oh. my. please try.

I only post the good recipes. I know I must sound silly in entry after entry, raving about each recipe as if it were the best thing since the last recipe sliced bread. But I want you to know, there are recipes that don’t make it. There is the occasional recipe that just lacks flair, doesn’t cook quite right, or just isn’t as good as it sounded. I figure these aren’t ones to share with friends, I want to build a collection that is the best of the best–to develop a great resource for myself and others to feel like any choice is a good choice.

Now, that being said, the meal we had tonight was really one of the best we’ve made. We’ve had our share of good meals, impressive and flavorful. Tonight’s meal has earned its rightful place at the top of our favorite meals ever. I honestly am not exaggerating, I hope that you will consider trying it out—-it’s sooo amazing. I’m glad my husband and I were the only ones in the room when we ate it because the whole time we were making noises and exclaiming how amazing it was, and he kept telling me that from now on he wanted this meal to be his special yearly birthday dinner (replacing the long time favorite of corn dogs and mac n’ cheese). It was easy and just wonderful for this time of year—a wonderful spin on the classic grilled cheese and tomato soup. Buffalo and blue cheese—-a wonderful flavor combination, in happy balance. Once you try it you’ll understand. It is remarkably good. A new favorite for sure.

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the official cookie of fall

I don’t know how I haven’t made this cookie before. As soon as I saw it I knew it had everything a fall cookie should—a soft cookie texture, warm melty caramel center, and a classic fall flavor—apple cider. It tastes just like the tall Starbucks drink I get now and then when I dare stray away from dear pumpkin spice this time of year. It also reminds me of my favorite halloween candy—those green apple flavored lollipops wrapped with caramel. The dough itself has a wonderful apple scent, and the caramel center just tops it off. These are best served fresh from the oven, or throw in the microwave for 15 seconds to warm the middle. The blogger I got this recipe from has the best suggestion of all—-place the cookie atop a fresh cup of coffee or tea to allow to warm and enjoy!

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chili for the chilly

I used to work at the University of Florida Digital Library. At first I spent my days scanning old newspapers into a computer, and later graduated to cropping and brightening these images. Let’s just say it’s not the most stimulating activity so you tend to start reading the articles, looking at pictures….perusing a little to keep your mind going. In between the obituaries and ‘Dear Abby’ columns (uh—‘my husband likes to wear my underwear, what do I do?’) I stumbled across a few strange pictures and this recipe I have saved as little souvenirs, clips from a time in my life in college. I have tweaked the recipe over the years to what I consider to be a delicious, unconventional chili I go back to every year for it’s simplicity and great flavor. I like to throw it in the crock pot at lunch time and am always greeted with a wonderful scent when I walk through the door after work. I have recently discovered that Ritz makes a version of their classic cracker with a touch of honey which pairs wonderfully with this recipe and probably has influenced that extra scoop of chili I put in my bowl this time around. Double the recipe to make enough for the troops, or share the regular size with your hubby for a few nights—-it’s easy on the wallet. And good in your belly : )

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chip chip hooray

Moist. I don’t have much of a story about this recipe besides letting you know that this cake was amazing to smell, incredibly moist, and I honestly ate my piece in two bites and began picking off my husband’s plate. I saved a slice for my mother-in-law and don’t even remember seeing her eating it, it was gone. This is one of my favorite bundt recipes now, only after the pecan cinnamon recipe in ‘twice as nice’. It has a nice banana flavor, a clean and clear taste without the more spiced notes that you find in regular banana bread that I don’t like very much. The semi sweet chocolate is perfect without being too sweet for breakfast—I could probably eat this every morning and you wouldn’t see me crying (you might see me plump up a little over time…).  The glaze I used is the same vanilla glaze I now always use, I will post it again at the end. I highly recommend this recipe to please the young and old alike—-because who could turn away a cute little slice of this chocolate speckled bundt?

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breakFAST

Every second sunday of the month I am on breakfast duty— baked goods to be specific. It gives me a chance to try out new recipes (some toeing the line of dessert but who’s to decide, right?) though sometimes it’s tough to find recipes besides coffee cakes and scones. I have been wanting to try making bear claws, but they are too labor intensive and expensive and would make only enough to have the congregation arm wrestling each other for who gets to spike their blood sugar to help get them through the sermon (love ya Charlie!). I was so excited when I found this recipe because it requires so few ingredients, is inexpensive, and sounds SO good. I have another recipe that uses this same crescent roll technique (see “ultimate favorite” on the blog—-and make it!) so I was appalled that I had never before thought to fill this wonderful shell with, oh say— cream cheese, sugar, and cherry pie filling. The end result was delicious, I am ready to make it again for work and with blackberry or blueberry or…..you get the picture. It bakes to a golden glow and sets great so it slices up into picture perfect portions I would expect from a bakery. I also found a great go-to glaze recipe that I will definitely use again, better than any other I have found. Enjoy!

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melt in your mouth good

These may very well be my favorite cookies. Of course a plate of melty, under-cooked chocolate chip cookies won’t be turned away (ever) but there is something uniquely wonderful about these little bites of heaven. They are the first cookie dough log cookies I ever made and I love the process, it’s fun and cute and makes me feel like I’m really putting care into the cookies rather than the typical scoop and drop style. The texture is a velvety, crumbly, crunchy mess covered in powdered sugar. It sounds sweet but its just enough sugar to compliment the naturally tart lime, which is the key of course (use key limes if you’ve got them!). The lovely thing is that these cookies are refreshing, which makes downing 2 or 3 or 7 effortless. Which is okay since this recipe makes a million. Make them. You won’t regret it.

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