#kim laidlaw

[buffythecomicslayer]

Recipes from Sunnydale: Sink Your Teeth Into the Hellmouth's Tastiest Bites

Buffy the Vampire Slayer official cookbook

(Final cover and design to be revealed)

Publication date: July 21, 2026

Author: Kim Laidlaw

Publisher: ‎ Insight Editions

[buffythecomicslayer]

Buffy the Vampire Slayer: Recipes from Sunnydale [Official Cookbook]

Sink Your Teeth Into the Hellmouth's Tastiest Bites

Publication date: July 21, 2026

Slay your next dinner party with recipes inspired by Buffy, Willow, Xander, and the rest of the Sunnydale crew! You don’t need to be a Slayer to whip up some seriously pointy grub. Join Buffy, Xander, Willow, Giles, and your favorite fanged friends Spike and Angel for a delicious plunge into all the best foods of the Buffy-verse. This cookbook includes 60 recipes inspired by your favorite Slayer and her escapades, from Witch Hunt Brownies and Bite Me Blossom to Bloody Tomato Mug Soup and Doublemeat Palace Burgers. Complete with cooking tips, hilarious quotes, and stunning food photography, this cookbook will help you vamp out your kitchen whether you’re a seasoned chef, beginner cook, or just a munchies enthusiast. Get ready to pay culinary homage to the “slayage queen” and her Slayerettes!

Author: Kim Laidlaw; publisher: Insight Editions.

[joaquin53]

The 'Turducken Of Doughnuts' Is Just As Glorious As It Sounds (Photos)

The ‘Turducken Of Doughnuts’ Is Just As Glorious As It Sounds (Photos)

Chow If you thought the turducken was the best thing ever to happen to frankenfood mashups, you clearly haven’t had a chance to meet the tasty hybrid’s dessert cousin. Feast your eyes on the heavenly creation that is being called “the turducken of doughnuts.” Finally, someone answered our sweet prayers by stuffing desserts inside of progressively larger desserts. Chow’s Kim Laidlaw stumbled upon…

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[momscookery]

Baked Mini Arancini

I found this recipe in Kim Laidlaw’s cookbook Baby & Toddler On the Go. I have made a couple small changes to the recipe, but nothing major. These are absolutely delicious- my 2 year old daughter who is fairly picky loves them and so do I. 

Ingredients:

Olive oil cooking spray

1/4 cup (1.5oz/45g) all-purpose flour

1 large egg, lightly beaten

1/4 cup (1oz/30g) fine dried bread crumbs

1 cup (5oz/155g) cooled cooked brown rice, preferably short grain (here I use Texmati or Jasmine white rice to be honest)

1/3 cup (1.5oz/45g) shredded mozzarella cheese

1/4 cup (2oz/45g) finely chopped cooked spinach (to make this, take the stems off the spinach and then chop it. Then saute it in butter until it darkens and lets out some juices, about 1-2 minutes give or take. After it is done cooking chop it again. Remember that spinach shrinks down considerably when cooked!)

A bowl of water for rinsing hands (I find that this gets very messy very quickly, and it helps a lot to have a bowl of water to rinse my hands in and a cloth to wipe them off on - it just makes life a lot easier for me).

Optional: 

I add a pinch of salt to the recipe and I also salt them as soon as they come out of the oven. 

Kim Laidlaw suggests using tomato sauce to dip them in when eating, I do not do this.

Directions:

1. Preheat oven to 400 degrees F (200 C). Spray a rimmed baking sheet with cooking spray.

2. Put the flour in one bowl, the egg in a second bowl, and the bread crumbs in a third bowl. 

3. In another bowl, stir together the rice, mozzarella, salt, and spinach, mixing well. Roll about 1 heaping tablespoon of the rice mixture between your palms into a ball. Roll the ball in the flour, then the egg, and finally, in the bread crumbs, shaking off any excess with each step. Place the coated ball on the prepared baking sheet. Repeat with the remaining rice mixture; you should get about 14 balls. Rinse your hands as you go so they don’t get too coated (this is where the bowl of water comes in handy - it is a lot easier than going to the sink over and over again). 

4. Bake the balls for 8 minutes, then turn them over. If some of the cheese leaks out, just tuck it back around the balls. Continue to bake until the balls are crisp and golden brown, about 8 minutes more. Sprinkle with salt and let cool before serving.

Store it: 

Refrigerate in an airtight container for up to 3 days, or seal in a zippered plastic bag and freeze for up to 3 months. To reheat, put in the oven at 350F for approximately 6 minutes.