After flipping through this slideshow of every species of Goldfish, I was so intrigued by some of the sweet flavors, I engineered a trip to Target for the sole purpose of trying the cookies & cream flavor. But when I got to the Goldfish section, I spotted something new that looked even more appealing: French Toast Goldfish Grahams ($1.97).
The cheerful package features an inviting image of two slices of cinnamon swirl french toast with syrup and a big pat of butter. A quick glance at the nutritional information sealed the deal. Did you know that a serving of Goldfish crackers is defined as 34 pieces? Into the cart they went (along with the cookies & cream—I'm no dummy).
I was expecting the cookies to taste more like custard, with notes of butter and maple syrup. Instead, they taste exactly like cinnamon toast: crunchy, sweet, and heavy on the cinnamon, with background notes of brown sugar and molasses. The tiny cookies are excellent all by themselves, but given their similarity to cinnamon toast (and Cinnamon Toast Crunch cereal), I had to try them with a splash of milk.
Goldfish French Toast Grahams with chocolate milk
The result? Pretty tasty, but you've got to eat quickly, before they get soggy. Next time, I'm mixing them into my yogurt, sprinkling them on top of ice cream, and stashing the bag in the secret corner of the cookie cupboard my husband doesn't know about (shhh...)
About the author: Erin Jackson is a food writer and photographer who is obsessed with discovering the best eats in San Diego. You can find all of her discoveries on her San Diego food blog EJeats.com. On Twitter, she's @ErinJax
Want more of the sweet stuff? Follow us on Twitter @SeriousSweets
This past Christmas I gave a magnetic key holder (#3 above) to my husband which was really a gift to our home, so it was really a gift half to me. Instead of our key dish which had at some point become overrun with spare keys to my sister's, my neighbor's, and several sets of "mystery keys", we now each hang up our keys when we arrive home and it saves us the aggravation of fishing through a bunch of keys as we're dashing out the door.
A friend explains the reason for one of Paris’s most marked socio-cultural traditions:
In Paris, they love to make you run all over town to do paperwork, and when you do 1/3 of the time you arrive at the right place during their (schitzo) open hours and are met with a sign like this. It says they are “exceptionally closed” except I see this sign about 1/3rd of the time, and about 1/3 they ask me to return again with more papers. When/if they do accept our paper we scream with joy and run to drink and make out along the banks of the seine or ride bikes with baguettes under our arms. That’s why you see so many people doing that here. It’s the paperwork.
i love anything with carnitas so i'm biased, but thsi sounds superb.
On the weekend when I have more time on breakfast I often like to do something special and given my passion for them, it often involves runny egg yolks. I kicked this weekend off with some eggs benedict with a Mexican twist using moist, tender and crispy carnitas that I had made earlier in the week. Eggs Benedict is made with ham and a poached egg on an English muffin covered in hollandaise sauce but you can easily change things up by swapping the meat, sauce or even the muffin. Although I am totally into hollandaise sauce I felt that a nice salsa verde would be a better option to go along with the carnitas and I mixed a mashed avocado into it to thicken it up and because avocados are simply amazing! I finished the carnitas egg benedict off with some pickled red onions and some crumbled cotija.
Name: Antena and Miles David Location: Newport, Rhode Island Size: 1900 square feet Years lived in: 11 years; owned
When Miles and Antena bought their Newport home eleven years ago, they loved the bones of the traditional Victorian structure, but envisioned a transformation that would infuse the 1892 building – filled with drab colors, floral wallpaper and period decor – with the bright coastal charm of a seaside cottage.
sorry i'm back on apartment therapy since I will be decorating an apartment again in a month or so! crazzzzyyy
Matting photos and prints in frames is a great way to turn simple pictures into serious artwork (it even works for kids' finger painting). White mats are classic, of course, but that doesn't mean you can't play around with different colors and patterns for the frames in your space.
This octopus has been swimming around the Interwebs for awhile now, and shows up from time to time in various celebrity homes and magazines. Originally from Natural Curiosities, the print is playful and graphic and all goodness. But, at almost $5,000, it may be also be out of the budget.
good for all of us renters....or lazy people who dont' want to hang things...
Along with looking super cool and casual, leaning art — instead of hanging it on a wall — also makes for a flexible home. You don't have to whip out the hammer and nails every time you want to rearrange the look of your place. Folks whose art collections are growing out of control will appreciate having alternate ways to display, too. We've got ideas so it doesn't just look like you've been too lazy to hang your art.
the only fictional president worth talking about is President bartlet. DUH. BARLET 2016!!!!
