Jiffy Cornbread copycat recipe from The Faux Martha

On the nights my mom made chili, I was in charge of mixing up that iconic blue Jiffy Cornbread box, whisking together the egg, and the milk, and the mix in the speckle green melamine bowl. Ever since, I’ve liked my cornbread sweet and served from a muffin tin. With an extra pat of butter if you really want to know. Now, on the nights I make chili, I make it from scratch, because I love to, and I make sure they taste exactly like the ones I grew up with. With that, I give you this Jiffy Cornbread copycat recipe.  Read more

Kitchen Sink Bark from The Faux Martha

Dessert is an afterthought for us during winter. By afterthought I mean—we think about it once it’s too late to make anything. It’s never forgotten. We usually ditch our always-at-the-ready ice cream until the weather warms, unless Talenti is on sale. In that case, we just turn up the heat. Lately though, I’ve been filling my little ice cream bowl with granola and dark chocolate chunks just before bed. I know something’s good when Kev follows suit. (He’s been following suit).  Read more

Moving Kitchen Care Package | The Fauxmartha

It’s a given. Moves never go as planned. You can count on it. Many moves later, and I still haven’t learned my lesson. Here we are, sitting in our new-to-us empty apartment two weeks post move, and I feel compelled to write this post on my slower than molasses, 7 year old, barely breathing laptop. If not for you, for me. Though, I’m never doing another major move again. Our belongings were scheduled to arrive Saturday at the very latest. It’s Monday, and now they’re telling us the truck will, knock on wood, arrive Thursday. Thankfully, the Twin Cities house the nicest people, and a few new friends lent us some goods to get by. Sure, we could go out and buy a couple things in the interim, but since we just purged, acquiring more stuff makes my insides ill. If we could turn back time, we would have mailed ourselves a kitchen care package as we had planned (per the recommendation of a friend). And here’s what we would have packed.

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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

Chickpea Indian Bowl | @thefauxmartha

I’m not the super mom of my dreams. The mom who both stays at home with the babe and effortlessly works a full time job in her free time. (Free time? Ha.) The mom who has dinner thought out a week in advance. The mom who has clean sinks and clean, folded laundry too. The mom who is well dressed with makeup to accompany. No, no. I’m not the super mom of my dreams. Read more

Where do you store your (natural) peanut butter? The back of the package says to store it in the fridge, but mine always ends up rock solid. Store in the pantry, stirring every so often to evenly incorporate the oils. Still need to soften it? Add a little heat (if the container is glass), whether in the microwave or set in a warm bowl of water.

For extra flavor, brine your turkey this year. I use this recipe. Instead of searching stores high and low for a brining bag, use an oven roasting bag leftover from last Thanksgiving in your pantry. Allow the turkey to soak in the brine overnight to 24 hours ahead of time. Discard the brine and cook as you normally would.

My vice is sweet cherry tomatoes, that I buy in bulk, and pop into my mouth like pieces of ruby red candy. I keep them in a bowl on the counter for quick accessibility and as an easy option if I’m at all tempted by sugar and salty bits that hide in my pantry. But sometimes I don’t get to my red little lovers in time. They start to shrivel and lose their peak flavor. So that’s when I give them a light bath in olive oil, a hit of salt and pepper, toss into the toaster oven and roast to a slightly browned, sweetened version of their former selves to add to salads and pastas. If they even make it that far, because they’re still a darn good snack!

—Heidi, FoodieCrush

 
 
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