An Italian holiday favorite, eggplant timballo is a stunning presentation for your table. Especially when served with a chili and orange chocolate polenta cake.
The post Italian Holiday Table: Eggplant Timballo and Chocolate Chili Polenta and Orange cake appeared first on Honest Cooking.
Okay these sweater trees are so fabulous, you will fall in love. I simply adore the fact that you can use old sweaters you have at home to create something classy and awesome for your house. They are seriously easy and cheap, but look awesome! Sweater Trees use just a few items that you probably […] … »
This past month has been a bit of a whirlwind here – lots of late nights in the office followed by weekends away with blogger events and meet-ups in between. November has gone so fast that it’s hard to believe that December is on our doorstep. I don’t know if it’s something to do with […]
As much as I detest the actual holiday “day” of Christmas (too much traveling, traffic, to-do lists, timing and people in general for this anti-social girl!), the holiday season is always a special one for me. I adore the preamble to the big day: the general “giving” atmosphere that infuses everyone around this time (even as they shove each other out of the way for the last “must have it” toy on their kid’s wishlist), the cheesy, grainy reruns of Rudolph and How the Grinch Stole Christmas on TV, dragging out the stack of “play it once a year” CDs (including my mom’s copy of Handel’s Messiah, which my sister and I mock ruthlessly), clamouring for the absolute awesomeness that is a Trans-Siberian Orchestra concert and of course, the month-long bake fest that perfumes every nook and cranny of the house with aromas of butter, sugar, spice and happiness.
I bake a fair assortment of treats every year to accompany the various canned Toast Toppers and sauces, granolas and candy nestled into the gift boxes destined for friends and family. Aside from the quintessential shortbreads, nothing stays exactly the same from year to year. That said, the same themes repeat with more or less regularity: some form of ginger-laden cookie for my all-time favourite teacher (now a co-worker!), at least one gluten – free and vegan offering for the ladies at my hair salon, kid – friendly drop cookies for my friend’s brood and a few batches of biscotti for the Italian clan. The biscotti are almost always my “ace in the hole” during the holidays – not only are they the ultimate “keeping” cookie, but the basic formula is infinitely variable. With a few years of twice-baked batter under my belt now, I’ve started to apply the “re-bake” theory to leftover muffins and quickbreads as well. The “muffinscotti” taste like a perfect marriage of cookie and cracker, and have won over even the most vehement anti-crunchy cookie people I know.
These particular biscotti are a marriage of “traditional” and “nouveau” ideas. I say that because they are made from a dough that I always intended for biscotti and baked the “traditional” way (i.e. a single log, then sliced and rebaked as sticks). Unlike traditional biscotti, though, this dough is actually a scone recipe that is filled with roasted fresh fruit and dark chocolate. I figured that if I could biscotti-fy banana bread, why not a simple scone? All I had to do was make one big, long scone “block” instead of individual wedges (baked proportionately longer, of course), then follow standard twice-baking procedure.
The result? Absolutely indescribably delicious! Buttery, just sweet enough, filled with occasional bursts of just tender, caramelized fruit and decadent, bittersweet chocolate chunks. Crunchy, but not “break-your-teeth” hard, they make perfect coffee dunkers as well as traffic-jam snacks!
Today’s cookies are entered in a special event put on by the great team at #SundaySupper. December is all about cookies, and we’re kicking things off with A #Cookielicious Exchange Party! Check out the decadent sweet treats from the partygoers below, and be sure to stop in on Tuesday for our Twitter chat!
Join us for a #Cookielicious chat at 7 p.m. ET Tuesday, Dec. 1, on Twitter We will be sharing tips for cooking baking along with stories about our favorite family recipes. Follow the #Cookielicious hashtag and remember to include it in your tweets to join in the chat. To get more great cookies recipes, check out our Cookie Jar Pinterest board.
Chocolate – Pear Biscotti
Inspired by General Mills’ Scone Biscotti
2 large pears, peeled, cored, and cut into ½” chunks
1 cup flour
½ cup whole wheat flour
½ tbsp baking powder
¼ cup sugar
¼ tsp cardamom
½ tsp salt
¼ cup cold butter, cubed
2 tbsp non-hydrogenated shortening
⅓ cup half and half cream
¼ cup bittersweet chocolate chunks
Amount Per Serving
Total Fat: 9.0 g
Cholesterol: 28.5 mg
Sodium: 36.3 mg
Total Carbs: 23.8 g
Dietary Fiber: 2.1 g
Protein: 3.2 g
Welcome to the Blogmas link party extravaganza and giveaway! What is Blogmas? Glad you asked! Blogmas is a 4 week blog event, created by Chelc at Inside the Fox Den and Amanda at The Kolb Corner! Starting today and going until December 26th, we will have a link up every Saturday dedicated to a specific…
The golden era of lengthy console and PC gaming era may not yet over for some, but in this era, there’s a huge demand from the owners of smartphones or laptop users over something simpler and faster. The early 21st century saw a peaked interest of gamers playing arcade-style puzzle games over their laptop and PC. Pursuing perfection … Continue reading All The Fun Cooking Games at poki.com →
Earlier this year, my family and I had DNA testing done. It was exciting to find out the many heritages… read more
The post Why Use Wisdom Panel 3.0 DNA Testing For Your Dog appeared first on A…
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These Light Balls are sure to WOW your neighbors! They are easy to make with only a couple supplies. You can hang them in your tree, decorate your front yard and more! Let us show you how to make light balls for your holiday decorating. When I spotted the Christmas Light Balls before sharing them […] … »
My first Bacon Apple Cheddar Dutch Baby…and it was awesome! FYI… Food Network will donate $1 for each share of this post to one of my favorite causes, No Kid Hungry! Just make sure to include this message, with the #BakeItForward hashtag! So, share, share, share! Chef Perry www.joinmykitchen.com Bacon-Apple-Cheddar Dutch Baby A Dutch baby […] … »
|Outline cookies, then flood with icing and decorate as desired.|
This is by no means a sponsored post. It’s not even a situation where the company sent me a product to sample. I just like it so much, I had to share my thoughts!
