I love an easy bar cookie, don’t you? Even better is one where I get to use up the remnants of an open jar of jam. These cookies are inspired by and adapted from Joy the Baker – and they remain a favorite in my family.
There’s a phrase used in the food press recently: aspirational cooking. This is what we wish our kitchens would produce, or what we might accomplish if we really try, or food that we only wish we could manage. Let’s get something straight here –
I love having an excuse to make oatmeal. I prefer steel-cut oats, which I find have a nuttier, fuller flavor. Leftover oatmeal can be refrigerated for up to a week, but I like to use it in this amazing bread.
I participate in a group blog 37Cooks – which I heartily recommend! We are an eclectic and enthusiastic group of cooks: home cooks, professional chefs, food bloggers, cake decorators, butchers, food magazine authors, from all over the US and Canada.
I wanted to tweak my family’s favorite snack cake – Magic Chocolate Cake. What’s magical? It tastes great, is dead simple to make, uses pantry ingredients, and only one bowl. There are NO eggs, NO milk,
Well, what would YOU call it? This is a chocolate cake that tastes great, is dead simple to make, and uses NO eggs, NO milk, NO cream, NO butter – NO dairy products at all. NO cholesterol, if you use the right oil.