If you are thinking that these should really be called “cupcakes,” and not “muffins,” you are completely 100% right. These are, for all intents and purposes, banana cupcakes (with cream cheese frosting, but we’ll get to that later). However, these delicious cupcakes derived from my absolute favorite Martha Stewart banana bread recipe, and for that reason we can pretend, just a little bit, that they are not as intensely rich and cupcake-y as they became after several twists and turns.
Dear Readers who have not abandoned me in my absence, I hope you are as happy as I am that it’s finally gardening and grilling season. Summer is in full swing, and I am so excited for all of the fresh berries, crunchy veggies, and juicy tomatoes, not to mention all of the outdoor eating! Picnics, cookouts, bars with patios…and my roommate and I are lucky enough to have our very own yard, with our very own garden, and our very own charcoal grill. When it’s not too stiflingly hot to be outside, it’s going to be a great summer. Continue reading
Friends, I am not lying when I say you MUST save this recipe. Bookmark it. Print it out and put it in your recipe box. Cook it tonight and memorize the recipe. It is the easiest, most delicious, restaurant-quality dish to impress your friends, your family, or just yourself. In all honesty, the hardest part is finding duck legs. So find some duck legs.
I know there is nothing exciting or revealing about this statement, because anyone who knows anything about food blogs will agree, but can I just tell you how much I love Smitten Kitchen? And how wonderful and lovely and charming I can only assume the writer, Deb, is? She is my food blogger idol, and I’m not ashamed to say it. Gorgeous photos, charming writing, and amazingly delicious recipes. And what do you think this has to do with carrot cupcakes? Hmm… Continue reading
This is yet another excellent recipe pulled from America’s Test Kitchen 30-Minute Suppers, a quarterly compilation from the same brilliant minds behind Cook’s Illustrated. Though the recipe calls for grilling the salmon, we have been learning lately that our beloved toaster oven is a great stand-in for a grill when set on “broil” (I can only assume the actual broiler attached to the oven would work equally well). Paired with some simple soba noodles, this is a delicious and surprisingly simple dinner. Continue reading
As I stirred my bubbling pot of turkey chili yesterday, it occurred to me that this is the third straight year I have made chili for the Super Bowl, and a different type of chili each year at that. Two years ago it was a veggie chili, to accommodate a vegan friend but enjoyed by all (and topped with cheese by most). Last year it was my dad’s beef chili, a classic meaty chili filled with onions and kidney beans. This year I wasn’t feeling the beef, so I hit up the internet to find a turkey chili recipe… Continue reading
