Among cookbooks and sheaves of pages torn from culinary magazines, my mom keeps a few boxes stuffed with recipes — Rolodex-style, written in a cramped hand on yellowed index cards. These boxes are where you will find the very best recipes, the ones she tried at a party or family gathering and just HAD to have. This basic cheesecake recipe is from one of those boxes, and it truly is the very best cheesecake I have ever eaten. Continue Reading
My dad is a food scientist, so growing up we didn’t get to do the fun stuff like licking the mixing bowl clean of cake batter or eating spoonfuls of cookie dough…because salmonella. Sometimes, if his back was turned, my sister and I would brave foodborne pathogens and sneak a bite of forbidden confections. Nothing ever happened, but now that I’m a mom, I’m less willing to gamble on food safety for the siren song of unbaked sweet treats. Continue Reading
Nutella Peanut Butter Oatmeal Chocolate Chip Cookie recipe
I can say, without hyperbole, that these Nutella Peanut Butter Oatmeal Chocolate Chip cookies are the most amazing cookies I have ever made. They are crispy, chewy, chocolatey, peanutbuttery morsels of hazelnut heaven. The BEST chocolate chip cookie recipe in this hemisphere. Continue Reading
What’s better than a coconut macaroon? A macaroon with a Southern twist! Pecans make everything better. Continue Reading
Mmm. Look at ^those beauties- deep, dark chocolate cookies drizzled with vanilla creme and starred with crushed pistachios. Like the night sky… except you can eat them! Continue Reading
This is the BEST pumpkin muffin recipe I’ve ever made… no hyperbole! Continue Reading
The BEST Peach Cobbler recipe!
It’s mid-September and we’re on the cusp of autumn. The farmers’ market is fairly bursting with produce, and summer peaches sit next to displays of fresh fall pumpkins. Continue Reading
I brought home a haul from the farmers’ market this weekend, including bags of sweet corn and a behemoth of a Hubbard squash (which I had never even heard of before, much less cooked). You can substitute with butternut or similar squash. Continue Reading
Cinnamon, ginger, cloves, nutmeg, and cayenne flavor this Spiced Caramel Corn recipe- it’s a richer take on the classic, with a sweet heat from the cayenne and ginger balanced by vanilla and a bit of salt.
The recipe calls for 16 cups of popped corn; you can use an air popper, pop on the stove, or (my favorite method) place a scoop of kernels in a brown paper bag, fold the top over tightly (but leave plenty of room in the bag), and microwave for 2 minutes or less.
If you like a higher caramel-to-popcorn ratio, double the caramel mixture recipe. I’m sure you can find something else to dip in the mixture if you have extra (grapes, tortilla chips, oatmeal cookies…).
I added a cup of peanuts to make copycat Cracker Jacks- but I bet PECANS would be even better in this recipe!
Make sure you sift out any unpopped kernels before coating them in caramel so you don’t break your teeth off!
Hello Spring! It was a mild winter here in NC, but our house is excited to get outside and welcome warm weather!
Branches are budding and blossoming, but there aren’t any fresh fruits and veggies yet. Until spring produce starts rolling in, I’m brightening up the kitchen with lemon everything. Continue Reading