It’s the most wonderful time of the year!
Time for cookies, that is!
With it being December 1, I figured it was only appropriate to share some of my favorite cookie recipes for your trays, trades, and treat bags.
Read More »This isn’t for right now.
This sweet, spicy mixed nut situation is for your holiday-ing. Your entertaining, your cheeseboard-ing, your gifting.
Your teacher gift. Your mail carrier gift. Your coworker-who-shares-an-“open-concept-workspace”-with-you gift.
Just…dream with me for a second.
Rosemary. In a pie crust.
Maple syrup. Instead of corn syrup.
Bourbon. Always.
I had chess pie for the first time when a former roommate of mine made it in South Carolina. It’s a southern staple – essentially a custard pie thickened slightly with cornmeal.
Now, I’ll be honest, I wasn’t a huge fan of the pie the first go round. I wasn’t really a fan of my roommate, either. Not because he wasn’t a great person & friend – he was! I just don’t like roommates very much. Of any kind.
So far, Seth has remained the exception. I like hanging out with him, I’m relaxed and totally myself when he’s home, and my hair hasn’t started falling out from stress (as it has with previous roommates).
It certainly helps that he is a willing and enthusiastic taste tester. I’m learning how to gauge his reactions to a recipe rather quickly now. I can tell whether he likes something without any words, simply by reading his body language and facial expressions.
Read More »Biscuits, baby. They got it all. And then some!
With the crispy. With the crumbly. With the cheesy.
And the herby. The buttery. The flaky.
Ugh. Perfection. Especially drop biscuits. There’s no folding, no cutting – not that we mind those things, we don’t, sometimes you just need a quick and easy biscuit. Just a little mix, a gentle scoop, and a quick bake.
The secret is the cast iron pan. It gives you the crust. That golden brown, crunchy, melted butter goodness. No, it’s not entirely necessary to use a cast iron pan to make these. A round cake pan, (Hell! A square cake pan.) would do. You won’t have the crust, but you’ll have the closeness. And did you know? That actually helps the biscuits rise! Learned that years ago from Alex at GB&D and I’ll never forget it.
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