Did that bacon log get your attention? Good.
Pig Cookies. We’re going with that name because Maple-Glazed-Bacon-Wrapped-Brown-Sugar-Cookies was just too long. These cookies are the end result of three weeks of failure, frustration, equipment breakdowns, laziness, and of course procrastination. That being said, these are delicious. I know they are because I ate 8 of them before I realized that I still needed to snap a picture and should probably stop.
Eeek!! The zombies have invaded!!
Ok, don’t panic. You probably would already know if they actually invaded and the zombie apocalypse was upon us. What they have invaded is my thought process as of late.
Any fans of The Walking Dead in the house? I love love love it. So, since the premiere is on October 14th, I thought I’d celebrate with some zombie treats. Plus, with Halloween right around the corner, you should probably get crackin’ on making some zombie-themed desserts.
If you know anything about zombies (which I didn’t prior to TWD, which I take as the most factual representation..whatever), you know that to kill them, you have to destroy their brains. For that you will need weapons. If you follow me on Twitter, you probably saw that due to lack of tiny weapons in the stores I just had to make my own (more on that in a minute).
These are like cake pops…except, not on a pop..and they are brownies. So, they are zombie head brownie bites. Let’s do this thing.
I don’t want to rush ahead, but as you know, November 3rd is National Sandwich day. So I was thinking about my favorite ‘Gangnam Style’ meal to celebrate this festive occasion. Gangnam Style is defined as “Dressing classy, but acting cheesy,” and what better sandwich represents this than my grilled lobster mac ‘n’ cheese?
A little prep goes a long way, and this dish is all about building the perfect lobster mac ‘n’ cheese and then grilling it to perfection between two pieces of your favorite bread. There’s a secret to the grilling process that is worth enduring my lame recipe directions, so hang in there. And besides, this is a great casserole dish without the bread, so you’re getting two recipes for the price of one. You did send me a check, didn’t you? Oh, it’s in the mail?….cool! Let’s do this!
I couldn’t close out this ice cream series with including one of my favorites, pumpkin.
Pumpkins start showing up at the farm stands by me around the first week of September, and I cannot resist the urge to pick up a few pie pumpkins and roast them. If you’re down for roasting your own pumpkins and making puree, here is an easy tutorial. Make sure you puree it until very smooth; the ice cream is unforgiving to stringy pumpkin puree. Otherwise, canned pumpkin works perfectly. Scoop yourself a big waffle cone of this and pop in The Nightmare Before Christmas for a perfect (in my opinion) end to the day.
I had my first real fall moment of the year this morning: drinking apple cider. The crisp, cool, thirst-quenching drink is the perfect inauguration for autumn. You can have it with any meal, for a snack, or warm it up and froth it if you want to go frou-frou. But did you know it can be enjoyed in more than just a glass?
Though a bold choice for Thanksgiving, a little sweetness may go a long way with your savory turkey. Not convinced? Have you ever put apples or cranberries in your stuffing? Or enjoy spreading some sweet cranberry sauce on your turkey sandwich? Well now your gravy can do you a personal, sweet, favor.
Recipe: Nourish Network
Summer is over. Pineapple is no longer the seasonal fruit, and apples are in. So what do you do with that huge bag of apples sitting in your garage? Make cake…apple cider upside-down cake.
Recipe: Mid-Century Menu
More cake. This time, adding some creamy icing and caramel will make this a true dessert. Think of it as an alternative to carrot cake. No chunks of orange…just smooth, sweet and creamy cake. Does it feel like fall for you yet?
Recipe: Simply Fine Living
Here is a marriage of two of my favorite things: cannoli and ice cream. This is a pretty easy recipe: no eggs, no straining, barely any cooking at all. Plus, these cups are adorable, and perfect for individual party desserts. You can fully assemble and garnish them up to three days ahead of time and pop them back in the freezer, in an airtight container, until it’s time to eat. No need to defrost, you can eat them right away. I really like the wonton wrapper cups, they are crispy but not crispy enough to give you Doritos mouth shank.
This is an ice cream I created specifically to adorn brownies. Even more specifically, the Ancho Chile Brownies found in Robb Walsh’s Texas Eats, our most recent cookbook club pick. The ice cream is sweet and mellow at the start, and then swiftly kicks your throat’s balls with a spiciness that lingers only for a few seconds, keeping your spoon digging for more. It played perfectly with the brownies, but any chocolate pairing would work well.
