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,…
Category: Baking
Hot Cross Buns
I have been eyeballing hot cross bun recipes for years. Every Easter I’d briefly consider baking them before settling on a “simpler” and “less time consuming” Easter bread. This year, seeing as time was not an issue, I was determined to give these a try, and I’m glad I did. They turned out to be…
Sourdough English Muffins
From what I have been able to gather, English muffins are actually, very much an American phenomena, and the English part of the equation seems to be a vague illusion to the English crumpet? As someone who’s never tried a crumpet, I can’t extrapolate on their varying similarities and differences to an English muffin, but…
Hibiscus Brittle
I am generally not a big candy person, but lately I have been experimenting with a lot of nut-free brittles – it’s an easy treat that keeps well, is vegan, and is naturally gluten-free. The inclusion of dried hibiscus flowers to this latest batch of brittle was particularly inspiring, not only does it visually impart…
The Ephemeral Bee 