Hazelnut Chocolate Candy Cookies

My obsession with chocolate chip style drop cookies, chock full of surprising ingredients is still running strong.  I should just title this the Odds and Ends Cookie blog.  In this latest rendition, I added hazelnut filled, candy coated, chocolates to the mix – I mean, that’s the fancy non-brand way of describing – Nutella in…

Macadamia Nut Scones

I baked a batch of these Macadamia Nut Scones this past weekend for Mother’s Day brunch, and they were an all around hit.  Macadamia nuts add a beautiful buttery flavor to this indulgent tea time treat, and push the scones slightly toward the savory side of things while still embracing a tiny hint of sweetness.  I…

Caramel Brownies

It’s been awhile since a brownie post has graced this blog, and this one is full of all kinds of gooey goodness.  Creamy caramel melts into the chocolaty brownie base giving you a beautifully sticky, sumptuous treat. Caramel Sauce You can make the caramel ahead of time.  This recipe makes about 2 cups of caramel,…

Honey Wheat Sourdough

I’m revisiting my basic wild yeast leaven boule recipe with new tips and strategies to simplify and streamline the process.  I have come to realize, that even though I like the look of bread proofed in baskets, it’s not the most efficient way to proof wild yeast leavened bread.  Wild yeast risen bread is more delicate then…

Salmon Patties

I think everyone these days is trying to limit their grocery store runs, and make the most out of their kitchen leftovers.  One of my least favorite leftovers is fish, there’s just something about reheating fish that just doesn’t mesh well with me.  Part of it is that it’s hard to reheat fish without drying…

Marzipan Shortbread

It’s been a while since I’ve posted a shortbread recipe, and I would like to share this almond marzipan variation with you.  I’ve been looking for ways to gussy up my shortbread, and these Chinese moon cake molds, that I found online, seem to be doing the trick.  They’re made for thicker cakes, but instead,…