Tag archive for "Jars Ceramics"

Desserts, Recipes

Pumpkin Magic Bars

No Comments 29 October 2012

Pumpkin is the flavor of the season right now, and we’re totally embracing it! First we shared some Chewy Pumpkin Chocolate Chip Cookies, and today I’ve got another great recipe for Pumpkin Magic Bars.

If you’ve ever had traditional Magic Bars, then you know what they’re all about, but if you haven’t then you’re in for a treat! Magic Bars are one of the easiest things you can make, they’re customizable to your specific tastes, and they are sinfully delicious.

Magic Bars start with a cookie crust, traditionally graham cracker crumbs and butter mixed together, and pressed into a pan. The crust is then layered with a myriad of toppings, starting with condensed milk, then assorted chips (chocolate, white chocolate, etc.), chopped nuts, and coconut. Continue Reading

Desserts, Recipes

Chewy Pumpkin Chocolate Chip Cookies

No Comments 26 October 2012

Since it’s the season for it, we’ve been doing a lot of cooking and baking with pumpkin lately, and I have to say I really love it. Pumpkin on it’s own has a pretty bland, boring, squashy flavor, but added to baked goods it adds a unique, pleasing flavor and a wonderful moisture that you can’t get from a lot of other ingredients. Pumpkin pie is probably the most traditional use for the common orange squash, but every now and again it’s really fun to incorporate it into other kinds of dishes — like these pumpkin cookies!

Typically when you put pumpkin in a cookie, it turns out being rather cake-like and puffy. It’s hard to achieve a chewy-in-the-middle, crispy-around-the-edges kind of cookie when you use pumpkin, but these cookies do it! This is hands down the best pumpkin cookie I’ve ever made or tried, and I really can’t say enough good things about it. Continue Reading

Appetizers, Recipes

Corn and Summer Squash Cakes

2 Comments 27 August 2012

When corn is plentiful in the summertime, it’s fun to find ways to incorporate it into recipes instead of always eating it straight off the cob. You can put it into salads (like our Black Bean and Corn Salad), or you can bake it into golden brown corn cakes, alongside summer squash and other summer veggies you have in excess – just like we did here!

These corn cakes are really simple to assemble, and completely delicious to eat! They are very hearty without being too heavy to enjoy on a hot summer day. I used just corn and squash in this batch, but you could certainly add more squash, or other summer vegetables that you might have in your kitchen – whatever suites your tastes! The recipe is very much like a guideline, and allows for flexibility so you can make it your own Continue Reading

Dinner 20: Back to School

The Dinner

No Comments 10 July 2012

jars ceramics poeme dinnerware on chileiwch chamomile bambo placemats

For Dinner 20, we left the cooking to a professional (you can see the complete menu here), letting us concentrate on assembling a beautiful summer table setting at our friend Marshall’s craftsman bungalow. We went tableclothless, exposing the veneered mahogany grain of Marhsall’s table, on which chamomile Chilewich Bamboo placemats set off the rich color of the wood with a bright pop of summery exuberance. Continue Reading

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