De Baking Psychopath

This was one of the most popular gifts I made this holiday season, so to share the joy of the tart, not-too-sweet, deep antioxidant-packed power of this jam, here is the recipe below. I used all frozen berries for mine: 2/3 frozen blueberries (bought from Costco, wild blueberries from Maine), and 1/3 a mix of frozen berries from Trader Joe's (mix of regular blueberries, cherries, and raspberries). I'm sure fresh sweet berries would be fabulous as well. Enjoy! Mixed Berry Jam (adapted from The Art of Preserving ) Makes 6-8 half-pint jars (total volume of 48-64 ounces) Ingredients: 3 lbs (12 cups) of berries (can be raspberries, blackberries, blueberries, in any ratio you want; frozen berries work great and are cheaper during off-season months) 3 cups (1.5 lbs) sugar (cannot decrease) 3/4 cup lemon juice 1 package pectin (you can find this at the store usually near the JELL-O/gelatin) Instructions: If canning, sterilize jars and canning lids/sea...

I'm not a huge fan of banana bread. I'll eat bananas occasionally, but banana bread has been a slow and acquired tolerance. Any tolerance I have is actually due to this recipe, which comes from Food Network celebrity Claire Robinson. This is a very simple recipe, just 5 ingredients (or 7 if you have to make your own self-rising flour). The browning of the butter really elevates the flavor profile of the muffin, and the large amount of bananas in this recipe to flour makes this very moist and fresh tasting. If you don't like banana bread but are ok with bananas, give this recipe a try; it may become your go-to banana recipe as it has become for us. Browned Butter Banana Muffins (adapted from Food Network) Ingredients: 4 ripe bananas 1/3 cup agave nectar or honey 1 stick unsalted butter 1 large egg 1 & 3/4 cups self-rising flour (see note below) Note: You can make your own self-rising flour. Add 1 & 1/2 tsp baking powder + 1/4 teaspoon salt for EAC...