Egg-salad, straight-up hard-boiled eggs, deviled eggs. Rinse and repeat till gone.
Is there anything better than grilled cheese? Possibly grilled cheese on a warm, slightly breezy, spring day with the front and back doors open so that sweet, sweet air moves through the house. If you'd like to give it a go, I recommend that you make it on crunchy slices of homemade beer bread and use a thick slab of Tillamook cheddar and real butter. Sit in your favorite spot on the couch with one of your children nestled against you while you watch a favorite family movie. Finish with just washed fresh raspberries and you might have the makings of a genuinely awesome afternoon lunch.
I have a felt placemat that has cut-out leaves and I've always loved the design. I thought it would look pretty if I laid it on top of the whole sheet of brownies and dusted it with confectioners sugar to make the pattern. It didn't work quite as well as I'd hoped, but nothing ventured, nothing gained, right? This incredibly perfect, dense, flavorful-but-not-cloyingly-sweet brownie recipe comes from The Little Black Book of Chocolate and is called La Gourmandise Brownies. I have never heard of La Gourmandise, but in researching it, it looks like possibly a pastry or culinary school of some kind. After tasting these decadent treats, I see why they are in business.
My talented friend, Linda recently mentioned this brand, Talenti Gelato, so I bought a pint to check out. Aside from the great packaging (reusable with a twist-off lid), it was really good. I am no afficianado (this was the first time I've had gelato), but I will definitely be buying this again. This flavor was Caramel Cookie Crunch and each one they have seems to sound more delicious than the next. Definitely a case for quality over quantity.
(And because I have to say this, I am not compensated or affiliated in any way, shape or form with Talenti or any related companies. I just wanted to try it.)
Yes, I made these. I know right? I've never made homemade cinnamon rolls before, so today I changed that. Well, last night I made the dough and this morning...I made the MAGIC. The frosting is the leftover caramel frosting from the "Bananutella shortbread cupcakes" a few days ago. These were accompanied with my husband's most awesome buttery, peppery scrambled eggs. You might have to pinch me, Sunday is looking so good. And now I need a glass of milk, a nap and about a 4 hour hike. (Recipe follows below image.)
The dough recipe I used is from Artisan Bread in Five Minutes a Day
1 3/4 C. lukewarm water
1 1/2 TBL. instant yeast
1 1/2 tsp. table salt
4 large eggs, slightly beaten
1/2 C. honey
1/2 C. unsalted butter, melted
7 C. all-purpose flour
I used my KitchenAid and mixed all the ingredients, except flour, until mixed. Switched to the dough hook and added half the flour and started to mix. Add remaning flour a cup at a time, mixing all the while. When all flour has been added and dough is completely mixed (with no dry flour anywhere), cover bowl (not airtight) and place in refrigerater from overnight to up to 4 days later. In the morning, pull off about 1/3-1/2 the dough and cloak. Roll out on a floured surface until a large rectangle, about 1/4" high is reached. Mix up the following for the cinnamon filling (this was what I put together, but there are a lot of recipes that all look good if you search "cinnamon roll filling"):
1/2 C. butter (1 stick), softened
1/4 C. white sugar
3/4 C. brown sugar
2 TBL. cinnamon
1/4 tsp. nutmeg
Spread the filling evenly over the entire surface, leaving about 1" along a long side uncovered. Roll up the dough along a long edge (not the uncovered one) to form a long log. Use the uncovered edge to stick to the dough to help it stay closed. Using a length of dental floss, slide the floss under the log to the center and bring both ends up and around, pulling to slice through. Cut each of these halfs into 1 1/2" slices until you have 8-12 rolls (depends on how much dough you started with and how thick you sliced them.) Place in appropriately sized pan (I used a 9x13, but a 9x9 might be better if you got less rolls) and let rise on the counter for 1 hour. Then bake at 350 degrees for 30-35 minutes. You can frost with a regular white frosting, but I think the best is the caramel frosting from here or a cream cheese frosting.
