nutritious & delicious
After perfecting a recipe and getting a good photo, I usually move on to the next experiment. Not with these cookies! They’re so addictive that I’ve baked three batches in less than two weeks. I love that these gems not only taste scrumptious and have an appealing crunchy-chewy texture, but they are also nutritious. With …
This is definitely a new favorite. Mentioned in my Gingerbread Biscotti post, it was one of three biscotti recipes created in one 24-hour period last month. Even though one of those recipes included dark chocolate—irresistible for me and usually favored above all others—I like these cookies even better. While the Internet boasts a multitude of …
Although this bread doesn’t contain jelly, the grape juice and raisin combination give it a surprisingly jelly-like flavor. A dense loaf, it yields firm, sturdy slices that hold up well when slathering on peanut butter. As with most homemade breads, it’s also tasty toasted with a bit ’o butter. California Jelly Bread Makes one 2-pound …
Sometimes the nutritional “savviness” of a recipe comes from what is added or substituted, not what is removed. When baking these cookies, Matt decided to stick with the butter and sugar recommendations of the original church-book recipe, but he replaced half of the all-purpose flour with whole wheat flour. He also added a unique mix …
Well, I hate to admit it, but it’s that time of year. Fall. Though autumn is one of my favorite seasons, I am so not ready for winter, yet I know it’s just around the corner. The good news is that the temperatures are now more suitable for baking in our air conditioning-free kitchen. Those …
Before I explain two unique features of this bread, let me assure you that it tastes great. Toasted sesame oil—found in the Asian sections of most large grocery stores—and toasted sesame seeds lend a wonderful flavor and aroma to this loaf, while milk, cheese and whole grains provide protein and added sustenance. Excellent on its …
This recipe works really well for bread, but I like the muffins even better because they are easier to serve and store. The bread tastes wonderful, but it’s so moist that you have to cut large slices to keep it from falling apart. Admittedly, not everyone would consider that a problem. This is adapted from …
I like to experiment with fruit and yogurt in baked goods. In the right proportions, these ingredients enhance the sweetness, flavor and moisture of muffins and quick breads. In this case, strawberries and bananas proved to be an excellent combination. In addition to fruit and whole grains, this recipe features a protein boost from almond …