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Young & HungryIf you can't take the heat, get outta the kitchen! |
| 28 January |
Tony Bourdain famously declared, “I am such an egg sl-t.” While I might have chosen different wording, I certainly understand his predilection for all things egg, delicious little protein bombs that they are. And so, when I saw a Mario Batali recipe that combines eggs with the other food that can bring me to my knees–pasta, I knew I was destined to create my own version at home.
Mangia!
| 2 December |
Chocolate chip, oatmeal raisin…blah blah BORING! When it’s essential to shake up baking, this recipe, from Martha’s Cookies book, creates thin, richly spiced bar cookies chock-a-block full of white chocolate chips, that are anything but mundane. They’re a snap to bake in a standard cookie sheet and even easier to slice with a pizza cutter.
- Chewy and full of white chocolate!
I love making them for the holidays (for obvious reasons) and am always super excited to find recipes that highlight the underappreciated white chocolate which so often takes back seat to big brother dark (sidebar: people shouldn’t be aiming to get their antioxidants from cookies! But I digress…..) As the Spice Girls would say, it’s time to spice up your life, or in this case, your kitchen. Oatmeal & raisins, be gone!
By the way, check out these great baking tips at the National Cookie Network….they have info on everything from wax vs. parchment paper to cookie troubleshooting. A great holiday resource.
| 26 November |
A relic of my youth, peanut butter & jelly. Sticky hot days at summer camp, cacophonous school lunches in the cafeteria, the pb&j was all-purpose in a way that few things are in the world of grown-ups. Unfortunately, the classic PB&J is just not quite seen as serious enough to cut it in the world of Corporate America and/or dinner parties. Imagine, then, a bar cookie (credit Martha’s Cookies book yet again) that masquerades itself as a perfectly proper dessert for adults that, in reality, embodies the gooey, salty-sweet combination that we all know and (secretly still) love. It’s the best of both worlds and it’s pure heaven.
- This PB&J is all grown up!
| 4 November |
Who doesn’t love red velvet cake? Tell me—who??? Any self-respecting Southern girl (or even semi-Southern girl) will tell you that red velvet takes the cake, no pun intended. Many thanks to Miss Martha for a recipe so light and moist, it instantly became one of my cookbook classics. Good ol’ fashioned red velvet cupcakes, cheesecake frosting…..nothing else to report here.
White capped mountains of heaven.
| 23 October |
Who doesn’t have fond memories of cracking open an Oreo cookie and licking out the center? Leave it to Martha Stewart to take a childhood favorite and make it all grown up with individually portioned cheesecakes, each of which in anchored with a whole cookie in the bottom for a delicious, crunchy surprise.
O-R-E-O Goodness!
These cheesecakes are insane…thank goodness for the built in portion control because I could easily eat more than my fair share. Dense, rich, and chock full of cookie bits, these will satisfy even the sweetest sweet tooth. Believe it or not, I actually tried the recipe subbing Splenda for sugar and had terrific results; there was practically no perceptible difference. While this recipe makes quite a few little ‘cakes (30,) it is easy to halve and the cupcake liners make these a breeze to transport. Thanks yet again, Martha!
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