September 15, 2008
I know, know, another chocolate chip cookie recipe. There are a million of them and they’re always THE BEST, right? Well, no, they aren’t because these are hands down the best chocolate chip cookies you will ever bake. Period. These are from the New York Times reporter who went in search of the best ways to make chocolate chip cookies and this recipe is the culmination of that. I made these for my coworkers and they were gone in seconds. Everyone loved them and said they were the best they ever had. One of my coworkers even begged me to make her a batch that she wouldn’t have to share with anyone else.
April 29, 2011
In my last post, I talked about how I love decadent desserts, but that I’m also making an effort to be a healthier person. Well, sometimes I forget that you can be a healthier person and still bake lots of great treats. Case in point: this coffee cake and also the entire cookbook that this coffee cake is from, Good to the Grain by Kim Boyce. Up until now I’ve just thought of my whole wheat flour as a substitute: “I’ll add some whole wheat flour to these muffins to make them better for me.” But this cookbook has made me look at whole grain flours in a whole new light. Whole grain flours have something that white flour doesn’t have: taste. And because of that you can use them in your baked goods to make that something has tons more flavor and depth than anything made with plain white flour.
This coffee cake is made with whole wheat pastry flour and spelt flour. I went on an online shopping spree …
February 15, 2010
I got up yesterday wanting to make a special breakfast for Brandon on Valentine’s Day, but I didn’t have to look to hard find something I wanted to make: my new favorite waffle recipe practically called out to me from the page in my cookbook and I couldn’t resist. In the past waffles were reserved only for special days because despite how yummy they are, they aren’t the most healthy breakfast in the world. Since Brandon and I are both dieting, waffles would normally be out the question. But now that I’ve found this recipe I can make waffles every weekend and we don’t have to feel guilty about eating them!
These waffles are half all-purpose flour and half whole wheat flour, wheat germ and ground flaxseed (which is especially heart healthy). But despite sounding very…well…wheat-y, they don’t taste like it all. They taste like normal waffles, except that the whole wheat adds another dimension to them. These are sweeter, lighter and fluffier than my normal waffle recipe. I usually drown my waffles in syrup, but I’ve found with these I don’t want to. …
July 28, 2011
Are you tired of hearing people complain about the heat yet? Well, sorry, but I live in Virginia and it’s hot here. I am literally counting down the days until Fall because I HATE this heat with a passion. No wonder I was so miserable when I lived in Florida! Fortunately, the fact that I have a real Fall and Winter to look forward to makes Virginia much more bearable, even when it’s 100 degrees outside. I had a whole different recipe prepared to post, but it involved chile powder and a 400 degree oven and I just couldn’t post it. It’s too damn hot outside to even think about turning on the oven that high.
Instead, I decide to make the complete opposite. It involves no cooking (well…unless you count boiling a cup of water) and it’s frozen. And it has my new obsession: watermelon. I’ve always loved watermelon, but at the grocery store earlier this month I realized that I hadn’t bought one in years. I have no idea how that happened, so I’ve been trying to make up for it by eating …
April 19, 2012
If you couldn’t tell from previous posts I have quite a long list of store-bought-food-I-want-to-learn-to-make-at-home. After I cleared off Spaghetti-Os, Soft Batch cookies were next on the list. They’re probably my second favorite kind of store-bought cookie (because nothing is better than Oreos). I like them so that I can only ever buy the small packs that you get from gas stations because I can’t trust myself around an entire package. If you’re unfamiliar with these cookies, they’re basically what they sound like: extremely soft and chewy chocolate chip cookies. It’s sort of like eating cookie dough but without the threat of getting sick since they’re baked.
I bookmarked this recipe for Soft Batch cookies a while back and finally got around to trying it out earlier this month. That’s when I realized that although I love the texture of those cookies, they don’t really have much flavor other than the chocolate chips. So I decided to change the recipe a bit and add one of my favorite ingredients: peanut butter! I had to do several tests (Is Cookie Recipe Tester a real job? Because I …
February 4, 2010
I’m doing Project 365 this year, which is a challenge to take a picture every single day for a full year. It’s a month in and I’m already starting to run out of ideas of what to take pictures of. Last week I was sitting in my kitchen trying to come up with something, but my mind kept wandering to dessert (this is not unusual). Then I realized: I should take a picture of dessert! Perfect.
This is my favorite go-to snack. I always have all the ingredients in my pantry and when I’m having a chocolate craving I can make a couple of these in 5 minutes, which is much faster (and healthier) than making up a batch of cookies or brownies. It’s not a mind-blowing dessert or anything, but when I posted this picture on flickr a lot of people commented saying how good it looked, so I decided I should share it with all my wonderful foodblog readers as well! Because maybe you guys have never thought to add peanut butter to s’mores? Seriously, peanut butter makes everything better.
October 24, 2011
Looking back through my archives I realized I’ve posted at least one chocolate-pumpkin dessert before Halloween for the past few years, so I figured it was past time to post a recipe like this, especially after all the apple recipes I’ve posted lately. Fruit is great, but for me at least, chocolate will always be better.
I’ve actually been working on this recipe for a while. I made some pumpkin swirl brownies last Halloween and even photographed them, but I kept deciding against posting them because they weren’t quite good enough. Something was missing. But then earlier this year I discovered Supernatural Brownies. These are hands down my favorite brownies. Ever. And I have tried lots and lots AND LOTS of brownie recipes. I’m not into cakey brownies (if I wanted cake, I’d make that instead!), I like fudgey brownies and these are moist and fudgey beyond belief.
November 21, 2008
I’ve already established my love for chicken pot pie in soup form. What I love about that is how simple it is to throw together. When I think about making real pot pie, well, that just seems really complicated what with the, you know, pie part. So because of that I’ve never actually attempted to make real chicken pot pie. But lately I’ve been feeling more and more adventurous about cooking. These days I usually look forward to making dinner every night, most especially when I’m making something I’ve never made before.
Last week I got it in my head that I wanted to make a real pot pie and despite being almost 8pm I decided to go for it. I’d seen a bunch of pot pie recipes around on blogs I read, but all of them seemed too complicated or took too long (I didn’t have time for dough to chill) and none of them were my definition of chicken pot pie: an actual pie. You know, with a top and a bottom to it…