Posts Tagged ‘milk’
These fluffy lemon bars are so good you will find yourself rationalizing that such a light dessert just might be healthy. It’s all in perception right?
Well, well, well, looks like my Buckeyes wanted to make sure my first day on the new job was one to remember! What a game! So excited for Ohio State to be the first College Football Playoff National Champions!!! I would have never anticipated this to happen after hearing that our starting QB was injured right before the start of the season. Neither would I have dreamed of it after losing to Virginia Tech and then again after almost losing to Penn State. Losing our second QB to injury right before the conference championship game. The controversy of selecting Ohio State over TCU or Baylor. Worst of all, the tragic death of Kosta. The list of things this team has had to overcome this year is just craziness and the team stuck together through it all and proved everyone wrong. Add it to the list of reasons I am proud to be a Buckeye.
Going along with this new job of mine, you probably noticed the decrease in the amount of posts I share each week. I apologize for not feeding the addiction, providing daily fixes but until I can get back into a groove and have my kitchen fully organized (and not in boxes randomly dispersed around the floor), I regrettably will not be able to post as often. Lucky for you before getting the flu, traveling to Rochester for Christmas, and NYC for NYE, and moving to Ohio, I was able to whip up a few things to tide over some of the gaps. Bear with me as most things are sweets, such as these lemon lush bars, and may not abide by your new years resolutions. Just eat some healthy in compensate, that’s how it works right?
Two years ago: Overnight, Slow Cooker Eggnog Cranberry Steel-Cut Oatmeal
What’s better than creamy, cheesy macaroni and cheese? Add rosemary and discover how one little herb can transform this classic comfort food.
Remember when I told you about how Kita and I visited Peabody in Seattle? And the first thing we did was go to Lunchbox Laboratory to stuff our faces with burgers and get boozy milkshakes? Well, we had some killer rosemary mac and cheese with our meal and I’ve been dreaming of it ever since (along with pretty much everything else we ate during our visit). Adding rosemary to mac and cheese may not be the first thing you think of, but tastes like it was meant to be there all along. After much reminiscing of my taste buds, I finally gave in and made a homemade version, adapted from the Brussels sprout mac and cheese that I adored.
The mixture of white cheddar, goat cheese, and Parmesan in addition to the rosemary in this version is a force to be reckoned with. I was also really pleased with how well it reheated. I think the goat cheese helped with preventing the cheese sauce from separating, as it often does with homemade mac and cheese made without the use of processed cheeses.
One year ago: Eggnog Dip
Have any leftover pumpkin puree in your possession? Make breakfast! These pumpkin pecan waffles are not only seasonally appropriate, but delicious.
If there’s any chance you have pumpkin puree still lying around, do what we did and throw it into your breakfast. My dad always makes his own pumpkin puree and normally around this time of year my dad makes pumpkin pancakes, which we’ve had plenty of, but this time he mixed it into waffles with pecans. I love the texture and flavor of the little bits of pecan throughout the waffle.
One year ago: Dark Chocolate Chunk Eggnog Cookies
Two years ago: Creamy Ricotta Spinach & Shells