These muffin top cookies are not a replica of Panera's Pumpkin Muffies, but they are delicious in their own right and a nostalgic nod to the concept. Not quite a cookie, not quite a muffin, but very tasty indeed.
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This recipe is my ode to Butter Braid, featuring much more filling and a more satisfying, breadier dough than the original. The bread’s dough is adapted from my Cinnamon Sugar Tea Ring recipe. It's a simple, soft and versatile dough that lets the cinnamon-apple filling shine. This apple bread tastes great straight out of the oven, eaten cold out of the fridge, or reheated the next day.
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To showcase rhubarb's long season, I combined my beloved rhuby with ginger, a very autumnal flavor. The result is a punchy, warming and lightly sweet jam that pairs perfectly with cornbread, sourdough, scones, whole grain loaves and more.
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In this recipe, I adapted Bread Illustrated's Japanese Milk Bread loaf recipe into a roll recipe and added a swirl of jam in the middle. The result is a fluffy, lightly sweet roll with a flavorful jam filling. You could make an icing to match these rolls, but I think they are plenty sweet without frosting.
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This galette is a riff on one of my favorite recipes ever, my Spring Vegetable, Harissa and Mascarpone Galette. I love galettes because they are pretty easy to make, but look and taste super impressive. They also require very few ingredients and are really versatile — perfect for slow weekends, dinner parties and pandemics.
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If you're tired of baking the same old biscuits, but you don't want to waste emissions or time (or infect others with COVID-19) by going to the grocery store, fear not. In this post, I've compiled my top 10 favorite baking projects that call for only pantry staples.
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Sugary, over-soft chocolate chip cookie recipes are all over the place and tbh, they're not that tasty. Instead of making typical chocolate chip cookies, I wanted to make something crunchier, more flavorful and more substantial. So, I turned to spelt flour and buckwheat groats.
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We’ve all been there: a recipe that you’re dying to make calls for an ingredient that you don’t have. Maybe your grocery store shelves are sparse, or maybe you just don't want to waste emissions driving to the store again. Whatever your situation, every baker needs to stray from their original recipe at some point. In this post, I'll tell you all about my most substitute-friendly recipes.
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This is yet another recipe that I adapted from my favorite cookbook: Jerrelle Guy's Black Girl Baking. I had been admiring her blistered tomato sheet pizza for months before finally making it last week. And let me tell you: I was sleeping on what is now one of my favorite recipes.
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The coronavirus has changed a lot of lives over the past few months. And with changes in life come changes in foodways. In this post, I’ll give you my best tips for eating well while staying healthy, being sustainable AND helping your community during a pandemic.
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I've tested a million wheat bread recipes in my day, but I decided to post this one because it uses 100% wheat flour, rather than the 50/50 situation that is common in single-day loaves. This recipe also calls for molasses, which you know I absolutely adore. The last secret weapon in this recipe is orange juice, which mellows out the bitterness that wheat flours can create.
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Normally my recipes aren't as butter-heavy as these biscuits (I used 2 cups!!), but using up all my butter was my most sustainable option this week. So, if you ever find yourself with an excess of butter, give these biscuits a try!
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Having reached the end of a decade, it’s the perfect time to reflect on where the blog has been and where it’s going. This blog has been a creative outlet for me over the past year and a half and I am so grateful for all my readers and fans! In the new year, you can look forward to more recipes, more sustainability tips and more (gorgeous) photography. But before moving forward, let’s take a moment to look back at your favorite posts of 2019.
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This recipe makes 2 fairly large tea rings so that you can give away the second tea ring. Sharing your second tea ring with neighbors, friends or family is part of what makes this recipe so special. My version of the recipe is also special because I upgraded the topping from my mother's usual store-bought Pillsbury frosting to a homemade cream cheese frosting. The tanginess of the cream cheese perfectly compliments the rolls’ cinnamon-sugar sweetness.
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I'd been eyeing figs at the farmers market for a few weeks before I finally caved. In all honesty, figs had always seemed too fussy and bougie for me so I had avoided them. With this recipe, all those feelings of fig inadequacy went out the window. This recipe is approachable, quick and delicious, and you probably have most of the ingredients in your cabinet already.
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A few years ago, my mom planted ground cherries in her garden in honor of her dad, who adored his ground cherry patch when she was growing up. She didn't remember what he used to bake with them and they don't taste great raw, so they have been more like a weed than a crop for the past few years. Even though we kept pulling them up, they kept coming back year after year. I like to think this was my grandpa intervening from the afterlife, trying to force us to enjoy the darn cherries.
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I expected this recipe to be good, but I didn't anticipate it becoming my new favorite scone recipe. The batter is moist (sorry, not sorry), tender, fluffy and flavorful, while the plums add just the right amount of sweet and tart.
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