T here’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 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.
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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.
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.
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.
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!
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 Posted by Paul Kita on Thursday, June 23, 2011 · 115 Comments “All happiness depends on a leisurely breakfast.” —John Gunther
Breakfast was not a special meal in my house growing up. At least, not in the sense that we enjoyed fancy homemade cinnamon rolls and coffee cakes on a regular basis. Sure, we made pancakes (from a box) on weekends, but it was nothing to write home about. In fact, I had never heard of the strangely titled dish Monkey Bread until I started food writing a few years back. What was this beautiful, mysterious pile of dough that people ate for breakfast? It ran rampant amongst bloggers, even popping up on the "food porn" sites on a daily basis.
There are plenty of reasons to make your own protein bars. First, it’s economical ! You’ll save a lot of money, particularly if you have a habit of buying single bars one a time. Even better, you can customize your bars to your taste preferences, avoid any allergens, and leave out ingredients you don’t want.
Chicago Guide About this guide: Chicago is a city of neighborhoods, and we tend to stick to our own. This is by no means a comprehensive review of the Chicagoland dining options. These are simply the places I love and think you might too. I will add to this guide as I discover new restaurants or remember ones I forgot.
About Pioneer Woman | Confessions of a Pioneer Woman | Ree Drummond