Not sure what to do with that leftover cranberry sauce? I highly recommend making these sweet and savory crostini. Even if you don’t have leftover cranberry sauce, you can make these as an appetizer then serve any of the leftover cranberry sauce as a side dish. Done and done! These crostini would be the perfect appetizer for Thanksgiving or any upcoming holiday gathering. They’re somewhat a labor of love because of the homemade candied orange zest, but trust me – it’s worth it. As an alternative, you could also buy store-bought candied orange zest and call it a day.
I’m a sucker for juicy cheeseburgers and cheese-smothered enchiladas (separately, of course), but I’ve been trying to eat a bit healthier lately. This herb and citrus chicken was incredibly delicious and guilt-free!
It’s been a big week for me, guys. I baked something with chocolate and I made a Chinese dish. Woohoo! This orange chicken was incredibly delicious, but frying the chicken was messy and time consuming. I guess I need to ask Santa for a deep fryer. ;)
We’re celebrating my friend Ashley’s birthday tonight, so naturally, I wanted to bake cupcakes. When I saw this recipe for Blue Moon cupcakes on Spoon Fork Bacon, I knew exactly what I was going to bake. Seriously…how could anyone pass these up? I knew I couldn’t, considering Blue Moon is my favorite beer and cupcakes are my favorite dessert. Let’s just hope Ashley feels the same way. ;)
I also wanted to give this recipe a test run, as I’m planning on baking these cupcakes for the LA Food Blogger Bake Sale. If you’re in the Los Angeles area, I’d love you to join me, Geni at Sweet and Crumby, and your fellow LA food bloggers on Saturday, April 28th from 11:30 a.m. to 2:00 p.m. at BLD Restaurant (7450 Beverly Boulevard Los Angeles, CA 90036) for the third annual LA Food Blogger Bake Sale to end childhood hunger.
If you want to help bake, please send an e-mail to email@example.com. Hope to see you there!
Prosciutto and orange? Sure, why not. I was so intrigued by the recipe that I had to make it last night. Boy, am I ever glad that I did. The sweet and salty combo was unique and refreshing–neither flavor overpowered the other. And as I’m sure you’ve noticed, I love pasta, so I’m always up for trying something new. I’ll definitely be making this one again! Hope everyone has a fantastic weekend.
Since Greg so generously made room for me on the pumpkin band wagon with my trifle, I figured I’d try sneaking another dessert on board.
I made these fluffy pumpkin spice cookies with orange buttercream frosting over the weekend. Upon each bite, the palette is hit with the slight tartness of the orange followed by the spice of the pumpkin. My brother took them to work today and said they were a hit with all of his co-workers. :)
Need more pumpkin inspiration? Head over to Maris’ site at In Good Taste for her baked pumpkin doughnuts. Check out Mary’s pumpkin cake with caramel icing over at One Perfect Bite. Also, Erin’s pumpkin spice hot apple cider at Dinners, Dishes and Desserts.
I was finally able to catch up on some Bon Appetit reading over the weekend. Though I bookmarked multiple recipes, this blackberry buttermilk cake really stood out–I had to make it immediately. I ran to the market to stock up on blackberries and a springform pan (believe it or not, I didn’t have one before), and got to work.
The cake turned out moist and fluffy, with a rich buttermilk taste and hint of orange. The sweet blackberries perfectly complimented the otherwise plain cake, but I still felt as though something was missing. Since I had leftover blackberries, I whipped up a blackberry compote to spoon over the cake. The compote sealed the deal, providing more moisture and flavor.
Now I have to get the cake out of my apartment as soon as possible. Otherwise, I will eat it all. Yes, the entire cake. It’s that delicious, my friends.