Audrey Lintner is a freelancer for the Lawrence Journal-World and lawrence.com. She writes the Bite Sighs column.
Have you ever had one of those uncontrollable chocolate cravings? The kind of wild craving that sends you scrounging through the cabinets, looking for a can of frosting and a spoon? Me, too.
Well, we made it to the other side of the holiday season. The big parties are over, and all of the guests have gone home. You are now faced with a refrigerator full of leftovers. Get creative and turn boring leftovers into homemade hot pock..., er, toasty pouches! Yeah, that’s a good name.
A new year is just around the corner; a fresh start full of amazing possibilities. In a fit of nostalgia, I decided to take a look at my very first Bite Sighs recipe: a Yule Log cake.
When my friend Terry described her new favorite instant oatmeal, my brain partnered with my sweet tooth to find a way to turn said oatmeal into a cookie.
It’s October, and Halloween is approaching. You know what that means? It means that everything that can be eaten, sipped or smelled has been doused in the annual Overload of Pumpkin Spice. So what have I got for you this month? A 100 percent pumpkin-free cookie recipe!
There are some days that you just feel like telling the Health Police to go jump in the lake while you curl up with comfort food.
My husband made the mistake of turning me loose in a baker’s supply house recently, and I learned a couple of important truths. First off, I am not to be trusted in the self-control department when bakeware is involved. Second, the edges of a cream horn mold are really sharp; I earned myself a finger slice while I was washing the darned things.
When you’re the 5-year-old son of an avid baker, you come to accept certain things as givens: There are always cookies in the house, your birthday cakes are unfailingly awesome and your role as Chief Taster is unassailable.
In many parts of the world, meals are eaten with bread. Well, actually, most meals are eaten with utensils, but bread is a common accompaniment. From the high-rises of Manhattan to the courtyards of Casablanca, bread is a well-known staple.
Well, I finally did it: I tried my hand at making croissants. You know what? They’re not that difficult. They’re a little fiddly, but pretty simple overall.