Roasted Veggie Wrap | The Fauxmartha

It’s been one of those weeks where I’ve had more of these than the things that grow out of the ground. My poor body. To combat “those weeks”, which are becoming my new norm, I’ve started roasting a sheet of veggies in a balsamic vinaigrette at the start of the week. Roasting vegetables is a magical thing. They caramelize and turn to candy in the oven. I could eat the whole sheet in one sitting. But instead, I ration them out throughout the week, stuff them in a wrap, and call it lunch. Life lunch saver.  Read more

Nutella Syrup | The Fauxmartha

I debated—do I update the Salted Nutella Latte recipe that sparked this search for a Nutella Syrup and run the risk of you not seeing it, or do I give it the spotlight it deserves with a new post? The decision was an easy one—make sure no one misses this recipe. The original latte recipe, which I’ll leave intact, calls for heating milk and Nutella in the microwave until combined, then adding/making simple syrup. It’s a bit cumbersome (and unfit for an iced version) but when Nutella is involved, one will go to great lengths. I have good news and bad news friends: I’ve removed the great lengths part.  Read more

It’s nearly summer vacation time. There’s nothing worse than leaving a kitchen full of fresh food only to come back and find it…not fresh. Will you join in on this tip? What do you do to prep your pantry before heading out of town? Leave a comment; save a strawberry.

Here’s what we do: make banana curd with ripe bananas  |  make ice cream with cream and milk  |  wash, cut, and freeze fresh fruit  |  roast your veggie drawer to eat before or freeze  |  make pesto with leafy greens  |  make a greenhouse for the herbs

Spring Pesto | The Fauxmartha

I have a favorite guy at the farmer’s market. He’s probably a bit older than my dad. His hair is white and his skin sun-kissed. His eyes are a soft trustworthy blue with well worn lines around them which tells me he smiles a lot. But most importantly, he has dirt under his fingernails. If his eyes weren’t already trustworthy enough.  Read more

Hallie's Room | The Fauxmartha

Remember that time I was going to start posting to Fauxmama? Well, I got cold feet about posting anything besides recipes. I’m a food blog. But I’m now also a mom. And mom’s love to share what works and what doesn’t since there’s no manual out there on operating these little pieces of machinery. But I felt far too faux to post anything to this mom space. While I love my little bean more than anything (and stay up late gawking at videos and pictures from the earlier months while she sleeps), the transition into motherhood has been rough. Most days I don’t have a clue what I’m doing. But I guess I started this blog when I didn’t have a real clue about baking. In case you ever wondered where the name came from—there you go. I’m so, so faux. Read more

Walnut Cacao Scones | The Fauxmartha

There’s this space between winter and summer, called spring, where seasonal, scone-worthy fruit is sparse. There’s also this space between tummy time and tummy time, called naptime, where free-time turns to precious gold. It’s in that space these scones were born—Walnut Cacao Scones. They come together in less than 30 minutes.  Read more

Are you tired of chewing a single baby carrot for 10 minutes? Do you ever wonder how baby carrots last so long peeled? Or why they are  perfectly shaped? I nearly gave up on carrots because of the “baby” variety. Convenience aside, their texture and flavor is not my jam. If you’re in the same boat, buy whole carrots. Save money, peel, and eat. For a snackable size, cut into strips and store in a container with a bit of water for up to 5 days in the fridge.