Scone of the Month: Feeling just peachy

One of my favorite desserts is cobbler, specifically peach…the cobbler of my childhood, made by my mother, with what I feel is the true “cobble” of cobbler — a constellation of thick biscuity dough scattered over a pan of hot, stewed fresh peaches, oozing with warm juices and dotted with butter. Eating it . . . → Read More: Scone of the Month: Feeling just peachy

Baked Sunday Mornings: Waking with banana, espresso and chocolate

A few good muffins…it really doesn’t hurt to have a handful of go-to recipes for these underrated (and too infrequently made) breakfast and coffee-time treats. Why don’t I make more muffins? After all, they are easy (even kids can stir them up) and come together quickly. In a matter of moments you can . . . → Read More: Baked Sunday Mornings: Waking with banana, espresso and chocolate

Baked Sunday Mornings: Expanding the magic of blueberry muffins

Certain baked goods win in the comfort category, those old, tried-and-true traditional recipes that make you feel better just to think about them. Homey treats like apple pie, biscuits and chocolate chip cookies have that soothing quality. So, too, in this category are blueberry muffins.

Blueberry muffins have always been there for us, . . . → Read More: Baked Sunday Mornings: Expanding the magic of blueberry muffins

Scone of the Month: Picking a floral-scented scone

Sometimes, you can’t see the recipe for the blooms. I’m twisting an old phrase here, but it applies to my obvious lack of perception when trying to decide on a scone recipe for this month.

I was set on something with raspberries or white chocolate or coconut. Or white chocolate-raspberry-coconut, when lo and . . . → Read More: Scone of the Month: Picking a floral-scented scone

Scone of the Month: Kicking things off with cheese

I have a long history with scones — and a good one. One of my first entries for this blog was about the first scone I ever made (see entry of September 2010), and I took the scone name for my blog from a play on a certain “scornful” phrase. Scones have . . . → Read More: Scone of the Month: Kicking things off with cheese

Bread of the Month: ‘Bubbling’ with garlic and herbs

In the 1990s, I had the pleasure of frequenting an Italian restaurant in the community where I lived in Southern California. It was a smallish, but lively place near a golf course, with most of its seating in a walled-in, covered patio that stayed comfortable all year long. It was here that I got hooked . . . → Read More: Bread of the Month: ‘Bubbling’ with garlic and herbs

Bread of the Month: Finding full fall flavor in pumpkin bread

We can make fun of the whole pumpkin spice thing endlessly (and we do), but, when we are honest, we really love those tastes of cinnamon, nutmeg and cloves. It’s just been done to death. There is a time and place and goodie for it, though, and one way to best capture it is with . . . → Read More: Bread of the Month: Finding full fall flavor in pumpkin bread

Bread of the Month: Loafing with streusel and scones

Sometimes I wonder why it takes me so long to get to things. Like recipes. Like a Cinnamon Scone Bread recipe, in particular, which I first saw back in 2014 on the Food52 website, and at that moment declared, “Oooo, I gotta make that!” Just how long could one deny oneself layers of scones sandwiched . . . → Read More: Bread of the Month: Loafing with streusel and scones

Bread of the Month: Pureéing mango for quick bread

Idon’t have a lot of experience with mangos, outside of the occasional fresh spear or using frozen chunks (very handy and yummy) for smoothies. Mango is unique in flavor — it is subtle in both taste and texture, iseeming to fuse together peaches, pineapple, melon and citrus. It’s delicious, but not overpowering, a mellow . . . → Read More: Bread of the Month: Pureéing mango for quick bread

Bread of the Month: Battering up a dill bread

I wonder sometimes if casserole breads have gone the way of the casserole. You don’t hear much about them anymore, as if they’ve fallen into the category of “retro,” and lapsed into the rare recipe collection to be mused upon as a charming trend of yesteryear. If you’ve ever made a casserole bread — a . . . → Read More: Bread of the Month: Battering up a dill bread