I didn’t realize I hadn’t posted my Grand Marnier Dark Chocolate Chunk Cookies to the blog. What an oversight! They’re only the best cookie in existence!Continue reading
Gingerbread. It’s for more than making houses and teaching kids the dangers of hubris, overconfidence, and ignoring the advice of others. It also tastes good. At least when made like this. So, put away the royal icing, the gumdrops, the candy canes. Open up the spice rack instead, and wrap your taste buds in true holiday yum.Continue reading
Thanksgiving came, and despite the fact that we were doing Thanksgiving pizza instead of the traditional feast, we still needed cranberry sauce!Continue reading
Quasi-Neapolitan Pizza Crust
I’ve had several requests for the Neapolitan pizza crust recipe I use for my farm to fire pizzas, since I began sharing my Pie of the Week journey. Continue reading
Broa is a rustic Portuguese cornbread. Unlike more common Midwestern American cornbreads, which are leavened with baking powder or soda and fairly sweet, broa is yeast leavened and savory. It’s great with the addition of cranberries and made into small boules you can scatter about the celebratory table, so everyone can cut or tear off a hunk without waiting for it to be passed! No kneading (but a bit of advanced planning) required.Continue reading
Blueberry Basil Muffins
July in Indiana brings two of my all-time favorite flavors: Blueberries and Basil. And they’re wonderful together. Things have been really crazy lately, with hot, long days working in the field. My body was crying out for a rest, with a long, hot, four days of Culver Lakefest on the horizon. I didn’t really have the time, but I opted to listen to my body and spend some time in the kitchen this morning. Haven’t spent any quality time in there since Hole in the Woodstock, anyway. So, I came up with these Blueberry Basil Muffins to celebrate. Continue reading
I love the flavor of oatmeal. But I loathe its texture. And texture is an important thing! So, when Xenia raved about the baked oatmeal at the dining hall, I was a bit reticent to try it. But, when I did, I could see what all the fuss was about!
Filled with apples, dried fruit, and oaty goodness, baked oatmeal is tasty, satisfying, and a breakfast that will stick with you. It’s great for breakfast before heading out to cut firewood on a chilly day. Continue reading
I wish I could make pecan rolls as good as Joann McCormack, “The Cinnamon Roll Lady.” Alas, I must limit myself to those little sticky plops of ambrosia to summer, when I can get them at the Tuesday evening Culver Farmers’ Market. Mine, though, are still pretty durn sticky-good. My version is also easy and quick to make. I can put it together in time for breakfast even on a busy Sunday with parade, chapel, or other commitments. Continue reading
Back to creative outlets for our zucchini glut. Zucchini for breakfast (or brunch)! Pancakes are an underutilized food group. They can be savory or sweet, salty or caramelized. Eggy, floury, or, in this case, loaded with zucchini. This is a great way to boost the nutritional profile of your pancake, yet still good with berries and maple syrup (grade B, of course!). Continue reading
Mom’s Chocolate Zucchini Cake
Another round in the Great Zucchini Conundrum of 2017… I remembered back to the late 1980’s, when my mom made a very popular Chocolate Zucchini Cake. She is at home recovering from rotator cuff surgery, so I gave her a call. It took her a bit to dig up the recipe, but she did!