Good morning Snackers! How I wish that today for breakfast I had a bowl of this Apple, Pear and Cranberry Crumble! Perhaps with a dollop of Greek yogurt or a drizzle of half and half over the top.
Alas, the crumble is long gone. I baked it as a last-minute dessert for my brother Misha, to celebrate his birthday. I think he liked it!
Are you ready to crumble? :)
December 21, 2012
December 13, 2012
The cookie swaps are happening across America! They are in the neighbor's home, at a friend's apartment, and even at work! Today at Allrecipes.com we held our own cookie swap and quite a few of us participated. I loved sampling a selection of delectable, chewy, crisp, sweet, and irresistible cookies.
December 12, 2012
One of my favorite "You Buy, I Cook" participants arrived Saturday night for dinner. I told her that I was in the mood for grilled cheese sandwiches and had a wide variety of cheese at home. She provided the rest. What followed was an incredible, decadent, delicious dinner! Thank you, Priya!
December 10, 2012
Chanukah came early this year and it was time for another family get together to light the candles and eat latkes. We met on the second night of Chanukah to peel, shred the potatoes, fry the potato pancakes, and dollop sour cream and horseradish on top of them. The latkes turned out crisp and delicious! Grating potatoes by hand and squeezing out all of the extra moisture turned out to be key to success.
December 7, 2012
Have you ever been seduced by a piece of dessert? I'm sure the answer is "yes" for many of us. In case you are one of the unfortunate people who have not experience this seduction - here is your chance! This Nutella Banana Chocolate Seduction Tart has a little bit of everything - chocolate, cookie crust, fruit, and nuts! And lots of butter and sugar. Be still, my heart.
December 4, 2012
How would you like to start your morning off with a complimentary basket of fresh French pastries? Perhaps a mini croissant, pane e cioccolata, and a savory scone (French?) with a ramekin filled with apricot jam? This was exactly how the Artist and I started our Sunday morning brunch at Lynn's Bistro in Kirkland, Washington. Ok, truthfully, the morning started with a cup of coffee at home, followed by an oil change, but the other way sounds so much more romantic, doesn't it?
The bistro was empty when we came in, so the service was fast if somewhat absent-minded. We were never offered beverages, but were promptly informed of daily specials and then left alone to decide. That's when the basket of pastries arrived and kept our hunger at bay.
December 2, 2012
Brussels sprouts! I am in love with these mini-cabbage full of vitamins and nutrients. They have been making an appearance on my Thanksgiving table for quite a few years. This year, rather than coming in a mesh bag, cut up from their stalk, the brussels sprouts arrived from the store attached to their stalks, looking regal and proud.
When it came to Thanksgiving, I chose to deal with each of the stalks separately - roasting the brussels sprouts from one of them as I have in the past - cutting them off, halving, and drizzling with oil. The other stalk was an experiment - my first time roasting the brussels sprouts whole, attached to the stalk. Both ways were delicious in their own ways. Try each one and let me know your favorite.
Have you ever tried roasting brussels sprouts directly on the stalk? It's easier than you might think and looks very impressive on the table. In fact, it might be the perfect conversation starter. Give it a try!