Angel Food Smoothie | The Fauxmartha

In high school I worked at Smoothie King. I also worked at Hallmark, which when asked where I worked, was always confused with Walmart. But that’s a story for another day. I’d drive to work early in the morning, in my ’98 dark green boxy Jetta, windows down, singing to Pink at the top of my lungs. Singing lyrics that were far too raw for my fairly happy upbringing, minus the typical high school breakups, that left me moodier than PMS, and my mom’s, thankfully, short stint with breast cancer. I lived in a self-constructed utopian bubble. It was pretty, false, yet oh so happy.  Read more

When adding doughs and batters to a baking pan, rarely do I just pour. A couple extra utensils make all the difference in achieving a uniform and professional looking outcome. When making baked donuts, I use a piping bag. When making cookies, I use a small spring release scoop. When making cakes, cupcakes, muffins, waffles, and pancakes, I use a large spring release scoop. When making sugar cookies and biscuits (and sometimes when making mini cakes), I use a biscuit cutter. There must be a million other tricks out there. What do you do?

Vanilla Bean Donuts | The Fauxmartha

This post is sponsored by Horizon Organic. All opinions are my own. Have no fear. I’m not selling out to the big man, only working alongside  a company I already use and love. If you’re down with Horizon Organic Milk as much as I am, here’s a $1 off coupon. Holla!

Sometimes when I say things like “holla” or “holla back youngin, woo woo!”, my husband reminds me I’m a 70 year old trapped in a 20-something year old body. The Martha Stewart Show was my favorite show in college. He may be on to something. Read more

Last week my sister and I found ourselves without powdered sugar, icing to make, and naked birthday cupcakes. So we made our own. To make, combine 1 cup granulated sugar and 1 tablespoon cornstarch in a food processor and process until completely smooth, about 1 minute or more. The longer you process, the finer the sugar. The shorter you process, the coarser the sugar.

Spring Chicken Salad | The Fauxmartha

Airports are funny places. Full of emotion. I said good-bye to my sister on Monday, choking back tears as I walked through security trying my hardest not to look like that crazy pregnant lady, all the while dreaming of the day “good-bye” means “see you tomorrow”. And yet a week and a half earlier I was over-the-moon excited to head out of town to celebrate my husband’s graduation with family and friends. Bipolar emotions—airports do that to me.  Read more

Strawberry Rhubarb Crumble Muffins | The Fauxmartha

Five years ago, I married my best friend. We left our homes and moved to Chicago where he began graduate school. A couple months in to the journey, I started this space. He was working and studying all the time. I quickly learned a weekend outlet was necessary for me to survive blips of boredom, and cleaning the condo wasn’t cutting it.  Read more

It’s that time of year when fresh produce is in abundance. I often buy far more than we can possibly use before going bad. Solution? Freeze it. Wash and completely dry your fresh produce. Chop if necessary. Place produce in an even layer on a baking sheet, being sure not to overlap. Allow to freeze completely, about three hours. Once individual pieces are frozen through, combine in a freezer safe bag or container and store until ready to use, removing as much air as possible. This process keeps your produce from freezing together in a massive clumps. I also use this technique for making scones and muffins. 

Ramp Ravioli | The Fauxmartha

I’ve never cooked with ramps until now. A year ago, we splurged and ate at Table 52 as we crossed off the final Chicago bucket list items before moving. I can’t remember exactly what we ordered, but I’ll never forget the ramp ravioli served with our dish, that and the hummingbird cake. I should mention, I’m not a fancy eater. Quite boring actually. Take me to a bakery, and I’ll take anything on the menu. But take me to a nice restaurant, and I’ll probably turn my picky nose up at half the menu items. It’s embarrassing. And I call myself a food blogger.  Read more