I use these biscuits in all the ways. They’re my favorite vessels for breakfast sandwiches and swiping chili bowls but I also eat them hot and plain straight from the pan, or smothered in jelly.
Given that it’s Black History Month and we’re doing a lot of talk about celebration here since Autostraddle is turning ten, I thought it was only fitting to share a recipe for this pie that’s such a tradition in Black American celebrations.
There’s something about lemon and thyme that really makes me ship them as a couple.
I love eggnog, so I’ve taken it upon myself to write a recipe that I think even its most loyal haters will love. There’s no drinking the eggnog here, just using it to infuse the dough and glaze with warm winter spices and vanilla. The brown butter doesn’t hurt either.
It’s simple, delicious, festive, and so easy to make!
We all deserve the reward of eating a perfectly winter-themed scone curled up in a blanket with some peppermint tea.
Thanksgiving in the US is just under two weeks away which means it’s almost crunch time! Gotta finalize those side dishes, decide how many pies to bake, and start mentally prepping for the moment you confront your problematic family members and hold them accountable for upholding white supremacist structures.
What can I say, maybe my heart really is made out of sugar and spice and that’s why I need to eat so much dessert to fix it when it breaks.
An easy, filling comfort food for fall.
Have you ever wanted a little chocolate cake? Like a literal mini cake that’s perfect for two and an easy dessert to whip up for dinner with a friend or cutie?
I know I’m early and I could’ve squeezed an end of summer recipe in this week instead, but some seriously adorable apples made their way home with me and I knew it was time. Apple turnover time!
“It’s amazing what baking can do for a bad day, especially when there’s something as tantalizing as blueberry skillet cornbread waiting at the finish line.”
I’m not quite ready to say goodbye to summer, especially ’cause I realized I haven’t written a summer berry recipe for my vegan friends yet!
Sometimes it’s too damn hot to even think about turning on the oven.
Thank goodness lemon and zucchini are plentiful all summer long so you can make this over and over and over again, and I have a pretty good feeling that you’ll want to.
If you’re into savory variations on sweet classics and your brownie lineup could use an update, make these as soon as you can. This deeply chocolate orange-kissed tahini-swirled goodness is just what your tastebuds need.
I made this, closed my eyes, took a bite, and immediately felt transported far far from here. It tastes nothing like home and that’s exactly what I needed and intended.
“I felt now was a better time than ever to make a big, bright, beautiful AND delicious, gay af rainbow cake to truly take pride in. A mouthwatering five-layer fuck you to the haters.”
I miss camp so much the only cure I could think of was some kind of comfort food that involves berries – only one type though – and that I could make very quickly and easily. I decided the only thing to do was to bake a mountain of berries into some flaky buttery crust and eat it while I scroll the A-Camp hashtag and cry for the millionth time. And thus, this blueberry galette was born!
These biscuits are for everyone who wants to make them using regular old All Purpose Flour and not end up with something totally underwhelming that feels like biting into a hockey puck.