Last week, I needed to buy some buttermilk for the pudding attempt. Usually I don’t need very much and just buy a pint of HEB (grocery store) buttermilk. That recipe called for a half cup more than that, though, so a decision had to be made. Do I buy two of them or something bigger? And then I looked at the larger sizes and spotted a half gallon of whole buttermilk. The HEB stuff is low fat. I drink whole milk. SOLD. Continue reading
So I’ve totally posted a variation of these pancakes, but am being a little bit selfish here. Every time I make them, which is every time I make pancakes, I cut the recipe in half. The halved ingredients are jotted on a purple Post-It which is now covered in grease spots, so I decided that it would be worth it to post this version. I mean, at least for myself. See? Selfish. But maybe you just want to make a few pancakes for yourself, too.
To me, these are the ideal pancakes. They’re buttery, yet fluffy and get the slightest crispness on the outside. There isn’t much sugar in them, so the pancakes balance out anything sweet that you might add, like fruit or chocolate chips. They really are fantastic as-is, though I like to pour a little maple syrup on them because pancakes. Continue reading
A few years ago, I posted a recipe for vegetable broth. It wasn’t even based on my own. I used a cookbook as a guide and bought vegetables specifically to make broth.
Do you know how ridiculous that was? At some point since then, I ran across this idea for a broth bag.
What you do is save all the ends, peels, etc. when you cut up vegetables (avoiding starchy things like potatoes) and throw them in a big Ziploc bag that lives in your freezer.
Maybe someday I will learn to plan ahead and not put off all of my Christmas shopping until the day before Christmas Eve. Perhaps I will even have a plan as to what to buy. That is not today, though I’m happy to report that all presents have been procured.
If you’re in need of one more treat to make that is super duper easy, this fudge is an excellent option. I ran across Megan of Stetted‘s recipe for Dark Chocolate Fudge with Sea Salt while gathering ideas for edible Christmas gifts. It looked too good not to try, and I thought I’d holiday it up by swapping the almond extract and sea salt with peppermint extract and candies. With so few ingredients, it delivers a pure chocolate peppermint flavor.
I made this at my parents’ house which doesn’t have the most helpful light for photos. When I tried to take better photos the next day, I noticed that the crushed peppermint had melted, so boo. Maybe the fridge is too moist? See, it’s perfect for making last minute.
Happy National Bundt Day!
I’m not one to observe food holidays, but the fact that Mary the Food Librarian celebrates this one so ardently makes it hard to resist joining in. This is her fourth year of I Like Big Bundts and my third time participating.
The bundt cake is pretty great. Don’t like frosting? Not a fan of decorating cakes? Bundt cake for you! (Incidentally, I am one of those people.) Really, they look pretty enough as-is, thanks to those bodacious curves.
I’m not really a pancake person, but when I want them, nothing else will do. (Okay, maybe waffles.)
It was one of these cravings that led me to Ruth Reichl’s World’s Best Pancakes a few months ago. They sure seemed to have a lot of butter in them, but I’m all for fat, especially when indulging with pancakes. While making these, I was also craving chocolate, so in went the chocolate chips.
I think I can agree with her recipe’s title because these are now my favorite pancakes to make. They are light, but have more of a crepe-like texture and crisp up around the edges. Other pancakes seem too floury or something. These also aren’t very sweet, but are definitely buttery. Continue reading
As a girl with a baking blog, yes, I do have a bit of a sweet tooth. It’s usually pretty subtle, though. I’m never into the overly-sweet stuff and get cranky about sugary “coffee” drinks. I don’t really eat sweets on a regular basis either, but when I do, they’re all I want.
This recently occurred while spending a week at my folks’ house. My dad kept the freezer stocked with Ben & Jerry’s, and if there’s one thing I can’t resist, it’s ice cream. After I got back to Austin, I was faced with my ice cream-less freezer and a fierce sugar craving. This was when I decided to become the last person on the planet to make applesauce. Continue reading
I’ve heard people say that you’re not supposed to talk about blog hiatuses, but come on, I like elephants. For the most part, I was just baking without blogging about it. (I’m quite good at biscuits now.)
I realized that it’s kind of refreshing to act like a normal person in the kitchen, as in NOT take photos of everything and awkwardly attempt to style food. Style food! I can’t even accessorize myself half of the time. And the thing is, I had the time to do this stuff because I don’t have a regular 9-5 or a family to feed, and my cat is pretty self-sufficient. Maybe I just got used to not blogging? Continue reading
Have you ever had yeast waffles? I hadn’t until eating at 24 Diner with friends this past summer. It was like having beer in waffle form! And with brown sugar butter! I have never smoked pot, but feel like that is precisely what one would want after doing so. Skip the drugs and head straight for the waffles, kids!
Naturally, I’ve been wanting to make them ever since. Then it became fall and, naturally, I wanted to make some with pumpkin in them. (I also had some pumpkin left over from the napoleon incident.)
Oh, you’re already sick of pumpkin? Well, it’s not Thanksgiving yet, so hold tight for a few more weeks.
I do realize that it’s technically fall and that most people probably associate s’mores with summer. However, have you been to south Texas in the summer? Come visit me then and we’ll see how you feel about toasting marshmallows around a fire when it’s still in the 90s at night. :) This is why I think of s’mores as more of a rest-of-the-year, AKA the Other Season, kind of treat.
I thought of these while in New York and unable to bake. Perhaps absence makes the mind grow cleverer? Evidently I have an issue with s’mores things that use un-toasted marshmallows (you should, too!), which is possibly how the idea came about.