Comfort Foods and Indulgences

These are more like a cake than a muffin. Light, not at all dense and the perfect balance of sweet and savory (I added a touch of balsamic). These would be a delicious addition to any brunch menu or they could really just stand on their own.

I like making muffins for breakfast. The ingredients can be measured out the night before, they take 5 minutes to mix up and only about 25 minutes to bake. Muffins are best eaten the day they are made.

I usually send the uneaten muffins to their teachers and the school’s office staff. If I didn’t, I would eat them, all of them, and that just wouldn’t be such a good thing!

Who doesn't love a hot dog? They're an iconic American food and are a fixture at backyard barbecues. German immigrants brought hot dogs to America and made them famous by selling from stands at ball parks. Ever since, Americans have had a love affair with the frankfurter, as they were called then, and franks as we call them now. Summer grilling wouldn't be complete without hot dogs. It's always easy to throw some dogs on the grill—you have a crowd-pleasing outdoor dinner in no time.

When it comes to hot dog condiments there are those who prefer ketchup and those who swear by mustard. As a kid I drowned my hot dogs in ketchup. But now as an adult I have the mature taste buds to appreciate tangy mustard (preferably spicy brown) and a little sauerkraut. The toppings debate won't be decided upon anytime soon, but I'm always up for a twist on tradition with a new kind of topping that's sure to pique everyone's interest.

My family is pretty loosy goosy about the holidays.  We’ve reduced the mania to a few key factors- a great night together with some Christmas carols, a $50 Secret Santa gift, and a fantastic meal. It’s simple and perfect.  My dad is normally responsible for cooking the dinner –which is never a disappointment because he is a fantastic cook.  This year, however, my folks had overbooked themselves on Secret Santa day and asked me to take care of the meal.  I was thrilled because I had found a few recipes I was dying to take for a test drive and I knew my family would be eager guinea pigs.

I have not yet had the pleasure of eating in, Nancy Silverton’s restaurant in Los Angeles but that didn’t stop me from buying the cookbook as soon as it was published.  Nancy Silverton has the same passion and dedication to the joy of cooking and eating without being a foodie douchebag that I hope to achieve some day.

Her recipes are always inspiring to read.  When I say this, I mean that as a chef I read her recipes and am automatically designing menus that will blend with and promote the flavors of the food she is describing.  She makes it easy because she understands how simple flavors can be intertwined to create something delicious.

Needless to say, when The Mozza Cookbook arrived in my household I spent hours devouring it, bookmarking so many pages that the book is bloated with post-its.  When the opportunity to cook for my family showed up, I knew my Mozza moment had come.  Almost everything from this menu is from that cookbook.

Who ever said children weren't very wise?  My son has figured out how to get what he desires through my cookbooks. After I quickly appeased his request for the Baked Banana Doughnuts, he was obviously back in the same book looking for something else to satisfy his cravings.

I found this note on my desk this morning next to the recipe for these cookies. It cracked me up.  I guess it is one way to get your oatmeal.  He thinks like me. How could I not make them.  He's very lucky I keep a very stocked baking pantry.

They were ready when he came home from school. He was happy. It makes me wonder what will be next. I hope it's lobster.

Thank goodness it's the weekend, I can't be alone in the house with these.