See this at: alchemistchef.blogsp...| Added on 12/15/09

Carne Mechada is a kinder, more easygoing relative of Ropa Vieja. Less ingredients equate less chopping and less active cooking time. I love this dish. Tender, shredded beef, sauteed red bell pepper and smoky paprika make my mouth water before... See more

Carne Mechada is a kinder, more easygoing relative of Ropa Vieja. Less ingredients equate less chopping and less active cooking time. I love this dish. Tender, shredded beef, sauteed red bell pepper and smoky paprika make my mouth water before sinking my teeth into the dish. I had some as stew last night with avocado, limes and Cuban black beans with rice but today, it's all about the empanadas. What is it about food that you can pick up that is so appealing? See less

See this at: eastvillagekitchen.c...| Added on 12/13/09

When I was a kid, I was envious of those who were Jewish. It has nothing to do with my interest in the faith, the appeal of its strong community, or the preservation of very old traditions. Rather, it came down to simple mathematics; with eight being... See more

When I was a kid, I was envious of those who were Jewish. It has nothing to do with my interest in the faith, the appeal of its strong community, or the preservation of very old traditions. Rather, it came down to simple mathematics; with eight being decidedly greater than one, I was convinced that Christmas-celebrators were being shortchanged days of celebration. Now I’m grown up and about to marry a Jewish man, and through our courtship I’ve discovered something entirely different to envy about the chosen people – their delicious and comforting foods. It’s a stretch for me to choose, but if I had to pick my favorite from the mass of sumptuous kugels, brisket, noodle pudding, lox, and knish I’ve enjoyed, I’d still have to say that latkes (potato pancakes) are the dish that I look forward to more than any other. This year, Brian’s family has exploded with craziness and we just couldn’t find a way for us all to get together for Hanukkah this year, so we decided to celebrate a little... See less

See this at: wanderingchopsticks....| Added on 12/13/09

With a turkey in the oven and space on the stove needed for cooking other dishes, I turned to my Crock Pot to free up some room. I had resisted buying a large Crock Pot for a while. I was perfectly content to let my stews simmer on the stove top for... See more

With a turkey in the oven and space on the stove needed for cooking other dishes, I turned to my Crock Pot to free up some room. I had resisted buying a large Crock Pot for a while. I was perfectly content to let my stews simmer on the stove top for hours. I didn't need yet another appliance clogging up my limited kitchen space. And yet, the bright red pot went on sale again and again. It was calling to me, I tell you. So I finally gave in. My attitude with the Crock Pot, and hopefully some adaptations of my usual recipes with it, is the same as most of my cooking -- to wash as few dishes afterward as possible. While I could have browned the beef on the stove and added it to the Crock Pot, that really wouldn't have done much to adapt the recipe. Instead of frying the annatto seeds to release their color, I decided to try heating it in water in the microwave with good results. Colors were released without the use of oil. After simmering all day, I didn't really think skipping the... See less

See this at: bigboldbeautifulfood...| Added on 12/13/09

Thanks for stopping by. I hope that you find something here that you'll want to try. Want an easy and hassle-free way to get updates? Subscribe using the RSS feed above. If you want to use one of my pictures or recipes on your blog or website, please... See more

Thanks for stopping by. I hope that you find something here that you'll want to try. Want an easy and hassle-free way to get updates? Subscribe using the RSS feed above. If you want to use one of my pictures or recipes on your blog or website, please reference this blog as its source. All content on this site is copyrighted. Happy cooking! See less

See this at: bakedbybecky.blogspo...| Added on 12/13/09

Are you ready for more pumpkin?! These were so good. Normally I go for a pretty fudgy brownie. These were sort of fudgy and cakey but they were really moist. I will definitely make these again this fall, they are so fun and seasonal.....and just look... See more

Are you ready for more pumpkin?! These were so good. Normally I go for a pretty fudgy brownie. These were sort of fudgy and cakey but they were really moist. I will definitely make these again this fall, they are so fun and seasonal.....and just look at how gorgeous they turned out! See less

See this at: worththewhisk.com| Added on 12/02/09

This is a big plus to attending Thanksgiving on my side of the family: Marcella’s Fudge may be eaten before dinner. It is right there with the appetizers. Most of us thought Marcella was a relative from the Old Country (Wisconsin). My sister, Janie... See more

