Blog - biscuits and such
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Best of 2012

2012 was an awesome year for us, personally and here on B&S. Here are some of our favorite posts:

cast iron pt1 Best Series

Cast Iron Chronicles

 

olive pimento cheese 3 Best Appetizer

Green Olive Pimento Cheese

 

baltimore bomb 4 Best Sourced Recipe

The Baltimore Bomb

icb pie 11

Best Pie

Irish Car Bomb Pie

 

fried chicken eggs benedict 3 Most Outrageous Recipe

Fried Chicken Eggs Benedict

quinoa cakes 1

Most Often Consumed by Us

Chickpea & Quinoa Cakes

honeysuckle butter 5

Most Fun to Make

Honeysuckle Butter

jones falls jammer Best Cocktail

Jones Falls Jammer

 

chocolate strawberry

Most Inspirational Pie

Chocolate Strawberry Pie for The Bloggess

bloody mary 8

 

Best Use of Pickled Okra

Bloody Mary

 

tomato shrimp & grits 2 Best Grits

Roasted Tomato Shrimp & Grits

 

crab steaming 1 Tribute to the Chesapeake

Steamed Crabs

 

hummingbird cake 3 Most Emotionally Charged Dessert

Hummingbird Cake

 

pork and cranberries 1 First Recipe in the New House

Slow Roasted Pork & Cranberries

 

Thanks again for following along, coming here, reading our recipes. We look forward to 2013!

 

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Roasted Chestnuts

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Merry Christmas! We are in Durham with family and friends, soaking up our first real Carolina Christmas together. We’ve had a wonderful week and it’s only looking up. Tomorrow we’re throwing my sister Lauren a bridal shower, which I’m so excited about and I’m sure we’ll see plenty more people before we head home Sunday. it’s good to be home.

chestnuts 1

chestnuts 3

This month I discovered that winter is an ideal time to buy patio furniture and I picked up a few plastic adirondack chairs and a fire pit. We celebrated our newly equipped backyard by roasting chestnuts over an open fire (15-20 minutes until they crack open. Cut an “x” on each one before it goes on the flame), which I thought was fitting for the season.

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Sea Salt Snickerdoodles

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I know at times it can seem as though this blog’s central message is “I don’t like any dessert that isn’t pie,”  but that is only mostly true. I’ve been known to sort of like a cake or two and there are a handful of cookies I love. And don’t even get me started on croissants. Is it still dessert if you eat it for breakfast? Anyway, I love snickerdoodles. They’re simple, delicious, and so satisfying. And just a sprinkle of sea salt (or in this case Himalayan Salt that Dan got me a few years ago) kicks the cookie up just a notch to a new level of perfection. See? You thought I only waxed poetic like that about pie, didn’t you?

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Photos courtesy of my new tiltshift lens, which I’m having a lot of fun with. Just wait for the roasting chestnut photos.

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Sea Salt Snickerdoodles

Makes 6 dozen cookies

5 1/2 cups flour

1/2 tsp salt

4 sticks salted butter, room temperature

3 cups sugar

4 eggs

1 tbsp cream of tartar

2 tsps baking soda

Topping:

1/2 cup sugar

1 tsp coarse sea salt

2 tbsps cinnamon

Mix together flour, salt, sugar, cream of tartar, and baking soda.  In a mixer, cream the remaining butter and sugar.  Add eggs, one at a time.  Slowly add in dry ingredients.  Mix until well incorporated.

Refrigerate dough for one hour.

Grease a baking sheet and heat the oven to 400*.  Mix together cinnamon, sugar, and salt.  Using a small spoon, scoop balls of dough, roll them in the sugar mixture, and bake for 8-10 minutes, or until firm/golden brown.  Let cool for a minute, then move to a rack.

As you’re baking, if they start to come out looking too brown around the edges, drop the temperature to 375.

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