Is it wrong to use Paula Dean cupcake holders when making a Martha Stewart recipe? I hope not. Cause if these coffee cake muffins are wrong, I don’t want to be right. Coffee cake is superb in general, but individualized servings in a sweet cupcake wrapper is just downright evil. Resistance is futile when you don’t even need utensils to indulge in this moist cake smothered inside and out with delicious streusel. Continue reading
Why is it things called “loaf” are usually disgusting? Pimento loaf? Olive loaf? <shudder> Those hunks of oddly studded meat at the deli give me the heebie-jeebies. Today I made a loaf of deliciousness that is completely un-gross. Actually, it is exquisite. Beautifully flavored with slightly sweet orange and temptingly tart cranberries, this gorgeous bread is just divine.
I love good cinnamon rolls. So it only stands to reason that I’d equally adore a cookie made in the image and likeness of my favorite sticky bun. However, I had no clue how much these adorable little cookies would strike my fancy. Like a flat cinnamon roll, without the guilt of eating a pastry the size of your head. Unless (I suppose) you eat the whole batch because they are so amazing. Which, I’ll admit, I’m in danger of doing. Continue reading
Happy Christmas Eve!! If you have time to read this today, I congratulate you for being totally prepared and on top of your game. You can join with me in pondering a most important holiday question. Who named eggnog? I mean, could you come up with a more unappealing sounding drink? Apparently so – according to my sources. When the drink came to America and we started adding rum to it, we could have named it egggrog – since “grog” was the term for rum at the time. Say it with me…grrrroooogggg. Ewww. Suddenly nog doesn’t sound so bad. Also, I’m very thankful that the drink evolved past adding wine or beer to it. Wine? With a creamy egg drink? Gross. Eggnog is one of those things you either love or hate. I’m in the love category. Love it as I do, I still can’t drink that much of it because it’s just so incredibly rich. When I do pour myself a glass, I add Sprite to cut the thickness and give it a little fizzy kick. In years past I’ve thrown away most of my half-gallon because I just can’t drink it all before it’s gone bad. This year, I vowed to find some way to use it up and my search for a noggy recipe led me to this delightful pound cake. Continue reading
Are you ready for a truly horrifying confession? Here it comes. Brace yourself. I have never eaten a pop tart. Never. <GASP!> Oh the humanity!! Now I suppose people of a certain age who all had mothers vacuuming in pearls and cooking 6 hour roasts for dinner every week will not find this shocking. But I was born in the 80′s. I grew up during the boom of ease, convenience and microwave meals. I played my Commodore 64 wearing the only Esprit sweatshirt I owned and thought I was the height of technology and fashion. Pop tarts are pretty much considered an essential breakfast food for my generation. Continue reading
This is a delicious filling breakfast dish that you can easily make for brunches, playdates, lazy Saturday mornings or whenever you have a hankerin for a special (but simple) breakfast. You can put the whole thing together the night before and just pop it in the oven at your leisure in the morning. I absolutely LOVE recipes you can make in advance. You won’t believe how easy it is to throw together. You’ll be out of the kitchen in about 10 minutes flat. Continue reading
I’ve had a go-to pancake recipe for a while that I love. My kids gobble them up, they come together quickly and I make dozens of batches thru the year. Today I was pondering what to do for dinner and (thanks to a breakfast for other meals conversation I had earlier in the day) I got the hankerin for a nice fluffy stack of hotcakes. I decided to deviate from my normal recipe mostly because I had some buttermilk in the fridge that needed to get used up. So, I pulled out my trusty America’s Test Kitchen (ATK) cookbook and got to work. Continue reading
Everything sounds better when you say it in French. In English this recipes is just Raspberry Chocolate Croissants. Yeah. I like the French version way more too. Raspberry and chocolate is a divine combination. Wrap puff pastry around it and you’ve got a guaranteed winner. A little sprinkle of powdered sugar and folks will think these came straight from Champs Elysees.
This simple, delicious cake is perfect for breakfast, a tea party or a midnight snack. I highly recommend the latter. Worked perfectly for me tonight. All but the one piece I ate is going into work with my hubby tomorrow. It’s delicious with fresh or frozen blueberries and comes together in a snap! This batter is nice and thick, so your blueberries won’t sink to the bottom. No need to toss with flour, sugar or anything else as some recipes require. No fuss, just right. Continue reading