I have two stories to tell you. The truth probably lies somewhere in between.
Story one: My mother was in the Strip District in Pittsburgh and saw a Guittard Chocolate Cookbook. Missing her eldest daughter and knowing that book is something which will make her smile, buys it for me.
Story two: My mother was in the Strip District in Pittsburgh and saw a Guittard Chocolate Cookbook. Looking through it she saw some recipes which looked delicious but she knew there was no way she would ever make them for herself. However, if she bought it for her daughter she could get the daughter to make the desserts and she would get all the deliciousness with none of the work.
Somewhere in these two stories lies the truth… but either way my mother bought me the Guittard Chocolate Cookbook and I promptly decided I needed to to bake something. Looking at what I had in my kitchen (and oddly having someone who like peanut butter cookies in my house!) I decided to make the Chocolate Thumbprint Peanut Butter Cookies.
I very rarely get to make peanut butter cookies because my husband doesn’t like them and due to peanut allergies I can’t take them to work. But I really enjoy peanut butter cookies – and adding chocolate.. well… that just makes it the best!
Black and White cookies seem to be one of those quintessential New York desserts, much like Babka. I had never heard of them before I started dating my husband and I can honestly say I have never seen someone love them as much as my brother-in-law.
He came to visit last weekend for the Fourth of July and I decided this would be a good time to try this soft and cakey cookie. While mine came out a little too poofy they were still delicious and they taste pretty close to what you would find in bakeries and delis all over New York City.
I am a fan of comfort food. This is probably evident if you look around the blog a lot. My brother once mentioned how much I love dinner in bowls. This is a great comfort food dinner in a bowl. It is warm and savory and salty and a little sweet. As I am bringing back a lot of different foods into my diet I am leaning heavily on the comfort foods.
My husband makes this and it is quick and easy. The only ingredient which may be a little tricky to find is the dashi powder/ dashi stock. We ordered this packet from Amazon and expect it will last though many many meals.
Sorry I have been away for a while. I have mentioned a few times that I have been dealing with some health problems for the past little bit. At recent trip to my gastroenterologist, she suggested it would be helpful for me to go on a strict Low FODMAP diet for a few weeks and then slowly reintroduce the different food groups back into my diet to see how I react.
All of which makes sense to me but has thrown my regular diet and cooking habits into a little bit of a tailspin. No onions or garlic? Not even traces of onion powder? I am lost.
So I have been learning how to cook many different things, and I have been trying a lot of different recipes. I just haven’t been feeling confident enough in these new techniques and recipes to share them with you.
Until this one. This ketchup is low FODMAP and also delicious. Have you ever gone to a fancy (or hipster) burger place and gotten House-made Ketchup with your fries? Well this ketchup tastes pretty close to my memory of that fancy ketchup!
I love when the berries start to come in and suddenly there is a whole world of baking options before you. My husband’s favorite berry is by far the blueberry. So of course I would be baking with blueberries before the season has even really started yet.
Why mini-muffins? Well you can use this recipe to make 12 regular sized muffins (just increase your baking time to about 20 minutes); the mini ones just seem more fun. And they go a lot faster. No one even thinks about eating a second muffin, but a fourth mini muffin… no problem!
This early the blueberries are a little on the tart side. I like that but if you are not a fan feel free to add an additional tablespoon or two of sugar to the batter to help even things out.
And of course you can always substitute blackberries or raspberries in this recipe if you prefer. They will make an equally delicious mini muffin.
Last Thursday was my birthday. I had seen this Glam Rock black cocoa cake on pinterst and I loved it! So I bought a bag of black cocoa and black gel food coloring and gave it a go. I opted for little cakes and cupcakes and some amazing sprinkles and a lavender filling.
They were almost too pretty to eat!
I love Matzo Brei. We eat it year round and it is a go-to breakfast for me. Though I have been a little afraid to post this recipe. I have learned that there are literally hundreds of ways to make matzo brei and people have very strong opinions that their way of making it is correct.
This is the way my husband makes it and so this is the way I know and I think is correct. Though even he has a few variations: add in fried onions (mmm), douse with jam (meh I like mine savory, not sweet), use everything matzo for added flavor. Some people put cinnamon and sugar on it, some people serve it with syrup, and some serve it with sour cream and applesauce.
And then there are differences in ways of cooking it. We serve it more like a scramble but I have heard of making it like a big pancake or an omelet. And some people don’t even break up the matzo and treat it more like french toast with milk and vanilla mixed in with the egg.
So basically you can make matzo brei to suit your taste and desires.