Happy Holidays, friends! Here at Crowded Earth Kitchen we’ve been traveling, homeschooling, and collecting amazing recipes from around the world to share with you. Today’s gem is Biezpiena Cepumi, beautiful Latvian cookies that are delicious with coffee on cold winter days. These treats aren’t overly sweet; if you like lemon cookies or windmill cookies, give these a try. Biezpiena Cepumi are nut-free and egg-free, as well.
Ingredients (Makes 36 cookies)
1 cup plus Continue reading
Korean Bibimbap is a surefire crowd pleaser. The combination of white rice, vegetables, marinated beef, chili pepper paste, and egg is hearty, delicious, and can be tailored to the palate of each of your dinner companions. Love all the veggies and knock-your-socks-off spice? Great! Prefer your food mild and hold the greens? That’s fine, too! Let everyone prepare their own bowl, and everyone will be happy. Let’s get started!
Ingredients (Serves 6)* Continue reading
Elevate your PB&J with the lush combination of sweet cherries and tangy rhubarb in this easy-to-make jam. While this recipe is perfectly suitable for canning, you could store it in the freezer just as well. Of course, that assumes you’ll have any left after a few days… Let’s get started! Continue reading
Here’s the quick story behind this recipe: Half-Pint wanted zucchini bread (actually, the request was “Can you turn this zucchini into something chocolate?”), but it’s nice outside. Autumn is a’comin’, and I want to be outside savoring the end of summer! This recipe Continue reading
Yes, those are mermaids. Because life is better with a bit of whimsy. Let’s get started! Continue reading
Zucchini are practically exploding from the ground this time of year. If you aren’t growing them yourself, then Continue reading
Shortcake is my very favorite summertime dessert. Berries take center stage over apples and pears at the market (in my area, anyway), and those berries deserve to be showcased! Rainbow Shortcake doesn’t Continue reading
Start a conversation at your next summer party with Chicken Dip and Crostini straight out of the 1950s! Go ahead – channel your inner Betty Draper and let’s get started. Martinis optional. Continue reading
Lazy Spare Ribs shown with baked yams and sauteed mixed veggies
As hearty meats go, spare ribs are pretty economical. Spare ribs have enough fat to be very tender and flavorful when properly prepared, and are widely available for Continue reading
Most store-bought popsicles are made out of corn syrup, artificial colors, and artificial flavors. Meh. You can purchase healthy, 100% fruit pops, but you’re going to pay dearly for them.
Why not just Continue reading
Some may see a six inch plant… but a gardener sees a patch of lush orange pie pumpkins!
Here at Crowded Earth Kitchen, we nurture a big garden every year. Planning begins in late winter with seed sorting and dreaming, followed by starting indoor transplants in very early spring. As seedlings Continue reading
Easy Cinnamon Cheesecake is one of my favorite desserts, and it only takes about 10 minutes to prep for baking! It’s a comfort food from my mother’s kitchen, and I’m sure you’ll find it delicious. Happy baking! Continue reading
This egg bake is simple enough for pint-size cooks to prepare, but makes an elegant Sunday breakfast. It’s also a great way to use up leftover bread cubes after making fondue!
Ingredients (Serves 4)
3 cups day old bread, cubed
4 eggs, lightly beaten Continue reading
The Global Recipe Project Cookbook
Contest Ends May 30th
This is a vintage post, but seasonally appropriate and lots of fun. Don’t spray toxins on your lawn… let those dandelions grow au naturel! The beautiful golden color and early summer fragrance of dandelions attracts bees, providing life sustaining nectar this time of year. Bees are HUNGRY in May and June, and if we want them around to pollinate our fruit orchards and vegetable gardens later in the season, we had better provide them with something to eat right now.
You can benefit from dandelions even more directly by making dandelion honey. Give this recipe a try – it’s delicious, and a great conversation starter!