Happy President's Day!!!
There have been so many AH-Mazing Commanders-In-Chief in television and film, it’s hard to pick just one to hail!
Sometimes we wish that our favorite fictional presidents could win the White House for REALZ!
So with the 2016 presidential election about to heat up, we put together some candidates we wish could run against Hillary Clinton and Chris Christie!
Whether you identify as a democrat, a republican or somewhere in the middle, there’s no denying that one of these elected leaders would be a damn fine President!
‘Murica!
CLICK HERE to view the gallery, “16 Fictional Presidents That Should Take The White House In The 2016 Election!!"
CLICK HERE to view the gallery, “16 Fictional Presidents That Should Take The White House In The 2016 Election!!"
CLICK HERE to view the gallery, “16 Fictional Presidents That Should Take The White House In The 2016 Election!!"
CLICK HERE to view the gallery, “16 Fictional Presidents That Should Take The White House In The 2016 Election!!"
CLICK HERE to view the gallery, “16 Fictional Presidents That Should Take The White House In The 2016 Election!!"
So in case you haven’t noticed, I’ve been a bit busy driving across the country (just bounce over to my instagram feed and follow the hashtag #RoadTripUSA. Which means I have less time to blog (sad face) because I’m too busy looking at the sites, shopping for antiques (yes, I’ve become the clichéd gay man who has found himself using word antique as a verb), and hanging out with food bloggers while presenting at a blog conference. It also means I have a BACKLOG of gorgeous photos (well some are gorgeous, but lets face it some aren’t so great either) that I need to sort through and process. I’ll get to them when I get to them, but in the meanwhile, here’s a few photos of Idaho Falls, Idaho where AJ and I stop briefly to sleep overnight before heading on to Grand Teton and Yellowstone National Park. Hopefully next week I’ll be back with a more substantial post, possible even a recipe, but I can’t guarantee anything. I’m in Miami right now and the beach is calling….
You know how sometimes I make a dessert and freak the heck out over it and deem it the best thing I’ve ever made?
Yeah. This is one of those.
I don’t think it’s a secret that I’m a spaz over all things s’mores. I have no idea why I love s’mores so obnoxiously much but I just DO. I LOVE THEM. Maybe it’s because they were such a special treat when I was a kid and they invoke all sorts of fun memories including bonfires and lightening bugs.
Oh, and what do you say? Fireflies? Lightening bugs? I’m certain I ask you this question every summer, but you know… I’m clueless. I don’t remember what the majority voted upon. I say lightening bugs. I’ve said lightening bugs my entire life. BUT. I want to say fireflies. Fireflies just sounds so… pretty. And romantic. And summery. And, like, enchanting warm evenings. I want to be cool and say fireflies but if I say fireflies to anyone within about thirty miles of me, they’ll be all WHAT?
These are my firefly dessert.
You know I love me some no-bake cheesecake, especially in little cups or jars. Mainly because I’m lazy. Also because it’s so easy. I don’t have to worry about my cheesecake cracking or some garbage like that. Cheesecakes can be so high maintenance, and I can totally say that because they are my all-time favorite dessert. Sure, things have been a little decadent around these parts lately but I’m just like… ah. I finished a book full of 150 pretty healthy recipes and I just neeeeeed to get this delicious stuff out.
So this is what’s going on.
We have a graham cracker crust. Obviously.
Some crazy rich milk chocolate ganache. It’s dreamy.
Fluffy marshmallow cream on top. From a jar. Judge not.
And a toasty little marshmallow on top. Like a freaking cloud.
Is this real? It so is.
No Bake S'mores Cheesecakes
Yield: makes 6 min (4-ounce) cheesecakes
Total Time: 6 hours
Ingredients:
crust & topping
4 tablespoons unsalted butter, melted
2/3 cup graham cracker crumbs
1/2 cup marshmallow fluff or cream
4 marshmallows, toasted and cut in half
marshmallow cheesecake
1/2 cup whipped cream cheese, at room temperature
1/2 cup marshmallow fluff or cream
1/3 cup sweetened condensed milk
2 teaspoons vanilla extract
Directions:
In a small bowl, mix together butter and graham crumbs until moistened. Press crumbs into the container of your choice (jar, ramekin, etc) with the back of a spoon. Place the chocolate in a bowl. Add the heavy cream to a small saucepan and heat over medium heat until warm, just until bubbles appear on the edges. Pour the cream over the chocolate and let it sit for 30 seconds, then stir constantly until the chocolate is all melted and a smooth ganache comes together. Add about a teaspoon of the ganache on top of each graham crust.
