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: 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

Scone of the Month: Introducing babka to scones

Fusion baking has become popular — taking two favorite baked goods and making one new hybrid, aka, the “scuffin,” cro-puff,” “cronut,” “pretzel challah.” Cookies have been turned into pizzas, and pies have been enlarged into sheet cake-sized “slabs.”

Versatile and sturdy scones lend themselves very easily to some hybridized new version of . . . → Read More: Scone of the Month: Introducing babka to scones

Baked Sunday Mornings: Digging a homemade granola

The timing for making the Easy Homemade Granola for Baked Sunday Mornings couldn’t have been more perfect. First off, the word “easy,” after weeks of holiday cookie and candy making, made my flour-dusty apron strings untangle. Secondly, after weeks of holiday cookie and candy making, the idea of something more healthful (as . . . → Read More: Baked Sunday Mornings: Digging a homemade granola

Slicing and baking through the holidays

I’ve been pretty obsessed with slice-and-bake cookies for…awhile. Like many things I become obsessed with, I spend most of my time obsessing and not enough time doing. Every Christmas cookie season, it has been my aim to have a catalog of cookie logs in my freezer, ready to go, so that I would have . . . → Read More: Slicing and baking through the holidays

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

Fulfilling an apple dumpling destiny

Why do we prolong the things we want most? I’ve read that fear keeps us at bay from fulfilling the dreams we desire most intensely, and that being fearful of the thing is proof that it is the thing we should be doing.

I don’t know that I have been scared of apple dumplings (really, . . . → Read More: Fulfilling an apple dumpling destiny

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

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