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 MoreSugary, over-soft chocolate chip cookie recipes are all over the place and tbh, they're not that tasty. Instead of making typical chocolate chip cookies, I wanted to make something crunchier, more flavorful and more substantial. So, I turned to spelt flour and buckwheat groats.
Read MoreScoping out easy recipes for an empty fridge? Look no further. Not only is this smoothie delicious but also it is supremely easy, requiring just three ingredients and about two minutes.
Read MoreThis is yet another recipe that I adapted from my favorite cookbook: Jerrelle Guy's Black Girl Baking. I had been admiring her blistered tomato sheet pizza for months before finally making it last week. And let me tell you: I was sleeping on what is now one of my favorite recipes.
Read MoreWhen I was a kid, my parents and I used to visit family in California during the summers. On one of our trips, I distinctly remember a coffee cake sitting on my aunt's dining room table. I thought it looked like the most delicious thing in the world, but my mom told me not eat any. I was a pretty obedient kid, so I held out as long as I could. But one morning, I couldn’t resist any longer. I woke up before everyone else and snuck a slice.
Read MoreI've tested a million wheat bread recipes in my day, but I decided to post this one because it uses 100% wheat flour, rather than the 50/50 situation that is common in single-day loaves. This recipe also calls for molasses, which you know I absolutely adore. The last secret weapon in this recipe is orange juice, which mellows out the bitterness that wheat flours can create.
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 MoreHaving reached the end of a decade, it’s the perfect time to reflect on where the blog has been and where it’s going. This blog has been a creative outlet for me over the past year and a half and I am so grateful for all my readers and fans! In the new year, you can look forward to more recipes, more sustainability tips and more (gorgeous) photography. But before moving forward, let’s take a moment to look back at your favorite posts of 2019.
Read MoreThis week I really wanted to post something healthy and veg-centric, but clearly, that didn't happen. Normally when I head to the farmers market, I have a few vague recipe ideas in mind, but nothing too concrete. This week I was a little low on ideas and was just waiting to be inspired by whatever veggies looked good. But when I saw my favorite vendor's pints of blueberries lined up perfectly next to their baskets of plums, it was just too much to resist. Especially since summer fruits are quickly dwindling, I was itching to buy them while I still could.
Read MoreI'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.
Read MoreA few years ago, my mom planted ground cherries in her garden in honor of her dad, who adored his ground cherry patch when she was growing up. She didn't remember what he used to bake with them and they don't taste great raw, so they have been more like a weed than a crop for the past few years. Even though we kept pulling them up, they kept coming back year after year. I like to think this was my grandpa intervening from the afterlife, trying to force us to enjoy the darn cherries.
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 MoreI expected this recipe to be good, but I didn't anticipate it becoming my new favorite scone recipe. The batter is moist (sorry, not sorry), tender, fluffy and flavorful, while the plums add just the right amount of sweet and tart.
Read MoreSmoothies were one of the first foods I learned to prepare on my own as a kid since making them is as simple as chucking a bunch of produce into a blender and zhuzhing it up. The smoothies of my youth often featured slightly freezer-burned strawberries and peaches, along with some orange juice.
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