Zucchini patties

What's cooking on page 32

Flour, zucchini,onion, parmesan

The farmers’ market family cookbook, 256pp.
by Murdoch Books Test Kitchen
Murdoch Books, Millers Point NSW, Australia, 2012
Cooking on page 32

An invitation to your house for a cup of tea or coffee is also an unwitting invitation to let me rummaged through the cookbooks on your kitchen shelves. And that’s what happened the other day when I visited friend and neighbour, Barb.

In addition to loving the lemon verbena tea she whipped up, I volunteered to borrow this cookbook for its recipe on page 32.

Zucchinis are just starting to come in and this will be useful when I have a glut.

Zucchini patties, ribs and asparagus

Zucchini patties


Cucumber and yoghurt salad
1 Lebanese (short) cucumber
sea salt for sprinkling
250g (9 oz/1 cup) Greek-style yoghurt
1 small garlic clove, crushed
1 tablespoon chopped dill
2 teaspoons white wine vinegar
ground white pepper, to taste

The Farmers' Market cookbook

300 g (10 oz)…

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Potato cakes

What's cooking on page 32

Potato cakesLove your leftovers: recipes for the resourceful cook, 336pp.
by Hugh Fearnley-Whittingstall
Bloomsbury Publishing, London, 2015
Cooking on page 132–33

Okay, I’ll confess. I love leftovers. After I moved away from home, I often returned to visit (don’t all kids?). About a minute after I walked in the door, my mother would say something like ‘there’s leftover mashed potatoes in the fridge’. I was in heaven.

So when I saw this book on offer for $5 at a going-out-of-business sale, I had to check out page 32, which had no recipe, and then 132. The required leftovers were mashed potatoes. I bought it.

Potato cake

Potato cakes

300–500g mashed potatoes or well-crushed roast potatoes
1 large egg, lightly beaten
1–2 tablespoons plain flour, plus extra for dusting
1–2 tablespoons whole milk
rapeseed or sunflower oil, for frying
salt and freshly ground black pepper

In a bowl, mix together the…

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Philly Cheesesteak Pizza with Creamy Garlic Sauce

What's for Dinner Moms?

You know I love making some of our favorite dishes into new items. This is one of those dishes. Philly Cheesesteaks are delicious! I have made them into Philly Cheesesteak Pasta Bake (click for link to recipe), Slow Cooker Ground Beef Philly Cheesesteaks (click for link to recipe), and Philly Cheesesteak Sloppy Joes (click for link to recipe). Now Philly Cheesesteak Pizza!


When I say garlic sauce I mean GARLIC sauce. This is chock full of garlic. If you don’t care for as much garlic cut it in half taste and adjust spices as necessary.

My family loved the pizza. My daughter loved the crust, sauce and cheese. She was not a fan of the onions. Imagine that.

Serve the pizza with a side salad to complete the meal.

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Philly Cheesesteak Pasta

What's for Dinner Moms?

This weekend we were in Detroit for a family wedding. It was such a wonderful (albeit far too short) time. I haven’t seen some of the family in years so it was nice to catch up with everyone. We ate far too much and far too much rich food so everyone is feeling sort of off right now but we still had a delicious meal.

Remember I told you that I love to take the flavors we like and turn them into other dishes? This is one of those dishes. Philly cheesesteaks are simple and delicious. Cheesy, with earthy onions and peppers, with tangy sauce are a perfect compliment to pasta. Next I think a Philly Cheesesteak Pizza is on our menu!


This was good, cheesy, inexpensive, and filling! I used 80% ground beef instead of a thinly sliced ribeye to keep the cost lower. If you have the…

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The Tale of 2 Brittles (Nut, that is!)

About Eating

imageAfter my presentation at a recent women’s’ conference, a participant asked if I could help with a nut brittle recipe.  “I had a slightly spicy pine nut brittle in New Mexico and would like to make it but with regular nuts,” she said. 

Now I’ve made brittles on top of the stove and in the microwave, and since the lady didn’t specify, I’m sharing both. All I had to do on the stovetop version is add cayenne to a classic recipe. It cooked up darker than the microwave version. 

Even if you don’t make these now, save the recipes for the holidays. You’ll thank me!

If you use the microwave, note that the timing may be a bit different from what’s specified depending upon wattage. That’s why I’m giving you detailed instructions. 

