People always ask me, "What is your specialty?" In the past, I would have been stumped. But after making these Salty Oat Cookies for many different occasions and receiving rave reviews, I concluded that this recipe IS my specialty. These cookie have everything...sweetness from the chocolate, tartness from the dried fruit, and crunchiness from the nuts. They are crisp on the outside and chewy on the inside. The salt topping adds a surprising taste that brings all the delicious flavors together. For all of my family and friends who have asked me for the recipe, here it is! And for those that haven't tasted these cookies yet, I suggest heading to the kitchen and giving them a try!
Wednesday, July 27, 2011
Wednesday, July 20, 2011
This is an adaptation of Rick Bayless' mojo de ajo, or just plain "mojo" in my house. I cook the mojo about twice a year - yes, it takes a little time and patience, but it lasts forever in the fridge and is so versatile that it's an essential kitchen ingredient! This stuff is liquid gold - it can be used make a quick pasta dish; to marinate proteins escabeche style; to jazz up grilled veggies; and to make the best popcorn EVER. All it takes is olive oil, garlic, lime juice, and salt. So simple, so delicious, and SO worth trying a batch! Just beware - you won't be able to live with out it!
Tuesday, July 12, 2011
Posted by Lisa at 10:55 AM
I love lemon curd - it's the perfect tangy and sweet bite of deliciousness. Each spoonful is rich and decadent yet light and refreshing. Recently I have been enjoying summer's bounty and feel like I have never-ending bowls of berries. So this week I was inspired by some lovely blueberries and created a blueberry lemon curd. Whether you top muffins, scones, bagels, ice cream, or just eat it by the spoonful, this is really the ultimate sweet summer condiment!
Wednesday, July 6, 2011
I've been making granola for awhile now, but I always used the time-consuming oven baking method. In the past, I have had to plan in advance when I could be home for at least 2 hours to watch the granola slowly cook on a low heat, gently stirring it every 20 minutes. However, after making this quick skillet granola, I will never go back to my tedious original method. It took me only 30 minutes to make this skillet granola from start to finish. Just think of all the extra time I now have to make other delicious treats!