We were going to post the recipe for my Cakey-Fudgy-Chewy Brownies this week (we even took a photo and everything!), but our friend Jamie over at My Baking Addiction (http://www.mybakingaddiction.com/amazing-brownies-a-giveaway/) published our recipe and gave us a shout out on her site this week. So, we’re giving her a little
Before telling my story, I need to identify myself.
I believe it’s true—you’re either a cook or a baker. It doesn’t mean you can’t do both, but most of us tend to prefer one or the other. I’m more of a cook. I bake just fine. I understand the science of
Serves 12
People always love this dish and want to know what makes it so light. It’s Wonderbread! Wonderfully wan, it becomes one with the custard. Don’t settle for anything milder than extra-sharp cheddar.
1 quart half and half
1 dozen eggs
1 teaspoon salt and several freshly ground black pepper
12 to 14 slices
I entertain a lot—just having people over as I’ve come to call it. I don’t see it as a big deal. Like a practiced athlete, I’ve got a plan. When the time comes, I focus and go into action.
Like today when we had 48 for brunch. (That was after cooking
Except for half time, I don’t much like Super Bowl Sunday. OK, I’m a girl and I’ve never been into competitive sports, much less the contact variety. But it’s bigger than that.
It’s the junky nibble food you always find at Super Parties. I’ve learned how to maneuver the other holidays.
Makes about 2 1/2 dozen
Not only do I serve these for hors d’oeuvres, I make them for dinner preparation time. This quantity serves 4 to 6 as a main course.
4 pounds chicken wings, split and patted dry
2 tablespoons vegetable oil
Salt and ground black pepper
1 teaspoon sugar
2 teaspoons Italian seasoning
1/3
Whether it’s a cup of tea and a cookie, a late-afternoon walk, or quick latte break, we believe it’s important to pause for a few minutes each day. Not only is it a way we care for ourselves, it’s also smart. As Maggy has rightly observed, those quiet moments are
Makes about 50 bite-size bars
The recipe halves easily–simply bake in an 8- by 8-inch pan
1 cup all-purpose flour
1 cup old-fashioned oatmeal
3/4 cup light brown sugar
1/4 teaspoon salt
1 stick of butter, melted
2 cups sweetened, flaked coconut
2 cups sliced almonds
2 cups dried cherries (about 10 ounces), chopped coarse
2 cups dried apricots (about
I got into tea—not just the cup but the ritual—when Maggy spent her junior year in England. I had traveled in the UK before and always enjoyed teatime, but much like the toast rack I bought at Portobello Market, it never made its way into my everyday life.
But experiencing daily
Serves 6 to 8
2 yucca roots, peeled and cut into French fry shape (2 inches long and about 1/2-inch thick
2 quarts vegetable oil
2 plantains, peeled and cut into 1 1/2-inch chunks
Kosher salt
Bring a large pot of water to boil. Add yucca pieces; blanch until par-cooked, yet still firm, about 10
