To kick off the Christmas baking season on the blog, allow me to introduce you to….my favorite biscotti. EVER. That’s right – no exaggeration here.
October 30, 2010 How fun are these????? I happen to be a HUGE fan of caramel apples. But as my friends and I discussed at a local Apple Festival this year — caramel apples seem so much more enjoyable (and easier to bite into!) when the apples are sliced instead of whole. So when I saw this recipe recently in “Taste of Home” , I knew I had to give it a try!
Brief disclaimer: These nuts are 100% irresistible. Oh my word. I made them for the first time with my parents on Thanksgiving, thinking they might be a nice snack to keep out for the holiday weekend. But….I’m pretty sure they disappeared by the end of the day. Even with everyone’s stomachs full from our Thanksgiving meal — they were still irresistible!!
I received the Flour Bakery cookbook for Christmas this past year, and upon my initial flip through, these fig newtons were the first thing that jumped out at me. I've always loved store-bought fig newtons but since I try not to buy prepackaged cookies I rarely eat them anymore. I wanted to head to my kitchen and make this homemade version immediately! There was one tiny stumbling block though.
Aloha! It’s good to be back! Thanks to Kate for holding down the fort without me. She and I are spoiled having two people to share the blogging load with, so when one of us is MIA it’s a lot of work for the other- thanks girl! So guess what?
This is a sweet fruit salsa to eat with those Cinnamon Chips . This is such a great family snack, a light dessert, or an awesome appetizer to take to a gathering. It would even be great on a brunch buffet. People are always surprised at the twist on chips and salsa and you can’t beat that it’s super easy to whip up. Just looking at this makes me excited for summer! Take this to your first pot-luck and be the coolest kid on the block.
The first time I ever tasted a sweet potato fry was at McMenamins when we lived in Portland. They were fried like french fries with just a sprinkling of salt, and they were so so good. I didn’t expect to like them because it just sounded weird, but when I bit into that crispy, salty exterior and found a soft, sweet center, I was sold.
So often appetizers are salty and fattening. Definitely nothing wrong with that, but this is a nice change of pace! It would be a great addition to a brunch spread, or as finger food for a baby or wedding shower.
I have moved to the eclectic, diverse city of Montreal. French is spoken wildly and freely on the streets, in the shops, and in the charming little cafes (and though I do not speak a word of it, so far I have managed to get around). Montreal is a hodgepodge of European and American cultures as evidenced in the shops and markets, but also in the essence of the city. It feels simultaneously like both cultures, but belongs in neither location. Montreal is very much its own entity.
Montreal got several feet of snow overnight. The city was draped in a heavy blanket of white and, for once, the city grew quiet. It felt like one of those elusive snow days. You know, one of those magical childhood days where school was cancelled and your mother let you play outside all day long .
Grills were made for summer and summers were made for barbecues. Last weekend, my family and a few friends gathered to feast on as many grilled meats and vegetables as we could stand. Which, it turns out, is quite a bit. The mushrooms were absolutely to die for. I managed to eat nearly all of them by myself, stealing as many as I could from the serving platter before anyone noticed (and then, again, after they did).
Sometimes I wish my kitchen had more features. I live in a small, but charming old apartment which means I have a charming, but tiny kitchen. So tiny, in fact, that there isn't enough space for the refrigerator. The refrigerator lives in the laundry room.
To me, tapioca pudding is a comfort food. The flavors are simple, the texture is interesting, and it goes just as well served hot on cold winter nights as it does served cool on warm summer afternoons. Tapioca pudding is versatile. Anything from berries to bittersweet chocolate can be added for a unique flavor. I chose to make the traditional vanilla to give myself (and you) a base to build from. Though, like me, you might just find that the pudding has mysteriously disappeared before you have a chance to experiment.
Chewy Granola Bars This is the post where you find out how cheap I am when it comes to grocery shopping. Mike loves granola bars. He happily takes one in his lunch every day, and would probably eat more if I kept them in plain sight.