“He showed the words “chocolate cake” to a group of Americans and recorded their word associations. “Guilt” was the top response. If that strikes you as unexceptional, consider the response of French eaters to the same prompt: “celebration.” ― Michael Pollan, In Defense of Food: An Eater’s Manifesto. A couple of weeks ago I received an email … Continue reading
Oranges, clementines are special winter treats. It’s not full-on citrus season, but soon the fruit will be plentiful and delicious. Our gluten-free Citrus Olive Oil Cake is a great way to celebrate it. A lot more of you have joined us since we started this endeavor a year ago. The citrus cake recipe, adapted from one in … Continue reading
We’re sharing one of our most popular recipes for the first time. Heidi gave us a pumpkin from her garden which we caramelized by roasting it at 350 F for an extra hour: hands down the sweetest, most flavorful this season. There is something special about waiting for seasonal produce to make traditional sweets. Heidi’s … Continue reading
A lot of you have been eating Quinoa and Kale Salad; Pumpkin Cream Cheese Brownies are your reward. We’ve been using pumpkin and/or fall squash almost every day. There is a container of yesterday’s oven roasted pumpkin in the ‘fridge for today’s brownies and ravioli. There is almost no excuse for using canned pumpkin at … Continue reading
Pumpkin Bread is a staple at Farmers’ Markets, County Fairs, and school bake sales from October through the end of December. This recipe is adapted from one Karen gave me when we were at Jordan Junior High School. The most brilliant and delicious thing about it was Penuche Icing. Today my adult sensibilities appreciate the … Continue reading
I never ask for Boston Cream Pie at a restaurant: too many moving parts – too much room for interpretation. Think I sampled someone’s someplace (to the horror of most Europeans, Americans are happy to circle plates of dessert). The BCP missed in too many ways for me to ever order it on my own. 1. … Continue reading
“First comes love, then comes marriage, then comes….” First, there are boatloads of green tomatoes in our garden – not gonna fry ’em all! Then, after making coconut milk from scratch for Thai Chicken Curry with Green Tomatoes we were left with coconut pulp. This cake was inspired the idea of using a whole coconut; what … Continue reading
