It’s officially crumble, crisp and cobbler season! What’s the difference between them? The name doesn’t have so much to do with the filling, it’s what’s thrown on top that really matters. Crumbles originated in Britain and are topped with streusel. Crisps are simply an Americanized version of the crumble with more sugar, butter and flour. America at its finest, ladies and gents. Cobblers, on the other hand, are topped with a biscuit dough. I’m partial to crumbles and crisps myself, but cobblers aren’t half bad either.
The wonderful thing about crumbles, crisps and cobblers is that you can really combine any fruit in them. Oh, and they’re basically a guaranteed people pleaser. You would have to try really hard to make a crumble taste bad. They’re what I like to call a low maintenance dessert, you get instant gratification and have a delicious smelling house afterwards. Crumbles, crisps and cobblers are great to make for company, or for yourself as a midnight snack. Whatever floats your boat.
Okay people, I found the secret ingredient to peanut butter cookies. It’s homemade peanut butter! Duh, right? It may add an extra step to the process, but let me tell you, it makes a difference. I strangely don’t like peanuts, but dangle a jar of peanut butter in front of me and you’ll have my undivided attention. I’ve gotten really into peanut butter lately. There are worse things…I just wish I didn’t want it at every meal because let’s be honest, it’s not the healthiest thing to eat three times a day every day. Especially when you like licking it off a spoon. Ahem.
So…bacon. Who can really refuse anything with bacon in it? Okay, maybe someone that keeps kosher. But there’s always turkey bacon. It’s not quite the same, but close enough for government work. I just love the idea of bacon in everything, it makes me really very happy. Maybe except in my cereal. I don’t know how that would work out.
Happy Cinco de Mayo all. I figured the least I could do was make some guac today, right? If only it were that simple. I realized this morning I didn’t own a molcajete. Huge crisis, people. Huge. Now meanwhile, I also have my last law school final tomorrow morning…ever. My priorities aren’t always in line, like today for example. I beelined it to good ol’ Williams Sonoma this afternoon to make sure I had a molcajete to put my guac in. Crisis averted. Well, let me rephrase. Crisis that wasn’t so much of a crisis but was in my mind, averted.
So here’s my spin on your traditional guac. You can’t go wrong with mango and jalapeño. If you don’t have a high heat tolerance, make sure to remove every little jalapeño seed, without the seeds the peppers aren’t hot. Quite the versatile little guys. Also, enjoy my tangent on avocado gadgets. Here’s a bit of a preview. Those avocado shaped gadgets you see in the stores are totally worth it. I vouch for the Kuhn Rikon one, cleverly called the ‘avocado knife.’
I love these cookies. I could eat them by the dozen and could probably demolish the entire batch in one sitting if I tried. I’m not the least bit ashamed of that…but thank goodness for self-control sometimes, right? There’s nothing complicated about the recipe so they’re perfect for those of us that like to stress bake. I’m a stress baker all the way. I’ll never try and attack something too difficult on these kinds of days though because what’s the point in stress baking if what you’re baking stresses you out more? Never is a strong word of course. I’ve totally tried to make elaborate dishes on days I want to pull my hair out. Key word: tried.
I’ve tried thus far to keep my posts more about food and less about my personal life. Today, however, is an exception. I’ve really been at a loss for words since the Boston Marathon last Monday, hence the lack of posts. I’ll admit, the bombing didn’t sink in immediately, probably because I simply couldn’t bring myself to believe that something like this could happen here. But when it sunk in, it really sunk in. The events of last week were heartbreaking, to say the least. So here’s to Boston Strong, I couldn’t be prouder to call this city my home.
Now for a bit of a lighter topic, let’s talk about kumquats. I just had my first kumquat recently and I must say, I’m impressed. Do not, I repeat, do not try and just eat the inside of the kumquat. Not that I did that or anything, but you’ll be in for an unpleasant surprise. The kumquat skin may be sweet, but it’s sour as you know what on the inside. Don’t let that shy you away from trying one though. I have my kitchen partner in crime, Ronay, to thank for introducing kumquats to my taste buds. I mean, I have a lot to thank her for other than that, of course, like sharing this salad with me and letting me share it with you!
It’s spring. Finally. I’ve waited months for this weather. And when I say months, I mean 6 bitter cold and windy months. I should really own a face mask by now, but I convince myself every year not to give in because my earmuffs are just too awesome. My thought process goes something like this, “You don’t need a face mask Danielle. You can make it another winter with just earmuffs. Toughen up.” Not a very adult-like decision, I know. But I love my earmuffs, so much so that I sacrifice my warmth for them.
So what do I do on the first 70 degree day of the year? Grill. I have to admit, I don’t own a grill. I’m in the market for one, just like every other kitchen appliance and gadget that I don’t already own…but as of yet, I’m not a proud grill owner. With that said, I give the credit for these turkey burgers to Andy and Lauren, my downstairs neighbors, who so graciously let me take their grill out for the first time this year.
Hello memories. Let me take you back briefly to my college days. Junior year I lived with five of my closest friends, one of whom made this dish pretty regularly. So no, it isn’t my grandma’s cheese spaghetti. It’s Michelle’s grandma’s cheese spaghetti. Anytime she made it we would hover around the kitchen. Or maybe that was just me because damn, I love this stuff. It fed the 6 of us easily and was a family dinner staple. Anyway, it was Michelle’s birthday this week and I thought what better way to celebrate than make her signature dish. I was going to call it Michelle’s cheese spaghetti, but I just couldn’t get myself to know the dish as anything other than grandma’s cheese spaghetti. So happy birthday Michelle, and thank you for feeding me many a night in college with grandma’s cheese spaghetti!
Don’t judge before you try. Yes there are only three ingredients. Grandma’s cheese spaghetti doesn’t disappoint.