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Most favorited all-time - page 8

Most favorited all-time - page 8

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Buffalo Chicken Rolls I’m thinking we’re very comfortable together at this point, me and you. You and me. At best, we’re virtual soul mates bonded through food and cooking. At worst, we’re in a one-sided pen pal relationship and you’re not keeping up your end of the bargain. I’m tired of paying for postage when you never write back. Two-Bite Strawberry Hand Pies This post comes to you from damply beautiful Seattle, Washington! Yes, kids, I am in Seattle for BlogHer Food 2012 and not just as an attendee, but I am speaking! I am nervous, but terribly excited, and ready to get the party started! The last month has been a CRAZY travel month for me.

Oreo and Peanut Butter Brownie Cakes 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. classic ice cream sandwiches Look, guys, you’re never going to see my living room on a design blog. As lovely as the walls in landlord-chosen sallow yellow-beige are, as handsome as this coffee table once was (before the finish chipped off the top and we decided to ignore it until it fixed itself), and as charming as the explosion of half-deflated balloons, overturned fire trucks and other toys (some not even wooden, organic, or in sync with our decorating scheme, which, by the way, doesn’t exist) might be, this is hardly the stuff of Pinners’ Envy. Our parties are equally uncoordinated. There are no Mason jar cocktails with homemade bitters, flour sack table runners, or dishes sprinkled with fresh herbs from our window box garden (which also, uh, doesn’t exist, although if you saw the grime that accumulates on our windowsills from the avenue below, you might thank us). We’ve never sent guests home with a party favor aside from a hangover and we usually forget to make coffee at brunch.

Japanese Cheesecake (Fluffy & Creamy) When I tried the Japanese cheesecake with the very first bite, I have been fallen in love with it ever since. The velvety smooth, creamy, as well as the fluffy texture makes this kind of cheesecake stand out the crowd. The cheesecake is not too sweet, yet just enough to entertain your sweet tooth if you have one. 50 Slow Cooker Recipes Life is busy around my house. Even though I have young kids, we are working on potty training, sharing, walking and just staying safe :) Toddlers are such a crazy and fun age! School is back in session, or almost back in session, and I am sure life is or will get busy taking kids to school, sporting events, extracurricular activities and pretty much anything that comes with the hustle and bustle of life. My mom was/is a huge fan of just throwing something in the crock pot in the morning and not having to worry about dinner the rest of the day.

The Londoner: Slutty Brownies Now I don’t want to over sell this, so I’m going to be conservative and simply say, that these are… The Best Brownies In The WORLD. I know, big statement. They’re called Slutty Brownies because they’re oh so easy, and more than a little bit filthy. They’re best served warm from the oven, with good quality vanilla ice cream (devastatingly I didn’t have any in the freezer this time, so I guess I’ll just have to make them again).

How To Make Perfect Brownies I’ve tried lots of brownie recipes: Boxes, scratch, frosted, plain, nuts, chips, fudge … Each of them has something to like, but depending on my mood I might want a change of pace. Not any more. My wife found this recipe, and it’s perfect. Salted Pumpkin Caramels recipe from food52 Author Notes: I recently made the fetching brown butter pumpkin layer cake featured on the cover of the latest issue of Fine Cooking. That batter just cried out to be sampled. It tasted as I imagined pumpkin caramels would. Seeing as serving raw cake batter is frowned upon these days, I had to come up with a safer alternative to this wonderful taste profile. - cheese1227 (less)Author Notes: I recently made the fetching brown butter pumpkin layer cake featured on the cover of the latest issue of Fine Cooking. That batter just cried out to b (…more) - cheese1227 Food52 Review: Cheese1227's caramels really evoke the essence of fall, and her approach is elegant not heavy-handed.

Garlic Cheese Bread If you don’t love the bubbly wonderfulness of piping hot garlic cheese bread, write this date on your calendar. Because that’s all about to change. Here’s what you need: Butter.

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