A friend and I were just discussing the virtues of butter. To be more precise, I was oozing with my love for butter and in a mission to convince her (friend, not butter) that it is worth the sacrifice of fat when it comes to baking. Forget about the fat, think of the flavor! Omg, […]
Finding California Meyer lemons in Vancouver in the dead of winter calls for a celebration: the kind that involves a spatula dancing around the pot to make curd. This silky smooth concoction is something I could eat by the spoonful, like Nutella. If one can resist eating the bowl clean, I would highly recommend that you lay it on a bed of shortbread and bake into luscious zesty and buttery bites. The curd can be made ahead and stored in the refrigerator or freezer. And you can use regular lemons that are readily available.
You know the type…the type of recipes that don’t quite wow you, but are worthy to take note of because it has the beginnings of something much better. This is one of those recipes. It’s like a flaky sugar cookie spread on a cookie sheet and topped with cinnamon sugar and sliced almonds. If you […]
I’ve been making cupcakes like there’s no tomorrow. I set myself to the task of creating cupcakes that make me groan in goodness. I’m almost there. So the past few days feels like a red letter day where I stuff myself in cupcakes. Ha! Hope you’re enjoying yourself silly, too — with or without someone.
Before I picked up the new “Baked Explorations” cookbook, coffee and crumb cakes meant the same thing to me and I order them faithfully at coffee shops. Color me surprised when I read that there is something called a New York Style Crumb Cake, and it must never, ever, be confused with coffee cake. Honestly, […]
And so it is, the first month of the year is almost over. The newness of 2011 has worn out and although the thrill ride of the holidays is definitely tucked beneath shadows of gift wrappers past, I couldn’t be more excited to finally let you know what’s been cooking up in my kitchen! Casey, […]