I can’t remember if I made these with pumpkin or another kind of squash. But from reading several recipes recently, I knew to avoid acorn squash which are stringy and watery. To embellish these muffins, I added chocolate chips to the batter, and walnuts on top. Dr. S loved the...
We cut back this year and only took home 28 lbs of apples from the orchard. For a different treat, I tried making this two-fruit crumble pie. Using jarred sour cherries (purchased at Fresh From the Farm), I mixed the filling and made the crumble topping fairly quickly. I reall...
A friend of ours recently told me about Bakerella which is where I found a link to the idea of Pie Pops. The incredible detail and super-composed photography make Luxirare’s pages seem like fashion shoots, but we loved the idea of a handheld pie snack and set about to make our...
In the soaker for this bread, I used blue cornmeal, a little kamut flour, some golden flaxseeds ground in a suribachi plus a few other whole grains as specified in the recipe. Both the soaker and the biga went into the fridge for several days. I omitted sesame seeds from the f...
The first time I made this recipe, I used raisins and jarred applesauce. It turned out to be substantial (filling a whole 10” tube pan), moist, and deeply satisfying. I didn’t find the large quantity (6 tsp) of spices to be overpowering, even though I used freshly ground allsp...