First off, this is a terrible picture. It is not doing justice to the absolute decadence and deliciousness within. I’m blogging it anyway because it was SO GOOD, and I brought it to my last in person gathering before Omicron descended on our lives and the rest of all my Friendsmas plans were cancelled (sad......
I consider myself to be very against any pairing of fruit and chocolate. Orange + chocolate = repulsive. Raspberry sauce pooled underneath or drizzled across a molten chocolate cake? Nope. Chocolate covered raisins? Oh, hell no. The only exception I make to this rule is a chocolate dipped strawberry, which I do find quite tasty.......
Last December I made a bold declaration on this here blog of mine: I was done with apple pie. I had finally had enough after making Saveur magazine’s Salted Caramel Apple Pie for Christmas, and was ready to put that out into the world. I often have trouble with pie in general, mostly because I......
Sometimes I have a moment when I see a new recipe and I’m like omgineedtomakethisrightaway and I can’t stop thinking about it. This becomes a problem when dealing with seasonal fruit, and rhubarb in particular, because if you don’t drop everything and make it right away, you’ll have to wait like a year for your......
Mushroom BOOM! That was our challenge for this week, and I knew right away what I wanted to make. Smitten Kitchen’s Mushroom Bourguignon, which is both on her site and in her cookbook. It was warm, cozy, and filling, but just not really a looker. Since I had the day off on Remembrance Day, I......
Last Summer when Danielle was visiting, we caught an episode of Bake with Anna Olson, where Anna proceeded to blow our pie-making minds. Every belief we had about pastry making was challenged. After hearing for my entire pie-making-life that everything has to be freezing cold, especially the butter, Anna said it was okay if......