American

Candied Pecans

You know what’s great about the week leading up to Thanksgiving? Nobody works. Most people take the whole week off to spend time with family, and the people who do stick around for work either take it easy or head home early. In my case, I’m home all the time anyway, but this week I get to have Dan home with me most of the day for company. It’s been a fun couple of days. Dan got to put in extra hours with a new video game he bought, I got someone to cuddle with on the couch (and help coach me through the new Zelda Wii game), and the cats got an extra pair of hands for belly rubbing. Everybody wins! Cuddling, gaming, and cat-rubbing can...

Dan and I had a wonderfully lazy day in yesterday. We woke up late, ate leftovers, sprawled on the couch, teased the cats, played video games (well, Dan did) and watched way too much TV. We didn’t do any work, we didn’t shower, and the only time we left the apartment was to step out onto the balcony and marvel at how warm it was outside. It was fantastic. I highly recommend that you all try it. The only fly in the ointment? When we rummaged through the pantry for sugary snacks, we couldn’t find any cookies. There were plenty of marshmallows, chocolate bars, and Halloween candy, but…no more BJs cookies, no more snickerdoodles, no more jam-filled Madeleines. Do you know how it feels...

There has been an explosion of pumpkin themed posts on food blogs lately, and it’s making me crazy. Kind of like how it makes me crazy to see all the Christmas decorations at the mall when Halloween is barely over. I know, I know…pumpkins in October = completely different scenario. It’s fall. The leaves are turning, the trees are shedding, and pumpkins, apples, cranberries, etc., are seasonally appropriate. But you know, the more people try to convince me it’s time to give up summer and its bounty, the harder I want to cling to it. What can I say, I’m contrary like that. And what’s more summery than fat, juicy blackberries? Fat, juicy blackberries in a cobbler. True, the berries being hawked in most...

So, Sheryl over at Lady Behind the Curtain has started hosting a monthly Improv Cooking Challenge on her blog. The idea is that two ingredients will be assigned each month, and every participant is supposed to create something delicious with those ingredients. This is my first time being invited to do something like this, and I’m super excited — I think it’s going to be a lot of fun! I can’t wait to see what everyone comes up with. This month’s ingredients = caramel + apple. Caramel and apples are two ingredients that go together so well, and are paired in dishes all the time, but I was seriously stumped for a while about what to do. I thought about making caramel candied apples, but...

Banana Whoopie Pies with Nutella Buttercream Filling

So, if you guys were paying attention, you’ll recall that I said there were four over-ripe bananas on top of my fridge. But, only two of ‘em went into my banana cake. That means that as of 7pm last night there were still two mushy (quickly getting mushier) bananas laying around, attracting millions of fruit flies into my home. Aiyahhh! We are nowhere near being done eating banana cake, so the last thing I wanted to do was make another banana-flavored dessert. But, I really hate it when I have to throw food away, and very ripe bananas taste really good in baked form, so…All I can say is, it’s a really good thing Dan and I love banana-based treats. I’ve had this peanut butter and banana...

Last month, Dan and I were up in Massachusetts for his cousin Pete’s wedding. It was awesome; possibly one of the best weddings we’ve ever been to. The weather was amazing, the outdoor venue was gorgeous, the ceremony was short and sweet, the dance floor was jumpin’, and there was an open bar + servers moving through the crowd with trays of margaritas all night. And, most importantly, the food was fantastic. Everything we ate was delicious, but it was the pre-dinner appetizers that really won me over. Mini grilled cheese sandwiches served with tiny cups of tomato soup, bacon-wrapped scallops, smoked salmon-wrapped mozzarella balls, and tiny pulled-pork sandwiches. Dan went crazy for the tangy pulled pork, but my favorite was the smoked salmon/mozzarella...

Confession: I’m not crazy about pancakes. I’ll make ‘em (for Dan, mainly), I’ll eat ‘em, but I don’t love ‘em. If there are chocolate chips involved, I’ll enjoy them more, but that’s mainly because of the chocolate. I have nothing against pancakes, really. It’s just that, given a choice, I’d far rather have something savory for breakfast — bacon, cheesy scrambled, hash browns…mmm. You know what’s great though? Cookies that taste like pancakes slathered with butter and maple syrup. If I could get away with it, I’d eat a dozen of these chewy, melt-in-your-mouth cookies instead of real pancakes for breakfast any day. They’re not only super delicious, but also incredibly versatile — eat ‘em plain with milk, and you’ve got the perfect on-the-go...

Today’s post is inspired by The Pioneer Woman, whose blog consistently makes me drool all over my computer, and whose new Food Network show makes me wish someone would hurry up and invent Smell-o’-Vision for TVs. I saw her making pot roast last weekend — a perfectly tender, juicy, melt-y pot roast with carrots and onions — and have had beef on the brain ever since. So, when Milli over at myChef asked me to guest post for her blog, I knew exactly what I was going to make. My full post with pictures + recipe can be found at Milli’s blog. Check it out! For other great recipe ideas, click here.

Call me crazy, but in my mind s’mores are a fall treat, not summer. I know, I know…summer camp and overnight camping trips –> camp fires –> s’mores and ghost stories. Camp fires remind me of autumn and cold weather, though. Maybe it’s because I went to math camp instead of summer camp. Or, maybe it’s because when I see a roaring fire burning real wood, I think of cool New England nights in Massachusetts with Dan’s family. Either way, the only time I crave s’mores is when there’s a chill in the air. And folks, it’s starting to get nippy hereabouts… If you’re an avid FoodGawker, you’ll know that this S’mores Pie is actually an imitation of the S’mores Bars posted by Endless...

Yesterday, I made a batch of brioche buns with hamburgers in mind. But, they turned out to be small and biscuit-like, so I decided to eat them for breakfast instead, maybe slathered with a little jam or cherry butter. Problem is, there are a lot of buns, and I don’t actually eat breakfast much. Dan doesn’t either, unless it’s a muffin or bagel. Hmm. My main concern with using the brioche buns for burgers was that they wouldn’t be sturdy enough to stand up to a thick, juicy patty. Dan thought they would work though, so…hello, Dan in the Kitchen #4! I’m always happy to stand aside and let someone else cook dinner. These ranch burgers were inspired by one of the Ranch dressing commercials...

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American

Candied Pecans

German Chocolate Cake Cookies

Blackberry Cobbler

Caramel Apple Pie Cupcakes

Banana Whoopie Pies with Nutella Buttercream Filling

Smoked Salmon and Mozzarella Crostini

Short Stack Cookies

Perfectly Mouthwatering Pot Roast

S’mores Pie

Dan in the Kitchen — Ranch Burgers

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