Cookbook Club – Sababa We used Adeena Sussman’s Sababa: Fresh, Sunny Flavors from My Israeli Kitchen as our April cookbook. Sababa means “everything is awesome” in Hebrew, and is the spirit Sussman uses in her Israel-inspired recipes. We did indeed have a sunny afternoon meal – go to my Cookbook Club site to experience the…
Tag: Flour
Orange Blueberry Cake
My friends gave me a ton of oranges from their tree. When we couldn’t bear the thought of eating another orange, I had a thought – if lemon cake is good, why not orange cake? I also had some blueberries from the local community garden. My first Orange Blueberry Cake was entirely consumed in one…
Key Lime Pie Cupcakes
I wanted to make a St. Patrick’s Day dessert, and my neighbor had just given me a bunch of limes from her tree. So I decided to make Key Lime Pie Cupcakes. To get that familiar key lime pie flavor I used sweetened condensed milk instead of sugar in both the cupcake batter and the…
Pandan Pie
Today is my favorite day of the year… Pi(e) Day! A few weeks ago, I had a pandan latte at a Vietnamese coffee shop. It was heavenly. Pandan is a leaf used commonly in Southeast Asian cuisine, and the best way I can describe its flavor is like an herbaceous vanilla. One of my friends…
Chewy Fudge Brownies
Cookbook Club – Texture Over Taste February’s cookbook was Texture Over Taste by Joshua Weissman. Weissman divided the recipes into 6 texture chapters – Crunchy, Chewy, Aerated, Creamy, Fluid, and Fatty. To explore all the textures we experienced, go to my Cookbook Club site. For now – my dish! When it comes to brownies, some…
Beef Peanut Stew
My boyfriend came home with peanut butter powder and beef chuck, and said “Can you make something with this?”. Challenge accepted. His reaction after trying this Beef Peanut Stew – “I think this is my new jam!”. Challenge won. Guessipe Season beef with salt and pepper. Cook in a dutch oven over medium-high heat, turning…
Key Lime Cake
I had a big container of sour cream, I had key limes, and I had a dinner party I needed to bring a dessert to. It was an intimate dinner party for 4, so I thought there would be leftovers of this Key Lime Cake, but I ended up having to make another one the…
Mushroom Leek Pie
I had such good results with the Yam Beef Biscuit Pot Pie and still had more canned biscuits to use up, so I decided another biscuit pot pie was in order… this time with mushrooms and leeks. I guess it’s a testament to the success of this Mushroom Leek Pie that after eating it my…
Mango Cake
I got a box of huge, perfectly ripe mangoes, and after gobbling a bunch down and using a couple to make mango lassi, I still had one left. While I’m on Team Pie, I had some friends coming over who are on Team Cake (there’s just no accounting for taste). So I decided to use…
Braided Loaf
Cookbook Club – Magnolia Table, Volume 2 In March, the Cookbook Club explored a little part of the Magnolia cult… I mean “network”… using the Magnolia Table, Volume 2 cookbook by Joanna Gaines. If you couldn’t tell, I was a bit dubious going in, and you can find out whether or not the meal turned…
Passion Fruit Ricotta Cookies
After the success of the cupcakes made with gluten-free flour, I decided cookies might be another good use for that flour. My cheese buddy suggested ricotta cookies, and the local passion fruit plants are dropping ripe fruits right now… so passion fruit ricotta cookies! This guessipe made over 40 cookies, and they were all consumed…
Lemon Ricotta Cupcakes
I was gifted a bag of gluten-free flour, and had absolutely no idea what to do with it. I happened to see an article that said gluten-free flour is actually better for making cupcakes with a more even crumb, and since I’ve been wanting to figure out uses for my gluten-free flour decided – what…