If real babies could eat blondies, they’d probably enjoy them. And by real, we mean babies that have already made it out of the womb and into the world. There’s a lovely girl having her first baby, and to send her off for maternity leave, we thought nothing less than a batch of blondies would do. It can’t be possible for a pregnant woman to shun dessert, can it? So we set out to make them. Soft, chewy, sweet, a blondie is dessert that you could love as much as a brownie, though they are not exactly the same thing. There’s no cocoa in these babies, and they are made with all brown sugar. What does that mean to you? It means the deep, rich molasses of the sugar itself will permeate these dessert bars, creating a butterscotch flavor that bounces off the tongue. It also guarantees a moist, chewy treat due to the softer texture of the sugar’s grains. Similar to their chocolate cousin, blondies can be zazzed up anyway you like–a little of this, a little of that, or plain and pure. They’re perfect bars for the bun in the oven.
Continue reading “Blondies for Babies”
For anyone who lazily rises around 12:30 pm on the weekend with a rumbling tummy and finds themselves earnestly grappling with what to eat, there is brunch. No need to wallow in confusion over a bowl of cereal or a sloppy burger because, for the most part, you can find some sort of happy medium with brunch. Blueberry pancakes are allowed, as are French fries. Maybe even on the same plate. No one’s judging. We love brunch because it’s so flexible, and you can hit a wide spectrum of tastes and flavors. One our of favorite brunch dishes is a savory tart. We think you’d agree that it’s hard to say no to anything with a crust.
Continue reading “Brunch Welcome Anytime”
Every now and then, you hear about something so unfamiliar and seemingly out there that it borderlines the preposterous. But then, to your surprise, you find out it’s actually really amazing and everyone else has been doing it for years…and loving it! Such was the case for us with Beer Can Chicken. Something seemed obscene and unappealing about sticking a can of beer–of all things–in the main cavity of a whole chicken and then cooking it. Is it just us? Apparently so. We were the only ones that were missing out on this obscene, yet unique cooking experience. Once you actually get past the actual beer in the butt part, you’re good to go.
Continue reading “All The Rage”
Continue reading “Don’t Stop ‘Til You Get Enough”
Smoothies are a good way to start the day, no? Full of vitamin C, full of fruity goodness. Ever seen those huge smoothies from Jamba Juice? Sometimes they are massive, and honestly, they’re just too much. What if you just needed a shot of sunshine to help you start the day? And no, not talking about shots of liquor kids! We’re talking about shots of frozen fruit.
Continue reading “The Quicker Picker Upper”
Call it a trompe l’oeil if you like. You know, that French phrase that means ‘trick the eye’. There are some fun food tricks out there that really blow us away. We went to a birthday party earlier in the summer, and as we walked up to the celebrating group, we saw three small tables full of sliders. Full mini burgers with lettuce, tomato, mayonnaise and sesame seed buns. Score! As we got closer, we were told they were not sliders, but in fact cupcakes. What! The man of the evening’s fabulous and super artistic girlfriend had spent the entire day doing something unprecedented for her–using her super artistic skills to make treats like this. A true trompe l’oeil. What you see above is nowhere near as elaborate or creative as what we’ve detailed, but it’s one of the circulating tricks that have been going around for a while. It wasn’t until now that we’d given it a try.
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When you’re running a cooking experiment, your result can usually find itself in one of three categories: good, bad or somewhere in the middle. The middle ground seems like the worst place to be because ambivalence is not a good emotion to feel when you’re eating. It’s difficult to even understand ambivalence in relation to food. At least, that’s probably the case for us. When something is just ‘ehh’, it’s not worth eating anyways. We are always up for trying new things out in the kitchen, which is why you’re looking at a cake. Towards the end of the summer, as the last of the sweet peaches were making their way to the shelves, we snatched up a few in hopes of making two delicious dishes–a peach cobbler and a peach cake–into a singular dessert. Our experimentation taste-o-meter bounced along the spectrum. Good, bad, ‘Eh’. What do you think?
Continue reading “Just Another Experiment”