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Mayonnaise

May 4, 2020Sarah

No eggs, no oil, no butter, no problem. Chocolate Mayonnaise Cake is a Depression-era cake is a rich, chocolate cake that gets its velvety texture…

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I’ve been having a blast “dishing and telling” with families about their favorite recipes and food traditions as I work on my upcoming cookbook and had the chance to cook with a dear family friend yesterday!

Kim was so gracious to spend an afternoon with me (and my SIL Kara) to share her journey in learning to cook a variety of Korean dishes, including Kimchi Chigae. It’s a flavor-packed stew she has adapted with her special “Kim twists” (hint: noodles are involved) and one she happily tweaks as she goes to give each of her family members their own customized bowl of Chigae! If that isn’t a recipe from the heart, I don’t know what it is. 💕

Can’t wait to share this recipe and more about Kim! If you have a beloved recipe that you would like to share, please contact me! I would love to help you document your family-favorite recipe to share with others and to serve as a nice keepsake for your family. 🥰

In my recent newsletter, I talked about “humble

In my recent newsletter, I talked about “humble heroes,” those recipes for simple and unfussy, home-cooked meals that may not light up Instagram but shine at the table for everyday eating. One of mine is quiche! I often have a store-bought gluten-free crust in my freezer and then follow a very “loose” recipe based on what ingredients I have at home. 🧀🥚🥧

Simple Quiche

Ingredients:
—Store-bought pie crust
—Onion, chopped
—Some bell peppers (if I have them), sliced
—¼ teaspoon salt
—1/4 teaspoon nutmeg
—½ cup Swiss cheese (other cheeses work fine too!)
—1 cup diced ham (or not?)
—4 eggs
—3/4 cup cream (or half and half, or whole milk)

Directions
I LOVE caramelized onions and peppers. Brown onions (and bell peppers if you have them) in a little butter and olive oil in saucepan, add salt and nutmeg, and stir occasionally for about ½ hour or longer until nice and brown.

While caramelizing the onions/peppers, preheat the oven to 375 degrees and follow instructions on your pre-made pie crust. I typically bake my gluten-free pie crust for 5 minutes or so.

Spoon onions and peppers onto pie crust and then layer on cheese, meat, etc.

Beat eggs and milk and pour over other ingredients.

Bake 45 minutes to one hour, until the filling is set. Cool for 10 minutes before eating. 😋

Have you ever needed to make a pasta salad to feed

Have you ever needed to make a pasta salad to feed 50? Or wanted a fruit salad or dessert to serve a couple hundred?!

With grad party season coming, I thought some of these recipes may be helpful to those (including me!) who are in the midst of party planning! I picked up this vintage cookbook (circa 1990) featuring recipes for quantity cooking at a cute shop in Mankato…it’s actually from a non-profit called The Banquet in Sioux Falls, SD that helps feed the hungry and appears to still be around and doing amazing work to serve its community. There are some really great sounding recipes that had all been prepared in The Banquet’s kitchen by its many volunteers to whom the book is dedicated to! 💕

Why should cake have all the fun?! Dusted off th

Why should cake have all the fun?!

Dusted off this pretty vintage cake plate to store a big, old batch of 🍪🍪🍪!!

Sour Cream Somersault Cake. Say that 10 times fast

Sour Cream Somersault Cake. Say that 10 times fast! This tasty coffee cake recipe is more than 50 (!) years old as evident by the tattered, much-loved copy in my mom’s recipe box. 💕Lucky for you, I have a typed-up version on my website!

Wishing the happiest of birthdays to my big bro Ch

Wishing the happiest of birthdays to my big bro Chris today! I hope someone is baking you a cake as gorgeous as this one!🎂

Back from vacation where I took a long break from

Back from vacation where I took a long break from cooking and let island life (and our favorite beach bars) nourish me—heart and soul.💕 Some tasty highlights I managed to capture: multiple rounds of chicken nachos, my MIL’s rum cake cupcakes with Swiss meringue buttercream, golf-ball sized grapes, MUCH rum punch with fresh ground nutmeg, gorgeous side plates with plentiful rice & beans and plantains and sipping funky monkeys while watching actual monkeys! Not fully captured: the warm hospitality from Kim and the crew at Shipwreck Bar & Grill, Morsi at Discovery Beach Bar and PJ and Angela at Lion’s Rock—these are the places that provide the backdrop for a perfect island getaway and are such a special part of making our trips to St. Kitts so memorable and fun! 🏝️

Happy Easter to you and yours! 🐇

Happy Easter to you and yours! 🐇

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