Adventures in the Kitchen
Instead of frying chicken cutlets in lots of oil, they’re baked so they’re crispy and cheesy, but also healthy and delicious..
Today’s post is my second recipe rewind post. Each month I’ll feature a terrific recipe I posted when I first started blogging that you may have missed. This Lighter Chicken Parmesan recipe is one my daughter makes often and she commented that it needed an update. It’s one of her husband’s favorites.
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Gooey honey bun sweet rolls dripping with a stick orange honey topping and crowned with pecans. These cinnamon roll style buns are filled with orange sugar and tart dried cranberries.
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When Tiffany and I made Lemon Pull-Apart Bread recently, we used a lot of lemon zest but just a little bit of lemon juice. She asked me if I was going to make lemonade with all the leftover juice (which is a great idea), but I love to keep lemon juice in the freezer so it’s easy to use in recipes without having to buy lemons and juice them each time.
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Light and fluffy lemon ricotta pancakes drizzled with raspberry syrup. The ricotta adds a rich, fluffy texture and combined with the beaten egg whites makes pancakes that are light as air.
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For me the most important thing about watching the Super Bowl is not which teams are playing, but what food we’ll be eating. I follow football just a little bit. I mostly like to cheer for local players. I’ll probably root for the 49ers, but I would be much happier if it had been Alex Smith that was leading their team. Do you have a favorite team?
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Whole wheat pancakes made with coconut oil and lite coconut milk, topped with bananas in a caramel sauce and sprinkled with toasted coconut.
While perusing the recipes in the SuperFood Kitchen cookbook recently, I found a pancake recipe that uses coconut oil. (Last week I posted about the benefits of using coconut oil.) The recipe has you use a blender to emulsify the coconut oil with the milk to create a lighter fluffier pancake. I decided to combine this technique with my favorite whole wheat pancake recipe. I also amped up the coconut flavor by using lite coconut milk.
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I love to bake, especially cookies, cakes, and pies. I’ll post my adventures in the kitchen, my favorite new recipes, as well as our family favorites.
A sweet, slightly crumbly cookie filled with tart, silky smooth lemon curd, dressed up with a sprinkle of powdered sugar. If you’re a lemon bar lover, you’ll love this cookie cup version. It’s easy to make, and easier to serve than lemon bars.
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Do you have a recipe you consider the best? My dear friend Becky, Vintage Mixer, posted several of her best recipes lately and I couldn’t resist baking “the best blueberry muffins that you’ll ever sink your teeth into.”
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Happy Cinco De Mayo. I hope you have a fun fiesta planned for today. I know I do. My family loves Cafe Rio. If we’re going out to eat Mexican, it’s the only place my husband wants to go. Cafe Rio claims to be the #1 Mexican Restaurant in the Nation for overall customer satisfaction. ... read more...
The January 2011 Daring Bakers’ challenge was hosted by Astheroshe of the blog accro. She chose to challenge everyone to make a Biscuit Joconde Imprime to wrap around an Entremets dessert.
Entremets (French baking term)- an ornate dessert with many different layers of cake and pastry creams in a mold, usually served cold. Think Trifle in a mold vs. a glass bowl.
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Warning: This easy-to-make monkey bread is also very addictive. A cross between pizza and buttery garlic rolls, we couldn’t stop gobbling up bite after cheesy bite.
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After her kids were grown and starting to have kids of there own my Mom started the tradition of having everyone over for breakfast Christmas morning. She would make Monkey Bread and have it on the table for everyone to snack on while she whipped up eggs and bacon and pancakes. The puffy little, sugar and cinnamon balls would disappear one at a time until before you knew it nothing was left.
I was a pretty picky eater growing up and I didn’t love Monkey Bread because Mom always added nuts to it. I’m still not crazy about nuts in baked goods, but I love Monkey Bread. It’s like getting just the best part of a cinnamon roll, the ooey, gooey middle in every bite. (Monkey Bread is also known as Bubble Bread or Pull Apart Bread.)
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