Am I the only one who gets excited when they hear of a food with an unusual name?!
I am a pretty curious person (like the type of person who always looks up words they don’t know), so I love learning new food knowledge. That’s probably also why I have the capacity to sustain a food blog for 6 years and not get bored…and cause you readers are so awesome!
So, when I saw that Bon Appetit had a recipe for Apple Pandowdy and that it combined the season’s best apples and puff pastry, I was all about it!
If you like holiday sweets and treats and supporting a good cause, then today’s post is for you!
It’s always fun to do blogger sweepstakes and virtual recipe exchanges, and this one is no different. For The Sweetest Season 2017, dozens of bloggers are sharing brand new, holiday-inspired cookie recipes and encouraging donations to the Cookies for Kids’ charity.
If you’ve been a think fruitful reader for a bit, then you know that I love a good shortbread. They’re buttery, not too sweet and can be jazzed up easily with a special extract or topping.
And today’s recipe takes that to whole new, holiday festive level.
Meet the Mint Chocolate-Dipped Shortbread cookie. It’s your cup of coffee or tea’s best friend. It’s sure to wow holiday guests. It’s the perfect thing for your holiday cookie exchange. And it’s quick to make with low ingredients.
I’ve been wanting to make this dessert for months, or years…it’s been on my list for awhile!
It’s likely that I’ve been craving it since discovering it, which might have been when I went on a college choir trip to Ireland. At the retreat center where we were staying, they served us some amazing cakes (or puddings) with incredibly buttery sauces. I mean, in the bowl, half of the height of the cake would be covered in sauce. It was amazing!
And now I know that it was so amazing because the sauce was made of butter, vanilla and sugar. But, seriously, what’s not to love about a delicious, spice-filled cake covered in a caramel-like sauce?!
I can’t believe that I forgot about shortbread for the last few years.
How could I keep baking cookies and sweets and forget about one of the easiest and tastiest treats? How could I forget about this beloved British baked good while watching seasons of Father Brown? (Btw: It’s amazing!) How could I have not posted a new shortbread recipe since 2012?
Well, while I figure out the answer to those questions, you can start gathering the ingredients for these incredible Lemon Thyme Shortbreads!
They’re not too sweet, full of zesty lemon and herbal thyme with a perfect balance.
P.S. If you live in Raleigh and need some free thyme, then come on by. I’ve got plenty to share. These shortbreads just wouldn’t be as scrumptious without our herbal Ingredient of the Month.
This might be just the treat that you need this wet and rainy week or Memorial Day weekend.
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I know that Meyer lemons have been around for a long time, but this year was the first time that I got to try them.
Thanks to Trader Joe’s, I had the chance to pick up a bag of 8 or 10 of these lemon-orange hybrids. (P.S. You’ll need two bags to make this recipe.)
There are so many fun ways to use these, whether they’re jazzing up a glass or water, in a unique lemonade or candied or preserved.
Whenever I was deciding what to do with my lemons, I knew that it had to be something sweet that I could use in a lot of different ways. Although I love lemon bars, they don’t last too long around friends and family (or husbands- rightly so).
So, I decided on Meyer Lemon Curd.
I’ve had quite a few recipes in the cue waiting to go up on the blog. From breakfast goodies to meals and special desserts, it’s almost too hard to choose what to post.
So, I turned to Facebook yesterday to see what you guys thought.
And, overwhelmingly, you asked for chocolate.
Chocolate in the form of Chocolate Lava Cakes.
I’m gladly obliging with this easy yet impressive recipe for the most wonderful warm and gooey chocolate ramekins of lava cake.
If you remember those Warm Delight cups of molten lava cake, then you must know that these are like those but 10x better!
The secret is in delicious 60-70% dark or baking chocolate (I mixed the two) that turns into a runny ganache filling when you bake the cakes.
Who even needs to go out to eat anymore?
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I’m a firm believer in using cliches and phrases to make sense of life.
With a dad from Arkansas and a mom from Kentucky, you can imagine the kind of Southernisms that are in my vocabulary. And you can also imagine how easy it is to get them confused.
Don’t count your eggs before they hatch. (Note: Apparently, this is supposed to be “chicken” instead of eggs, but I didn’t learn that until today.)
Old as dirt.
Better late than never is one that we can all relate to. Even if we can’t do things right on time, sometimes it’s best to just go through with them when we can.
My husband and I have gotten into this bad habit lately, where every few weeks (or maybe more often, if I’m honest), we pick up individual slices of cake form a local grocery store.
First, you must understand that we both LOVE cake.
And our love for cake was reignited when we tried Whole Foods birthday cake for my bday in January. It was so buttery and moist, and the buttercream icing was just buttery enough and to die for.
Happy Monday, world!
Let’s not waste any more time, and get straight to the cookies.
I recently discovered THE BEST chocolate chip cookie recipe, and I’ve just got to share it.
So, I’ve had this bag of fresh cranberries sitting in my fruit crisper in the refrigerator for a few weeks.
The holidays came and gone, yet I still had these red beauties nagging me to do something with them beside watch them shrivel.
Luckily, I was flipping through one of my sister’s old copies of Martha Stewart’s Everyday Food magazine, and this recipe for Cranberry Cobbler jumped out at me.