Yield: 16 squares Ingredients 1 cup / 80 grams rolled oats 3/4 cup / 95 grams all-purpose flour 1/2 cup […]
Archive : Volume 14: 2018
Blueberry muffins studded with sunflower seeds
Ingredients ½ cup / 113 grams softened unsalted butter 1 ¼ cups / 251 grams granulated sugar 2 eggs (to […]
Blended Butternut
Smooth, creamy, farm-fresh comfort food. A perfect side to any fall or winter dish.
Creamy Cauliflower Leek Soup
Ingredients 7 cups of vegetable or chicken stock 1 large head of cauliflower, chopped 2 large leeks (the lighter sections […]
Buttery Rosemary Sourdough Buns
These delicious, herbal, buttery buns were a hit at Thanksgiving this year.
New England Spritzgebäck (Maple Spritz Cookie)
Ingredients 1 ½ cups butter 1 cup maple sugar 1 egg 2 tablespoons milk 3 ½ cups all-purpose flour 1 […]
Ginger Turmeric Applesauce
It’s that time of year… We recently went apple picking at QuonQuont Farm. Then I picked up some fresh baby ginger and turmeric from the Hampshire College Farm. What better way to meld these beautiful flavors than to cook up a sauce for any occasion.
Chocolate Brownie Cookies
Decadent, chocolatey, chewy, crunchy, flourless gluten-free cookies.
Cocoa Cupcakes
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.
Lemon Lavender Muffins
Top of my thoughts this week has been lavender and creating these refreshing floral muffins that pop with the brightness of lemon in the background.