I have a new obsession: my new Bundt pan. Well, technically it’s an old Bundt pan of my mom’s, but it’s new to me. And I’m convinced there’s no easier way to make a pretty cake. No tricky layers to stack, and the rounded shape makes it simple to decorate with glaze rather than carefully […]
I am a firm believer in breakfast. I will sacrifice valuable make-myself-presentable time before work to saute veggies for a sunny side-up hash or stir up cinnamon roll oats to accompany my coffee. I may not always sit down to eat it, but I WILL EAT IT goshdarnit. Honestly, I don’t understand those people who […]
Beets are pretty sweet. Their moisture makes them perfect for baking into rich chocolate brownies and breads, they’re amazing pickled and piled on a sandwich, and they make a heck of a salsa, too. But I’ve discovered my new beet obsession: pesto! It all started with this pizza recipe from The Roasted Root. I saw, […]
Ah, the magic of chickpeas. Is there anything these little legumes can’t do? They’re perfect all roasty-toasty, super easy to sprinkle on salads, and I use them in my fair share of cookies, but while editing a story at work about dessert hummus, I knew I had to get in on that trend, too. And […]
Raise your hand if you always forget how hot and horribly humid summer gets (*raises hand wayyy up*). The best reward after an almost-too-sweaty-to-handle run is a frosty ice pop, which is why I invested in some popsicle molds last summer.
It’s true! Look at this little ring of lemon-blueberry perfection. This was my first time making homemade doughnuts, and I must say, I feel pretty pleased with myself. What inspired this new baking adventure? Well, it was my work wife Kaitlin’s birthday! And nothing goes better with Monday morning coffee than freshly glazed doughnuts.
Yesterday I finally used my long-dormant cake stand to show off a from-scratch birthday creation—buttercream frosting and all—complete with a Batman and Catwoman chase scene.
This weekend’s weather was made for running, but as excited as I was to take advantage of the spring preview, my legs just weren’t feeling it. During Saturday’s windy 6.5-mile run, they felt like lead. And Sunday, just minutes in, I could tell that every step was going to take more effort than usual. Sometimes that’s just how it goes, so I stopped focusing on pace and detoured down to some trails along the Milwaukee River.
Actually, I like regular old noodles as much as the next girl, but I had a giant spaghetti squash on hand. I could have gone my usual literal route and eaten roasted squash with spaghetti sauce and parmesan cheese (how I love thee), but I decided to riff on Pickled Plum’s yakisoba-style recipe instead. And by riff I mean “scrap up whatever contents I can find in my refrigerator.”
If I could only have three spices in my kitchen they would be cumin, chili powder and cayenne pepper. Those and a little salt and pepper are all I need to spice veggies and chicken for my favorite foods, like nachos and burrito bowls. The key is loading up these often unhealthy meals with fresh ingredients.