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(Photo courtesy of Just Jared.)

I’m guilty—I have, on ravenous occasions, busted out a package of Easy Mac, thrust it in the microwave, and unceremoniously chowed down on its contents less than five minutes later. Did I feel good about it? No, especially given my current reputation for cooking actual food rather than food that looks fluorescent.

I am not above admitting that Easy Mac is sometimes necessary. After all, if you truly have only ten minutes with which to make and eat dinner, it’s better to eat Easy Mac than nothing at all. But if you have even five more spare minutes, you can make something tastier, healthier, and all-around better.

That’s right—I’m talking about homemade mac and cheese.

It doesn’t get any easier than this, folks:

INGREDIENTS

• cheese of your choice (I like a mix of cheddar and parmesan)

• milk

• flour

• pasta (any kind words, but elbow macaroni is nice for nostalgia’s sake) Read More »

Brownies, let’s face it, are the sh*t. They satisfy the most severe PMS cravings, they comfort the most heartbreaking breakups, and they give you a sense of ooey gooey comfort. That said, who’s to say that the brownie doesn’t deserve the occasional update? I mean, with cookie technology continuing to increase, the brownie absolutely has to respond, or it faces becoming obsolete (Oh. The. Horror.)

The solution? The same delicious, chocolaty goodness in portable cookie form: BROWNIE BOMBS.

What You’ll Need:

10 oz. semi-sweet chocolate chips

3 tablespoons unsalted butter

3 eggs

1 cup sugar

1 teaspoon vanilla extract

1 cup All Purpose Flour

1/4 teaspoon baking powder

1/4 teaspoon salt

Optional: 2 oz. toffee or peanut butter morsels ( if you choose to add these, reduce your choco chip amount to 8 oz.) Read More »

I’m sure I am not the only one who knows how frustrating it is to find the perfect recipe, start making it, and then realize that I am out of a crucial ingredient. (What’s that? You don’t make recipes without double-checking that you have all the ingredients on hand? Well, aren’t you special.)

Because there is nothing more annoying than having to run to the grocery store and leave your raw cookie batter sitting on the counter, I took the liberty of putting together a handy-dandy substitution cheat sheet of things you can use when you find yourself without the genuine article.

For self-rising flour, substitute flour with baking powder and salt. Self-rising flour is really just a fancy name for flour that already has baking powder and salt added, so you can cheat the system by adding those things yourself. For each cup of flour, just throw in 1 ½ tsp baking powder and about ½ tsp salt.

For cream/half-and-half, substitute milk. Keep in mind that this will only work sometimes. Milk is a lot thinner than cream and has a lot less fat (added health bonus), but that also means that it doesn’t behave the same way. For a recipe in which you’re mixing everything together anyway (quiche), it will work fine, but it’s not going to get you anywhere if you pour it in a bowl and try to whip it into real fluffy cream. If you don’t have regular milk, try using buttermilk, yogurt, or sour cream. Read More »

All-purpose. Wheat. White whole-wheat. Self-rising. Bread. Rye. Cake.

What the heck is the difference between all those flours?

Well, I’m here to tell you. Flour 101, here we go!

All-purpose: As you might gather from its rather clever name, all-purpose flour can be used for pretty much anything and everything. People on gluten-free diets can’t have it, but if you don’t have to worry about that, you can use all-purpose for baking, cooking, bread-making… whatever. It’s all good.

Wheat: Wheat flour is like all-purpose’s healthier and less versatile cousin. It has fiber and protein that all-purpose doesn’t have, but it can be a pain to bake with because it tends to produce very dense items. In many recipes, it’s OK to sub up to 1/3 the total amount of all-purpose flour with wheat flour.

White whole-wheat. Now this is good stuff. White whole-wheat flour has all the nutrition of wheat flour with the lightness of all-purpose. I wouldn’t use it to replace the full amount of all-purpose in any recipe, but you should be able to sub in at least half the amount. These delicious muffins use entirely wheat flour, and white whole-wheat gives them a nice, fluffy texture. Read More »

Making pita bread from scratch… is it even possible? Is it even worth it? Fortunately for you and me, the answer to both questions is a resounding YES.

To me, these little breads are almost like magic. You roll them flat as pancakes, then they puff up and fill with air. How does it happen? I have no idea, but I’m glad it does.

For two pita pockets, you’ll need ½ cup flour (all-purpose or wheat works), 1 teaspoon sugar, ¼ teaspoon rapid-rise yeast, and 2 tablespoons water.

In a small bowl, mix the flour, sugar, yeast, and water. The water should be around room temperature—just make sure it’s not way too hot or too cold. It’s OK if the dough hardly comes together—you’re going to knead it, and it will absorb more flour when you do that.

In the bowl or on a flat work surface, knead the dough for about 5 minutes. You may need to add more flour as you go along to keep the dough from getting too sticky. When you’re finished, shape the dough into a ball, and put it back in the bowl. Read More »

There are very few things I love more than a loaf of bread fresh from the oven. It makes the kitchen smell great, it’s cheaper than buying bread at the store, and it’s sooooo good.

The problem is, making fresh bread usually requires fooling around with yeast. I don’t have anything against yeast, but it’s temperamental. If the water you mix it with is too cold, it won’t ferment. If it’s too hot, the yeast will die. I don’t have time to screw around with that stuff! That’s why this bread recipe is great… if you can get water to room temperature, then you virtually can’t screw it up.

For one loaf starter, you need a cup of water, 2 cups of flour, and ¼ teaspoon yeast (rapid-rise yeast is best). Then, for the bread, you need an additional ¼ cup water, 1 cup flour, 1 ½ teaspoons yeast (again, rapid-rise is best), 1 teaspoon salt, and 2 tablespoons olive oil (optional). If you want to brush something nice over the top so the bread is shiny, you need more olive oil or 1 egg white.

To begin, mix the starter ingredients together. The water should be at a cool room temperature. Once you’ve combined the ingredients and mixed them so that all the flour is absorbed, put plastic wrap over the bowl you mixed them in, and let the starter rest overnight or for 12-16 hours. The dough should rise dramatically and look somewhat bubbly when it’s done. Read More »