If ever I waffled (get it? ai yai yai with myself sometimes) between Camp Pancake and Camp Waffle, these fluffy coconut flour waffles have firmly planted my feet in the latter.
Don’t get me wrong: I love the pancake (especially this version, which is also made with coconut flour!). But given the choice on a lazy weekend morning or a Monday that calls for carbs to start the day (um, every Monday), I choose waffle. Especially these waffles, all fluffy and lightly coconut-y and topped with a fresh berry compote and Greek yogurt. Cue the angels singing.
I have eaten macaroni and cheese no fewer than half a dozen times in the last week. What happened is that we hadn’t eaten macaroni and cheese for a good month or so, which is forever for us, and so I decided to make up for it by making baked mac and cheese. And then a few days later, when that ran out, I made this creamy slow cooker mac and cheese. The husband says one or two dinners of mac and cheese is enough — I say the limit does not exist.
This cheesy, creamy slow cooker number comes not only at the request of my mac-and-cheese-starved tummy, but also by you, dear reader. I put up on a poll on Facebook last week asking whether you’d want to see a recipe for creamy slow cooker mac and cheese or slow cooker shrimp and grits. There was a resounding winner (I’ll let you guess which); though, the latter may have to make its way on the blog someday, too.
But today, we talk about mac and cheese, made extra cheesy and extra creamy in the crockpot. It’s easy food at its finest. It’s comfort food at its finest. It’s mac and cheese at its finest. And all you have to do is set it and forget it, as they say.
The time when I ask you all the most pressing questions about your life, like how do you get out of bed right when your alarm goes off, or how do you make your hair look so cute like that, or how do you manage to make that smoky eye look good instead of like raccoon eyes, or how do you style those Instagram photos so amazingly, or — actually, it’s not any of those things (though if you have tips on them, let. me. know.).
It’s actually more of the “whaddya think about this blog?” variety. The “what do you want to see more of around here?” kind. More carbs? More meals? More anything? More everything?
I regret to say that these pumpernickel bagels have been a year in the making on GVD. During my reader survey last year, a reader commented that he/she wanted a recipe for pumpernickel bagels and I was like YES. That does need to happen. And then I never did it (for shame, for shame).
But that has all changed as of today, about 378 days or so later. Better late than never when it comes to carb love, I say.
This post is the fourth and final in a short series I’m be doing this month on the blog called “A Baker’s Dozen.” Each week, I’ll share a post with 13 (get it?) tips, tricks and/or tools to help you become a better baker (though I think you’re pretty great already). Today’s post: Top 13 baking tips and tricks (from the best of the best) to help you become a better baker.
This is my last post in this series and, frankly, I’m a little sad about it. It’s been fun chatting with you about all things baking! And I hope you’ve had fun, too.
But, all good things must come to an end (though maybe I’ll keep this series running with a post every now and then? Mysteries…) and I’m ending this one on a high note. Because while I might know a few things about baking from my own trials and tribulations in the kitchen throughout the years, the interwebs knows EVERYTHING. And even more specifically, bloggers know a ton about baking. So I’ve rounded up a few baking tips and tricks that I’ve found/bookmarked/have memorized like the back of my hand at this point that I think you’ll find incredibly helpful, too. Plus, there are photos of cupcakes and cookies and sprinkles below, so let’s get to it!
This Italian wedding soup is nothing like the one in my memory, most specifically, the one I used to devour by the Styrofoam bowlful between waiting on customers at the cafe where I worked just out of college. The soup was made with an incredibly greasy broth and filled with a million mini meatballs, a few strands of spinach and a handful of these little lentil-shaped pasta noodles. I think there may have been a few specks of diced carrots, too. Along with about a gallon of salt. It was delicious — and not good for me at all.
This lighter Italian wedding soup is nothing like that soup. Instead of greasy, salty broth, this soup is made with low-sodium broth and diced tomatoes with their juices. Instead of a million mini meatballs, this soup is made with more substantial turkey Parmesan meatballs that poach in the broth to tender perfection. Instead of a few strands of spinach, this soup is filled out with an entire bunch of curly kale. It’s all done in 30 minutes, and then you top it with more Parmesan cheese.
So yeah, this soup is nothing like that soup — it’s much, much better.