Using Parchment Paper in Baking, from completelydelicious.com

One of the most important things you can have in your kitchen, as I have discovered, is parchment paper. I can’t live bake without it and I’ve always got a roll handy.

It really was an epiphany the first time I baked with the help of parchment paper, and I haven’t looked back. If you’ve ever been frustrated with cakes that stuck to the pan, or messed up brownies trying to dig them out of a pan, this post is for you.

Using Parchment Paper in Baking, from completelydelicious.com Using Parchment Paper in Baking, from completelydelicious.com

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A double threat, these multigrain knots covered in butter and garlic are both scrumptious and hearty. Recipe developed in partnership with Red Star Yeast.

Multigrain Garlic Knots from completelydelicious.com

Lately I’ve been on a kick to “multigrain-ify” many of my yeast recipes. This is partly because it makes me feel a little bit better about indulging, but also because it turns out I really love the taste of multigrain breads. They’re nutty and complex, and everything I want in my yeasty carbs, plus a little something more.

Multigrain Garlic Knots from completelydelicious.com
Multigrain Garlic Knots from completelydelicious.com

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Light and fresh asian lettuce wraps filled with spring vegetables like asparagus, broccoli, mushrooms and peas— a perfect weeknight dinner.

Spring Veggie Lettuce Wraps

I’ve been addicted to lettuce wraps lately and they’ve been on an almost weekly rotation in our house. They’re easy, healthy and full of so much flavor. And they have the special talent of disappearing in record time.

Spring Veggie Lettuce Wraps
Spring Veggie Lettuce Wraps

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