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
I love winter (I love all the seasons.) I love seeing the bare, spindly branches of trees and feeling my face get all chapped from the wind when I go outside. I love turning on the fireplace and spending all day in my pajamas. But I’m done with winter. We had a string
previous warm-season muffins 7/16, blackberry almond muffins || 8/16, gluten-free blueberry buttermilk muffins || 7/17, balsamic roasted strawberry muffins with balsamic glaze The first time I ever baked with rhubarb (the first time I ever used rhubarb, period), was when I worked at the restaurant a few years ago. Even though I wasn’t
other yeasted yummies rosemary sourdough loaf || english muffins || whole wheat english muffins || cinnamon raisin english muffins || italian focaccia Someone very near and dear to my heart turned 2 years old two weeks ago: Herbert! My sourdough starter, who’s been with me since March 13, 2016, lifting up my doughs
My family isn’t Scandinavian, per se, though it’s clear we wish we were. My paternal grandfather was Irish and born in England, while my paternal grandmother was from Ohio, but also Irish much farther back. On my mom’s side, my grandmother’s family came over from Portugal a long time ago, and I don’t know