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That girl in the back with her hand up
14 April 2013 @ 08:03 pm
Hummus is one of those granola-hippy foods that doesn't quite have enough flavor for me, usually, or if it does, it's a flavor I don't especially like. Which is unfortunate, because it's really good for you, hummus is, and I do like it, just with too much honey for it to be considered a health-food anymore.

That ends here.

Spicy, delicious, and dead-easy to make, this hummus is one you'll serve as an appetizer/side-dish, then wonder why you thought you wanted a main course at all. I make mine with a BBQ hot-sauce, but the original recipe calls for both BBQ sauce (the sweet kind, I'm guessing) and hot sauce. I'll make note of how much of each to use, in case you're not a spice-hound like me and want less spicy hummus.


Hot BBQ HummusCollapse )
That girl in the back with her hand up
14 April 2013 @ 12:33 pm
I'll be honest: I don't like cornbread.

Well. I didn't like cornbread. It was always too dry, too flavorless, too crumbly. Felt like it was trying to choke me to death any time I tried to eat it. But my dear partner-in-crimelife adores cornbread, so I make it for him all the time, and then there's too much cornbread so the leftovers mold/go super stale nasty, and everyone has a bad time.

There's one meal with which I'll eat cornbread: Kidney beans, cornbread, and cabbage. Made that for dinner last night and, of course, had to make cornbread to go with it. Only I didn't feel like making my usual wow-that's-flavorless cornbread, so I went online and found this AMAZING recipe, decided to make it simply because it could be halved (making less cornbread in case it turned out to suck), modified it some because, c'mon, I'm me, and what I got was cornbread so unbelievably delicious that I made a full batch this morning and we ate, between the two of us, four mini cornmuffins and three full-size cornmuffins. YEAH.

Warning, for those who do not like a sweet cornbread: This is a VERY SWEET CORNBREAD. Which is why I like it. Hardly needs butter, comes out soft in the center and candy-shell hard on the outer. So, so good. Enjoy!

Southern Sweetie Cornbread (Muffins)Collapse )
That girl in the back with her hand up
03 April 2013 @ 07:12 am
I love snickerdoodles, but damned if they're never cinnamon-y enough for my tastes. And they usually get all hard and crunchy, too, which is Not Okay. Makes me sad.

These cookies will not go crunchy (unless you leave them out for days, which would be foolish). They are also in no way lacking in cinnamon. At all.

Just be warned: They're addictive and they disappear FAST. Share carefully.

Truly Outstanding SnickerdoodlesCollapse )
That girl in the back with her hand up
28 March 2013 @ 07:23 am
I'm normally not a fan of alfredo sauce. It doesn't have enough flavor, or maybe there's not enough of it served on pasta ... something about it is off. But it goes well with flavorful pastas, like the tasty pesto ravioli I have on hand for quick meals, so whatever, I buy it every so often.

Well, because my life is how it is, I ran out of alfredo sauce in the jar on a night when I'd intended to get home early and ended up getting home super late, which meant I couldn't get to the store to buy more alfredo, and since lunch depended on alfredo sauce, off to the internet I went to find a recipe.

The recipe I ended up choosing was very good, but the way it's laid out is very frustrating to follow if you ONLY want the alfredo sauce, and GODDAMNIT the ingredients are listed out of order. I cannot STAND it when people do that.

So! Here's my take on the recipe, changed a bit because that's how I am. It's delish, makes several good servings, and if you care about how much fat's in it, you shouldn't be eating alfredo sauce anyway. Or maybe you should, and you should be biking as much as I do. That's a great combo.

Rather Exciting Alfredo SauceCollapse )
That girl in the back with her hand up
18 March 2013 @ 07:44 pm
I know I already have a brownie recipe, and this one isn't all THAT different ... but it's different enough to warrant its own post. No, I don't have the foggiest idea how to make this recipe kid-friendly. I don't have any children, so I don't really have to worry about kid-friendliness in recipes. These are hot, boozy brownies, they're full of fat, and goddamn, they are GOOD. The frosting helps with that. I got the recipe for it from this adorable young woman on Youtube, but watching her video for the recipe every single time makes it really hard for me to stealth making the frosting, so I've written down her recipe here, verbatim, so I can sneak.

