Whole Grain Crepe-Style Pancakes

These whole grain crepe-style pancakes are reminiscent of a famous Pittsburgh diner.

If you’ve lived in Pittsburgh, or read much about the food scene, you’ll know there’s a famous diner here that serves crepe-style pancakes – fluffier than a true crepe, but with the amazing sweet, eggy flavor, lacy browning pattern, and crispy edges you’d expect. To me, these are perfect pancakes, and I wanted to replicate them at home… using whole grains to bring up the nutrition a bit. Even King Arthur Flour has come up with a version – they’re that good! After weeks of experimentation (woe, eating all those pancakes, I tell you), I am proud to present you with these whole grain crepe-style pancakes.

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Smooth & Easy Hummus Recipe

Hummus is one of my favorite foods. I could eat troughsful of it, so long as it’s good hummus. For me, the stuff you can buy at the grocery store is never quite right. It’s stiff, pasty, and just not quite right. Plus it can be pretty expensive! Fortunately, hummus is also dead simple to make.

I’ve had a lot of practice. I used to get home from cooking all day in a restaurant and throw some together because I was starving but also exhausted but also didn’t want to eat something that wasn’t delicious. This smooth, easy hummus recipe fits the bill perfectly. If you’ve never had hummus that didn’t come from the grocery store, give this a try!

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Instant Pot Creamy Ranch Chicken with Orzo Pasta

This creamy ranch chicken with orzo is a comforting, easy-to-eat dinner made in the Instant Pot. You don't even need to thaw the chicken.

A while back, a friend posted this recipe in an Instant Pot recipe group. Thanks, Anna! I made a few little changes, and this is now a family favorite. This post contains affiliate links.

This creamy ranch chicken with orzo is one of those comforting, easy-to-eat dinners that takes basically no effort to put together. You don’t even need to remember to thaw the chicken. That’s right; you can make this with frozen chicken breast (or thighs).

The ability to cook from frozen is one of my favorite features of the Instant Pot or electric pressure cooker, by the way. The texture is usually a little better if you do thaw the chicken first, but in a dish like this it’s not that big a deal. You can proceed from frozen and feel not even a tiny hint of regret. It does take about an hour from frozen, but can be done in 30 minutes if you thaw the chicken ahead of time.

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Nutella-Swirled Banana Bread

Nutella-swirled banana bread whips up in ten minutes and isn't fussy - it's practically no-fail!

I’ve always loved banana bread, but I’ve been baking it a lot more lately. Part of that is because I have a friend who’s going through a hard time who likes it; part of that is because I’ve been testing a recipe for you, dear reader. And here it is, finally: Nutella-swirled banana bread, for those days when you need a little extra oomph with your dessert disguised as breakfast.

Banana bread is so simple to make but so good. I don’t quite understand how it exists in both of these spheres at once, but there it is. You can mix up the batter in a single bowl (unless you’re adding Nutella, so… you’ll need an extra bowl for this one; sorry). Once you’ve decided to make a loaf, it can be in the oven in ten minutes. There aren’t fifty-eleven things to clean up, and it’s not fussy about mixing method or, well, anything, really. It’s like your best friend in quick bread form. Comfy, like flannel pajamas. Sound good? Read on!

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Milk Tea: My Favorite of All Beverages

Cold, sweet, aromatic milk tea

Many years ago now, I was thirsty while shopping in a Japanese grocery store (in Columbus, Ohio – I miss it there, sometimes). I took a look in the refrigerated case and there, beckoning, was some beverage I’d never seen before: Milk tea. I take my hot tea with just milk, so I was intrigued. I picked it up, and I’ve never looked back. Since buying smallish imported bottles got expensive fairly quickly, I decided to try to make my own milk tea at home.

I’ve been doing this for about 10 years occasionally, but in the past year or two, this has been a fairly regular afternoon beverage choice for me. I do love hot tea, but – especially when it’s nearly 80F in February – sometimes a nice, icy, cold drink option is preferable.

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Weekly Want-to-Bake List, February 19

I always see a ton of recipes I’d like to try while I’m working to keep my Pinterest boards useful for everyone and visiting other cooking blogs. You may have noticed a slight baking bent on my Instagram (and maybe even here) lately – it’s because I’ve managed to work baking back into my daily life, and I’m excited about it. So I’m going to start this series, which I’ll call the Weekly Want-to-Bake List – though I’m sure some savory dishes and maybe even drinks will find their way in. Think of it as a weekly roundup, just with a less-accurate name.

