Savory Cheddar Bacon Chive Muffins

As far as flavors go, savory isn’t my thing. Of the five basic tastes, Umami is probably taking home the bronze. Doesn’t mean I’ll scoff at a cheese plate, but I’ll always opt for ice cream and potato chips if given the choice. This preference is probably why I rocked a 40-inch waist throughout high school. Now that age has given me a little self control, I’ve also gained an appreciation for richer tasting foods like these here muffins*. Anyway, who doesn’t love the combination of bacon and cheese? I mean, really. Continue reading

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Browned Butter Brownies


Until very recently, I always thought “browned butter” was one of those meaningless terms people threw around to make food sound more interesting than it really was. “Small batch,” “hand crafted,” “humanely raised”…nothing more than buzz words used by marketers to trick Whole Foods soccer moms into choosing one brand of kale over another.

Then I quit smoking. Continue reading

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Blueberry Chocolate Chunk Scones

IMG_2659I’m not a fan of scones. They tend to be dry, crumbly, and/or have raisins. The worst part, though, is that they’re incredibly unhealthy. They’re made with either heavy cream or butter (sometimes both) and a whole bunch of white flour. I’m of the mindset that if something is going to be terrible for me, it should, ya know, at least taste good. For the most part, scones just aren’t worth the energy needed to burn ’em off. Continue reading

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Chewy Buttermilk Sugar Cookies

Something I’ve noticed since I started baking/cooking a little more frequently is that the name of something plays a larger role than it really should. For whatever reason, if something’s got an interesting ingredient or sounds impressive, people tend to perceive it differently. Doesn’t make a lick of difference whether or not said ingredient actually has any effect on the finished product, you’re setting yourself up for success when you give something an interesting descriptor. Continue reading

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Apple Cinnamon Walnut Bran Muffins

Twenty years ago, if you were to tell me I’d be eating bran muffins regularly (Editor’s Note: “Regularly”…ha!), I’d assume you were crazy. But here I am in my mid 30s, doing just that. Fortunately, these particular fiber delivery mechanisms are as tasty as they are healthy.  Continue reading

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Crock Pot Chicken Curry

As a general rule, those who can cook can’t bake and those who can bake can’t cook. I fall firmly in the latter camp. That’s probably why I’m such a fan of using a crock pot. It gives the illusion of being a good cook without having to possess any of the skill. Find a recipe, cut up a bunch of ingredients, throw ’em in a slow cooker, and (anywhere from 4 – 10 hours later) voila…people think you know what you’re doing. Continue reading

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