There’s a million things you can do with spaghetti squash, but today, we’re going classic and topping it with a deliciously easy roasted tomato sauce. Roasted? Yes. Roasted. Do you know what that means?!? You can roast your spaghetti squash and your tomatoes and boom! Dinner is done. It’s a two for one deal.
When we were deluged with tomatoes at the end of the summer, I roasted up trays and trays of this stuff. And then I froze the sauce in zip top freezer bags. Now I’ve got tomato sauce ready and waiting for spaghetti… Continue reading →
Do you have a “go to” method for cooking spaghetti squash? No? I think I can give you hand with that…
I remember years ago when I first discovered spaghetti squash. It was touted to be the great spaghetti substitute. Low carb, full of vitamins and fiber and a texture that was reminiscent of noodles. Well, at least in looks, right? Anyone who expected to sit down to a bowl of spaghetti squash and experience a carby al dente bite of pasta would have been sorely disappointed.
But that was then, and this is now, and now we are making “noodles” out of all of our veggies. I love it!… Continue reading →
I’m here with another recipe round up. It’s not that I don’t have another new recipe post ready for you…because I do. Well, at least the recipes and photos are done…but I thought timing wise, I should get this Pumpkin, Squash and Halloween Recipe Round Up out this week instead of next, because the clock is ticking on October and these recipes are just what you need to make right now. We’ve got no time to waste, so let’s start with breakfast, shall we?
I made these Pumpkin Biscuit Sticky Buns as redemption for a handful of recent apple recipe fails.
I had planned to share one new and wonderful apple recipe before I started down the road into pumpkin land, but it just wasn’t in the cards. Yep, grand plans. It all sounded so good in my head, but I had a couple of disasters…edible disasters, but disasters none the less.
In one case, I took my gorgeous apple creation out of the pan and even started to shoot it…until I realized that the middle did NOT fully cook and was just a mess of raw dough. Ugh! I looked at it and… Continue reading →
Now that it’s officially fall, I thought I’d round up some recipes from the archives to celebrate the season.
There’s a little something for everyone. I’ve got muffins and cakes and bar cookies and cobblers, rustic pies and caramel sauce. There’s even a tempting skinny recipe! I’m going to kick the list off with an easy dessert dip…
Caramel Apple Pie Cheesecake Dip– This no bake dessert is as impressive as it is easy. A layer of no bake cheesecake is topped with a simple stove top apple pie filling made from scratch. Drizzle with caramel sauce and serve with cookies or graham crackers. You’ll be shocked at … Continue reading →
Surprise! I know it’s Sunday and I don’t usually post on this day, but it’s a special day here in my little corner of the blogging world.
Another year has flown by and shazam! My blog is now two years old! TWO! I wonder if the “terrible two’s” also applies to blogging? Gee, I hope not.
Last year, on the first anniversary of The Merchant Baker, I shared updated photos of a beloved Spiced Applesauce Cake. When I first started this blog, I shared some of my very favorite recipes first. Unfortunately, those recipes were paired with my initiation to food styling and photography. So, let’s just say that… Continue reading →
Waffle Frittatas are my latest experiment in the “Can you waffle it?” category.
It’s not like I’m obsessed with waffling things, although I admit I have been intrigued by some of the things I’ve seen people waffle. (Warning: I shall be using “waffle” as both a noun and a verb throughout the post :) The truth is, I love waffles, the traditional ones, that is. My favorite waffle is malted and golden and crispy on the outside, moist and tender on the inside.
I can’t remember what inspired me to waffle a frittata. I didn’t even google it. I’m sure I’m not the first. At this point, I think just… Continue reading →
I’m hoping this Lemon Ricotta Crumb Cake sticks out from the myriad of back to school snacks, pumpkin and apple treats that are so popular this time of year.
Is there a season for lemons? I get the taste for citrus in the winter months…hmmm…and I guess in the spring and definitely in the summer too. Probably not in the fall so much? Nah…Who am I kidding? I’d never turn down a lemon treat (especially a good lemon square :) I suppose I’m always in the mood for lemons.
This Grilled Corn Salad has been a life saver for dealing with the deluge of veggies coming from my CSA and my garden this season.
Seriously, I’ve got tomatoes and corn and peppers and onions and herbs coming out of my ears! No pun intended ;) One thing I know is…if it’s not ready to eat then it’s probably not going to get eaten.
My dad knew this. Whenever we had fruit in the house, it was always washed and in a fruit bowl, ready to eat. If he bought melons or pineapples, they were always peeled, cut up and ready to consume. And it worked. If you were in… Continue reading →
When my husband picked up our CSA box a couple of weeks ago, and it had okra in it, the first thing he said was, “So, we’ve got okra this week. Does that mean gumbo is on the menu?” Um, no honey. No gumbo.
It’s been blazin’ hot around here and the last thing I felt like making was gumbo. First, I’ve never made gumbo. I like it, but if I were going to make it on demand, then I’d have to do a whole bunch of recipe research and figure out where to start and what extra ingredients I might need, like filé powder.… Continue reading →