Doughnuts are my weakness . . . as in I literally can't resist them if they're around. I was doomed whenever someone brought a box into work, and now whenever I pass a doughnut shop on the street and smell a fresh batch, I have to stop and treat myself. As somewhat of a doughnut expert (at least I like to think so), the best doughnuts of all, in my opinion, are apple cider doughnuts. Traditionally, these are heavily associated with fall, when apples, cider, and flannel are everywhere. But there's no reason why you can't enjoy them any time of the year, especially if instead of regular cider you use hard apple cider for a boozy upgrade! For my...
Welcome to my third and final recipe for this year’s #springsweetsweek, my friends. Today, I’m sharing how to make a sweet potato sonker recipe. That’s right, I’m making dessert out of vegetables featuring sugar from sponsor Dixie Crystals. I love sonker, a dessert native to Surrey County, NC which is more or less synonymous with cobbler, but I’ve not made a sweet potato one yet. This version is probably the most specialized sonker recipe. While you’ll see peach cobblers, strawberry cobblers, and blackberry cobblers outside of Surry County, NC, you most likely will only find a cobbler made of sweet potatoes in Surry County. This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to...
This week, I experimented with making super easy Chinese barbecued ribs. The idea came from grocery shopping and realizing that people had bought up a lot of chicken and ground beef. Pork wasn’t as popular. I’m prone to ‘pity purchasing’ and ended up buying a nearly four-pound slab of baby back ribs at Costco. Looking for a simple and fun recipe that used pantry ingredients lingering in my fridge, I decided to apply a Joyce Chen Cookbook recipe to the ribs. Filled with unfussy information, the book was written in 1962, and I’ve made a great fried rice recipe from it. The ribs were straightforward with a hoisin, wine, soy sauce and sugar marinade for an hour and a brief...
Brunch better with Bright Lights® Bright Lights® Swiss Chard Quiche with Potato Crust is great for weekend brunch. It uses a potato crust — meaning it is gluten-free. It’s also vegetarian friendly too! Inside, is a delightful mix of eggs, herbs, and Bright Lights® swiss chard. What are Bright Lights®? Bright Lights® swiss chard have deep green oversized leaves with colorful stems and veins in an array of vibrant colors including pink, gold, orange, red, and white. They can be steamed, sautéed, or used raw in salads and are a great source of vitamin A and iron. Not only are Bright Lights® colorful and versatile, but they are also affordable! A reasonable price tag means you can get creative in...
Colorful Easter brunch recipes to brighten your holiday! Brighten up Easter morning with some of the most colorful items in the produce department: Bright Lights® swisss chard and Lollipops® kale sprouts from Salad Savoy Corp. Salad Savoy is the home of color, taste, and nutrition® so you can bet these two Easter brunch recipes are colorful, tasty, and nutritious! What are Bright Lights®? Salad Savoy Corp.’s answer to the growing popularity of leafy green veggies, specifically swiss chard. Bright Lights® have deep green oversized leaves with colorful stems and veins in an array of vibrant colors including pink, gold, orange, red, and white. They can be steamed, sautéed, or used raw in salads and are a great source of vitamin...
