Wednesday, May 30, 2012

Roast Duck Breast with Shaved Black Truffles

Some time ago I received a copy of Patricia Wells "Simply Truffles" cookbook to do a review on. I kind of laughed when I received it thinking there was never going to be a time when I would have a chance to make anything from it. I honestly didn't even read through it like I usually do with a new cookbook because I didn't want to get excited about anything.

Monday, May 21, 2012

Double-Ginger Snaps

My 8 year old is back and this time he went all out and wanted to do a video for all of you!

He was so excited to hear all the feedback after his last post and it's already one of my most popular posts. He's always loved making videos and when I suggested he try another recipe and I'd film it, he was all over it. We had a ton of fun and I'd have to say he's a natural.

Thursday, May 17, 2012

Spicy Blackberry Glazed Ribs

Are you ready for grilling season? Technically, I could say it's always grilling season as I've been known to even clear a path in the snow to get to my grill but now that the weather is warming up, our grill is being used 2-3 times a week. To be honest, a lot of the time it's just grilling some hot dogs for the kids but I still try and grill some fun stuff more and more during the summer.

Friday, May 11, 2012

Curried Chicken Coconut Soup

Yeah, I know, it's not really soup season anymore but sometimes it's just good to make a great soup. I borrowed a friends pressure cooker awhile ago and I was having fun playing with a few different types of food. I haven't used a pressure cooker since I was in high school and even then I never really used it for much other than cooking artichokes. 

Tuesday, May 1, 2012

Pecan Caramel Sticky Rolls

Most of you know already that I make my own bread every week. The great thing about my bread recipe is that it's so versatile and I love making many different things with it. One of my favorites is to split some off and make cinnamon rolls, or the ultimate: Sticky Rolls.

Sticky rolls are created by creating a "smear" of butter, cinnamon and sugar that's placed on the bottom of the pan before the rolls go in. Then as they cook, the sugar is melted into a wonderful caramel sauce that cooks into the bottom of the rolls. After you bake them you flip the pan upside down so that the caramel ends up on top and runs down over the rolls. Sound amazing? Yeah, they are.