I can't believe I'm about to say this, but there is just too much good food in the world.
Every day I seem to add to my list of recipes to try - some pulled from magazines, others clipped from favorite websites. There are some recipes that I've had in my "to cook" queue for years now and I am starting to wonder "will I ever get to them?"
Continue reading "Burnt Caramel Pudding" »
I have always loved oatmeal raisin cookies, they are among my favorite treats. I had making a batch in-mind when I picked up a monster container of Quaker Oats the other day, but before I could get them mixed up and in my oven I stumbled across this recipe for oatmeal date cookies. Given that I had a container of Medjool dates in my pantry I decided to make these instead, and I'm so glad I did because they really are a very different cookie, and they are super tasty.
Continue reading "Oatmeal Date Cookies" »
As you all know, I tend to shy from hyperbole when it comes to making claims about any recipe we share here being the "best" of it's kind. I figure there's always room for improvement, plus who's to say that a recipe I might consider to be the "best" would even place in your top 10. Personal taste in food (or anything else for that matter) is by definition a very subjective thing, my fave is not likely to be your fave and that's just as it should be.
Continue reading "Chocolate Coconut Pound Cake" »
How many of you out there watch the PBS - Masterpiece show Downton Abbey?
Well, for those of you who do and would like to whip up a little "period appropriate" treat to enjoy when watching the show, then this Treacle Tart is for you. Quintessentially British, and with a pedigree that goes WAY back, this is exactly the kind of dessert that the Crawley's would have eaten after an exhausting day spent lounging about the castle.
Continue reading "Treacle Tart" »
Continue reading "Chocolate Chip Cookies" »
Food names can be so confusing at times. I grew up calling a candy VERY similar to this one, Buttercrunch. It was and still is my mom's favorite candy, though usually it is coated on all sides (individual pieces have been dipped) with milk chocolate and nuts, not just on one side with dark chocolate and nuts as this one is. English toffee, as I've always known it, is just the toffee part of this treat without ANY chocolate or nuts, so those of you Brits out there reading this may be awfully confused by the apparent discrepancy between the name of this dish and the photo above.
Continue reading "English Toffee" »
I came across this recipe a few weeks back as I was looking for a kid-friendly treat to bring to a holiday party. The recipe is by Sally Sampson, a friend of mine, and the founder and President of Chop Chop Magazine which aims to inspire and teach kids to cook and eat real food with their families. If anyone knows what appeals to a kid's palate, its Sally!
Continue reading "Gooey Chocolate Chip Sandwich Bars" »
This little lovely is the culinary creation that I gifted my close friends and family this year for the holidays. I found the recipe on theKitchn and gave it a test run a few weeks before Christmas to rave reviews. The cake has a super dense crumb and is as moist and rich as you'd expect given the amount of butter and sugar in it.
Hey, it was the holidays....there will be no calorie counting until well into the New Year!
Continue reading "Cranberry Cake" »
Happy New Year everyone! I hope you've all enjoyed a festive, peaceful and wildly indulgent holiday season. For those of you who are waking up today with an eye toward acting on the New Year's resolutions you proclaimed last night in a drunken stupor, hold your horses. You're gonna want to make AND eat a batch of this amazing ice cream before you head down to your local gym to re-activate your membership.
Continue reading "Gravel Road Ice Cream" »
Desserts don't get much easier or more rewarding than this one. With hardly any work at all and just a few ingredients you can have this restaurant quality treat on your table tonight. Hands-on time to craft this dynamite pudding is no more than 15-20 minutes, though you do need to plan for cooling-in-the-fridge time to set the panna cotta before serving. Two hours is probably enough.
Continue reading "Bittersweet Chocolate Panna Cotta" »