Spicy (or not) Stovetop Nut Brittle

All I had on hand were peanuts. Any…

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Green Chile Artichoke Dip

Railroad Wife

If you haven’t realized, I like to take classic recipes and give them a bit of a spin!  The typical artichoke dip is no exception.  I took the hot, cheesy concoction and amped it up with a couple cans of green chiles and diced hot peppers.  What was usually tasty, but quite bland, now has a real kick of flavor and your guests will love the welcome change!

*IF you have any leftover, you can served warm over grilled chicken breasts and rice.

The Starting Lineup

  • 2 cans diced green chiles, (one 4oz hot, one 7oz regular)
  • 1 can quartered artichoke hearts, drained
  • 1-2 fresh jalapenos, diced (I keep seeds in)
  • 1 cup mayonnaise
  • 8oz cream cheese, softened
  • 1 cup shredded parmesan cheese

Preheat oven to 325 degrees.  Drain the artichokes and pat dry.  In a large bowl, thoroughly combine all the ingredients and transfer to an 8-inch cast…

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Stuffed Tomatoes Puttanesca

Railroad Wife

A lot of influences helped bring this recipe idea to mind.  One, being my love for Pasta Puttanesca, a common order from me at many Italian restaurants.  Secondly, I love having people over and serving unique appetizers aka hors d’oeuvres if I’m being fancy, and thought this will make a great contender for my counter….and lastly, my hilarious, old soul of a little 6-year-old son who legitimately enjoys anchovies on his pizza.  Yes, if he’s not a chef, food critic or stylist when he grows up, I will be shocked.  Future foodie right there!

So because of that last reason, I had a couple containers of anchovies handy and the rest of the ingredients are pantry staples for me…so given all that, the Stuffed Tomato Puttanesca was born!  Thanks Brooks. 🙂

Also, you can make this with out stuffing the tomato/oven-step and serve in a dish drizzled with a bit…

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Puff Pastry Pecan Rolls with Bacon Caramel

Railroad Wife

These sticky buns are quite the guilty pleasure and one that needs to be taken advantage of!  They’re sweet, salty, and unlike your typical breakfast bun, these are made with puff pastry which gives a light and airy crunch to them, a la Baklava!  Plus, they have baaccooonnn!!  To answer the old age question, nothing, I repeat nothing, is better than bacon!

*Make sure to serve fresh and warm as the caramel will harden.  You can reheat them.

**These can also be made using your standard dough recipe for an equally delicious and softer bun!

***They’re also great as dessert with a scoop of vanilla ice cream.

The Starting Lineup

  • 1 lb bacon + grease
  • 1-1/2 cups light brown sugar
  • 1/4 cup pure maple syrup
  • 1/4 cup heavy cream
  • 1/4 teaspoon salt
  • 4 Tablespoons unsalted butter
  • 1 (17.5oz) package puff pastry (freezer aisle)
  • 1 Tablespoon cinnamon
  • 1 1/2 cup pecans

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Lasagna Roll Ups

Brooks Lately

These are the perfect quick weeknight recipe!! I love that you can make them ahead of time, put them in the fridge and bake them when you’re ready!! These are just like traditional lasagna but just so much more fun! Give these a try!

– 1/2 lb lasagna noodles
– 1/2 lb Italian sausage
– 1 cup tomato sauce, plus 1/2 cup for topping (I like Raos)
– 1 cup ricotta cheese
– 1/4 cup parmesan cheese, plus more for topping
– 1/2 tsp nutmeg
– 1 tbsp chopped parsley
– 1 cup mozzarella cheese

1. Start by browning the sausage in a large skillet. Add in 1 cup tomato sauce, and 1/2 cup of water. Cook down for about 5 minutes! Boil noodles according to package instructions, drain and set aside.
2. In another bowl, mix together ricotta, parmesan cheese, nutmeg, and parsley.
3. Start assembling the…

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Grilled Jalapeno Poppers

Recipes for Red Meat and Whiskey Lovers

These grilled poppers are an absolute favorite in my house. We make them as a side to almost any grilled meal we make. They are a GREAT appetizer for dinner parties and entertaining as well. They are also super easy to make.


  • 1 dozen medium size jalapeños
  • 1 package Sharp cheddar cheese sticks
  • 1 pound bacon
  • 1/4 cup real maple syrup



  • Wash the jalapeños and then cut off the top of the pepper-when you make the cut make sure to cut about a third of an inch off the top. This opens up the pepper enough for you to get your knife inside. Carve out the insides, making sure to get out most the seeds and the guts of the pepper- while trying to preserve the integrity of the walls of the pepper.
  • Next, place a…

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Mongolian Beef

Season Generously

My parents were in town visiting and I love to challenge my Dad’s taste-buds. He’s a real meat (or fish!) & potatoes kind of guy and never really tries anything new.

