My freezer can only hold so many desserts, so sometimes I mix it up and make breads instead. In this particular case, I made something a little different: 17-69: Crispy Cracker Bread.
These are similar to ak-mak or Wasa crispbread, if you’ve tried either of those. I like them topped with some tuna for lunch, so why not make my own?
On the heels of 19-8: Coffee, Tea, & Chocolate I, I happened to recently make a somewhat-related recipe, 15-22: Cappuccino Ice Cream. I love coffee ice cream, and so does my mom. However, this recipe is NOT what you (or I, or she) would have expected by that title.
I bring my mom up also since it’s just about Mother’s Day (or might already be by the time you read this)–maybe don’t make this one for your mom though, unless she likes coffee slushies. Again, even that sounds better than this actually is.
I’ve fallen behind a little on posting once a week, but I haven’t (yet) fallen behind on making one of these recipes once a week. One step at a time. Next up, I offer you 17-7: Brioches, which is a NEW BOOK recipe.
Simply Delicious claims that the ball on top is common–I don’t know about you, but I’ve never seen that. I feel like usually you see brioche buns in more of a standard hamburger bun style, maybe with a slice or two on top. I should have gone with that instead of trying to do the ball on top.
Hello! In case you were in the mood for more fondue after 14-1: Chocolate Fondue, here’s your opportunity.
5-3: Cheese Fondue is the last new recipe I have for Group 5, and is a NEW BOOK recipe (hence why it’s being covered last). I also got to use my mini electric fondue pot again, which is exciting.
Did you know there are actually 4 types of fondue? We’ve covered chocolate and now cheese, but not yet oil or broth.
Someday I’ll figure out how to cover 7-15: Pork Fondue (since I don’t eat meat), but I don’t see any broth fondue recipes in what I’ve got left, so we may never get all 4 varieties. Simply Delicious wasn’t hip on hot pot, evidently.
Also, happy 11th birthday to this beast of a project.
This one is killing me, I cannot think of how to write even more about lettuce than I did in 19-1: Lettuce Varieties I.
So, here is 19-2: Lettuce Varieties II, for you to skim/ignore (because no one cares about lettuce) and me to finally get out of my queue–it’s been in there since 2022.
As usual, we’ll talk about some recipes that use these types of lettuce behind the jump. You’ll also get 3 MORE types of lettuce after that, because there’s also the back of the card!
Yay?
Happy Sunday! Spring has sprung here, so I present to you a lovely, light cake option, 16-6: Tosca Cake. They even used tulips in the picture!
Tosca cake (or toscakaka) is a well-known thing, essentially a Swedish almond cake. There’s a million other recipes out there for it, but we’re here to talk about this one, so let’s do that.
Lots of brunch occasions in the springtime…this could be a great dish to bring with you or to serve at your own table if you have any upcoming plans. You can even play with flavor extracts if you want to give it that extra something.
As promised, I did keep up at least for another week–here’s this week’s dessert, 14-1: Chocolate Fondue.
Alas, there was no party to serve it at–it was a random Thursday (tonight actually) and just the two of us. But with a mini electric fondue pot and a pre-prepared fruit bowl from the market, any day can be fondue day. This, my friends, is the future.
Editor’s Note: This is part of remediating the backlog–turns out we both had some “spring cleaning” to do.
I know it’s been a while and don’t expect to hear much more. 3-12: Springtime Vegetable Soup was the last recipe I had prepared for this blog project. I took the photos and had them sitting on a hard drive for years. Because we don’t leave fallen soldiers, I’m proud to present this formerly LOST recipe.
I’m as big a fan of vegetable soup as the next guy. Radishes, asparagus, and cauliflower aren’t my favorite, but they all work well together when combined.
Is anyone excited by lettuce? No? Well, too bad, because I’ve got two of these to get through.
First up: 19-1: Lettuce Varieties I. Simply Delicious knew they had to break this up into multiple installments, because who could handle all this lettuce at once?
This copy sounds like AI garbage long before that was even a thing. In fact, I think the AI sounds better, and I hate AI.
Sigh…I’m having just a hard of a time selling lettuce to you as they are. Let’s just keep moving.
*tap tap* Hello? Is this thing still on?
I’m back, and like most times where I take an extended break from this, it’s because I’ve been up to things in my real life. In this instance, it was losing 100+ pounds, which can really impact the food/cooking blog hobby. This is more than just “cooking/food” and “blogging”, so I’m making yet another attempt to resurrect this beast, now almost 11 years old.
I honestly did not cook a thing for this blog in 2024 (and haven’t yet for 2025), so we’re still working off the 2023 backlog…which is dwindling quick. I’ll remedy that soon. For now, here’s one of the last few left–12-12: Pasta Shells with Tomato Sauce.
This is a recipe I had specifically saved to make with homegrown tomatoes and basil from a summer garden. Tomatoes and basil are two of the few things I’ve actually been able to grow in my garden, so it was worth the wait.