Fall is full of some of my favorite flavors: pumpkin, apple, pecan, and cranberries. I think these tart, little gems are kind of magical. They taste just as good on a turkey sandwich as they do in pies, breads, and other Fall desserts. Speaking of which, I recently made this Cranberry Frangipane Tart for a dinner party and it didn’t disappoint. If you’re a fan of cranberries, give it a try.
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Are you ready for a terrifying story? On a dark and spooky October night, a middle-aged lady was craving cookies. She had butter, she had, sugar, she had eggs, but she didn’t have any chocolate chips or walnuts. She rummaged through her pantry only to find a few peanut butter chips here, a few mimi M&Ms there, a couple of pretzels, and a jar of fancy olives. What transpired after that was a tale for the ages. She mixed everything in a bowl and raised her dough from the dead to create the Halloween Monster Frankencookies.
Bake them…if you dare!
Pumpkin Caramel Cake. Pumpkin and Kahlua Cheesecake. Pumpkin Waffles. Pumpkin Chocolate Chip Cookies. I’ve seen so many delicious pumpkin treats the last few weeks, I thought I’d try making one of my own. I’ve been wanting to try making Pumpkin Bread and Pumpkin Muffins. I’ve also been wanting to bake something pumpkiny with cream cheese. And I always like a little crunchy texture in a treat. So, here you have my Hey, Pumpkin Muffins: lots of pumpkiny fall yumminess, stuffed with a cream cheese filling, and topped with toasted pecans.
Read MoreThere are few things I love more than the combination of chocolate and peanut butter. It’s been a particular favorite of mine since I was young, so much so, that I even have a top secret rating system for the variations of Reese’s Peanut Butter Cups. Obviously, the Easter Egg version is the best, shortly followed by the Jack-o-Lantern, the Christmas tree, the miniature, and then the OG cup. I digress. Furthermore, I should warn you, this recipe will likely come with several digressions, but stick with me; solving the mysterious case of the chocolate and peanut butter birthday cake is well worth it in the end.
Read MoreThis is our very baking date recipe and I’m so excited to post it. Our lovely neighbor Kylee is going to teach us to make Conchas. Conchas are a sweet, traditional Mexican roll that get their name, because they look like a seashell. They consist of an enriched bread with a crunchy topping.
Read MoreAlthough their art-deco shell shape suggests they’re complicated to make, Madeleines are really easy...like a Sunday morning. All you need is some staple ingredients and the fancy pan. This recipe is slightly adapted from Deb Pearlman’s Smitten Kitchen Blog, who adapted her recipe from Dorie Greenspan. Needless to say, these Madeleines have pretty good provenance.
Read MoreTraditionally, like a lot of other bread recipes, there aren’t that many ingredients in soda bread, just flour, salt, baking soda, and buttermilk. Soda bread purists will tell you that it’s not soda bread if you add other ingredients to it, but I’m clearly no purist. What’s the fun of baking things if you can’t experiment with them, right? I’ve read that a lot of people add currants or caraway seeds to their soda bread, which sounds quite nice, but since you can see that I love science and experimenting, I’m going to do something different. I’m going to make what I’m calling (drumroll, please) SoDa Row Soda Bread.
Read MoreIf you’re anything like me, fall is your favorite season. I love fall so much that I’ll pretend it’s chilly outside just so I can wear a sweater and some boots, even if it’s 77 degrees. My porch is stacked with pumpkins and I’m ready to start baking all things fall, including apple cider donuts. Yes, that’s right, I baked donuts. And they’re delicious.
Read MoreNot only is he super intelligent and handsome, but my partner, David, makes the most delicious spaghetti and meatballs. As we were having a few friends over to indulge with us, I thought, why don’t we double-down on this carb loading and I’ll try making some ciabatta to go with it. I looked at a bunch of ciabatta recipes and blended them together. Here’s how it went.
Read MoreJust like a lot of people, I made tons of banana bread during the first few months of the COVID pandemic. During this time, I think it became a sort of comfort food for all of us. It was something easy for all of us to bake, but it also provided a sense of accomplishment (yay! I baked something instead of panicking about not having any toilet paper). And, of course, it’s delicious.
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