A few weeks ago, I told Sarah of Well Dined that all I wanted to do this Fall is bake, bake, bake, and I wondered whether she would mind eating nothing but cookies for lunch when we got together. She thoughtfully responded that we should make empanadas.
And after we made these, we congratulated ourselves over and over again because the filling is so delicious. I mean seriously, we were both sneaking spoonfuls of filling as we assembled the empanadas, and licking our fingers when we were done. It’s amazing.
You should make yourself a batch of empanadas right away, so you will know what I’m talking about!
Gruyère cheese has a special place in my heart.
When Dave and I were on our honeymoon, we visited the town of Gruyères. We toured the cheese factory (!) and ate a very winey pot of fondue. Simple and delicious. We went to the castle and admired all of the artwork and the gardens and the ancient armor. And then we wandered down the cobbled streets and decided we needed even more fondue.
Let’s pause to acknowledge the fact that I speak German pretty fluently and French…barely at all. And Gruyères is definitely part of French-speaking Switzerland. Where no one speaks German and very few people speak English.
So. Dave and I found a place to eat, and we were so excited for our dinner! We ordered this interesting-sounding fondue called raclette.
Haha. Guess what? Racler means “to scrape” in French. And raclette turned out to be a block of cheese under a heat lamp, which we scraped off as it melted and spread it on potatoes. (Dave wishes me to inform you that it was a whole bucket full of new potatoes. A bucketful.) After we conferred very awkwardly with our waitress (language barriers are real!), we laughed it off and ate the simplest meal in the history of our relationship together. Not exactly fondue, but definitely an amusing (and, um, expensive) story!
But my take-away? Gruyères is a simple place for real people. Makes sense that the most amazing cheese in the world is best served simply! Like in this easy and delicious Spring tart.
My husband has been asking to make cheese danish for years.
You’d think I would have taken him up on that right away! I love to bake. I love to be bossy in the kitchen. I love cheese danish.
But for some reason, I felt intimidated. Do you ever feel paralyzed by the desire to do something absolutely perfectly the first time, to find the right recipe and execute it just right, and make the most delicious thing anyone has ever tasted?
I had made croissants exactly once: they were a lot of work, and in the end, they were only fine. Fine! How dare they. I knew that cheese danish was in danger of turning out the same way, so I put them on the back burner.
But this month, when I was cruising through Renee’s Kitchen Adventures for my Secret Recipe Club challenge, I spotted a cheese danish recipe…and I knew I would have to go for it. This recipe is somewhat unusual, as it uses puff pastry instead of a typical laminated, yeasted dough! This had the potential to be way simpler, and equally as delicious. Plus, I have been all about puff pastry lately.
I know you are probably getting sick of sweets from me. And I was all geared up to share a few simple savories…but then I realized it’s going to be Valentine’s day very soon.
And I have a long tradition of covering you in chocolate for Valentine’s day. Chocolate is, after all, one of my first loves.
So here we are. And you may, if you have been tracking with me for a while, notice something special about the amazing pastries I am sharing with you today: they are full of BUTTER!
Woot! Caitlin’s pediatrician cleared me to eat dairy again. This may or may not have happened two days after I had a small psychotic break and ate a cupcake that I totally meant not to eat.
Anyway. You better believe I have been loading up on all the cheese and butter and cream I have been craving for the last few months. Because as delicious as food can be without dairy, it’s hard to achieve true decadence in the absence of butter.
So I decided this year that we would indulge in breakfast instead of saving all our chocolate for dessert. (Though, let’s be honest, these strudels make an amazing dessert if you have the patience to wait for dinner time!)
Well, I missed the Kentucky Derby this year…both because I don’t really care for televised sports and because I had just had a baby.
So I suppose this shouldn’t really be called “Derby Pie.” I should probably call it something else…like “Pecan Pie Straight from Heaven,” or “Most Delicious Pie That Will Ever Cross Your Lips,” or “Why-Would-Anyone-Ever-Deign-to-Eat-Another-Pie-That-Doesn’t-Include-Bourbon Pie.”
Seriously. Where have chocolate and bourbon been all my life when I was eating plain, regular pecan pie? I have always loved pecan pie at Thanksgiving, but this pie is truly a marvel.
As Fall is pie season…I highly recommend you start baking.
I turned 30.
I had a small midlife crisis, which resulted in a writing a long and silly bucket list—my 30 after 30. (Friends, don’t be surprised if I try to rope you into tap dancing class or hot air ballooning. Don’t be surprised if I start speaking to you in Irish—though the only phrase I have mastered is ólaim fíon!)
And, of course, I made dessert. Because what good is a birthday without dessert?
This amazing tart is exactly what you should make for every single celebration you ever attend from now on. Initially I thought of this as the 30th birthday tart, after I made it for my best friend’s 30th earlier in the year…but it’s too good not to share year round.
Not only is this tart rich and decadent and impressive, worthy of any special event you can think of, but it is actually incredibly easy to make! There are only six ingredients, and no baking or candy thermometers involved!
I laughed out loud when I saw the name of my Secret Recipe Club blog for July: Why I Am Not Skinny. That’s a question I ask myself an awful lot, usually after a bowl of homemade ice cream or a third slice of pizza.
I was seriously tempted to make Maxine’s crepes…lately I have been all too eager to make breakfast, and dinner has sort of turned into a black hole into which I throw takeout and yes, more breakfast foods (and I wonder why all this baby weight is stubbornly sticking around….).
For some reason, both my kids have started losing their cool at exactly 5:00pm. Dinner is hard.
Which is why quiche for dinner is perfect! First of all…it is kind of like breakfast (but healthier and more filling than a plate full of carby sugar)! Second of all, you can prep quiche several hours before baking it, which makes the witching hour much less dreadful.