It’s a quiche. No, a fritatta. A qui-tatta? A friche? Oh jeeze. Continue reading
So it’s exactly 6 days til Christmas and you still don’t have gifts yet? That’s totally okay guys! I have a gift right here that literally takes minutes. No joke, I wouldn’t lie to you.
Oh hey guys, what up? Thought I left yah hanging with no post last week huh? Well I’m back! And with a vengeance, making bagels for TWD. Sure I missed all last month with TWD but hey, why not come back in style with some serious yeast dough action.
Hey Chitlins! So if you’ve been reading any of the other TWD blog posts about popovers you might have noticed how many of them mentioned how similar this batter is to crepes. It’s true, they’re eerily similar, right down to the method of making them. And just to prove it you, I made crepes a few nights before the popovers (stroke of genius), so I have actual proof for you.
Chitlins! Can you believe it’s been almost a month since I did a TWD? I know, it’s blasphemy. I’m so sorry.
But this week I bring you popovers! Yay! They’re so easy, and bonus: you don’t even need a popover pan. Yeah, I know right? I was totally stoked on that too.
Chitlins, I was so super excited for this recipe for TWD because my dad adores sticky buns. I had really, really high hopes for these. I grew up on sticky buns from State College, from The Diner to be specific. You can buy them to go from the Creamery and we always had a box of them when we were visiting. Lately my dad’s taken to grilling them slightly before serving at the tailgates in the fall. There really is nothing better than a slightly caramelized, gooey, piping hot sticky bun. So I was totally gungho for this. And then I read the recipe.
Oh.mah.gawd. Chitlins, I reached a level of nirvana on Monday night that I had never reached before when it comes to delicious food, and believe me I have reached many levels of nirvana when it comes to edibles. So The BF’s actual birthday was on Monday and we were supposed to be going to dinner but, well, we’re both old now (though he’s older, seewhatididthere?) and we were still recovering from hangover tummy issues from Saturday night. So basically, we went to bed at 9:30 and disgraced ourselves. It happens, don’t look at me like that.
So I lied when I said I didn’t do any cooking while I was in Mexico. I made one dish, and The BF made another. The resort we stayed at had a full kitchen (oh squee!) so if we were less lazy and more enterprising we would have cooked more. But, c’mon, we were on vacation, let’s be real.
My first experience with bread pudding was in Raleigh, NC. There is this fantastic restaurant halfway between Durham and Raleigh called Foster’s that makes one of the best bread puddings I have ever had in my entire life. It’s heavenly, creamy, with pockets of sweetness that burst in your mouth unexpectedly. I fell immediately in love.
But I have to say, the only thing I don’t like about bread pudding is that cement brick feeling in the pit of your stomach when you’re finished eating. That doesn’t mean this recipe is any lighter. Oh hell no. It wouldn’t be bread pudding if you didn’t have a Buddha belly after consuming it. I’m not one to mess with tradition. Besides, breakfast is the most important meal of the day right? It needs to sustain you all
winter day, right?
I guess by now it should come as no surprise that I love scones. They’re just so dang easy to make: one bowl, one counter, one cookie sheet, viola, 30 minutes later you have perfect fresh scones. And there is nothing better than a fresh scone. No really, I’m serious.
I figured this recipe might also come in handy if you have some leftover pureed pumpkin from all those pumpkin pies you’re making for Thanksgiving next week.Why not make fresh pumpkin scones for the morning after? It’s a very light subtle pumpkin flavor, and you’ll already have all the spices on hand because they’re the exact same ones you put in the pie.