Grissini – thin, crispy Italian breadsticks – make a great holiday appetizer. They’re cheap and easy to make and are always a crowd please – especially when they’re wrapped with candied bacon! They have a great crunch and are a nice contrast to other appetizers, which tend to be heavier and more filling. You can […]
I can’t even tell you how excited I am about this pizza – it was an experiment gone very, very right! The creamy ricotta, sweet fennel, briny olives, and tart lemon are perfect together. The flavors are crisp and bright, yet the pizza is substantial enough to be a satisfying winter meal. One bight and […]
If there’s one thing I’ve been more obsessed with than brussels sprouts lately, it’s maple. It all started with a drive to Vermont to take in the foliage. Along the way, we stopped at one of our favorite chocolate shops, and I picked up a small package of maple shortbread cookies and the most adorable little jug of syrup I’ve ever seen. Since then, it’s pretty much been all maple all the time.
When it came time to pick a recipe to make for this month’s secret recipe club, I crossed my fingers and hoped to find something maple-y. Success! These maple pecan scones from Baking & Creating with Avril fit the bill perfectly, and they’re delicious to boot!
I’ve been waiting for months to make this pizza.
There’s a restaurant around the corner from our house that serves a pizza topped with brussels sprouts, pancetta, and brie. I excitedly gave it a try over the summer but was pretty disappointed. It just wasn’t right – the flavors were too flowery, the crust was too delicate, and the brussels sprouts were too small. Plus, who eats brussels sprouts in August anyway?
I promised myself that as soon as the weather was a little more appropriate, I’d make my own version of the pizza at home. It was hard to wait, but I didn’t want to start eating all of my favorite all foods too early because I was afraid that I’d get burned out on them before the cool weather even started to set in. Finally, I decided that it was sufficiently Fall enough. This version is everything that I had hoped the restaurant’s would be: the dough is thick, chewy and charred; the meat is smokey; and the brussels sprouts are slightly caramelized and abundant.
Remember when I used to actually add new recipes to my (sadly neglected) “Cooking for One” page? I started out with good intentions but, quite frankly, cooking for myself is no fun. On the nights that Shawn works, I usually grab leftovers, make English muffin pizzas, or skip dinner all together and go straight for the ice cream. I know, it’s terrible! Anyway, when I realized that the end of the month was coming up (again, already!) and I would be forced to complete my Secret Recipe Club assignment on a night that he was working, I got kind of bummed out. It seemed like such a waste of time and effort to make an elaborate meal that I wouldn’t be able to share with anyone. Luckily the blog I was paired with, Fried Ice and Donut Holes, is filed with easy recipes that I didn’t mind cooking for myself.
I considered making the Buffalo Chicken Shepard’s Pie or the Lemon Thyme Chicken, but I knew what I really wanted was breakfast for dinner. I ended up making the Easy Breakfast Braid. I love making stuffed breads, but had never considered a version filled with scrambled eggs before so this was a totally new concept for me. I loved how adaptable the recipe was!
At what point does a muffin become a cupcake?
I did some research and found a lot of answers, ranging from the ratio of flour and sugar to fat, to the method of combining the wet and dry ingredients, to my favorite - the sound it makes when you throw it against the wall. Then, if course, there's the old "does it have frosting?" method of deciding.
None of that answered the question of what to call these amazing little cakes. There's no frosting, but they're light and fluffy. They have a high ratio and sugar and fat, but the taste like muffins. Or do they? They definitely have a muffin-like thing going on, but they're sweet and delicate and light.