White Bread, Peach Jam, Love Bomb

About a month ago I received a Love Bomb from Wendi of Bon Appetit Hon. What is a Love Bomb, you ask? According to Love Feast Table, it is:

The act of preparing, serving, and sharing a meal or a morsel with someone.

What I received in the mail was a package containing coconut macaroons. What a wonderful coincidence it was that I was right in the midst of a major coconut jag. I was so surprised, so joyed, so impressed… These were delicious and perfect. Definitely the best macaroons I’d ever had. I couldn’t resist eating one immediately, so the picture I have is shy one delicious morsel.

Also, it was a drizzly evening, so the light was crap. It’s not a beautiful photo, but it was a beautiful gesture. I adore Wendi, and it was a real honor to get such a lovely gift from her.

My husband was totally inspired. He’s not a fan of coconut, though he tasted the macaroon and said he was sure it was something a coconut lover would enjoy. He is, however, a huge fan of canning. A few nights earlier I had made a sauce from our CSA peaches, to

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Cheddar + Sriracha Makes Pregnant Girls Happy

Lately I’ve taken to eating extra sharp cheddar cheese, on crackers, slathered in sriracha sauce. So when my best friend emailed me a recipe for Cheddar Sriracha Swirl Bread, I knew I had to bake it. The fact that my husband had been nagging me to bake bread for a few weeks helped get the task done quickly. I was baking that bread within 48 hours of getting the recipe.

The original recipe was to bake one 1.5 pound loaf (9×5 inches). I, however, have two 1 pound loaf pans (8×4 inches). So I did some baker’s math and converted the recipe to make two loaves that would fit in my pan. This is the recipe with those conversions. I also weighed the dry ingredients, and have posted the weights as well as the converted volumetric measurements.

Recipe adapted from Epicurious.com

2 2/3 cups milk
2 tablespoons and 2 teaspoons butter
2 tablespoons and 2 teaspoons (42g) sugar
1 1/3 packets (9.3g) instant dry yeast
5 1/3 cups (1 lb., 14 oz.) unbleached all-purpose flour, plus more for kneading
Vegetable oil or nonstick cooking spray, as needed
2 2/3 teaspoons (8.25g) kosher salt
1/3 cup Sriracha
1 1/3

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Oatmeal Cookie Bars

I made the best cookie bars today. I’ve made them before, but today I finally photographed them. I did a split batch; half cranberry-raisin half chocolate chip. This satisfies the whole family. I suggest giving this recipe a try. It’s simple, it’s fast, and it’s very versatile!


1 cup Salted Butter
½ cups Sugar
¾ cups Packed Brown Sugar
1 Egg
2 teaspoons Vanilla Extract
1 teaspoon Cinnamon
1 teaspoon Baking Soda
½ teaspoons Salt
1-½ cup Flour
3 cups Rolled Oats
½ cups Dried Fruit
½ cups Chocolate chips


Preheat oven to 350F.

Cream butter with sugars. Add egg and vanilla, and blend well.

Combine cinnamon, baking soda, salt, and flour. Add this to the wet ingredients and stir until combined.

Stir in oats, then drop all of the dough onto a piece of wax paper. Form it into a ball and divide roughly in half. Or use a scale to measure it into 2 even halves, if you’d like to be precise.

Generously butter a 13×9 inch glass baking pan.

Add one half of dough back into the mixing bowl, and stir in your chocolate chips. Put that dough into one half of your buttered baking

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Simple Crusty No-Knead Herb Bread

This no-knead bread is simple enough that anyone can make it. It will make your home smell fantastic and impress your family. Trust me – if you think bread is too difficult, just try this one. The bulk of your 10 minute prep time will be spent chopping herbs.

* 3 tablespoons fresh herbs (rosemary, thyme and/or sage)
* 3 cups warm water
* 2 (.75 ounce) packages active dry yeast
* 1½ tablespoon kosher salt
* 6½ cup bread or all purpose flour
* ½ cup cornmeal

(I plan to do the conversions to weight the next time I bake a batch of this bread, for more accuracy)

Chop your herbs quite small. I like to use a combination of rosemary, thyme, and sage. Just rosemary works beautifully as well. Experiment! This bread is really versatile. You can even leave out the herbs for a delicious plain bread (the bread in the photo is actually the plain version). When you chop the herbs, try to make them all about the size of a rosemary leaf cut into quarters. My knives aren’t very sharp, so I like to use kitchen shears (scissors) for this part.

In a large mixing bowl,

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Bundt Cakes

Never again will I make a bundt cake. Seriously, I’ve made over a dozen and have not ever successfully removed one from the pan.

Yesterday I made a Meyer Lemon Bundt with Lemon Curd Filling. It should have looked like this:

I buttered the shit out of that pan, I swear. I flipped upside down and spent a good 10 minutes trying to get that damn cake out in 1 piece. First I tapped with a spoon. Then I rapped it with a spoon. Then I slammed it with a spoon. Then I used my hands to pummel the pan. Then I flexed the pan. Then I lifted the pan and dropped it onto the rack. Then I lifted the pan and heaved it onto the rack. Then the curd started pouring out all over my counter and I knew it was done. So I scooped it all out into a baking dish, poured lemon glaze over the whole thing, and declared that I will NEVER make a bundt cake again.

It tastes delicious, by the way.

So the next time I have meyer lemons, I’ll simply make the delicious and simple Keys Style Lemon Pie that I made

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