We are NOT eating enough beans in this country. And yeah, I know, everyone has already harangued you about buying dried beans instead of the canned variety. “They’re so much more economical!” “They have so much more flavor!” “You don’t know what you’re missing!”
My mother hates anything that isn’t chocolate (a story I’ve told here again and again). So we never really had Rice Krispie treats in the house when we were growing up. “Vanilla?” she’d ask. “What’s the point in that?” Well here’s the point: those treats are the perfect canvas for other flavors. I pulverized lots of freeze dried fruit and baked up many colorful batches of these and I can’t pick a favorite! I guess you’ll just have to weigh in ;)
If I’m being honest, I always thought people who ordered everything bagels were lame. I mean, pick a flavor and go with it, ok? Personally, I have always been partial to the breath-terrorizing onion bagel, toasted to death, and spread liberally with cream cheese and lox. But then these peanuts happened and I get the everything bagel people now.
I’ve been hunting for a good gluten free tart crust for ages, so I decided to just develop the recipe myself! This one is quick and easy to make, and can be used for any kind of tart or bar (including cheesecake, or caramel bars, etc.). I love using fresh berries in this tart, and you’ll see here that I baked with raspberries recently, but you can use any fresh fruit you like here.
I’m not gonna say these are healthy peanut butter cups, but I will double down on this: these peanut butter and jelly cups are 10x better than store-bought Reese’s Peanut Butter Cups. It’s a great recipe to work on with kids since there’s really no cooking involved and the chocolate sets up quickly!
Ginger and butter are secret best friends. Like, we all know ginger hangs out with cardamom, and coconut, and yeah, garlic, but ginger’s got this secret side-bestie. Butter. Just straight up butter. These blondies are the public realization of their friendship and I couldn’t love them any more for it.
Santa’s snacks get all the attention this time of year. Cookies and milk, cookies and milk, it’s all we care about! But I think you should put out some naughty nibbles for the elves who worked to hard building toys all year long!
If my rabid collecting of vintage recipes and cookbooks has taught me anything, it is this: SHAPES MATTER. I don’t usually go in for sculpted food, but this cheese ball is so much fun to make (and easy, quick, simple, at that) that I can’t help but smile at its presence on my table.
I only ever think to make granola as a gift for houseguests and friends, which is absurd because I love it. In fact, I nibble away so defiantly at my own gift-batches, that I have to make an entire second batch to give. I’m trying to remedy that habit this year with regular Sunday granola baking this year.
I am aggressively resisting the cultural expectation to use gendered language with these cookies. Will it cost me in SEO ranking? SURE. Do I care more about crushing the patriarchy than my page rank on Google? DUH.
Thanksgiving is a time for great propriety, family gathered at the table, our best manners observed (for as long as we can stand it). But the day after Thanksgiving? Screw propriety. I want to eat a heaping plate of leftovers while sitting on the couch in my sweatpants.
Another delectable puff pastry treat, this time twisted into a spiraling straw! Any flavor of jam will work perfectly here, just make sure not to overfill the cookies! Though you think it will make them better, all that extra jam will just leak out and burn!
Skip the store-bought pastries this week and make these pop hearts! They're my delicious take on the institutional PopTart, but since they're made with fabulous jam and puff pastry, they're easily 100% better.
If you're a fan of Hallmark Channel's Home & Family show you'll recognize this recipe from one of Ali Fedotowsky-Manno's segments. I love writing recipes for television, but sometimes we don't get to show all of the steps involved!
My dear friend Debbie swears by warm rice pudding, but I'll never agree. For me, rice pudding is best served straight from the fridge. I want it cold. I want it thick. I want it creamy.
Invisible ink sounds like something that only spies get to play with, but at Home & Family we're going to let you in on the secrets! Using nothing more than common household items, we'll teach you how to write secret messages at home.
When it comes to candy making, few things are as delightful as a chocolate Easter bunny. But there's more to making a great rabbit than melting chocolate and pouring it into a mold. Learn all about chocolate tempering and the science behind this holiday favorite!
A perfect dessert for Lunar New Year, I love to top this cake with plum preserves. Make two so you can keep one in the freezer, an emergency cake never goes to waste!
