illinois by @akitchentochere

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6 years ago

When you think of fall, what fruits come to mind? One that I always think of are figs. I’ve been going crazy whipping up as many treats as I can with them! For example, my “Figgy Bars with a Honey Ricotta Glaze” 🤤 These buttery shortbread bars are the ultimate treat and the glaze on top takes it to the next level! They are absolutely irresistible!

Fig Bar Ingredients:
3 Cups All Purpose Flour
1 TSP Baking Powder
1 Cup Granulated Sugar
1/2 TSP Salt
1/2 TSP Cinnamon
1 Cup Unsalted Butter ~ Softened
1 Large Egg
1 TSP Vanilla Bean Paste
7 Figs ~ Cut into 1/4 thick slices

Glaze Ingredients:
1/4 Cup Ricotta ~ Room Temperature
1/3 Cup Powdered Sugar
1 TBS Honey
Pinch of Salt
1-2 TBS Whole Milk

Directions:
Preheat oven to 375 degrees. Grease an 8x8inch pan.

In a large mixing bowl, whisk the flour, baking powder, granulated sugar, salt, and cinnamon.

With a pastry cutter, cut the butter and egg into the mixture until crumby. Pat 2/3 of the mixture into prepared baking dish. Lay the figs in a single layer. Top the figs with the remaining crumby mixture.

Bake at 375 degrees for 25-30 minutes until the top is golden brown. Remove from the oven and let cool.

To make the glaze, whip together the ricotta and powdered sugar. Add the honey and salt. Add milk to reach the consistency you desire. Drizzle over your figgy bars. Devour!

Inspired by @vegetarianventures taken in Chicago, Illinois by @akitchentochere

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✨THANK YOU FOR 5K✨

There are so many more of you here @akitchentochere and I cannot be more grateful for each and every one of you. So it’s time for a reintroduction!

My name is Chère (pronounced Share... like share all your food with me) and I have wanted to create this page for quite a while now. I have always loved to cook, bake, and create in the kitchen and now I get to share this passion with all of you!

Some fun & random facts about me:
1. I was born in Cairo, Egypt. I’m part Greek. Raised in Chicago, IL 🇪🇬
2. I love traveling, learning about new cultures, and eating all the different foods from around the world 🌎
3. My favorite food of all time is PASTA. I just cannot get enough, to the point that my dad would call me Ms. Spaghetti 🍝
4. I got married last year to an amazing Italian man named Tony. He’s been such a huge support in creating this page 💕
5. I have a Business Degree and work with surgeons in healthcare 👩‍🎓
6. Since I was a kid, I could not stand the smell of fish when I was at the market with my parents. Oddly enough, I love sushi and many other fish🤷🏽‍♀️
7. I have a Bengal kitty named Leo and an American Eskimo pup named Luna. They’re both extra needy but I love them tons🐱🐶
8. I plan to write a cookbook in the future so stick around📚
9. I broke my leg when I was a kid trying to do a cool trick at the end of my driveway... the trick wasn’t so cool after all 😂
10. My favorite season is fall and the time of year I’m the most basic with my sweaters and PSL 🍂

Share some fun facts about yourselves with me in the comments section!

There’s an extra special giveaway coming soon to thank you all (HINT: @usa_pan) so stay tuned! taken in Chicago, Illinois by @akitchentochere

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6 years ago

The weather is changing and fall is in the air 🍂 One of the first things that come to mind when the temperature drops is cinnamon and comfort food. So obviously I had to roll out some classic warm Cinnamon buns with an extra slather of cream cheese frosting. Look at dem buns, dough 🤩 I’m going to bless you guys with more cinnamon buns through the cooler seasons. What flavors will make you roll over in excitement? by @akitchentochere

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6 years ago

What’s better than one dessert? TWO DESSERTS... IN ONE! That’s right, it’s time for another mash-up. Today, we are combining cookie dough and cheesecake to make my “Chocolate Chip Cookie Cheesecake Bars”🍪🧀 Now that’s a mouthful you don’t want to miss!

Cookie Ingredients:
8 TBS Salted Butter ~ Melted but Cooled
1/2 Cup Granulated Sugar
1/4 Cup Light Brown Sugar ~ Packed
1 Egg
1 TSP Bourbon Vanilla Extract
1 1/2 Cups All Purpose Flour
1/2 TSP Salt
1/2 TSP Baking Soda
1 1/2 Cup Chocolate Chips @ghirardelli

Cheesecake Ingredients:
8oz Cream Cheese ~ Softened @lovemyphilly
1 TBS Sour Cream
1/3 Cup Granulated Sugar
1 Egg
1/2 TSP Vanilla Extract

Directions:
Preheat oven to 325 degrees. Line a 9inch baking sheet with parchment paper.

Start by preparing the cookie dough. With a stand mixer, beat the butter and sugars together until creamy. On low speed, beat together the egg and bourbon vanilla extract until just incorporated. Mix in flour, baking soda, and salt until crumbs form. Set aside.

Make cheesecake filling in a separate bowl by creaming together the cream cheese, sour cream, sugar, egg, and extract until smooth.

In your prepared baking dish, press half of the dough evenly into the bottom. Pour cheesecake filling over the top. Sprinkle the remaining dough over the top.

Note: If no plan to bake immediately, you can store ingredients separately or assembled in the fridge for a few hours.

Cover the pan with foil and bake in the oven for 20 minutes. At that time, remove the foil and bake for another 20-25 minutes or until lightly golden brown and cheesecake layer has set.
Eat all of it in one sitting with zero shame! by @akitchentochere

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6 years ago

How do you guys feel about the grocery store? I know some people absolutely HATE going, while I’m over here with my grocery cart and a giant smile on my face enjoying every minute of it! No joke, I love the grocery store 🤣

But you know what’s even better than that, the farmers market 🧑‍🌾 There’s something soothing and enjoyable about having my cute little farmers market bag on my shoulder with a coffee in hand while viewing all the amazing freshly grown produce.

The eggplants in this photo were handpicked at the market and I couldn’t get enough of them🍆They are so beautiful! What should I make with these little eggplants? by @akitchentochere

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