This is probably more appropriate as a breakfast/brunch food, but I decided to serve it for dinner. Everyone likes to eat breakfast for dinner!
This is where I would usually put a photo of the completed product if I hadn’t either forgotten to take one or virtually misplaced it. Please use your imagination.
It’s kind of an omelet, but made in the oven instead of over the stove. And the ingredients are mixed in, as opposed to folded in.
There are so many ways to eat a potato. Here is just one of them. It’s boring, we know, but it’s also easy and oh-so flavorful!
Okay, I admit, the 70 percent more edge part is just based on the pan you use to bake it in, and most people don’t have Baker’s Edge pans. But I do, so that’s what I use to bake mine in. Even if you don’t you should make these blondies in a regular pan. They’re easy, they’re rich and delicious, and they are easily adaptable.
What is a blondie, you ask? A lot of people ask me that question, and the way I like to describe blondies is that they’re chocolate-chip cookies in brownie form.
You can put almost anything inside two tortillas and pan-fry them. The insides get gooey and the outsides get crisp and you can cut them into tiny wedges and they will be delicious.
I prepared six of these in advance, fried them up a few hours before I was ready to serve them, and then heated them on a cookie sheet immediately before serving. Continue reading
Ina Garten’s Szechuan noodles are awesome, but I wanted to see if I could make my own version of sesame noodles. I’ve eaten them plenty of times at restaurants and I’ve tried out enough recipes to be able to reproduce them at home.
Last time I made them, Ricky Dweck mentioned that he likes to put coconut milk in his sesame noodles, so I made sure to try that out.
I often try to make granola bars, only to find myself with granola in the end. After watching Ina Garten so easily make granola bars for her friends, I decided to try it out again. I added dried fruits and flax seeds to her basic recipe, and omitted the nuts so I could bring them into school (nut-free) and snack on them while there.
I ended up with 17 granola bars. There should have been 18, but one completely crumbled. I had it with milk the next morning. These granola bars were pretty easy to make. I cut them after a few hours and wrapped each one in wax paper. I then stuck them in zip-top baggies and stored half on the counter and half in the freezer.
Next time I think I’ll lower the sweetness and add some chocolate chips.