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 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.
A fun treat at the end-of-power-walking–a little dip into a bag of this fruit and nut mix-up.
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–it’s especially delicious deployed as a topping for yogurt or ice cream, or tossed over roasted fruit. Packaged prettily, the granola makes a lovely handmade gift.
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.
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.
Baking by Flavor Best-Loved Recipes: Baking favorites from the Butter chapter include Butter Biscuits, Butter Shortbread, and Golden Butter Cake.
My oh my. Vanilla buttermilk cake. A recipe I developed for the food pages of the Boston GLOBE is perfect for serving with a compote of fruit, with ice cream, or just a cup of tea. You can find the recipe right here. It’s a wonderful cake, to be sure.
ChocolateChocolate Tracker: My Coca-Cola Cake (page 285, and following page) with its Coca-Cola Frosting (page 286) is a well-baked treat from my sweet ChocolateChocolate. The cake is exceptionally moist, bakes up easily, and feeds a crowd.