Category Archives: Recipes

Buttermilk Pancakes with Nectarines

Buttermilk Pancakes with Nectarines... and maple syrup

Plain buttermilk pancakes are probably one of my favorite things to have for a lazy weekend breakfast. They’re reliably good on their own – especially when topped with maple syrup – but are also open to a wide variety of variations. Blueberries and chocolate chips are pretty standard add-ins and since they’re so good, it is easy to fall into a rut. I know because I caught ... Read More »

Agave Muffins with Apricots and Candied Ginger

Sugar is – and probably always will be – my go-to sweetener for anything I bake. Call me traditional, but sugar plays a big role in the chemistry of baking and for most things (since I, very fortunately, do not have any dietary restrictions that force me to look elsewhere) I am more than happy to use it. But just because I love sugar doesn’t ... Read More »

Baked Rice Pudding

Baked Rice Pudding

 Rice pudding is comfort food, no question about it. Sweet and creamy, it’s a relatively substantial custard dish made thick with rice and (usually) studded with juicy raisins. I usually make mine on the stovetop, starting either with leftover rice or with uncooked rice, depending on what is available to me at the moment. I’ve even turned stove-cooked rice pudding into ice cream before. While I like ... Read More »

Coconut, Almond Cranberry Granola Bars

Coconut, Almond Cranberry Granola Bars

Granola bars tend fall into two major categories. One type is mostly nuts – chunky and barely held together. The other type is more like a candy bar – sweet and sometimes full of chocolate. Neither is my favorite because I really want a granola bar that is lighter than the nut bar and healthier than the candy bar, so I definitely prefer to make my ... Read More »

Margarita with Agave Nectar

Margarita with Agave Nectar, on the rocks

While there is something to be said for a big, blended margarita on a really hot day, those drinks tend to be tequila-spiked smoothies more often than not and I think I will always prefer to have my margaritas on the rocks when given the option. The blended margaritas are often too sweet and I simply like the way that you can get more flavor from ... Read More »

Dilled Cream Cheese Sandwich Bread

Dilled Cream Cheese Sandwich Bread, sliced

Cream cheese appears with regularity in yeasted breads and pastries as a filling, paired with sugar, fruits or other sweet things. Less frequently, I’ve seen cream cheese used in savory pastries, paried with prosciutto, sundried tomatoes or with herbs. This bread was created when I decided to try using cream cheese as one of the main components of a bread, rather than as a filling of ... Read More »

White Chocolate Cupcakes with White Chocolate Cream Cheese Frosting

White Chocolate Cupcakes with White Chocolate Cream Cheese Frosting

 Dark chocolate, milk chocolate, semisweet chocolate, chocolate chip… is white chocolate the least commonly used chocolate in baking? Sometimes it seems that way, and while the sweeter chocolate isn’t everyone’s go-to chocolate, it does have a lot to offer in some dishes. As evidence, I offer up these white chocolate cupcakes. They have a delicious white chocolate flavor – milky and sweet, with vanilla highlights - ... Read More »

Simple Dark Chocolate Souffles

I think that a dark chocolate souffle is the quintessential Valentine’s Day dessert. Chocolate is practically required eating on Valentine’s and souffles, because they aren’t as commonly made as other types of desserts, always seem to be extra-special – perfect for sharing with that special someone. For all the mystique about them, souffles are not that hard to make. This one in particular is dead-easy ... Read More »

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