A couple days ago I made some clementine cinnamon rolls* to share and a small loaf of the half white/half white-whole-wheat bread from the same dough to use for a pan of overnight French toast.** That was before I’d rediscovered and altered the orange goo recipe and this idea entered my baking thought-train. What if … More Orange Bread Pudding with instructions
Saw the idea for this sandwich somewhere and Gruyere was $6.00 off per pound on Tuesday at Beecher’s so I said yep. I had already purchased a bag of yellow onions to caramelize in a big batch and freeze in small batches, so one onion was “sacrificed” for the sandwich today on rustic Seattle Sourdough … More Soup & Sandwich without the Soup: French Onion
I’m sending my mother her favorite type of cookies, more specifically, cookies she can hide in tins in her bedroom and have whenever she wants one or two, along with a few of my Chocolate Joneses* and a chunk of Ginger-Date-Orange Coffee Cake with Orange Cream Glaze.** The “hiders” are one of her all-time favorites, … More Fennel Butter Cookies & Mother’s Day Treats
So many photos of baked items are shades and bumps of brown because … well, baking. Muffins are a good example. No matter what you put in them to give them flavor or texture, they come out of the oven brown on top, so I shoot fixings. Sure, the close-up isn’t exactly brown but I … More Ginger, Date & Clementine Muffins with Orange Glaze & Tulips
It’s time to begin preparations for holiday baking and first that means a look in the back of the fridge for remains from last year. There’s almost always going to be jams, jellies, fillings and other sugared foods that easily survive a year. I found a jar with almost one cup of last winter’s date … More Date-Topped Fruity Bran Muffins, Made Great Again
Ms Chef in Seattle 