Fudge Frosting

A quick post today for a quick but delicious frosting recipe. This is easy to make in a single saucepan, simple to whip up, and delectable enough for company - or just for yourself and a spoon!

I'm going to go ahead and warn you right now: this is evil frosting. It's made with lots of butter and sugar and chocolate, and it practically begs to be eaten right out of the pot. That's okay with me. That's VERY okay with me. But if it's not okay with you, you might want to check out a different post. A healthy post. Like tofu. Or soup.

Johnnycake (Northern Cornbread)

I'll preface this by saying that real johnnycake is actually more of a flatbread made with cornmeal, rather than this lightly-sweetened cornbread. However, that's the title of the recipe passed down in my family for goodness knows how many generations, and who am I to argue with my ancestors?

This is one of those recipes that needs no augmentation, no experimentation. It may be ancient, but it's perfect exactly as it is. We eat it most often with chili or bean soup, but it's good with anything you like - greens, pork barbeque, fried chicken - you name it.

And while the debate between sweetened and unsweetened cornbread rages on, as a Northern gal, I prefer a little sweetness in mine. No matter how you like your cornbread, I would encourage you to try this recipe, with its dense yet not cloying texture, fluffy crumb, and just the perfect amount of sugar. It will keep for several days - but don't expect it to last that long!

Strawberry Oreo Creme Dessert

It's been so nice this past week, with temperatures in the mid-70s, that I can almost imagine it's already summer! My roommates and I wanted a cool, creamy dessert this weekend in honor of the balmy weather, and so I came up with this not-too-sweet layered confection using strawberries, since they are in season right now.

Considering I was sort of cooking by the seat of my pants, it came out quite splendidly. The only thing I would do differently is to leave out the cinnamon that I dashed in a little too generously, which I have reflected in the recipe below. If you're looking for a springy dessert that is decadent without being too rich and cloying, this is your new best friend - especially since there's absolutely no baking involved!

Cherry Chocolate Bars

Have you ever had one of those days where you just need to bake something? No? Well I do, perhaps more than I care to admit, and today was one of them. I was tired of studying for finals, tired of the dreary, rainy weather that made me have to cancel my hike with a friend. But baking makes everything better! Trust me on this one.

I had set my mind on making Swedish Almond Bars, but we were all out of almonds. Also I was running low on Swedes, although those are optional. They really improve the flavor though... (insert laughter here).

So I decided it was improvisation time. Oh wait, that happens every day around here because I fail at keeping a well-stocked pantry. But sitting there on the shelf was a lovely bag of dried cherries, just begging to be used. "Eat me!" they cried. You know you're in trouble when the produce starts to talk to you.

Salted Caramel Cookie Bars

I was never a fan of caramel when I was younger. It wasn't that I hated it - it was just too bland. One-dimensional. But I changed my tune once I tried this new salted caramel thing that's going around. I bought right into this craze and I'm sold 110%. Salted caramel is legit, folks. If you haven't tried it, you're missing out on one of the most delicious things on this entire planet.

I have about a dozen recipes in my to-bake folder that integrate some form of salted caramel, and I decided this afternoon to try out one for salted caramel chocolate chip cookie bars. Doesn't that sound fantastic? Of course I had to make a few revisions of my own, but let me tell you, these things are as good as gold. Better, actually, because you can't eat gold.

Sweet-and-Sour Tofu

So I have to tell you something about myself: I'm in love with tofu. Really, truly in love. It's not one of those three-month infatuations either, no, this goes back to the tender age of three, when I had a major temper tantrum in the grocery store because my mother wouldn't buy me tofu. True story.

If you're not as enamored as I am with tofu, though, don't worry. This recipe made even my friend Ashley, a self-proclaimed tofu hater and a hugely picky eater, a convert. It's easy and SO delicious, with a quick homemade sweet-and-sour sauce, crisp veggies, and perfectly cooked tofu. I might have eaten the entire batch in two meals... don't tell anyone...

The Perfect Egg Sandwich (Vegetarian!)

I love egg sandwiches. I don't know what it is about them, but every weekend I crave them for breakfast (or brunch, depending on when I get up!) It seems pretty easy, right? Crack an egg, slap it between a few slices of bread, you're good. But a perfect egg sandwich is complex. Crispy bread, unctuous egg, savory sausage, and creamy, rich cheese. All melded together to make something so much greater than the sum of its parts.

Okay I'll stop now before I start to wax even more eloquent... I told you, I love eggs! Lots of protein, you know.

I've recently found a vegetarian sausage that I absolutely love - Morningstar sausage patties. They are so delicious, and they add the perfect touch to this sandwich with their blend of spices. Plus, they're organic! I also use regular sausage sometimes, but I'm trying to be more health- and environment-conscious, so I've been eating more like a vegetarian when I can. Feel free to choose your own favorite vegetarian or carnivorous option.