Living and writing in a circa 1840 New England Farmhouse with three generations of my family
A good quality vanilla extract can add so much to a recipe. Once you know how to make your own vanilla extract, you’ll never find yourself without ample supply in your baking pantry. You’ll also find that it makes a delicious gift!
If you’re looking for a little Easter recipe inspiration, we’ve got you covered. From brightly colored eggs to a breakfast or brunch worthy of a holiday celebration, you’ll find the recipes gathered together for you right here. Dessert? Well, I’ve got plenty of delicious ideas about Read More
If you’re looking for a new twist on cranberries to add to your Thanksgiving feast, this simple and flavorful cranberry spread is ready for the job. It comes together quickly and tastes delicious with freshly carved turkey or spread on the leftover turkey sandwich the next day.
I keep this chocolate mug cake mix in the pantry so that I can make a single serving of chocolate cake any time I want. It only takes minutes thanks to the microwave which means that you’re only moments away from warm, gooey chocolate cake!
There’s something altogether comforting and soothing about chewy oatmeal cookies. It seems to be baked right into it and held together by brown sugar, old fashioned oats, and just a touch of cinnamon.
Pumpkins are front and center at the farmhouse once October arrives. I use them to decorate the inside and outside of the farmhouse. I also love to create sweet and savory recipes with them. The simplest is one of my favorites: classic pumpkin bread.
Do you need a heavy duty stand mixer to make homemade bread? In a word, no. Grab a mixing bowl, a good recipe, and I’ll teach you how to make homemade bread by hand just the way Grandma did.
We have been living with food allergies here at the farmhouse for more than a decade. Peanuts and tree nuts are off limits, but we don’t let that stand in our way of our celebration of the seasons and the holidays. The candy parade that Read More
Biscuits. Just reading the word brings up thoughts of flaky, tender biscuits still warm from the oven topped with a pat of butter and a drizzle of honey. My mouth waters just thinking about it. I hear from readers quite often who have struggled to Read More
I love cabbage. I like it raw. I like it cooked, especially in the traditional German dishes my grandmother made when I was a child. Hand me a soft Bierock filled with seasoned ground beef and sautéed cabbage and prepare for me to get misty Read More
A few weeks ago, I shared my recipe for Creamy Lemon Curd. It’s a staple here during the spring when we’re all craving the light, crisp flavor of fresh fruit months before our New England gardens will have anything ready to harvest. This is also Read More
