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
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.
We’ve flown south to introduce Hallie to her extended family. I could do without the whole traveling-with-a-baby-thing but there’s nothing better than seeing Hal with her family. In other news, I’ve been working on a fun little download for Mother’s Day with Foodie—20 brunch recipes. It’s filled with recipes you’ve seen around here before but packaged in an easy to use app. Download for free and whip up something sweet for your momma! Read more
Most quick-bread, muffin, and batter recipes advise stirring together dry ingredients (flour) and wet ingredients until “just combined”. That’s a loaded phrase that shouldn’t be overlooked. Overmixing can yield a tough, dense crumb. The more you work the flour, the more the gluten develops. Reserve that method for yeasted breads. Fight your intuition, and stir until just combined, borderline undermixed.
Who did you follow from the very, very beginning in the blogging world? Next to Smitten Kitchen, mine was Sweet Paul. I read through every last one of his magazines. Do you remember when they were only online? They usually went live when I was at work. I’d hide this particular browser among many windows I had open on my desktop. When no one was looking, I’d read through it. Read more