muffin of the month, may 2018: blackberry honey whole wheat muffins

May 27, 2018 No comments Article

previous summer muffins 6/17, balsamic roasted strawberry muffins || 8/16, gluten-free blueberry buttermilk muffins || 6/16, blackberry almond muffins I know blackberries aren’t technically in season yet, but think of this recipe as a preview: by the time blackberries are perfect for the picking, you’ll already have a recipe for them! And, spoiler alert,

cake time: lemon honey sponge cake with lemon curd and honey mascarpone frosting

May 15, 2018 No comments Article

Sometime between last April, when I published the earl grey layer cake with turmeric frosting, and last month, I fell in love with cakes again. Just like I publish a new pie recipe every November, I decided I wanted to publish a new cake recipe every spring, and I’ve been filling up pages of

luscious vanilla bean lemon curd

May 6, 2018 1 comment Article

I am going to make this soooooo super easy for y’all: You can make lemon curd with equal parts sugar, butter, eggs, and lemon juice. If you convert any lemon curd recipe into grams or ounces, you’ll see that, on average, they all use equal parts of the four main ingredients, and then some salt,

rhubarb jam with mint and rosewater (“Double R M Jam”)

April 23, 2018 No comments Article

I’m excited beyond words to bring you all another first, unlike any first or any recipe I’ve ever published: My first jam recipe!! (*crowd roars and my ear drums shatter into a million pieces rendering me deaf*) I’ve been wanting to do jam, preserves, and canning for a few years now, and I

spring has sprung! blackberry aniseed double-crust pie

April 4, 2018 1 comment Article

I love winter (I love all the seasons.) I love seeing the bare, spindly branches of trees and feeling my face get all chapped from the wind when I go outside. I love turning on the fireplace and spending all day in my pajamas. But I’m done with winter. We had a string

muffin of the month, april 2018: whole wheat ginger rhubarb muffins

April 1, 2018 No comments Article

previous warm-season muffins 7/16, blackberry almond muffins || 8/16, gluten-free blueberry buttermilk muffins || 7/17, balsamic roasted strawberry muffins with balsamic glaze The first time I ever baked with rhubarb (the first time I ever used rhubarb, period), was when I worked at the restaurant a few years ago. Even though I wasn’t

sourdough-versary: french baguettes

March 29, 2018 No comments Article

other yeasted yummies rosemary sourdough loaf || english muffins || whole wheat english muffins || cinnamon raisin english muffins || italian focaccia Someone very near and dear to my heart turned 2 years old two weeks ago: Herbert! My sourdough starter, who’s been with me since March 13, 2016, lifting up my doughs

spiced swedish meatballs and brown gravy

March 19, 2018 No comments Article

My family isn’t Scandinavian, per se, though it’s clear we wish we were. My paternal grandfather was Irish and born in England, while my paternal grandmother was from Ohio, but also Irish much farther back. On my mom’s side, my grandmother’s family came over from Portugal a long time ago, and I don’t know

muffin of the month, february 2018: cheddar tomato muffins

March 1, 2018 No comments Article

previous butter + milk monthly muffins 6/17, balsamic roasted strawberry muffins || 2/17, glazed lemon poppyseed muffins || 8/16, gluten-free blueberry buttermilk muffins || 6/16, blackberry almond muffins Cheese is in the air this week. Or is it love? They’re basically the same thing. When I think of February, I think of Valentine’s

muffin of the month, january 2018: vegan coconut muffins

January 29, 2018 No comments Article

previous alternative diet muffins 10/17, vegan apple cider muffins || 11/16, vegan double chocolate muffins || 8/16, gluten-free blueberry buttermilk muffins || 2/16, vegan ginger muffins || 12/15, gluten-free sweet potato ginger muffins Yes, I have a lot of vegan recipes. No, I am not vegan (obviously.) The gluten-free recipes are mostly because