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A Pasta Salad Tour

Posted by in The Theme Is...

Tasty Kitchen Blog: A Pasta Salad Tour (Pasta Salad with Fresh Mozzarella, Sun-Dried Tomatoes & Olives, recipe submitted by TK member The Parsley Thief)

 
A pasta salad is one of the easiest, quickest meals or sides to make in the summer. Much of it can be prepped in advance and it’s a great way to get your daily dose of vegetables. It’s highly customizable too. Don’t like one of the ingredients? Leave it out and add something else that you like. Not a fan of the dressing? Replace it with your favorite!

It seems like pasta salads are universal, too. Different regions in the world have their own unique take on it. Let’s take a quick tour around the globe, shall we?

Let’s get started with a stop in the Mediterranean. Because it’s pretty there. Blue waters, cool ocean breezes, colorful markets, and great food. Fresh, simple dishes that are healthy but definitely not short on flavor. We’ve got some great choices there, like a Greek Pasta Salad from ThreeManyCooks and a wonderfully fresh Mediterranean Orzo Salad from mcmom.

 
Tasty Kitchen Blog: A Pasta Salad Tour (Mediterranean)

 
 
 
How about a stop in the far east for that wonderful pasta known as soba noodles? Soba noodles are made with buckwheat flour. They’re rich in thiamine and can also be served cold or warm. They have a delightful texture, a subtle nutty flavor, and provide an excellent twist to regular pasta salads.
 

Tasty Kitchen Blog: A Pasta Salad Tour (Soba)Clockwise from left: Soba Salad with Asparagus and Shiitake Mushrooms from wynk52, Spicy Ginger Soba Chicken Salad from Sally Wolff, and Spicy Peanut Soba Noodles from runningwithtweezers.

 
While we’re exploring Asia, you may also want to try Ree’s awesome Asian Noodle Salad below. It’s beyond amazing. It truly is. And I’m not just saying that because she’s listening.

 
Tasty Kitchen Blog: A Pasta Salad Tour (Asian Noodle Salad, from Ree Drummond of The Pioneer Woman)

 
 
 
We can’t take a tour without visiting Italy since, after all, pasta is more often associated with Italy. Here we have pattilouwho’s Ancini di Pepe Savory Pasta Salad (on the left) which just looks absolutely fresh and summery. If you’re looking for a bolder, richer kind of salad, a Pasta Salad with Fresh Mozzarella, Sun-Dried Tomatoes & Olives from theparsleythief is just the recipe you need.

 
Tasty Kitchen Blog: A Pasta Salad Tour (Italian)

 
 
 
Or perhaps you’d rather wing it and do your own thing. That’s fine too! Many great recipes here at Tasty Kitchen are the result of your creative winging. If that sounds like something you’d like to do (and hey, maybe Zee might want to help out too), you can use one of these basic recipes as a start and build from there. We have a delicious and Fabulously Adaptable Pasta Salad from nhsweetcherry (on the left), or you can try the Basic Pasta Salad from Tracy (sugarcrafter) on the right.

 
Tasty Kitchen Blog: A Pasta Salad Tour (Basic)

 
 
 
So if you’re looking for a quick and easy summer meal (or side), check out the Pasta Salads category! I have a good feeling you’ll find something that tickles your fancy.

 
Then please come back here and share some with me. I’m hungry.

 

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Banana Split Ice Cream Cake

Posted by in Step-by-Step Recipes

Today is a special day because we’re welcoming the brand new PW design. Our little corner here is getting its very own spot in the front page of The Pioneer Woman and if you haven’t been there yet today, check it out! There are tons of new features to play with, and it’s new and familiar at the same time. We thought it’d be be fun to celebrate all this forward movement by going retro here at the Tasty Kitchen Blog, and we’re absolutely thrilled to have our dear friend Alice of Savory Sweet Life help us usher in this new age of Aquarius. Or something like that.

 
Tasty Kitchen Blog: Banana Split Ice Cream Cake. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Annalise Ree (cuddelsandcomfortfoods) of Sweet Anna's.

