October 16, 2008
Jason’s Deli is one of my favorite places to eat. Brandon and I go there at least once a week just to eat their salad bar. But the real draw of this place are their mini-muffins. They are complimentary and they are DELICIOUS. In fact, they might possibly have crack in them because they are so addictive. I decided a few weeks ago that I just had to figure out how to make them at home. Four batches later, I think I’ve gotten as close as I can. It’s hard to tell since I can’t do a side-by-side taste test, but these are pretty darn close. Brandon said he thought they tasted exactly the same. I think the original muffins are a bit sweeter, but that’s probably because they have high fructose corn syrup or 8 pounds of sugar or something like that, so I’m willing to sacrifice some sweetness if it will reduce the calorie count (according to my google research the original muffins are 220 calories, which is a lot for something you can eat in one bite).
August 17, 2010
I’ve always been a really picky eater. I’ve made some progress on that front since I started this blog, but I’m still way too picky to be called a “foodie” or anything like that. But this summer I’ve made some pretty big discoveries that have challenged my preconceptions of certain foods and because of that I’ve decided to change. I made this challenge to myself: I will try everything at least once. If I don’t like it, fine, but at least now I know I don’t like it and I’m not just assuming based on how it looks or smells or whatever weird childhood memories it brings up.
For example, I’ve never liked carrots because in elementary school I threw up in the middle of the cafeteria after eating some. Now it turns out, I still don’t really like the taste of raw carrots. But I use carrots in my cooking all the time now because I’ve discovered that if they are in something else, like a soup or salad or pot pie, then I don’t mind them. I used to obsessively pick …
August 4, 2010
I’m not 100% happy with the name of this recipe. Caramelized Cinnamon Toast might be better, but calling it French Toast is more descriptive of how it’s made. I would say this is a combination of French Toast and Cinnamon Toast, but Caramelized Cinnamon French Toast is way too long, so we’ll just keep it simple. Everyone knows what French Toast is, right?
I’ve never been a big fan of French Toast. Don’t get me wrong, I’ve never disliked it, but in the world of breakfast foods, I’d usually rather have pancakes or pastries. In fact, I’m not sure I’ve ever even made it at home before. I remember my mom used to make it when I was a kid (though not as much as pancakes or waffles) and of course I’ve had it at restaurants, but I guess it’s never occurred to me to actually make French Toast myself. But Cinnamon Toast? Well, that is one of my most favorite things in the whole world. I make that all the time. So much so that I have a bottle just to store my …
January 29, 2009
I made this the other night and even though it’s not from the weight watchers cookbook, it’s definitely low fat (the pork is anyway) and it’s quite flavorful. I have some other WW recipes I need to post, but I’m having some technical issues, mainly that I’m having trouble getting good pictures in my horribly lit new kitchen (as you can see from the pic above, which I wouldn’t normally post, but it’s the best I had)*. I’m thinking about getting one of those table top lighting systems, possibly this one (mostly because it’s under $100, and I’m cheap) . Anyone have experiences with these things like this? Recommendations? It really takes the fun out of it when I make something really good that I want to share and all my pics look like monkeyass (™ Fabio from Top Chef).
*Update: Made this again and got some much better pics to replace bad ones on here before. I wound up getting the lamp mentioned above and I like it a …