Happy New Year! While Chrystal is still partying it up in the UK, I’m back home recovering from a hectic holiday season–and by “hectic,” I mean gluttonous. Like everyone else, I have plans to kick of the year right by eating mostly lighter, healthier foods to help balance out the last several weeks of meal indulgence. For some reason, though, I’m not quite ready to switch gears. (Am I the only one?) If you’re like me at the moment, this moist polenta cake is one last indulgence you can feel good about. What better way to segue into 2014!
Surprisingly, many of our friends have never tasted Pineapple Upside Down Cake. For those of you who have experienced this delightful dessert, you are fully aware of the inherent travesty in the previous sentence. Since we love to make mini versions of our favorite treats, especially desserts, we thought individual servings would be a fun way to share this cake with our friends, plus we wanted to initiate the new set of ramekins from World Market. If you remember our January Foodbuzz 24, 24, 24 dinner, they were part of the gift sets we gave to our friends for the evening. If you’re going to gift folks with kitchenware, you should at least give it a test run yourself!
There are a million different dishes we’d both like to try, and not too long ago, we were able to knock apple butter off the growing list. The first time was a fall holiday party, and another batch was canned and given out as holiday gifts. Most recently, we tested another recipe for a friend’s birthday party. Now that that’s out of the way, we can officially say that making your own apple butter is the easiest thing in the world, and everybody should try it. It is a slow cooking recipe that takes little effort on your part. If you have a crock pot, it’s even easier. Apple butter is one of the recipes you can tuck away and pull out whenever you want something comforting. The problem with making our own apple butter is the large amount of leftovers. Actually, that should not be classified as a problem, but we’ll use the terminology for the sake of today’s argument. If you find yourself with more than you can possibly eat in a few sittings (or give away), then why not reuse it in the best way possible? We’re …
Well good morning. How are you? We have coffee cake. Surely you want some? Surely. Somewhere up there with fluffy biscuits, creamy vegetable tarts, and Southern shrimp and grits, there’s coffee cake as one of the most desirable breakfast dishes. Imagine waking up to this on a cool morning. Brew up a mug of coffee, tea or hot chocolate, and you’re ready to eat. This was actually made for a dinner party where the theme was ‘breakfast’. Breakfast for dinner. Let’s all just admit that breakfast for dinner is always a great idea. Why do you think people love going to Ihop for pancakes late at night? For this dinner party, everyone had to supply a traditional morning platter, and this is something that rides the line between bread and dessert. We sat down to an asparagus and potato frittata, roasted potatoes speckled with hearty turkey sausage and fresh watermelon and pineapple with cream. This coffee cake was a great way to end it all, but there’s no reason why it won’t be baked again for a future fall morning.
‘Tis the season for making cakes. It’s time for gatherings with friends and family, hot cocoa, cold weather and sweet treats. That’s where cake comes in. The fall is our favorite time to kick back at home and bake, bake, bake. It’s the best time to fill your home with the smells, flavors and warmth of cookies, pies and cakes. We’ve made several different versions of this butterless, flourless cake before, and we’re sharing another one that would be perfect for your next cool fall day.
How easy is it to pick out your favorite ingredient? If you had to pick just one, would you blurt it out quickly or would it take a few minutes to decide? Sometimes it feels like you’re shunning the rest of the cooking world’s little gems with just one word. That’s why we’re going to cheat and use one word that really encompasses several complimentary, yet unique ingredients–citrus. Just go to the search bar on this page, type in lemon, lime, orange or zest, and a million of our recipes should pop up. We love citrus fruits. The flavors are always so clean and fresh, they accentuate other ingredients, and they can add great color to a dish. There’s nothing better than popping it into a recipe for extra, yet subtle oomph.
Remember the Chocolate Pecan Mint Roll from our February Foodbuzz 24, 24, 24 post? Well, if you don’t, you should reacquaint yourself! What’s so great about that cake is that it’s flourless and butterless (who wouldn’t like that?), and it’s insanely versatile. And when we say versatile, we mean versatile. You can really do just about anything to it, and it turns out so light and delish every time. It even surprised us just how easy it is to alter the recipe to whatever flavor, taste, or food combination you want–the possibilities are endless! Many readers may know that the Duo is comprised of two friends–Chrystal and Amir. Amir loves bananas! Chrystal, not so much. There are aspects of banana based recipes that can still be enjoyable–the soft bread and crunchy nuts of banana bread, the caramelized brown sugar and rum on bananas foster and the creamy pudding of a banana pudding. When you deconstruct the recipe, it’s the individual flavors that really pop. It’s guaranteed that even a banana hater could potentially enjoy banana pudding in a cake form for sure. Hence, our desire to make an original creation based just on that idea.