It’s supposed to start getting warmer soon right? I really hope so, because I for one have had enough of long days of shoveling and nights when no matter how many blankets I pile on my bed, I’m still freezing cold. One thing I’m not sick of, though, is getting cozy with a bowl of hot soup.
Especially when that soup is loaded up with protein-packed white beans, fresh herbs, flavorful prosciutto, and a hefty amount of roasted garlic. Mmmm. But wait! There’s more…
A few weeks ago, in the Spinach and Ricotta Stuffed Chicken Piccata post, I mentioned that James and I went on a trip to DC because he won an online poker tournament. What I didn’t have a chance to mention mention is that while we were down there, we had dinner at a Mediterranean restaurant called Zaytinya and it was one of my most-enjoyed dining out experiences to date. James and I still can’t stop talking about it. I’m slightly obsessed with the idea of going to all of the Jose Garces restaurants now.
We got a lot of different small dishes there, including an insane amount of lamb and never-ending baskets of warm, fresh pita bread. I couldn’t tell you what my favorite thing was because everything was fantastic, but James’ was “probably the Baba Ghanoush”, which is surprising because just a few months ago he swore he hated eggplant. Psh. But wait! There’s more…
WARNING: Unless you’re planning on a) having company over or b) giving the Cinnamon Bun Popcorn out as a gift, do not make this. You will eat it all. It very well might be the most addictive snack of all time.
Who can resist buttery, cinnamon-sugary popcorn with a few pecans mixed in and a generous amount of white chocolate drizzled on top? Not I. No, not I. Don’t ask me how much of this I’ve eaten.
When I was in college, I did breakfast right. I got up every morning and made french toast, or omelettes, or oatmeal, or, if I was feeling particularly productive, a big batch of perfectly sweet muffins.
This past month, I had a granola bar for breakfast almost every day. I needed to get my priorities in line.
I needed a batch of muffins.
And so twas muffins I made. For whatever reason, I had some overripe bananas to use up, so I decided to do Banana Bread Muffins. I say “for whatever reason” because I typically avoid bananas like the plague (hence the nonexistence of banana recipes on the blog until now). Banana Bread is one of the ONLY ways you can get me to eat that creamy-fleshed fruit, so I seized the opportunity. Then I decided to balance out that healthy banana with a double serving of chocolate and a little peanut butter drizzle. Oh, I’m bad. I’m so bad. But wait! There’s more…
A while back, I made a batch of Dark Chocolate Brownie Ice Cream Sandwiches that I meantto save for James and I to enjoy on one of the scorching summer days that I always complained about (and now miss). I really tried to save them, I swear, but when a bunch of friends come over and stumble upon your stash of chocolatey goodness, you’ve gotta give ‘em up.
James only got to try half of a Brownie Ice Cream Sandwich a few weeks later when I found one tucked away behind the ice cube trays, where no one could see it. It only took half of an ice cream sandwich for him to fall in love the recipe.
Ever since then, he has been begging me to make another batch, but I’ve been so busy cooking for the blog that I haven’t had the time to do a repeat recipe in a while. He patiently waited and dropped hints and tried to think of ways to get me to make them, finally asking me, “Do you plan on making a cake for my birthday? Because if so, don’t… Can you make me those Brownie Ice Cream Sandwiches? With lots of raspberries?”