If you like peanut butter and chocolate together, you WILL like this dessert. It’s very rich, very peanut-buttery, and seriously easy to make. It is, however, bad for your health. I’d serve this in 10-12 slices instead of 8. Very occasionally you can have too much of a good thing, and the flavor here is so delightful I don’t think it takes a huge amount to enjoy your dessert.
I know that quinoa is enjoying it’s moment in the sun and nutritionally, it’s all that it’s touted to be. That being said, bulgur wheat is not as high in protein but it’s BY FAR the taste winner (in my opinion). It’s nutty, slightly sweet, and cooks quickly. It’s not that far from steel cut oats, actually, but cooks in a quarter of the time. This pilaf was from my “buffet of grains” day when I taught at the high school; I doubled the recipe and tweaked as I went. I am a HUGE fan of this simple side dish.
We probably have a version of eggs and toast for one dinner each week. We all love it and Tess requests “dippy egg” as often as “gookies”. It was my mother-in-law’s birthday and she was coming after 4:00 golf; she wasn’t sure if she’d be hungry or what but we wanted her to pop in and see us on her big day. It’d be nice to have food ready, just in case, but fried eggs don’t hold for more than five minutes, let alone two hours. Frittata popped into my mind but then I remembered this muffin tin idea that I’d been wanting to try for a while – perfect to make ahead and reheat or even freeze if I made a big batch.
When I taught full-time I’d take a break during my prep to peruse a number of beautifully written food blogs. I’d thoughtfully read them, develop girl crushes on the authors, and make their recipes frequently. Now that there’s a bit less down time and I have a site of my own, only one blog comes to my attention and it’s because I subscribed so I get her emails. It’s Joy the Baker! She posted a recipe for “the best browned butter” chocolate chip cookies and I thought I’d give her exact recipe a go.
I feel like I’ll have weekends when there is zero cooking involved, and then get over-loaded where I feel there is no possible way to get it all done. Mother’s day weekend was the latter. Hosted 8 on Saturday night and had a layer cake due Sunday for a friend’s little girl’s bday along with cinnamon rolls for Mother’s Day brunch. Working ahead is my motto but I didn’t know if that applied to the cinnamon rolls? Turns out it DID! Parents were right in high school – working ahead is ALWAYS a good idea.
So, my dinner club meets once a month and has been for almost four years. I hosted this past Saturday night and decided to do an “Americana” theme when really I just wanted to make exactly what I wanted to eat. Someone brought an app and someone else a salad. I did burgers, fries and shakes. Because we don’t really sit down until 8:30 or so, I’m rarely able to photograph my recipes (and then post on here). I wanted to recreate this shake, though minus the garnish, because I’m still dreaming about it.
Oh geez, do I love quesadillas. I love them when they’re stuffed full of Mexican food, but I might love them more when they’re not. As long as cheese and tortilla are involved, I’m good to go. These were a nice change-up for dinner; if meat is a necessity at your family’s table then shredded rotisserie chicken would make a great addition.
During my first pregnancy people would talk about their cravings and I sort of thought they were just making excuses to eat unhealthy food. In my second pregnancy I had to eat my words in a glaringly obvious fashion. I mean – I had to have Chick-Fil-A fried chicken sandwiches. I just HAD to have them. I also ate more that a few “quesadillas”, by which I mean white cooper sharp cheese in a flour tortilla, cooked in butter on a griddle. Luckily those days are past but my cheese addiction is still going strong – thankfully my tastes have rounded out a bit and this recipe is the proof!
Lemon Blueberry is my favorite non-chocolate combo (let’s face it, chocolate pb, choco banana, choco mint, choco hazelnut – all better than anything with fruit). Easy to put into pancakes but I hadn’t yet tried it in a scone. As we almost always have a bag of frozen wild blueberries from Trader Joe’s in our freezer, it was nice to know this spring/summer recipe could technically be made any time of the year. Frozen berries worked GREAT.
As I’m writing this up I’m remembering back to eating this last Friday night. This is what occurred in my brain… “stromboli… food of the gods”. It’s technically ambrosia that means food of the gods, and someone made a recipe with marshmallows, fruit, coconut, and whipped cream and named THAT ambrosia. Dummies! I think stromboli is probably what the gods wanted to eat.