This week something very rare happened: we ran out of sandwich bread. I know, I know, this sounds unbelievable coming from a bread-a-holic. I’ve been busy working on my latest A&E story for the Weekly, and I needed a fairly easy homemade white bread recipe that not only tasted better than store-bought bread, but could be made with my KitchenAid stand mixer with very little hands-on time. I adapted this recipe from Fun Cheap or Free:
French macarons are delightfully crispy-yet-chewy almond meringue sandwich cookies, not to be confused with coconut macaroons. Anyone who is fond of macarons knows that these little delectable cookies can cost up to $5 per cookie. WHY?! Because they can. And they’re adorable.
It has taken me THREE YEARS to fine-tune the process of making my own. I am now boldly calling my vanilla French macaron recipe foolproof, because every single cookie in this batch was perfect. I’ve decided to share this batch with one of my very best friends when we get together today to swap gifts. Read on for the recipe!
Have you ever read a brownie recipe and rolled your eyes upon reading, “Wait one hour before cutting?”
I’m sorry, but when I crave brownies, I want them now. (Cue Veruca Salt voice.)
Generally speaking, muffins cool much faster than brownies, so I decided to make three-bite brownies baked in muffin cups. More specifically, I baked them using a six-cup muffin tin and silicone baking cups.
In 2000 — when I was 14 years old — I was diagnosed with Hodgkin’s Lymphoma, a form of cancer. Make-A-Wish granted my wish, which was to meet ‘NSYNC. My mother and I were flown from San Jose, CA to Pittsburgh, PA to meet the band at one of their shows.
We not only met the band and watched the concert from a close distance…I received a hug from band member, Joey Fatone.
We were treated like royalty. During the trip, we enjoyed limo rides, plenty of ‘NSYNC-themed gifts and a shopping spree…all courtesy of the Make-A-Wish Foundation.
Make-A-Wish gave me so much joy during the most difficult time of my life. I have been cancer-free since 2003, and want to help Make-A-Wish continue to grant wishes for brave wish children.
Wishes can increase the physical and emotional well-being of wish kids, and create happy, lifelong memories. In fact, wish experiences are as much about the days that follow, as they are about the wish itself – because the impact of a wish can last forever.
The funds I raise will support the Make-A-Wish® mission to grant the wish of every eligible child who has been diagnosed with a life-threatening medical condition.
A wish experience can truly change a child’s life, and so can you. Please support me and donate to my page today at Walk For Wishes.
In the San Francisco Bay Area, it’s pretty common to subscribe to some kind of produce delivery service. For us, it’s Imperfect Produce and Farmstead.
Although these delivery services make healthy eating a lot easier, occasionally we wind up with a bit of surplus near the end of the month.
Even if you don’t use one of these delivery services, you’ve got to admit that this is the season when vegetables shine. Corn, green beans and tomatoes are at their peak in the summer. It’s hard not to overdo it and buy too much when the prices on produce are so low.
In my freezer, I had about a cup of veggies on the verge of freezer burn, and a blob of tomato paste leftover from making pasta sauce so I threw those into this dish as well. Why not clean out the fridge and the freezer?
Other great substitutes or add-ins could be celery, cooked beans, sweet potatoes, or again, whatever you have!
Soup isn’t typically the first thing people crave in summer, but just trust me. This recipe walks the line of being light enough for summer and hearty enough to satisfy. It would pair awesomely with a salad, pasta dish or sandwich. Although my version is vegetarian, it could easily be vegan if you skip the sour cream garnish.
Let’s just be honest — this is the easiest (and most cost effective) way to make sure none of that summer veg goes to waste. Extra points if you save the root ends of your carrot, leek, garlic cloves and shallot in the freezer to make a homemade stock later!