If you're tired of baking the same old biscuits, but you don't want to waste emissions or time (or infect others with COVID-19) by going to the grocery store, fear not. In this post, I've compiled my top 10 favorite baking projects that call for only pantry staples.
Read MoreI've used this formula to bake a few granolas in the past and thought now was the perfect time to publish it. The best part about this recipe is its flexibility. Don't have nuts? No problem. Fresh out of olive oil? Don't worry. All you need are oats and a few other odds and ends to make this granola delicious.
Read MoreNormally my recipes aren't as butter-heavy as these biscuits (I used 2 cups!!), but using up all my butter was my most sustainable option this week. So, if you ever find yourself with an excess of butter, give these biscuits a try!
Read MoreThis recipe makes 2 fairly large tea rings so that you can give away the second tea ring. Sharing your second tea ring with neighbors, friends or family is part of what makes this recipe so special. My version of the recipe is also special because I upgraded the topping from my mother's usual store-bought Pillsbury frosting to a homemade cream cheese frosting. The tanginess of the cream cheese perfectly compliments the rolls’ cinnamon-sugar sweetness.
Read MoreFor the past few Thanksgivings, I've been the roll maker. And my family probably won't ask me to stop anytime soon thanks to this recipe from America's Test Kitchen's Bread Illustrated cookbook.
Read MoreI stumbled on this recipe while searching for dishes to make good use of the amazing summer sweet corn that has infiltrated the Midwest. Admittedly, I got a bit sidetracked when I saw a recipe for "toaster corn cakes" (which don't contain sweet corn) in my King Arthur Flour cookbook. After reading King Arthur's description of these as "English muffin-sized, sort-of-sweet cornbread rounds can be split, toasted, and slathered with butter and jam," I was sold.
Read MoreWhen I was younger, my Grandma Betty’s blueberry muffins were the star of every family gathering. One Easter, I ate 5 of them (all buttered up, natch) in lieu of ham. In her muffins, my grandma always used blueberries from my grandpa's garden, which were tarter than any blueberries I've ever tasted and pinker than any bluebs I've ever seen.
Read MoreWhen I saw this recipe for kombucha muffins in Jerrelle Guy's book Black Girl Baking, I knew I needed to make it. And the recipe did not disappoint. Jerrelle is really a master of her craft and these muffins prove it. They're lightly sweet, a little wheaty, a little tangy and make the perfect breakfast, snack or treat. Slap on a pat of butter and you're good to go.
Read MoreThe perfect granola is elusive.
It needs to be clumpy, crunchy, not too sweet and definitely not brimming with dried fruit (sorry, not sorry). Also, it should almost certainly not include chia seeds. Hot take, I know. The chia flavor just doesn’t get along with yogurt, my favorite partner to granola.
Read MoreHomemade eggnog is super easy if you have an electric mixer. And if you don't have an electric mixer, it's a realllly good arm workout. I tried going mixer-less my first time making eggnog, not knowing how hard it would be. It took me and a friend about 20 minutes of hard beating to get the right texture. We were dying, but the mems and the flavor were worth it.
Read MoreI originally found this cornmeal biscuit recipe in Dorie Greenspan's book Baking: from my home to yours. I had been looking for a cornmeal biscuit recipe that would check all the boxes: crumbly, craggy and a little crispy around the edges. This one nailed it on all fronts.
Read More
