Butter makes it better
These chocolate chunk bars are an ideal snack. You can tell yourself they’re healthy, because they have fiber and fruit and aren’t some processed junk you got from a vending machine. Yet, at the same time, there’s CHOCOLATE. . . and peanut butter and honey …
You’re probably wondering how this sheet pan chicken and veggies is different. We’ve all seen a million sheet pan dinners online. I get it: you get home, and you don’t want to chop more veggies or wash more dishes than you have to. I support …
When life gives you apples, you make homemade applesauce. It’s fall, y’all! And Mother Nature is giving us a lot of apples.
I don’t know about you, but I can’t resist it when I’m walking through the grocery store, and heaps of red and pink and yellow apples are throwing out honeyed scents in all directions. So I always come home with WAY too many apples. It’s a problem, but a beautiful one. Because then I get to make homemade applesauce.
Don’t worry, it’s not hard at all. You just cook down the apples until they’re soft and plump, and then smush them with your favorite fall spices. You can use a normal pot, but using a slow cooker makes the process even easier, and a pat of butter stirred in at the last moment makes the applesauce silky and rich. Don’t knock it til you’ve tried it. After all, butter makes it better. Enjoy!
First, core and slice the apples. Dump the apples in your slow cooker and spread in an even layer. Cover with 1/2 cup water. Add the brown sugar, lemon juice, cinnamon, nutmeg, and ginger, and stir. Cover and cook on low for 6-8 hours. Stir occasionally.
When the apples are soft, pour out any excess water. Smush the apples with a potato masher or a large spoon until the applesauce is acceptably chunky. (Do not blend or puree unless you want apple soup.) Lastly, stir in the butter and serve warm. Happy fall!
This honey glazed challah is the best thing I have ever made. And I don’t say that lightly. Something about this combination of good fresh honey, tender inner dough, and the burnished outer crust of the challah makes my heart skip a beat. I was …
Okay, so you’re probably wondering what lemon icebox pie is. Traditionally, icebox pies are remnants of hot Southern summers when, with no air-conditioning to cool off, you would want a pie that can do it instead. Icebox pies may still be baked, but they require …
It’s okay, summer’s not quite over yet! If you’re not ready for pumpkin spice, whip up a watermelon agua fresca. Agua fresca is pretty much just fruit, lime juice, and sweetener, blended into a icy, frothy concoction. It’s cool and sweet, exotic and easy. You can make agua fresca with most fruits, but I love the tang of the watermelon and the aggressive freshness of the mint.
Note: the ingredients below make two servings of agua fresca, but this recipe is easily doubled.
Blend the watermelon to a liquid in a food processor or blender. Add the lime juice and honey. Pour over tall glasses full of ice, and garnish with mint. Sip slowly on a patio.
If you’re also a drinks person like me, you might enjoy an Orange Berry Infusion, or perhaps a Mojito Mocktail. The more drinks, the better. Enjoy!
Is there anything more Southern than fried green tomatoes? If you’re wondering why you would bother frying them in the first place, the answer is because they’re dang good. The second answer is because they don’t fall apart as easily as ripe tomatoes, and most …
You guys, chocolate is amazing. There’s a reason why people used to consider it the food of the gods. If you’re not convinced yet, these triple chocolate cookies should do the job! There’s cocoa, melted chocolate, and chocolate chips. It might seem extravagant, but I …
Okay, so there are two kinds of ratatouille. There’s the pretty kind, as seen is Disney’s Ratatouille, and then there’s the sloppy kind, where you just throw everything in all together. This is the pretty kind: Remy’s ratatouille.
Surprisingly, Remy’s ratatouille isn’t that hard. You just take some gorgeous summer vegetables, make a quick sauce, and layer the vegetables on top before baking. This is an ideal summer weeknight dinner, especially if your neighbors won’t stop giving you zucchini. I hope you like it!
First, make the sauce. Saute the onions until translucent. Stir in the tomatoes and garlic. Salt and pepper to taste. Simmer over low heat for 8-10 minutes, or until the sauce begins to reduce. Add the basil, and remove from heat.
Next, preheat the oven to 350 F. Slice the zucchinis (and eggplant, if using) into slim rounds. (You will want each of these rounds to be about the same size, so slice from the middle of the zucchini.)
Pour the sauce into the bottom of your serving dish. Arrange the vegetables on in curving layers on top, alternating colors. (See example below.) Sprinkle liberally with salt, pepper, thyme, and rosemary.
Finally, bake the ratatouille at 350 F for 45 minutes, or until the vegetables are soft. Serve warm, with a side of crusty bread to soak up the juices. Enjoy!