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These babies are the perfect little pre dinner appetizers. They are super pretty, especially if you nail the twist pre bake.
Difficulty: Medium | Total Time: | Active Time: | Makes: 8 (3-inch) biscuits
Last night we had dinner with our wonderful neighbours Barb and Clif. Barb is only home one week a month as she works out of town.
It’s really awesome when two great things come together into one.
While the work piles up, and time off is non-existent, staying sane for me happens with the little things.
I must begin by saying where the recipe originated, if in fact it originated anywhere...really.
Beer bread is simple.
Napa SmithWhea t is a perfect baking beer. It has crisp, clean flavors, sweetness and bold tones that hold up to the oven. A smooth wheat beer with citrus and peach notes.
The past few weeks I’ve been craving summer. I live in Los Angeles, so feel free to laugh at my inability to cope with a mild seasonal chill. It isn’t so much the weather of the Summer months that I miss, but the culture of the season.
I’ve noticed something about you. You seem to have no interest in healthy beer recipes. You want your beer recipes to be a flagrant indulgence of full flavored stimulation.
Tortillas are one of those glorious foods that I have found myself continuing to make from scratch.
With the big game day approaching I have been thinking about snacks more. Last weekend I got the chance to try making an artichoke bread that has been on my mind for a while. The artichoke bread is essentially an artichoke dip that is baked on bread until the crust of the bread perfectly light and crispy, the dip is nice and warm, the cheesy topping is melted and golden brown.
Thursday, May 3, 2012
249K+ A few days back I made pizza from Cauliflower and it turned out awesome. So I started thinking... what about garlic cheese bread?
My husband and I waited tables at Outback Steakhouse while we were in college and ate our share of Bloomin’ Onions.