Baking with kids is the absolute best. Our cats are pretty enthusiastic company in the kitchen, but every so often I get to borrow some children and be reminded of the joys of slowly scooping flour, hypnotically stirring better, and giggling over accidental spills. This Christmas I was lucky enough to get to bake with our adorable niece!

We fixed buckeye bars, a delightfully simple version of the very time consuming traditional Ohio candy. This recipe is great for baking with small children, because there isn't any baking actually involved - just melting, stirring, and spreading. And the recipe is egg-free, so maybe even some spoon-licking too...

Buckeye Peanut Butter Chocolate Bars

1 cup SmartBalance Light

1-1/2 cups creamy peanut butter, divided

16 oz pkg.
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Coconut cake - our Louisiana Christmas tradition...

Coconut Cake with Coconut Pecan Frosting

1 cup Smart Balance Light

2 1/2 cups white whole wheat flour

1 teaspoon baking soda

1 teaspoon salt

3/4 cup buttermilk

1/4 cup coconut milk

1 tablespoon vanilla extract

2 cups turbinado sugar

5 eggs

1 cup unsweetened flaked coconut

Preheat the oven to 350 degrees F. Grease and flour two 9″ cake pans.

Whisk together flour, baking soda, and salt.
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We have been blessed with a double celebration this year - the lunar Jewish calander brought Chanukah to the same week as Zach's birthday!

My parents even came to visit from the east coast, and an extravaganza of cooking ensued...

I found this recipe in a delightfully written Cooking Light article in which the author wrote about growing up in missippi and connecting with her Korean heritage as an adult.
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Once you are comfortable baking yeast breads (which really means trying it out once and realizing it isn't hard), baking yeast bread is actually one of the easiest things one can do in a kitchen.
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When the end of the semester rush arrives, and I am frantically spending every moment outside of work writing papers and laboring over textbooks, it is so important to have healthful snacks and light meals on hand to fuel the long days and nights. In my extensive attempt to concoct every version of hummus imaginable, this simple sun dried tomato version completely rocked my world. Light, fluffy, smokey, and utterly addicting in the most healthful way possible.
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We entertain quite a bit in our household, and the dinner parties we through tend to be both festive and relatively stress free - our friends are appreciative, adventurous eaters, not likely to balk if rutabaga or tempeh finds its way to the table, and not given to making rude comments if the texture of the homemade bread isn't perfect this time.

Every once in a while, however, we find ourselves called upon to host a party for work that is a wee bit more posh and entirely more stress inducing.
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Towards the end of eggplant season (which was a bit of time ago here in the Midwest), I rashly put several eggplant in the ffreezer with the thought of having eggplant through the winter. If you've tried this, you will already know, as I discovered,that  eggplant does not freeze well.
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In my spastic, overwhelmed attempt to be organized, this sort of dish is perfect for the holidays. It can be made the day before, baked half way, and then crisped up the rest of the way right before serving. It's relatively uncomplicated, as long as you find lots of chopping soothing as I do, and, filled with wonderful veggies and fruits, it's a healthy addition to your holiday table as well. It was the secret star of thanksgiving, to be sure... And begs a repeat for Chanukah or Christmas.
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After having been away from the blog for a bit writing papers like a mad woman, I am excited to have several recipes to share in the near future... Our thanksgiving menu has always been more of a cross-cultural fusion assortment than a traditional thanksgiving feast. I am quite proud of the lovely vegetarian array we concocted this year, starting with this hearty bread...
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