Audrey Lintner is a freelancer for the Lawrence Journal-World and lawrence.com. She writes the Bite Sighs column.
Greetings, all! Summer is here, bringing with it intense heat and an intense longing to avoid cooking anything more involved than a toaster waffle. While looking for a summer-worthy (read: simple, with minimal stove time) dessert, I stumbled across Arlene Cummings’ recipe for Mini Cannoli Cups.
The season of camping is upon us! Time for singalongs, skeeters, and those gooey little treats known as “S’mores.”
I wanted to make tiramisu for Mother’s Day, but exotic items like mascarpone cheese and ladyfingers (Seriously?!) are not to be found within 30 miles. To that end, I decided to create a simplified version, made with everyday stuff that’s easy to get ahold of.
When my friend Angie asked for a King cake last month, I was happy to oblige. I found an excellent recipe online, made the cake and was immediately addicted. Since my daily carb limit doesn’t include huge portions of cake, I decided to have a go at adapting the recipe to something smaller. Turns out, it lends itself perfectly to cinnamon rolls.
Since my kiddo is on a gluten-free diet, I’ve learned a few things about gluten-free shopping.
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!