I used to make bread every week for my roommate who didn’t think a meal was complete without bread. I haven’t been making bread lately, but I have been making pizza dough and Calzone. Now that I have a working Kitchen Aid Classic stand mixer, I can make as much bread as I like.
I don’t usually do things that are complicated, and when I started making this bread, I thought it would be complicated, but, in truth, it wasn’t. If this is your first time making bread, you might be intimidated by this, but trust me, it’s going to be okay.
You know, sometimes you just want chocolate. I mean, you really, really, really want chocolate. It’s like it’s the only thing you can think about. I had that craving and I bought a box of special dark cocoa just so I could make this cake.
I have always loved cherry cordials. To me, there is nothing tastier than cherries and chocolate. They just seem to compliment each other so well. When I decided to make this cake special, I thought using cherry preserves as filling would be exactly what I was looking for, and I was right, it was perfect. I used regular cherry preserves, not the famous sour cherries, they just would have soaked into the cake and made a chocolatety mess.
The secret to this cake is its velvety frosting, made with melted butter, dark cocoa, and rum flavoring. It really sets off the cherries in the cake. You could use brandy flavoring if you don’t have rum.
Labor Day is such an important day to remember those who fought for good working conditions and a living wage. It’s also a fine excuse to make some good food. Whilst looking through Paula Deen’s Southern Cooking Bible, I came across a recipe for pork roast which gave me the idea to make this pork loin roast with tangy lemon sauce.
Pork loin roast is one of my favorite meats. I like mine on the rare side, just pink on the inside. I usually give the end slices to Spane because he likes his a little more cooked. There is no excuse for serving a dried out, gray colored roast of pork. Armed with a good instant thermometer, you can serve perfect pork at 140 degrees. Just make sure to let the roast rest for about 10 minutes before carving it. I use an electric knife because it makes the nicest slices.
If you want to make this on the grill, more power to you! Pork roast is great on the grill, but you have to use the Indirect method. This means you put a pile of hot coals on one side of the grill, and a pan of liquid under the meat, which gives the meat a nice, steamy place to slowly cook. If you want, you can use beer, wine or fruit juice for the liquid. Continue reading →
So I was hunting around Big Oven one night, getting hungry and trying to find something interesting to make with our dinner. It had to be visually appealing, and it had to go in the microwave, because a) I didn’t want to heat up the house, b) I was hungry! When I saw a picture of these, I was intrigued, and even though all recipes said to put use the oven, I figured the microwave would work just fine. I was right, it did. Continue reading →
What!?! Katherine Hepburn? Yup, if you look around on the Internet, you will truly find this recipe attributed to Katherine Hepburn. No wonder Spencer Tracy loved her so much! Whether this is really true, like anything on the Internet, is open to debate, however, the lusciousness of these brownies in indisputable.
Most Buffalo wings are made with a Louisiana hot sauce, quite often Franks. It’s good, but, I wanted to experiment a little. There is a nice Southern company, Glory Foods, that makes wonderful canned Butter Beans. I love ’em. When I was at the market buying wings, I saw that they also make Spicy Vidalia Hot Sauce. Spicy and slightly sweet, I thought that would make an interesting change from the usual Louisiana style hot sauces associated with this dish. I was right, that sauce was perfect, and it has not become my favorite hot sauce.