I don't know what it is about these muffins. On the surface, they don't really have much of a wow-factor. No fancy ingredients, nothing flashy. Just a tender muffin with a hint of nutmeg and a
Wednesday, August 28, 2013
Tuesday, August 20, 2013
So. Freezer meals. A very popular trend, it seems. My last post on freezer meals had about TEN TIMES the number of views than any other post I've written.
And here's why: Freezer meals make you happy. It's true. Think about it. For the little effort it takes to throw these together and toss in the freezer, you get out of it healthy, home-cooked meals. Nothing from a box, no bazillion-calorie expensive restaurant meals, and dinner is put together with a minimum of effort and time. No wonder it's ten times more popular to do this than to make bagels. (Although making your own bagels can be a wonderful thing.) I know freezer meals make me happy.
So, as promised, more freezer meals. If you haven't already, check out my first post on freezer meals, for a walk-through of how I like to handle doing freezer meals, with a nifty tip involving a drink
Thursday, August 15, 2013
So you're walking through your friendly neighborhood market (super or otherwise), and you spy some lovely strawberries. Ripe and red and you can almost hear them whisper "Pick me! Pick me! We won't be here long!"
But then there comes the dilemma. What do you do with these lovely specimens of berrydom? Well, you could just slice them up and eat them. Totally acceptable. What about a nice, downhome strawberry shortcake? Delicious. Easy. Great idea. Or, if you really want to impress the socks off your family/guests/self, you could try this awesome white-chocolate-strawberry torte. Elegant, delicious, and (shh, don't tell) really easy.
I'll show you how. Go ahead, give in to the produce. Grab plenty of juicy berries and let's go....
Monday, August 5, 2013
This recipe is the marriage of two great things: a really easy, super-versatile dessert recipe - and the amazing convenience (not to mention cuteness) of storing/cooking/freezing/serving in mason jars.
Happy things about this recipe:
- The recipe can be made in a 9x13 pan, or in 8 half-pint, wide-mouth mason jars.
- You can freeze before cooking. Then, when you want a dessert, put the frozen jars in the cold