One of my mahjongg ladies gave me a small pumpkin from her garden awhile back. I roasted, pureed and froze it to bake things like this: Pumpkin Spice Bread with Semisweet Chocolate Chips and Cinnamon Red Hots. As always with my fruit breads, I use half whole wheat and half all-purpose flours. It’s easy, no … More Pumpkin Spice Bread with Choc Chips, Cinnamon Red Hots w/My Recipe
Hummingbird cake is composed with bananas, crushed pineapple in its juice, roasted pecans and, typically, cream cheese frosting. Because the cake itself is quite sweet, I decided to make the butter version of classic Ermine frosting, meaning without shortening. The frosting is lighter in sugar content and fluffier than cream cheese frosting. (Leftover ermine frosting … More Hummingbird Cake with Ermine Frosting
Most Americans who make pineapple upside-down cake use Maraschino cherries (if they use cherries to decorate this type of cake) in the middle of canned pineapple rings (or tidbits or crushed pineapple) over the butter and brown sugar in the bottom of the cake pan. For example, see this post* of a birthday cake I … More Pineapple & Amarena Cherry Upside-down Cake
Take the recipe on the package of Nestle’s Butterscotch chips, cut the cinnamon in half, reserve 1/2 cup of the butterscotch chips for another use, add 1/2 cup Trader Joe’s Caramel Sea Salt baking chips and 1/2 cup Sugar Babies, make dough balls the size of small walnuts and pat them down to about 1/4″ … More Double Caramel Oatmeal Scotchies
Over the past few weeks I’ve experimented with cookies made with walnuts and semisweet chocolate. Two versions were for a friend who’s a diabetic, so I used brown sugar substitute erythritol by Swerve and whole wheat flour which gives less glycemic load than all-purpose flour. The first of those used some almond flour with the … More Finding the Ultimate while experimenting with Chocolate Chip Cookies
As I wrote in an Instagram post: It’s said that the eagle flies solo, except for his mate. I’m happy to say that my Joneses have new offspring and will fly alone as Toasted Coconut Caramel Jones. They have toasted, grated coconut, Trader Joe’s Sea Salt Caramel Baking Chips, a brown sugar cream cheese and coconut … More New! Toasted Coconut Caramel Jones
The resident lady who hobby is our flower gardens has a birthday today. She likes lemon cake so I made a 3-layer lemon cake, fresh lemon curd and lemon cream cheese frosting. I couldn’t help myself, though. I had to decorate with Washington cherries from Rainier Fruit. And guess what’s out hopping around the lawn? … More Happy Birthday to Our Gardener
My Honey Rose Caramels (which didn’t capture the rose flavor because honey won the battle for first place) and the Lemon Butter Cookies went on a trip to a ranch and a special birthday girl who trains rescue dogs, is a beekeeper and a very busy mother and wife. I even found a tin appropriate … More Honey Rose Caramels and Go-along Cookies
I like to make something every year for the end of Ramadan, the occasion on which Muslims and those of us who understand it say “Eid Mubarak” which means Happy Eid. This year the manager where I live is neither Muslim nor Arab but I don’t let that get in the way of making something … More Eid Mubarak! and Chinese Sesame Tahini Cookies
Gifted with a small piece of ginger last week, having a recent purchase of crystalized ginger and an upcoming Mahjongg afternoon with my Chinese ladies, my mind went to a muffin that I had in mind for awhile. I planned to package them beautifully, add a sparkly purple Easter ribbon and a ginger chew. And … More Triple Ginger Muffins
Ms Chef in Seattle 