I made the Sausage Risotto with Balsamic-Roasted Shallots from the Back Pocket Pasta cookbook. First, let me say that it is INSANELY good. But it makes a pretty large portion, so I had quite a bit leftover even though my boyfriend went to town on it. So I made Arancini (Italian rice balls). I wouldn’t…
Tag: Flour
Lavender Lemon Cookies
So far my adventures in cooking with lavender have been successful, so I’m gonna keep going. I recently had some lemon cookies at a party, and as I was eating them couldn’t help thinking a lavender lemon cookie could be a treat. It is! Guessipe 1 stick butter 1 cup lavender sugar 1 TBSP lemon…
Lavender Madeleines
Now that I have lavender sugar, my first experiment in using it was these Lavender Madeleines, which I have to say turned out great. I have had this worm in the back of my mind about making madeleines ever since I watched the movie The Transporter (yes, Jason Statham is one of my guilty pleasures…
Apple-Cinnamon Cereal Snickerdoodles
Cookbook Club – Holiday Cookie Swap As a bonus Cookbook Club event, we did a holiday cookie swap where each person chose a recipe from either BraveTart, The Cookie Collection, or Dorie’s Cookies. Then we all got together and swapped cookies, so you went with one batch of cookies and came home with a variety…
Persimmon Crisp
Our Cookbook Club tradition is to do a Friendsgiving event in November, where instead of using a cookbook everyone makes a dish that’s either a Thanksgiving tradition for them or something new they want to try this year. It’s persimmon season, and my friend recently gave me a bag full from her tree. I make…
Quince Custard
A friend of mine gave me some quince, which are in the pear and apple family but aren’t eaten raw. I baked them into a custard which my boyfriend liked so much he said it was the best dessert I’ve ever made (though I should make the disclaimer that he has a really short memory…
Rosemary Ricotta Lemon Bars
After making a full ricotta-themed meal (appetizer, main, dessert) with the best ricotta ever (no exaggeration), I had exactly 2/3 cup of ricotta left. I figured that was the perfect amount to mix into lemon bars for a little creaminess to smooth out the lemony tang. I also used rosemary in the shortbread crust to…
Lemon Ricotta Torte
I had made an appetizer and a savory main course with the ricotta from my friend, and I still had a few treasured cups left. So it seemed appropriate to try my hand at something sweet. Ricotta is so versatile! A crumb crust provides a nice bit of crunch to complement the creamy goodness of…
Chipotle-Garam Masala Olives
Cookbook Club – Season: Big Flavors, Beautiful Food September’s Cookbook Club book was Nik Sharma’s Season: Big Flavors, Beautiful Food. Sharma’s stunning photography showcases his take on Indian cooking in this gorgeous cookbook. To see all the beautiful food, go to my Cookbook Club site. For now – my dish! I got as far as…
Air Fryer Butternut Squash Tempura
Continuing my air fryer experimentation. Tempura is a favorite treat of mine, but I rarely deep fry at home because it requires a lot of oil and effort. The beauty of the air fryer is there’s no vat of oil and you set it and forget it. The only thing with tempura is it’s a…
Broccoli Mac n Cheese
As a person who loves homemade food and isn’t much for packaged foods, I know this might sound crazy but… I have a fondness for boxed mac n cheese. There’s just something about the creaminess that results from that cheese powder that is so compelling. I’ve tried a bunch of mac n cheese recipes, most…
Buttermilk Pie
Can I tell you one of my food pet peeves? I don’t understand why buttermilk comes in quart containers… why Why WHY??? I’ve never seen a recipe that uses more than a cup of buttermilk at a time, and yet I’m forced to buy four times that amount. It makes me crazy and I hate…