White Chocolate, Ginger & Cranberry Scones

Buttery, sweet, and tart. These scones are a nice way to kick off a cold morning. You can make these ahead and freeze them for up to a month, making it a snap to have a warm breakfast.

You can swap out the trio of add-ins with just about anything in the same amount. Try pecans, chocolate chips, and caramel bits. Or chopped dried apricots, sunflower seeds, and cinnamon chips.

White  Chocolate, Ginger & Cranberry Scones

Read More
Sponsored Content

Comfort Food Time: Creamy Veggie & Bean Soup with Homemade Rustic Rosemary Bread

Ok, y”all. Halloween is over. The election is over.  It”s time to really delve into comfort foods like soup and bread.  Or better yet, both. My house recently smelled like garlic and freshly baked bread for two days. Let”s face it–those are the best smells on earth.

I adore soup and just had to share this recipe; it”s soooo good, and healthy to boot.  This is probably my favorite soup I”ve made so far!  Make it, for realz.

Plus, a bonus bread recipe!  I spoil you, so.

Creamy Veggie & Bean Soup

Read More
Sponsored Content

Cooking with Love: Carla Hall's Rustic Mushroom Tart

Hey, guess what? I got an opportunity to review Carla Hall”s brand new cookbook, Cooking with Love: Comfort Food that Hugs You.  I was obviously very excited.  Thanks, ES!

I have been a fan of Carla Hall since her first season on Top Chef, Season 5.  When she came back for All-Stars, I also enjoyed rooting her on.  She has a southern style of cooking that focuses on comfort food and fine dining spins on classics.  Plus, she has a super perky and positive personality, but not in an annoying sort of way.  Like in a contagiously sunny kind of way.

This book has so many great recipes that I”ve bookmarked to try, like goat cheese grits and buffalo wing burgers (yum!)  It also has some little anecdotes and tips from Carla.  Carla was a caterer before she made it big and has some great tips about serving large groups, if you are into that kind of thing.  If I had to give a constructive criticism about the book, it would be that I would like a picture for every recipe.  That”s probably not doable to have so many photographs, but that”s what I like.  Although the pictures that are already in the book are quite stunning.

All in all, I”d say everyone should definitely have this cookbook on their shelves.  It”s pretty rockin”.

So, I decided to make the mushroom nbso tart recipe and it was pretty boss.  Super easy and oh so tasty.  I didn”t use a paddle attachment on a food processor , so my dough was a little more crumbly than hers appears.  It was still really good, though.

You should make this and pop over to Amazon to preorder her book, which comes out November 6th.

Rustic Mushroom Tart from Cooking with Love

Read More
Sponsored Content

Can this Banana Bread be Saved?

I have a confession to make.  Despite my mostly-vegetarian, quinoa-loving, local-eating lifestyle, I just don’t like whole wheat flour.  I think whole wheat pasta tastes just like the box it comes in, and every time I try to bake with whole wheat flour, I regret it.  However, we came into several bags of the stuff the other week, and after making some extra nutritious play-dough, I was still left with far too much of the finely ground fiber-fest.  I also had several black bananas, so the next step seemed obvious.

In retrospect, I should have used a combo of white and wheat flour, but in my zealous pursuit of using all of the WW flour, I went a little overboard.  The result was nothing short of brick-like.  It was so dense and dry that even putting a generous dollop of Nutella on every bite just made me wish I was eating the Nutella off a spoon.

Did I mention that I made two loaves of this nasty stuff?  I contemplated just chucking the whole thing in the trash, but I have had a few too many Friday-you-know-what’s lately, so I decided to persevere. 

The Joy of Cooking told me that for bread pudding, you should only use yeast breads, not ones leavened with baking soda, so I went online in search of a different recipe for bread pudding to redeem my sad banana bread.  Just a heads up, it is pretty much exactly the same as the recipe in the Joy of Cooking.  Oh, J of C, why you gotta lie like that?

Anyway, I cut the offending ‘nana bread into chunks, added a few other ingredients, and Voila!  The sweet smell of redemption.

Banana Bread Bread Pudding

Read More
Sponsored Content
tiny pumpkin pie

An Easy Way to Eat in Costume: Teensy Pumpkin Pies

“Tiny,” “miniature,” and “small” are probably words you’d never find in a description of ES anything (or ML anything, for that matter). Under normal circumstances, when it comes to food, I’d never recommend downsizing—growing up with an Armenian mother and grandmother meant the house was full of food all the time. Five people are coming for dinner? Better get enough for 20, you never know. Or if you’re at my parents parties…better get double, because everyone’s going to want to eat another meal after they’re drunk.

When I don’t have a big enough portion size on my plate, I get a “That’s ALL you’re eating?” from both parents, plus an intervention about anorexia (come on). However, in my opinion, there’s one exception to this huge rule. Have you ever been to a party (or more specifically, a networking/media event) where you’re given full-size portions of something, and supposed to eat them with a fork, while holding your (full-size) drink and mingling at the same time? Me too, and it drives me effing crazy, to the point where I’d rather not eat instead of not enjoy my food. Which more often than not results in a very drunk ML.

Luckily, Teri Lyn Fisher and Jenny Park have found a solution to this problem with their new book, Tiny Food Party. To test the functionality, I’ll be holding my own Tiny Food Party later this month (recap to follow, if I’m sober enough to remember any of it). As an added bonus, Teri Lyn and Jenny have given me some tiny Halloween recipes, for a flawless (or just fun), cake-pop free Halloween. How are you supposed to eat pie with a fork in a costume, anyway?

Teensy Pumpkin Pies

Read More
Sponsored Content

Apple Cider Gone Wild! Top 10 Cider Recipes

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?

10. Apple Cider Gravy

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

9. Apple Cider Upside-Down Cake

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

8. Apple Cider Caramel Cake

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

Read More
Sponsored Content

Bread Porn (Literally)

I was thinking the other day about my first time. I was young and inexperienced. She was much older and had an intimidating reputation. The ladies in town used to point and talk about her in hushed tones, but she didn’t mind. She was confident in her skills and she told me that she didn’t care what anyone thought. She did it purely for the pleasure.

When I showed up at her place I was surprised to see that she had everything laid out and ready. There was more to this than I’d imagined, but she assured me that I needn’t worry.

“I’ll take it slow” she purred. It all came together remarkably quick and before I knew it she gently took me by my hands. “I want you to do this” she said. “You need to be forceful and firm. Work it between your fingers. Here, let me show you.” Kneading, massaging, and pulling, her strong hands working their magic while I took it all in. Then, it was my turn. “Don’t be afraid to get a little rough” she cooed. “Be aggressive!”

Just as I started to feel confident she stopped and looked me in the eyes. “Now I want to put it someplace warm and watch it rise.” She poured oil into her hands and rubbed them together. “Once I’m finished we’ll cover it and let it rest. Then, when it’s ready I want you to use yours hands one more time, just like I showed you.” I was eager, and after what seemed like an eternity she finally said “It’s time!” I was surprised when I looked down to see that it had doubled in size. And I’ll admit that she took my breath away when she punched it down and slapped it on the counter top. “Now we’re close!’ she excitedly said. It was amazing to see how she pinched, pulled and rolled it under her palms, preparing it for its final destination. “Are you ready?” she teased. I nodded. “Then do it! Put it in!’ she cried!

I don’t know who’s a sicker puppy; me for writing this garbage or you for reading it! But hey, how many boring ‘How to Make Bread’ recipes have you had to endure? At least this kept your attention.

Bread Porn

Read More
Sponsored Content
Page 4 of 12« First...23456...10...Last »