This pancake recipe is already on homebeccanomics – it appeared with blackberries in early spring of last year. I’ve made it countless times since then – so many, in fact, that I believe the recipe deserves a repost. Let me tell you why.
These strawberry mini-pies were one of my favorite recipes of late and their poptart similarities made me excited to create a brown sugar and cinnamon version, since that is by FAR the best poptart (the glazed version, that is). With a few simple tweaks I had two-bite sized treats that work as well for brunch as they do for dessert!
Last week my cousin says to me, “are you more of a cook or a baker?” Baker, definitely. “Why?”, she asks. Well, I like to follow a recipe and know I’ll get exactly what’s promised. Except, I say, for basics like tomato sauce. “Well I don’t know how to make my own tomato sauce”, she says. This one’s for you, Kate!
Fall sports are in preseason, the mall is filled with sleeves, and I actually saw one or two red leaves on the park trees. The change is undeniable. It can also present a sort of culinary limbo wherein you itch to make things with canned pumpkin but the farmer’s market is still stocked to the gills with fresh ‘maters. Every heard of a summer stew?
Sometimes with dinners I find myself in a rut of grilled/sautéed chicken or fish alongside veggies and some sort of grain. Healthy? Absolutely. Boring? Most definitely. That being said, these types of meals come together quickly and require little to no brain use. When variety is needed and I have a little bit of brain use available, sauce is always the answer!
A pasta salad that is low in pasta, high in veggies and diverse in flavor – heck yes. To all you women of child-bearing age (and especially those who are actually, currently bearing children), you will want to eat this salad. Let me explain.
Peaches are by far my favorite fruit. This time of year it feels like I have more ripe, perfect peaches than I know what to do with. While peach pie is my own version of dessert-heaven, the time involved isn’t always available. Grilled peaches with ice cream comes together in under 10 minutes with all the flavor of pie but none of the hassle!
I just realized that I have almost 400 recipes on here. That’s a lot. This is my family’s favorite cake and my “I don’t need to search any longer” apple cake. I posted it very early in homebeccanomic’s life and as I ate a quarter of the cake in the past 24 hours, realized it deserved to be cleaned up and reposted.
Obviously when it comes to cooking (and anything else, really), we learn by doing. I have attempted ideas before in my kitchen that were complete disasters (like when I tried to make hummus into a pasta sauce). I do tend to remember both my failures and successes, so when my friends or family have a question about something culinary they often check with me to see what my track record is for the particular food idea. We were in the kitchen the other day and my mom asks, how long do you boil your corn on the cob? I realized I had not the faintest idea because, though I buy corn all summer, I have yet to make corn on the cob. Like, in life.
It’s high time for another easy, no-bake summertime dessert. Here’s a question that sounds like a joke sort-of but isn’t funny – how can you make rice krispie treats better? Put s’mores in the middle. You’re killing me, Smalls! (name that movie).
I apologize if you can’t separate the word “burrito” from the idea of black beans, chicken, and cheese, but try for me! Besides my husband’s daily peanut butter banana protein shake, his go-to snack involves peeling a banana, smearing some peanut butter on top, and biting right in. Second smear, second bite. And so on. Was there a way to dinner-ize that snack? Make it warm, toasty, and hearty enough for dinner?