Another of my awesome baking-related Christmas presents this year was silicon cupcake cups. This may not seem revolutionary, but they’re in some very happy colors, and I have a really bad habit of deciding to make cupcakes or muffins only to realize, once the batter is made, that I don’t have any paper cupcake cups on hand. Enter silicon baking cups – never again will I have to run to CVS only to find out that CVS doesn’t carry cupcake liners! When trying to decide what to make in my new silicon liners, I wanted to make something that I …
Last week, I told you’d I’d give you a recipe to use with your leftover fresh cranberries. This week, I’m delivering! These scones are quick, foolproof, and wonderfully crumbly. Eat these fresh from the oven, with coffee, or for dessert with a scoop of ice cream. You really can’t go wrong.
Do you work with me? If so, these cookies will be in the kitchen tomorrow morning, and you should definitely try to get there before they’re gone. Plus, with banana as the first ingredient, they’re basically breakfast cookies. I’ve been at work for about a week and a half now, and still haven’t brought in any baked goods. It’s very unlike me, really. So hopefully this recipe makes up for it. They’re gooey, chocolatey, crunchy, and just a little banana-y, which is a combination I’ve never really thought of putting in cookie form. Fortunately, Ottolenghi did think of it, and …
There really isn’t a whole lot better than baking a pie with fresh ingredients from a farmer’s market. You’re supporting local businesses. Everything is super ripe and perfect. You get to buy the ingredients outdoors. Even someone who doesn’t like pies or fruit-based desserts (that would be me) can appreciate how good it feels to do this. So when we were walking through the farmer’s market at Harvard and a vendor had both strawberries and rhubarb, I couldn’t just not buy them. And, as luck would have it, strawberry rhubarb is Erik’s favorite pie!
When I’m baking in my mom’s kitchen, I usually take a break from my normal cookbooks and use one of hers that I like: The Farmhouse Cookbook. What I found out this week is that as cute as the cookbook is, it doesn’t actually have that many dessert recipes. I was flipping through it, trying to decide on something, and thought lemon blueberry bread pudding sounded like a great dessert for the meal my mom was cooking. Almost 5 years into this blog, I decided it would be a good idea to check before starting it. Turned out I had …
Happy Easter! After a wonderful day with family out in Duxbury, I’m still not quite ready to go back to school work, so blogging it is! This year’s Easter recipe evolved quite a bit from its original idea, and strangely went from more adventurous to more traditional, rather than vice versa. Every year, my mom and I think it will be a good idea to make some big and beautiful Easter dessert, and every year we all get too full on brunch to actually eat dessert, leaving full cakes untouched. This year, I wanted to be cognizant of that.
This weekend I decided to bake something exciting. I had the time. I had a book club (which meant it would disappear quickly). I hadn’t made a cake in far too long. Also, Cate made it a couple weeks ago and I got jealous. So I pulled out Ottolenghi’s Sweet cookbook and found the most colorful, interesting looking cake I could: Lemon Berry Stripe Cake.
This is Part 1 of 2 Thanksgiving pie posts coming at you in the next couple of weeks. Good news: they can just as easily be Christmas pies (if you don’t make the one true Christmas dessert: Chocolate Trifle), so keep these on hand as the holiday parties start piling up. Also, I’ve done a little bit of test kitchen work on these, trying out different pie crust recipes and combining some filling recipes to figure our what works well together. The results were pretty good, and have made for some tasty breakfasts in the Thanksgiving aftermath.
It was cold outside this morning. I was out for a walk with my mom, and definitely could have used a sweater. With September only five days away, it felt like Fall was trying to make itself known. And with the first years starting school this week, I’m definitely leaning towards a Fall frame of mind. However, it is still August, and I did spend a good amount of my afternoon napping in the sun. So I also wanted to carry on my summer recipes for at least a few more weeks.
I’m writing this post from my phone, sitting in Jackson Hole, Wyoming, where I decided not to bring my laptop and the house decided not to have super consistent internet. Overall, this is a great feature, because it means I spend much more of my time hiking and biking and reading than looking at a screen. However, when it came time to blog, it did make it a little trickier.