Trying to sneak one in before the month of October completely passes me by. 14-31: Coffee Nut Crêpes is not the first crêpe recipe I’ve covered during this project, but it may be the last–believe it or not, I’m getting close to finishing a few of these sections. I made this dish back in May as part of my Mother’s Day brunch for 2018, since it seemed like a breakfasty-brunchy kind of treat.
You can find the other dishes I made for this year’s Mother’s Day tagged under MD2018–there’s also MD2017 if you’re interested in last year’s menu.
Yes, this is technically a dessert (according to SimplyDelicious). But doesn’t brunch already cross a few boundaries just by definition? Plus, it was Mother’s Day–most restaurant brunches you’ll find on that day have a pretty extensive dessert section. I’m just contributing to authenticity.
Here’s one of the last few recipes left from the chapter on baked goods, Group 17: Baked Goods. I made 17-14: Nutty Muffins for work–I thought they’d make a nice accompaniment to everyone’s morning coffee. ☕️
See? Even Simply Delicious shows them being served with coffee. Wikipedia offers a deeper dive on the history of muffins if you’re interested/bored. There’s a difference between these types of muffins (referred to as “quickbread” muffins or “American” muffins due to the fact that they’re very similar to a cupcake or other types of sweet, dense, cake-like bread) and the traditional “English” muffins that you get with Eggs Benedict or an Egg McMuffin.
Simply Delicious has the best decor in these photos. The wooden salad plate, white wine, and hand carved chicken plant box add a lot of character to this photo accompanying 2-8: Chicken Salad, it all screams 1980’s “chic”. Their final photo looks a lot more appetizing than my stark modern plating.
Such a luncheon treat! The chutney and mustard give the salad dressing a tangy flavor that compliments the chicken really well.
A recent Sunday brunch called for a special treat: 17-65: Giant Caramel Rolls. Similar to “sticky buns“, these rolls have been taunting me for a while. I decided to make a batch and drop them off for brunch–that way most of them gets eaten by everyone else.
Don’t get me wrong–there’s still two in my freezer as I type this. But that’s better than ALL of them. Plus, there wasn’t room for all of them–I still had 16-14: Orange-Almond Cake in there, too. The rest of these ended up in my mom’s freezer instead.
Editor’s note: Happy New Year! We start the new year by finishing up a bit of old business from last year!
My second apple recipe for this year’s holiday gifts (XMAS 16) is 17-40: Apple Rolls. These “not too sweet” rolls contain an apple wedge wrapped inside a savory dough, covered with sesame seeds. I made a double sized batch of these rolls. Thankfully, the instructions are very good and I’ve practiced with yeast enough times to make a pretty decent dough.
I wish I had taken the advice from the front of the card and used chopped pecans instead of sesame seeds.
One of the two desserts I made for this year’s Thanksgiving (TGV 2016) was 16-52: Apple Nut Saucepan Torte (the other was 15-49: Chocolate Pudding Deluxe). I wanted something “of the season”, and this seemed like a cross between apple pie and fruitcake.
This was the second dish I made, starting off the Wednesday 11/23 portion of my holiday cooking marathon. Since this cake holds well at room temperature, I planned to just slightly underbake it, and then finish it off for 5-10 minutes in a preheated oven to warm it up for dessert on the day of the holiday.
If I hadn’t made this for Thanksgiving, I think it’d make a great gift (mailed or delivered in person) or potluck dish, especially for an office or somewhere where it would sit for a while. Even though Thanksgiving is over for the year, it’s totally still the season for a cake like this one.
12-18: Mushroom Risotto is another recipe with a loose definition of risotto. This one didn’t even ask you to cook the rice in wine, just broth. I already had some mushroom broth infused white rice on hand, but the recipe called for brown rice.
This ended up being a dish that tastes very similar to the 12-41: Spaghetti with Green Sauce recipe that I cooked recently. Mushrooms and basil give this dish an earthy flavor. 🍄
I’ve done over 100 recipes for this project so far, and I’m about a week shy of working on it for 2 years. Most of those recipes weren’t bad. Maybe not repeats, but not too many of them stick out as YUCK in my mind…until now. I did NOT like 12-2: Rice and Vegetable Bake, but maybe that’s just me–I can admit that I’m weird about certain textures and flavors.
Simply Delicious describes this dish as “colorful” and “nutritious”, which is 1980s code for “bland diet/health food that nobody really likes but can tolerate to varying degrees”. Having had too much of this kind of stuff forced upon me throughout my parents’ yo-yo dieting phases, the mere notion sends a shiver down my spine. Onward, for science. 💀