How do you know when a peach is ripe? My mom grew up in the south, making her a peach expert. She taught us at a young age to only eat a peach when you can smell it. And when they’re not as ripe as you’d like or if you have a peach cobbler, crisp, or galette to make later that day, stick them in a brown paper bag and seal to speed up the process.

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Big Fat Sugar Cookies | The Fauxmartha

Some weeks when your baby is teething and you should be packing for a big move or finishing 800 deadlines since you’ll be without your computer for awhile and you’re feeling a little blue because of the aforementioned, you need big fat sugar cookies (and a good run-on sentence). These are the kind that’ll make you happy, leave you regretful, and eventually convince you to come back for another. You know the kind. And sometimes those kind are just as necessary as the healthy nourishing kind.  Read more

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It’s hard to balance quick summer cooking with homemade (semi) time-intensive recipes like homemade burger buns.  Problem solved. Make a huge batch. Then individually wrap in foil or plastic wrap and place in a freezer safe bag, making sure all the air is out. When you’re ready to use, take them straight from the freezer, remove foil, and wrap in a damp paper towel. Using the defrost setting on your microwave, defrost for no more than 5 minutes. They will be soft, warm, and ready to eat. Slice, drizzle with olive oil, and toast on the grill.

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Toasted Oatmeal Ice Cream | The Fauxmartha

This time last year we were driving up the coast of Connecticut, Massachusetts, and Maine on a babymoon thinking parenthood can’t possibly be as hard as they say. My, my, my how different a year can look. Read more

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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.

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Weekend Biscuits with Wheat | The Fauxmartha

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

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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. 

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Mix and Match Donuts | The Fauxmartha

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

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