Ok folks, get your self-restraint ready.
Got it?
No?
It may be hidden in the fridge behind the carrots, or perhaps under the whole grain bread.
Alright, ready? Excellent, because you’re definitely going to need it when these treats are in the cookie jar.
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These past few weeks have flown by in a flurry of papers, projects, exams, and meetings. It feels like I just whipped these brownies up yesterday and this pie the day before. Although I have made some tasty treats, I haven’t managed to snap a decent picture of any of them! And so, I give you a bevy of descriptions and recipes to try:
First, I made a version of Jean-Georges fried rice. If you are short on time, this is a fantastic choice to soothe your growling stomach, as it took me less than an hour to make from start to finish. I did make some changes to the recipe, however. Faced with a seriously stark fridge, I had to sub onions for the leeks. I also tossed the garlic and ginger in with the onions, which made one less step in the recipe. And, as I cracked my egg into the hot pan and found it sticking, I decided to mix the egg right into the rice mixture. Despite the changes, the dish turned out great! I found myself wishing the bowl would never end, grumbling a satisfied “Mmm” as I ate.
I also discovered a treasure trove of bananas in the back of my freezer, begging to be made into my favorite treat: banana bread. Needless to say, the loaf disappeared before I even managed to snatch a picture. I promise to post the recipe soon!
Last, I found out that my immersion blender also doubles as a smoothie maker. Go figure! Toss a splash of lemon/orange/ginger juice in with a 1/2 cup of frozen strawberries, a frozen banana, a large spoonful of yogurt, and **BAM** you have a tasty breakfast treat. I can’t wait to try a banana/peanut butter/vanilla/chocolate milk combination!
So, even though I haven’t been posting, I have been squeezing in some time to cook. Give these recipes a try! By the time you check back I’ll have another post up, acceptable picture included.
-k
For some reason, I always associate brownies with Valentine’s day. I usually opt for Alice Medrich’s ethereal New Bittersweet Brownies from her most recent masterpiece, Pure Dessert. However, seeing as the world has gone absolutely gaga over the Baked brownie, I figured I’d give that recipe a shot. Given the nature of Valentine’s day, I also wanted to spice it up a bit with some cayenne pepper and cinnamon–just enough spice to make the back of your throat sing.
From the start, I could tell the Baked brownie recipe would be a cinch to put together. Unlike Medrich’s recipe, the batter can be whipped up without a mixer. Also, because the eggs aren’t beaten as much, the top crust of the Baked brownies is a lot thinner (the one downfall of Medrich’s brownies, in my opinion).
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