Stop. Artichoke Time!

My husband and I were checking out at the store last weekend when I noticed that a customer in front of us was buying a bag artichokes.  We were already in the process of putting our groceries onto the conveyor belt, but I did what any reasonable artichoke lover would do.  I stopped loading the groceries, shouted “Stop. Artichoke time!” to my husband by way of explanation, and took off across the store to get a bag.

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Looking Forward to the Weekend . . . Buttermilk Pancakes

After our wedding my husband went on a search for the “perfect” pancake recipe.  Over the course of the next several months we sampled a number of different types of pancakes – vanilla, sour cream, cream cheese, pumpkin, sweet potato, raspberry, blackberry, chocolate chip, blueberry – but we kept coming back to this recipe, which my family has been making for as long as I can remember.  It is fairly simple and quick to make and really, what better way is there to start a weekend than with fluffy buttermilk pancakes with maple syrup?

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“Cherry Blossom” Sugar Cookies

Earlier this week, I shared with you some photos that I took of this year’s cherry blossoms near the tidal basin in Washington, DC.  Today I want to share with you some sugar cookies that I made to celebrate the arrival of the blossoms.

This recipe is quickly becoming one of my go to cookie recipes.  These are soft, almost cake-like cookies.  I often find myself turning to this recipe when I need to make themed cookies as they hold their shape pretty well.  I used this recipe (with green butter cream frosting) to make the leaf cookies to accompany my chrysanthemum cupcakes.

I’m just beginning to explore the world of decorative frosting (and as you can see I still have a lot to learn), but I have found that a little effort goes a long way when it comes to cake/cupcake/cookie decorating, even if the end result is not altogether perfect.

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Botanical Grape Juice Dyed Easter Eggs

After making the onion skin dyed eggs that I blogged about earlier this week, I decided to try my hand at a simplified version of those eggs using the same basic technique. Using hard boiled eggs instead of hollowed out eggs and dying the eggs in grape juice in the fridge instead of in an onion skin dye on the stove, made the grape juice dyed eggs much simpler to make than the onion skin dyed eggs.  Plus, the grape juice dyed eggs made a lovely breakfast the next day.

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