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Welcome
Cooking doesn’t have to be difficult or intimidating. Welcome to my kitchen, where we can relax and have fun with some recipes. I hope you enjoy these as much as I do.
Recipes
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Spiced Sticky Toffee Pudding with Brown Butter Sauce
Some desserts never go out of style. Sticky toffee pudding is like the little black dress of desserts, if little black dresses were more fun. This dessert is warm, gooey, and unfussy. It can be made ahead, is impressive, and each person can decide how much sauce they want (all of it). Also, any leftover
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Gingerbread Spiral Cookies
Sometimes you need a pretty cookie, and sometimes you need a delicious one. And sometimes you need both. These cookies are impressive-looking and are dangerously tasty. I’m warning you, you will definitely spoil your dinner. Now, let’s stop talking and get going. Makes: About 3 dozen cookies Ingredients: Directions: Notes:
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Invisible Apple Gingerbread Cake
There is an amazing, classic French cake called invisible apple cake. We will talk about that again soon, but for the moment, I crave ginger, cinnamon, and anything else that would have drawn Hansel and Gretel to the fateful gingerbread house in the woods. Enter the invisible apple gingerbread cake. It gives the hit of
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Easy Stir Fried Vegetables and Tofu
It has been oh-so-gently suggested to me that if someone were to read my blog, they might get the idea that I live on nothing but cookies and cakes. Let’s pretend they are wrong and talk about vegetables for a minute. At the ripe old age of [redacted], I have come to accept that vegetables
What’s cooking?
About Me
Hi, I’m Jenn.
Hi, I’m Jenn! I’m the cook and dishwasher around here. As you look through this website, you will quickly realize that I have no training in cooking. What I do have is a lot of practice. I started this blog with my husband Rob, who is in charge of quality control (AKA tasting), photography equipment and computer magic.
The food that we post here is what we really eat. We both have day jobs so some of the recipes have been chosen because they come together really quickly. On the weekends, we have a little more time and so can have a little more fun. The photos that you see are our actual meals, imperfections and all.
This blog is called Measure with your Heart because that is how I cook. I get concerned when I see someone getting out the food scale to make soup or any other recipe where “one handful” iss precise enough. It is OK to relax in the kitchen and use what you have. An extra peach in the ginger peach sangria or a few extra chocolate chips in a cookie won’t hurt at all. If that isn’t your style, the measurements are here for you, but if you are feeling bold I suggest you try my approach.
Now let’s eat!
Measure With Your Heart 