Fun fact: I once wrote a 90-page cookbook for a publishing class I took. It was a pretty sweet cookbook, if I do say so myself. I geared it toward college students and beginners to cooking who want to get the basics down while at the same time learning how to become creative with food. Being able to make alterations and not always relying on a recipe, you know? Anyhow, I share this with you because one of my favorite…
Ok ha, so firstly, I think mashed potatoes are really hard to photograph. Forgive me that the photos aren’t amazing this time! Anyhow, many consider sweet potatoes to be a healthier alternative to regular potatoes. So why not try mashing them? Here I’ve provided a base recipe, and then you can add in whatever mix-ins you like to get the precise flavor you’re craving. (I highly recommend adding something extra since the base recipe isn’t bursting with flavor yet!) Mashed…
I’ll cover the two basic methods for baking a potato here: the oven method and the microwave method. What’s the difference between baking a potato in the oven and baking it in the microwave? Well, I find that the oven method produces a prettier and much more flavorful baked potato, whereas the microwave method produces a potato with a more wrinkly skin and blander flavor. Hence, I say, the oven method for the win. Here are the things you’ll start…
This snack is so easy that you are going to cry of joy. Plus cheese chips less messy to eat than handfuls of shredded cheese. Also, don’t question the fact that the pan I used was so dark. It was my only option! Parmesan Chips Heck yeah. This recipe makes as many chips as you want it to. Ingredient grated Parmesan cheese (I like to add in some Romano and Asiago) Method Preheat the oven to 350°F. Grease a cookie…
Happy Flag Day! I’ve been really itching to make a cake version of s’mores, and this recipe is what I came up with. There are a lot of ways to do this, of course, but my version consists of a graham cake, chocolate frosting in between the layers, and a toasted marshmallow topping. Plus chocolate pieces as garnish. (It looks a little complicated at first, but don’t freak out. You got this.) This recipe will work a little differently than…
I love using this for my mini s’mores cake recipe, but it would probably be magical on lots of different types of cake. Or you can skip toasting it and just use it as a desserty dip! One rule before we begin: No fat allowed. This means you can’t let even a speck of egg yolk into your egg whites, and you must start with a clean and grease-free bowl. (Which is why you often hear “don’t use a plastic…