Happy Saturday!! This has been a weird week in Boston. Lots of rain… I think most people were wishing for a foot of snow and some actually got it! Most of us got to spend the day at home yesterday with our families baking, reading books, and playing games.
This week’s recipes are sort of all over the place. There are two recipes from Kathryn Taylor of Cookie and Kate. There is a new “breakfast cookie” from Sally’s Baking Addiction, and Sunday Dinner is inspired by the frequent requests that we have been getting for Chinese Takeout. I hope everyone had an awesome week and that you are all looking forward to a relaxing weekend with your families. I know we have a quieter weekend planned and I am really looking forward to a little extra baking and hang out time with my family. I’m looking forward to some recipe testing too…mini blood orange bundt cakes coming your way soon!
Here’s what’s cooking this week at our house!
LUNCH/DINNER PREP FOR THE WEEK:
The flavor in this curry is just phenomenal. There’s a hint of warmth from the curry, the vegetable are tender and full of flavor. Definitely better than a salad for lunch in my opinion but equally healthy!
Super easy to pull together. This pork cooks all day while you’re at work. You can turn it into pulled pork sandwiches, serve alongside rice and a vegetable, or throw into a taco or quesadilla. The bourbon is not mandatory but definitely suggested!
I can’t help myself here. All you have to do is mention bourbon and I want a cocktail. This cocktail combines, rosemary, maple, lemon, and bourbon. To be honest, I have overdone it recently with the bourbon so I’m not actually going to make this one this week… but if I was making drinks, it would be this one! Their Mason Shaker looks pretty cool too!
Nate and John have been on a major Teriyaki Beef kick. I thought it would be fun to try and make them ourselves rather than order take out. We’re going to give it try and see how they come out.
I love fried rice…and pineapple fried rice is even better. This one also adds a little crunch with the addition of the cashews. This is a good opportunity to sneak a few extra veggies in on John…
BAKING AND STOCKING THE FREEZER:
These are just incredible. Tender and cake like in the middle with crispy, buttery edges. Follow all of Sally’s advice…don’t skip the course sugar on top or the lemon glaze! I also froze the blueberries before I added them into the mix. My last piece of advice… scoop the dough before you refrigerate it so that you don’t break the blueberries. I refrigerated first and as I scooped the dough, it cut the blueberries in half and made everything get a little bit messy. I had to allow the dough to warm up, and scoop carefully to avoid breaking the berries. Moral of the story: scoop right away and then refrigerate or freeze the balls of dough. Your berries will thank you 🙂
I’m going to preview these brownies this week to see if they are good enough for a St. Patrick’s Day dessert for next weekend! I imagine they won’t disappoint…
Wednesday is Pi Day!!!
Here are a few fun pie baking options that have been posted recently on some of my favorite cooking blogs.
The lattice work and detail on this pie is just insane. You get to choose your own fruit filling but can follow the step-by-step directions to make a beautiful pie.
I hope everyone has a great weekend and I can’t wait to see what you cook! Tag me on instagram if you make any of the recipes from this post or a cool pie on Pi Day!
KITCHEN TOOLS AND INGREDIENTS THAT I’LL USE THIS WEEKEND:
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