Bluebs! …as my friend endearingly calls them. It’s blueberry season, and since I’m now hooked on fermenting fruit– check out this post on how I fermented strawberries — I had to try it with blueberries! The turned out even better than the strawbs!I also came across an incredibly simple, quick, and healthier version of a blueberry crisp that I’m excited to share. I brought it to a BBQ and folks loved it! It’s adapted from pinch of yum, and also happens to be gluten-free and vegan. With 4th of July just around the corner, both of these would be wonderful to share at picnics or grill-outs!
I am so pumped about this post! I did something ya’ll. I tried something new. Some might think it’s slightly coo-coo. But it’s not. It’s a thing…a big thing…a real game changer! I fermented fruit! And I used some new equipment to help me…which made my (fermentation) life WAY easier!
How’s about a little sweet treat to go with your St. Patrick’s Day eats? This caramel corn is freakishly easy to make and only takes about 8 minutes to prep!! With a hint of warm cinnamon in the boozy caramel sauce and a sprinkling of course sea salt, it’s hard to resist this salty-sweet Irishy treat!
Little cuties, clementines, mandarin oranges, tangerines…they’re all (nearly) the same thing. They’re small, sweet, often seedless oranges. My family eats quite a few when they’re in season – during winter – so I try to use them in a variety of ways, from sweet to savory, sauces to beverages, zest to juice. For this recipe, I experimented and used the whole fruit. ALL of it. No separate zesting, juicing, or dividing segments; you just puree the whole dang thing. The flavor is incredible!!
Valentine’s Day this year falls on a Saturday, so I’m using that to my advantage and treating my sweetheart to a sweet breakfast in bed! These vegan chocolate-espresso donuts are light and fluffy and covered with a blissfully pink blood orange sugar glaze (no need for food coloring!). And to make them extra special, they’re topped with candied blood orange slices for an extra kiss of sweet citrus! Cupid would totally give me a high-five!
The holidays are about here and I’ve been working on my cookie game. How are you doing with yours? Do you have a favorite cookie recipe you always make for the holidays? I usually go with something simple like a sugar cookie or ginger molasses cookie, but this year I decided to step it up a notch and make biscotti. (Plus, secretly/not so secretly I want to pretend I’m in Italy.) To holiday-fy these biscotti I added crushed candy canes and dipped them in white chocolate. Italians would totally put candy canes in their biscotti, right?
I often hate it when recipes titles declare things as “perfect” or “the best.” I find it a bit smug. I mean, really, how does one know it’s the best? Have they tried all of the other recipes for that particular dish? And what is perfection? Food is extremely subjective. Taste is extremely subjective. Cooking techniques vary greatly with ingredient or equipment preferences, dietary choices, even one’s kitchen ethos. There is no perfect; there is no best.
Breakfast. Brunch. Dessert. These pancake muffins will do the J.O.B. for all of the above. Just a hint of pumpkin and cinnamon kiss the batter and a maple syrup glaze finishes off this part pancake / part muffin situation.
Let’s hop right into it! These cookies are major! They’re the sweet/salty cookie lovechild of apple pie and caramel corn with a bit of caramel apple inspiration! The salted caramel corn gives them a slight crunchy/chewy texture and the cinnamon-laced apples leave the cookies soft and moist. They’re a fun combination of textures with the whimsy and nostalgia of county fairs, the circus and the holidays all wrapped up together!