Vidalia Onions Taken to a New Level Just typing those words gets me going. The naturally sweet Vidalia onions are caramelized in bacon fat until golden then a classic cornbread batter is poured on top with the crumbled, crisp bacon folded in. Drool worthy. We like to make these in a cast-iron pan. I used […]
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Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour Blueberry Muffins
Fabulous Gluten Free Blueberry Muffins This recipe is on the Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour package (we have not provided a live link as it is not on their site). We figured we should give one of their recipes a test-run as we assumed they spent some time perfecting it. It is a […]
Peter Reinhart’s Neo-Neopolitan Pizza Dough
Easy Homemade Pizza Dough When I have a bread question I call my friend Peter Reinhart. He knows bread and has written several books on the topic, including the James Beard Award winning Crust & Crumb. You can also watch him discuss the art of bread and yeast in his TED Talk. Of course, not everyone […]
Adventure Bread Gluten-Free Bread
Hearty – and Gluten-Free! This Adventure Bread from Josey Baker Bread got my attention first because it was so interesting and hearty looking and then when I learned that it was a gluten-free bread, I thought, I have to learn how to make it! This is not a delicate bread, but toasted with some goat cheese […]
Chocolate Bread
Chocolate Bread We love this chocolate bread recipe because it allows us to indulge in some dark chocolate without going over the top. In fact, it is perfect for breakfast with a schmere of cream cheese and orange marmalade. This recipe is from The Back in the Day Bakery Cookbookby Cheryl and Griffith Day; another […]
Pennsylvania Dutch Hard Pretzels
Growing up in NYC I was surrounded by soft pretzel vendors and I have a place in my heart for those warm, chewy snacks covered with coarse salt – I ask for mustard, always. Hard pretzels have their own charm and homemade ones are light years from the bagged options from the supermarket. I dip […]
Rustic Cheese and Onion Galettes, Two Ways
Cowgirl Creamery is known for its finely crafted artisan cheese. Originally established in 1997 in Point Reyes, California, founders Sue Conley and Peggy Smith have won awards for their fresh and aged cheeses and are now found in hundreds of locations nationwide. The following recipe is from their book, Cowgirl Creamery Cooks. A flaky, buttery […]
Shirley Corriher’s ‘Touch of Grace’ Southern Biscuits
I have had the pleasure of seeing Shirley make these biscuits at a yearly food conference, and believe me, there is always a line to sample them. Impossibly light, yet rich. Butter, shortening, cream and buttermilk all in one bite. This recipe is from her book BakeWise, a follow-up to her book CookWise. Both belong […]
Drop Biscuits
Drop biscuits are the quickest way to get homemade biscuits on the table. Same ingredients – flour, butter, salt and milk or buttermilk – but instead of having to roll and cut, you simply drop on a pan like cookie dough; it couldn’t be easier. The cake flour makes them extra tender. Biscuits are best […]
Chocolate-Orange Hot Cross Buns
Edd Kimber is known through his blog theboywhobakes.co.uk as well as as a winner of the The Great British Bake Off contest. Read our interview with this fabulous self-taught baker. The following is an excerpt from his book, Say It With Cake. For me, hot cross buns shout out “Easter!”: the smell, the taste and the nostalgia of […]
Morning Glory Muffins
These muffins are packed with carrots, apples, coconut, walnuts and a bit of brown sugar and spice. They are oil-based, so they keep well and have a hearty texture. The dark raisins and walnuts are classic ingredients, but feel free to play with golden raisins or pecans as well. The combination of carrots, apple and […]
Cranberry Nut Muffins
These cranberry nut muffins are made with sour cream, which creates a tender, rich batter. In fact, you can use this muffin recipe as a base for your own add-ins: raisins, dried cherries, apricots, chopped dates, almonds, etc., but we are highlighting the combination of tart cranberries and crunchy nuts that are perfect in a […]
Pecan Raisin Sticky Biscuits
When you walk through a mall and smell cinnamon buns, does it make your knees go weak? We’ve been there. There is something about the aroma and flavors of cinnamon, brown sugar and lots of butter that makes the whole more than a sum of its parts. Put that together with a sticky, chewy, nutty […]
Caramel Monkey Bread
Gooey caramel poured into the bottom of the pan creates just enough stickiness to hold together the nut-and-sugar-coated balls of sweet dough. The result is a pull-apart treat that is fun and festive to eat. I was expecting a crowd to gather when I offered Caramel Monkey Bread to my staff. The aroma alone was […]
Gingerbread Muffins
When you think of gingerbread, does your mind go to dark, spicy cake squares redolent with molasses or do you think of gingerbread men cookies? While we love both of those options, we happen to be partial to the way the flavors in our gingerbread muffins go with our hot morning beverages. These muffins showcase […]
Cinnamon Swirl Bread
This cinnamon swirl bread is a classic pan loaf that just gets better when toasted and spread with butter or used for French toast. There are a few keys to making this loaf perfectly: You need to scald the milk to denature the proteins that inhibit the bread rising; you need to use ice instead […]
Cinnamon Sugar Scones
These scones remind me of the cinnamon-sugar cookies that my great grandmother would roll out and bake from scraps of pie dough. Freshly baked, the crispy edges of these scones are a nice contrast to the moist interior. The layers in these scones separate beautifully while baking, revealing the deep dark cinnamon sugar flavor inside. […]
Pecan Sticky Buns
Any day that starts with sticky buns is going to be sweet in more ways than one. Amy’s is justly famous for their version. The buns are baked pull-apart style in a rectangular pan so the buttery caramel and nuts stay primarily on the top. A few minutes after the rolls come out of the […]
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