Ripping the flesh from the bone. Sucking that last bit of meat off. Licking the sticky sauce residue from your fingers.
As much as we love pairing wings with football, come Sunday, with numerous other dips, spreads, sweets, drinks, and treats to make – who has time to fry and prep those little guys?
Satisfy your crowd’s “foul” lust with these delicious skewers, and zesty accompanying dip. Bonus – almost no prep time, and minimal cook time.
Decadence – unrestrained or excessive self-indulgence. Yeah, that’s this.
One truffle is all you’ll need to send you into bliss, but no one will judge for indulging in several more.
The sweaters are coming off, the birds are singing, the flowers are in bloom, the Earth smells of awakening, our pale winter bodies rejoice in some sun and processed Vitamin D… it’s spring time, baby!
It might not be bathing suit time yet, but it sure is “park yourself on the porch, and enjoy a tasty beverage time!” This weekend – you, some sun, and a pitcher of this tasty sangria.
“No time! No time! There’s never enough time!” I don’t enter into caffeine pill induced freak outs, but I do wish for more time when I look at the stacks of food magazines and books that clutter my floor. My list of things to make and bake grows longer by the day, and there’s never enough time to test and post. Someone find me a longer day, please.
Case in point, this showed up in the December 2010 issue of Bon Appetit, and I’ve been dying to make it ever since. A year and a half later, here she is – wow, look at that turn around time.
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.
“Leave the gun, take the cannoli.” This is not a post about the convergence of pastry, violence and classic cinematography, but that might be a good idea for later. It should go without saying that the preceding quote is not only from The Godfather, but also one of my favorite guilty pleasure movies, You’ve Got Mail, a fantastic book by Sarah Vowell, and encompasses the love we feel towards this Sicilian pastry.
A crunchy shell. A creamy center. A rich chocolate punctuated with salty pistachios. Cannoli is a fantastic portable dessert that fires on all cylinders.
Fact – this is one of the best things I’ve ever eaten for breakfast. This statement is no way a reflection of my sweet ass cooking skills – rather an illustration of the fact that you MUST make this.