a recipe blog focused on seasonal ingredients
based on my paper printout (of course), i first made this upside-down pear gingerbread cake for christmas eve dinner in 2004. aaaaand i’ve made it basically every year since then (with the molasses splatters on the paper to prove it). it has turned into a bit of a christmas tradition, which started simply because the cake is just so tasty….
so, baked risotto. did y’all know about this already and no one told me or is this news to you too? because it’s a total game changer. making risotto just got 86% less annoying and 74% more likely to happen for dinner. on a weeknight. for serious….
perhaps unsurprisingly, i have strong opinions on what i let into my kitchen (and nearby coat closet and bathroom linen closet… small kitchen problems). i love appliances and tools that make cooking and baking tasty food a treat and cookbooks that inspire me to get up and head to the kitchen. i want you to enjoy spending time in your kitchen too, not fighting with an old can opener that doesn’t open cans or a blender that doesn’t blend (true stories; thankfully both have been replaced)….
y’all should be angry with me for keeping these chewy ginger cookies from you for so long. i mean, technically they’ve been available to you, if you haunt epicurious or have a copy of bon appétit’s march 2000 issue lying around, but if you don’t, well, i’m sorry it’s taken me so long to share….
file these easy 4 ingredient ginger chocolate truffles under “super delicious happy accident”. that said, the “origin story” is going to be pretty short because, uh, i don’t remember it. i really wish i could remember what i was trying to do over the summer that led to these truffles but… i don’t remember for sure. i’m just happy it didn’t work, whatever it was….