My recipe for almond-butter cake appeared in the food pages of the Boston GLOBE, and it is a delight. You can access the recipe here. Do serve it with sliced stone fruit or a compote of fresh berries, or simply plain with icy tumblers of tea or coffee.
Simple to make, but dramatic in style, these intense almond bars have been a blog favorite since the recipe appeared in a diary entry. Chewy. Almond-y. Baking-oh-so-easy. Love these.
Big in the Department of Must-Bake, my popular extra-crisp and flaky granola is a favorite to keep on hand for crunching throughout the day–as a topping for yogurt and tossed over roasted fruit or a fresh citrus-y salad. Packaged prettily, the granola makes a lovely handmade gift.
A fun treat at the end-of-power-walking–a little dip into a bag of this fruit and nut mix-up.
Some of my favorite things begin with…roasted cacao nibs. I add them to trail mix for a mellow chocolate crunch, use them to scatter over iced sweet yeast rolls, and flick them over granola.
A purchase that enhances my collection of cast iron for cooking and baking is–adorably!–a 6 1/2-inch Lodge cast iron skillet. In it, I’ve already baked a tender corn meal-based quick bread. So, so good.
Baking by Flavor Best-Loved Recipes: Baking favorites from the Butter chapter include Butter Biscuits, Butter Shortbread, and Golden Butter Cake.
baking style diary updates on Twitter by following the buttery, vanilla-scented, thickly frosted escapades of Lisa Yockelson @sweetpinkbaker! Follow along about my Adventures in Baking Land, and see what’s on the cooling rack.
Freshly-baked! My recipe for (delectable) pistachio butter cookies was published in the food section of the Boston GLOBE. A plate of cookies are an ideal accompaniment to coffee, tea, poached fruit, berries, or ice cream. You can find the recipe here. Enjoy.