This bread is an outstanding base for toasted/grilled cheese sandwiches.
Wee soda bread…
Here’s the recipe I use, if you’re interested. I love it because, in addition to being delicious, this recipe strikes what I consider to be a perfect balance: It’s involved enough to make you feel accomplished but easy enough to not dominate your entire day. Bonus: If you love toast, then this is definitely the right bread for you!
The Chef requested a homemade cheesecake for his Halloween birthday. I think it turned out alright!
I was just minding my own business while listening to The Clash and cleaning the kitchen. Then my stomach piped up and informed me that it was actually the perfect time to make Pear Apple Crisp.
Nevermind that it would create extra cleaning for me. What a jerk!
It wasn’t wrong, though.
This was my contribution to this year’s Thanksgiving meal. I adapted the recipe from Cookies & Cups (my only major alteration was using chocolate graham crackers, instead of regular ones). It was a hit!
If autumn and apples are the perfect couple (and they totally are), then Sharlotka (Russian Apple Cake) is, perhaps, the most delicious expression of that union.
I baked one yesterday, to accompany the newly cold weather ’round these parts. Even better: the cake is served warm. The leftovers are fantastic, too. (I’m currently eating a slice and drinking a cup of hot Russian tea.)
This Sharlotka is fluffy, light, a bit tart (thanks to Granny Smith apples), and not too sweet; the top is crusty and golden.
I use Chef Matt Danko’s recipe (which is actually his dad’s). It’s even tastier than it looks!
And a homemade cupcake…
…are seriously underrated.
Today is poet Emily Dickinson’s 185th birthday. Let’s celebrate, shall we?
“If I read a book and it makes my whole body so cold no fire can ever warm me, I know that is poetry.”-Emily Dickinson
“I dwell in possibility.”-Emily Dickinson Continue reading