King Arthur’s 2015 recipe of the year is Chocolate Chip Oatmeal Cookies. I’ve been looking at this recipe for about a month, and finally decided to give it a try. It did not disappoint! As I often do, I read the reviews before making the cookies.
Flourless Chocolate Cake is amazingly dense, rich and decadent, with every bite packed with intense bittersweet chocolate flavor.
One of my absolute favorite things to make is bread and rolls. The fact that one can add a little bit of salt and yeast to what I used as paste when I as a kid is totally captivating. I don’t think that there is a time when I don’t marvel at the magical powers…
One of Susan’s favorite websites is Pinterest. I have to confess that I spend a lot of time there as well! Given her passion for cooking, Susan spends a lot of time looking at different things to try. One such thing is tonight’s dinner – Chicken Mozzarella Pasta with Sun-Dried Tomatoes.
If you’ve ever been to the UK, you’ve probably sampled McVitie’s Digestive Biscuits (a.k.a. cookies in the US). I know that the name isn’t very appealing, but the taste definitely is! The story goes that digestive biscuits were first conceived in Victorian times as a medicinal aid for digestion. Thus the name.
Ever since I got my little bread machine, I’ve been experimenting and trying to perfect different breads. One success story is my french bread rolls! I make these incredible rolls at least once a week. The basis for the recipe that I use came from the King Arthur Flour site.
I felt like making some cookies today, but what kind? As I was thinking about it, I remembered making a variation of Tartine’s chocolate oatmeal walnut cookies from Tartine. It had been a long time since I made these cookies, but I remembered that they were really good.
When Susan and I were in Paris earlier this year, we seemed to eat pizza a lot. Part of the reason was that there was a wonderful little pizza restaurant right across the street from our hotel.
One of the things that I tend to do in the morning is look at the daily recipes on the Allrecipes site. This morning, there was a recipe for Real NY Jewish Rye Bread. It looked like an interesting recipe, especially since it called for pickle juice and dry potato flakes.
When I was a kid, my very favorite soup was split pea soup. My mom would make it using the ham bone from Christmas dinner. Through the years, I’ve made my own split pea soup, sometimes with the Christmas ham bone for flavoring, and other times with smoked sausage.