For Mother’s Day, Susan gave me, among other things, an 8-inch square baking pan. To christen it, I decided to make brownies. It’s been years since I’ve made from-scratch brownies.
This is the ultimate recipe for french bread. It’s a breeze to make with a bread machine, and consistently produces amazing french bread. I’ve been told by both Susan and the Master Taste Tester not to try any other french bread recipe!
I had some Granny Smith apples that needed to be used, so I decided to make either some type of muffin or some type of cake. After looking through a bunch of recipes, I settled on Dorie Greenspan’s Marie-Hélène’s Apple Cake recipe from Around My French Table.
I thought that I would try my hand at Dorie Greenspan’s Snickery Squares from her wonderful book Baking: From My Home to Yours. Everything that I’ve made from this book has turned out incredibly well. Snickery Squares did not disappoint!
I had some Craisins that needed to be used up, so I decided to make White Chocolate and Cranberry Cookies. My recipe called for Macadamia nuts, which I had. I didn’t realize, however, until I opened them that they had become rancid.
What do you do with an over-ripe banana? The best thing that I know is to use it to make Banana Craisin Mini Muffins. They’re moist, easy to make, and absolutely delicious – a perfect brunch treat for Mother’s Day.
Do you remember the last time that you were in the supermarket on the cookie aisle and you saw those very expensive cookies in the white bag? Well, the Almond and Chocolate Sandwich Cookies will definitely remind you of one of the more popular types, which will go unnamed! This is a crisp, thin cookie that’s…
Hoppin’ John is a traditional dish served in the South on New Year’s Day. It consists of a black-eyed pea mixture served over rice. Hoppin’ John is often accompanied by cornbread and greens. According to at least one source, the black-eyed peas are symbolic of pennies or coins.
New Orleans pralines are different from their European ancestor in that the New Orleans variety uses pecans rather than almonds, and includes cream. Pecans were used because they were, and still are plentiful. Cream was introduced as a thickener. Thus, the New Orleans pralines have a creamy consistence and are similar to fudge. They are…
The other day, I made a batch of incredible Cheese Straws. The master taste-tester subsequently “banned” them from the house because of their addictive nature – they lasted hardly any time at all!