Yossy Arefi’s (from Apt 2B Baking Co.) new cookbook is out today, and I’d just like to begin by saying it’s so gorgeous. I’ve been a fan of Yossy’s work for quite some time and have been eagerly awaiting this release. The book focuses on all things fruit, and is filled with stunning photographs, unique flavor combinations, and recipes that work. ‘The recipes in this book range from…
‘What we call the beginning is often the end And to make an end is to make a beginning. The end is where we start from.’ – TS Eliot, Four Quartets Somehow we’re back to blood oranges. A year ago I made doughnuts with them, and quick bread. I’m not quite sure where the time went – months have flown by, with so many changes, yet somehow it…
If you follow along on my instagram account, you may have noticed I’ve been baking quite a bit since September (well, quite a bit more than usual, if that’s possible). The reason is that I have been recipe testing like a mad woman, working on my first book. I’m still pinching myself about the whole thing. I spent all middle school and junior high writing short stories, novellas,…
[Note: this is a re-post, again. I know, tacky. But! I love this pie, and the original post contained photos that made me cringe. So, when I had a chance to remake this pie, I decided to take some new photos, too.] So, I’m on this blood orange kick. I keep buying bags of them, cutting them open one by one, just to see their pretty purple pieces…
I think I might be breaking some blog rules. These muffins are very similar to the ones I just posted, and I’m posting about muffins twice this week. Also, I have nothing witty to say about them, except that I find these muffins amazingly wonderful – no dairy, white flour, or sugar, but yet still incredibly tasty. It’s the treat I want to start this New Year with.…
When I was 17, a good friend handed me a copy of U2’s Joshua Tree. It was moments before I was headed out the door on our yearly family vacation to Wisconsin Dells, and it couldn’t have come at a better time, since I had recently worn out all my favorite recorded-off-the-radio mix tapes. Of course, I had heard some songs off the Joshua Tree in passing, but…
I’m sort of obsessed with blood oranges. As I am immersed in gray winter days, the shock of bright purple segments hiding under that rusty orange peel brings light and warmth into our little home. This loaf cake is the perfect vessel for these oranges. It’s crammed full of zest, complimented by olive oil, and brushed with a blood orange glaze. The oil keeps the loaf light and…
I’ve been using flavored sugars in everything. I got hooked when I started making vanilla bean sugar last spring, and started experimenting with other flavors recently. Lemon zest, cinnamon, cardamom, ginger and of course, vanilla bean, are among my favorites. The little jars, stashed on my shelf, make me so happy with their tiny flecks of color. I use them a lot – sprinkled on muffins or scones,…
My family is now torn between two desserts. Dessert one is the chocolate cake. Those of us with Fall and Winter birthdays always request it. It is hard to say no to it. But some people, those with early spring and summer birthdays, beg for dessert two: key lime pie. Their hearts are not changed by deep dark chocolate – they insist on this tart green goodness. When…
