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Puff that Parm!
Fiery Raspberry Chocolate Chip Cookies
The Great White Eggplant
Candied Bacon and Chocolate Chip Cookies
A close cawl
Ah, Parmesan… one of my favorite cheeses. It’s always available when I need something to tang up my pasta or soup. The issue: the rind. What do you do with the leftover crust? You could always dump it in some stock, but that’s about it. Until today! You see, my interest was perked by an innocent twittering by Lemonpi of the awesome blog.lemonpi.net:
This...
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To be fair, I must warn you that this cookie was a complete experiment. It probably could use some tweaking, but it isn’t half bad how it is. In fact, most of the people I’ve had taste it really have enjoyed it, so I’ve decided to share with the class, so to speak. If you make these, please let me know what you thought along with any alterations.
My...
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This last week I was visiting my favorite indoor farmer’s market and I ran across the guys from Ely Farms dropping off a shipment of peppers and other goodies. As I was talking to them, I noticed they had a large crate of eggplants, but they weren’t purple. They were white. I inquired and they told me that this was an experiment they were trying out and hadn’t...
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I can tell that your mouth is already watering from just reading the title of this post, but let me make it a bit worse. The recipe today is for:
Candied Bacon & Chocolate Chip Cookies drizzled with a Maple Fondant Icing and sprinkled with a sweet and salty Candied Bacon Topping.
What’s even better is that I managed to procure some genuine Berkshire Bacon (this...
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This weekend I decided that cawl sounded like a great lunch idea, so I wrote down the ingredients and went shopping. The bright side is that I made a good tasting soup. The down side is that it’s not quite a traditional cawl. Some of my changes:
I couldn’t find parsnips, so I substituted some rootabagas.
I grabbed what I thought was a red turnip, but turned...
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