Comfort Foods and Indulgences

Everyone is always moving on to the next big thing. What is up with you people? That cupcake fad sure took off. I knew why, and I was on it so fast. I’m still on it in case anyone asks. Like someone will. In the same way that I always came home from a trip to London, Paris or even New York sporting a new fashion trend, I was carting back boxes of Magnolia cupcakes from the bakery’s West Village location as gifts for friends. Turning them all on to my addiction.

I’m not fickle. In fact I’m the opposite, loyal through and through. All y’all have moved on to pies or those fancy small French macaroons. I’m sticking by the cupcake. Oh, yes I am.

So, how come it took you so long to get into the biscuit craze? Can I toot my own horn here and tell you how long I’ve been a fan of the biscuit? Jumping in to answer before you say no. A long-ass time. My whole life, in fact. My southern grandmother, we called her Granny, made them for me. Pretty sure she dunked them in some bacon fat before they went into the oven. Those buttery, flakey biscuits came out perfect. Served piping hot, butter melting everywhere, dripping onto the plate for my first unforgettable bite. There is nothing quite like it. Until now.

I love scones, but I don't enjoy making them. There I said it.  Kneading the dough, shaping it...maybe that sounds lazy but right now life is busy with no extra time for little things like, kneading and shaping dough.

That's what I love about these scones, you gently stir the batter together, mounding up each scone individually. So easy!

However, the trick with scones remains; over-handling the batter will make them tough. Mixing must be kept to a minimum for optimum results.

These scones were quite toothsome with their mix of blueberries, cornmeal and lime zest. Lime juice was also added to the glaze to really bring home and incorporate the flavors at play.

Overall, a lovely, easy breakfast to enjoy. Not overly sweet and perfect with coffee or tea.

Would you like to know the secrets to great grilled cheese sandwiches? Heidi Gibson, the Commander-in-Cheese of The American Grilled Cheese Kitchen is a serious grilled cheese champ. She has won more grilled cheese sandwich contests than anyone. Last night I learned from Gibson how to make breakfast and brunch versions of grilled cheese sandwiches and picked up some amazing tips.

So let's get started! 

What's best to slather on your bread?
On the outside Gibson goes with butter, she recommends European style and she likes salted, not unsalted butter so that the sandwich has a bit of "salty crunch" when you bite into it. 

What kind of bread should you use? 
Almost any kind! With the exception of potato bread which does not lend itself well to grilled cheese sandwiches. Bread with holes can be used, but find a cheese that will melt though, giving you crusty "plugs." Some types of bread to consider--levain, sourdough and artisan whole wheat. 

What about seasoning your ingredients? 
Here Gibson breaks with tradition and says, if you have salty ingredients like bacon or ham, don't season each ingredient as you go. Cheese also adds salt, and salted butter will add flavor to your bread. 

In terms of sports-watching food, desserts are often neglected. And this just isn't right -- you have to balance out the nachos and wings with something sweet.

Granted, desserts aren't exactly the most fan-friendly food. Wielding a spoon while booing and cheering is a potentially dangerous (and definitely frustrating) endeavor. Which is why we've compiled a list of the best handheld desserts we could find. Classic cookies, rice krispies, blondies and brownies are all included.

Whether you're a fan of butterscotch, chocolate or peanut butter, we've got you covered. Check out our 35 dessert recipes that are perfect for football season.

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