Am I the only one to not know what a half birthday is? Because apparently I missed the little guy’s. And I’d like to say the cake you see below was for him, but um, no. Not only is it pink but he doesn’t like cake.
You can imagine how bad I felt when Matt explained to me “it’s a thing” and I had nothing made or ready for him. Although, ironically, I had this big celebratory cake, which by the way is for an upcoming project that needed to be shot in advance, so the recipe is coming.
I decided to defy sensibility by delaying my no-bake series for another week, because this past weekend was the hottest of the summer. Yes, instead, I cranked up the oven and started baking with fall in mind as evident by the pear tart you see in the picture.
See what I mean about defying sensibility? To take it step further, I decided to go gluten free with this one. Which of course really had Matt questioning, “What’s going on here?”
Apparently, I am in the zone for the week—the brownie zone. So from Monday’s Inside-out S’mores Brownies to these Crunchy Cookies and Cream Brownies, I’ll have another very soon.
I don’t know if its summer, the heat or what, but my body has been set to slugginess for the past week. I’m having the hardest time with moving my butt around lately. Yes, I would love to just slump down on the sofa and succumb to it, but I’m always racked with guilt when I do nothing. And true to form—the other night instead of exhaling—I got up off the sofa at 10pm and marked this off the “to-try list”. Nevermind the “to-do list” full of weighty things pertaining to financial matters, household maintenance and all the other eye-skimming stuff Matt has written down for us.
Get ready for a killer no-frills s’more recipe—this is a one-pot, 20-minute dessert. And when you’re done—make sure you have both hands, you’re gonna need them. This is sorta a double-fisting type of dessert. And when I say, sorta I mean really—one for your hand-to-mouth feeding addiction and the other for milk. Nevermind the milk mustache or the brownie stained tooth-y grin. No one’s looking, unless you are sharing, in which case it’ll be trend.
Ready? I thought so. Hit the jump here to Better Homes and Gardens’ blog Delish Dish for the recipe.
Alright, what is a peanut allergic person doing reviewing Averie Sunshine’s book Peanut Butter Comfort? First off I’m not so allergic, I can work with it (I can’t ingest it, I basically turn into a puffer fish and my tongue swells—super attractive). Good thing for me, because my family loves PB. So along with that and being friends with Averie—yes, I had to review this.
I made several recipes, all as is, then of course, I tweaked it by subsituting the peanut butter for almond butter. No surprise both versions were good—which is a testimony to how solid the recipes are.
Want to know the best thing about semifreddo? It’s basically a no-churn ice cream recipe, but still creamy—it just never really gets hard. Which is fine by me, since I like soft ice cream—whether it’s the trashy Thrifty store brand I grew up on or good quality ice cream that I’ll mash and push around with my spoon until it softens. Obviously, I’m not a picky ice cream eater.
Although that shouldn’t be mistaken that I don’t know the difference between the two. Given the choice between creamy good quality ice cream or ice-y cheap stuff, I’ll take the former (small exception for the mint chip ice cream – a flavor that can only be satisfied with the nostalgia of cheap licks, outside of Thrifty, sitting down curbside).
Let’s take a brief aside from my usual fruity cocktails for one way-more nuanced than I could actually put together on my own. I came across this drink in the latest issue of Men’s Fitness—and no, I’m not a regular reader, Matt is.
He left the magazine out with some he dog-earred recipes. Of course what did I make first? This High Plains Drifter drink—something that was not dog earred.
Dirty confessions of a food blogger: You know there was a time I wouldn’t post a recipe if I hated the photo. Silly—I know. Solid recipe or not, I would just let it languish on my memory card. Or worse yet, I would keep it around to re-shoot (to the point of the baked goods being no longer consumable).
Look at where I am at now. I don’t like the photos of these strawberry lemonade whoope pies.