I’m back! I hope all five of you missed me. Unfortunately my computer at home has been on its slow march towards death for a while, and I could no longer deal with trying to write a blog post on it. But, we’re up and running with a new computer, so I hope to have a lot more posts soon!
I have always loved scones, whether savory or sweet. For some reason I also tend to like ones that are somewhat stale and boring flavors (the vegan oat scone at Whole Foods really does it for me), but that’s more of a personal issue. I promise that these scones are not dry whatsoever, and that they are packed with flavor. The butter then just takes it to a whole new level. Continue reading
Recently, I decided to make some truffles as a “party favor” for a work gathering. I wanted to make chocolate truffles with options, so I made half with hazelnut and half with whiskey. That being said, you could easily combine the two, details below. These would be perfect for Valentine’s Day, either for your office or a small batch for you and your boo. Continue reading
If you haven’t planned your Superbowl spread yet, I highly recommend adding these. They’re lighter nachos than you’re used to, but are full of flavor. They also look fantastic on any football-themed plate your husband might have gotten from your sister for Christmas. 🙂 For these nachos, it’s easy to prep most of the ingredients ahead of time and re-heat later. I actually did that for this post since I was cooking in the morning for the sunlight, but eating in the evening. It also made enough for us to re-heat the tuna and cheese sauce again the next night for round two. Continue reading
It took me a while to figure out what to name this post. I almost went with “Shrimp Bread, etc.” but thought that wouldn’t go over as well. This bread is one of my favorite things to make for dinner for a myriad of reasons, including, but not limited to:
1. It tastes amazing.
2. It’s versatile. I can change ingredients based on what’s in my fridge.
3. You can typically find most things in your fridge, although see point #2.
4. It freezes really well.
5. If you make extra of the pesto or olive tapanade, they can be carried over (or the pesto frozen) for other meals.
5. My husband is allergic to shrimp which means I can load it on and not have to share. He can eat meat and I don’t, so don’t feel too bad for him. I also make him a veg option, below. Continue reading
The holidays and birthdays have finally settled down, and I’m ready to get back on the blogging track. This first post back isn’t a recipe, but more to share my experience with royal icing cookies. If you don’t know what those are, they are the cookies that look really pretty in the store but don’t always taste good. I started reading more and more about them to see if I could make some that were cute and tasted good, or at least not like bricks. I also had a cat cookie cutter begging to be used:
When I think of all the kitchen appliances/items/gadgets I’ve accumulated over the years, which is quite a lot, one of my consistent favorites has to be my fondue pot. I actually have two, which of course is absolutely necessary. One for cheese/chocolate that is heated by flame, and another that’s electric, which I use for broth fondue. Making broth fondue is one of my favorite meals because it is a) oh so easy to make, b) easy to clean, c) generally healthy, d) has endless flavor possibilities, and e) fun for a dinner party. Continue reading
Happy post-holidays to everyone! It was quite a whirlwind, and I’m ready to get back into a routine. However, I first wanted to post the recipes that I made for Christmas Eve dinner. In my family we typically have a smorgasbord of food in a variety of dips, crackers, shrimp, you name it. I wanted to do something similar but with only a handful of dishes since we were traveling immediately after.
Here’s a list of the recipes, along with the changes/additions I made to them, if any: Continue reading
Oh boy. I am very pumped for this post. Are you? I hope so. This is by far my new favorite dessert. Or at least second favorite, because banana cream pie will always be my first love. Or something like that.
Anyway, as most of these go, this recipe was inspired by a post I saw on Pinterest, which links to the Dellalo website, which apparently is a Pizzelle company. Confused yet?
The basics to this recipe are the same: Insert ice cream and spread in between two pizzelles. Simple enough. You could easily do this with store bought ice cream, which honestly may be easier because all the chemicals make it hold it’s shape better. But who wants to do that? Let’s make it tedious and complicated instead. 🙂 Continue reading
I started just calling this post Deviled Eggs, but that sounded boring. Devilish Deviled Eggs sounded like a horrible Dad joke (sorry Dad), so I landed on “Non-boring”, which in itself is a little boring. Alas, hopefully the taste of the eggs will make up for the title.
Before I get to the unnecessary story and then finally the directions, I’d first like to give a shout out to my friend Erica for coming over and supporting a crazy day of cooking and baking. Food pictures really have to be taken in the daylight, so I took a Sunday and went crazy with it. You can see Erica’s fingers in this post. Thanks Erica! Continue reading