Rhubarb and custard crisp
I’m back! My trip got extended by a more or less spontaneous trip to Munich (to see my favorite team win the Champions’ League!), and…
-
-
Rhubarb with blackberries and ginger cookies
We have already established that I love Speculoos cookies, and I love finding new ways to work them into various recipes. Ginger and sweet and…
-
Midday treat: raised donuts
I need a little extra motivation today, as you often do on a Thursday. Instead, my mind goes to lazy weekend brunches and little treats,…
-
Pear and ricotta parfaits
Good morning! Here is a pear and ricotta treat that, with the addition of maple syrup, I have decided can be made appropriate for breakfast….
-
Baked pears stuffed with speculoos and orange marmalade
This is seriously decadent, but it was just one of those recipes born out of my love for the little French gingery cookies known as…
-
Brown butter, chestnut honey, and thyme roasted pears
These are, in a word, delicious. How can they not be? You can cut through the pears like butter and oh, that great nuttiness of…
-
Quinoa pudding with pear compote
I don’t usually cook a lot with quinoa, but a friend just passed me her supply after she found out she’s allergic to it so,…
-
Buddha’s hand: what is it and can you candy it?
I saw this fruit in the store the other week and went a little crazy – what is it? how do you eat it? why…
-
Lemon curd
Homemade lemon curd – I’ve always loved it, always made it, but now it could not be simpler. While browsing Baking Banter a few weeks ago, I…
-
Lemon, honey, and yogurt cake
Lemons are the ingredient of the month! I love their freshness and the brightness of flavor that they impart on any dish, big or small….
