Apr 4
It has been one of those weeks when I wished I could stay home under the safe haven of my bed covers and not come out until Friday. I won’t bore you with the details but instead share a recipe that might just be the perfect addition to your upcoming weekend festivities.
If the weather last week is any indication of what’s to come this spring and summer, bring it on. As far as I’m concerned, it can never come too soon, especially when I’ve got a long list of outdoor projects to accomplish.
Is anyone up for another mini doughnut recipe? I’m seeing them everywhere, particularly in their baked form. I know they were pretty popular last year, but the trend seems to be continuing.
This macadamia caramel wins for the quickest and tastiest recipe of the year, hands down. It was all so easy—the blending, the taste testing, the mouthwatering photos. I just couldn’t help myself from licking the spoon clean when it was all over.
For most of the year I have a variety of nut and seed butters taking up precious space in my fridge. They’re typically either homemade or poured from the local health food store bulk bins and stored in short, wide-mouthed jars. They sit quietly, waiting to be called upon for cookies, tarts, rice bars, or quite often just a quick spoonful to the mouth. In other words, nut butters are in my line of sight every time I open the fridge, so I’m always looking for ways to use them.
Last month, I excitedly tweeted about a fantastic new banana loaf recipe I had just pulled out of the oven. I don’t often tease about upcoming recipes because, well, that’s just not nice. But I couldn’t help myself.
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