But recently, he’s really been trying new things and I’m so proud of him!! Mongolian beef is one of the newest dishes of mine he’s tried and I kid you not, he ate it for 3 straight days. He loved it that much!

The story behind this is we have been trying to find a new Chinese food place but haven’t found the right one yet. We were cravvvvinggggg good Chinese food, so I decided to make it in place of trying to find one. And you know what, I might just make this from now on instead of getting takeout. It’s seriously that easy and that good!

It’s salty, but not too salty and full of the umami…

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Chicken Foot Baba Yaga Cake

You know? This blog doesn’t say this cake is perfect for the Halloween table, you know, next to spaghetti insect hairs, treachery entrees and other things like blood-cursed sides — but I think you really can. The chicken foot is a Wiccan sign for Satan!

Okay, enough said.

That Cooking Thing

This cake marks the sixth in my series of Proms cakes. These are cakes inspired by pieces of music which performed at the BBC Proms, which is the largest classical music festival in the world. A lot of composers take inspiration from nature, life, myth and paintings and these cakes are designed to embody some aspect of a piece that makes it stand out.

The chicken foot cake is based on a movement from Pictures at an Exhibition, by Mussorgsky – an orchestral suite inspired by a series of paintings; the cake is specifically inspired by a movement based on a painting of a character from Russian folklore: Baba Yaga. Baba Yaga was a witch who lived in a hut on chicken legs (paintings disagree whether the hut was on one or two legs but that is beside the point). I did think after making the cake that maybe I…

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Chocolate and Raspberry Caramel Bone Cake

I had to think about reblogging this controversial cake. So I’d be loath not to warn visitors to be careful of whom you invite to inspect the dinner table on the evening of its service!

Happy HallowS!

That Cooking Thing

After last year’s nauseating brain cake (check out how to make it here), and the spider cake that followed it (not for the arachnophobic among you), I thought I would tone down the horror of this year’s Halloween cake – not least because I still have to travel in public with it. So, of course, I made a cake with lots of broken bones oozing red goo stuck around it. It does not provoke the same level of visceral disgust as its predecessors but I definitely would not view it as plain – there is still an element of gore which is impossible to ignore.


I have always classed myself as pretty squeamish. I cannot stand watching people get hurt, surgery, pimple popping etc. – it makes me feel faintly sick and go remarkably white (so I am told). I can just about deal with seeing things after the…

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Garden Vegetable Bread Recipe | Taste of Home

Today I am posting recipes which are for the most part close to vegan if not vegan.

For that matter, in one of my posts I happened to mention Vegetable Loaf. I didn’t really speak in any terms of decision about it. I thought I would return with an idea for it. Since, like I feel it is important to say, I’m not an accomplished cook, my offer on it isn’t finished or tried or even true, but I think it could be worked and become doable. (I’d have to work on it myself several times and I can’t right now or soon, so I’m sorry I won’t be able to define it any better than the general terms I’m going to give.)

In the meanwhile, I wanted to put out a “real” recipe for vegetable loaf, or vegetable bread and that is what is at the link here below. My experiment with the idea is beneath the link. There is no link for it besides of course and no pictures, sorry. This is all hypothetical.


Garden Vegetable Bread Recipe | Taste of Home


The Possible Vegetable Loaf; VEGLOAF


Let’s look at a list of things to use in the possibility of a recipe or otherwise, recipes first. This is my breakdown, by primary inclusion ingredients and other possible inclusion ingredients and also alternative inclusion ingredients.

So, for the primary inclusion ingredients, we have the actual vegetables I would use to pull it off successfully (if I could, somehow I doubt, putting it all together that it works, but it might make some fried bread of some kind).

Cauliflower, eggplant, green fave beans, white whole cap mushrooms, green peppers, red peppers, yellow or Spanish onions, cashews and almonds.

Also part of primary but in separate category: parsley, minced aioli garlic (from prepared jar), onion powder, pinto beans, red beans, white unseasoned breadcrumbs, durum wheat (white) flour, vegan ghee, water, whole eggs.

Now for the alternatives. Instead of durum wheat (white) flour, you might use potato flour, or else, durum with corn flour added, or else also add in chickpea flour to whatever base flour you use.

Alternative vegetable inclusions could be celery, yams, sweet potatoes, carrots or tomatoes. I’d really like to say that you might actually need a small measured portion of all these ingredients, flours to vegetables, from the base start above, but as I’ve said, I have no way to test this now.

