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
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
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
Sometimes chopping fruits and veggies can feel like an olympic sport. To play it on the safer side, start by giving yourself a flat edge. For example, if you’re cutting an onion, chop off the ends and set the onion on the flat side to continue chopping. As always, keep those finger tips curled in and use a well sharpened knife.
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