While I’ve definitely made my fair share of regular chocolate chip cookies, the reverse chocolate chip cookie – that is, chocolate dough studded with white chocolate chips – has eluded me. Until now.
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Strawberry Yogurt Muffins with Oat Crumble Topping
Last weekend I spent a few days on Salt Spring Island, where I grew up, with a bunch of girlfriends. We stayed in a house on the ocean and basically just vegged out. There was a lot of talking and laughing (obviously, it was a house full of girls), a lot of eating and a little drinking (OK, more than a little), some suntanning (or in my case, burning), and there may or may not have been a very loud sing-a-long to terrible 90’s music (any Aqua fans out there?).
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Korena’s Cookies
This is a cookie recipe that I came up with when I was about 12 years old, and I tell ya, I was onto something! It’s been a while since I last made them but they’re just as good as I remember: buttery, chewy oatmeal cookies with a hint of caramel from brown sugar, loaded with chocolate chips, nuts, and dried fruit. They are thick and almost cake-like in the middle, and thin, lacy, and crisp around the edges. Seriously delicious.
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My Favorite Skillet Cornbread
This is the only cornbread I’ve ever made, but it’s so awesome I’ve never felt the need to try another recipe, so it automatically gets the “favorite” label. Plus it’s made in a cast iron skillet, which is my favorite pan.
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Light Brioche Hamburger Buns
Summer is almost here, I can feel it. The first half of May was a big tease, followed by nothing but cold and rainy disappointment, but I have high hopes for June. So far it’s been pretty nice and we’re been doing a lot of barbecuing to take advantage of the warm evenings. Which brings me to probably the most well-known item of the summer barbeque: the hamburger. Many people go to great lengths to doctor up the beef patty, but in this case, I decided to focus my energy on the bun instead. It was a good idea!
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Maple Hazelnut Blondies
While perusing the delicious brownie and blondie offerings from May’s Sourdough Surprises, I realized that I’d never made a blondie, let alone eaten one, and it became clear, based on the delicious recipes I was seeing, that this needed to change as soon as possible. A blondie is essentially a brownie made without chocolate, instead employing brown sugar for a caramel-toffee flavour. Imagine a square with the texture of a fudgey, chewy brownie and the taste of chocolate chip cookie dough (minus the chocolate chips) and you’ve got a blondie. And if you’re like me, you will feel compelled to make a batch as soon as you come to this realization.
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Daring Bakers: Prinsesstårta
Korena of Korena in the Kitchen was our May Daring Bakers’ host and she delighted us with this beautiful Swedish Prinsesstårta!
Yup, I was the Daring Bakers host this month, and I can’t tell you how much fun I had! I was pretty nervous putting a recipe out there for hundreds of people to bake – what if it didn’t work? what if they thought it tasted awful? – but the feedback was pretty positive and the recipe was a success, save the pastry cream, which curdled for some people (I’m so sorry, those people!). A big humungous THANK YOU to all the Daring Bakers who baked along with me this month, and please PLEASE check out the Daring Bakers blogroll to see this month’s seriously amazing results – so many delicious variations and flavour combinations and beautifully decorated cakes! 🙂
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The Creamiest Hummus
Sometimes you just need a platter full of vegetables and some garlicky hummus to dip them in. It’s been ages since I last made hummus, and I’ve been wanting to try Smitten Kitchen’s secret to making “ethereally smooth hummus“. But I think I was also putting it off, because the thing is, the secret is kind of ridiculous and crazy-making: you have to peel the chickpeas, and that seems like a totally insane thing to do.
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White Chocolate Raspberry Swirl Brownies {with sourdough!}
Of all the things I imagined making with a sourdough starter, brownies were not one of them. This month Sourdough Surprises showed me otherwise. Silly me.
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Grilled Butterflied Chicken
Butterflied chicken, aka spatchcocked chicken (which is much more fun to say), is one of the items on my list that can now be checked off. Butterflying/spatchcocking (see? more fun 😉 ) a chicken simply means cutting out the backbone so that the chicken lies flat, and as such, it cooks faster and more evenly. Last week we had a run of gorgeous early summer weather (shorts, t-shirts, and SPF 30 kind of weather – it was glorious) so I fired up the barbeque to celebrate and cooked my spatchcocked chicken on the grill.
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