One of the hardest things to get used to when it comes to cooking is the variation from person to person with the same recipe. This recipe has taken almost a year for me to figure out, not because I lacked the skill (though some of it was me figuring out the skills), but
previous monthly muffins 2/16, vegan ginger muffins || 6/16, blackberry almond muffins || 7/16, english muffins || 8/16, gluten-free blueberry buttermilk muffins || 9/16, whole wheat english muffins It’s cherry season, y’all!! I’m still working through about a pound of black cherries that I bought a week ago, even after making 48 ounces
Anyone who knows me knows how much I love almond (and also hazelnut, for that matter.) Whenever I go out for coffee, I always ask for an iced (soy) almond latte, or hazelnut if they don’t have almond. Almond is, without a doubt, one of my top 10 favorite flavors (also: cardamom, blackberry, lemon.) During
previous monthly muffins 6/18, raspberry, lavender, vanilla bean muffins || 5/18, blackberry honey muffins || 4/18, whole wheat ginger rhubarb muffins || 2/18, cheddar tomato muffins || 1/18, vegan coconut muffins In my experience, rye flour is one of those gourmet flours that you can find occasionally and only in small, expensive bags. This is
When I was a kid, I was not a fan of pork (unless it came in the form of bacon). No matter how well my dad prepared the pork, I just didn’t like it. I would have eaten all the broccoli in the world but fried pork chops just weren’t my thing. And now,
Lavender, like rose, is one of those flavors that people generally don’t enjoy. Some people are okay with it, some love it, and some just cannot stand to eat anything lavender-flavored. I used to be one of those people. I remember making soap for Christmas when I was younger, and it was always
previous summer muffins 6/17, balsamic roasted strawberry muffins || 8/16, gluten-free blueberry buttermilk muffins || 6/16, blackberry almond muffins I know blackberries aren’t technically in season yet, but think of this recipe as a preview: by the time blackberries are perfect for the picking, you’ll already have a recipe for them! And, spoiler alert,
Sometime between last April, when I published the earl grey layer cake with turmeric frosting, and last month, I fell in love with cakes again. Just like I publish a new pie recipe every November, I decided I wanted to publish a new cake recipe every spring, and I’ve been filling up pages of
I am going to make this soooooo super easy for y’all: You can make lemon curd with equal parts sugar, butter, eggs, and lemon juice. If you convert any lemon curd recipe into grams or ounces, you’ll see that, on average, they all use equal parts of the four main ingredients, and then some salt,
I’m excited beyond words to bring you all another first, unlike any first or any recipe I’ve ever published: My first jam recipe!! (*crowd roars and my ear drums shatter into a million pieces rendering me deaf*) I’ve been wanting to do jam, preserves, and canning for a few years now, and I