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If I could, I’d kick off every morning with something sweet. In my college days, I occasionally snacked on a brownie instead of oatmeal before class. Thankfully, I’m wiser — and healthier — now. But now I’ve got this dessert! Ellie Krieger dubs these her “breakfast cookies” — thanks to the added rolled oats and bran flakes. Try one as a mid-morning snack, paired up with a cup of tea or milk, or as a breakfast on the go.
Watch Ellie prep them in this how-to video. I love how she sneaks in pureed carrot baby food.
Tomatoes? Check. Corn and cucumber? Double check. The next time you overdo it at the farmers market, you know what to do: Let’s get some salad up in here! Cherry Tomatoes: Cherry Tomato Salad with Buttermilk Dressing (above, from Food Network Magazine) Basil and garlic elicit their savory side, but these little tomatoes, tossed in buttermilk-sour creamRead more