Category Archives: Recipes

Fresh Strawberry Pie

Fresh Strawberry Pie Slice

When I was a kid, I liked to dip fresh strawberries into a little bit of sugar before I ate them. When they were still damp from being washed, the sugar clung perfectly to the berries and having a little bit of sugar made not-quite-perfect berries taste amazing. I didn’t use a lot, just enough to kiss the berries. I would eat the strawberries that ... Read More »

Nutella Souffles

Nutella Souffles

Yogurt can be a great, no fuss base for souffles. This is particularly true of thick Greek-style yogurt, as it provides a lot of body to the base of a souffle recipe. One of my favorite souffles that features yogurt is my Yogurt Cheesecake Souffles, as they have a fluffy texture but a rich cheesecake-like flavor in spite of the fact that they include no ... Read More »

Creamy Potato Leek Soup

Potato Leek Soup

Gazpacho is a great hot-weather soup because it uses lots of fresh veggies and is very refreshing. But there are plenty of other cold soups out there than make terrific meals on a hot day, too. Another favorite of mine is Vichyssoise, or Potato Leek Soup. This soup is very simple to make and uses only a few ingredients. It tastes quite light and silky, ... Read More »

Smokey Blue Cheese Cornbread

Smokey Blue Cheese Cornbread

Blue cheese is one of those things that either you love or you hate. Good quality blue cheeses have a strong flavor, to say the least. Smoked blue cheese has an even stronger flavor still, with the tanginess of the cheese and the strong, smokey flavor that I associate with barbecue. I have had a package of smoked blue cheese sitting in my fridge for ... Read More »

Homemade Canneles

Homemade Canneles, innards

The first time I tasted a cannele, the French pastry that is often referred to as a hand-held creme brulee, I was completely underwhelmed. The wonders of these pastries are frequently extolled by food writers and the rubbery, bland pastry I tasted was surely not worth more than a single word: bad. I tried many more, some better than others, but they never lived up ... Read More »

Little Blueberry Upside-Down Cakes

Little Blueberry Upside-Down Cakes

For some reason, I don’t think about making upside down cakes too often. It seems to occur to me more just to mix-in whatever fruit I’m thinking about pairing with the cake. But upside down cakes are easy to make and have a lot going for them. They tend to be moist and they really put the fruit flavors front and center in the cake. ... Read More »

Applesauce Chocolate Layer Cake

Lighter Chocolate Layer Cake, the whole cake

Applesauce is a slightly misunderstood ingredient in baking these days. It is often described as a “fat replacer” when it is no such thing. Applesauce is a semi-solid ingredient (basically a liquid, since it doesn’t fall into the dry ingredient category) that can add moisture to some types of baked goods. It helps out in lower fat treats because it can prevent, or at least ... Read More »

Milk Chocolate-Dipped Strawberries with Macadamia Nuts

The best thing about baking a batch of cookies with macadamia nuts in them, like White Chocolate Macadamia Nut Cookies or Macadamia Oatmeal Lace Cookies, is that you’re left with a bunch of macadamia nuts to use up in other recipes. Macadamia nuts can be kind of pricey, so they’re not necessarily something I keep on hand all the time, but their buttery flavor and ... Read More »

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