Enjoy these brownies responsibly and don't share them with anyone under 21. :D

Grown-up Cherry Almond BrowniesCollapse )
That girl in the back with her hand up
10 March 2013 @ 03:48 pm
THIS is comfort food. No further comment needed.

(Inspired by this recipe, doubled and tweaked to make it awesome.)

Ham-bone and Bean SoupCollapse )
That girl in the back with her hand up
10 March 2013 @ 05:06 am
Most anyone who knows me knows that butterscotch meringue pie is probably my favorite dessert of all time. When I die, I hope I go to heaven and find out there's a way to turn my entire body into a tongue and go swimming in a pool of butterscotch pudding. Seriously. My FAVORITE.

Except butterscotch meringue pie is kind of a total pain in the ass to make, and after it's made, it has to cool, which usually a) rips the meringue and b) makes the meringue sweat, which isn't a huge deal, but still kind of frustrates me. Oh, and storing a whole pie is kind of tough when you don't have a lidded pie-keeper, and much as I love butterscotch meringue pie, I can't eat an entire pie in one sitting. Not unless I want to die early and find out about that turn-myself-into-a-tongue-and-go-swimming-in-butterscotch-pudding thing.


So my mum knows this about me. She got all excited when she found this recipe for Butterscotch Pudding for Two online and sent it to me. My response was to stare at my screen for a solid minute, then try to eat my monitor (I was at work at the time). Got home that night and tried out the recipe, but because I'm me, I decided to add a crust and a meringue topping to an otherwise very simple and quick recipe.

The result? Little individual butterscotch meringues that store easily, don't rip, cool faster than an entire pie, and don't last long enough for the meringue to sweat. I'm listing the recipe both in single (two servings) and double (four servings), because I can.

Make sure you have 6-oz oven-safe ramekins for this. They make this version of the recipe possible.

/babbling excitedly

ButtercupsCollapse )
That girl in the back with her hand up
This recipe is the result of four very ripe bananas and two cartons of very ripe blueberries threatening to go bad on my countertop/in my refrigerator thanks a week-long hospital stay ruining all my well-laid grocery-shopping plans. I googled around for some recipes and chose this one because it involved oatmeal, which is one of my favorite foods on earth, so long as it's not cooked and served as, y'know, oatmeal.

I've lifted the recipe almost wholesale from this website, save that I've doubled the recipe, changed oil to butter, honey to brown sugar, increased the blueberries, and added 5 minutes to the bake-time. And stuff. Yup.


Ridiculously Healthy Oat Blueberry Banana MuffinsCollapse )
That girl in the back with her hand up
18 February 2013 @ 10:46 am
We had leftover blue cheese from a salad I'd put together, so I googled for "blue cheese recipes" and found this gem of a recipe, which I have, of course, modified to suit my tastes because I'm me and that's what I do. This is a great recipe for couples who want to cook on the weekend and not have much cooking to do during the week because all the hard work (not that any part of this recipe is really all that complex or difficult) is done up front, leaving the easy stuff and the eating for later.

I bake these in our toaster oven because preheating the oven for two burgers is a waste of time and energy. Highly recommended if you have a toaster oven at your disposal.


Blue Cheese Turkey BurgersCollapse )
That girl in the back with her hand up
17 February 2013 @ 10:35 am
Another recipe I lifted just about wholesale, this one from this website. Really, the only reason I do this is that things have a tendency to disappear off the internet, and if I lose this recipe, I will seriously go into mourning. It's hot and spicy and heavy and delicious, definitely not kid-friendly but a crowd-pleaser for a group of adults. Adding sour cream to it when served takes down the heat some, but not much. If it's really too hot for you, or if you know you don't like hot foods, use sweet Italian sausage instead.

Fiery Sweet Potato ChiliCollapse )