 
When it comes to ice cream sundaes, banana splits are the grand daddy of them all. This nostalgic ice cream dessert has been around since the early 1900s and its popularity over the years has never ceased. It is a timeless classic which I have adored since I was a small child and still do today. As the world quickly changes around us, banana splits remain the same today as they did over 100 years ago.

A traditional banana split is made of a banana vertically cut in half and lined on each side of a boat shaped serving bowl. A scoop of vanilla, strawberry, and chocolate ice cream is sandwiched between the two halves of the banana like three peas in a pod. Each scoop of ice cream is then topped off with its own sauce of hot fudge, strawberry, and crushed pineapple. Finally, the sundae is made complete with a crown of whipped cream, a sprinkling of chopped nuts, and a maraschino cherry on top. When I discovered Annalise’s recipe for a Banana Split Ice Cream Cake on Tasty Kitchen, I instantly knew I had to make it! It is the perfect marriage of all things banana split except in a ice cream cake version.

If you love ice cream sundaes, you are in for a fantastic treat. It’s a fun way to enjoy a classic banana split but served as an ice cream cake. This recipe is not difficult but does require time—but it’s so worth it! I’m convinced people who hate bananas (cough … Ree Drummond) will love this dessert. So let’s get started, shall we?

 
 
 
Tasty Kitchen Blog: Banana Split Ice Cream Cake. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Annalise Ree (cuddelsandcomfortfoods) of Sweet Anna's.

Here is a list of everything you’ll need to get started: Oreo cookies, butter, vanilla and strawberry ice creams, hot fudge sauce, frozen sweetened strawberries, crushed pineapple, and whipped cream. I also opted to add a few chopped almonds and maraschino cherries just for the heck of it. The recipe calls for a springform pan but doesn’t mention which size to use. I used an 8” and would suggest using a springform pan between 8”-10”. The smaller than pan, the taller the ice cream cake will be and vice versa.

 
 
 
Tasty Kitchen Blog: Banana Split Ice Cream Cake. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Annalise Ree (cuddelsandcomfortfoods) of Sweet Anna's.

This recipe is all about layers and building on top of one another after the previous one has set. The first layer is the Oreo chocolate cookie crust.

 
 
 
Tasty Kitchen Blog: Banana Split Ice Cream Cake. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Annalise Ree (cuddelsandcomfortfoods) of Sweet Anna's.

Place Oreo cookies in a food processor and pulse until they become fine crumbs resembling rich dark soil. If you don’t have a food processor, you can place the cookies in a Ziploc bag and achieve the same effect by using a rolling pin to crush the cookies.

 
 
 
Tasty Kitchen Blog: Banana Split Ice Cream Cake. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Annalise Ree (cuddelsandcomfortfoods) of Sweet Anna's.

Add melted butter the food processor and pulse a few more times to make sure the butter is evenly distributed.

 
 
 
Tasty Kitchen Blog: Banana Split Ice Cream Cake. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Annalise Ree (cuddelsandcomfortfoods) of Sweet Anna's.

Dump mixture into the springform pan. Using the back of a spatula or by using your fingers, press cookie crumb mixture down and firmly to form a uniformed crust on the bottom of the pan.

 
 
 
Tasty Kitchen Blog: Banana Split Ice Cream Cake. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Annalise Ree (cuddelsandcomfortfoods) of Sweet Anna's.

The recipe calls for cutting four bananas in ½” thick slices but I found I only needed 2.5 bananas. I point this out only to let you know you may or may not need to use as many bananas the recipe calls for. Cut enough banana slices to cover the bottom of the pan in a single layer and then put the springform pan in the freezer for at least 10 minutes.

 
 
 
Tasty Kitchen Blog: Banana Split Ice Cream Cake. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Annalise Ree (cuddelsandcomfortfoods) of Sweet Anna's.

A note to banana haters (you know who you are): If you dislike bananas because of their texture, the banana slices in this recipe become frozen. This changes the texture from mushy to a frozen piece of fruit that’s more like hard banana ice cream. This may be the recipe which converts your disdain to love. Just saying.

 
 
 
Tasty Kitchen Blog: Banana Split Ice Cream Cake. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Annalise Ree (cuddelsandcomfortfoods) of Sweet Anna's.

Scoop slightly softened ice cream on top of the banana layer until it is completely covered. Smooth and press down the ice cream layer by using a spatula dipped in hot water. Place cake pan in the freezer for 2 hours.

