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Crack Pie at Momofuku Milk Bar One sweet, fudgy, buttery, caramelly, powdered-sugar bite of the mother of all crack food and a euphoric sensation sets in. But that’s just it: Like a perfectly matured piece of cheese or a hunk of excellent chocolate, this dessert is so rich and luxurious it provides a sense of satiety that obviates the need (or desire) to house the whole thing. Cheetometer: $5.25 a slice, $44 a pie; multiple locations. Photographs by Danny Kim “Crack” Steak Sandwich at the Halcyon Gourmet Dry-rubbed, honey-and-soy-marinated, grilled skirt steak served on ciabatta with roasted red peppers, scallion, arugula, and a crumbling of Gorgonzola.
Nutter Butter- Peanut Butter Pie If you hadn’t heard already, our food blogging friend Jennie lost her husband Mikey last week. It was a sudden and unexpected loss. The kind of loss that is unfair in every way. In the midst of grieving for her lost love, she asked the world to make a peanut butter pie (Mikey’s favorite) and share it with someone they love. In response, the world made pies .
I must begin by saying where the recipe originated, if in fact it originated anywhere...really. I think bread has been baked for centuries using flour, salt, water, and yeast or other form of leavening. As far as I know the recipe for "No-Knead" bread dough was printed in the New York times. I don't know what month, day, or year. The originator is Jim Lahey of Sullivan Street Bakery. That's all I know.
If I ask my kids what they want for dinner, there's a ninety percent chance they will say pizza. They love it, as most kids do. I guess I have an affection for it too, but we don't indulge too often. If I had to choose a favorite pizza, it would be the Hawaiian, but no one else in my household appreciates its flavors like I do, too bad for them.
The following article was written by Jessy Easton. No time to prepare breakfast? These healthy baked oatmeal squares from the vegetarian cookbook Peas and Thank You by Sarah Methany make a great on-the-run meal. They are simple to prepare and satisfying to eat, and do you want to know the best part? Each square totals less than 150 calories!
Mozzarella sticks are a delicious treat, probably one of the most popular appetizers at restaurants, and a fun party food. They tend to be rather fattening, especially considering they are usually fried, but they are so irresistibly tasty. So how do you give in to the temptation that is mozzarella sticks without the guilt? Make healthy, Baked Mozzarella Sticks ! Here is a recipe I love , and your family will too. Ingredients
Growing up, these Italian sodas were my favorite!! My mom and I would always stop by a little coffee shack on our road trips to Oregon. I remember ordering the blueberry Italian soda in the summer instead of ice cream because they were so refreshing. I hadn't had one of these since I was a kid, so I wanted to recreate them. I even made my own blueberry and strawberry syrup instead of using Torani. If you don't want to go through the hassle of making your own syrup, you can use a syrup from the store.
Maddy has been on a “fruit roll-ups” kick lately. Not the actual name brand kind that I so vividly remember peeling away from a cellophane wrapper when I was a kid. No, Maddy’s been eating the Gerber toddler kind. I don’t feel too bad about her eating them in moderation although if she had her way she would eat the entire box of 5 in one sitting. So the other day while at my in-laws house, my mother-in-law said “I can’t believe you haven’t tried making these from scratch yet.”
“Scalloped” is an attractive word, isn’t it? When I hear it I think of several things: first, there’s scallops, as in the seafood—totally delicious. Then there’s the scalloped shape that can live on the edge of a pair of shorts or on the collar of a woman’s blouse—always pretty and dainty. And of course scalloped potatoes also comes to mind, which carries my imagination to a land of crispy potato skins drenched in a sea of cheese and cream. I can think of no better place to exist, actually. So when I came across TK member Shelbi Keith’s recipe for Scalloped Hasselback Potatoes , I knew we were going to become fast friends.
So, after being gone all last week, this has been catch up on the house week. Mostly laundry actually. Man, who knew that a weeks worth of laundry from 5 people could be so daunting. Yikes!! But I am kind of behind on my cooking and baking as well since I've been gone and cleaning.
This summer, our friends at Smucker’s invited me to create a recipe and share a giveaway with my readers in order to celebrate National Ice Cream month. You know how much I love National Ice Cream Month , but unfortunately my calendar was full back then. Even-so, there was no way I was going to completely pass up such a delicious opportunity for you!
I’m sorry for doing this to you. I really am. But see, last Friday while I was on a 10-hour road trip heading for vacation, I received this recipe from a reader named Liz. Liz, I love you. That’s all I have to say. I was tortured by this recipe for a full 8 days before I could make it.
Call me easily amused, but these little torch-topped cupcakes delight me. Besides being a cute novelty item for a party, I think they would add a little drama to the end of a romantic meal. I've been looking for something different to serve for Valentine's dessert, and this is definitely different. The strawberries are hollowed out and filled with a bit of liquor, then ignited with a match. For the cake portion, I chose a One Bowl Chocolate Cupcake recipe because 1. it's quick 2. it is easy, and 3. it fits my prerequisite for a light ending on date night.
A few days ago, I put a call out on Twitter for help. Marscapone help, to be specific. Many people came to the rescue, however it was @Ivoryhut her responded with a recipe idea that went beyond delectable. Tiramisu Pancakes. oh. hell yeah.