Baking Bree has been available on Amazon for three weeks now, and while the reviews are slow to come in, the feedback has been wonderful. When I set out to write a book that centered around food, I knew that there must be a way to incorporate it into the blossoming romance between Bree and Simon, her cooking instructor.
For things to heat up outside of the classroom, I decided to use Simon’s knowledge of baking and pastry making to whip up a delectable spread of desserts to tantalize Bree’s tastebuds.
Each dish had to jump off the page (ok, screen) and into the reader’s mouth, making them crave the next bite as much as Bree was. To do this, I picked textural, aromatic, and flavorful dishes that, when paired with the right wines, work together to completely seduce the senses.
Sound delicious? You can pick up a copy of the book on Amazon, and check out the scene for yourself (Chapter 15). And if you review the book (please please please!) and shoot me an email, I’ll put you on a list to receive the sequel, Starting from Scratch, for free!
Of course I have to get around to actually starting that one, so in the meantime, let’s start the seduction 😉 Continue reading
Fall is the perfect season for making delicious, indulgent dips to share with your friends while you gather around the TV!
Here is another super simple, delicious dip to throw together.
You will need:
- 4 ounces cream cheese, softened
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1/2 cup mozzarella, grated
- 1/4 cup grated parmesan
- 1 cup pizza sauce (we used contadina, tastes like lunchables!)
- 1/2 cup mozzarella, shredded (for the top)
- 1/4 cup grated parmesan (for the top)
- Pizza toppings: Pepperoni, olives, peppers, whatever you can think of!
We had a potluck at work this week for my coworker’s last day. I was already bringing in my turtle sugar cookies, but I wanted to make something else and I was very limited on time.
My sister suggested garlic knots.
Yum. Who doesn’t love these? I figured I would use the ingredients I already had on hand and throw these together in no time at all. And for once I was right!
You will need:
- A can of refrigerated biscuits (I used biscuits because I had a few cans left over from the monkey bread, but I’m sure you can use pizza dough, breadstick dough, whatever kind of dough you have lying around.)
- A few cloves of garlic (I used 4 relatively big ones, but that was probably too much)
- 2-3 tablespoons of olive oil
- some seasoning (I just used some Italian seasoning, feel free to use whatever you have. Parmesan cheese would be good!)
Note: this recipe is for one batch, which for me made 1o knots. I made two batches to take into work.
I’ve always wanted to make monkey bread. The whole concept of bread that you pull apart just intrigued me, and besides, look at it. It’s super cool looking.
I have no idea why it’s called monkey bread, but…
I dug out an apron for Captain Chips here, handed him a mixing spoon and we were ready to go. What’s monkey bread without a monkey helper?
I’m a big fan of bananas. I try and bring one to work every day, but there’s always the problem of them turning brown so damn fast.
If I buy them too early (like the week before) they never last me the week. Thank god for banana bread.
Awhile back, my sister sent me a very simple recipe for banana bread:
2 cups flour
1 1/2 tps baking soda
1/2 tsp salt
4 overripe bananas
1 cup sugar
3/4 cup butter, melted and cooled
2 large eggs
1 tsp vanilla
1/2 cup finely chopped pecans (optional)
Preheat oven to 350 and lightly grease a 9X5 loaf pan. In one bowl combine flour, baking soda and salt. Set aside. In another bowl, whip bananas and sugar together for 3 minutes until there is a nice fluffy cream. Add melted butter, eggs and vanilla. Beat well and scrape down sides of bowel. Mix in dry ingredients just until blended. Fold in nuts. Pour into pan. Back for 1 hour 15 minutes.
Now, she was obviously rushed when she typed this up for me (that can happen when you have a baby), and I’ve highlighted some of the delightful errors. My favorite is “scrape down sides of bowel.” Gross =)
Filed under Dessert, Side