Archives for #recipe

Bring Back May Day

I moved to Boston in 1994 (yikers!) fresh out of Iowa State and I was an anomaly within my firm.  I worked within an interior architectural firm where nearly everyone was from New England.  They for the life of them could not remember where I was from.  At one point I photocopied a map of the United States and x-ed through Idaho, Ohio, Illinois and Indiana with a big circle around Iowa with arrows pointing to it and I posted it over the photocopier.  Not only was I strange for being from anywhere but the Northeast, I also brought with me

Zucchini Cupcakes

I am always trolling the “day old” section at the grocery store in the produce department.  They typically put out things that aren’t perfect enough to sell at the going rate, but still completely useable.  My favorite items to look for are brown bananas that I freeze for smoothies and banana “ice cream” and then zucchini.  The zucchini can be used for these decadent cupcakes that seem healthy in concept, but deliver on their dessert promise.  And then also my zucchini pancakes or zucchini bread–both family crowd pleasers!  These can also be made with any of the summer squash and/or with shredded

Rotisserie 5 Ways

I once met a woman that had 600 cookbooks and read them each night for fun.  Hmmm…I have several cookbooks that NEVER get opened and really need to be purged.  The majority claim recipes that kids will devour, which is a complete lie, but I continue to hope!  And then I have a few that are my go-tos, including my own four. But in all honesty, I rarely ever use a cookbook. I don’t have time. And I suspect you don’t have the time either, which is why many are likely to make something from a package, pick something up, or

Oreo Bon Bons

Need a go to item for the holidays that take under an hour and no baking?  That’s what I thought. Every year I host a cookie swap (click on the link to read all of my secrets) in December and these are the most sought after item that I serve.  I rarely put them into the swap because everyone wants to eat them on the spot!  They are far more assembly than baking, so they are great ones for in a pinch.  The hardest part is the dipping, which is more confidence than skill.  Plus, once you put on the contrasting drizzle,

Feaster Five Apple Muffins

I’ve noted before that to run, I would need to be chased.  What about you? But that hasn’t kept us from participating in a few 5Ks along the way.  One of which is the Feaster Five in Andover (where we live) on Thanksgiving morning. The added incentive for this 5k, which of course I just walk, is that everyone gets a pie at the finish line.  When you sign up early (that isn’t me) you get a shirt that says, “I Run for Pie.”  That would be a fitting t-shirt for me even though it’s not true!  Not unless the

Pumpkin Bars

I am obsessed with pumpkin. It started in my Grandma Molgaard’s kitchen over umpteen batches of pumpkin bread.  Any time I taste the warm, cinnamon-y flavors of pumpkin goodies, it takes me right back there!  And these bars are the best.  They are easy to make, with ingredients you are likely to already have at home, and combine the awesomeness of our pumpkin bread with the cream cheese wonderfulness of our carrot cake. I whipped up a double batch to be able to share with the office staff and principals at the boys’ school.  I’m sure they get inundated with goodies

Banana Bread

I know that there are probably many ways I could use up “spent” bananas like freezing them and spinning them up in a kale smoothie.  But seriously, banana bread is so much better!  This is by far one of the easiest recipes I have.  You put all of the ingredients in the bowl in order while mixing them. Period. I of course bake them in mini loaves, because they get done so much faster and it’s easier to eat some and save some in the freezer.  Every one loaf of bread makes three mini loaves–for future reference.  But you can

Williamsburg Breakfast Bread

As you may or may not know, my mom and I published her collection of recipes in the early 2000s in a series divided by season and it included menu plans, gardening tips and entertaining ideas.  She owned the Addie’s Place Bed & Breakfast when I was in high school and then went on to have her own catering company (Catering on 5th) and was a custom baker.  In other words, folks would have her do their baking for her and in some cases pass it off as their own (like an entire Thanksgiving dinner in the client’s own pans). 

Smores Toffee

I bought my husband a fire pit for Father’s Day two years ago with visions of smores dancing in my head along with campfire songs and family bonding. Needless to say, he envisioned hours of assembly, reams of newspaper, drying out wood and tons of blowing…and thus we’ve used it twice since! So for those of you that yearn for the taste of smores sans the campfire, this is the recipe for you!! This is a variation on cracker toffee, if you’ve ever had it. The difference being, in the “regular” recipe you use saltines instead of graham crackers, chocolate

Carrot Spice Muffins

My husband’s new toy (for me to play with) is a Breville juicer.  Yadda yadda yadda…he can’t eat most veggies in their original form, so to get his nutrients we’ve taken to juicing.  Everything we juice smells like freshly cut grass in my opinion, but he seems to love it!  The downfall of the juicer is that it creates a lot of “pulp” that seems a shame to throw away.  So the other day I used the carrot, apple, and kale pulp from his juice to make muffins, but it’s typically made with shredded carrots.  You could substitute zucchini and/or