I think I’ve found my new favorite cupcake recipe. These are as close to a perfect texture and taste as any cake or cupcake I’ve ever made.
Someone described them as “bomb-ass”, and I’m not going to argue with them. I mean, it would be rude.
We wanted to do a special girls’ night for Casey’s birthday a few weeks ago, and I heard through the grapevine that she was obsessed with some Publix lemon raspberry cake, so the flavor palette for her cake was easy enough. I was super excited, because usually people want chocolate or something super sweet, so the chance to make a fruity dessert was one I wouldn’t pass up.
And it’s a good thing these were basically perfect, because they were pretty much the only thing that went right that evening. The restaurant ended up being a nightmare (45 minutes to order, hour and a half for food to come, took two hours to get a second drink order in), so by the time we left our numbers had dwindled by half and it was already quite late. Thankfully, three of us persevered and went to our friend’s Midtown high rise for wine and cupcakes and a great rooftop view.
Right call. The cupcakes are the most insanely moist, dense crumb you can imagine, packed with super tart lemony flavor that never tips over the line into that weird cloying fake lemon flavor that I hate. Even without the icing they’re perfection. But the icing is a work of art itself. Fluffy buttercream taken to the next level with raspberry jam adding some fruity goodness and tanginess to the frosting’s sugar overload.
In other words, you should make these TODAY.READ THE POST
You know when you end up with an ingredient and then have to find recipes that will help you use that ingredient? Yeah, that’s what we’re looking at here.
See, I’m a “crisp” girl. Peach crisp, apple crisp, cherry crisp—if it’s got oats and streusel topping, I’m on board. So, while I like cobblers just fine, I never choose them over crisp.
But as I mentioned a couple weeks ago in this garlic cheddar beer bread, I had a brand-new bag of self-rising flour that I needed to use up before Passover. And after lots of Googling recipes for self-rising flour, I couldn’t resist this peach raspberry crisp even though there are NO good fresh peaches right now. So I re-worked it using canned peaches (I know, not ideal) and it turned out great!
My favorite part about this recipe—besides how delicious it was—is how it came together so incredibly fast. It seriously was crazy easy and simple to pull together, but felt special as well. And it would be totally awesome with fresh peaches.READ THE POST
I just realized that it’s been MONTHS since I brought you a main dish recipe, which is crazy! So making up for that now with an insanely easy and super delish entree that is great for dinner as well as to pack in your lunch for work all week.
(Confession: I made this recipe Sunday evening so I could have awesome, healthy lunches all week long. And then I ordered Chinese takeout for dinner that night, because I was going to be healthy all week. Does anyone else do that?)
Don’t be scared by the idea of a feta cheese sauce—it doesn’t taste overwhelmingly of feta specifically, but rather contributes a super creamy, slightly salty, weirdly comforting flavor without owning it. I’m not the biggest fan of feta, but I am a BIG fan of this sauce.READ THE POST
Last weekend I had a plan. I knew that I only had two days of work to get through before break, including two work lunches and a dinner with friends, so I didn’t need to cook enough on Sunday for leftovers. I also wanted to be healthy, so I had some brussels sprouts sitting around and I planned to pick up a salmon filet for dinner, call it a day.
Then this pot pie totally derailed my Sunday dinner plans.
See, last Sunday (and several days thereafter) was just relentlessly gray. Gray, misty, chilly. One of those days where the only then you want to do is curl up in your jammie jams on the couch and read a book, then watch TCM for hours. The kind of day where you get the idea of chicken pot pie stuck in your head and you’re unable to dislodge it despite your best efforts and lazier tendences.
The thing is, I’d never made pot pie before. And honestly, I like pot pie just fine (anything with “pie” in the name, really), my mom’s is good, but pot pie isn’t a thing I’ve ever really craved. Pasta-as-comfort-food is more my style. So I didn’t have a triend-and-true recipe that I was willing to undertake, since I definitely didn’t want to deal with pie crust. In my mind, I was picturing making the filling in a slow cooker, and then topping with a drop biscuit crust—seemed easy enough. Unfortunately I couldn’t find a crockpot chicken pot pie filling recipe I liked (that didn’t include cream of chicken soup) or even a biscuit-topped pot pie for cooking times and so forth, so I decided to make it up as I went, pulling bits and pieces from some recipes and just using my brain for the other parts.