This is a big plus to attending Thanksgiving on my side of the family: Marcella’s Fudge may be eaten before dinner. It is right there with the appetizers. Most of us thought Marcella was a relative from the Old Country (Wisconsin). My sister, Janie and I only just asked this year… turns out Marcella was the wife of one of my dad’s co-workers from a long ago job. Well, THAT surprise inheritance just went *poof.* Whenever our mom made Marcella’s Fudge, she’d leave a knife sitting right in the pan in the ‘fridge. We grew up feeling fully entitled to taking a chunk whenever. Janie is the master maker of Marcella’s Fudge; she brings massive quantities to every function – with and without walnuts, cut into various sized pieces. It is creamy, dense, and melts in your mouth. None of us even bothers making it ourselves; Janie makes enough for all of us to take home leftovers. She is nice that way. Every cook should have a good fudge recipe. Now that I’m not related to Marcella, I have no... See less

See this at: thegirlwhoateeveryth...| Added on 12/02/09

I normally wouldn't give these cookies a chance because 1) there wasn't a picture with the recipe and 2) cherries aren't really something that get me salivating. The only reason I tried these cookies was because my mother-in-law Sheri loves anything... See more

I normally wouldn't give these cookies a chance because 1) there wasn't a picture with the recipe and 2) cherries aren't really something that get me salivating. The only reason I tried these cookies was because my mother-in-law Sheri loves anything with cherries and chocolate and I thought I should try them for her sake. I was pleasantly surprised how much I liked them. So here's to trying something new... See less

See this at: karenscookiescakesnm...| Added on 12/02/09

Their crackled surface gives them an elegant look, and because they're so easy and take barely any time [or effort] to make, they are great for last-minute entertaining. They have a slightly crunchy texture and a soft, almost brownie-like... See more

Their crackled surface gives them an elegant look, and because they're so easy and take barely any time [or effort] to make, they are great for last-minute entertaining. They have a slightly crunchy texture and a soft, almost brownie-like interior.Enough said. These were awesome! Ingredients: • 1/2 cup plus 3 tablespoons Dutch-processed cocoa powder • 3 cups confectioners' sugar • pinch of salt • 2 3/4 cups walnuts, toasted and coarsely chopped • 4 large egg whites, room temp. • 1 tablespoon vanilla extract Directions: Place a rack each in the upper and bottom thirds of the oven and preheat to 350 degrees. Line two baking sheets with parchment paper or silicone baking mats. Combine cocoa powder, confectioners' sugar, salt and walnuts in the bowl of an electric mixture fitted with the paddle attachment. Mix on low speed for 1 minute. With the mixer running, slowly add the egg whites and vanilla. Mix on medium speed for 3 minutes, until the mixture has slightly thickened. Do not overmix... See less

See this at: sassyradish.com| Added on 11/05/09

It is customary, when making something for the first time, to start with the basic building block and build on out from thereon. I, on the other hand, like to raise the stakes a bit. Normally, you’d start with plain gnocchi to get a feel for it,... See more

It is customary, when making something for the first time, to start with the basic building block and build on out from thereon. I, on the other hand, like to raise the stakes a bit. Normally, you’d start with plain gnocchi to get a feel for it, learn how to get them just right before trying a variation. And even though making gnocchi was on my to-do list for quite some time, I fully got on board to make them only after seeing the October Gourmet recipe listed as Ruth Reichl’s Top 10 recipes in the issue. They were sweet potato gnocchi and I pretty much find sweet potato anything irresistible. There was just one catch – gnocchi is one of the dishes that for some reason scared and intimidated me. Hence the reason I haven’t made them yet. But surely, you must remember what I said to you about fear and conquering it? Well, I decided to put my money where my mouth was and tackle that which made me nervous. If I tell you to be bold, shouldn’t, myself, adopt the very mantra I seemingly... See less

See this at: allrecipes.com| Added on 10/31/09

This classic and truly foolproof fudge recipe will be a favorite for years to come. Try one of our suggested variations or personalize the fudge by...

See this at: kirbiecravings.com| Added on 10/30/09

If you are a regular reader of my blog, you know that I'm quite obsessed with mochi and with matcha flavored things. While I've made quite a few mochi cakes, such as strawberry mochi cake, blueberry mochi cake, cherry mochi cake and pumpkin mochi... See more

If you are a regular reader of my blog, you know that I'm quite obsessed with mochi and with matcha flavored things. While I've made quite a few mochi cakes, such as strawberry mochi cake, blueberry mochi cake, cherry mochi cake and pumpkin mochi cake, I've never made the traditional mochi. A few years ago, I saw a recipe for making mochi that seemed really simple and fast and just required the use of a microwave. I put it on my mental list of things I wanted to try making at some point. After I began baking with match green tea powder, I came up with the idea of making green tea flavored mochi and stuffing it with the traditional red bean paste. I was able to buy the red bean paste at Ranch 99. You can probably find it at your local asian market. They come in cans and also in the plastic packages, which is what I ended up buying. So I bought my mochiko flour and my red bean paste a while back, and every week I said I was going to try making the mochi. And of course it didn't happen.... See less

See this at: notmartha.org| Added on 10/28/09

The next time I tried adding fingernails made of onion, which were just like press on nails: To make the fingernails I sliced a thin round off of a...

