November 11, 2010
I love bread. It’s probably my favorite food. When we order pizza, I take off the greasy cheese and just eat the crust. My favorite restaurants are the ones that bring you a basket of bread. Low-carb diets? I couldn’t make it more than a couple days. I have a pretty major sweet tooth, but if I was ever forced to choose between bread or sugar, well, this blog would have a whole lot less desserts on it. (But let’s really hope that “Sophie’s Choice” never comes to fruition, okay?) What I find really strange is that despite my love of bread, I have never had bread pudding before. I don’t know how that happened, but I have been meaning to rectify it for a while.
I had a loaf of raisin bread sitting around and getting stale so I finally decided this was the day! And when I found a recipe for bread pudding that also had pumpkin (which regular readers know I am obsessed with right now) it was a no-brainer. That was the recipe I had to make.
February 15, 2012
Even though I haven’t lived anywhere that celebrates Mardi Gras for a very long time, I grew up on the Gulf Coast and still have lots of fond memories of going to the parade every year. And since my birthday is in late February, Mardi Gras has fallen on or near the same day—the date changes every year, along with Easter—a bunch of times so I would usually have some kind of Mardi Gras themed party and we’d order a King Cake instead a normal birthday cake. This year, Mardi Gras happens to be next Tuesday, the day after my birthday, so I thought it would be fun to have a King Cake again.
King Cakes I’ve made in the past have always been huge, not only hard to handle and store but they’d wind up drying out before we could finish eating them. So this time, rather than making one giant cake I decided to make small personal-size cakes. I don’t think I’ll ever go back to full size again! This recipe makes four 6-inch King Cakes which are adorable and easy to carry and store. I think they’d …
June 8, 2009
I’m still chugging along with the Bread Baker’s Apprentice Challenge. So far I’m (mostly) having fun and learning a lot.
The second week bread was Artos or Greek Celebration bread. I really didn’t have any trouble at all with this bread because it was really similar to my King Cake except that Artos has a lot more spices: cinnamon, nutmeg, allspice and cloves. The only trouble I had was the shaping, of course. I can tell it’s going to take a lot of practice to get good at shaping things because I’m just not good at that at all. The version of artos I did was called Christopsomos (though I made it plain, it’s technically supposed to have nuts and dried fruit in it), which is shaped into a boule (an oval, the only shape beside a loaf that I can do without much trouble), but then you roll out two strips of dough and lay them on top of the boule in a cross and then you split the ends and roll them …
September 5, 2012
Has this ever happened to you: you see someone eating something on TV or in the movies and all of sudden you just have a huge craving for what they’re eating? This summer I’ve been rewatching one of my favorite TV shows, Gilmore Girls — Remember? Lauren Graham? Rory? Stars Hallow? The dear, departed WB? — and this has become a major problem for me. If you don’t remember or never watched the show, let me just tell you: those Girls can eat. A lot. But they live in magical TV land where people can eat 20 pounds of junk food a day and not gain weight or have any kind of serious health problems. Sigh. I want to live in that world! Sadly, I don’t so there’s been a lot of watching Lauren Graham and Alexis Bledel eating delicious things as my stomach growls grumpily.
But some things you just can’t shake. As I was leafing through a new cookbook these French Toast Waffles jumped right out at me. It’s like the perfect Gilmore Girl breakfast: two of their favorite things (and mine, too, of course) in one! This is …
September 19, 2012
I don’t know what it is about bananas but I always feel compelled to buy a huge bunch of them despite the fact that most of the time I eat three or four while the rest sit there and rot. But then I wind up standing in front of the bananas again at the grocery store and telling myself that this time I’ll really eat them all. THIS TIME. I’ll eat two a day! I swear! Yeah, right.
But now, I finally have a good excuse for letting those bananas blacken and it’s all thanks to this recipe. I’d been looking for something with oats that was healthy but still, you know, actually tasted good so when I saw a recipe that had oats and used up all my overripe bananas it seemed perfect. But I still wanted it to be healthier so I did some tests. Can I use whole wheat flour? Can I use less butter? Luckily, the answer to both of those was yes. In fact, it turns out you can completely substitute coconut oil for butter and it tastes just as good while giving you lots more health benefits.
October 14, 2008
My boyfriend and I have this inside joke about paprikash and goulash. It makes no sense to anyone but us, but suffice it to say, when I saw a recipe for paprikash, I HAD to save it. I finally got around to making it last week and while I may have made it sort of as joke, it’s really good. And easy to make as well.
This recipe is supposed to be made in a dutch oven, but I don’t have one (it’s on my Christmas list!). I just made it in a skillet and then transferred everything to my 13×9 Pyrex to cook in the oven. Because I was making it in a larger dish, I didn’t think there were enough diced tomatoes so I added a second can. But even if I was making it in a smaller dish, I still think I would have doubled it. The picture in the magazine looked like it had WAY more than one can of tomatoes.
December 1, 2008
Who’s tired of turkey? I am, I am! I’ve eaten nothing but turkey and leftovers since Thursday and I’m ready for something new. The problem is that after preparing such a big meal last week, I am not in the mood to make anything complicated or time consuming. For times like this, I have my two old standbys: my mom’s spaghetti and chili. It was rainy and cold all day, so that translates to the perfect weather for some chili.
Now, I’ll be the first to tell you that this is not some mind-blowing recipe for chili. There are probably tons of more creative recipes out there. But I’ve been making this stuff forever and it tastes great and gets the job done. I like it because I can make it up in 10 minutes in the afternoon and let it simmer until dinner time or if I didn’t remember to make it early I can whip it up, cook for less than 30 minutes and it’s still good. For my money, it’s better if you let it simmer for at …
July 7, 2010
I did it again. I bought a bunch of bananas and let them sit there until they looked worse and worse. Tell me I’m not the only one who does that? Please? In the grand scheme of things bananas are cheap, but still…starving kids in blahblah and all that…so I always feel bad about wasting food. I cannot tell you how much I didn’t want to make banana bread, though. I don’t even really like banana bread, I much prefer my mom’s applesauce bread. But what do you make with mushy bananas besides banana bread? I searched for alternatives but didn’t find anything interesting that I had all the ingredients for or that wasn’t a million calories.
Since I was stuck with banana bread, my next thought was that I should do something to make it less banana-y. Of course, chocolate popped right into my head. Chocolate makes everything better. You might know I’m kinda obsessed with marbled chocolate desserts, so I decided to do a marbled chocolate banana muffin. It’s just more …