Love lemon? This is the cake for you. A delicious pound cake, it’s dense, tart, and the glaze just puts that lemony goodness right over the top.
I made a few changes to the main recipe but I think it would also be great as is. Instead of cooking granulated sugar with the lemon juice, I used powdered sugar. And I used Meyer lemons which both give this a slightly milder, sweeter flavor.
Give it a try – you won’t be sorry. I think this cake would be delicious with different fruits, also. Orange is one I want to try. Or just almond flavoring. Or vanilla. Or orange and vanilla. Or…
One of the assignments for this month was an optional one – make something from the AllRecipes UK site. Clearly I’ve stepped WAY out of my comfort zone here to make something so quintessentially British…chocolate chip cookies.
Ok maybe not, but I really wanted some chocolate chip cookies and was curious how these would turn out. The recipe itself seemed a little bit off – a lot of flour and not as much sugar as I’m used to using in ratio. But I must admit these cookies turned out great.
In any case I’d seriously recommend giving these a go. They’re delicious and I think with a few inevitable tweaks they could be even better
I love banana bread. And I’m very particular about banana bread. It needs to be the right texture, the right density, the right flavor. So I don’t like to mess with my tried and true banana bread recipe.
However, I work with a group of people with some particular dietary requirements and restrictions. Some by choice, some by necessity, but I respect them all. And as a picky eater, it’s always frustrating when there’s food but nothing I like or can eat. So I try my best to be inclusive when I bring treats to work.
This recipe was born out of a challenge I made for myself – bring a treat everyone could eat and enjoy. Often I find myself bringing “normal” brownies for most people and bringing something that’s healthier (no processed sugar, etc.), and something gluten-free. This time I wanted to bring a single thing for everyone.
Tampering with the banana bread recipe was a seriously risky move, but no guts, no glory right? This one played to rave reviews. It contains no added fat, no processed sugar, and is gluten free. I think with a few tweaks you could also make it vegan. It’s packed with flavor, the texture is even better than my standard banana bread, and I was asked several times for the recipe, which you can now find here, or you can add it to your recipe box at AllRecipes.com.
Now that it’s late November, there are quite a few moustaches walking around our office. So since I can’t grow one, and if I could I would not show it off…I decided I’d make a few of my own.
These Brown Sugar Shortbread Cookies are delicious if a little delicate. I think I shouldn’t have tried using cookie cutters on them – they spread like mad, but I just cut and stamped them after the fact. So they’re a bit thinner than was intended, but they’re delicious. The addition of Diamond Crystal Salt really brings out the butter flavor in these easy to make cookies.
I hadn’t posted for months, and tonight I post two things. Work has been extra-special crazy lately, and today I had a couple assignments to knock out for AllRecipes.com. It’s an awesome excuse to actually take a breath, go to the store, and make something good.
Today’s second offering is a really decadent but so simple dessert/pastry. This one reminds me of a coffee cake my mom used to buy. I used to have a slice then take sliver after tiny sliver. The slivers don’t count, do they? I hope not because I’ve had about 5 slivers of this beauty tonight.
Think cheesecake meets danish. And all it takes is some crescent roll dough, cream cheese, sugar, cinnamon, butter and honey. Half the dough goes on the bottom layer, with a nice spray of PAM under it to ensure it doesn’t stick to the dish. Then a layer of cream cheese whipped with sugar and vanilla, another layer of crescent dough, then spread cinnamon butter on top and bake it for about a half hour. Then when it comes out, drizzle it with honey if you like – I didn’t and it tasted like danish. If you do, it will taste like sopapilla.
What makes this one great is how completely simple it is. A handful of ingredients you probably have in your kitchen right now, and about 5 minutes of effort. The hardest part is the waiting.
This weekend has been ideal Fall weather – my favorite time of year. And that always inspires heartier dishes, slightly heavier flavors. Comfort food. This recipe really fits the bill as a warm appetizer on a nice Fall day that you’ll have trouble walking away from until they are all gone. And better, they were really quick and easy to make.
Johnsonville provided the sausage, and I provided the appetite. I’m a picky eater, so I left out the mushrooms and onion and just filled in with a little extra cheese (cheddar makes everything better). And they didn’t have the ground spicy sausage at my store so I got mild Italian. It’s my favorite sausage, and it made these just spicy enough.
The flavors mix well, they’re so easy to make…and I think I may try changing this recipe up with a few variations. I could see making these with mozzarella instead of cheddar and dipping them in marinara, for example, or a breakfast sausage variation.
This is a quick, affordable but personal gift for anyone who likes cookies (who doesn’t like cookies)? Just grab a quart jar and layer in the ingredients, tie the directions to the jar and it’s ready to go. Makes a very cute combo gift for a first apartment housewarming tied up with a wooden spoon. Or extend the gift by giving everything needed to bake them – a cookie sheet, spatula, wooden spoon and bowl.
And don’t be afraid to customize it for the person you’re giving it to. Layer in nuts, change to milk chocolate chips. Try peanut butter chips with chocolate chips. Mix it up!
Whisk flour, brown sugar, chocolate chips, white chocolate chips, white sugar, baking soda and salt together in a bowl. Stir butter and egg into flour mixture until dough is just mixed; drop by the spoonful onto a baking sheet.
Bake in the preheated oven until edges of cookie are lightly browned, about 10 minutes.
And I’m back with another delicious and quick meal from Barilla. I wouldn’t consider this a light summer meal necessarily – sauce and pasta isn’t what I think of for 80 degree weather. But it has great flavors and comes together really quickly. It would be another great weekday meal that’s pretty inexpensive to put together. And you could do endless variations to the flavor profiles.
I made this one with breaded chicken, and to tell a secret it was precooked and frozen. I just chopped it up, sauteed it frozen and it came out just great. Give this recipe a whirl for a nice weekday treat.
I started experimenting with potato pancake recipes and my first tries tasted ok, they came out either too mushy, too messy, not enough flavor. And I finally came back around to the key. The universal truth: cheddar makes everything better.
These potato pancakes are an instant favorite. They are crispy on the outside, warm and soft on the inside. They aren’t too eggy, they aren’t wet in the middle, and the cheddar both binds them and gives them a delicious flavor. I like things pretty basic and I know most people don’t. This would be a great base recipe for a ton of variations. I like mine with a healthy dose of black pepper but you could add chives, bacon, garlic, onions, or pretty much any herb to take the flavor to a new place.
So try these and let me know what your twists are. I love them with ketchup and/or sour cream, tucked in next to some fluffy scrambled eggs and buttery brown toast. Have I mentioned I really love breakfast? Enjoy!
Tonight was so very much a pasta night. After a long day of meetings, meetings…meetings, it was time to have a little easy and delicious treat. Cheese, tomato sauce, béchamel, pasta and cheese. What else do I have to tell you here? This single-serve sized baked ziti is a quick way to have some delicious comfort food in not a lot of time.
If you multitask, it’s about 30 minutes from stovetop to oven to table, and this recipe is easy to scale up or down. I made 2 servings so that I’d have a little left over, since I’ll want it again but it’s dangerous for me to have a giant pan of pasta lurking in my fridge waiting for me to devour it.
I took a little shortcut and put the milk in the microwave while my roux was cooking together. It will seem a little thin, but don’t worry, the sauce thickens up a bit in the oven. I used panko breadcrumbs on top to give it a nice little crunch and cooked it until it was brown and bubbly. Delicious! Get the Barilla recipe at AllRecipes.