Cuisine - American, Cuisine - Mexican, Foodie Destination, Places - Milwaukee, Places - Wisconsin, Recipes

The Best of 2010

El Beso construction photoEverywhere you look this week it seems that someone is doing a recap of the past year. I’ve been doing this food blogging experiment for nearly six months. It has been more successful than I could have imagined – many thanks to all of my friends and family for passing along links and giving me a good word.

I wanted to say goodbye to 2010 by taking a look at the 10 most popular posts from the past year.

1. New La Fuente location opens today
The most popular blog of this year – many thanks to Google and a Milwaukee contingency that loves its Mexican food – was a link to the Journal Sentinel’s coverage of the opening of the new Tosa La Fuente.

2. Yeah, I Ate That: The turkey leg
This was a little post I put together based on a scrapbook page from my honeymoon album. It got a lot of coverage thanks to AJ at the Disney Food Blog and the folks at the Disney Blog Carnival.

3. Construction update: El Beso Mexican Restaurante
Another indication that Milwaukee loves its Mexican food. Who knew? I was in the Greenfield-area doing some book shopping and snapped a few photos for this third most popular post of the year.

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Cuisine - American, Cuisine - Desserts, Recipes

Recipe: Soft ‘n chewy whole wheat ginger molasses cookies

Ginger molasses cookiesI was hankering some big, chewy molasses cookies the other night. In about 30 minutes, I had 2 dozen ginger-colored delights popping out of the oven and into my mouth. Just perfect with all the holiday blends of coffee and tea out right now, or even a glass of milk.

I wanted to share this super quick and easy recipe for ginger molasses cookies. This is the original recipe that I adapted it from.

Again (as with many of the recipes I do for baking), I didn’t have any all-purpose flour in the cupboard, so I substituted whole wheat flour. The only other substitution I made was using real butter instead of margarine. We only had Smart Balance in the fridge and I haven’t tested out baking with it and I really didn’t want to try.

Photo caption (above): One of the few photos that I could find on the page from the original recipe that resembled my finished cookie. They have a great color, a cracking top and glisten of granulated sugar. The whole wheat version that I’ve created may even be slightly darker than this representation.

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Recipes

Recipe: Whole wheat pumpkin banana bread

Pumpkin is the perfect taste in fall. It’s warm and comforting. You can have it savory in something like a ravioli or make it sweet in pies or cookies.

I had a bunch of bananas that were nearing the end of their life-cycle recently and wanted to see how pumpkin and banana paired together. The verdict: Surprisingly well.

I found a recipe online for a healthier version of a whole wheat flour and pumpkin banana bread on Balanced Health and Nutrition, a blog by Rebecca Scritchfield. The only change I made to the recipe was to use plain whole wheat flour (I haven’t been able to find whole wheat pastry flour near my house yet.)

I wish I had a picture of the bread to post. I’ve made it twice this month and both times the bread didn’t make it long enough to pose for the camera. I promise to add a photo of the bread if I make it again soon!

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