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.
Chitlins, do you have any idea how hard it is to photograph biscotti to make them look as delicious as they taste? I’ll tell you it’s harder than I was willing to put the effort into last week, and I’m sorry for that. There were a number of melancholy events that didn’t exactly put me in the mood for really puttering over how to photograph some silly cookies (when you looked at the grand scheme of life).
Yeah, I know. This is the third recipe with bacon in it in the last week. Also it’s the second consecutive picture using the same dishtowel in the background. I’m sorry. I’m a terrible blogger and neglecting my duties. But c’mon! It’s bacon in a cupcake, it’s amazeballs and my most requested cupcake from my friends. Are you really going to hold it against me?
Sometimes when I make a recipe, I don’t change it all. I mean, maybe I sub a different herb because I’m lazy or I have some crazy herbs growing in my backyard. Sometimes, I don’t know enough about the flavor combo/cooking technique to feel like I need to experiment just yet. Other times, I have guests coming and I’d rather not end up with an epic kitchen fail and nothing to serve. Memorial Day would fall into every single one of those categories.
Chitlins I can’t even tell you how excited I am to be joining Tuesday’s with Dorie (TWD). Here’s a quick rundown: a group of bloggers picked out one cookbook by Dorie Greenspan and then slowly cooked their way through the whole thing (kinda like that book-turned-movie Julie and Julia). Now it’s a huge thing and I’m so excited to be joining, mostly because I adore Dorie and the book this go around is Baking with Julia, and I wrote all sorts of really important (ha!) papers on her while in Grad school. Here’s the site if you want a little more history.
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.
I think I may have mentioned once on this site that I adore banana bread. I think I also may have mentioned that I adore baking out of season. Well this recipe came about because I had yet another 50 pounds of frozen bananas in my freezer and I was tired of just plain old banana bread. I was headed on a trip to Vermont for the weekend with The BF and his roommate and thought I would at least attempt to make something that he would eat, and like.
Maybe I should mention this as well, since I don’t think I have. The BF hates sweets. Yeah, I know. Don’t worry, I already checked and he’s not actually an alien, and he had a really good childhood. In fact, his mother is an excellent baker. So this distaste for sweets is a biological thing. His tongue is broken. Or his brain is mis-wired, I don’t know. But that’s okay because I sure as hell eat enough sweets for the both of us.