All you need is four ingredients to make these tasty date-paste shortbread cookies. Buttery, crumbly, delicate and kissed with sweetness, they’re a perfect vehicle for showcasing the beauty of homemade date paste.
It’s one thing to say date paste is great in baked goods (the Internet repeatedly tells us to swap it one to one for refined sugar, maple syrup or honey). But it’s another to test it in a recipe and see what happens. Does it actually work? What changes when you swap it in? Armed with a fresh batch of date paste, I decide to experiment for myself and find out.
When you’re looking for a fun, kid-friendly project this month, say hello to simple, no-chill sugar cookies. You can blend them in a food processor (and let kids press “pulse”), roll out the dough without chilling it (and let kids cut out shapes) and be enjoying fresh-baked treats within an hour. The ingredients are unrefined, the process is doable and, even better, the recipe is so short, you can memorize it.
When it comes to baking with kids–in December or any time of year–the process is as easy as 1, 2, 3. Or, to put it more accurately, 2, 1, 1/2.Read More
September’s half over, there are mums at the store and I’m two pies into the season that hasn’t even started yet. You with me? There’s nothing that says “hello, fall” like your favorite pumpkin pie. Here’s what you need to know to make the one on repeat over here.
If you ask me, pumpkin pie starts with homemade pumpkin purée. Of course you can use canned purée, nothing wrong with that, but there’s something special about making it yourself. The way the skin softens and the flesh melts; the whipped, velvety texture of the filling fresh out of the blender–it’s like the pie is unfolding before you, asking to be made.Read More
Looking for Fourth of July desserts that are fun, adorable and easy to share? Take your standard fruit pie and miniaturize it in muffin cups. I mean, think about it: is there anything cuter or more seasonally appropriate than mini lattice-topped fruit pies, filled with red and blue fruits?
Let’s say you’re going to a picnic or potluck in the next few weeks. You want to bring some cute summer dessert–a dish that tastes great, looks good and is kid-friendly if possible. You could bring ice cream, but it melts. Brownies, cake or cookies, but you’re uninspired. Then you remember pie and picture it: a golden, lattice-topped pie filled with red and blue fruit. Even better, you think, why not up the cute factor by making the pies mini, little hand-held treats baked in a muffin tin?Read More
South meets Norse in this Jarlsberg® jalapeño biscuits recipe, created in partnership with Jarlsberg® cheese*. In it, a Southern classic gets a Norwegian twist with a hefty portion of the mild cow’s milk cheese alongside diced peppers. Think of it as more reason to love the people of fjords, Vikings, skiing and the midnight sun.
Sure, the Danes brought us hygge, but the Norwegians gave us what’s now known as America’s number-one edible import: Jarlsberg® cheese. Mild and melty, this lactose-free cheese is as versatile as it is beloved. Is it any wonder that the people of Norway are literally some of the happiest on earth, ranked second only to Denmark?Read More
It costs upwards of $12 for a bag; promises a one-to-one substitute for wheat flour completely sans gluten, grains or nuts; and offers health-boosting nutrients like vitamin C and manganese. So is cassava flour worth the costs? In this post, I track how far a single two-pound bag can take me.