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
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.
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
These meringues were initially a happy accident. I don’t remember if we had leftover egg whites or what, but my friend Jill and I decided to make meringues one night a couple years ago. A google search led to a Gourmet recipe for chocolate-dipped vanilla, chocolate, and espresso ones. We were sold!
The recipe was kind of tedious since it required making separate batches for each, but we went with it. Well, that is until we hit a road bump in the first (vanilla) batch. The mixer whisk wasn’t able to reach the one egg white due to the groove in the bowl. Nice one, KitchenAid! Obviously we had to think of something, and as lovers of mocha ice cream, we decided to combine ALL THE BATCHES. Not only did this solve the egg white issue, it sure made the recipe a whole lot simpler. Continue reading
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.
Rachael of pizzarossa was our August 2012 Daring Cook hostess and she challenged us to broaden our knowledge of cornmeal! Rachael provided us with some amazing recipes and encouraged us to hunt down other cornmeal recipes that we’d never tried before – opening our eyes to literally 100s of cuisines and 1000s of new-to-us recipes!
My friends Julie and Andrew just traveled to New Zealand a few days ago and I am incredibly envious. In fact, they’re spending the next nine months Down Underer while renting out their Texas home, so I offered to borrow various items from their kitchen in the meantime. Always thinking of my friends.
Having never shared a roof with a waffle iron, I obviously had to put some cornmeal in it in order to kill two birds: my desire to make some waffles (of course) and this challenge. Do you know how many cornbread waffles on the internet are covered in chili? This is so freaking brilliant that it’s disappointing to have never heard of it, but even more so that it wasn’t my idea. While tempting, August is just not the time for chili in Texas.
I knew I wanted something savory featuring cheese and chiles since that’s my favorite kind of cornbread. Then I remembered a post by Joy the Baker in which she made savory cornmeal waffles and served them with a fried egg. Excellent! (pun avoided) Continue reading
Nothing quite makes one want to hide in a corner with a heaping plateful of healthy greens like seeing an ad for nacho cheese-drowned Cheetos on a gas station window right after yoga class. But maybe that’s just me.
Either way, you’re getting a post jam-packed with leafy goodness.
I’m sure most people have gotten on the kale train by now, but if you’re still intimidated by it, I’m here to hold your hand. Not literally…that would be weird. Instead, I will share/remind you of some recipes I’ve posted in which kale is featured, but isn’t the tough, bitter thing that haunts you in your sleep. But you really don’t have nightmares about it, right?
I might recommend a smoothie to those most freaked out by kale, which may be ironic since green drinks could potentially seem the most repulsive. But you can’t even taste it in this TropiKale Smoothie, I promise! Just pretend it’s green from the kiwi. Continue reading