As much as I love gingerbread cookies, I have to admit that I like actual gingerbread even more. I used to use a wonderful old recipe from Nathalie Dupree to make pans of gingerbread in the fall. Based on that recipe, I developed a perfect muffin that features all the richness and flavor of a classic old-fashioned gingerbread.
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I couldn’t have said it better than my mom did: It’s fall!! It’s time for Pumpkin Bread!
Dear readers, this past weekend was my very first farmers market selling bread on our town square. It was so much fun! The whole experience was an all-around success. I made new friends, got to know some local farmers, and even traded a few loaves for some fresh produce for next week’s baked goods!
Don’t you love that blueberry running down
my oh-so retro-foil muffin liner?
Try not to drool on your keyboard, kay?
This wonderfully moist zucchini bread was a staple in our house growing up. My mom got the recipe from a friend who she used to volunteer with about 30 years ago. I decided to add a bit of pizazz to to this tried-and-true recipe by adding some chocolate chips. Delicious!!!
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Today is Her Royal Highness Queen Elizabeth II’s actual birthday, and my mom and I decided to make some truly authentic English scones in celebration!
I always eat breakfast, every morning. You’ve got to. Mom says. But I usually eat it on the run.
Banana bread should be many things. It should be very banana-y. It should be a beautiful golden brown. It should be studded with toasty nuts or melty chocolate chunks. It should be fresh, flavorful . . . homey. Must most of all? Banana bread should be outrageously, unbelievably moist.
