Ive been spending a lot of time experimenting with making fuge from scratch. My basic recipe is from the Better Homes and Gardens cookbook (1962 edition), but I’ve started tweaking it. I have not yet arrived at The Ultimate Fudge Technique, yet, but I will share what tips I have under my apron belt. RECIPE: [...]
Since I have a big sweet tooth, giving up most desserts is one of the hardest parts of our allergen-free diet. No wheat; no dairy; no eggs…so store bought goodies are pretty much out of the question. Thank goodness we have an ice cream maker! I’ve been experimenting with different coconut milk ice cream recipes. [...]
Last night, Phoebe woke me up at 4 am and decided it was time to play. I, needless to say, was exhausted. Exhausted the two hours she stayed awake. Exhausted when I nursed her back to sleep at 6:30 am. And exhausted when she awoke again at 8:30. This is my little goofball, playing in [...]
There are two things you must know about me going into this blog post. One: I am a member of my local CSA (Community Supported Agriculture) program and pick up foods from my local farm once a week depending on what is in season and what the farm was able to harvest. Two: I hate pumpkin pie. I suppose it would be nicer to say “I don’t really like pumpkin pie,” and that’s what I say when I visit someone who is serving it. But what I really want to say when they offer me one of those big orange slabs is “I’d rather clean your toilet than eat that.”
It is impossible to buy raw milk butter. If you drink it, you know how hard it can be just to find raw milk. Raw milk butter? Out of the question. Thankfully, butter is extremely easy to make. It takes about 20 minutes.
We had a raspberry bush at my parents house when I was young. I remember going out in the hot summers of Upstate New York to pick berries in the morning for raspberry pancakes, or in the evening to eat as a treat with a scoop of ice cream. Raspberries are one of the ultimate fruits, in my mind. Perfectly sweet and juicy, and full of so much strong flavor.
There are some people that love zucchini. They love putting zucchini in everything: muffins, sauce, bread, cookies, stir fry, roasted veggie mixes…you name it, they’ll find a way to wedge zucchini into it. I am not one of these people. I like my cookies to taste like cookies, my bread to taste like bread (or maybe bananas), and I think my zucchini should just taste like zucchini.
For the longest time, pancakes were a tricky delight to fry up. They seemed simple. Their simplicity taunted me. I wanted to make pancakes from scratch, but would fail time and again. And I would return to the boxed mix for pancakes, because it was somehow superior. Well. Boxes, you have seen your day, for this Mama has figured out some of the secrets to pancake preparation, and I am here to share them with you.
I love cake. I looooove cake. I love cake with frosting and cake without frosting (and frosting without cake). When I was growing up, one of my grandma’s would always have a yellow cake with chocolate frosting whenever we came to visit. The other grandma lived with us, and would often make a sheet cake and just leave it out. I was in high school. I’d grab a slice for breakfast. Often. It’s was totally delicious.
I. Love. Cooking. And I have missed being able to cook these past few months. Between moving and being pregnant and giving birth and taking care of my newborn, I have been able to do very little cooking since I started this blog post 47 weeks ago. Well…I’ve at least not been able to do nearly as much cooking as I’d have liked.
Hi, there! I’m Erin. I’m a crunchy Christian mom and artist. I love to eat local farm food and shop at thrift stores. I blog about our crazy life and baby girl (born April 2011). I love rainbows. My hair is messy. ^_^ I hope you enjoy my blog! (Read More about me here...)