Cooking from Scratch
Before we go further, please note that we won’t cover how to make agnolotti (the easiest filled pasta shape ever) in this post. Yes, we know that it’s in the title, but, this post is really about making the filling for the agnolotti, not making the agnolotti itself. If you think this is unfair, rest easy; we have a tutorial on shaping agnolotti (and instructions for a whole bunch of other shapes of pasta), so you can make them, too.
Continue reading “Pear, Gorgonzola, and Walnut Agnolotti”
Don’t you love the light, crumbly, flaky bite of a good scone? Along with the taste of nuts, and a bit of sweetness? Not too sweet, because sometimes we like to have more than one. We sure do, which is why we feel fortunate to have the best scone recipe ever. Really. It’s perfect, and it’s super flexible. We’ve used this recipe as the base for at least a half dozen different scones, and all of them tasted great. You can use the same base recipe, too.
Continue reading “Maple-Glazed Pecan Scones”
A few weeks ago we were looking through Baking at République, by Margarita Manzke, and, as usual, we saw a number of recipes we wanted to try. We copied down a few to store in our vast archive here at Scratchin’ It Central, figuring we’d try at least a couple, including this one for biscotti. If you’re wondering how we can get recipes from so many different cookbooks, we have two words for you: Public Library.
Continue reading “Chocolate-Pistachio Biscotti”
We’ve had a lot of pickle recipes lately, but you probably don’t want to live on pickles alone. Neither did the people at the very small luncheon we catered, so we made sure to have something a bit more snacky. We figured that, if we were running late setting out the food for lunch, people could munch on these nuts we placed on the table. We don’t know anyone who doesn’t like nuts (we really do, but we can’t understand it).
Continue reading “Candied Pecans”
Sometimes we just have to try something new. Change out one ingredient for something similar and see what happens. Who knows when we’ll hit upon the next big thing?
So, this is really nothing more than a variation on our Almond Macaroon recipe. A simple swap out of almonds for pecans. But, there are a few things you might want to watch out for, as we’ll see in a bit.
Continue reading “Pecan Macaroons”
Updated on 25 June 2018. Make sure to read the last paragraph before making these.
Sorry, but you won’t see the last few photos of these cookies. At least not yet. Probably sometime next week, though. The reason is that these are slice and bake cookies, and we prepared the dough with the idea of baking them on Monday. Yep, for our fellow volunteers at the weekly walk/run we go to on Mondays. But, we will say that the picture in the cookbook was enough to have us try them out. That, plus we had everything we needed in house except the pistachios.
Continue reading “Almond, Pistachio, and Sour Cherry Wafers”
It doesn’t look as if we’ve created many posts lately, but, we did finish the Black Forest Cake. With that going on, when we were thinking of snacks for our downtown walk on Monday night, we wanted something fairly easy, and something we could mainly make ahead. We couldn’t think of anything easier than some sort of scone.
Continue reading “Maple-Walnut Scones”