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Blackberry prices have been remarkably low lately, and we’ve been throwing them into the shopping cart without thinking twice. They typically disappear fast, but this morning I found 3 half-eaten cartons in the fruit drawer and one full carton on the shelf. People were losing interest, so I decided to give them a …
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Tomorrow morning I’ll be in San Francisco for the Food Blogger conference. If you’re there, come over and say hi. I’ll be the one with the spiral notebook in place of a laptop. Today I’m trying to tidy up so I can come home to a clean kitchen, but I did manage to …
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Tornado watch! Swine flu! It’s a good day to stay in and add metric weights to old recipes. This one is adapted from an old Bake-Off recipe. Along with being easy and delicious, this recipe is lots of fun because you can swap out various types of jam for the raspberry. I’ve …
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This was a pumpkin bar from Libby’s, but I decided to try it with sweet potato. Since I wasn’t sure I’d like the results, I halved the original recipe and baked it in a 9 inch square pan. I also added pecans and orange zest because those things always taste good with sweet potatoes. The [...]
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Today’s been busy, but I managed to fit in two new cookies. This is the first one and it’s from Cooking Light. I love the combination of cranberries and sour cream, so when I saw this recipe last night in the November issue, I knew right away it would be today’s cookie. After running to [...]
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Today’s recipe was inspired by The Leavening Agent who posted a great photo of a blueberry bar. She didn’t include the recipe, so I checked a few bulletin boards and found the original version which was originally published in Fine Cooking Magazine. It had mixed reviews and some specific criticisms including “too much …
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Today’s recipe is for tomorrow’s Teacher Appreciation luncheon. I’m always taking thing with chocolate and wanted to try something a little different. With frozen blueberries on hand, these seemed like a good choice. The bars are packed with berries and each bite is almost like eating blueberry pie. They set up …
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This recipe is adapted from The Wellesley Cookie Exchange. The original recipe does not call for a food processor, but if you have one, I highly recommend doing the whole recipe in it. Of course, you can always use a pastry cutter and some elbow grease. These were fabulous and not overly sweet. …
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