We normally have my family over for a big Easter Sunday celebration, complete with an egg hunt, but not this year. Since I’m getting too old to be crawling around the bushes hiding eggs, and my nephews are way too old to be hunting around for them, our family plans never materialized. My husband and I ended up having a quiet holiday weekend alone, with plenty of chores, and our taxes, to keep us occupied.
I just love baking (and eating) biscuits, and this recipe elevates them with the addition of parmesan cheese and basil. The cheese gives the biscuits its savoriness and slightly crumbly texture, while the purple and sweet basil, which came from my garden, adds a subtle peppery, yet sweet flavor. These rich biscuits make a wonderful accompaniment to pastas, soups, and salads. They’re also great for making Italian breakfast sandwiches filled with slices of prosciutto and eggs. Above all, they are absolutely delicious to eat plain, with only a generous dab of butter. Continue reading
I love finding more and more ways to use my cast iron skillet. I know this isn’t a new idea, but I had never thought to use it for biscuits before. What a wonderful way to bake biscuits because they turn out beautifully brown on all sides, with slightly crisp bottoms. Plus, the biscuits sucked up all the flavor from the drippings of the bacon, which I had cooked in the pan beforehand. Continue reading
Don’t you just I love it when something homemade turns out just as good and cheaper than the store-bought kind. In this case, it’s bye-bye, Hersheys and hello Chris’ homemade chocolate syrup! This do-it-yourself syrup has a rich chocolate flavor and has a nice smooth texture. It is fat-free and does not contain any high-fructose corn syrup. It does contain a couple of tablespoons of corn syrup to prevent the crystallization of the sugar. So not only does it taste great, but it’s also healthier, too! If only I could think of healthy items to drizzle it on, but I digress…. Continue reading
In light of Paula Deen’s recent announcement, I wondered, briefly, if I should continue on my recent quest to find my definitive version of buttermilk biscuits and gravy. However, since even I know that I shouldn’t eat this stuff every day, I silenced the voice shouting inside my head telling that the biscuits will go straight to my thighs. It’s all about moderation, y’all! So when the day comes when I choose to indulge in biscuits and gravy, one of my all-time favorite breakfasts, I want to make them the right way. Continue reading
I enjoy cooking from scratch and I have chronicled many of my kitchen adventures making cultured butter, pasta, ricotta cheese, and ice cream. However, there are times when the convenience and ease of “semi-homemade” cooking results in something just as good, or even better. Cooking from scratch tends to take longer and I don’t always have the time or the energy, especially after my long commute. Also, once in a while, I get lucky and discover the perfect pre-packaged mix that is both delicious and easy to make. Such is the case with King Arthur Flour Company’s pre-packaged scone mixes. They come in a huge variety of flavors and convenient to make. The mixes are a bit pricey at $7 each, but King Arthur Flour often offers discounts.
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