By mlb, on January 3rd, 2010%
So here is what we snacked on Christmas morning while opening presents. This is also a great way to use up the odd piece of puff pastry you may have in your freezer after the holidays. Or, just go buy some puff pastry for the sole purpose of making these. That would certainly work too!
The original recipe is based on one by Ina Garten but I cut the butter way down. Seriously, I think the original recipe’s rolls would have been swimming in butter. I adjusted it to only 4 tablespoons total (about half of what was originally called for).
I also omitted the raisins and added the pecans to the filling, as many reviews mentioned that the pecans burned while on the bottom of the muffin tin.
Note: I put . . . → Read More: Puff Pastry Cinnamon Rolls
By mlb, on December 27th, 2009%
Oh my god, where has December gone? I can’t believe it’s almost over and this is only my third post of the month. But seriously, it’s not all my fault. I had a weekend getaway (Leavenworth, WA, so fun!), I had jury duty (depressing case, don’t ask), and then it was Christmas. But now, finally, here is Peanut Brittle! I also had to wait and post this because I sent some to my mom and aunt for Christmas and I didn’t want to spoil the surprise.
This was seriously easy. I was afraid it was going to be tricky what with having to reach a certain temperature and not having the sugar crystalize and what not but it was no problem at all. Just pop it all in a . . . → Read More: The Awesomest Peanut Brittle in the World
By mlb, on October 26th, 2009%
The idea for this meal came from here — a recipe from Bon Appétit magazine in which a turkey is slathered (under & out!) with the butter mix of the title. It has been decided — this will also be our Thanksgiving turkey this year. So, of course we had to try (well, of course we did!) the butter mix on a chicken to make sure it was good.
The verdict: yes, it’s good. If you can’t wait for Thanksgiving, do yourself a favor and make a half recipe and apply it to a chicken.
Pancetta Sage Roast Chicken
1 3.5 – 4.5 whole chicken
olive oil
1 sprig rosemary + a few sage leaves
1/2 a lemon
Assorted root vegetables (we used potatoes, carrots, sweet potatoes and about 30 minutes before the . . . → Read More: Yes, I Do Believe that Pancetta, Parmesan & Sage Butter is a Good Thing
By mlb, on April 11th, 2009%
I saw this last week on Serious Eats. Brilliant!
It’s pretty self-explanatory.
Yeah, I made high-end s’meeps with the fancy-pants chocolate…so what?
Get graham crackers, chocolate & marshmallow peeps. Assemble.
Toast. I did mine for 4 minutes in the toaster oven.
Remove from oven.
Put top layer (un-toasted) of graham cracker on. Smoosh down.
Eat.
Grumpy-cat is not amused by s’meeps.
Completely unrelated, I played around with some possible new house colors today. We’ve never been happy with the grey/no contrast exterior of the house. Nothing pops. It’s kind of dreary.
Hopefully, this Summer we will re-side and paint. And do something like this (excuse the kind of crappy photoshop):
Dark orange door and accents. Green siding/paint. Bright ivory (with a hint of yellow) trim and columns. It would look . . . → Read More: Happy Easter! Make S’meeps
