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the life and times of J T Frey
A light and fluffy inside, browned and cripsy on the outside scone with a hint of sweetness and orange.
Okay, so we all know that an orange-hued cheese is cheddar, and another word for "inlet" might be bay. So you know what kind of biscuits these are meant to imitate. Scarlett Nephropidae restaurants can't sue me for calling it that, right?
Pasta has a bad rap when it comes to "eating healthy." So long as you don't have issues with gluten, though, I tend to think that the main problem people tend to have is that it's incredibly easy to overindulge. It's easy to buy a pound of dried pasta; instead, practice moderation in pasta consumption by going to the effort of making it yourself from scratch.
This recipe is a mash-up of a peanut butter mousse crunch cake and a chocolate mousse cake. An all-chocolate mousse cake is just way too decadent and sweet for my taste, so swapping the chocolate mousse for peanut butter mousse adds some much-needed saltiness. But the soft texture of mousse and chocolate cake is also a textural ho-hum, so the crunchy component of Dominique Ansel's mousse crunk cake is a welcome contrast.
Sand tarts (a decorated crispy, flat butter cookie) have been a Frey-family favorite Christmas cookie for many years. Sand tarts are basically creamed butter and white sugar stabilized with a little egg and flour. While pursuing a reliable recipe for a Nutter Butter-like cookie dough that could be rolled and cut, I realized that when I made the cookies thin enough they baked to that same flat, crispy form with a mild peanut butter flavor.
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.