Fortified Blueberry Buttermilk Muffins
This is a slim, lean, power house of a muffin. It's satisfying and packed with flavor, without the fat and about one-third less of the...
Amped up Carrot Cake
I decided to begin with an easy recipe to modify for my first attempt to meet Jane’s Challenge this year. I made four simple changes and...
The Bad Boys of Baking!
Sorry, but if you were thinking this blog was going to be about the créme de la créme of contemporary bakers you’re wrong. It is about...
Ethiopian Brownies*
I called these Etiopian Brownies because of the Teff used to make them. The recipe was adapted from Alice Medrich’s book, Flavor Flours....
Gluten-Free Lemon Basil Diamonds
Gluten-Free Lemon Basil Diamonds Yields: about 24 - 1 1/2” Cookies INGREDIENTS 3 oz. Butter 2 oz. Coconut Oil 3 1/2 oz. ...
The Alternative Chocolate Chip Cookie*
These cookies have been adapted from Alice Medrich’s book, Flavor Flours. I modified the recipe to meet Jane’s Challenge!...
Chocolate Crumb Ricotta Pie - Yields: 2 - 8” Pies
We use to make this pie at the Hilton using a traditional shortbread crust. The original filling called for heavy cream, whole eggs and...
Buckwheat Linzer Cookies with Strawberry Gel*
This is the first time I am using buckwheat flour to cook with. Reading Alice Medrich’s narrative of the grain, in her book Flavor...
Whole Wheat Baguettes* - Yields: 3 (16-inch) Baguettes
These baguettes take 3 days to make, but are well worth it. Unlike regular baguettes, the crumb is caramel in color and littered with...
5 grain Bread* - Yields: 3 (medium) loaves
When I think of bread, I think of a soft cream-white crumb surrounded by a light thin crispy crust. If you could compare it to a beer it...
