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Bread of the Month: Loafing beyond pumpkin spice

By rahoward, on September 29th, 2021

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: Tossing strawberries into muffins

By rahoward, on April 25th, 2021

One would assume my April making of Strawberry Banana Muffins came out of a seasonal bent. Strawberries, though found year-round, are often on the docket of spring-to-summer baking projects, coming into prominence as early as April in California. But, to be honest, my muffins came almost completely from a need to use up . . . → Read More: Bread of the Month: Tossing strawberries into muffins

Cookie of the Month: Boosting flavor in a cranberry slice

By rahoward, on November 29th, 2020

I am big fan of slice-and-bake cookies. Their make-ahead and make-as-you-need-them approach makes me happy in a holiday season crowded with recipes and goody-making possibilities. Iâ€™m also a big fan of shortbread, and if the shortbread comes in slice-and-bake form (as many of them do), Iâ€™m even more enamored.

I had saved a . . . → Read More: Cookie of the Month: Boosting flavor in a cranberry slice

Scone of the Month: Speaking of sweet potatoes

By rahoward, on November 21st, 2020

Sometimes I am a rebel. When the rally cry is pumpkin spice, I start to think about sweet potatoes.

Or should I call them garnet yams, which is what the red-skinned, orange-fleshed creatures most of us call sweet potatoes really are (the jewel sweet potato is another version of the orange-interioredâ€¦for a great . . . → Read More: Scone of the Month: Speaking of sweet potatoes

Cookie of the Month: Dusting up celebratory tradition

By rahoward, on May 4th, 2020

I never needed a wedding (or any special occasion) to enjoy a Mexican wedding cookie. Just eating one of these buttery little orbs, its crumbly texture dusted with the cooling sweetness of confectionerâ€™s sugar, was cause alone for celebration.

Long a fan of this cookie, a tradition in Mexico (and other places) at . . . → Read More: Cookie of the Month: Dusting up celebratory tradition

Scone of the Month: Spinning a new twist on cinnamon rolls

By rahoward, on December 29th, 2019

Every holiday season, even as I bake cookies and make candy, my mind is never very far from cinnamon rolls.

Iâ€™ve written here before (in my blog post of 12/17) of my momâ€™s cinnamon roll-making, nearly every Christmas for most of my childhood and beyond, the hours (beginning before any of the rest . . . → Read More: Scone of the Month: Spinning a new twist on cinnamon rolls

Humming into being

By rahoward, on August 30th, 2015

â€œ…when you realize that you can neither write nor not write, when you are convinced that all the exits are blocked, either you take to believing in miracles or you stand still like the hummingbird. The miracle is that the honey is always there, right under your nose, only you were too busy searching . . . → Read More: Humming into being

Baking cookies, short and sweet

By rahoward, on December 21st, 2013

One of my earliest kitchen memories is of lying on the linoleum floor, being fanned. Not fanned exactly, but taking full advantage of the warm, sweet wind made by my mother waving a cookie sheet back and forth to cool it before she loaded it with a new batch of dough. The aroma of butter . . . → Read More: Baking cookies, short and sweet

Waiting for the Great Pumpkin

By rahoward, on October 31st, 2012

If you are lucky to live long enough, it gets easier to separate the wheat from the chaff. Over a life, if you pay attention, you will find yourself in the idyllic condition of understanding what matters most. And what means something to you. And what make up your favorite things.

I have a . . . → Read More: Waiting for the Great Pumpkin

Bread of the month: Serving a King Cake

By rahoward, on February 21st, 2012

I came to know of King Cake because â€œI Was a Teenage Food Editor.â€ Actually, I was just a few years beyond teenage-dom when I was as the helm of a weekly food section at a Southern California newspaper, but I was certainly as inexperienced, naÃ¯ve and pimply as any teen at the time.

. . . → Read More: Bread of the month: Serving a King Cake

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