There’s two men arriving about 6 PM tonight to move 30 more filled boxes out of this cubbyhole and into the storage unit. There were also two cups of leftover frostings that needed use — and ended up one beneath the other over the top of a half-recipe of the greatest all-rounder indestructible chocolate cake … More Leftover frostings? Honey badger Crazy Cake don’t care.
“I’ve got some spring rhubarb in the garden if you want to make something,” said a neighbor a couple days ago. It just so happened that I’d told Stanley yesterday that I would bake him something when he’s working here today on the rig. I asked what he liked, what he didn’t like and then … More Oma’s Rhubarb Cake with Cinnamon Crumble
Leftovers. There was maybe a cup and a half of leftover Chocolate Cream Cheese Frosting from recent big batch made to frost Dutch Potato Cake. There was a pinch more than eight ounces left in a tin of Brown & Haley’s Dark Chocolate Peppermint Bark, two ounces of which were used in a chewy yet … More Big Pan Frosted Dark Chocolate Peppermint Bark Brownies
I typically make a loaf of sourdough dill rye on Easter because it goes well with leftover meat from the dinner, whatever kind of meat it is. Today it’s close to Easter and I have some fresh sliced turkey from the QFC deli, so the annual rye bread bake is on. Three kinds of flour, … More Yearly Sourdough Dill Rye Loaf
Also known as Flan and Creme Caramel, but with raggedy nutmeg. It’s a classic comfort food, usually with plain old ground nutmeg. I’m not flipping it over onto a serving dish, either. That custard gets to enjoy the company of the caramelized sugar right to the end. We both get comfort. He has new babysitters … More Happy Spring Caramel Custard with Raggedy Nutmeg
See, it’s like this. That pretty inside-out pizza made yesterday? Well, it was meant to be one part of a sourdough extravaganza. The eco-exterminator was paying a fourth visit to the property where I’ve been living for almost two years. People who know me can be pretty certain that I’m going to bake something when … More Sourdough ‘Stravaganza, Part Deux
Hmm. You know that start-with-one-thing-then-change-it moment? I started with four hard-boiled eggs, intending to give two away and make egg salad sandwiches for a couple days with the other two. Then I roasted some vegetables because I wanted them roasted, and as I was pulling the spices out of the cubby for the veggies, I … More Egyptian-spiced, twice-cooked eggs with roasted vegetables
I bought a box of Brown & Haley’s Dark Chocolate Peppermint Bark for the tin, so naturally I have to bake with the contents. First up was a test batch of the lower fat chewy, crunchy cookie with chopped bark. They puffed up and did not collapse, leaving bits of melty chocolate here and there … More Crunchy Chocolate Mint Chews
Leftover roasted potato and vegetables, the other half a jar of Trader Joe’s Masala Simmering Sauce, a quart of chicken broth, a can of mixed beans and mini spiced matzo dumplings* made with the resultant soup’s broth was a soup the first night and a stew tonight. Oh boy. There’s going to be a next … More Vegetable Masala Matzo Soup/Stew
I bought a package of Hasselback potatoes at Trader Joe’s, appreciated them for the first time and decided to make some fresh ones in the oven with some leftover garlic butter, then put them under leftover chili and sharp cheddar cheese today for me and Sylvia. I didn’t need to look for a recipe as … More I teach myself Hasselback Potatoes
Ms Chef in Seattle 