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High-Rise Buttermilk Biscuits Supreme

December 20, 2017

High-Rise Buttermilk Biscuits Supreme

Flaky, buttery biscuits in a golden crust that rise like champs. They’re perfect solo with some butter and jam, or with my personal favorite comfort food—creamed turkey. I’m not quite sure how we got to December, but here we are. It’s probably a little tired to talk about how the years whir by faster the older you get, but it always seems to surprise me regardless.

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Filed Under: Baking, Breakfast, Method, Recipe, Slow Food

How to Roast Peppers in an Oven

December 15, 2016

Oven-Roasted Peppers

It is absolutely incredible how much you can change the flavor of peppers just by roasting them instead of sautéing or sweating them. Let me count the ways: 1. Roasting adds a smoky touch from the charred skin. The waxy skin of peppers burns up quickly in the oven, acting as a smoky shell for the flesh. 2….

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Filed Under: Fundamentals, How-To, Method, Planning, Recipe, Vegetarian

How to Roast Garlic in an Oven

November 21, 2016

Olive Oil being poured over garlic for roasting

Sautéeing garlic is one of the best ways to build a savory foundation for a dish, but I would argue the best trick up garlic’s sleeve takes a little more coaxing. That’s right—roasted garlic is where it’s at. True story: when I was little, I thought all garlic was like roasted garlic by default.

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Filed Under: Comfort Food, Fundamentals, How-To, Make-ahead, Method, Recipe

Wedding Cake Revisited: How to Eat A Year-Old Cake

November 3, 2016

How to eat a year-old wedding cake graphic

The perfect anniversary dessert. Dry on the outside, gooey on the inside.

Tastes mostly like the ice you used to scrape off the sides of the pizza bagel freezer at the grocery store when you were little (you know you did!), yet smells reminiscent of broccoli and marinara sauce. Cuts like bread pudding and has a mysterious stream of water leaking out of the bottom.

Romantic, right?

Is that how you picture year-old frozen wedding cake? We need to talk. It doesn’t have to be that way.

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Filed Under: Dessert, How-To, Life, Method, Uncategorized

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About Leannda

Hey, I'm Leannda! I love to cook and I'm always down for some tiramisu. When I'm not cooking I'm probably teaching or sideline reporting. DWest Virginia native. Lover of mountains and rivers. Currently living in Tennessee with my husband, Adam; daughter, Siena; and our cats, Professor and Steely. read more

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High-Rise Buttermilk Biscuits Supreme

High-Rise Buttermilk Biscuits Supreme

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About the Blogger

Hey, I'm Leannda! I'm into healthy eating, but I'm always down for some tiramisu. When I'm not cooking I'm probably teaching or sideline reporting. I live outside Knoxville, Tennessee with my husband Adam, and our cats Professor and Steely. Read More…

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Crispy roasted green beans laying over parchment paper on a baking sheet, slightly askew
Refrigerator dill pickles in a plastic container on a cutting board, with stray pickle spears laying beside the container
Roasted turkey on a white platter with orange slices, rosemary and thyme.

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