Here are some of the successes.
This was my first attempt at homemade cheesecake complete with the spring form collar and all. It was delicious. I gave some away to friends and I froze some. I'm always experimenting with freezing things. It still tasted good a few weeks later. This recipe came from my Ghiradelli Chocolate Cookbook.
Also from my Ghiradelli Chocolate Cookbook, simple but well loved Chocolate Chip cookies. These were for eating now.
I froze these for baking later. Smart eh?
An attempt to recreate a salad I had in the south of France. Shrimp salad.
Egg, Bacon and Blue Cheese sandwich from my favorite cooking website: www.smittenkitchen.com. It sounds a bit strange doesn't it? The lettuce was tossed lightly with a bit of balsamic vinegar, warm bacon and blue cheese. Then you put the fried egg on top. It was delicious.
One evening I decided to take one of my favorite snacks, mashed avocado with salt & pepper on an english muffin, to a new level. But what to add? What would take this over the top and turn up the volume? The answer is obvious - BACON. I added bacon and a bit of blue cheese. Ambrosia.
OK, I want to order about a dozen, or should that be a baker's dozen of those Egg McLori's.... Yum yum yum so good in the tum tum! I take exception, however, to the statement that .... "I froze theses for baking later. Smart eh?". First, you sound just a wee bit Canadian eh? More importantly is the simple fact that frozen cookie dough balls are beat eaten right out of the fridge... perhaps a few minutes to warm up but why waste time cooking? Thanks for the info... The Leprechaun Baker.
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