This is it. And it’s a joy to make and eat. One of the nice things about this cake is that you can treat it... Read More
Holidays
The pie requires some time, but very little effort. The crust is a simple, press-in chocolate graham cracker crust, which you could replace with a... Read More
And now I have two. Since I use chickpeas regularly in burgers, I figured they’d work nicely in a loaf, too. I used a potato... Read More
These pumpkin scones are more the former, though they’ve still got some moisture in the center and a nice, mild sweetness that makes them appropriate... Read More
In place of Brussels sprouts, you could use chopped kale or even lightly steamed, chopped broccoli florets and shaved stems. But I do love the... Read More
As I’ve been snacking on these goodies, I’ve realized that they’re in many ways a dream dessert, for me. They’re a perfect answer to cake... Read More
This lovely autumn dessert is my tribute to torta di mele, a classic Italian treat that’s decorated with apple slices. The apples are pushed into... Read More
It was a spontaneous baking urge to make them, and I didn’t plan to post them this week, but they’re too good not to share.... Read More
Much as I tend to dismiss dishes like lasagna as being more time-consuming and fussy than other food, I’ve learned something important in making this... Read More
Grain free baking is hardly my specialty; I’m a grain-loving gal, and in spite of being pretty dextrous with gluten-free baking, nut and other grain-free... Read More