I’m not preparing rhubarb desserts anymore (I can’t have them) but since it’s growing all over the Pacific Northwest right now, I thought it might be useful to some new readers if I listed those I’ve made here with the recipes. Right off the bat, I recommend the rhubarb ice cream, the making of which … More Got rhubarb? Recipes, ideas in this blog.
“Ooh, an emulsion! Tell me what happens when you whisk the oil and egg. I think it’s very exciting and it’s one of my favorite things to watch when I’m cooking or baking. You are making an emulsion. Watch it.” I said those things when the girls and I made coffee cakes in our separate … More In the virtual kitchen with juliyya: Coffee Cakes Galore
It’s March 14th, Pi Day. While I had it in mind to make a lemon meringue pie inspired by my friend Ina who made one for her birthday last week, I changed my mind and decided to make a tart instead. Some might call this Lemon Cranberry Bars, but I say it’s a pie. It … More Lemon Cranberry Tart for Pi Day
There was leftover berry filling from the extravagant birthday cake* made a few days ago and I’m not one to waste leftover goodness. The question was how to use it and I’ve wrestled with ideas because I didn’t want to just make a repeater and I didn’t want it to sink if I put it … More Cranberry-Raspberry Coffee Cake with Orange-Raspberry Glaze
Experiment number I-don’t-know, but with a jar still more than half full of my Cranberry Lolly needing use and a container of frozen cinnamon crumble topping and a chilly morning, it’s off to the kitchen to warm up and scent the apartment and maybe have a lovely small cake to share. I began with the … More Cranberry Orange Coffee Cake
Yep, I can’t help myself. My versions of cinnamon buttermilk biscuits began with a mere cinnamon-sugar sprinkle on the top of a biscuit, then a sprinkle in the middle and and top. The last experiment introduced a small pat of butter in the middle underneath the cinnamon sugar to test whether the biscuit could be … More Never-ending Experiments with Cinnamon Biscuits, Now with Cranberries and Butter Tops
I’m a ruminator. Some things I just can’t let go. For instance, calling a maple-flavored, cinnamon-sugar topped baked item “Maple Cinnamon Quick Bread” wouldn’t have brought a lot of attention to Trader Joe’s newest branded offering of somebody else’s invention, the Pancake Bread* which I reviewed here earlier this week. However, I’d already decided to … More Cranberry Cinnamon Quick Bread or is it a pancake bread? Recipe.
If you’ve made a German chocolate cake, then you know it takes 8 egg yolks and 4 egg whites with 4 egg whites left over, leaving a decision to be made for using the extra whites. I decided to substitute half of them for an egg in each of two batches of Super speedy baking … More Chemistry? Egg whites, canned milk, baking powder biscuits & Cranberry Lolly scones.
The last of the can of sweetened condensed milk — around 2 Tablespoons used in substitution for sugar and part of the milk — has helped to turn the apartment into a lovely, fragrant morning space. I went to the store yesterday to acquire the orange, then reached into the fridge this morning for a … More Cranberry Lolly & Orange Scones, Now with Sweetened Condensed Milk
Yesterday I spent a couple hours having cranberry fun, making cranberries into a candy that I call Cranberry Lolly. My process is secret. The not-secret part is that they’re finely chopped. It can be used on Thanksgiving turkey (and is, at my house when I cook the dinner), but it’s purpose is future use in … More Happy Thanksgiving, and Painting by Jane Nicolet, Tiger/Cougar Mtn.