I’m a huge Dr. House fan. I’m also a huge scone fan. And how might these two relate? (apart from Hugh Laurie being british) Well, I was watching an episode about two weeks ago in which a family went scuba diving to an old shipwreck and got infected with what appeared to be smallpox. Which was eradicated quite a bit ago. and as I was watching the show, I was also getting a few spotty-faced snapchats from a friend who’d been infected with…wait for it…..chicken pox! Which is almost eradicated even in little kids…so how she got it was also a mystery worthy of House. And so while watching the family slowly die in isolation, I thought up these scones to bring to my friend who was also in isolation (though thankfully not dying, just quite itchy) and who, like me, also finds solace in crumbly pastries which you can have for breakfast, lunch or dinner. (because scones are just awesome like that). So if you have a friend in need, or just want a snack to munch on while you watch House re-runs, go read more for the recipe. Continue reading
When I was an annoying pre-teen my diet consisted solely of quesadillas and oreos. It’s true, there was a time in the life of this foodie where I totally missed out on one my favorite things in life; eating. I do have to say though, in defense of quesadillas and oreos, they are both incredibly good. I’m pretty sure there aren’t many mexicans out there who’ll deny the deliciousness of cheese, tortillas and salsa. And what can I say about oreos? If you don’t like them, there’s probably something severely wrong with you. Like get-your-butt-to-the-doctor-wrong. Especially if the wonderful cookie sandwiches come accompanied by peanut butter and a tall glass of cold milk. Am I right? Peanut butter and oreos is the ultimate pre-teen combo…and teen, and young adult, and adult and senior. Because it never gets old. At least for me it will always be one of those childhood flavors that I will never outgrow.
And so were born these oreo cupcakes (and cake!)….stuffed with cookies and topped with a not too sweet, melt in your mouth peanut butter frosting. Also topped with more oreos, because you can’t have too many of those. I actually made these for a co-worker who recently left our office and who needed something to remember us by, and what better way than using an already full of memories combination of flavors?Read more for the recipe! Continue reading
So maybe you’re one of those people that frowns upon having cake for breakfast. (Although I doubt it, since you’re browsing a blog with food pictures with something about decadence in the title) If that is the case, don’t leave yet! I have the perfect excuse to have donuts for breakfast. That’s right, you can now indulge in those tiny glazed treats before 9 am, because how could you not? They’re french toast flavored. And since french toast is a universally approved breakfast food, I think my argument is won.
And if you’re not convinced I can just tell you how incredibly well these go with a quick espresso. Which is basically taking a to-go breakfast from you coffee house chain (*cough*starbucks*cough*) to the homemade goodness level. Because we’re talking baked donuts, (not fried!) maple syrup, vanilla, cinnamon and a double glaze. With a tad of cream, in case you were missing that from your complete breakfast. Fluffy and morning like, they’re also the perfect treat to bring to your office in case you’re incredibly late. Because you were glazing donuts, maybe. But no one will get angry if you offer them one of these. Right? Read more for the recipe.
Warning: This isn’t a real post. It’s even a whole month late. It’s just a snapshot of the only thing I was able to photograph (foodwise) during Christmas. It was so hectic and I had so many things to cook/get done that I didn’t have anytime to blog about it! But anyway, here’s a little snapshot of the red velvet snowmen cake pops that I made for dinner. (The ones my dog didn’t eat it….because he got his paws on about 6 of them and then proceeded to let us know how good they were by throwing up red cake all over my house. Oh yay!)
There’s no recipe for this post because they’re just regular red velvet cake pops (recipes abound all over the internet, but if you want to go quick and easy, check out Bakerella’s) covered in white chocolate. For the nose I used red marzipan, an oreo and a chocolate covered marshmallow for the hat, and dark chocolate for the eyes and mouth.
And that’s all for my ultra-late christmas post! I’ll be back today with your regular, non-themed post.
I know that posting a thanksgiving-y recipe on the very same day isn’t nice. But I’ve got a good excuse: I don’t celebrate Thanksgiving! Because in Mexico we have turkey for Christmas, as is proper. With pears and potatoes and lasagna. As is right. And of course by that I mean as we’ve always done chez moi. : )
But back to the thanksgiving issue. I actually made this for a themed dinner, and since it’s pumpkin season regardless of the holiday and the puree was homemade, I was left with about 1 lt. extra of the stuff. And the stuff is so yummy! You can make all sorts of pumpkin dishes, apparently something I’d never been aware of because we just don’t have that tradition. But now I am, and the inevitable pinterest search for pumpkin recipes did not disappoint. (Which probably means that I will disappoint and keep posting pumpkin truffles and pumpkin bread and pumpkin soup way past the appropriate date. I’m not even sorry). So, to begin with! Pumpkin cream cheese pie bars. This recipe, which I found originally at Taste of Home, is actually a bit complicated. But definitely worth it…pumpkin meringue over creamy cheesecake? Definitely worth it. And besides, the layers are so decorative you might want to make them just because of that. And you can cut them into decent-sized bars, or just make one large cheesecake! Sounds good right? Read more for the recipe. Continue reading