Lemonade | The Fauxmartha

When life gives you lemons, you squeeze them and make something good.

I have a list of recipes to work on and post for the remainder of the summer. I’ve never had a list like this before. Planning ahead is totally unlike me, but my brain capacity seems to be diminishing by the day. And ideas come to me as quickly as they fade. Lemonade was not on the list for this summer. Until last week, when we found a pile of lemons on our doorstep.  Read more

Giveaway | The Fauxmartha

52 tips makes a whole year of tip sharing. I think that calls for a celebration. I started it on a whim after sharing tips periodically on my Facebook page, and it soon became a weekly staple on this site. It’s made me pay attention to what I do in the kitchen as well as search for easier ways to do things. The less fuss the better, right? And when I was tip-less, many of you contributed your kitchen genius. Thank you.

This little series will continue, but first it’s time to celebrate with a giveaway of some of my favorite products that make working in the kitchen easier and, let’s be honest, prettier. Many, many thanks to the great companies listed below that made this giveaway possible. Read more

I am an herb killer. I’ve followed tips here and there without much luck. I don’t have an outdoor space to grow herbs, and my indoor herbs are far from thriving. Even the herbs I buy from the store seem to have a 2-day lifespan leaving me completely defeated. After digging some more, I came across Simply Recipe’s tip. Cut the stems of the fresh herbs as you would flowers. Place in a glass with about 3/4″ water. This is key—cover with a bag (I use the leftover bag I bought the herbs in) and place in the fridge, changing the water every couple of days. Talk about thriving—my cilantro and mint has never been happier. Side note—the fresh basil stayed on the counter, bag-less and is quite happy. How do you save your fresh herbs.

For a good while, all my homemade ice cream was becoming pretty icy after a couple days in the freezer. It wasn’t until I happened to switch from using a glass storage container to a thicker plastic container that the icing stopped. I’ve been using my plastic icy-free container ever since. I’m sure there’s a science behind this, but my theory—the glass froze to a colder temperature more quickly than the ice cream, creating the imbalance. How do you store your homemade ice cream?

Creamy Strawberry Banana Copycat Angel Food Smoothie King Recipe | The Fauxmartha

I’ve always been a fan of smoothies. So much so in high school, I worked at a local Smoothie King shop. I made every smoothie recipe on the menu, but my favorite was their Angel Food Smoothie, a strawberry banana smoothie with turbinado sugar and the perfect ratio of nonfat milk to add creaminess. With no trace of angel food cake in the smoothie, their Angel Food Smoothie still tasted like heaven. Read more

When adding doughs and batters to a baking pan, rarely do I just pour. A couple extra utensils make all the difference in achieving a uniform and professional looking outcome. When making baked donuts, I use a piping bag. When making cookies, I use a small spring release scoop. When making cakes, cupcakes, muffins, waffles, and pancakes, I use a large spring release scoop. When making sugar cookies and biscuits (and sometimes when making mini cakes), I use a biscuit cutter. There must be a million other tricks out there. What do you do?

Vanilla Bean Donuts | The Fauxmartha

This post is sponsored by Horizon Organic. All opinions are my own. Have no fear. I’m not selling out to the big man, only working alongside  a company I already use and love. If you’re down with Horizon Organic Milk as much as I am, here’s a $1 off coupon. Holla!

Sometimes when I say things like “holla” or “holla back youngin, woo woo!”, my husband reminds me I’m a 70 year old trapped in a 20-something year old body. The Martha Stewart Show was my favorite show in college. He may be on to something. Read more

 
 
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