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One of my projects of late has been weeding through cookware. Over the years I’ve accumulated tons of it, but not all of it is good. What I treasure now and want to make room for more of is my All-Clad. It may sound melodramatic, but cooking with good quality metal pots …
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Peanut Butter Caramel Swirled Brownies are from a Bobby Flay Showdown. It was Bobby Flay against a little company in Vermont called The Vermont Brownie Company and as usual, I missed the show. Bummer, because Gesina was on this episode as a judge — I need to watch more TV. Luckily, somebody told me about [...]
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This morning I bought ingredients to make one of Bon Appetit’s latest, greatest pies — the Raspberry No-Bake. I’m intrigued because one person gave it 4 stars and another person gave it 1. What’s the story? I have to know and will fill you in later. For now, here’s another recipe that also …
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Today I wanted to use up some leftover ingredients – half a can of condensed milk and a handful or caramels leftover from the holidays. This recipe from Eagle brand was the perfect choice. The title is Caramel Streusel Bars, but the condensed milk filling tastes more like dulce de leche; so you could tell [...]
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I promise to bake an actual holiday cookie this weekend, but for now here’s a recipe based on one from a poultry farmer named Mary Lou who submitted it to Cooking Pleasures magazines. About Cooking Pleasures — it’s not an easy magazine to come by unless you are a member of Cooking Club of America. [...]
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Here’s a caramel brownie from yesterday. They’re firm when chilled, but they soften a little up at room temperature. I’m packing them in cellophane bags (see below) while they are firm. We’ll see how they fare sitting on a table in the Texas sunshine. This recipe, which is based on Rebecca Rather’s, is my favorite. [...]
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