Jive Foods 101

I’ve been craving this dip for a while. And in this world, when you want something — you get it. So I got it, and the gettin’ was so good. What’s great about this recipe is that you can fully customize it. I like my dip cheesy, but if you don’t — then don’t add the cheese lol. It’s that simple. You can also add other stuff to it, really make it your own. I intended on adding chopped crispy bacon to this batch, but I got lazy and didn’t feel like frying any bacon up. Shame on me, but hey…it happens. I will be adding crab to this recipe next time, and squeezing it with lime — that combination is so damn good!! I can’t remember where I had it first, but it was truly the best spinach and artichoke dip I’ve ever had. This recipe makes a lot of spinach dip, so it’s perfect for a party or gathering of at least six hungry people. It reheats in the microwave just fine, too. Make sure you buy canned artichokes that are in a brine, rather than the “marinated” kind. The lemon juice really

You are going to love these. They are absolutely divine and I’m trying so hard not to eat a second one…dude, I’m totally failing  *eats a second one* These aren’t overwhelming with a super strong coffee flavor at all, so even if you aren’t a huge coffee fan I bet you’ll still enjoy these. They have only the slightest hint of coffee flavor, but it enhances the chocolate so you’re not just tasting straight up coffee — you’re tasting a mouthgasm. Pure chocolatey-mocha’y-coffee’y-decadence. I love the texture of this cupcake, its super moist and tender but has great structure so it holds up. The buttercream is pure heaven on a stick — it’s incredibly fluffy and literally melts in your mouth and isn’t gritty at all. I always make my buttercreams a good hour or two in advance just so the flavors can really meld, and this one is pure butterlust. Q.  Where the heck can I buy “espresso powder”? A.  At the grocery store   It’s usually labeled “instant espresso coffee”. Speaking of whic

I made these waffles for my boyfriend on our anniversary, and I think it’s safe to say he isn’t going anywhere lol. They are absolutely divine. Grilled peaches adorn a tender, crisp, fluffy-yet-kinda-custardy waffle, followed by a sweet blueberry maple syrup that just seals the deal. Sign yourself up!                                              I know it’s been a long time since I’ve posted a recipe, and I have valid reasons or that — but who cares about those. Let’s just enjoy this, shall we? If you don’t know anything about me, just know that I adore comfort food — food made with love. It just tastes better. Also know that I love breakfast/brunch. Lastly, know all about my love affair with waffles. They’re sinful, delicious fluffy vehicles for butter, syrup and other goodies.  If you don’t own a waffle iron, I suggest you get yourself one ASAP. They’re awesome to have, and necessary for this recipe. If you don’t have a belgian waffle maker, no big deal! Just use whatever kin

You've got mail!   So I got an email from “JR” asking for a biscuit recipe. I figured I’d start with a pretty basic one…the buttermilk biscuit. There are about 3 or 4 different way’s I make my biscuits, and this is one of them. With all versions, I keep the same basic principles but I may use a different kind of fat and liquid each time. Anyway, here’s one version fo you. Biscuits can have many different textures, densities, flavors, etc. That’s why I have several recipes, just in case your’e wondering “Why would anyone need more than one biscuit recipe?” lol. This is a recipe for tender, fluffy biscuits that don’t feel like rocks in your stomach. Contrary to what you may believe, making biscuits is an incredibly easy task. The main things you need to know are: Keep all fats and liquids as cold as possible. Be gentle and loving with your dough. If you keep those two tips handy, you’ll have a successful biscuit-making life. There is a science to baking, things get mixed