I was thinking about Panda Express. Specifically, I was craving their Beijing Beef. Lightly fried beef strips. Peppers and onions with just a hint of char on their edges, yet still maintaining their fresh crunch. A sticky, sweet and, spicy sauce coating all those bits of deliciousness. So desperate was my desire, that I got into my car and drove 15 miles to the nearest mall to get it into my belly. I got off the escalator and turned into the food court, walked to the back and saw… a blank white wall instead of my Panda Express. What was I to do?! (Read more…)
Some of my recipes involve making something you can easily buy in your local Mega Market. “Why?!” you might ask. “Because I can!” is my first response.You know how some (weird) people will climb on top of high things, and then jump off of them with large rubber bands or flimsy silkworm excreted cloth attached to their extremely mortal bodies?“Because they can?!”“Because it’s there?!”That’s how I feel about making certain foods from scratch.The challenge is there and I rise to meet it!
Also, to be honest, as a Type 2 Diabetic, I am aware of what I’m putting in my body at all times.It isn’t just sugar or carbs I’m looking at, but the amount, the type, the artificial ingredients and chemicals.In my opinion, it can’t be a bad thing to be in charge of what I’m ingesting.I make good choices, I make… less good choices, BUT I make those choices with my eyes wide open! And today I choose to make SAUSAGE! (Read more…)
A cupcake is the perfect food. I’ll fight you on this point. When you’re a diabetic, or have any other health or dietary reasons to watch what you’re eating, portion control and moderation are what it’s all about. And a cupcake is, by definition, a self-contained, self-regulated serving of cake. Don’t look at those other 23 cupcakes behind you. DON’T LOOK AT THEM!! Phew 😅. Focus.
If I’m going to have that cupcake, that self-regulated serving of cake, it had better be worth it. In pursuit of the perfect treat-day cupcake recipe, I’ve had to force more than a few mediocre cupcakes on my family. The Goldilocksian variety is staggering. Too dense, too dry, too chewy. Not anymore. After much cupcake tomfoolery, I’ve finally created my dream cupcake. Fluffy and light, vanilla without being, you know, too vanilla, great with any frosting, especially this very special strawberry one. (Read more…)
Let’s be honest, shall we? I mean really honest. Sometimes we want to make something that looks and sounds complicated. We want to make something that’s dressed to impress and then let people assume it was so so hard to make, that you couldn’t possibly have done it yourself. We want them to be like “Oh my gosh, did you buy these in a fancy pastry shop?” and you say “Oh no, I made them myself. It was nothing, really. Just something I whipped up. (brushing dramatically at the flour you spramped on your face and clothing in preparation for this – your moment).” Lemon curd sounds HARD and also looks real fancy. Peach tartlets just sound super fancy and dramatic. Shh…don’t tell anyone, but it’s easier than you think. It seems like a lot of steps, but they’re deceptively foolproof. (Read more…)
In order to take my mind off the heat and humidity that is a New Jersey Summer, I am putting myself in a Fall Food state of mind. It’s cool here. I’m wearing a cardigan (I don’t own a cardigan, but go with it), and I’m walking through…(the woods, a field…insert nature thingy here, I don’t really do that, so I’m drawing a blank), and thinking about my Korean Short Ribs, simmering in the slow cooker. Come inside, I’ll get you a plate (Read more…)
What do you do when your dessert stand is empty and you have a peanut butter addict in your house? You make EXTREME Peanut Butter Cookies! With white chocolate and peanut butter chips, chopped and whole peanuts, a touch of oatmeal, and a sprinkling of sea salt, this is the cool kid of peanut butter cookies 😎 (Read more…)
It doesn’t matter what your life looks like, getting healthy, delicious meals on the table in the midst of everything else you have going on, can be challenging. With me working early mornings at The Pastry Shop and The Boy leaving for work at The Hospital around two o’clock in the afternoon, I try to get our meal on the table a little after one o’clock. Sometimes I’m a little sleep stupid when I come home from work, so prepping this slow cooker chicken the night before and having it ready to go when I leave the house, oh so early in the morning, means we can eat together as a family and carry on with our day (nap) (Read more…)
When Summer is waffling…I’m making waffles! And not just any waffles. I’m going all out and making rainy day Belgian Liège Waffles. These are yeasty brioche dough waffles, studded with crunchy pearl sugar, and guaranteed to make you feel good about an afternoon nap! (Read more…)
You’d think, being born in Chattahoochee County, Georgia, I’d have had my biscuit game down years ago. Sadly, no. It was only recently that I put my mind on figuring out how to get the biscuits of my dreams out of my head and onto a plate. I read a few hundred recipes, tried a few different techniques, and…made some truly heinous hockey pucks. But I never give up. I kept trying, and finally brought it all together into what I believe are some of the fluffiest, flakiest, most tender biscuits outside of the South. Covered in rich creamy sausage gravy, this is a breakfast worth having for dinner! (Read more…)