Here’s a healthy alternative to frying ravioli…and less of a mess, too!
Hi! It’s been awhile…you’ll find most recipes I’ve done lately conveniently posted on our Facebook page at http://www.facebook.com/thecookingapprentice.
Crisp falling leaves, sweater, jeans, and boots…just a few of my favorite things this time of year. But what I truly love the most is gift-giving, better to give than receive, right? Edible treats are probably on the top of everyone’s list–either to give, or receive. Personally, edible gifts always warms my heart…
I’ve made madeleines a few years ago, and back then I had no idea what I was getting into…you see, I have a love-hate relationship with baking, but for the most part,
I really don’t mind it. Really.
Torte can mean a lot of things in baking…this particular Blueberry Torte–inspired from Food52 Kitchen Letters, is a blueberry pie translated onto a cheese-cake derivative but lighter and prettier. In essence, it’s really a no-bake cheesecake made fancy by name…
An amalgamation of sharp offset by honey, pears, and off-dry wine, its sweet-sour tang is perfect with rich blue cheeses.
Millionaires’ Shortbread, Chocolate Caramel Shortbread Bars, Copycat Twix Bars, and so forth…this recipe has had many titles, regardless of what they may be, it definitely had me at C-A-R-A-M-E-L!
I could never pass up fresh-caught seafood, and there is nothing like wild-caught cockles on hot summer days…
I love eating lasagna, as much as I love cooking it…BUT I don’t make it often. The last time I cooked lasagna I was still dating my husband! We’ve e been married 13 years to date–so that was a while ago. Today, however, I was on a mission to do one my favorite things, surf the web for a beyond-the-ordinary lasagna recipe.