Finally also seasoning additives might be cayenne pepper powder, chili powder, cumin, tarragon, oregano, sage or thyme. Right now, I decided to keep the seasoning very plain to make even a base trial of breads, if I ever could. I would be very happy to find, that after everything is trialed and measured, you could use ALL of these ingredients together to finish off a very excellent deluxe VEGLOAF.

A final alternative additive for bake finishing is tomato juice, this is option too.

My serving suggestions after the Vegloaf is baked is corn chips and guacamole or else a pasta or potato dish, the same you might with an ordinary beef or veal meatloaf.

Since I can’t measure these materials, I’m at a loss for good instructions.

My suggestion to myself if I had the space, time and money to get on with trialing the idea, would be to get together all my materials and steam all the vegetables, set aside all the other additive prep materials ready to go and then chop everything once it is soft enough to work with, but not watery enough to be useless. (I have recommendation that if tomatoes are included they must also be steamed slightly or stewed, one or the other and that in this case, tomato sauce completion for baking should NOT be used.)

The nuts and the pinto beans and the red beans should not be steamed (that’s obvious right, but just in case) and the nuts should also be minced or else, you could buy the nuts already minced.

If the idea of nuts is detestable, I would take them out, I’m not really sure if I want to use nuts in this loaf or if I am thinking I want to add nut flours to the durum wheat white flour in my conditions, since I would not (for myself) use the potato flour and corn flour options. I’m looking for consistency to hold together the steamed vegetables, so I will only use durum wheat white flour, with some chickpea flour to add effect to the breadcrumbs and then also — maybe — take out the minced nuts and add in almond flour; but I’m not sure.

Now I’m going to try to put the materials all together.

Cutting in together, my seasonings, however many of the list I’m using (my own base is a simple, garlic aioli mince, parsley, onion powder; I myself would need a consultant to help me decide which of the others to use at open), I am adding whole eggs, flour(s) and breadcrumbs, some water, a little bit ghee (this is where I’m going to go wrong I’m sure and I know it, so you might want to omit ghee if you’re experienced and try this), beaten together to make a frying pastina (paste) actually. And then I am mashing in my beans, including the fave beans (which have been steamed slightly), all together into this pastina.

I’m accounting that this gives me the connective material to add in what are the chopped steamed vegetables. I’m almost sure I’m making a pizza though. Or else a very small loaf — so once again, my lacking measurements are losing my story. Let’s assume that we’re willing to add in as much of everything as it would take to make a small flour pastina into a large pastina loaf.

This is brought together and set in a ghee greased loaf pan — at this point I’m sort of upset thinking that, it won’t cook without burning first before it is completed. I’ve done something wrong in omission besides the measurements. In that case, I am recommending that it might be cooked at very low temperature, like 300 or 325 at most and no more, a little piece at a time, being checked at 10 minute intervals for if the grease burning — in which case, if it does, definitely no grease and only spray the loaf pan with spray grease. (My fried Vegloaf idea will have to wait.)

Pending that none of that works, the actual pastina, might make a nice fry patty job. I would be willing to sell it to McDonald’s for a pittance. I don’t know exactly what I mean by that, but like a pittance in the amount it takes to hire an actual vegan consultant for actual vegan burgers. I said too much. Okay, they won’t want it anyway. (I just added that at last for the fun of it.)

I hope to try my own plan of this someday. When I do, I will tell my results.

In the meanwhile, please remember that if you are ambitious with me to actually discover a VegLoaf dimension for a wholesome, simple vegan alternative at the table please promise me in spirit to proceed with some great caution in the actual cook through process. I confess it again to have no idea if it might burn the stove. Which is my fear. How irresponsible is that? I’m used to having persons to ask about ideas and in this case, I really don’t have an outlet right now.

Furthermore, I wanted to be able to say enjoy, but I will surely restrain that hope for now. I hope this post is enjoyable. In a good way.

Roasted Garlic and Clam Pizza

I’ve been going through a huge white pizza faze. If I’m making or having pizza I’ve said farewell to marinara for the time being. It’s amazing to me how underrated white pizza is. As someone who tolerates tomatoes and not love them it just changes everything. I don’t know why I haven’t made this switch sooner!

During the cooler months I always have certain things constantly on hand like heavy cream, butter, bread dough in the freezer and a over abundance of apples for some reason. Also excess of flour and sugar because this is not the time to run out of any of that. With that being said as soon as I had the craving for pizza I knew I was set.

