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By mlb, on October 16th, 2011%
Wow, these are so good. In fact, I think they are my most favorite muffins that I have ever made. Seriously. And, I made them quite a bit healthier than the original. That recipe had 12 tablespoons of melted butter, which is kind of insane, imho. I used 4 tablespoons instead, subbing in some low-fat yogurt for the rest. I also added some whole wheat flour and some flaxseed meal. You wouldn’t even know they were kind of healthy if I wasn’t telling you. So go ahead and make some and be amazed! They are super moist and very buttery tasting.
If you don’t have any ground flaxseed meal, you can just use 2/3 cup of whole wheat flour. But you really should get some — it’s very good for you and pretty easy to incorporate into baked goods. Okay, so go make some…I’ll . . . → Read More: I Can’t Believe They’re Kind of Healthy Muffins!
By mlb, on April 17th, 2011%
What’s better than fudgey, chocolately, crinkley-topped, walnut-filled brownies? Brownies made with browned butter so they are even nuttier and tastier.
These are good for a weekend because you have two whole days to eat a lot of them before you decide you really should take them into work Monday, so you don’t eat them all.
Or something like that…
Browned Butter Brownies with Walnuts
From Bon Appétit Magazine
Nonstick vegetable oil spray
10 tbsp (1 1/4 sticks) unsalted butter, cut into 1-inch pieces
1 1/4 cups sugar
3/4 cup natural unsweetened cocoa powder (spooned into cup to measure, then leveled)
1 tsp vanilla extract
2 large eggs, chilled
1/3 cup plus 1 tablespoon unbleached all purpose flour
1 cup walnut pieces
Position rack in bottom third of oven; preheat to 325 degrees F. Line 8x8x2-inch metal baking pan with foil, pressing foil firmly against pan sides and leaving 2-inch overhang. Coat foil with nonstick spray.
 . . . → Read More: Weekend Browned Butter Brownies
By mlb, on March 10th, 2011%
Well, well, here we are at another French Fridays with Dorie. This time, a pasta dish with dried fruit, nuts and cheese. Sounds good to me! I really liked this one. It’s kind of surprising how it all comes together but it really does. Unexpected and delicious!
Notes/observations from this French Fridays with Dorie Experiment.
1. I halved the recipe because there are just two of us. I did not halve the cheese. Mahahahahahaha! evil laugh.
2. I added about 1/4 cup diced red onion in when I added the nuts and fruit to the butter.
3. Speaking of butter, I just couldn’t use 6 tablespoons of it….I did four of butter and two of olive oil, and I feel okay about that.
4. I forgot to get parsley and chives at the store. I did have some arugula in the fridge. I chopped up about 1/4 . . . → Read More: FFwD: Beggar’s Linguine
By mlb, on February 10th, 2011%
Well, it’s (almost) Friday again. Let’s go to France with French Fridays with Dorie!
This week was the Orange Almond Tart, which to my delight, I had practically everything I needed to make it already at home. A couple of months ago, I picked up a bag of Almond Meal at Trader Joe’s and hadn’t even opened it yet. Perfect! I also had a ball of Dorie’s ‘Good For Almost Anything’ Pie Dough in the freezer. Now, I know the original recipe called for the Sweet Tart Dough in Around My French Table, but I figured the pie dough would work just fine (it did). All I had to do was defrost it the day before.
Verdict: This was delicious! I was going to bring some into work Friday, but after tasting it I changed my mind. Plus, it is a little messy to slice, so it . . . → Read More: FFwD: Orange Almond Tart
By mlb, on January 10th, 2011%
This is now my favorite Brussels Sprouts recipe ever. As a late convert to sprouts, I thought I had done almost every delicious thing with them so far — braising, roasting, shredding & tossing with tasty things, but this roasting + tossing with tasty things has them all beat!
The original recipe was for frying, but due to the other items I was making for dinner (salmon w/ a feta and artichoke topping and couscous) and the attention they would need, I opted for roasting, since I know that produces a fairly golden, crunchiness that would work just as well here. And, most importantly, I was able to just pop it in the oven, while leaving the stovetop and my hands free for other things. Yeah, it worked well.
My substitution are included below in the recipe ingredients. Originally, the dressing was chopped/minced and whisked together and . . . → Read More: Roasted Brussels Sprouts with Walnuts and Capers
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About Me I like to cook. I like to eat. I like to take photos. I live in SE Portland with my husband jwa and a grumpy, old lady cat named Chelsea. That is all.
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