The Tough Cookie
To defend mine a bit, I started the blog with the dual goals of keeping up my writing skills after retirement and of assembling all my favorite recipes online where I could access them from anywhere. My photos take about five seconds to plate, compose, and shoot - and I'm afraid that, with few exceptions, that's how they look. I like my dinner to stay hot.
The professional ones, however, are truly a pleasure to encounter. From the edgy vibe of "Thug Kitchen" to the stylish look of "Orangette" to the gorgeous, deliberate photography of "La Tartine Gourmande," they all have their appeal. I tend to stick with the ones where the writing is the best, but I can be seduced by food porn, too.
I have a new favorite, "The Tough Cookie." The author, Nila, makes mainly desserts that are so beautiful that I rush right out to purchase the makings. Sadly, mine don't always end up as pretty as hers, but I have a fine time trying. When I made the brown butter cake from the last post, it was such a big hit with us that I shopped again the very next week for the makings and, this time, added the raspberries that Nila recommended in the first place.
Nila was correct - always make it with the raspberries. It's a whole different animal and much, much better. It was so good, it disappeared before I had time to photograph it!
That time, I made extra brown butter, as I had also read on her blog about a sort of cinnamon-brown butter spread for toast that is reminiscent of the cinnamon sugar your Mom probably put on your toast, only taken to a whole different level. Nila added a big pinch of salt to the combination of cinnamon, sugar, and brown butter, so you get that whole sweet-salt thing going in your mouth. Big wow!
For pure nostalgia and laziness, I still love good old cinnamon sugar on my toast - brings back memories of my Mom showing me how to mix them thoroughly before sprinkling - but if you are looking to ramp up your breakfast offerings (or it would be great with toast and tea at teatime), you really should try this stuff. The recipe makes enough for several days' worth of sweet-savory mornings. And check out The Tough Cookie while you're there. It brings food blogging up a notch, too.