Audrey Lintner is a freelancer for the Lawrence Journal-World and lawrence.com. She writes the Bite Sighs column.
Now that the first month of the new year is about over, lots of us have abandoned those pesky healthy-eating resolutions and returned to our favorite comfort foods.
Hey, remember that jar of molasses that you bought on a whim ages ago? Well, break it out, because I’m using the month of December to indulge my love of gingerbread.
Not overly moist or crumbly as most pumpkin bread, this one is firm and slightly dense; studded with dried cranberries and white chocolate chips, it’s the perfect in-car take-along snack that won’t leave crumbs in the upholstery as you head over the river and through the woods.
The season of pumpkin spice everything is here.
Whether your day was stellar or in the cellar, there’s nothing like a treat after a hard day at school or work. Now that September is upon us, a lot of those treats might be apple-based. Throw in a little cream cheese and a lot of butter, and your apples will put a whole new spin on “wow.”
Bread-making is, truth be told, a little time consuming. It can also be tricky if you don’t pay attention to what your hands are telling you. On the other hand, the amazing smell (and taste) of freshly-baked bread makes almost any amount of effort worth it.
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.