Cloudy with a Chance of Sprinkles

Thick Almond Confetti Cookies


Spending much of last night between Urgent Care and the ER because of anaphylaxis-mimicking scombroid poisoning episode (caused by an absolutely delicious tuna burger at one of my fav restaurants), I figured a good use for my mandatory stay-home-and-rest morning would be to post these divine cookies from last weekend.  If my typing becomes garbled, blame the post-Benadryl grogginess…
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SRP #10: Easy Freezey

French Toast Latkes

When one cleans out one’s freezer (because one’s defrost drain is clogged causing one’s refrigerator to hemorrhage water all over the floor), one finds many things.  Unidentifiable meat glaciers – since “labeling the bag” never seems necessary at the time, about 20 bags of frozen peas containing about 5 peas a piece, Lucy, and endless numbers of bread loaf ends, single bagels, and baguette remnants.


Thus, continuing my weekend brunch Short Recipe Post momentum, here’s a great way to use those freezer-burned reject bread pieces.  Somewhere between a latke and a crab cake in appearance, this reinvention of french toast requires only a few dishes and minimal hands-on time to make.  What could be better?! Continue reading

SRP #9: The Crêpes of Wrath

Easy Banana Chocolate Chip Crêpes


For this Short Recipe Post, I’ll share a fun, easy crêpe recipe that is a great way to use your rapidly ripening bananas.  A basic crêpe batter should be thinner and egg-ier than your standard pancake batter, but otherwise very similar.  Thus, for a quick brunch throwtogether, I like to use a “just add water” pancake mix for the dry ingredient component of my crêpe batter.  Honestly, I don’t think I’ve ever “just added water” to make the pancakes as directed on the box…the thought is just totally unappetizing to me, but don’t worry, I never got “does not follow directions” report card comments.  I do follow instructions well when necessary!

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Do’s and Dough-n’ts

10 Baking Tips for Chocolate Chips

This statement may be a bit insulting, but I’ll say it anyhow:  Pretty cookies are, well, pretty!  Yes, “Captain Obvious” is indeed my middle name — it’s a family name.  But seriously, people are more likely to want to eat a cookie that looks nice over one that looks sloppy.  It’s just like dressing up for an interview.  You could be the most qualified candidate possible, but, if you show up to the interview in denim cut-offs and a blood-stained T-shirt, you’ll never get hired (unless you’re interviewing to be a Mafia hitman).  So, the moral of this post is as follows:  Don’t dress your perfect cookie dough in denim cut-offs and blood-stained T-shirts (Health Dept. complaints aside) – dress to impress! Bake to take the cake!!

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SRP #8: Crowning Achieve-mint

Mint Cookies & Cream Cookies

“SRP” in dentistry means, “scaling & root planing” — a really deep-clean for people with periodontal disease.  “SRP” in FoodSwing lingo means, “short recipe post” — a to-the-point recipe post for people with lives.
Many people only consider the world of cookie mix-ins to consist solely of chocolate chips, nuts, and maybe raisins, if they’re feeling crazy.  Really, though, there are SOOOOOO many more options:  chopped candy bars, pretzels, cereal, marshmallows, coconut, and, even other cookies!

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Corn Star

Corn & Pepper Tortilla Pie (a.k.a. Man Quiche)

Tom thinks he hates quiche.  He’s not normally a picky eater, but he does have certain food prejudices that even my most herculean efforts cannot surmount.   The main offenders are kale, tofu, canned tuna, and quiche.  So, when I found myself with a fridge containing eggs, heavy cream, and cheddar cheese, I knew I’d have to work some culinary magic to disguise the true identity of the dinner I made.  But really guys, this is a quiche.


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Eternal Grahamnation

Cinnamon Graham Oatmeal Cookies

I did it.  I said I wouldn’t do it, but I did it.  I turned on the oven today.


With a real-feel of 108 yesterday and today shaping up to be a mirror image of yesterday, I swore that I wouldn’t turn on the oven.  However, my normally iron-strong willpower melted in the heat.  Each time I opened the fridge (which is quite often, FYI…I’m a thirsty girl), the beautiful cookie dough that I made yesterday was staring me down.  I had originally planned to wait until after this heat wave passed to bake these cookies, but I caved.  And I’m so glad I did! Continue reading

Quinoatcha talking ’bout, Willis?

Overnight Quinoats


Overnight oats are my all-time FAVORITE breakfast.  Hands-down.  Though I’ve stayed loyal to my oats for the past few years (monogamoats, if you will), I have recently started playing the grain/seed field a bit to jazz up my O-Os.  First bulgur, then millet, now, my most recent experiment was quinoa, and, I must say, this one’s worthy of a Nobel Prize in deliciousness.

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Check out my weave

Potato, Ham, & Pesto Pannolino

Word of warning:  Beware the burn.


Pizza pans are a great alternative to pizza stones.  Those little holes in the pan allow for hot oven air to circulate around your beautifully-baking pizza, resulting in a crisp, evenly-baked crust — all without having to preheat a pizza stone to temperatures approaching that of the Earth’s core.  The burn of which I warn is the oven-floor smoldering that can result as fluid-exudate (juices from veggies, drippy sauces, etc.) dribbles through those aerating holes to incinerate on the bottom of your screaming hot oven.  Unless you enjoy feeling like you’re trapped in a windowless Texas smokehouse, serenaded by your smoke detector, for a solid half hour, certain precautions are in order when preparing this recipe.

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