 
 
 
Tasty Kitchen Blog: Banana Split Ice Cream Cake. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Annalise Ree (cuddelsandcomfortfoods) of Sweet Anna's.

Note: Although the photo above shows a 1.5 gallon of strawberry ice cream, the recipe actually calls for only a pint. I bought the bigger size because it was actually cheaper than the smaller container. In my opinion you could use either. But if you do go with the bigger size, you’ll want to use approximately 1/3-1/2 of the container.

 
 
 
Tasty Kitchen Blog: Banana Split Ice Cream Cake. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Annalise Ree (cuddelsandcomfortfoods) of Sweet Anna's.

Warm the hot fudge in the microwave for 30 seconds with the lid removed. Stir the jar so the sauce has a nice spreadable consistency. Empty the entire hot jar of hot fudge sauce on top of the strawberry ice cream layer and smooth it out from edge to edge. Place the cake pan back in the freezer for 30 minutes or until the fudge layer has firmed up.

 
 
 
Tasty Kitchen Blog: Banana Split Ice Cream Cake. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Annalise Ree (cuddelsandcomfortfoods) of Sweet Anna's.

Grab the vanilla ice cream and repeat the exact same steps as the strawberry ice cream.

 
 
 
Tasty Kitchen Blog: Banana Split Ice Cream Cake. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Annalise Ree (cuddelsandcomfortfoods) of Sweet Anna's.

Cover the cake pan with plastic wrap and return the ice cream cake to the freezer for at least 6 hours or until very firm. What you’re looking for is for the cake to be completely rock solid frozen. Allowing the ice cream layers to set overnight works beautifully.

 
 
 
Tasty Kitchen Blog: Banana Split Ice Cream Cake. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Annalise Ree (cuddelsandcomfortfoods) of Sweet Anna's.

Tasty Kitchen Blog: Banana Split Ice Cream Cake. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Annalise Ree (cuddelsandcomfortfoods) of Sweet Anna's.

When you’re preparing the cake to serve, be sure to make sure the frozen strawberries have thawed. Drain the strawberries and then spread the mixture on top of the frozen ice cream cake. Make sure to leave about a 1” edge around the cake.

 
 
 
Tasty Kitchen Blog: Banana Split Ice Cream Cake. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Annalise Ree (cuddelsandcomfortfoods) of Sweet Anna's.

To loosen the cake from the pan, take a knife and run it around the inside of the pan.

 
 
 
Tasty Kitchen Blog: Banana Split Ice Cream Cake. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Annalise Ree (cuddelsandcomfortfoods) of Sweet Anna's.

Unlatch the springform pan from its base.

 
 
 
Tasty Kitchen Blog: Banana Split Ice Cream Cake. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Annalise Ree (cuddelsandcomfortfoods) of Sweet Anna's.

Tasty Kitchen Blog: Banana Split Ice Cream Cake. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Annalise Ree (cuddelsandcomfortfoods) of Sweet Anna's.

To finish the ice cream cake off, top the edges off with swirls of whipped cream. For an added touch, sprinkle chopped nuts on top of the cake and add maraschino cherries on top of the whipped cream crowns.

 
 
 
Tasty Kitchen Blog: Banana Split Ice Cream Cake. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Annalise Ree (cuddelsandcomfortfoods) of Sweet Anna's.

Serve with crushed pineapple on the side.

 
 
 
Tasty Kitchen Blog: Banana Split Ice Cream Cake. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Annalise Ree (cuddelsandcomfortfoods) of Sweet Anna's.

Final thoughts: I will not lie. As I mentioned in the beginning of this post, this recipe requires time. It is best made at least 1 day ahead but can be stored in the freezer for a couple weeks. This makes a great alternative to serving a traditional cake on any special occasion and best of all … requires NO BAKING. It is nostalgic, whimsical, and fun to eat.

Thanks again to Tasty Kitchen member Annalise Ree of Sweet Anna’s for this creative way of preparing one of my favorite ice cream treats!

