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breakfast

baking

banana poppyseed muffins with hazelnut streusel

Friday, July 6, 2018
banana poppyseed muffins with hazelnut streusel

Banana bread has always been a favorite, but banana muffins come in a close second. I have been playing around with my soufflé molds again, as well as my favorite muffin recipe. I came up with Banana Poppyseed Muffins with Hazelnut Streusel, a combination of flavors that work well together, and the muffins bake up tall and elegant in the molds (if you don’t have soufflé molds, see below on…

baking

morning buns

Sunday, June 24, 2018
morning buns

I promised another bun recipe for you, and here it is: Morning Buns. Unlike the Cinnamon Bun recipe I just posted, this one uses a quick Danish dough, which gives each roll buttery, flaky layers. I based the filling off the famous Tartine morning bun filling – I recently went to San Fransisco for the first time ever, and got to visit Tartine and try their famous morning…

baking

Cinnamon Buns

Thursday, June 21, 2018
cinnamon rolls

I’ve had a lot of people asking about these cinnamon buns on Instagram, and so I’m finally delivering with a recipe. This cinnamon roll recipe is adapted from my book but made a bit different: I’ve baked them in mini soufflé pans from Mauviel. I am really happy with how they turned out – the pans held the dough’s shape nicely, and pushed the buns up to be extra…

baking

banana chocolate bundt cake

Saturday, June 16, 2018

I have another pound cake/Bundt cake recipe for you: Banana Chocolate Bundt Cake. I recently found an old folder I thought I had lost – full of recipes from a coffeehouse I worked at in between my time baking at the Blue Heron Coffeehouse and Bordertown Coffee. This was one of my favorite Bundt cakes to make, although I couldn’t help myself and made some changes: I added…

baking

rhubarb blackberry streusel buns + a mauviel giveaway

Wednesday, June 6, 2018

Rhubarb-blackberry streusel buns might be my new favorite breakfast indulgence, coming in right behind my beloved all-stars: straight-up cinnamon rolls. These rolls remind me of a perfect coffeecake: with a tender dough, a swirl of jam, and then plenty of streusel and icing gracing the top of each. I have a recipe for the rhubarb-blackberry jam included here, but if you are in a hurry, any store-bought jam…

baking

ginger chocolate scones

Sunday, June 3, 2018

I’ve been making scones for years now, but forgot about one combination of flavors that was always a favorite in my Blue Heron Coffeehouse days – crystallized ginger and chocolate. The two ingredients pair beautifully together: the ginger comes in with a little heat, and the chocolate follows with just enough sweetness. I chopped the ginger very small and used mini chocolate chips so there are tiny bursts…

baking cake

lemon poppyseed bundt cake

Wednesday, May 23, 2018

I know it’s spring, and I should be straying away from citrus and moving towards rhubarb, but I made this lemon poppy seed Bundt cake last week and wanted to share it. It’s a recipe inspired by a wonderful Bundt cake from Yossy’s book – but I swapped regular lemons for Meyer, and cream cheese for sour cream. I also swirled in some poppy seeds and lemon curd…

baking

lemon pull-apart bread

Thursday, April 5, 2018

‘Rush hour, and the short order cook lobs breakfast sandwiches, silverfoil softballs, up and down the line. We stand until someone says, Yes? The next person behind breathes hungrily. The cashier’s hands never stop. He shouts: Where’s my double double? We help. We eliminate all verbs. The superfluous want, need, give they already know. Nothing’s left but stay or go, and a few things like bread. No one…

baking

turnovers with jam

Friday, February 2, 2018

‘I’m all over the place, up and down, scattered, withdrawing, trying to find some elusive sense of serenity.’ ‘The world can’t give that serenity. The world can’t give us peace. We can only find it in our hearts.’ ‘I hate that.’ ‘I know. But the good news is that by the same token, the world can’t take it away.’ –Anne Lamott, Bird by Bird I come to you…