Recipe # 45 - Blueberry buttermilk waffles!

I bought the most gorgeous plump blueberries at the grocery yesterday. I could have saved them to nibble on or toss in my greek yogurt for breakfast. I could have, but did I? NO!

I woke up this morning craving blueberry waffles. Walking D, all I could think of were the plump little berries bursting with juice and how great they would taste with the new syrup I bought from Stonewall Kitchen yesterday. 

I decided to try a new waffle recipe and I substituted buttermilk for the regular milk because I had some in the refrigerator that needed to be used. They waffles were fluffy and really good, but I might add a bit more salt next time around.

I love the smell and sound of the blueberries baking in the waffle iron. They hiss and pop a bit and the smell is beautiful. If we decide and can have children, I hope these smells remind them of home when they grow up. 

Recipes #43 and #44!

Happy Halloween everyone!!! This is one of my favorite holidays. Not so much for the dressing up and trick or treating but for the the Celtic holiday of Samhain (pronounced Sah-ween). It's about honoring the dead, celebrating the harvest and the end of summer. From my Irish calendar, "Samhain is Irish for "summer's end" and marks the end of the harvest and the beginning of the Celtic New Year. The festival celebrates nature's cycle of death and renewal, a time to acknowledge the beginning and ending of all things in life and nature." Admittedly, I also enjoy the macabre parts as well. I loved dressing up as a kid, being someone else for an entire night, walking around seeing all the jack o' lanterns lit and the way everyone decorated their yards.

In honor of Autumn and the harvest I made pumpkin chocolate chip cupcakes with cream cheese icing on Thursday. I took them in to work to celebrate Halloween!

These cupcakes are moist and flavorful. I used bittersweet chocolate chips which provided a nice balance to the cream cheese icing. 

 Click below for more!

Recipe #42 - Cornbread

I'm not feeling well so I thought chili and cornbread would fix me right up. Apparently not, as I've been sick for three days now and I made it on Sunday.

I used an Alton Brown recipe for the cornbread. I liked the creamed corn because once in a while a little kernel would pop in your mouth. It had a nice texture. I recommend dropping the temperature about 25 degrees or the bread will be dry, since it keeps baking in the skillet after you remove it from the oven. I also made a chili recipe from Food Network. Super easy to make and delicious.

Click below for pictures!

Recipe #40 Creme Brulee

We're back! The wedding was amazing, the whole day was AMAZING! So much fun! We've been married two weeks now and love it.

 

Admittedly, I was itching to bake on our honeymoon and the minute we got home I made some sugar cut out cookies with the lobster and scallop cookie cutters I received as a wedding gift. 

 

We also received a culinary torch and creme brulee dishes as a wedding gift. Naturally, I made creme brulee this weekend. It is one of my favorite desserts, but sadly I've only had truly great creme brulee once. I've tried it at many restaurants and based on how mediocre some of them had been, I was a bit intimidated about making it. I figured if a restaurant can't get it right, it must be difficult to make.

Not true!

I found an Alton Brown recipe. I love his recipes, they always work just as they should. More...