I made these bars last year. I photographed them. I edited the photos. I even started a post. But then it took me too long and rhubarb season was over, so I thought I’d sit on this recipe for a long year so I could share it when the time was right.
Now is the time.
I don’t grow rhubarb in our garden (yet.) But my grandma does, and so sometimes we get some from her garden, and sometimes we pick some up at the farmer’s market. But I don’t actually have that many recipes for rhubarb, so I searched through my grandma’s recipes and found this lovely.
If there’s anything that you want
If there’s anything I can do
Just call on me and I’ll send it along
With love from me to you
When I found these adorable tag cookie cutters, I knew right away that they needed to be part of our Christmas cookies this year. And when I thought about what to write on them, this song immediately popped into my head. And then my imagination started flowing, figuring out how to combine Christmas with this love theme. Then my sister suggested using a turquoise and red color scheme, and these cookies were born. (more…)
Right around the time that fall hits, it seems our tastes change. We long for those comforting foods– you know, the ones with all the butter and cream? Haha. And also the ones filled with warm spices.
These gingersnaps from my grandma’s recipe box fit the bill perfectly. In my family, these have always been called “gingersnaps,” but the truth is that there isn’t anything “snappy” about these cookies. These are soft and chewy and filled with molasses. They’re just plain delicious. A cookie by any other name, right?
I did A Bad Thing. A Really Really Bad Thing. The kind of bad thing that’s pretty much the best ever, unless you’re trying to avoid sweets.
I did this thing like 3 months ago and am just now getting to blogging about it. It’s not as though I haven’t been doing anything cool since Miss Bean was born, but I haven’t figured out how to fit in blogging about it just yet. I only get little snippets of time to myself throughout the day, so it’s a multi-day process to write a post.
ANYWAY. Back to the ice cream. Remember last year when I made this Samoa-inspired ice cream? It’s pretty much the best ice cream of all time. Well, I made it even better by letting you eat it with your hands. These are mind-numbingly delicious. And not just because of the brain freeze. (more…)