Fall is a wonderful time for gingerbread, but I have never been crazy about making gingerbread men. They are so much work, and then the cookie is usually rather hard and crunchy. Instead, I love to make a spicy gingerbread cake that can be topped with a glaze, a sprinkling of powdered sugar, or served on its own.
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Some of my recipes have sentimental value. Some are really good and foolproof. This one is both—Grandma Marge’s pumpkin bread. I got the recipe from my mom when I moved out on my own, and I make it every fall. A recipe like this makes me feel connected with my family and the past; oh, and it tastes amazing.
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I am not a Southerner. I am not a born-and-bred Alabama fan. I grew up in the Midwest and found myself in graduate school in Tuscaloosa. Suddenly I was deciphering accents, being called a Northerner, dodging pickup trucks, rolling tide, etc. etc. etc. Four years later, I have (mostly) embraced my football fate—after all, I married a die-hard Crimson Tide fan. If you can’t beat ’em…
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The internet has been abuzz recently with a do-it-yourself version of the classic Cheez-It cracker. I found the trail via one of my favorite websites, The Kitchn, which led me to a Country Living recipe. I love Cheez-Its more than I should, but I try to resist their siren song in the cracker aisle. After all, they are highly processed—even though the label says 100% real cheese, I would rather use 100% real real cheese.
Sunday evenings are a perfect time to bake a quick sweet treat. Monday morning feels far enough away, and the house is quiet after a relaxing weekend. This past Sunday, I decided to try a new recipe—a sweet bar that has a crisp, cookie crust with melted chocolate and nuts on top.
I admit it: I am a cookie hater. I like to eat them, sure—but I prefer to make bars because I get so bored standing in the kitchen with endless batches, scooping the dough into balls and spatula-ing the cookies onto cooling racks. I burn some, underbake others, and generally turn my kitchen into a sad mess. Bars, however, take one pan and one baking session. That’s it.
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As much as I love my stand mixer and my slow cooker, I tend to avoid buying new appliances. They take up precious room in my small kitchen, and they never seem to get as much use as I hope. Too often, getting out the hand mixer and finding the beaters is more of a hassle than using a whisk. And so after much deliberation about cupboard space and potential use, I bought a yogurt maker about two years ago. I decided on the Euro-Cuisine YM100, which I got for about $40. What helped me come to the decision to buy one? Continue reading →
It’s back-to-school season, so what better time to make a healthy snack to grab on your way out the door? I have noticed that it is a little scary to read the back of those “regular” granola bars, so I have been spending extra money on “healthy and natural” ones. But every now and again over the years, I have made these homemade granola bars. These bars provide protein, some sugar, and fiber to help get you through a slump at school or work. Don’t expect a crispy, tooth-breaking bar here—the bars are cake-like in their texture. The oats are soft and chewy, with crunchy nuts and a strong banana scent.