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.
When I awoke bleary-eyed at 12:15 am last night, I rolled over to Jeff's side of the bed to discover a still-warm, empty spot. Fearing he was ill, I immediately walked to the bathroom. Empty. I walked into the kitchen and there he was, standing in the darkened room lit only by the bluish glow of the refrigerator light. His cheeks were bulging, and he was holding a big slice of leftover eggplant and caramelized onion pizza.
So really, is there anything better than a chocolate chip cookie to satisfy a sweet tooth? I didn't think so. There's something so special about a homemade chocolate chip cookie, warm out of the oven. Just think back to when you were a kid making cookies with mom or grandma—they always made pretty amazing cookies from scratch. So don't even think of making the kind from a refrigerator can or boxed mix. You have to agree that homemade is the best hands-down.
I've had these on my mind for a while now. I'm not the biggest fan of traditional enchilada sauce but I will take buffalo sauce in an enchilada anytime! I stuffed these with ricotta cheese, Monterey Jack and of course blue cheese. More Jack on top and crunchy celery...this was a TOUCHDOWN.