I’ve already had a pretty monumental month and it’s not even over yet! Being the amazingly advanced baby he is, P cut a bunch of 2 year molars at 14 months old. Sigh. Let me tell you, the past month has been sleepless in Nashville, y’all. Good news though, those suckers are now visible and we’ve been sleeping through the night again! Continue reading
This banana muffin mini-bundt post almost didn’t happen today… almost. I always post a recipe in honor of my sister’s birthday, which happens to fall on St. Patrick’s day. These banana bundts have nothing to do with St. Patrick’s day other than if my sister were here, I’d have made them for her for breakfast. This treat is simple to whip up and they bake in less than 30 minutes. You can make the batter the night before, cover with plastic wrap, and put it in the fridge for morning. Don’t have Greek yogurt? You can easily substitute sour cream. I like to use a tablespoon scooper and do 2-3 scoops per bundt. Be sure to spray your bundt pan, otherwise the batter WILL stick. Don’t have a fancy mini bundt pan? Muffin tins work just as well, just be sure to use cupcake paper. Continue reading
OMGGGGGGG. When Bobby Flay came up with this recipe, he really hit it out of the park. Homer. It looks so impressive but is fantastically easy. Like “serve-it-to-guests” impressive but “you-only-need-30-minutes-to-make-it” easy. And the twists are the perfect dunking width and length, specifically made for sopping up all that glorious runny yellow yolk.
Ok, ok, before you head for the hills because these waffles are gluten-free, please know it is a happy coincidence! Since trying the crispiest-ever-rice-flour-coated-fried-chicken at Pinewood Social, I’ve been wanting to play around with rice flour. If it can make chicken taste that good, what else can it do? Well let me tell you, the rice flour with coconut oil combo makes these waffles out-of-this-world good. Fluffy, crispy, and tender all at the same time; they taste so good you can eat them plain. Don’t have rice flour or coconut oil? Regular old AP flour and butter (or vegetable oil) will do fine for substitution, but the waffles will not be as crispy or fluffy.
January was a huge month for our household. We celebrated Baby P’s first birthday, complete with a decadent chocolate cake, lots of presents, a kiddie party, out-of-town grandparents, Snowpacolypse and only one meltdown (from me)! I’d say that’s pretty good, considering everything…
I just looked back at the last 5 posts I made and they are all for sweets. I swear we’ve been eating lots of good things other than sugar! I’ve been perfecting this stir fry since mid-December. Nothing is more comforting in wintertime than a warm beef and broccoli mushroom stir fry. This rice bowl has made it into our weeknight meal rotation and it’s one of The Hub’s favorites – I swear every time he tucks into his weekly bowl it’s like he’s never before tasted anything so awesome. The beef gets all melty and tender when sliced thinly and massaged in the quick marinade. The addition of sambal oelek, a Thai chili paste now found in most grocery stores, gives it just enough of a spicy punch to wake your sinuses. This is the perfect winter weeknight dish to warm you up from the inside out. Continue reading
Happy New Year!! I’m sneaking this pie in just under the “new resolutions January deadline”. People, I am serious when I write; this pie is one of the best dessert things I’ve ever eaten. I struggle to describe how stupendous it tastes! It’s an amazing amalgam of chocolate custard meets a salty, buttery vanilla crust. As far as I’m concerned, pretzels and chocolate go together like peas and carrots, but throw in the vanilla wafer? Just. Stop. It. Beware, it truly matters what kind of chocolate you use, so choose carefully. I opt for using the Chocolove dark chocolate bars. Two bars perfectly do the trick for one pie and make way for decadent dark chocolate custard bliss.
I participated in my good friend’s fundraising event again this year: the Great Food Blogger Cookie Swap. The swap raises money for the non-profit charity, Cookies for Kids Cancer. Lindsay of Love & Olive Oil together with Julie of The Little Kitchen helped raised over $7,000 this season, pairing hundreds of bloggers with their cookie swap matches.
Ok, I know making homemade vanilla extract sounds super intimidating and overly ambitious, but honestly vanilla extract barely requires a recipe, and the reward is the most intoxicatingly warm vanillariffic extract EVER. It took me about 7 minutes to throw this together. The hardest part is waiting a whole month for the beans to steep before using. Take your favorite booze, (I’d stick with vodka because it allows the vanilla flavor to shine through best), add vanilla beans with seeds scraped, and let it set for a month or so, giving it a shake whenever you think about it. THAT’S IT. Continue reading
When I told my sister I made marshmallows she laughed and said, “why?”. I know she thinks I am ridiculous and also that I should have another kid if I have enough time on my hands to make homemade marshmallows. In my defense, I’ve been planning to make my own marshmallows for months now, and I’ve finally found the time to do so. As proof, the unflavored gelatin has been sitting in the dark pantry just patiently waiting to be used since last June.
At the turn of the 19th century, marshmallows used to be something more than what you’d make a s’more with or place in hot chocolate. A sweet confection sold in patisserie shops; marshmallows were a Parisian treat typically flavored with rose water. I am very happy to write, once again, it is FINALLY socially acceptable to eat a marshmallow (something I’ve been doing for years!). No cocoa, no s’more, nothing. Just pop in mouth and enjoy!