 
 

Printable Recipe

Banana Split Ice Cream Cake

See post on Sweet Anna's’s site!
4.89 Mitt(s) 9 Rating(s)9 votes, average: 4.89 out of 59 votes, average: 4.89 out of 59 votes, average: 4.89 out of 59 votes, average: 4.89 out of 59 votes, average: 4.89 out of 5

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Difficulty: Easy

Servings: 12

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Description

Soo good. Really. That’s all there is to it!

Oh, and don’t let the ‘cake’ part fool you … there’s no cake in this ‘cake’!

Ingredients

  • 20 whole Oreo Cookies
  • 4 Tablespoons Butter, Melted
  • 4 whole Bananas
  • 1 pint Strawberry Ice Cream
  • 1 pint Vanilla Ice Cream
  • 1 jar (about 16 Oz. Jar) Hot Fudge Sauce
  • 1 container (16 Oz. Container) Frozen Sliced Sweetened Strawberries, Thawed And Drained
  • Fresh Whipped Cream, For Serving
  • Crushed Pineapple, For Serving

Preparation Instructions

Take out the strawberry ice cream to thaw. Place the Oreos in a gallon Ziploc bag and crush well with a rolling pin or small frying pan. Pour the melted butter into the Ziploc bag and mix it up. Press this crumb mixture into the bottom of a springform pan.

Slice the bananas into 1/2″ rounds and arrange in a single layer on top of the crust. (Use as many banana slices as needed to fill the layer.) Place the pan into the freezer for about 10 minutes.

Scoop the softened strawberry ice cream in small scoops on top of the frozen banana layer, smoothing it together with a spoon dipped in warm water. Return to the freezer for 1-2 hours, until the ice cream is firm again.

Take the vanilla ice cream out of the freezer to thaw. Warm the hot fudge sauce slightly, just until it is easily spreadable. Pour the fudge over the strawberry ice cream layer, smoothing the top, and place back into the freezer for 15 minutes or so, until the fudge has firmed up again.

Scoop the softened vanilla ice cream in small scoops on top of the fudge layer, again smoothing it together with the back of a spoon dipped in warm water. Cover with plastic wrap and return to the freezer for at least another 4-6 hours until very firm. (At this point the cake could be frozen, well wrapped, for a week or longer!)

Pour the drained sliced sweetened strawberries into a bowl and crush with a pastry blender or a fork until the berries are all mashed up. Store in the fridge until almost ready to serve the cake.

Spread the crushed berries over the top of the cake, to within one-half inch of the edge. Serve with fresh whipped cream and crushed pineapple for those who want it!

 
 
_______________________________________

Alice Currah is the force behind Sweet Savory Life and Everyday Alice. She and her husband Rob are the proud parents of three children: Abbi, Mimi, and Elli. Alice is the winner of Saveur’s Cover Contest and is on the Forbes.com list of Eight of The Very Best Food Bloggers. She’s the best-est.

 

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Popcorn with Parmesan and Truffle Oil

Posted by in Step-by-Step Recipes

I have a new addiction but luckily this time, it’s not quite as unhealthy as my last (ahem … Kit Kats) or budget-breaking as the one before that (ahem … fresh oysters from the Pacific Northwest). It’s all my friend Jennifer’s fault. She gushed on about her new popcorn maker—the stand-alone, old-fashioned design complete with the crank to empty the popping bin.

It’s an absolutely impractical space-hogging small kitchen appliance that only people who have a popcorn fixation (moi) could justify. And so there it sits on my kitchen island, taking up 55% of the counter footprint, leaving no room for anything else.

Of course, my husband Scott just shakes his head and says, “We’ll see how long this popcorn thing lasts …” So what am I to do? Well, I make popcorn. Buckets of it. Every few hours.

Okay, so honestly, my addiction isn’t so much eating the popcorn but rather making it. And if I have to hang my head in shame, stand in the corner, and really, really dig down deep for the absolute truthful answer, the popcorn-making frenzy is all about warding off the “I told you it was a bad idea” thing from Scott!

C’mon, please tell me you do the same thing too?

 
Tasty Kitchen Blog: Popcorn with Parmesan and Truffle Oil. Guest post by Jaden Hair of Steamy Kitchen.

