I remember one year before my Christmas baking, I just had it in my head that I had to have Crystallized Candied Ginger for a cake I was baking. That was back in the ’90s and it had become kind of a trendy ingredient, except where I lived! I couldn’t find it. Now it’s available in many stores or online, but Homemade Crystallized Candied Ginger is super easy to make at home; it just takes a bit of ginger, a bit of sugar and a bit of time.
Are you a waffle lover? I am. I love a good waffle. I like to make them for dinner – because they’re just too much of a pain to make in the a.m. One exception might be Alton Brown’s Really Good Waffles.
I don’t ever remember having pretzels as a kid. Growing up in a small town in the middle of nowhere, they just weren’t available. But when I did have that first pretzel? A Chewy Soft Pretzel? Yeah, I fell in love.
Ya know, oven roasted broccoli was something I used to make a lot. Maybe you did, too. So simple, it was hardly a recipe, I’d toss it with a bit of oil, throw it in the oven and when it was done, it was done. Sometimes it was great, others, not so much. The problem, I think, was too many variables. How the broccoli was cut was a big one, usually spears of various dimensions.
Now that fall is nipping at us here and there in Minnesota, I can’t help but think “soup!” As far as a budget-friendly and healthy meal, there’s hardly anything that can beat a Classic Vegetable Soup. Of course, you’re not limited to fall to make this Classic Vegetable Soup – I make it all winter long and into late spring.