In the bowl of your electric mixer, beat the cream cheese on medium speed until creamy. Add in the marshmallow fluff and beat until combined, then with the mixer on low speed, pour in the milk and vanilla extract. Beat on high speed until a smooth batter forms. Pour the batter on top of the chocolate ganache, leaving space on top for more chocolate and marshmallow.
Add another teaspoon of ganache on top of the cheesecake and a sprinkle of graham crumbs if you wish, then refrigerate for 4 to 6 hours. When ready to serve, add a tablespoon or so of marshmallow fluff on top of the ganache, then top with a toasted marshmallow. Sprinkle extra graham crumbs on top and serve!
Every country has a pancake: The flattened sweet or savory cake of various thickness, fillings, and toppings, bound in union with a batter (some sort of ground grain, egg, and milk/water). After being cooked in a pan they arrive on your plate to fulfill their glorious life purpose as the worldwide ultimate comfort food.
US & Canada: Buttermilk Pancakes
These classic pancakes are often eaten for breakfast with butter and syrup (pure maple if Canadian, of course). The secret weapon to its signature thick and fluffy texture: baking powder. Mixed into the batter with eggs, buttermilk, sugar, and flour, baking powder allows the pancakes to rise into circular beds of heaven. Get the recipe.
It's fluffy pieces of caramelized pancake named after the Kaiser Franz Joseph I of Austria (1830-1916) who REALLY loved it. You can eat it with nuts, raisins, apples and other sweet ingredients. Get the recipe.
Today I’m going to share with you, one of the best things I’ve put into my mouth this year. It may not be much to look at from the outside, but crack these babies open and the fluffy cheddar and chive biscuit parts to reveal a soft boiled egg with a molten gold core. It […]
Most would agree that strolling through the heart Paris feels very much akin to strolling the halls of a museum. The advertisements for luxury goods, office supplies and electronics that line the city's pristine boulevards, however, can be a jarring juxtaposition. Artist Etienne Lavie sought to illustrate what the city might look like if classical works of art were infused into daily life with the project OMG, Who Stole My Ads?. Certainly feels more in step with the city's cultural leanings, don't you think?
Below, a few of my favorites:
Here's to art hitting the streets on a more regular basis. To view more, visit Etienne Lavie's website by clicking HERE.
shrimp scampi always reminds me of the olive garden and i don't think i can ever eat it...
If you are looking for a special dinner for two you really cannot go wrong with shrimp scampi and I figured that it was the perfect time to update my old recipe! Shrimp scampi is a really simple pasta dish consisting of shrimp sauteed in a buttery, garlic, white wine and lemon sauce that is just to die for! Although this recipe is super quick and easy it is perfect for entertaining or for special dinners for two in addition to being a great weeknight meal. Really it takes more time to cook the pasta than it does to make the shrimp and sauce so dinner is on the table in less than 20 minutes! I like to hit the scampi up with some red pepper flakes for a touch of heat along with some lemon zest and parsley for garnish. No matter how you cut it, this dish is sure to impress and they will never know how easy it was to make!
Welcome to #IceCreamWeek! Kim of Cravings of a Lunatic and Jen of Juanita's Cocina have teamed up with more than 20 of their blog friends to bring you a week full of ice cream treats, including a special ice cream giveaway! Prepare to have your taste buds tempted with some of the best ice cream treats around! Make sure you enter the giveaway for a Cuisinart Ice Cream Maker and two fabulous ice cream cookbooks so that you can join in on the ice cream fun!
Yeah, I'm talking about those Girl Scout cookies. I adore the Thin Mints. I buy extras and then I stash some in the freezer, just for things like this.
If you haven't had the foresight to do such a brilliant thing, I've heard that there are Thin-Mint-like cookies that are available all year long. I don't know this from personal experience because I'm kinda loyal to the original. But ya do what ya gotta do.
Or, you can go all domesticated-goddess and make your own Thin Mint cookie clones from scratch. Whatever makes you happy.
When I'm mixing in add-ins like these cookies, I tend to use an un-cooked, un-egged base. As much as I love rich, custardy ice cream, in cases like this, I want the flavor of cookies and milk, not cookies and custard.
At first I considered making a chocolate ice cream to go with the chocolate in the cookies, but then you wouldn't really see the cookie bits. But I compromised a little bit. I used some of Pinnacle's Chocolate Whipped vodka. It didn't add a super strong chocolate flavor to the ice cream, but there was a whisper of something extra.
