Red Velvet Whoopie Pies
I probably wouldn’t have made these whoopie pies if they hadn’t been on the Baked Sunday Mornings schedule. I’ve never had good luck with whoopie pies, or red velvet for that matter. But I forged...
View ArticleSalt-N-Pepper Sandwich Cookies
These cookies have just a hint of pepper and I’m always a fan of salty sweets, especially when paired with chocolate. I wasn’t a fan of the dough, however. My first tray of cookies turned out best,...
View ArticleMaple Gingersnap Gelato
Funny how just one ingredient can impact a dish. In this case, I made maple gelato again. Exactly the same as the maple walnut (which we didn’t like at all), but instead of a cup of walnuts, I used a...
View ArticleHungarian Chicken Paprikas
Our favorite restaurant in Reno is Daughter’s Cafe. We go there without fail every time we’re in Reno, sometimes multiple times. They’re normally open for breakfast and lunch, sometimes dinner, and for...
View ArticleBlack Pepper Tempeh
If you have any doubts about tempeh, this dish will change your mind. It’s got some heat from ginger and black pepper. I wouldn’t say it’s meaty, because I don’t think tempeh is like meat. But it’s...
View ArticleCardamom Roasted Cauliflower
Larry and I decided somewhat at the last minute to attend Suvir Saran‘s discussion at the local India Community Center. He was in town for just a few days. I had been virtually introduced to Suvir last...
View ArticleRachel’s Very Beginner’s Cream Biscuits
I was skeptical. Good biscuits with just two ingredients? My experience with making biscuits has been less than stellar. I lack the Southern genes I think is required in order to make perfect biscuits....
View ArticleButterscotch Pudding
One of the best renditions of butterscotch pudding we had recently was from a local food truck called Butterscotch on the Go. Their version is really creamy and not too sweet, with just the right...
View ArticleOatcakes
I’m in love with these oatcakes. They’re dense, slightly sweet and heartier than a muffin. I love them plain or with a bit of honey. I used all whole wheat pastry flour, but they can be made...
View ArticleCedar Plank-Grilled Salmon
I’ve never cooked salmon on cedar planks. We usually just plop it on the grill, but I loved the slightly smoky flavor the cedar imparted to the fish. Plus, the sauce rocks – we usually do something...
View ArticleThomas Keller’s Pasta Dough
I’ve been relatively content with the Good Eats pasta dough recipe I’ve been using, but when someone suggested I try out Thomas Keller’s recipe, I was intrigued. It’s got a lot more fat than other...
View ArticleOrange Creamsicle Tart
I had my doubts about this tart. Orange desserts are definitely not at the top of my list. I don’t drink soda and I’ve never been crazy about Creamsicles. Plus there are a lot of steps to putting the...
View ArticleTriple-Chocolate Cookies
Larry had a big week – he became the president of the Sunnyvale Historical Society and Museum Association. We’ve both been involved in our community since we bought our current house nine years ago,...
View ArticleLavender Fleur de Sel Shortbread
I’ve had this recipe bookmarked for over a year, but have just never gotten around to it. This season, when our neighbor and friend Assana’s lavender is gorgeous and fragrant and starting to bloom, I...
View ArticleLavender-Blueberry Sorbet
This is the second installment of Abby Dodge’s virtual Bake Together challenge. Strictly speaking, this isn’t a baked good, but I never pass up the chance to make ice cream. I originally thought I’d...
View ArticleLavender Shortbread
Here’s another shortbread using up more of that wonderful lavender. This one is less fussy than the previous version, which is rolled and cut into shapes. The dough comes together in minutes and is...
View ArticleGrasshopper Bars
If you love After Eight candies (I do), you will love these grasshopper bars. They taste exactly alike. The bars have a fudgey brownie base, mint buttercream in the middle, and are topped with a...
View ArticleSalty Honey Pie
This is my second round with the salty honey pie, and this time it was even better. No matter what this is going to be a cloyingly sweet pie, but the flakes of salt on top offset it a bit. The flavor...
View ArticleBlack Forest Cookies
I liked these cookies a lot. Very chocolate-y, with chunks of dried cherries and dark and white chocolate. These take some planning, though, because the cookies need to refrigerate for at least six...
View ArticleTomato, Grape & Ricotta Flatbread
I’ve got another cookbook review up at Cooks&Books&Recipes, featuring a really delicious ricotta flatbread from Plum Gorgeous. The recipe is posted there – go make it with the last of the...
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