Crisp fall air and leaves turning shades of red and burnished orange, the crackle of them under your feet as you walk down the street with hands snuggled deep inside your pockets. Autumn is by far my favorite season. The temperatures begin to cool down at night, calling for an extra blanket or a down comforter. This is something I miss now that I live south of the Mason Dixon line. It’s only been 3 and a half years, but I doubt I’ll ever really get used to the lack of (distinguishable) seasons.
Greetings, All! I am away in Idaho this week with my friends from Idaho Potato! In lieu of posting a new recipe, I wanted to share some awesome recipes from my super talented friends.
I do hope you will check out their recipes, as I happen to think they are pretty great! Besides being amazing in the kitchen, they are good humans and I am lucky to know them. I can’t wait to tell you all about Idaho and the fun things happening there right now! I’m updating and sharing pics on social media every day, so if you want to see what we’re up to, check out my Facebook page, Instagram account or Twitter feed for the latest shenanigans.
Labor Day weekend is behind us, and for me that marks the “unofficial” official end of summer. I’m not quite ready to “pumpkin spice all the things”, and I’m grasping onto the last ripe tomatoes, corn and veggies that summer has to offer, but fall is right around the corner. This summer has brought sweltering temps with it and I for one, am ready for it to cool down just a bit.
This recipe came to fruition based on 2 things: I had puff pastry in the freezer and I had figs that were on the verge of being too soft. Wasting food is a Cardinal Sin in my book, and I needed desserts for a client so it was a no-brainer. I looked through the fridge to see what I had on hand to make this come together; it wasn’t much. Luckily, I had cream cheese and I figured if I sweetened it up just a touch, the finished product would be almost Danish-like.
You want dessert, but you don’t want to spend hours making it… However, if said dessert gave the appearance you had spent all day making it that would be a bonus. Amiright?!
I love my “swirly” bundt pan, but it’s a tad smaller than the average bundt and I always have leftover batter. This may not seem like an issue, but sometimes I don’t want to make extra cupcakes or little cakes. I just want One Big Bundt! So, after dropping a few subtle hints and finally telling my Mom that I was planning a heist and the prize was her Classic Bundt pan… Voila! She told me that one was on it’s way to me! Thanks, Mom! (sometimes, a girl needs to resort to extreme measures) Continue reading
Bread Pudding is one of those desserts people just don’t make very often anymore, since carbs have been deemed the devil and all…
So of course I’ve decided to make it, put 3 different kinds of chocolate in it and cover it with a sauce that tastes like melted ice cream.
I figure this is the perfect indulgence after a month of Lenten sacrifice. It would make a great dessert anytime, quite honestly. It is one of the easiest desserts to make because it requires very little effort and it does not demand hours of babysitting to ensure perfection. Thank you Very Much…
For this bread pudding, I prefer brioche (brioche is a buttery, eggy bread) but if you can’t find it use french bread, challah or plain white bread. If you are lucky enough to live near a good bakery, ask them for the “eggiest” bread they have if they don’t bake brioche.
There really isn’t much to it: cut up some old bread, mix it up with a few other ingredients, let it soak for a bit while you get on with other things and then put it in the oven to bake. I mean really, what else can you ask for in a dessert?
I love desserts, this is not a secret. Some people like over the top, more is better, super rich desserts. These are not for me. We were recently doing a cake tasting and the chocolate cake was so rich that I could only eat one bite. Literally. I don’t mean, “Oh, I couldn’t possibly…” I mean it was so sweet that I could not eat more than a single bite. Who wants ONE BITE of cake?! Needless to say, some changes were made. I need something to counter the sugar. It could be something tart like lemon or cranberry, salt to balance out the sweet or even something as simple as almost unsweetened whipped cream. Unless it’s little pink piglets frolicking with puppies and baby monkeys in a field of wildflowers, I can’t handle that much sweetness.
A few years ago, my “wish she were my sister” friend Jenni of Pastry Chef Online, started tossing around the idea of this project. The idea was to bring people together through baking and therefore build a community. You know I was game right from the get-go. Firstly, because I would always entertain anything that Jenni wanted to do and secondly, because something like this is right up my alley.
I am a firm believer in connecting with people through food. It is a common denominator. No matter who you are, where you live or what language you speak… We all gather around a table.
A few months ago, The Girl and I went to New Orleans for a little getaway. As a properly organized food person, I had a list (a very long list) of places to eat. That was pretty much my agenda. Sure, there are tons of things to do in New Orleans and we did a few of them, but my main objective was food. How could it not be?
So, our itinerary pretty much looked like this Every Single Day (swapping out restaurants, of course):
- breakfast : Café du Monde
- lunch: Antoine’s
- dinner: Pesche
Oh, did I mention it was restaurant week when we were there?! Yeah, that’s like putting a fat kid in a candy store and telling him to only pick 3 things. Not likely…
Do you love coffee? Yeah, me too. I don’t mean that in a casual “yeah, I love coffee” kind of way; I. Love. Coffee. We’re hot & heavy. It’s a torrid love affair that has no end in sight. I once (foolishly) thought I should give up coffee… Why, you ask? Well, I thought I should get off caffeine, or rather it should get out of me. Then, after 3 absolutely miserable weeks, I had a revelation of sorts. I don’t really drink (I’m usually a 2 drink max kind of girl), I’ve never had a cigarette in my entire life and I don’t do drugs. Pretty boring, I know… So, here’s where I decided that coffee and I are lifelong partners; I don’t do anything else! Everyone has a vice and dammit, coffee was going to be mine!
Disclaimer: I received a pdf version of “Charcuteria: The Soul of Spain” . Any links to book are affiliate links.
Chocolate Sausage? No, it isn’t a recipe for actual sausage made with chocolate, it is a dessert fashioned to look like sausage and it is made out of chocolate. Kinda brilliant… but then again, I do love Spain, Spaniards and their whimsical sense of humor 🙂
Charcutería: The Soul of Spain is an in depth look at Spanish charcuterie, unfortunately most of which is completely unavailable to us here in the United States. This book covers every facet of it and is peppered with anecdotes from the author’s experiences in Spain, which also make it a fun and engaging read as it connects to recipes in the book. The writing and explanations are descriptive and never feel like the author is talking “at” you instead of “with” you.