Surprise: it’s Valentine’s week and I’m NOT sharing a red velvet cake/cookie/cupcake/doughnut/whatever recipe with you. Because I don’t like red velvet. And I’m tired of seeing red velvet recipes.
Instead, let’s talk basics again. SCONES! Continue reading
Is banana bread seasonal? Or is it just one of those bread situations that randomly reappears every so often, whenever there are enough over-ripe bananas floating about your kitchen?
Banana bread is weird. It doesn’t feel summery, or fall-ish. It doesn’t identify with any specific occasion or holiday. It doesn’t have a particular vibe about it. It’s just one of those “whenever the time is right” kind of breads. I think of zucchini bread in the same way. Continue reading
If you’re looking for a unique, food-related gift, go candy yourself some citrus. Look at how sparkly it is! Package it up all cute, maybe in little mason jars, and impress your friends. You can even dip the pieces in dark chocolate first, if you’re feeling extra nice.
And then you know what you should do with the leftover candied citrus? Make stollen (basically, traditional German fruit cake.)
Most people hate fruit cake. That is (probably) a scientific fact. It makes sense, right? I mean, I don’t know a whole lot of people who would voluntarily opt for a sickly-sweet, dried fruit laden cake when there are exactly 293874293 other options out there. Continue reading
So, I probably should have posted this earlier, because it would have made all those leftover Thanksgiving turkey sandwiches you ate a million times better. But it can still make your other sandwiches better. It can also make your breakfast eggs better. It makes for an excellent toast situation. It’s good for breakfast, lunch, and/or dinner. I had some the other night as a side to my cauliflower soup.
Funny story…when I baked this bread, my loaf ended up with a butt. See? (Yeah, real mature, I know.)
Cranberry Orange Rolls, you guys. Make them. No, really, do it. Throw the dough together the night before you want them. Get them all set up, stick them in the fridge, and then bake them off in the morning. Everyone will think you got up 4 hours early to work your butt off in the kitchen. Reality: you got up an hour early, let them sit out for 30 minutes, and stuck them in the oven for another 30 minutes. Easy-peasy, right?
On a side note, see that roll up in the top right corner? Brandon called that one “Princess Leia.” We don’t typically go around naming food, but it was pretty hilarious looking. Continue reading