Comfort Foods and Indulgences

Daddies, avert your eyes, because this is what your family will be serving you in bed on Sunday morning (Father's Day).  However, it's so good, the kids might help you eat it all.  And Mom, it's so easy to make, the kids can take all the credit...they will love that.

A few months ago, I didn't even know what Biscoff spread was. I kept seeing it everywhere in the blogs and finally I could no longer resist, I just had to try it.  Honestly, I wish I hadn't. It's so addicting, sweet and good...it can only be described as crack.

My favorite way to eat it....with a spoon.  If you are on a diet, I strongly suggest not bringing this into your home.  It will call to you, as it does me, from the cupboard with its creepy siren song....ugh. It always wins. I give in. Every. Single. Time.

I already fed this French toast to my husband and after one bite he looked at me and said, "Good grief, this is dangerous."

There are many versions of eggplant parmesan. I probably like them all. The earthy sweetness of the eggplant and tomato sauce, the gooey mozzarella, and the sharpness of the parmesan all come together to make something delectable. Eggplant parmesan was the most satisfying vegetarian dinner I ate when I was growing up.

In some recipes the eggplant is breaded and fried. While this adds a whole extra layer of texture, I don't think it's necessary. The version I grew up with was one my mom made and perhaps it's just the familiarity of it, but I really do think it's the best. Because it isn't fried it's not greasy which is often what happens with eggplant. A hearty filling entree I wouldn't dream of serving it without spaghetti on the side.

It's cookie season! Oh, sure, cookies are eaten 365 a year, but is there a better time to celebrate cookies than during the Christmas season? Even the most baking-averse among us can't help but bake cookies in December (though they may just be sugar cookies cut out from a can).

Anyone can make cookies and everyone loves to eat cookies. They're the ideal thoughtful holiday gift, they're perfect for children's little hands, and they're a wonderful way to spend time with family and friends creating memories that will last a lifetime. (I don't remember many Christmas gifts I received when I was a kid, but I do remember marathon Christmas cookie baking sessions with my mom every year.)

So during this Christmas cookie season, I'm sharing 10 tips for baking, storing, and freezing cookies.

1. Before you begin baking, make sure you have all requisite ingredients as well as baking utensils, pans and parchment paper (lots of parchment paper). Baking requires precision, so it's a good idea to use the exact ingredients specified in a recipe rather than make substitutions that can adversely affect both texture and flavor.

To make amazing buttermilk biscuits, you don't have to make them by hand.  Using a stand mixer is the way to go when changing up a few ingredients that yield tender, flaky biscuits everytime.

This recipe also calls for cake flour which is not the norm for biscuits.  However, cake flour has a lower protein content, allowing the dough to withstand more mixing without overworking it and developing gluten, which will ultimately toughen the biscuits.