all things food
What’s your favorite morning muffin? Mine is blueberry. Since I was a kid, I’ve always enjoyed them warm and right out of the oven – served with a little bit of butter, melted on top. These are so good and will definitely make your day better. Break them open and take a look at those […]
What’s your favorite morning muffin? Mine is blueberry. Since I was a kid, I’ve always enjoyed them warm and right out of the oven – served with a little bit of butter, melted on top.
These are so good and will definitely make your day better.
Break them open and take a look at those berries! These muffins are made with a duo of fresh and frozen blueberries – Smaller in scale fresh blueberries and larger frozen blueberries – but you could certainly bake them with all of either kind.
I’ve been scrambling to get caught up on, well…everything. Included on my sizable to-do list is a rather long blog post that’s hopefully going to be worth the wait. (Ya never know…) There are also a few tech issues behind-the-scenes here on the blog that need tending to, even though I’d rather be baking. There is…or was…a cashew brittle recipe that didn’t quite work out…
I’ve been scrambling to get caught up on, well…everything. Included on my sizable to-do list is a rather long blog post that’s hopefully going to be worth the wait. (Ya never know…) There are also a few tech issues behind-the-scenes here on the blog that need tending to, even though I’d rather be baking. There is…or was…a cashew brittle recipe that didn’t quite work out as anticipated (unless you don’t mind a few cracked fillings), as well as cake recipe I started for the blog, only to find later in the recipe that one of the ingredients should be prepared a year in advance (so mark your calendars for Ferbuary 2021.) There’s also my new book coming out in two weeks, visitors in town, emails to answer, a short get-away planned, bread to buy, and wine to drink.
Anyways, while I’m waiting for my identical twin to arrive, here are some interesting links for you to chew on in the meantime…
-Looking back at some shockingly misogynist Angostura ads (Punch)
-Who is the pastry chef behind the Bob’s Red Mill recipes? (Taste)
-What’s the deal with the different covers UK vs. US cookbook covers, for the same books? (Epicurious, h/t Smitten Kitchen)
Continue Reading Weekend Links...
We survived the recent heatwave, which seemed like a good time to update my post on Vanilla Ice Cream, with new pictures. Probably the worst thing you can do in a heatwave is photograph ice cream, but I did it. As a former restaurant line cook, I can cook or bake through anything. Having a batch of freshly churned ice cream when it’s that hot,…
We survived the recent heatwave, which seemed like a good time to update my post on Vanilla Ice Cream, with new pictures. Probably the worst thing you can do in a heatwave is photograph ice cream, but I did it. As a former restaurant line cook, I can cook or bake through anything. Having a batch of freshly churned ice cream when it’s that hot, is never a bad idea, but plum sorbet, elderflower sorbet, and strawberry frozen yogurt, are also good ways to cool down, using seasonal fruits, berries, and flowers.
Continue Reading Weekend Reads...