June 6, 2011
Since my last experience with rhubarb went so well, I picked up another pound of it at the grocery store to try out some more recipes. This tart recipe was the first on my list because it’s on the cover of Kim Boyce’s cookbook, Good to the Grain and I think I’ve opened that book about a million times since I got it a month ago. I just couldn’t look at it one more time without making those tarts.
The only problem was that my rhubarb wasn’t as blindingly red as hers looked, so I decided to change the filling and add some blueberries to it to give it a deeper color. I’ve tried rhubarb with cherries, strawberries and now blueberries and I have to say that blueberry-rhubarb combo is my favorite of the three. I cooked the blueberries and rhubarb with some orange zest and dark muscovado sugar which has a strong flavor similar to molasses. The resulting compote was so good I could hardly stop myself from eating it all before I even got the tarts …
August 20, 2009
img class=”centered” src=”http://farm3.static.flickr.com/2463/3840762246_ddca3e4635.jpg” alt=”Light Strawberry-Lemon Muffins” width=”500″ height=”376″/>
Well, summer is almost over and strawberry season has ended, and every time I go to the grocery store they always seem to be having a sale on their strawberries, obviously trying to get rid of them as fast as possible. But looking closely at the strawberries, many are bruised or mushy and just don’t look that great. Definitely not something I’d want to display on a strawberry tart. But I have a hard time passing up such a good deal, so I buy these sad looking strawberries and immediately freeze them when I get home for use in smoothies or granita.
But sometimes this means I’ll look in the freezer and see that I have way too many strawberries. I came upon this recipe a while ago when I was looking for a recipe to use up some of these strawberries. It’s pretty much the easiest recipe in the world. You mix up the wet ingredients, including the strawberries, in a blender and combine that with the dry ingredients and you’re done. It’s takes about 5 minutes to make these.
October 31, 2008
As I mentioned in my last post, I have major sweet tooth. So donuts are one of my very favorite things. But since they are also one of the very worst things for you to eat, I try to stay away from them. It helps that my boyfriend HATES donuts (unless they are fresh from the oven Krispy Kreme donuts), so I never have a good enough excuse to buy them. Because of that, I probably only eat donuts a few times a year, but that doesn’t mean I don’t have cravings for them, well, all the time.
So a couple of weeks ago, when I stumbled upon this recipe for dead simple donuts I just could not pass it up. I had to see if they were any good! I bought a can of pizza dough the next time I went to grocery store and tried it out the next day. I have never fried anything before, so I was scared to death I was going to burn the house down, but frying is surprisingly easy. And the donuts turned out to be pretty good, …
December 14, 2012
Well, it’s that time of year again. The time that I buy bags and bags (and more bags) of cranberries and hoard them in my freezer. I was in Sam’s Club last month and they had the biggest bag of cranberries I’ve ever seen, it had to be at least 5 pounds. Since it was right before Thanksgiving I had absolutely no extra space in my freezer so I didn’t buy the giant bag of cranberries (even though I really wanted to). I figured I would get them later but, of course, the cranberries were nowhere to be found on my recent trips back to the store. Despite that, I still had several bags sitting in my freezer and I decided it was finally time to use them!
This dutch baby pancake has been one of my favorite go-to breakfasts (or more likely, breakfast-for-dinner) since I got my first cast-iron skillet. If you’ve never made one before, it’s sort of a giant pancake and an omelet combined. The batter is poured into a skillet and you …
August 7, 2008
Have you ever seen two different recipes for the same thing and didn’t know which one to make? That happens to me all the time. Sometimes I don’t bother at all, thinking it’s too much pressure to pick the “right” recipe, but if it’s something that looks really good I might just make both and see what I like better. That is the case for these dueling snickerdoodle recipes that I found on two or my favorite sites: What Geeks Eat and Simply Recipes. The big difference between the recipes is the Shuna’s at Simply Recipes has cornstarch, while Vanessa’s has the more traditional cream of tartar. You can go read Shuna’s post about why cornstarch is special. Due to this different “secret” ingredient in the cookies, I found the outcome of both to be completely different tasting cookies.
If you are cookie dough connoisseur, the cornstarch recipe wins hands down. I LOVE cookie dough, but I could barely eat any of the other recipe because it was too flour-y. The problem comes after you bake them. The cornstarch cookies have a really nice …
October 9, 2012
It looks like Fall has finally arrived in Tennessee this past week. The temperature has been dropping as the leaves are starting to change and that has me instinctively heading into my kitchen to bake with my favorite ingredients: pumpkin and apples! This recipe is inspired by the apple fritter bread and pumpkin streusel bread that I’ve been obsessively buying from Target for the past couple of months. I’d been wanting to try to make a homemade version of the apple fritter bread but then I realized it would be so much better if the apple fritter bread had pumpkin in it, too!
I started with a pumpkin yeast bread recipe that I really like because it’s quite healthy in addition to being delicious. It’s made with all-purpose flour but also has some whole wheat flour and oats to add whole grain goodness to it. If you’ve baked with pumpkin before you know it’s not hugely flavorful (especially combined with 8 cups of flour!) but it adds natural sweetness and definitely helps keeps the crumb soft and moist. On it’s …
November 18, 2008
I was really craving some chocolate last Friday night. My usual standby is brownies, because they are simple to whip up, but plain old brownies sounded so boring. I went and searched for brownies at one of my favorite recipe sites and as soon as I saw the name of these brownies I was already drooling.
They did not disappoint at all. Simple to make and they turned out so rich and fudgy. I’ve made a ton of brownie recipes and this is definitely one of the best. The recipe has chocolate chips in it, but I don’t think they were even necessary. They made the brownies almost too rich, so I don’t think I’ll be adding them next time.
My boyfriend is usually not a fan of brownies (which I can’t even fathom), but he loves cheesecake, so he liked these. He’s so picky about desserts (which is probably a good thing or I’d make them a lot more often), it’s great finding something he’ll actually eat!
March 3, 2010
I’m not sure why it’s taken me so long to post this recipe. I’ve been making it since last year . It’s one of my favorites and something I make regularly. I have another more traditional chicken pot pie recipe which I like a lot, but that recipe is most certainly not low fat so I don’t make it as much (usually only after holidays to use up the extra chicken/turkey). This recipe is a lighter version of chicken pot pie, but it tastes just as good. I got it from the Weight Watchers website and while I’ve made some modifications to it, it’s still pretty light, especially compared to other chicken pot pie recipes you’ll find.
As I’ve mentioned before, I love using ramekins to make individual portions of my favorite recipes. I’m not so good with the portion control so I like having things portioned out for me in advance. It’s just easier that way. You can make this in 4 small ramekins (10 oz.) or 2 large ramekins (20 …