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This slender appetizer takes zucchini ribbons and rolls them up with a tasty combination of salty ham, ricotta, and parmesan cheeses. Now that Thanksgiving 2015 is a thing of the past, I’m working on holiday appetizers that won’t break the calorie bank. Since today is 5 Ingredient Friday, it seemed like the perfect opportunity to…
The post Slender Ham and Zucchini Rollup Appetizer – 5 Ingredient Friday! appeared first on Mother Rimmy’s Cooking Light Done Right.
SALEM, OR – Though it was below freezing Thanksgiving morning, the sun was shining. Under the rays, nearly 150 people in need gathered under the Marion Street Bridge to get a Thanksgiving meal from the Feed the Need food truck event. One man, after having filled a bag of food, said, “I’m blinded,” referring to […]
The post Salem Food Trucks Give Away 150 Thanksgiving Dinners appeared first on Mobile Cuisine | Food Truck, Pop Up & Street Food Coverage.
Wolf Peach was next on the culinary tour of Milwaukee. The name “Wolf Peach” stems from European folklore:
“When the tomato was first introduced, it was widely considered poisonous. Aristocrats dined on pewter; the acid in tomatoes reacted with the metal, causing lead poisoning. Peasants ate from plates made of wood and were unaffected, so tomatoes became the poor man’s food. The legend grew, as legends do, to include stories of witches using tomatoes, a member of the deadly nightshade family, to conjure werewolves. The wild tomato’s Latin genus name, Lycopersicon, translates to “Wolf Peach.” Wolf Peach pays homage to rustic European cuisine that draws inspiration regional ingredients – including the illustrious tomato.”
I had actually made reservations for this restaurant, but, because I’m stupid, I got the reservation time mixed up with the time change to Central from Eastern. This led to us walking around the entire area for about an hour until it was actually time for our reservation.
Wolf Peach does things a little differently. For one, they have communal dining in one part of the restaurant so that folks who don’t know each other can eat together. Also, they bring dishes out as they are ready, as opposed to coursing the dishes to “ensuring that they are fresh, bright and ready to enjoy.”
“Fueled by passion and a 6,000-pound wood-fired oven, we pair beautiful ingredients from local farms, purveyors and artisans to create food to feed the soul. Our style of service is casual and communal … We believe dining should be as much about enjoying the company as it is about savoring the fare … Our menu is an eclectic mix of large and small plates designed to encourage sharing, cultivate interaction and foster a sense of dining at a family table.”
We started off our dinner with an appetizer of the smoked bone marrow. Yes, bone marrow – which has become trendy in recent years. It has this odd, carnal appeal – scraping animal bones free of the rich, gelatinous marrow. But, it has become this sort of delicacy – as raw or grisly as it may seem.
It was served with sea salt, parsley, red onion jam and fresh bread. It has this buttery but almost sweet flavor. The red onion jam gave it more of a sweetness, and the bread gave it some much-needed texture. This was good, but mostly it was interesting.
We ordered a pizza with whipped ricotta, baby summer squash, garden tomato, and fresh oregano. When I read this on their menu online, it included a honey Sriracha sauce and something else. I had my heart set on that already, and when we got to the restaurant, the pizza was slightly different. I still wanted to go with it.
I wish I had taken a closer look at some of the other options, because this definitely did not wow me. It was actually pretty bland. It needed a heavy-handed dash of salt and other spices. The vegetables were not particularly flavorful, either. I wanted something light, but not flavorless. That honey Sriracha drizzle could’ve done wonders. I ended up taking the leftover sweet onion jam and putting it on the slices of pizza. If you visit, opt for a different one. Many others sound tasty.
An easy artichoke and garlic butter pasta followed by one bowl brownies are recipes you need during the busy holiday season.
The post Italian Holiday Table: Artichoke and Garlic Butter Pasta with Easy Double Chocolate Brownies appeared first on Honest Cooking.
You know that phrase, “when life hands you lemons…” Well….life handed me mushy fudge, so I made truffles. I have… read more
The post Holiday Mint Chocolate Truffles…
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On Tuesday, I paid my 2nd visit to the new HEB at Hardy Oak & Wilderness Oak in San Antonio. It’s the nicest HEB I’ve ever visited, BTW. While there, I paid my 1st visit to Oaks Crossing, HEB’s restaurant inside the store. They have a diverse menu&… … »