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Thieving Thursday: Chocolate Peanut Butter Layer Cake

15 Jul

My father traditionally requests a lemon cake for his birthday but after a father’s day breakfast that included this butter loaded confection and lemon pound cake with sticks upon sticks of butter, my father claims he finally caught on to my mother’s wicked plan to do him in via atherosclerosis. Hence, no lemon cake. Enter Chef Roommate with a Save-The-Birthday-Cake that included just a single stick of butter and cough*5 cups of powdered sugar*cough. But who’s counting? This cake is super tasty, super dense, and super peanut-buttery. The cake is vaguely reminiscent in texture of previously featured and worshiped Guinness Chocolate cake, only, you know, without the beer. Strangely enough, I pilfered both recipes from the same place, the Smitten Kitchen, where fabulous photography, desserts, and side dishes abound. Continue reading

Be Still My Heart

13 Jul

Bacon – made all the better by the inspired addition of cheese, gruyere to be exact. Together these two excellent ingredients meld to make something perfect. Well, you’d knew I’d say that as I am a firm believer that bacon, is, in fact, the perfect food. Non-believers go elsewhere. Lovers of turkey bacon step aside (apologies to my own roommate). Embrace the greasy goodness that is this porcine perfection, add cheese, and behold the perfect muffin. Yes, ladies and gentlemen, a breakfast muffin so delightfully springy you’ll be kicking yourself for making only one batch. That is, as long as you wised up and aren’t still off eating turkey bacon in a sad pork fat free corner somewhere. But enough rhapsodizing about cheesy, bacony goodness – here’s the dirt. Continue reading

Not Hot Peppers

11 Jul

Ah, the side dish. While for years cooked bell peppers were an unwelcome invaders on my plate. They were unfriendly – but more importantly – MUSHY. This was wholly unacceptable. Fear not friends, I have discovered the roasted red bell pepper. Not just any roasted red bell pepper, mind you. A french one – provencal to be exact. Fancy, I know. Try not be overwhelmed. Continue reading

Lemony Fresh

4 Jul

Time in California is spent eating certain things. Strawberries, avocados, and naturally that king of California citrus, the lemon. Recent investigations reveal that these sour suckers are dang tasty in that uppity, crumbly breakfast treat, the scone. No really guys. VERY TASTY.
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Thieving Thursday: Frito Pie

17 Jun

Nothing says Texas like frito pie. Indeed, this dish was the subject of much curiosity some months back when a birthday outing to the garishly themed Cowgirl restaurant had us all eating it right out of the bag. My suitemates who had the misfortune to grow up outside of the former Republic of Texas were awed by its savory, salty complexity. I merely reveled in the ability to eat this delicacy outside of my native land.

This brings us to our next recipe friends, Frito Pie! Brought to us by that most marvelous of Texas transplants, The Homesick Texan. Trapped in Manhattan, she makes all the food people outside of Texas have no idea that they’re missing. Fools.

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The King of Sodas

5 Jun

Frothy, foamy, sweet, earthy. A good root beer is like good wine (or what everyone seems to think good wine is like, I wouldn’t know, I’m a college student). It’s got layers. The experience engages the senses. It fizzes, it foams, its icy cold goodness tastes like summer. It’s my soda.

So when I came upon a chocolate cake featuring root beer, I jumped on it (besides we all know my obsession with beer flavored chocolate cakes). So hear you go, the perfect cake for summer.

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Introducing…

3 Jun

I’m a criminal. I admit. I stalk unsuspecting, beautiful, innocent, sumptuous recipes (not sure where I was going with that were you) on the blogosphere. And then I make them. And then I EAT THEM. And sometimes I serve this food to other people, and they compliment me on this food like it was all my idea. LIKE I CAME UP WITH IT ON MY OWN. LIKE I SPENT HOURS SCOURING COOKBOOKS AND TWEAKING SPICES TO GET EVERYTHING PERFECT. I just smile and nod, but in my heart I know I am nothing more than a despicable FOOD PLAGIARIZER. A quick google search, and here I am with perfect recipe blogger approved, often tested by dozens of commenters. OH MY SLOTH ABOUNDS.

Just when I think I can sink no lower. I come across this.

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