Bake with abandon!
Classic Split Pea and Ham Soup I first posted a recipe for classic Split Pea and Ham Soup more than a decade ago. The soup hasn’t changed but a few questions have cropped up over the years. If you’re new to this type of soup …
I’m impatient. Spontaneous, spur-of-the-moment concepts intrigue me. Once I’ve got the hang of something, I like to move onto the next shiny challenge. Follow-through and maintenance suffocate me. I offer my neglected and haphazard filing system as proof. Given my capricious nature, sourdough and I should not …
3-Ingredient Nutty Granola Bars The grocery situation changes almost constantly now. A couple of weeks ago, the local supermarket had no toilet paper and no flour but plenty of eggs. Last week, I nabbed the second last bag of flour and picked up a dozen …
Vanilla Buttercream Icing When I was a kid, we used to ice sugar cookies with vanilla buttercream. Mom didn’t use a recipe. She’d drop a dollop of butter in a bowl, sprinkle it with icing sugar, add a splash of vanilla, and drizzle in just …
No-Egg Browned-Butter Cake Crazy as this sounds, not everyone likes chocolate. My ultra-hyphenated Egg-Free Depression-Era Chocolate Cake was popular with the chocolate crowd, but some vanilla fanciers felt left out. To keep the peace, I set about making a vanilla variation. In the chocolate version, …
Hard-Top Chocolate Sauce I endured a challenging childhood. My mother, a die-hard scratch cook and baker, refused to buy the cardboard biscuits and waxy bottled sauces other kids took for granted. For years, I suffered from a range of maladies, including Nesquik® Envy and Magic-Shell-Chocolate-Sauce …
Maple SyRup Season March is traditionally maple syrup time. Canada, where I live, produces almost 85% of the world’s maple syrup. Few places on earth experience the warm days and freezing nights required to make the sap run — or drip, to be more precise. …
3-Ingredient Butterscotch Oaties Recipes are not always set in stone. Yes, baking is often more precise than cooking, but that doesn’t mean you can’t improvise. These Butterscotch Oaties are my desperate adaptation of Butterscotch Haystacks. I had the butterscotch chips and peanut butter on hand, …
I hear eggs and flour are hard to find right now, so how about a refreshing frozen treat for the weekend? This 3-Ingredient Raspberry-Mango Sorbet uses frozen fruit, which was well-stocked the last time I ventured to the grocery store. That was last week, but …