Read Your Recipe!
Make these now. I could go on and on about how good they are (as I take typing breaks so I can scoop more into my mouth) but we are in a MAJOR rush as my gym child care is opening in 20 minutes and if we are stuck in the house with our 1 year old much longer, bad things will happen.
Warning – if you make these cookies during a hurricane, you will eat them all. I know this because today I made a cinnamon bread that was just “eh” and my husband and I ate almost the whole thing this afternoon. These gingerbread cookies are not “eh”. They are amazing.
I know this isn’t a recipe; however, it’s made mostly from edible things, and maybe it’s something you haven’t seen before.
Budget cooking at it’s finest, here. You will find that if you use seasonal produce as much as possible, you’re grocery bill could be lower. By swapping chicken thighs for breasts, you will cut the price of the protein in half. This fall in my house we’ve been doing soup on Sundays, leftover soup on Mondays with some type of grilled sandwich. I looked forward to this ALL day on Monday – even sneaking a small bowl at lunch. It’s different than your standard chicken noodle or chili, but good different. Happy wonderful lovely intriguing different.
This is basically all my favorite foods in a casserole dish – except for dark chocolate as I figured that wouldn’t mesh as well.
I’m always on the lookout for new recipes, new ideas. I have yet to pick up a Parenting magazine at the gym, as there’s usually some cooking magazine I’d rather peruse (sorry, Tessa). There are several recipes I’ve made, however, that cease my search for that particular food. Case and point, this pizza dough. I’ve been making it for years, to the point that I no longer use a recipe; it’s taken up permanent lodging in my head. It makes 4 pizzas so it’s best for entertaining – though the dough freezes well (I’ll tell you at what point to freeze). This recipe has been on my site for over a year, but the pictures were terrible and it was hard to follow. Hopefully this new and easier to use recipe will inspire a pizza party at your house in the near future.
In level-two cooking we did a cake unit (yes, a cake unit in a high school class – high school kids have it good). They always wanted to do a cheesecake, because, well, cheesecake is the bomb. I’d explain that it wouldn’t work in the time period – you can’t eat a cheesecake until it’s been chilled at least 8 hours. While this was frustrating for a high school cooking class, it’s AWESOME for a home cook. Make ahead desserts are what it’s all about. This cake, friends, is not to be missed.
Burgers? I know – it’s October, but this is not the kind of burger you’re likely picturing. This is an INSIDE burger, and it makes you look forward to Thanksgiving! Sharp cheese, sweet cranberries, tangy mustard, tart apple, and tender, scrumptious turkey come together to make for one fun weeknight meal. Serve with roasted sweet potato fries and a salad (the rest of the lettuce from what you used on your burger), and you will feel like you’re indulging when, in reality, you’re sitting down to a perfectly balanced, good-for-you meal!
I feel like as soon as the temp. drops below 60, my daughter’s nose starts running. It’s gross. I find myself wiping snot off her face and onto my clothes just like I saw moms do when I was younger and swore I’d never replicate. Awesome.
OK, more of an idea than a recipe, and you might already know about this. I do this every two weeks and always keep a stack in my freezer, since my husband loves peanut butter and jelly sammies and eats them as snacks. PS, if we ever find out that peanut butter is toxic, he’s a goner – I think he eats at least a jar a week.
Have been wanting to try this bread for months now – the original torn out recipe from Cooking Light was totally crumpled. SO glad I held on to it, though, as it was scrumptious and perfect for the miserably cold Sunday that it was yesterday. Technically it was dangerous more than it was “perfect” as I kept hacking at it with a fork every time I had to pass through the kitchen. Switch the laundry? Hack hack. Look at the squirrels in the backyard? Hack, hack, hack. My husband has an iron-clad self control so he had a piece or two and was content – my hacking added up to at least 4 slices.
Have you ever seen food as naturally orange as these carrot fries? I DID hit the “enhance” button, but I swear they were really orange in person, too.
I think it’s funny that we only use pumpkin in the fall. It’s like a nod to the original settlers who could only eat pumpkin when they harvested it in the autumn months. The thing is, people, we can find perfectly wonderful canned pumpkin every single day of the year at our local grocery store! Not only should we find it, we should buy it and bake with it! It seems like before the first leaves turn we get hit with a deluge of pumpkin bread/muffin/cake/pie recipes (have you looked at Pinterest lately? Geesh), and I’m happy to say I am going to jump on that (healthy, delicious, seasonal) bandwagon.
We made this recipe in the second level cooking class during our “lighten-up” unit. I’d d take favorites like mac and cheese, pizza, brownies and cupcakes and make them lower in calories and total fat. This brownie recipe paved the way for the unit as they’d cringe during the intro but then devour every crumb by the end of the class, exclaiming passionately over the fudgy texture and deep chocolate flavor of the lightened up brownies. I’d be like, “hello, why would we make something gross that I wouldn’t want to eat?”. Silly doubters.