Chocolate Chip Oatmeal Banana Bread
A new favorite spin on banana bread, chock-full of oatmeal and chocolate chips for a moist, hearty loaf (or two!).
Tag Archives: bake
Sourdough Brownies
A tasty use for extra sourdough starter that would otherwise be discarded--brownies!
Lemon Curd Halibut
Honey-sweetened lemon curd is not only perfect for topping crumpets and filling galettes, but also as a sweet-savory glaze for fish.
Butternut-Oatmeal Bread
An excellent soft, mild sandwich bread fortified with butternut squash, molasses, and oatmeal.
Mexican Marquise on Meringue
The May 2011 Daring Bakers challenge was a decadent chocolate marquise on meringue, garnished with caramel and spiced nuts. I chose a Mexican chocolate theme with cinnamon and dulce de leche that turned out beautifully.
Yakami
Yakami, an odd little family tradition at my house, is a rudimentary soup based around pork broth, spaghetti, and hard boiled eggs.
Maple Mousse in Edible Cups
The April 2011 Daring Bakers challenge was maple mousse served up in edible cups. I made almond-banana cups edged with chocolate, and made maple-bacon s'mores just for fun!
Breaking Ground
A work party at the brand new community garden near my parents' house, salmon with Cara Cara orange sauce, and chocolate whoopie pies with Swiss meringue butercream.
S’Mores Cupcakes for the Birthday Boy
Antipasto pasta salad may be tasty, but it pales in comparison to gooey, chocolatey s'mores cupcakes with toasted marshmallow meringue frosting. The perfect treat for a third birthday celebration!
Not Too Shabby
Fancy food for weeknights: garlicky prawns, pan-seared steaks, and cheesecake. What more could you ask for?
Poblano Chicken
Chicken in a creamy sauce of onions, poblano chiles and sour cream---an easy and very flavorful Mexican dish, albeit not the most photogenic thing I've made lately.
Pretty Packages
Salmon florentine baked in a pretty phyllo wrapper: creamy, crunchy, and oh so savory!
Improv
The February 2011 Daring Bakers challenge was panna cotta and oatmeal florentine cookies. I made a simple presentation with maple-balsamic caramel, an apple pie panna cotta, and a German chocolate panna cotta cake with yogurt.
B’stilla My Heart
An unusual and impressive dish, I have been working up the courage to make a Moroccan chicken b'stilla for years now. The process was not as intimidating as I would have guessed, and it is…
Rotolo
An incredibly labor-intensive dish, fresh pasta (my own egg-free version with garbanzo beans!) is filled jelly-roll style with ricotta, kale and ham, boiled like a sausage, and then sliced and baked with a rich tomato…
Spaghetti Squash Gratin
A sure-fire way to introduce the squeamish to spaghetti squash---slather it in cheese sauce and bread crumbs!
Ch-Ch-Ch
Cinnamon rolls for the impatient---a non-yeasted recipe that bakes up in muffin cups for an adorable presentation. And they are egg-free, thanks to the gelling property of chia seeds.
Letting Them Eat Cake
A casually elegant cake, rich with coconut and chocolate chips, is the perfect way to ring in the new year---or any old weeknight, for that matter!
How the Grinch Stollen Christmas
The December 2010 Daring Bakers challenge was stollen, a traditional German Christmas bread. Mine contained dried cherries, pistachios, and candied ginger, and was shaped into two different varieties of wreaths.