For us, a giant pancake that serves 6 to 8 people is already enough of a reason to get out of bed in the morning. But when you add caramelized apples and cinnamon sugar, it becomes the thing your family looks forward to all week. Bonus: If there are leftovers (which there won’t be) this…
Bakery-Style Blueberry Muffins
Blueberries are my favorite fruit. All-time favorite. I can eat a pint in one sitting and often do in the summer. If I’m eating a blueberry muffin, it had better be loaded, and this muffin definitely is! My secret to the softest muffin ever is the cake flour. It’s actually a bit of a mystery…
Getting Out of a Rhubarb Rut: Sweet and Savory Ideas for Using Up Those Sour Stalks
There are those seasonal garden foods that come at you all of a sudden, and then you’re faced with a mountain of something raising fruit flies on your counter or still in the dirt contemplating its future as compost. This time of year, we’re looking at you, rhubarb people! I shared my recipe for rhubarb…
Strawberry Tart
Perfect for spring, this simple dessert features fresh strawberries nestled inside a billowy, almond-scented filling all tucked into a crisp, slightly sweet tart shell. It’s essential to assemble this tart right before you serve it, as the juice from the berries will soak right through the tart shell if you let it stand. You can…
The Sweet, Simple Nostalgia of Sugar Cream Pie
The Hoosiers lay claim to a simple pie containing very few ingredients. Ask any Indianian about this dessert, which harkens back to the 1800s, and you’re more than likely to be regaled with fond stories about how sugar cream pie was a much-anticipated treat at family gatherings. This humble pie contains a mere six ingredients:…
Strawberry Crumble
So easy to make and so aromatic, this strawberry crumble will imbue your kitchen with the fresh flavors and colors of early spring. It’s delicious served right out of the oven or at room temperature, with vanilla ice cream or a dollop of orange-scented whipped cream. The crumble topping is made with rolled oats, butter,…
Need a Quick Bite? Making Banana Bread Doesn’t Require a Huge Time Commitment
I love banana bread, especially with chopped nuts and chocolate chips! It’s so good hot out of the oven or even sliced and toasted with butter the next day. It’s a dangerous thing to have on the counter; I can’t help saying, “Just one more slice.” Banana bread is considered a “quick bread.” There’s no…
Angel Food Cake
Angel food cake is the first thing I remember baking with my mom. She showed me how to separate the eggs, then whip the whites and fold in the flour. As soon as the cake cooled enough to eat, we’d take turns tearing pieces off and shoving the still-warm, light-as-a-feather cake into our mouths. As…
These Mini Muffins Are so Sweet They Might End up Being the Apple of Your Eye
A good snack to keep on hand, these mini muffins can be stored at room temp for a few days or frozen so you can have them whenever you need them. If the muffins are frozen, thaw them at room temperature, and then refresh them by placing them on a rimmed baking sheet and warming…
How the French Make French Toast
The French take their bread seriously. Perhaps more than any other food, bread holds the highest status—and greatest symbolism—in France. For centuries, it was a necessity for eating and feeding the family, being a daily staple food for 90 percent of French families up until the 20th century. In the 18th century, a bread shortage,…
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