Yield: 12-14 scones Ingredients 10 oz. rhubarb, diced large (about a quarter-inch) 3 T granulated sugar ½ vanilla bean, seeds […]
If you serve these cookies warm, the limonene terpene in the fresh rosemary will fool your taste buds into thinking they’re lemon cookies even though there’s not a drop of lemon in them. The air-dried cookies made me think of eating pre-packaged powdered doughnettes (except way the heck more flavorful [and healthy!]).
This muffin recipe is not your standard sweet, dense banana bread. The crumb on these muffins is light and fluffy thanks to the oat flour, and the sweetness is minimal. They toast up beautifully and are lovely with a little smear of butter.
It’s that time of year in New England when strawberries and rhubard are in season and we munge them together to create tart, bubbling fruit concoctions.
The addition of sunflower seeds balances out the berry sweetness with a fatty crunch.
This recipe is very sweet which will be great on a plain cake or unsweet fruit, but if the item being topped is sweet, I would cut back on the sugar content.
This curd is delightful spread on toast, spooned onto a scone, or dolloped onto bread pudding.
According to my sister, Sarah, this is the absolute best bread pudding she’s ever eaten.
This maple spritz cookie is such a simple, delicious treat, even for those who aren’t a huge fan of maple.
This particular cupcake is rich and dense, chocolaty, and has a tight crumb. It strikes the perfect balance of sea salt, cocoa, vanilla and coffee.