Tips-y Tuesdays: Don’t Forget Berries!

Just popping in here to remind you…don’t forget berries! Or other fruit! After making waffles and pancakes regularly each weekend at this point in the pandemic (we miss going to our local diner place), it is easy to forget that you can fancify your foods a bit at home, too. We have started throwing berries and chocolate chips into both waffles and pancakes. The kids for some reason prefer the additions in waffles, but K and I really like blueberry pancakes. Sometimes I add extra cinnamon, too.

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Tips-y Tuesdays: Pesto Eggs

Today I bring you a short and sweet post. Well, maybe not short and sweet; more like short and savory. I heard someone mention this as an idea, and I wanted to try it. Well, it worked! The Fudgelet who doesn’t enjoy eggs actually found these appealing. So, what are pesto eggs?

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Tips-y Tuesdays: Stir-Fried Green Beans

I decided to make this a tips post instead of a regular recipe post just because it is more simple than a regular recipe. Anyway, I have been trying to perfect my green bean cooking technique, and I think it is still a work in progress, but I am willing to write down some of my main ideas I have learned.

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Tips-y Tuesdays: Shaping Bread Loaves

I have been trying to shape great looking bread loaves for awhile. Part of me wants to try getting a Pullman loaf pan to use, but I haven’t gone for it yet. If you are also trying to make prettier basic loaves of bread, I have an idea to share with you that has worked for me.

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Tips-y Tuesdays: French Toast

Maybe you’ve already mastered your French toast technique, but I am constantly re-evaluating my process and recipes. Recently I tried a new recipe that involved stuffing the bread with a black sesame paste. I think I didn’t toast the sesame seeds properly because it didn’t remind me of this treat like it should have.

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Tips-y Tuesdays: Chopping Chocolate

I wanted to come share a few tips for chopping chocolate that I use to make my life easier.

The first tip, if you didn’t already know, is to use a serrated knife, especially a bread knife. It is a great size for a bar of chocolate. Plus, it does the best job of cutting it into the pieces you want.

The second tip is to use the chocolate wrappers to help you. I use the wrappers opened under the bars with my wooden cutting board underneath. This means that most of the chocolate stays on the paper and is easier to get it all into whatever bowl you need.

Finally, I chop the chocolate on diagonals. Then, when I need them to be smaller, I spin the wrappers and cut on the opposite diagonal.

Tips-y Tuesdays: An Upgrade to Store-Bought Tortellini or Ravioli

We are in that time of year when you might be getting some cooking fatigue. One of my standbys from my single days that is still something I make regularly involves store-bought tortellini. You can do it with any stuffed pasta shapes you might come across.

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