Apr 16, 2015
My sister and I love frozen yogurt so much that we used to joke about starting a froyo review podcast or blog. We were going to call it Fro Up, as in, eat too much froyo and you will fro up. This homemade strawberry frozen yogurt is so delicious you might be tempted to overindulge. Like the crisp I posted Tuesday, it is a an extremely straightforward recipe, perfect for those making ice cream or frozen yogurt for the first time. This is also a great way to use the early spring strawberries on sale in grocery stores now; macerating the strawberries in sugar makes even mediocre berries taste amazing. Adding a little vodka or kirsch to the mix just intensifies the berry flavor.
Apr 14, 2015
I love a good crisp. As delicious as pie is, sometimes its just too much of a hassle. This is especially true when you are trying to get spring cleaning, gardening, and running errands all done in the same weekend. If you have an extra half an hour to make dessert on such a weekend, just about the best thing you can make, in my opinion, is a rhubarb crisp. I think rhubarb must be getting more popular (or maybe more scarce?), because I had to call around to find a grocery store here in St. Louis that actually had it in stock. I hope its the former rather than the latter, otherwise I'll have to start growing my own. Gotta have my spring rhubarb crisp!
Apr 9, 2015
It's really, truly spring, and the print of the season is gingham! You might associate gingham with picnic tablecloths or country living, but there is a place for it in even the most urbane homes and wardrobes. Give it a try!
Apr 7, 2015
Apr 2, 2015
Mar 30, 2015
Mar 26, 2015
Not every recipe I try is a winner, but I feel like I have to share the bad with the good. And this recipe, honestly, isn't bad, it just wasn't exactly as advertised. I was expecting to make 16-20 pierogi and ended up making twice that (not to mention all the leftover pierogi filling I have in my fridge). Tons of pierogi would not be an issue if I were feeding an army of Polish children, but I was only making dinner for two. From start to finish this recipe took about 3 hours (partly because I didn't read ahead to see that I needed to let the dough rest for an hour, doh!), but also because this recipe makes SO MANY PIEROGI! Still, they are quite tasty little dumplings. If you have the time and inclination, not to mention the appetite, to take on such a task, by all means, read on!
Mar 24, 2015
These are the blueberry muffins of my youth. They come from an old cookbook called Mother's in the Kitchen, that my mother has had in her kitchen for quite a long time. According to the cookbook, this recipe came from Mrs. Pat Koberstine's grandmother, who hailed from Ottawa, Canada. Despite that, these are called Belfast Muffins, or rather they are the blueberry variation of Belfast Muffins. What makes this recipe a bit unusual is the addition of wheat germ, which not only gives the muffins more of a nutty taste, it also amps up the fiber and protein in the recipe without making them seem too healthy. You should be able to find wheat germ in the cereal aisle of your grocery store.
Mar 19, 2015
With the warmer weather we've been having lately, I've been spending more time hanging out on my back and front porches. Though it feels like spring outside, I know we still have a ways to go before it looks like spring. In the meantime, I've decided to refresh my porch decor with a heavy dose of color. Here are a few pieces perfect for a spring porch reawakening.
Mar 17, 2015