I am a huge fan of garlic bread and I am always looking for a new way to make it. I took this idea from the bread at the local grocery store. They make a tear apart cheese bread that is pretty good. The concept however, is awesome. No need to cut the bread and you can serve it family style. Plus, since the bread is braided, there is garlic butter throughout the whole loaf of bread.
The braids allow for the center of the bread to be light and fluffy. So darn tasty!
I have been on the lookout for a good recipe to re-create the smiley face cookies that I had as a child. These are the large sugar cookies that had the hard glaze over them. I discovered the glaze but the cookie always seems to evade me. I have been making sugar cookies over the past couple of months to try to re-create them. Although the sugar cookie in this post isn’t the right one for the smiley face cookie, it is super tasty. It is light and fluffy with a great flavor, a perfect sugar cookie. The one that I strive for, is harder and crunchier and a tad bit sweeter. Not the definition of a perfect sugar cookie, but the perfect cookie to recreate my childhood memories. Anyway I had to post about this cookie, because out of the bunch, it tasted really good.
As you can see, I painted the eyes and mouth before the first glaze completely hardened. Thus, giving me a not so perfect smiley face. 
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I am always trying to expand my repertoire of recipes. The one thing that I do not cook a lot of is fish. Fresh fish is not the first thing you think of when you think of the Nations Capital. So I decided to slowly expand my repertoire with some canned tuna. I know it is not that big of a step, but it is a step to say the least. My pot pies use a standard pie dough and a large muffin pan to make individual pot pies. The recipe makes 3 individual pot pies and can be easily doubled to make six.
The large muffin pan made perfectly sized pot pies.
Valentines Day is fast approaching and I wanted to make a nice dessert for the occasion. I love chocolate and so does most people on Valentines Day. So I wanted to make a chocolate souffle. However, every recipe that I came across made 6-8 souffles. I only wanted two. So I did the math and the testing to create a recipe that makes just two souffles.
The souffles are super light and fluffy. Plus, the souffles can be made up to 24 hours in advance so it is an easy dessert.
It is really cold here in DC. I thought moving to the south would be cool, but this is way too cool for me. I know what you are thinking, but DC is technically the south as it is south of the Mason Dixon line. Since it has been so cold and snowy here in DC, I have been spending a ton of time by the fireplace trying to keep warm. The only thing that I can think of that goes great with fire is a cup of fresh hot chocolate and roasted marshmallows/s’mores. However, I forgot to pick up Marshmallows at the store. Luckily I had the ingredients lying around to make my own. This is the story of how a box of gelatin saved me during the great snowmageddon.
The Marshmallows can be cut big for fire roasting or small for hot chocolate.
Last week I wanted something sweet. After trying to recreate the Pot Belly dream bars, I had a ton of coconut lying around. The one thing that I always think of when I have coconut is German Chocolate Cake. It is that chocolate cake that is iced with a creamy coconut frosting. When I was researching this recipe I found that it is not German at all. German Chocolate Cake was originally made with a type of Baker’s Chocolate called German’s Sweet Chocolate bar. German’s Chocolate was a type of chocolate that was made for Baker’s by a man named Sam German. Yep, the cake is named after a type of chocolate, not a country. I had no idea. No matter where it comes from, it is super tasty.
The three layers of cake with the coconut frosting are amazing!
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Over the last couple of weeks I have started to make No Knead Bread every other day. Why? It is really tasty and takes no effort. Mix, let sit a day and bake. Nothing more, nothing less. Every time that I bite into the amazing crust of this bread, I think, this would be an awesome pizza crust. So, I made a pizza with it. How did it fare? Read on….
The crust browned nicely making a perfect base for the pizza.
Earlier this week I made a loaf of No-Knead Bread. It was awesome. The crust was crunchy and delicious. So I decided to try a different type of bread. Whole Wheat. Granted it is not that different but the whole wheat flour made the bread react differently. Granted the loaf looks delicious, it needed a few more hours of rising time.
Once again the loaf came out amazing looking. The crust was dark and crunchy.
