Tag Archives: recipe

Valentines Day Viola Style

For Blink’s Valentines Day things I made him brunch and gave him a delcious box of chocolates. The chocolates were from a kickbutt local company that we both highly reccomend. Their carmels are something I tremendously enjoyed. (I’m not a chocolate person as a general rule)

For his brunch I planned to have some blood orange mimosas as booze needs to be reppin in order to qualify as brunch. Also because I had to use the blood oranges I impulse bought because they looked so yummy. The other thing I made was some candied bacon in the shape of a heart. We often make it for brunches. Simplest recipe ever. Oven at 350. Slap some bacon on a well lined sheet pan. Sprinkle some brown sugar and perhaps some maple syrup on it and bake for 20 minutes. Delicious. The bacon shriveled to a very awkward shape that was nowhere near a heart so I decided to spare anyone from having to see the pictures.

For even more Valentines day spirit I made pink tinged pancakes. Or at least tried to. I took this recipe and doubled the amount of raspberries. I think that made it purple more than pink as you can see. I didn’t cut them into heart shapes as suggested after the miserable disaster of the bacon. So good though. In hindsight I probably shouldnt have picked these pancakes for Blink’s brunch as they are more my taste than his but he enjoyed them slathered with butter.

The final thing that I  made is Bob’s favorite brunch dish ever. Corned beef hash. I used a recipe from my favorite site maybe ever, Serious Eats, and rocked it out. Blink was there when grocery shopping and he called corned beef has as soon as he saw me buying the cut of meat but he said that he was surprised with how I did. His favorite part was the addition of the poblano.

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Today in things I made but forgot to photograph….

I have made several desserts recently that I’ve either been too excited or too frustrated about to take a picture of. SO LETS GO!

Around the holidays I learned that you can make delicious liquors from (relatively) cheap vodka that are so much more than the sum of their parts. One of the things I made was creme de menthe. So when I had to make something sweet to contribute to a work function this recipe looked delicious. Since I used the high quality creme de menthe I went with the high quality chocolate to counteract the trashy nature of the base recipe. It totes was delicious but honestly the depanning of this was a complete mess. You have been warned.


I saw the recipe and I fell in LOVE with it. This was the first of three treats I brought into work in one week. I fucked up and used a coarser grind of cornmeal than was probably recommended but I think it gave an unexpected earthiness.


I had to make something for a coworkers last day sendoff type thing and I had the very general category of cookies or brownies to select from. The night before I ended up going with this recipe. First time using it and OMG was it awesome. Intensely chocolately with more of the texture of actual truffles than brownies. I ate two…. even on my diet.


This is the recipe I was dreading speaking about the most. It had several iterations and didnt turn out how I was expecting at all. So I decided to sub Biscoff cookies instead of gingerbread because everybody loves them and I had two sleeves in the pantry. I borrowed the most bizarre tart pan from my mom. It required putting the crust in the turned upside down pan and baking it. Once done you flip it out and over then fill it and bake again. I got to flipping it out and it cracked into like a babillion pieces. Womp womp. So I reground up the cookies and put another stick of butter plus some speculoos (basically a peanut butter version of the Biscoff cookies). Because double the cookie flavor is always double the fun. This time I froze it and then flipped it out. Worked a bit better but still was crumbly. I refused to give up and filled it anyway.  I popped that sucker in the oven and promptly forgot about it until the timer went off. AAAAAANNNND the spread that happened on the poor tart. It filled up the entire pan pretty much. A layer of cookie with the chocolate on top. FINE it is now chocolate ganache with caramel cookie crust. They were well received even though they have a very different appearance than thought.


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Mishmash of Awesome

Fancy Mac and Cheese!

  1. http://www.seriouseats.com/recipes/2011/02/stovetop-chipotle-mac-cheese-recipe.html
  2. http://www.seriouseats.com/recipes/2007/12/martha-stewart-macaroni-and-cheese-recipe.html

So for my very first post I decided to swing for the fences. I went with a basic, yet delicious dish to share. Yet, for my sake, I made it a little… over the top.

I used the above two recipes to come up with my own, and added a bit of flair. I took the base of the sauce from the chipotle recipe, added the spices from the Martha recipe and added my contribution of upgraded cheese, pancetta and green onion.


  • 1/3 lb pancetta

Brown pancetta, set aside.

  • 1 lb bow tie (butterfly) pasta (nothing says fancy like a bow tie)

Cook pasta according to package, set aside.

  • 16 ounces evaporated milk

In a large pot, bring the evaporated milk to a boil. Remove from heat.

  • 4 eggs
  • 6 tbsp Butter
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper

Whisk in eggs, butter and spices.

  • 4 green onions chopped
  • 18 ounces Goat cheese
  • 1 cup Asiago Cheese
  • 1 cup Pecorino Cheese

Add pasta, cheese, onions, and pancetta to the pot. Heat over low to medium heat until mixture is hot.

Overall this dish was very rich. Viola did some calculations and this made about 8 servings at a whopping 1100 calories per serving! …Worth it.

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