Toast
I'm taking a sick day, today, because I am sick. Darn that little coughing climber, next to me, at the gym, yesterday! Or, perhaps more realistically: darn me, for doing 2 hours at the climbing gym in the morning, then a 75-minute power yoga class, in the evening. Silly rabbit.
The photo is of the
Blueberry Cinnamon-Burst Muffins that I made on Saturday evening. I hope you can see the burst of cinnamon, at the center of the photo.
Labels: cooking
a waste of Whoppers
Above, you should see two of the four forms of chocolate that are in the batch of what I'll call Double Malted Chocolate Cookies that I baked yesterday, from a recipe I found on the internet. Pretty good, but as is, it's not a keeper. They needed to be more chewy and less poofy/risen (
here's a photo of them, baked); perhaps I'll try one of the suggestions
here. The main travesty is that the malt balls don't have that fabulous crunch any more. IT'S JUST WRONG. Ah well, I hope the coworkers enjoy them on Monday.
Notably, I didn't use Whoppers; SuperTarget was out of them. But they did have chocolate malt balls in the Jelly Belly bins, and the chocolate on them is
far superior to what's on Whoppers.
Labels: cooking, food
I'll make mincemeat outta you
This is what's currently in our biscotti bin: Mincement & Walnut Cantucci.
As an American, the first time I heard the term "
mincemeat" was probably from dialogue in a cartoon of some sort, maybe Popeye. Luckily, a visit to the British Isles sometime in my late teens fixed that, and I got exposed to mince pie. YUM.
Still, I'd never baked with it until last week. You can buy mincement in a rather large jar, or in a condensed vacuum pack, which is what I chose when the recipe called for a fairly small amount. These cookies are quite tasty, even though they are cantucci of the butter variety, so they are softer, but not as crunchy as I generally prefer.
For these, I adapted the recipe of the same title, in
The Best 50 Biscotti Recipes. This little cookbook has a nice collection of pretty creative concoctions.
Labels: cooking, food
not much left for tomorrow
One of our favorite weeknight meals is to make pizza; invariably we take one of two pretty simple recipes and adapt it a little, based on what's in the fridge. Tonight's was based on this
Triple Jump Pizza recipe.
Normally -per the guidance from the other recipe- we slice up the prosciutto, and tonight we found out why. It may be easy to cut the whole pie into 8 slices, using the pizza wheel (Steve's weapon of choice) or the butcher's knife (mine). However, biting into it makes eating pizza an even more interactive experience. Not necessarily a bad one... just a potentially messy one. And, most likely we exceeded the healthy limits of cured meat volume. The flavor was definitely worth the cost of the experiment!
Tonight's variation proved to be quite tasty; today's notable substitution was the Mama Mary Thin and Crispy Crust (and, not burning it, this time). Thus far, in terms of crust, we've most liked the refrigerated pizza dough you can buy at
Cossetta.
Our favorite substitution (one we used tonight, as well) is a bottled artichoke-garlic bruschetta spread, in lieu of minced garlic.
Labels: cooking, food
