These rolls only took about a million times to get right. But when I got them right, I got them right! (Or at least I think so.)
For this recipe, I teamed up with McCormick Gourmet to bring you the lightest, fluffiest and buttery rolls evrrrr. And they’re topped with my favorite topping in the entire world: “The Everything” bagel topping.
I’ve put the topping on a lot of things at this point: hamburger buns and pretzels and now, Cloverleaf Rolls. But it’s for a reason.
Pumpkin everything. Pumpkin ice cream, pumpkin pancakes, pumpkin cheesecake, pumpkin pie, pumpkin every which way.
That is the style of October, amirite? I’ve been thinking a lot about pumpkin these days, and desserts. I’m pretty sure it’s my bodily reaction to want more dessert and soup once the weather dips below 65. It’s all nature’s game plan.
We’re hurling toward November. How did this happen? I want October back! This week includes meeting some deadlines, figuring out (finally!) want Amelia is going to be for Halloween (maybe a banana?), and more recipe brainstorming. There’s a holiday at the end of this month and I need to be prepared so you can all be prepared, you dig?
For the past few weeks, everyone has begun gushing about the commencement of fall, and all I could think about was ice cream, cold drinks and basically dunking my entire head into a vat of iced water. We just finished up a pretty intense heatwave and pumpkin spice was the furthest thing from my mind.
Now that the weather has stopped being an a-hole I feel like I can honestly entertain the idea of soup and squash and stuff. And plus, now I’m actually beginning to see gourds that have leprosy and cute baby white pumpkins (always a favorite). I’m excited!
The fall-inspired recipes will start soon, I promise, but I’m thinking this year I might ease into it rather than start with a big pumpkin boom!
These cheez-its are an example of me scootin’ into the season. There’s nothing fall about them, they’re just some crackers for snackin’! Just some schnacks.
When I first started cooking and baking, crackers were the thing I loved to make the most. I’d make them after work and bring them in the next day and people’s minds were blown, “You made crackers?!” My co-workers thought I was genius, but what they didn’t realize was that crackers might be the easiest thing to make EVRRRRR.
For this recipe I teamed up with McCormick Gourmet. These crackers call for a bit of hot Hungarian sweet paprika and a dash of cayenne pepper. The cheddar and paprika are made for each other. It’s a union that in my brain makes sense but should be exploited more.
These are like fancy adult cheez-its. If you have chillren, then I say bring down the paprika and get rid of the cayenne all together.