Of the gazillion popcorn combos that I’ve made (and have sourced from Twitter friends!), my favorite is the Popcorn with Parmesan and Truffle Oil. It’s a great way to glam up the humble popcorn! (Though I think popcorn stopped being humble the moment I bought that fancy $80 popcorn maker.)

The first step is to pop yer corn. If you’re doing the microwave thing, make sure you get plain popcorn. If you want to make popcorn on your stove (like your grandma use to do), here’s a recipe from Elise.

Once it’s popped, put the popcorn in a large bowl and drizzle just 1/4 to 1/2 teaspoon of the truffle oil (truffle oil is very strong!). If you have an oil mister, even better.

Tasty Kitchen Blog: Popcorn with Parmesan and Truffle Oil. Guest post by Jaden Hair of Steamy Kitchen.

 
 
 
Mix it all about. The oil goes first, so that it coats the popcorn and gives the salt and parmesan something to stick to.

Tasty Kitchen Blog: Popcorn with Parmesan and Truffle Oil. Guest post by Jaden Hair of Steamy Kitchen.

 
 
 
Now add the sea salt. It’s gotta be good sea salt, like my favorite flaky Maldon sea salt. Hey, if you’re gonna use truffle oil and good parmesan, you might as well use good salt!

Tasty Kitchen Blog: Popcorn with Parmesan and Truffle Oil. Guest post by Jaden Hair of Steamy Kitchen.

 
 
 
And then add a generous grating of good quality parmesan or pecorino.

Tasty Kitchen Blog: Popcorn with Parmesan and Truffle Oil. Guest post by Jaden Hair of Steamy Kitchen.

 
 
 
To finish, just because this is glam popcorn, I use a vegetable peeler to add some nice shavings of parmesan on top.

Tasty Kitchen Blog: Popcorn with Parmesan and Truffle Oil. Guest post by Jaden Hair of Steamy Kitchen.

 
 
 
What’s your favorite popcorn flavor? Got any creative ideas for me? I’ve got at least another 2 weeks of popcorn frenzy before I can safely retire the monster in my garage AND minimize the “I told you so’s.”

 
Hugs and kisses,
Jaden

 
 
_______________________________________

Jaden Hair is a food writer, television personality, and food photographer based in Tampa Bay, Florida. Find more of her recipes in her blog, Steamy Kitchen, where you can also read more about Jaden’s new book, The Steamy Kitchen Cookbook, and the rave reviews it’s received!

 

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A Sweet Story

Posted by in The Theme Is...

Tasty Kitchen Blog: A Sweet Story (Cooking with Kids)

 
Once upon a time, there was a child named … Zee. Zee was a middle child in a family of busy adults, three pesky siblings, two hamsters and a lazy dog that thinks it’s a fat cat, so they call him Whiskers.

One hot summer day, Zee walked into the kitchen, sat on a chair, and sighed a very long sigh. He rested his foot on Whiskers, who barely budged.

“Mom, I’m bored.”

“Bored?”

“There’s nothing to do! It’s too hot to play outside, and I already played with all my toys yesterday. See, even Whiskers is bored.” Zee pouted, and started to almost whine.

“Honey, Whiskers always looks like that.” Whiskers was too comfortable in his favorite position to protest, much less attempt to meow.

“I know! Maybe you can make me something.”

“Well, Zee, what do you want me to make?”

“I don’t know. Just … something. Something good. And yummy.” Now things were getting interesting. Zee always loved everything Mom made in the kitchen.

“I have a better idea, Zee. Why don’t we make something together? I’m sure we can make something up with stuff we already have in here. How does that sound?”

“Cool! What can we make? Maybe some cookies or brownies?”

“I think I have a few recipes that are simple enough for us to make,” Mom said as she reached for her beloved binder of recipes. “We can definitely make some cookies or brownies if you want.”

 

Tasty Kitchen Blog: A Sweet Story (Cooking with Kids: Cookies and Brownies)Clockwise from top left: Buttons from Karly Campbell, Ree’s Quick Candy Cookies, Microwave Mug Brownies from eggy, and Easy Cocoa Brownies from 2kidsandtired (Holly).

 
“Now, Zee, remember: if you pick one that needs to be baked, you’ll have to be extra careful around the hot oven, okay sweetie?”