Lately I've been adding a little bit of booze to most of my ice cream recipes. You know how home made ice cream tends to be rock-hard when you take it out of the freezer? Well, if you add that bit of booze, it changes the freezing temperature of the mix and you end up with ice cream that's a little more scoopable, right from the freezer.
And yes, this is a very rich ice cream. If you prefer something a little less rich, you can use 1 1/2 cups each of the cream and milk.
Thin Mint Ice Cream Makes about 5 cups.
1 cup heavy whipping cream
1 cup milk
3/4 cup sugar
1/2 teaspoon salt
3 tablespoons Pinnacle Chocolate Whipped Vodka
1/2 to 1 sleeve Thin Mint Girl Scout Cookies (8-16 cookies)
In a medium bowl, combine the cream, milk, sugar, salt and vodka. Stir until the sugar and salt are completely dissolved. Refrigerate until thoroughly chilled, then churn in your ice cream maker according to manufacturer's instructions.
Meanwhile, crush the Thin Mint cookies. You can leave a few larger pieces, if you like. When the ice cream is nearly done churning, add the cookies so they mix in. Or, if you prefer, mix them in by hand when the ice cream is finished churning.
Transfer the ice cream to a storage container and freeze until firm.
Make sure you check out each of these blogs, today and all week long, for their #IceCreamWeek recipes ~ and for chances to enter to win our #IceCreamWeek giveaway!
Kim of Cravings of a Lunatic and Jen from Juanita's Cocina have also teamed up for a fabulous giveaway!
***This giveaway is for one Cusinart Ice Cream Maker (in white), one copy of "The Ultimate Ice Cream Book" by Bruce Weinstein, and one copy of "Thoroughly Modern Milkshakes" by Adam Ried (three different winners)! This giveaway is open to US and Canadian residents only. When the contest concludes, the winner will be chosen by random draw. The winner will then be notified through e-mail and they will have 3 days to respond or another winner will be chosen.***
Alongside all our deliciously, cold ice cream treats, a new week-long PinChatLive event has been created just in time for #IceCreamWeek! For full details on how to participate in this event click here.
Participate in the PinChatLive and Rafflecopter below daily to increase your chances of winning!
Then, cap off #IceCreamWeek with a celebratory 30 minute PinChatLive on Saturday, August 17th at 2 p.m. EST, where:
I usually say I'm a fan of all nachos, but this goes a bit too far.
‘Tis the season to be weird.
It’s like… how many things can I make with butternut squash that probably shouldn’t be made with butternut squash before you hate me?
I’m testing the limits.
By the way, happy Monday. We’re eating nachos.
So, I’m freaking out. Usually by the time, like by November 1st, I can fully be on board with the “holiday season.” The years change and sometimes I’m all “give me all of the Christmas music in the land” the day after Halloween, and other times I am in full blown Thanksgiving mode until the end of this month. It differs, and since Thanksgiving is probably tied for my favorite holiday I like to give it the time it deserves.
BUT. This year? What the heck. Isn’t is still July? I almost had a heartichoke when I realized last Friday that it is now November and that it’s technically the holiday season. I am so not in that mode at all and it’s actually depressing me because it makes me feel old. Old old old.
Let’s stress each nachos to feel better. Cool? Cool.
I can easily say that I’ve already bought more squash this fall than I bought last year total. I am in a major squash infatuation and have been simply roasting it for lunch or dinner, as a side or main meal, even as a freaking snack with maybe… some coconut butter. Who am I? It just tastes so good because it tastes like I’m eating a big fat harvest candle. You know what I mean. The epitome of autumn.
It’s no secret that I’m all about the squashandcheese combos, especially fontina because fontina is just heaven sent in my eyes. But the mushrooms? Oh my gosh. The freaking mushrooms. For some reason these just take this flavor mix over the edge. Plus, these aren’t any old mushrooms. They are garlic butter mushrooms. Garlic butter!!
Meaning nothing other that I cooked them in garlic and butter. But whatever. Still fantastic.
When I was in Utah a few weeks ago, Heidi made this lasagna and my mind was blown. Butternut lasagnas are not new to me, in fact they are one of my favorite fall dishes. But these mushrooms totally completed the feast. The marriage of all that squash and cheese and shiitakes (which my mom hilariously pronounces as shit-takes, not on purpose) makes for one heck of a dinner.
