If at first you don’t succeed, try again. And maybe one more time. Or two. Or maybe three. This year, it took me three recipes to settle on this Whole Wheat Fig and Walnut Cookie to share in this year’s Great Food Blogger Cookie Swap….
Kabocha squash isn’t just for the dinner table. The nutty sweetness is perfect for adding to baked goods, which also gives your treats a nutritional boost. The possibilities seem endless for what you could add kabocha to in a sweet treat. Whatever baked goodness you can add pumpkin to, try swapping it out for kabocha….
Sweet potatoes aren’t just for Thanksgiving and slathering with marshmallows or butter. Sweet potatoes are chock-full of vitamins that reduce stress, boost immunity, help prevent heart attacks, and that make your skin look great. They’re also on the Clean Fifteen list, meaning that the non-organic version of sweet potatoes aren’t loaded with pesticides and you can save some cash at the grocery store….
Surprise! Vegetables aren’t just for dinner! The beet is a great root vegetable to use in sweet applications as well. I usually pair it with chocolate when I’m baking….
A few weeks ago, I made a cake for N’s mom’s birthday. I had been waiting to make this cake for her for a while, since the flavors were right up her alley. Before I went to the market, I reviewed the recipe to see what ingredients I was missing.
As my eyes scanned down the list, my heart skipped a beat. “1 cup buttermilk.” Crap.
For those of you who bake a lot, you understand my pain. For those of you who don’t, I’ll break it down. Don’t get me wrong, buttermilk is delicious. It adds a creaminess and lightness to baked goods that I love. But here’s the problem: Buttermilk is only sold in two quantities. 1 quart and half a gallon. So, whenever you need only 1 cup of buttermilk, you’re forced to buy another three cups that you don’t need.
This leads to throwing away curdled, long forgot buttermilk after a few weeks, or, like me, you begin to scour your cookbooks, Pinterest, and the internet for ways to use up your buttermilk.
My go-to buttermilk recipe is banana bread, but I decided to go with some breakfast muffins I could grab on the way out the door to work. They’ve got oats in them too for some extra heft and longer satiety.
Giving cookies around the holidays makes them extra special. They carry a dash of extra magic and taste that much better. The magic grows when the cookies are made for a good cause.
I swapped cookies with three other bloggers. When I received their information, I found myself with an interesting challenge. Two of them couldn’t have chocolate and the last blogger didn’t like spicy things (which is ironic, given that so many of my recipes have heat in them).
After many hours of research (and drooling), I decided to make persimmon cookies. Persimmons are a great winter fruit and I’d never baked with them before. As I started making the recipe, I hit a snag. I didn’t have enough persimmon pulp for the full recipe. Thankfully, there was a savior in my pantry: Pumpkin puree! Pumpkin paired wonderfully with the persimmons and increased it’s seasonality (which I love). Necessity, or panic, is the mother of invention.