WOW – I love it!
Um… what is it?
I have no idea.
archive for March, 2012
Italian Easter Cheese Bread: toast of the town
March 28th, 2012 by
Recipe: Italian Easter Cheese Bread
Cheese bread.
Just hearing those two words together – “cheese,” and “bread” – makes your mouth start to water, doesn’t it?
Who doesn’t savor cheese? Who doesn’t love bread?
Blueberry Flax Muffins: golden flax to the rescue
March 27th, 2012 by
Recipe: Blueberry Flax Muffins
Does this look like a dry, dense, “fiber-y” muffin to you?
No, it doesn’t to me, either.
And I can attest (since I was there, on the other end of the camera) that this moist muffin, packed with high-fiber flax and juicy blueberries, is as tasty as any “healthy” muffin you’re liable to run across.
Polish Babka: an Easter tradition – and no need to knead!
March 25th, 2012 by
Recipe: Polish Babka
Easter is coming, the geese are getting fat…
So starts my mom’s variation on an old Christmas song, one she sang to us each spring, when Easter was indeed coming.
Banana Cupcakes with Peanut Butter Frosting: comfort cakes
March 20th, 2012 by
Banana cupcakes with peanut butter frosting and honey-roasted peanut topping.
Raise your hand if this sounds good.
*raises her hand*
Chocolate Midnight Pie: it’s what’s beneath the crust that counts.
March 19th, 2012 by
Recipe: Chocolate Midnight Pie
Do you find this photo offensive?
No, not THAT kind of offensive.
But, picturing as it does a pie with a cracked top, do you feel, well… disappointed that it’s not perfect?
Gluten-Free Red Velvet Cake: From mix twist to confectionary classic
March 18th, 2012 by
Recipe: Gluten-Free Red Velvet Cake
For some, food becomes strangely more appealing when turned an unlikely color. This phenomenon has proved itself on candy in bakery cases, ice cream shops and on candy shelves for decades.
The Red Velvet sensation has recently pushed beyond cake and into new realms. It’s now not uncommon to see Red Velvet versions of cookies, scones, even whoopie pies and pancakes all trying to sport the southern tradition in their own unique way.
Pistachio cupcakes: pistachio, pistachio, what rhymes with pistachio?
March 16th, 2012 by
Recipe: Pistachio Cupcakes
The blog planning meeting went a little like this…
Halley: “So, MJ, can you plan on making some kind of cupcake for the green St. Patrick’s Day email? But don’t make them too, errr, umm, GREEN, OK?”
Me: “Sure, I can do that, I was thinking pistachio.”
Halley: “Great, just not too green.”
Irish Cream Cupcakes: Bring the ladder, we’re going top shelf
March 13th, 2012 by
Recipe: Irish Cream Cupcakes
In the past few months, I’ve been making quite a dent in a certain section of the test kitchen pantry.
No, not the chocolate section although I do spend plenty of time there.
No, not the drawer of cheese in the fridge.
Think higher up. Think top shelf…
Shaping braids: six strands without using six hands
March 9th, 2012 by
Recipe: Classic Challah
Hey there, you. Yes, you. Give yourself a pat on the back because YOU make a dang good loaf of bread.
You’ve worked hard, perfected recipes and techniques, and now you’re a kitchen hero.
So, what’s next on your punch list?
How about some knock-their-socks-off presentation? How about a six-strand braid?