November 19, 2010
I tend to stay away from making cakes a lot just because I am not so great with the portion control. But I had been thinking about making a cranberry upside down cake for a while so when I saw it in muffin form I knew I had to try this recipe immediately.
Do you like cranberry sauce? If you do, you’ll love these muffins. For the longest time, I absolutely refused to eat cranberry sauce with whole cranberries. I’d only eat the jellied kind that come out of the can…in the shape of a can. I still have that kind at my Thanksgiving, mostly out of tradition, but I make real cranberry sauce, too, and these muffins make me love it even more.
This is a really easy and fast recipe to make and I think the muffins come out so pretty! If you wanted to be a perfectionist, you could cut off the bottoms so they’d sit straight, but it didn’t bother me.
May 5, 2011
Most of the time I don’t have the forethought to plan recipes related to holidays that aren’t Thanksgiving or Christmas, but I happened to make this for dinner a few days ago and I knew it would be perfect to post on Cinco de Mayo. And in fact, this dish is sort of a celebration for me because it signifies that I’ve finally graduated from the realm of the picky eaters! Chile peppers were my last big food phobia and I’m very happy to say this recipe has put all my fears to rest. And, even crazier, as I was shoveling a stuffed poblano into my mouth my main thought was that I wanted it to be spicier. Five years ago, I wouldn’t even touch bell peppers, so eating a dish with not one, but two kinds of chile peppers in it would have been crazy talk.
This recipe is like a healthier version of chile rellenos. It uses poblano chiles that don’t need to be charred or peeled or anything fussy like that. They’re hollowed out and stuffed with a mixture of black beans and cheese and then …
November 3, 2010
Now that Halloween is over and there’s no more candy to tempt me, it’s time to start eating better. I’ve recently decided to make an effort to eat less processed food. (Do homemade twix bars count?) I pretty much have the healthy dinner thing down, so most of the processed food I eat was coming during the day because it was simpler to grab of bowl of sugary cereal or a handful of overly salty crackers from box rather than take the time to make real food.
But I had certain criteria when looking for things to eat during the day:
- Easy to make (either the day of or ahead of time)
- Eaten at room temperature or easy to reheat
- Easy to snack on (e.g. can be eaten at my computer without being too messy)
Common denominator? EASY. I put a lot of effort into making a good dinner so I don’t want to have to worry about the rest of the day. This recipe, I’m happy to say, fits all three criteria. It only takes 10 minutes to whip up (and in a single bowl at that) and 25 minutes …
March 24, 2010
It’s been a while since I posted a dessert here, mainly because I’ve been trying to stay away from things like that, but also because I haven’t found anything that interested me. But since it’s the first week of Spring, I decided I wanted to make a dessert that was light and fruity, nothing chocolate or heavy (which is my usual preference for desserts). So when I was flipping though my beloved Cooking Light cookbook, this recipe jumped right out at me.
But I have a confession: I haven’t made many layer cakes before. Most of the ones I’ve tried have been unmitigated disasters with uneven and/or rounded layers and frosting catastrophes aplenty. So I was bracing myself for another un-perfect cake, but it turns out I didn’t need to worry. This cake should be called “Baby’s First Layer Cake”. Seriously, it’s really easy to make and I didn’t have any of the problems I normally have. For one, the tops didn’t puff up and get rounded like many cakes I’ve baked (I know I could slice them off, but let’s just say I’m not too …