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
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
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
Ms Chef in Seattle 