Category Archives: Recipes

Swedish Toscas (Mini Almond Tarts)

Swedish Tosca, minus one bite

There is something very appealing about a miniature tart. It’s so much fancier looking than an ordinary cookie and seems to promise more in the flavor department, while at the same time its small size lets you indulge yourself in a bite or two without guilt. From a preparation standpoint, miniature tarts aren’t much more difficult to make than full-sized tarts are and they are ... Read More »

Caramel Oatmeal Brownies

Caramel Oatmeal Brownies

I’d like to dedicate this recipe to anyone who thinks that Pillsbury Bake Off recipes are nothing more than prepackaged products rearranged to make variations on a refrigerator biscuit theme. Some of them are – it’s a competition sponsored by General Mills and many name brand, prepackaged products are qualified for use in the entered recipes – but there are just as many recipes that ... Read More »

Nectarine Turnovers

Nectarine Turnovers

Turnovers are defined as small squares or circles of pastry dough that are filled with a sweet or savory filling, folded in half and pinched to seal, and then either baked or deep fried before serving. I guess I’m a bit narrow-minded when it comes to these pastries because, despite how broad the definition is, I can’t help but think of them as fruit-filled, single ... Read More »

Chocolate Peanut Butter Cookies

Chocolate and peanut butter have an interesting relationship. The flavors pair well together in just about every application you can think of, from candies and cookies to the simple, decadent late-night-snack of peanut butter and chocolate sandwiches. The interesting thing is how delicate the balance between chocolate and peanut butter really is. It’s easy to use a too-sweet milk chocolate and make sugar the overly ... Read More »

Apple Bourbon Bread Pudding

Apple Bourbon Bread Pudding

Apples are not the first fruit I think of to go into bread pudding. For some reason, things like cherries, raspberries and especially various dried fruits seem like more obvious choices to me, despite the popularity of the apple as a baking fruit. They are softer and, in the case of dried fruit, more absorbent. Both seem like better matches for a custardy and tender ... Read More »

Pistachio Cherry Oatmeal Cookie Bars

Pistachio Cherry Oatmeal Cookie Bars

From lemon meringue bars to brownies to s’mores, tray bakes – a blanket term for all kinds of bar cookies and fruit slices – are really very versatile. You can use a crust to create a layered bar or a tart-like fruit treat, or use a single batter to make brownies or blondies. I’m a bit partial to cookie bars in particular for a couple ... Read More »

Irish Coffee

Irish Coffee

I probably should have posted this back for St. Patrick’s Day, but I really don’t think that Irish coffee should only be a once-a-year treat. The drink is so tasty that, while it might be best for special occasions, it is certainly worthy of more than just a single holiday. Irish coffee is the label applied to hot coffee that is enhanced with a shot ... Read More »

Buttermilk Spoon Bread

Buttermilk Spoon Bread, in progress

Spoon bread is a classically Southern dish that you probably won’t find just anywhere. The best way to describe it is to say that it is a hybrid of polenta, cornbread and a souffle – and that only partially describes it. A good spoon bread should be light, have an at least slightly custardy center and a crisp top. And it should be soft/tender enough ... Read More »

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