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
Archives for #spring
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
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
I’ve noted this in my very first post on this site (Full Transparency) and it bears repeating. When I post a recipe it’s because I just made it, or when I did make it, I took a quick snapshot of it before we devoured it. This is no exception. I’ve made this recipe twice of late, and both times it got eaten so quickly, that I wasn’t able to do a posed photo. Actually, this photo is of me holding my portion that I’m about to down, as my uncle Rod took a quick shot from his phone and then
If you have followed me at all, you will know that I’m obsessed with my timer. And with the fact that you can get a lot done in 15 minutes. In there was born the idea of my monthly challenges for this year. Take 15 minutes a day to focus on a theme for the month. At the beginning of each month I post a video with the challenge and then update you on Facebook of my progress. And I LOVE it when folks share their progress as well. See below each of the challenges for 2015! Love one of
This is by far the easiest coffee cake recipes you will ever run into. It can be whipped up in less time than it takes to preheat the oven and it only takes 20-25 minutes to bake. Can you say, instant gratification? My boys love it! I make mine gluten free by using a gluten free one-to-one baking flour blend and dairy free with almond milk and Earth’s Balance ‘butter’. Since it has 3 teaspoons of baking powder it leavens very well in spite of being gluten free. Enjoy!
This is my secret weapon when I need to make a cake from scratch, which isn’t that often to be honest! But typically for the boys’ birthdays I use this because it can be make dairy free and for the past 8 birthdays there has always been a friend that has a dairy allergy. And this year, Zain is now needing to be dairy free. I use this a lot in conjunction with my Aunt Patti’s Fluffy White frosting, which is also dairy free. So here goes! This can be made as cupcakes or as a sheet or round cakes.
This frosting was my all time favorite growing up and is my Aunt Patti’s. I would request angel food cake with fluffy white frosting for my birthday every year. It’s a bit time consuming, so I wasn’t always granted my wish unfortunately. We recently found out that my oldest son has a dairy allergy, which is definitely affecting my baking regiment! So this frosting is now a go-to since it’s dairy free and I use it with my Devil’s Food cupcakes/cake, which is also dairy free. Slowly but surely I hope to convert all of our favorites to dairy free–between
On Sundays during my “CookingPalooza” I cut up all of the vegetables for the week and roast the heck out of them. The “formula” for roasting asparagus at my house, is the same for all veggies. I set the oven to 400 degrees. I line a baking sheet with parchment paper. And no, I do not make sure the edges are perfectly straight. This helps absorb the excess moisture from the veggies so they will stay crisper. Then I lay out the veggies (asparagus, butternut squash, cauliflower, broccoli, or zucchini, etc.), to make sure not to crowd them or they