See this at: recipegirl.com| Added on 10/21/09

3 cups granulated sugar ¾ cup melted butter 2/3 cup evaporated milk ½ cup canned pure pumpkin 2 Tbs corn syrup 1 tsp pumpkin pie spice 12 oz package white chocolate morsels 7 oz jar marshmallow crème 1 cup chopped pecans, toasted (optional) 1 tsp... See more

3 cups granulated sugar ¾ cup melted butter 2/3 cup evaporated milk ½ cup canned pure pumpkin 2 Tbs corn syrup 1 tsp pumpkin pie spice 12 oz package white chocolate morsels 7 oz jar marshmallow crème 1 cup chopped pecans, toasted (optional) 1 tsp vanilla extract 1. Line 9″ square pan with aluminum foil. Spray with nonstick spray. 2. Stir together first 6 ingredients in a 3½ quart saucepan over medium-high heat, and cook, stirring constantly, until a candy thermometer registers 234° (soft ball stage) or for about 12 minutes. 3. Once mixture reaches 234°, remove from heat and quickly stir in remaining ingredients until well blended. 4. Pour into prepared pan. Let stand 2 hours or until completely cool; cut fudge into squares. See less

See this at: italianfoodforever.c...| Added on 10/21/09

Panna Cotta is Italian for "cooked cream" and is an eggless type of custard that is thickened with gelatin. I love panna cotta which is light, creamy and delicate, making it the perfect choice when entertaining after you have already consumed a... See more

Panna Cotta is Italian for "cooked cream" and is an eggless type of custard that is thickened with gelatin. I love panna cotta which is light, creamy and delicate, making it the perfect choice when entertaining after you have already consumed a couple of courses. When I entertain, I feel need to have just a little something sweet to finish off the meal and I often serve some variety of panna cotta. I was recently entertaining and wanted to make panna cotta once again but couldn't decide on whether I should flavor it with chocolate or coffee. Now I love mocha flavor myself so in the end I compromised and made the bottom half of my panna cotta with dark chocolate, and then topped this chocolate layer with an espresso cream layer that I whipped up to resemble a delicious cappuccino. I prepared the dessert in clear glass tumblers so you could appreciate the separate layers, and used a simple twist of sweetened whip cream and a sprinkle of grated dark chocolate to serve. I used a bitter... See less

See this at: cullyskitchen.com| Added on 10/21/09

If you have ever made Chocolate Fudge you know sometimes it can be a challenge. Up to this point all the Fudge recipes I have made used a candy thermometer.

If you have ever made Chocolate Fudge you know sometimes it can be a challenge. Up to this point all the Fudge recipes I have made used a candy thermometer. See less

See this at: camemberu.com| Added on 10/07/09

I had a lot of burger buns leftover one day, and decided to experiment using those for bread and butter pudding. I braced myself for utter failure but hey, it works! The pudding is beautifully soft with gently crisp edges. It was not the only thing... See more

I had a lot of burger buns leftover one day, and decided to experiment using those for bread and butter pudding. I braced myself for utter failure but hey, it works! The pudding is beautifully soft with gently crisp edges. It was not the only thing that worked. I also tested photographing this (it was night time) using a small mirror to reflect and bounce the light from the pop-up flash. The effect is surprisingly nice, warm, and not harsh. A Lightscoop uses the same concept and would be a more elegant solution, but it's not so readily available here. Well, I thought I would not need an expensive external flash unit for a while. Haha. That was 10 days ago. I'll continue this later. Anyway, back to the burger bun and butter pudding. I'm jotting down here for my own reference the recipe, which is adapted from this one. INGREDIENTS * 1/3 cup caster sugar * 4 eggs * 1 teaspoon vanilla essence * a handful of raisins (you can use whatever dried fruit you like) * 3 tablespoons rum (I used... See less

