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Last night, I decided to make one of my favorite cookies. These little pastry swirls are so delish! I usually use my favorite pie crust recipe, which I have previously posted, but I decided to try a pastry recipe by the Barefoot Contessa.
I went to see tUnE-yArDs on Monday night with some friends, and as always we wanted to cook a meal that somehow related to the show we were heading to. Sometimes this is hard to do , but other times it seems to come naturally . Finding culinary inspiration in Merrill's lyrics seemed like it would be tough, but my sister knew what she wanted to make without hesitation.
If you ever want me to like you, just make me a light, fluffy stack of pancakes. I’ll blush, I’ll smile a lot, I might propose–it’ll be weird and cute. Promise. Just when I thought pancakes couldn’t get any better, I stumbled upon this recipe by Tasty Kitchen member frecklesandsunshine . The title: When French Toast Met Pancakes…and Fell In Love totally made me giddy with butterflies in my stomach.
It seems that I wait all year for pumpkin. Come May, I am already craving pumpkin cookies, pumpkin roll, and pumpkin pie, and can hardly imagine waiting another four or five months to get in on that goodness. And with the recent pumpkin shortages that have been happening around the country, I sort of bought every can at my store. Like, every single can. My downstairs pantry now has a dedicated pumpkin shelf and I couldn’t be happier. And hungrier.
A fruit crisp is something I make pretty frequently. They are so flexible, you can use pretty much any fruit imaginable and toppings can include nuts, coconut, grains or even more fruit. Most of the time, my crisps are on the healthier side, low in sugar, and added 'healthy' ingredients in the topping, whether it be wheat germ or flax, olive oil instead of butter or maple syrup instead of sugar. This crisp, though, is decadent... there is no mistaking it for something that I can get away eating for breakfast without lots of some guilt. It's probably it's sweetness and thick layer of crumble that keeps driving hubby back to the pan for more and more, that or the pecans!
Who would have ever thought I would get excited about seeing something green on sale in the grocery store? Not me. But that’s what happened when I walked by these super thin asparagus spears. How often do I find thin asparagus that doesn’t look half dead and is on sale? Rarely.
One year ago I was baking up a scratch-made confetti cake for this blog's first birthday. Not only was it fun to make - in a fling-sprinkles-everywhere kind of way - it was incredibly well received. Many of you made your own version and sent me pictures of the happiest faces behind lit candles, which makes me more than a little teary as I type this. Words can't express how special those emails are. They are a gift to me.
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I found these helpful charts last week and just had to share! Both of these beauties are from Chasing Delicious (aka one of the most fab foodie blogs out there)! Aren’t they faaaaabulous?! Buy them here . (Note: There are lots of little charts like this online, but these are my favorites).
Risotto also has a reputation for being fussy and time-consuming, but once you start cooking, it doesn't take more than a 30 minutes to make. Risotto is a dish that's become associated with fancy high end restaurants, but really, it's the epitome of Italian home cooking and comfort food. Knowing how to make a good risotto is something we think every cook should have in their back pocket, if only because it's one of those dishes that's so satisfying and easy to prepare, and it never fails to impress. Risotto also has a reputation for being fussy and time-consuming.
Hasselback Garlic Cheesy Bread First thing: this Calphalon Giveaway ends on Friday! Enter enter enter! Second thing: this bread is the bomb. Last week, I got some evil Kerrygold Samples in the mail. Basically, it was a box filled with cheese and butter.