Nothing says “Spring is coming” to me quite like breaking out the berry recipes. Strawberries, raspberries, blackberries, blueberries, I’ll happily take them all. There are so many ways to utilize the sweet, tangy fruit, it’s hard to narrow down where to start when the season hits. Baking with blueberries may Read more…
Flavoring a lemon dessert is a delicate balancing act. If you don’t go far enough, it’s sad and kinda bland. If you go too hard, it tastes like cleaning supplies. Whenever I’m developing a new recipe, I tend to have the latter issue at first since I always strive for Read more…
If there’s anything being trained in a classic French pastry style has taught me, it’s to appreciate the almond. The addition of almond can be found all over the French pastry world: in decadent cakes, filling flaky pastries like croissants or pithiviers, as part of delicate cookies and tarts, in Read more…
Scones get such a bad rep here in the US. They’re seen as dry, bland, and boring, which they absolutely can be when coming from the wrong source, especially after going stale. But if it’s freshly baked from a good recipe, a scone is just as delicious as any other Read more…
Ah, pound cake. A simple, and simply delicious, foundation recipe appreciated by the masses. Originating in 18th century northern Europe, pound cake originally called for a pound each of flour, sugar, eggs, and butter, hence the name. We’ve made some tweaks over the years to make it more palatable, but Read more…
There’s just something about banana bread. It’s soft, cozy, nostalgic, homey. No matter how many times I experiment with other kinds of desserts or baked goods using banana, nothing ever tops a traditional banana bread. It truly is the GOAT of banana baking. All across the US, you find it Read more…