You guys know that I've hinted at being a less-than-stellar gardener. Despite that I refuse to say that I have a black thumb. But I will say a huge THANK GOODNESS for Door to Door Organics! Earlier this week they sent me a huge farm box filled with fresh goodies in the midst of Colorado Proud Month (including a massive head of Napa cabbage and a big bunch of lettuce that have already been consumed) and I was reminded yet again that I need to step it up on the gardening efforts. Or not ... continue reading...
Blog Love – Mud Hen Bars
You know when you find a recipe that you just HAVE to make and so you go out that same day and buy all of the ingredients? That's what Maria's Mud Hen Bars recipe did to me. You guys know I'm a sucker for beating egg whites into oblivion until they form that creamy, silky, shiny thing known as meringue. True story...it makes me feel like I accomplished something that day. You know, like, "What did you do today?" "Oh, I slept in, didn't do laundry, my kitchen is a ... continue reading...
Butter-Braised Cabbage
Little known fact about me: I absolutely LOVE cabbage. And lucky for me the other day I got a HUGE box of HUGE produce from the always-amazing Door to Door Organics that included the biggest head of Napa cabbage I've ever seen in my life. I mean look at the picture above...next to my iPhone because the pictures of it next to my head were too blurry. Monstrosity doesn't even begin to cover the size of this thing! Colorado Proud month indeed...I'd be proud to have grown this, especially ... continue reading...
Banana Bread Streusel Muffins
It seems as though lately my muffin pan is getting some extra love. Who knew muffins were so fun?! First of all, I want to know this: how many of you like nuts in your baking? Almonds? Pecans? Walnuts? If I'm being honest - and isn't this the place for that? - then I will admit that I'm not the biggest fan. Sometimes they're OK, but when it comes down to it they just don't get crunchy or nutty enough for me when they're inside of a baked good. Which is why I put them on ... continue reading...
Caramelized Peanut Butter Banana Quesadilla
We'll call this what it is: an I-woke-up-in-the-middle-of-the-night-and-freaked-out-that-I-didn't-make-anything-for-the-blog-and-realized-that-this-sounded-good idea. It's a mouthful, I know. Believe me I know. What is it with the laziness lately for me? Heck if I knew I'd fix it...but I'm just going to blame it on the heat. The summer heat is killing my motivation, killing my brainpower, and killing our house one un-vacuumed carpet at a time. Fall, are you on your way? I ... continue reading...
All Baked Out
This weekend I didn't cook anything. OK that's a lie. I did help making 20 chocolate cakes using this recipe. In case you were wondering, 20 chocolate cakes is a lot of cakes to make. I didn't think it would be that tiring, but let me promise you this: when you are making 4 cakes at a time and have to hand-stir in 15 eggs one at a time there is energy being spent. Trust me. You know, nothing a little entire bag of Doritos couldn't handle, but still. The three of us were ... continue reading...
Strawberry Almond Croissants
I'll let you guys take one big guess as to who didn't go to the store this week or plan out any of her meals or blog posts. That's right, 'twas me. Granted, Nate did go to the store and bought the essentials (love him) but the planning piece? Gone. Bye-bye! Adios! I suppose we're all allowed to have weeks like this though. Weeks where cleaning and laundry and organizing and meetings and important TV shows like So You Think You Can Dance? and America's Got Talent take top ... continue reading...
Broccoli Penne Bechamel Bake
I think it should be obvious from this entire blog that I love butter. I can’t believe that I spent all of those years hiding from it! Let’s make up for lost time, shall we? Now, let’s talk bechamel. It’s one of the 4 grandes sauces and is used in French cooking specifically, but has variations all over the world. Something I really like to use it in is lasagna rather than ricotta sometimes. It’s this amazing, velvety, creamy, thick concoction that’s spiced with nutmeg and will ... continue reading...
Big ‘N’ Chewy Chocolate Caramel Cookies
Cookie addict doesn't even begin to describe the crowd that lives at my house. And by crowd I mean myself and my husband. The dogs don't count due to their lack of chocolate-eating abilities. Obviously. We love cookies almost as much as naps. Actually scratch that - I love naps more than cookies. Nate would take cookies over naps any day. It's actually pretty cute how, when I start making cookie dough, Nate always seems to make his way into the kitchen and ask what I'm ... continue reading...
Simple Homemade Apple Butter
I remember my first run-in with apple butter. You see, what you need to know first is that I have a problem. If someone I know talks something up and makes it sound just so cool it's likely that I'll go out and try it. And by someone I know I mean friends, family, bloggers that I "know", or authors that I respect. Which means there are a lot of things that I want to try. Yikes. That being said, my first encounter with apple butter came after my beautiful friend Sarah mentioned that she'd ... continue reading...
Granola Crunch Muffins
I'm going to admit this here and now: I'm a big cheater. Yes, I said it. I cheated on these muffins. I used a store-bought muffin mix. I used pre-made granola (LoveGrown in case you were wondering...the only packaged granola I will probably ever buy again). I thought about making my own muffins and granola this morning, but then I also thought about sleeping til 5:30 instead of 4:30. Sleep won. Sleep will always win. I actually saw this idea on an old episode of Barefoot ... continue reading...
Poblano Pesto Pull-Apart Bread
Once upon a time I made a fabulous pesto. It's true. It happened. This is real life. Then I had that pesto and didn't know what to do with it besides serving atop giant portions of pasta, my personal favorite. Somehow that just wasn't enough carbohydrates. I had to have more. So I did what any sensible carb-hungry person would do (is that an oxymoron? I think not...) and made bread with it. Lots and lots of bread smothered in lots and lots of cheese and pesto. At first ... continue reading...
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