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Author Archives: Jacqueline
A friend of mine asked me to make him “anything with white chocolate” for his birthday.
July was far too hot and humid to turn the oven on for more than five minutes so I realized I had to do something quick, easy, and no-bake. The answer, of course, was fudge.
But I’d never made fudge, so I scoured the internet for ideas. This No-Bake White Chocolate Fudge recipe was inspired by the bits and pieces of different recipes combined to create my own.
1 stick of butter
2 cups sugar
2 cinnamon sticks (or 1 tsp cinnamon powder)
Add the above in a saucepan over …
Honey is glorious.
Whether you eat it by the spoonful, drizzle it over cornbread, or pour it in your tea, it’s the perfect amount of sweet to satisfy any craving. Last summer I discovered that this multi-talented condiment makes a great dressing–especially for chicken.
The best thing about this recipe is its simplicity. Most, if not all, of the ingredients tend to be common pantry items and are pretty easy to find.
¼ c Honey
1 tbls soy sauce
1 tbls white vinegar
1 tsp pumpkin spice (or ¼ tsp each of nutmeg, cinnamon, ginger, and cloves)
Pour everything into a bowl and mix well.
Put this glaze …
The alluring thing about brownies is their simplicity and decadence. Classy enough for a dinner party and casual enough for a gift, brownies are one of the more versatile desserts. While cookies come in different shapes and sizes, brownies can be spicy or bitter, pudgy or crispy, gooey or soft. It’s all a matter of taste and opinion. Brownies are so easy to make, that experimenting with the recipe should be encouraged in every cookbook and every box of mix.
Starting with a basic recipe from Baking: From My Home to Yours, I realized I had leftover butterscotch bits, and thought, …
I think I was seven when I made roasted pumpkins seeds for the first time. My mom, sister, and I gutted the orange gourds, rinsed the stringy flesh from the seeds, and placed the little teardrops onto a baking dish. After the oven timer beeped we sprinkled the toasty snack with salt and ate until with couldn’t eat any more.
Fall always brings me back to that memory and I’m sure it has everything to do with the abundance of pumpkin-flavored everything. There’s just something about pumpkins that changes the atmosphere of an entire season. Perhaps it’s the flavor: for three months of …
Cleaning up is quite possibly the worst part of baking. After the desserts are plated and the plates licked clean, the kitchen is a disaster zone of leftover ingredients and utensils dirtied in the name of a fancy production. More often than not, people overlook the simple desserts–delicious treats that require very little time, energy, and clean up.
Raw vegan recipes are the best examples of stress-free baking. Raw, in this sense, means uncooked and generally unaltered ingredients. No processed products, no artificial preservatives, just healthy ingredients and their natural nutrients. Often these desserts call for berries, nuts, and other easily …
Berries and summer go together like peanut butter and jelly. The sweet flavors and smooth textures make berries an irresistible bite-sized snack. Image, then, a no-bake vegan berry filling versatile enough to fit any sort of occasion. This recipe is borrowed and adapted from America’s Test Kitchen. If ever there was a perfect cook book for springboard recipes, that one takes the cake.
In the field of vegan baking, this recipe is a perfect for beginners. It’s simple, delicious, and versatile. Most of ingredients are vegan-friendly to begin with and some vegans make an exception when it comes to the use …
For bakers, summer provides two problems: heat and swim suits. It doesn’t take long for the warmth and humidity to send us running out of the kitchen and into the nearest body of water. Still, desserts must be made and figures kept healthy and beautiful. To reconcile these opposites, try baking vegan this summer.
Vegan foods are made sans any sort of animal byproducts; without milk, eggs, and butter a baker’s arsenal appears limited, but in fact, it is not. Many websites such as the Savvy Vegetarian provide comprehensive conversion charts and tips for those unfamiliar with vegan cooking and baking. …
Every holiday season my family asks me to bake “my” apple pie. I never thought it was anything spectacular because the grocery store down the street sold the same pie with neater lattice tops. When I baked, I followed the instructions from the book in the pantry, added water to the pre-mixed dough package, and popped the dessert into the oven. Easy as pie, as they say. The more I made the same recipe, however, the more I deviated from the original directions. I’d eyeball the nutmeg and leave the skin on the apples. It became sloppier than the store-bought …