Adventures in cooking and baking.
This baguette starts with a poolish, which is a preferment that you make a day or two before you bake the bread. You mix it, let it get bubbly, and then refrigerate it overnight to develop flavor.
I have been on a long quest to achieve making the perfect French baguette. Making these baguettes was another attempt. I still have a long way to go!
This gnocchi minestrone recipe switches out the pasta that is typical in minestrone for soft and pillowy gnocchi - small Italian dumplings made with potatoes, flour, eggs, and salt.
Minestrone is an Italian pasta, bean, and vegetable soup in a tomato-y broth. There are lots of variations depending on the part of Italy it is from. Plus, every family in every region always has their "secret recipe" version.
Finnish Pulla is a lovely bread, lightly sweetened and enriched with butter, milk, and eggs, similar to challah.
What makes it Pulla is crushed cardamom, which is mixed into the dough to add a heavenly flavor.
These mini pizza mummies are a fun treat to serve around Halloween!
They are easy to make and super kid-friendly, both in the assembly and flavor. I used a super easy dinner roll recipe and just rolled them into flat rounds with a small rolling pin before decorating and baking the pizzas!
These Norwegian Havre Kjeks (or havrekjeks) are a sweet and salty cracker made with oats and flour.
These crackers are both sweet and salty, and are just as tasty spread with butter and jam, served with milk or tea, or topped with cheese and smoked salmon, served with wine or a cocktail.
This butterscotch pot de crème is a French-style make-ahead dessert that is elegant and totally delicious.
This butterscotch pot de crème dessert is very special. It's custardy, but much creamier and silkier... plus, it's richer and much more decadent. Other custards do not even come close.
This 30-Second Smoothie is for those days when you and your kids are too hot to eat anything and just want to cool off.
