The highly anticipated sequel to the wildly popular Sorta Fancy Decorated Sugar Cookies post that went out in December is coming back at cha right now: and as per usual…..
This one is all about making roll-out sugar cookies pretty (and yummy) enough to be gift-worthy (be my Valentine, would ya?) without having to be particularly artistic or even super crafty in order to make that happen.
Aaaaaaahhhhhh, the power of the POPOVER. America’s answer to Yorkshire Pudding!
Popovers are made from a floury/eggy batter baked in muffin tins or (better yet) a popover pan starting in a really hot oven where they puff up like crazy into the most delicious, delicate, edible balloons.
When I was a kid the only way I can remember ever eating cauliflower was bland and boiled, generally alongside some sad and soggy broccoli (I think it came that way, you know in those freezer bags?) – and I hated it. Once I got a little older and discovered the charms of Hidden Valley Ranch dressing, I somehow decided that cauliflower wasn’t so bad after all. But of course it had to be raw.
Then again maybe I just liked ranch dressing. 😬
How times have changed, amirite? Cauliflower has catapulted from uninspiring side dish to the darling of the dinner table, and this pristine white work horse can seemingly do it all. You can mash it, roast it, put it in a salad, coat it in hot sauce, disguise it up like rice; even drug yourself with the stuff, and we cannot get enough. Don’t even get me started on how good it is for you.
First, the good news.
Raw brownies, people! As in no-bake, chewy chocolate goodness, chock full of protein, fiber, vitamins and minerals galore, all decked out in a bombastic blanket of chocolatey ganache decadent enough to mimic a classic butter-cream (no lie).
Now, for the bad news.
Raw brownies, people. As in no-bake, chewy chocolate goodness, but with NO white flour. NO eggs. NO butter. Very, very little sugar. So really…..nothing anywhere close to what you might be used to if the brownies in your world equal perhaps ….. Betty Crocker’s. Or your mom’s. Or these beauties (which look AMAZING, btw).
What I guess I’m trying to say here, is that these might not be for everyone.
Take one rib eye steak. Add a boatload of shredded zucchini.
Mix it all up with some sweet and savory saucy-ness and you will end up with this beautific bowl of Asian inspired alchemy……..all the beefy stir-fry, slippery ramen goodness with not one carbie noodle in sight.
And no, it’s not what you’re most likely thinking; she’s just replacing the ramen with something green so she can feel like she’s playing up to all of those New Years Resolutionists out there… you’re not foolin’ anyone, lady! Give me the ramen noodles! You’re just trying to cover up THE LACK OF with a chopped GOURD!
To that I say, no way!
I don’t even DO resolutions. Ever. (Unless you consider the resolution of having no resolutions to be a resolution) Wait. Now I’m confused.
This is a re-post from last year. It’s just THAT cold outside, I consider it a public service announcement : ).
Okay, sure, I like chicken soup well enough.
It’s sort of watery though, don’t you think? Kinda thin. Doesn’t seem to have much going for it, unless you like mealy overcooked chicken bits and a few soggy scraps of carrot. Maybe I just associate it with being sick and that’s clouding my judgement. Maybe I relied on too many cans of Campbell’s Chicken and Stars during my leaner years. Ug.
So do I LOVE chicken soup? . . . . meh, can’t say that I do;
Can you believe I made these with my own two hands?
I KNOW, right?! Sorta fancy, eh?
I did not buy these at some bakery……or steal the pictures off Pinterest (haha…that would be funny, tho sorta shady); I actually made these pretty little edibles in my very own kitchen and I think it’s important to let you know, especially at this time of year when everybody is baking holiday favorites………YOU CAN DO THIS TOO! You really, truly can.
Clearly I am the sugar-sprinkles-cookie-cheerleading-captain.
I officially OD’ed on this stuff, and I feel pretty good about it.
Broccoli and cauliflower, two of my favorite cruciferous crusaders (disguised by day as plain old boring, borderline bland vegetables) duet together in this bright and flavorful, glucosinolate-packin’ conglomeration.
Full of those cancer cramping compounds found so copiously in this particular lineage of the cabbage family, this stuff is so good for you…..so full of vitamins, minerals and phytochemicals – that you will WELCOME the fact that you CAN’T STOP (won’t stop) eating it!
I’m telling you what. Seriously.
Garlic infused veggies roasted with crunchy slivered almonds until everybody is bronzed and toasty, splashed with an invigorating squeeze of lemon and kissed with a dash of grated cheese for a satisfyingly salty finish. Oh, YUM.
Serious food-fan plagiarism alert :
Just a few short days ago, I was gob-smacked by this beautific-ness popping up in my Instagram feed……….