This is our first Cupcake Friday back in business, and it’s more wishful thinking than actual intention, since I don’t have time to make cereal these days, much less cupcakes. Today’s cupcake isn’t a traditional cupcake, but since it’s still baked in muffin tins I think it counts. These Mini Cheesecakes from The Wicked Noodle look so good that I want to rush out and eat them right this second. Yes, all of them. No “just one mini cheesecake” for this lady!
These cupcakes are thematically appropriate, because my (self-)assigned contribution to Thanksgiving this year will be Pumpkin Cheesecake – which, with luck, will be posted on here shortly thereafter. Lusting after mini cheesecakes will help get me in the mood.
Would you believe that there was a time when I didn’t like cheesecake? I’m not sure what was wrong with me. It’s possible that I’d only ever had store-bought cheesecakes, which everyone knows are inferior. But seriously – I love milk and cream and sugar and cream cheese. How on earth could I ever have thought I didn’t like cheesecake? Honestly, it might have been the graham cracker crusts. But I’ve gotten around that! I always use ginger snaps now.
Regardless, cheesecake is one of the best things ever, and these cupcakes look simply scrumptious. I can’t wait to get around to making them someday!
In honor of the first day of Spring, I’m posting a recipe for a classic fall dish. Figures…
This was meant to be a collaborative post with Alimonkee, but sadly I wasn’t able to get the pictures put together in time. So I think we’re both going to be posting our own versions of the same cooking event. (And by “going to” I mean that Alice posted hers *months* ago, and I never finished my draft until now.) Also, due to some mishaps with lighting and trying to use a camera-phone, less of the documentation turned out well than I’d hoped, so the pictures are a little different.
Calin loves ham rolls. Mostly he loves ham, but he does usually want to eat it on something, and ham rolls are the ideal. At the grocery store this weekend, I bought a rotisserie chicken that came with a free 4-pack of hawaiian rolls. I generally consider hawaiian rolls the best possible (store-bought) roll for ham rolls, and we happened to have some leftover Virginia ham from Yoder’s Country Market (best ham ever for ham roll purposes). It was all a set-up.
Hubby decided one stormy morning that what he wanted for dinner that night was ham rolls. But the hawaiian rolls were only a 4-pack, like I said, and they’re small enough that that’s not really enough for dinner. So I said I’d make rolls, and we could have home-made ham rolls to supplement the hawaiian rolls. I underestimated the appeal of fresh-from-the-oven rolls, clearly. The hawaiian rolls are still sitting in their package on the counter, and these honey challah rolls are gone.
They were almost gone instantly, actually. I made us stop while there were still enough left to pack some for lunch the next day. It was an intervention.
When a man with a toothache says he wants pumpkin bread, you make it for him. Especially if you’ve already been planning to make some, and it’s a Sunday afternoon, and you really want the house to smell good.
I have been planning on this for a while, but I didn’t actually bother to find a recipe until it got time to settle down to it. I figured I’d try my cookbook collection first, but they turned up nothing of consequence. (Okay, that’s a stretch – they turned up plain old nothing.) So I turned to my trusty internet, with its trusty other-people’s-cooking-blogs (and with AllRecipes – let’s give credit where it’s due), and low and behold found an amazingly simple recipe on of my old faithfuls – My Baking Addiction.
After the applesauce extravaganza, I still had quite a few apples left (surprise, surprise… 18 lbs is hard to get through!), so one night I decided to make an apple crisp. It was a night when I had help eating it, so it seemed like a good idea at the time.
Ultimately, although this tasted reasonably good, it didn’t turn out at all the way I wanted it to. The biggest problem was the volume of liquid in the crisp, which I think was because I used fuji apples. (They’re sweeter and crunchier, so I think they have more water in them? How to Cook Everything gave me an apple chart, and fujis were listed as “eating apples” not “baking apples” or even “all purpose apples”, so there’s probably a reason for that – although they were great in applesauce.) (more…)
As promised, I’m posting my outrageously unsuccessful attempt to make one of Sweet Pea’s blueberry recipes…
After much perusal of my list of options, the one that stood out the strongest (and seemed like I could make it fairly easily in my sister Caitlin’s small kitchen while she made guacamole and her boyfriend Eric prepped steaks for the grill) was the Lemon-Blueberry Yogurt Loaf. I’ve never really made a loaf before, but when I make another one (or if any of you have never made one and need to) I now have a few pointers by way of epic malfunction.
It all began promisingly enough. I had the ingredients; I had a pan; I had a kitchen. I put everything together and stuck it in the oven. (Failure part 1 – I totally forgot to take pictures during any of this. The light was bad anyway.)