A love for creating recipes, cooking, and sharing tasty food
I’m not a super huge fan of cookies, but I do go through phases of craving them and monster cookies are at the top of my list when it comes to wanting a cookie. I love a crunchy texture and
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I don’t know why I don’t make lasagna more often. Maybe because with just two of us and it makes about 10 pounds worth? But this lasagna is definitely company-worthy and would feed a large family or small army. The
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I wanted to make my pumpkin pie for Thanksgiving this year and being lactose intolerant, I set out to make my own sweet and condensed milk for it. After trying a couple of recipes it looks like this ratio of milk
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We recently tried one of those meal kit services and one of the dinners was chicken in creamy gochujang sauce. I was instantly addicted and love to toss meat of all kinds in it or even just scoop on rice.
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Fresh fruit is now showing up at the farmers’ markets and one of the fruits in season is apricots. I didn’t want to make my usual crisp and decided on an apricot cobbler. A quick look-see showed a recipe for
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I adore lemon bars. They are so bright and refreshing and make the perfect summer dessert. I found a lemon bars (with shortbread crust) recipe on Sally’s Baking Addiction. The only change I made was to add some culinary lavender
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I thought I would put all my icing recipes into one spot. This icing I used on my 2013 Christmas cakes and used for batch of a gingerbread cupcakes to use the rest of the icing. A smooth cream cheese flavour.
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I was going to make some berry muffins with streusel topping, but had some bananas I was going to make into banana bread.v So I mashed the two ideas and since when making muffins, it’s go big or go home,
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I’ve watched Jamie Oliver make sausage cavatelli before, but rewatched the episode the other day and was inspired to make it. I picked up some semolina flour and sausage and got to work. Sausage cavatelli isn’t a quick recipe, though
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Rhubarb is starting to be plentiful in the stores and our tiny new rhubarb plant isn’t near ready to harvest. So that means the start of rhubarb everything. I recently made a rhubarb cream pie and just tried another old-school
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