There’s no denying that I have a massive sweet tooth. Enamel-eroding candy and chocolate, cookies, sticky gooey cakes and pies, oozing with melted ice cream, caramel and fudge – they have sent me into root canal therapy more than once; even more than once on the same tooth. However, when it comes to cocktails, I am not so fond of “sweet.” I love the idea of thick, creamy, delicious drinks as sweet as dessert, but when I actually drink one, it triggers my *gag* reflex the way roast beef and Rice Krispies treats send me into childhood pukedom. Perhaps it has something to do with the fact that sweet drinks are always to blame for the most miserable mornings-after. Almond Joy Martini – Sometimes You Feel Like a Nut — The Delicious Life
Leah is 4 months old today! Cliche as it may sound, I can’t believe that she is 4 months already. Where has the time gone? I watch the slideshow from when she was born and it seriously seems like yesterday. When the kids woke up this morning, I said “make sure you tell Leah Happy Birthday! She’s 4 months old today!” Dishin' it Up Family Style —
Aged Gouda and Dried Pear Scones [Scones au Gouda Vieux et Poires Séchées] Before we begin, I would like to address the scone/biscuit question. To Americans, a biscuit is the hand-held version of a quick bread, leavened with baking powder. Usually round and savory, the American biscuit may be served in place of bread to accompany a main course, especially if said main course involves a gravy component. The closest equivalent the British and the French can think of is the scone, thus named in honor of the Scottish Coronation Stone I believe, but most scones I’ve come across are sweet — though subtly so — and served for breakfast or tea with clotted cream and jam (yum).
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Baked Eggs in Bread Bowls This was our breakfast Sunday morning. Aren’t they cute? They were very, very good. It’s the whole egg and the toast combo all together in one nice package. These are so easy to make and wouldn’t they be splendid on a brunch buffet table? The best part, you can easily make two, ten, a hundred, whatever your needs are at the moment.
More about Rachael of La Fuji Mama Have you heard the phrase, “Variety is the spice of life”? Well, I fully believe that! I have a BA in French and, while completing my undergraduate degree, studied in Paris.
The Pastry Affair - Home - Garlic Parmesan Pull-Apart&Bread I once made the driest pancake in the world. I can see you sitting at home, staring at your computer screen, and scoffing at my bold statement. Driest pancake in the world? Yeah, right.
Have you ever found yourself thinking, “If I could just lose those last 10 pounds…”, “If I could only get that promotion…”, ” If I could only have nicer things…”(and the list goes on). If you are living and breathing on this earth, then there’s a strong possibility that you’ve found yourself thinking these types of thoughts whether you realize it or not. As women, much of where we feel our ‘imperfections’ lie are discovered only after we measure ourselves against others. Often times, we may even feel like we ‘look pretty good’, or that ‘we’ve got great things going for us’ only to go outside of our homes and see someone who has something that we don’t. Dashing Dish, Healthy Alternatives to the Food you Crave
Uh-oh…this calzone shouldn’t be a calzone. Nope. It totally should be a picture of a pizza…topped with layers of ricotta, melted mozzarella, cubes of roasted butternut squash and broccoli rabe. That was the plan. This pizza was supposed to convince me that broccoli rabe isn’t this gross, bitter leaf situation…well that failed. I tried. Calzone! - StumbleUpon
Easy As 1, 2, 3 | Churros with Chocolate Dipping Sauce & toasty biscuit - StumbleUpon The other day my friend sent me a text and asked, “I want to try making doughnuts and want to make churros but they look difficult. Are they tricky to get right?!” I replied, “Nope!
Fundamentals How to Bring Butter and Eggs to Room Temperature August 31, 2011 A simple guide on how to bring butter and eggs to room temperature. Read the full article → Homemade Cherry Pie Filling May 30, 2011
About Béa I am Béa (short for Béatrice), a food writer, stylist and photographer based in Boston where I live with my husband and daughter Lulu. I am obsessed with beautiful foods. And I am a lover of nature and the outdoors. I was born and raised in the countryside in northeastern France, and have lived in New Zealand and now the United States.
Perfect a “Toad in the Hole” Breakfast | Guy Gourmet | MensHealth.com
Two Peas & Their Pod Sharing Our BIG Secret I hate secrets. If you ask me to keep a secret, I will, I am a trustworthy person, but sometimes I would rather not know. I get that we all need to have some secrets, but I still don’t like them. I don’t even like my own secrets. I am horrible at keeping my own secrets.
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Recipe: Monkey Bread with Bourbon CrÃ¨me Anglaise | Apartment Therapy The Kitchn
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