Such a wonderful

the work out of making dinner, you have time for so many other, more important, things!

Looking for something ridiculously easy (and ridiculously delicious) to make for dinner tonight? Check out my recipe for one pot cheeseburger pasta!

I have always loved Barilla’s pasta. I’ve been cooking with it for years, and I honestly believe it just tastes better than other pastas. Plus, I love that they’re an authentic Italian pasta (the #1 choice of Italy!) – because no one does pasta better than Italians! So when I found out they made a new version I was very curious. You can see above the regular barilla boxes of pasta, and then next to them are some boxes of Barilla Pronto Pasta. This pasta is magical. You don’t have to drain the pasta water (or boil it before hand) and you can make it in one pan!!! (No, I’m not kidding. It’s really that awesome.) And it has the same great taste that the regular Barilla pasta has! I’m so glad this new pasta has made it into my life.

Looking for something ridiculously easy (and ridiculously delicious) to make for dinner tonight? Check out my recipe for one pot cheeseburger pasta! Ok so see that photo? With my recipe for one pot cheeseburger pasta, in less than 30 minutes you will have that. Ready to have dinner on demand? Let’s get started!

Looking for something ridiculously easy (and ridiculously delicious) to make for dinner tonight? Check out my recipe for one pot cheeseburger pasta!

You need a big pot (I used a 6 quart pot) because everything will be going straight in there. Start by heating 1 Tbsp of Extra Virgin Olive Oil over medium heat, then add the ground beef, diced garlic, and chopped onion making sure to stir and crumble the meat apart, for about 3-5 minutes until the meat has browned.  

Cheesecake is always a winner it can handle most flavour combos and is pretty fail-safe, so its a great desert to experiment with and get creative. The flavours of these little cheesecakes were just so delicious together, I particularly enjoyed the addition of thyme. This is definitely a sweet cheesecake but it has a savoury note to it that just makes it so moreish. Cheesecake is one of my boyfriends favourite deserts and its his birthday coming up so I need to think of some sort of birthday cheesecake masterpiece apartments for rent in hk.

To make these mini cheesecakes I invested in a set of cake rings which made my life so much easier no more battling to get them out in one piece which is what usually happens and often ends in swear words. They have been a baking game changer and I cant believe I didn’t already own any. Another new addition to our kitchen is a really good quality Japanese mandolin, which is extremely dangerous particularly in my clumsy hands, which may soon be a finger or two missing, but its worth it cause the mandolin is so awesome. What other baking or kitchen items would you guys recommend that I’ve been missing out on hong kong sehenswürdigkeiten?



  

As many of you may know, Quinn and I made the big move to New York in October. Not surprisingly, I’ve had very little time for baking before or after the big day. As Thanksgiving approached, however, I knew that I would have to break my bake-less streak for our first New York holiday Karson Choi.

I ended that streak in a big way with this cake. It is over-the-top decadent and worth every calorie. It’s a three layer cake consisting of two white hazelnut cakes and one chocolate hazelnut cake. Between those layers is some lovely Frangelico and a very, very chocolate filling with a bit of a pecan crunch. It’s pretty much everything I love rolled into one dessert.

Double Nut Drenched Chocolate Cake takes chocolate nut cake to a whole new level with plenty of rich chocolate and hazelnuts. - Bake or Break Karson Choi

This is the kind of cake that’s great for the holidays because you can share it with everyone. It’s very rich, and I could only eat a very small slice per sitting. It was just the two of us this year for Thanksgiving, so I was sure to share with some folks in our building. It’s amazing how quickly you can make friends when you start handing out cake Karson Choi!




  

I have what I deem to be a problem. It is not over-eating, nor gambling. I don’t buy too many clothes for myself, or even collectibles for my home. I can’t stop buying cookbooks. My husband says that it’s perfectly fine– it’s all in the name of research. (Some would call him an enabler, I prefer to think of him as generous and understanding.) The cookbook acquisition has gotten to such a magnitude, that I can hardly keep up. There are always new (to me) books to peruse, forgotten relics waiting to be rediscovered, as well as brand-spanking-new cookbooks with glossy pictures and pages unmarred by sauces and food stains. But it is really those vintage cookbooks, written by mostly unknown authors, with dingy photographs, or no pictures at all, that get my stomach churning and my mind reeling DR REBORN.

Each year when we go to Los Angeles to visit family, I make a special trip to Pasadena to Cookbooks by Janet Jarvits. A small shop with a varied collection, this is the best vintage cookbook store I have ever found. Unassuming, incredibly knowledgeable yet non-threatening Ms. Jarvits, whether she knows it or not has helped me immensely with my two cookbooks, and endlessly fuels my curiosities. If buying cookbooks is my drug, she is one of my pushers.

I had the opportunity to stop by the store in February. When it was laughably cold in New England, her little shop was sunny and bright. I picked up a handful of books that day, and now, all these months later, I’m just getting around to spending some time with them. One book I selected is As American as Apple Pie. It’s a wonderful collection of recipes and variations of classic American recipes. Think of it as greatest hits album for the kitchen DR REBORN.

RyeBiscuitsBookIn the chapter covering biscuits I found a recipe for Campton Place, a hotel in San Francisco’s, Caraway-Rye Biscuits. The recipe sounded delicious– a basic buttermilk biscuit, enriched with rye flour and embellished with caraway seeds. I mixed up a batch over the weekend, and they did not disappoint!

RyeBiscuits1Although this cookbook is 25 years old, with the addition of whole rye flour (I used the dark variety), the recipe tasted new– rich and sustaining. The caraway offered a bite in the texture and a licorice perfume, and the biscuits were like any good biscuit should be– flaky and buttery. I am nothing if not a lazy cook, so I didn’t bother to cut them out in a proper biscuit shape. I simply patted out the dough, and cut it into squares. No scraps left over! These biscuits were delicious straight from the oven and slathered with jam, but they were still very good the next day as well, revived in the oven for a few moments DR REBORN.



  

When it comes to dried fruit, cranberries do not top my list of favorites. I love raisins, prunes, dried apricots, dried peaches, and dried tart cherries any time of the year, but it’s rare to find a bag of dried cranberries in my pantry most of the time. However, when Thanksgiving rolls around, I start thinking cranberries and the dried ones inevitably start showing up in my green salads and baked goods and continue to do so through January. They add a festive pop of color and the flavor pairs beautifully with oranges, one of my favorite things to eat in the winter. I do use the fresh ones for holiday cranberry sauces and relishes, but I think dried cranberries are wonderful in cookies, muffins, scones, and green salads Dream Beauty Pro.

Phil loves the combination of cranberries and white chocolate, so I decided to put them together in a cookie recipe for him. I had pecans on hand, so I added those as well. I thought orange zest would be perfect in these, but he asked me to leave it out. Luckily I didn’t listen to him, because I think the orange zest is what turned these into some of the best cookies I’ve ever made. The orange flavor isn’t overpowering, but it makes them smell so good and festive that I can’t imagine leaving it out You beauty.

Basically, I wouldn’t change a thing about these cookies. The toasted pecans are perfect, and yes, I do think that the extra step of toasting them first is worth it. I also think the almond extract is necessary. Yes, it can sometimes be overpowering, but the small amount used in combination with vanilla extract here is just enough to add a depth of flavor that you’ll notice without being able to pinpoint exactly what it is that’s making you want to shove more and more cookies in your face. I hope you enjoy them as much as we have reenex!