Every summer we end up filling our freezer with all kinds of ice lollies. Though we can certainly buy some made with “all natural” or even “organic” ingredients, I always feel best when my kids consume ice lollies we make at home. Good thing it is SUPER easy to do! In the past we have made ice lollies with fresh fruit and coconut water, Greek yoghurt and fruit, or simply fruit juice, but this time we’ve made some out of 100% whole fruit.
By: Kate Davies
The first time I had a financier in a French bakery, I was smitten. The petite butter and almond cakes had such purity and richness, a lovely chewy texture and just the right amount of sweetness. The magical flavor component in these little beauties is the brown butter, or beurre noisette (also used to make madeleines).
Pate a Choux is a cornerstone of baking and pastry. Cream puffs, eclairs, profiteroles, Croquembouche, Paris Brest, and Gateau St Honore all rely on Pate a Choux for its handy ability to bake into a hollow vessel for various delicious fillings. Continue Reading…
By: Kate Davies
Warm apples, brown buttery-crisp topping, and a scoop of vanilla ice cream. Many of us know this dessert as Apple Crisp, but I like the old-fashioned name Apple Brown Betty because it reminds me of my paternal grandmother, Betty O’Connor. I haven’t used a recipe for this in decades, so I’ve made a few batches and recorded my steps. Once you get a feel for how you like your Apple Betty, you can practically make it in your sleep. I’m pretty sure this was the first recipe I ever made on my own. Continue Reading…
The lovely Vicki wrote me a while ago with a link to her gorgeous baking and travel blog. Since I am not a baker (that is more my husband’s thing), I am always impressed with people who do. Vicki is definitely one of those people! Her blog is filled with delights such as “Cardamom, Strawberry, and Apple Mini Pies”, “Earl Grey Tea Cake”, and “Blueberry and Lime Baked Cheesecake”. I would love to tuck into any of those right this very moment!
All of this is to say that I am so happy to be able to welcome Vicki as a new contributor to the blog! She is starting with a bang by sharing her recipe for easy cinnamon rolls. Thank you Vicki! We can’t wait to see what you come up with next!
I’ve been on a quest recently to use up the last of the fast-reaching-its-use-by-date yeast I have in the house. So far, it has been a delicious road to travel down, one filled with freshly baked bread every few days. In the last two weeks alone I’ve baked a chocolate babka, two different challah loaves, mini challah breads, and three batches of these cinnamon rolls. And who doesn’t love a good excuse to make cinnamon rolls? My boyfriend and I have affectionately nicknamed my yeast-fueled love affair ‘The Dough Diaries’. Continue Reading…
Our garden has the most prolific pair of rhubarb plants, and I’m doing my best to make the most of our abundant supply. There are countless lovely uses for the tart, astringent stalks of the plant (never eat the leaves – they are loaded with oxalic acid); the timeless strawberry rhubarb pie ranks high as a late Spring favorite.
These scones are a favorite treat in our house. Made with cream and butter, they are rich and tender with flaky layers. I make them year round with candied ginger, and maybe the occasional bit of lemon zest. When berries or stone fruits are in season, I’ll fold them into the dough. Continue Reading…
By Kate Davies
It may only be Wednesday, but that doesn’t mean we can’t already be thinking about Friday! This is also a great recipe to stick in your pocket for Valentine’s Day. <3
Meet the Spritz, a festive, quaffable winner of a cocktail that is the essence of easygoing and stylish. In Italy, the Spritz has seen a surge in popularity during the last decade, and it’s catching on among cocktail lovers everywhere. Low in alcohol, refreshing and colorful, the Spritz is a basic combination of ingredients that lends itself to exploration and experimentation. Aperitivo (plural Aperitivi) and Amaro (Amari) are two of the terms used to describe the many bittersweet liqueurs that form the foundation of Spritz, along with fizz and a bit of citrus.
By Kate Davies
Pie evokes some strong feelings for many of us. Whether it conjures memories of summer fruit, christmas dinners, or childhood happiness, pie can pack a lot of emotional punch. When a gorgeous pie comes to the table, everyone is anxious for that first bite. How often have you taken that bite, only to be disappointed by soggy or tough crust? Too often, this is the weak link. A dull, chewy crust can be a frustrating distraction, especially when your recipe turned out perfectly last time! There are some variables that are typically to blame, and these are easy to minimize with a few good habits. Continue Reading…
Forgive me for not posting many of my own recipes recently. I have so many other things going on right now, and the first thing to go on the back burner is all the stuff I do for fun, like the blog! But have no fear, I have a massive backlog of recipes for you as well as some fun Friends with Recipes posts. This one comes from the lovely Lara who is another American in London. She blogs for Babyccino Kids and can be found Instagramming her gorgeous family here.