Author: Carrie

Appliance Review: Oster® Digital French Door Oven

~ Carrie ~ 3 Comments

My trusty Breville toaster oven finally gave up the ghost, so I have a new toaster oven, an Oster® Digital French Door Oven. It’s not what you probably think of as a “toaster oven”, and it does a lot more than just make toast. Called a “countertop oven”, when you see it in person, you understand why: it’s roomy enough to bake large pizzas or whole chickens in. So why buy an extra-large toaster oven? Because most of what we bake could actually be done in an oven this size, rather than our full-size oven.

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Fall Flavors: Easy Baked Cardamom Doughnuts

~ Carrie ~ 1 Comment

Cardamom seems to be one of those spices that people either love or hate; I’m of the former camp, of course. I regularly enjoy a generous amount in my coffee, and it’s flat-out fantastic in Scandinavian baked delights like Julekake (cardamom and candied fruit or citron!) and cardamom bread. In baked doughnuts, too, this spice is outstanding.

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Around The Farm: Burning Bushes, A Steadfast Sunflower, And Something Surprising

~ Carrie

While it seems to have taken longer than usual, it’s like a switch has been flipped and the foliage is turning color. We’ve had a couple of beautiful fall days, with frost riming the grass in the morning and the kind of azure skies that only seem to appear at this time of year. Autumn’s beauty is spellbinding – and worthy of appreciation.

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No Food Waste: Vegan Pumpkin And Raisin Muffins

~ Carrie ~ 8 Comments

This is the second post in a series on how I’m using as much of the pumpkins we carved for Halloween as possible. In my previous post, the Ghostbuster-themed jack o’lanterns’ innards provided delightful roasted pumpkin seeds. With plenty of the stately squash left, I needed to find other ways to use it. So why not a dark, toothsome muffin that utilizes the pumpkin “guts”?

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