Are you sitting down? Ok, good. Because what I'm about to tell you might just blow your mind: you can make a loaf of fresh, warm, homemade bread in your slow cooker. You read that right. You don't have to turn on the oven this summer to get your fresh bread fix — just plug in your crockpot.
What, make my own croutons? Can't I just buy them in a cellophane bag at the grocery store? Well, sure you can and they might even be somewhat decent. But homemade croutons take things to whole other level, and given how quick and easy they are, there's no reason not to step up and make them yourself. Read on for our simple instructions on how to make three variations on the crouton: the cube, the slice, and the chunk.
The other day, while eating a delicious tomato sandwich, I wondered if anyone ever baked with watermelon. Tomatoes are watery, and they're used in a variety of ways (okay, usually not baking, but still), so why not watermelon? I did what I always do when I have a cooking question. I googled, and was rewarded with a bunch of recipes for watermelon-flavored cupcakes with lots of food coloring and sugary icing. Cute, but not what I wanted. I did find one recipe for (actual) watermelon muffins and I had to try it. Was it worth it? Well...
One thing I love about pancakes is how malleable they are – you can make funny shapes with the batter, you can change the color, and you can add whatever you want into the mix. Pancakes are a blank food canvas waiting for your inspiration. Sure, these next-level pancakes really make you question if they are meant for dessert instead of breakfast (how about both?), but that's why they are so much fun to eat.
Surely everyone is familiar with the classic pineapple upside-down cake, topped with rings of canned pineapple and dotted with neon-red maraschino cherries, all nestled in a brown sugar glaze? What many people don't know is that nearly any fruit can be subbed in for the pineapple-cherry combo with fresh, delicious results. Read on for our master recipe for making upside-down cakes with fresh fruits all summer long!
Pies, cobblers, and airy cakes are the ideal summer dessert and I imagine everyone has tried one of them at some point. But have you ever had fruit filled with dessert? I'm talking strawberries pumped full of cake and oranges filled with giant brownies. These desserts are probably not as satisfying or elegant as a cake or pie you've slaved over, but they look really fun to eat and seem relatively easy to make. Here are 5 examples:
From the middle of May until the end of November, I'm a pie girl. I have to restrain myself from eating it at every meal since my mother trained me from a very early age that leftover pie is fair game for breakfast. Sometimes we would even eat it straight from the dish: two forks, Sunday crossword.
Summer is exciting because the fruits that thrive in a pie crust are all ripening. Strawberries and rhubarb happened, other berries are ripening on the vine, the peach trees are heavy with fruit, and the apples are beginning to sweeten on the branch. Fruit is the romantic part, but crust is an important part of the equation.
Since we are talking all about baking with fruit this week, I wanted to come up with a fun breakfast recipe that involved ripe summer fruit. Everyone loves a combo of buttery pastry and jammy filling, so I decided to create an easy baked breakfast pastry that can almost qualify as dessert for breakfast.
Reaching for whole wheat flour or whole wheat pastry flour is an easy way to work whole grain nutrition into a simple pie dough. In doing so, you'll not only have a healthier pie shell, but you'll have one that boasts the flavor of whole wheat flour (as all-purpose white flour doesn't have as much flavor on its own). Should the day come though when you're looking to branch out beyond a whole wheat pie crust, there are a number of delicious, flaky whole grain pie dough recipes to select and celebrate. Here are my favorites.
I hate soggy cereal, I hate soggy sandwiches and I really hate soggy pies, crisps and crumbles. I didn't think there was a way to avoid the flood of juice that flows when baking fruits like strawberries and peaches, until I learned this easy trick.