I had never tasted homemade marshmallows until I was well into my 30s, but the moment the light as air sweetness hit my lips, I knew. I had been conned. Marshmallows that you buy, you know the ones in a bag that line the bottom shelf in a grocery store are sad, pathetic imposters. The problem of course it that true, homemade marshmallows don't have a fantastic shelf life but holy whipped heaven they are totally worth making. One caveat, you really need a stand mixer. They absolutely can me …
Decadent Kitchen Sink Brownies – Leave No Sweets Behind
After eight months eating my way through a pandemic, my baking cupboard is a little disordered with a little bit of this and a little bit of that leftover from previous recipes. In a quest to leave no sweet behind, I made these Kitchen Sink Brownies. So the most important thing to remember about these brownies is that you don't have to be married to the ingredients listed in the recipe. If you don't have walnuts, use pecans or peanuts. If you're 1/2 cup short on semi-sweet chocolate chips, …
Overnight Skillet Raspberry French Toast – Love in a Pan
Sometimes breakfast is just breakfast, and sometimes it's a work of art. Case in point, this recipe for Overnight Skillet Raspberry French Toast. There is something about baking in a skillet that is just genuinely beautiful. I make my banana bread in my skillet, and this Skillet Berry Crumble is beautiful to serve, but also makes an perfect gift (hint: you leave the skillet behind). The secret to any great french toast recipe, in my humble opinion, starts with challah. Yes, you can …
Banana Walnut Pancakes with Caramelized Banana Topping
This recipe for Banana Walnut Pancakes with Caramelized Banana Topping is like a tale of two bananas. One is brown and overripe and the other is full of hope, with nary a mark on it's yellow flesh. You'll need both for this recipe but it's worth it. I personally can't remember the last time I ate a banana as nature intended but ask me what to use them in and I'm like the Bubba Gump of the banana plant. You can fry 'em, mash 'em, bake 'em, freeze 'em—you see what I'm getting at. They're …
Pineapple Carrot Quick Bread – The Pandemic Baking Comeback
We're baking again right? Because it feels like my need to bake all the things rises proportionately to how bad the news gets. Which brings me to this Pineapple Carrot Quick Bread, because immediately after seeing snow on the ground in October coupled with non-stop news from the south, I felt the need to eat my feelings in the form of a warm, baked, comfort food. Something I could slather with butter and pair with a cup of tea. I turned to this after I remembered a time when I worked in a …
