These burnt babies went with me to a pumpkin carving party we went to with friends. Everyone that had one liked them. I thought they were a lovely pumpkin flavor with all the spices; cinnamon, nutmeg and cloves. Of course the marshmallow frosting was the star of the dish. The recipe is available from the…
Author: Diane Zwang
Stuffed Eggplant with Lamb and Pine Nuts
It is potluck week at I Heart Cooking Clubs and I chose to cook from Yotam Ottolenghi. From Jerusalem A Cookbook I made Stuffed Eggplant with Lamb and Pine Nuts. Not a photogenic meal and I was worried that the eggplant would not survive the move. We served this Turkish style meal with Basmati rice. This…
Babas au Rhum
Tuesdays with Dorie Baking Chez Moi I tried for the first time a babas au rhum on our cruise earlier this year and ever since I have wanted to make these. According to Dorie, “babas au rhum have been around for about three hundred years. The baba is a tight-grained yeast-raised cake that is soaked…
Potato Chip-Chocolate Chunk Cookies
These sweet and salty cookies from the Food Network were a big hit in my house. My son loves potato chips and this recipe has a whopping 8 ounce bag. I made a few changes to ingredients to what I had on hand. Instead of semisweet chocolate chopped I used chocolate chips. I don’t like…
Croque Monsieur
Croque Monsieur! How easy is that? This week on I Heart Cooking Clubs we were tasked with making something easy from Ina Garten’s recipes. I chose Croque Monsieur because how easy is a grilled cheese sandwich? My husband could not believe I have never had the famed French sandwich. The recipe starts with a white…
Caramelized Shallots
This week at I Heart Cooking Clubs we are cooking with alliums. What are alliums? They are garlic, onions, shallots, leeks, scallions or chives. I love caramelized onions so I figured I would like these caramelized shallots. I used Ina’s handy hint to boil the shallots for one minute to peel them. The peeled shallots…
Homemade Fig Newtons
Homemade Fig Newtons were a wonderful treat in our house and well worth the work. We loved them. The dough is a combination of white and whole wheat flours and flavored with cardamom and the zest of an orange. After the dough is made it needs to chill for 3 hours. You can use store…
Moka Dupont
Tuesdays with Dorie Baking Chez Moi Moka Dupont is the French version of an American Ice Box Cake. Dorie suggested serving with coffee ice cream but I had vanilla on hand which paired nicely with the chocolate. Dorie states that in France the cake is made with The Brun cookies but they are not readily…
Haricots Verts
I am thrilled to be back with I Heart Cooking Clubs for their latest chef Ina Garten. I was given a copy of Barefoot In Paris and now I have a chance to cook from it. I chose to start with a vegetable dish, haricots verts or French string beans. I had two of the…
Crumb-Topped Apple Bars
Tuesdays with Dorie Dorie’s Cookies I made these for a dinner party I was attending. My husband said “the apple bars are getting rave reviews”. And sure enough they all disappeared. This was a great ending to a bar cookie that got a rocky start. I had a few challenges this week with this recipe….
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