Welcome to Burnt Toast food blog. We’re Lee and Rebel, mom and daughter home cooks.
Join us in a conversation about our favorite foods, family stories, recipes we’ve updated for food intolerances, and the fun we have cooking together for parties and gatherings.
Cook together. Eat together.
All by Inspired by the food and people we love.
We took advantage of the end-of-summer fruit season and used the peaches and blackberries we love so much to create delicious scones.
We had the munchies and recreated a Taco Bell favorite, the Mexican Pizza, which sad to say has been discontinued.
Angel food cake is made with a lot of egg whites, sugar and…air. All that air whipped into the egg whites creates a light and fluffy cake, a delicious base for fresh strawberries.
In about 10 days, we’re coming up on the anniversary of the first shelter-in-place where we live. Our experience may be different from many, due to our location and the professions of some of our family in the community.
By happy chance, it turned out to be my mom’s birthday when Rebel and I set out to make our pies.
We experimented with this recipe a year ago when I first discovered delicata squash. It’s such a mild, delicious flavor, not bitter at all, and you can eat the skin. That makes it easier to prep and roast.
It’s all about the molasses. No, this deep-colored, complex-flavored pumpkin custard isn’t overcooked. The ‘secret’ ingredients are dark brown sugar and, especially important, molasses.
We’re finally sitting on the patio again, together, enjoying the late afternoon with its low, slanting light and a cool, fall breeze. What a relief – the wildfire smoke has finally cleared, at least for today.
Our hope with these kitchen chats is for you to experience what it would be like to be a fly on the wall in our kitchen as we talk to one another about the food we make. Rebel: How should we start this? Lee: (Silence…eating lunch.) Do we want a sentence or two of intro, or do we just dive in?
Proud mom moment: I was always impressed how Rebel learned in a middle school cooking class to whip up a French omelette in a few short minutes.
There’s nothing quite so crowd-pleasing as a taco bar. I learned leading Girl Scout troops and youth groups, the way to work around a myriad of preferences, allergies and picky eating is to offer a food bar where kids can add their favorite toppings and customize what they eat.
We can’t wait to be together and cook together again, but in the meantime, here’s a fun challenge: social distance nachos.
