Must Come Hungry

[...] better at breakfast time. Leftover apple pie? Friday’s Chinese take-out? Bowl of vanilla bean ice cream? Yes, yes and oh, yes, please! Feed me all of that for breakfast. Although, preferably not all [...]

[...] the cake pan and flip over, then repeat with another plate to get the cookie face up. Serve with ice cream. Feel free to just take bites out of the cookie, only weirdos cut it into slices and eat them [...]

[...] unless you’re having some crazy chocolate-peanut-butter-deep-fried french toast slathered with ice cream and chocolate syrup, it’s usually pretty healthy. Which brings me to my somewhat recent [...]

[...] Epicurious Recipe) 3 – 4 medium apples, peeled and diced 1/4 c. water 2 tbsp. sugar 1 tbsp. brown sugar 1 pkg. frozen puff pastry, thawed 1 egg, beaten Preheat oven to 375 degrees. For the filling, [...]

[...] about 3-4 dozen cookies) 1/2 c. butter, softened 1 c. sugar, plus more for rolling 2 tbsp. brown sugar 2 tbsp. maple syrup 1/2 c. pumpkin 1 egg 1 tsp. vanilla 2 1/3 c. flour 2 tsp. baking soda 2 tsp. [...]

[...] (Makes about 4 big servings) 1 c. oats 1/2 tsp. baking powder 1 1/2 tsp. cinnamon 2 tbsp. brown sugar 1/4 c. maple syrup 1 c. milk 1 egg 1 tsp. vanilla 2-3 peaches, sliced (or about 1 1/2 cups [...]

[...] In a bowl, beat the butter and sugars together until creamy and smooth. Add pumpkin, egg, maple syrup and vanilla; mix well. In another bowl, sift together the flour, baking soda, cinnamon and salt. [...]

[...] ) 1 c. oats 1/2 tsp. baking powder 1 1/2 tsp. cinnamon 2 tbsp. brown sugar 1/4 c. maple syrup 1 c. milk 1 egg 1 tsp. vanilla 2-3 peaches, sliced (or about 1 1/2 cups frozen peaches, [...]

[...] (1-inch high) on a floured surface. Cut each circle into six wedges and transfer onto a baking sheet. For the glaze, whisk  the reserved sugar and OJ together in a small bowl. Brush the [...]

[...] tops with egg and make three small slits in the tops with a sharp knife. Place pastries on a baking sheet and refrigerate for about 15 minutes. Bake turnovers for about 25 minutes until crispy and [...]

[...] meatballs and garlic bread. These are one hundred percent children approved in our family. Homemade Ravioli For the pasta dough: 1 c. semolina flour 2 c. flour 2 eggs mixed with 1 tsp. olive oil Warm [...]

[...] , though, as I was generous enough to share. Fluffy Pumpkin Snickerdoodles (Makes about 3-4 dozen cookies) 1/2 c. butter, softened 1 c. sugar, plus more for rolling 2 tbsp. brown sugar 2 tbsp. maple [...]

[...] to be baking. After all, stressed is desserts spelled backwards and having a few dozen cookies sitting around the Must Come Hungry kitchen right now would reek some serious havoc on [...]

[...] fragile, so when storing them, gently place in a tin or Tupperware and cover with wax paper or saran wrap. These are cookies made with love. [...]

[...] dry or too wet; just enough for it to come together. Wrap the dough into a ball and cover with saran wrap; let sit for about an hour. For the filling: 1 lb. ricotta cheese (good quality, preferably [...]

[...] treadmill dreaming of cookies. I like all cookies; both big and small. I make the boyfriend cookies probably once every week – mostly because I can get my cookie dough fix. It’s an [...]

[...] , salt, pepper and parsley. Mix them all together until well combined. Assembling the Ravioli: ravioli mold Kitchenaid roller attachment rolling pin semolina flower or cornmeal Once the dough has been [...]