The rhubarb-rose coffee cake gets an autumn makeover.
JUST TRYING TO LIVE MY LIFE, OCCASIONALLY DELICIOUSLY.
Bake some zucchini bread and do work on yourself to be a better ally.
These barely-sweet scones are light and fluffy with lots of tangy rhubarb.
Have I told you, dear readers, how much I love Lottie and Doof‘s “Black Sesame and Pear Cake”? When I could get Western pears, I loved making that cake in Japan, where black sesame is a common ice cream and wagashi flavor. I wanted to adapt the flavors of this cake into something smaller, less sweet, and more…
Steam up some delicious chai bread in your rice-cooker.
Inspired by the fall flavors of Nagano, this muffin combines buckwheat (soba) flour (soba ko, そば粉) with juicy apples for a moist but not-too-sweet (and non-pumpkin-spice) fall breakfast.
An alternative to breakfast cereal, muesli keeps for a long time, requires no baking (except maybe toasting nuts), can be customized to accommodate allergies, and is infinitely customizable. Freestyle breakfast.
Chai-spiced cream scones with roasted pears? Yes.
This “cake” occupies a nebulous area somewhere between dessert and cornbread. Almond meal, whole-wheat pastry flour, and cornmeal add a toothsome bite to the soft, sweet pears. I brought this to a potluck as dessert, but I liked it even better when I served it for brunch alongside a frittata and baked oatmeal.
My favorite weekends now include what I call Hannibrunch, which is my old Saturday-Morning-Fannibal routine kicked up a notch into Brunch with Friends. Not only do I get to relive the psychological thrills of season 2, I get to bake breakfast foods for a group instead of just for myself. For our last session, I got a request for…