April 30, 2009
This is just a damn good dinner. I mean, come on, can you ever go wrong with bacon? Bacon makes everything better (Seriously people, you can still eat bacon, virus be damned). Also, sweet potatoes are in my top 5 favorite foods ever. I could eat them pretty much everyday and I think they get a bad rap as being “that stuff with marshmallows that you eat at Thanksgiving”. They are way more versatile than that one dish (see exhibit B another great chicken dish with sweet potatoes and where I got part of the inspiration for this recipe).
I’ve been making this chicken dish for a while and it’s always a treat. In fact, I don’t make it all that often because I think of it as my “special” chicken dish. I think it tastes better when you only save it for special occasions.
While I wouldn’t call the recipe hard, I definitely struggled with it the first few times I made it, but that may have just been my cooking inexperience. If you’re not prepared then it can be really …
September 13, 2011
I love graham crackers, so I’ve been wanting to make these for a long time. Graham crackers are just about the only packaged “cookie” that I buy because they’re the only ones that I don’t totally lose control around. I can eat a couple of graham crackers and be totally satisfied, unlike Oreos where I want to eat about 20 of them at a time. Graham crackers are in that perfect spot between healthy and indulgent and you can do so much with them like make smores or dress them up by slathering on something delicious. These days, I’m very partial to a graham cracker sandwich with nutella on one side and marshmallow cream on the other. So simple, so good!
But laziness has always stopped me from making graham crackers at home. It’s just easier to pick up a box at the grocery store. But when I saw this recipe in my favorite cookbook all my excuses went out the window because you can’t buy these graham crackers in the grocery store. They’re made with whole grain flours so they’re healthier and more flavorful that any store bought version. In the past, …
June 20, 2011
Sometimes I worry that people think I’m way better at this while cooking/baking thing than I actually am. But if anyone is to blame for this perception, it’s obviously me because I’m always telling you how easy this or that recipe is to make and blah blah blah…look how great it turned out, too! Here’s what you should be taking away from any recipe I post on this site: If I can make this thing, then you most definitely can as well. Because the truth is I’m still learning and I make mistakes ALL the time. But the awesome thing about learning to cook is that the more you do it, the more you learn little tricks and shortcuts so that you can fix your mistakes and learn to steer clear of them next time. But even then, things don’t always go your way. It always sucks to waste ingredients, but you just have to stop, take a breath and start all over again.
December 22, 2010
Well, it looks like I found something to post this week after all! I whipped these up last night (side note: does anyone else love baking at midnight or am I weird?) and they are so easy and fun that I just had to share. This is a great last minute dessert and kids will surely love them.
I’ve been looking for a recipe for soft, chewy brownies for a while and these totally hit the spot. They’re a cross between a brownie and a cookie, so you can make them either way! The original recipe makes them like drop cookies, but I thought it would be fun to use my mini-muffin pan and make them into cute little brownie bites.
This is a very basic recipe, so I thought I’d have fun with it. I was cleaning out my cabinets the other day and discovered that I have tons of baking chips in all flavors: chocolate, mint, butterscotch, peanut butter, cinnamon, etc. I needed to use them up, especially since I don’t plan on a lot of cookie baking in January and this was the perfect …
July 2, 2009
So I’m still going at a normal pace for the BBA Challenge, but I’m behind on actually posting about it. I keep going back and forth about whether I even want to post about every single bread and that leads to more procrastination. But I think ultimately, I do want written and photographic evidence that I did in fact bake every single bread in this book, in order. I may do these combo posts for bread I have less to say about, but for instance, I have LOTS to say about the Ciabatta I did this week, so that’s going to be it’s own post (hopefully next week).
November 12, 2009
Remember when I said I wanted to try out more things with pumpkin in them. Well, be prepared because I’ve gone a little pumpkin crazy. I had a giant can of pumpkin pie mix that I used for those cupcakes and still had a bunch left over afterward so I went in search for some muffins to use up the rest. But those cupcakes were decidedly not good for you and I wanted to make something that I wouldn’t feel guilty about eating. But it still needs to taste good, you know? Well, this recipe totally satisfies both of those requirements.
Basically, I found a recipe that sounded good and I “healthed” it up. I replaced some of the white flour with wheat flour and I substituted the oil with applesauce. That might make these sound kind of boring, but it’s the streusal that makes them awesome. That’s the only part that I didn’t try to fix. In fact, I doubled the amount of streusal because it’s the best part. Even doing that, these are still only about 2 …
February 1, 2012
I know oranges are available year round but for some reason the only time I actually want to eat a whole orange is in the early months of year when my two favorite varieties are available: Cara Cara and Blood Oranges. When they show up at my grocery store I start hording them so I’ll be able to eat as many as possible before they disappear again. I haven’t been to the grocery in a few weeks, so when I went on Monday and saw they finally had blood oranges I grabbed a bunch and decided it was a sign that I had to make something delicious out of them. I was so energized by the idea that I found myself in the kitchen at 11pm later that night making these scones. If I had any regrets about staying up too late I forgot them as soon as I took a bite of one the next morning.
As I said last fall, cream scones are the only way to go. All the scones I’ve tried to make without cream were dry and dense and almost inedible. After some searching I think I …
March 7, 2013
I didn’t mean to take so much time away, but after a pretty crazy month I should finally be able to start posting regularly again. It all started with me getting what I thought was food poisoning but turned out to be the stomach flu. It was bad enough that I went to emergency room for the first time in my life. That was an interesting experience! I’m a lifelong cookie dough and brownie batter eater, but I may be done after having to admit to about 10 different people at the hospital that I gave myself food poisoning from eating brownie batter. And then it turned out to be the stomach flu! So embarrassing. (In hindsight, I’m laughing at myself, but at the time I really was mortified.)
A week or so after that, I found out that my grandmother had passed away and we drove down to the Mississippi Gulf Coast—where I grew up—to attend her funeral. It was obviously a very sad occasion, but my grandmother lived a very long life and died peacefully. I also found out that …