When these (cookies) are in the oven, the aroma in the kitchen is sublime! The rich batter is a perfect host for pinenuts, dried apricots, and orange zest. Cornmeal rounds out the flavors and gives a little extra texture. Bake them for breakfast, lunch, or after-dinner treats. Biscotti plus cappuccino: perfection! Another nod to San Francisco’s Bi-Rite … Continue reading
No Kidding: Bread Pudding! Oh, it’s delicious! Arghhhh! I forgot to serve the Orange Anise Rolls at Sunday Brunch, so was left with a dozen. Should have put them in the freezer as soon as I noticed, but didn’t. The one I sliced and toasted today was pretty good, but not nice enough to repeat … Continue reading
Mary brought me fresh eggs tied with a ribbon this morning. It was the perfect excuse to spend an hour prepping these rolls. I know they’ll be delicious out of the oven, and good reheated or toasted tomorrow. She says she selected her “Silver-laced Wyandottes (“http://en.wikipedia.org/wiki/Wyandotte (chicken) and “Dominiques” (http://en.wikipedia.org/wiki/Dominique (chicken) for color/curb appeal. The eggs these … Continue reading
The scent of spring is in the air! I know it was officially last week, but last week we got 6-8 inches of snow! Today, the scent of the ocean is sweet, and this morning I had asparagus in my Miso Soup for the first time since last June. It’s a little early. I’d been … Continue reading
The only thing that could make this early morning better was waking to the sunrise AND the scent of bread in the oven. The only one in the house who could grant that wish was me. I confess to a block when it comes to making fresh bread. Doing it well is an art I … Continue reading
Ta Da! You are going to be really happy with these! Hot Cross Buns appear in bakeries and some markets for a week each year in anticipation of Good Friday and Easter, a welcome harbinger of spring. I’ve never seen a gluten free version, and am often disappointed with conventional ones. The recipe below substitutes … Continue reading
Gluten Free Gus 