Do you know about frozen puff pastry? I love the stuff because the homemade version is really hard to make and not necessarily better tasting. I consistently keep a box of Pepperidge Farm frozen puff pastry in my freezer because truly, the possibilities are endless.
My friend Susan makes a vanilla layer cake – every time I eat it I check, just to make sure, that she’s using the boxed cake mix and hasn’t found the recipe I’m seeking. I want to make vanilla cake from scratch that I enjoy eating as much as boxed cake mix.
This dinner got great feedback – husband, preschooler and toddler all cleaned their plate (well, preschooler cleaned her plate after twenty minutes of sitting at the table alone after we’d long finished and only with the hopes of ice cream for dessert). Another bonus is that though I told my husband I needed twenty minutes of child distraction from him to get dinner together, I needed even less than that – quick, easy, healthy and crowd pleasing are my main goals these days.
You’re probably a pro at cooking salmon. Your skills have been honed by practice because the (absolutely correct) notion of salmon as a superfood has been sufficiently pounded into your head. Though salmon is one of the healthiest ocean edibles, we shouldn’t overlook his fellow swimmers – white fish is high in healthy fat and protein and very low in calories. It’s also milder in flavor, which makes it a great choice for kids (hello, fishsticks?).
A while back I tasted an almond flour banana bread at my friend Brianna’s house and let me tell you, it was memorable. I knew a bag of almond flour was on the expensive side so I was waiting for a reason to bake gluten free; well now I have a reason so let’s get started (I promise not to only make gluten free recipes – and I also promise to compare them in flavor to non-gluten free baked goods).
The other day I was making these pecan pie bars for like, the hundredth time, when I pulled the toasted nuts out of the oven. I wanted one, but I knew without a little help it would taste blah – I drizzled a few with maple syrup and a sprinkle of kosher salt and gobbled them up – heavenly. I needed a way to make that same flavor in an easy, big batch.
The other day a friend who had just recently looked over this blog remarked on how quick and easy most of the recipes were. It was funny because that had never been an angle of mine and I know for a fact there are some fairly involved recipes on here, from back when spending several hours on a lazy Saturday afternoon making a dessert seemed not only possible, but relaxing.