Brownie Cookie Bites

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After I made the chocolate chip cookie dough ice cream a few weeks ago I decided it would be great if I could have some kind of cookie to go along with it. Chocolate was the obvious choice since it would pair well with the vanilla base of the ice cream. I looked around a bit and found this recipe for Chocolate Brownie Cookies over at Joy the Baker that seemed perfect. Read more…

Cheddar Paprika Drop Biscuits

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A friend was having a birthday brunch potluck, so I was looking for a recipe that I could quickly make the morning of, would travel well, and of course be a tasty addition. I considered recipes I’d already made and were thus proven, and I considered sweeter items like muffins or scones, but I ultimately settled on these cheddar paprika drop biscuits from Joy the Baker. I think I’ve only ever made roll-out biscuits before, and the drop kind were definitely simple and delicious. Read more…

Gnocchi al Sugo di Maiale

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This is the first recipe I’ve tried out of my new Culinaria Italy cookbook. I really like the Culinaria series (I own Culinaria Greece as well) because they are packed with information and great pictures of the food and region, and contain tons of information about the ingredients and the food itself, not just recipes. The book gives the english name of this recipe to be “pasta with pork ragout,” and as given in the recipe this is true, as it originally calls for gnocchetti, not gnocchi, as the base. Gnocchetti are made of semolina, not potatoes like gnocchi, and are often dried. Not knowing the difference when I was buying ingredients for this dish, I substituted gnocchi, which worked out fine. Read more…

A Country Loaf

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So rarely with my bread baking do I think far enough ahead of time to make a starter Saturday night, which is of course the night before bread baking day. But often I want to try out some of the more rustic or european bread recipes, which almost exclusively call for a starter. Last week I found one, however, that only had a starter that only needed to sit for a couple of minutes, not overnight. It was King Arthur’s Country Loaf, and while it doesn’t quite make up for the taste of a real starter, it definitely made a tasty bread. Read more…

Chocolate Chip Cookie Dough Ice Cream

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I had never made homemade ice cream before, but seeing a bunch of delicious looking ice cream recipes around, and knowing that I would be around all summer without air conditioning, inspired me to pick up an ice cream maker. I decided to get this popular machine from Cuisinart, and was lucky enough to find a never opened, new-in-box one on Craigslist for half the retail price. As far as deciding what my inaugural ice cream would be, it was almost an obvious choice when I considered the small amount of cookie dough in my freezer left over from the cookie cake pie. By making a good vanilla custard base (this Essential Vanilla Ice Cream from Serious Eats) and mixing in pieces of the cookie dough, I would have a perfect chocolate chip cookie dough ice cream. Read more…

Rustic Sandwich Rolls

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This is another iteration of my 12-grain bread for sandwiches. This week, I adapted King Arthur’s Rustic Olive Roll recipe, omitting the olives and substituting a cup of 12-grain flour for bread flour in the starter. This is the first recipe I’ve made with a more unusual rising method, namely rising in a floured towel. I’ve always been wary of doing this because I would fear that the dough would stick to the towel and make a mess, but this worked without a hitch. Read more…

Old Fashioned Corn Bread

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Corn bread is one of those ridiculously tasty foods that’s ridiculously easy to make. This recipe comes down from the boyfriend’s grandmother. Read more…

Barbecuing in the Rain

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It’s been really, really rainy here the last month, which can put a damper on summer barbecue plans. On a day that was supposed to be sunny, we planned to go all out and turn our kettle charcoal grill into a smoker and barbecue some ribs. That afternoon it decided to start raining, but it wasn’t raining too hard, we have a covered area in our back yard, and we would be cooking over low heat anyway. It wasn’t as pleasant as originally planned, but the ribs still turned out well. Read more…

Macaroni and Cheese for Dinner

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When I make dinner, I’m not big on main dish/side dish combos, especially when I’m cooking on a weekday. It’s just so much easier when everything is in one dish and you can get your veggies and your main course at the same time. It also easier to save for leftovers for the next day, which is a prerequisite for most of the meals I make. I’ve always associated macaroni and cheese with a side dish, but when it was requested that I make macaroni and cheese I figured, why couldn’t it be dinner? Add in some extras like prosciutto, tomatoes and a pepper, and it becomes a main course. Read more…

Oatmeal Wheat Sandwich Bread

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Hey everyone, I’m back, and I have a ton of posts to write up. First, the weekly bread! I try to mix it up when I’m making sandwich bread for the week, and last week I decided to go for a straight up classic sandwich loaf bread. I am constantly on the crusade for the perfect sandwich loaf, and one of the stipulations is that I be able to slice it fairly thinly without it falling apart. Read more…