Monthly Archives: February 2015

Kolaches

http://twocooksonepot.com Kolaches

As I mentioned last week, at this point in my life I’m sure that I’ve eaten well over a thousand pigs-in-a-blanket. The only problem is that for many years I thought I was eating kolaches. That’s what all of the donut shops in Houston, TX call them. So imagine my surprise when I found myself in the small town of Halletsville, TX.

I was part of a crew restoring the historic Lavaca County Courthouse, and there was a little place down the street I’d heard was famous for their kolaches. When I walked through the door of the Kountry Bakery I was shocked to find that what I knew as kolaches were nothing of the sort. Continue reading

Masala Chai Muffins

http://twocooksonepot.com Masala Chai Muffins

I ran across a great quote this morning and thought, “How very true.”

Good cooking is an art, as well as a form of intense pleasure…a recipe is only a theme, which an intelligent cook can play each and every time with variation.¬†– Jehane Benoit

Don’t you love that? Here at our house we love to explore and reinvent, it’s a journey all in itself.¬†Blending flavors, textures and combinations can be such fun. We get a bit bored with the same stuff so it’s fun to try new things and branch out. That was the case this past weekend. Continue reading

Lemon Curd

http://twocooksonepot.com Lemon Curd

This lemon curd has just the right amount of tart citrus flavor, and is sweet but not too sweet. It’s also very easy to make.

I used to only make lemon curd when I was going to bake a lemon meringue pie, or a lemon tart, but I eventually learned the error of my ways. This is amazing on toast and (I’m a little embarrassed to admit) pretty fantastic straight out of the jar. Continue reading

Pigs-in-a-Blanket

http://twocooksonepot.com Pigs in a Blanket

Pigs-in-a-blanket are great when you need a portable breakfast. They’re even better when you make them yourself because you can control the ingredients.

In some parts of Texas pigs-in-a-blanket are known as kolaches. More on those another day, this post is all about soft, buttery buns with savory fillings. I’ve had them stuffed with boudin, bacon and eggs, ham and cheese, plain sausage, sausage and cheese, and sausage, jalapeno and cheese (my favorite). Continue reading

Parmesan Crackers

http://twocooksonepot.com Parmesan Crackers

One of the things that has been a great help to our health is not consuming the chips, crackers, microwave popcorn; junk food, to sum it all up. We occasionally make our own homemade potato chips ( oven baked), we make popcorn the old fashioned way In a large Dutch oven with coconut oil and we make our own crackers. Yes! Our own crackers. This recipe make a large Continue reading

Chocolate Covered Strawberries

Well it’s that time of year again, Valentine’s Day! We usually do the traditional holiday gestures… candy, cards, flowers, date night and etc. This year I thought I would give a two part gift; you know, stretch it out a bit. First were the homemade chocolates in a heart shaped box, and now, chocolate covered strawberries.

Continue reading

Vol-au-Vent | French Pastry Shells

http://twocooksonepot.com/Vol-Au-Vents

Want to impress the heck out of someone? Vol-au-vents are easy to make puff pastry shells that are light as a feather (vol-au-vent is French for flight of air) and impressive as all get out. Did I mention how easy they are to make? Continue reading

Chewy Chocolate Turtles, Toffee, and Spicy Chocolate Hearts

http://twocooksonepot.com/Chewy Chocolate Turtles, Toffee, and Spicy chocolate hearts

Well it’s time for our special Valentine’s Day homemade candy recipes. Chewy Chocolate Turtles, Toffee, and Spicy Chocolate Hearts! I was really pleased with how these came out and they look so pretty in the heart shaped box that I saved just for this idea. Continue reading

Crusty Italian Bread

Crusty Italian Bread http:twocooksonepot.com

This tasty, crusty italian bread is easy to make and is soft and pillowy on the inside. The basic recipe is from King Arthur Flour, and that recipe is based on the bread recipe that launched the “no knead” craze that Sullivan Street Bakery’s Jim Lahey famously shared with Mark Bittman several years ago. Continue reading