I’ve been craving that like mad ever since I got home. In fact, I’m probably going to make a big pan of it this afternoon so we can have some for dinner and throughout the end of the week. Darn, darn good.
In the meantime, I took the lazy way and threw all this junk on top of some tortilla chips and broiled it until bubbly and melty. Nachos are definitely a favorite of mine (still sporting some 1989-microwaved-chips-and-cheese every now and then) and it should come as no surprised that it has to do with all the texture.
Well, that and the cheese. I might actually turn into a brick of cheese someday. Eh, wait, I’d rather turn into a wheel instead of a brick. Sounds much more flattering. And I actually just wrote “fattering” by accident. Probably not by accident. How appropriate.
This is also the first time I’ve busted out my favorite little fuzzy herb this season and I believe that we are in it for the long haul now. I adore sage in all it’s weird and delicious glory. I obviously prefer it crispy but, uh, hello. Do you know who you’re talking to here?
I finished the whole thing off with a big drizzle of balsamic glaze. It fit perfectly since the squash is a little sweet but it also provides a nice tart punch that leaned me towards devouring the whole pan.
But now that would just be embarrassing.
Spiced Butternut Squash, Garlic Butter Mushroom and Fontina Nachos with Crispy Sage
for serving:
sour cream or greek yogurt
balsamic glaze for drizzling
Directions:
Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Add the chopped squash to the skillet and season it with the salt, pepper, nutmeg and cardamom, tossing well. Cover and cook until the squash is just fork tender, stirring once or twice, about 10 minutes. Remove the squash from the skillet and set it aside in a bowl.
In the same skillet, add another 1/2 tablespoon of olive oil over low heat. Add the shallots and garlic, stirring well and cook for 2 minutes. Add in 1 tablespoon of the butter and once it's melted, add in the mushrooms, stirring to coat. Cook until the mushrooms soften, about 5 minutes, stirring occasionally. Turn off heat and stir in a pinch of salt and pepper. Scoop the mushrooms into another bowl and set them aside for a minute.
In the same skillet, add the remaining olive oil and butter over medium heat. Once it's melted and sizzling, drop in the sage leaves and cook for about 30 sections per side. Remove the leaves and place them on a paper towel until ready to use.
Preheat the broil in you over to the highest setting. I like to assemble the nacho by layering half of the chips, a handful of cheese, some squash, mushrooms, another handful of cheese, and so on until I have 2 or 3 layers. This way it's all cheesy! Pop the nachos in the oven for 2 to 3 minutes, just until the cheese melts and is bubbly and golden. Top with the sage leaves. Serve immediately with sour cream/yogurt and a drizzle of balsamic glaze if desired.
Looking for something new to do with your potatoes? How about 'smashed' potatoes? I have been wanting to try smashed potatoes ever since I saw them on Pioneer Woman and it was past time that I gave them the 'loaded' treatment by topping them with all of the classic loaded baked potato toppings including bacon, cheese, sour cream and green onions. The basic idea behind smashed potatoes is that you take small cooked potatoes and you 'smash' them, by pressing down on them with a glass or something, into thin pancakes and then you bake them until they are golden brown and crispy! There is very little that can compare with potatoes that are nice and crispy on the outside and soft and tender on the inside, think french fries, fritters, etc. and these smashed potatoes are no exception! Of course you can top smash potatoes however you like from simple things like herbs to more elaborate like these but no matter how you top them, they will disappear quickly!
If you use really small potatoes, they work as a really nice 1-2 bit appetizer!
Love fully loaded baked potato flavours? Check out below the recipe for more recipe ideas!
When I was in Beirut, I stayed at a hotel with amazing breakfasts. Although I’m not one that likes to inflict myself on the public in the early hours of the day (when I’m not exactly at my best), the breakfasts with their freshly baked Arabic bread and za’atar-filled croissants helped me make the transition from my blissful slumber, and through that difficult period where I’m going to have to realize that at some point I’m going to have to start interacting with others.
Yet just as fast as I got accustomed to those lovely morning treats, I moved to another hotel where those lovely breakfasts were pulled out from under me. The place was fine, but let’s just say the breakfast offerings weren’t quite as enticing. (As much as I’d love to tote around a coffee machine or other apparatus when I travel, my dream is to show up at a hotel and find an in-room espresso machine ready and waiting.)
I love avocados. And I post about them a lot. As of right now, there are 61 posts on this blog that mention avocados, and 31 posts that mention guacamole.
Yes, I do love guacamole. Plain, fancy, spicy, fruity, limey. Traditional or non-traditional.
