Scone of the Month: Grating a great carrot recipe

As I move scone-ward through the year, I try to look at seasonal flavors when testing out a variety of monthly scone recipes. The tastes of fall run into spices, nuts, earthy and orange-y colors, apples and pumpkins, and yes, carrots!

I’m a huge carrot cake fan, and while this classic dessert can . . . → Read More: Scone of the Month: Grating a great carrot recipe

Siding with a corny casserole

Every Thanksgiving (or most, anyway), I attempt a new side dish. There are so many, and, as I’ve heard recently, as much fuss as people make of the turkey, the Thanksgiving meal is really about the sides. I love the “auditioning” of a potential new favorite…in the past, this has come in the . . . → Read More: Siding with a corny casserole

Green(bean)ing the Thanksgiving table

I would wager the discussion happens in a large percentage of kitchens every Thanksgiving: “Well, we should have something green…” Then, this green item — in the sea of brown, beige , white and maybe orange dishes that crowd the Thanksgiving table (and plates) — may or may not happen. After all, you . . . → Read More: Green(bean)ing the Thanksgiving table

Steeping in the recipes beloved by Vincent Price

The name Vincent Price, to most people ,immediately conjures something at the minimal spooky or sinister, at the most the stuff of nightmares. For decades, Price (who died in 1993), with his moody ominous presence (in the characters he portrayed) and THAT VOICE that was at once irresistible and shiver-inducing, made him somewhat . . . → Read More: Steeping in the recipes beloved by Vincent Price

Taking a lighter approach with apple torte

Just what is a torte? I have such limited experience with them. Actually, I have had no experience with them until making my first one recently — an irresistible recipe for Apple Cream Torte seemed to promise a range of many of the things I found delicious in dessert: a cake that was . . . → Read More: Taking a lighter approach with apple torte

Scone of the Month: Adding spice to whole wheat biscuits

Rarely a month passes that I don’t make a biscuit of some kind. They are simply my favorite bread, probably because they are so simple to make (and comforting to eat). I’ve been celebrating the scone all year with recipes each month and decided to honor the biscuit in September, which has been . . . → Read More: Scone of the Month: Adding spice to whole wheat biscuits

Taking a break with Molasses Coffee Cake

Two years ago, Northern California was ablaze the first of two fall seasons where wildfires raged and devastated communities,  and for weeks darkened the skies and filled the air with a smoke that choked and permeated the atmosphere. It was during that first season of fires that, grateful to have a home, but . . . → Read More: Taking a break with Molasses Coffee Cake

Scone of the Month: Stretching dough for pandowdy

Fruit desserts are among my favorite, partly because of their wholesome coziness, as well as some of their colorful names. You have fools, grunts, slumps and crisps, and even more specifically with apples, you get dumplings, brown “betties” and pandowdies. 

I have yet to make all of these whimsically named creatures featuring . . . → Read More: Scone of the Month: Stretching dough for pandowdy

Circling back to the center again with a roll cake

Not long ago, I looked up and another year at my blog — and in my life — had passed. We’d taken another 365 1/4 days of a circular trip around the sun. It was hard to believe I’d been at the blog for nine years and going on my own life’s journey . . . → Read More: Circling back to the center again with a roll cake

Baked Sunday Mornings: Smoothing it out with green tea

I’ve seen a whole lotta matcha these last few years. The concentrated green tea powder has greened up everything from scones to cheesecake, even bringing grassy color to glaze on donuts.

Though I love the health properties in green tea (it’s said to pack a wallop of antioxidants, boost metabolism and provide detoxifying . . . → Read More: Baked Sunday Mornings: Smoothing it out with green tea