Chocolate Raspberry Hazelnut Muffins
/More backyard treasures discovered. The mystery berries I mentioned before turned out to be raspberries! Not many but I was able to pick about a cupful. Just enough to top these muffins.
Read MoreMore backyard treasures discovered. The mystery berries I mentioned before turned out to be raspberries! Not many but I was able to pick about a cupful. Just enough to top these muffins.
Read MoreCorn and Basil. They say summer to me. And if you make one salad this summer it should be this Corn Basil Quinoa Salad.
Read MoreBackyard to plate. That is what we’re enjoying these days. We’re finding more and more edible treasures and arugula was one of them. And lots of it as you can see from the photo below. I read that when arugula starts to flower it can take on a strong bitter taste, but the leaves we gathered tasted just fine.
Read MoreIs it summertime already? Watermelon, sunshine and shorts? Seems to be here in Portland, at least for the next few days. It feels so good! Such a nice treat for April which has been pretty rainy for the most part.
Read MoreWe’ve been house hunting lately and it seems each weekend we fly out out the door to open houses and somehow have forgotten to eat breakfast. I’m not a big fan of eating in the car but it sure beats a grumbling stomach. I’m preparing for the weekend so that we have a nice stash of muffins with us.
Read MoreI know Valentine’s Day can be full of cliches, red, chocolate, all things heart-shaped, but I couldn’t resist making this salad. This year we’re going to have dinner at home, with this salad, and some homemade strawberry chocolate chunk ice cream, champagne and…
Read MoreEvery once in a while I get a mushroom craving, and this is one of those times. I haven’t really posted anything mushroom specific since my very first blog post about a year ago, a Mushroom Soup.
Read MoreThis is the type of recipe you know you will like just by reading the ingredients. Mango. Eggplant. Hot pepper. Cilantro. Thai basil. I’m sold, and still working my way through Ottolenghi’s Plenty cookbook,
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