Somehow, I’ve managed to avoid all conversations related to snowmaggedons, polar vortexes, and solar vortexes. And yet, I could feel it coming. Th...
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I’ve never been a cupcake person. I’m not much for pie, either. But it takes a certain type of cupcake (and a certain type of pie) to win my h...
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Currently, my refrigerator is so bursting with berries and stone fruits that every day starts with a mission to consume. The fruit to yogurt ratio...
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I know. It’s September 3rd, and here I am posting about watermelon. Late to the party, much? This summer, I’ve found myself picking up a small...
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This recipe is Gluten-Free 6 ounces of very good dark chocolate 1 1/2 cups of hazelnuts 2 tablespoons of brewed coffee, chilled 1 teaspoon of ...
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To this day, the best Halloween costume I've ever encountered was worn by a girl in my sixth grade class. She dressed up as a Twinings tea bag. Yo...
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Around this time last year, we were beginning to hunker down. Preparing for the twins' arrival. We hadn't yet realized that we'd be moving to Seat...
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For Matt’s 30th birthday, I baked him a German Chocolate Cake — his favorite, and my very first layered cake. I only had one cake pan at the t...
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I can no longer avoid it, and I will not apologize. If you, like me, read a great deal of food blogs, you may be familiar with the term 'pumpkin f...
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"I want to show you something," she often says with pride these days. Sometimes, it is a new toy. Sometimes, a "fancy trick" on the playground (cu...
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Sometimes, I sit on recipes so long that they become sort of a conundrum. Should I still write about them on the site, even though I made somethin...
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serves four 6 ripe apricots, pits removed handful of fresh lemon verbena leaves 3/4 cup of heavy whipping cream 2 tablespoons of honey (more o...