Sometimes the best recipes happen by accident. When I asked Jeff to pick me up a box of malted milk balls, I actually had a very different dessert in mind (a custard topped with chopped milk balls). My first idea didn’t turn out the way I wanted it to, and I came up with a new custard recipe that doesn’t
When I was 4 years old, MTV debuted Video Killed The Radio Star on our bulky television screen. I grew up staring at machines. We think of RIGHT NOW as the internet age, but computers fascinated me even before we had smartphones and constant information at our fingertips. I played King’s Quest 4 and Maniac
“Never give someone a reason not to hire you” – a well-meaning friend. Frozen. How many times have I used that word to describe myself in the past few months? I’ve lost count. I said it when I wrote a post discussing how sad I am about the state of things in the US right now. I turned
These gingerbread pumpkin ice cream sandwiches are spectacular. And I can say that without sounding self-congratulatory, because this is not my recipe. It comes from the kitchen of Alanna Taylor-Tobin, author of the new cookbook Alternative Baker, and all around fabulous gal.
I suppose these are technically blondies, but I get a bit confused by the terminology I see floating around these days. It doesn’t take much perusing to find recipes for lemon “brownies” (sans chocolate) or “blondies” that are actually loaded with chocolate. Between the chocolate topping, the tahini, the cashew butter, and the salt, I decided