Here’s an easy (and super cute) Halloween potluck idea! These deviled pumpkins have a rich flavor and are a great twist on the traditional deviled egg-err…pumpkin. Add rosemary stems for a nice herby finish and enjoy!
Once upon a time, I hated bananas. Something about the mushy texture and the smell combination. I carried on avoiding these awesome fruits until one fateful night when I had leg cramps so badly that I forced my way through a banana in hopes that the potassium would cure me. Not so surprisingly, the banana saved me from the leg cramps and suddenly bananas were back on the scene. I still avoid the perfectly ripe ones and really only eat mine when they are still just a bit green, but I now try to incorporate bananas into my diet frequently.
In my new-found acceptance of bananas, I’ve tried my fair share of banana breads. Some with nuts, some with dried fruits, some filled versions and some muffins, but I have to say this classic recipe from my mom is my favorite. This delicate and slightly sweet bread showcases the flavor of the bananas and is extremely moist.
As much as I tried to pretend it wasn’t happening, I can no longer ignore the fact that fall is coming. The trees are starting to turn, the nights are cold, the Broncos are back every Sunday and pumpkins are showing up everywhere. Sigh…goodbye summer! Time to embrace the fall!
In the spirit of the season, and in an attempt to bring a sweet snack to choir that everyone could eat, I whipped up this cinnamon apple cake. I made the cake twice, tested the first attempt on my gracious coworkers and then make some tweaks to make it more to my own liking. This is a simple, moist cake with great spices and a moderate level of sweetness. I’ve added loads of apples so that every bite has a little bit of the tart crunch from an apple mixed with the moist, spicy undertones from the cake. This is a great recipe for a potluck or Sunday dinner in the fall, enjoy!
Last weekend we went to see “The 100 Foot Journey” and a major theme in the movie was that “food is memories”. I’ve been thinking about this idea quite a bit, and I completely agree. Whether your idea of cooking a major meal is putting together a PB&J or whipping up a unique souffle that rises perfectly, everyone has at least one food that reminds them of a place, a time or a person. Raspberries are one of those foods for me. When I was little, our neighbor across the alley had a massive raspberry bush. Penny, our neighbor, made the mistake of inviting me in to try the berries ONCE, and that was it. I climbed the crab apple tree in our backyard, dropped over the fence and pilfered berries whenever I was reasonably sure she couldn’t see me. Of course she knew, but every once in a while she would remark to me about how hungry the birds must be because they kept stealing her berries.
Today, instead of stealing from Penny, I go foraging for raspberries every time I’m hiking or camping in the mountains. Wild raspberries are a bit like jelly beans, you never really know what flavor to expect until you bite into one; sometimes they’re intensely tart, sometimes they have giant seeds and sometimes they are perfectly ripe and sweet. Now, raspberries remind me of hiking in our gorgeous mountains and spending weekends with friends circled around the campfire. This flatbread highlights the sweet berry flavor that reminds me of stolen raspberries and mountains and contrasts that sweetness against salty, fresh flavors for a perfect treat.
Hi all! My second video is now up and running! Did a twist on a traditional quiche and added crispy pancetta, fresh leeks and smoky, rich Gouda cheese! This video is a little more down to cooking, and not so silly. Let me know what you think!!
While perusing my stash of food blogs (yes, I have a stash of food blogs) I came across these awesome scones by My Favourite Pastime. These were simply too beautiful and my mouth was simply watering too much to pass them by, so I jumped on my next chance to make them. The first time I made these scones I followed the recipe exactly and they were good. Not as pretty as the picture (of course) but still tasty. But the second time I made them I got serious and added some crumbled up bacon, and woah doggy, totally delicious!
Here’s a great snack that’s easy to pull together for a potluck or a dinner party. These mini BLTs look like you spent all night slaving away, but making 20 of them only took about a half an hour. The trick is in the tools; I recommend using the pokey end of a melon baller to core your cherry tomatoes, a food processor to get a smooth filling and ye old plastic bag “piping bag”. These are sure to impress, make you you make some extra
for gobbling up as you cook for “tasting”.