Make-Ahead Meal: Chile Relleno Casserole
By Johnna 2 Comments
Awhile back, the kind folks at OXO shared this nifty box of LockTop Containers with me. They are BPA-free and can be frozen, refrigerated and microwaved. They are spill-proof and airtight. They are the perfect container for pre-packing meals to grab on the go. I had this idea that I was going to do all…
A Sweet! Adventure, Computers in the Kitchen
By Johnna 5 Comments
While I usually post my non-baking adventures over at Johnna52, I wanted to share this post with you, my baking fans, because it is really baking related. Really, it is. Read on… In the last few weeks, I’ve taken a creative sabbatical, which included attending many activities carefully chosen to enhance my skills as a…
Sweet of the Week #42, Persimmon Butter Cookies
Last week I made these cookies to celebrate November 11th, 2011. I met my friends Celeste and Mary for lunch to celebrate the day. I’ve been practicing my cookie skills…you can tell I still need lots of practice and a lighter hand with the disco dust. But that’s not what I’m supposed to be telling…
A Book-Signing with The Cake Boss
In the past month, I’ve spent a lot of time attending book signings and workshops to enhance my skills in baking, cooking, blogging, food photography. A highlight of this month-long creative sabbatical was attending a book signing with Buddy Valastro, The Cake Boss. You know, I didn’t expect to be that wow’d by Buddy Valastro. …
An Evening With Alton Brown
A couple Mondays ago I went to a booksigning event hosted by our local, independent bookseller, Rainy Day Books. Alton Brown made a stop in KC to talk about his new book, Good Eats 3. Yes, I admit to being a Food TV fan girl. I’ve been to see quite a few food celebs when…
Sweet of the Week #40i & #41i, Red Bean Paste and Pomegranate Muffins
One of the challenge ingredients my friend Deanne suggested this year was red bean paste. I wanted to find a non-traditional way to use red bean paste, something beyond the Asian specialties that incorporate the ingredient, such as mooncakes or Daifuku. Then Suzanne, who is currently on a quinoa kick, sent me this recipe from…
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