November 21, 2012 § 2 Comments
J: I haven’t had much time recently for baking or trying new fun breakfast or dessert foods. However, every fall I go a little bit pumpkin crazy. It’s just been delayed a bit this year because this semester has been more stressful than usual (quals, anyone?). So, while I have a little bit of “downtime,” as much as anyone gets downtime in grad school, I jumped on it as an excuse to finally, finally, try a new pumpkin recipe.
June 14, 2012 § Leave a Comment
J: I’ll come out and admit it up front: these muffins are kind of cheating. They are actually the same basic recipe as these muffins, just with a few minor tweaks — why mess with a good thing, right? Anyway, the coffee cake muffins were kind of delicious, in case you don’t remember or are just joining us now on our culinary journey (welcome!). But we wanted something different and had some interesting ingredients lying around, so … this variation was born! And who could complain?
November 10, 2011 § 1 Comment
J: So, here I am again after a long hiatus. The last couple of weeks have been insane for me in terms of grad school eating my life (proof: I was at school yesterday from approximately 9:30am to approximately 11:30pm. It was not happy.), but I have finished my last major thing for a few weeks so I’m free to post! And fittingly, I’m coming back with pumpkins. Pumpkin muffins are easily my favorite kind of muffin, almost certainly due to memories of cool, crisp New England mornings, hot coffee, and a pumpkin muffin keeping me awake in early classes in college. Those pumpkin muffins were not the greatest ever, but they were in fact the beginning of my love for (read: obsession with) all things pumpkin-flavored, so I certainly have them to thank for that.
Naturally, then, we had to make pumpkin muffins this fall — as soon as one could reasonably claim it was fall, of course. We merged two recipes that we found from two equally amazing food bloggers, The Pioneer Woman (for the spicing) and Smitten Kitchen (for everything else). These were absolutely delicious for breakfast or dessert — or lunch… or dinner… or midnight snacks… just make them, is what I’m trying to say. You’ve got time; pumpkin season is still on at least through Thanksgiving! « Read the rest of this entry »
August 28, 2011 § Leave a Comment
J: This is a family recipe that my mom used to make all the time when I was growing up. I would always get so excited when I came home from school and smelled zucchini bread fresh out of the oven — this is such a yummy, hearty, and sweet-but-not-too-sweet bread. It’s got a rich flavor and, even though the zucchini itself doesn’t pop out and hit you in the nose, it lends a lovely moistness to the bread, giving it an almost cake-like texture.
June 28, 2011 § 1 Comment
J: This is a family recipe for the thickest, heartiest, and maybe easiest pancakes you’ll ever have. I grew up eating these almost every Sunday, slathered with butter, drizzled with real maple syrup, and of course with a side of bacon. Although our Sunday family breakfast stopped being a tradition as I got older and went to college, every pancake I eat is compared back to these filling, delicious breakfast treats. My mother gave me the recipe when I moved into my own place, and Erik and I got to take it out for a spin this past weekend — the first time I’ve made these pancakes on my own.
While there’s nothing quite like waking up to the smells of Mom and Dad cooking breakfast, these definitely brought me back to my childhood. And yeah, they were pretty darn tasty, if I do say so myself.
June 11, 2011 § Leave a Comment
E: It is my firm belief that you have not had waffles until you have had these waffles. They are terrifically good, and the best part is that they are easy. If you have some manner of waffle-cooking-device, you can make these–trust me they are no harder than using any sort of mix. And the results are many times better. Just to whet your appetite:
There, now that you are interested in making these, I’ll give you a little history before we begin. I don’t know where this recipe came from initially, but it is a favorite of my mother’s, and has been refined and changed subtly many times over the years. I make these just like she does, so she gets full credit for their phenomenal taste. I haven’t changed a thing. So enjoy a family recipe of mine, and I hope you love them too!
June 8, 2011 § Leave a Comment
J: Okay, guys, we owe you all an apology for being on hiatus for so long without any warning. Truth be told, the last couple of weeks have been difficult in terms of cooking; I’ve been traveling a lot and going out to eat a fair bit since my parents were in town last weekend, so I’ve been eating pretty simply when I do get a chance to eat at home. And Erik has been busy with the end of the school year, graduating from college (!) and moving all his stuff back from his dorm room, and getting ready to move down South with me (!!!). But things are calm for the next week or so, for me at least, so we do have a couple things lined up for you, and hopefully once he’s settled in here we’ll be able to return to our regular schedule of posting once every three days.
Those of you who’ve been reading for a little while might remember this post, in which I referenced some “drop-dead-delicious” pecan bread that I made with the leftover streusel I had sitting around once the muffins were done. I didn’t photograph that because I had no idea how it would turn out, but as it happens, it was kind of amazing! So now I’ve recreated it, with a few changes and additions, and it was, if possible, even tastier this time around. Also, it is an absurdly easy recipe. Give it a shot!
May 12, 2011 § Leave a Comment
J: Erik’s mother makes the most delicious lemon poppyseed muffins, and since I live so far away from them, I don’t get to enjoy them as often as I’d like. Recently I was craving them, and decided that I would do an homage to her muffins in the form of lemon poppyseed scones! I used this recipe from Vanilla Sugar (incidentally that recipe is dynamite in its original form as well) and tweaked it a bit to come up with these wonderful little pastries.