Idaho sunrise (baked eggs and bacon in potato bowls) I probably should have poured a nice stiff drink recipe for you all on this loveliest of lovely tax days.
Especially for my fellow small business owners who just gave half of their revenue back to the government. Good grief, I won’t even go there. Instead though, I thought I’d offer my idea of a more comforting alternative. Pasta. When life is good, and when life gets crazy, I turn to pasta. And just as it has for years, this one hit the spot. Read more This past Friday night was meant for celebrating.
The weather was sit-out-on-the-deck-in-the-cool-evening-breeze perfection. And a very special birthday girl turned the big 3-0. Friends, meet Stacey. Read more TGIF, friends. Hope that you all have had a lovely week, and that a relaxing weekend lies ahead. Read more Ever since my friends and I met for a tapas happy hour at our neighborhood Spanish restaurant a few weeks ago, I’ve had sangria on my mind. Read more Read more I’ve always said that I like a good balance of cooking and baking in my life.
WhipperDish: Chocolate Ganache Blocks. I admit it…I am a chocolate LOVER!!
I will take it in all forms, but I especially love this recipe. It’s perfect on its own, but lovely when added to some warm milk to make the most heavenly hot chocolate! Add some homemade marshmallows and you’re all set for a cozy winter night! Chocolate Ganache Blocks {Click here to print the recipe} 1/2 cup of heavy cream 14 oz. can of sweetened condensed milk 3 cups of semisweet chocolate chips 1 teaspoon vanilla {or any other flavoring that you would like, e.g. hazelnut, peppermint, coffee, or whatever would be good with chocolate} Using a double boiler, (I use a heat-safe bowl on top of a sauce pan) place 2-3 inches of water in the sauce pan.
Heat the cream and the sweetened condensed milk in the bowl of the double boiler. Once warm add the chocolate and gently melt. After about 10 minutes, whisk mixture until thick and smooth. Whisk in the flavoring and pour into a parchment or foil lined 8x8 in. dish. The Cook Abides. Tomato Basil Pizza. The other day, I was looking at the overload of tomatoes that I bought as the season was winding down as the end of summer nears.
But I realized that I was being gradually shoved out of my small kitchen by them, so I oven-roasted the louts with garlic and herbs to reclaim a few precious inches back of kitchen counter space. Yet when they were finished, I looked in my refrigerator, and there wasn’t any room in there either. So I was left holding a bowl of roasted tomatoes that needed to get used up. Coincidentally, I also had a round of yeasted dough in my refrigerator from a batch of recipe testing that hadn’t found its meaning as something else yet—as experimental leftovers are want to do.
So I took it out, which made room for the tomatoes – but then I realized that was defeating the purpose, so I decide to use both of them. I’ve oven-roasted plenty of tomatoes in my lifetime, especially when I need to pull and extract as much flavor as I can from less-than-exemplary specimens. Pesto. A brownie by any other name… Love brownies.
Love their shiny, flaky top that shatters into micro-thin shards that shower onto your fingers as you eat. Love their dark, gooey center. Their “chocolate nirvana” flavor. Spring Holidays: Mothers Day Brunch Recipes. Grilled Smore Brownie.