For better or worse, I put down my fair share of lattes. The other day I found myself without simple syrup. (I like a tiny touch of sweetness.) I opened the fridge, stared, and my eyes landed on maple syrup. Why hadn’t I thought of this before? Now I put down my fair share of maple sweetened lattes. A little goes a long way.
About a year ago, Kev asked if I could come up with a “less buttery” biscuit. I know, I know. I can hear your gasps all the way over here. Why, WHY would you pull butter out of a biscuit? But in the name of compromise and making sure I could still make a tray of biscuits on Saturday morning for someone besides myself, I started hacking away at my old recipe. I didn’t delete all the butter. Please breathe already. Read more
Cooling melted butter seems to take years when I’m in a hurry. To cut corners, reserve a tablespoon or so of chilled butter, and stir it into the melted butter. But why cool melted butter in the first place? Adding ingredients of a different temperature often yields a lumpy batter as they quickly try to reach a common temperature. Butter turns back into its solid state, eggs cook, etc.
Need room temperature butter? Check out this tip.
If you’ve been around here long enough, you know I like my donuts baked not fried. I know, I’m an anomaly (apart from the fried donuts I recently found at the farmer’s market that nearly made me forget about these). I also like one good recipe per baked treat. And when it’s all-natural too, my heart goes pitter patter. So, in honor of National Donut Day (Friday), I made baked donuts. Naturally. Read more
Get your donut pans out (or buy them). Friday is National Donut Day, and you know I’ll be there. I know of some friends who will be celebrating too. We’re going all-naturale baked donut style over here. No need to squeeze in an extra run. Just get your pans ready, and buy some fruit.
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