Father’s Day means grillin’ and chillin’ in the summertime heat, and Peanut Butter Blondie Ice Cream Sandwiches fit the bill for a cool finish to any BBQ celebration. The blondies are rich and chewy, perfect for pairing with ice cream. Served plain, rolled in crunchy toppings, or dipped in chocolate, they’re a surefire way to let Dad know what a special guy he is! They’re such fun to make, and they’re my feature for The Recipe Box in the June issue of Direct Magazine.
Show mom lots of love with rich and delicious Lemon Pudding Cake, May’s edition of The Recipe Box in Direct Magazine. A batch of my favorite whipped cream cheese frosting makes both strawberry filling and lemon icing to complement it perfectly. It’s so easy that kids can make it with a bit of help, and Mom will be delighted with this extra-special dessert!
Disclosure: OXO provided the featured kitchen tools for me to use and review for this post. I was not compensated in any other way, and all the opinions are my own.
I don’t think I’ve met anyone who doesn’t like pizza. It’s a staple in busy homes and college residences, and more artisan pizzerias are opening everywhere you look. I’m not complaining, though – bready crust, gooey melty cheese, a plethora of different topping combinations to suit one’s every mood…what’s not to love? But as much as I enjoy eating a delicious pizza out or having one delivered to my door, I am much more likely to make my own pizza at home now. I love making the dough with the added flavors of fresh herbs, and experimenting with different cheeses and toppings. And now that I have some awesome new pizza tools that make prepping and serving super fun and easy, I’m even more likely to skip the restaurant and create my own “U Make – U Bake” pizzas!
“Driven by a passion for discovery, King Solomon is said to have sent ships to all corners of the ancient world, initiating a mass cross-pollination of culinary cultures that continues to bear fruit today.” Celebrated author Joan Nathan traveled to about 30 countries while writing King Solomon’s Table, sometimes following a specific recipe there (chocolate salami in El Salvador, for instance), always in search of Jewish recipes and Jewish people. The resulting cookbook is a treasure containing more than 170 recipes spanning thousands of years from around the world, accompanied by stories about those recipes and an introduction that gives a history of how Jewish food began.
April is here, with warm days coaxing our gardens – and all of us – out of hibernation. Celebrate spring with a lovely brunch; this simple and delicious recipe for Cheesy Egg Quiches is the perfect menu headliner, and my dish for The Recipe Box in Direct Magazine’s April issue!