This is pizza is the absolute best! Its the perfect chilly night pizza especially if you’ve already have dough on hand. I was actually craving clam chowder…

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Garden Salmon Loaf with Creamy Cucumber Sauce

Simply Cornish

Salmon Loaf with Creamy Cucumber Sauce

Garden Salmon Loaf with Creamy Cucumber Sauce

  • non-stick cooking spray
  • 1 (14.75 oz.) or 4 (2.6 oz.) canned, boneless, skinless pink salmon
  • 1/2 cup finely chopped celery 
  • 1/2 cup chopped green or red bell pepper
  • 1/2 cup finely chopped onion (white, yellow or purple to add a flash of color!)
  • 1/2 cup whole-wheat bread crumbs OR
  • 1/2 cup whole-grain, uncooked quick oats  (I use 1/4 c. oats and 1/4 c. gluten free bread crumbs)
  • 1/2 cup milk
  • 2 large eggs
  • 1/8 tsp. pepper
  • 1 Tbsp. chopped parsley

Creamy Cucumber Sauce

  • 1 cup fat-free, plain yogurt
  • 1/2 medium cucumber, peeled, finely chopped
  • 2 Tbsp. chopped, fresh dillweed OR
  • 1 1/2 tsp. dried dillweed
  • 2 tsp. fresh minced onion
    1. Heat oven to 350 degrees. Spray 8×4 inch loaf pan with non-stick cooking spray.
    2. Drain salmon, flake with a fork.
    3. Add salmon, celery, bell pepper, chopped onion, bread crumbs, milk,eggs, pepper and parsley,  mix…

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Mexican Chopped Salad

Simply Cornish




2 1/2 cups chopped romaine lettuce
1 can (15.5 oz) black beans, rinsed and well drained
3/4 cup chopped seeded tomato
3/4 cup chopped peeled jicama
3/4 cup fresh corn kernels, uncooked (or frozen or canned)
3/4 cup thinly sliced radishes
Half a ripe avocado, diced
1 red bell pepper, chopped
1/2 c. red onion, chopped
1/4 cup crumbled reduced-fat feta cheese

Honey-Lime Dressing

1/4 cup fresh lime juice
1/4 cup olive oil
2 tbsp honey
2 tbsp finely chopped fresh cilantro
1 garlic clove, peeled and minced
1 tsp chopped jalapeño pepper (use canned for less heat)

 Toss all salad ingredients in a large bowl. In separate bowl, mix dressing ingredients. Pour dressing over mixture and toss again. Season with salt and pepper to taste.


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Lentil Chili

Simply Cornish

Lentil Chili

1 tbs. oil
1 tbs. water
2 cloves garlic
2 med. onions, chopped
1 med. green pepper, chopped
3 1/2 c. chicken or vegetable broth
1/4 tsp. cayenne pepper
1 6-oz. can tomato paste
2 c. water
1 1/2 c. dried lentils (I use red lentils)
1 tsp. salt seasoning
2 1/2-3 tsp. chili powder
1 1/2 tsp. ground cumin
1 tsp. sugar (I use stevia/monk fruit)
6 green onions, finely chopped
Toppings–grated cheese, sour cream, green onions, avocado as you like.

Sometimes I add a can of kidney beans.

Heat oil and water, add garlic, onions, and pepper.  Satue 8 to 10 minutes  Add rest of ingredients except for green onions, and garnishes.  Bring to boil, reduce heat, cover and simmer 1 1/2 hours or until lentils are tender.  Add water if needed.  Spoon into bowls with onions and toppings.

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Punterelle Salad

Frascati Cooking That's Amore

I am reposting a lot of stuff I wrote about long ago …  but it’s all seasonal and if you like to eat Roman food, I am sure you will appreciate this very ‘Roman’ salad !


Little points, big salad – Puntarelle

When my two children were little, I would sometimes utter my love for them with the following exclamations.  “You are my favourite daughter!” and “You are my favourite son!”  I think it’s important to be a favourite with someone … and there was no rivalry, obviously, between them because of course there was a difference in gender.  It wasn’t until they were a little older, say seven or eight years old, that they questioned me about this with raised eyebrow and a look of “aha! gotcha!”.

