The Hobbit Second Breakfast. Punchfork — The best new recipes from top food sites. Gimme some oven - StumbleUpon. So, my mom just bought her first jar of coconut oil this month, and I have had a blast (a little too enthusiastically) explaining the hundreds of ways that you can use it.
I mean, just yesterday we had a very deep conversation about oil pulling as I was walking through the produce section at Costco. No one gave me weird looks at all… But amongst the thousands of recipes out there using coconut oil, I think I have discovered a new favorite. It began with a craving for biscuits, and a bag of self-rising flour that I needed to use up, and an old 3-ingredient recipe that used to call for shortening.
Nowadays, anytime I see shortening, it’s like the recipe is just begging me to try substituting in some coconut oil to see if it works. Did it ever work. :) Read more I’ve always said that I like a good balance of cooking and baking in my life. That recipe is coming on the blog tomorrow. So bookmark this recipe if you ever need it for the future. Read more Happy day, friends! Read more Read more. Rice Pudding Recipe {Pumpkin} Whole wheat raspberry ricotta scones. This is the very first recipe I developed for my cookbook.
It came as an accident — you would think that someone who spends as much time shopping for groceries as I do wouldn’t constantly run out of flour and cream mid-recipe but I’d surprise you — but I immediately fell in love with it and knew it needed a home in print. Over the last year, I made them whenever I’ve had an excuse and a few times that I didn’t. They fit so squarely within the vision I had for the book that when everything else felt impossible I’d think, “It’s okay.
I’ve still got those whole wheat raspberry ricotta scones.” They made me happy. I just read that back to myself and realize how weird it sounds. And then, just as quickly as I fell in love with them, I cast them aside for something else. Raspberries showed up at the market last week and I realized how much I’ve missed these scones. Whole Wheat Raspberry Ricotta Scones The trickiest thing about these is the dampness of the dough.
Preheat oven to 425 degrees. 50 of the World’s Best Breakfasts from Around the World. – Written by Victoria Philpott Not quite had your fill of breakfasts just yet?
Check out our beautifully visual list of the 30 best breakfasts from around the world. Plan your next culinary adventure or just get a little adventurous with breakfast at the weekend. Salivating. That’s the only way to describe me after looking at all this food porn. If you’ve got a tasty recipe for a breakfast you’ve made in a hostel kitchen, let us know. 1. 2.