Hacker-Pschorr is my most favorite beer. To me, it tastes like ice cream. It’s a dessert on its own! Beer for dessert? Sure. Beer IN a cupcakes for dessert WITH a beer? Even better. My friend, Alex, loves this beer as much as I do, and it was his birthday over the weekend! So you better believe I made these and brought them out to the bar. We totally drank tall boy beers with them.…
Lately, I’ve been hibernating. I’ve been staying in and drinking black coffee. I’ve been falling asleep on the couch watching true crime shows. I’ve been waking up with my shoulders all out of wack. I’ve been wearing leggings as pants, and flats in the snow. I’ve also been wanting pasta. So, I figured if I’m going to pasta it up, I may as well do it all healthy-like, right? Sure. More veggies than cheese? Yes!…
What do you guys bake when you’re baking your feelings? I tend to go the chocolate chip cookie route. They just taste all homey-like. They’re comforting, ya know? It’s even better if I happen to have all the ingredients on hand. So when I stumbled across these cookies and read about their toffee-like flavor I knew I needed them to happen immediately. And they are totally toffee-tastic. So get ready. And there is no butter allowed…
Cindy came over on Saturday and we put beer and chocolate in waffles. And if that wasn’t enough, we s’more-ifyed them. We topped them with marshmallow sauce, graham cracker crumbs, and more chocolate. These are light and tasty! They are my second favorite to the Belgian-style yeast waffles. And these guys are low-maintence! The batter doesn’t need to rest at all. It’s never tired. I already have plans to make these guys again and top them with…
The winner of the Munchstache Kit is Julie! She said: I’ll be e-mailing you soon for your address, so keep a look out! Thanks to everyone else, too! I have other giveaways up my sleeve so don’t fret if you didn’t win this time. Happy Munchstache-ing!
Let’s have a multi-colored lunch, and cook an eggplant for the first time. Let’s eat this super-model salad with my favorite spoon, and try super-hard to save it for lunch tomorrow! Let’s put some chicken sausage in it, and fall in love with couscous again. Let’s serve it with pizza. Let’s serve it with this pizza: Mushroom Fontina Pizza. I did, and it was a lovely match! A couple of hotties, even! You see, we go…
– Contest Closed – I just want you guys to be able to make cookie accessories. I’m going to mail one of you this super-fun cookie cutter + stamp set to make mustache cookies AKA munchstaches. Simply comment on this post, and you’re entered to win! For another chance to win, “like” me on Facebook and then pop back over and leave another comment letting me know. Contest will close Sunday, February 26 at 6pm…
This pizza is (currently) the best pizza of my whole world. Instead of sauce there’s an awesome mushroom pesto involving roasted mushrooms and rehydrated mushrooms. It’s mushroom crazy. And I’m crazy in love with it. Oh, and do you guys use a rolling pin when you get pizza dough ready? I’m totally into just using my fingertips to stretch it. Occasionally I pick up the dough round and dangle it so it can stretch even…
Let’s fry our breakfast. Let’s roll it in sugar. Let’s toast with donuts. Cheers! My mom used to make us these tasty Romanian donuts on very special occasions; Christmas, mostly. She would put a giant plate of them in the center of the table and we’d all sit there patiently with a cup of sugar ready for dunking. My mom grew up eating these too! This recipe is from my Great Grandma, Sophie, and it’s…
Happy Valentine’s Day! This year we celebrated with brunch (again)! The flat is currently covered in pink, red, and gold. There are buntings, fringe, and glitter everywhere. I’m pretty sure it’s on my face right now. I was super into painting things gold and fringe, this year. I even gave the table a fringe-y skirt since the craft paper wasn’t wide enough to cover the whole thing. (Lookin’ good, table!) Eventually I put some chili…