[Breakfast! 2013]

Half a pomegranate.

[Stuffed Mushrooms]

I do stuffed button mushrooms with a filling of mushroom stems, onions, spinach, breadcrumbs, Parmigiano Reggiano, spices and herbs. I drizzle them with a little extra virgin olive oil before baking, and I don't prebake them.

[Getting out Grease Stains (Help)]

We have good luck using a Resolve stain stick.

Ditto.

[Your Daily Sweets: What are you making and baking? (2012–2014)]

I made this for the upteenth time with some tweaks. My favorite coffee cake!

STREUSEL TOPPED TRIPLE BERRY COFFEE CAKE

http://www.food.com/recipe/streusel-topped-triple-berry-coffee-cake-47953

[Toaster Oven Cooking: Baking, Broiling, Roasting (not Toasting!). What Do You Do?]

I use it mostly to reheat things, but I've also baked brownies and cornbread in it. I always use it for baked potatoes.

[Dinner! 2013 (Part 5)]

Tonight was a toasted everything bagel with cream cheese.

[Chocolate Sauce]

Thanks, Kerry! I couldn't believe how great it turned out - I kept spooning it out of the bowl to taste, and had to force myself to stop! After all, I need to save some to pour over vanilla ice cream!

[Chocolate Sauce]

Actually, I went ahead and melted them with a little heavy cream, and it resulted in a beautiful, smooth sauce. I added a tsp vanilla extract, and the sauce tasted delicious - way better than the original truffles.

[Chocolate Sauce]

I have a box of truffles that are good, but not great - my homemade ones are much better. So, I want to make something out of them.

I don't want to use them to stick inside molten chocolate cakes or chocolate cupcakes, so I was wondering what would happen if I remelted them over a double boiler. I checked online, and couldn't find any information. Would they be totally ruined if I remelted them to make a sauce? If they can be remelted, should I add a little cream and/or butter?

[Your Daily Sweets: What are you making and baking? (2012–2014)]

I made my favorite deep dark Devil's Food Cake, filled and frosted with a chocolate ganache. Adapted from Chocolatier Magazine.

[Dinner! 2013 (Part 5)]

Tonight is kasha varnishkes.

[Breakfast! 2013]

Today was a fresh fruit salad with pineapple, bananas, grapes, and chopped toasted almonds.

[Dinner! 2013 (Part 4)]

I made this with red, orange and yellow peppers, extra garlic, and extra white wine. Served with Parmigiano Reggiano. So simple, yet so delicious, with a distinct, well-rounded taste. It's too bad I don't have a photo - it's so pretty and colorful.

Sweet Peppers With Pasta:

http://www.epicurious.com/recipes/food/views/Sweet-Peppers-with-Pasta-102237

[Grilled cheese sandwich: serious comfort food]

My favorite is a mixture of Gruyere and extra sharp cheddar with sliced tomatoes on pumpernickel or rye with caraway.

Try this variation: Huntsman cheese (cheddar with a layer of blue cheese in the middle) and sliced tomatoes (or better, pickled green tomato!). So very good.

The Huntsman cheese sounds great, but unfortunately, I don't think I can find it here in Greensboro. It's times like these I miss living in Manhattan. Maybe I'll improvise and just do a cheddar/blue cheese combo - thanks!

[Grilled cheese sandwich: serious comfort food]

My favorite is a mixture of Gruyere and extra sharp cheddar with sliced tomatoes on pumpernickel or rye with caraway.

[The cake, the whole cake, and nothing but the cake]

I don't know if it's perfect but Cook's Illustrated's chocolate sour cream bunt cake is pretty dang good. It always disappears quickly at parties.

One of my favorites!

[12 oz leftover Cambozola - what would you do?]

You can use some of it in this - it's delicious:

ROASTED TOMATOES WITH GARLIC AND GORGONZOLA

http://www.jemangelaville.com/2009/01/05/hello-2009-roasted-tomatoes-with-garlic-and-gorgonzola/

[Your favorite brand of pasta]

I really dislike Barilla. As everyday pasta I like De Cecco much more. As a nicer brand I like Cocco.

Interesting. I'm just the opposite - I dislike De Cecco - the texture is too heavy.

[Your favorite brand of pasta]

Barilla is my favorite - perfect texture.

[Leftover Rib-Eyes?]

Steak sandwiches. I take a bolillo bun, spread on some garlic butter, then add a slice of provolone cheese. Then I will top it with the warm slices of steak, and some grlled peppers and onions. It is so good.

Oh yeah!

[It's Cucumber Time! Ideas?]

This is delicious and refreshing:

THAI CUCUMBER SALAD

http://www.recipezaar.com/93536

[Tape That Sticks to Parchment Paper?]

Masking tape works fine. It comes in several widths and is carried everywhere.

I tried masking tape, and it did not stick, at least not for very long.

Ditto.

[Your Daily Sweets: What are you making and baking? (2012–2014)]

Today I made chocolate covered caramels and chocolate caramel peanut clusters.

And...It looks like I posted this under the wrong category.

[Your Daily Sweets: What are you making and baking? (2012–2014)]

Today I'm baking my favorite blueberry muffins.

[Your Daily Sweets: What are you making and baking? (2012–2014)]

Oh that's lovely, Baselerd. I actually like yours better than the inspiration photo. Yours seems so much more organic. The original was a bit too fussy for my taste.

Now I'm totally embarrassed to follow that up with (drumroll...) chocolate chip cookies. Yup. That's about my speed. This is the first cookie recipe I've made with melted butter rather than creamed (not counting madeleines). Not so sure how I feel about it. I think I'm just used to the creaming method. Recipe here.

chocolate-chip-cookies-9980.jpg

They look great. I just made my favorite chocolate chip cookies with some tweaks for the upteenth time. They're from Thomas Keller - soooo freakin' good:

http://www.foodgal.com/2009/06/tantalizing-preview-ad-hoc-chocolate-chip-cookie-recipe-by-thomas-keller/