Posted by
manda on March 15th, 2010
Pi Day: the best excuse to make a ridiculous amount of pie. Kinda like how Valentine’s Day is the best excuse for gorging on chocolate For our Pi(e) Day we made three pies: Skillet Shepherd’s Pie, open-faced Apple Pie and Lemon Meringue Pie.
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We made a Shepherd’s Pie in our new cast-iron skillet. If you’re curious about the topping, I can explain. I had a box of Au Gratin Potatoes that I wanted to use instead of typical mashed potatoes. I soaked them in boiling water without actually making them with milk and butter like the box said. Which was a bad idea because the potatoes didn’t soak up enough water and ended up kinda al-dente slash crispy. I gotta attempt this one again.
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Next up was an open-faced Apple Pie. Yum. ‘Nuff said.
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Rob has a thing for lemon-y things like Lemon Bars and Key Lime Pie. And we have 3 dozen eggs to eat before we leave for China in a week. So! Lemon Meringue
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Posted by
manda on December 25th, 2009
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Could there be a more decadent dessert? Within our family, the tongue-in-cheek name for these are “Better-than-Sex Brownies”
We only make them once a year, which is around the holidays, so we skimp on absolutely nothing!
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Posted by
manda on December 19th, 2009
This recipe is from my dear Popo For the longest time, I’ve tried to sneak off and replicate this in my own kitchen, only to be met with mushy brown soup. So, finally, one day I worked up the nerve to ask her exactly how she makes it. And here’s the tip: don’t soak your beans! And like magic, the soup stays nice and green and the beans keep their shape for added texture. Enjoy!
Ingredients:
1 bag of mung beans
1/2 bag of split mung beans (they’re yellow)
3 quarts water (12 cups)
4 thick slices of fresh ginger
1 cup brown sugar or palm sugar
Directions:
Rinse the beans, twice, to get rid of (most) the narsty yellow food coloring on the split beans.
Put the beans into a large stockpot and add the water.
Set to High until it starts boiling. Add the ginger and turn down to Medium.
Cook for 30mins, then turn off the heat and add the sugar (or
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Posted by
manda on November 10th, 2009
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Carrots are so very very underrated. The great thing about carrots is that they’re never out of season, they’re cheap, and they’re super good for you! That’s not to say that this carrot cake is good for you, though it’s mighty tasty
Because we had so many carrots on hand we doubled this Carrot Cake with Maple Cream Cheese Icing recipe and split it into two springform pans, one 9″ and one 11″. The cooking times on the 11″ was almost an hour, while the 9″ one took almost 1.5 hrs! If you find that the center of your cake is still wet, cover it with foil and cut a hole in the foil around the wet part: this will shield the outer rim of the cake from getting overcooked while still allowing the oven to cook
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