Ok, so the other day for some reason, I decided I HAD to have a popover. It seemed something I could whip up without too much hassle, especially since I usually make my Popovers in a Muffin Tin. I love making those popovers; they’re just stupid simple and so delish. Well, ya’ll know how that goes. I decided I needed something special to go with my Popovers, so I decided I better make Easy Strawberry Butter. And of course, I kept thinking that both Popovers and Easy Strawberry Butter would be great for New Year’s brunch. I cannot believe how fast the days are whizzing by…it’s just days now before I have to remember to put 2019 on everything. That gets harder, every year!
I don’t know what possessed me to make Homemade Pop Tarts the other day. Hausfrau gone wild? Seriously, I never really liked pop tarts. Oh, I like the idea of them, a jammy filling nestled between two sheets of flakey, buttery pastry but the commercial variety just never did it for me.
These Mini Strawberry Swirl Cheesecakes are my new love. Aren’t they just the darlingest little babies? And yes, they’re adorable – and just as delicious as they look. But beyond that? They’re perfectly portable and easy to share. Unless you want to hoard them all to yourself?
Blogging is weird sometimes. Which I hope I can say if you follow me, and apologize for doing so you’re someone who just stopped by in like 10 years to look at this recipe. But I make food, take a pic or two (or like a hundred, hoping to get a good one) and put it out there. And it’s kind of like having someone over for dinner. “Will you like it?” I wonder. Oh the angst.
I can’t tell you how excited I was to see apricots at the store last week. While they may not be my all time favorite to die for fruit, I was like, “Well, hello old friend!” Seriously, I spotted a lady carrying some to her cart and went back to produce to find them.
Happy Valentine’s Day! Valentine’s Day is often thought of as the day we celebrate our sweetheart. Flowers, chocolate, cards and cupcakes are all appropriate. Yeah, see how I worked that Cupcake in? Slick, huh? In my defense, this is a Raspberry Filled Cupcake topped with Carlee’s White Chocolate Buttercream. It’s not to be missed.
This year, it seems I’m all about the tomato. We’ve been tomato crazy, and now have tons of tomatoes in various stages of ripening. If you’re in the same boat, this Smoky Chipotle Tomato Chutney is gonna be a perfect way to use up a glut of red ones.
Talk about persistent, and maybe a bit coy, tomato jam came on slow for me. Before it began to whisper my name, I’d see it here and there, maybe on Pinterest, sometimes on Facebook and I think it even showed up now and again on our weekly Throwback Thursday link party.
I love this simple recipe for Oatmeal Jam Bars – it’s a super easy recipe, a classic, really, and a great way to finish up any jam that might be lingering in the fridge. These are made from a fig compote and fig compote just seems so right for fall, but any jam will do. You can hardly go wrong.
I think I might have a perfect end of summer meal for you: Grilled Pork Chops with Plum Compote along with Grilled Plums on the side.
Everyone needs an easy and elegant option for a special occasion dinner – this gorgeous Pork Tenderloin with a peppery crust and simple pan sauce is one of the most requested for birthdays and celebrations at our house. My recipe for Pork Tenderloin with Sauce Poivrade is just the thing when you have company, too, and it’s easy enough to knock out on a weekday.
Oh you’re having a party, you say? A special party? Like the blockbuster blogging event, the anniversary of Fiesta Friday? The event where the premier food bloggers can’t wait to bring their favorite dish every week? And you’d like me to bring a dessert, you say? You don’t have to ask me twice!
I have more than a few posts that should have been gotten out before the holidays, but better late than never? It feels a bit like post-Holidayliptic Fall Out to share them now! I mean when a holiday is over, it’s over and few people want to continue to indulge (or bake) after Christmas. But I just had to share my Classic Tea Thumbprint Cookies. Make them now (leftover cranberry sauce is great in the middle) or pin them for next year.
Fregolata – sounds fancy, doesn’t it? I love the way the word rolls off the tongue. I find myself saying it in an accent as I make it. This looks fancy, too, because it is made in a 10 inch tart pan. And it’s divine…