Ice cream is the edible staple of summer.
At my house, we’ve been toiling away at our first organic garden. And like any adventure we embark on, we went all in. We are growing a plethora of fruits and vegetables, tending them daily and watching the bountiful magic happen. With the garden variety of plants we’re growing, one crop is the most plentiful: strawberries. So many strawberry plants and so many berries! With each pint, I grow more astounded – and more inspired.Read More »
Peanut butter is a food worth celebrating. With cookies. After all, Thursday was National Peanut Butter Cookie Day!
I shared my recipe for Creamy Honey Peanut Butter on Tuesday. For me, when I make a fresh batch of this nutty spread, I immediately go peanut butter crazy and want to include it in everything I’m cooking and baking. For those of you who whipped up some, you may be feeling the same. To soothe this inner longing, I wanted to share my recipe for Peanut Butter Crinkle Cookies, a delicious, one-bowl recipe that will put your peanut butter to work!
I also wanted to share these small, succulent cookies because, with Father’s Day tomorrow, I was thinking of my Dad.Read More »
I’ve never visited a home that didn’t have a jar of peanut butter hidden in the cupboard. Peanut butter is as rooted in Americana as hot dogs and hamburgers. That creamy, peanut-packed taste has long had its grips on our nation.
And my home is no exception with one significant difference – I don’t buy peanut butter.
Sure, the national brands of mass produced peanut butter make a tasty product that was the basis of many PB&J sandwiches in my childhood, but it doesn’t compare to the taste and texture of homemade peanut butter. This nut spread when made at home has a pleasant, whipped texture and an essence of freshness all its own. Not to mention the absence of weird additives that are difficult to pronounce and added sugar. Diglycerides?Read More »