See this at: egglesscooking.com| Added on 10/07/09

Last week my husband suddenly had cravings for coconut cookies. He picked one pack from the store, but I put it back in the shelf because if he does not like it, he will not touch it and I have to finish it. Moreover I try as much as possible to... See more

Last week my husband suddenly had cravings for coconut cookies. He picked one pack from the store, but I put it back in the shelf because if he does not like it, he will not touch it and I have to finish it. Moreover I try as much as possible to avoid buying baked goods for health reasons and also I don’t want to miss a chance to bake. So as soon as I came home, dug out my Cookies book and started searching for coconut cookie recipes. That book has 1001 cookie recipes (published by Readers Digest) and there were a lot of types of coconut cookies and I narrowed down to this one because it was simple to bake, used little butter when compared to the other recipes and also it included oats. As usual my husband did not relish these cookies immediately but started liking it very much after a couple of days when it was almost over and started asking for more. See less

See this at: chefinyou.com| Added on 10/07/09

The instant someone even mentions Badam Halwa, which is probably Almond Fudge to the rest of the world, my mind immediately goes to my dear grandmother. Every time she made a visit to our house, she would bring packets of fresh home made Pal Kova... See more

The instant someone even mentions Badam Halwa, which is probably Almond Fudge to the rest of the world, my mind immediately goes to my dear grandmother. Every time she made a visit to our house, she would bring packets of fresh home made Pal Kova (doodh peda a.k.a Milk Sweet) along with absolutely heavenly Badam Halwa. In my house ( and probably for miles around), I am the only one who does not prefer sweets at all and would run away in the opposite direction. So while everyone thronged around my grandma for a piece of Pal Kova, I would try to disappear from that place. But not even me, ever could possibly stay away from her delicious Badam Halwa and I would inadvertently end up taking 1-2 spoonfuls of this sinfully yummy Indian sweet. You might think it does not sound much, but keeping in mind that I hate sweets it was quite a lot. I have never in so many years of stay at my grandma’s place ever took trouble to ask the cook how he actually made the sweet, but now when I find that I... See less

See this at: unfussyfare.com| Added on 09/20/09

It was cool and rainy yesterday, when I decided I’d make chicken pozole today. I pictured cold rain slapping the roof, and a steamy kitchen, redolent with the soothing smell of garlic, chiles, and chicken. I didn’t consult the forecast. The steamy... See more

It was cool and rainy yesterday, when I decided I’d make chicken pozole today. I pictured cold rain slapping the roof, and a steamy kitchen, redolent with the soothing smell of garlic, chiles, and chicken. I didn’t consult the forecast. The steamy and redolent kitchen part was accurate, but it’s sunny and 85 degrees today. A crunchy salad and an iced drink would suffice. But never mind. Once the idea of chicken pozole got a hold of me, it didn’t loosen its grip just because the weather didn’t follow the script. Pozole traditionally stars pork, not chicken. I think the authentic variety involves scary pig parts I don’t typically have on hand. I’m not sure. I’m not picky about authenticity. No sense getting inhibited by accuracy, right? Cooking is an art, not a science. At least, that’s whay I tell myself, because it makes my imprecision sound kind of virtuous. The garnishes are key here. Offer lots. Pile them on. Cabbage and radishes bring crunch and zing. Avocado adds silky richness.... See less

See this at: worththewhisk.com| Added on 09/20/09

Bacon, bacon, bacon. It’s not something that is always in the fridge here, and when it is, it takes several recipes to use it up. Frankly, I’d love to consume multiple strips each morning; guilt overrides that. What to cook with some el tocino? Four... See more

Bacon, bacon, bacon. It’s not something that is always in the fridge here, and when it is, it takes several recipes to use it up. Frankly, I’d love to consume multiple strips each morning; guilt overrides that. What to cook with some el tocino? Four slices are needed for Bacon Mac N’ Cheese. If ever offered my choice of a last meal, I’d demand a giant serving of really good Mac N’ Cheese accompanied by a chewy cabernet. And chocolate. The three C’s. Larry likes a crunchy top; baking in a wide, flat pan with plenty of surface area achieves that. He preferred the Ronald Reagan Macaroni and Cheese we had recently, it’s kick of mustard is more to his liking than succulent bacon. But consider this, if mustard tastes good on a ham and Swiss sandwich, it would probably work in Bacon Macaroni and Cheese. I’ll try that next time. See less

