Tuesday, April 25, 2017

Sugar Crusted Blueberry Muffins


I just got home from visiting my sister, where baking and cooking happens much more regularly than at my own home these days (though I probably shouldn't admit that). She has been making these blueberry muffins for a while and they were delicious. Moist and lemony, just the way I like them. She has adjusted the original recipe to add the lemon flavor, which I am always a fan of. If you don't love the lemony flavor in this, you can substituent the lemon yogurt for plain yogurt or sour cream. And you can use half as much lemon zest.


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Tuesday, April 11, 2017

Soba Noodle Salad with Citrus and Soy Dressing


My office was having a potluck, which is fun and great, but I sometime don't know what to bring to these events. It's almost impossible to warm anything up, so I tend to aim for some sort of cold dish. This year I decided to make soba noodles since we already had an abundance of green and kale salads. This recipe was quick and easy and the dish was a hit. I made everything ahead, packed the cut veggies and garnish in individual containers and mixed in the veggies right before everyone went to the buffet, topping the dish off with cilantro and sesame seeds.

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Tuesday, March 28, 2017

Chocolate Crinkle Cookies


Crinkle cookies are one of those sweets I love to eat, but are never really on my radar. My friend and I were having a baking day and she suggested we make a double batch of these. She had tried them before and they were a huge hit. She was 100% right about that. The batter itself will make you question whether these cookies will ever turn out, but they do. Don't be afraid of the wet/semi runny batter. It all comes together for a delicious crinkle cookie in the end.


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Tuesday, March 14, 2017

Spaghetti Squash with Arugula Pesto and Roasted Tomatoes


I've been on a spaghetti squash kick lately. Every time I stop by the farmer's market I come home with one. I had a basket of cherry tomatoes that started to burst after 2 days, so I decided it was time to roast them. I used arugula pesto in this recipe but feel free to use a classic basil pesto as well, especially if you want a slightly milder flavor. You can adjust this recipe very easily to suit your preferences. I love a lot of tomatoes on mine, as well as lots of cheese. After I took these photos I added about another 1/4 cup of shredded Parmesan to each squash half. Parmesan gets used up very quickly in my kitchen, but I love the flavor it adds.
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Tuesday, February 28, 2017

Old Fashioned Apple Crisp


I was looking for a make-ahead recipe a while back, but didn't want to make the usual loaf cake or muffins which freeze very well. I only needed the dessert to be frozen about a week, and this recipe turned out to be a perfect dessert for this occasion. If you do want to freeze this crisp, prepare the crisp through adding the topping to the apples. Wrap the entire dish with plastic wrap and freeze. When you want to bake the crisp, remove it from the freeze and place directly into your pre-heated oven. Just add a little bit of baking time and you are all set. You can use a variety of apples for this recipe. Ina Garten, the genius behind this, suggests McIntosh or Macoun apples, but I've had success with all sort of run of the mill, grocery store varieties.



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