Taking comfort in simple tasks when the world continues to be on fire
The rhubarb-rose coffee cake gets an autumn makeover.
JUST TRYING TO LIVE MY LIFE, OCCASIONALLY DELICIOUSLY.
Despite being an Ohioan by birth, the pizza that’s captured my heart is actually California-style pizza–a thinner crust, olive oil or pesto instead of tomato sauce, and fresh, local ingredients.
This cake is an upside-down cake made with figs in a cast-iron skillet, and it’s vegan. Cooking in with cast iron wasn’t on my 2016 goals list, but I’m really enjoying branching out and learning new skills, like cleaning and caring for the cast-iron collection C brought with them when we moved in together. Caramelized figs, chewy edges, and a moist crumb made this cake a hit with vegans and non-vegans alike.
Chai-spiced cream scones with roasted pears? Yes.
These last weeks have not been good for breakfast. Life has been rather rough, and it’s brought on a depression that leaves me weak-armed and unwilling to consume anything but smoothies and soup. But it’s autumn, and we should have nice things to eat. Scones are easy, and sage doesn’t have to be just for stuffing turkeys…
More muffins! These fig-almond muffins are perfect for autumn. If you’re looking for a break from all the cinnamon and pumpkin products, try one of these!
It’s only now, right at the end of berry season here in the Pacific Northwest, that I’ve gotten this recipe to where I want it. For some reason, The Joy of Cooking‘s whole-wheat-muffin base recipe only called for 2 tablespoons of butter when the non-whole-wheat recipe calls for 4-8. Trust me, you need that “extra” butter….
Teen Wolf is back! To celebrate, I decided to try Nerdache Cake’s Teen-Wolf-themed “wolfsbane” cupcakes, a dark-chocolate brownie with berries and berry frosting.
I offered to bring tarts to a dear friend’s family Thanksgiving and found this recipe as I was considering my repertoire. Also, geeky-dessert talk: I’m a huge fan of Ikeda Riyoko’s The Rose of Versailles (Beru Bara) fan*, so how could I pass up the tarte bouquet de roses? This tart looks and tastes elegant: the freshness…
A nice bright salsa to end the summer (never mind it’s been over for a month). This recipe is very simple, and I love the way the flavors and textures work together. I like to serve this with homemade tortillas (or rice or quinoa), avocados, and roasted kabocha tossed with cumin and cayenne.