freySite
the life and times of J T Frey
The Shoprite grocery store once had "Puffin Muffins" on sale every weekend. When Juliet was younger she picked-out a green pistachio muffin one week and loved it. Years later she is still enamored of them — just this past summer she chose a jumbo pistachio muffin as a treat at the beach. This recipe attempts to capture the flavor and scale of those mega muffins she loves.
I've tried lots of bread recipes. And a good many of them have been for Italian-style breads — most importantly, pizza dough. Good homemade pizza partly comes from a good dough and partly from how you bake it. I've found that a bread stone and wood on my gas grill are the best baking media; this is the best dough recipe. It is based upon a recipe I found online for the dough from Roberta's of Bushwick, Brooklyn. It deviates in its use of more olive oil and an altered preparation.
This is a riff on Guy Fieri's recipe for potato salad.
Why is it that no recipe seems to call for a whole can of pumpkin purée? The big question when making anything with pumpkin in it is: "so what else do I make to use up this stuff?" How 'bout a slightly sweet, mildly spiced scone with cinnamon chips? Add a cup of hot coffee and you've got breakfast.
My mom makes fantastic homemade chocolate whoopie pies. One day we had pumpkin pancakes for dinner and I found myself with just shy of 1 cup of pumpkin purée left over — what to do? I found a recipe online for pumpkin whoopie pies. It needed to be altered slightly to scale down to the amount of homemade pumpkin purée, and I wanted to use my mom's cream filling recipe.