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Baking Recipes
Yes! More Cookies: Anzac Biscuits Dressed Up for the Holidays
  Originally, I was thinking about making these No Sugar Oat Drops, but it being the holidays I decided they were maybe a little too close to a granola bar...a little too healthy (yes, I'm crazy). I even bought the overripe bananas at the grocery in anticipation of making them, but then settled on a batch of Anzac biscuits. Anzac biscuits are a brilliant invention all their own. Coconut, oats, brown sugar, butter, Lyle's Golden Syrup and a little baking soda and water. What's not to like? But since the holidays are all about gilding the lily, I thought I'd dress 'em up a little. By altering the recipe, it's not strictly an Anzac biscuit anymore, but it's an oaty, coconutty drop of delicious, that's for sure, and with a couple of additional tweaks, it just gets better. So coconut, oats...plus what?
December 14, 2011
Photo One-offs
Photo One-Off: Show a Little State Pride
Gift Guides are everywhere right now. I was so tickled by the Washington state cutting board my mom sent us (cheese knives, not included) that I had to share. How cute is this?! A.Heirloom sells US states and a handful of countries, over at their Etsy Shop and also takes custom orders if they…
December 6, 2011
5 delicious ways to eat kale
Recipes Salads Side Dishes
The Cure for Your Winter Salad Woes: Insalata Tricolore
In the summer, salads are a no-brainer. You have amazing tomatoes for Caprese, you can throw berries or peaches or nectarines together with some arugula, the salads almost make themselves. But as we roll into the winter, I start looking blankly into my vegetable drawer. If only I'd planned ahead, maybe some roasted beets. Apple and celery? Raw lacinato kale salad...but we had that twice this week already. You've been there, right? So what to do? Insalata tricolore...the salad of three colors.
December 4, 2011
Main Course Recipes
Holy Mole — Oaxacan Black Mole with Chicken
  I think it was seeing Rick Bayless win Top Chef Masters season 1 with his Oaxacan Black Mole that pushed me over the edge. If we go to a Mexican restaurant and they have mole, I'm definitely ordering it. It's great sometimes, and others it's a flame out. But at home, unless you're going to make it from scratch, Dona Maria mole in a jar is usually your only option. But now that I've made Bayless' mole, there's no going back.
November 30, 2011
Baking Recipes
Cranberry Chocolate Chip Butter Cookies
Around here, Thanksgiving is all about the old favorites and not deviating from them one iota. It's the one time of year we have stuffing and sweet potatoes simmered in butter and spices, so there's almost no need to add anything new. Almost. I might sneak in Lisa Fain's Ancho Creamed Corn in place of…
November 20, 2011
parmesan popovers
Baking Entertaining Recipes
Mini Parmesan Popovers
It's hard to resist things that are mini -- Mini M&Ms, mini cupcakes, mini doughnuts, Mini Coopers. You can add these mini parmesan popovers to that list. Perfect for holiday get togethers, they're fast and easy to make -- you just whirl up the ingredients in a blender and bake in a well-greased mini muffin…
November 15, 2011
Baking Recipes Restaurants
Just Ginger Cookies, Not Gingerbread
One of the best things I've ever eaten in an airport was a ginger slice in Auckland, New Zealand. Think of a bar cookie with an almost shortbread-like crust, topped with a thick ginger icing. But this is icing with fire power -- the ginger is no afterthought and doesn't play second fiddle to molasses or cinnamon or allspice or anything else. Right about now everyone goes crazy for gingerbread with its earthy, spicy richness, chock full of molasses, nutmeg, allspice, and oh yeah, ginger. And I'm right there, too. I made a batch of molasses (really, gingerbread) cookies a couple of weekends ago from a Prudence Penny recipe from waaaaaay back. But they weren't much to talk about (um, hard and stale at the same time on day 2?). So then yesterday while doing a little DailyCandy catch up reading, I came across the Meatball Shop's Ginger Cookies recipe with a ginger lover's triple-threat: fresh, ground and, yeah crystallized. No molasses in sight! All I can say is, thank you Daniel Holzman and David Chernow.
November 13, 2011
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