Baked Sunday Mornings: Doubling up with big biscotti

Biscotti, by description, seem something that would defy enthusiasm. Their name, derived from the cookie-version of “biscuit” and meaning “twice-baked,” is just an inkling of what they are. This double baking is meant to make them dry and hard (not typically the aim for most baked goods), for a longer shelf-life and desirable (and necessary) . . . → Read More: Baked Sunday Mornings: Doubling up with big biscotti

Baked Sunday Mornings: Exploring a Black Forest cookie

I almost opted out of the Black Forest Chocolate Cookies on the Baked Sunday Mornings schedule. I had a number of deadlines and other cooking projects on my docket, and thought I might be too busy. Then, I thought: Too busy to bake cookies? That doesn’t even make sense!

Looking over the recipe, a . . . → Read More: Baked Sunday Mornings: Exploring a Black Forest cookie

Dancing with ‘sugarplums’

Just what are sugarplums, anyway? According to Clement Moore’s classic holiday story poem, “’Twas the Night Before Christmas,” children had visions of them dancing in their heads. And sugarplum fairies flit magically in the most well-known and traditional of holiday ballets, “The Nutcracker.”

When I have done my own envisioning of what a sugarplum might . . . → Read More: Dancing with ‘sugarplums’

Trying out two winter tonics

I like the word “tonic.” It has a reality-based sense of comfort and a tinge of humor for the extent it’s been applied to things that aren’t necessarily…good for you. What it seems to connote most, for me, is something you can make to heal yourself. Whether it’s a hair oil or a skin treatment . . . → Read More: Trying out two winter tonics