This post may be a bit controversial due to the fact that I’m not sure if this even counts as baking, also, nobody has died. Can you call a potato recipe funeral potatoes without a funeral? All of this remains to be seen. Regardless, if you’re in the mood for something cheesy, creamy, crunchy, savory, and delicious, try this recipe for Utah’s Famous Funeral Potatoes (sans funeral). They’re the perfect comfort food.
Read MoreLast Christmas, I was given what every amateur baker wants, more baking equipment–in other words, a pizza stone. Since receiving this wonderful gift, I’ve tried perfecting pizza dough. I’ve tackled Tucci, I’ve gone full Giada, I’ve even relished Roberta’s, but so far, the best pizza dough I’ve ever made is Nancy Silverton’s of Pizzeria Mozz fame.
Read MoreI love a gingerbread house as much as the next lady, but do you know what I love even more? A cheese and charcuterie plate. Instead of making a gingerbread house this year, I decided it might be a fun baking experiment to bake my own crackers in the shape of a gingerbread house and decorate it with cheese, salami, nuts, olive, fruit, and veggies instead of candies and icing. I made my crackers with my favorite pasta flavor: cacio e pepe, but you can skip the cheese, if you’re not into it and just make a basic cracker. They’re easier than you think to bake, so if you’re into savory bakes, this is definitely a fun one.
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