Taco Bowls (with Homemade Seasoning!)

Taco bowls are so delicious and easy! I generally cook with ideas inspired by different regions of the world. I love Greek and Italian food, but Mexican food is hard to beat. The ingredients are inexpensive and easy to work with, and the flavors always sound good. I’ve been making my own taco seasoning ever since I realized how simple it is (and how much more flavorful it ends up being!). These bowls are fun and less messy than burritos that tend to leak all over hands.¬† Continue reading “Taco Bowls (with Homemade Seasoning!)”

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”

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}

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 increase 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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