“Oh. Okay. Do you have something we can make outside the oven? Because Metsy might come into the kitchen and get burned.” Zee was always looking out for his younger sister, even though she was sometimes a punk, and clearly, Mom’s warnings about touching a hot stove made a deep impression on him.

“Well, that’s very nice of you, Zee. It makes me happy to see you taking good care of your sister. And yes, we have more recipes to choose from that don’t have to be baked in the oven.”

 

Tasty Kitchen Blog: A Sweet Story (Cooking with Kids: No-Bake)Clockwise from left: Choc Crackles from Mummy Is Cooking, Rice Krispies Treats from Stephanie, and Figure-Friendly No-Bake Cookies from Cooking Ventures.

 
“Mom, those sound really good. What else? What else can we make? What about about something nice and cold? Something with ice cream? And peanut butter?” Zee was getting excited, and even Whiskers stirred. No, wait. He was just shifting positions. False alarm.

“Oh, we can definitely do something like that too. It’ll be wonderful in such a hot day as today.” Zee was still too excited to notice that Mom suddenly started constructing sentences as if she were in the late 1800s.

 

Tasty Kitchen Blog: A Sweet Story (Cooking with Kids: Frozen Treats)Clockwise from top left: Peanut Butter Pie from mcmom, Ree’s Springy Flower Pot Desserts, Ice Cream Balls from soufflebombay, and Strawberry Kool-Aid Pie from Mommy’s Kitchen.

 
“Mom, those are going to be yummy! I can’t wait to make these and then eat them right away!”

“Well, Zee, usually when working with frozen ingredients, you have to wait a bit and let them thaw, then sometimes, you have to wait again after making them to let them freeze. We can make these, and then have them after dinner. And we can tell everyone that you made dessert!”

Zee liked that idea. As a middle child, the thought of everyone knowing that he made dessert made him very happy. But the thought of waiting until after dinner made him not-so-happy, which, of course, Mom sensed. Because moms are like that.

“Or, we can make dessert, but also make something really simple to snack on right now. How does that sound?”

Zee beamed. Mom sure was full of great ideas today. “How about something with fruit?” Zee knew Mom would be pleased with the suggestion.

“Zee, what a wonderful idea! And you know what, I think I just might have the recipe for us to try.”

 

Tasty Kitchen Blog: A Sweet Story (Cooking with Kids: Fruit Snacks)Clockwise from left: Homemade Fruit Roll-ups from 5 Forks, Easy Chocolate Candy Caramel Apples from Amy Locurto, and Fruit Kabobs from Heidi (The Frugal Girls).

 
So Zee and Mom spent their afternoon making that night’s dessert, and a nice little snack as a reward for all their hard work. Zee was so happy after everyone at the dinner table congratulated him on his beautiful dessert, and he vowed that someday, when he was old enough to learn how to type, he might consider starting a food blog.

The end.

 
 

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Muffins That Taste Like Doughnuts

Posted by in Baking, Step-by-Step Recipes

I was immediately intrigued when I saw the title of this recipe. Muffins that taste like doughnuts? Count me in! About 3/4 of the way through the recipe, I realized that it’s very similar to an old recipe I picked up in my ninth grade French class: French Breakfast Puffs. In both recipes, you make […]

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Meet Dara

Posted by in Meet the Member!

  She’s the Canadian behind all those wonderful dishes with flavor combinations that always hit the mark, and her food writing is both engaging and informative. I know many have been wanting to learn more about her, and today’s the day we get to do just that. Say hello to our lovely cookincanuck—Dara Michalski. Dara […]

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Fill ‘em Up!

Posted by in Looks Delicious!

  The best way to get my kids to eat something is to fill it in a dumpling or wrap ‘em in a tortilla. I could stuff wontons with pickled pigs feet and the boys would chomp it all up! Who can resist a cute little two-bite package? Especially if it looked like little fishies! […]

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Cold Dips for Warm Evenings

Posted by in The Theme Is...

  Continuing our theme from last week’s Cold Sandwiches post, this week we’ll be featuring some of the amazing cold dips you’ve submitted. Because when it’s been hot all day and evening starts to roll in, sometimes there’s nothing better than a nice cold drink and something yummy to nibble on that’s quick, easy, and […]