Weeds can rapidly multiply through runners, seeds, offsets, and cuttings, taking up space and resources required by important plants planted around them.
01.06.2024 - 12:23 / bhg.com / Karla Walsh
BHG / Sonia Bozzo
If you were to take a peek inside my Mom’s recipe box, it would only take you one guess to figure out her favorite type of recipe. The main dish, salad, soup, and breakfast sections are slivers compared to the approximately 75 percent of the stack that makes up her favorite category: desserts.
I’m 37 years old and have lived on my own for nearly two decades, but the scent of cinnamon rolls, coffee cake, bran muffins, and snickerdoodle cookies wafting from the oven still takes me right back to her kitchen, where we’d bake batches of all of these treats (and more!) together.
By now, I’ve made so many batches of her snickerdoodles that I’ve memorized the recipe: Whether it’s on the request of a friend, for a potluck party for which I’m assigned dessert, or simply because I’m craving a taste of home, this recipe lives full-time in my head. (But don’t worry, I won’t leave you hanging! I jotted it down and am sharing it below.)
Mom’s handwritten recipe, which she got from her mom, who probably jotted it down from an old red plaid cookbook, is surprisingly similar to BHG’s timeless Snickerdoodles. Fans deem those “the best” and reveal that they’ve even won a blue ribbon at the county fair. But even if the best possible recipe, it’s still all too easy to over-bake your cookies.
As for Mom’s rendition, it originally trailed off after “Bake at 400°”; no time listed and no further instructions given. Thankfully, true to her profession as a teacher, Mom got out her red pen and corrected the recipe—and verbally coached me—that you’ll bake them for about 8 to 10 minutes, or until they’re set around the outside, puffy (and perhaps a hint underbaked) in the center, just barely starting to turn golden, and (most
Weeds can rapidly multiply through runners, seeds, offsets, and cuttings, taking up space and resources required by important plants planted around them.
Ed Gohlich
For the best cauliflower from your garden, it’s important to learn when to harvest cauliflower. This cool-weather brassica crop is joy to grow. Firm, often colorful cauliflower heads offset by large, green leaves—which are also edible—make a statement among your garden rows. Cauliflower growing in a container is also a pretty sight! Once the head starts forming, the countdown to the harvest begins. As you’ll learn in this article, cauliflower has similar growth habits, climate needs, and pest pressure as its brassica cousins, including broccoli, Brussels sprouts, and kale. The precise timing of when to harvest cauliflower is really what sets it apart from other garden vegetables. Why good timing matters While cauliflower (Brassica oleracea var. botrytis) is a brassica, it’s among the less hardy of th
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Cottagecore took hold of the internet for its dreamy, farm-life aesthetic. Romanticized images of frolicking through gardens, growing veggies at home, and baking pies from freshly foraged berries proliferated social media feeds. However, there are some people who go beyond the aesthetic and actually live the lore. Enter: urban homesteading.
When and How to Deadhead Cosmos Flowers
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Garlic is one of my favorite vegetables to grow. I love that I get two harvests from the bulbs I plant in the fall. The first harvest, because I plant hardneck garlic, is the long, loopy garlic scape. Then a few weeks later, I pull the garlic bulbs to dry and store through the fall and winter. In this article, I’m going to share tips on trimming the scapes, as well as when to harvest garlic. I usually spread my garlic crop out over a couple of my raised beds. If I still need space, I’ll pop a few extra here and there i