“It’s easy enough to say C. is your favourite daughter and that N…

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Fish & Beans


So, I have been trying to eat healthier these past few weeks. Fish and beans are a great meal as it is a perfect mixture of protein and vitamins! In this recipe, I have used white pacific fish, which I was trying for the first time, but there are tastier fishes that can be used, like tilapia and salmon. Everything is pan fried on one single pan, this making the cooking and clean up relatively easy. The flavors and spices used are minimal too which enables you to enjoy the flavors more I believe on some occasions. Capers helps to bring a salty and aromatic flavor to the dish and the red chili flakes add some heat to the beans.

White Pacific fish with sautéed green beans

Fresh green beans-200gms
White Pacific fish fillets-3
Minced garlic-1tbsp
Red chili flakes – 1tbsp
Red wine vinegar-1tbsp

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Peanut Butter Banana Brownies

Please Pass the Recipe

  • 2 ripe bananas
  • 1 cup sugar
  • ½ cup unsalted butter, melted, plus 1 tablespoon
  • 1 teaspoon vanilla extract
  • ¾ cup  flour
  • ¼ cup cocoa powder, plus 1 tablespoon
  • ⅛ teaspoon salt
  • ½ cup creamy peanut butter


  1. Preheat oven to 350°F.
  2. In a bowl, use a fork to mash the bananas. Add the sugar, ½ cup of butter, and vanilla, and whisk until combined.
  3. Add the flour, salt, and cocoa powder, and whisk until fully incorporated.
  4. Use the remaining 1 tablespoon of butter to grease a 9×9-inch  baking tray. Use the remaining 1 tablespoon of cocoa powder to dust every side of the baking tray.
  5. Pour batter into prepared baking dish.
  6. Use a spoon to add dollops of peanut butter on top of the batter. Use a butter knife to swirl the peanut butter into the brownie batter.
  7. Bake for 25-30 minutes.
  8. Allow brownies to cool completely before cutting.

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Peanut Butter Molten Lava Brownies

Please Pass the Recipe

Betty Crocker


  • 1 box Betty Crocker™ fudge molten lava brownie mix
  • Water, oil and egg called for on brownie box
  • 1 cup Reese’s peanut butter cups miniatures, unwrapped and halved
  • 2 tablespoons Hershey’s hot fudge topping


Heat oven to 350°F. Line 8-inch square pan with nonstick foil, leaving enough hanging over sides of pan for easy removal.

Make brownie batter as directed on box. Spread 1 cup of the
brownie batter in bottom of pan; stir ½ cup of the peanut butter cup halves
into remaining brownie batter, and set aside. Squeeze fudge pouch about 10
seconds. Cut ¼-inch tip from corner of pouch. Squeeze fudge evenly over brownie
batter in pan; cover with remaining batter.

Bake 35 to 38 minutes or until toothpick inserted 2 inches
from side of pan comes out almost clean. Cool 30 minutes; top with remaining
peanut butter cup halves. In small microwavable…

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Chocolate Truffle Cookies

Please Pass the Recipe


  • 2 cups (12 ounces) semisweet chocolate chips, divided
  • 4 ounces unsweetened chocolate, chopped
  • ⅓ cup butter, cubed
  • 1 cup sugar
  • 3 large eggs
  • 1-½ teaspoons vanilla extract
  • ½ cup all-purpose flour
  • 2 tablespoons baking cocoa
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • Confectioners’ sugar


In a microwave, melt 1 cup chocolate chips, unsweetened chocolate and butter; stir until smooth. Cool 10 minutes.
In a large bowl, beat sugar and eggs 2 minutes. Beat in chocolate mixture and vanilla. In another bowl, whisk flour, cocoa, baking powder and salt; gradually beat into chocolate mixture. Stir in remaining chocolate chips. Refrigerate, covered, until firm enough to handle, at least 3 hours.
Preheat oven to 350°. With lightly floured hands, shape dough into 1-in. balls; place 2 in. apart on ungreased cookie sheet.Bake until lightly puffed and set, 10-12 minutes. Cool on pans 3 minutes. Remove to wire racks to cool…

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Chocolate Lebkuchen Cherry Balls

Please Pass the Recipe


  • 40 gingersnap cookies
  • 1 package (8 ounces) cream cheese, softened
  • 1-1/2 cups semisweet chocolate chips, divided
  • 1-1/4 cups sliced almonds, divided
  • 2 tablespoons chopped candied orange zest
  • 1 teaspoon almond extract
  • 60 maraschino cherries, stems removed


Place gingersnaps, cream cheese, 1/2 cup chocolate chips, 1/2 cup almonds, orange zest and extract in a food processor; process until combined. Refrigerate until firm enough to form into balls. Pat cherries dry with paper towels. Wrap each cherry with a rounded tablespoonful of cream cheese mixture; shape into a ball. Freeze until firm, about 20 minutes.

