I was in charge of Brussels Sprouts at Thanksgiving this year (we’ve been eating sprouts at T-giving way before they were in style – thanks Mom). I somehow stumbled upon this recipe on the Food Network website and, though it wasn’t reviewed yet, it looked like an obvious win. It’s most of my favorite foods in one bowl.
This is my first friend recipe! Beth is pretty much the sweetest person in the world and has always supported my recipes, so I’m honored to be able to share this one from her grandmother. Remember when everyone was obsessed with cupcakes? And then pie? Ok, you heard it from me first, pudding is the new pie.
I made these during naptime and they almost didn’t make it to dinner. I would have happily eaten the entirety of the “filling” contents without a backwards glance. Some of my very favorite flavors all in one place, this is a dinner I can get behind.
I really like Asian flavors – my husband not as much. Our weeknight staple sweet and spicy beef and edamame aside, he typically enjoys the more familiar flavorings found in Italian food, BBQ and the like. The kids like the above beef dish as well but I didn’t even try them on this soup. Reason one being I had leftover chili and I knew they were fans. Reason two being that I didn’t want to share.
A re-post for these beauties and they very much deserve it. I think they’re sort of amazing – a cinnamon roll that is filled with strawberries instead of cinnamon and topped with a creamy glaze? I’d say that’s unique. Happy to repost them because the opportunity arose for my sweet cousin Lindsay’s sprinkle! The ladies were big fans and asked for the recipe – here it is!
Why do I have a blog? Sometimes when the creativity is lagging and I’m pressed for time I have to get back to my primary intentions. Though it may have begun as a kind gesture gifted from my brother-in-law, I’ve kept it up for six years for several specific reasons.
I always hate when I read about recipes that I can’t make because they require a bit of kitchenware I don’t own. So why am I doing it to you? Well, because pizzelles are the best.
My Mom-mom Julia would show up to every family gathering with about thirty thousand pizzelles, and somehow they would all get eaten. My mom has taken this on and the huge Tupperware full of them is always nearby. I’ll never forget the day my mom subbed for my middle school teacher and she brought her dough and press to use the time to make pizzelles. True story.
This Christmas season I complained to Rich about his gluten free diet; in most ways its no big deal, but there are little ways it has shaped and will shape our family’s “food traditions”. Specifically I lamented the tins of biscotti and pizzelles that were always in the kitchen of my childhood home. This won’t be the case for my kids.
My wonderful family friend Trisha has a talented buddy named Alli who owns a bakery in Philly (Sweet Freedom), specializing in gluten free baked goods. Trish passed her recipe to me literally months ago; it looked delicious and she warned me she has eaten whole batches by herself so I was more than intrigued, but as there was a certain ingredient I was hesitant to buy, I saved the email in my inbox (I keep it tidy, so this is saying something).