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
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!
Spiced Caramel Corn
Cinnamon, ginger, nutmeg, cloves and cayenne kick this classic caramel popcorn up a notch.
Don’t you just love a good pound cake? Buttery, dense, no-nonsense pound cake. It’s my mom’s go-to dessert for gifting or celebrating little milestones.
Well, she just had one of the biggest milestones of her life, so I made a pound cake to celebrate. But since it was her birthday AND her retirement cake, and since I can’t NOT shake things up a bit, I had to add a little nonsense to the recipe. Continue Reading