Yeah, it’s been a while.
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by Laura
by Laura
I made these gingerbread cookies so that, (a) my house would smell amazing, and (b) three grown-up humans could sit around the table and laugh at each other and have fun icing Christmas cookies.
Don’t let the fact that you aren’t ready to be the make-my-own-icing, own-all-the-food-dye person hold you back here. Clearly I did not, and I don’t regret it.
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by Laura
It is time to bake the annual Christmas cake – a rich, dark fruit cake of some sort or another, for those of us from the UK. Dense, moist, more dried fruit than cake batter, these cakes are often baked weeks in advance and then fed a steady trickle of booze as they age and settle (until just before Christmas Day itself, when the boozing stops and the cake is topped with a layer of marzipan and iced in a snowdrift of white icing).
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by Laura
This is a recipe for people who: (a) have a couple of extra apples lying around, (b) are planning ahead for some homemade holiday/hostess gifts, and/or (c) want to up their leftover turkey sandwich game. Also see: goes well with cheeseboards and the ploughman’s lunch.
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by Laura
The cauliflower craze continues unabated. Is there anything this vegetable cannot do? I confess I haven’t tried the cauliflower pizza crust yet, but I know it’s out there. Seriously, this brassica is taking over the world. And apparently I approve.
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by Laura
Plum upside-down cakes are the best upside-down cakes. No question. This one is a gorgeous take on fall baking; the plums melt into a sticky festival of autumnal color, the cake glows with the warmth of cinnamon, ginger, nutmeg, and allspice. Add a mug of tea and a weekend afternoon, and you are all set.
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by Laura
by Laura
by Laura
Or, my popsicle triumph, with melon. (Also: I spoke too soon about California cooling down enough for soup season. Live and learn.)
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by Laura
Or, as promised: the date bars that would have been really good in Yosemite if I hadn’t completely forgotten them and left them at home. And a digression about granny baking.
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