When I think of fun, quick breads, I typically think of fall, but recently, I’ve been working on recipes for breads that have a distinctively spring and summer taste. More and more, I have occasions to share foods with others – potlucks, birthdays, and other special events – and it’s always wonderful to have more than a pumpkin loaf or banana bread recipe on hand (although I do have and love those – here and here) for those moments when neither seems to fit.
Enter my Blueberry Vanilla Bread. It combines that warm, full taste of a great quick bread with the sweet, fruity taste we associate with the warmer months.Read More »
Spring is a time for gardening, outdoor picnics, and, of course, honey. Lots and lots of honey.
Tupelo Honey Cafe is one of my top five favorite restaurants. I’ve visited their cafes in Asheville, Chattanooga, and Knoxville, and each time I have a meal at one of these locations, I fall in love more and more. During a visit to the Knoxville cafe, I picked up a bottle of their signature Tupelo honey. Sweet, rich – it is impossible to resist. I had one mission in mind: I want to bake something delicious using this honey.
Weeks went by, and I hadn’t quite identified what I wanted to do with this honey. Sure, I’d slathered it over biscuits, but what would I bake with it? And soon, I found inspiration in one of my most recently acquired cookbooks, The Four & Twenty Blackbirds Pie Book.Read More »
I’ve said it once, and I’ll say it again: I’m no fan of the warmer months. Give me a cool breeze and tricolored leaves over high temperatures any day. However, I have to admit that there are some features of spring and summer that really excite me. This year, I have a new item to add to that list – gardening!
We decided to try our hand at growing organic fruit this year, specifically strawberries. We used a large container, once used as a summer splash pool for the dogs, and planted several strawberry plants. We called it “the experiment” without great hopes for any significant berry yield. It’s our first year at this, after all. So, we planted, we watered, we nurtured. Within weeks, our little experiment yielded berries!Read More »
I’m an avid reader. If I’m not cooking and baking, I’m reading. One of my favorite texts to read and take inspiration from are cookbooks. When I’m not creating recipes, I’m taking my cooking cues from beloved recipes in my expansive cookbook collection.
Baked: New Frontiers in Baking debuted in 2008 and has long been one of my go-to books for innovative and tasty baked goods. Cookies from this book have graced my cookie jar and given as gifts. The recipe included in the book for America’s Test Kitchen’s best brownie does make some of the best brownies to come from my kitchen. My most frequently baked recipe from this book is definitely the Chipotle Cheddar Biscuits.Read More »