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Apple Streusel Muffins

Apple Streusel Muffins

I’m taking baking class at a cooking school here in LA and today the focus was on quick breads. We made scones, carrot cake and muffins. The class is very small and everyone gets to make everything on their own, an advantage that not all schools can offer. The Apple Streusel Muffins were my favorite of the day. The general reaction was something along the ... Read More »

Easter Eggs 101

When I was little, I believed in the Easter Bunny. I didn’t really believe in it past the age of five, but I wanted to believe. Not that there was some sort of rabbit running around putting candy into my easter basket, but that something magically enabled the candy to be there. I would come down to Easter brunch shouting “The Easter Bunny was here!” ... Read More »

Neopolitan Buttermilk Cupcakes

I look forward to blogging events. It’s like going to a party where everyone has a little present for everyone else. Of course, this is because I, like so many other food bloggers, love food. Once a theme is anounced, I start brainstorming what I’ll make. Cupcakes (or muffins) were a great choice by Maki. They’re already like little presents. Ok, enough with the present ... Read More »

Fast and easy bbq chicken salad

You will need: a chicken breast, preferably grilled or bbq’d tomatoes an orange baby spinach Chop chicken, tomatoes and orange. Toss with salad and leftover bbq sauce from chicken. Season with salt and pepper, if desired. Read More »

Warm Lemon Souffles

Sometimes you can afford to be a bit pretentious with your desserts. Souffles already have an aura of mystery, so why not throw in a dash of pretention? That’s how you get Souffl├ęs Chauds au Citron in lieu of Warm Lemon Souffles? Just kidding. I like to keep it simple, so we’ll stick with the simpler name here. I was never a huge fan of ... Read More »

Kurobuta pork

That is a mighty fine pork loin. This week at Trader Joe’s, I spotted a Snake River Farms Kurobuta pork loin. I knew that this was supposed to be some of the finest pork there is. It’s cut from Japanese Berkshire black hogs and, according to the producer, is celebrated for it’s moistness, tenderness and pork flavor (read: lots of marbled fat). Actually, I didn’t ... Read More »

Pear Clafoutis

pear clafoutis

I remember that my mom would make this on special occasions when I was little. I would always get so excited when I saw it resting in the kitchen. I couldn’t wait to eat some! I was fascinated by the rows of pears, totally mystified by how she got them to look so pretty. Now I know that the trick is a very sharp knife ... Read More »

Vanilla Caramel Popcorn

I am not going to go on about how great a theme caramel is for this month’s Sugar High Friday, hosted by Debbie at Words to Eat By. Instead, I will just cut to the chase: I made vanilla caramel popcorn. The inspiration for this recipe was twofold. First, I felt like having some popcorn. Second, I’ve had caramel on the brain while thinking of ... Read More »

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