Some days are, without a doubt, cloudy with a chance of sprinkles. Just perhaps not the sorta sprinkles you were expecting.
Hope you’re not the indecisive sort, ’cause this oatmeal cookie recipe requires some decisions. Let the baking hijinks begin.
Sweet meets salty. Salty meets sweet. There. That didn’t take long for them to get acquainted.
Commercial tartar sauce tends to be crammed full of sugar and corn syrup and preservatives. Not this little homemade lovely.
Given how sweet and cakey and simple these little confections are, they’re the perfect party dessert—even if you’re a party of one.
Dust off that waffle iron. You’re going to want to give these crisped dimples and the ooey, gooey cheese they contain a whirl.
Yeah, yeah, we know. You don’t need a recipe for Yukon golds, butter, milk, and salt. Or so you think. Try this and get back to us.
We got nothing against the Lärabars we’ve been noshing for years, save for the fact that they’re not homemade. Until now.
Feel like a kid again as you swoon to these peanut butter blondies slicked with a layer of jam smack in the middle.
Why make homemade ketchup? Because you can. And, as David explains, because no one can tell you that you shouldn’t. No one.
Never again eat a stale-tasting, preservative-laden, ickily-sweet, foil-wrapped bar again. These little lovelies will change all that.
Quick, healthful, gluten-free, easy to clean up, and maybe even able to lower your husband’s cholesterol. Anything else?
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