Every spring I look for rhubarb at my farmers market. It’s my favorite, but its season is short (and it’s not cheap), so I try one or two recipes each year. Past years have included a Rhubarb Mascarpone Tart and Rhubarb Crumble Ice Cream. This year I went for a cheesecake. I love the tart rhubarb along side the sweetness of the cheesecake base.
This recipe also freezes well. Omit the topping and wrap individual slices tightly in plastic wrap. Thaw in fridge.
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Earlier this year I traveled to Belize in an attempt to escape the cold, cold winter of the northeast. I explored Mayan ruins, went caving, sailing, snorkeling and ate and awful lot. My trip included a cacao “lesson” at Ajaw Chocolate, after which you know I bought some baking goodies to take home. With some good cocoa powder and some even better cacao nibs, I needed to find a recipe to highlight these “souvenirs!” Continue reading
Some of my favorite foods include cheese, bacon, and bread, so a quiche is right up my alley. Enjoy this great quiche for brunch. Or, be like me and eat it for any meal that you want!
Fall has arrived, and fall flavors are on my mind. I went apple picking a week or so ago, and with a peck of apples, a lot of baking can (and needs to!) take place. This recipe for Apple Butter Snickerdoodles can be made with store-bought apple butter, or homemade apple butter – you can even try this one I shared some time back for a more delicate taste.
Pro tip: enjoy with hot apple cider!
An Eastertime tradition for many are Hot Cross Buns. Today, people eat the buns on Good Friday, with the cross symbolism baked right in to represent the crucifixion of Christ. But, the buns actually predate Christianity.
The Saxons ate buns marked with crosses in honor of Eostre, the goddess of spring or light (who gave her name to Easter). Similar practices are recorded among the Druids, Phoenicians, Greeks, and Romans in honor of Diana, the goddess of the hunt and the moon.
I went to the Summer Olympics in Paris in 2024, and had such a great time! As we said in the 1900s, “the thrill of victory and the agony of defeat.” It was great to cheer on Team USA as well as teams from everywhere else.
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Not all that long ago I was in the south enjoying some buttermilk biscuits, so when I saw a recipe to combine these with my favorite cranberries, I knew I wanted to give them a shot. Biscuits aren’t terribly difficult to make and they freeze well, so this is a good recipe for anyone to try out. I store them in the freezer and pull one or two out when I know they’ll pair well with my dinner.
Despite the fact that this cheesecake may sound “summery,” I love cheesecake at all times of the year and do not discriminate. I used these wonderful mini springform pans to prevent the possibility of having an entire cheesecake just for myself at home. Continue reading
Last month, my friends and I were preparing for a NY Philharmonic Concert in Prospect Park, Brooklyn. I was assigned cookies as a snack to share, and I discovered these Lemon-Lime Cookies which are a really light and summer-y treat that won’t melt in the heat or feel too heavy.
Ultimately, the concert was rained out, but consequently I can report that these cookies freeze well, too!
If you’ve been following my blog for a while, you see rhubarb as a recurring annual theme. You’ve seen Rhubarb Crumble Ice Cream, Rhubarb Muffins, and more.
I was so excited, last week, to see rhubarb on sale at my neighborhood farmers market, and I knew I had several recipes back home to pick from. Realizing I had mascarpone in the fridge too, this Rhubarb-Mascarpone Tart was an easy choice.
Note that the crust can be made the day before, as can the rhubarb compote, so this is a nice option for a partially make-ahead dessert.
Sweet Jumbles 