You didn’t think we were gonna make it out of rhubarb week without a visit from my dear friend Beer, did you???
Hold on to your knickers kids… this ain’t your Grammy’s cornbread. This is a knock-your-socks off, set-fire-to-those-taste-buds, reach-for-an-ice-cold-beer, cornbread. There’s something so simplistic and divine about a hot piece of cornbread slathered with honey and butter, but simplistic ain’t my thang. Enter jalapeños, Habanero cheese, beer, and a whole lot of other goodness.
We’ve all got them, those foods that we wake up craving, those foods we daydream about, those foods that make us salivate at the thought of them. Most people’s lists include chocolate, chips, pasta, cheese, bread and the like. My recent food lusting has taken a strange twist. I. Crave. Tofu! All day, everyday, I want it. Don’t know where it came from, don’t know what it will take to tame the hungry tofu beast, but she’s there.
This week’s long distance dedication goes out to all you hop heads, cocktail lovers, hostesses, and anyone else in need of a delicious drink.
Don’t be scared off non-drinking loyal listeners – Saturday I’m gonna hit you with the best carrot cake recipe – ever! So stay tuned.
If the return of Mad Men has you wanting to put on your best Betty Draper-Francis hostess act, sans cigarettes, dysfunctional relationships and kids running around with plastic bags on their heads, have I got a treat for you. An updated take on a 60s classic, these puffs are perfect for a wedding/baby shower, Spring brunch or luncheon, or a swanky cocktail party full of throw-back appetizers.
If you’ve ever been intimidated by making this kind of puff for savory or sweet treats, don’t be, I’m here to tell you they could not be easier. They come together in no time, with minimal effort, and the beer adds an amazing dimension to the flavor. Don’t listen to those silly recipes telling you to put the dough in a pastry bag and pipe them, they’re just as gorgeous by simply dropping them by tablespoons.
It’s by pure accident that I’m posting my St. Patrick’s Day Feast – before March 17th! (I don’t want you to think I’m losing my procrastinating ways). So hopefully, this will give you some ideas for maximizing your
drinking family time on Saturday. This plan is for a day of cooking, with very little of it spent actually cooking – love it!
Dear Sixties Housewives, you were really onto something with this whole “bundt” thing. Well done!
“It’s a Bundt.” “Boont?” “BundTT!” Cake, bread, gelatin, ice cream cakes, what can’t these little wonders do?! Seriously, the bundt cake has it all – it’s quick, it’s easy, it looks great, cooks evenly, and tastes great – a baker could not ask for more. Why have I waited so long to get on board? Who knows, but the obsession has begun.
If you’re able to walk past your mall’s version of Auntie Anne’s without getting weak in the knees and/or attacking the free sample guy, count yourself lucky, and maybe have someone check your pulse. I’m a sucker for a soft pretzel, and having grown up in Amish country, I’m lucky to have the real deal as my barometer for doughy, buttery, salty goodness.
This recipe is my take on the Amish way, with beer added, of course. In my humble opinion a beer boil is what really sets these guys off. They come out golden, buttery, doughy, beer-y, and super yummy!
You didn’t think I could make it through a holiday extravaganza without beer making its way into the mix… did you?
From start to finish the smells this cake produces are insane. The smell of stout and molasses getting together is reminiscent of Brew House smells, so you know I was diggin’ that! The cake baking fills the house with smells that could not be more Christmasy.
This here soup was my go-to last year, so naturally when I went to make it for a nice Soupy Sunday post, my recipe was nowhere to be found.
This isn’t quite the masterpiece I’d tweaked last year but it came pretty darn close. With all the cheese I packed into this it turns out almost like a fondue.