Tag Archives: recipe

Cinnamon Butter Puffs: Lazy Saturday Breakfast

4 Mar

Tea Time & Tulle | Cinnamon Butter Puffs

Saturday morning I woke up wanting to make breakfast. But I didn’t want to sit around and wait for bread to rise, and I didn’t want to go to the grocery store. I dug out my favorite cookbook of all time — The Breakfast Book — and I found this perfect recipe. They were done less than an hour after I woke up, and they’re delicious. These puffs are a little more dense than normal muffins, but they’re sweet without being too sweet and have a subtle nutmeg flavor. I’m in love.

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Homemade Pesto: What happens with an overgrown herb garden

21 Sep

I’ve had a pretty crazy week. I started a new job, and I’ve been helping my mom down at work, so my free time has been minimal. Let’s not even talk about how TV season is back, and I somehow became one of those people who watches 10 shows every week. I blame Netflix. So when I have free time, I am a total couch potato. However, the herb garden out back has been screaming at me all week to do something with it. The basil was saying, “Sarah! It’s getting so cold at night! There’s so much of me, and I’m going to diiie!” In response, I ripped all that basil’s leaves off and made it into pesto. Yum. That’ll show you for whining, basil. I’ve never made pesto before, but it was surprisingly easy and really delicious.

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Peach Crisp

31 Aug

 

I bought some peaches about a week ago because they just looked beautiful and delicious. And then I went out of town for the weekend and found myself with six peaches quickly approaching their demise. To use them up, I decided to make a peach crisp. I didn’t actually have a recipe for this, so I improvised and used my favorite apple crisp recipe and just substituted apples for peaches. It worked out pretty well if I do say so. Now let’s talk about this recipe.

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Peach Jam and More Lessons Learned

24 Aug

When I went to the farmer’s market with my mom a few days ago, I saw some really beautiful peaches and a woman selling peach jam. And then of course I said, “I need to make my own peach jam!” So here we are. Jam number three this summer. My sister tells me I’m starting to go a little crazy on the jam front, but I honestly don’t think there is such a thing. So allow me to tell you my escapades in making peach jam, which was by far the most difficult jam I’ve made yet. I think this has more to do with me being a moron rather than the difficulty of the recipe.

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Banana Bread: What I Do with Brown Bananas

17 Aug

First of all, I want to apologize in advance for the truly mediocre pictures on this post. I used my iPhone rather than my actual camera out of sheer laziness for all but the above photo. It felt like a lot of work to make banana bread, so I didn’t feel like being artsy as well. Moving on. When eating bananas, I personally like them a little on the starchy side. Just before they start to get brown spots is pretty perfect. However, once bananas (preferably three bananas) start to get a little too brown, I  just let ’em get full-on brown until they look a little disgusting. Why? Because then it’s banana bread time. The really brown bananas are perfect because they’re very sweet at this point and also have a nice mushy texture — perfect for baking.

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Blackberry Jam and Lessons Learned While Jamming

6 Aug

finished jam

I’ve wanted to make blackberry jam for a while now, and yesterday morning my dad bought 15 pints of blackberries at the flea market. It felt like my time had come. I’ve only once made jam before, but I felt more confident this time around. The hardest part about making jam is knowing when it’s set, and that’s still a stress-inducing time for me. It’s just something I’ll have to get used to. I again used a recipe from Food in Jars, and she still has yet to fail me. This recipe makes a small batch of six half-pints (plus a tiny amount extra) of delicious blackberry jam. Let’s move onto the jammin’.

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Blackberry Lemon Thyme Scones for the London Olympics

27 Jul

To celebrate the opening ceremony of the London Olympics, I wanted to make an appropriately English snack. The appropriate snack was pretty obvious — tea with scones. Nevermind that they start at 7:30 p.m. It’s afternoon tea somewhere. This is the first time I’ve made scones, and I think they turned out pretty great. I’ll warn you now: It’s a sticky process. The recipe I chose is Blackberry Lemon Thyme Scones, and you can find the recipe here. I obviously used the variation rather than the original Blueberry version, but I imagine the latter is also delicious.

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