We’re getting into the spirit of the season just like everyone else. In addition to the gingerbread men, peppermint delights, and traditional Christmas cookies, we love to include an adult treat in our Holiday repertoire of goodies. I enjoy eggnog as part of my winter routine. Chrystal, on the other hand, is not the biggest fan of dairy, boozy drinks. Being that many of my in-laws have a Swedish heritage, I thought a glogg recipe would be the perfect alcoholic seasonal beverage to share. Continue reading “Getting into the Spirit”→
We’re a tad frazzled with this month’s 24, 24, 24, but we hope our vision comes together for you in the end! When Foodbuzz sent out a call for entries, we submitted our proposal just a couple of hours later. The idea was buzzing in our heads, and we knew it’d be so fun to complete. Unfortunately, we weren’t chosen. Boo. But one week later, we received word of a last minute cancellation, which meant there was room for us to squeeze in. Yay! We really love hosting these types of events for our friends, so needless to say, this was a great way to roll into the upcoming weekend. And then it hit us! We had a lot of planning to do–planning that we clearly had not been prepared to do. So we went back to square one and started to re-brainstorm from where we’d left off following the proposal. From there, it was nothing but a blast!
We know you have a signature dish that makes everybody go crazy. Or you make something following the usual recipe, and the one day you do something different–add your own touch, if you will–people are asking what you did that time around. There are so many ways to give food your own zap. We all do it. That’s why only Grandma So-and-So can make the potato salad at the family reunion picnic.
At Thanksgiving, no one takes the yams from Uncle Whoever. He’s the only one that makes them just right. If you want to avoid the wrath of greedy family members, please don’t give the Easter ham to anybody except Cousin What’s-Her-Name. Only she knows what she’s doing. You know what we’re talking about.
What are they doing to make those dishes so good?
Well, that’s their secret to the grave. You’ll probably never find out, and maybe that’s OK. If we had the in’s and out’s of everyone’s recipes, they wouldn’t be unique anymore. Maybe the best part of eating that signature dish is knowing that you’ll never have a clue what’s in it. The mystery makes each bite so good.
We test drove some cookies, making a couple of interesting decisions along the way. A little of this, a bit of that. Making sure to incorporate distinct and noteworthy aspects to each recipe. We’re still experimenting, but we think we’re onto something. Don’t hate us for being vague. We just wanted to show you a few of the things we’ve been working on for a special project, but we do have to keep our DD touch secret for now! And we won’t hate it if you do the same.
It is not hard to be a foodie. We live it, and we love it. But there can be downfalls–pits and traps that make it hard along the way. They come in the form of baked goods, fried food, creamy dips and bacon-wrapped anything. Our lovely Diva at Beach Eats summed it up best in Fact Two of her special report on the life of a food blogger. It can be a struggle. A struggle for real! We like to cook and eat and share our cooking with friends, so they can eat it too. Sometimes we may be doing everyone a slight disservice, although no one wants to admit that. Well we will today, here on this blog! That being said, we had to take a break from the desserts, treats and snacks that we do love to make from time to time (back away from the butter!) and showcase a full meal packed with protein, fiber, beta-carotenes and healthy fats. Yes, there is such a thing as healthy fats. At least that makes us feel better about leaving our butter behind. Continue reading “Back to Basics”→
This dessert is not 100% ours. We admit that fully. This dessert came about after eating these amazing walnut, date and orange wontons after we assisted another class at Hipcooks. Fried dough stuffed with sweet dates, bright orange flavor and crunchy walnuts…heaven! There was extra filling left over after class, and instead of letting it go to waste, we were allowed to wrap it up and bring it home. Ding ding ding, we had an idea. Cookies? No. Fruit bars? Eh. Pancake filling? Maybe next time. We both love tarts to death and decided to make good use of this premade filling for a little sweet nibblet. Voici la galette!
A couple of days ago, we proposed the idea of recipe adaptations and just how far we can stretch the word. Looks like many people find recipes as a means to an end, and however you interpret that recipe doesn’t matter. It’s what you end up with that can be your own, although giving credit where credit is due remains key and important. In the end, recipes are meant to be adopted and then adapted!
Well we said there would be a part two to that post, so here it is. We first saw this recipe on Smitten Kitchen less than a month ago, and knew we just had to give it a try. It was colorful, fresh and chock full of the staples we normally keep in the kitchen. But of course we made a few changes and additions! Like swapping a main star for one of our favorite vegetables, adding another layer of crunch, pumping up the color green, using a thicker dressing and sprinkling in additional seasonings. Who’s to say if it was any better or worse than the original, but what we did create was hands down delish. And when it comes to cooking, that’s all that matters.