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 …
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 …
Don’t be fooled by the cake-like appearance of the treat in the photo above, nor by the name. This coffee cake has only a slightly resemblance to the moist, dense cakes you can find in just about any coffee shop. It is actually more like a sweet bread than a cake because …
Normally, I’m not a huge fan of fresh fruit in a scone. Dried fruits are easier to control and produce consistent, flavorful results. I feel like the fresh fruits release too much moisture and have a negative effect on the texture of the final product. This is especially true of …
An easy way to use up fruit without bothering to make a pie crust is to make a cobbler. A cobbler is a baked fruit dish of fruit topped with a sweetened biscuit topping. Actually, I think a cobbler could be savory as well, if you dropped pieces of buttermilk biscuit on …
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