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I love a good muffin: it’s a self-contained, pre-portioned snack with the flexibility of being either sweet or savory. Muffins are especially well-suited for home baking because they’re usually easy to make and very forgiving. With Autumn’s now-chilly weather here, the spiciness of gingerbread is a welcome comfort.
Continue reading “Fall Flavors: Milk Kefir Gingerbread Muffins”
On crisp Autumn days, doesn’t coffee cake and a hot cup of coffee sound good? It does to me. This one has a secret ingredient: silken tofu.
Despite Autumn being upon us, I don’t go crazy with the “pumpkin-spiced” everything. I do, however, advocate judicious use of pumpkin pie spices (and pumpkin) in baked doughnuts!
With summer’s heat, Audrey‘s a happy culture and that means lots of delightfully sour, bubbly starter for making baked goods…like these sourdough biscuits!
Continue reading “Farm Ferments: Audrey’s Scrumptious Sourdough Biscuits”
While the duck egg cheesecake was delightful, it’s now just a lovely memory. Sticking with the cheesecake theme, I decided to make a vegan one next – it’s full of healthy ingredients and is a snap to make. And it will not only work as dessert, it could work as breakfast, too!
Continue reading “Homemade Desserts: Vegan New York Cheesecake”
I previously posted about making duck egg cheesecake, but it felt like it was time to make the next iteration. Fortuitously, I had all the necessary ingredients on hand…like it was meant to be. Continue reading “Homemade Desserts: Duck Egg Cheesecake v2.0”