The post is up a bit early this week, for those of you trying to figure out which type of cookie Santa likes best. I highly recommend this cookie, as it's soft and chewy, yet will provide wonderful sustenance for his very long night out. :)
Read moreSugar Pie.
A long, long time ago, (and by that I mean about two years ago,) I made this pie for my college bible study group cookout. It was a huge flop...though it tasted pretty good anyway. It was soupy, messy, and not at all pie-like. I had made my own graham cracker pie crust, which you're NOT supposed to use, and the filling had simply absorbed the graham crackers into itself to make a gloopy sweet mess. I decided that I must try the recipe again in the future, though perhaps with a store-bought crust. This I have done, with little better results. This could have something to do with the fact that I used a store-bought oreo graham cracker crust. I know, I'll never learn. Also, I had less cream than I thought I did, and had to supplement about a cup of whole milk into the pie filling mixture, which could have contributed to the continued failure of this recipe. Nevertheless, I shall share with you this recipe, and, if you are as intrigued as I was by the name, perhaps you'll make it the right way and it will turn out beautifully for you. I wish you much luck with your endeavors.
Read moreRisotto.
Mmm, risotto. So creamy, so yummy, and I can make it up as I go. Those really are the best recipes! For this risotto, I used brown rice, broccoli, cauliflower, and the requisite onion. Yum!
Read moreChocolate Chip Biscotti.
Biscotti are lovely little cookies that go great with coffee, tea, milk, or any other drink you usually like dunk cookies in. They have an aura about them that makes them seem much more complex than they actually are, and hardly anyone even thinks of baking them at home. They're one of those cookies you buy at the store, no questions asked. Today, I'm going to de-mystify them for you. Impress your friends, your relatives, and anyone else you meet at the holiday party circuit this season. Enjoy!
Read morePacific Rim Stir-Fry.
The first time we had this recipe, it was a disaster. Don't get me wrong, it tasted great. No, the disaster was that I managed to dump my entire plate on our new cream colored carpet. I was trying to multi-task, dealing with Jonathan in his swing while moving my plate. It didn't work. A bit slid off, and as I tried to catch it, the rest slid off the other side of the plate! Now, because this dish contains turmeric, it stained the carpet in that spot a deep golden yellow. A lovely color, if it's not in only one spot on the floor. Needless to say, I avoided this recipe for awhile, due to the 'trauma' I'd suffered before because of it.
Read moreHoney-Spice Cake and Mocha Glaze.
It's been awhile since we've had dessert here, so I thought I'd pass along this lovely fall recipe your way. It's definitely a departure from the average white box cake, almost closer to pumpkin or banana bread in consistency rather than cake. That's alright though. The bold, rich flavors are perfect for a snack with afternoon tea or after-dinner coffee. I've found that I prefer this served warm, whether you eat it soon after it comes out of the oven or you reheat slices as needed. If you double this recipe, you can make a bundt cake, but I recommend making the loaf first, as small slices are so full of flavor that this cake serves many. Enjoy!
Read moreLasagna, Pt. 2 (How to make lasagna/spaghetti sauce).
I love this meat sauce. When we have it atop spaghetti, I look forward to it all day, if not all week. This is another family recipe, this time handed down from my aunt Katy to my mom to me. Enjoy!
Read moreLasagna, Pt. 1: How to make your own Pasta Dough.
There is nothing better on a cold winter night than a fresh-from-the-oven homemade meal. Comfort food, by its very nature, is required on those nights. Chili, meatloaf, lasagna. Now, I realize that people are busy, that spending an afternoon making dinner is not desirable. HOWEVER. This recipe is completely worth it. I promise. It doesn't have to take forever, but it will take a bit as you're learning the recipe. Once you've got it down, it'll only take about 20 minutes, tops, start to finish. Add in making the sauce, and you've got another 20 or so, plus oven time. Your family will love you for this. YOU will love you for this. Your hips may not, but even they can be placated by portion control. Without further ado, part one of how to make lasagna from scratch.
Read morePesto.
I had a rather large basil plant when I made this. It has since died, and I must start anew. If you have your own homegrown basil, this is a great way to use it. If you can get a lot for cheap somewhere, that's fine too. If you can only find basil in the super small, super spendy packages at the grocery store, this may not be how you want to use it...but who am I to say? This is a good condiment, and works great if you have some on hand to stir into cooked pasta for a quick dinner, or spread on a sandwich. I'm told there are other uses, but I haven't explored them yet.
Read moreBaked/Shirred Egg.
I love this recipe because it's super simple, quick, and can be infinitely increased to feed however many people you need to feed, limited only by the number of ramekins or small baking dishes you have on hand. It also is easily varied, since you can throw in leftover veggies or meat, or fresh or dried herbs with the cream.
Read more