Pumpkin Spice Latte Every year around this time the world seems to go crazy for Starbucks Pumpkin Spice Lattes Photo Source The Starbucks Pumpkin Spice Lattes are lovely... But you can make them at home And I'd like to think my make-at-home version wins Why?
This meatless burger is a staple on the menu at Club Helsinki-a restaurant/music venue in New York's Hudson Valley. Even devout carnivores swoon over this veggie version, created more than 15 years ago by co-owner Deborah McDowell. THE BURGERS 1. Combine lentils with 4 cups water in saucepan and boil over mediumhigh heat.
The end of summer is one of my favorite times of year because it means zucchini is everywhere. Zucchini is such a versatile vegetable that gets turned into delicious dishes, both savory and sweet, with so many possiblities! I found myself with some zucchini and some leftover carrots from making Carrot Cake Pancakes.
I have just discovered your blog and seriously I'm feeling hopeful for the first time. Two days ago I discovered my 9 yr old daughter is severely allergic to gluten, dairy, eggs and a host of other things. I have been feeling completely overwhelmed and confused about where to start.
I know I've been lacking variety on my blog to my new obsession in raw "baked" goods. I hope everyone is ok with it, though, because here's a new one! If you know me at all, you know that tiramisu is my favorite dessert ever (ok, except for maybe cashew cardamom cake from Inn Season).
For the next Fridays to come, I wanted to do something a little different. Because there are some seriously talented bloggers that I have grown to love so much, I wanted to show you first hand why I adore them so... and hope that you too, will love them as well!
Managing bodyweight doesn't always mean shedding pounds. Some people are dieting to gain weight. Before diving into a cheeseburger-all-day diet, check out these tips for bulking up the healthy way.
A while back I made a delicious concoction involving Frangelico and coffee. Soon after I was contacted by the nice folks at Frangelico to create a recipe, which I said yes to immediately, because I love baking with their liqueur.
Another skinny recipe this week? I'll take it. Considering my week's plans include a Wednesday night baking date with my sister, a pumpkin pie + sweet potato casserole to inhale on Thursday, leftover turkey sandwiches on Friday, and a night of pumpkin beer to drink on Saturday...
Ingredients For the cookies: 1 1/2 cups all-purpose flour, spooned and leveled 1 1/2 teaspoons pumpkin pie spice 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 1 cup pure pumpkin puree (not pumpkin pie filling) 1/2 cup granulated sugar 1/2 cup packed light brown sugar 1
EAT LIKE YOU GIVE A FUCK
If you know me, you know all about my love for Sriracha! There's something about the combination of its heat and its tangy flavors that make me want to put it on EVERYTHING! You may remember this unusual Sesame Sriracha Brittle. I could have eaten the whole batch myself!
I know a lot about white spaces. I work in a white-walled space. Blank canvas. I bake from white bowls. Blank canvas. I type words into a white page. Blank canvas. Working in white can offer a sense of freedom... like anything is possible. Working in white can also be overwhelming...
Erica and I are totally obsessed with eggs and not so coincidentally so is our mom, who is the most supportive mom any two girls could ask for! So as a small-- minuscule-- token of my appreciation, I always make sure to include an egg dish in our Mother's Day brunch tradition.
I haven't been feeling at home lately. I don't think it's an issue of physical location... I spend a hearty amount of time sitting at my desk. I think this might be more of a brain-space problem... my brain is everywhere but in my head doing its job.