Chop remaining sliced almonds; set aside. In a double boiler, melt remaining chocolate chips; stir until smooth. Dip cherry balls in chocolate; allow excess to drip off. Sprinkle balls with almonds. Place on waxed paper. Refrigerate until set, about 1 hour.

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Eggnog Biscotti

Please Pass the Recipe

Taste of Home


  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 large eggs, room temperature
  • 1/4 cup eggnog
  • 1/2 teaspoon vanilla extract
  • 2-1/3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground nutmeg
  • Dash salt
  • GLAZE:
  • 3/4 cup confectioners’ sugar
  • 3 to 5 teaspoons eggnog
  • 1 teaspoon dark rum, optional


1. Preheat oven to 375°. Beat butter and sugar until blended. Beat in eggs, one at a time. Beat in eggnog and vanilla. In another bowl, whisk together flour, baking powder, nutmeg and salt; gradually beat into butter mixture (dough will be sticky).

2. Divide dough in half. On a greased baking sheet, shape each portion into a 12×3-in. rectangle. Bake until a toothpick inserted in center comes out clean, 16-19 minutes. Reduce oven setting to 300°. Remove biscotti from pans to wire racks; cool 10 minutes.

3. Place rectangles on a cutting board. Using a serrated…

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Sweet Potato Chili

Pease Porridge Hot

My daughter has decided to eat less/no meat for the time being, and I’m now realizing that a lot of our autumn/winter comfort foods are very meat-forward. Fortunately, my mom has been a vegetarian (pescatarian if you’re being picky) for longer than I’ve been alive, and she has some really great recipes. This is based on her sweet potato chili, but I kind of went off on a tangent, because I just really love these cumin roasted sweet potatoes, okay?

Serves 4-6

4 TB peanut oil (divided)
2 lbs sweet potatoes, peeled and cut into 1/2-inch dice
2 tsp cumin seeds
1 onion, chopped
1 red bell pepper, chopped
2 cloves garlic, minced
2 tsp chili powder
1/2 – 1 tsp berbere spice blend
1/2 tsp smoked paprika
1/4 cup tomato paste
1 28 oz. can diced or crushed tomatoes, depending on your texture preference
1 1/2 cups vegetable…

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Sweet and Tangy Baked Apples

Michelle Can Cook!

As this blog has clearly illustrated, I love baking with apples – today, I decided to bake some apples!

I do like sweets, but I don’t have a huge sweet tooth, so I often like to mix sweet and tangy. For this recipe, I decided to use some apple cider vinegar (if you want more sweet, and no tang – just substitute the apple cider vinegar with apple juice or apple cider).

I’m home, mostly (I think a teenager holed up, upstairs, doesn’t really count as being home when me. I barely see her!), alone, so I decided to just bake 2 apples. If you choose to do more, just double, triple, whatever the ‘stuffing’ ingredients.

I started by coring two apples (by the way, I just got this apple corer and I LOVE it!).

Then I worked on the ‘filling’ or ‘stuffing’. I kept it pretty simple – I…

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Reader’s Digest(ibles): Sara’s Currant Buns

It's All Frosting...


I’ve already mentioned my love for Frances Hodgson Burnett’s A Little Princess— quite apart from the doll reference, Sara was a character I could relate to (at least in some respects), always telling stories and imagining things.

There are several references to food in the book– rich, savory soups, hot muffins, sandwiches, cakes– but the most prominent takes place when Sara is out on a cold winter day. Tired, cold, and extremely hungry, she daydreams about being able to buy some hot buns, when suddenly she happens upon a lost four-penny piece!

And then, if you will believe me, she looked straight at the shop directly facing her. And it was a baker’s shop, and a cheerful, stout, motherly woman with rosy cheeks was putting into the window a tray of delicious newly baked hot buns, fresh from the oven—large, plump, shiny buns, with currants in them.

As a child…

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Vegan Meatloaf with Beyond Beef: Plant-Based Comfort Food

I hope it seems surprising that I am posting a recipe using grocery store Beyond Beef product for the recipe. But I am.

It looked quite delicious and I was hoping that maybe it was a homemade creation mixing breadcrumbs, mashed beans, plant and nut flours, chopped vegetable garnishes, herbs, vegan saturation and gravy.

