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Articles on this Page
- 12/23/14--06:49: _Christmas Stollen 2014
- 12/30/14--05:33: _Caramelized Onion S...
- 02/17/15--10:11: _Almond Poppy Seed B...
- 03/17/15--06:53: _Spiced Maple Stout ...
- 04/30/15--03:50: _Homemade Pita Bread
- 05/19/15--11:23: _Chocolate Olive Oil...
- 05/26/15--09:03: _Greek Chicken Wraps
- 12/22/15--06:47: _German Christmas St...
- 01/26/16--07:36: _Grapefruit Blueberr...
- 03/08/16--08:19: _Olive Oil Banana Nu...
- 12/23/14--06:49: Christmas Stollen 2014
- 12/30/14--05:33: Caramelized Onion Spinach Dip
- 02/17/15--10:11: Almond Poppy Seed Bread with Blood Orange Glaze
- 03/17/15--06:53: Spiced Maple Stout Quick Bread
- 04/30/15--03:50: Homemade Pita Bread
- 05/19/15--11:23: Chocolate Olive Oil Loaf Cake with Coconut Milk
- 05/26/15--09:03: Greek Chicken Wraps
- 12/22/15--06:47: German Christmas Stollen 2015
- 01/26/16--07:36: Grapefruit Blueberry Scones
- 03/08/16--08:19: Olive Oil Banana Nut Bread
This recipe is one of the best parts about Christmas. It takes a bit of planning and a whole day of baking, but it’s the coziest food memory I have. My Oma used to bring foil-wrapped loaves of this traditional Christmas bread every year. This is the 6th year I’m making it and the 3rd year making it with my friend, Nancy. That’s why we call it the “Stollen Workshop” now. We split up the ingredients and we both get our mixers going. Every year I think I have the recipe and technique perfected, but each year I write a… Continue reading
I can’t help it you guys, I love spinach dip. Well, I knew it could be improved upon, but there’s something about that creamy dip with fresh bread that gets me. After I made Everything Focaccia a while back, I thought it would be incredible with a good spinach dip. I’m so happy I was right about that. This dip is heavy on the spinach and flavor with the help of sweet caramelized onions. I don’t like spinach dips that are soupy with sour cream or frugal with the veggies. This dip is 100% from scratch, so no dried mixes here.… Continue reading
The sun is shining bright and reflecting off the snow. The temps are in the single digits. This morning I picked up paczki for Fat Tuesday and I made eye contact with an older gentleman getting out of his car dressed in striped knee socks and sporting serious bed-head that happily greeted me with a “Happy Paczki Day!” I had a lime curd cream-filled one with raspberry glaze that will be on my mind until next year. I can’t complain about today. If you’re having a lime curd cream-filled day like me or not, this almond poppy seed bread will make… Continue reading
I’m pretty sure all you need to know is that I sent one of these loaves to work with Marc and it was gone in a flash. Marc deserves a chunk of the credit, though, because he shared his “technique” for putting out my baked goods at work and getting people to partake. First of all, he tells me Mondays and Friday are good days to share because the company doesn’t offer any snacks on those days. He also sets out plates and napkins and attaches a sticky note to tell everyone what the treat is. This time he even… Continue reading
I know homemade pita sounds intimidating, but this dough is so friendly. Really! The satisfaction of pulling that first pita out of the skillet all warm and golden, is one of life’s simple pleasures. You can let them puff up in the skillet and stay pita-like or you can burst the bubbles that form while it’s sizzling to create a more naan-like wrap for sandwiches, like I did here. You can also serve naan with butter chicken or, you know, let a pat of butter melt on the top, sprinkle it with some salt, roll it up and eat it over the… Continue reading
I’m back from 4 days in Louisville, KY and 2 days in Nashville, TN! There was cotton candy, modern art, sorghum, Mint Juleps, antique shops, beer, paletas, peaches, hot chicken, smoked ham and bourbon. So much smoked ham and bourbon. Did you follow along on Instagram? I did a bunch of research on where to go and more importantly, what to eat and everything just seemed to fall into place perfectly. I’ll tell you more about that soon, but first, chocolate loaf cake! I made this loaf cake, hoping for something big in chocolate flavor, moist from extra virgin olive… Continue reading
I made these Greek Chicken Wraps for Collaboreat and now I have the recipe here for you. I’m so pleased with how they turned out and then Melissa made them and sent me the sweetest Instagram message to say her family loved them. How lovely is that? Here’s the story behind this recipe and why it’s a big part of my first memories of Detroit. To someone who isn’t from metro Detroit, Greek Chicken Wraps might seem like a strange meal to associate with the area. Detroit’s diverse melting pot of cultures and love of greasy spoons has filled the area with diners featuring menus with… Continue reading
This is the 7th (!!) year I’ve made stollen and it’s the 4th year I’ve made a quadruple batch with my friend, Nancy. We call it the stollen workshop and this year I went over to her place after work on Friday, picked up pizzas and we set out our equipment and did some pre-measuring. Marc and I went back on Saturday afternoon after our morning kickboxing class and the last loaf was out of the oven around 6:30 pm. We watched holiday movies while we waited for the last loaves to cool. My Oma used to bring foil-wrapped loaves of stollen… Continue reading
Important news, I pre-ordered my paczki for Feb. 9! I can’t risk not getting the lime-curd cream filled paczki with the raspberry glaze I fell in love with last year. Paczki eating is a pretty big deal around here. I mean, nobody wants the sad ones from the grocery store, right? Also, now that it’s January, I’m craving scones. It happens to me every January. I see all of the pretty winter citrus and right after eating my weight in drippy, pink, cara cara oranges, I start thinking about citrus scones. That tang from the citrus and buttermilk magically balances… Continue reading
Banana bread is one of my favorite comfort foods, yet, I rarely make it! What’s wrong with me?? It reminds me of childhood church picnics where the older ladies sliced the banana bread thin and smeared each slice with (let’s be real) margarine. I could eat that forever. Eleven years ago now, my sister-in-law suffered a terrible loss. She was still so young at 17 and she needed us. We invited her over to our new apartment and she wanted to bake something together. A quick search of the internet produced an EXTREME banana nut bread recipe and it was… Continue reading