Tag Archives: recipe

recipe card wedding rsvp

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I thought this was one of my more brilliant ideas.

We included a recipe card with our RSVP cards, and asked our guests to write down a favorite recipe to mail back with their response. We thought it would be a great way to start our own little family recipe collection, with handwritten recipes from our loved ones.

It has been so fun to open the responses, and guess what kind of recipe they included. It has been more love than we could ever imagine.

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Recipe cards from Rifle Paper Co. Scalloped cards from Paper Source. Self made sticky notes.

 

following the recipe

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While I was making some cookies tonight (and eating waaaay too much dough), I starting thinking about following recipes.

There is something very calming to me about following a recipe. I think it is a control thing. You can measure and mix according to instructions, and it will come out as a finished product (and you can add your own flair here and there).

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It is also a little connection to home and family. I can follow a recipe given to me by my ma, knowing that her ma, and the ma’s before her, have all made the same thing. Its like you can taste the love.

But when I was making cookies tonight, I thought about trying to make something without a recipe. Cookies sans recipe. I know the basic ingredients and mixing order, but it could be a total disaster. Or it could be awesome. And something I could pass down for years to come.

 

making a cake, and eating it too

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One of my dear friends is celebrating Passover this week, and asked if I could make a chocolate torte. I have never made a chocolate torte, but I was excited to try! I was a little bit nervous about putting so many eggs, and no flour, into the batter   (and I accidentally cracked the cake down the middle flipping it out of the pan). But it turned out really good! Kinda like a brownie cake!

It was eaten very quickly, so this was the only terrible picture I took of it. We ate ours cold, in really thin slices, with a little fresh whipped cream and strawberries.

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And I imagine that if I would have taken food styling classes and made this in daylight, the picture would look something like this:

chocolate cake

You can find the recipe here. Try it!

getting crazy in the kitchen

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Everyone hold on to your hats, because I made something, and ADDED something to the recipe. I am turning into a baking rebel.

But for real, I know I am not a very adventurous baker. I usually stick to a recipe for the most part. I might use normal butter for unsalted butter, or light brown sugar for dark brown sugar, when I want to get crazy.

But I wanted to eat an orange, and I wanted to make cookies, so I decided to add some orange zest to these chocolate chip cookies. And they didn’t turn out to shabby. The zest added a nice freshness to it. Everyone at work seemed to eat them, so I would say that is success.

orange cookie 3 orange cookie 4We ate ours split in half, with an orange split in half, and some tea.

 

peanut butter likes honey

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I don’t eat a lot of honey. Not that I don’t like it, but it is just very sticky.

I know about the peanut butter and honey combo, but it has never popped into my head to make peanut butter and honey cookies. It is a true revelation. I just replaced half the butter and sugar in the recipe with some honey, and it adds a little something magical. The dough did get progressively slimy, and the cookies got flatter and flatter as I made more batches, but look at those nooks and crannies. Try them!

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recipe cards

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My ma has the absolute best collection of recipes. She has this little chest that is full of handwritten recipe cards from all kinds of family and friends. I loved looking through it as a kid. Not only are they great recipes, but there is so much history and love in those cards.

So for Christmas, I was lucky to get some items to start my own recipe collection! I have already written down a couple of my favorite internet recipes, and I look forward to adding more.

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Some more cute recipe cards for when I need more (found here): recipe cards

off to a good start

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We got the year started off right with a recipe from my “new” Betty Crocker’s Cooky Book. It is full of recipes that I can’t wait to try, but we started with the Butterscotch Brownies. They are simple, chewy, and good in all the right places.

I really love old school cookbooks. I get lost in the little stories and history behind the recipes.

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Also, thank you to my panda, who got me this sweet chalkboard plate for Christmas. I am still figuring out how to write neatly with the chalk.

the season of christmas cookies

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I have the best memories of baking with my ma at all times of the year, but holiday baking is always special. There is just something about a big plate of beautiful cookies at Christmas that bring out the warm fuzzies.

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If you are in the market for some cookie recipes, check out my list of 100 cookie recipes here. Now that I am looking through the list, I might make a batch of these animal cookies to give to the little ones I babysit.

animal cookies

a new kind of pie

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I am not super adventurous with pies. I like the apple/peach variety. Pumpkin of course. Lemon meringue, but without the meringue part. Just the basics.

A friend suggested a strawberry rhubarb pie. I have never tried one. I am not really even sure what rhubarb is, but I do know that the leaves are poisonous (thank you, Martha Stewart). Rhubarb to me equals pink celery.

But guess what? Strawberry rhubarb pies are yummy. Just the right amount of not too sweet. If you are still in need of a Thanksgiving dessert, and for some reason don’t want to go classic, I would recommend this delicious strawberry/pink celery combo. (I used this recipe from smitten kitchen.)