But there's a limit to how much I want to eat. I mean I could eat a whole avocado's worth of guacamole all by myself. And maybe that has even happened. Maybe. But most of the time, guacamole is an appetizer, or it's intended as a garnish on tacos.
And that means there's a good chance there will be leftover guacamole. Which never survives well.
I've tried putting plastic wrap directly on the surface of the guacamole, and that helps. But it's not a perfect solution. The guac still gets brown.
In part, it depends on the avocados. I've had some that I swear begin to turn dark while I'm working on them. Make the guacamole more than two seconds before the chips begin dive-bombing, and it's already getting ugly. Other avocados stay green much longer, even with no magic spells or protective charms.
The amount of lime you add to the guacamole also makes a difference. More lime = longer storage. Although I like lime, I want my guacamole to taste more like avocado than lime.
So, when I read a tip on The Kitchn about putting a layer of water on top of the guacamole prior to storage, I had to give it a try. And, the fact that they used a container that's exactly like one I have might have caught my eye, too.
I tried it. Water on top of the guacamole, seal the container, and stick it in the fridge.
After 24 hours, it was still a vibrant green. So far, so good. I let it rest a little longer. After two days, the water had started turning dark, and there was a very small layer of brown on top of the guacamole. It was a much thinner layer than I would have seen if I had stored it normally, but it was still headed to a bad place.
Then, inspiration struck. I poured out the water, scraped off that tiny layer of brown, and added some clean water. THEN I added a splash of lime juice. I didn't measure, but it was just a splash compared to the amount of water.
Back into the fridge it went. 24 hours passed. No change. Another 24 hours. Still good. Three days, and it looked just like it did on the first day. Well, okay, some of the bits of avocado had loosened themselves from the guacamole and were floating in the water, but the guacamole was still green. The water wasn't brown. SUCCESS!
And keep in mind, this was guacamole that had been in the fridge for two days with just the water. It was now five days old and still perfectly edible. Absolutely no signs of going brown.
Woah. It's like a kitchen miracle!
After six days in the refrigerator, that same guacamole is just now starting to show the tiniest bit of brown. And, really, that's eight days, since the first two were with just water and no lime juice. I'm really impressed at how well this works. It's pretty doubtful I'll ever need to store guacamole for six days, but it's nice to know I can make a larger batch (like, two avocados instead of one) and it won't be wasted.
If you're going to do this for a large quantity of guacamole, I'd suggest using a container that's tall rather than wide so you limit the amount of water/guac interaction. Over time, you're probably going to get some water infused into the guacamole. Not a lot, but you might as well limit it by using a tall container. A wide-mouth canning jar, perhaps?
Smooth the top of the guacamole before you add the water, and try to get rid of air bubbles below the surface.
When you add the water, pour it in slowly. You can pour down the side of the container or pour onto a spoon and let it dribble off of that. There's no sense in making a crater in the guacamole by pouring water in too fast and getting the guac mixed with water.
Don't forget to add your splash of lime juice. Since you're going to be pouring off the water, anyway, you could also use lemon juice or fruit fresh - whatever you have on hand.
And then just cover the container and refrigerate.
A friend explains the reason for one of Paris’s most marked socio-cultural traditions:
Today I’m going to share with you, one of the best things I’ve put into my mouth this year. It may not be much to look at from the outside, but crack these babies open and the fluffy cheddar and chive biscuit parts to reveal a soft boiled egg with a molten gold core. It […]
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Yeah, I'm talking about those Girl Scout cookies. I adore the Thin Mints. I buy extras and then I stash some in the freezer, just for things like this.
1 cup heavy whipping cream
***This giveaway is for one Cusinart Ice Cream Maker (in white), one copy of "The Ultimate Ice Cream Book" by Bruce Weinstein, and one copy of "Thoroughly Modern Milkshakes" by Adam Ried (three different winners)! This giveaway is open to US and Canadian residents only. When the contest concludes, the winner will be chosen by random draw. The winner will then be notified through e-mail and they will have 3 days to respond or another winner will be chosen.***
.JPG)
Yeah, I'm talking about those Girl Scout cookies. I adore the Thin Mints. I buy extras and then I stash some in the freezer, just for things like this.
1 cup heavy whipping cream
I love avocados. And I post about them a lot. As of right now, there are 61 posts on this blog that mention avocados, and 31 posts that mention guacamole.
I love avocados. And I post about them a lot. As of right now, there are 61 posts on this blog that mention avocados, and 31 posts that mention guacamole.
