Sweet Potato Fries, BBQ Cheddar Chicken, & Avocado Dipping Sauce

I usually make enough food every night for leftovers the next day, but I only had 1 sweet potato and we have tons of food in the fridge, so this is what we ended up with! The creamy avocado dip was perfect with the crispy sweet potato fries, and the chicken ended up soft and nicely seasoned. After I completely failed at falafels, Michael had a grill night in which he made amazing mahi and sweet corn, and I repeated my Perfect Pizza recipe, this was a great meal to share- you get four recipes to make up for my failure at posting one a day! Continue reading “Sweet Potato Fries, BBQ Cheddar Chicken, & Avocado Dipping Sauce”

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Monster Cookie Bars

I got the base for this Monster Cookie Bar recipe from a coworker and adjusted it slightly. I liked how quickly they came together and how chewy they ended up being, so I had to share! They’re very gooey when they’re warm but set up nicely in a few hours. Hope you get to spend time with loved ones on this special weekend! Continue reading “Monster Cookie Bars”

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Cookies That Nourish: Blueberry Chocolate Oat Cookies with Flax

Michael and I try to eat fairly healthy. These blueberry cookies were a result of that attempt. We moved to Wisconsin last year, and apparently¬†all the delicious cheese is blamed for raising people’s cholesterol. I think it’s more likely the deep-fried, smothered-in-gravy, food that’s absent of fresh vegetables, but what do I know?
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The Science of Lemon Meringue Pie {Crust}

Lemon meringue pie is a favorite of mine- second only to chocolate- and my parents love the tart yellow fruit in various baked goods (I’ve made Lemon Loaf Cake for mom and Blackberry Lemon Cupcakes for dad). There’s something about the bright, sour taste that draws us in. It also smells delicious and clean, without being sterile. I wanted to dive into the world of lemon through a food science lens.

I’ve been working as an Associate Scientist for a year now. My passion is still in product development, which I’ve been able to focus on for the past five months. Food science is still a strange word, and negative associations abound (what are you doing to my food??), but it’s ultimately about understanding food ingredients and how they interact with each other and the environment.

To introduce the common hobby baker to some of the science behind traditional recipes, I’m starting a new series about ingredient interaction and troubleshooting tips along the way. What better place to start than the simple-seeming, overly-complicated lemon meringue pie? This is the first in a series of 3 posts, one for each component of the pie.
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Espresso Cupcakes

I’ve become pretty addicted to (good) coffee. I can never drink it in excess since the caffeine will make me jittery, but I drink a cup every morning now. That made me want to go back and take another look at this recipe, which never got the love it deserves from me.

I re-made them and focused on getting a good coffee flavor with plenty of chocolate notes. After reading about bacteria for my Food Fermentation class, this was a welcome distraction! I now have 11 credits for my Masters done, with 19 to go. And then, who knows, why not get a PhD?
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