(My meatloaves of any kind never turn out (and I know this incorrigibly) because I insist on adding margarine — vegan ghee is fine with me, except I never have it — to breadcrumbs and what is obviously ground meat for me; I haven’t approved vegan meat for usage under my thumb at this time. Every one always thinks it’s interesting food though, because, depending on the remainder of the content, it is a fried lump of meat and bread. I just can’t understand baked food without some kind of saturable infusion. I know that I’m wrong, but since I’m a rather unaccomplished cook in the fix of the draw, I suppose I don’t work hard to correct myself anyway. So please remember, possibly to remove the saturables from your meatloaf if you make your own vegetable-bread loaf … which, I think you could probably do if you could get the saturation point worked out from bake-fry. But how? I don’t know. This is the circular point of my self-involved logic, but now, moving on to vegan meat.)

As I’ve said in posts over a month ago, I’m rather disappointed in the vegan meat revolution. I think it’s a possible health threat overall because it is poorly though, a lot of misplanned and mistargeted and crazy-ish advertising, obviously meant to make some quick money off a health craze. And I’m upset about what might have been a good thing, turning into a new bad thing.

But I read this recipe because it looked delicious and I was upset with my decision to obstruct other people on my own limitations. I really don’t know where I stand. I still think vegan meat might be a health threat right now. I’m hoping to change my mind.

Since I’ve been examining my conscience way too much about how I feel about my interests in other vegan recipes and food, which is separated from a desire to become an immersed vegan and to adopt what I feel is not a lifestyle for me, I keep living in stress over the issues of the vegan fetish craze as I call it, immersing itself all over the meat-eating world with emphasis on an expulsion on meat-eating. I don’t like the message.

As for myself, overall vegan lifestyle demands are too tedious and concerned with things I don’t agree to be concerned with and especially the hatred for meat consumption being so outrageously in demand of the philosophy; I find the movement dangerously cult-like. I’m seem to be running on. But my conscience issues are over my own problems with also detesting a straight cult experience of all meat-eating. I seem to be caught in some mediumship that I don’t appreciate the tasks for.

I have randomly included this recipe, because my real problem was with the vegan meat explosion infesting fast foods venues without discretion of the tagging of the restaurant for meat-based or vegan-based. I think I mentioned I intended to boycott several things happening for me regularly — like fast food and this blog — for however long it took me to explore the situation and get some clarity. I did that in shorter time than possible and have returned to my order situation. (I’ve been able to return to McDonald’s.) I was so happy and grateful to have and end to that, although I’m still hoping that I might turn out to be something beside a Vegan-Wanna-Be or else a Meat-Lover, I don’t seem to be getting in tune with either group for too long now, or else an Omnivore, or else that I would quit being identified at all, for need of social tagging. That problem still hasn’t been solved.

So I know it seems extremely out of context for me. But, I have done it.

Looks good.


Vegan Meatloaf with Beyond Beef: Plant-Based Comfort Food

Pan de Muerto – Day of the Dead Bread

My Slice of Mexico

I am still in Mexico, and I thought re-posting this recipe would be nice, in case it was missed last year.  It will also be a reference for my next post, in which I will share a recipe for another type of bread, this time from the Mexican state of Oaxaca; it is made year-round, but also specifically for the Day of the Dead (November 2) around this time.  Happy baking!

Text from November 2, 2018:

Pan de muerto (literally, bread of the dead) is a sweet bread that is almost always included in Day of the Dead offerings, and traditionally eaten on November 2nd, El día de los fieles difuntos, or Día de los muertos (Day of the Faithful Departed, or Day of the Dead.) It is fashioned in a round shape which may represent the natural and endless cycle of life and death, and decorated with small…

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Peanut Butter Chocolate Chip Cookies


By using a creamy peanut better in the batter and Reeses peanut butter chips along with the chocolate chunks, these cookies have great flavor and do not have the typical dryness of some peanut butter cookies. I recommend a creamy peanut butter that is not the natural variety, as it blends better in the batter and yields a much better texture. I love to use large milk chocolate baking chips –ghiradelli are my favorite. Pour yourself a large class of milk and enjoy a cookie break!

Yield 20 -24 cookies


  • 2 cups all purpose flour (I love Bob’s Red Mill Pastry flour)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups light brown sugar (firmly packed)
  • 1 cup creamy peanut butter (I love Jif creamy)
  • 2 large eggs
  • 1 stick unsalted butter, melted and slightly cooled
  • 2 tablespoons honey
  • 2 teaspoons vanilla extract
  • 1 cup milk chocolate baking…

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