Back in the day, the cookies — dropped from a teaspoon — were softer, rounder and, yes, smaller, and the world was good. I discovered this recently when I revisited a retro recipe for oatmeal cookies. [A] wee bit of ground cloves (along with a generous dose of cinnamon) gave […]
Earlier this month, I celebrated Ireland through a molasses biscuit/cookie recipe I found in “The Little Irish Baking Book†(St. Martin’s Press; 1995), a charming work by the late Ruth Isabel Ross. Sometimes you fall under the spell of someone at the right time. Though I’d had Ross’s cookbook for […]
[I]s it possible I’ve been hypnotized by a fruit? If so, it is the plum that has seduced me, once again. Fortunately — or not, really — the season is woefully short, but during it, I find myself drawn, again and again, to the stunning array of plums, pluots and […]
[M]any memories were stirred up as I mixed and baked a batch of Monster Cookies for the Baked Sunday Mornings online baking group this week. The recipe (you’ll find it here: http://bakedsundaymornings.com/2018/08/31/in-the-oven-monster-cookies/), from “Baked: New Frontiers in Baking,†by Matt Lewis and Renato Poliafito (2008), is an old-fashioned drop cookie, […]
[I] have plenty on my plate, but I’ve enjoyed adding trying out the recipes from Baked Sunday Mornings to my “to-do†baking schedule. It gives me a chance to attempt things I might not have otherwise and share with fellow bakers the results! While I cannot commit to making each […]
[I] love my first paging through a cookbook, particularly one as visually and deliciously stunning as “Baked: New Frontiers in Baking†by Matt Lewis and Renato Poliafito (2008). Usually, this initial “walkthrough†establishes my “must-make†list. Without question, the Butterscotch Pudding Tarts in the book has always been number one. […]
[I]’m not sure where flaxseeds currently sit among the healthy food trend “it girls.†For awhile, it was nearly insisted upon to put flaxseeds, flaxseed oil, flaxseed meal or some other interpretation in nearly everything, from cereals to smoothies to breads. I believe now that chia seeds are claiming more […]
[O]f the vast array of grains available to cook and bake with on the market, I continue to return again and again to a favorite — oats. The old standby, the stick-to-your-ribs standard, that reminds one of childhood and the comforting warmth a bowl can bring. So humble, yet versatile. […]