  • Snickerdoodles are one of my favorite cookies, and almonds my favorite nut, so this almond snickerdoodle bread from Food52 looks completely amazing. Top of the list. Whoosh. It might even happen tonight.
  • Dinner tonight actually ended up being this Instant Pot potato-bacon-corn chowder. It was amazing. Seriously. I’m going to have some more, I think.
  • I still need to make eclairs for the King Arthur Flour dark chocolate eclair bakealong this month! They’re really not that intimidating, and they’re so delicious.
  • This lemon blueberry loaf from Jo Cooks is calling my name. I am in love with lemon-flavored baked goods right now.
  • The simple almond cake, from Dorie Greenspan’s Baking Chez Moi, via ambrosia baking, is one of the reasons I bought a giant bag of almond flour at Costco last week. I’ve made it before and Dorie’s right; I’m not sure how so few ingredients turn into something so utterly magical, but they do.
  • The challah from Smitten Kitchen, because, unbelievably, I haven’t yet baked it. (Challah is probably my favorite of all breads, and Deb one of my favorite of all bloggers.)
  • And, this weekend, a King Cake via The Kitchn, because somehow next Tuesday is Mardi Gras.

What’s on your baking or cooking wishlist this week? Come talk about it in our Facebook group!

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Simple Cream Scones: Family Tea Time

Tender cream scones are easier than you think! Make some to enjoy this afternoon.

I’ve been talking a lot this year about my plan to implement family tea time (or coffee hour; I really can’t decide what to call it). I wanted to get back in the habit of baking, and I also wanted a way for us to reset in mid- to late afternoon. Afternoon is kind of the worst. So I’ve been baking a lot, and it’s been making me happy. One of my favorite easy recipes is this one, for simple cream scones; it’s adapted from King Arthur Flour’s website.

Scones, if you’re not familiar, are kind of similar to lightly sweet (American) biscuits. They should be soft and tender, and are best eaten freshly warm out of the oven. I like mine with just the barest hint of sweetness, so that it’s not overkill when I top them with jam. (We stock up on Bonne Maman Quatre Fruits at Costco, when they have it.) I think scones with additions like blueberries or dried fruit or even, deliciously, chocolate chips, are a bit of a different matter; they should still be flaky but I don’t tend to split and top those, so sometimes I use a bit more sugar in the first place.

Cream scones (and all scones, really) are also dead simple to make. Truly. You only need one bowl, and you can turn the dough out directly onto the baking sheet – lined with parchment or a silicone mat (this is an affiliate link), of course – so there’s barely any washing up to do. I feel like I’m talking Britishly in this post. It’s not intentional. My three-year-old was telling me we needed to buy a picnic rug so I think we may all have had too much Peppa Pig as of late.

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Getting to Know Cilantro: Herbs and Spices 101

This is the first in a series about herbs and spices. We see them in recipes, but we often don’t know much about them! I originally started this series for a blog I had about ten years ago, but I’m updating it. This time, we’ll be getting to know cilantro. This post contains affiliate links – but not to I Hate Cilantro. They’re on their own.

I know that many people really strongly dislike cilantro. They think it tastes like soap. To those people, I apologize; cilantro is one of my favorite herbs and I eat it like it’s going out of style. It’s likely there will be many recipes posted here, especially as we move into the summer months, that feature its delicious floral citrusy flavor. I encourage you to try it in a few different applications, but if you really just hate it the way I hate oregano, you can find support at I Hate Cilantro.

Cilantro can be a love it or hate it flavor - which side are you on?

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Adventures in Yeasted Doughs: Learning to Work With Yeast

Delicious yeasted cake topped with caramelized honeyed almonds - a bee sting cake, or bienenstich

I’ve mentioned here and there that one of my goals in 2017 is learning to work with yeast, and regularly making our own homemade bread. Yes, you can buy a cheap loaf of what passes for bread at the store; most stores also have bakeries that do a slightly better job. But those loaves tend to be pricey.

I think there’s also something satisfying about doing it yourself. I still have some vague aspirations towards homesteading (I’m going to try to grow some of our food this summer, for example). Bread baking taps into those mild feelings of self-sufficiency, and when you struggle with chronic depression, as I do, feeling like you’re Doing Something can really be a balm.

