My ginger cupcake with cranberry cream cheese frosting- winter in a cute little paper cup!
For the first three months of my pregnancy, I almost went crazy with pregnancy nausea, and cooking was the LAST thing on my mind. Once it finally did cross my mind, baked goods were about all that seemed appetizing. Enter my ginger cupcake with cranberry cream cheese frosting.
The recipe and food porn after the click.
The makings of a great apple pie.
Please enjoy this last day of cooking for the holidays with one of my favorite apple pie recipes! Happy holidays!
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Apple pie–it’s something so simple and yet so satisfying, especially when served warm from the oven with a scoop of cold ice cream. This is the review of a recipe I made from FoodTV.com, and even though I had a bitch of a time with the dough (I don’t think I made it moist enough–it kept crumbling) this recipe still yielded a delicious, flakey crust and one helluva pie.
For the recipe and more, click on!
This recipe is a repost, but I wanted to share it with you for the holidays. Enjoy my week-0-holidays recipes!
The recipe after the jump.
All this week on Leena Eats—a week of my favorite holiday recipes! Another one of my favorite cookie recipes, created by yours truly!
Happy Holidays!
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Oatmeal scotchies have to be my favorite cookies ever. The flavor of the plain oatmeal with the butterscotch chips turns out a buttery, rich cookie that is slightly soft and crisp around the edges. I wanted to come up with a cookie recipe that used a seasonal vegetable last year for my holiday cookie podcast with Claire, and this is what I came up with. Let me know what you think! OH, and this dough freezes well so you can eat it later!
The recipe and more food porn after the jump.
All this week on Leena Eats—a week of my favorite holiday recipes! Enjoy this oldie but goodie– it’s one of my favorite cookie recipes.
Happy Holidays!
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When I woke up this past weekend, these cookies are what I wanted to see. What I actually saw was this:
Why did I see a sky full of snow on March 29th, 9 days after spring was supposed to start? Because Chicago hates me, that’s why.
So when the happy, sunny yellow-covered Cook’s Illustrated (May/June 2009) arrived in the mail, I took it as a sign. If you cook or bake it, spring will come…or at least you will be distracted long enough to not notice that spring starts in June now. Score.
One of my new favorite recipes--cranberry upside down cake from Chez Panisse Fruit cookbook!
This has to be my new favorite holiday dessert. It’s a bit sweet and a bit tart five spice cranberry upside cake, inspired by a recipe in my Chez Panisse Fruits cookbook and from this post on The Joy of Baking. And if you are lucky enough to live in the U.S., you know that cranberries are a native fruit, making it the perfect fruit to focus on for a holiday dessert.
Food porn and the recipe after the jump.
Pumpkin muffins with dark chocolate that are actually healthy? A Leena Eats first!
As the weather here in Northern California slowly starts to grow colder (if you could call 55 F cold–and I do), I find myself craving those traditional, warm, spiced flavors of the winter holidays. And what could be more autumn than pumpkin?
Enter my pumpkin pie muffins with dark chocolate and pistachios. Not only is the recipe healthy (one I borrowed from Food Network’s Elie Krieger), but it tastes like something that will make you fat. The recipe and more food porn after the jump.
Brown butter milk chocolate toffee hazelnut cookies from Food Porn Daily: The Cookbook. Hot da-mn.
I happen to know a gal by the name of Amanda Simpson who just published a kick-ass cookbook called Food Porn Daily: The Cookbook. If you haven’t checked out her blog, Food Porn Daily, please do. IF you can handle looking at heaps of delicious food porn without licking your computer. You have been warned.
I couldn’t wait to get my hands on her decadent recipes, and I’m giving you lucky folks a sneak peek of of one of my favorites–her brown butter milk chocolate toffee hazelnut cookies!
Check out the recipe after the jump.
Pumpkin scones are a variation of scones that were created in Australia. The Australian scone is similar to an American biscuit, and it is said pumpkin scones were created in Queensland due to a surplus of pumpkins.
Source: Looking for Flavour by Barbara Santich p. 113
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Amuse Bouche: Noun. Etymology: French: literally, entertains the mouth. A small, complimentary appetizer served at the beginning of a meal to awaken the taste buds. Leena Eats definition: a quick shot of gastronomic knowledge for the brain
~LTG!
The lamington is one of the few all-Australian desserts, and consists of vanilla sponge cake, occasionally filled with jam, and rolled in chocolate and coconut. It was said to have been named after Lord Lamington, governor of Queensland from 1895-1901, and has been a popular tea-time and lunch-time treat, as well as a staple at fundraisers throughout Australia.
Source: Looking for Flavour by Barbara Santich pp.112-113
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Amuse Bouche: Noun. Etymology: French: literally, entertains the mouth. A small, complimentary appetizer served at the beginning of a meal to awaken the taste buds. Leena Eats definition: a quick shot of gastronomic knowledge for the brain.
~LTG!
Vanilla sponge cake, homemade strawberry jam, dark chocolate ganache glaze, desiccated coconut...how could any of this be wrong together?
Tea time is what I miss most about living in Australia–a guaranteed excuse twice a day to drink something warm and lovely and nosh on a little snack, preferably something sweet. One of the most popular tea time snacks in Australia is the lamington cake, which could be as simple as a vanilla sponge cake rolled into chocolate and coconut, or as fancy as a dark chocolate cake layered affair with champagne mousse and thick shavings of fresh coconut.
I was craving a similar dessert for an impromptu dinner party, and I just so happened to have a stash of coconut and homemade jam, so lamginton it was! And instead of painstakingly making each individual tea cake, I decided to make a giant cake version and just cut slices for people. Motivated AND lazy, people—I’m the best of both worlds.
More food porn and the recipe after the jump.
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