This oatmeal, in particular, is the one I make time and time again. The recipe starts with a basic stovetop or microwave oatmeal. Then, you add some nuts and seeds to make it nutritious, maple syrup to boost the flavor, and milk to give it the perfect creamy texture. This oatmeal is great for a quick breakfast or even an easy and cozy lunch or dinner!
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These muffin top cookies are not a replica of Panera's Pumpkin Muffies, but they are delicious in their own right and a nostalgic nod to the concept. Not quite a cookie, not quite a muffin, but very tasty indeed.
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I knew that I wanted my ice cream to incorporate the strawberries I have growing on my balcony, so I started searching for a truly decadent strawberry ice cream recipe. I stumbled on Jocelyn Delk Adams's Homemade Strawberry Ice Cream on her blog Grandbaby Cakes. Her recipe checks off all my criteria and more. It makes the most of strawberry season and satisfies my ultra-creamy ice cream dreams.
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Mint plants are known for being super prolific and spreading like crazy, so your mint plant probably won’t mind a haircut. This recipe requires four cups of mint leaves, but it dehydrates down to 8 cups of tea. Feel free to cut or multiply this recipe to best suit your mint collection.
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I know I'm late to the gnocchi party, but I’ve never been a huge gnocchi fan. That is — I wasn’t a huge gnocchi fan until I made this recipe. My previous homemade attempts had resulted in mushy, clumpy or boring dishes. But this New York Times recipe from Ali Slagle is different: it's crispy, fresh, flavorful and celebrates Brussels sprouts season.
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I'd been eyeing figs at the farmers market for a few weeks before I finally caved. In all honesty, figs had always seemed too fussy and bougie for me so I had avoided them. With this recipe, all those feelings of fig inadequacy went out the window. This recipe is approachable, quick and delicious, and you probably have most of the ingredients in your cabinet already.
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