Off Topic: Pasta Al Forno
This is from the latest (February 2011) issue of Cook’s Country and it is incredibly delicious and just different enough from every other pasta dish you probably make often to get your attention. And I love that the vegetables (in this case, eggplant) play a...
Baked Explorations: Farm Stand Buttermilk Doughnuts
I know, right? Shall we just look at them for a while? I think a wise diet plan is to not eat any doughnuts you don’t make yourself. And then don’t make any doughnuts. Seriously though, when people ask me why I’m not fat, part of the reason is that...
Baked Explorations: Nutella Scones
How is it that I’d never tried Nutella before making these scones? I really can’t figure that out. Anyway, it’s lovely stuff, although kind of like eating straight frosting so don’t be misled by the “made with skim milk” statement...
Baked Explorations: Maple Cupcakes with Maple Cream Cheese Frosting
Holy smokes these are good. And I’m not just saying that as someone who is powerless in the face of maple syrup. They are objectively, insanely, ridiculously good. How do I know? I taste-tested them on a focus group. Ok, so it was people at work who are so nice...Recent Comments
Not worth much if you can't print.
No where in the recipe does it say to add the pecans!
I have made this recipe many times and love it. will be cooking for a gluten free friend. will use…
Fairly easy, if you have an iPhone and Adobe Acrobat just touch the green button at the top of recipe…
Not worth much if you can't print. My first post