cheddar and cornmeal biscuits

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Is there some miraculous law of physics that explains how dirty dishes in kitchens seem to constantly multiply? It’s like in Harry Potter and the Deathly Hollows Part II when Harry, Ron, and Hermione are in the vault at Gringotts, and the cups spontaneously start multiplying, growing until the trio nearly becomes buried in them. I have been cooking up a storm the last few days, and consequently, Justin and I have loaded and unloaded the dishwasher multiple times, but somehow it’s barely made a dent. And now I feel the dishes and I are having a standoff. So far, I’m winning. Though every time I walk into the kitchen, I feel them staring me down. I just want to section off the room with yellow tape, but the kitchen is one room that’s hard to avoid. So I suggested to Justin the only logical solution: the kitchen is uninhabitable and we need to move. He didn’t seem keen on the idea. Maybe cleaning is a small price to pay for awesome deliciousness.

These biscuits certainly fit that description. This recipe came from a cookbook my best friend gave me last year when I got married called, The Newlywed Cookbook. Everything I’ve made out of it has been excellent. These biscuits are reminiscent of the delicious cheesy biscuits served at Red Lobster.  To cut the biscuits, you can use a biscuit cutter or the rim of a drinking glass. You could add ham or bacon to these to make a scrumptious breakfast sandwich. These biscuits also pair well with savory spreads like butter and tomato jam. I would not, however, recommend combining these with fruit jams (as I did in the photo) as the sweet jam tends to overwhelm the cheese, and nothing should ever overwhelm cheese. Happy baking!

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open-faced arugula breakfast bagel

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June 17th was our 1st wedding anniversary. I cannot believe we’ve been married for one year. It feels like 20! Just kidding. But seriously, I remember the wedding like it was yesterday. And I remember the harrowing months of wedding planning that led up to it (I’m not sure I’ve fully recovered yet). But here we are a year and several home repairs later, still having fun like the overgrown kids we are.

We celebrated the milestone by having breakfast on the couch (as opposed to breakfast in bed) because it is in front of the TV. And someone (who shall remain nameless) was engrossed in a certain World Cup soccer match between Germany and Mexico. Later, we went to a Korean spa to relax. Continue reading “open-faced arugula breakfast bagel”

croissant french toast with fresh strawberry syrup

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This croissant french toast is a little bit of heaven. Sure, this recipe is sugar upon sugar piled upon more sugar with sugar sprinkled on top, but, hey, I don’t hear anyone complaining. The strawberry syrup does have a hint of orange which takes the taste to a whole new level. Its even great on ice cream and atop angel food cake.

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blueberry pecan scones

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There’s nothing like the smell of blueberry scones in the morning! These scones are good but not overly sweet. The lemon zest adds a nice touch to them.  Oh, and don’t be a dingy like I was and add the dry mixture to the wet mixture before putting in the berries. Anyway, enjoy! Continue reading “blueberry pecan scones”