I’ve been on a baking kick lately, which is rather surprising since I consider myself a cook, not a baker. But I’ve had the flavors of vanilla and orange kicking around in the back of my mind for weeks, and decided that the best way to play with that was to start with the simple buttery goodness of shortbread cookies. Eric said these were “kinda dainty” (which led to him making his own oatmeal cranberry cookies!), but I thought that made them perfect to pair with tea or coffee! Read more
I’ve had kind of an abundance of brown bananas lately, I buy a bunch eat a couple, then forget about them. When it comes to brown banana recipes , muffins are an easy way to go. I prefer mini muffins because a whole muffin is often more than I want to eat. I decided a couple days ago to try making my own banana muffin recipe. Read more
Happy Valentine’s Day! Okay, I know it’s a couple days early, but I wanted to share some romantic Valentines Day dinner recipes for you in time to get your ingredients ready. Guys, if you’re looking for easy romantic recipes for your loved one, this is the place! She’ll be amazed at your prowess in the kitchen. Oh yeah, and it’s CHEAP! But she won’t think you’re skimping out if you make her a meal like this.
3 keys to wowing your gal with a romantic dinner: Read more
Imagine a buttery chocolate pastry crust so crisp you hear it snap as you cut into it with the side of a fork. It’s filled with sweet yet tangy homemade raspberry jam that’s smothered in a rich chocolate ganache filling tasting like the most expensive chocolate pudding in the world. The creamy chocolate goodness is topped with plump and juicy raspberries that spurt juice into your mouth with every bite, and finished with the finest dusting of powdered sugar, like the sprinkling of the last snow of the season.
Now stop imagining, because I promise, you can make this!
For this month’s 24, 24, 24 event I proposed preparing food for a big party using ingredients that were locally produced, grown, and made. Some ingredients I used were ones that I canned or froze over the summer months. But most of the ingredients were ones that I bought this week, and in season. It was a lot of fun talking with farmers and vendors about what’s in season during the cold month of December, and what’s available locally. Eric and I were getting pretty excited about being locavores, and are considering trying a month of only eating local because of the bounty of local food in Washington. Here’s a video of the local producers and the party.