See this at: worththewhisk.com| Added on 09/20/09

Bon Appétit, June 2000 issue, page 169: “Chocolate Chip Brownies” by Larry Steven Londre, along with Spicy Pork Soup and Cinnamon Popovers. As I re-read the article after all these years, I am still amazed. Not that his recipes were published, but... See more

Bon Appétit, June 2000 issue, page 169: “Chocolate Chip Brownies” by Larry Steven Londre, along with Spicy Pork Soup and Cinnamon Popovers. As I re-read the article after all these years, I am still amazed. Not that his recipes were published, but rather the side of cheese that accompanied them. Yes, his brownies are awesome, extremely dense and chocolaty with a Kahlua kick. The intro? Fairly cheesy. The online archives at Bon Appétit don’t have this. But the permaplaque on our breakfast room wall confirms he was officially published there. Here is how it happened, starting with the Board of Directors of the International Association of Culinary Professionals (IACP) dining at our home. It was my friend, Robin Kline’s year as IACP president, and when I learned they were having their quarterly meeting in LA, it seemed appropriate for them to enjoy a local member’s home rather than another restaurant. They agreed! Larry joined in preparing our “California style” event, down to the up-lit... See less

See this at: worththewhisk.com| Added on 09/20/09

This is positively YUMM-O. I say yumm-o because Rachael Ray made this on Oprah. I used to watch Oprah religiously (now, she may have jumped the shark… we’ll discuss that another time). Rachael was talking my language: Chocolate. Easy. Decadent. Mom’s... See more

This is positively YUMM-O. I say yumm-o because Rachael Ray made this on Oprah. I used to watch Oprah religiously (now, she may have jumped the shark… we’ll discuss that another time). Rachael was talking my language: Chocolate. Easy. Decadent. Mom’s Recipe (any TV cook who features a recipe of their mom’s means that dish is really good). She called this Chocolate Cups with Whipped Cream, but I was thinking, “looks like Pots de Crème.” Technically, pots de crème is a “very rich, baked custard, commonly chocolate” (sez Wikipedia). But you’d be hard pressed to argue as you lick your way to the bottom. This is a blender recipe, not baked for even a sec. Boiling-hot milk is poured into whirring egg and chocolate and rum, which cooks the egg enough so when you chill it, you have les Pots. As she threw it together (I’m drawn to recipes you can throw together) she held my attention long enough to go online and print it out. And then I forgot to make it. This past weekend changed that. Whilst... See less

See this at: blogchef.net| Added on 09/19/09

Today I have for you nothing but a classic; scalloped potatoes. These have been around almost forever and chances are many of you have eaten them at...

See this at: picky-palate.com| Added on 09/19/09

Phew what a week, school started Tuesday for the boys and we are all still trying to get used to the new schedules. The earlier bedtime has been the trickiest. I have to admit, it’s been 7 years since I’ve had 4 hours to myself in the mornings. I... See more

Phew what a week, school started Tuesday for the boys and we are all still trying to get used to the new schedules. The earlier bedtime has been the trickiest. I have to admit, it’s been 7 years since I’ve had 4 hours to myself in the mornings. I hardly know what to do with myself, ok that was a joke. It’s great and I’m finding plenty to do. Crazy how fast 4 hours fly by! Once September hits, I seem to go into “Fall” mode. I LOVE Fall decorating, the rich colors and all the wonderful comfort foods it brings. These simple little Fall cookie bars are ooey gooey and “appley” delicious with warm soft caramel oozing off the sides. Hope you all enjoy! See less

See this at: cooking.com| Added on 09/15/09

TO PREPARE MEATBALLS: Melt the butter in a stockpot or large saucepan, add the onion, and sauté over medium heat for about 5 minutes, or until softened. Add the garlic and thyme and sauté for 2 minutes longer; transfer to a large mixing bowl and let... See more

TO PREPARE MEATBALLS: Melt the butter in a stockpot or large saucepan, add the onion, and sauté over medium heat for about 5 minutes, or until softened. Add the garlic and thyme and sauté for 2 minutes longer; transfer to a large mixing bowl and let cool. Add the beef, bread crumbs, and egg to the bowl and gently mix to combine. Season with salt and pepper. Form into 16 meatballs and refrigerate for about 30 minutes. In a saucepan, bring the stock to a boil, turn down the heat to a simmer, and add the meatballs (in batches, if necessary) and cook for about 15 minutes, or until no longer pink, occasionally skimming the surface of the stock to remove any impurities. Remove the meatballs from the broth with a slotted spoon and keep warm, or refrigerate until ready to serve. Discard the broth. If refrigerating, reheat the meatballs in a low oven or in cup of fresh broth. | TO PREPARE BORSCHT: Cut the greens off the beets, leaving about 1 inch of stem. Place the beets in a saucepan with... See less

