Cookie of the Month: Milling around California history

Our lack of rain this winter had me nervous and twitchy. I wanted to inspire more precipitation and thought I might get some sort of magic from visiting a place where water was not only flowing, but a source of power and purpose.

Iturned to the Bale Grist Mill Historic Park just beyond . . . → Read More: Cookie of the Month: Milling around California history

Bread of the Month: Mixing lemon, lavender, blueberries

Occasionally, I stumble across a recipe that reminds me of the versatility and homey comfort of muffins. I don’t make them a lot, and I should, particularly when I find an easy, flavorful version like the Lemony Yogurt Muffins from “Baking with Dorie: Sweet, Salty & Simple,” (Houghton Mifflin Harcourt; 2021) by Dorie . . . → Read More: Bread of the Month: Mixing lemon, lavender, blueberries

Cookie of the Month: Going old-school oatmeal

Back in the day, the cookies — dropped from a teaspoon — were softer, rounder and, yes, smaller, and the world was good. I discovered this recently when I revisited a retro recipe for oatmeal cookies.

A wee bit of ground cloves (along with a generous dose of cinnamon) gave the Old-Fashioned Oatmeal . . . → Read More: Cookie of the Month: Going old-school oatmeal

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: Dipping into graham cracker territory

Over the years, I’ve been known to eat a graham cracker or two. Actually, that’s an understatement. Graham crackers are as much of a staple in my home as flour, butter and coffee. My bedtime snack is often a graham cracker smeared with nut butter. The crackers (a childhood favorite), come in plentiful . . . → Read More: Cookie of the Month: Dipping into graham cracker territory

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