Desserts

I’m having a bit of a… burger issue. I know, I know. Old news. It’s been going on for about six months or so and I won’t shut up about it and well I JUST WANT BURGERS ALL THE TIME. Really, I mean all the time. I want a burger multiple times every week. It’s all very odd to me since it’s somewhat new. I’m not even discriminating on my burger choice now. Well, wait – I really AM discriminating since the lowest I’ll go is a Five Guys burger but I have definitely drove past multiple fast food restaurants thinking burrrrgerrrrr. It’s nothing short of a miracle that my head hasn’t popped up in a drive thru window. A few weeks ago I split a taco burger from a local food truck. This was after we split a burger with aioli, a bacon grilled cheese and a hot dog, so don’t go getting disappointed about the whole “splitting” thing. The thing was… I wasn’t quite feeling it at first. I mean if I want a taco? I’ll eat a taco. I wasn’t quite sure about my burger tasting like a taco. It just seemed wrong. It actually seemed pointless. Especially when it came to ground beef. BUT. These burgers were covered in crushed tortilla chips. That alone sealed the deal for me – you know what a texture freak I am. At the time I was pleasantly surprised at how much I enjoyed the taco burger. It was completely different than what I was expecting and if you’re a burger/sandwich fiend like us, a random but nice change of pace. I can totally see this happening with some chicken and turkey burgers too, but first up? I am SO doing this with my double bean burgers. Yeah. Like downright obsessed with the idea. Can you even imagine a taco-rubbed black bean burger with tortilla chips and avocado? My brain just exploded. I’m also still seriously making the peanut butter bacon burger before the brain explosion. Thoughts? We may have two brain explosions on our hands then. The moral of this story is that if you eat a lot of burgers, you may adore this idea. If you’re a burger-once-every-three-months kind of fella, then you might miss the whole cheese and bacon and stuff. By the way, can I just say that I’ve always loathed things like lettuce and tomatoes (vegetables, of course) on my burgers but it wasn’t until recently that I figured out why? It’s because a burger is so warm and cheesy. Why add cold crunch to that little sandwiched slice of heaven? Annnnnd the only thing that I can think of that will make this taco burger better is adding a cheese quesadilla triangle on top. Perfect? Yeah. That’s definitely happening. Taco Rubbed Burgers Yield: makes 4 burgers Total Time: 45 minutes Ingredients: 1 pound ground beef (mine was 90% lean) 1 teaspoon salt 1 teaspoon pepper 1 1/2 tablespoons ground cumin 1 tablespoon smoked paprika 1 tablespoon chili powder 1/2 tablespoons onion powder 1 teaspoon garlic powder 4 ounces white cheddar cheese, sliced 1 avocado, sliced 1/2 cup salsa verde 1/2 cup of your favorite salsa blue tortilla chips for topping 4 whole grain buns, toasted Directions: In a bowl, combine ground beef with salt and pepper, mixing to combine. Form beef into four equal patties. In a smaller bowl, combine, cumin, paprika, chili, garlic and onion powders together and stir well to mix. Pick up each burger and using your hands, rub both sides and the edges of the burger with the spice rub, gently patting the spice in. To cook, prepare the burger as you'd like - whether grilling it until your desired doneness or cooking it in a hot skillet for about 5 minutes per side. Add cheese on top 1-2 minutes before finished so it has time to melt. To serve, add salsa verde to the top of each bun bottom. Top with the burger then add avocado, salsa and crushed tortilla chips on top. Eat! I hope I never get a handle on this. ©2012 How Sweet It Is

Food & Wine's Best Chocolate in the U.S. What a spotty list!  It's good that they have Askinosie, French Broad, Dandelion, and Woodblock on their list.  But other top quality b2b makers like Rogue, Fresco, Manoa, Ritual, and Dick Taylor are conspicuously absent while Lindt makes the list!  Makes one question the experience and the judgment of the editors. For me it is just another in a long string of examples showing why the "quest for the best" is doomed to failure.

I usually have all sorts of baked goodies waiting for my family when they come home for the holidays. No matter how fancy the other cookies are, these are usually the first to go.

When I first shared these crisp cookies with folks at the hospital where I work as a cook, everyone's palate was pleased! German sweet chocolate gives them a unique twist.

I developed this recipe for a crisp cookie as a way to satisfy my sweet tooth. Peanuts and pecans are abundant here in Louisiana, so I bake with them often.

Every time I come out to San Francisco people tell me I have to review It’s Its. They are a chocolate covered oatmeal raisin cookie ice cream sandwich that is a San Francisco tradition since 1928. Some people feel these things are the best thing ever. Others feel that it is super overrated. The Frozen Food Master will tell you for sure!

[By Nick] Last but hopefully not least from Homemade Brand is their Butter Pecan ice cream. Now I’m not going to lie, this was easily the flavor I was most excited about trying when I received my free shipment. Homemade describes this as butter roasted pecans that have been mixed into their brown sugar ice cream. I know what you’re about to say “but Nick, you always complain when companies

4.42 / 5 Stars | 210 Reviews by RANDYVH "Authentic French Meringues from a patisserie in France." View Complete Recipe Details and Reviews

4.28 / 5 Stars | 134 Reviews by Valinda "Wonderful chocolate layer cake which is soaked in Kirsch liqueur, with cherry filling." View Complete Recipe Details and Reviews

4.55 / 5 Stars | 33 Reviews by k. anderson " This is a sweet crunchy cookie with chocolate chips and granola. Easy to make and quick to satisfy." View Complete Recipe Details and Reviews