I like to think it also reduces waste somewhat; I’m less likely to toss the end of a homemade loaf, for example, and it eliminates the paper or plastic packaging from the store. I haven’t quite worked out yet what the efficiency difference is in my using my own oven versus the effectively communal oven at the store. I sort of assume that my keeping the ingredients at home versus those kept in a bakery is a wash, even if I use Prime Pantry (affiliate link), for example. Don’t quote me on that, though.

Yeast doughs can be intimidating. Here's one baker's journey to happy bread-baking.

Noodling on whether it’s actually worth it financially and environmentally, though, there’s the challenge. I’ve never been a natural at yeast doughs. My hands run hot, and somehow, even knowing that, I inevitably overflour during kneading and end up with dense, sort of yucky loaves. I’ve always used that as an excuse to not try very hard; I’ve had a few forays with bread machines, but I feel like they kind of smell funny and make weird loaves. I keep losing my KitchenAid’s dough hook, somehow. Et cetera.

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Frugal February Meal Plan

Our January meal plan has gone pretty well, so now it’s time to come up with one for February! I have really enjoyed having the whole month planned out – it freed up my Saturdays to do other things just for fun. It also made grocery shopping a little more efficient. There are a few things I’d like to tighten up a bit more, so here we go with the frugal February meal plan!

Simple, inexpensive options for breakfast, lunch, dinner, and snacks - for the entire month of February.


Continue to eat breakfast and lunch at home. We did pretty well with this, but I definitely picked up fast food lunches on days when we were out of the house all afternoon. Wednesdays are particularly challenging, since we also have commitments in the morning. I’m going to try to make stacks of sandwiches the night before to take in the car with us. I anticipate much preschooler screaming about this. I wonder if I can make him believe that Sonic sells PB&J?

At any rate, on days at home, we did pretty well. Lunch has always been a sticking point for me. A friend said of herself that she’s “kind of a princess about food,” and honestly, I am too. There’s a whole long backstory about food insecurity, anxiety, and wanting to control and enjoy just this one thing but that’s for another post, I think. So I’m proud of myself for being willing to eat basic, cheap food for lunch.

Repeat meals more often. If you look at the January meal plan, you’ll see that there wasn’t a lot of repetition. We do have Wednesday designated as leftover day, because we get home late and nobody wants to really cook. This also helps with using up food and not wasting it because it got forgotten in the back of the fridge.

I want to specifically focus on a limited recipe base, though. I think I get a little carried away with finding fun recipes, and I found I was buying limited-use ingredients most weeks. My goal this month is to make sure we use everything more than once. This should help the budget and food waste and also continue to pare down the pantry.

…but still have a couple of special meals. After all, Valentine’s Day is coming, and I already bought a pack of USDA Prime sirloin at Costco. (Amazing deal, by the way, and we like sirloin just fine.) Plus, when you are a former foodie, I think it’s important to have meals you can look forward to. I thought I’d want to have them more often but it turns out I’m OK just eating kind of whatever most days as long as I can anticipate something really delicious every week or two. Time passes more quickly than I’d like so I’m never really waiting that long, eh?

Implement family coffee/tea time in the afternoon. My husband has a major sweet tooth, and of course my son does, because what three-year-old is going to turn down cake? I’ve found that we end up with a lot of junky storebought sugary snacks and I am not a fan. Also, I enjoy baking and I’ve been doing a lot of it. In Classic German Baking, Luisa Weiss mentions coffee hour midafternoon, with a lovely sweet snack and coffee and conversation. Teatime, of course, is another great tradition.
Also, by 2pm, everyone needs a reset. I am grumpy, burned out, and tired of being shrieked at; it’s not quite toddler naptime, since she’s still on two naps, and I just want to be done. I think sitting down together and enjoying a treat will be a nice break. Plus it’ll hopefully ruin the kids for storebought junk food forever. Ha.

Start baking homemade bread regularly. I got a copy of Artisan Bread in Five Minutes a Day and I just made our first batch of dough this week. Our kitchen actually isn’t climate controlled so it’s basically cold enough to keep the dough out on the breakfast nook table (which tells you it’s too cold to really eat in there…).

Click to see the meal plan and my notes!

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