This recipe has many advantages, but before I get into all of that, here is a birthday shout out to my brother! I won’t say how old he is turning today, but he is my senior and someone I always look up to….not only because he is taller, but because he is such a good person. He looks out for people and loves his family. Although he might not like to hear the mushy stuff, I love you, big bro! :D
The Fudgelet is now 3/4 of a year old. He has also been outside of my body longer than I carried him around. That switch over happened this past weekend (since he came a bit early). Time is still flying, but he has also been busy with his milestones. After last month when he started crawling, he was determined to continue his physical development. It all starts with this…
this is where we left off before, with his 8 Month pictures.
I am sharing a recipe today, but the main focus is on the idea. Because really, you can do this with any skillet cookie recipe. You could even do it with bars. As long as you have cookie/biscuit cutters in a few sizes, you are good to go.
At first glance, these seem like they might be fussy. They require a food processor, chilling time, and you have to sandwich them together. But, I actually chose this recipe as my first to try from the Dahlia Bakery Cookbook because it could be made in stages, allowing for fun baking, but fun with baby time, too. K took the Fudgelet upstairs when I needed to use the food processor (he still doesn’t like the sound of it, but at least can tolerate the mixer now), but otherwise, everything was easy to make with him around.
Originally I wrote about a pet peeve of mine involving names. But…I decided it was a bit grumpy, and this soup deserves a happy introductions. So, long story short…I received this from a magazine that I didn’t care to read. But, I happened to flip it open and find a recipe for lentil soup. Having never cooked with lentils, I was intrigued.
Sometimes I wing recipes. This one involved a heavy amount of winging. I did look at a few lasagna recipes first, but too often they are overly complicated. I wanted something to use up some lasagna noodles I had from a different meal. I decided to make a modest lasagna in an 8×8 dish, which is another lasagna issue. Lasagna doesn’t need to be some huge casserole with tons of fancy toppings. This is a simple cheese lasagna, and you can pair it with other dishes if you like. I served this with some meatballs I made.
I had never made ciabatta before this, and it is so easy! There was a small snafu with the dough being too runny, but adding a bit of extra flour worked just fine. So, I consider this practically fool-proof. Plus, there is the added bonus of being able to make it ahead, making a pizza night even easier! You could totally make this bread and then turn it into pizza later that night, or the next day. The garlic/butter mixture will definitely keep the bread soft and pillowy.