See this at: cooking.com| Added on 09/15/09

Rinse the barley under cold water until the water runs clear; drain. Pour boiling water over the beans, drain and remove skins. | Heat the oil in a large saucepan, add the chicken in batches, cook until well browned all over - this is important to... See more

Rinse the barley under cold water until the water runs clear; drain. Pour boiling water over the beans, drain and remove skins. | Heat the oil in a large saucepan, add the chicken in batches, cook until well browned all over - this is important to achieve color and flavor. Add the leeks, garlic, celery, carrots and zucchini, cook, stirring, until leeks are soft. Add the chicken stock and tomato paste, bring to a boil. Add the barley and simmer, covered, for 20 minutes. Return the chicken to the pan with the beans. | FOR THE DUMPLINGS: Combine the dry ingredients in a bowl, stir in the cheese and butter and mix well. Add enough of the water to form a soft dough. Drop level tablespoons of dumpling mixture into the simmering soup, cover and simmer for about 15 minutes, or until the dumplings, are cooked through and the barley is tender. Stir in the herbs, season to taste with salt and pepper, serve immediately. | The soup can be prepared a day ahead, however, the barley will thicken the... See less

See this at: houseboateats.com| Added on 09/14/09

We are continuing to work our way through our crop of monster zucchinis. One of the ideas we mentioned last week was to make a lasagna where zucchini took the place of the pasta. This week we got around to trying it. Now, I love pasta–a lot–so the... See more

We are continuing to work our way through our crop of monster zucchinis. One of the ideas we mentioned last week was to make a lasagna where zucchini took the place of the pasta. This week we got around to trying it. Now, I love pasta–a lot–so the idea of a lasagna without the pasta struck me at first like a crème brûlée without the crème. And while I think I'll probably continue to make my lasagna in the future with a healthy amount of pasta, this was nonetheless a successful experiment yielding a delicious alternative to the traditional dish, especially if somebody at your table has wheat allergies. Starting with a giant zucchini and using a mandoline will definitely make your life easier when slicing long thin sheets. You really want to get them thin so that you can get more of the moisture out when you salt them. Otherwise, you'll probably end up with a soupy lasagna (and nobody likes a soupy lasagna). A good homemade marina and some fresh ricotta will really improve the final... See less

See this at: gastronomersguide.co...| Added on 09/14/09

I had always thought of artichokes as an unwieldy vegetable, one that involved too much work to eat. After becoming a fan of the hassle-free jarred artichokes many years ago, I finally built up the courage to try cooking fresh artichokes for the... See more

I had always thought of artichokes as an unwieldy vegetable, one that involved too much work to eat. After becoming a fan of the hassle-free jarred artichokes many years ago, I finally built up the courage to try cooking fresh artichokes for the first time. Then I realized that I had been missing out on a very unique and ancient vegetable, actually a flower bud. Artichokes originate from the Mediterranean countries and have been revered since Roman times. There are many varieties, but here in the United States only two varieties are readily available, the large globe, and the small baby, which are not actually babies but a fully grown small variety. I decided to set my knife upon them since their size would be perfect for tackling the first time around. There is a certain way to clean and prepare baby artichokes. It seems daunting at first, but after a few of these little buds are peeled, it's easy to develop a rhythm. With a sharp paring knife, pretty much anything can be done. It's... See less

See this at: beantownbaker.com| Added on 09/11/09

My sister B was in town for the long weekend and we decided to spend her first day in town shopping all day. It's always a blast to shop with her because we both have very different tastes, but we get each other to try on things we never would... See more

My sister B was in town for the long weekend and we decided to spend her first day in town shopping all day. It's always a blast to shop with her because we both have very different tastes, but we get each other to try on things we never would otherwise. And we both always come home with a ton of bags. I usually take a picture of the stuffed trunk, but forgot to this year... For the second day she was in town, we decided bake together. I love it when she comes to visit because we always have a great time. We talk almost daily and it's good to be able to talk to her in person instead of over the phone/email/texting. These bars are her favorite and she knows the recipe by heart. In fact, the whole family loves these things. What else would you expect with a name like Best Dang Thing Ever Bars!?! I finally got the story out of B about where that name came from... When B was a freshmen in college, she had to give a speech that was a demo. Of course, she decided to demo making these bars.... See less