He’s strong to the finich, ’cause he eats his spinach…
(and anything else that falls in his path.) He’s Charley the Chonker Baby.
This kid loves to eat. So it didn’t surprise me when he gladly accepted spoonfuls of spinach, roasted apple and parmesan pureé. And since I tend to lick my fingers (and occasionally the spoon) while feeding him, it also didn’t surprise me when the idea for using it as a sauce for a summertime lasagna was born.
When it’s hot outside, bring the s’mores indoors.
I have very fond childhood memories of these sugary, tooth rotting, s’mores bars. And they’re just as good as I recall. Maybe even better since I took it upon myself to add butterscotch chips to the mix for an extra punch to the sweet tooth.
I love looking at photos of food. And watching t.v. shows about food. And reading blog posts about food.
One thing I’ve noticed lately though, is that everyone is trying to out do each other with off-the-wall flavor combinations using things like kale, scape and quinoa. I appreciate the originality, but sometimes don’t you just crave something comfortable and classic? I guess maybe I’m a bit old-school when it comes to comfort food. No, I’m not talking navy blazer with pleated khaki Dockers old-school. But if it ain’t broken, why try to fix it? Unless by fixing it you mean adding bacon.
Let me just preface with this, what you’re about to read isn’t a fancy recipe for mac n’ cheese. So if that’s what you’re in the market for you might as well leave now and go Google “five cheese whole grain pasta bonanza” or some other similar nonsense.
One way, or another… You’re gonna make these. You’re gonna bake them, bake them, bake them, bake them. One day, maybe next week. You’re gonna make them. You’re gonna eat them, eat them, eat them, eat them.
Hopefully you got that song reference and laughed. Maybe just a little?
Earlier this week I seriously had a dream about a candy creation that mimics the old “Mallo Cups.” Except it was the size of a cupcake and had layers of creamy milk chocolate, gooey marshmallow and salty sweet peanut butter. And it was heavenly. Since it’s not very often I get the chance to turn an actual dream into reality, I had to jump on this one.
The next morning I was iChatting with one of my Copywriter friends and asked him what he would name a candy cup filled with marshmallow and peanut butter. His immediate response was “The Original Fluffer.” Yes, he’s a perv. But, it seemed fitting. And so, it was.
There really is no other opening commentary needed for these. Other than, make them. Eat them. Make more of them. Eat more of them. They’re. That. Good.
I don’t know how you celebrate holidays, but at our house they’re pretty much an excuse to eat non-stop from sun-up until sun-down.
Father’s Day is no exception.
In all honesty, it’s probably one of our more gluttonous days of the year. Baby Daddy has the highest metabolism of any living-creature. Not a scientific fact, but if you ever met him you’d wonder how it’s physically possible for someone who eats that much to be that ‘fit.’ So on his special day we treat him and his metabolism to whatever tickles their fancies.
Here’s a little recap.
6:30 am: Hostess Chocolate Dipped Devil’s Food Donettes (with a glass of milk)
7:30 am: Iced coffee with Bailey’s
9:00 am: Three Rolo Blondies, fresh from the oven. (Stay tuned for that gem of a recipe later this week.)
10:00 am: One Red Velvet Cupcake
11:30 am: Celebratory OJ with Vodka at The Vig Uptown
12:00 pm: 8 – 10 Thai Sweet Chili wings (stopped counting at 6)
1:00 pm: Giant Cheeseburger with Peppered Bacon, Smoked Gouda, Arugula & Red Onion on a Pretzel Bun
1:00 pm: Sweet Potato Fries AND Onion Rings
3:00 – 5:00 Could be anything really. I stopped paying attention for a few hours while I was working on these:
Peaches & cream, I eat it ’cause you know I’m a fiend. And apparently I’m also a nerd.
But I can’t help it, this pie made me want to sing along with boy band rappers, 112, about peaches and cream being better when it’s with ice cream. Different context completely, but fitting none-the-less.
Isn’t it pretty? Note to self: match up some pantone colors and have Baby Daddy make something using the same palette. A mono-silk pie print. Larger than life.
Peaches & Mascarpone Cream Pie
makes one 9″ pie
1 uncooked pie crust (again, not gonna lie. I use pillsbury refrigerated out of sheer laziness.)
6 medium to large ripe peaches
3 tbsp sugar
1/4 tsp salt
2 tbsp unsalted butter (softened)
1/4 cup sugar
1 1/4 cups mascarpone cheese
1 large egg
1 tsp pure vanilla extract
finely grated zest of one lemon
2 tbsp heavy cream
Preheat the oven to 400 degrees. Line a 9″ pie plate with the chilled pie crust, flute the edges and poke the bottom with a fork multiple times. Line the unbaked pie crust with a square of parchment paper and weigh down with dry beans or other pie weight. Bake in the preheated oven for 15 – 18 minutes (until light golden brown.) Remove from the oven and reduce heat to 375 degrees. Let the crust cool a bit, take out the beans/weight and parchment then set the crust aside while you make the filling.
Wash, quarter and pit the peaches, but do not peel them. In a large mixing bowl, sprinkle the peach quarters with the 3 tbsp sugar and 1/4 tsp salt, toss to coat and set aside.
In a medium mixing bowl, beat the butter and sugar until light and fluffy. Add in 1/2 of the mascarpone and mix to blend, add the egg and continue mixing then add remaining mascarpone, vanilla and lemon zest. Add in heavy cream and mix until light, fluffy soft peaks begin to form.
Spread 1/2 of the cheese mixture on bottom of crust. Arrange peach quarters on top of cheese layer then dot with remaining mascarpone mixture. You’ll be tempted to just eat it like this.
Hell, I know I was. But trust me, you should bake it. Put the pie back in the 375 degree oven and bake for 45 – 50 minutes or until the top turns a buttery, golden hue.
The mascarpone cheese blend will rise up and surround the peaches like a cushiony pillow of buttery, creamy, delicious clouds. Like this:
Let the pie cool completely on a wire rack then transfer to the refrigerator to set completely before cutting.
Who can resist peaches & cream on a hot summer day? Apparently not boy band rappers. Definitely not this broad.
OMFG. SO GOOD.
Recently, one of my old ad agency friends challenged me with the question “If you could only eat a cookie or a cupcake every day for the rest of your life, which would you choose?” My response was “Do I really have to choose one or the other? Or could it be a cookie stuffed inside a cupcake?” He humored me and said “Sure, it could be a cookie in a cupcake. If there was such a thing. Duh.”
Duh. Why didn’t I think of this sooner?
It’s like the inventor of Oreos traveled into the future via flux capacitor, peeked in my kitchen window, then went back in time to shape and size his cookie mold to exactly the same diameter as my cupcake tin knowing I would one day create the world’s most perfect dessert. BOOM.
Of course, with this being the only treat I will eat every day for the rest of my life (hypothetically speaking) I couldn’t just use any old Oreo as a cupcake stuffer. Especially when they have so many delicious flavors to choose from now. Like Peanut Butter Creme.
Well, look at that. It’s Thursday again. Time for a read-one-get-one recipe extravaganza.
I actually came up with this combination last week in preparation for a Sunday Foodie Friend Feeding Frenzy. Foodies run in packs. Scientific fact.
And this Spiced Apple Plum BBQ Chicken did not disappoint. Another fact.
Now that I’ve piqued your interest… let’s get down to business.
Why make a sandwich with bread when you can use a pork chop? Now you see how I roll. (Pun totally intended.)
I’ve been on the hunt for the perfect Cuban pork sandwich for a long, long time. Considering I live halfway across the country from Miami Beach, I decided to take matters into my own hands.
