You might be able to tell that I’m on a little bit of a baking bender lately. Maybe it’s the cold weather (for LA!–I know, I know; I’ve become pathetically warm blooded, as they say), but I keep finding every excuse to whip up some batter and fire up the oven. Bran muffins seemed like just the thing the other day, when I needed something portable and breakfast-y for an early morning drive
Cinnamon rolls were always a real tradition in my family, growing up. We made them every Christmas, and the ritual was a cherished one. But I’m such a cinnamon-sugar, carb-loving fiend that I wanted this treat—or something very similar—more than just once a year. There’s nothing like the smell of a batch of cinnamon buns baking, filling the house! I happen to like
Homemade scones, hot from the oven — crispy on the outsides and crackling with a crust of sanding sugar, tender and pillowy with a tang of buttermilk in the center — are one of life’s divine pleasures. Growing up, scones in my house were made always with tart black Zante currants. But the other day, when I went to my local Ralph’s grocery store, I couldn’t
I think I can pretty confidently date my desire to make and try popovers to the time I first saw “Little Women.” They just seemed like the height of deliciousness. Years later, at a hotel in Rome, I finally began to truly understand Jo and Amy March’s fondness for the treat when I awoke every morning to a cappuccino and a basket of piping hot popovers, primed to
Pumpkin is one of those ingredients that we go absolutely nuts for during the few months of the year when it’s available. These delectable, tender, buttery pancakes make excellent use of this seasonal specialty. The spiced maple syrup is just the icing on the (pan)cake! These are perfect for making a holiday breakfast truly special.