I love spinach. Like on the level of Popeye. There is a good chance that I eat something with spinach in it at least 3x per week. And creamy spinach combined with pasta and cheese is likely one of my absolute favorites: so here we have Baked Spinach Cheesy Shells. Sort of like a vegetarian lasagna, filled with 3 types of cheese and spinach galore, it is delicious. Total comfort food on a cold January day. You could add some sauteed mushrooms to up the protein level too.
First Sourdough of the year: Asiago + Rosemary Artisan Italian Loaf. Really nice crust on this one, great flavor, though I could see that one has to be careful with salt — the cheese is pretty salty. Great dipping bread with olive oil and garlic and would go great with some antipasti. Definitely one to repeat.
Completely out of character for my baking and cooking style, but staying on the Halloween and ghoulish eyeball theme, here we have some absolutely delicious Spicy Hot Honey Almond Buckeyes, all decked out for the holiday. Despite being technicolor and ghoulish, they taste really cool — kicked up almond butter with cayenne and honey. And besides, freaking the kids out by biting into an eyeball has to be fun, no?
Something very German today: Käsekuchen, traditional German-style Cheesecake. It is made with Quark, which is nearly impossible to find around here, but I make my own (sort of like making yogurt). I am always a little nervous when making cheesecake, actually, because it can get quite dense or develop an unslightly crack through the middle, but this was light an fluffy and very was a great success. It was tart and lemony and yet still sweet and light. Pleased with the result.
