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Is anyone else still holding on to apple season for dear life? I mean really, apples tend to be more of a fall thing but I just can’t get enough of them right now. And when I say that I think it’s fair to disclose that I can’t get enough cinnamon and sugar either. The thing that I’ve also become recently super obsessed with is eggroll wrappers . Those suckers work great for everything and automatically make it suuuuuuuuuuuper fancy.
You all know that I love breakfast foods . Maybe it’s because I don’t really cook breakfast that often. My husband sometimes cooks breakfast stuff on the weekends. We usually just eat cereal in the morning. The other night we had French toast with Portuguese sausage for dinner.
This post comes to you from damply beautiful Seattle, Washington! Yes, kids, I am in Seattle for BlogHer Food 2012 and not just as an attendee, but I am speaking ! I am nervous, but terribly excited, and ready to get the party started! The last month has been a CRAZY travel month for me. First, I went to Camp Blogaway, then I spent 6 days in Tokyo (expect a few Japanese themed recipes in the future – the place is life changing!)
Hi all, I’m Rachael from La Fuji Mama and am tickled to have been asked by Jenna to share one of my crazy concoctions here on Eat, Live, Run ! Jenna is very brave! I’ve had apples on the brain lately, partially due to these three handsome little fellas sitting on my counter top waiting for me to decide what they would become.
If you like cake for breakfast………..then this coffee cake recipe is for you! This past weekend my family headed to Kentucky for a family wedding and I stayed home…..in an empty house. Well, empty as in just me and the dogs.
I don’t know if you’ve noticed, but I’ve rarely made dishes that require multiple steps. The main reason is simply that I hate washing dishes. For this cake, however, I’d wash all the dishes and scrub the kitchen floor, because it’s worth it. A simple sponge cake is prepared in advance, split in half, then gets reassembled with a mixture of mascapone cheese and cream. Fresh strawberries are used here, because they’re in season, but you can use any fresh firm-flesh fruit (say that five times fast).
As gloriously diabetic as Skittles are, there aren’t that many ways of tasting the rainbow™ outside of listlessly inhaling them from a vending machine packet. Put them in ice-cream, and they freeze into molar-smashing rocks. Put them in cookies, and they collapse into tasteless grit. Even the infamous Skittle Bräu just ends in you yacking up kaleidoscopic chunks. So, by far the best LOLternative way of eating Skittles is suspending them in a mousse slop.
(>^_^)> 32 Colorful Rainbow Food Designs >> from The Endearing Designer : Design Tips, Tricks, Tutorials, Tools and More... The Endearing DesignerSummary : A mouth-watering display of rainbow-colored foods… W e are spoiled by choice. Foods today come in so many colors that they’re often blinding to look at.
When I was first married (17 years ago), brownies were one of the things I baked using a box mix. I had tried several recipes, and could never get that crisp edged/soft center combo that makes brownies oh-so-good. Then I found this recipe. I have not purchased a box mix since. You can make them with or without nuts, or half and half.