Last year, I made seven-layer bars for my birthday and delivered them to people. The year before that, I made the world’s saddest attempt at a lemon cake, which was honestly pretty fitting for a birthday at the very beginning of lockdown when there was basically nothing available in the grocery stores, and going shopping
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As anyone who regularly follows this blog will likely already be lamenting, I have a lot of banana bread recipes. I like bananas, I like bread, and I like being able to throw things in a batter and feel like I’m some kind of flavor whiz. This time, though, this time, I think I’ve found
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One of my first truly inspired meals in a long time, shawarma is a newfound comfort food of mine. If you love spices and dig marinades, then this recipe is going to become a staple for you this grilling season. It smells amazing from the start, and when you taste it, you’ll be hooked for
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After making tens of loaves of standard sourdough, no matter how good it may be, you start to crave a little bit of variety. That’s where this beauty of a loaf comes in. I’ve been trying to get it just right for a couple of months now. More of this, less of that, etc. Finally,
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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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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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I’ve had my sourdough starter for a couple of months now, and I’m looking for a change from our delicious banana bread (mostly because I’m out of bananas this time around, and Hubby wants his morning slice of homemade bread). I’m sure my bread machine is feeling a little left out since we started making
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Delving further into my breadmaking adventures, this week, I bring you a delicious sweet bread that is delicious toasted or untoasted, served plain, or enjoyed with peanut butter and banana slices. It’s easy to make and even easier to eat! This recipe makes a two-pound loaf, so if you have a smaller capacity machine, cut
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I’ve done stuffed peppers before, long, long ago. It’s been long enough (and enough format changes since) that I figured it was time for a revisit. Stuffed peppers are easy to make, though a bit time-consuming. They’re great if you happen to have leftover rice on hand, as well! Ingredients6 Bell peppers1 tbsp Olive oil
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I’d like to start off by once again apologizing for the unexpected hiatus. Home and personal life have been stressful, so things fell a little bit to the wayside as I lacked the creative initiative to create new recipes to share with you all. With the new year, I’m hoping to get back to a
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