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

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

Baked Sunday Mornings: ‘Drowning’ in a coffee dessert

I can’t remember which cooking maven (it was either Ina or Nigella) I first saw make affogato. But I never forgot this dessert — as simple as they come — where piping hot coffee or freshly brewed espresso is poured over a creamy mound of freezing cold ice cream. The version I saw used vanilla . . . → Read More: Baked Sunday Mornings: ‘Drowning’ in a coffee dessert

Baked Sunday Mornings: Brewing a Cinnamon Mocha

Sometimes, when you do a baking blog, it’s nice to make something a little easier, sans oven. In an arena of lengthy ingredient lists and stages of processes (creaming butter, sifting flour, proofing yeast, zesting citrus, chopping nuts, rolling dough, frosting layers, etc.), a simple cup of hot, warm comfort is just the ticket during . . . → Read More: Baked Sunday Mornings: Brewing a Cinnamon Mocha

Remembering a ‘forgotten’ food writer

“Never grow a wishbone, daughter, where your backbone ought to be.” — Jennie Paddleford to her daughter, Clementine

How is it possible that, in the four years I attended Kansas State University, majoring in journalism, spending two years working on the school’s daily newspaper, The Collegian, and even planning and putting together a weekly . . . → Read More: Remembering a ‘forgotten’ food writer

Bread of the Month: Frying puffy beignets

Say what you will — or say nothing at all to remain nutritionally chaste — but fried dough is a thing unmatched. Looking beyond any wickedness, how can one say that a hot doughnut, a hushpuppy, a fritter — all warm from the fryer — is anything but a good thing? If you refuse . . . → Read More: Bread of the Month: Frying puffy beignets

Field Trip: Widening the senses with Turkish coffee

I recently had what was – without a doubt – the strongest coffee I have ever had. This is not a mild statement, as I have come to be known as one who likes her coffee notoriously brutish (like her men – just kidding). I have a reputation for making coffee so strong that my . . . → Read More: Field Trip: Widening the senses with Turkish coffee