cooking adventures crafts

Made and Making: February 2016

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Baked brie is PRETTY AMAZING and quite simple! I adapted this to use almonds and rosemary instead of hazelnuts and thyme. I will definitely be making it again.

Egg Stuffed Baked Potatoes: I was hoping this would be a really great portable lunch. It was okay, but I think either needed bigger potatoes or more substantial fillings.

Arborio Rice Pudding with Cinnamon Caramel: Based on this recipe, although I used a different caramel sauce since the original had disappeared. Great creamy rice pudding, and the cinnamon caramel was a perfect complement.

Honey Baked Apples with Cardamom Custard Sauce (Crabtree & Evelyn): *heart eyes emoji* I’ve had baked apples before and not been wild about them, but baking them with the right filling + basted with their own juices, AND THEN making a cardamom custard sauce = YES PLEASE.

Chicken Pot Pie with Leeks and Wild Mushrooms (Crabtree & Evelyn): I used baby portobello mushrooms, not wild ones, but this was still really, really, really good. The flavors were subtle but delicious and the crust was crisp and buttery. This is a rich potpie, but if you’re planning on eating it over the course of a couple of days, just perfect.


Lionberry: I’m almost done with this one, which I’m knitting in Knit Picks Stroll Fingering. The color (Duchess Heather) is absolutely gorgeous and the yarn is lovely. I’m finding the pattern frustrating, but I’m not sure if that’s due to me preferring charted lace patterns, or if it’s confusingly formatted. I’m guessing possibly a little of both.


By Maureen LaFerney

My name is Maureen. I currently work as a library assistant in a public library in the Indianapolis area, and also just so happen to be a voracious reader. I frequently end up under a cat.

One reply on “Made and Making: February 2016”

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