This chicken pot pie is probably the best I’ve ever had. Okay, not probably, DEFINITELY. It’s warm and hearty and comforting and feels decadent, but is secretly really healthy and easy and basically perfect. It’s great as leftovers. The biscuit crust is amazing. I could just eat the filling as a stew (which is saying something because I’m not keen on stew). What I’m saying is that you need to make this pot pie now.READ THE POST
I went on a roll this fall of trying new fruits and veggies that I’d never had before. I tried acorn squash for the first time (definitely delish!), and then that same week saw these weird little orange tomato-like things in my grocery store and just had to grab one. Turns out it was a persimmon, specifically of the fuyu variety.
So the next logical question was what to make. I browsed a ton of recipes, but most were salads, and I definitely didn’t want to go that route (boring). Then I found this somewhat odd-sounding muffin recipe and had to give it a try.
I “healthied it up” by using half whole wheat flour and cutting down on the sugar just a little. The persimmons gave it a lovely sweetness, with the lemon giving it a tart complement. The overall texture of the muffins was pretty light but still hearty, due to the whole wheat flour. And, like most muffin recipes, they came together in a flash.
I ate one fresh out of the oven with blackberry honey from Croatia, and then took them to work for my breakfast for the next few days (with honey from New Zealand…I definitely have a honey souvenir addiction!). This is such an easy and versatile recipe that you could swap out the persimmons for many other fruits, and even swap in a different citrus zest to mix things up (orange would have been lovely here as well).READ THE POST
German pancakes, where have you been all my life?!?!
A few weeks ago, I realized on a Thursday that the next morning was my breakfast day. But, in addition to working long hours, my co-workers and I were going out for a department event, so it was going to be a late night. I racked my brain for something I could easily throw together the next morning, but that would be hearty and unhealthy enough for my (probably slightly hungover) co-workers. This recipe was perfect because it was pretty easy, and had a baking break in the middle where I could also throw the frittata into the oven.
While I’d heard of Dutch babies (another name for German pancakes), I’d never made them and I’m not sure I’d even had them. But they are awesome! There’s no sugar in the actual batter (some recipes I’ve seen have a tiny bit), but you load them up with whatever awesome fillings you want. Because they have a lot of eggs in them and a lot less flour, they also stick with you longer.
These have a delightful homemade apple pie filling and then some streusel on top, and are entirely decadent (yet surprisingly not that bad for you). This has opened a whole world of German pancakes and Dutch babies to explore now that I can’t get them out of my mind.READ THE POST
A month ago I was crowing about the glorious chocolate stout cake with chocolate ganache I made for my birthday. It was fudgy and rich but not too sweet, with a depth from the stout. Basically perfect. Then, a couple days later, my friends asked if I could bring a dessert to their dinner party. They’re both gluten-free, and I have a number of go-to recipes. But I couldn’t get that chocolate cake out of my mind.
I knew I’d pinned a gluten-free quinoa cake months ago, but didn’t quite love the exact ingredient proportions. I found another, tweaked it a little, and used the same chocolate ganache as the other cake. I took the remaining three-fourths of my birthday cake and the quinoa cake to the party.
I had to label them because they were identical, and honestly, I think people liked them equally. The only real difference you could tell was that the quinoa cake didn’t have the stout (on account of the gluten), but I plan to adapt it for a bourbon or similar at some point—just have to do my research on gluten and alcohol. And there was still some of the whole quinoa in it since my blender isn’t great, but if you use a food processor it will puree it and you’d never even know.
This cake is topped with a super easy (but fancy looking) pouring dark chocolate ganache…I show two different techniques in that post, but either way you’re talking like 5 minutes max, and 2-3 ingredients.
As you may or may not remember, when I was in Italy last fall I became slightly obsessed with this pasta with walnut sauce the hotel in Grosseto. I ate like three helpings—the waiters kept coming around with their giant platters and giving me this knowing look, then heaping more onto my plate. I did some research on the dish and found out that it was a traditional Tuscan pasta with walnut sauce and rocket (arugula, in our world). I tried recreating it once a few months ago…it was good, but not as creamy and awesome as what I had in Italy.
So this is the second try, a slightly different recipe. It’s been a few months in-between, so I’ll have to try really hard to directly compare the two. But know this—this pasta is VERY hearty, since the walnuts are full of protein.
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