How can I top a recipe for spreadable bacon? I probably can’t. But lickable, frozen beer… comes pretty damn close!
This recipe is perfect for the impending super hot months and Memorial Day weekend.
These are definitely not those long plastic pops that we delighted in sucking the last bit of purple juice from, they’re a little more grown-up, a little more refined, a lot more yummy. Continue reading
I take for granted that growing up in the semi-south, I had the privilege of birthdays with red velvet cake. In fact it was one of the best parts of having a birthday. Red velvet lovin’ wasn’t relegated to my childhood, the red velvet I had on my 21st was from Magnolia Bakery in New York City, and it was so amazing that I froze it and would eat tiny slivers when the mood stuck me.
I’ve been pretty vocal about my lack of interest in sweets, but another New York City temptation was cheesecake. Oh, Juniors and Roxy Delicatessen, why did you tempt me so?
Why the back story? To set the stage for the ultimate combo – Red Velvet Cheesecake Cake!
As a home baker, I am always on the quest for the perfect vanilla cupcake recipe. Seriously, why is it so hard to find a recipe that yields results like a silly little cupcake from the grocery store.
I found this particular recipe on the delightful site, I Heart Cuppycakes, and since it was from one of my fav local boys, Duff Goldman, I had to give it a whirl.
Ever been driving along mindlessly, and before you know it – you’ve sat through an entire song that you otherwise can’t stand? No, this isn’t a PSA against bad music, although I implore you to listen to the goods, this is a lesson in mindlessness.
It is entirely too easy to sit down with a bowl of this popcorn, mindlessly shovel it into your pie hole, and then realize you’ve eaten an entire batch.
I don’t want you getting sick – so take it easy with this stuff… please!
Attention ladies and gents – Valentine’s Day is around the corner, and you are about to be given the tools for a delectable sweet that will have your sweet thinking you are: a. thoughtful b. a great cook and c. not at all concerned with the size of their ass!
Eat local. Shop local. Put your money down locally.
I preach another kind of local… beer!
It’s the beginning of December and I’ve already purchased enough cans of Libby’s Pumpkin to support them until next November. Seriously, if I could throw pumpkin into everything during this time of year I would.
The beauty of my life as a novice baker lies partly in the fact that I don’t like sweets. Don’t get me wrong – I love baking them, smelling them, working with them and sharing them… my taste buds just prefer the savory side.
Trust me, this is a good thing. My list of food/beverage related vices is long enough that sparing me of sweet related calories is a God-send. Now when I start making my own cheese, beer and bread – we’ll be in trouble… “we” being my waist-line.
Every now and then us novice cooks and bakers get ballsy in the kitchen (at least we should be gettin ballsy) – sometimes the results are tremendous and other times, disastrous. As in life, in the kitchen it’s important to step out of your comfort zone, take a leap of faith and just go for it.
For me, my comfort zone is definitely in the cupcake, cookie zone, so when I snatched the amazing Baked: New Frontiers In Baking and drooled after some big boy cakes – I decided to step it up.
Blame it on my upbringing – but I love farmers. I would love to live in a world where farmers make more than any other profession – they do after all keep us fed. Since that’s not happening anytime soon, we can at least take the time to search out and support local farmer’s market, or orchards and farms that sell their goods. (I’m climbing down off my soapbox now.)
But seriously folks, being able to make the following recipe from The Wine Lover’s Cookbook with super fresh ingredients made all the difference. These gorgeous fresh peaches came from the fabulous Orr’s Farm Market in West Virginia. Go find fresh fruit and make this immediately!