Sweet meets salty and salty meets sweet. There. Didn’t take long for them to get acquainted. (Why did no one think to introduce them until now?!)
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.
A quick, simple mash—Yukon golds, butter, milk, and salt—that’s either a weeknight side or a dinner party staple. Actually, it’s both.
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?
Cold, creamy, and eminently slurpable, just like the vanilla milkshakes mom used to make. In other words, perfect in all ways.
Fine-crumbed and sparely sweet, these sophisticated little cakes do wonders for white chocolate’s tarnished reputation.
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