Every time I feature pancakes I feel the need to preface it with saying I really don’t like pancakes, but for this particular recipe I would be willing to make an exception. Every. Single. Time. So in the spirit of predictability, let’s go ahead and throw these into that category too. What I would really like is for someone to host a nice fall brunch and serve these as the main dish. See what I did there? Now I get to eat them and I don’t even have to make them myself. I would bring some nice wassail though. Promise.
So who’s house am I coming over to?
Yay for Fridays! Bread, bread and more bread! Has anyone ever added sour cream to their bread recipes (even something like banana bread)? It’s quite amazeballs what a little sour cream can do for it. It makes it just the perfect amount of moist!
And in breaking news, I hate that word but couldn’t think of anything else to describe the quality sour cream gives it. So live with it. Moist.
I once at a whole loaf of bread by myself. In one day. True story, I wouldn’t make that up. But I feel sort of justified because it was an Asiago cheese loaf from Panera and I swear they make their bread with magic because it is that fucking good! Trust me, you would have eaten the whole loaf too.
Anyway, I may or may not have also put away an entire bag of Goldfish and/or Cheez-Its in a day as well. Maybe one, maybe both. Maybe even on the same day. I also might have had terminal heartburn from it but that’s beside the point. The actual point is that when I make these homemade cheese crackers, I might just pull a Panera and eat them all myself, right when they come out of the oven.
Smitten with s’meaches!
09.15.2011
Ever hear of s’meaches before? Me either, but now that I have, that’s it, it’s over. I am smitten! s’meaches = s’mores + peaches. Genius!
Thank you, Kitchy Kitchen, from the bottom of my heart!
via Doobybrain
Carbohydrate Monday?
09.12.2011
Clearly I’m a few days late with this. We had a county-wide power outage last Thursday which put me at least a day behind on just about everything. You’d think I’d be plenty planned ahead with my blog but alas, no, I’m not. Whatever. Suck it. You’ll thank me for this one, even if it’s tardy.
In case you haven’t figured out my new system, click the image to go to the full recipe.
Now there’s a mouthful for you! Which is exactly what I want to do with this – stuff my mouth FULL of it! It’s got all my favorite flavors PLUS it has bacon, so you know it’s gonna be a party in your mouth. Just invite the beer and you’re all set. Besides, it’s a holiday weekend, so go ahead, get your party on!
Carbohydrate Friday: Corn Cakes!
08.26.2011
This week’s recipe almost looks too pretty to eat. Notice I said almost. Not sure anything could stop me from eating… Also notice it’s a) fried and b) served with ranch, two things I pretty much cannot live without!
Carbohydrate Friday: Bacon Jalapeno Poppers!
08.19.2011
More bacon, more bread, more cheese. And some jalapenos. Not like you haven’t seen any of those here before. Probably every Friday if I’m being true to myself. But that’s why you love me, right?
Yup. Thought so.
Carbohydrate Friday: Homemade Croutons!
08.12.2011
It wouldn’t be Friday without some delicious and hearty bread products to prep you for the weekend! I brought a salad to a party last weekend in which I used these croutons and I felt like I should have been wearing sparkle shoes and a cape for all the accolades I was receiving. And I didn’t even know these people so it’s not like I paid them to give me compliments. And though these may be croutons, their main purpose a topping for salad, these are so good and so big (that’s what she said!) that if you don’t eat them before the salad hits the table, you have no business calling yourself a carb addict. But more power to you, because I’d like to express my deep admiration and gratitude to these croutons for helping me grow this ass.
SOURDOUGH CROUTONS
image and recipe adapted from SP Cookie Queen
- Cut or tear the baguette into 1/2 inch cubes. I leave the crust on. Cut it off if you are one of those people.
- In a large bowl mix garlic, olive oil, spices, salt, pepper and stir to combine.
- Add croutons to bowl and toss until all the cubes are coated with the oil mixture. I use my hands and rub any uncoated pieces against to bowl to get ‘em nice and yellow.
- Place cubes onto a baking sheet and spread out so they are in a single layer.
- Bake in 400 degree oven for 5-8 minutes, flip and cook another 5 minutes or until bread is dry and golden. Watch them after the flip so they don’t burn.
- Eat, enjoy and try to leave some for the salad!
Kinda like pizza, you can pretty much put anything on/in a grilled cheese and it’s gonna be good. Damn good. And everyone knows I love bread and cheese like a fat kid loves cake. Wait… I love cake, am I the fat kid? Fuck me.
Oh well. This grilled cheese has extra goodness with extra cheese, of the cream kind. And as if saying cream wasn’t bad enough, it’s gonna be moist too.
All together now…ewwwwwwww.
