I love quick breads. They’re easy to make, the recipes can easily be changed up to fit your mood, and pretty much everyone loves them. I know I haven’t met a quick bread I didn’t like. So when I saw a recipe for a Sweet Potato Cranberry Quick Bread pop up on Facebook yesterday from a new-to-me food blog called Beard & Bonnet, I had to investigate a little further. Continue reading →
Entries Tagged 'Adventures in Baking'
As promised, today I’m going to share how I made Phil’s messy but delicious lemon birthday cake. This rich, buttery bundt cake is infused with lemon zest, filled with a delicious Meyer lemon curd, and topped with a tart lemon glaze. Too much lemon? Never. Continue reading →
Well here it is, proof that some things from my kitchen don’t turn out very well. I won’t call my fiance’s 40th birthday cake a disaster, because it tasted really good. But this lopsided, oozing mess of a cake sitting in a giant puddle of glaze isn’t really what I envisioned when I came up with the plan for it earlier today. Believe it or not, you’re looking at the good side of the cake!
I’ll share all the details about the cake tomorrow in case anyone wants to show me up and make a nicer looking version. It really does taste good and even this one looked good once it was sliced and plated.
Happy birthday, Phil!
This is the second installment in my unofficial Baking with Almond Flour series that I didn’t know would be a series until today. This afternoon I made some delicious banana bread with almond flour instead of wheat flour. It’s wonderful! Phil has unfortunately had a hard time adding grains and dairy back to his diet and for now still feels best on a pretty strict Paleo diet. I’m experimenting with this grain-free baking mostly for him since these tasty treats are very calorie-dense and don’t fit into my Need to Wear a Wedding Dress Soon Diet Plan very well. It’s hard for me to stop at just one tiny piece of banana bread! Continue reading →
As we’re transitioning from the Whole30 diet that we followed last month, I thought it might be fun to experiment with some grain-free baking. We have added small amounts of natural sweeteners, butter, and cheese back to our diet this week but won’t be adding any wheat back for a little while yet. This Snickerdoodle recipe from Deliciously Organic works perfectly for us at this stage because it uses almond and coconut flours in place of all-purpose wheat flour and is sweetened with a combination of honey and coconut sugar. I followed Carrie’s recipe exactly and these were simple to make and they turned out perfectly. The only real difference between mine and hers was that I used the convection setting on my oven when baking them. Even though I turned the temperature down and shortened the baking time, the coconut sugar browned faster than I was expecting. They didn’t burn, but they definitely have a delicious though unintentional caramel flavor. Next time I’ll bake them without convection and then see which I prefer. Continue reading →
I’ve never combined strawberries and peaches in a baked dessert before and now that I’ve tried it, I’m not sure why I waited so long. Two of my all-time favorite desserts are Peach Cobbler and Strawberry Shortcake and this cobbler basically combines the two flavors – especially if you top it with a dollop of whipped cream or a scoop of vanilla ice cream! Continue reading →
Christmas isn’t here yet, but I’m already craving cookies like crazy. This morning I was looking through different cookie recipes I’ve posted in the past and I ran across this recipe for Brown Sugar Shortbread that was hidden in a post about Lemon Shortbread from a few years back. Since these cookies are so delicious, I decided it was time to give them their own space to shine. Keep in mind that a batch of shortbread packaged in a cute box or tin makes a wonderful gift! Continue reading →
When it comes to dried fruit, cranberries do not top my list of favorites. I love raisins, prunes, dried apricots, dried peaches, and dried tart cherries any time of the year, but it’s rare to find a bag of dried cranberries in my pantry most of the time. However, when Thanksgiving rolls around, I start thinking cranberries and the dried ones inevitably start showing up in my green salads and baked goods and continue to do so through January. They add a festive pop of color and the flavor pairs beautifully with oranges, one of my favorite things to eat in the winter. I do use the fresh ones for holiday cranberry sauces and relishes, but I think dried cranberries are wonderful in cookies, muffins, scones, and green salads. Continue reading →