Brown Sugar Cinnamon Chocolate Chip Cookies

Brown Sugar Cinnamon Chocolate Chip Cookies | Project Yum

Ok, I figure if I don’t post a recipe for a week and a half, when I finally get around to it, I better have something pretty yummy to offer. Et voilà: Project Yum’s first cookie recipe.

I must admit, I almost never bake cookies. Partly because I inevitably eat all said cookies within 24 hours. And partly because, as I’ve said, I’m really not that much of a baker. If I’m going to spend time in the kitchen, it’s usually for a full meal, not some deliciously frivolous snack that I can’t eat for lunch. Continue reading

Brussels Sprout, Broad Bean & Leek Risotto

Brussels Sprout, Broad Bean & Leek Risotto | Project Yum

So… excuse the slight hiatus on Project Yum. For the past couple of week, I’ve been trying to figure out what I want to do with this ole blog. I had originally started the blog for a course I was taking, which has now ended. I intend to keep blogging, because I cook anyway, so I might as well take pretty pictures of my food to share with youse guys.

In some respects, it’s quite easy to keep food blogging, because I like cooking and photographing my food is fun! I ultimately find it hardest to write about the food I make. So, I have a huge backlog of photographed recipes on my computer that I just haven’t gotten around to posting yet.

And the difficulty with this delay in posting is that I start to forget what I made. I remember making this risotto, but it was… a month ago? More? I’m not sure. So, adding in the details to the recipe start to get more challenging. I need to start making notes about the recipe right after cooking, even if I don’t create an actual post right away. (I’m, like, 90% sure that the recipe below is accurate… I think. Ha! Cook at your own risk.) Continue reading

Roasted Vegetable Soup with Herbed Dumplings

Roasted Vegetable Soup with Herbed Dumplings | Project Yum

I may have accidentally made food for an army on Sunday. I’m home alone for the week, and so to give myself something to do, I planned some pretty extensive cooking on the weekend. In the process, I may have ended up preparing food for 20 people.

I started with this awesome soup: roasted carrot, parsnip, sweet potato, butternut squash, and leek. All blended together and topped with steaming herbed dumplings. (This may sound pretty autumnal for April, but I never claimed that this recipe blog was seasonal, ok?) Continue reading