Guys. No but, guys. This is real. This pumpkin bread is ridiculously good. Seriously. It has that delightfully fluffy texture you’d expect from a bakery or coffee shop pumpkin bread, but unlike something you’d find at most bakeries, this one is SO GOOD FOR YOU. This bread is made from locally milled whole-wheat flour, which I highly recommend. You could also try oat flour or rye flour–my other favorites. I haven’t tried them with this recipe yet though. The dates in this bread not only provide a beautiful caramel flavor, but also good-for-you vitamins, minerals and fiber. I’m also a fan of warm spices, so this bread is packed with…
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Whole-Wheat Skillet Cornbread
My strategy is simple. Cook and bake as if it were the crispest fall day and the weather will follow suit. So far it hasn’t worked. It was almost 90 degrees when I was making this cornbread and chicken chili. This cornbread is super delicious and is due in large part to the perfectly crisp crust, which is achieved by heating the pan before pouring in the batter. That shock of hitting the butter slicked cast iron causes the batter to instantly create a barrier, which allows the bread itself to remain soft and crumbly while the crust continues to darken and crisp. Next up, I’m swapping a portion of…
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Strawberry-Basil Jam
Some people have Christmas, others favor Halloween, then there’s those that await First Contact Day … myself? I’m partial to the first day of strawberry season. And it’s here! Like tomatoes, there is nothing quite like a summer strawberry. Choosing local also makes a big difference. I picked up mine from Eckert’s Farm and was surprised by how different they are from regular grocery store strawberries. I found them to be smaller, juicier, and more flavorful. I would describe these particular strawberries as sweet, floral, and fragrant. Now, the responsible thing to do would be to can my jam and store for colder months, when hibernation and SAD kicks in and…
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Chocolate Date Cake
Food blogging used to occupy a good deal of my thoughts … and take up a lot of my time and energy as well. And I loved it. But between law school and a new job (which is really more like a lifestyle if we’re honest), I was forced to take a hiatus. Now things are under control. Just kidding. They’re absolutely not. But I missed sharing my food. So. This is my first post on my new blog. I chose this recipe as the first because it is representative of my style of food and attitude towards eating. Food should be simple, beautiful, wholesome, and enjoyed. It should also…
