Skip to main content

#BrunchWeek Spot-Light: Angie, Vonnie, & Jen

By
And the 2014 #BrunchWeek blogger intros continue...we're getting closer to kick-off!


Angie at Big Bear's Wife shares recipes that are "Angie-tested, Big Bear-approved." Her Slow Cooker-Braised Short Ribs almost have me heading to the store for a slow cooker, but I've survived without one for this long; I can make it work on the stovetop. And I will definitely be trying her Best Apple Crisp recipe. How can you pass up a recipe with a name like that?

On Twitter: @bigbearswife


Vonnie, as she's called by friends and family, runs the blog My Catholic Kitchen. While I am not a practicing Catholic, my parents are. Like really are. They still go to Latin mass. So, I appreciate her comments about "In Season", correlating the Catholic ordinary time and the seasonal produce. Vonnie hopes to publish her own cookbook one of these day. And, as a good start, she has had a couple of recipes published in cookbooks already. Check out her Arabian Spiced Nuts and Cranberry Focaccia; both sound amazing!

On Twitter: @CatholicKitchen


Jen, from Jen's Favorite Cookies, has four categories of cookies on her site - Bars, Cut-Out, Drop, and Sandwich. Wow. A few that caught my eye: Lemon-Thyme Shortbread, Key Lime Sugar Cookie Bars, and Cinnamon Palmiers. On the savory side of things, her Cheddar Bacon Scones just might be in my backpack for our weekend hike!

On Twitter: @JenSto2t

Looking forward to the recipes that this trio will be posting next week. Hooray for #BrunchWeek.

Labels:

Comments

  1. Angie - Big Bears WifeMay 2, 2014 at 10:33 AM

    YAY! Thank you for the spotlight! I can't wait for brunch week!

    ReplyDelete
  2. Bubbe BitesMay 2, 2014 at 11:20 AM

    Thank you so much for the shout out! I am so looking forward to #brunchweek.

    ReplyDelete

Post a Comment

Popular posts from this blog

Hot Chocolate Agasajo-Style {Spice It Up!}

By
photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...
183 comments
Read more

Frozen Art Gourmet Ice Cream

By
As we headed inland from the coast, I cringed as the temperature gauge in the car for outside temp climbed into the triple digits. Ugh. I'm a rather wimpy central coastal Californian who begins to wilt when it's 70 degrees outside. Thank goodness for air conditioning and a planned ice cream stop. When I parked the car outside Frozen Art Gourmet Ice Cream in Santa Rosa, everyone breathed a sigh of relief. We knew that we still had to get to the campsite...and set up our tents in the heat. But we were going to enjoy the cool, sweet treats from Frozen Art first! Michoacana ice creameries are the equivalent of Starbucks in Mexico; they're ubiquitous. Purists, however, claim that operating a true Michoacana ice cream shop require ties to Tocumbo. It's estimated that almost ninety percent of the Tocumban population is currently employed in the ice cream business from making ice cream itself to making equipment. But the real art of Tocumban ice creams: imaginat...
Post a Comment
Read more

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

By
I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.
Post a Comment
Read more