Warm and cozy, blueberry muffins are a breakfast staple! The brow sugar based crumble topping on these is especially good. Blueberry Muffins Makes 6 large molds or 12 regular sized muffins Topping: 1/2 cup (56g) all-purpose flour (bleached or unbleached will work for this) 1/2 cup plus 2 tablespoons (110g) brown sugar, well packed 1/4 …
Refreshing mint, salty parmesan, and sweet peas meet to make the best chunky pesto around. Toss with pasta or serve under a piece of salmon. 1 bag frozen peas ½ cup or more shaved Parmesan OO Salt Pepper Bunch fresh mint Garlic clove Thaw peas and mash. Hand blender the peas with the rest …
Is this even a “bread”? Ha! It’s not. It’s cake for breakfast. Let’s call it what it is. So moist and deeply lemony with all that zest and juice-it’s divine. Ingredients: For the bread: 3/4 cup (95 grams) all-purpose flour 3/4 cup (85 grams) cake flour 1 teaspoon baking powder 1/2 teaspoon fine salt 1 …
My mom was a great self taught chef. This cake was one of those things we had regularly int he house for dessert. It’s made with a lot of eggs so I think she was thinking she was sneaking some extra protein in with our desserts. It also has zero added fat-the yolks provide all …
I love a simple dinner party cake. The kind that is forgiving with presentation and time. Vanilla is my all time favorite flavor of most desserts. This one has triple vanilla as you use Vanilla bean past, vanilla extract and the scrapings of one vanilla bean pod. The little flecks of vanilla show up in …
If you are a fan of creamy, sweet, chilled ricotta cannolis then you will love this pie. You can omit the mini chocolate chips if you are a purist, but why? I love to make this pie for Easter as carrot cake (to me) is overdone and boring. I like thinking outside of the box. …
Baby is now 6.5 inches long! Eeek! Jane is doing great and just barely starting to show. A sweet potato. I picked Sweet Potato Pie for this challenge. I’ve never made one. I associate them with Thanksgiving and there are so many pies at that time of year I never have gotten around to making …
Week 19! Almost at the 20 week ultrasound. 6 inches long. I’ve been having some trouble finding exact fruits and vegetables that match these sizes but you get the idea. I considered making a Mango cream dessert-like a cheesecake? But, then it came to me. Classic. Mango Sticky Rice. The key here is getting the …
Week 18 and oh my, this baby is now 5.5 inches long! And 6.5 ounces! The mighty cucumber takes the stage now. I prefer those Persian cucumbers to the English variety as the skin is thinner/less tough and none of those pesky seeds. You could always use the English ones and stripe up the skin …
This soup is a classic! I have always loved the combination of caramelized onions, toasted bread and melted Gruyère cheese. It’s simple to make-but takes some patience with time. Slowly sautéing the onions is key to developing flavor. If you can’t fit the soup bowls under a broiler, you can always use a torch to …
I first tried Red Lentil Soup when I was vacationing in Turkey. It’s a warm, hearty, and comforting dish. I especially like it on a cold night. Brightened up with the garnishes of lemon parsley and yogurt? It is a wonderful contrast in flavors. If you’re looking for a “healthy” dish that fills you up, …
Baby is cruising along at 17 weeks and is now as big as an onion! Around 5 inches. I chose the delicious golden yellow onion for this week’s challenge. How can I highlight the overlooked kitchen workhorse staple in a recipe? Ah. Let’s look to the French. They know what to do with an onion. …
