Comfort Foods and Indulgences

Did you grow up with lots of muffins in your household? I didn’t. In fact, I don’t remember having them around at all. Cakes? Yes. Pies? Yes. Cupcakes? Yes. Muffins…no. Maybe that’s why I love them. I’m making up for lost time.

Now, my favorite muffin is hands down the Peanut Butter-Banana-Chocolate Chip Muffin I make often. It’s more labor intensive and fits the bill when I have ripe bananas available and want some chocolate in my breakfast. It’s really fantastic.

I do have one criteria for breakfast muffins. I don’t want them over the top sweet. These Streuseled Honey-Butter Breakfast Muffins fit that bill perfectly. And the streusel makes the perfect crunchy-crunch. Just look at it. This is so good with my black coffee, it’s “off the chain”…as someone said to me on Facebook the other day. I love that Triple-D saying.

Anyway, these are also one of those exceptional looking muffins. They pop up and rise into a perfect dome shape, don’t brown too much and stay moist. They are keepers forever, I hope you try them soon. 

If you are looking for an easy way to serve a crowd potatoes this summer, you should try this.  These sports bar-inspired creations are roasted instead of deep fried (like the loaded potato skins) and come out tasting great.

Choosing the smallest red potatoes you can find keeps them easy to eat.  A tray full on the table or the buffet line are a yummy addition to all the cookouts I know you are planning.

With butter, bacon and cheese they taste just as sinful as the deep fried version we are used to eating. 

I have to admit I have been craving potatoes lately.  After two weeks of rain, weed pressure in the vineyard is high.  I have been hoeing around the vines so that root establishment does not have any competition from our friends, "the weeds".  Anyway, it is extremely hard work and carbs have been calling.  These potatoes hit the spot.

Oh, I have no trouble recalling the favorite thing I ate in 2011. It was October 8th, the evening before the Chicago Marathon. My husband and I were in the Windy City to watch our son, who lives in Fargo, ND, run the marathon. His birthday was the same day as the run, so we planned on lots of celebrating. My husband and I were ready for a break after a day of walking the city.

We happened upon Bice Restaurant in the Talbot Hotel and thought we'd stop for just a glass of wine as we regrouped and decided on our plans for the rest of the evening. One glass of wine turned into another, then dinner and finally, dessert. Just the thought of that dessert makes me salivate. Bice's Cioccolatissimo was recommended to us by our server.

"I am a diabetic," he said. "If I am going to die, I am going to die eating Cioccolatissimo." After that, how could I say no to a chocolate dessert that was planned to be this charming man's last bite on earth?

How I love braised short ribs, let me count the ways....

When it comes to short ribs, the secret is in the sauce and this creative twist using root beermakes itwell worth the time it takes to braise. The sweet and spicy root beer really enhances the meatiness of the ribs.

We loved it. The sauce reduces to this really concentrated sweet and savory combination full of flavor. Of course the meat just falls of the bone and goes perfectlywith mashed potatoes. Mashed sweet potatoes would also be a nice side dish to incorporate as well.

My oldest son ate two or three ribs before he asked what kind of sauce I had made. When I explained to him it was root beer sauce, he couldn't have been happier.

This is definitely a meal we will make again and again. I bet you will too.