Cookie of the Month: Loading my cookie press

Of all the cookies I’ve wanted to make, Spritz have been on my list the longest. I studied photos and recipes for Spritz as a child…I emerged from childhood, and still I was un-spritzed (I believe we had a cookie press, but it went unused). Young adulthood came and went, and still no . . . → Read More: Cookie of the Month: Loading my cookie press

Bread of the Month: Putting parsnip in ‘Puddings’

Recently, thumbing through Donna Hay’s delightful book, “Christmas Feasts and Treats” (2018), a book I purchased a few years back and continue to peruse (whether it’s Christmas or not)… I really thought I wanted to make nearly everything in it.

The book is beautiful, so visually appealing in its offering of all manner . . . → Read More: Bread of the Month: Putting parsnip in ‘Puddings’

Downsizing holiday pies

I’ve been fond of miniatures since I was a girl, and at one point built my own dollhouse (from a kit), decorated and furnished it. The collecting of tiny, to-scale household items, particularly for the kitchen (to which I even made tiny baked goods), was a large part of my creative world as . . . → Read More: Downsizing holiday pies

Cookie of the Month: Biting into Bouchons

I have been lucky enough to be in proximity to some amazing places. Some are majestic, like the Golden Gate Bridge and the War Memorial Opera House in San Francisco; others encompass the beautiful landscape of Sonoma and Napa valleys, where all sorts of treasures can be discovered.

One lucky jewel found in . . . → Read More: Cookie of the Month: Biting into Bouchons

Cookie of the Month: Folding a homemade Fig Newton

A Fig Newton is one cookie I don’t feel too guilty about eating. It’s filled with dried fruit filling, right? And it’s not terribly sweet, its modest cookie crust is minimal, so you almost feel as if you are eating something more akin to a granola bar.

I won’t dissect the truth to . . . → Read More: Cookie of the Month: Folding a homemade Fig Newton

Bread of the Month: Loafing beyond pumpkin spice

Despite my love of autumn, I have to admit I get sick of all the pumpkin spice. There, I said it. Maybe it’s more the homogeneous mainstream concept that pumpkin spice represents that is less appealing to my taste.Yes, it’s become the hallmark of the fall season (which, according to Starbucks began in . . . → Read More: Bread of the Month: Loafing beyond pumpkin spice

Bread of the Month: Looking to a ‘kids' cookbook for baguettes

I sort of stopped paying attention to kids’ animated movies (Disney Pixar, etc.) after I saw “Ratatouille” in 2007. The level of artistic excellence in this film brought it to another level. And its theme of following one’s passions no matter what made it seem as appropriate for adults as children (even more . . . → Read More: Bread of the Month: Looking to a kids’ cookbook for baguettes

Cookie of the Month: Comforting with softness and sprinkles

Nearly every grocery store I’ve ever entered has had some version of a Lofthouse cookie. It seems to be standard to carry these ultra-soft, ultra-sweet vanilla cookies topped with fluffy frosting in an array of pastel colors, embellished with a finish of sprinkles.

I’ll admit that I’m neither much of a frosting nor . . . → Read More: Cookie of the Month: Comforting with softness and sprinkles

Bread of the Month: Feeling fully corny with muffins

Around the end of May, my usual love and admiration for all things corn amped up a bit.

I mean, I’ll put corn in anything, but I took it to an extra corny level as corn season approached, exploring recipes related to my favorite vegetable. Working ahead on my column for Kansas Country . . . → Read More: Bread of the Month: Feeling fully corny with muffins

Bread of the Month: Oiling up an herb-y scone

Sometimes, all the planets (or ingredients and time of the year) align in order to make the right recipe. I was recently thumbing through my original favorite scone book, “Biscuits and Scones,” (Clarkson N. Potter; 1988) by Elizabeth Alston. You would think I had made every recipe in the book, but far . . . → Read More: Bread of the Month: Oiling up an herb-y scone