Cupcake, Cookie and Other Recipes
Here is a collection of recipes that I use.
- Jim's Artichoke Spinach Dip: I've got a friend named Jim who is pretty skilled in the kitchen, and I've stolen and modified this recipe from him.
- Brussels Sprout Casserole: Try this recipe to turn around the Brussels sprouts hater in your household. Roasting the sprouts on a preheated sheet pan ensure that they get cooked through and dark and delicious on the outside. Being able to make most of this dish ahead of time makes it great for avoiding holiday oven-contention.
- Chocolate Chip Cookies: This is my recipe for nice chewy chocolate chip cookies. They usually don't last long enough to go stale.
- Snickerdoodles: This is my most most requested cookie. The husband and many co-workers agree that these are the best snickerdoodles in the world. I keep the cinnamon and sugar mixture on-hand in a small jar; I re-use it for the next batch of snickerdoodles, or on buttered toast.
- Chocolate Cupcakes: These cupakes turn out fluffy and moist.
- Chocolate Frosting: This frosting goes well on the above cupcakes.
- Strawberry Romaine Salad: This is an excellent use for that lovely bounty of northwest strawberries.
- Brian's Scones: This is the Christmas family favorite scone recipe from my brother-in-law.
- Peanut Blossoms: When I was a kid, this peanut butter cookie topped with a Hershey's Kiss was the most coveted cookie in the Christmas cookie package that my grandma mailed to our family. Now this recipe is a signature part of my Christmas cookie baking.
- White Irish Soda Bread: From Beard on Bread, this white variation of Irish Soda Bread is a forgiving recipe that can help you make bread at home.
- Lentil Soup: From Gustav's and The Rheinlander in Portland, this hearty lentil soup recipe is great to make on the weekend and eat throuought the week. You should probably halve this recipe if you only have a medium soup pot.
- Beard / Brown Rolls: I rewrote the recipe for Parker House Rolls from Beard on Bread to be more specific, and to take advantage of modern conveniences such as instant yeast and stand mixers. These should be prepared the night before serving, and baked in the morning.