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It’s open season for oatmeal and we have what you’re looking for this week with a whole series of oatmeal tips and tricks. It’s time to get that morning pot bubbling, and you also want to make sure you have the right tools. If you’re firing up the oatmeal cauldron, isn’t it time you had a spurtle in hand?
I have long been a fan of the breakfast cookie (or any cookie, really). Many of us enjoy scones or muffins for breakfast, so why not a very near cousin made more morning appropriate thanks to whole-grain flour and natural sugar? I’ve done many riffs on this recipe; this one is warmly spiced and tailored for crisp, cozy fall mornings.
As a Chinese-American girl growing up on everything from pot roast and pasta to tofu and stir-fries, I’ve always had a rather eclectic appreciation for food. But for those really busy workweeks, I always find myself — in an unironically stereotypical sort of way — coming back to one basic strategy from my Chinese roots. I call it the “serve with rice” strategy.
It’s here. It’s done. We are finally moved into our new office! Let’s take a spin around our new stomping grounds before everyone else arrives. Desks, computers, chairs, computers: the gang’s all here! Let’s jump from the old into the new together.
4.25 / 5 Stars | 3 Reviews
by Trevor Neuman
“Kiwi, peaches and cucumber temper the heat of jalapeno and onion in this sweet-hot accompaniment to grilled or broiled chicken.”
There’s a dessert that, at its core, requires just two basic ingredients you probably have in your kitchen right now. It’s simple, yet so impressive and wonderfully versatile. Once you have this sweet — not to mention gluten-free — dessert in its most basic form, you can eat it as is, but with a little extra work, it can also be transformed into so much more.
What I’m talking about is meringue; all that stands between you and this delightful dessert are egg whites and sugar. Now let’s see all the things it can do.
Why did I make this cake? Was it a birthday, a dinner party, or a pot-luck brunch? Was I testing recipes for a new cookbook or auditioning one that I fell for at a bookstore? Did I see this recipe online and found it irresistible? Was it a Friday treat to relieve the pressure of a long week? For someone who might never run out of “excuses” to make cake in this lifetime, you’d think I’d come up with something more exciting than the truth, which is that I could only find a big tub of ricotta at the store when I made ziti last time, and forced myself to find a clever way to use it up. Alas, I rather enjoy a challenge and so it’s cake o’clock again; rejoice!
But, if I’m being honest, I really wanted a cannoli, I mean, the good kind, the kind that’s in a hand-formed shell that’s been deep-fried to a crackly crisp and is filled only once you order it so the outer crunch remains intact. A proper cannoli, with orange and lemon peel and a whiff of Marsala, chopped pistachios and always, always, always with the miniature chocolate chips.
… Read the rest of cannoli pound cake on smittenkitchen.com
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permalink to cannoli pound cake | 7 comments to date | see more: Chocolate, Everyday Cakes, Fall, Photo
Anxiety is the pits. As someone who has struggled with anxiety since I was in middle school, I can tell you now that it extends into every aspect of my life – including the kitchen. Did I remember to turn the stove off? Did I accidentally get a hair in that batch of cookies I’m serving to my colleagues? It’s that not-so welcome friend that is always in my life. The daily struggle is real.
Anxiety affects everybody differently. Anxiety can be brought on in social situations, it can be triggered by something specific, or it can seemingly come out of nowhere. But when it comes to the kitchen and cooking, there are a few key things I bet every anxious cook can somewhat identify with. Can you relate?
