Health minded folks are kale crazy these days, and I’m right there with them. Sauteed kale makes frequent appearances at our dinner table.
Dessert recipes have to be simple to make, or you won’t find them on my menu. I’m more of a cook, than a baker. Dessert making requires precision, and I love to wing it in the kitchen.
Since you can find an endless varieties of apples (with Fuji being this family’s choice), they make the best desserts if you ask me. They’re available year around, and you add them to almost any treat. They work equally well in pies, cakes, cookies, and crumbles.
Most importantly, everyone loves them, so you can’t go wrong.
When I buy a head of cauliflower, this snowy white vegetable sits in the crisper completely neglected, until it turns a lovely shade of brown.
After I toss it in the compost bin, I vow never to make the same mistake again. I’m sure you can guess what happens the next time cauliflower lands in my grocery cart!
Not this time! I’m moving into a new era of cauliflower love starting with a cauliflower salad.
I am THE worst pancake maker under the sun, thus the need to make waffles for my family.
It’s not that I am incapable of making pancakes. With an unreal amount of effort, and given lots of extra batter to make up for the ones I’ve burned, I can turn out a decent pancake like this pumpkin and oat version.
Notice I still got them a bit on the browned side.