Cardamom is one of those spices I have in my collection that doesn’t get used a whole lot. It’s very floral, incredibly pungent, and kind of medicinal-tasting if you use too much of it. I’ve made cardamom cookies before, and while I loved them, Hubby wasn’t as much of a fan. They were crumbly and
Read more

Last week, we learned how to make garlic dill pickles. This week, we’re trying something a little different. I love pickles, and I always have, but I’ve never liked sweet pickles. Unfortunately, I realized that I’d run out of dill while I was in the middle of mixing brine for the cucumbers I’d already sliced
Read more

Ages ago, I made a recipe on here for beer bread. In the four years since, I’ve acquired a taste for the beverage itself, and despite the fact that this recipe is one of the easiest ones in the history of baking bread, I haven’t really made it very often. Necessity dictated that I needed
Read more

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
Read more

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
Read more

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
Read more

Late one night, Hubby and I decided we wanted peanut butter cookies. I didn’t feel like dealing with refrigeration, shaping, and all that other work that comes with cookies. So I took the lazy route and I made some dough instead. What’s better, I use banana in place of butter (you can sub the same
Read more

Yes, yes, I realize this is the second banana bread recipe I’ve posted this season and the nth one I’ve shared in the history of the blog, but you know what? Variety is the spice of life, and I like my spices. So, have another banana bread recipe and enjoy the fact that you’ve got
Read more

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
Read more

Red velvet is a flavor that walks the line between chocolate and vanilla, but which dives head-first into the decadence of a flourless chocolate cake. A little often goes a long way, and to balance out the richness, they’re often paired with a cream cheese frosting. It’s a match made in culinary heaven, but if
Read more