I’m not normally a fan of sugar cookies, but I made these by request for a family member, and I found that they really grew on me. The flavor is subtle, and the texture is incredibly delicate. Despite the delicious, crumbly, melt-in-your-mouth feel of these cookies, they’re plenty durable and will hold up to clumsy
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Christmas cookies are a huge part of this time of year for me. I’ve always been a big baker around the holidays thanks to the influence of my Nana and my mom, but now that I’m on my own, I’ve found more freedom to experiment with different recipes. We always had our staples of anisettes
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Today marks the last installment of this run of sourdough recipes. You can’t go wrong with breakfast, so that’s where we’ll end. As always, if you don’t have a sourdough starter going, learn how to make one here. This recipe works with the discards generated during the startup process of establishing your sourdough culture, so
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Continuing our sourdough-a-palooza, we’re going to get flat this week with some homemade pizza dough that will have you turning your nose up at store-bought doughs from here on out. If you don’t already have a sourdough culture started, learn how to make one here. In previous posts, we’ve covered the basics of how to
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Buckle up, because for the next few weeks, we’re going to go on a tour of the world of sourdough. If you don’t already have a starter, learn how to make one here. This isn’t the first sourdough bread I’ve featured on Apartment Eats. Earlier this year, I shared a recipe for a cinnamon sourdough
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This recipe makes two short loaves of bread. If you choose to make one loaf, you need to bake it for at least an hour and even then, it will likely be a bit doughy in the middle. If you don’t mind, make one big loaf! I love to eat zucchini bread, and as I
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If you’ve been around Apartment Eats for a little while, you might recall our apple butter post from last year. If you’ve been around even longer than that, you might remember our substitutions post from several years ago. Today, we’re going to put both of those posts to work with these amazing drop cookies. They’re
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Lemon is one of my favorite flavors to work with when it comes to baking. I’m happy working with any fruit, but there’s something about lemons that just makes everything so much brighter and happier. My love for lemon poppyseed pastries has been going strong since I was a little girl, and now that I’m
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This recipe is one of my mom’s personal favorites. Growing up, her mom made cabbage rolls. Apparently, my mom tried to make the rolled version (the traditional version) once and the rolls all fell apart. The next time she made the recipe, she decided to save herself the trouble of rolling the cabbage leaves only to
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If you’re like me, you probably like doughnuts but don’t like to think about the calories. A lot of those come from frying the dough. Well, with this, we skip the frying and bake it instead! From there, you can glaze them (like I did), fill them (with a piping tip and your favorite pudding
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