|
By rahoward, on February 28th, 2021
Rugelach — little bites of buttery, cream cheese dough rolled up with fillings (jam, fruits, chocolate and nuts) into crescent-like swirls and baked to a golden brown — fall somewhere between a cookie and a pastry. I was excited to run across the term “pastry cookie†recently in my rugelach research. I was . . . → Read More: Cookie of the Month: Cheering for cherry rugelach
By rahoward, on July 1st, 2020
The Fourth of July has always had even my reclusive nature upended, getting into the spirit of potlucks and family or community gatherings. For the last several years, I’ve trotted out some dessert recipes with Independence Day flair and ventured out of my house for a neighborhood potluck, resplendently held in the beautiful . . . → Read More: Cookie of the Month: Shooting for the stars
By rahoward, on May 24th, 2020
Sometimes I make scones for special occasions. Sometimes the scones — and their accompaniments — are special occasions. The month of May, as well as a good dose of “Downton Abbey,†had kept teatime heavily on my mind and on my radar, although I’m never very far from scones and related recipes.
Sometimes . . . → Read More: Scone of the Month: Dreaming of (straw)berries and cream
By rahoward, on September 29th, 2019
Not long ago, I looked up and another year at my blog — and in my life — had passed. We’d taken another 365 1/4 days of a circular trip around the sun. It was hard to believe I’d been at the blog for nine years and going on my own life’s journey . . . → Read More: Circling back to the center again with a roll cake
By rahoward, on February 13th, 2019
Self-reflection — in life, in recipes — can be an inspiring thing. I sometimes feel very unoriginal, one of those gals who has always colored inside the lines and followed other people’s recipes. I’m very capable of coming up with my own concepts and witticisms, and I definitely trust my intuition and myself, . . . → Read More: Scone of the Month: Inspiring a ‘Linzer’ scone
By rahoward, on December 20th, 2017
Occasionally (well, perhaps more often than occasionally), I become mesmerized by little cooking videos on the Internet. You know the ones, where an overhead camera view captures the step-by-step process (often sped up to keep the video short) that makes whatever is being made look like a snap. Maybe sometimes it is, but everything just . . . → Read More: Turning out a new fave cookie
By rahoward, on October 27th, 2017
Every year, I get a kick out of the parade of homemade Halloween treats in magazines, on websites and blog posts. From the most creative (cupcakes topped with “skeletons†made of yogurt pretzels and marshmallows) to the least (a full-sized fake plastic skeleton whose ribcage was merely loaded with sausages and other meaty snack “innardsâ€), . . . → Read More: Deciding on witch finger cookies
By rahoward, on October 6th, 2017
When I was a kid, I had all the cool chores. I got to shell the peas, gathered to the brim of a bottomless five-gallon paint bucket. I got to guard the rows of cabbages with a swatter, set to strike down any moths fluttering along. I got to lie down on my belly in . . . → Read More: Stirring up passion for apple butter
By rahoward, on July 31st, 2016
It seems like every summer I become fixed on a particular fruit. In the past, it’s been strawberries, blueberries or cherries. I’ve been fanatic for apricots and peaches. This year, it’s been “plummy,†as the deeply jeweled and juicy fruit began appearing in my mind before it ever arrived on the market scene. I grew . . . → Read More: Bread of the Month: Going plum crazy
By rahoward, on February 13th, 2016
“The Heart wants what it wants, “ poet Emily Dickinson wrote, “– or else it does not care.â€
My heart, or at least the scones I made into hearts, wanted jam, and who was I to deny them? Scones and jam have gone together since the clocks could strike three and mean teatime. And . . . → Read More: Bread of the Month: Filling the heart — with jam
|
|