When I first suggested to Rory that we do a Valentine’s-themed post, he scoffed. However, he soon came back with a fantastic idea for heart-shaped Valentine’s Peanut Butter Cookies, and I’m not complaining!
I first had these cookies during Christmas in Maine. Rory’s Mom had made a double batch and I was responsible for the quick death of at least half of them, and since then I’ve been dying to make them myself.
I love the sweet-but-salty combination of chewy cookie with melt-in-your-mouth chocolate peanut butter cups. I’d recommend serving still hot from the oven with a dollop of ice cream.
For my friends across the pond who may not be able to find mini peanut cups, I think this recipe would work equally well with Rolos or Munchies.
Recipe makes 36.
It’s funny – I’m originally from Maine, but for most of my life, I HATED seafood. If you brought fish, lobster, or shellfish anywhere near me, the smell would make me gag. I know – what a waste to be surrounded by such excellent seafood and not eat any of it! Fast forward to today and the word “sushi” will perk up my ears from a mile away! Well, not a mile; not unless you were yelling through a megaphone. Really, it would perk up my ears if you were within earshot.
So far, I’ve been lucky enough to try sushi in Maine, Vancouver, Toronto, Hamilton, and even the Tsukiji fish market at 5 AM in Tokyo! This week we’ll be reviewing one of Hamilton’s All You Can Eat (AYCE) sushi restaurants, Kushi Yaki on King St. East.
I should note that Kushi Yaki was previously called Sushi Star, and seems to have been re-branded. I say re-branded rather than “a new restaurant” because despite the Kushi Yaki sign in the picture above, the windows and order slips still say “Sushi Star.” Continue reading
I think it’s about time we put something up for the vegetarians. We haven’t actually posted a vegetarian main dish yet, so today is the day!
For Christmas, Nicole got me the Smitten Kitchen Cookbook. I’ve been using the website for recipes for years now, so I was very excited to now own Deb’s book. It’s only been just over a month since christmas and we’ve already made three dishes from it (all of which were excellent – you’ll likely see many posted here).
So, this week’s post is our first from The Smitten Kitchen Cookbook – a Mushroom Bourguignon (that’s bor-gin-yawn). The dish is usually beef-based (often called Beef Burgundy, as the dish originates from the Burgundy region of France), but this particular dish substitutes the beef for a giant helping of cremini mushrooms (did you know that cremini, white button, and portobello mushrooms are all the same mushrooms? They’ve just been left to grow different lengths in time). The dish is fantastic and, while a bit labor-intensive in prep work, is well worth the work. Continue reading