December is my favorite month when it comes to food. I love to bake…mostly because I LOVE to eat sweets. Everyone needs a vice…right?!?! Growing up I was not a fan of gingersnaps. Likely because they truly were snaps. Or would cause you to snap a tooth! My gingersnaps are soft and chewy, not hard and brittle. Enough said! They are great in the fall wrapped up with raffia for gifts, and great with a cup of tea, anytime really. And you can also sandwich two with vanilla ice cream, which makes them the most “year round” cookie around.
Archives for winter
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,
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
Last year I made this fudge for my chocolate swap in February–like my cookie swap in December! These are not remotely dairy free or low anything. But the recipe is easy peasy and a huge hit. This is typically a “holiday” recipe in December, but you can see how you can change it up for any holiday–or for a random Tuesday in April! You can make them without a “topping” or you can add crushed candy canes, toffee pieces or white chocolate chips…as a variation.
My mom was the queen of soup. For years she was the “Soup Nazi” behind the scenes for Grand Central Station–a coffee shop where I grew up and they sold out every day. One of my favorite soups that she made was the Williamsburg Inn Turkey Soup, which is in our Winter cookbook. But in my quest for gluten free, dairy free options I’ve been steering away from this soup and many that our in our cookbooks since they are creamy soups. So I set out this week to use some leftovers–rotisserie chicken and carrots and to tackle the roux
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
I don’t think I’m alone in my obsession with Pinterest. Right now we are feverishly working through our “100 Things to Do This Summer” list that we found on Pinterest. We have accomplished 26 items and we only have 14 days left before school starts—yikes! So thanks to Pinterest we try lots of things that look awesome online—we don’t always have the same result. So I found a recipe for Homemade Cheez Crackers and while I almost never buy this as a snack for the boys, I think—if I make them from scratch they will be so much healthier! I