This banana bread recipe was one of the first things I learned to bake on my own way back in high school. My mom kept a yellowed handwritten recipe of my grandmother’s tacked to her bulletin board in the kitchen. I was instructed not to lose it. Only later did I realize it was one…
Continue reading ...
This banana bread recipe was one of the first things I learned to bake on my own way back in high school. My mom kept a yellowed handwritten recipe of my grandmother’s tacked to her bulletin board in the kitchen. I was instructed not to lose it. Only later did I realize it was one…
Continue reading ...
The July Daring Bakers’ challenge was hosted by Nicole at Sweet Tooth. She chose Chocolate Covered Marshmallow Cookies and Milan Cookies from pastry chef Gale Gand of the Food Network. I chose to do just one of the two cookie recipes for this month’s challenge. I have always wanted to play around with making homemade…
Continue reading ...
When I saw Ina Garten on Barefoot Contessa pour molten hot sugar syrup over bubbling plums for this cake, I knew I was going to have to make it. Keeping a vigilant watch on my candy thermometer while a pot of sugar syrup boils always makes me feel a little like a mad scientist. I…
Continue reading ...
When I was growing up, my mom would make us peach cakes with whipped cream for our birthdays. They were my favorite cakes (that weren’t made out of ice cream). My brothers and I would wait patiently to lick the beaters from the whipped cream and steal slices of when she wasn’t looking. I think…
Continue reading ...
When I was growing up, my mom would make us peach cakes with whipped cream for our birthdays. They were my favorite cakes (that weren’t made out of ice cream). My brothers and I would wait patiently to lick the beaters from the whipped cream and steal slices of when she wasn’t looking. I think…
Continue reading ...
Cherries and almonds go together so well when baked. This simple dessert only takes a few minutes to make… if you have a cherry pitter. I made this just for the two of us, but the ratios of this could easily be increased to serve more. This doesn’t need to bake for too long. The…
Continue reading ...
This pie is a really nice combination between a fruit tart and a traditional pie. When I saw the photo of this on Chemist in the Kitchen, I knew I had to make it for the Fourth of July. Part of the fruit is cooked down, and mixed with the fresh blueberries giving this a…
Continue reading ...
The pickings at our farmers market haven’t been too impressive yet. It is still early in the season in the northeast, and we have had almost daily heavy thunderstorms. However, there has been no shortage of strawberries. Locally grown strawberries are usually super sweet, fragrant and reliably good. That’s why I can’t stop writing about…
Continue reading ...
I have always wanted to make a souffle. It has been one of those things that I just hadn’t gotten around to making myself. When I saw this recipe at Closet Cooking, I knew I would have to give it a try. Even though the recipe said it would be easy, I was still surprised…
Continue reading ...