First and foremost: Sorry about the hiatus. I’ve been battling some mental health struggles and working myself to the bone trying to finish my backyard landscaping in time to get my onions, beans, peas, etc. in the ground in time. I’m still here! I just miscalculated how much of a backlog of posts I had
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Granola is a timeless food. It’s simple, stores for basically ever, packs a ton of energy per bite, and tastes like a dream. If you’re someone who’s on a health kick or trying to fuel an active body, learning to make and customize your own granola can save you lots of money, both on buying
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I realize it’s the middle of January, but it’ll eventually be time for the holidays again, and even now, on January 20th, 2021, it’s a bit of a holiday in and of itself. Instead of being picky about the exact time of year, let’s all agree that there’s never really a bad time to enjoy
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This is another recipe originally from King Arthur Flour. I modified it based on what I had around the house at the time, and the end result was a delicious batch of muffins just sweet enough to enjoy without feeling like you’re starting your day with a load of sugar. These would make great giant
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This breakfast is packed with protein, probiotics, and flavor — No joke! It’s easy to make, so don’t let the extensive ingredient list deter you. It takes about five minutes from start to finish, and it’s a fantastic way to start your day. Greek yogurt is a great source of protein and probiotics. I get
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As some of you may recall (and as many others will likely not be surprised to find out), I’ve posted about banana bread before. In fact, I’ve got a few banana bread items: Vegan Banana Nut Muffins, Dessert Banana Bread, and Banana Pumpkin Bread. What I haven’t done is plain ol’ banana bread. Sure, this
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Hubby and I recently purchased and moved into our very first house! Our back patio is covered in beautiful grapevines that are absolutely loaded with fruit. After a big storm blew through and knocked a bunch of the ripe grapes to the ground, I went and harvested all the bunches I could reach and ended
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As I mentioned a few weeks ago, I have a lot of currants. Possibly too many. I’ve been at a loss for what to do with them, but I decided to get adventurous and figure out how to best bake them while fresh (I’ve got recipes for dried ones, like my Rosewater Currant Cakes but
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It’s summertime again, and that means my friend’s mom has currant bushes that are overflowing with fruit. This year, she taught me how to juice them using a pressure cooker, but then I was stuck with far more currant juice than I knew what to do with. I still had jelly from last year, as
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This is one of the more complicated recipes I’ve ventured to do. Anyone who’s been following Apartment Eats for a while knows I’m generally a cupcake person. I’ve tried making pies before with varied success, and I’ve never, ever made a full cake. Hubby actually gave me a straight answer for once when I asked
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