Blueberry Ricotta Light Brioche Buns

Berry Ricotta Brioche Buns are featured in Uri Scheft’s “Breaking Breads” book, which is also the highlighted book of the month in Food 52’s Baking Club. As a result, I’ve been trying to fit in more breads than normal. These caught my eye for two reasons- a) no one else in Food 52 had made…

Butterflake Herb Loaf

I never posted this in March- the month of moving, and my aunt passing away, followed by attending an out of state funeral. Needless to say, it was a busy month. March brought another savory King Arthur #bakealong, and we were big fans of it. This also celebrated the return of my yeast dough baking…

Happy St. Patrick’s Day!

It’s St. Patrick’s Day, and since I don’t eat meat, and my fiancee has zero interest in corned beef and cabbage, I opted to make a throwback Tuesdays with Dorie- the Irish Soda Bread from Baking with Julia. I first made this bread, are you ready for it? On March 20, 2012. Before I moved…

King Arthur Pizza Rolls

I participated earlier this month in King Arthur’s monthly #bakealong. Fingers crossed I have a functioning kitchen in our new home unpacked in time for the next one. We were thrilled to find out that this month’s project was a savory one that would cover as dinner. Pizza Rolls! These were a big hit here…

Pesto Gouda Cream Sauce

This dinner was my answer to my guy picking up Pesto Gouda cheese at Trader Joe’s and wanting to try it. Granted, I was intrigued too. So, as for any pesto, I looked to pasta to serve it with. I made a very simple cream sauce of pesto gouda, cream, and milk. Tossed it with…

Panettone

“If everyone knew how easy panettone, the classic Italian fruit brioche, is to make, they’d bake it all the time. I had my doubts about the recipe because it calls for three envelopes of yeast, and my only complaint about Craig Claiborne’s cooking is that his bread recipes often contain too much yeast. But it…

Quicker Cinnamon Buns

Straying from my cooking and baking lately, this is not The New York Times Essential Cookbook. I’ve been really very interested in America’s Test Kitchen and Cook’s Country by America’s Test Kitchen as of late. They keep it no nonsense, and add many things into the shows that I only ever learned in school. As I…

Old South Buttermilk Biscuits

“The cooking of the South is as mysterious as that of Tibet to most Yankee’s”, Jane Nickerson, a New York Times columnist, wrote.  And so, to enlighten her Yankee readers, Nickerson presented a menu of fried chicken,  gravy and these superb biscuits. A fluffy angel biscuit made with White Lily flour this is not. Nickerson…