Telling food stories, one kitchen at a time
Cranberry Cream Cheese Dip with Candied Pecans is the perfect appetizer recipe for all your fall gatherings. It takes just ten minutes to prep and makes enough to feed a crowd. If your family loves having cranberry sauce on the Thanksgiving table, double the cranberry part and voila!–you’re doing double duty!
[November 2019 update: New pictures! Better, right?? This post was originally published on October 19, 2015.]
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Rocky Road Fudge Bars will make people fall in love with you… consider this your warning. This chocolatey, nutty, creamy layered bar is a standard at every family barbecue and summer holiday party and will be for years to come. I get constant comments that it’s sweet, but not too sweet, and could I have another one, please?!
I feel like I’ve been making a ton of not-so-nutritious foods lately and this is supposed to be a mostly nutritious blog. I’ve definitely pushing the limits of that word “mostly.” But ya know what? Someone challenged me recently to share my very first food photo on the Insta… and it wasn’t pretty. I first made these Rocky Road Fudge Bars on June 20, 2014 — more than three years ago! — and today I’m updating the post with some new photos.
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RumChata Blondies with Fireball Cream Cheese Frosting are the perfect summer party dessert. This recipe will not fail to impress. Trust me, I’ve made it five times in five weeks and my friends keep asking for more!
It took me four tries. FOUR. And thank heavens I kept trying because RumChata Blondies with Fireball Cream Cheese Frosting are SLAMMIN’. On the first three tries, I was set on a cream cheese swirl because I thought cream cheese frosting would be too sweet. I will admit, I was wrong. These are fantabulous x19203 and everyone has agreed.
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I received free samples of Breton Crackers mentioned in this post. By posting this recipe for Roasted Cherry, Whipped Goat Cheese, and Thyme Hors d’Oeuvres, I am entering a recipe contest sponsored by Breton Crackers and am eligible to win prizes associated with the contest. I was not compensated for my time.
I can’t decide if this is an appetizer or a dessert. I also can’t decide which summer party to bring these too. And I super can’t decide whether or not to tell you the truth about how many of them I ate. (Hint: Pretty darn close to all of them.)
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This post was originally published on August 24, 2014, but since I didn’t know what the heck I was doing with a camera, I’m republishing today with brand new photos.
I took this dip to a tailgate this weekend and it was g.o.n.e. in 60 seconds. Almost. Literally. People loved it. They had no idea that I made it with low fat and nonfat ingredients. And I had several people ask me for the recipe.
If you’re having a fall party — here’s your appetizer / dip / dessert. You’re welcome. 🙂
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Mom used to make this all the time when I was little. Cold summer pizza. It’s probably a recipe that started on the side of a Pillsbury package, but I have a photocopy of a years old handwritten recipe card.
It’s unmistakably Mom’s handwriting. Isn’t it funny how we come to recognize these little things and find a second of comfort in them? Mom’s handwriting, familiar stationery with worn edges, memories of sitting on bar stools, picking the radishes out my lunch. So arbitrary and yet heart-warming.
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Smoked Salmon Salad Bites take just five minutes to make and are perfect for a quick snack or light meal. This recipe is low in calories, but packed with protein and those good-for-you fats. …
Wow. These are so much better than I remember them. Quite possibly because I’m a better baker. I’m an ingredients weigher and an internal temperature taker. (Yes, this works as a test for doneness, even with baked goods.) And maybe because I used better ingredients. I grated my own carrots instead of purchasing them pre-shredded, so I think the slivers are thinner and softer and yet still have that fresh crunch. Wow. These muffins are perfectly fluffy with a loose, moist crumb. They peeled perfectly away from their papers, so I wasn’t forced to lick the baking crumbs. The 2021 verdict is strongly in favor of these Carrot Muffins with Pineapple Cream Cheese Glaze.
These are whole wheat.
Whhaaaa….?! I know. Whole wheat baked goods go against everything I stand for. If you’re gonna eat a bakery item, eat the real deal. Right?!
Except… These aren’t really cupcakes, they are muffins. And muffins are totally allowed — actually, muffins totally should be made in the healthiest way possible. A la the Bran Muffin, which is my fave muffin. Ugghhh, now I’m thinking about Carrot Bran Muffins — WHY didn’t I think of that when I was in the planning stages? Hmm… disappointed I missed that opportunity this go-round. These Whole Wheat Carrot Muffins will have to satisfy.
And sat.is.fy. they do.
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